Recipe Archives
From SUNY Schenectady's Kitchen
Appetizers
- Bacon Wrapped Dates
- Buffalo Wing Sauce
- Deviled Eggs
- French Onion Dip
- Homemade Tater Tots
- Manchego Cheese Croquettes
- Spanish Cocktail
- Spinach and Artichoke Dip
- Spinach Balls
- Sweet Zucchini Relish
Bread
Breakfast
Desserts
- Apple Caramel Tart
- Baba Napoletani
- Cherry Puff Diamonds
- Chocolate Coconut Tart
- Chocolate Mousse Cake
- Cranberry Walnut Tart
- Double Chocolate Cream Puff
- Flan
- Lemon Madeleines
- Mini Pumpkin Cheesecakes with Molasses Cookie Bottoms
- Moscavado Sable
- Orange Cake
- Palmiers
- Panna Cotta with Balsamic Strawberries
- Pear Tart
- Poached Figs and Sesame Tuiles
- Raspberry Cream Horn
- Revani
- Spumoni
- Sticky Toffee Pudding
- Strawberry Crepes
- Three Ginger Spice Cake
- Tiramisu
- Truffle Trio
- Vanilla Cupcakes
Main Courses
- Chicken Croquettes
- Chicken Stew with Puff Pastry
- Cider Braised Chicken, Brussels Sprouts and Apples
- Kansas City Barbecued Ribs
- Kielbasa
- Poached Salmon Florentine with Mornay Sauce
- Polska Sandwich
- Provencal Vegetable Tart (vegetarian)
- Pulled Pork Street Tacos
- Red Bean Stew with Sauteed Portobello Mushrooms (vegetarian)
- Roast Pork Belly
- Rosemary Encrusted Rack of Lamb
- Saltimbocca alla Romana
- Sausage and Prosciutto Stuffed Ravioli with Pesto
- Shepherd's Pie
- Smoked Cod Cake
- Spaghetti alla Carbonara
Salads
- Caesar Salad
- Greek Salad
- Heirloom Tomato and Watermelon Salad
- Salade Nicoise
- Wheat Berry Salad
- White Asparagus Salad