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Broccoli stir fry

  • 27th Aug, 2007 at 10:54 AM

Broccoli Stir Fry

1 bunch broccoli, about 2 lbs
1/4 c peanut or vegetable oil
1/4 c water
1 T soy sauce
1 c thinly sliced celery
1 can (5 oz) water chestnuts drained and sliced
1 T sesame seeds (optional)

Trim outer leaves and tough ends from broccoli. Cut stalks and flowerets into 2" lengths, then slice thin, lengthwise.

Heat oil in large wok or skillet; add broccoli and cook stirring constantly until broccoli turns a bright green.

Add water and soy sauce.

Stir in celery and water chestnuts. Heat to boiling, cover. Steam 5 minutes.

While broccoli cooks, heat sesame seeds over low heat in small heavy skillet. Shake pan constantly, just until lightly toasted; stir into broccoli mixture.

Place in bowl and serve with more soy sauce to sprinkle over top.

Easy Peas and Bacon Macaroni

  • 14th Aug, 2007 at 6:31 AM
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 cup frozen peas
3 slices Bacon, cooked, crumbled

1. PREHEAT oven to 375°F. Prepare Dinner as directed on package. Add peas; mix lightly.
2. SPOON into 1-1/2-qt. casserole dish; sprinkle with bacon.
3. BAKE 15 min. or until heated through.

Microwave method.
1. Cook Peas in microwave for 2 -3 minutes till thawed
2. Cook bacon in microwave for 1 -2 minutes till crispy. Crumble
3. Follow microwave directions for mac n cheese.
4. Combine all in large bowl and heat for 5 minutes on med till heated through.

Chef's notes: I use turkey bacon most of the time. or even vegan bacon. I just have to microave it a bit longer. I've also used broccoli florets that was pretty good as well.

Comments, suggestions, questions? Let me know!

the college SENIOR chef


  • 13th Jul, 2007 at 5:38 PM

Dk is on Hiatus until August 10th.

Too many 5am workdays at Shoney's. Due to a personal crisis of a fellow employee and my boss needed vacation time. I'm doing a lot of work in the kitchen

Apologise for any inconvience.

If anyone has any good recipes in theme with this blog. you can email them to thecollegechef@gmail.com, please include your name (real or username) for creditting purposes.

Have a good Summer.


Work today

  • 17th Jun, 2007 at 5:12 PM

Today was the busiest. no THIS WEEKEND was the busiest weekend at work ever. Today alone we went through 20 pans of mashed potatoes before 4pm. It was crazy. We ran out of pork chops and had cooked 5 peach cobblers to serve between noon and they were gone by 2:30pm.
Things got really backed up in the dish pit so Ms. Teresa (my boss) went over there. and I was in charge of the kitchen basically for about an hour...the craziest hour of my life. Dressing, pork chops, meat loaf, garlic biscuits, mac n cheese, mashed potatoes, cabbage, green beans, turkey, cobbler. Half of that food cooks in a oven. We only had one oven that worked and it was acting too slow. We normally have two 6 rack convection ovens. which things so much smoother. it's been out for 3 weekends now. before that it was one of the electric pots. We just use it to death.
Today was my first day marinating pork chops. We marinate them in salad oil and rotissere seasoning, course I thought we used burger fry season, apparently that's just all salt so i had to rinse them and re marinate them. Apparently they were good, coz the still got gone quick.

We have a new dishwasher, I don't really care for him too much. I don't like his work ethic, he just seems too laid back and not very good at multi tasking. He also hates it when I order him around coz He's prolly at least 25, and I look 16. But eventually he has to do what I say anyway. He needs to get over himself. He also didn't know that I was a prep cook b/c yesterday i backed him up in the dishpit for awhile when it was crazy busy. So today he was like 'when are going to the pit?' and I got kind of rued which i felt bad. I snapped out 'I'm a prep cook, I just wash dishes when people are on break or its busy. that's not my main job.'

We ran out of mac n cheese too. That wasn't fun. And when I left we were soon to run out of Meatloaf. Our meatloaf is good, I hear. The mixture we use in the beef has oatmeal and eggs and tomato sauce. which sound so odd I know. But it makes a good cohesive loaf.

My brain was spinning, I had to talk out loud to remember to do every thing. 'Put the pork chops in the oven. take the garlic biscuits out. put the mashed potatoes in the Henny Penny(warmer), put the gravy and mac n cheese in the microwave, put some green beans and cabbage in the pot, hit the timer on the microwave again. take out the pork chops, put in some cobble and somemore p. chops, check the Henny, put the macncheese and gravy in the HP. take out the cabbage, get some cubed steak...'

whoo. It was a long day. but at the end of it I said to my boss. 'I think i did all rite' and she said ' I think you did damn good. think you'll be ready when i go on vacation?'

I think I could run the kitchen while she's gone for a bit. After months i finally got it down.

the college chef.


13th Jun, 2007

  • 12:06 PM

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Fried rice with broccoli and pickled plum
sliced oranges
Smoked Turkey with havarti hearts *try saying havarti hearts 5 times fast... sounds like heavy hurts when i do*
kashi happy trails cookie

on the side: sports bottle filled with iced green tea.

p.s- cooking mama for the wii is really cool game if you liked the ds version. it has new recipes and it gets your mine going if you're one that loves to cook. I got some ideas for my bento i'm going to have to try.


Microwaveable Sweet n Sour Meatballs

  • 28th May, 2007 at 5:25 PM


1 1/2 pounds ground beef
1 egg
1/2 cup water
1/2 cup fine dry bread crumbs
1 bottle chili sauce
6 ounces grape jelly
2 teaspoons lemon juice


- Mix hamburger, egg, bread crumbs and water until well blended.
-In a deep 3 quart casserole, combine chili sauce, grape jelly and lemon juice.
-Shape mixture into small meatballs and place in sauce.
-Heat 12 minutes on full power, skim off fat, stir.
- Heat 8 minutes on full power until sauce bubbles and meatballs are cooked.

Chef's notes - the preferred method would be to use a crockpot or slow method cooking device. But not all of us have that. I made half a batch on the stove in a soup pot and the other half in the microwave. Both tasted about the same though not as much browning on the microwave. Might suggest a little shoyu or maybe worchestshire sauce. I used ground chicken and my meatballs were about 2 inches in diametre and it taste good. Course I also used pineapple jelly instead but not every can find that. Be sure to have an extra meatball or 2 to cut to check for done-ness

Remember not all microwaves are alike. mIne is a 1100 watt microwave.

Questions, Suggestions, Comments? Let me know!

the college chef... who is doing lab write ups... not out by the pool or on the golf course

27th May, 2007

  • 5:43 PM

... I think working morning's at Shoney's has finally caught up to me. This is my bento for tomorrow when I will be doing my lab write ups. about 10 to be finished by Tuesday morning. The past few days have mostly been salads but aside from the french toast sticks (well there's only three) this is a pretty healthy energy giving breakfast 4 dinner bento.

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cinnamon french toast sticks, orange sliced, crave control fit n lite yogurt, and a hard boiled egg.



French toast sans egg

  • 24th May, 2007 at 9:15 AM

So I found this at fatfree.com but it does have fat in it not that much though. All the recipes I found were overconvulated, though the vegan french toast was pretty good. Or they all called for bananas!? it was really odd and I didn't want to try it b/c I thought it would be odd but it actually worked out quite tastey. I'm post both on the chance that one doesn't like bananas. I know me for awhile I wouldn't eat bananas b/c when I was in middleschool bananas were like 19c/lb and my family went a little overboard.

version 1 -banana, easy
Eggless French Toast

1 large banana
1/3-1/2 cup soy milk
3/4 tsp cinnamon
1/2 tsp vanilla
5 slices of bread

Blend all the ingredients except the bread. Coat bread with
mixture.Cook until golden brown

Version 2 - no bananas but cornstarch
Eggless french toast #2
Categories: Frenchtoast Breakfast Brunch Diabetic
Yield: 2 Servings
½ cup Skim milk
1 tablespoon Cornstarch
1 teaspoon Vanilla or other extract of your choice
2 slice Whole wheat bread/1 oz.slice
2 teaspoon Reduced-calorie margarine

SOURCE: Lean and Lucsious and Meatless, volume 3 in the series, by Bobbie Hinman and Millie Snyder, copyright 1992

Combine milk, cornstarch and vanilla in a small bowl and stir until conrstarch is dissolved. In a shallow pan - place bread slices and pour milk mixtures over the bread. In a preheated nonstick skillet or griddle (on medium heat) - melt 1 tsp. of the nargarine. Then place bread in skillet or griddle and brown lightly. Turn bread over, adding remaining margarine and brown on the other side. Serve hot. Sprinkle with cinnamon or maple syrup of topping of your choice

So I hope that helps out... oh and if you're wondering there is actually a recipe that calls for neither eggs or milk but personally if you're vegan i'd just soy milk... all tthese recipes I used vanilla soy milk even though I'm not vegan I just prefer the taste of soymilk and some other reasons. Hotweather and milk make me ill.

Questions, Suggestions? Let me know!
the collegechef

French toast sans milk

  • 20th May, 2007 at 8:06 PM

What is the point of posting this recipe? Who makes french toast without milk? I do b/c milk is just about as expensive as gas these days (gah it's 3.05 for gas here) and I don't really buy it much unless I'm in a cereal mood... I eat oatmeal and kasha for bfast.

But tonite I felt like breakfast for dinner I have some turkey bacon and i thought french toast would be great especially since I have strawberries. Did some fiddlin and came up with this.


3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp sugar (or 1 tbsp of equal)
1/2 tsp vanilla
1 pinch of salt
3 slices Whole Grain bread


Combine together eggs cinnamon, nutmeg,, vanilla and salt.

Spray gridle with non-stick cooking spray. Heat the gridle.

Soak the slices of bread in the egg mixture and cook on heated grill, turning slices over when golden brown, or to desired doneness.

If desired, top with syrup.

Chef's notes: I'm currently scanning in images of 'microwave cooking' a very old and retro book that I think will help those of us confined to cooking just with a microwave or people like me, who almost never cook sides on the actual stove or oven.

Comments, questions, suggestions?
Let me know!

the college chef

Feedback time

  • 16th May, 2007 at 9:00 AM

...thing's have been sort of quiet. So tell me folks, what can I do to make this blog better for you? Just let me know. Is there any particular type of recipes you're aiming for or resources that I could help you with. Remember this isn't just my blog it's our blog.

The college chef