Sample Recipes

Here we'll show you a few of the recipes that past CookCraft students have mastered and enjoyed. Some of these recipes have been slightly modified to be easier for beginner cooks, videos from the original creators have been included with the unaltered recipes.

Recipe 1 - Ceaser Salad Chicken Wraps

Prep Instructions

1. Mix mayonnaise, 2 Tbsp parmesan cheese, minced garlic, Worcestershire sauce, and optional red pepper flakes to make the dressing. Store in air tight container in the refrigerator.
2. Lay each chicken breast flat on a cutting board and slice horizontally into six thin fillets.
3. Sprinkle the chicken fillets with salt and place in a gallon sized freezer bag. Can be used immediately, but left in the refrigerator over night is best.

Cooking Instructions

1. Preheat oven to 375 F.
2. Toss bread cubes, live oil, melted butter, 2 Tbsp parmesan cheese, garlic powder, and salt and pepper to your preference in a large bowl to make the croutons.
3. Spread croutons on parchment lined baking sheet and bake for about 18 minutes.
4. Bring a large skillet to medium high heat, add oil or cooking spray, and cook chicken fillets for 7-8 minutes on each side until the internal temperature comes up to 165 F.
5. Cube the chickenfillets and toss in the dressing and distribute evenly between the tortillas. Top with lettuce and croutons, then wrap.
6. Brind a skillet up to medium high heat, add cooking spray, and toast on all sides until golden brown.
7. Serve and enjoy.

Video

Recipe 2 - Three Cheese Beef Lasagna

Prep Instructions

1. Dice the onion into small, evenly sized pieces.
2. Wash mushrooms and slice into pieces of even thickness.
3. Mix cottage cheese, ricotta cheese, 2 cups mozzarella cheese, egg, and 1 Tbsp dried parsley in a large bowl until thoroughly combined

Cooking Instructions

1. Preheat oven to 375 F.
2. Cook the lasagna noodles as per the packaging instructions.
3. Bring a wide pot or a deep skillet up to medium high heat and brown the ground beef. Remove beef from pot after it's cooked through.
4. Add onions and mushrooms to the same pot and cook for 10-15 minutes until the onions are translucent.
5. Add beef back to the pot along with minced garlic, 1 Tbsp dried parsley, salt, black pepper, and marinara sauce. Mix and bring to a simmer.
6. Evenly layer meat sauce, cheese mixture, and lasagna noodles in a high sided cassarole dish. Spread remaining mozzarella evenly on top of lasagna and cover with parchment paper and aluminum foil. Bake for 40 minutes.
7. Remove parchment and foil, then place lasagna back in the oven under the broiler for 5 minutes or until the cheese on top begind to turn brown.
8. Remove lasagna from oven and allow to sit for 20-30 minutes before serving. Extra marinara can be poured over the individual slices of lasagna if desired.

Video

Recipe 3 - Fried Chicken Tenders

Prep Instructions

1. Sprinkle the chicken tenders with salt and place in a gallon sized freezer bag. Can be used immediately, but left in the refrigerator over night is best.
2. Mix flour, corn starch, salt, baking powder, paprika, black pepper, garlic powder, and onion powder in a large bowl.
3. Pour buttermilk into another bowl and mix in a couple tablespoons of the dry mixture.
4. Toss chicken tenders in dry mixture then allow them to rest in a single layer on a metal rack or a parchment lined pan for 15 minutes.

Cooking Instructions

1. In a heavy bottomed pot, dutch oven, or electric deep-fryer, heat the peanut oil to 350 F.
2. Dunk the chicken in the buttermilk and allow to drain, then coat it in the dry mixture and gently shake off the excess.
3. Fry in the oil in batches until the internal temperature comes up to 165 F.
4. (Optional) For extra crispy chicken, let the tenders rest for 10-15 minutes after frying, then fry again for 2-3 minutes.
5. Serve and enjoy.

Video