2 0 1 7 c om m em or at ive
cookbook
click here to download
2017
top chefs
A p p et i z e r s
D o n ov an O r t e g a
S a l ads
F r. A n d y B oom s
IDES OF MARCH CAESAR SALAD
S ou p s & St ew s
P et e A n don
VEGETARIAN BLACK BEAN SOUP
S i de Di s h
J a re d S a n d e r s on
CHEESY TATERS NOW WITH BACON!
Main Course
P a t ric k H en ges b a c h
CHICKEN TACO'S
Des s er t s
D a vid H o m an & T er r y R o c k
PEOPLE'S CHOICE
J O H N SW A R T Z , J R .
FRENCH ONION SOUP DUMPLINGS
congrats, guys!
NEW ORLEANS-STYLE EGGPLANT DIP WITH TOASTED BAGUETTE SLICES
Ingredients:
4 large eggplants
4 large yellow onions
4 green bell peppers
4 cloves of garlic
½ cup of olive oil
8 medium fresh tomatoes (peeled)
½ cup of white wine (chardonnay recommended)
½ tsp. tabasco sauce (or to taste)
½ tsp. Creole or Cajun seasoning powder (e.g., Tony Chachere’s, McCormick’s, or Zatarain’s)
Salt to taste
4 baguettes
Instructions:
Bake eggplants in preheated oven at 400 degrees until soft for about an hour to an hour and a half.
Allow the eggplants to cool, peel and cut them into small pieces and set them aside. Chop the onions,
bell peppers, and garlic and place them in a food processor fitted with metal blades and process until
finely chopped. Place the onion, bell pepper, and garlic mixture in a pan with the olive oil and saute until
the vegetables are soft, without browning them. Peel the tomatoes by blanching them in boiling water
and then place them into the food processor along with the eggplant pieces. Process the mixture into a
thick paste. Remove the eggplant/tomato mixture and place in a stew pot or Dutch oven. Add the
sauted vegetables and seasonings and cook over medium heat until mixture is thick, stirring often. Add
the wine and cook for an additional 10 minutes. Adjust seasonings to taste. Meanwhile, cut the
baguettes into thin, crosswise slices and toast to desired crispness. Spread the dip on the toasted
baguette slices. Dish may be served at room temperature or chilled. Serves 25-30.
Cliff Dorne
TERIYAKI SHRIMP DRAGON BITES
Shrimp Ingredients:
30 large shrimp, uncooked
¼ cup Sweet Teriyaki sauce (Visit the BBQ Sauce Aisle)
¼ tsp. crushed red pepper (This small amount of crushed red pepper will give the sauce an edge without
being too hot. More or less may be added to taste.)
Fresh lemon (optional)
Salad Ingredients:
3 green onions, chopped
1 (16 oz.) bag coleslaw mix
3 tbsp. toasted sesame seeds
1 (3 oz.) package shrimp-flavored Ramen noodles (Save seasoning packet for dressing)
Dressing Ingredients:
¼ cup oil
3 tbsp. white vinegar
¼ cup Michigan sugar
1 tsp. salt
½ tsp. pepper
1 Ramen noodles seasoning packet
Presentation:
Tostitos Scoops Tortilla Chips
2 tbsp. finely diced green onions
1 tsp. sesame seeds
Instructions:
Preheat oven to 375 degrees. Remove shells and tails from the shrimp and place in a bowl. Stir crushed
pepper into sauce. Toss shrimp with the teriyaki sauce to coat. Lay on a lightly greased baking sheet and
bake shrimp for 5 to 8 minutes, or until the shrimp turn pink and curl in slightly. (Don't forget that an
outdoor grill is always an option for shrimp.) Meanwhile crumble Ramen Noodles and combine with
green onions, coleslaw mix, and sesame seeds. Mix dressing ingredients (oil, vinegar, sugar, salt, pepper
and Ramen Noodle flavor packet) in separate bowl. Pour the dressing over the salad mixture. Scoop a
tbsp. of the Oriental salad into each tortilla chip and top with a cooked shrimp. Sprinkle with green
onions and sesame seeds as garnish. (Optional squeeze of fresh lemon.) Serve immediately. Enjoy!
Ken Horn
CANDIED BACON
Ingredients:
10 slices thick cut bacon
½ cup Light brown sugar
¼ tsp. cayenne pepper
Instructions:
Bake bacon slices on sheet pan in 325-degree oven for 5-7 minutes. Drain grease and sprinkle bacon
with brown sugar and cayenne. Return to oven and bake until crispy, about 10 minutes. Remove from
pan while hot.
Don Bachand
ROGER'S (REUVEN'S) DIP
Ingredients:
8 oz. finely chopped corned beef
8 oz. cubed cream cheese
8 oz. sauerkraut (rinsed and drained)
8 oz. sour cream
4 oz. shredded swiss cheese
3 green onions (cut up)
½ cup Russian dressing
1 tsp. horseradish
½ cup mayonnaise
A pinch of cayenne pepper
Instructions:
In a 1½ quart slow cooker combine ingredients, cover and cook on low for two hours. Add 2 shots of
Stolichnaya vodka in a cocktail glass with shaved ice. Then add 1 shot of Rose's sweetened lime with 2
McSweet onions with a splash of onion juice. Stir and blend both the dip and the vodka. Drink the vodka
and serve the dip with Russian rye or pumpernickel bread.
Dr. Roger Kahn
BANH MI SLIDERS
Ingredients:
1 pork butt (boston butt or shoulder)
1 cup soy sauce
2 cup fish sauce (we use “3 Crabs” brand)
½ cup sugar
2 tbsp. black pepper
1 cup garlic (minced)
1 shallot (minced)
Instructions:
Combine all ingredients making sure to cover pork well. Marinate overnight, turning a couple times.
Cook at least 6 hours at 275. The pork is ready when it falls apart easily. To assemble the sliders place
small amounts of hot pork on buns. Top with very thinly sliced cucumber, pickled vegetables, and fresh
cilantro.
Scott Kelly
Bradley's Bistro
ROASTED PLUMS WITH GOAT CHEESE
Ingredients:
Plums (halved and pitted)
Olive oil for drizzling
1 tbsp. sugar
Salt and Pepper for seasoning
Fresh chopped Basil for topping
Goat cheese
Pistaschios (chopped)
Balsamic Vinegar for garnish
Instructions:
Preheat oven to 400 degrees. Place plums cut-side up on foil-lined sheet pan. Drizzle with olive oil and
sprinkle with sugar, salt and pepper. Top with fresh-chopped basil and bake for 15 minutes. Once
cooked, spread 1 oz. of goat cheese on each plum half, topping with chopped pistachios and balsamic
vinegar.
David Wachowiak
MEAT BALLS
Ingredients:
1 lb. ground beef
1 lb. ground pork
3 cloves of garlic (pressed)
2 tbsp. dried Italian herbs
2 eggs
1 cup bread crumbs
Instructions:
Mix together, make into spheres, place on a lightly greased cookie sheet, bake at 375 for 35 minutes.
Place your favorite sauces (marinara, barbecue, alfredo) and serve.
Sean Joynt
Zatkoff Seals
SPICY BUFFALO CHICKEN DIP
Ingredients:
2 whole boneless/skinless chicken breast
1 ½ packages of cream cheese (any brand)
¾ cup of Frank’s hot sauce
1 ¼ cup of Marzetti brand blue cheese dressing
2 ½ cups of colby fine shredded cheese (any brand)
¼ to ½ cup of jarred jalapenos
1 tbsp. of season salt
1 tbsp. of cayenne pepper
2 tbsp. of garlic powder
1 loaf of french bread
1 stalk of celery
Prep:
Mix seasoning together and apply to chicken
Pre-heat oven to 350 degrees
Soften the cream cheese (take out of fridge prior to cooking)
Measure out ingredients
Cut up celery sticks into 5 inches pieces
Instructions:
Bake Chicken for about 30-40 minutes (I do this more to brown the chicken a bit, last 10 minutes on
broil) Place baked chicken in crockpot on low. Add: cream cheese, blue cheese dressing, franks red hot
and jarred jalapeanos on top of the chicken. Cook in crock pot for 5 hours. Take two forks and shred the
chicken, mix thoroughly. Add the shredded cheese to top of dip and let cook in crock pot another hour
or so. Slice loaf of french bread in ½ inch sections. Apply light coat of butter to baking sheet and lay
bread out on sheet, bake until crisp. Serve! Add dip to either the celery or the french baguette slices.
Brian Pennington Jr.
Wildfire Credit Union
BAKED BRIE IN PUFF PASTRY WITH APRICOT & RASPBERRY PRESERVES
Ingredients:
0.5 (17 oz.) package frozen puff pastry (thawed)
1 (8 oz.) package brie cheese (round)
1/8 cup toasted almond, slices (optional)
¼ cup of your favorite preserves (raspberry preserves or apricot preserves)
Instructions:
Preheat oven to 425. Lightly grease cookie sheet. Roll puff pastry out slightly. Place cheese wheel on top
(leave rind on). Place preserves on top of cheese. Place almonds on top of preserves. Bundle Puff Pastry
up and around the cheese. Bake for 20-25 minutes. Let cool for 5 minutes. Serve with your favorite
crackers.
Fouad Fakhouri
Saginaw Bay Symphony Orchestra
BUFFALO SHRIMP AND BLUE CHEESE CRACKERS
Cracker Ingredients:
1 cup all-purpose flour
½ tsp. salt
2 to 3 cloves of garlic
¼ cup shredded parmesan cheese
1 tub (4-oz.) crumbled blue cheese 6 tbsp. cold butter cut into pieces 4 tbsp. (cold water, divided)
1 egg
¼ cup sesame seeds
Cracker Instructions:
Combine flour, salt, garlic and parmesan cheese in a food processor. Pulse on and off until well
combined. Add blue cheese and butter; pulse until thoroughly incorporated. Add 2 tbsp. water while
machine is running.Run the food processor until dough holds together. If too dry, add 1 more tbsp.
water. Transfer dough to a working area and shape dough into a log about 2-inches in diameter. Wrap in
aluminum foil and freeze for 1 hour. Preheat oven to 400 degrees. Line a baking sheet with parchment
paper and set aside. Remove dough from freezer and unwrap; set aside. Combine egg and remaining 2
tbsp. water in a small bowl and lightly whisk until just combined. Generously brush the dough with egg
wash. Roll or sprinkle the dough with sesame seeds. Cut into ¼ inch rounds. Place on previously
prepared baking sheet. Brush the tops of the crackers with the remaining egg wash. Bake for 13 to 15
minutes, or until edges are golden brown. Remove from oven and cool completely on wire racks.
Shrimp Ingredients:
2 lbs. shrimp, tails removed (51-60 count works well)
¼ cup vegetable oil (canola or safflower oil works fine)
¼ cup lime juice
2 cloves garlic
2 tsp. paprika
1 tsp. oregano
1 tsp. celery salt
1 tsp. cayenne pepper (or more!)
Hot sauce to taste
Salt and pepper
Shrimp Instructions:
Combine oil, lime juice, garlic, paprika, oregano, celery salt, cayenne pepper, hot sauce, and salt and
pepper in a large bowl. Whisk to combine. Toss and coat shrimp. Let marinate in the refrigerator for at
least two hours, but longer is better. (Note: if marinating for longer than 2 hours, omit lime juice until an
hour or so before serving, as the lime juice will "cook" the shrimp and make them chewy.) Top crackers
with shrimp and sauce. Serve with celery sticks and dotted with blue cheese dressing, if desired. Serve!
Peter Rose-Barry
Saginaw Valley State University
IRISH BOXTY WITH SMOKED SALMON AND DILL CREAM
Boxty Ingredients:
1 ½ cups grated raw potato, 2 potatoes or ½ lb., use starchy potatoes, like Russets
1 cup mashed potatoes, roughly 2 potatoes or ½ lb. peeled, cooked, and mashed, use starchy potatoes,
like Russets
1 cup unbleached all-purpose flour
½ tsp. baking soda
½ tsp. salt
¾ cup buttermilk
2 tbsp. butter (for frying)
Boxty Instructions:
Wrap the grated potato in a cheesecloth or a tea towel and wring out as much excess moisture as you
can. Place the dry grated potato in a large bowl and add the mashed potatoes. Mix well. Add the flour,
baking soda, and salt. Add buttermilk and mix well, the batter will be thick. Heat a skillet over medium
heat. When it is hot, add ½ tbsp.p. of butter to the skillet and let it melt. Scoop the potato batter by ¼
cup and place it into the hot butter. Spread the batter out to roughly ¼ to ½ inch thick, making a round
that is roughly 3 inches in diameter. Fill the pan with pancakes, being careful not to let them touch. Fry
the pancakes over medium heat for 4-5 min on the first side. Flip the pancakes when they are golden
brown. Cook them for 3-4 minutes on the second side, until golden. Serve immediately with butter or
jam. (Or place the finished pancakes on a paper towel lined plate in a warm oven to keep them warm
while you finish frying the remaining butter.)
Dill Whipped Cream Ingredients:
½ cup heavy cream
3 tsp. chopped dill
Salt and pepper to taste
Dill Whipped Cream Instructions:
Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form.
Fold in the dill and season with salt and pepper, to taste. Place boxty on plate, place a small portion of
smoked salmon (store bought) on the boxty, and finish with a dollop of dill cream.
Jacob D. Hilliker
The Office of Congressman Dan Kildee
SPICY CRAB RANGOON
Ingredients:
Cream Cheese
Crab or Imitation Crab (diced)
Salt
Pepper
Garlic Powder
Red Pepper Flakes
Chives
Sriracha Sauce
Wonton Wrappers
Egg
Oil
Instructions:
Mix all ingredients for filling, and place about one tbsp. of filling in a wonton wrapper. Beat egg for egg
wash, and brush along edges of wrapper. Fold corners of wrapper together and seal edges. Apply more
egg wash to outside of edges as needed. Repeat with remaining filling. Deep fry wontons until golden
and crispy.
Matthew Tarrant
Braun Kendrick Finkbeiner P.L.C.
BACON WRAPPED CHICKEN WITH A SMOKEY, SWEET PEACH BARBEQUE SAUCE
Smokey Peach BBQ Ingredients:
4 peaches, peeled and pitted
50 ml of Jack Daniel's Whiskey
50 ml of Benchmark Peach Whiskey
1 medium sized red pepper
¼ cup heavy cream
2 tbsp. brown sugar
1 cup maple syrup
½ tsp. onion powder
½ cup ketchup
½ tbsp. blackened seasoning
2 tbsp. liquid smoke
1 tsp. back pepper
2 tbsp. McCormick's bacon chipotle seasoning
Instructions:
Marinate the peaches in the Jack Daniel's and Benchmark Peach Whiskey while getting the other
ingredients together. Strain the alcohol from the peaches, and add to sauce when combining
ingredients. After, cook the peaches until they are mushy in a sauce pan on medium heat. Mash up the
peaches, and add each ingredient stirring as you go. Cook for 15-20 minutes until it is reduced. Blend or
puree until smooth.
Bacon Wrapped Chicken Bites Ingredients:
4 boneless skinless chicken breast
Approximately 22 slices of thick cut bacon, cut in half
Marinade Ingredients:
¼ cup sunflower oil
1 tsp. blackened seasoning
1 ½ tsp. McCormick's bacon chipotle seasoning
1 lime, zested and juiced
1 tsp. minced garlic
1 tsp. liquid smoke
1 tsp. Worcestershire sauce
1 cup of apple smoking wood chips
Instructions:
While you are setting up your wood chip smoker, cut your boneless chicken breast into chunks. Combine
ingredients for marinade, and let chicken marinade for at least 10 minutes. Wrap each piece of chicken
with the halved piece of bacon, and use toothpick to hold into place. Sautee in pan until browned, for
about 15 minutes. Place into smoker for about 30 minutes, or until temperature is 165 degrees. Drizzle
and toss peach sauce onto chicken, and enjoy.
Chris Dudley
MELISSA CHERRY MINT TURKEY MEATBALLS
Tools:
Mini cupcake tin
Large bowl for mixing ingredients
Small pan for sauce
In A Large Bowl Combine:
1 lb. Jennie-o Lean Ground Turkey
1 ½ tbsp. fresh basil finely chopped
¼ cup finely chopped onions
1 tbsp. – EVOO
Freshly ground black pepper to taste
Pink Himalayan sea salt to taste
Sauce Ingredients:
Pit 10-20 fresh cherries
Dice the fresh cherry halves into desired size
Finely chop 4-6 medium sized mint leaves
Combine diced cherries and chopped mint leaves into sauce pan
Place on low
Add 2 tbsp. of real maple syrup
Stir until equally blended
Instructions:
Prep oven to 325 degrees. Grease mini cupcake tin lightly with EVOO. Take the mixture and form ½ in
round balls and place into mini cupcake tin. Place into preheated oven for 20 min or until brown.
Carefully remove tin and let meatballs set for 5 minutes. After 5 min carefully outline meatballs with a
utensil to assist in removal. Place on desired plate/tray. Spoon desired amount of sauce on top of each
meatball. Garnish with small mint leaf (if desired).
Vince Stuart
Uptown Grill
SMOKED SALMON BRUSCHETTA WITH BALSAMIC GLAZE ON FRENCH BAGUETTES
Bruschetta Ingredients:
1 cup minced onion
½ cup chopped garlic
1 cup chiffonade basil
2 tbsp. cracked black pepper
Half cup extra-virgin olive oil (EVOO)
4 cups seeded and diced tomatoes
2 tbsp. dried leafy oregano
Salt to taste
Instructions:
Mix all ingredients in a bowl - mix well. Fresh salmon placed in a cool brown sugar brine for 24 hours pull
from brine and place on draining rack and let drain and cool 10 to 12 hours. Smoke salmon cold smoke
style. Let cool for 24 hours.
Balsamic Glaze Ingredients:
1 gallon dark aged balsamic vinegar
3 cups honey
3 cups brown sugar
Instructions:
Place in a stainless steel pot and reduce on low heat until glazed. French baguette store bought.
Paul Litton
Uptown Grill
WATSON CROCKPOT MEATBALLS
Ingredients:
Frozen meatballs (quality to fill a large crockpot)
1-3 jars of spaghetti sauce (flavor you prefer)
1-3 jars of Apricot preserves and or Grape preserves mixture
Instructions:
Heat meatballs in oven (follow instructions on bag). Take meatballs out of oven (allow meatballs to
cool). Combine spaghetti sauce and preserves in crockpot. Turn crockpot to high (for 5 minutes). When
the spaghetti sauce & preserves have congealed dump the meatballs in the sauce let warm for (45
minutes). After 45 minutes dish is ready to serve.
Mike Watson
Saginaw Valley State University
BACON WRAPPED MINI PIEROGIES
Ingredients:
1 (12-oz.) box Mrs. T's Potato and Cheddar Mini Pierogies
14 slices of bacon (sliced in half)
¼ cup brown sugar (optional)
Instructions:
Defrost Mini Pierogies by placing in boiling water for 2 minutes or refrigerate overnight. Wrap ½ slice
bacon around each Mini Pierogy. Coat baking sheet with non-stick cooking spray; arrange Pierogies on
baking sheet. Sprinkle with brown sugar, if desired. Bake at 400 degrees for 16 to 18 minutes or until
golden browned, turning once.
Brian Lechel
Saginaw County Parks and Recreation
ARANCINI DI RISO - LITTLE ORANGE RICE BALLS
Ingredients:
2 cups leftover or cooled Risotto
3 large eggs
½ cup grated Parmesan
1 ½ cups dried Italian bread crumbs
2 oz. mozzarella, cut into small cubes
2 tbsp. fresh parsley
Salt
Vegetable oil for deep frying
Heat vegtable oil in large saucepan to 350 degrees
Instructions:
Stir in 2 of the eggs, risotto, parmesan, parsley and ½ cup of the bread crumbs in a large bowl. Beat
remaining egg. Place the rest of the breadcrumbs into a bowl. Use 2 tbsp. of the risotto mixture to form
equal sized balls. Insert a small piece or cube of mozzarella into the center of each ball. Roll each ball
into the beaten egg and then into the bread crumbs, set aside. Working in batches, add the rice balls to
the hot oil and cook until browned, approx. 4 minutes. Remove from oil, let rest, add salt to taste.
Joseph Fichtner
BAKED OBERON WINGS
Ingredients:
12 whole chicken wings (about 2 lbs.)
Marinade and seasoning
2 cups Bell’s Oberon or other wheat beer
2 tsp. coarse seas salt
1 tsp. freshly ground black pepper
1 tsp. sweet paprika
1 tsp. chili powder
½ tsp. celery seed
1 tbsp. extra-virgin olive oil
Buffalo Sauce Ingredients:
¾ cup Frank Red Hot
½ cup butter
Instructions:
Rinse chicken wings under cold water and dry with paper towels. Either leave wings as is or cut into 2
piece at joint. Put wings in large Ziploc bag and add the beer. Let wings marinate for a couple hours. Mix
together all of the seasonings in small bowl. Drain wings and blot dry again with paper towels then place
in a large bowl and add seasoning mixture and olive oil to wings and toss. Heat oven to 400 degrees,
place wings on baking sheet and cook for 25 minutes. Flip and cook for another 20 minutes or until
cooked through. While wings are cooking, heat butter and Franks in sauce pan until butter and whisk
together. (add more franks to make hotter. Add less franks or more butter to decrease heat). Once
wings are done cooking, remove from oven and place in large bowl. Toss wings with sauce mixture (use
as much sauce as you prefer).
Andrew Hauck
Century21 Signature Realty
FRENCH ONION SOUP DUMPLINGS
Filling Ingredients:
1 stick unsalted butter
2 medium shallots (thinly sliced)
½ medium yellow onion (thinly sliced)
1 cup red wine
1 cup beef broth
1 cup chicken broth
2 tbsp. minced fresh thyme
1 tbsp. balsamic vinegar (preferably aged)
Kosher salt and freshly ground black pepper, to taste
Crouton Ingredients:
1 tbsp. extra-virgin olive oil
¼ tsp. minced fresh thyme
Twelve ¾-inch cubes of artisan bread
1 garlic clove (minced)
Kosher salt and freshly ground black pepper (to taste)
Dumping Ingredients:
36 square wonton wrappers
1 egg (lightly beaten)
Assembly:
Vegetable oil (for frying)
2 cups grated Gruyare cheese
Softened butter (for greasing)
Instructions:
Make the filling: At least 6 hours before making the dumplings, melt the butter in a large skillet over
medium-high heat. Add the shallots and onion and reduce the heat to medium. Cook, stirring often,
until they are deep golden brown and very tender, about 35 to 40 minutes. Add the wine to the pan,
increase the heat to high, and cook, stirring often, until the wine has evaporated to a glaze, 5 to 7
minutes. Stir in the beef and chicken broths and bring to a boil. Cook until the liquid has evaporated by
half, about 10 minutes, so the consistency is thick and mainly onion. Stir in the thyme and balsamic
vinegar, then season with salt and pepper. Let cool completely. Line the bottom and sides of an 8-by-4inch loaf pan with plastic wrap. Pour the filling into the pan and loosely cover the top with plastic wrap.
Freeze until the filling is solid, at least 4 hours.
Meanwhile, make the croutons: Position a rack in the center of the oven and preheat to 400 degrees. In
a medium bowl, toss all of the crouton ingredients to coat the bread thoroughly. Spread the mixture
onto a large rimmed baking sheet. Bake, stirring occasionally, until the croutons are golden brown,
about 15 minutes. Set aside.
Make the dumplings: Invert and unmold the frozen soup mixture onto a cutting board. Using a knife, cut
the mixture lengthwise into 4 equal, long strips. Then cut across the strips into 9 sections, to make 36
cubes total. Keep the cubes frozen until ready to wrap. Working with about 9 wonton wrappers at a
time, place the wrappers on a clean work surface. Lightly brush the edges of the wrappers with the
beaten egg. Place one cube in the center of a wrapper. Bring up the edges and tightly pinch them closed
to create a small packet, resembling a purse. Transfer to a baking sheet. Repeat with the remaining
cubes and wrappers. Cover tightly and freeze for at least 2 hours. In a deep large saucepan or Dutch
oven, heat 2 inches of oil to 350 degrees. Place a rack over a large rimmed baking sheet to drain the
fried dumplings. Remove 12 dumplings from the freezer, reserving the remaining dumplings for another
use. In batches, without crowding, carefully fry the dumplings in the oil until golden brown, 2 to 3
minutes. Using a wire spider or slotted spoon, carefully transfer them to the wire rack to drain. The
dumplings can stand at room temperature for up to 30 minutes before broiling.
Assemble the dish: Position the broiler rack about 8 inches from the heat source and preheat on high.
Lightly butter 2 escargot dishes or a large oval baking dish. Place each dumpling in its own little well,
letting the tops of the dumplings fall over to one side, so they don't get too close to the heat and burn.
Cover each dish with 1 cup of the shredded Gruyare. Broil until the cheese is melted and golden brown,
4 to 6 minutes. Meanwhile, spear each crouton onto a skewer. Insert a crouton-speared skewer into the
top of each dumpling, being sure not to poke the bottom of the wrapper, or the dumpling will leak.
Devour immediately.
John Swartz, Jr.
Assistant cook, Andrew Concannon
JUMBALAYA ARANCINI BALLS
Ingredients:
Arborio rice
White onion
White wine
Cajun spice
Creole spice
Old bay season
Parmesean cheese
Salt
Garlic (minced)
Cilantro
Paprika
Diced tomato (canned)
Chicken (chopped)
Shrimp (minced)
Scallops (minced)
Lime juice
Instructions:
All of these items slow cooked into a risotto. Then cooled down till it can be rolled into balls. Once balled
up they can be tossed in buttermilk then an Italian breadcrumb/panko mixture and then deep-fried and
topped with cilantro lime juice!
Sean Gartland
Apple Mountain
DARKMAZIO'S ITALIAN SLIDERS
Ingredients:
King’s Hawaiian buns
Butter
Salami
Ham
Pepperoni
Provolone
Marinara sauce
Italian seasoning
Instructions:
King's Hawaiian buns, buttered pan, salami, ham, pepperoni, provolone, marinara sauce, and some
melted butter and Italian seasoning over the top of the bun all baked for 23 minutes.
Jason Dark
Duro-Last Roofing
SAGINAW LETTUCE WRAPS
Ingredients:
¼ cup sweet chili sauce
¼ cup rice vinegar
2/3 cup small cubes cucumber
2/3 cup small grated or matchstick pieces carrots
2/3 cup halved or quartered grapes (red best for color)
2 green onions (thinly sliced)
20 small romaine, butter lettuce or Belgian endive leaves
1 cup black walnuts (or English)
Fresh cilantro leaves
1 cup red raspberries
Instructions:
Stir together chili sauce and rice vinegar in a medium bowl. Add cucumber, carrot and grapes and
referigate for at least 10 minutes. Stir in onions. Spoon in equal amounts of mixture into lettuce leaves
and top with choice of walnuts, cilantro, and/or raspberries.
Floyd Kloc
Saginaw City Council
JETHRO'S SWEET CASHEW CHICKEN LETTUCE WRAPS
Ingredients:
2 tbsp. olive oil
1 lb. ground chicken
1 tbsp. minced garlic
1 tsp. minced onion
¼ hoisin sauce
2 tbsp. sweet chili sauce
1 tbsp. rice vinegar
¼ cup brown sugar
3 tbsp. soy sauce
½ cup water
1 tsp. ginger
1 can diced water chestnuts
½ cup diced cashews
1 head butter lettuce (or Romaine)
Instructions:
Heat olive oil over medium heat. Add chicken and brown. Reduce heat to simmer. Salt and pepper to
personal preference. Add garlic, onion, hoisin, sweet chili sauce, vinegar, brown sugar and soy. Mix for 2
minutes. Add water, ginger, water chestnuts and cashews and increase heat until mixture reduces. With
individual lettuce leaves as cups, dish ¼ cup of mix into each leaf. Serves 12-15.
Jeff Larsen
American Cancer Society
PORK CHOPS & APPLE SAUCE
Ingredients:
2 pork tenderloins
Smokehouse rib rub
4 Granny Smith Apples
2 Jalapeno's
½ cup sugar
3 tbsp. cinnamon
¼ cup bourbon
Instructions:
Rub smokehouse seasoning onto pork and sear the meat in a cast iron skillet. Place meat in 400 degree
oven for 20 minutes or up to temperature. Peel, core, and chop apples. Put the in sauce in the pan, add
sugar, cinnamon, fine diced and seeded jalapenos, and bourbon. Cook until softened. Remove the meat
from the oven and allow to rest for 10 minutes. Cut meat into bite size pieces and pour applesauce over
it. Ready to serve!
Robb Willey
IDES OF MARCH CAESAR SALAD
Ingredients:
18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine
hearts (about 1 lb.)
1 cup plain toasted croutons
1 large clove garlic (peeled)
¼ cup or more excellent olive oil
Salt
1 large egg
Freshly ground black pepper
1 whole lemon (halved and seeded)
Worcestershire sauce
2 tbsp. freshly grated parmesan cheese (imported Parmigiano-Reggiano only)
Instructions:
You will need 2 large heads of romaine for 3 people or use a commercially prepared package of
"romaine hearts" if they appear fresh and fine. From a large head, remove the outside leaves until you
get down to the cone where the leaves are approximately 4 to 7 inches in length. You will want 6 to 8 of
these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them
loosely in clean towels, and keep refrigerated until serving time. (You may save the remains for other
salads - romaine keeps reasonably well under refrigeration.) To flavor the croutons, crush the garlic
clove with the flat of a chef's knife, sprinkle on ¼ tsp. of salt and mince well. Pour about a tbsp. of olive
oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purae. Alternately,
you can grate the garlic with a fine hand held grater. Scrape the purae into the frying pan, add another
tbsp. of oil, and warm over low to medium heat. Add the croutons and toss for a minute or two to infuse
them with the garlic oil and then remove from the heat. (For a milder garlic flavor, you can strain the
purae through a small sieve into a pan before adding the extra croutons and discard the remaining bits
of garlic.) To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the
egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
Mixing and Serving the Caesar:
Have all of the dressing ingredients ready and a salad fork and spoon for tossing. Dress the salad prior to
serving. Drizzle 2 tbsp. of olive oil over the romaine leaves and toss to coat, lifting the leaves from the
bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous
pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several
drops of the worcestershire and toss again. Taste for seasoning and add more if needed.
Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves.
Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish)
and toss for the last time, just to mix them into the salad.
Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and
serve.
Fr. Andy Booms
GRAINY MUSTARD POTATO SALAD
Ingredients:
Small red new potatoes
Small yellow new potatoes
3 tbsp. cider vinegar
1 tbsp. coarse salt
¼ cup coarse grain mustard
3 tsp. cider vinegar
3 tsp. sugar
¼ cup peanut oil
1 cup grilled polish sausage (cut into 1/4" to 1/2" pieces)
Fresh ground salt and pepper
½ cup torn fresh parsley
2 tsp. thinly sliced green onion
Instructions:
In large sauce pan combine cider vinegar and salt with ~4 cups water to cover potatoes. Bring to a boil
over medium heat. Reduce heat and simmer uncovered for 15 to 20 minutes until just tender. Drain
well and let stand for 2 to 3 minutes before adding dressing. Dressing: In a small bowl whisk together
mustard, vinegar, sugar and ½ tsp. salt. In a steady stream whisk in oil until well blended. Transfer
potatoes to large mixing bowl; add dressing all at once. Mix gently to avoid breaking potatoes. Gently
mix in Sausage. Season to taste with salt and pepper. Add parsley and onions. Serve warm or at room
temperature.
Jake Steinbrecher
SHRIMP SALAD WITH AVOCADO VELVET SAUCE
Instructions:
2 lb. 15-20 cooked shrimp
2 tbsp. lemon juice
1 clove garlic crushed
1 tbsp. dry vermouth or sherry
3 tbsp. olive oil
1 ripe avocado
1 ½ tbsp. sour cream
3 tbsp. mayonnaise
8 chopped stuffed green olives
2 finely chopped green onions
6 leaves of iceberg lettuce (shredded like coleslaw)
Instructions:
Peel and de-vein shrimp. In a large bowl combine the lemon juice, garlic, olive oil, and vermouth/sherry.
Add salt and pepper to taste. Add shrimp, stir well, cover and refrigerate at least one hour or overnight.
For the sauce: Mash the avocado well. Add lemon juice, sour cream and mayo; mix well, stir in the olives
and green onions. Salt and pepper to taste. Sauce can be made a day ahead of time. Cover with a piece
of plastic wrap pressing it directly on top of sauce. To serve: Drain the shrimp. Place some lettuce on
each plate, top with shrimp, spoon on some sauce and garnish with additional olives. Put remaining
sauce in a bowl to pass.
Fr. Bill Gruden
St. Peter Parish, Chesaning and St. Cyril Parish, Bannister
SEAFOOD, SAUSAGE AND DUCK GUMBO
Ingredients:
Flour
Oil
2 quarts chicken stock
Andouille sausage
Duck breast
Shrimp (peeled)
Frozen okra (pieces)
Rice
Instructions:
Make a good roux --- equal parts flour and oil combine over low heat and stir constantly with a wooden
spoon until your arm hurts. Add 2 quarts chicken stock. Cut up some andouille sausage and fry and add
to pot. Cook duck breast and shred and add to pot. Add peeled shrimp to the pot. Throw in some frozen
okra pieces. Bring gumbo the 165 degrees and serve over cooked rice.
Mark Flegenheimer
Michigan Sugar Company
VEGETARIAN BLACK BEAN SOUP
Ingredients:
2 tbsp. olive oil
1 cup chopped sweet onion
1 green pepper chopped (small)
3 garlic cloves minced
1 tbsp. chopped fresh thyme or 1½ tsp. dried
3 (15 oz.) cans black beans, drained, 1 cup liquid reserved
2 (14 ½ oz.) cans vegetable broth
1 (28 oz.) can diced tomatoes in juice
2 tsp. ground cumin
1 ½ tsp. hot pepper sauce (can substitute chipotle)
Instructions:
Heat oil in large pot over medium heat. Add onion, garlic and thyme; saute until onion is golden, about 8
minutes. Add beans, the reserved cup of liquid, broth, tomatoes with juices, cumen and hot pepper
sauce. Bring soup to boil. Reduce heat to medium low and simmer until flavors blend and soup thickens
slightly, stirring occasionally, for about 20 minutes. Using an immersion blender, blend until smooth.
Season with salt and pepper.
Pete Andon
Stress Free Retirement, INC.
CHEESEBURGER SOUP
Ingredients:
1 lb. ground beef
8 strips bacon (diced)
8 pickle spears (diced)
1 cup ketchup
1/5 cup mustard
2 cup onion (diced)
1 tsp. cumin
Salt and pepper to taste
Instructions:
Combine all meat in pan and cook thoroughly. Add veggies and cook until soft. Add liquid and simmer
for 20 minutes.
Ian Kaupp
Touchpoint Support Services
NEW ORLEANS STYLE CRAWFISH ETOUFFEE
Ingredients:
¼ lb. butter
¼ lb. flour
4 cups diced onion
2 cups diced celery
2 cups diced green pepper
1 bunch chopped green onion (reserve tops and bottoms separately)
2 tbsp. garlic (minced)
14.5 oz. can of diced tomatoes
3 cups seafood stock (or chicken stock)
½ tsp. cayenne pepper
1 tbsp. tomato paste
2 tbsp. creole seasoning* (can use store bought, or make from recipe below)
2 tsp. kosher salt
1 lb. frozen, pre-cooked louisiana crawfish tails (thawed)
Steamed white rice
Creole Seasoning Ingredients:
Whisk together the following spices in a small bowl
2.5 tsp. paprika
2 tsp. kosher salt
2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. thyme
1 tsp. oregano
1 tsp. cayenne pepper
1 tsp. onion powder
Instructions:
Make a roux. In a Dutch Oven or heavy bottom stock pot, melt the butter over medium-low heat. Once
melted, slowly sprinkle in the flour and whisk until incorporated. Continuously stir the mixture as it
cooks. Cook and stir the roux until it is the color of peanut butter, about 10-15 minutes. Add the onions,
celery, and green bell peppers to the roux and stir to combine. Cook until the vegetables begin to soften,
about 5 minutes. Add the green onion bottoms, garlic, and diced tomatoes. Stir to combine. Add the
seafood stock and increase the heat to medium-high. Add the cayenne pepper, tomato paste, Creole
seasoning blend, and salt. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low.
Cover the pot, and simmer for 35 - 45 minutes, or until the sauce has thickened and the liquid does not
taste like raw flour. Periodically lift the lid and stir, scraping the bottom to ensure scorching does not
occur. Add the crawfish tails to the contents of the pot, and cook until the crawfish is warmed through,
about 5 minutes. Add the green onion tops and stir to combine. Serve immediately alongside the
steamed white rice.
Tony Grittini
BEST OF THE BEST CHILI
Ingredients:
1 ½ lb. ground beef
½ yellow bell pepper
½ red bell pepper
4 garlic cloves
1 onion, large yellow or white
1 tsp. oregano (dried)
1 (6 oz.) can tomato paste
1 (15 ½ oz.) cans mild kidney beans
1 (15 ½ oz.) cans hot kidney beans
1 (28 oz.) can fire roasted tomatoes
½ tsp. tabasco sauce
¼ tsp. cayenne
2 tbsp. chili powder
½ tsp. salt
1 tsp. sugar
2 tsp. cumin (ground)
1 cup cheese½ cup sour cream
1 cup beer
Instructions:
Cook ground beef in large frying pan. While cooking, stir and chop beef with spatula to crumble.
Continue cooking for about 7 minutes or until the meat is brown and cooked through. Add the onion,
garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco. Cook while stirring, until onion is
translucent, about 5 minutes. Transfer to large pot. Add the Kidney beans (juice and all), canned
tomatoes (juice and all), the tomato paste, peppers (or sugar), and beer. Stir well and bring to a boil.
Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally. Top
individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.
David Roberts
The Workwear Store
SPICY CHICKEN SOUP
Ingredients:
1 tbsp. canola oil
2 anaheim or poblano peppers (finely chopped)
1 medium onion (chopped)
3 garlic cloves (minced)
1 lb. boneless skinless chicken breasts
1 carton (48 oz.) chicken broth
1 can (14 ½ oz.) Mexican diced tomatoes (undrained)
1 can (10 oz.) enchilada sauce
2 tbsp. tomato paste
1 tbsp. chili powder
2 tsp. ground cumin
½ tsp. pepper
½ to 1 tsp. chipotle hot pepper sauce (optional)
1/3 cup minced fresh cilantro
Optional Toppings:
Shredded cheddar cheese
Cubed avocado
Sour cream
Crispy tortilla strips
Instructions:
In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until
tender. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow
cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce.
Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165
degrees). Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro.
Serve with toppings as desired.
Freeze option:
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through
in a saucepan, stirring occasionally and adding a little water if necessary.
Jack W. Nash
SMOKED CHICKEN WHITE CHILI
Ingredients:
48 oz. Great Northern mixed beans (1 big glass jar)
1.5 lbs. cooked and shredded chicken breast (I smoke my chicken)
24 oz. chunky salsa (I use home made canned)
3 cups chicken broth
16 oz. Monterey Jack shredded cheese
2 tbsp. cumin
Instructions:
Combine all ingrediens in a crockpot and cook on low 8 hours.
Mark Garabelli
WieSam Properties,LLC
CHICKEN TACO'S
Ingredients:
2 lbs. bonless chicken
1 package mild taco seasoning
1 jar green salsa
Instructions:
Combine all ingredients in a crock pot and cook 5 hours on low or 3 hours on high. Shred chicken in pot.
Serve with standard taco garnishments.
Pat Hengesbach
Garber Management Group
MEDITERRANEAN BEEF TIPS
Ingredients:
2 lb. sirloin
2 red onions
5 cherry tomatoes
½ cup fresh chopped parsley
½ cup lemon juice
½ cup white vinegar
¼ cup olive oil
5 cloves of garlic (crushed)
½ tsp. salt
½ tsp. of each of the following: ground cardamon, ground cinnamon, nutmeg, black pepper
Instructions:
Mix all spices and add to other ingredients except meat, onions, tomatoes and parsley. Slice meat into
long, thin slices and place in marinade a minimum of one hour in refrigerator (preferably overnight).
When ready, grill meat, browning on all sides and cooking as desired (medium rare, etc.) Cut red onions
into thin slices and add to pan, cooking slightly. Cut cherry tomatoes in half and add to pan. Stir all
ingredients in pan. Garnish with parsley and serve
Carlos Ramet
Saginaw Valley State University
MUSHROOMS STUFFED WITH SAUSAGE, ONION, RED PEPPER AND FETA CHEESE
Ingredients:
6 large portobello mushroom caps with stems removed (if grilling)
-orapproximately 20 smaller portobello mushrooms with stems removed (if baking in oven)
1 lb. of your favorite Italian sausage (Bob Evans works well, Italian or spicy recipe)
Finely chopped small onion, or ¼ of large onion
Finely chopped 1/3 red pepper
6 oz. crumbled feta cheese
Instructions:
Combine sausage, onion, pepper and feta until it is well mixed. Place equal amounts of the sausage mix
in each mushroom cap. If grilling large mushrooms, grill directly on grates over medium heat until done,
instant read thermometer reads about 160-degrees. If baking, use a grill pan or something that will
allow the mushroom juices to drain so mushrooms don't sit in liquid, bake until done, instant read
thermometer reads about 160 degrees. The bite of the feta cheese contrasting with the earthiness of
the mushrooms makes this dish work so don't skimp on the feta. Easy to double or triple the recipe. The
large portobellos work as a main course; the smaller version are great as a side dish or appetizer.
Jeff Schrier
Saginaw News/MLive Media Group
SALMON AND ZUCCHINI PIE WITH CUCUMBER DILL SAUCE
Ingredients:
One medium salmon filet - enough to equal 1 ½ cups after cooking (Note: You can use previously
cooked or smoked salmon instead)
¼ cup liquid smoke
¼ cup maple syrup
Olive oil
3-4 cups diced zucchini
1 cup of diced onions
½ cup diced red bell pepper
1 cup shredded fontanelle cheese
1 cup shredded Italian blend cheese
1 tbsp. of dried parsley
1 tbsp. of dried dill
1 egg
½ tsp. of salt
½ tsp. of ground black pepper
Sauce:
1 cup plain Greek yogurt
½ cup seeded and chopped cucumber
¼ cup minced onion
1 clove of garlic
1 tsp. of dried dill
Zest and juice of ½ a lemon
Instructions:
Start by making the sauce, mix all ingredients together, taste. Add more of any of the ingredients to suit
your taste. Cover and place in refrigerator for at least an hour. (Note: Skip this step if you're using
salmon that has already been cooked or smoked) Preheat oven to 400 degrees. Place salmon on foil
lined cookie sheet, skin side down. Pull up the sides of the foil to make a bowl tight around the salmon.
Mix liquid smoke and maple syrup in small bowl and pour over salmon. Place in oven and bake for 20
minutes or until salmon flakes with a fork. While salmon is cooking, sautae over medium high heat, the
onions and zucchini in a pan with olive oil. Cook until they begin to carmelize, about 15-20 minutes.
Check on salmon and remove if done and transfer to plate to cool. After onions and zucchini have been
cooked, transfer to a bowl and allow it to cool. In another bowl, mix together the remaining ingredients.
Once the salmon is cool enough to handle, break apart into flakes and add to the bowl of remaining
ingredients. Also, when cool, add the sautaed onions and zucchini to the remaining ingredients. Pour
combined mixture in a glass pie plate and bake at 350 degrees for 35 minutes or until the top starts to
brown. Allow to cool about 5 minutes, and serve with sauce.
Roger Mahoney
Spicer Group
TODD'S MANGO CHICKEN CURRY DINNER
Ingredients:
2 tbsp. vegetable oil
½ Red Bell Pepper (chopped)
2 garlic cloves (minced)
2 tbsp. ginger (minced)
2 tbsp. curry powder
½ tsp. ground cumin
2 mangos (cubed)
2 tbsp. apple cider vinegar or Fustini's mango vinegar (I recommend the Fustini's)
13 ½ oz. coconut milk
1 ¼ lbs. boneless skinless chicken breasts (cubed)
1/3 cup raisins (gold or red)
Salt
Pepper
Cilantro
Instructions:
Heat oil in a large sautae pan over medium heat. Add onion and bell pepper and cook, stirring
occasionally until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the
curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if
anything begins to stick to the pan, add a little more oil to the pan. Add the vinegar, coconut milk, and
one of the two chopped mangos to the pan. Increase the heat and bring to a boil, then lower the heat to
maintain a low simmer for about 15 minutes, stirring occasionally. Remove the pan from the heat. Scoop
the sauce into a blender, or alternatively use a handheld blender. Purae the sauce until it is smooth in
texture. Return the sauce to the pan. Add the cubed chicken pieces and raisins to the pan. Return to a
low simmer. Cover the pan and let cook for 8-10 minutes chicken should be just cooked through. Use a
knife to cut open the largest piece to check. Add remaining chopped mango to the pan. Stir in the
cream, if using. Let cook at a very low temperature for another minute or two, uncovered, do not let the
sauce boil or the cream may curdle. Adjust seasonings. If a little too sweet add a little more vinegar. If
not sweet enough add a dash of sugar. Add salt and pepper to taste. Garnish with cilantro.
This dish is a popular one amongst my family and friends. It is a nice balance of exotic flavor, creaminess,
and color. Serve it over a bed of rice and pair it with a semi-sweet Riesling to complement the flavors. I'd
like to dedicate this year's recipe to my many friends who come to see me perform with the Jim Pagel
Jazz Trio! Bon appetite!
Todd Bethune
Herter Music Center
SMOKED SALMON SUSHI & AHI TUNA SUSHI
Ingredients:
Sushi grade ahi tuna
Smoked salmon
2 cups sushi rice (find at your local asian market)
3 cups of water
½ cup rice vinegar
1 tbsp. of vegetable oil
¼ cup of white sugar
1 tsp. salt
1 cucumber
Block of cream cheese
Avocado
1 package of nori sheets (find at your local asian market)
1 sushi mat (find at your local asian market)
Instructions:
Rinse the rice in a strainer or colander until the water runs clear. Combine rice with water in a medium
saucepan. Bring to a boil, then reduce the heat to low, cover & cook for 20 minutes. Rice should be
tender and water should be absorbed. Cool until cool enough to handle. In a small saucepan, combine
the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into
cooked rice. When you pour this into the rice it will seem very wet. Keep stirring and the rice will dry as
it cools. Prepare your sushi ingredients by slicing thin slices of the cucumber, avocado, cream cheese, ahi
tuna & smoked salmon. Place a sheet of nori on your sushi mat rough side facing up. With wet
fingertips, spread a ball of sushi rice on top of the nori sheet. Cover the nori sheet from the near edge to
1 inch from the far edge. Place your filling ingredients in a line across the near edge of the rice.
(Suggested combinations: Smoked salmon, cucumber, cream cheese/Ahi tuna, cucumber, avocado.)
Starting from the near edge of the nori, fold it over the ingredients and tighten the mat evenly across
the roll with your fingers. Continue using the mat to roll until you reach the end of the nori, tightening
the mat along the way. Remove the mat from the top of your roll. With a wet sharp knife, cut into eight
even pieces. Serve with soy sauce or sriracha mayo.
Jonathan Block
SMG/The Dow Event Center
SPICY SAUSAGE PASTA WITH CREAMY MUSTARD AND BASIL SAUCE
Ingredients:
1 lb. medium pasta shells
1 tsp. olive oil
1 ½ lb. hot pork sausage
¾ cup dry white wine
¾ cup heavy whipping cream
3 tsp. whole grain dijon mustard
Pinch of crushed red pepper (or more if desired)
1 cup chopped basil
Instructions:
Cook pasta in a pot until al dente. While pasta is cooking, heat the olive oil in a deep skillet over medium
heat. Add the sausage and brown, about 5 minutes. Add the wine and simmer until reduced by half,
scraping up any brown bits from the bottom, about 5 minutes. Add the cream, mustard, and crushed red
pepper. Simmer for a couple more minutes. Remove from heat. Drain pasta and return to pot. Add
sausage mixture and stir until it thickens a bit. Stir in chopped basil and enjoy.
Andy Friend
Panda Promotional Products
PITMASTER SMOKED BRISKET MAC-N-CHEESE
Ingredients:
4-5 lb. beef brisket point
Worcestershire sauce
2 cups dry rub (see below)
1 (12 oz.) can of beef broth
1 (5 lb.) bag of cavatappi pasta
1 package of powdered GFS nacho cheese sauce
Granulated garlic
Onion powder
Salt
Pepper
Dry Rub Ingredients:
½ cup each salt, sugar, pepper
¼ cup each garlic powder, onion powder, brown sugar
1 tsp. cayenne powder
Brisket Instructions:
Coat brisket with Worcestershire sauce. Apply dry rub evenly and generously and let sit, wrapped, for 8
hours. Smoke at 250-300 degrees over choice of wood. Smoke for approximately 1.5 hours, open, then
wrap with foil and continue to cook until internal temp reads 200 degrees. Cook time will vary, about 1
hour per lb. of brisket. Cool or use when done.
Main Dish Instructions:
Cube the beef and heat in the broth until warm. Make the cheese sauce as indicated on the package.
Cook the Cavatappi until almost Al dente. Drain pasta and combine beef, cheese, and pasta in large
mixing bowl. Transfer to serving dish and top with lattice pattern of barbecue sauce. Bake at 400 for 5
minutes to caramelize the barbecue sauce on the top. Portion and enjoy!
Jason Murray
MIKE’S SPIN & ART DIP
Ingredients:
Cream cheese
Mayo
Garlic
Parmesan cheese (shredded)
Red onion
Artichokes
Fresh chopped spinach
Instructions:
Bake at 350 for 40 min uncovered. Or crockpot on low for about 3 hours or until spinach is cooked into
dip. (The amount of each ingredient varies based on amount of people served. You can play with this
recipe as much as you want - the basis of the dip is all the same, cheese! Cream cheese, mayo and
Parmesan are all roughly equal portions.)
Mike VanEck
Garber Automotive
CHEESY TATERS NOW WITH BACON!
Ingredients:
1 bag frozen potatoes (diced or shredded)
1 (8 oz.) container of sour cream
1 half stick of butter
1 can of cream of mushroom soup
1 (8 oz.) bag of shredded cheese (usually Colby Jack or Cheddar or both)
1 package of bacon (flavor depends on your choice)
Instructions:
With exception of the bacon, mix all of the ingredients together. For the butter, you may slice or melt it
in a container and then drizzle it over the mixture. Place the mixture in a baking pan or glass container
(make sure you spray the container with a non-stick cooking spray to insure the potatoes do not get
burned) and bake for 45 minutes to an hour at 375 degrees. While the potatoes are baking, cook the
bacon according to the instructions on the package. Once cooked, chop the bacon into smaller pieces.
Once the potatoes are cooked, add the bacon pieces on top of the potatoes and serve!
Jared Sanderson
BEAN BUNNY BAKED BEANS
Ingredients:
2 (15.5 oz.) cans of great northern beans (Frutchie Beans, if available)
½ lb. bacon (Farmer Pete if you can find it)
1 medium onion, chopped (locally sourced, of course)
1/3 cup Pioneer Sugar
½ cup light brown Michigan Sugar
1 dash yellow mustard
1 dash apple (mountain) cider vinegar
Salt and pepper to taste
Instructions:
Drain small amount of liquid from beans. Cook bacon until done, crumble. Drain grease from pan
reserving enough to fry onions. Fry onions until soft and golden. Mix all ingredients and bake in a
greased baking dish for 1 hour at 350 degrees, uncovered. Makes 8 servings. Easily doubled or tripled.
Easily adaptable to suit one's tastes (Mmmm, more bacon). It's hoppin' good stuff!
John Humphreys
City of Saginaw "The Cookin' Council!"
BREAKFAST CREPES
Crepe Ingredients:
3 tbsp. melted butter
½ cup milk
½ cup water
¾ cup flour
1 tsp. salt
1 tsp. vanilla
3 eggs
Filling Ingredients:
1 package cream cheese (softened)
1 cup powdered sugar
1 lemon (zest and 1 tbsp. juice)
1 tsp. vanilla
1 cup heavy cream
Instructions:
To make the crepes - blend together all ingredients. On medium heat, melt 1 tbsp. butter in a small fry
pan. Add enough batter to coat bottom while swirling the batter to form an even layer. When bubbles
have formed throughout the crepe, flip and heat for an additional minute. To make the filling, first whip
the heavy cream in an ice cold bowl until soft peaks form. In a separate bowl, mix the remaining
ingredients. Gently fold in the whipped cream.
David Stuber
FAY'S PUDDING CAKE
Ingredients:
1 cup flour
2 tsp. baking powder
1 tsp. salt
½ cup milk
1 tsp. vanilla
2 tbsp. butter (melted)
2 cups brown sugar
½ cup cocoa poweder
3 cups water
Vanilla ice cream
Instructions:
Sift together flour, baking powder, and salt 3 times. Combine milk, vanilla, and melted butter and add to
dry ingredients until smooth. Place in 2 quart baking dish. Combine brown sugar and cocoa and sprinkle
on top. Boil 3 cups water and pour it on top. Then bake for 50 minutes at 350 degrees. Serve with vanilla
ice cream.
Cliff & Alex Shephard
LEMON BARS
Crust Ingredients:
½ lb. butter at room temperature
½ cup granulated sugar
2 cups all-purpose flour
1/8 tsp. kosher salt
Filling Ingredients:
6 extra-large eggs
3 cups granulated sugar
2 tbsp. grated lemon zest (4-6 lemons)
1 cup lemon juice
Confectioners sugar (for dusting)
Preheat the oven to 350 degrees
Instructions:
For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle
attachment until light. Combine the flour and salt and, with the mixer on low, add to the butter until just
mixed. Dump the dough onto a well floured board and gather into a ball. Flatten the dough with floured
hands and press it into a 9x13x2 inch baking sheet, building up a ½ inch edge on all sides. Chill the
dough. Bake the crust for 15 to 20 minutes until very lightly browned and let cool on a wire rack. Leave
the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over
the crust and bake for 30 to 35 minutes until set. Let cool to room temperature. Cut into triangles and
dust with confectioners sugar.
John Milne
PECAN ROLLS
Dough Ingredients:
1 envelope active dry yeast (2¼ tsp.)
¼ cup sugar (plus 1 tsp.)
¼ cup warm water (about 110 degrees)
1 cup milk
4 tbsp. unsalted butter (melted)
1 large egg (beaten)
½ tsp. Kosher salt
3 ½ cups all-purpose flour (plus more for rolling)
Filling Ingredients:
1 ½ cups packed brown sugar
8 tbsp. unsalted butter (melted)
1 tbsp. ground cinnamon
1 cup pecan pieces
Icing Ingredients:
1 ½ cups confectioners sugar
2 tbsp. milk
1 tsp. vanilla extract
Instructions:
Mix the Dough: Combine the yeast, 1 tsp. sugar, and warm water. When it begins to foam, add the ¼
cup sugar, milk, 4 tbsp. melted butter, egg, and salt. Gradually add the flour and stir until combined.
Knead the Dough: Place the dough on a lightly floured surface and fold the dough over and push down
with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and
over for 4 to 6 minutes. You know the dough is ready when it is smooth and elastic. Shape it into a ball.
Let the dough rise: Place the ball of dough into a greased bowl that is at least twice as big as the dough
ball, and turn it once to grease the surface. This keeps the dough from drying out. Cover the dough and
let it rise in a warm place until it has doubled in size. Punch down the dough by pushing your fist into the
center. Cover the dough and let it rest on a floured surface before shaping. This calms the dough and
makes it easier to work with. For the filling: Combine the brown sugar, butter, and cinnamon in a bowl.
To Assemble: Spray a 9-by-13-inch baking pan with cooking spray and put in the pecan pieces. On a
floured work surface: Roll out the dough to about a 12-by-18-inch rectangle. Spread the cinnamonbutter mixture over the dough, leaving a 1-inch bare border along one long side. Starting on the long
side opposite the bare border, roll up the dough like a jelly roll. Seal the seam by pinching along the
uncovered side. Cut the log into twelve 1 ½-inch slices and place in the prepared pan. Cover with a towel
and let rise for 45 minutes. Preheat the oven to 350 degrees. For the icing: In a bowl, whisk the
confectioners sugar, milk, and vanilla together. Bake pecan rolls for 30 minutes or until golden. Turn
pan upside down onto a cookie sheet and tap the top to remove rolls. Drizzle Icing over the warm rolls.
Doug Soldan
Berkshire Hathaway Real Estate
PAULA’S CHOCOLATE GRAND MARNIER TRUFFLES WITH ORANGE ZEST AND FLEUR DE SEL OR
HIMALAYAN PINK SALT
Tools:
A double boiler to melt the chocolate - a metal bowl in a pot of water works just as well.
A sauce pan
Spatulas, measuring spoons, cups and or scales.
8-inch square pan
Parchment paper
Plastic film
A small mesh sieve
Microplane or other zester
Ingredients:
9 ½ oz. semi-sweet chocolate (chocolate chips work well) and 1 oz. unsweetened chocolate
1 cup heavy cream (avoid ultrapasteuized)
½ stick (2 oz.) room temperature unsalted butter
1 tbsp. light corn syrup
3/8 tsp. orange extract
¼ cup Grand Marnier
Cocoa powder for dusting
Sea salt, Fleur de Sel or pink Himalayan salt available on line
Instructions:
Line the 8-inch pan with parchment paper. It helps to coat the pan and the parchment with butter. Melt
the chocolate in the double boiler stirring occasionally. Bring the cream to a boil in a sauce pan. Pour the
cream into the chocolate and let it sit for a minute or so, then stir, starting with small swirls in the center
and working outward until the cream is incorporated and the mixture is very smooth. Cut the butter in 5
small pieces and add them one-by-one into the mixture while stirring each until it is incorporated and
the mixture is smooth and shiny. Stir in the corn syrup. Add the orange extract (more or less to taste).
Add the Grand Marnier incorporating thoroughly. Pour the mixture into the prepared 8-inch pan.
Refrigerate at least 3 hours, overnight or up to 3 days. Cut the cooled chocolate into squares, about 1 in,
and roll and squeeze them into balls with your fingers and palms. (Rubber gloves help here.) They
shouldn’t look perfectly round. Dust the balls with cocoa. Tapping cocoa in the sieve is one way to do it.
Do not make the coating too thick. That will make the truffles more bitter than most people appreciate.
Press a few grains of salt into the top of the ball. Zest orange peel on the balls as a final touch.
Paul Chaffee
Paul C. Chaffee, LLC.
SNICKERDOODLE CHEESECAKE BARS
Cheesecake Ingredients:
2 blocks cream cheese, softened
½ cup sugar
2 large eggs
½ tsp. vanilla extract
Pinch of kosher salt
Snickerdoodle Ingredients:
2 ¼ cup all-purpose flour
1 tsp. salt
½ tsp. baking soda
1 ½ sticks unsalted butter, melted
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp. vanilla extract
1 ½ tsp. ground cinnamon
Cinnamon sugar, for sprinkling
Instructions:
Preheat oven to 350 degrees. Grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake
mixture: In a large bowl, beat cream cheese and ½ cup sugar until fluffy. Add eggs, vanilla, and salt and
beat until combined. Prepare snickerdoodle dough: In a medium bowl, whisk together flour, baking
soda, and salt. In a large bowl, beat butter and sugar with a hand mixer until pale and fluffy, about 3
minutes. Add eggs and vanilla and mix until just combined. Gradually add flour mixture and mix on low
until just combined. Press about two-thirds of the snickerdoodle dough into an even layer in the bottom
of the pan. Sprinkle with cinnamon-sugar on top. Pour cheesecake batter on top and smooth the top
with a rubber spatula. Break up remaining snickerdoodle dough into small clumps and sprinkle over
cheesecake layer. Sprinkle with more cinnamon sugar. Bake until edges are set and center of cheesecake
mixture is only slightly jiggly, 35 to 40 minutes. Let cool completely until slicing into square.
Dan McGee, Jr.
Sign Image
DIRT PUDDING
Ingredients:
8 oz. cream cheese
1 stick butter
1 cup powered sugar
2 small boxes French vanilla pudding
3 ½ cup milk
12 oz. cool whip
1 package Oreo Cookies
Instructions:
Crush Oreos set aside, mix cream cheese and butter. Add powered sugar to the mixture and blend till
creamy. In separate bowl, beat pudding and milk until thick. Fold in cool whip with pudding then mix
with cream cheese mixture. In a container, alternate layers of pudding and Oreos ending with Oreos on
top.
John Harken
Wildfire Credit Union
CUBAN FLAN
Caramel Topping Ingredients:
2 cups of white sugar
Water to cover and slightly dissolve the sugar
Flan Filling Ingredients:
1 can of sweetened condensed milk
1 can of water
3 eggs
1 tsp. vanilla extract
Pinch of salt
In this recipe, the flan will be cooked in a double boiler in the over. I use a glass Pyrex flat bottom 8 inch
bowl that will fit in a deep sauce pan filled with water.
Preheat oven to 400 degrees
Add water to the sauce pan and place in the oven to heat the water. Make sure you do not add too
much water to prevent water from overflowing in your oven when you place the glass bowl inside.
Caramel Sauce Instructions:
In a small sauce pan, add the sugar and water and bring to a medium boil. Continue to boil the sugar
mixture until it begins to turn brown. This can take up to 15 minutes. You can swirl the mixture during
this time. The caramel is done once the mixture turns a medium amber color. I prefer a little darker
color but others prefer a lighter color. Note: do not let it get too dark as the mixture will become bitter.
Once caramel is ready, immediately pour it into the glass bowl and swirl the caramel in the bowl to coat
the sides. The caramel will begin to harden quickly so make sure you coat all the sides. Set aside to cool.
The caramel will stick to the bowl at this point and become solid.
Flan Filling Instructions:
In a large mixing bowl add the sweetened condensed milk and an equivalent can of water. Scramble 3
eggs and add the scrambled eggs to the mixture. Add the vanilla and salt. Use a whisk to blend all
ingredients together. You should have a smooth and silky light yellow mixture. Using a strainer, strain
the mixture into the glass Pyrex bowl (straining is optional). Cover the bowl with a lid or aluminum foil,
and place the bowl inside the sauce pan water bath that has been heating in the oven. Cook the flan for
approximately 40 minutes. The flan is cooked when a knife inserted into the flan comes out clean.
Although cooked, the flan may still look too liquid. This is normal. The flan consistency will further
solidify as it cools. Remove the bowl from the water bath and let the flan cool. Refrigerate for at least 1
hour or until ready to serve. When ready to serve, make sure the flan separates from the edges of the
bowl. You can use a knife along the edge of the bowl. At this point, the flan should be lose when you
spin the bowl from side to side. Take a large serving platter and carefully flip the flan onto the serving
platter. Be careful not to spill the caramel as it will be liquid. You may garnish the flan with fresh fruit or
serve as is. Enjoy! Note: Other Cuban variations include adding coconut flakes to the flan mixture before
cooking to add extra texture and a different taste.
Gustavo Rojas
WATCH ME WHIP COOKIES
Ingredients:
8 oz. container frozen whipped topping (thawed)
2 eggs
1 (18.25 oz.) package cake mix
1/3 cup confectioners' sugar for decoration
Instructions:
Preheat oven to 350 degrees. Lightly grease baking sheets. Beat together the whipped topping and eggs
together. Add the lemon cake mix and continue to mix. Dough will be thick. Drop tsp. full of dough into a
bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350
degrees for 8 minutes.
Don Belcher
Exit 675 Entertainment
COUNCILMAN BRYANT'S BUTTERSCOTCH (HERITAGE SQUARE) BARS
Ingredients:
½ cup butter
2 cups brown sugar
1 ½ cups flour
2 tsp. baking powder
½ tsp. salt
2 eggs
½ tsp. vanilla extract
(Sift dry ingredients)
Instructions:
Melt butter and add brown sugar. Stir over low heat, until sugar has melted. Remove from heat and add
dry ingredients. Add eggs and vanilla. Spread in an ungreased 9" x 13" baking pan and bake at 300
degrees for 25-30 minutes.
Councilman Clint Bryant
Saginaw City Council
CHOCOLATE CHIP BANANA MUFFINS
Ingredients:
1 cup mashed bananas (3 bananas)
2 eggs
1 cup brown sugar
1 ½ cup melted butter
1 tsp. vanilla
2 ¼ cup flour
2 tsp. baking powder
½ tsp. cinnamon
½ tsp. salt
1 cup chocolate chips (1 package 12 oz.)
Instructions:
Mix bananas, eggs, brown sugar, butter, and vanilla. Set aside. Mix flour, baking powder, cinnamon, salt,
and chocolate chips. Combine the two mixtures. Bake at 350 degrees for 20-25 minutes.
*For the purpose of this event, this recipe will made in a 9x13 sheet pan rather than muffin liners.
Eugene Seals, Jr.
Pride Basketball 21
ALMOST TORTUGA RUM CAKE
Basic Cake Mix Ingredients:
2 cups cake flour
1 ½ cups granulated sugar
4 tsp. baking powder
1 tsp. salt
½ cup butter (cut into bits)
3 tbsp. vegetable oil
Additional Cake Ingredients:
½ cup finely chopped walnuts
1 (3 ½ oz.) packages vanilla instant pudding mix
½ cup milk
4 eggs
½ cup whaler vanille rum (Hawaiian-style rum)
½ cup vegetable oil
1 tsp. vanilla extract
Rum Soaking Glaze Ingredients:
½ cup butter (do not substitute)
¼ cup water
1 cup granulated sugar
½ cup whaler vanille rum (Hawaiian-style rum)
Cake Instructions:
In a large mixing bowl, combine basic cake mix ingredients. On low speed combine ingredients until the
mix is the consistency of fine gravel, and all particles are about the same size. (This mix may be
contained and stored for up to 3 months in the refrigerator.) Preheat oven to 325 degrees. Spray a large
Bundt pan (12 cup) with nonstick cooking spray. Sprinkle the chopped walnuts on the bottom. Place
Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on
medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through. Batter
should be very smooth. Pour into Bundt pan. Bake for about 55 minutes - until fully golden and tester
comes out clean and cake springs back. Remove from oven and place on a cooling rack while making the
soaking glaze.
Rum Soaking Glaze Instructions:
Combine butter, water and sugar in a small saucepan. Bring to a boil carefully as mixture boils over very
easily. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little
thicker. Remove from the heat and add the rum, mix to combine. While cake is still cooling, pour some
of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will
be a lot of syrup) continue to add syrup until all of the syrup is added. Allow cake to cool completely in
pan before turning out onto serving platter. This cake is delicate, so once it is turned out, it can not be
moved around easily.Can be eaten when fully cool, but even better the next day!
Ryan T. Carley
Bay Area Chamber of Commerce
TIRAMISU
Ingredients:
¾ cup heavy whipping cream
4 tbsp. sugar
1 lb. mascarpone cheese
4-5 egg yolks
10-12 oz. ladyfinger cookies
¾ cup strong black coffee or espresso
Dark chocolate cocoa powder
Instructions:
Brew the espresso and add to a shallow bowl with coffee liqueur and add 60% grated bittersweet
chocolate. Beat the cream with 1 tbsp. of the sugar until stiff peaks form. Transfer to separate bowl.
Beat the egg yolks with remaining sugar until doubled in volume and slowly add the mascarpone cheese.
Slowly beat until smooth and firm. Temper the whipped cream with the egg/cheese mixture and slowly
fold together. Lightly dip the ladyfingers into the espresso mixture and line the bottom of a shallow
serving dish. Spread cream mixture over this layer and liberally dust with cocoa powder. Repeat
assembly process for 1 additional layer. Top with cocoa powder, cover and refrigerate for at least 6
hours before serving (8-10 hours).
Al Blinke
WNEM/TV5