Tastes That Take You Back

Tastes That Take You Back

Over the years, students have popularized dishes made through University Dining Service. Here are two recipes that may bring back delicious memories.

SNICKER SALAD

6  Granny Smith apples, chopped
9 oz. Snickers candy topping (4½ candy bars, 2 oz size, chopped)
8 oz. whipped topping

  1. Rinse, core and chop apples. Chop Snickers bars.
  2. Combine apples, Snickers and whipped topping in a bowl.
  3. Stir and serve.

HONEY SESAME TERIYAKI

2/3 cup soy sauce
10½ oz. pure clover honey
½ tsp. sesame oil
¾ oz. whole fresh ginger root
1 T. chopped garlic
1½ lbs. raw, boneless, skinless chicken thighs
3 T. green onions, sliced thin
1 T. sesame seeds
1 pinch fresh cilantro, chopped fine
2 T. + 1 tsp. cornstarch
1 T. + 1 tsp. water
  1. For marinade, stir together the soy sauce, honey, sesame oil, ginger and garlic in a bowl. Set aside half the mixture to combine with the meat after cooking.
  2. Slice the chicken into strips about ½-inch thick. Add to marinade and stir to coat. Refrigerate, covered, for at least 1 to 2 hours, or overnight. Drain chicken, discarding used marinade. Place meat evenly in one layer on a sprayed sheet pan. Chill until ready to cook.
  3. Preheat oven to 400 degrees. Place pan in oven and bake about 5 minutes.
  4. Cook poultry to 165 F or above for 15 seconds.
  5. Put the unused marinade in a kettle and heat through. In separate bowl, blend cornstarch with water. Add cornstarch slurry to hot marinade in a steady stream, stirring constantly with a wire whip. Continue cooking until thickened. Pour into bowl for serving.
  6. Serve chicken with thickened marinade, green onions, sesame seeds and cilantro sprinkled on top.

 

Summer Outlook 2012