It’s time for the Anything Goes finale!
Catch the top five finalists compete in the kitchen for the grand prize and ultimate title of Rider Student Top Chef!
Don’s miss the Rider Student Top Chef: Anything Goes Finale Thursday, December 5, at everyone’s favorite dining spot on campus, Daly Dining Hall. Come out to taste, test and vote for our most scrumptious recipes The Bronc has seen yet. Anything Goes is bound to be the Rider Student Top Chef competition with the best culinary variety, all while we spin the biggest hits and best variety of music
With our biggest Rider Student Top Chef prizes yet, it’s gonna be a real race to see which chef will take home the grand prize with a total valued at $1,970.00!
But there’s something in store for our other contestants too, so you don’t wanna miss out on any of the fun. Arrive at Daly Dining Hall on Thursday, December 5, from 5 p.m. to 7 p.m. to taste the treats, vote for your favorite dish and watch our competition bring on the heat!
Check our Top 5 finalists recipes below!
Ingredients:
Cake
– 2 1/3 cups Flour
– 1 2/3 cups granulated sugar
– 2 teaspoons baking soda
– 3/4 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ginger
– 1/4 teaspoon nutmeg
– 2 large eggs, room temperature
– 8 tablespoons unsalted butter, softened
– 4 cups apples, finely chopped
Frosting
– 2 1/4 cups confectioners’ sugar
– 7 tablespoons butter
– 2/3 cup light brown sugar
– 1/4 teaspoon salt
– 1/4 cup milk
– 3/4 teaspoon vanilla extract
Steps:
1. Preheat oven to 325°F. Lightly grease a 9″x13″ pan. 7. For frosting: Sift the confectioners sugar into a bowl, set aside. |
Ingredients:
Hot Honey Jalapeno Cornbread
-1 Cup Cornmeal
-1 Cup self-rising flour
-2 tsp baking powder
-½ tsp salt
-1 cup buttermilk
-1 egg
-¼ cup butter (melted)
-¼ cup hot honey
-¼ cup sugar
-2 jalapeno
Chili
-1 white onion
-½ green pepper
-4 cloves garlic
-½ pound ground turkey
-1 carton beef broth
– can tomato paste
-1 can crushed tomatoes
-1 can of black beans
-1 cup pinto beans
-3 tbsp chili powder
-½ tsp cayenne
-3 tbsp cumin
-1tbsp paprika
-1 tsp chipotle powder
-½ tsp pepper
Steps:
Instructions Cornbread Plate and enjoy!!!! I love this recipe! The Sweet and savory go perfectly together. |
Ingredients:
3 cups of cauliflower florets
1 lb. of lean organic beef
2 large gold potatoes cubed
1 organic egg
3 to 4 tbsp. BBQ Sauce in Mixture (Sweet
1 tsp. organic minced garlic
Baby Rays)
1/3 cup of 2% organic milk
½ tbsp. organic minced garlic
2 tbsp. fresh chopped parsley
½ tsp. onion sea salt
3 tbsp. butter
¼ cup of whole grain bread crumbs
½ tsp. onion sea salt
1/3 cup of chopped onions
2 tbsp. grated organic carrots
Steps:
1. Preheat the oven to 350°F (175°C) and allow it to fully heat for approximately 20 minutes.
2. In a mixing bowl, combine the following ingredients:
– 1 lb. lean organic beef
– 1 organic egg
– 3 to 4 tbsp. BBQ sauce (Sweet Baby Ray’s)
– ½ tbsp. organic minced garlic
– ½ tsp. onion sea salt
– ¼ cup whole grain bread crumbs
– 1/3 cup chopped onions
– 2 tbsp. grated organic carrots
3. Mix the ingredients thoroughly until well combined.
4. Scoop the mixture into a cupcake tray, ensuring each cup is filled evenly.
5. Bake in the preheated oven for 20 minutes or until fully cooked.
Icing:
1. In a saucepan, boil 3 cups of cauliflower florets and 2 large gold potatoes (cubed) until tender.
2. Once cooked, transfer the cauliflower and potatoes to a mixing bowl and add the following ingredients:
– 1 tsp. organic minced garlic
– 1/3 cup 2% organic milk
– 2 tbsp. fresh chopped parsley
– 3 tbsp. butter
– ½ tsp. onion sea salt
3. Mash the mixture until smooth and creamy.
Assembly:
1. After 20 minutes of baking, remove the “cupcakes” from the oven.
3. Spread the mashed cauliflower and potato icing on top of each “cupcake.”
4. For garnish, sprinkle extra grated carrots on top of the icing for a decorative finish.
Enjoy your creative and healthy cupcakes!
Ingredients:
For Tortillas – 2 cups all-purpose flour, 1/2 teaspoon salt, 3/4 water, 3 tablespoons olive oil
For enchilada sauce – 2 tablespoons olive oil, 2 tablespoons all-purpose flour, 4 tablespoons chili powder, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 teaspoon dried oregano, 2 1/4 cups chicken broth, 2 tablespoons tomato paste
For Enchiladas – 1 1/2 cups cooked shredded chicken, 2 cups of the enchilada sauce explained above, 8 flour tortillas explained above, 2 1/2 cups shredded Mexican blend cheese, salt + pepper, Diced onions, Chopped cilantro, Sour cream
Steps:
For Tortillas –
Mix all ingredients together and let dough rest for 10 minutes
Roll into circles and cook on a skillet or pan for 1 min each side
For Enchilada Sauce –
Heat olive oil in pot, add flour and whisk for 1 min
Add the seasonings and whisk together for 30 seconds
Slowly add the broth while whisking
Add the tomato paste and whisk
Bring to a simmer
For Enchiladas –
Season chicken with the same spices used in the enchilada sauce and either pan cook, pressure cook, or bake in oven
Once the chicken is cooked, take it out and shred it with a mixer and add in 1/4 cup of the enchilada sauce as well as a little bit of salt and pepper
Lay the tortillas out and add the shredded chicken as well as the Mexican blend cheese
Roll the tortillas tightly and place them in a baking dish
Pour the remaining enchilada sauce over the tortillas and add the rest of the cheese on top as well as the diced onions
Bake in the oven for 20 minutes
Add cilantro on top
Serve with a side of sour cream
Ingredients:
– 12 strips bacon
– 1 lb ground beef
– 1 lb ground pork
– 1 lb ground chicken
– 2 large eggs
– 1 cup breadcrumbs (plain)
– 1/2 cup milk
– 1/4 cup ketchup (save another 1/4 cup for the glaze)
– 2 tbsp Worcestershire sauce (save 1 tbsp for the glaze)
– 2 tbsp brown sugar (for glaze)
– 1 tsp smoked paprika
– 2 tsp onion powder
– 1 tsp garlic powder
– 2 tbsp fresh parsley, finely chopped
– 1 tsp salt
– 1/2 tsp black pepper
Steps:
1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowl, combine the breadcrumbs and milk; let sit for 5 minutes to soak.
3. In a large mixing bowl, combine the ground beef, pork, and chicken. Add the soaked breadcrumbs, onion powder, garlic powder, eggs, ketchup, Worcestershire sauce, smoked paprika, parsley, salt, and pepper. Mix gently until evenly combined. Be sure avoid overmixing to keep the meatloaf tender.
4. Transfer the mixture to the prepared baking sheet and shape it into a loaf, about 10 inches long and 4 inches wide.
5. Lay the bacon strips over the top of the meatloaf, tucking the ends underneath. Slightly overlap the strips to ensure full coverage.
6. In a small bowl, whisk together the remaining ketchup, brown sugar, and Worcestershire sauce. Brush half of the glaze generously over the bacon wrapped meatloaf.
7. Place the meatloaf in the oven and bake for 45 minutes.
8. After 45 minutes, brush the remaining glaze over the meatloaf and continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F.
9. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving.
