MHS School Closure Lists » MHS School Closure Recipe List

MHS School Closure Recipe List

MHS School Closure Recipe List


Apple Pie Babka

Apple Pie Babka French Toast

Butternut Squash and Sage Ravioli

Chicken Alfredo (scroll down for the recipe listed below)

Chicken Cream Cheese Enchiladas (scroll down for the recipe listed below)

Chicken Lomein (scroll down for the recipe listed below)

Chicken Tacos with Ashley Torres’ homemade salsa!

Homemade Calzone

Homemade Cinnabon Cinnamon Rolls:

Homemade Pad Thai

Homemade Pizza

Homemade Sushi

Korean Beef Bowl (scroll down for the recipe listed below)

Lots of Cookies

Orange Chicken (scroll down for the recipe listed below)

Pancetta Carbonara:

Peanut Butter Cookies

Peanut Butter Cookie Brownie Cake

Pineapple Upside Down Cake

Shredded Beef Tacos with Guacamole and Cheese

Soft Tacos with Lemon Garlic Chicken from Costco

Sourdough Brownies

Sourdough Peanut Butter Cookies

Sourdough Bagels

Spinach Stuffed Chicken Breast (scroll down for the recipe listed below)


Tortas Ahguadas

Walnut Chocolate Chip Cookies

Recipes from our amazing MHS Cook Danette Ridgely
Chicken Alfredo:
Alfredo sauce
  • 1/2 C butter
  • 1 pint heavy whipping cream
  • 4 oz cream cheese
  • Cook all 3 ingredients on med heat until melted and smooth. Add
  • 1/2 t minced garlic
  • 1 t garlic powder
  • 1 t Italian seasoning
  • 1/4 t salt
  • 1/4 t peppe
  • Add 1 cup of shredded parmesan
  • Add 1 lb of cooked chicken. 
You can also add bacon and lasagne noodles . Lay noodle flat, add chicken, bacon crumble, some parm. Roll, (pinwheel) and place in baking dish.   Pour sauce on top, with more parm. 350 for 20-30 min. 
This is the sauce I use for chicken fettuccine also. 
Orange Chicken:
  • 1 1/2 C water 
  • 2 T orange juice
  • 1/4 C lemon juice
  • 1/4 C rice wine vinegar
  • 2 1/2 T soy sauce
  • 1 T grated orange zest
  • 1 C packed brown sugar
  • 1/2 t minced ginger root
  • 1/2 t minced garlic
  • 2 T green onion chopped
  • 1/4 t red pepper flake 
To thicken sauce
  • 3 T corn starch 
  • 2 T water
2 lbs boneless, skinless chicken thighs
Wet Mix 
  • 1 egg beaten 
  • 1 1/2 t salt
  • 2 t pepper
  • 3 T oil
Breading mix
  • 1/2 C cornstarch
  • 1/4C flour
Cut chicken into 1/2" pieces and set aside.
In small bowl mix egg,salt, pepper and 1 T of oil. Mix well and set aside.
In another med sized bowl, mix cornstarch and flour and set aside. 
Heat oil to 375 (wok)
Dip chicken Into egg and then flour and cook 4 minutes, in small batches so chicken doesn't get cakey. 
Water, oj,lemon, vinegar, soy sauce, into pan on med high heat. Add zest, sugar, ginger,. Garlic, onion and res pepper flake. Boil and remove. Set aside. 
Mix your 3T cornstarch to 2 T water in cup with fork. Put sauce on med high flame again and add your water and starch mixture to sauce. Cook until thickened. Too with sesame seed (optional) 
Chicken Cream Cheese Enchiladas:
  • 8-10 Tortillas
  • 8 oz cream cheese
  • 1 to 2  4oz cans of green chilies
  • 3 C shredded chicken (cooked and shredded)
  • 2 C cheese divided Monterey jack or pepper jack
  • 2 C chicken broth
  • 3 T butter
  • 3 T flour
  • 1 T lime juice
  • 1 T cumin
  • 1/2 t chili powder
  • Salt and pepper to taste
  • Cilantro for garnish
Mix cream cheese, chicken, 1 C cheese, lime juice, cumin, chili powder salt and pepper together and set aside. 
Fill tortillas
On medium/low flame, in medium sauce pan, melt butter, add salt and pepper to taste. Add flour and stir constantly. Slowly add chicken broth and stir in about a cup at a time, until all mixed and smooth. Add green chilies. Cook 5-7 minutes until thick. Pour on top of enchiladas.  Add other half of cheese (1 Cup) on top of enchiladas. Bake at 350 for 20-25 minutes, on lightly greased pan. 
Spinach Stuffed Chicken Breast:
4 boneless, skinless breasts. Clean and slice side if breast to center to create a pocket.
In small bowl mix
  • 1 t of paprika
  • 1/4 t garlic powder
  • 1/2 t salt
  • 1)4 t onion powder
Drizzle a little olive oil on outside of chicken and coat with mixture above, both sides. 
In bowl mix
  • 4 oz cream cheese
  • 2 T mayo
  • 1/4 C parmesan shredded
  • 1 1/2 C. Fresh spinach
  • 1/2 t salt
  • 1 t minced garlic
  • 1/2 t red pepper flake 
  • Stuff chicken breasts and bake uncovered at 375 for approx 20-30 min. 
For popper chicken, minus the parm and spinach and add 1/4 C  jalapeno diced and 1/4 C grated cheddar cheese - stuff and wrap chicken with 2-3 bacon strips. (Very rich) \
Chicken Lomein:
8 oz. Thick spaghetti or lo mein noodles. Boil until done, Rinse well! Add 1T. of oil to noodles to keep from sticking together. Work oil through pasta and set aside.
In pan, add 2 T of oil, cook 1 lb of 1" cubed chicken breasts (boneless and skinless) to med rare. Add 1/2 C water and Better than bullion chicken stock base and set aside.
In pot, add 2 T. of oil, med flame and add garlic and ginger. Cook for 3-5 minutes and add chicken only, not stock. Add bok choy and scallions.  Add noodles and sear, stirring frequently. Cook for 5 minutes and Add your stock. Scrape and turn. 3 minutes later, add your base. Cook for 5 mins and serve.
  • 3 T. Soy sauce
  • 1 T. Sesame oil
  • 1 T. Brown sugar
  • 1 T. Rice wine vinegar
  • 2 T. Hoisin sauce
  • 2 T. Oil 
  • 1 T. Ginger root, minced
  • 2 large scallions or 4 small
  • 2 garlic cloves crushed and diced
  • 2 C. Bok Choy 1/4"-1/3" chopped
  • 1 lb chicken breasts (skinless and boneless) cut into 1"cubes
Mix ingredients below, together and add 2 T to base above
Hoisin sauce:
  • 4 T. Soy sauce
  • 2 T. Peanut butter
  • 1 T. Molasses or honey
  • 2 t. Rice vinegar
  • 1 garlic clove diced
  • 2 t Sesame oil
  • 1 t hot sauce
  • 1/8 t black pepper
Korean Beef Bowl:
Serves 4 
  • 1/4 C packed brown sugar
  • 1/4 C soy sauce
  • 2 t Sesame oil
  • 1/2 t red pepper flake
  • 1/4 t ground ginger
  • 1 T vegetable oil
  • 3 garlic cloves minced
  • 1 lb ground beef, cooked
  • 2 green onions
  • 1/4 t sesame seeds
In a small bowl mix sugar,soy,sesame oil, red pepper flakes and ginger. Set aside. 
Heat vege oil med-high add garlic and cook 1 minute. Stir constantly and add beef. Cook til finished. And drain fat. 
In pan with meat, add sauce from above with green onions. Allow to simmer until heated, about 2 to 3 minutes. 
Serve with green onion and sesame seed garnish.