Ohio University

Make your favorite Culinary Services recipes at home

Make your favorite Culinary Services recipes at home

Culinary Services knows that having one’s favorite foods is not only comforting but can make students feel a little closer to their Bobcat community. They have graciously shared some favorite student recipes to make while everyone is away from Culinary Services’ venues. Eating with others is a great form of self-care, so make these recipes at the same time as friends, set up a video call and imagine being at a favorite dining venue!

Please note that some of these recipes have been converted to smaller batch sizes, include ingredients one is likely to have on hand, and adapted for home-kitchen appliances. Recipes are best prepared with a dash of Bobcat spirit! 


Strawberry Lemonade Smoothie from Boyd Market

6 ounces frozen strawberries 

3 ounces vanilla yogurt 

½ cup frozen lemonade concentrate 

Blend all ingredients together in a standard kitchen blender.


Sweet & Sour Country Dressing 

Converted to ¼ batch

9.5 ounces granulated sugar

1 ½ teaspoons ground dry mustard

1 ½ teaspoon salt

1 tablespoon celery seed

½ cup + 1 tablespoon + 1 teaspoon apple cider vinegar

1 ounce chopped onion

2 cups canola oil

Combine sugar, dry mustard, salt and celery seed. Mix well. Add apple cider vinegar and mix. Slowly add oil and continue mixing. Add onions and mix until thick and clear.


Chocolate Brownie Pudding 

Converted to ¼ batch

3 1/2 ounces unsweetened baking chocolate

2 ½ ounces butter

4 ¾ ounces all-purpose flour

1 ½ teaspoons baking powder

1/4 teaspoons salt

14 ounces granulated sugar

¼ cup + 1 tablespoon + 1 teaspoon milk

1 ¾ teaspoons vanilla extract

1 ¼ cups water

Heat oven to 350 degrees Fahrenheit.

Melt 3 ounces of baking chocolate and 2 ½ ounces of butter in a saucepan. Remove from heat. Sift together flour, baking powder, salt and 6 ounces of sugar and place in a mixing bowl. Add milk and vanilla to the mixing bowl and beat until well blended. Add cooled chocolate mixture and mix well. Spread evenly in a well-greased baking dish.

Place water, 8 ounces of sugar and ½ ounces of baking chocolate in a saucepan and stir over medium heat until sugar has dissolved and chocolate is melted. Bring mixture to a full boil and continue boiling without stirring for 15 minutes. Pour into the baking dish without stirring into the original batter.

Bake for 35 to 45 minutes.


Hard Rock Cafe Soup

Converted to ¼ batch

2 ounces chicken base

3 quarts water

1 quart milk

14 ounces cream

11 ounces dry potato granules

1 ¾ teaspoons basil

1 pound 4 ounces bacon pieces

3 ¼ cups + 1 ¼ tablespoons cheddar cheese sauce

2 cups whipping cream

Mix water and chicken base together in a large pot. Simmer with butter, onions, celery and chicken stock. Once celery is tender, add milk, culinary cream and whipping cream. Simmer for ten minutes. Add bacon and cheese sauce and mix until combined. Add potato granules and whisk until dissolved. Adjust with more potato granules until desired thickness is achieved. Stir in green onions.