Tag: court cuisine

Kelly Ashman, Triple Crown Thursday Women A3 2          cups applesauce 4          eggs ½         cup blanched almond flour or almond meal 1/3 cup coconut flour, sifted 1/3 cup finely chopped...

Maureen Knapp, Bishop’s Green Senior Day Women A5 3          Tbsp. apple jelly, warm for a few seconds in microwave 3          apples finely diced (use...

Ann Moren, Georgetown Sunday Women B4 1 ½      cup graham cracker crumbs 6          Tbsp. butter, melted 14        oz. can sweetened condensed milk 50+      pretzels (e.g. Snyder’s Snaps) 1          cup...

Rosalind Rosenburg, Eagle Watch Senior Women B7 2          (15-oz.) can chickpeas, rinsed 2          Tbsp. sugar 2          tsp. ground cinnamon ground black pepper to taste 2          Tbsp. olive oil Place rack...

Mohammed Awaiz, Mountain Park Men’s C2 6          quarts popped popcorn 2          cups packed brown sugar 1          cup butter, cubed ½     ...

Asneth Enriquez, Mountain Park Mixed Doubles A8 ½         lb. salt codfish, flaked 2          small scallions, minced 2          scotch bonnet peppers, seeded + minced 1         ...

Jenna Ritter, Central Park Sunday Women A2 Vegetable oil ¾         cup whole milk 2          large eggs 2/3       cup all-purpose flour Kosher salt and freshly ground...

Arya Arunprasad, Juniors 12U C5 Avocados – packed with heart-healthy fats, creamy avocadoes make for the perfect base for this chaat. Just remember to pick...

Anne McCollum, Victor Lord Park Thursday Women B4 1          (12 oz.) box angel hair pasta 1          (6 oz.) feta cheese, crumbled 1          (4 oz.) diced pimento, drained 1         ...

Kelly Magee, Camden Pointe Thursday Women A7 ¾         lb. chicken breast, cubed 1.25     oz. taco seasoning 15        oz. can black beans, drained 8.75     oz....