Ramen to Riches — Try the recipes!

For the fall Geneseo Scene, we asked alumni who are successful chefs, bakers and culinary instructors to share their palettes and creativity to transform the traditional dorm food drab of tins of tuna, ramen, PBJs and mac and cheese into dinner fab – with an eye for ease and affordability.

Happy eating!

Share your own recipes on the SUNY Genseseo alumni Facebook page.


Rustic Italian tuna putanescaChef Matthew Abdoo '02

Created by Matthew Abdoo '02
co-chef de cuisine at Mario Batali's Del Posto Italian restaurant in New York City


  • 1 pound spaghetti
  • 2 cans of tuna in water
  • 12 ounces Italian plum tomatoes
  • 5 garlic cloves
  • 1 cup Kalamata olives
  • 4 anchovy fillets
  • 2 tablespoons capers
  • 1 cup white onions, diced medium sized
  • ¼ cup chopped parsley


  • Fill large pot with water and bring to boil (season with salt)
  • Heat 2 tablespoons of olive oil in large sauté pan over medium heat.
  • Add chopped garlic and cook till aroma is released, no color.
  • Add anchovy and cook till it melts away into the oil.
  • Add onion and sweat till soft.
  • Crush tomatoes with hands, and add with all the juices to pan.
  • Cook tomatoes till sauce reduces by 1/4.
  • Add in olives, capers, and tuna.
  • Toss to incorporate, season with salt to taste.
  • Cook spaghetti until it is "al dente" (time varies on brands ... check box for cook time)
  • Strain pasta well, add to sauce and toss
  • Finish the pasta with fresh parsley, and a good quality extra virgin olive oil.
  • ENJOY!


Sesame Noodles with ChickenTracy Holleran '93

Created by Tracy Holleran '93
Owner and cooking instructor of The Secret Ingredient Cooking School. Recipe developer and freelance food writer and blogger.


  • 3 — 3 oz packaged Ramen noodles (any variety)
  • ¾ pounds boneless, skinless chicken breasts
  • 1 cup carrots, cut into matchsticks (about 2)
  • 1 cup snow peas, cut diagonally (about 4 oz.)
  • 2 teaspoons sesame oil

  • 3 tablespoons sesame oil
  • ½ cup smooth peanut butter
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar (unseasoned)Asian sesame noodles
  • 1 tablespoon honey
  • 1 tablespoon minced fresh ginger
  • 1 to 2 teaspoons red chili paste with garlic
    (or hot chili sauce with garlic if you can't find the paste) — optional

  • ¼ cup chopped scallions or chives
  • ½ cup fresh cilantro leaves
  • 2 tablespoons sesame seeds


  • Preheat the broiler of your oven or toaster oven.
  • Season chicken with salt and pepper and place under broiler for 7 to 8 minutes per side, or until cooked through. Set aside and allow to cool slightly.
  • Next make the sauce by placing all the sauce ingredients in the work bowl of a small food processor or blender. Blend until smooth. Add 1 to 3 tablespoons of hot water if sauce isn't pourable and blend again. Set aside.
  • Meanwhile, bring a large pot of water to a boil. Add Ramen noodles (discard seasoning packet) and cook for a total of 3 minutes. During the last minute of cooking, add the carrots and snow peas.
  • Drain in a colander and place in a large bowl. Add 2 teaspoons of sesame oil and toss. Set aside.
  • Shred the chicken with your hands or two forks and add to the noodles/veggies. Add the sesame sauce and toss to combine.
  • Garnish with chives, cilantro, and sesame seeds. Serve immediately.


Sweet Ramen with Oriental VegetablesMurphy-favorite-scene

Created by John Murphy '74
culinary arts instructor at the Barry Tech Career Center in Westbury, Long Island


  • 2 ramen packets (your flavor of choice)
  • 1 small bag of frozen oriental vegetables
  • 2 to 4 tablespoons of sweet soy sauce


  • In one pot, combine one flavor packet, 4 cups of water and approximately 2 tablespoons of sweet soy and bring to a boil.
  • Allow it to boil for 4 to 5 minutes. Do not concentrate flavors by reduction.
  • Add noodle packets and simmer until the noodles are able to be separated into strands.
  • Add oriental vegetables - several handfuls or the entire bag, depending on your taste and quantity desired.
  • Cover and allow to stand for an additional 2 to 3 minutes or until vegetables are softened.
  • Serve with additional Sweet Soy as garnish if desired

    Jazz it up:
  • Add a fresh ginger slice, garlic slices or wasabi to add flavor.
  • Add fresh vegetables, sliced scallions, additional water chestnuts, bamboo shoots or baby corn.



Tuna CassouletChristopher Damiani '88

Created by Christopher Damiani '88
Regional executive chef for 10 senior living and hospital facilities in western New York for the Morrison Compass Group, a subsidiary of the world's largest food service company. Manages the Erie County Medical Center food services in Buffalo, N.Y., and its 120 employees daily.


  • 3 cups egg noodles
  • 6 ½ to 7 ounces drained tuna
  • ½ cup mayonnaise
  • 1 cup celery
  • ½ cup chopped onion
  • ½ teaspoon salt
  • 10 ½ ounces (1 can) of cream of celery soup
  • ½ cup milk
  • 1 cup sharp cheddar cheese.


Combine in a bowl:

  • Tuna cassoulet3 cups egg noodles (already boiled and drained)
  • 6 1/2 to 7 ounces of canned tuna (drained)
  • 1/2 cup mayo
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 1/2 teaspoon salt

In a sauce pan heat:

  • 10 1/2 ounces of cream of celery soup
  • 1/2 cup milk
  • 1 cup sharp cheese (shredded sharp or American)

After the "sauce" is melted through, combine the pasta mixture with the
cheese sauce and put into an oven-safe casserole dish.
Bake uncovered for 20 minutes at 425 degrees.
Hint: Before putting casserole into over, crush some leftover
potato chips and  sprinkle them on top. The crunchy texture is great!

Jazz it up: Substitute imitation lobster meat for the tuna, for even richer flavor!

Aunt Kimmy's (and Uncle Efrem's) Grilled PB&JCutler-scene

Created by Kim "Aunty Kimmy" Cutler '80
Owner and chef of Aunty Kimmy's Creations, a "sweet boutique" in Roswell, Ga.


  • 2 each white bread, sliced
  • 2 tablespoons peanut butter
  • 2 tablespoons fruit preserves (your choice)
  • 2 tablespoons unsalted butter


  • Place the sliced white bread on a cutting board with crowns in the top position.
  • Evenly spread the peanut butter on one side of the bread ensuring it is covered to the edges.Follow the same procedure with the preserves on the other piece of bread.
  • Bringing both pieces together keeping the crowns in the same position close the sandwich and gently press down to seat it.
  • In a sauté pan on medium high heat melt butter.
  • Place the sandwich in the melted butter and cook until slightly browned, about 2 minutes.
  • Flip and cook the other side an addition 2 minutes or until slightly browned.
  • Remove from the pan with a spatula and place back onto the cutting board.
  • Make a diagonal cut on the bread and then gently place the cut sides opposing to give you the sharp edge to edge presentation.
  • Enjoy!