recipes
Collaboration with MSU chefs has produced a lot of recipes over the years. Here's where you can find the latest recipes and seasonal ones as we release the archive.
Please feel free to use these recipes and to share with family and friends. If you share them on-line or publish them in any way, please follow these guidelines:
- If you’re adapting someone else’s recipe, begin with a short note of the goal and what you looked for, perhaps something you changed and why. Then give credit to the person who you got it from: "Recipe adapted from ___________" and give a link to the original source.
- If you used someone else’s recipe for inspiration, but changed it substantially and the product is somewhat similar to the published recipe, give credit to the original by saying, " This recipe by (me) was inspired by ____________. The original recipe can be found here." and give a link to the original recipe.
- If you change the ingredients substantially or completely came up with the product on your own; and you write directions in your own words for how you prepared it, the recipe is your own and you should claim it.
.jpg)
Oatmeal Bars
Looking into my pantry with the idea of wanting something chewy and yummy, a little something to go with my morning cup of coffee, I found the ingredients to make these delicious cookie bars.
Pasta with Meatballs and Spinach
My inspiration came from a container of spinach in the fridge that needed to be used. I searched my memory bank of recipes and considered my stash. After making several adjustments in the original recipe from Cook's Illustrated, this turned out SO GOOD!
No-knead Bread
Need bread? Just 4 ingredients - flour, yeast, salt and water - a covered pot in a hot oven, and you're in business. It takes very little effort - only time. With more time at home, it may be just the bread you need.
Sweet Potato, Nut, & Cherry Salad with Cranberry Vinaigrette
All the tastes of Thanksgiving served on a bed of greens. Delightful!
Mashed Potatoes
The secret to perfect mashed potatoes: add the butter before the liquid!
Roast Turkey
Chef John advises to cook your turkey a day or two ahead of time. What are the advantages? Opens up oven time on Thanksgiving day, precision cooking of both white and dark meat, delicious turkey stock.
Turkey Gravy
Homemade turkey stock takes the flavor up a notch. But homemade gravy is divine regardless.
UClub Cranberry Relish
Cranberries need a surprising amount of sugar to make relish tasty and still tart.
UClub Pecan Pie
Chef Katie's pecan pie is buttery, sweet, and chock-full of nuts.
UClub Pumpkin Pie
Traditional pumpkin pie - warm spices, smooth, and delicious.
Sautéed Green Beans with Nouc Cham
In this recipe Chef Kurt teaches you how to make nouc cham, a classic Vietnamese dipping sauce. Balance the amount of lime juice, fish sauce and sugar to suit your preference for sour, salty, and sweet. Serve over vegetables or as a condiment for dipping.
Watermelon Salsa
Now’s your chance to switch things up. Watermelon season is a great time to try out this twist on salsa. Easy to make and so refreshing, it’s the perfect summertime side
