Pantry Recipes


Join Chef Tim as he takes you through how to make four unique recipes that are promised to flavor your life! These recipes can be made from ingredients found at your Dallas College Food Pantry and are designed for even beginner chefs to master within minutes. Don’t miss the video below!

Recipe List

  • 0:00 - Intro
  • 1:37 - Tuna Salad
  • 4:25 - Beef and Rice
  • 6:09 - Fried Pears
  • 8:40 - Carolina Style BBQ

Tuna Salad

  • 4 cans of tuna
  • 1 cup of mayonnaise or Miracle Whip
  • 1/2 cup of sweet relish
  • 1/2 of diced onions
  • 3 hardboiled eggs
  • salt and pepper to taste
  • 1/2 teaspoon of Slap Ya Mama seasoning for a little extra kick

Beef and Rice

  • 1 cup of white rice
  • 2 cups of water (season water with salt)
  • 1 bag of beef stew

Fried Pears

  • 2 cans of pears
  • 1 cup of cranberry trail mix
  • 1/4 stick of butter
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of brown sugar
  • 1/2/ cup of white sugar
  • 1 scoop of vanilla ice cream

Carolina Style BBQ

  • 1 can of pork
  • 1/2 cup of vinegar
  • 2 teaspoons of chili powder
  • 1 tablespoon of garlic powder or minced garlic (your preference)
  • 1 tablespoon of Slap Ya Mama seasoning
  • 1 teaspoon of crushed red pepper flakes
  • BBQ sauce (your preferred brand)

Good morning, Dallas College. How are you all doing today? We've got a couple of folks in the audience today, looking forward to working with you all got a couple of students, here It's going to assist me.

My name is Tim McDuffie or Chef Tim.

I have the privilege of being the Program lead here at El Centro for our male Achievement Program. looking forward to be cooking for you all, I have my own Caitlin business called food for the soul. And I'm looking forward to bringing some of my recipes to you today to share with Dallas College students. So the goal for today is to use anything in your pantries at all the seven campuses that we have. So everything I'm going to be working with is either from One of the pantries are very cheap and economical for you to pick up to go along with those items from the pantry. So we want to make sure that when you go into the pantry, you want to figure out what do I do with this? I don't know how to make this. My job today is to help you make a quick tip on how to use these things that are in the pantry so that you can feed your families and enjoy a good meal with your family. So without further of do, I'll go ahead and get started because I don't want to delay of our time.

I have a couple of students who are going to join me today.

We have Mr. Terrod Shelton, who's one of our guys and our male achievement program Looking forward to work and cooking it up with him.

Welcome on board. And then we also have one of our other students, Ms. Christina Diaz, Thank you for joining me today. Today we're going to go ahead and first meal or dish we're gonna make as something simple, it's called tuna salad. It's easy to make is simple to make, and the tuna is actually in your pantry. So.. and these relish a lot of these intermediates are actually in your pantry. So I already opened up four cans of tuna. So we're gonna do this kinda tuna. Now here's a key ingredient. What you need to understand is that you do want to drain the juice off of the tuna. You don't want to put all the juice in there. So we're gonna go head and drain the water off here. So we'll add this in here now just so you know, I've already did some studio magic. So there are already three other cans in here.

So I'm actually just putting four cans of tuna into this bowl. Okay. Four cans of tuna. Now what we're going to do, you can add this or you cannot add it. Some folks like onion, some folks don't like onions. But for this recipe, I'm actually going to use some diced, white onions. Now, one of my secret ingredients, It's not a secret, but it's something I swear by slap ya mama seasoning, I put this on everything. So we're gonna use some slap ya mama seasoning to give you a little kick to your tuna salad. And so this is literally just a little of teaspoon of slap ya mama. Okay! so we got.. we gonna mixed in that seasoning in here. And that's going to actually give it some flavor as well. We're going to add our relish. look is all going down to the same boat. So there's no preferred order is all going to the same in place.

But I do like to mix it up individuals. I can incorporate it evenly. I do like to do that. Yeah, I gotta fold it in. And so just FYI, I used a half a cup of relish. Sweet cube relish. Alright. I'm using a half a cup of Duke's mayonnaise. Now some folks like Duke, some folks like Hellman's, you like Hellman's. A lot of folks in the South like Duke, Duke's mayonnaise. The last thing I'm gonna do, because I like a little egg in my tuna salad. You can't add egg or you cannot add egg depending on what floats your boat. But I'm from the country in South Carolina, so we use egg in our tuna salad.

So we got, I put three hard-boiled eggs in here. Depend on how you want to do it. And that is literally all the ingredients. We're going to mix this up. That's it. That is literally it. Now if you want to add what you can also do because I used a slap ya mama I didn't put any salt and pepper on here.

But if you don't want to use slap ya mama, you can always do salt and pepper to taste, so our next dish that we are going to go into is actually something that's easy and quick. And in your pantry, I know you all have been in your pantry if you've been there to check out the pantry, to see what you have in there, you all gonna see like a thousand or one of these beef stew.

It's like, what am I gonna do with that other than having soup? We're going into spring, into summer. I'm not really trying to have no stew.

And so what we're gonna do, something that's really simple and quick, but also down how the southern, we gonna do some beef over some rice.

So We're going to do one cup to two. This is actually a long grain white rice, very simple, it's not Jass, or anything like that it's just simple white rice.

I've already put two cups of water in here and I'm gonna put this into my saucepan. Now, another thing you got to do when you're doing your rice, I'm a fan. You got it.

I'm a believe in this you have to salt your water. You can always tell where you don't salt your water comes out a little bit different. And I'm a fan of the sea salt, so that's what I prefer. If you want to use the regular iodized salt, you can do that as well. So I'm going to use the crust sea salt. What we're gonna do, we got the rice going so we can go ahead and start warming up the beef stew.

The good thing about it. It takes all the, all the guessing out of it, just put it into pod and stir and season at your taste. We're gonna use this pod right here.

Yeah. Okay. Yes, tear it right open. You don't even need a knife. I'm gonna let you all handle that. There are too many cooks in the kitchen burning a pod, so I'll let you all do that. Christine is working on that. So now while Christine is working on that and make sure that don't burn.

And we waiting on in the water, are we going to actually start on our pears? What did we do all these pears? And we're gonna make some fried pears. This fried pears can be done a couple of ways. You can actually.. I prefer it with ice creamon top as like alamode. But I think what's gonna make this kick is that it's going to kind of not really taste like pears actually going to probably taste like apples, like spice apples. Okay.

Yeah. grab those For me, Thank you for being my assistance you doing a good job today.

My sous chef, both of you being my sous chef. so I had the butter in here melting.

So we've got two cans of peaches going on, right? Pears, not peaches, pears. Alright. We'll go ahead and add these in here. So We're going to add what I called my season. so I'm going to use one teaspoon of nutmeg and a tablespoon. Two tablespoon of cinnamon.

Nutmeg. Yeah, that's why I said, you know only see this during the holiday time, right? I'm gonna put a tablespoon of vanilla abstract and I got a tablespoons of lemon juice, freshly squeezed lemon juice, half of cup of brown sugar, and half of cup of white sugar. We're gonna go in here.

You can stir that for me, the rice is actually almost done.

The Pears are actually almost done too. So these are all quick things you can do that cost little to no money. The last ingredient was put in there is hum. if you in your pantry. You see these dried fruit mix and you are like, What am I gonna do with this?

and you are like, What am I gonna do with this? So you can actually eat it as a snack, or you can actually add it to the pears, which is what we're gonna do to add some more definition and give it some more flavor. So we want to add this to here as well. We've already did what, three dishes? Three dishes we literary just have one more dish and then we can really taste it and see what this is all about. So we have our rice is you can turn a rice off and that has continued to cook, finish cooking on his own.

The last is we're gonna make is what we call Carolina style, pork, or what we call barbecue. All right, so last recipe, of the day, so in your pantry, you will find a can that says pork, they have can of pork they have can of beef in your pantries. So when I saw this can't happen.

What are we gonna do with that, you know, and I was like, I don't know about that. They gave me a challenge to see what I can do with this. And so I was like, Hey, I'm going to make it work. So this is actually, like I said, it can of pork.

So we're going to go ahead and see him getting that going and getting them rocking and rolling. Well, what I'm gonna do because it has saltwater in here, so I don't want don't want the saltwater to go in my pan, I'm gonna drain that water off. So now we're gonna season this up, right? So I have my famous slap ya mama season, two tablespoons of slap your mama. Going to put that on there and doesn't give a little kick? I'm going to add some chili powder. This is a tablespoon. Going to add a tablespoon, teaspoon of pepper. So this is going to have a little kick to it. So this is not for the fan of hot.

So I'm just letting you know now. You've got a little kick to it. I got a tablespoon of garlic powder. Then last but not least, I got a tablespoon of vinegar, so the barbecue sauce we're going to use it's called True may Carolina rear is what we're going to use today. We've got this from my local art and this actually has no sugar. You don't have to worry about all the sugar content and your barbecue sauce. We think, and healthy too. All right, so we've now plated it all of our food that we prepared for today. So we have our beef stew over white rice, poor, pork Carolina style barbecue, and our tuna salad. The last thing we're going to play it and we're gonna make as our desert because you can't have all these little extra Freund, don't have no dessert. So what we're going to do, we can go ahead and put some of them pears in here. I can bring this over here. So look how good that looks. Oh my God, I told you it was gonna come out great. Now, we gonna put some on pears and that juice and the flavor. very tasty indeed.

So I think we're all done for the day and so thank you all so much for joining me here. Here at El Centro culinary arts program kitchen. Once again, Chef Tim with El Centro male achievement program and we have. Okay. And we have Christina. Thank you all so much for allowing us this opportunity to do these tips with Tim, with you all today. I hope you all get to your pantries. Get some of the stuff and make some of these great dishes. These quick, economical, friendly doesn't cost a lot. And as you can see, it didn't take me long to prepare these dishes.

So thank you all so much for joining us. I think it's time to dig in and eat.