Cooking With The Chat Featuring Ms. Alongi

Joshua Lasarte and Camila Escobar

Donated by: Ms. Alongi

  On top of pioneering a whole new “Women’s Study” course at  Pines Charter, Ms. Janelle Alongi is a teacher who is loved by many students, and loves to cook. Ms. Alongi’s cooking is inspired by her Catholic and Jewish heritage. When it comes to holiday cooking, Ms. Alongi goes all out.

   For Thanksgiving she stays traditional and does a full American feast that includes her fan favorite apple crisp, but Christmas is a different story. Since she comes from an Italian Catholic family she does a full Italian feast that includes homemade sauce with meatballs, sausage, pork ribs, some kind of ziti and manicotti. On Christmas Eve most Scicillians would have a feast of seven fishes, but Ms. Alongi hates seafood so she decided to blend into South Florida with a Cuban feast. Noche Buena or the night before Christmas includes a massive feast of roasted pork, black beans, rice, and yuca. 

   Due to her Grandfather being Jewish, Ms. Alongi also celebrates the major Jewish holidays and makes many Jewish dishes. This year she tried a new brisket recipe for her family on top of also trying new latke recipes. Latkes are a popular Jewish dish, they are potato pancakes that are traditionally made for Hanukkah. 

   Cooking became a passion for Ms. Alongi when she realized it was a way to get closer with her aunt and grandmothers who all loved to cook. Since family is very important to her, she enjoys spending time with her family by cooking. She also used her cooking for her friends at gatherings. Her friends always request for her famous easy to make buffalo chicken dip. Ms. Alongi’s cooking has become so popular she is pretty much the designated cook for her family.  

   In the video, Ms. Alongi teaches how to make her famous buffalo chicken dip that she uses for parties. It has only five ingredients and is served with chips or celery and can even be used on a pizza with the leftover dip. 

   While most people would use canned chicken, Ms. Alongi uses boneless chicken breasts and then seasons it well with salt, pepper, garlic powder, and onion powder while adding a little chicken broth at the bottom. She then cooks it on high for two and a half to three hours in the crock pot and then shreds it. Then add a block of softened cream cheese and mix it in to really melt it. She then adds the buffalo and ranch with a sprinkle of shredded cheese on top and mixes it all together. If you prefer more spice you can add more buffalo sauce and if you want less spice you can add more ranch. 


  • 3 boneless chicken breasts 
  • 1 bottle of Franks red hot buffalo wing sauce
  • 1 bottle of hidden valley ranch
  • 1 block of cream cheese
  • shredded cheese
  • salt
  • pepper
  • Garlic powder
  • Onion powder

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