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David Troelsch - Chicken and Brie Filo Bundles

•         3 cooked chicken breasts, thinly sliced
•         2 tablespoons chopped parsley
•         10 ounces Reny Picot Brie, rind removed, cut into small chunks
•         ¼ cup unsalted butter, melted
•         Juice of ½ small lemon
•         Grated peel of 1 lemon
•         6 sheets filo pastry, halved
•         ½ teaspoon chopped fresh thyme

1. Preheat oven to 400 degrees F.  Mix together chicken, Brie, lemon peel, and juice, thyme, and parsley.  Brush in sides of 4 round molds with melted butter. 
2. Brush ½ sheet of Filo Pastry with butter.  Place another ½ sheet on top at 45’ angle.  Top another ½ sheet at a 90’ angle.  Make a fist and mold pastry, butter side in, around it.  Push into a prepared mold.  Repeat with remaining Filo Sheets.
3. Divide chicken into 4 portions and use to fill pastry cases.  Bring edges of pastry into center and seal together, ensuring edges are sticking upright in a random way.
4. Place on a baking sheet and bake for 25 minutes or until crisped and browned.  Carefully tip Filo Bundles out of molds.  Return to oven for 5 minutes to brown pastry bottom.

Nicole Trumble - Rouladin

• 4-5 potatoes
• 1/3 cup of sour cream
• ½-1 cup of milk
• 3 tablespoons of butter
• Bacon
• 2 onions
• Steak roll
• 1 cup of water

1. In advance, cut onions into thick chunks and cut steak into slices.  Then, wrap steak around onions.  Then, wrap bacon around steak and onions.  Secure with toothpick.
2. Brown each roll in skillet and place in crock pot.  Add water to skillet and scrape bottom of skillet.  Add this to crock pot. 
3. Let crock pot sit for up to 6 hours. 
4. Bring water to a boil and add potatoes. 
5. Once tender, add milk, butter, and sour cream.  Mash the potatoes.
6. Plate rouladin on top of mashed potatoes with drizzle of gravy from crock pot.

Regina Schmidt - Chicken and Pineapple with Rice

• Chicken
• Canned pineapple chunks
• Bread crumbs
• Parsley
• basil
• Egg
• garlic
• Ketchup
• Barbeque sauce
• Maple syrup
• Rice
• Velveeta Cheese

1. Chop the chicken breasts into little bite-sized pieces.
   Season the chicken with parsley, basil, and chopped garlic.
2. Dip chicken in beaten egg and breadcrumbs.
3. Fry the chicken until cooked with a little bit of oil in the pan.
4. After all the chicken is cooked, put in new pan all together, add the can of pineapple (1 or 2 cans depending on how much you are making).
5. Then begin mixing in the ketchup, barbeque sauce, and maple syrup.  Put enough to coat the top of the chicken in the pan, and any extra is up to how you like it to taste!  Syrup gives it the sweeter taste and the barbeque sauce gives it a more smoky taste.
6. Cook the rice by boiling a 2:1 ratio of cups of water to cups of rice. 
7. After rice is cooked for 45-60 minutes, it is optional if one likes Velveeta cheese to have melted in with the rice.
8. The chicken and pineapple can be served over the rice or simply next to it!  And your meal is ready!

Anne Marie Turner - Bill’s Best Roast Beef -Top Roast-Steamed Asparagus and Twice-Baked Potatoes

Roast Beef Top Roast

1. Set oven to 250’.  Put meat thermometer in. 
2. Once the thermometer reaches 135’ take out of the oven.  (it should take 15-20 min/lb)
3. Let sit for 30 minutes under tinfoil.

Steamed Asparagus

1. Place steamer over boiling water. 
2. Cover asparagus in a light olive oil and garlic mix.
3. Place asparagus on steamer.
4. Steam for 8-10 minutes under a cover.

Twice-Baked Potato

1. Bake potatoes for 1 hour at 350’.
2. Once baked, cut lengthwise and scoop out the insides.
3. Put potato skin to the side.
4. In a bowl, mix potatoes, ¾ cup of milk, 2 tablespoons of butter, and a dash of salt and pepper.  Blend.
5. Add ½ a bag of shredded cheddar cheese and mix in gently.
6. Pour potatoes into the shell again. 
7. Bake for 20 minutes more.

Nicholas Cubita - Herb Roasted Pork Tenderloin with Citrus Cranberry Glaze, Maple-Walnut Mashed Sweet Potatoes, and Garlic Green Beans

Herb Roasted Pork Tenderloin

• 2 lb. boneless pork tenderloin
• 1 tbsp. salt
• 2 tbsp. olive oil
• 1 clove garlic, diced
• ½ tbsp. garlic powder
• 1 tbsp. dried thyme
• 1 tsp. dried basil
• 1 tsp. dried rosemary

1. Preheat the oven to 475 F.
2. Rinse loin and place on plate.
3. In small bowl, combine remaining ingredients until mixed well.
4. Using clean hands, massage the mixed ingredients into the meat.
5. Roast in oven for ½ hour.
6. Remove meat and put about 3 small spoonfuls of cranberry glaze on top.
7. Reduce heat to 425 F.
8. Roast ½ hour or until cooked.
9. Remove from oven and top with about 3 small spoonfuls of cranberry glaze.

Citrus Cranberry Glaze

• 3 tsp. cornstarch
• ¼ tsp. cinnamon
• ¼ tsp. salt
• ½ cup orange juice
• 1 16 oz. can whole berry cranberry sauce.

1. Mix all ingredients in small saucepan on medium heat.
2. Stir occasionally until well-blended and desired temperature has been reached.

Maple-Walnut Mashed Sweet Potatoes

• 4 lbs. sweet potatoes (yams)
• ½ cup whipping cream
• 6 tbsp. butter
• 1/3 cup maple syrup
• 2 tsp. cinnamon
• 1 cup walnuts, toasted and chopped

1. Preheat oven to 350 F
2. Roast potatoes on cookie sheet until soft.
3. Remove from oven and let cool for 10 minutes.
4. Use spoon to scoop out insides into bowl and throw out skins.
5. Mash potatoes until lumps no longer exist.
6. Heat cream and butter in small saucepan until butter melts.
7. Stir mixture into mashed potatoes, and add remaining ingredients.
8. Continue mixing until everything is blended together, serve while still warm.

Garlic Green Beans

• ½ lb. of frozen cut green beans
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic powder
• 2 tbsp. butter

1. Put frozen cut green beans into large frying pan.
2. Place butter in pan and turn up to medium heat until melted.
3. Sprinkle on salt, pepper, and garlic powder.
4. Stir until all ingredients are mixed and green beans are tender.

Caley Edgan - Chicken Divan

• 1 cup mayonnaise
• Curry ( to taste)
• 4 chicken breasts
• 1 bag of broccoli
• Fronions

1. Preheat oven to 350 F
2. Mix mayonnaise, soup and curry until smooth
3. Cook chicken (in pieces)
4. Steam broccoli (just until unfrozen)
5. Put broccoli then chicken in pyrex  with mix
6. Cook 30- 40 minutes
7. Last 10 Minutes add fronion to the top.

Klare Frank - Seared Scallops Over Carrot-Lime Risotto with Spicy Coconut sauce

Stock:

• 6 cups water
• 3 medium carrots, peeled
• 1 clove garlic
• 1 dried bay leaf
• 1tsp ginger powder
• 4-6 Thai basil leaves
• 2-3 tsp vegetable soup base or 1 vegetable bullion cube

Risott

• 3 tbsp butter
• 1 ½ tbsp olive oil
• 1 cups Arborio rice
• 4 medium carrots, shredded
• 1 medium onion, finely diced
• 2 limes
• 1 cup coconut mile
• 4-6 Thai basil leaves, chopped

Scallops:

• ¼ tbsp butter
• High heat canola oil
• 6-8 medium scallops (fresh or frozen, defrosted)
• 1/3 cup caramelized almonds, crushed into a fine powder

Sauce:

• ¼ cup coconut milk
• Juice of one lime
• ¼ tsp ancho chili powder
• ¼ tsp dried ginger powder
• ¼ tsp garlic powder
• ¼ tsp black powder
• ¼ tsp Chinese five spice powder

1. Heat 6 cups water in a large soup pot on high heat.  Peel 4 medium carrots.  When water is boiling, add carrots, garlic clove, bay leaf, ginger, and Thai basil.  Dissolve 2-3 tsp vegetable soup base into water.  Turn heat down to medium and let simmer.
2. While the stock is simmering, grate 4 medium carrots and dice 1 medium onion.  In a large pan, heat 1 tsp olive oil on high heat.
3. When the oil give off wisps of heat, add onion and stir until almost translucent.  Add 1 cup Arborio rice to the pan and stir until the edges of the rice turn translucent.  Add the 4 granted carrots.
4. Start adding stock by adding one ladleful from the stock already prepared and stirring rice until the liquid is dissolved.  Continue until the rice is cooked and tender (around 25 minutes)
5. Halfway through adding the stock, add the zest and the juice of two limes and the 1 cup of coconut milk
6. When the rice is finish, turn down the heat and add 3 tablespoons of butter and the chopped Thai basil leaves
7. To cook the scallops, heat a non-stick pan on high heat.  Spray the pan with high heat canola oil
8. Dredge either side of scallops into the crushed almond flour.  When wisps of heat are coming off the oil, gently place scallops onto the pan, leaving room between each scallop. 
9. Cook scallops for one minute and then flip to sear the opposite side of the scallop. Cook opposite side for one minute and remove from pan.
10. In a small saucepan over medium heat, whisk all of the ingredients for the sauce together. Add 1-2 tbsp of the remaining almond flour to the mixture to thicken.
11. Serve scallops over risotto with the spicy coconut sauce.