Culinary Cooking Competition

Recipes

Thin Mint Girl Scout Cookies, Crumbled 2 cups

Sugar 3 tbsp

Melted Butter 2 oz

Cream Cheese at room temperature 24 oz

Sugar 2/3 cup

Eggs 3 each

Peppermint Extract /syrup 1 tsp

Green Food coloring to taste

Fresh Mint Sprig for Garnish

Procedure:

1. Preheat oven to 350 degrees

2. For crust, crumble Thin Mint cookies and combine with sugar and butter.

3. Press into bottom of a 9 inch springform pan and set aside.

4. For filling, beat cream cheese with sugar in a mixer.

5. Add eggs to mixer one at a time, blending well between additions.

6. Add the peppermint syrup and food coloring.

7. Pour into pan over crust.

8. Place in oven, Bake at 350F for 40-45 minutes, or until set.

9. Garnish with fresh mint and crumbled Thin Mints.

Shrimp, extra jumbo size 7 each

Olive oil as needed

Lemon, sliced 3 each

Salt 1/2 oz

Garlic 1/2 oz

White pepper 1/4 oz

Oregano, ground 1/8 oz

Onion powder 1/2 oz

Black pepper 1/4 oz

Cayenne pepper 1/8 oz

Thyme, ground 1/8 oz

Paprika 1/2 oz

Cajun Samoas Sauce:

Ground Samoas Girl Scout Cookies 7 each

Cajun Spice 1 oz

Butter, unsalted 3 oz

Ground Samoas Girl Scout Cookies 19

Butter, unsalted 1 1/2 oz

1. Remove shell, devein, clean and butterfly shrimp.

2. Slice lemons into 1/2 inch slices.

3. place lemons slices and shrimp in bowl and enough olive oil to coat. Marinate for 30-45 minutes.

4. Soak skewers (13) and toothpicks into tub of cold weather.

5. Mix your ingredients for the Cajun spice and measure 1 oz and put both to the side.

6. Take your first amount of Samoas ground in the food processor, until it resembles bread crumbs. * Place in stainless-steel bowl and add Cajun mix. * Set aside, you will finish once shrimp is put on the grill.

7. Take your second amount of Samoas and ground, into a large bread crumb texture.

Place in stainless steel bowl and mix in melted butter. Set aside.

8. Take out shrimp and place on paper towels to soak up access oil, stuff with Samoas stuffing. Use tooth-picks to hold closed.

9. Season the shrimp with Cajun spice, and place them on skewers.

10. Grill on both sides for 5-6 minutes.

11. Melt your butter for sauces once you flip the shrimp over, once melted add to your Cajun Samoas mix.

12. Remove shrimp from grill, plate and serve with Cajun Samoas Sauce!

Skinless boneless chicken breast 1 lb

Trefoils Girl Scout Cookies, Crushed 1 box

Red pepper, diced 1 each

Yellow pepper, diced 1 each

Small onion, diced 1 small

Cooked rice 1 cup

Cheddar cheese, shredded 1 1/2 cup

Broccoli, Steamed and Chopped 1 cup

Cream of Mushroom soup 1 1/2 cup

1. Preheat oven to 400 (F)degrees

2. Season chicken to taste. Grill and chop chicken into small pieces

3. Cook Rice

4. Mix together rice, chicken, broccoli, peppers and onions.

5. Slowly fold cream of mushroom soup into mixture

6. In casserole dish layer rice mixture, cookie crumbs, and cheese until all the mixtures are exhausted.

7. Bake at 400 F for 25 minutes or until all the cheese is melted.

Yield: 4

Unsweetened coconut milk 1/2 cups

Thai Re Curry Paste 1 1/2 tablespoons

Chicken Stock 3/4 cups

Brown Sugar 2 tablespoons

DoSiDo’s Girl Scout Cookies (crunchy) 1/4 cups

Limes 2 each

Nam Pla (Thai Fish Sauce) 1 teaspoons

Chicken breasts 4 each

Panko breadcrumbs 2 cups

Girl Scout Peanut Butter Sandwich Cookies

(Chopped finely) 12 cookies

All-Purpose Flour (sifted) 1 1/2 cup

Tofu (extra firm) 4 ounces

Eggs 2 each

Salt to taste

Black Pepper (ground) to taste

Frying Oil as needed

Green Lettuce (torn into bite size pieces) 1/2 head

Romaine Lettuce Heart (torn into bite size pieces) 1 whole

Plum Tomatoes (sliced into 5 pieces) 4 each

Red Onion (julienne) 1 each (small)

Cucumber (seeds removed and sliced thinly) 1 each

Carrot (peeled and sliced thinly) 1 each

Asparagus (cut and trimmed and sliced) 8 each

Peanuts (dry roasted, slightly crushed) 1/2 cup

Cilantro (washed and lightly chopped) to taste

Procedures:

1. To make the Satay curry sauce, warm the coconut milk over medium heat until it comes to a gentle boil. Lower the heat and simmer gently for about 5 minutes until the coconut milk thickens

2. Add the curry paste, chicken stock, and brown sugar and cook for an additional 5 minutes, making sure that the curry paste and brown sugar has dissolved into the liquid and mixed well.

3. Add the peanut butter, stir to dissolve into the sauce

4. Remove from the heat and add the lime juice and nam pla. Mix well. Set aside to cool to room temperature

5. Meanwhile, wash the chicken breasts cover with plastic wrap and flatten to a 1/4 inch thickness with a mallet or a heavy frying pan. Lightly season with salt and pepper

6. Create a breading station by placing the all –purpose flour in another bowl and season with salt and pepper to taste, crack the eggs and beat in a bowl, adding the crushed girl scout peanut butter cups and panko bread crumbs in another bowl

7. Lightly coat the chicken breasts and tofu in the flour, shaking off the excess, dip in the beaten eggs, and finally the breadcrumb mixture. Set aside.

8. Heat some oil over medium heat in a heavy frying pan. When the oil is hot, fry the coated chicken breasts until golden brown. Remove from the oil and drain on paper towel. Keep warm

9. To make the salad, wash peel, and slice all the vegetables. Blanch the carrots and asparagus

10. Assemble the salad with the lettuce as the base. Add the other vegetables on top.

Slice the chicken breast into strips and the tofu into cubes. Add to the top of the salad. Garnish the top of the salad with the cilantro, the chopped dry roasted peanuts, and a lime slice. Serve the peanut sauce to the side.

* The Satay peanut sauce can be made in advance for up to a week, then stored in a tightly sealed container, the chicken can be made to the breading stage up to a day in advance or cooked and stored tightly wrapped up to 3 days and reheated when needed.