Redbird recipes: Apple Cider Brined Roasted Chicken

Apple Cider Brined Roasted Chicken

Apple Cider Brined Roasted Chicken, winner of the National Association of College and University Food Services Best Local Foods Recipe Award in 2011: 5 lb whole roaster chicken 3 cups apple cider 3/4 cups kosher salt 2 Tbsp sugar 2 Tbsp black pepper 2 Tbsp chopped garlic 3 cups ice water 1/2 sliced onion Apple

Redbird recipes: Yummy Bars

Yummy Bars

Yummy Bars, a Redbird Recipe Winner from 2009, courtesy of student Phil Hizel: 1 package German chocolate cake mix 3/4 cup margarine, melted 1 cup chocolate chips 1 package of caramels (50-60 pieces) 1 can evaporated milk DIRECTIONS: Preheat oven to 350°F. Slowly combine cake mix and melted butter in a bowl. The mixture will

Redbird recipes: Asian Chicken Salad

Asian Chicken Salad

Asian Chicken Salad, an Illinois State University dining center favorite: 1 Tbsp sliced almonds 8 oz romaine lettuce, chopped 8 oz Napa cabbage, finely chopped 2 Tbsp snow peas, blanched and cooled 1 oz fresh red cabbage, shaved 2 Tbsp shredded carrots 2 Tbsp water chestnuts 1 Tbsp fresh green onion, chopped 1/2 cup mandarin

Redbird recipes: Black Bean Quesadillas

Black Bean Quesadillas

Black Bean Quesadillas, from Fresh Bites at Watterson Dining Commons: 10 oz can of black beans, drained 1 1/4 oz Roma tomatoes, diced 3 1/2 oz pepper jack cheese, shredded 3 1/2 oz frozen spinach, thawed and drained 1 3/8 tsp fresh cilantro, chopped 6 tortillas (6-inch) Salsa DIRECTIONS: Mash beans coarsely in a bowl.

Redbird recipes: General’s chicken

General's chicken

General’s Chicken, an Illinois State University dining center favorite: Basic Asian Sauce 1 Tbsp ginger root, chopped 1/4 cup brown sugar 1/2 cup soy sauce 1/2 cup water 1 Tbsp garlic, chopped Remaining Ingredients 3 Tbsp sugar 1 Tbsp rice wine vinegar 1/4 cup + 1 Tbsp water, divided 1/8 tsp crushed red pepper 1

Redbird recipes: Macaroni and cheese

Macaroni and cheese

Macaroni and Cheese, an Illinois State University dining center favorite: 1 gallon water 1 lb macaroni noodles 4 oz margarine 2 oz flour 5 1/4 cups milk 1/2 tsp kosher salt 1/2 tsp ground white pepper 1 tsp dry mustard 10 oz shredded cheddar cheese, divided 6 3/4 oz sliced American cheese DIRECTIONS: Bring water