Cooking Basics Class Menu

CLASS MENU
January Theme: White Sauces
 Wk 1  Jan 3-7  Homemade Biscuits from scratch with Country Gravy
 Wk 2  Jan 10-14  Baked Rigatoni with a Béchamel Sauce
 Wk 3  Jan 17-21  Bacon Ranch Mac & Cheese with Alfredo Sauce
 Wk 4  Jan 24-28  White Pizza Sauce with Homemade Pizza Dough
February Theme: Main Courses
 Wk 1  Jan 31-Feb 4  Mexican Pizza with Homemade Flour Tortillas & Cream Cheese Tacos
 Wk 2  Feb 7-11  Chicken Marsala with Homemade Parmesan Risotto
 Wk 3  Feb 14-18  Beef Stroganoff & Garlic Mashed Potatoes
 Wk 4  Feb 21-25  Chicken Pot Pie & Pate Brisee
March Theme: 5 Course Meal
 Wk 1  Feb 28-Mar 4  Potato Cheese Soup & Caesar Salad
 Wk 2  March 7-11  Baked Brie Parcels & Supreme Pizza Melts
 Wk 3  March 14-18  Mac N Cheese & BBQ Sauce Meatloaf
 Wk 4  March 21-25  Twice Baked Potato Casserole & Chicken Parmigiana
 Wk 5  March 28-31  No Bake Vanilla Cream Cheese Pie & Apple Crisp in a Mug
April Theme: Italian
 Wk 1  April 4-8  Pizza on a stick with a Canno Siciliano
 Wk 2  April 11-15  Lasagna Rollups with aBolognese Sauce
 Wk 3  April 18-22  Penne con Ciinque Formaggi with chicken Cacciatore
 Wk 4  April 25-29  Chicken Piccata with Fettuccini from scratch
May Theme: Knife Skills
 Wk 1  May 2-6  Pico De Gallo with Mini Taco Bowls (small dice and shred)
 Wk 2  May 9-13  Potatoes Au Gratin & Crispy Parmesan Fried Zucchini (thin slice)
 Wk 3  May 16-20  Mongolian Beef Ramen with Fried Rice (julienne Cuts)
 Wk 4  May 23-27  Sour Cream Enchiladas & Chicken Tortilla Soup (mince & small dice) **LAST CLASS**
NO CLASSES June-August
Join us for Summer Camp!
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