
107.7 The Bronc’s Rider Student Top Chef is back!
The Bronc is cooking up something bigger and better for the 10th anniversary of the contest that started it all!
Contestants have from Thursday, October 24 to Wednesday, November 20 at 11:59 p.m. to submit their recipes. Contestants are free to create anything their heart desires and you you bet Rider’s top chefs have brought the heat this!
Lore's "Bowl-of-Comfort" Butternut Squash Soup by Lore Rogers '26
Ingredients: Medium Sized Butternut Squash, Halved and Scored, 3 TBSP of Honey, 2 TSP of Salt, Used as Needed, 8 Cups of Low-Sodium Chicken Broth (Approx. 2 Containers of Chicken Broth), 4 Cups of Water, Used as Needed, 2 Medium-Sized Yellow Onions, Chopped, 4 Carrots, Chopped, 11 Cloves of Garlic, Peeled and Smashed (Not Minced), 8 TBSP of Butter (Approx. 1 Stick), 1/2 TBSP of Thyme, 1/2 TBSP of Parsley, 1 LBS of Thick-Cut Bacon (For Garnish), Sour Cream or Creme Fraiche (For Garnish)
Steps: Preparing the Squash:
Step 1: Preheat oven to 400 degrees Fahrenheit
Step 2: Halve the butternut squash down the middle. Scoop out the innards. Place the squash onto a tray, flesh side up, and score a diamond pattern into the flesh using a pairing knife.
Step 3: Brush the scored squash with honey and sprinkle with salt. Bake in the oven at 400 degrees for approx. 2 hours, or until the flesh is tender and can be pierced by a fork.
Preparing the Soup:
Step 1: Chop onions and carrots into julienned strips and cubes, set aside. Peel and smash 11 cloves of garlic.
Step 2: Heat a large pan or dutch oven over medium heat and melt one stick of butter. Add onions and garlic to the butter, and cook on medium heat until the onions are translucent or slightly caramelized (Approx. 11-15 minutes). Stir in carrots, thyme, and 1/2 cup of water mixed with 1 cup of chicken broth. Reduce over medium heat.
Step 3: Remove the squash from the flesh using a fork. Add squash to the pan with 3 cups of chicken broth. Bring to a boil and then reduce to low heat, letting it simmer for 30 minutes.
Step 4: Transfer soup into a blender in increments and pulse on high until all contents are combined. Alternatively, use an immersion blender to combine the ingredients into a smooth texture in the pot.
Step 5: Add the remaining cups of chicken broth and water as needed (for desired consistency) and finish off with parsley and salt, to taste.
Step 6: Fry cubed bacon in a pan until crispy. Serve soup in a bowl, topped with creme fraiche/sour cream and bacon bits on top.
Doritos College Casserole by Bella Frost '25
Ingredients: 8 oz Sour cream
2 Can of Cream of Potato
2 Cans Ortega Mild Diced Green Chili
2 Bags Of Steamed Broccoli Florets
2 Packs of White Ready Rice
1 Cup Cheddar Cheese
1 Large Bag of Nacho Cheese Doritos
Steps: This recipe got its name because it’s cheap, easy, and filling so it’s perfect for college students. My Mom discovered this recipe while in college and would make it for me all the time while I was growing up. It’s delicious and has been a favorite at every potluck and Friendsgiving I’ve brought it to (it’s also vegetarian friendly)
Cook Broccoli and Rice in microwave and set aside separately
Now In a big bowl, put in sour cream, the cream of potato soup, and 2 small cans of the Ortega chili. Mix, then fold in the cooked broccoli and add a little black pepper.
Spray the bottom of your casserole pan with non-stick cooking spray and put in the cooked rice. Make sure to layer the rice base evenly at the bottom. Then pour all the contents of the bowl on top of the rice evenly.
Sprinkle the Cheese on top and put in an oven at 350 degrees for 30 minutes
Take out of the oven and sprinkle crushed Doritos on top.
Put it in the oven for 5 more minutes.
Take out, serve, and enjoy!
Golden Goodness Baked Mac and Cheese by Michael Deem Jr. '26
Ingredients: 2 cups of uncooked elbow macaroni, 1/2 cup of butter, 1/2 cup of flour, 1 3/4 cups of milk, 1 cup of sour cream, 1/4 cup of grated parmesan cheese, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. dry mustard, 2 cups (8 oz) grated sharp cheddar cheese, divided, 4 thin slices of Sargento Colby jack cheese
Steps: Preheat oven to 350 ºF
Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2 qt baking dish.
In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper, and dry mustard. Cook over medium-low heat, stirring occasionally, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted. Add slices of sliced Colby Jack cheese while stirring.
Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.
Bake, uncovered, for 1 hour, or until bubbly and brown.
Mama T's Curry Pasta by Theresa Hardy '26
Ingredients: Turkey kielbasa, Long spaghetti, Two onions red
Five cloves of garlic, Cilantro, Italian seasoning, Ragu pasta sauce, Salt, Pepper, Secret curry seasoning that I will not be disclosing only if it’s necessary to the needed personnel such as those tasting it on that particular day
Steps: Boil water
Heat pan to cook the onions along with the garlic
Please kielbasa on pan with onions and garlic
Add pasta to the water it should be boiled by now
Start cutting the kielbasa into the pieces or slices that you prefer
See the kielbasa with the salt and pepper and the Italian seasoning
Pasta should be done so you can drain the water now
Kielbasa, onions and garlic should be cooked at this point so you can add the sauce seasoned the sauce with the secret curry seasoning and you can either mix it together with the spaghetti or serve it separate separately that’s up to you
Glazed Sweet Potatoes by Henry Charap '28
Ingredients: 4 medium-sized sweet potatoes (this is entirely relative. The amount and size of sweet potatoes is up to your preference.)
1/2 a stick of butter (don’t worry about salted or unsalted, either will work fine. It’s also wise to have a little extra butter on hand in case you need it), Anywhere between 1/2 to 1 cup of white, granulated sugar (again, this amount is relative and can be adjusted. However I recommend adding a little more than you think you’ll need.)
And of course, enough water to boil the potatoes. You want the water to just cover them.
OPTIONAL
1 tbsp pumpkin pie spice (just adds a nice flavor profile, and again, this is relative, just use enough to give a nice general covering over the potatoes)
Steps: BEFORE YOU FOLLOW THESE STEPS, make sure you have READ ALL OF THE INSTRUCTIONS FIRST. It is important to understand the process before you get into action.
POTATO PREP STAGE
1. Give your potatoes a good rinse and add to a pot. Fill the pot with water until the potatoes are covered. Then put them on the stove and cover with a lid, and boil the potatoes until cooked through. You don’t want them fully cooked, just cooked enough that they’re not rough/solid. You can test how far along they are with a fork, but generally they’re going to go longer than you think they will. Even when you think they’re done, wait another 5 minutes.
2. While the potatoes are boiling, line your sheet/tray with tinfoil. You want to cover the whole surface, of course.
3. Once the potatoes are done boiling, you can also run them under cool water to help them cool a little faster. This will make the process easier and a little faster. This is also a good time to preheat your oven, just to the standard 350 degrees F.
OPTIONAL
– You could peel the potatoes at this point if you’d prefer, but this is entirely on personal preference. I love the skins so I keep them on.
4. Cube the potatoes. I recommend first cutting them in half lengthwise, then cutting each half in half lengthwise again. Then simply cut widthwise incrementally until separated into cubes. The pieces can range 0.5in to 1in cubed, don’t worry about perfection. You just want them big enough they won’t take forever to cook through in the oven.
5. Spread the cubed potatoes out on the tray. Pack them in as best you can, again, they don’t have to be perfect but you want to get as much as you can on one tray to make things a little easier.
GLAZE STAGE
6. Melt your butter. There’s many ways to do this, from in the microwave to on the stovetop, just melt all the butter down in your preferred method.
7. THIS IS THE MOST IMPORATANT STEP. Now -and I cannot stress this enough- you want to drench the potatoes in butter. You want every crevice, crack, and cranny to be coated in butter. If you need to keep adjusting and rotating the potato pieces in the butter until they’re coated, then get them swimming. If you need more butter, melt and add more. Just make sure everything is coated. This is vital.
8. Now, dust the sugar across the potatoes. Again, you want to cover pretty much everything. You don’t need to be as thorough here, but if you want to you can be. Don’t add too much though, you just need everything to be coated. If you want to use the pumpkin pie spice, add it in this step as well. You don’t need to be very thorough with the pumpkin pie spice as much either, just give everything a dusting. Too much could ruin the final product.
FINAL COOKING STAGE
9. Now your tray should be coated in buttery, sugary potato-y goodness. All you have to do is put it in the oven and let them cook. There is not a specific quantity of time they should cook, follow my grandmother’s wise instructions: just let them cook until they’re done. It could take anywhere between half an hour to an hour and a half, but you’ll know when they’re nearing being done because the wonderful smell will be filling the room. Feel free along the way to take pieces from the tray and do taste tests, you’re looking for everything to be cooked through, soft, and delicious.
10. Once everything is cooked through, just let them sit on the counter to cool down and before serving.
Here’s a tip: as great as they are fresh, if you let them sit in the fridge overnight, they’ll get even better. It’s pretty hard to ruin them after they’re made. They also serve as great additions to vegetable medleys, as a midnight snack, or mixed into other more savory foods (for example I once added them into some Chicken Tikka Masala, which was a jaw-droppingly amazing combination).
Chicken Enchiladas by Anna Marie Groskritz '26
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
Desi Sunset Pasta Dhitri Pandey '25
Ingredients:- 8 oz (225g) pasta of your choice (penne or spaghetti)
– 1 tbsp ghee or butter (plus a bit extra for cooking shrimp or chicken)
– 6 cloves garlic, minced
– 1 tsp ginger paste
– 1/2 cup tomatoes purée
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp turmeric powder
– 1/2 tsp red chili powder (adjust to taste)
– Salt and black pepper, to taste
– 1/2 tsp Italian seasoning
– 1/3 tsp parsley
– Fresh cilantro, chopped (for garnish)
Steps: Protein Option: (either one)
– For Shrimp: 1/2 lb (225g) shrimp, cleaned and deveined
– For Chicken: 1/2 lb (225g) boneless chicken breast, cut into bite-sized pieces
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
2. Prepare the Protein:
– Heat a bit of ghee or butter in a skillet over medium heat.
– For Shrimp: Marinate the shrimp with ginger garlic paste, salt, chili flakes
Take butter in pan, put chopped garlic and cook shrimp in the skillet until pink and opaque, about 4-5 minutes per side. Remove and set aside.
– For Chicken: same as shrimp but Cook the chicken until browned and cooked through, about 6-7 minutes. Remove and set aside.
3. Prepare the Sauce:
– In the same skillet, add more ghee or butter if needed.
– Add minced garlic and ginger paste, and sauté until fragrant, about 1-2 minutes.
– Add tomatoe purée and cook until soft, about 3-4 minutes.
– Stir in turmeric and red chili powder, Italian seasoning, parsley, then pour in the heavy cream, stirring to combine.
4. Add Cheese & Season:
– Reduce the heat to low and slowly add grated Parmesan cheese, stirring until the cheese melts and the sauce thickens.
– Season with salt and black pepper to taste.
5. Combine Pasta, Sauce, and Protein:
– Add the cooked pasta and shrimp or chicken to the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
6. Serve:
– Garnish with fresh cilantro.
– Serve immediately and enjoy your Desi Sunset Pasta with shrimp or chicken!
Cola Chicken by Lu Zhao '26
Ingredients: 500g chicken wings
1 can of Coca-Cola (around 330ml)
2 tablespoons soy sauce
1 tablespoon oil
1 teaspoon salt (adjust to taste)
1–2 tablespoons of cooking wine
Optional: garlic, ginger, or green onions for added flavor
Steps: 1. Clean the chicken wings and make small cuts in each one. Marinate the wings with a bit of cooking wine, garlic, and ginger for 30 minutes.
2. In a cold pan, heat oil and sear the marinated wings until both sides are golden.
3. Pour in enough sugared Coca-Cola to cover the wings. Simmer on low heat until the wings are almost fully cooked.
4. Add salt and soy sauce green onions to taste. Increase to high heat to reduce the sauce, then plate and serve.
Mya’s Crispy Chicken Alfredo Sandwich by Sahmya Smith '27
Ingredients: For The Chicken: For the Alfredo Penne: For the Sandwich: Steps: 1. Prepare the Fried Chicken: 2. Make the Alfredo Penne: 3. Assemble the Sandwich: |
Malaadu by John Narayanan '28
Ingredients:
– Gram Dal (1 Cup)
– Cashews (4-5 Count)
– Sugar (1 Cup)
– Clarified Butter (1 Cup)
Steps:
– Roast the gram dal thoroughly until golden brown
– Mix the gram dal with sugar and grind them in a blender
– Sieve the blended powder now to eliminate lumps
– Using a pan, heat up the clarified butter to melt
– Mix the butter with cashews until golden brown
– Mix the heated butter with the powder while still hot
– Start making the ball formation
– Check if the balls are bonded well and stay in the shape
– Proceed making more once the ratio of butter to powder is appropriate
– Dessert is ready and you can store the balls and enjoy them whenever!
Salted Caramel Fudge Brownies by Emily Maciolek '25
Ingredients:
227 g Kerrygold unsalted butter
2 tbsp. vegetable oil
250 g white sugar
220 g light brown sugar (fine-grained)
4 Vital Farms Organic large eggs (room temp)
1 tbsp. vanilla extract
3/4 tsp. kosher salt
125 g all purpose flour
94 g The Saco Pantry premium cocoa powder
100 g Enjoy Life mega chunks
125 g Nestle caramel morsels
Caramel Topping Sauce drizzle
Pinch of Maldon Sea Salt Flakes
Steps:
-Preheat oven to 350 F, melt butter in microwave, and use baking spray on a 7×11 inch Pyrex.
*I like to use the 7×11 pan because the brownies come out extra thick.
-Once butter is roughly room temp, mix together with oil and sugars in an electric mixer until fully combined.
-Add room temperature eggs one at a time with vanilla extract until just combined. Scrape the sides of the mixing bowl after each addition of eggs.
*I find the Vital Farms Organic eggs to have the most colorful, nutrient-rich, orange
yolks.
-Slowly mix in dry ingredients until just combined.
*The Saco Pantry makes the best cocoa powder blend for baking.
-Fold in chocolate chunks and caramel morsels.
*Enjoy Life chocolate is my favorite for baking, it has an amazing chocolate flavor.
The Nestle caramel morsels are crucial for this recipe because it leaves almost a
boozy taste in the brownie that pairs perfectly with the deep fudge flavor.
-Bake in oven for roughly 50 minutes total. At halfway (25 minutes) move the brownies from the middle rack to the top rack in the oven.
*Because the brownies are so thick, they need to be transferred so they bake evenly.
-After brownies have cooled, drizzle caramel sauce and a sprinkle of sea salt flakes to your own discretion!
*I like to use Ghiradelli or Torani caramel sauce.
Creamy Chicken Pasta by Alex Esposito '28
Ingredients:
-Dalys milk -Teaspoon of butter -Two scoops of Parmesan and one tong full of shredded mozzarella -Fruit bowl of teaching kitchen chicken -Half fruit bowl of teaching kitchen pasta -Pepper |
Steps:
1-Get milk in a coffee cup from milk dispenser 2-Go to salad bar by the grill and get the Parmesan and mozzarella and put it in a bowl 3-Go to teaching kitchen and get a pan and the chicken, pasta and butter 4-Put a little bit of milk and the butter in the pan till it starts melting 5-When it starts melting put chicken and pasta in the pan 6-After that add in the cheese and a little more milk 7-Mix till you think it is mixed enough 8-Then add black pepper give it one more stir and then it’s ready to eat -Add more Parmesan if you would like |
Chili Con Carne by Jake Barker '25
Ingredients: Minced beef (500g) Steps: cook the mince in a pot and then cook the onion and red bell pepper in a separate frying pan, once the red peppers and onions are thoroughly cooked add the garlic and once cooked add to the cooked mince beef. then using the leftover material from the vegetable frying pan cook the tins of tomatoes briefly and then add them to the pot, once this has cooked for a minute or two add the red wine and let reduce add the tin of kidney beans and mix, then add the spices cover the pot with a lid and then let reduce while cooking the rice which will take around 15mins, then once cooked add butter and turn off the heat. once the chili has reduced remove from the stove and add to the rice and serve. |
Comfy Cupcakes for Breakfast by Elina Csapo '28
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!
Beef Stew by Angelis Gonzales '26
Ingredients:
Golden Yukon potatoes (3 pounds)
Carrots (3-5 medium sized)
Chuck Roast Meat (1 pound)
Beef stock (4 cups)
Red Wine Vinegar (2 tablespoons)
Cooking red wine (1 cup)
1/4 cup all purpose flour
5 teaspoons olive oil
2 bay leaves
1 onion
Salt and Pepper
Steps:
Cut up your steak.
Season steak with flour and pepper, distribute evenly. (I put mine a ziplock bag and shake).
Put some olive oil in the pot. Heat to medium/high heat. Sear the steak. Don’t over crowd the pot. About 7 pieces depending on the size of the pot. Once all pieces are seared on all sides, take out the meat and add the red wine and red vinegar to the pot reducing the brown bits on the bottom of the pot. Scraping the bottom of the pot. Once you’ve scraped all the brown bits up, put in the stock and bring to a boil. Put in the meat and bay leaves, then reduce to a simmer. Let simmer for an hour and a half. Then add vegetables. Let go until vegetables are tender. Serve and enjoy.
Homemade Pumpkin White Chocolate Chip Cookies by Brian Tobin '27
Ingredients:
2 1⁄4 cups flour
1 teaspoon pumpkin pie spice
1⁄2 teaspoon baking soda
1 cup unsalted butter, softened
1 1⁄2 cups packed dark brown sugar
1 cup solid-packed unsweetened pumpkin puree
1 11 oz bag white chocolate chips
2 large eggs
1 tablespoon vanilla extract
Steps:
Preheat the oven to 300 degrees F.
In a small bowl, combine the flour, pumpkin pie spice, and baking soda.
In a medium bowl with an electric mixer, cream butter and sugar.
Beat in eggs, pumpkin and vanilla.
Beat in the flour mixture until just combined.
Stir in the white chocolate chips.
Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet.
Bake for 20 to 22 minutes, or until just set.
Transfer to wire racks to cool.
Strawberry Mousse Crunch Cones by James Whitney IV '25
Ingredients:
18 servings
681g cream cheese
340g coconut cream
710g cup powdered sugar
342g fresh strawberries
1.5g vanilla bean paste
Crumble
18 servings
227g package strawberry wafer cookies
298g of joy waffle cones
340g ounces white chocolate chips
28.35g freeze-dried strawberries
340g golden Oreos
Garnish
6 servings
– 170g 60-70% dark chocolate nibs
– 170g White chocolate nibs
– 227g Heavy cream
-15g Powdered sugar
-2.5ml Vanilla extract
– 114 grams whole strawberries
Steps:
mousse Let cream cheese come to room temperature. Remove stems from the berries and blend or mash until pureed. Add all remaining ingredients, and blend until completely smooth, using a food processor or blender, or a hand mixer. Chill until ready to serve. The cones Garnish For chocolate flakes |
Inside Out Peppermint Patties by Lara Denges '28
Ingredients:
1 lb confectioners sugar
4 oz cream cheese (softened)
1/4 tsp. peppermint extract
6 g. semi-sweet chocolate
Steps:
1. Using a mixer, gradually add the sugar to the cream cheese. Beat well until incorporated.
2. Add extract and blend.
3. Roll dough into teaspoon-size balls and place on baking sheet lined with wax paper. Keep dough moist in bowl.
4. Flatten balls gently with back of spoon.
5. Cover with plastic wrap and put in fridge for a few hours.
6. Melt chocolate and drizzle on top of “patties”.
7. Refrigerate in airtight container until ready to serve.
Chicken Lasanga by Jaylene Ramirez '27
Ingredients:
**im doing measurements as if we were making a tray for my family
– shredded chicken ( about a whole chicken )
– butter (lots of it to make the top crispy)
– lasagna pasta (around 5 boxes but we cut them to even them out in the tray)
– 6 cheese pasta sauce ( 2 cans )
– monser cheese (2 packets)
– mozz cheese (2 packets)
– provolone (2 packets)
– parmesean cheese (2packets)
Steps:
*** The chicken is cooked the night before to be easier to prep the day of everything else Cook our lasagna pasta and dry them on sheets of paper (we can’t put them in the tray wet) Butter the entire pan evenly Place pasta down horizontally and vertically Put shredded chicken (obvi seasoned and cooked already) onto tray The pasta sauce gets thinly layered then we start stacking the cheeses Repeat these steps 4 x Mozz cheese goes all over the top after the last layer of sauce On top there will be 9 pieces of butter distributed to get a nice broil Cook for 45 minutes at 350 degrees Broil for 12 minutes at low until the edges are charcoled |
Creamy Mozzarella and Hot Pepper Pink Sauce by Dakota Mason '27
Ingredients:
5 Roma Tomatoes
2 Jubilee Tomatoes
2 small Jalapeno Peppers
2 small Habanero Peppers
1 cup Heavy Cream
1 large ball of Fresh Mozzarella Cheese
1 box of Farfalle Pasta (or pasta of choice)
Herbs to taste
-oregano
-rosemary
-basil
-thyme
-red pepper flakes
2 cloves Minced Garlic
Salt and Pepper to taste
Olive oil
Shredded Parmesan to garnish
Steps:
1. Cut tomatoes and peppers into quarters and place them on a baking sheet. Drizzle them with olive oil and generously add oregano, rosemary, basil, thyme, salt and pepper. Bake at 350 for 20 minutes or until tomatoes are soft.
2. Carefully place roasted tomatoes and peppers into a blender with minced garlic, heavy cream, and red pepper flakes. Blend until smooth and combined.
3. Boil pasta until aldente and cut mozzarella into 1/2 inch cubes then set aside.
4. While pasta cooks, in a saucepan, add blended mixture and simmer on low heat until fragrant (about 3 minutes), then add cube mozzarella. Stir until mozzarella is melted and stringy then remove from heat.
Serve sauce over pasta and garnish with shredded parmesan to taste.
Creamy Comfort Pasta by Cheyenne Cope '28
Ingredients:
1 box of pasta of your choice (Fettuccine or linguine is recommended)
16 oz heavy whipping cream
4 fresh garlic cloves minced (About 2 tablespoons if from a jar)
3 tablespoons of tomato paste
1 ½ cups shredded Parmesan
½ cup shredded sharp white cheddar (optional if looking for a more cheesy taste)
2 tablespoons of Italian seasoning (dried rosemary, oregano, basil, thyme, sage, and marjoram)
2 tablespoons butter
Grated Parmesan and fresh parsley (Optional)
Salt and pepper of your desired amount
Steps:
Put your pan on the stove, and let the butter melt inside once you heat it up. Make sure that the butter is coating the pan most of the way. Once the butter is melted, add in your minced garlic, as well as some salt and pepper. Sweat until golden brown. Add in your tomato paste and 1 ½ tablespoons of Italian seasoning. Mix everything in the pan together until the tomato paste isn’t chunky anymore. Add in the heavy cream, as well as the rest of your seasoning and stir with a whisk. Once the tomato paste is completely mixed in, and your heavy cream is warm, slowly add in the shredded Parmesan, stirring it up until it melts. (Do not add it all in at once, or else it could clump together!) Add the sharp cheddar after the Parmesan. *optional step if you want your sauce to be extra cheesy* Keep whisking until all of your cheese is fully melted and the sauce starts to thicken. Once the sauce starts sticking to your whisk/spoon, put the pan off to the side, and start cooking your pasta to your liking. Al dente is recommended. (Don’t forget to salt the water!) Once the pasta is cooked, you are going to add it into the same pan that your sauce is in. *Add a tiny bit of pasta water if the sauce seems too thick or thin* Add some grated Parmesan cheese and parsley to top it off when serving. |
Bacon Wrapped Meatloaf by Jeffrey Tarchichi '26
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.
The Unknown Surprise by Najee Davis '26
Ingredients:
It a nodding or rice dish that have green peeps chicken and tomato’s sauce that also have black pepper salt lime carbine session and grub and onion powder
Steps:
first season the bottom of the pan with oil and the seasoning I normally start with flecks and onion then go to lime and carbine and put of top black pepper and salt then you put the noddles in rice in of choice
If it noodle u don’t put curry but if it rice u add a little bit of curry then you put ur chicken in with greens peppers , mushmores and bacon if they have it then on top you put the marina sauce on top let it sit for a couple mintues then start mixing it until u think it done and u get the serving sides if u like cheese u put some on top while your mixing it
Brown Sugar Apple Spice Cake by Marissa Greely '26
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. |
Red Velvet Cheesecake Cupcakes by Frank Cihon '26
Ingredients:
Cheesecake Layer
8 oz room temperature cream cheese
1/4 c sugar
1/2 tb unbleached flour
1 ts pure vanilla extract
1 room temperature egg
Red Velvet Layer
1/3 c neutral oil
1/2 c + 2 tb sugar
1/4 c sour cream/buttermilk
1/2 ts baking soda
1/2 ts fine salt
1 room temperature egg
1/2 tb + 1/2 ts red color
1 ts pure vanilla extract
1/4 ts apple cider vinegar
1 c + 1 tb unbleached flour
1/2 tb unsweetened cocoa
Cream Cheese Frosting
8 oz soft cream cheese
1-2 c sifted confectioners sugar
1 ts pure vanilla
1 tb room temperature heavy cream
¼ ts fine salt
Snowflake Decorations
Wilton White Candy Melts
Silver nonpareil balls
Steps:
In the first bowl, make the cheesecake layer by mixing the cream cheese and sugar together.
Add the vanilla, egg, and flour.
Next, make the red velvet layer. In a medium bowl, whisk the oil and sugar together.
Combine the dairy with the baking soda and salt.
Mix in the egg and dairy mixture.
Add the vanilla, vinegar, and finally your color.
To this bowl, slowly add the flour and cocoa in batches. Do not over mix.
In a lined cupcake tin, scoop in the bottom layer of cheesecake followed by a top layer of red velvet cake. Make sure to add in more cheesecake than red velvet as the red velvet will rise but the cheesecake won’t
Bake at 350 for 16-19 minutes.
Cool completely and frost.
To make the frosting, break up the cream cheese and sift in the powdered/confectioners sugar. Add in the vanilla, heavy cream, and salt. Whip until light and fluffy.
Decorate with snowflakes made from candy melts and silver nonpareil balls
Lilli's Chili and jalapeño hot honey corn bread by Lilli Doll '26
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. |