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Let's Make Dinner! Cooking and Baking Dinner Recipes for Young Chefs! (Flex)

Class
Daniel Mandu
Average rating:5.0Number of reviews:(118)
In this flex class, students will learn how to cook and bake some classic and delicious dinner recipes! Use promo code MANDU202410 for $10 off until January 31, 2024. #superstar

Class experience

Students will gain confidence in the kitchen by learning delicious recipes and developing their cooking and baking skills.
They will also learn how to measure ingredients and put them in order of usage, mix, and bake them in a very hands-on way. 
I have two degrees in culinary arts - one taken in Brazil and one in the U.S. I was born and raised in Brazil, and I have been working with culinary for 10 years. 
Homework Offered
Students will be required to post a picture or video of the food they made and some comments on how they experienced each recipe, how difficult they were, how they liked it, and any questions they have about them. They also need to comment on each other's posts to keep an exciting environment for interactions between the learners.
Assessments Offered
Grades Offered
Every Friday I will be posting the supply list and the video class in the classroom for that week's class, but if you want to make the recipe on the same day it is posted or plan ahead, the list of ingredients for all the six weeks is available below. 

WEEK 1
MAC & CHEESE!!! 
By Daniel Mandu

Ingredients:
Sauce:
1/2 lb Elbow pasta (or the one you prefer)
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup Milk
1 ½ cup shredded cheddar cheese
1 cup grated parmesan cheese
3 Tbsp Sour cream
Crust:
1 cup Panko breadcrumbs
2 Tbsp unsalted butter
1 tsp fresh thyme 
TT Salt and Pepper
3 Tbsp fresh parsley, chopped 
1 bacon strip (optional)

Equipment and Utensils:
Stove 
Large pot
Large pan
Medium pan
Silicone spatula
Whisk
Cutting board
Chef’s knife
Measuring cups and spoons
Colander
Dinner plate
Baking sheet pan


----------------------- 
WEEK 2
SMASH BURGERS
By Daniel Mandu

Ingredients:
1 lb 85/15 ground beef
1/2 Onion, diced
2 burger buns
4 slices American cheese
Pickles (Optional)
1 Tbsp butter

1/4 cup Mayonnaise
1 Tbsp catchup
1 Tbsp mustard
2 Tbsp sweet relish 
Hot sauce or cayenne pepper (Optional)
Salt and pepper

Equipment and utensils: 
Stove
Cast iron skillet or non-stick pan
Flat spatula 
Parchment paper
Chef’s knife
Cutting board
Measuring cups and spoons 
small bowl 
Silicon spatula
Spoons 


-------------------------- 
WEEK 3
MEATBALL SUBS

Ingredients:
1/2 onion, small diced
3 bacon strips 
1 lb ground beef 
1 egg
1/4 cup grated parmesan 
1/3 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp milk
1 Tbsp fresh thyme
2 Tbsp vegetable oil (for searing the meatballs)

1 24oz jar pre-seasoned tomato sauce (the one you like the most)
2 Sub rolls
1Tbsp olive oil (for brushing the bread)
8 oz sliced provolone or mozzarella cheese


Equipment and Utensils:
Stove
Broil
Large bowl
Measuring cups and spoons
Large pan 
Baking sheet pan
Wooden spoon or spatula
Cutting board 
Chef’s knife
Dinner plate
Kitchen brush
Tongs


------------------- 
WEEK 4
ROASTED CHICKEN WITH GRAVY AND MASHED POTATO

Ingredients:
4 each chicken thighs, skin-on and bone-in
2 Tbsp soy sauce
1/2 lime, squeezed
1 Tbsp vegetable oil
1 tsp garlic powder
1/4 tsp salt
TT pepper
1/4 tsp hot sauce
Fresh rosemary 

1 lb red or yellow potatoes
2 Tbsp unsalted butter
2 Tbsp heavy whipping cream
TT Salt and pepper
Green onions

1 1/2 cups chicken broth/stock
1 Tbsp unsalted butter
1 Tbsp AP flour
TT salt and pepper
Fresh thyme

Equipment and Utensils:
Oven
Stove
1-gallon size Ziploc bag
Baking sheet pan
Parchment paper
Large pot
Large pan
Whisk
Wooden spoon
Cutting board
Chef’s knife
Potato masher or ricer
Medium-size bowl
Vegetable/potato peeler
Fork


------------------------ 
WEEK 5
BEEF STROGANOFF 
By Daniel Mandu

Ingredients:
1lb beef tenderloin or top sirloin (use a tender cut of beef)
1 cup of white or portobello mushrooms 
1/2 onion, small diced 
1/2 Tbsp Dijon mustard 
1/2 tsp garlic powder
1/2 tsp paprika
1/2 cup Heavy whipping cream
TT salt and pepper
1 Tbsp fresh dill, chopped
1 Tbsp fresh parsley, chopped
1lb egg noodles, cooked

Equipment and utensils:
Stove
Large pot
Large pan or wok pan
Colander
Wooden spoons
Measuring cups and spoons
Cutting board
Chef’s knife
Dinner plate 
Medium bowl


---------------------- 
WEEK 6
ROASTED SALMON WITH VEGETABLES
By Daniel Mandu

Ingredients:
3 medium red or yellow potatoes
2 medium carrots 
TT salt and pepper
TT cayenne pepper
1 Tbsp olive oil

1 lb skinless salmon fillet 
2 Tbsp soy sauce
1/2 lime, squeezed
1/2 tsp garlic powder
TT salt
TT pepper
1/4 tsp hot sauce
3 Tbsp teriyaki sauce (the thicker one)
1 Tbsp light brown sugar
Green onions

1/2 lb fresh green beans
1 Tbsp salt
TT salt and pepper
TT olive oil

Equipment and Utensils:
Oven
Stove
Baking sheet pan
Parchment paper
Medium pot
Small pot
Cutting board
Chef’s knife
Medium bowl
Vegetable peeler
Silicone spatula

In addition to the Outschool classroom, this class uses:
This class requires the use of equipment and utensils such as a stove, oven, knives, blender, mixers, and others. Most of the recipes ask for cutting, boiling, frying, baking products, and other hazardous tasks that can lead to cuts, burns, and other kinds of injuries during their preparation. I will be teaching the safety of operating equipment and using utensils, but parental supervision and help during these tasks are required at all times. The recipes call for many ingredients, so please, check them for any food restrictions and/or potential allergens for your children. Each week I will be posting the supply list for the next week in the classroom.
Average rating:5.0Number of reviews:(118)
Profile
Culinary is my passion. I love cooking and teaching it. It is an amazing pleasure for me to see people learning how to cook or making foods they enjoy eating. Cooking is a kind of language where people can understand each other without speaking... 
Self-Paced Class

$12

weekly or $70 for all content
6 pre-recorded lessons
6 weeks of teacher support
Choose your start date
1 year of access to the content

Completed by 33 learners
Ages: 8-13

Not Accepting Enrollments
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