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April 8th 2021

African & Vietnamese

Nouhoum Cisse


(Vietnamese : fried rice paper roll)


  • Meat Mixture

    • Ground Beef or Ground Turkey

    • Salt and pepper to taste

    • Bouillon (Beef or Chicken) for extra flavoring

    • Thin Carrots strips

    • Onion thinly chopped into tiny pieces

  • Rice Noodles

  • Wraps

    • Spring roll skins or rice paper wraps

    • Romaine Lettuce

    • Red Onion


  • Dipping Sauce Options

    • Sweet chili sauce or 

    • Homemade Fish sauce

      • 1 cup Fish sauce

      • 1/4 cup White Vinegar (add more per your tasting)

      • Red pepper flakes (spicy option) add as much per your liking

      • 1 Tlbsp Sugar (sweet option) or add to your liking

      • warm on the stove


  • Vegetable oil or peanut oil if deep frying 

  • We will use the air fryer for our demonstration


  1. Soak noodles in warm water until soft.

  2. Depending on the size of noodles you may want to make them shorter.  You can use scissors before soaking or a knife after soaking the noodles.

  3. Mix meat with the seasoning, noodles, carrots and onions.  Just enough so carrots, onions, and noodles are sprinkled throughout.  

  4. Using your hands, form the meat mixture into sausage shape.  You want them to be shorter than the length of the spring roll skins (1/2 - 1 inch on each end or the wrapper and don't make it too thick so it can't wrap around it)

  5. Using a cookie sheet or cake pan.  Pour warm water into the pan to just cover the bottom.  You will want to place one spring roll skin into the pan at a time.  you will want to soak it until it is soft. Try not to allow the skin to wrap on itself.

  6. You will pull the wrap out, place the meat into the center of the  wrap, and wrap it up.  First wrap the centers tightly around the meat.  then wrap the edges over the center.  It is important to wrap tight and remove all air bubbles for proper frying.

  7. Continue until all meat mixture or spring roll wraps are gone.  

  8. Air Fryer should be turned on to 350 and place as many Nem into the Fryer without them touching for 15-25 minutes depending on the thickness of the meat.  

  9. Or you can heat up your oil. Then place as many in without them touching in your pan. You will want to turn them over to ensure they are thoroughly cooked.  You will know they are done when they are brown on both sides and beginning to float on the top of the oil.  

  10. Then wrap with lettuce and onion per your own liking and dip into preferred sauce and eat!

Sweet Fried Plantain




  • Buy ripe plantain (is evident by more yellow and black).

    • Or you can buy the green ones and cover with a towel and place in a dark cabinet for a day or so until ripe. 

  • Vegetable oil.


  1. Cut plantain into coin shapes that are about 1/4- 1/2 inch thick.

  2. Heat oil

  3. Fry plantain turning over to ensure cooked (Golden color) on both sides

  4. Complete when floating

  5. Carefully pull out and place into paper towel to absorb the extra oil

  6. Then serve 

March 4th 2021 - Indian

Tandoori Chicken



  • Cut the chicken into 1.5 inch cubes

  • Add all the above and marinade the chicken for at least 40 minutes. Preferably overnight.

  • Pre-heat the oven to 450 F

  • Arrange the chicken on a grill pan or on skewers.

  • Bake in the oven for approximately 20 minutes.

  • Garnish with lemon juice and enjoy as a snack.

For more recipes - visit Semi Homemade


  • Chicken – 2 pounds boneless

  • Tandoori chicken Masala – 4 tsp (use more if you want it spicy)

  • Yogurt plain – 1 cup

  • Oil – 5 tsp

April 22nd 2021 - Irish

Sandy Suski
Alekka Sweeney

Shepherd's Pie

(Source -


  • 2 pounds freshly ground lamb

  • 1 large onion, finely chopped

  • 4 carrots, coarsely chopped

  • 2 tablespoons tomato paste

  • 2 tablespoons flour

  • 1 to 2 tablespoons Worcestershire sauce

  • Coarse salt and ground pepper

  • 10 ounces frozen peas, thawed

  • 2 1/2 pounds russet potatoes, peeled and quartered

  • 1 cup milk

  • 6 tablespoons butter


  • Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.

  • Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.

  • Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

  • Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.

  • In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Guinness Chocolate Truffles

(Source -


  • 300 g dark chocolate (at least 65% cacao), chopped

  • 80ml heavy cream

  • 60 ml Guinness Imperial Gingerbread Spiced Stout

  • cocoa powder for dusting and

  • gold leaf to accent


  • Spray a small 6x3-inch loaf pan with non-stick
    spray and line with parchment paper. The non-stick spray will prevent the
    parchment paper from shifting in the pan

  • Place chopped chocolate in a bowl. In a small sauce pan,
    over medium heat, bring cream to a boil. Pour cream over chocolate and let sit for 2 minutes, before stirring to combine. Rinse out sauce pan and fill 1/3 of the way up with water, bring to a simmer. Place the chocolate bowl over the pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate mixture continuously, until mixture is smooth and homogenous. Remove from heat and stir in the Guinness Imperial Gingerbread Spiced Stout.

  • Scrape mixture into prepared pan and then smooth the top to
    an even finish. Refrigerate for 2 to 3 hours or until firm. (Mixture will keep
    in the refrigerator in an airtight container for up to 1 week at this point.
    Bring to room temperature before cutting or shaping).

  • Using the parchment sides, lift the truffle out of the pan.
    With a warm knife slice truffle into 1-inch pieces. Dust with cocoa powder. Optional: accent tops with gold leaf.

Chefs personal site :

March 18th 2021


Diana Hoffmaster



(pastry turnover)


  • 1 pound ground beef

  • Knorr Fiesta Sides - Spanish Rice

  • Pack of premade Empanada Dough Shell

  • Frozen bag of Whole Kernel Corn

  • 15oz can of black beans

  • 1 cup shredded mozzarella cheese

  • Vegetable oil for Frying


  1. Cook 7 min Knorr Fiesta Sides - Spanish Rice per package direction. Move on to next step while rice cooks.

  2. Heat 1 Tbsp. oil in a large pan over med high. Season beef with salt, black pepper and adobo (Spanish premade seasoning) You can add any seasoning to ground beef you want (i.e. cumin, paprika, oregano, and cayenne etc.,). Cook until browned, Drain and place back in large pan.

  3. Add corn and black beans to cooked ground beef. Once rice is done, add that to the large pan with rest of filling ingredient and mix.

  4. In a different pan heat vegetable oil for frying. This amount depends on the depth of the pan that is being used but should be enough to “deep fry” empanadas.

  5. While the oil is heating prepare empanadas. Brush water around half of outer edge of each round. Add rice filling to center of empanada discs and add shredded cheese. Fold round over filling and pinch edges to seal. Using a fork, crimp edges.

  6. Place the empanadas in hot oil and fry on both sides till it is golden.


(Fried Green Plantains)

Tostones-Fried-Green-Plantains-5 (1).jpg


  • 1 Green plantain makes 8-10 tostones

  • Vegetable Oil for frying

  • Tortilla Press (if available)

  • Salt


  1. Peel Green Plantain, easier to peel under warm water once ends are cut.

  2. While frying oil gets hot, cut plantains into 4-5 sections and then slice those sections in half.

  3. Place 8-10 plantain pieces into hot oil till they are a little golden and then remove from oil.

  4. Place slightly golden plantains in center of tortilla press (you can also use a can to press them). Once pressed, place “smashed” plantain back in hot oil to fully cook.

  5. Remove golden plantains onto plate and salt. They should have a nice crispiness to them like a thick potato chip