Carolina Kitchen in College

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Everybody Was Kung Fu Fighting! Asian Salad Dressing May 31, 2010

Filed under: Uncategorized — mdebaugh @ 2:55 pm

I found this recipe on the side of the salad dressing maker shown in the picture. It was really easy and delicious. I was surprised that it had a little kick to it. I recommend it on a leafy salad with mandarin oranges and crunchy asian noodles.


Rice oil

Vegetable oil

Soy sauce

¼ teaspoon ground ginger

2 teaspoons sugar (or enough for your own taste)

1 pressed garlic clove


Combine according to taste. I used a pampered chef salad dressing mixer that had lines to tell how much liquid to use, but it is easy to eye ball it and taste as you make it to your liking.


Finale to the fiesta-Café Ice Cream

Filed under: Dessert — mdebaugh @ 2:45 pm

We celebrated my dad’s birthday on Saturday. It was a week ago, but we were in Boston so we decided to make a family dinner. My mom made a delicious mexican casserole. I decided to finish off the meal with home made coffee ice cream.


2 eggs

½ cup sugar

4 cups evaporated milk

1-2 tablespoons instant coffee

½ cup coffee liqueur

Ice cream maker


Beat eggs and sugar in large mixing bowl until well blended. Scald evaporated milk and coffee over medium heat until bubbles appear along edge. Gradually stir about 2 cups of the hot evaporated milk mixture into the egg mixture. Blend into remaining hot mixture. Cook and stir over low heat until mixture thickens slightly. Remove from heat. Refrigerate until well chilled. Stir in coffee liqueur. Pour into ice cream freezer container. Churn and freeze according to manufacturer’s directions. Makes 2 quarts.

Adapted from Old El Paso-Sun Country Mexican Cookbook II


It’s Too Hot Outside to Think, Let Alone Cook Salad May 28, 2010

Filed under: Grain — kchrismon @ 12:45 am

This is a light, tasty dish perfect for lunch or a light dinner. Pair it with a salad or some fruit and bread, and you’ve got a meal!


6 tablespoons cider vinegar

4 tablespoons Dijon mustard

1/4 cups olive oil

1/4 teaspoons pepper

1 1/3 cups lentils

1 cup pearl couscous

3/4 cups chopped mint

4 scallions, chopped

1 red bell pepper, choppe


  1. Cook couscous and lentils according to packages.
  2. Whisk the vinegar, mustard, olive oil, salt, and black pepper together in a small bowl.
  3. Place the lentils, couscous, mint, scallions, bell pepper, and tomatoes in a large bowl.

Add the dressing, toss, and serve. Be sure to add all the dressing – it seems like a lot, but it really adds the flavor.

Adapted from Country Living.


“What’s Better Than Waking Up to Coffee? Coffee Cookies” Cookies

Filed under: Dessert — kchrismon @ 12:41 am

These cookies are unbelievable. If you like chocolate and coffee (or even if you don’t like coffee – I don’t – they’re perfect). The coffee may seem a little strong in the batter and when they first come out but the next day, the chocolate and coffee blend well and the coffee flavor is still recognizable but not overpowering. I sent these to my best friend for her birthday and to another friend as a “cheer up” gift. Great for any occasion.


1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle

7 tablespoons softened butter

1 large egg, beaten

4 tablespoons Kahlua or other coffee liqueur

3 tablespoons instant espresso or instant coffee crystals

1 tablespoon ground coffee beans

1 cup milk chocolate chunks (recommended: Ghiradelli brand


Preheat oven to 375 degrees F.

Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on cookie sheets lined with parchment paper. Bake cookies in batches 9 to 11 (closer to 11) minutes or until crisp and browned at edges. Transfer to wire rack to cool for about 5 minutes, then serve.

Adapted from Rachel Ray, Food Network.


Pumpkin Pancakes Gone Awry Cookie Bars May 26, 2010

Filed under: Dessert — kchrismon @ 11:04 pm

These are a little different. I had to make the garam masala, a spice – can you even buy that? I couldn’t find it – but it turned out well. And, in making the garam masala, I had to substitute a lot of spices. If you Google “garam masala,” a recipe will come up for the ORIGINAL formula and recipe, but mine is a bit different. Overall, the cookies tasted like pumpkin pancakes. They were good, don’t get me wrong, especially if you’re not a big chocolate person. They look flat (actually, they ARE flat) but I changed the recipe so if/when you make them, they will be thicker. Yum! (The italicized ingredients are the garam masala ingredients – make ahead of time!)


1/2 cup granulated sugar

1/2 cup light brown sugar

1 cup unsalted butter, room temperature

1 egg, room temperature

2 cups all-purpose flour

1/4 teaspoon salt

1 1/4 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

3/4 teaspoon garam masala:

1/8 teaspoon cumin powder

1 teaspoon cinnamon

1/8 teaspoon black pepper

1/8 teaspoon nutmeg

Mix all and put in dry skillet for 5 minutes on medium-high heat

3/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

1/4 teaspoon ground allspice

1/4 teaspoon nutmeg

Powdered sugar


1. Preheat your oven to 350 degrees F and grease and/or line a 8×8 or 9×9 pan. Beat together the sugars and butter until light and fluffy, 3-5 minutes. Beat in the egg and scrape down the sides of the bowl with a rubber spatula.

2. No need to combine the dry ingredients in a separate bowl, just add in the flour, salt, ginger, cinnamon, garam masala mix, cloves, pepper, allspice, and nutmeg and beat gently until everything is thoroughly combined. Don’t over-mix, though. If everything isn’t quite coming together in your mixer, finish it up by hand.

3. The dough will be very similar to a cookie dough, so I found it easiest to press it into the prepared pan by hand. Don’t worry if it looks thin, it’ll puff up when baking. Bake at 350 degrees F for 22 minutes, until the dough no longer wiggles when gently shaken and the dough is a very light brown.

4. Dust the top with powdered sugar after they have cooled. Enjoy!

Adapted from Crepes of Wrath


I’m Tired of Cereal for Breakfast Banana Bread

Filed under: Grain — kchrismon @ 10:55 pm

This is SO good. And healthy! I love baking with whole-wheat flour. It makes me feel better about what I’m eating. Doesn’t this look pretty? And tasty? This is what I’ve had for breakfast the past couple mornings. It’s perfect. I hope you like it as much as I do!


1/2 c. butter
1 c. sugar
2 eggs, lightly beaten
1 c. mashed ripe bananas (about 3)
1 c. all-purpose flour, unsifted
1/2 tsp. salt
1 tsp. soda
1 c. whole wheat flour, unsifted
1/3 c. hot water
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg

Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In a bowl, stir together all-purpose flour, salt, soda and whole wheat flour until thoroughly blended. Add dry ingredients alternately with hot water. Stir in chopped nuts and spices. Spoon batter into a greased 9×5 inch loaf pan.

Bake in a 325 degree oven for about 1 hour and 5 to 10 minutes, until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean (or a little gooey – you don’t want it to be dry!). Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.

Adapted from


Bean Salad May 23, 2010

Filed under: Beans — kchrismon @ 6:38 pm

This is delicious. It’s a family recipe and something about it is irresistible. The combination of flavors in the vinaigrette is what is so good.


1 (15 oz) can kidney beans, drained and rinsed

1 can wax beans, drained and rinsed

1 can green beans, drained and rinsed

1 can lima beans, drained and rinsed

1/2 of 1 onion

1/2 cup vinegar

1/2 cup olive oil

1/2 cup sugar


Mix and let marinade for 12 or more hours before serving.