Pouch Food

Recipe by: SH

Prep Time: 15 min

Cook Time: 18 min

Serving Size: 2

Tools: 2 pieces 12" x 12" aluminum foil/parchment paper i.e. wrapper

Ingredients:

2 pieces salmon (or fish of your choice)

4 cups cooked rice

2 eggs

1 tbs black pepper

1 tbs salt

2 tbs butter

Steps:

1. Preheat oven to 385 deg F.
2. Beat eggs thoroughly. 
3. Add eggs into rice and stir well.
4. Season salmon on all sides with salt and pepper.
5. Portion rice and place into wrapper.
6. Put 1/2 tbs butter on rice.
7. Place salmon on top of rice and the other 1/2 tbs butter on it.
8. Roll up edges of wrapper to seal. (Bring first two opposite ends together and fold down several times. Then fold each side several times to seal food in completely.)
9. Place food pouches onto a sheet pan.
10. Place in oven and cook for 18 min.

Note: One may cook vegetables medley with this method as well. 
Basic steps are:

1. Get ingredients ready
2. Season ingredients (wet seasoning)
3. Wrap ingredients in pouch
4. Cook in oven at 385 deg F for 15-20 min. 

Skate fish wrapped in banana leaves with chili based seasoning will be awesome with this method!

Curry Puff

Recipe by: SH

Prep Time: 30 min
Cook Time: 40 min
Serving Size: 4

Tools: Pan, baking sheet

Ingredients:

Fillings:
3/4 lbs ground turkey
1 medium potato, 1/2" cube
1 onion
2 cloves garlic, chopped

A:
1 tbs curry powder
1//2 tbs coriander
1/2 tbs cumin
1/2 tbs cloves
1 crushed candlenut
1/2 tbs salt
1 tsp pepper

Pastry:
1 box of Pepperidge Farm puff pastry sheets (http://www.puffpastry.com)
1 egg, beaten

Steps:

Fillings:

1. Heat 2 tbs oil in pan.
2. Stir fry potatoes in medium heat.
3. Remove potatoes when golden brown.
4. Fry garlic and onions until fragrant.
5. Add ground turkey.
6. Add ingredients A.
7. Stir until cooked, approximately 5 min.
8. Add potatoes and mix well.

Pastry:

1. Preheat oven per puff pastry packet instructions.
   
2. Cut pastry sheet into 4 squares per sheet.
3. Wrap 1/4 cup fillings in each square. Wrapping is done by folding square into triangle.
   
4. Press the edges of join with fork to seal each puff.
5. Prepare the baking sheet per packet instructions.
   
6. Place puffs on baking sheet.
7. Brush eggs on top surface of puffs.
8. Baked puffs until golden brown per packet instructions.

Note: There are two pastry sheets per packet. I used the whole sheet to wrap as much fillings as I could. I made two giant curry puffs as shown on pictures above.

Guava Cake

Recipe by: http://polynesiankitchen.blogspot.com/2008/02/easy-guava-cake.html (mod by J in blue)

Prep Time: 45 min
Cook Time: 30min
Serving Size: 8

Tools: 9" x 13" baking dish, mixer, pot, shrink wrap

Ingredients:

Cake:
1 pkg Yellow Cake Mix or Strawberry Cake Mix
1 1/3 cups guava juice
3 eggs
1/3 cup vegetable oil

Icing:
1 8-ounce pkg cream cheese, softened
1/3 cup sugar
1 tsp Vanilla
1 small pkg Cool Whip, thawed

Guava Gel:
2 cups guava juice
1/2 cup sugar
1/4 cup cornstarch

Steps:

Cake:

1. Bake cake according to package directions, substituting guava juice for water.
   

Icing:

1. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy.
   
2. Add sugar and vanilla and beat in.
   
3. Mix in 1/3 of the Cool Whip.
   
4. Slowly fold in the rest of the Cool Whip 1/3 at a time.
5. Refrigerate until ready to use.
   

Guava Gel:

1. In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil.
   
2. Make a paste out of the cornstarch and a small amount of water.
   
3. Remove guava juice from heat and stir in the cornstarch mixture.
   
4. Return to heat and bring back to a boil and boil for one minute.
   
5. Cool in refrigerator.

Assembly:

1. To assemble cooled cake, thickly ice the cake with all of the cream cheese mixture. You may layer it for steadier assembly.
   
2. Glaze the top of the cake with guava gel.
   
3. Refrigerate until ready to serve.
   

Chocolate Chip Cookies

Recipe by: Ghirardelli Chocolate Company (mods by SH and J in green)

Prep Time: 10 min
Cook Time: 30 min
Yield Size: 4 dozen cookies

Tools: Measuring Cups, Mixer, Baking sheets, Oven

Ingredients:

• 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
• 1/2 cup(s) butter or margarine, softened
• 3/4 cup(s) sugar
• 3/4 cup(s) brown sugar, packed
• 2 large eggs
• 2 teaspoon(s) vanilla
• 2 1/4 cup(s) unsifted flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) walnuts or pecans, chopped (optional)

Steps:

1. Heat oven to 375ºF.

2. Stir flour with baking soda and salt; set aside.
   

3. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
   

4. Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
   

5. Gradually blend dry mixture into creamed mixture.
   

6. Stir in nuts and chocolate chips.
   

7. Drop by tablespoon onto ungreased cookie sheets.

8. Baked in a batch of 2 cookie sheets with approximately 12 cookies per sheet. Separate into 3 batches.
9. Bake for 9 to 11 minutes or until golden brown.
   

Note: The 11 1/2 ouces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)

Ultimate Cheesecake

Recipe by: Tyler Florence (mods by SH in red)
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

Prep Time: 20 min
Cook Time: 45 min (1 hr)
Serving Size: 6-8

Ingredients:
Crust:
2 cups finely ground graham crackers (about 30 squares) (chocolate ones!)
1/2 teaspoon ground cinnamon (excluded)
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested (excluded)
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows (homemade Strawberry Jam)

Steps:

1. Preheat the oven to 325 degrees F.

For the Crust:

1. In a mixing bowl, combine the ingredients with a fork until evenly moistened. (Put all ingredients in a zip lock bag and crush them like your enemy.)
   
2. Lightly coat the bottom and sides of an 8-inch spring form pan with non-stick cooking spray.
3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

1. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
2. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
3. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. (very important to prevent wet crust and cake)
   
4. Place the cake pan in a large roasting pan.
5. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
   
6. Bake for 45 minutes (1 hr). The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
   
7. Let cool in pan for 30 minutes.
   
8. Chill in the refrigerator, loosely covered, for at least 4 hours.
   
9. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry (homemade Strawberry Jam) topping over the surface.
10. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries: Ingredients:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

1. In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
   
2. Leave to cool before spreading on cheesecake.

Homemade Strawberry Jam Recipe
I.O.U.