What
would a Culinary Arts Club website be without our famous recipes!? Well...not a very good one, so here's some of the fantastic recipes from our members
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CHICKEN
MADDNESS
MmmMMmmM
chicken....Tandoori Chicken a la Hanoz! Check out this recipe for the chicken that we had that night!
1 cup yogurt
4 tbsp tandoori paste
pinch pepper
2 chicken breasts, sliced in 1" strips
Directions
- Marinate chicken for a minimum of 24 hours.
- Remove chicken from the marinade and grill. (George Foreman grill works great!) Chicken is done when no longer pink in the center.
- Enjoy hot! Be sure to discard marinade after use.
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TROPICAL
POTLUCK
Here's
the FABULOUS recipe for the cheesecake brownies (it's lengthy but
SO WORTH IT):
Ingredients
for the Cheesecake Filling
1 package (8 ounces) cream cheese, at room temperature
5 tbsp. butter, at room temperature
1/4 cup sugar
1 large egg
1 tbsp. Kahlua or other coffee liqueur
Ingredients for the Brownies
vegetable oil spray for misting the pan
1 package (19.8 ounces) brownie mix
1/3 cup vegetable oil
1/4 cup Kahlua or other coffee liqueur
2 large eggs
1/2 cup miniature semisweet chocolate chips (optional)
Directions
- Preheat oven to 350°F
- Combine the cheesecake filling ingredients in a large bowl and blend well until combined.
- Combine the brownie ingredians in a large bowl. Blend well until combined.
See! Cooking isn't hard!!!!
- Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray.
- Pour the brownie batter into the prepared pan and spread it out evenly with a rubber spatula.
- Spread the cream cheese filling over the top of the batter, and using a dinner knife, swirl it into the batter to create a marbled effect.
- Scatter the chocolate chips evenly over the top if desired. Place the pan in the oven.
- Bake the brownies until they are lightly browned and the outer 2 inches form a crust, 27 to 32 minutes.
- Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Cut the brownies into 24 squares.
*Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.
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