Haddam-Killingworth High School shares special recipes


by: Sara Tewksbury

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NEW HAVEN, Conn. (WTNH) — Haddam-Killingworth High School offers culinary arts classes that teach students about food safety, sanitation and different cooking techniques.

Culinary arts teacher Joanna Siciliano and her student Walker McCarthy share recipes for cinnamon sugar Easter bunny twists and mini chicken pot pies.

Cinnamon Sugar Easter Bunny Twists Recipe:

Watch the video above to learn how to do the cinnamon sugar Easter bunny twists.

Instructions for the Cinnamon Sugar Easter Bunny Twist Dough:

  1. Preheat oven to 425.
  2. Spray muffin cups with nonstick cooking spray.
  3. Roll out your puff pastry to 1.5 times its original size and cut into squares large enough to line the bottom and sides of your muffin tins.
  4. Put the puff pastry squares into the sprayed muffin tins and press the dough into the corners of the tins.
  5. Fill the puff pastry muffin cups to the top with the chicken stew.
  6. Cut the remaining puff pastry into strips 2½ inches long by ⅜ inches wide. Arrange them on the muffin cups in the shape of a trellis.
  7. Beat 1 egg and brush it lightly all over the exposed puff pastry.
  8. Bake for 15 minutes or until golden on the center rack of the oven. Place the muffin tin on a large cookie sheet to catch any toppings that may leak out.
  9. Once cooked, let them cool for at least 7 minutes, remove them from the moulds, sprinkle with parsley and serve.

Recipe for mini chicken pot pie:

Watch the video above to learn how to make chicken pot pie.

Recipe for mini chicken pot pie Ingredients:

  • 1½ pounds boneless, skinless chicken thighs
  • 1 tablespoon vegetable or olive oil
  • 6 tablespoons of butter
  • 1 white onion
  • 5 large carrots
  • 4 stalks of celery
  • 4 garlic cloves
  • ¾ cup frozen peas
  • ¾ cup frozen corn
  • 1 teaspoon of salt
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour
  • 1 cup milk
  • 2 cups of chicken broth
  • 1 egg
  • 2 boxes of frozen puff pastry
  • 3 tablespoons chopped fresh parsley

Instructions for the mini chicken pot pie:

  1. Finely chop the carrots, onion, celery and garlic.
  2. Cut the chicken into ¾ inch cubes.
  3. Combine milk and chicken broth.
  4. In a large saucepan, sauté the chicken in a tablespoon of vegetable oil or olive oil over medium heat until the chicken is cooked through.
  5. Once the chicken is cooked, remove it from the pan. Then add the butter to the same skillet and once melted add the carrots, onion and celery.
  6. Sauté the vegetables until tender and translucent, then add the garlic.
  7. Once the garlic becomes fragrant, return the cooked chicken to the pan along with the black pepper and salt. Mix well.
  8. Add flour to chicken and vegetables and stir until completely coated.
  9. Then add the milk and chicken broth mixture and mix well. Be sure to fully incorporate all ingredients.
  10. Add peas and corn.
  11. Cook mixture for 3-5 minutes or until thickened, then remove from heat.


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