I have a project in my culinary class where i have to use crackers, brownies, fruit cocktail, brown sugar and?
Question:
Answer:
Not in the same dish I hope?
That would be cruel. If you add a comment to your answer I'll try to help you out, but if you have to use them all at once, the only thing you can make is garbage.
Back again, thanks for the clear up.
Use the crackers for a crumb topping on chicken breasts, fry lightly in butter and mushrooms top with cream of chicken and put in oven till brown.
use the fruit cocktail for an appetizer, drain it well, melt brown sugar with lemon juice and butter and lightly syrup the fruit, add some fresh strawberries and sliced banana.
serve rice and broccoli as sides. just steamed and lightly buttered.
for dessert have the brownies, with butter pecan ice cream and chocolate sauce and whipped cream. If you have left over brown sugar sauce, roll some chopped pecans in it and sprinkle on top.
Shoot. now I'm hungry.
It's not much of a culinary class if you can't use anything else.
Your teacher has gone round the bend. I hope you aren't paying for this class and, if you are, you need to let the teacher's cat out of the bag.
Culinary school isn't supposed to be Mission Impossible/
I would put it all in a blender and ask the teacher to taste test it.
I'd leave
Use the brown sugar in the brownies. No need to make any other change in the recipe, just use the brown instead of the white. For the crackers, buy some cheese. The fruit has me stumped; would it be ok to just serve it in a bowl or are you supposed to "do something" with it?
Appetizer - Fruit Cocktail. Hollow out a cantelope or a watermelon and serve the fruit cocktail in that, and you can mix in nuts or cubes of cheese.
Main Course - Use the Cream of Chicken, mixed with some chicken broth, to poach or braise a breast of chicken. (When cooking this way it's important to season well). You can thicken the cooking liquid with a slurry of cornstarch and water, season it, and serve it as the sauce. Sides can be store-bought biscuits and steamed vegetables.
Dessert - Melt the brown sugar gently with water and a little honey. Crush the crackers and use the melted brown sugar to moisten it into a flaky, crumbly mixture. Put that mixture down on a plate as as base for the brownie, top it with ice cream and a sprinkle of the cracker/brown sugar/honey stuff, or just straight honey.
These projects are fun. I love mystery basket cooking too, but that's harder.
Are each ingredient for separate items? If so, here are some ideas. All of these are super simple and super delish!! Hope this helps! Happy cooking! :)
For a great and easy appetizer with the crackers:
Paula Deen's Bacon Crisps
1/2 c. freshly grated Parmesan
1 sleeve Club crackers
1 lb. sliced bacon, cut in half
Place 1 tsp of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours at 250 degrees. Do not turn. Drain on paper towels.
If you're in a hurry, you can bake them at 350 degrees for 40 min.
For the brownies:
Caramelized Brownies
1 package chewy brownie mix (recommended: Duncan Hines)
4 tablespoons butter
1 cup chopped pecans
1 cup firmly packed light brown sugar
Preheat oven to 350 degrees F.
Prepare the brownie mix according to the package directions. Pour batter into a greased 9 by 13-inch pan. Melt the butter in a small saucepan. Add the pecans and sugar and cook, over medium heat, stirring frequently, until the sugar dissolves. Drizzle the caramel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, 25 to 30 minutes.
For the fruit cocktail:
Fruit Cocktail Cake
2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 large eggs
1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract
In a large bowl, stir together flour, sugar, baking soda and salt.
Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
Pour into a greased 9 inch x 13 inch pan.
Bake at 350 degrees Fahrenheit for about 30 minutes or until toothpick inserted near center comes out clean.
This cake is best with Fruit Cocktail Cake Icing
Fruit Cocktail Cake Icing
1 1/2 cups sugar
1 cup butter
1/2 cup pecans
1/2 cup coconut
3/4 cup whole milk
Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stiring constantly, then boil for 5 minutes while you continue to stir.
Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake
or try this for the fruit cocktail
Fruit Cocktail Bars
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1 (16 ounce) can fruit cocktail (undrained)
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 cups flaked coconut
Glaze
3/4 cup sugar
1/2 teaspoon vanilla
1/2 cup oleo
1/4 cup evaporated milk
1/2 cup chopped walnuts
Bars:.
Beat eggs and sugar. Add the rest of ingredients and mix well.
Spread in greased,13x9 pan.
Sprinkle batter with the walnuts and 1 1/2 cup coconut.
Bake at 350 degrees for 30 minutes.
Glaze:.
Mix all the glaze ingredients together in a small saucepan, boil 2 minutes.
Remove from heat and pour over the still warm bars
For the brown sugar:
Brown Sugar Chewies
1/4 cup unsalted butter
1 cup packed light brown sugar
1 egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/3 cup chopped walnuts
Preheat oven to 350. Spray 8" square pan with cooking spray.
Melt butter over low heat in small saucepan. Once melted, remove from heat. Add brown sugar and stir until smooth. Add beaten egg and incorporate well. Sift the flour and baking powder together and stir into the brown sugar mixture. Add the vanilla and walnuts and mix well. Pour batter into pan and bake for 20-22 minutes (do not overbake! The bars should yield to a light touch). Cool and cut into pieces.
For the cream of chicken:
(If this does not do it for you; get on the campbells website. They have hundreds of recipe's using cream of chicken soup. This one is excellent and easy though!)
Campbell's Cheesy Chicken and Rice Casserole
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese
Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375°F. for 45 min. or until done. Top with cheese.
TIP: Italian: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.
Mexican: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.
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