Tia Dobi Portfolio Piece Team Towne Recipe Collection


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Tia Dobi Portfolio Piece Team Towne Recipe Collection

  1. 1. Team Towne Recipe Collection GOOD EATS Volume One Bag of precut and washed Romaine lettuce 1 container of crumbled Feta Cheese 1 small bag of Pine Nuts 1 bag of dried cranberries Briana’s Blush Wine Vinaigrette dressing Optional: add 1 chopped apple, strawberries or any fruit of your choosing. Mix all and add dressing to taste. Cranberries & Pine Nuts Salad “Each Bite Will Leave You . . . Less Hungry” WHAT’S COOKING WITH DEB? GOURMET IN A PINCH
  2. 2. 1 cup Bisquick Baking Mix 2/3 cup milk ½ cup shredded Cheddar cheese ¼ cup butter or margarine, melted ½ tsp Garlic powder Heat oven to 450 degrees. In large bowl, combine baking mix, milk and cheese. Stir until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes. In a small bowl, mix margarine and garlic powder. Brush over warm biscuits. Cheese Garlic Biscuits 10 eggs 1/2 cup flour 1 tsp baking powder 1/2 tsp salt 1 pint cottage cheese 1 lb grated Monterey Jack cheese 1/2 cup melted butter (or margarine) 7 oz can diced green chiles In a large bowl, start with the eggs and mix in each ingredient, using a stiff wire whisk. Pour into 9" x 13" glass pan. Bake at 350 degrees for 45 min. Let set 5 minutes before serving. Eggs La Grande WHAT’S COOKING WITH ALLISON? DOUBLE ALLURE
  3. 3. Salsa Cheese Dip 1 lb Shredded Cheddar & Monterey Jack cheese 5 green onions chopped fine 1 sm. can chopped olives 1 sm. can chopped green chilies 2 tomatoes chopped Parsley – chopped Cilantro - chopped 8 oz bottle Lawry's Italian dressing w/ parmesan Mix and chill Best served cold w/chips 7 oz can white tuna, drained & flaked 6 tbs mayonnaise or salad dressing 1 tbs Parmesan cheese 3 tbs sweet pickle relish 1/8 tsp dried minced onion flakes 1/4 tsp curry powder 1 tbs dried parsley 1 tsp dried dill will 1 pinch garlic powder In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich. Tangy Tuna WHAT’S COOKING WITH JENNYFER? TWAANG PEAKS WHAT’S COOKING WITH NICOLE? IRRESISTIBLE
  4. 4. WHAT’S COOKING WITH KEVIN? GENTLEMEN’S DELIGHT ***Garnishes*** Chopped scallions Sour cream Shredded Cheddar cheese Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons. Sauté the onions and garlic until translucent, about 7 minutes. Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven. Stir the whole pot, and simmer on the stove for about 1 1/2 hours. Add the three cans of beans, and simmer for another 30 minutes. Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Chili With Beans & Sausage 2 lbs chuck steak, cubed in bite-size pieces 1 lb hot Italian sausage, removed from casings 2 large onions, diced 12 cloves garlic, diced 1 tbs cumin 1 tbs paprika 1 tbs pure chili powder 32 oz can crushed tomatoes 16 oz can pinto beans 16 oz can black beans 16 oz can dark red kidney beans
  5. 5. 1/4 cup unsalted butter 3/4 cup heavy cream 1/4 lb Gorgonzola dolce cheese Salt and fresh ground pepper 1 lb penne pasta 1/2 cup toasted chopped walnuts Fresh ground nutmeg to taste Melt butter in a saucepan over low heat. Add cream and Gorgonzola. Cook until the cheese melts completely, stirring continuously. Season with salt and pepper. In a large pot of boiling water, cook penne until al dente-tender (tender to the touch with a slight resistance in the center when the pasta is chewed). Drain and toss with Gorgonzola cream sauce. Garnish with toasted walnuts and nutmeg. Serves 4. Nifty Tips: Using 6-8 quarts of water per pound of penne dilutes starch (so pasta doesn't stick). Add salt to water after it comes to a boil; add pasta when water returns to a boil. Glorious Penne & Gorgonzola PASTA PASSION WHAT’S COOKING WITH PATRICIA?
  6. 6. 5 lb watermelon 1 Vidalia or other sweet onion 1/4 cup red wine vinegar Salt and pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh mint 4 ounces feta cheese, crumbled 6 whole mint sprigs Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves. WHAT’S COOKING WITH JAVIER? GOURMET IN A PINCH DUEX Watermelon Salad With Mint Leaves
  7. 7. 1 fudge brownie mix (13-inch x 9-inch pan size) 2 packages (13 ounces each) miniature peanut butter cups 4 cups cold 2% milk 2 packages (5.1 ounces each) instant vanilla pudding mix 1 cup creamy peanut butter 4 teaspoons vanilla extract 2 8-oz cartons frozen whipped topping, thawed Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. WHAT’S COOKING WITH NETTIE? HEAVEN IN A BOWL Peanut Butter Brownie Trifle
  8. 8. WHAT’S COOKING WITH ELENA? TURN UP THE HEAT Roasting the veggies . . . Roast the tomatoes, peppers, and garlic over an open flame until the skins are charred and the meat is soft. Veggies require different roasting time so be sure to keep an eye on them to prevent burning. Place the roasted tomatoes and peppers in a plastic bag, seal the bag and let sit for about one hour. This step helps the tomatoes and peppers sweat the skins off. (Save bag juices to thin salsa later if desired.) Slip the skins from the tomatoes and peppers; discard along with the pepper seeds. Rough chop all the veggies. Grinding the salsa. . . Begin by placing sales into the molcajete. (Salt helps break down the ingredients). Add one tomatoe, a few peppers, and a clove of garlic. Begin to grind the ingredients by squeezing them with the stone handle against the stone wall of the molcajete. Continue to add ingredients a few at a time. Grind to desired consistency. Spoon in the cilantro, onions, lime juice and mix. Sample & add a pinch of salt to taste. Serve as gourmet ketchup over eggs, potatoes, burgers, tacos . . . or serve with home-made tortilla strips, guacamole, and fresh lime margaritas. 2 Habanaro peppers 1/2 onion (finely chopped) 1/2 bunch cilantro (finely chopped) Juice of 1 lime Salt (for lining molcajete and to taste) 4 large tomatoes 4 Jalapeno peppers 4 Serrano peppers 4 Chile Guero peppers 4 garlic cloves Authentic Salsa de Molcajete