The Recipes

This information appeared on the Vanderbilt Television site during the 2012-2013 season.

From the BBQ episode

Kabobs:

Ingredients:
• 1/2 lb – 1 lb Skirt Steak
• 2 Bell Peppers
• 1 Onion
• 2 Cups Mushrooms
• 1 Cup Soy Sauce
• Bamboo Skewers

Directions:
• Cut steak into bite-size cubes and place in glass container.
• Drizzle soy sauce over meat and place in refrigerator for one hour to marinate.
• Chop peppers and onions into 1″X 1″square chunks and set aside in separate bowls alongside mushrooms.
• Once meat is marinated, assemble kabobs by alternating meat, onions, peppers, and mushrooms in any combination on skewers.
• Place on a heated grill and cook for 7-8 minutes on one side, then turn skewers over and cook for 5-7 minutes on the other side.
• Serve immediately.

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Foil-Grilled Veggies

Ingredients:
• 1 Potato
• 3 Cups Spinach
• 2 Carrots
• 2 Medium Zucchinis/Squash
• 1 Cup Sliced Mushrooms
• 4 Cloves Garlic
• 4 TB Butter
• Aluminum Foil

Directions:
• Cut 4 large squares of foil.
• Cut all vegetables into bite-sized pieces and divide into 4 parts, placing one in each piece of foil.
• Add 1 tb of butter and 1 clove of garlic to each piece of foil, then crimp sides together to form a pouch.
• Place pouches directly on hot grill and cook for 12-15 minutes, checking periodically to make sure the butter is melted, the spinach is wilted, and the potato is soft.

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Grilled Pineapple

Ingredients:
• 1 Large Pineapple
• 1 Lime
• 1/2 Cup Honey
• Zester

Directions:
• Slice pineaple into rings by first removing the top, bottom, and sides, then slicing center into several disks.
• Carefully remove tough core from each ring using knife.
• Place rings directly on grill until some blackening begins to occur (about 5 minutes per side).
• Transfer to plate and use a zester or a grater to add lime zest to each pineapple.
• Drizzle honey over pineapple and serve immediately.

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From THE FEAST episode:

Strawberry Torte

Ingredients:
• Unsalted butter, for pan
• 8 extra-large eggs, room temperature, separated
• 1/2 cup granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup cake flour (not self-rising)
• 2 teaspoons sifted baking powder
• 1 pint heavy cream
• 2 tablespoons confectioners’ sugar, plus more for work towel
• 1 quart strawberries, washed, dried, and hulls removed

Directions
1. Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
2. In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
4. Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
5. Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners’ sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
6. Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners’ sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
7. Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

Courtesy of Martha Stewart

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Slutty Brownies (Makes about 16 brownies)

A Slutty Brownie is, in essence, a decadent trifecta made of chocolate chip cookie dough, Oreo cookies, and fudge brownies. Every bite is a chocolate explosion in the mouth, with a fudgy gooey texture and rich, thick taste.

Ingredients:
Brownie layer:
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

Oreo layer:
• 16 double-stuffed Oreo cookies

Cookie layer:
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips

Directions:
For the brownie layer:
• Preheat oven to 350 degrees F.
• Line a 9×9-inch pan with tin foil then spray foil with non-stick cooking spray.
• In a medium saucepan melt the butter.
• Remove from heat and add the sugar and cocoa powder, whisking to combine.
• Add salt, vanilla, and eggs. Whisk until combined.
• Add flour, mixing until just combined. Set aside.

For the cookie layer:
• In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
• Add eggs and vanilla, beating until combined.
• Add flour, salt, baking powder, and baking soda and mix on low until incorporated.
• Fold in chocolate chips. Set aside.

To assemble:
• Press half of the cookie dough mixture into prepared pan in an even layer.
• Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.
• Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula.
• Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies.

Serve warm (will be messy) or let cool completely and cut into 16 bars.

Courtesy of What’s Gaby Cooking

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Cinnamon Roll Pulls

Ingredients:
• 1 unsliced round loaf sourdough bread

• 1/2 cup butter, softened
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 tsp pure vanilla extract
• 1 cup sugar
• 1-1/4 tsp cinnamon
• 1 cup powdered sugar
• 1-2 Tbsp milk

Directions:
Preheat oven to 350 degrees.

To make Vanilla Honey Butter:
• Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Set aside. (You can use regular butter if desired)
• Cut the bread lengthwise into 1/2″slices, without cutting through the bottom crust.
• Spread vanilla honey butter in between slices.
• Rotate the bread 90 degrees and slice the bread again into 1/2″pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn’t need to be perfect – just make sure there is lots of butter in between all the cuts.
• Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar. It will just depend on how large your bread loaf is.)
• Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm.
• Unwrap cinnamon bread and place on serving platter.
• Combine powdered sugar and milk – adding milk until you get the consistency desired.
• Drizzle icing over bread and serve immediately.

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Chocolate Peanut Butter Cupcakes

Ingredients:
For cupcakes: (makes about 32-34 cupcakes)
• 1 cup unsweetened cocoa
• ¾ cup coffee, boiling
• 1 cup milk, room temperature
• 2 ¾ cups cake flour (not self-rising)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (3 sticks) unsalted butter, room temperature
• 2 ½ cups sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature

For frosting: (frosts about 30 cupcakes)
• 1/3 cup butter, softened
• 2/3 cup creamy peanut butter
• 4/3 cups confectioner’s sugar
• 2 tablespoons cream or milk, as needed

Directions:
For cupcakes:
• Sift cocoa; whisk in boiling coffee and milk. Let cool.
• Sift together cake flour, baking soda, and salt. Set aside.
• Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes.
• Gradually add sugar and vanilla.
• Add the eggs one at a time, stirring well after each addition.
• Pour in the cooled cocoa mixture. Mix until fully incorporated.
• Add the sifted dry ingredients to the chocolate mixture, stirring until just combined.
• Pour the batter into cupcake papers.
• Pile high (more than the usual 2/3 full).
• Bake at 325 for 20-25 minutes, or until a cake tester comes out clean when inserted into the center.
• Let cool completely before frosting. Frost with peanut butter frosting and garnish with mini chocolate chips or Reese’s minis.

For frosting:
• Beat butter and peanut butter until light and fluffy.
• Slowly beat in the confectioners’ sugar.
• Add a tablespoon or two of milk slowly until frosting reaches desired consistency. If necessary, add a little more cream or milk until the frosting reaches a good consistency. (Make sure you add enough milk, or it won’t be creamy enough.)
• Beat on high speed for a few minutes to achieve a fluffy consistency.
• Frost cupcakes.

Courtesy of Emily Cleary

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Other recipes used on the show this year

Meringue Cookies

Ingredients:
• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• ¾ cup white sugar
• 1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 300 degrees F. To prevent burning you can bake on an air
cushion baking sheet or put parchment paper on a regular cookie sheet.
2. Beat egg whites, salt, cream of tartar and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
3. Drop by teaspoonfuls onto pan. Bake at 300 degrees for 20 – 25 minutes. They should be lightly browned.

Mango Wontons

Ingredients:
• 1 Mango
• ½ cup Brown Sugar
• 10 Wonton Wrappers
• 1 cup Pomegranate Juice
• 2 tbsp Canola Oil

Directions:
• Start by dicing the mangoes.
• In each wonton wrapper, add about a tablespoon of diced mango and a sprinkling of brown sugar.
• Wet the edges of the wrapper and press them tightly together.
• Once all of the wontons are prepared, heat 2 tablespoons of canola oil in a small pan and fry the wontons until golden brown, making sure to cook both sides.
• Remove cooked wontons from the pan and dab with paper towel to remove excess oil. You might need to add more oil as the cooking process goes on.
• At the same time, heat the pomegranate juice in a small pot and reduce until the flavor is intense enough, stirring every couple minutes.
• Serve wontons with reduced pomegranate juice as dipping sauce. Makes 10 wontons.

Dessert Pizza

Ingredients:
• 1 Package premade sugar cookie dough
• ¾ cup Raspberry Sauce (see Raspberry Sauce recipe)
• ½ cup shaved White Chocolate
• 10 Strawberries

Directions:
• Preheat the oven to 350 degrees.
• Unwrap premade cookie dough and spread it into a large circle on a baking sheet. Make sure the dough is relatively thin so that it will bake quickly.
• Spread raspberry sauce over dough and shave white chocolate over it using a cheese grater or carrot peeler.
• Bake for 20-25 minutes.
• While the pizza is baking, slice strawberries into thin circles to look like pepperoni.
• Remove pizza from oven and add strawberry pepperonis to top. Serve warm or cold.

Cheesecake

Crust:
Ingredients:
• 1 ¾ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup butter/ melted

Directions:
• Heat oven to 350°F.
• Mix crumbs, sugar, and butter.
• Press mixture against bottom and side of 10” springform pan.
• Bake 10-15 minutes or until golden brown. Cool completely.

Filling:
Ingredients:
• 4 large eggs
• 1 cup sugar
• 2 8 oz packages cream cheese
• 1 pint sour cream

Directions:
• Separate eggs; beat egg whites stiff.
• In large bowl, beat cream cheese on low speed and add sour cream; then add egg yolks and sugar. Beat until smooth and fold in egg whites. Pour into prepared pan.
• Bake in 350° oven for 35 minutes.
• Turn off oven and leave in oven at least 3 hours or overnight.
• Remove and serve with raspberry sauce (see raspberry sauce recipe).

Raspberry Sauce (for both cheesecake and pizza)

Ingredients:
• 1 pint fresh raspberries
• ¼ cup white sugar
• 2 tbsp orange juice

Directions:
• Combine the raspberries, sugar, and orange juice in a saucepan.
• Bring the mixture to a boil and stir constantly the mixture is liquefied.
• Strain seeds and blend further in blender if desired.

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EPISODE 3 RECIPES

Roast Turkey Breast with Stuffing

Ingredients:
Turkey:
• 3 medium turkey breast filets
• 1 tablespoon seasoned salt or garlic herb seasoning
• 2 tablespoons chicken stock

Stuffing:
• 1/4 cup butter/margarine
• 1 medium onion, minced
• 1/2 tablespoon poultry seasoning (or thyme, sage, etc. to taste)
• 3/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup chopped parsley (fresh or dried)
• 1/2 cup chopped celery leaves
• 5 cups stale bread, torn into small pieces
• 1 egg, beaten slightly


Directions:
• Cook all stuffing ingredients except bread and eggs in skillet for 5 minutes. Toss with bread and eggs. Mix thoroughly.
• Place a large scoop of the stuffing mixture on a baking sheet.
• Brush the turkey breast filets with the chicken stock, and sprinkle seasoning over.
• Place filets on top of stuffing, covering it completely. Bake at 375° for 45 minutes.


Tricolor Holiday Popcorn

Ingredients:
• 1 cup white sugar
• ¼ cup water
• 2 tbsp butter
• ½ tsp salt
• 1 small block cheddar cheese
• 1 cup dry popcorn kernels

Directions:
• Begin by popping the popcorn kernels in a plain brown bag, which can be done using a microwave’s popcorn function.
• Set back aside, and divide into three parts for the different types of popcorn.

Caramel corn:
• Add the water and the sugar to a hot stainless steel pan.
• Stir until the sugar is completely dissolved. Once the sugar is dissolved, stop stirring the mixture and let it boil until it reaches a golden brown color.
• Pour over bowl of popcorn and toss quickly with two spoons so caramel sauce will not collect at the bottom of the bowl.

Cheddar popcorn:
• Shave cheddar cheese over the popcorn with a very fine cheese grater or a zester, trying to make it as close to a powder as possible.
• Stir to coat the popcorn evenly.

Buttered Popcorn:
• Melt butter in microwave for about 30 seconds, removing to stir and reheat as needed until butter is completely melted.
• Pour butter over popcorn and sprinkle salt over, coating kernels completely.

Serve side by side in divided container if possible.

Peppermint Mocha (makes 1 drink)

Chocolate Sauce:
• 3 tbsp warm water
• 3 tbsp cocoa powder

Peppermint syrup:
• ¼ water
• ¼ cup white sugar
• ¼ tsp peppermint extract

Latté:
• 1 cup milk
• ½ cup brewed coffee

Directions:
• Mix together water and cocoa powder at the bottom of the mug to form a thick paste.
• Combine ¼ cup water with ¼ cup sugar in a hot saucepan, and stir until the sugar is completely dissolved.
• Once the sugar is dissolved, remove pan from the heat and add the peppermint extract.
• In a separate saucepan, whisk milk over medium heat to create frothy consistency.
• Add coffee and steamed milk to mug, and stir in peppermint syrup to taste.
• If desired, add whipped cream and crushed peppermints to the top.

Sweet Potato Soufflé

Soufflé:
• 3 cups mashed sweet potatoes (two 29 oz cans drained)
• 2 eggs
• 1 cup sugar
• ½ tsp salt
• 1 tsp vanilla
• 1/3 stick melted butter
• ½ cup milk

Topping:
• 1 cup brown sugar
• ½ cup flour
• 1 cup chopped pecans
• ½ stick butter

Directions:
• Mix all soufflé ingredients together and pour into greased baking dish.
• Mix topping ingredients together and spread thoroughly over the top of the soufflé mixture.
• Bake at 350° for 30-45 minutes, or until the top forms a crust.

Chocolate Chip Pumpkin Muffin Tops (As Seen on MorningVU)

Ingredients:
• 1 box spice cake mix
• 1 15 oz can pumpkin puree
• 1/2 cup chocolate chips

Directions:
• Stir together cake mix and pumpkin puree in large bowl, and fold in chocolate chips once the mixture is free of clumps.
• Using two spoons, form 12 medium-sized balls of dough on baking sheet, spaced about an inch apart.
• Bake at 350° for 18-22 minutes.

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