Taste of Home

MoMac Residents enjoy gathering together around food, especially when sharing family recipes. A few times each semester, residents are invited to submit a recipe and ingredient list to the Commons staff. The staff then purchases all of the ingredients for the recipe and the resident is able to cook or bake there recipe. Once all of the dishes are made, all community members gather together for a buffet-style meal in the RCD or FiR apartment. You won't want to miss out on this culinary adventure!

MoMac Taste of Home Recipes

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Suevloki
Greek inspired pita pockets.
Ingredients
  • 1/2 breast per person Chicken Breast
  • 3 Lemons
  • 1 Tbsp. Oregano
  • 1 per serving Pita Bread
  • 7 Tbsp. Olive Oil
  • 5 Tbsp. Apple Cider Vinegar
  • 2 Red Onion
  • 4 Cucumber
  • 4 Tomato
  • 1 c. Feta Cheese
  • 8 oz. Sour Cream
  • 1 clove Garlic
Instructions
In a pan heat 2 Tbsp. of olive oil. Add the chicken and saute until fully cooked. Add the juice of three lemons and the oregano. Allow to simmer for 3 minutes. Set aside. Roughly chop the red onion, cucumber, and tomatoes. Add the remaining olive oil and apple cider vinegar to the red onion, cucumber, and tomatoes. In a separate bowl mix together the feta cheese, sour cream, and minced garlic. Assemble the Suevloki by adding some of the the chicken and vegetable mixture in a pita pocket. Top with the feta cheese sauce.
Details
Prep time: Cook time: Total time: Yield: 8 servings
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Muffuletta
New Orleans sandwich staple.
Ingredients
  • 14" Round Loaf Italian Bread
  • 4 oz. Sliced Ham
  • 4 oz. Sliced Provolone Cheese
  • 4 oz. Sliced Baby Swiss
  • 4 oz. Sliced Genoa Salami
  • 4 oz. Sliced Mortadella
  • 6 oz. Olive Salad
Instructions
Slice the Italian bread in half making a top half and bottom half. Layer the meats and cheese equally across the bottom half of the loaf of bread. Add the olive salad to the top of the layer of meat and cheese. Replace the top half of the loaf of bread. Cut into wedges and serve immediately.
Details
Prep time: Cook time: Total time: Yield: 8 servings
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Tomato Egg Drop Soup
Twist on a classic Asian soup.
Ingredients
  • 1 1/2 Tbsp. Olive Oil
  • 1 Small Yellow Onion
  • 3/4 lb. Tomatoes, cored and chopped
  • 3/4 Tsp. Salt
  • 1 1/2 Tbsp. Fish Sauce
  • 5 1/2 c. Water
  • 2 Eggs, slightly beaten
  • 2 Tsp. Black Pepper
Instructions
Heat the oil in a 4-quart saucepan set over medium. When shimmering, add the onion and cook until soft, about four minutes. Add the tomatoes and salt, stir well, and then cover the saucepan and cook until the tomato tomatoes have broken down, about five minutes. Stir occasionally, and turn down the heat to prevent the tomatoes from sticking.Remove the cover and add the fish sauce. Pour in the water, raise heat to high, and bring to a boil. Reduce heat to a simmer and cook uncovered for 15 minutes. While soup is simmering skim off any scum that rises to the surface with a spoon.Turn off the heat, and then pour the lightly beaten eggs into to saucepan in a wide circle. Then stir gently with a wooden spoon to break the egg up into chiffon-like pieces. Ladle the soup into bowls.
Details
Prep time: Cook time: Total time: Yield: 8 servings
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Chocolate Pecan Pie
A delicious twist on a Southern dessert.
Ingredients
  • 1 9" unbaked pie crust
  • 2 c. Pecan Halves
  • 3 Eggs, beaten
  • 3 Tbsp. Butter
  • 1/2 c. Dark Corn Syrup
  • 1 c. Sugar
  • 4 oz. Semi-Sweet Chocolate
Instructions
Preheat the oven to 375 degrees F. Cover bottom of pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
Details
Prep time: Cook time: Total time: Yield: 8
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Lemon Asparagus Pasta
Mediterranean inspired warm pasta dish.
Ingredients
  • 1 1/2 lb. Asparagus
  • 1 lb. Bow Tie Pasta
  • 3 Tbsp. Butter
  • 3/4 c. Heavy Cream
  • 2 Tbsp Lemon Zest
  • 3/4 Tsp. Salt
  • 3/4 c. Chopped Parsley Leaves
  • To Taste Parmesan Cheese
Instructions
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered. Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well. Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
Details
Prep time: Cook time: Total time: Yield: 4