Beef Shish Kebabs - serves 4

From: Allrecipes.com

Grade Level - 2*, in Ducbee's Opinion
(1 - easiest, 5 - difficult)
**Marinade takes 8 to 24 hours

Equipment:
8 skewers, grill

Ingredients:
Marinade:

• 1/3 cup vegetable oil
• 1/2 cup soy sauce
• 1/4 cup lemon juice (fresh squeezed preferred)
• 1 tbsp Worcestchire sauce
• 1 tbsp prepared mustard
• 1 clove garlic, minced
• 1 tsp coarsely cracked black pepper
• 1.5 lb lean beef, cut into 1" cubes (leftover stew meat is fine as well)
• 
  

Meat & Veggies for assembly:

• 1.5 lb lean beef (or lamb), cut into 1" cubes (leftover stew meat is fine to use as well)
• The following vegetables are optional and can be in any combination (mushrooms work well too): 
• 1-2 bell peppers, chopped into 1" squares
• 1 onion, diced into 1" chunks
• Grape or cherry tomatoes
• 1 zucchini

Directions:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestshire sauce, garlic, and black pepper in a bowl.  Pour into a resealable plastic bag.
• Add the beef and vegetables.  Coat with the marinade.  Seal the bag after letting out excess air.  Marinate in the refrigerator 8 to 24 hours.
• Remove the beef and vegetables from thw bag, shaking off any excess liquid.  Pour the marinade into a small saucepan and bring to a boil.  
• Reduce heat to medium low and simmer the marinade for 10 minutes; set aside for basting.  Meanwhile, thread the meat and vegetables on the skewers until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade utnil nicely browned on all sides and the meat is no longer pink in the center (about 15 minutes or follow your gut).

Tres Leches Cake with Dulce de Leche Glaze - makes 24 - 2" squares

From: OnceUponAChef.com, adapted from Nick Malgieri

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Electric mixer (stand or hand-held); large and medium bowls; 9"x13" baking dish Pyrex (UNGREASED); wire rack; and four glasses of the same type

Ingredients:
Cake:

• 1.5 cups all-purpose flour or unbleached cake flour, spooned and leveled
• 1 cup sugar, divided
• 2 tsp baking powder
• 3 large egg yolks, at room temperature
• 5 large egg whites, at room temperature
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 tsp vanilla extract
• 1/8 tsp salt

Soaking mixture:

• 1 (12-oz) can evaporated milk
• 1 (14-oz) can sweetened condensed milk
• 1/4 cup plus 2 tbsp heavy cream
• 3 tbsp dark rum or brandy

For the Glaze:

• 1 (13-oz) can dulce de leche
• 1 tbsp dark rum or brandy 
• 1/4 cup water

Directions:

• For non-convection, pre-heat oven to 325 F.  
• Mixing options:
• STAND MIXER: In the bowl of the mixer fitted with the paddle attachment, combine the flour, 3/4 cup of sugar, and baking powder.  Mix on low speed for 1 minute to combine.  DO NOT OVERMIX.
• HAND-HELD ELECTRIC MIXER: Combine the same ingredients as above in a large bowl.  On the lowest speed possible (1 on a scale of 1 to 9), mix for 30 seconds to combine.  DO NOT OVERMIX.  
• In a medium bowl, whisk the egg yolks to break them up.  Whisk in one at a time the oil, water, and vanilla.  Add the yolk mixture to the flour mixture.
• STAND MIXER: Beat with the paddle on medium speed for exactly 1 minute to aerate it slightly (DO NOT OVERMIX).  Scrape down the sides of the bowl with a rubber spatula and beat for a few seconds more.
• HAND HELD ELECTRIC MIXER: Beat on the lowest speed possible (1 on a scale of 1 to 9) for 12 seconds.  Scrape down the sides of the bowl with rubber spatula and beat for 3 seconds more (total 15 seconds). 
• In a clean, dry mixing bowl, combine the egg whites and salt.  
• STAND MIXER: Place on the mixer with the whisk attachment and whip the egg whites on medium speed until they are white, foamy, and beginning to hold a very soft peak (may collapse on itself).  Increase speed to medium-high and add the remaining 1/4 cup sugar in a slow stream.  Continue whipping the egg whites until they are shiny and hold stiff peaks.
• HAND HELD ELECTRIC MIXER: Clean and dry the beaters.  Whip the eggs on speed #2 or 3 until they are white, foamy, and beginning to hold a very soft peak (may collapse on itself).  Increase speed and add the remaining 1/4 cup sugar in a slow stream.  Continue whipping the egg whites until they are as consistent as described above.
• With a large spatula, fold the egg whites into the batter until JUST COMBINED.  Do NOT over mix (cut a line down the middle and fold the mixture on top of itself).
• Scrape the batter into the UNGREASED pan and smooth the top.  Bake the cake for about 35-40 minutes, or until it is set in the middle and golden (test with toothpick).  Cool for about 1 to 2 minutes.
• Meanwhile, invert four glasses onto the countertop (you can line the counter with wax paper or a cookie sheet)., then invert the cake pan onto them by positioning one in each corner of the pan.  If it looks like your cake may slide out, place a wire rack on top of the inverted glasses and then invert the pan on top of the wire rack.

***You may cool this cake right side up, but as this is a chiffon cake, technically it should cool inverted so as not to sink on itself.

• Once the cake has cooled, flip it over and run a sharp, thin blade around the edge of the pan to loosen.  Poke holes in the cake with a skewer at 1/2" intervals.
• PREPARE THE SOAKING LIQUID: In a large bowl, whisk together teh evaporated milk, sweetened condensed milk, heavy cream, and 3 tbsp rum.
• Slowly pour the soaking liquid over the cooled cake. Let it sit for a few minutes to absorb.  If it's slow to absorb, run a knife around the edges of the cake again and poke a few more holes.
• Place the cake in the refrigerator to chill for at least 8 hours or overnight (I covered it, but not sure if this is necessary).
• Once the cake has chilled, make the glaze: in a medium, microwave-safe bowl, combine the dulce de leche, 1 tbsp rum, and water.  If you want a really boozy cake, change the proportions in the glaze to 3 tbsp water and 2 tbsp rum.
• Heat for 30 seconds in the microwave, then whisk to combine.  Let the mixture cool to room temperature, then spread over the cake.  
• Place the cake back in the refrigerator until ready to serve  Serve with fruit (like berries) if desired.

Baked Ziti - Serves 8 to 10

From: TheKitchn.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
9"x13" baking dish, large pot or Dutch oven, large skillet

Ingredients:
Pasta & Sauce:

• 2 tbsp olive oil
• 3 large garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more for seasoning
• Freshly ground pepper
• 5 cups marinara (approx 46 oz)
• 1/2 to 1 lb ground meat of choice (i.e., Italian sausage - meat is optional!)
• 1 lb dried ziti or penne pasta

Cheese for assembly:

• 1 cup whole milk ricotta cheese
• 1/2 cup finely grated Parmesan cheese, divided
• 1/4 tsp kosher salt
• 8 oz shredded mozzarella cheese (about 2 cups)

Directions:

• For non-convection, pre-heat oven to 375 F.  While oven is heating, bring a large pot of heavily salted water to a boil. While the pot heats up, heat olive oil in the skillet on medium heat until the oil is shimmering.  
• If meat is being used, brown it then drain excess liquid, then put the meat in a separate bowl.  
• If NO meat is being used, add to the shimmering oil the onion, garlic, pepper flakes, and lightly season with a pinch of salt and pepper. Cook until softened, about 12 minutes.
• Add marinara and the 1 tsp salt.  Stir to combine and bring to a simmer.  Remove from heat.  
• If the water is boiling, add the pasta and cook until just tender (8-12 minutes).  Drain in a colander or strainer.  Return the pasta back to the empty pot.
• While the pasta cooks, make the ricotta filling: stir 1 cup of ricotta with 1/4 cup of Paremsan and 1/4 tsp salt in a small bowl.  Set aside.
• Add half of the sauce (about 3 cups) to the large pot with pasta and stir until the pasta is well-coated.  Taste and season with salt and pepper as needed.
• Fold in the ricotta mixture, leaving big pockets of ricotta here and there.
• Transfer half of the pasta mixture into the baking dish and spread into an even layer.  Evenly sprinkle with 1 cup of the mozzarella.
• Top with the remaining pasta in an even layer.  Pour the remaining sauce over the pasta and spread in an even layer.  Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
• Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in sports, about 30 minutes.
• Remove the baking dish to a wire rack and let cool 15 minutes before serving.  

*This dish can be assembled and refrigerated, covered in foil, up to 30 days in advance.  Bake covered for 15 mintues, then uncover and bake for 30 minutes more.  This can also be prepared in two 8x8 baking dishes instead, which is great if you want to freeze half for a future meal.  It can also be frozen in the baking dish for up to 2 months - just let it cool completely and wrap it tightly in aluminum foil; bake straight from the freezer covered with foil for 1 hour, then uncover and bake for 15 minutes more.