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
LASAGNA
By Daniel Mandu
This recipe yields an 8 in x 6 in pan or about 4 servings. 

Ingredients:
Meat sauce:
1 Tbsp oil
1/2 onion, diced
1lb ground beef (optional if you do not eat beef)
1/2 tsp garlic powder
1/4 tsp dried oregano 
1/4 tsp salt
TT black pepper
1/3 cup chicken stock 
1 24oz jar marinara or tomato basil pasta sauce
TT fresh basil leaves

Bechamel sauce:
2 Tbsp butter
2 Tbsp AP flour
1 1/4 cup milk
1/4 tsp salt
TT nutmeg
1/2 cup cream cheese

Assembling:
1/2 pack lasagna pasta (regular)
1/2 lb shredded mozzarella cheese

Equipment and Utensils:
Stove
Oven/broil
Large pot for pasta
2 medium-size pots
Wooden spoon
Tongs
Skimmer
Baking sheet pan
8x6in glassware or disposable pan
Measuring cups and spoons
Chef’s knife
Cutting board
Dinner plate
Small bowls and containers for ingredients


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WEEK 2
CHICKEN FETTUCCINE ALFREDO
By Daniel Mandu

Ingredients:
1 boneless chicken breast
2 Tbsp vegetable oil
TT Salt and pepper
1/2 lb Fettuccine pasta
1 cup heavy whipping cream
3 Tbsp unsalted butter
2 cloves of garlic, minced 
TT Pepper
TT Nutmeg
1 cup shredded parmesan cheese
1/2 cup water from the pasta 
1 Tbsp fresh parsley, chopped

Equipment and Utensils:
Stove
Large pot
Measuring cups and spoons
Chef’s knife 
Cutting board
Tongs
Wooden spoon or silicone spatula
Large skillet 
Dinner plate
Colander
Small bowls or containers for ingredients

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WEEK 3
SPAGHETTI AND MEATBALLS
By Daniel Mandu
 
Ingredients:
1/2 onion, small diced
3 bacon strips 
1 lb ground beef 85/15
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)
1/3 cup chicken or vegetable stock
Fresh basil leaves
1/2 lb spaghetti pasta

Equipment and Utensils:
Stove
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
Large pot
Colander 


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WEEK 4
MUSHROOM AND ASPARAGUS RISOTTO WITH CHERRY TOMATOES CONFIT
This recipe yields 2-3 servings.
By Daniel Mandu

Ingredients:
1/3 cup vegetable oil
1 cup cherry or grape tomatoes
2 cloves garlic
6 springs fresh thyme
TT salt & pepper

4-5 white or portobello mushrooms 
5 asparagus spears
1 Tbsp olive oil 

1/4 onion, small diced
1 Tbsp olive oil
1/2 cup ARBORIO RICE (important!) 
32 oz Vegetable or chicken stock/broth (If possible, use low-sodium or unsalted stock)
1/4 tsp salt
TT black pepper
1/4 cup shredded parmesan cheese
2 Tbsp unsalted butter
1/2 lime or lemon, squeezed

Equipment and Utensils:
Stove
2 Medium size pots
Ladle
Chef’s knife
Cutting board
Large pan 
Small pan
Plate
Measuring cups and spoons
Serving spoons


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WEEK 5
HOMEMADE GNOCCHI WITH TOMATO SAUCE
By Daniel Mandu
This recipe yields 4-5 servings.

Ingredients:
1.5lb (4-5 medium-size) peeled red or yellow potatoes (do not use small/baby potatoes) 
1 egg yolk
1/4 tsp salt
1 1/2 cup AP Flour
1 Tbsp oil
1/2 onion, diced
1 24 oz jar marinara or tomato and basil pasta sauce
1/3 cup chicken or vegetable stock 
1/2 tsp garlic powder
1/2 tsp dried oregano 
1/4 tsp salt
TT black pepper
1/2 cup shredded parmesan cheese

Equipment and Utensils:
Stove
Large pot
Medium size pot
Cutting board 
Chef’s knife
Potato masher or ricer
Potato peeler
Large bowl
Clean counter space
Skimmer
Dinner plate
Fork
Wooden spoon
Measuring cups and spoons
Bench scraper


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WEEK 6
FUN PIZZA MAKING!!!
This recipe yields about 2 10” pizzas.

Ingredients:
1 1lb-pack of non-rolled out pizza dough (from your favorite bakery or supermarket store. Please avoid the canned pizza dough. I buy the fresh dough at Whole Foods)
1 cup tomato sauce
TT salt and pepper
1/8 tsp dry oregano  
1 lb shredded mozzarella cheese 
1 6oz-pack sliced pepperoni (optional)
1 cup all-purpose flour
1 cup cornmeal

Feel free to pick other toppings if you want. You can be creative with your pizza!

Equipment and utensils:
Oven
Large baking sheet pan 
Tablespoons
Measuring cups and spoons
Small bowls for ingredients
Dinner plates
Wooden cutting board (or pizza peel if you have one)
Pizza cutter or chef’s knife
Bench scraper

除了 Outschool 教室外，本課程也使用：
Youtube

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.