MS PHD'S®

[apyrtle]

Greetings and Welcome to the MS PHD'S Family!

Please post your complete ingredient lists and recipes here.

I am looking forward to meeting you all in San Francisco!

Peace and Blessings!
Dr. Pyrtle

[kamil2007]

Hi Cohort VI:
Just a reminder. Please post your recipes here as well. You can follow this check list. It will help you not to miss anything!
-Your name
-The cohort you participated in
-The name of your recipe
-A full grocery list, please include all seasonings and spices used
-All cookware, bake ware, cooking utensils, etc.
-Exact measurements
-Preparation time
-Cooking temperature
-Cooking times
-All steps required, from beginning to end
-Total cost of meal
-Serving size

Also, please select the categories that your dish falls under:
-Snack
-Main dish
-Side dish
-Appetizer
-Salad
-Dessert
-Drink/ Punch
-Soup
-Vegetarian

Remember: we have Only 1 week left to San Francisco!!!!

Cheers, Kamil

[Melanie Harrison]

Melanie Harrison
-2008-2009 Cohort
-Fried Green Tomatoes

Appetizer

-Ingredients
3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour

-Cookware
Frying Pan
plastic container





Directions
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown. Keep warm.


Times:Prep30 min
Inactive Prep-- Cook30 min
Total:1 hr 0 min

Yield
6 servings

Cost: $20.00
_________________
Melanie D. Harrison
NOAA Scholar, PhD Candidate
Marine Estuarine and Environmental Science
University of Baltimore Maryland County
410-455-1502

[n.ramos]

Name: Nelsie A. Ramos
Cohort: 2008-2009 (Cohort VI)

Recipe Name: “Sandwiches de Mezcla”
Category: Appetizer

INGREDIENTS:
* 1 can of Luncheon Meat
* 1 Kraft Cheez Whiz 15 oz jar
* 2 bags of whole grain white sliced bread
* 1 jar of red bell peppers (in water)

Cookware/Utensils: blender, cutting board, table knife, bread knife, mixing bowl, spoons, paper towel, 1 medium tray

PREPARATION:
In a blender mix the cheez whiz, the luncheon meat and the red bell peppers with the water. Cut the edges of the sliced bread. Spread the mix on the bread and make sandwiches. Cut each sandwich in 4 small triangle sandwiches to share. Enjoy!

Preparation time: 30-40 minutes

Serving Size: up to 20.

Total Cost: ~ $20.00
_________________
Nelsie A. Ramos Roman, M.S.
NOAA Center for Atmospheric Sciences Fellow
Howard University Research Building I
1840 7th Street NW Room 304
Washington, DC 20001
202-865-8681

[veronica]

MS PHD’S Cookbook

Name: Veronica E. Aponte
Cohort: 2008-2009 (Cohort VI)

Recipe Name: Arroz con pollo (Chicken & Rice)
Category: Main dish

Grocery List –
INGREDIENTS:
• 1 lb. chicken parts (boneless)
• 3 cups uncooked rice (long grain)
• 1 ½ cups sofrito
• 3 ½ cups water
• 2 teaspoons vegetable oil
• BADIA® Complete Seasoning or Adobo
• 1 teaspoon Oregano leaves
• 1 teaspoon salt
• Sazon cilantro y achiote
• 1 Cubito caldo de pollo
• 1 teaspoon grounded garlic
• 1 Red peppers
• 4-5 cups of boiling water
• 1 Avocado

Cookware/Utensils: caldero, saucepan, stove, spoons, paper towels, plates, knife, fork,

PREPARATION:
Rub chicken with adobo or seasoning. In a saucepan with ~ 5 cups boiling water add half cubito caldo de pollo, and the seasoned chicken. Let them cook in a medium heat for 30 minutes. Crumble the cooked chicken and bring it to the caldero; also add the 1 ½ cups of sofrito, 2 teaspoons vegetable oil, 1 teaspoon oregano leaves, 1 teaspoon salt, 1 teaspoon grounded garlic, and the sazon. Mix and cook for five minutes. Add the 3 cups of uncooked rice, add the boiling water used to cook the chicken (broth), about 1 inch above the rice; stir once only. Boil uncovered, over high heat, until water is absorbed. Once the water is absorbed gently stir from bottom to top. Just a couple of turns only. Cover and continue to cook over low heat for another 30 minutes or the rice is tender. Add slice of red pepper to the top of the rice while the rice is cooking.

Preparation time: ~ 1 hour and 25 minute

Serving size: Makes 6 servings.

Tip: serve the arroz con pollo with a slice of avocado or tostones.

Cost of meal: ~ $20.00

[czayas]

Chohort VI: Carmen Zayas
Coquito (20 min): Dessert drink
For 4 to 6 persons each bottle

Ingredients:
1 can of evaporated milk
1 can of cream of coconut
cinnamon
rum

Directions:
Stir the cans in one large bowl and beat.
Add the cinnamon as desired.
Let the mix rest for 5 min.
Add the rum as desired (you can do it without rum).
Pour in two glass bottles and refrigerate (15 min or more).

Cost less than $20
_________________
Carmen C. Zayas-Santiago
Marine Biologist
MS Student
Marine Sciences Department
University of Puerto Rico at Mayaguez

[Patrick]

Recipe Name: Rocky Mountain Creamy Cheesy Burritos
Category: Entree

Grocery List -
INGREDIENTS:

4 cups tofu, diced
1 large onion, diced
1 Tb butter
1 – 8oz cream cheese (regular or light)
2 tsp ground Cumin
2 tsp chili powder
1 tsp Basil dried
1 tsp Oregano dried
¾ - 1 cup Salsa
¾ cup approx of fresh cilantro, removed leaves from stems & slice
½ - 1 cup shredded cheddar cheese
4-6 flour tortillas


Cookware/Utensils: saucepan, frying pan, bake pan, stove, refrigerator (for chilling), mixing bowl, spoons, paper towels, plates, spatula

PREPARATION:
1. Sauté onions in butter until nearly translucent.
2. Add tofu. Cook stirring often until chicken is done.
just add to onions once translucent. Mix well. Reduce heat.
3. Add cream cheese, spices, ¼ - ½ cup of Salsa, ½ cup of cheddar cheese &
¼ cup cilantro. Mix well over low heat.
4. Scoop mixture onto tortillas (fill to desired amount), roll up and place in a 9x13 glass
baking dish.
5. Cover with remaining cheddar cheese.
6. Bake at 350 degrees until cheese starting to brown approx 12-15 minutes.
7. Serve smothered in Rocky Mountain Salsa & sprinkled with remaining cilantro.

Preparation time: 1 hour 30 minutes

Total Cost of Meal: ~ $30.0

[kbray]

Kelli L. Bray

2008-9 Cohort VI

Mango Salsa (Appetizer) – simple & bursting with flavor!

Ingredients

- 1 cup tomatoe, coarsely chopped

- 1 cup mango, diced

- ½ cup cilantro, finely diced

- ½ cup red onion, diced

- 1 tsp garlic powder

- ½ tsp salt (use more if needed)

- ½ tsp black pepper

- 1 serrano chili pepper, seeded & veins removed, finely diced

Utensils

- small glass bowl

- cutting board

- sharp knife

Preparation

Mix all ingredients and refrigerate 3-4 hours (preferably overnight) to enhance flavors. Serve with tortilla chips (lime tortilla chips compliment perfectly!) or on top of carnitas. *I usually double the recipe!*

Total cost of meal ~ $10-12

Enjoy!

[rawilli6]

Name: *Ryann Williams*
Cohort: 2008-2009 (VI)
*
Recipe Name:* Barbecued Salmon with a Touch of Cayenne

*Category*: Dinner

*Grocery List-*
INGREDIENTS

* 12in. or longer, piece of Salmon
* Grounded Cayenne Pepper
* Black Pepper
* Lowry's Salt
* Honey BBQ Sauce
* Pam Olive Oil Spray
* Virgin Olive Oil
* Thyme

(Season to Taste)

*Cookware/Utensils:* Aluminum foil, Spatula, Cookie Sheet, Oven, Clean Hands


*Preparation:*
-Preheat oven to 375
- Lay out a long piece of foil on your baking sheet (probably 4 inches longer than the salmon)
- Spray the sheet with pam (preferably olive oil pam spray) or spread a few drop of olive oil on the foil
- Rinse off the salmon and lay on the foil
- Cover it with a thin coasting of olive oil (not a lot)
- Sprinkle thyme, grounded cayenne pepper, lowry's salt on the salmon, and reg. pepper, and kind of push them into the salmon
- Spread the BBQ sauce on the salmon (not a lot of BBQ sauce)
- Cover the salmon with another sheet of foil and seal the salmon by bending or folding the surrounding extra foil
*
Preparation Time*: 15 to 20 minutes
*
Cooking:*
- Put in the oven and bake for 20 minutes (depending upon the amount of salmon you have)
- Take the top foil off and bake for another 5 or so minutes
- Take out the oven and serve
-And you're done!!
*Total Cooking Time: *15 to 20 minutes

*Total Cost of Meal: *$15 to $30 (Depending upon where you purchase and the size of the piece of Salmon used and how much of the ingredients you have)

[elmclean]

Arepitas de Yucca Dominicanas

Category: side dish or appetizer

Ingredients:

1 pound grated Yucca (GOYA- frozen food section)/ or 4 whole yucca roots
2 teaspoons of salt
½ table spoon of sugar
2 table spoons of anise seed – the more the better
3 eggs
1 cup of oil (Canola or Soy)

Cooking utensils:

1 Big bowl
1 medium size frying pan / or a deep fryer
1 fork / 1 table spoon
1 large platter and paper towel

Note: grater needed if you buy Yucca roots

Preparations:

Use already grated Goya yucca or peel and grate yucca, squeeze water excess, Beat eggs, sugar and salt. Add the grated yucca and anise seeds. Mix well.

Heat oil in the frying pan and drop table spoon size portions into the oil. Leave until brown on one side and then turn it over and let it cook on the other side.
Remove from oil and place on platter over paper towel to absorb the oil.

Enjoy while they are still hot!

Preparation time: about 30-60 minutes depending on the type of Yucca.

Cost: $15.00 USD

Serves: 10-15 people
_________________
'It is ever harder to be softer, than it is to be harder'

[ryan]

Dhal (lentil soup)
Category: Soup (Vegetarian)

Grocery List -
INGREDIENTS:

4 tbsp olive oil
4 cloves garlic, chopped
2 onions (small-ish), chopped
1 tsp turmeric
2 tsp garam masala
1/2 tsp chili powder
2 tsp ground cumin
2 cans of chopped tomatoes
2 cups red lentils
4 tsp lemon juice
5 cups veggie bouillon
2.5 cups coconut milk (1-1/2 to 2 cans)
salt and pepper
cilantro to garnish

Cookware/Utensils: soup pot (large), large spoon, ladle, bowls, spoons, paper towels

PREPARATION:
1. Saute garlic and onion in olive oil for 2-3 min. Add the spices and cook for 30 sec.
2. Stir in the tomatoes, red lentils, lemon juice, veggie bouillon, and coconut milk, and bring to a boil
3. Reduce heat and simmer for 25-30 min until the lentils are tender and cooked.
4. Season to taste, garnish with cilantro and serve with naan bread.

Preparation time: 15 minutes


Cooking temperatures: Low to high Heat
Cooking time: ~30 minutes

Serving Size: serves roughly 8 to 10 large portions.

Total Cost of Meal: ~ $20.00