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.
Kohlrabi Pakora
Pakora are delicious little Indian fritters often eaten for snacking or as an appetizer. Make sure your spices are fresh for maximum flavor.
Caramel Popcorn Balls
You can buy caramel corn in the store. But like most things, it's better when homemade. Cheaper, too!
Siu Mai Dumplings (Potstickers)
Little dumplings are versatile and delicious! The dumplings pictured here are ready to be cooked by either steaming, boiling, or frying.
Bacon-Wrapped Dates Stuffed with Goat Cheese
Add these stuffed dates to your holiday appetizer display. Then stand back and watch them disappear!
Citrus Spinach Salad
The rest of the Pistachio Crusted Whitefish recipe by Chef Rajeev. It's also delicious on it's own. This vinaigrette recipe is worth memorizing!
Pistachio-Crusted Whitefish
Whitefish baked with a crumb-nut topping— simply delicious! Serve on a bed of spinach drizzled with citrus vinaigrette for a touch of elegance.
Edamame Dip
We could call it edamame hummus. Except hummus is another word for chickpeas, therefore hummus is a dip made with chickpeas. This is a hummus-like dip made with edamame which gives it a rustic texture—and an enticing green color.
Maque Choux
This humble southern dish elevates fresh corn with traditional Cajun flavors. Often served as a side dish, Maque Choux (pronounced mock shoe) is terrific as an easy weeknight meal when served over rice.
Pickled Peaches
Pickling is a technique used to preserve all kinds of foods. The acid from the vinegar allows the peaches to keep for an extended time in the fridge while the texture of the fruit remains fresh.
Thai Plum Noodle Salad
Fresh plum seems to be a surprise ingredient in an Asian-inspired noodle salad. But the two have met before! Plum sauce, also known as duck sauce, is commonly found in noodle bowls and stir fries.
Rhubarb & Strawberry Crisp
Combine tart rhubarb with sweet strawberries, add a streusel topping, and bake until bubbly. Dessert doesn’t get easier—or more classic—than this. Serve warm with a scoop of vanilla ice cream. You’re sure to get rave reviews!
Trout Almondine
Classic preparation of rainbow trout with an elegant twist: a quick and easy pan sauce!
