Archive for December, 2017


An article about “Mr. C. Takes Manhattan” . Here’s the link.

https://theislandnow.com/new_hyde_park-108/new-hyde-park-teacher-brings-classroom-alive-mr-c-series-kids/

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New Year’s Day Cold Antipasto

Happy New Year 2018

Ingredients:
2 large eggplants (slices 1/4 inch thick)
2 large yellow peppers (sliced and seeds removed)
2 large beefsteak tomatoes (sliced)
1 lb. piece fresh mozzarella (thinly sliced)
1/2 cup fresh basil (pieces)
olive oil
1 clove of garlic (chopped)
sea salt and black pepper
Directions:
1. In a skillet add 3 tbs. of olive oil. Brown garlic and add eggplant and peppers. Sprinkle a pinch of salt and pepper on both sides. Cook until tender and remove. (You can drain eggplant and peppers on paper towels, if you wish.) Refrigerate for at least 2 hours.
2. On a platter, arrange each row with a slice of eggplant, peppers, tomatoes and fresh mozzarella. Repeat the process on the whole platter. Put basil on top. Sprinkle with a little sea salt and black pepper and a drizzle of olive oil.
Serve cold. *Serves 6

Happy New Year “2018”

Ingredients:
2 (8 oz.) bars of cream cheese
2 cups shredded cheddar cheese
1 pkg. (1 oz.) ranch salad dressing mix
1/2 cup beer
Directions:
1. Put all ingredients in one bowl and mix well using a mixer.
2. Once creamy, refrigerate for about 2 hours before serving.
*Serve with pretzels.

Grilled Shrimp Hors d’oeuvres

Ingredients:
1 1/2 lbs. thawed uncooked medium shrimp (cleaned and dried of excess water)
2 cups favorite Italian dressing
Directions:
1. Put shrimp and Italian dressing in a large Ziploc bag.
2. Let marinate for at least 4 hours. (overnight is best)
3. Heat a large skillet.
4. Pour shrimp into the heated pan. Use only half of the liquid.
5. Cook about 3 minutes on each side.
Serve hot !

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Ingredients:
2 or 3 cans of whole artichoke hearts (drained) (usually about 8 hearts in a can)
1 cup plain bread crumbs
1 cup grated parmesan cheese
1/2 cup pignoli nuts
6 slices of prosciutto (chopped)
1 tbs. fresh parsley (chopped)
1/4 tsp. black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, mixed bread crumbs, parmesan cheese, pignoli nuts, prosciutto, black pepper, parsley and 3 tbs. of olive oil. Mix well. If crumbs are still a little dry, add another tsp. of olive oil. Mix well.
2. Stuff each artichoke heart. (see photo)
3. In deep baking dish, coat the bottom with a tbs. of olive oil. You can lightly brush the artichoke hearts with a little olive oil. Stand up all artichoke hearts and bake in oven for 12 minutes or until bread crumbs are slightly browned.
Serve hot.

Garlic Crouton Scallops Over Arugula

Ingredients:
2 lbs. sea scallops
1 lb. fresh arugula (rinsed and drained well)
1 bag (10 oz.) 0f garlic croutons (can be a larger bag)
2 large lemons
olive oil
1 clove of garlic (chopped)
sea salt and black pepper
Directions:
Preheat oven to 350 degrees.
In a food processor add croutons. Add a tbsp of olive oil and juice of one lemon. Chop in food processor.
In a baking dish, coat the bottom with a tbsp. of olive oil. Place scallops in dish. Sprinkle garlic crouton crumbs on top. Cover all of them.
Squeeze the juice of one lemon on top. Bake in oven for about 10-12 minutes. *You want the scallops cooked, but not dried out.
In a large skillet, put a tbsp. of olive oil and garlic. Let garlic cook for a minute. Add arugula. Sprinkle sea salt and black pepper. Stir as it will cook quickly. (about 3 minutes)
Plate arugula and place scallops on top.

Chocolate Chip Raisin Cookie

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Ingredients:
2 1/2 cups of flour
1 cup of sugar
1/2 cup light brown sugar
1/2 tsp. baking powder
1 cup of margarine or butter
2 large eggs
1 1/2 tsp. vanilla
1 cup raisins
1  cup chocolate chips (semi-sweet or milk chocolate)
Directions:
Preheat oven to 350 degrees.
1. In a bowl mix flour and baking powder. In another bowl, cream butter, sugar, brown sugar, eggs and vanilla together.
2. Slowly add flour to creamed mixture. Add raisins and chocolate chips and mix well with a wooden spoon.
3. Drop a rounded tablespoon of batter onto a baking pan (ungreased) Bake for 15-17 minutes. (Depends on your oven, so watch closely.)Remove from pan and let cool when done.

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Ingredients:

2 lbs. tomato sauce

2 lbs. ricotta cheese

3 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

1 tsp. dried parsley

1 tsp. sea salt

1 tsp. ground black pepper

1lb. box lasagna noodles

Directions:

1. Boil lasagna noodles according to directions on the box, drain well and let cool a few minutes.

2. In a large bowl, mix together ricotta cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, sea salt and ground black pepper.

3. To assemble, in the bottom of a 9×13 inch baking dish, evenly spread 3/4 cup of the sauce mixture. Place a layer of lasagna noodles.

4.  Use half of the cheese mixture and spread evenly. Add 1/4 cup sauce on top. . Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese.  Cover with aluminum foil.

5. Bake in a preheated 350 degree  oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

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Christmas Day Cheesecake

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Preheat oven to 350 degrees.
Ingredients:
4 (8oz.) bars of cream cheese (softened)
5 eggs
1 1/2 pints sour cream
4 tsp. vanilla extract
Directions:
1. Mix all ingredients together. Mix well.
Ingredients for Crust:
1 1/2 cups graham cracker crumbs
3/4 stick margarine
3 tbs. sugar
Directions:
1.Mix all ingredients together.
2. In a 9 inch spring pan, layer graham cracker filling on the bottom of the pan. Make sure crumbs are spread evenly.
3. Pour cream cheese mixture on top of crumbs.
4. Bake for 1 hour. Turn off oven and let cake stay in oven until oven is cool.
*Important: Don’t open oven while baking. Only open when oven has completely cooled down.
5. You can use canned cherries, blueberries or pineapples on top. You can also leave it plain.
Keep refrigerated.

IMG_2584

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ngredients:
3 (6 oz.) cans of minced clams in juice
3/4 cup bread crumbs
1 clove of garlic (chopped)
2 tsp. oregano (fresh preferred)
2 tsp. dried parsley
1/2 tsp. sea salt
2 tbs. parmesan cheese
2 tbs. of olive oil
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, mix all ingredients.
2. Using premade (aluminum) clam shells, stuff each one. Depending on how much you stuff each one, you will need about 12 clam shells.
3. On a baking tray, put stuffed clam shells.
4. Bake in oven for 15-18 minutes or until tops of clams are slightly crispy.
Serve with lemon.