The full name of the cookbook is America Cooks: The General Federation of WOmens Clubs Cookbook. I also know that the egg whites were added at the end of the recipe, just before baking.I need the banana bread recipe from the America Cooks book it had sour milk and egg whites in it?
http://www.recipezaar.com/51562...
http://www.recipezaar.com/59643...
http://www.recipezaar.com/220647...
JAS
Thursday, December 24, 2009
I was looking through some of my Grandma's old cook books and I found a recipe for Hare Pie.What should I do?
I honestly want to make it,but I can't stop laughing.The really funny thing is that she had it marked as one of Grandpa's favorites,which means he ate it often.True story,the book is right here in front of me,ha ha.I was looking through some of my Grandma's old cook books and I found a recipe for Hare Pie.What should I do?
Try it out and see what your Grandpa was in toI was looking through some of my Grandma's old cook books and I found a recipe for Hare Pie.What should I do?
You're grandparents ate bunnies?
: (
what ingredients do you need?
fuzzy bunny or pretty lady? lol
haha the thing is.. where do you get the bunnies?
a hare is a rabbit.. not hair.
Try it out and see what your Grandpa was in toI was looking through some of my Grandma's old cook books and I found a recipe for Hare Pie.What should I do?
You're grandparents ate bunnies?
: (
what ingredients do you need?
fuzzy bunny or pretty lady? lol
haha the thing is.. where do you get the bunnies?
a hare is a rabbit.. not hair.
Need Recipe from weight watchers cook book!?
anyone have the weight watchers cook book? I need the recipe on page 379 for the vanilla layer cake w/ chocolate ginger frosting!
i just went to the grocery store and bought all the ingredients and then left the recipe in the cart!Need Recipe from weight watchers cook book!?
No but is this it??
Vanilla Layer Cake with Chocolate-Ginger Frosting
Makes 12 servings
1 cup + 2 tablespoons cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup + 2 teaspoons granulated sugar
2 tablespoons + 2 teaspoons reduced-calorie tub margarine
1 large egg
2 1/2 teaspoons vanilla extract
1/2 cup skim milk
1 1/4 cups part-skim ricotta cheese
1/4 cup unsweetened cocoa powder
1/4 cup firmly packed dark brown sugar
2 teaspoons unsalted butter, softened
3/4 teaspoons ground ginger
Preheat oven to 350oF. Spray two 8'; round cake pans with nonstick cooking spray.
To prepare cake, in small bowl, combine cake flour, baking soda and salt; set aside.
In medium bowl with mixer on high speed, cream sugar and margarine; add egg and 2 teaspoons of the vanilla extract, beating until smooth. Gradually beat in flour mixture, alternately with milk, until batter is smooth.
Evenly divide batter between prepared pans; bake 15-20 minutes, until toothpick inserted in center comes out clean. Let cakes cool in pans 5 minutes; remove cakes from pans and set on racks to cool. Transfer 1 cake to serving platter; set aside.
Meanwhile, to prepare frosting, in food processor or blender, combine ricotta cheese, cocoa powder, brown sugar, butter, ginger and remaining 1/2 teaspoon vanilla extract; process until smooth.
Spread thin layer of frosting over cake on serving platter; top with remaining cake. Spread remaining frosting over top and sides of entire cake. Cut into 12 equal pieces.
EACH SERVING PROVIDES: 1/4 Fat, 1/2 Protein, 1/2 Bread, 55 Optional Calories
PER SERVING: 149 Calories, 5 g Protein, 5 g Fat, 22 g Carbohydrate, 220 mg Sodium, 28 mg Cholesterol, 1 g Dietary Fiber
Weight Watchers Points per serving = 3cream
i just went to the grocery store and bought all the ingredients and then left the recipe in the cart!Need Recipe from weight watchers cook book!?
No but is this it??
Vanilla Layer Cake with Chocolate-Ginger Frosting
Makes 12 servings
1 cup + 2 tablespoons cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup + 2 teaspoons granulated sugar
2 tablespoons + 2 teaspoons reduced-calorie tub margarine
1 large egg
2 1/2 teaspoons vanilla extract
1/2 cup skim milk
1 1/4 cups part-skim ricotta cheese
1/4 cup unsweetened cocoa powder
1/4 cup firmly packed dark brown sugar
2 teaspoons unsalted butter, softened
3/4 teaspoons ground ginger
Preheat oven to 350oF. Spray two 8'; round cake pans with nonstick cooking spray.
To prepare cake, in small bowl, combine cake flour, baking soda and salt; set aside.
In medium bowl with mixer on high speed, cream sugar and margarine; add egg and 2 teaspoons of the vanilla extract, beating until smooth. Gradually beat in flour mixture, alternately with milk, until batter is smooth.
Evenly divide batter between prepared pans; bake 15-20 minutes, until toothpick inserted in center comes out clean. Let cakes cool in pans 5 minutes; remove cakes from pans and set on racks to cool. Transfer 1 cake to serving platter; set aside.
Meanwhile, to prepare frosting, in food processor or blender, combine ricotta cheese, cocoa powder, brown sugar, butter, ginger and remaining 1/2 teaspoon vanilla extract; process until smooth.
Spread thin layer of frosting over cake on serving platter; top with remaining cake. Spread remaining frosting over top and sides of entire cake. Cut into 12 equal pieces.
EACH SERVING PROVIDES: 1/4 Fat, 1/2 Protein, 1/2 Bread, 55 Optional Calories
PER SERVING: 149 Calories, 5 g Protein, 5 g Fat, 22 g Carbohydrate, 220 mg Sodium, 28 mg Cholesterol, 1 g Dietary Fiber
Weight Watchers Points per serving = 3
Texans!!Authentic Family Recipe for Beef Brisket-dont want a cook book one.?
Thanks so much!!Texans!!Authentic Family Recipe for Beef Brisket-dont want a cook book one.?
Trim off some of the cap first, all that fat will keep the smoke from getting into the meat. But be careful not to take off too much, it will dry up if you do. Wash the meat off, then coat it generously with Fiesta Brand Steak Seasoning and a light dusting of garlic powder, not the granules, they burn. Use your favorite smoking method, but try not to put the meat too high up in the smoker because too much smoke can make it taste bitter. We use mostly oak with some pecan added for flavor. After a couple of hours, spray the meat down every 30 minutes or so with a mixture of beef broth, onion juice, garlic juice, and beer. This will caramalize on the meat and give it extra moisture. Smoke it until the meat feels firm and isn't ';floppy' when you pick it up. Kind of hard to describe, but you should definately cook until it reaches the proper cooking temp for beef (don't remember what that is right now. LOL). If the skinny end starts to get hard and black, you need to take it off! Wrap it tightly in aluminum foil, shiny side IN, and wrap that in newspaper and place it in an empty beer cooler, without ice, for a couple of hours. This will steam the meat and make it even moister and more tender. It takes a long time to do it this way, but it is definately worth it! My dad has been using this method for years and has won many trophies at some big cook-offs with it! Good luck, and enjoy!
Trim off some of the cap first, all that fat will keep the smoke from getting into the meat. But be careful not to take off too much, it will dry up if you do. Wash the meat off, then coat it generously with Fiesta Brand Steak Seasoning and a light dusting of garlic powder, not the granules, they burn. Use your favorite smoking method, but try not to put the meat too high up in the smoker because too much smoke can make it taste bitter. We use mostly oak with some pecan added for flavor. After a couple of hours, spray the meat down every 30 minutes or so with a mixture of beef broth, onion juice, garlic juice, and beer. This will caramalize on the meat and give it extra moisture. Smoke it until the meat feels firm and isn't ';floppy' when you pick it up. Kind of hard to describe, but you should definately cook until it reaches the proper cooking temp for beef (don't remember what that is right now. LOL). If the skinny end starts to get hard and black, you need to take it off! Wrap it tightly in aluminum foil, shiny side IN, and wrap that in newspaper and place it in an empty beer cooler, without ice, for a couple of hours. This will steam the meat and make it even moister and more tender. It takes a long time to do it this way, but it is definately worth it! My dad has been using this method for years and has won many trophies at some big cook-offs with it! Good luck, and enjoy!
Looking for egg foo yung recipe from old Better Homes & Gardens Cook Book (red-checkered one maybe 1980s)?
Not sure of the year of the cookbook, but the recipe is not in any current Better Homes and Garden Cookbook or any I have found at the library. I believe the egg foo yung recipe was listed exactly as that. It contained cabbage, bean sprouts, celery, and green pepper. It included a sauce recipe. This is my huband's favorite recipe, and I have lost it. My cookbook fell apart and I operated from the loose page, knowing I should have attached it to something. Procrastination is an awful thing. Tomorrow is my husband's birthday and he always requests this recipe. I know I may be too late here and will have to punt tomorrow, but I would still like the original recipe, if possible. Thank you.Looking for egg foo yung recipe from old Better Homes %26amp; Gardens Cook Book (red-checkered one maybe 1980s)?
INGREDIENTS:
* Sauce:
* 1 cup homemade or storebought Chinese chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* Salt and pepper to taste
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Egg Fu Yung:
* 3/4 pound fresh shelled, deveined shrimp
* 1/2 cup mung bean sprouts
* 1 medium white or yellow onion
* 1 red bell pepper
* fresh mushrooms, to make 1/2 cup
* 2 green onions
* Oil for stir-frying and deep-frying
* 6 large eggs
* Salt and pepper, to taste
* 1 tablespoon Chinese rice wine or dry sherry
PREPARATION:
To prepare the egg fu yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.
Rinse the shrimp under warm running water.
Pat dry and finely chop.
Rinse the mung bean sprouts and drain thoroughly. Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions.
Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan.
In a large bowl, lightly beat the eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and the vegetables.
In the wok, heat 2 1/2 inches oil for deep-frying to 375 degrees Fahrenheit. When the oil is hot, gently ladle 1/4 of the egg mixture into the wok. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelet with a slotted spoon and drain on paper towels. Serve with the egg fu yung sauce poured over top.Looking for egg foo yung recipe from old Better Homes %26amp; Gardens Cook Book (red-checkered one maybe 1980s)?
Chinese Brown Sauce: Melt 3 tablespoons fat; add 3 tablespoons enriched flour combined with 2 tablespoons sugar and 1/2 teaspoon salt. Blend. Add 1 cup hot water and 2 tablespoons soy sauce. Cook over low heat until thick, stirring constantly. Add 1 cup canned bean sprouts, drained. Serve hot.
I found it under the Eggs and Cheese section under
Shrimp-Egg Foo-Young
I'm glad I checked before I started looking for my wife's recipe book. And she has a lot of them.
I was beat to the punch but my heart was in the right place.
You can always fo to BH%26amp;G website. They have recipes from all time.
I make egg foo Young depending on how much you are making,usually I will crack at least one dozen of eggs into a bowl and set aside,Then cut up some onions,green peppers and add mushrooms and fry them in some oil.Then take some soya sauce and oyster sauce and salt and pepper and add this to your egg mixture.When the onions and peppers are finished being fried, I will stir fry shrimp and add everthing in large bowl including bean sprouts,mix together well and fry on a griddle that is hot .Serve over hot rice,with gravy.
try this one
Cantonese Egg Foo Yong
Ingredients:
1/2 cup chicken stock or water
6 eggs beaten
1/2 tsp. salt
4 dried chinese mushrooms
white pepper
1 clove garlic crushed
1 can bean sprouts
2 spring onions [scallions] white part only
Method:
wash mushrooms,soak in water for 20mins.
Rinse,squeeze dry and cut into thin slices.
Rinse bean sprouts in cold water and drain.
Mix salt, pepper and crushed garlic into beaten egg.
In a wok heat 1tbsp. oil add bean sproutsand mushrooms.
Stir fry for 1 minute.
Add stock or water and cover.
Cook for one minute.
Add egg mixture and scallions and stir well.
Press down on the mixture with a spatula to flatten.
Fry until light brown underneath.
Turn over and brown the other side.
[this is an old recipe and used monosodium glutamate. I have left it out because of health concerns. If you want to, add 1/2 tsp. with the pepper etc. to the beaten egg]
You can do a simple pour over sauce with stock, butter,cornflour
and oyster sauce. Just make it in the wok after you have removed the ';efy'; to the serving plate.
INGREDIENTS:
* Sauce:
* 1 cup homemade or storebought Chinese chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* Salt and pepper to taste
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Egg Fu Yung:
* 3/4 pound fresh shelled, deveined shrimp
* 1/2 cup mung bean sprouts
* 1 medium white or yellow onion
* 1 red bell pepper
* fresh mushrooms, to make 1/2 cup
* 2 green onions
* Oil for stir-frying and deep-frying
* 6 large eggs
* Salt and pepper, to taste
* 1 tablespoon Chinese rice wine or dry sherry
PREPARATION:
To prepare the egg fu yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.
Rinse the shrimp under warm running water.
Pat dry and finely chop.
Rinse the mung bean sprouts and drain thoroughly. Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions.
Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan.
In a large bowl, lightly beat the eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and the vegetables.
In the wok, heat 2 1/2 inches oil for deep-frying to 375 degrees Fahrenheit. When the oil is hot, gently ladle 1/4 of the egg mixture into the wok. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelet with a slotted spoon and drain on paper towels. Serve with the egg fu yung sauce poured over top.Looking for egg foo yung recipe from old Better Homes %26amp; Gardens Cook Book (red-checkered one maybe 1980s)?
Chinese Brown Sauce: Melt 3 tablespoons fat; add 3 tablespoons enriched flour combined with 2 tablespoons sugar and 1/2 teaspoon salt. Blend. Add 1 cup hot water and 2 tablespoons soy sauce. Cook over low heat until thick, stirring constantly. Add 1 cup canned bean sprouts, drained. Serve hot.
I found it under the Eggs and Cheese section under
Shrimp-Egg Foo-Young
I'm glad I checked before I started looking for my wife's recipe book. And she has a lot of them.
I was beat to the punch but my heart was in the right place.
You can always fo to BH%26amp;G website. They have recipes from all time.
I make egg foo Young depending on how much you are making,usually I will crack at least one dozen of eggs into a bowl and set aside,Then cut up some onions,green peppers and add mushrooms and fry them in some oil.Then take some soya sauce and oyster sauce and salt and pepper and add this to your egg mixture.When the onions and peppers are finished being fried, I will stir fry shrimp and add everthing in large bowl including bean sprouts,mix together well and fry on a griddle that is hot .Serve over hot rice,with gravy.
try this one
Cantonese Egg Foo Yong
Ingredients:
1/2 cup chicken stock or water
6 eggs beaten
1/2 tsp. salt
4 dried chinese mushrooms
white pepper
1 clove garlic crushed
1 can bean sprouts
2 spring onions [scallions] white part only
Method:
wash mushrooms,soak in water for 20mins.
Rinse,squeeze dry and cut into thin slices.
Rinse bean sprouts in cold water and drain.
Mix salt, pepper and crushed garlic into beaten egg.
In a wok heat 1tbsp. oil add bean sproutsand mushrooms.
Stir fry for 1 minute.
Add stock or water and cover.
Cook for one minute.
Add egg mixture and scallions and stir well.
Press down on the mixture with a spatula to flatten.
Fry until light brown underneath.
Turn over and brown the other side.
[this is an old recipe and used monosodium glutamate. I have left it out because of health concerns. If you want to, add 1/2 tsp. with the pepper etc. to the beaten egg]
You can do a simple pour over sauce with stock, butter,cornflour
and oyster sauce. Just make it in the wok after you have removed the ';efy'; to the serving plate.
Does anyone have The Joy of Cooking Cook Book? I'm needing a recipe.?
I want the waffle recipe. It's made with sour cream. Their just the traditional ones. Their soooo yummy!Does anyone have The Joy of Cooking Cook Book? I'm needing a recipe.?
Here you go, from my copy of Joy of Cooking, 1975 edition. I'm not aware that Joy has changed recipes from edition to edition, but I know Betty Crocker and Better Homes %26amp; Gardens cookbooks can have the same name recipe with it changing from edition to edition. Hopefully, this is what you're looking for. Personally, I make their Buttermilk Waffles - both on page 241!
Sour Cream Waffles - about 4 waffles
Sift before measuring
1 cup cake flour
Resift with:
1 1/4 tsp. double acting baking powder
1/8 tsp. salt
1 tsp. sugar
1 tsp. baking soda
Beat in a separate bowl:
3 egg yolks
Add:
2 cups thick cultured sour cream
Combine the liquid and the dry ingredients with a few swift strokes.
Beat until stiff but not dry:
3 egg whites
Fold them into the batter. To cook, see About Waffles, 240.
I assume you have a waffle maker and know how to bake them, so I don't need to type up that info for you.
Enjoy your waffles!Does anyone have The Joy of Cooking Cook Book? I'm needing a recipe.?
I believe you're referring to the following:
Sift and measure:
1 cup cake flour
Resift with:
1 1/4 tsp baking powder
1/8 tsp salt
1 tsp sugar
1 tsp baking soda
Beat in a separate bowl until light:
3 egg yolks
Add:
2 cups thick cultured sour cream
Combine liquid and dry ingredients with a few swift strokes.
Beat until stiff but not dry:
3 egg whites
Fold them into the batter and cook.
Sour Cream Waffles
Sift before measuring:
1 cup cake flour
Resift with:
1-1/4 teaspoons double-acting baking powder
1/8 teaspon salt
1 teaspoon sugar
1 teaspoon baking soda
Beat in a separate bowl until light:
3 egg yolks
Add:
2 cups thick cultured sour cream
Combine eht liquid and the dry ingredients with a few swift strokes
- Beat until stiff, but not dry:
3 egg whites
Fold them into the batter.
Here you go, from my copy of Joy of Cooking, 1975 edition. I'm not aware that Joy has changed recipes from edition to edition, but I know Betty Crocker and Better Homes %26amp; Gardens cookbooks can have the same name recipe with it changing from edition to edition. Hopefully, this is what you're looking for. Personally, I make their Buttermilk Waffles - both on page 241!
Sour Cream Waffles - about 4 waffles
Sift before measuring
1 cup cake flour
Resift with:
1 1/4 tsp. double acting baking powder
1/8 tsp. salt
1 tsp. sugar
1 tsp. baking soda
Beat in a separate bowl:
3 egg yolks
Add:
2 cups thick cultured sour cream
Combine the liquid and the dry ingredients with a few swift strokes.
Beat until stiff but not dry:
3 egg whites
Fold them into the batter. To cook, see About Waffles, 240.
I assume you have a waffle maker and know how to bake them, so I don't need to type up that info for you.
Enjoy your waffles!Does anyone have The Joy of Cooking Cook Book? I'm needing a recipe.?
I believe you're referring to the following:
Sift and measure:
1 cup cake flour
Resift with:
1 1/4 tsp baking powder
1/8 tsp salt
1 tsp sugar
1 tsp baking soda
Beat in a separate bowl until light:
3 egg yolks
Add:
2 cups thick cultured sour cream
Combine liquid and dry ingredients with a few swift strokes.
Beat until stiff but not dry:
3 egg whites
Fold them into the batter and cook.
Sour Cream Waffles
Sift before measuring:
1 cup cake flour
Resift with:
1-1/4 teaspoons double-acting baking powder
1/8 teaspon salt
1 teaspoon sugar
1 teaspoon baking soda
Beat in a separate bowl until light:
3 egg yolks
Add:
2 cups thick cultured sour cream
Combine eht liquid and the dry ingredients with a few swift strokes
- Beat until stiff, but not dry:
3 egg whites
Fold them into the batter.
What is the best finikia recipe ? I lost my GREEK cook book, help!!!!!!?
efxaristo!What is the best finikia recipe ? I lost my GREEK cook book, help!!!!!!?
FINIKIA (GREEK) COOKIES
2 c. olive oil
1/2 c. sugar
1/2 c. Cream Wheat or Farina
1 c. water
1 stick cinnamon
1 tsp. whole cloves
1/2 c. orange juice
4 tsp. baking powder
1/4 tsp. baking soda
5 c. flour
Combine the water, stick cinnamon and the whole cloves in a saucepan and boil down to 1/2 cup.
In the blender put the olive oil and beat for 20 minutes, then add the sugar, cream of wheat and the 1/2 cup of liquid and the orange juice.
In a bowl place the flour, baking powder and the baking soda. Add the liquid slowly into the dry ingredients while beating. Roll into a ball, the size of large marble -press thumb in center, place 1/2 piece of walnut inside and close over it, making an oval shape. Bake until brown in a 375 degree oven for 12-15 minutes.
SYRUP:
2 c. sugar
1 c. honey
2 c. water
1 lb. chopped fine walnuts
Make syrup in large frying pan. When cookies have cooled, place in hot syrup for a few minutes. On counter place large piece of foil with nuts. Roll cookies while hot covering well
ENJOY,
MARWhat is the best finikia recipe ? I lost my GREEK cook book, help!!!!!!?
* 1 C. butter
* 3 C. flour
* 1/3 C. frozen orange juice concentrate
* 1 C. sugar
* 1/2 C. water
* 1 t. cinnamon 4 oz. honey
* 2 t. baking powder ground walnuts
* 1/2 t. baking soda
METHOD
Preheat the oven to 350 degrees. Mix the first six ingredients in order given, adding enough sifted flour to make a medium dough that does not stick to hands. Knead slightly. Pinch off pieces of dough the size of a large walnut and form into flat oval shapes with tapered ends. Bake for 25 minutes. While the cookies are baking, make a syrup by boiling together the sugar, water, and honey. Boil to make a medium syrup, about 5 minutes. When the cookies are cool, dip them quickly into the warm syrup and sprinkle with ground walnuts mixed with cinnamon.
FINIKIA (GREEK) COOKIES
2 c. olive oil
1/2 c. sugar
1/2 c. Cream Wheat or Farina
1 c. water
1 stick cinnamon
1 tsp. whole cloves
1/2 c. orange juice
4 tsp. baking powder
1/4 tsp. baking soda
5 c. flour
Combine the water, stick cinnamon and the whole cloves in a saucepan and boil down to 1/2 cup.
In the blender put the olive oil and beat for 20 minutes, then add the sugar, cream of wheat and the 1/2 cup of liquid and the orange juice.
In a bowl place the flour, baking powder and the baking soda. Add the liquid slowly into the dry ingredients while beating. Roll into a ball, the size of large marble -press thumb in center, place 1/2 piece of walnut inside and close over it, making an oval shape. Bake until brown in a 375 degree oven for 12-15 minutes.
SYRUP:
2 c. sugar
1 c. honey
2 c. water
1 lb. chopped fine walnuts
Make syrup in large frying pan. When cookies have cooled, place in hot syrup for a few minutes. On counter place large piece of foil with nuts. Roll cookies while hot covering well
ENJOY,
MARWhat is the best finikia recipe ? I lost my GREEK cook book, help!!!!!!?
* 1 C. butter
* 3 C. flour
* 1/3 C. frozen orange juice concentrate
* 1 C. sugar
* 1/2 C. water
* 1 t. cinnamon 4 oz. honey
* 2 t. baking powder ground walnuts
* 1/2 t. baking soda
METHOD
Preheat the oven to 350 degrees. Mix the first six ingredients in order given, adding enough sifted flour to make a medium dough that does not stick to hands. Knead slightly. Pinch off pieces of dough the size of a large walnut and form into flat oval shapes with tapered ends. Bake for 25 minutes. While the cookies are baking, make a syrup by boiling together the sugar, water, and honey. Boil to make a medium syrup, about 5 minutes. When the cookies are cool, dip them quickly into the warm syrup and sprinkle with ground walnuts mixed with cinnamon.
Recipes credit on cooking books?
Recipes credit
I recently was given a few cooking book by different chefs. I have notices a trend that all books do not acknowledge the people who allow their recipes to be published. Is that a normal trend among cooking books? Where can I go and get free to use and publish recipes?Recipes credit on cooking books?
Generally, if it's on the 'net and the site allows copying %26amp; pasting, you can use them. Out of courtesy to all, just say where you got the recipe (allrecipes.com, recipezaar.com, foodnetwork.com, and so on).
I recently was given a few cooking book by different chefs. I have notices a trend that all books do not acknowledge the people who allow their recipes to be published. Is that a normal trend among cooking books? Where can I go and get free to use and publish recipes?Recipes credit on cooking books?
Generally, if it's on the 'net and the site allows copying %26amp; pasting, you can use them. Out of courtesy to all, just say where you got the recipe (allrecipes.com, recipezaar.com, foodnetwork.com, and so on).
I am looking for a recipe from a Marks and Spencer cook book from the early 80's.?
This book was my bible until I lost it in a move to Australia. It was a recipe for Chocolate Rum Mousse and was the best I've ever tasted! Nothing else I've tried since, has compared. I would be very grateful if anyone knows' of this recipe - also, if anyone knows' where I may be able to get a copy of this book please.I am looking for a recipe from a Marks and Spencer cook book from the early 80's.?
I couldn't find the recipe online. I then tried amazon.com to see if they had the cookbook. As you will see from the site provided, they don't have a cookbook with their names on it but if you'll browse this page, you'll see their names mentioned in a few of the books they do have. Not at all sure if this is what you wanted but thought I'd give you the info anyway. If amazon.com doesn't have it, you may be out of luck. They are the best resource I've found for even old books. You could always try your public library. Never know if you'll get lucky. http://www.amazon.com/s/ref=nb_ss_b?url=鈥?/a>I am looking for a recipe from a Marks and Spencer cook book from the early 80's.?
I have the recipe - 175g plain chocolate broken into pieces, 2 x 15 ml spoons strong black coffee, 4 eggs separated, - To finish - 150 ml fresh double cream, 1 x 15 ml spoon grated chocolate. Can send rest of recipe if required. Not used forum before so not sure how it works if answer resolved. Report Abuse
cream
I couldn't find the recipe online. I then tried amazon.com to see if they had the cookbook. As you will see from the site provided, they don't have a cookbook with their names on it but if you'll browse this page, you'll see their names mentioned in a few of the books they do have. Not at all sure if this is what you wanted but thought I'd give you the info anyway. If amazon.com doesn't have it, you may be out of luck. They are the best resource I've found for even old books. You could always try your public library. Never know if you'll get lucky. http://www.amazon.com/s/ref=nb_ss_b?url=鈥?/a>I am looking for a recipe from a Marks and Spencer cook book from the early 80's.?
I have the recipe - 175g plain chocolate broken into pieces, 2 x 15 ml spoons strong black coffee, 4 eggs separated, - To finish - 150 ml fresh double cream, 1 x 15 ml spoon grated chocolate. Can send rest of recipe if required. Not used forum before so not sure how it works if answer resolved. Report Abuse
Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
The recipe is ';Vegetable Pot Pie.'; I would like to try that recipe before ordering the book.Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
http://www.astray.com/recipes/?show=Robi鈥?/a>
http://www.google.com/search?hl=en%26amp;q=veg鈥?/a>Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
It's a fantastic recipe... one of my favorites from the book.
I see someone sent you a recipe link... good.
Feel free to customize the recipe a bit- I like to substitute potatoes for the tofu stuff... to make it more like a traditional pot pie. People go nuts for it, and my (non-vegetarian) brother always wants me to make it when I see him.
I love that cookbook and would highly recommend it, since I (and my brother-in-law agrees) have only had good results from the recipes. Once we tried one that was just ';ok';. The rest are delicious!
Also recommended is the Veganomicon and other books by Isa Chandra Moskowitz.
http://www.astray.com/recipes/?show=Robi鈥?/a>
http://www.google.com/search?hl=en%26amp;q=veg鈥?/a>Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
It's a fantastic recipe... one of my favorites from the book.
I see someone sent you a recipe link... good.
Feel free to customize the recipe a bit- I like to substitute potatoes for the tofu stuff... to make it more like a traditional pot pie. People go nuts for it, and my (non-vegetarian) brother always wants me to make it when I see him.
I love that cookbook and would highly recommend it, since I (and my brother-in-law agrees) have only had good results from the recipes. Once we tried one that was just ';ok';. The rest are delicious!
Also recommended is the Veganomicon and other books by Isa Chandra Moskowitz.
Gluten free recipes book with good baking and cooking tip,s ?
My bf,s mom has just been diagnosed with Coeliac Disease. so for Christmas I what to git her a Gluten free recipes book with good baking and cooking tip,s what are some good book for her??
ThanksGluten free recipes book with good baking and cooking tip,s ?
http://glutenfreecooking.about.com/od/gl鈥?/a>
http://glutenfreecooking.about.com/od/bo鈥?/a>
http://www.amazon.com/Gluten-Free-Baking鈥?/a>Gluten free recipes book with good baking and cooking tip,s ?
I think the Celiac Sprue Association (Foundation?) puts one out... just google gluten-free cookbook.......
ThanksGluten free recipes book with good baking and cooking tip,s ?
http://glutenfreecooking.about.com/od/gl鈥?/a>
http://glutenfreecooking.about.com/od/bo鈥?/a>
http://www.amazon.com/Gluten-Free-Baking鈥?/a>Gluten free recipes book with good baking and cooking tip,s ?
I think the Celiac Sprue Association (Foundation?) puts one out... just google gluten-free cookbook.......
I'm looking for a sourecream sugar cookie recipe from a readers digest cook book like grandma used to make
Wow! I have this exact book! Page 353.
3 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg OR cinnamon
1/8 tsp. salt
1 1/2 cups granulated sugar
1/2 cup butter or margarine, room temp
1 cup reduced fat sour cream
1 large egg
2 tsp. vanilla
(The directions in a nutshell.) Combine the dry stuff in a med. bowl. In a large bowl cream the butter and sugar. Add the sour cream, egg, and vanilla. Stir in the flour mixture. Divide into 3, and wrap each in plastic wrap and refrigerate for an hour. Then roll it out, use your cookie cutter, and bake at 375F for 8-10 min. Then let cool and put on the glaze.
2 cups confectioner's sugar
3 Tbsp. low fat (1%) milk
1/2 tsp. vanilla
Food coloring (optional)
-Combine
Hope I helped! I can't believe I had this book open already on my table!I'm looking for a sourecream sugar cookie recipe from a readers digest cook book like grandma used to make
Sour Cream Sugar Cookies
1 cup shortening
1 cup sugar
1 egg
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter.
Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350掳 for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.
FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract
2/3 to 3/4 cup milk
Paste food coloring
For frosting, in a large mixing bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.I'm looking for a sourecream sugar cookie recipe from a readers digest cook book like grandma used to make
Grandma's Sour Cream Cookies
These cookies are my personal favorites. You really do have to refrigerate them for one hour before cooking. It鈥檚 Grandma鈥檚 secret tip for making them turn out right. Also, you need to sift your flour first and then measure out your three cups.
Ingredients:
3 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
Topping:
1/2 cup of sugar
1 teaspoon of cinnamon
Directions:
1. Combine flour, baking powder, baking soda, and salt. (The easiest way to do this is with your sifter. It doesn鈥檛 hurt the flour to be re-sifted.) Set your dry mixture aside.
2. Combine and bean butter, sugar and eggs until they are light and fluffy.
3. Blend in the sour cream and vanilla until the mixture is nice and smooth.
4. Add your dry mixture gradually.
5. Refrigerate your cookie dough for one hour.
6. Preheat your oven to 375 degrees.
7. Drop tablespoon sized cookie dough mixture onto your greased cookie sheet, making sure they are about two and 1/2 inches apart. (Dough will puff up and spread out.)
8. Sprinkle your cookies with topping.
9. Bake the cookies 10 to 12 minutes or until the tops of the cookies are a light golden brown color.
Makes 3 1/2 to 4 dozen cookies.
SOUR CREAM COOKIES
COOKIES:
1 c. shortening
2 c. brown sugar, packed
2 eggs
1 c. heavy sour cream
2 tsp. salt
1 tsp. soda
1/2 tsp. nutmeg
1 tsp. cinnamon
4 c. flour
1/2 c. nuts (optional)
ICING:
1/2 c. butter
1 c. brown sugar, packed
1/4 c. canned milk
1 3/4 to 2 c. powdered sugar
COOKIES: Sift flour, salt, soda, cinnamon and nutmeg all together. Cream shortening, add brown sugar and cream together. Add eggs, sour cream and put nuts in the mix or on top. Add flour. Chill in refrigerator for 1 hour. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 10 minutes.
ICING: Melt 1/2 cup butter, add 1 cup brown sugar packed. Boil over low heat for 2 minutes stirring constantly. Stir in 1/4 cup canned milk. Stir until it comes to a boil. Cool to lukewarm. Gradually add 1 3/4 to 2 cups powdered sugar. Beat until spreading consistency. If icing becomes stiff add a little hot water. This icing is good for cakes too.
can 9 cups of confectioners' sugar in the icing for the second recipe be correct? seems like a HUGE amount and way more than any other. Thoughts?
3 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg OR cinnamon
1/8 tsp. salt
1 1/2 cups granulated sugar
1/2 cup butter or margarine, room temp
1 cup reduced fat sour cream
1 large egg
2 tsp. vanilla
(The directions in a nutshell.) Combine the dry stuff in a med. bowl. In a large bowl cream the butter and sugar. Add the sour cream, egg, and vanilla. Stir in the flour mixture. Divide into 3, and wrap each in plastic wrap and refrigerate for an hour. Then roll it out, use your cookie cutter, and bake at 375F for 8-10 min. Then let cool and put on the glaze.
2 cups confectioner's sugar
3 Tbsp. low fat (1%) milk
1/2 tsp. vanilla
Food coloring (optional)
-Combine
Hope I helped! I can't believe I had this book open already on my table!I'm looking for a sourecream sugar cookie recipe from a readers digest cook book like grandma used to make
Sour Cream Sugar Cookies
1 cup shortening
1 cup sugar
1 egg
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter.
Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350掳 for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.
FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract
2/3 to 3/4 cup milk
Paste food coloring
For frosting, in a large mixing bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.I'm looking for a sourecream sugar cookie recipe from a readers digest cook book like grandma used to make
Grandma's Sour Cream Cookies
These cookies are my personal favorites. You really do have to refrigerate them for one hour before cooking. It鈥檚 Grandma鈥檚 secret tip for making them turn out right. Also, you need to sift your flour first and then measure out your three cups.
Ingredients:
3 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
Topping:
1/2 cup of sugar
1 teaspoon of cinnamon
Directions:
1. Combine flour, baking powder, baking soda, and salt. (The easiest way to do this is with your sifter. It doesn鈥檛 hurt the flour to be re-sifted.) Set your dry mixture aside.
2. Combine and bean butter, sugar and eggs until they are light and fluffy.
3. Blend in the sour cream and vanilla until the mixture is nice and smooth.
4. Add your dry mixture gradually.
5. Refrigerate your cookie dough for one hour.
6. Preheat your oven to 375 degrees.
7. Drop tablespoon sized cookie dough mixture onto your greased cookie sheet, making sure they are about two and 1/2 inches apart. (Dough will puff up and spread out.)
8. Sprinkle your cookies with topping.
9. Bake the cookies 10 to 12 minutes or until the tops of the cookies are a light golden brown color.
Makes 3 1/2 to 4 dozen cookies.
SOUR CREAM COOKIES
COOKIES:
1 c. shortening
2 c. brown sugar, packed
2 eggs
1 c. heavy sour cream
2 tsp. salt
1 tsp. soda
1/2 tsp. nutmeg
1 tsp. cinnamon
4 c. flour
1/2 c. nuts (optional)
ICING:
1/2 c. butter
1 c. brown sugar, packed
1/4 c. canned milk
1 3/4 to 2 c. powdered sugar
COOKIES: Sift flour, salt, soda, cinnamon and nutmeg all together. Cream shortening, add brown sugar and cream together. Add eggs, sour cream and put nuts in the mix or on top. Add flour. Chill in refrigerator for 1 hour. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 10 minutes.
ICING: Melt 1/2 cup butter, add 1 cup brown sugar packed. Boil over low heat for 2 minutes stirring constantly. Stir in 1/4 cup canned milk. Stir until it comes to a boil. Cool to lukewarm. Gradually add 1 3/4 to 2 cups powdered sugar. Beat until spreading consistency. If icing becomes stiff add a little hot water. This icing is good for cakes too.
can 9 cups of confectioners' sugar in the icing for the second recipe be correct? seems like a HUGE amount and way more than any other. Thoughts?
Is there a website where I can find recipes from the book ';The Art of French Cooking'; by Julia Child?
I'm trying to find a sauce from there, and I lost my book so I'm trying to find a recipe. If anyone can tell me a website I can go to, that would be great, thanx : )Is there a website where I can find recipes from the book ';The Art of French Cooking'; by Julia Child?
http://www.goodcooking.com/ckbookrv/summ鈥?/a>
i found it was really hard to find.
http://www.goodcooking.com/ckbookrv/summ鈥?/a>
i found it was really hard to find.
I need the recipe from C.I.A.s cook book for Bread pudding.I lost my copy?
Straight from the CIA Baking and Pastry book.
Dark Raisin 3 oz
Rum 4 oz
Enriched bread 9 oz
Butter 3 oz
milk 32 oz
Sugar 6 oz
Eggs 12 oz
yolks 2 1/4 oz
Vanilla 1/2 t
Cinnamon 1/2 t
salt 1/2 t
I just finished the B%26amp;P for culinary last week. I was fortunate to get to make the bread pudding too. I used whiskey instead of rum and made a whiskey butter sauce with it. Good stuff!I need the recipe from C.I.A.s cook book for Bread pudding.I lost my copy?
First send the undercover agent to pick up the ingredients from the spy sattelite store located in the secret city that cannot be mentioned,and then we are to begin the process of cooking up some good s h i t!I need the recipe from C.I.A.s cook book for Bread pudding.I lost my copy?
go to http://www.ciachef.edu/enthusiasts/cookbooks/ there you go. PICK ME AS BEST ANSWER CUZ the site is true!
this is a good choice. a million thumbs up!
Dark Raisin 3 oz
Rum 4 oz
Enriched bread 9 oz
Butter 3 oz
milk 32 oz
Sugar 6 oz
Eggs 12 oz
yolks 2 1/4 oz
Vanilla 1/2 t
Cinnamon 1/2 t
salt 1/2 t
I just finished the B%26amp;P for culinary last week. I was fortunate to get to make the bread pudding too. I used whiskey instead of rum and made a whiskey butter sauce with it. Good stuff!I need the recipe from C.I.A.s cook book for Bread pudding.I lost my copy?
First send the undercover agent to pick up the ingredients from the spy sattelite store located in the secret city that cannot be mentioned,and then we are to begin the process of cooking up some good s h i t!I need the recipe from C.I.A.s cook book for Bread pudding.I lost my copy?
go to http://www.ciachef.edu/enthusiasts/cookbooks/ there you go. PICK ME AS BEST ANSWER CUZ the site is true!
this is a good choice. a million thumbs up!
Starting off trying to learn how to cook. Anyone know of any books that have simple recipes?
Trying to cook for just me and my 6 year old daughter so nothing to fancy. Will like to start with simple recipes then grow to adult dishesStarting off trying to learn how to cook. Anyone know of any books that have simple recipes?
The above answers are okay, but my daughter is a new cook and there are things she says make it easier for her. First, she likes to see pictures of how things are suppose to turn out. The cookbook, How to Boil Water is really great for this. It's really basic, and doesn't assume you have any prior knowledge. Here is a website that has step-by-step pictures, also:
http://visualrecipes.com/
this one is really good, too. I love the chicken spaghetti recipe:
www.thepioneerwomancooks.com
Here is a link to the cookbook above:
http://www.amazon.com/gp/product/0696226鈥?/a>
Also, she says she likes to cook with only a few ingredients. Here are two good books for that:
1001 Easy Short Recipes
http://www.amazon.com/Best-1001-Short-Ea鈥?/a>
5 Ingredients of less!
http://www.amazon.com/Ingredients-Recipe鈥?/a>
Hope the above helps. Until then, here are a few of my easy recipes:
Cola Chicken
4-6 boneless, skinless chicken breast halves
1 cup ketchup
1 cup cola
2 Tbsp Worcestershire sauce
Place chicken in 9x13 casserole. Sprinkle with salt and pepper. Mix ketchup, cola, and Worcestershire, pour over chicken. Cover, bake at 350 for 50 minutes.
Beef and Potato Casserole
4 medium potatoes, peeled and sliced
1 录 pounds lean ground beef, cooked, drained
1 can cream of mushroom soup
1 can condensed vegetable beef soup
陆 tsp each salt and pepper
In large bowl, combine all ingredients. Transfer to a greased 3 qt. baking dish. Bake, uncovered 1 hour and 30 minutes at 350 or until potatoes are tender.
Tater Tots and Beef
2 lbs. lean ground beef
1 can golden mushroom soup
1 cup grated cheddar cheese
1 (2 lb) pkg. frozen tater tots
Pat beef into 13 x 9 baking dish. Spread soup over beef, cover with grated cheese. Top with tater tots. Bake covered 1 hours at 350. Uncover last 15 minutes.
Easy Creamy Chicken
6-8 boneless, skinless chicken breasts
1 can cream of chicken soup
1-3oz package cream cheese
1-8oz carton sour cream
3-4 green onions, chopped
Place chicken in 9x13 dish. Sprinkle with salt, pepper, and good seasoned salt. In saucepan, combine soup, cream cheese and sour cream on low heat just until cheese melts and ingredients mix well. Pour mixture over chicken, sprinkle green onions on top. Cover, bake at 300 for 1 hour. Uncover and bake another 15 minutes. Serve over noodles or rice.
Nacho Chicken
6-8 chicken breasts (or 8-10 chicken thighs)
2 cans nacho cheese soup
戮 cup milk
3 tbsp worchestershire sauce
Place chicken in large baking pan. Sprinkle with salt, pepper, and a spicy seasoned salt. Combine soup, milk, and worchestershire sauce in saucepan until just heated through. Cover and bake at 350 for 1 hour.
Cheesy Pepper Steak
1 录 pound sirloin steak, cut in strips
Seasoned salt
1-16oz pkg. frozen bell pepper and onion strips, thawed
1-16oz pkg. cubed Mexican processed cheese
Sprinkle steak with seasoned salt. Coat large skillet with non-stick vegetable spray and cook steak strips for 10 minutes or until no longer pink. Remove steak from skillet and set aside. Stir in vegetables and 陆 cup water and simmer for 5 minutes or until all liquid cooks out. Add cheese and turn heat to low. When cheese melts, stir in steak until heated through and serve over hot cooked rice.
Tangy Spareribs
5-6 pounds spareribs
1-6oz can frozen orange juice concentrate, thawed
2 tsp Worcestershire sauce
陆 tsp garlic powder
Spicy seasoned salt
Pepper
Place spareribs in shallow baking pan, meat side down and sprinkle with salt, pepper, and seasoned salt. Roast at 375 for 30 minutes. Turn ribs, roast another 15 minutes and drain off fat. Combine orange juice, Worcestershire and garlic powder and brush mixture on ribs. Reduce heat to 300. Cover ribs, roast 2 hours or until tender and baste occasionally.
Hope this helps!
ChrisStarting off trying to learn how to cook. Anyone know of any books that have simple recipes?
Go to kraftfoods.com/share They will send you 5 magazines per year, no cost, 40+ recipes per issue. You will have to specify easy or more advanced. My wife passed away a while back and I was in the same boat so to say. There really quick and easy. Or you can call 1 800 521 4403. Of course they want you to buy their brand, but just substitute a less expensive brand if you wish. LOL
get like hamburger helper or mac and cheese or sumthin like that and just do what it says on teh box and if you need help with anything there's phone numbers on the box usu.
Cambell soup cookbooks are good ... they are also quick and easy recipes. Sounds like you would like quick with a 6 year old too. Or instead of the cookbook look at the soup cans next time you are shopping they always have a recipe on the label...Another hint is microwave cook books .. you can adapt the recipes to stove if you would like and they are very simple too.
get ';The Joy of Cooking';. No matter whether it's mac and cheese or beef wellington, this is the best cooking source around.
One of the best 'learn how to cook' cookbooks is the Better Homes %26amp; Garden Junior Cookbook. Also when you get a few of the basic skills down you can't go wrong with a Southern Living Cookbook. One web site with really easy recipes is the one for Campbell's. Good luck and if you can read you can cook!
My favorite is Taste of Home. They are tried and true recipes by home cooks everywhere. They have a website but you can also order their many cookbooks/mag subscription. They offer recipes when you're cooking for just 1 or 2 people or a crowd and lots of cool cooking ideas for children to get involved in. I love it too because the recipes are not fussy and the ingredients can be found easily at your local grocery store. Enjoy!
www.tasteofhome.com
Campbell's Soup cookbooks were what we used when we were growing up. Both our parents worked so there were four of us latchkey kids at home.
Our bible was the Betty Crocker cookbook. It belonged to my mom and was thick.
Better Homes and Gardens cook book is good book for beginners. Also you can get any of Rachael Rays cook books are good. You can go to these web sites for easy recipes
http://www.foodnetwork.com
http://www.tasteofhome.com
http://www.foodandfamily.com
http://www.rachaelrayshow.com
I hope that this will help you and your daughter out.
There's a cookbook called the ';Busy Woman's Cookbook'; that I LOVE. It has everything from dips and main dishes to drinks and desserts, and no recipie has more than 5 ingredients in it. They're simple and tasty recipies.cream
The above answers are okay, but my daughter is a new cook and there are things she says make it easier for her. First, she likes to see pictures of how things are suppose to turn out. The cookbook, How to Boil Water is really great for this. It's really basic, and doesn't assume you have any prior knowledge. Here is a website that has step-by-step pictures, also:
http://visualrecipes.com/
this one is really good, too. I love the chicken spaghetti recipe:
www.thepioneerwomancooks.com
Here is a link to the cookbook above:
http://www.amazon.com/gp/product/0696226鈥?/a>
Also, she says she likes to cook with only a few ingredients. Here are two good books for that:
1001 Easy Short Recipes
http://www.amazon.com/Best-1001-Short-Ea鈥?/a>
5 Ingredients of less!
http://www.amazon.com/Ingredients-Recipe鈥?/a>
Hope the above helps. Until then, here are a few of my easy recipes:
Cola Chicken
4-6 boneless, skinless chicken breast halves
1 cup ketchup
1 cup cola
2 Tbsp Worcestershire sauce
Place chicken in 9x13 casserole. Sprinkle with salt and pepper. Mix ketchup, cola, and Worcestershire, pour over chicken. Cover, bake at 350 for 50 minutes.
Beef and Potato Casserole
4 medium potatoes, peeled and sliced
1 录 pounds lean ground beef, cooked, drained
1 can cream of mushroom soup
1 can condensed vegetable beef soup
陆 tsp each salt and pepper
In large bowl, combine all ingredients. Transfer to a greased 3 qt. baking dish. Bake, uncovered 1 hour and 30 minutes at 350 or until potatoes are tender.
Tater Tots and Beef
2 lbs. lean ground beef
1 can golden mushroom soup
1 cup grated cheddar cheese
1 (2 lb) pkg. frozen tater tots
Pat beef into 13 x 9 baking dish. Spread soup over beef, cover with grated cheese. Top with tater tots. Bake covered 1 hours at 350. Uncover last 15 minutes.
Easy Creamy Chicken
6-8 boneless, skinless chicken breasts
1 can cream of chicken soup
1-3oz package cream cheese
1-8oz carton sour cream
3-4 green onions, chopped
Place chicken in 9x13 dish. Sprinkle with salt, pepper, and good seasoned salt. In saucepan, combine soup, cream cheese and sour cream on low heat just until cheese melts and ingredients mix well. Pour mixture over chicken, sprinkle green onions on top. Cover, bake at 300 for 1 hour. Uncover and bake another 15 minutes. Serve over noodles or rice.
Nacho Chicken
6-8 chicken breasts (or 8-10 chicken thighs)
2 cans nacho cheese soup
戮 cup milk
3 tbsp worchestershire sauce
Place chicken in large baking pan. Sprinkle with salt, pepper, and a spicy seasoned salt. Combine soup, milk, and worchestershire sauce in saucepan until just heated through. Cover and bake at 350 for 1 hour.
Cheesy Pepper Steak
1 录 pound sirloin steak, cut in strips
Seasoned salt
1-16oz pkg. frozen bell pepper and onion strips, thawed
1-16oz pkg. cubed Mexican processed cheese
Sprinkle steak with seasoned salt. Coat large skillet with non-stick vegetable spray and cook steak strips for 10 minutes or until no longer pink. Remove steak from skillet and set aside. Stir in vegetables and 陆 cup water and simmer for 5 minutes or until all liquid cooks out. Add cheese and turn heat to low. When cheese melts, stir in steak until heated through and serve over hot cooked rice.
Tangy Spareribs
5-6 pounds spareribs
1-6oz can frozen orange juice concentrate, thawed
2 tsp Worcestershire sauce
陆 tsp garlic powder
Spicy seasoned salt
Pepper
Place spareribs in shallow baking pan, meat side down and sprinkle with salt, pepper, and seasoned salt. Roast at 375 for 30 minutes. Turn ribs, roast another 15 minutes and drain off fat. Combine orange juice, Worcestershire and garlic powder and brush mixture on ribs. Reduce heat to 300. Cover ribs, roast 2 hours or until tender and baste occasionally.
Hope this helps!
ChrisStarting off trying to learn how to cook. Anyone know of any books that have simple recipes?
Go to kraftfoods.com/share They will send you 5 magazines per year, no cost, 40+ recipes per issue. You will have to specify easy or more advanced. My wife passed away a while back and I was in the same boat so to say. There really quick and easy. Or you can call 1 800 521 4403. Of course they want you to buy their brand, but just substitute a less expensive brand if you wish. LOL
get like hamburger helper or mac and cheese or sumthin like that and just do what it says on teh box and if you need help with anything there's phone numbers on the box usu.
Cambell soup cookbooks are good ... they are also quick and easy recipes. Sounds like you would like quick with a 6 year old too. Or instead of the cookbook look at the soup cans next time you are shopping they always have a recipe on the label...Another hint is microwave cook books .. you can adapt the recipes to stove if you would like and they are very simple too.
get ';The Joy of Cooking';. No matter whether it's mac and cheese or beef wellington, this is the best cooking source around.
One of the best 'learn how to cook' cookbooks is the Better Homes %26amp; Garden Junior Cookbook. Also when you get a few of the basic skills down you can't go wrong with a Southern Living Cookbook. One web site with really easy recipes is the one for Campbell's. Good luck and if you can read you can cook!
My favorite is Taste of Home. They are tried and true recipes by home cooks everywhere. They have a website but you can also order their many cookbooks/mag subscription. They offer recipes when you're cooking for just 1 or 2 people or a crowd and lots of cool cooking ideas for children to get involved in. I love it too because the recipes are not fussy and the ingredients can be found easily at your local grocery store. Enjoy!
www.tasteofhome.com
Campbell's Soup cookbooks were what we used when we were growing up. Both our parents worked so there were four of us latchkey kids at home.
Our bible was the Betty Crocker cookbook. It belonged to my mom and was thick.
Better Homes and Gardens cook book is good book for beginners. Also you can get any of Rachael Rays cook books are good. You can go to these web sites for easy recipes
http://www.foodnetwork.com
http://www.tasteofhome.com
http://www.foodandfamily.com
http://www.rachaelrayshow.com
I hope that this will help you and your daughter out.
There's a cookbook called the ';Busy Woman's Cookbook'; that I LOVE. It has everything from dips and main dishes to drinks and desserts, and no recipie has more than 5 ingredients in it. They're simple and tasty recipies.
Lasagna recipe from company's coming cook for kids book?
Does anyone have this recipe? It has riccotta cheese and mozzarella cheese. my son drenched my copy of the book and it is no longer readable. Please help, my in-laws are coming tommorrow and my mother-in-law hates cottage cheese!.Lasagna recipe from company's coming cook for kids book?
************Quick and easy Lasagna
2 containers (15 oz.ea) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
陆 cup grated Parmesan Cheese
2 eggs
2 jars (1lb. 10oz each) Ragu Old World Style
12 uncooked lasagna noodles
1. Preheat oven to 375. In bowl, combine ricotta cheese, 1 cup mozzarella cheese, 录 cup Parmesan cheese and eggs.
2. In 13x9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup pasta sauce and 陆 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups pasta sauce.
3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.
* or use 1 jar (2 lbs. 13 oz..) Ragu Old World Style Pasta Sauce.
VARIATION: For a twist on classic鈥︹€? Add 1 lb. ground beef, cooked, to Pasta Sauce.
NOTE: Recipe can be halved. Bake in an 11x7 inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.Lasagna recipe from company's coming cook for kids book?
Is this the one you are looking for? with ziti pasta?
http://www.recipezaar.com/181723
************Quick and easy Lasagna
2 containers (15 oz.ea) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
陆 cup grated Parmesan Cheese
2 eggs
2 jars (1lb. 10oz each) Ragu Old World Style
12 uncooked lasagna noodles
1. Preheat oven to 375. In bowl, combine ricotta cheese, 1 cup mozzarella cheese, 录 cup Parmesan cheese and eggs.
2. In 13x9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup pasta sauce and 陆 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups pasta sauce.
3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.
* or use 1 jar (2 lbs. 13 oz..) Ragu Old World Style Pasta Sauce.
VARIATION: For a twist on classic鈥︹€? Add 1 lb. ground beef, cooked, to Pasta Sauce.
NOTE: Recipe can be halved. Bake in an 11x7 inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.Lasagna recipe from company's coming cook for kids book?
Is this the one you are looking for? with ziti pasta?
http://www.recipezaar.com/181723
My mom is apses-ed about cooking books and recipes is that normal?
my has a big library full of cooking books and she always buys them just as fe she is addicted on them she watches cooking t.v all the time but in fact she just collects them and write them but never cook them is that normal?My mom is apses-ed about cooking books and recipes is that normal?
Here, Here Margaret, good answer. I can relate.My mom is apses-ed about cooking books and recipes is that normal?
Maybe she just can't get motivated to try new recipes. Maybe if you can talk her into it, the two of you, can start cooking together. That ways you'll be learning to cook %26amp; she will fulfill a hidden passion she may have for cooking. Maybe being a chef was a dream of hers when she was younger.
People collect lots of things that interest them. I used to have menu collection with over 100 menus hung on the walls. I would refer to them occasionally for ideas. Maybe your mom does the same thing. You might consider reading a book or two yourself. That's how we learn and enrich our lives. You are really young, right?
It is just fine. Cook books are great to have laying around, you never know when you will need them.
There is nothing wrong with being ';OBSESSED'; with cook books.
How old are you?
I have over a hundred and love to read them.
My brother cooks the tastiest dishes and he learned them all from cook books. So if she is learning how to be a great cook from these books I say she is normal.
I've heard stories like that before! I think it's fine.
Here, Here Margaret, good answer. I can relate.My mom is apses-ed about cooking books and recipes is that normal?
Maybe she just can't get motivated to try new recipes. Maybe if you can talk her into it, the two of you, can start cooking together. That ways you'll be learning to cook %26amp; she will fulfill a hidden passion she may have for cooking. Maybe being a chef was a dream of hers when she was younger.
People collect lots of things that interest them. I used to have menu collection with over 100 menus hung on the walls. I would refer to them occasionally for ideas. Maybe your mom does the same thing. You might consider reading a book or two yourself. That's how we learn and enrich our lives. You are really young, right?
It is just fine. Cook books are great to have laying around, you never know when you will need them.
There is nothing wrong with being ';OBSESSED'; with cook books.
How old are you?
I have over a hundred and love to read them.
My brother cooks the tastiest dishes and he learned them all from cook books. So if she is learning how to be a great cook from these books I say she is normal.
I've heard stories like that before! I think it's fine.
ANYONE HAVE THE PULLED PORK RECIPE FROM MARLBORO COOK LIKE A MAN COOK BOOK?
We lost our copy and I am pregnant and MUST HAVE these sandwiches !!! Thanks !!!ANYONE HAVE THE PULLED PORK RECIPE FROM MARLBORO COOK LIKE A MAN COOK BOOK?
I'm not sure if this is what you're looking for, but I found this on the Pioneer Woman Cooks website, which has some of the best recipes I've ever tried....
http://thepioneerwoman.com/cooking/2007/鈥?/a>
I'll keep looking for your recipe. I know, cravings are tough!ANYONE HAVE THE PULLED PORK RECIPE FROM MARLBORO COOK LIKE A MAN COOK BOOK?
Down Home Pulled Pork
5 lbs. boneless pork loin
1 Tbsp. black pepper
1 Tbsp. garlic salt
8 to 10 rolls or hamburger buns
Preheat grill for indirect cooking over medium heat (see page 7). Sprinkle pork loin with pepper and garlic salt. Place on grill and cook about 1 1/2 to 2 hours or until internal temperature reaches 155掳to 160掳. Allow meat to cool while preparing sauce (recipe at below). Shred pork into small pieces, discarding any remaining fat. Place pork in a large pot; stir sauce into pork and simmer 40 minutes. Serve on warmed rolls.
Makes 8 to 10 servings.
SAUCE:
1/4 cup butter
2 cups chopped onion
2 cups ketchup
2 cups BBQ sauce
1 12-ounce can beer or 1 1/2 cups water
1/4 cup light brown sugar
2 Tbsp. chili powder
2 Tbsp. ground cinnamon
2 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 Tbsp. vinegar
Heat butter in a large saucepan.
Add onion and stir frequently until softened, about 5 minutes. Add remaining ingredients; simmer over low heat for 30 minutes.
I'm not sure if this is what you're looking for, but I found this on the Pioneer Woman Cooks website, which has some of the best recipes I've ever tried....
http://thepioneerwoman.com/cooking/2007/鈥?/a>
I'll keep looking for your recipe. I know, cravings are tough!ANYONE HAVE THE PULLED PORK RECIPE FROM MARLBORO COOK LIKE A MAN COOK BOOK?
Down Home Pulled Pork
5 lbs. boneless pork loin
1 Tbsp. black pepper
1 Tbsp. garlic salt
8 to 10 rolls or hamburger buns
Preheat grill for indirect cooking over medium heat (see page 7). Sprinkle pork loin with pepper and garlic salt. Place on grill and cook about 1 1/2 to 2 hours or until internal temperature reaches 155掳to 160掳. Allow meat to cool while preparing sauce (recipe at below). Shred pork into small pieces, discarding any remaining fat. Place pork in a large pot; stir sauce into pork and simmer 40 minutes. Serve on warmed rolls.
Makes 8 to 10 servings.
SAUCE:
1/4 cup butter
2 cups chopped onion
2 cups ketchup
2 cups BBQ sauce
1 12-ounce can beer or 1 1/2 cups water
1/4 cup light brown sugar
2 Tbsp. chili powder
2 Tbsp. ground cinnamon
2 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 Tbsp. vinegar
Heat butter in a large saucepan.
Add onion and stir frequently until softened, about 5 minutes. Add remaining ingredients; simmer over low heat for 30 minutes.
I constantly come up with new recipes… What should I do to write a cook book??
OK, I am an improvisational cook… I read a recipe somewhere then remember what I want to about it %26amp; make something similar when I cook at home %26amp; I learn the SCIENCE behind why foods do what they do so I automatically correct bad recipes as I make them.
When I make something good, I remember what I did %26amp; it goes into my mental list of recipes… When people ask me how I made something, I tend to tell them what I did %26amp; then tell them to go off on their own %26amp; make it however it makes THEM happy… BUT… I do have the ability to write down my recipes %26amp; they tend to be like nothing I have seen in cook books or on TV since I NEVER use anything in writing…
I was thinking about writing a cook book called something like “The Improvisational Chef” where I would teach people to take a recipe they like %26amp; to then take that %26amp; put their own personal twists on it to make it “Theirs” and no one else's…
I realized that not everyone can do this now that my aunt is back in town.I constantly come up with new recipes… What should I do to write a cook book??
It is actually a discipline to write a cookery book, as I discovered when I had to sort some of mine out for publication by the BBC. I am rather like you and cook by instinct. However, people using your book would want to know all the details you take for granted about preparation and quantities and any omission or inconsistency will really stand out.
What your're really suggesting is a stock of recipes with a list of alternative ingredients beside each one. Or a series of recipes which you can use with a specific set of ingredients which happen to be available without having to go out shopping for more. In other words, you need a theme.
When people look at cookery books they are seeking inspiration. Some people follow recipes slavishly and want to be guided through the cooking process. Those who are true improvisers tend to read through recipes and then do their own thing.
I think to write a successful cookery book you must target a sector of the public and write your recipes with their needs in mind. For example, there was a French book (translated into English, so widely available) called ';Cooking in Ten Minutes';, which was very appealing, as the idea was that you could rush home, sort out an appetising lunch for yourself in no time at all and even have time for a coffee afterwards before getting back to work. Never mind that one seldom looks at the recipes in that book, which are basically very simple -- it was the idea which appealed!I constantly come up with new recipes… What should I do to write a cook book??
i think it would be a great ideal -- we can always use a new cook book!!!
When I make something good, I remember what I did %26amp; it goes into my mental list of recipes… When people ask me how I made something, I tend to tell them what I did %26amp; then tell them to go off on their own %26amp; make it however it makes THEM happy… BUT… I do have the ability to write down my recipes %26amp; they tend to be like nothing I have seen in cook books or on TV since I NEVER use anything in writing…
I was thinking about writing a cook book called something like “The Improvisational Chef” where I would teach people to take a recipe they like %26amp; to then take that %26amp; put their own personal twists on it to make it “Theirs” and no one else's…
I realized that not everyone can do this now that my aunt is back in town.I constantly come up with new recipes… What should I do to write a cook book??
It is actually a discipline to write a cookery book, as I discovered when I had to sort some of mine out for publication by the BBC. I am rather like you and cook by instinct. However, people using your book would want to know all the details you take for granted about preparation and quantities and any omission or inconsistency will really stand out.
What your're really suggesting is a stock of recipes with a list of alternative ingredients beside each one. Or a series of recipes which you can use with a specific set of ingredients which happen to be available without having to go out shopping for more. In other words, you need a theme.
When people look at cookery books they are seeking inspiration. Some people follow recipes slavishly and want to be guided through the cooking process. Those who are true improvisers tend to read through recipes and then do their own thing.
I think to write a successful cookery book you must target a sector of the public and write your recipes with their needs in mind. For example, there was a French book (translated into English, so widely available) called ';Cooking in Ten Minutes';, which was very appealing, as the idea was that you could rush home, sort out an appetising lunch for yourself in no time at all and even have time for a coffee afterwards before getting back to work. Never mind that one seldom looks at the recipes in that book, which are basically very simple -- it was the idea which appealed!I constantly come up with new recipes… What should I do to write a cook book??
i think it would be a great ideal -- we can always use a new cook book!!!
Can anyone tell me the recipe for monkey bread in the gold medal alpha bakery childrens cook book?
please can you post this recipe if you have it?
thanksCan anyone tell me the recipe for monkey bread in the gold medal alpha bakery childrens cook book?
I must have an old version of the book, because there's no recipe for monkey bread in it. Dang. Can anyone tell me the recipe for monkey bread in the gold medal alpha bakery childrens cook book?
Monkey Bread
Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)
Directions:
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.
Neiman Marcus Monkey Bread
Ingredients:
1 1/2 compressed yeast cakes
1 cup milk
4 tablespoons sugar
1 tablespoon salt
1/2 cup butter, melted plus melted butter for dipping
3 1/2 cups flour, sifted
Directions:
1. Preheat oven to 400 degrees.
2. Place milk in heavy bottomed pan on low heat. Stir occasionally until small bubbles appear around the edges of the pan and milk is just hot (do not boil).Remove from heat; let cool slightly.
3. Place yeast and scalded milk in a large bowl. When yeast is dissolved, stir in sugar, salt and butter. Add flour; beat well.
4. Cover and allow dough to rise to almost double (approximately 45 minutes).
5. After dough has risen, turn out onto lightly floured work surface. Punch down and roll out to 1/4 inch thickness.
6. Cut into 2'; diamond shaped pieces. Dip each piece in melted butter.
7. Arrange the pieces in a 4'; pie pan, 4 or 5 overlapping pieces per loaf. Allow to rise for 1/2 hour.
8. Bake 30 to 40 minutes or until brown. Remove from oven and brush with more of the melted butter.
ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)
Directions:
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.
Take your pick. Monkey bread is the BOMB!
thanksCan anyone tell me the recipe for monkey bread in the gold medal alpha bakery childrens cook book?
I must have an old version of the book, because there's no recipe for monkey bread in it. Dang. Can anyone tell me the recipe for monkey bread in the gold medal alpha bakery childrens cook book?
Monkey Bread
Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)
Directions:
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.
Neiman Marcus Monkey Bread
Ingredients:
1 1/2 compressed yeast cakes
1 cup milk
4 tablespoons sugar
1 tablespoon salt
1/2 cup butter, melted plus melted butter for dipping
3 1/2 cups flour, sifted
Directions:
1. Preheat oven to 400 degrees.
2. Place milk in heavy bottomed pan on low heat. Stir occasionally until small bubbles appear around the edges of the pan and milk is just hot (do not boil).Remove from heat; let cool slightly.
3. Place yeast and scalded milk in a large bowl. When yeast is dissolved, stir in sugar, salt and butter. Add flour; beat well.
4. Cover and allow dough to rise to almost double (approximately 45 minutes).
5. After dough has risen, turn out onto lightly floured work surface. Punch down and roll out to 1/4 inch thickness.
6. Cut into 2'; diamond shaped pieces. Dip each piece in melted butter.
7. Arrange the pieces in a 4'; pie pan, 4 or 5 overlapping pieces per loaf. Allow to rise for 1/2 hour.
8. Bake 30 to 40 minutes or until brown. Remove from oven and brush with more of the melted butter.
ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)
Directions:
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!
Icing:
Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.
Take your pick. Monkey bread is the BOMB!
Does anyone have the Recipe from Womens Weekly Biscuits Cook book for ';Weekender Biscuits';?
Its a fairly old cook book, i cant find it anywhere.
Its the Aust one if that makes any difference. My mum loves them and her cook books got destoyed. :)Does anyone have the Recipe from Womens Weekly Biscuits Cook book for ';Weekender Biscuits';?
Try this...
http://vintagehouseholdtas.blogspot.com/鈥?/a>cream
Its the Aust one if that makes any difference. My mum loves them and her cook books got destoyed. :)Does anyone have the Recipe from Womens Weekly Biscuits Cook book for ';Weekender Biscuits';?
Try this...
http://vintagehouseholdtas.blogspot.com/鈥?/a>
I have a recipe for Xmas cake in an old Purity Cook Book?
The directions for Dark Fruit cake is to line pans with greased brown paper. Will parchment paper work as well?I have a recipe for Xmas cake in an old Purity Cook Book?
why soitanly! I don't see why not! I have a recipe for Xmas cake in an old Purity Cook Book?
I would think the dark color would work differently just like a dark and older pan cooks differently than a shiney new one.
Just use brown paper bags. If you don't have any either as for paper next time or 2 you go to the store or run in and ask them for 1 or 2 paper bags. Most places have no problem giving them out.
Yep, it will be just fine.
parchment paper is a 20 th century product for home use
some wheres around 78 to 80 (?)
How old is your book%26gt; %26gt; ?
why soitanly! I don't see why not! I have a recipe for Xmas cake in an old Purity Cook Book?
I would think the dark color would work differently just like a dark and older pan cooks differently than a shiney new one.
Just use brown paper bags. If you don't have any either as for paper next time or 2 you go to the store or run in and ask them for 1 or 2 paper bags. Most places have no problem giving them out.
Yep, it will be just fine.
parchment paper is a 20 th century product for home use
some wheres around 78 to 80 (?)
How old is your book%26gt; %26gt; ?
I need recipes back from shakespeares time not cook books but just online recipes for my english class?
This link gives info on recipes from Shakespears times, and eating habitsI need recipes back from shakespeares time not cook books but just online recipes for my english class?
Haggis (National dish of Scotland...and very old)
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with ';neeps, tatties and nips'; -- mashed turnips, mashed potatoes, nips of whiskey.
Haggis (National dish of Scotland...and very old)
1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with ';neeps, tatties and nips'; -- mashed turnips, mashed potatoes, nips of whiskey.
I want to feed my dogs with home cooked recipes so looking for a book with DOg food receipes?
ill share my recipe with you
lightly cook some minced beef, pork, or chicken, add some ';frozen veges packet';, and boil some rice, or pasta, then stick it in the blender for just a few seconds to mix it upI want to feed my dogs with home cooked recipes so looking for a book with DOg food receipes?
plenty of books but here is a site that I pulled from refdesk:http://www.heraldnet.com/stories/07/03/3鈥?/a>I want to feed my dogs with home cooked recipes so looking for a book with DOg food receipes?
If you want to do this, first research dog nutritional needs to make sure not only that you're feeding the right nutrients in the right proportions; but that you're not using anything that will cause health problems.
Also your dogs needs change as they age, plus when they're ill or have pups.
Its really not a good idea until you've done your research, and you can check your recipies with your vet. In the meantime use a good quality dog food.
Home cooked food is surely better than kibble, as long as you give the dog a good variety. However, there's really no need to cook the food. In fact, cooked bones are dangerous to dogs, while raw bones are not.
People will tell you that dogs have adapted to the way we feed them and that kibble is best (like McDonalds is best for humans ... uh huh), but dogs only vary from wolves by 0.2% of their mDNA. They are still completely capable of digesting raw food.
Also, dogs have no need for vegetables or grains. They do not need carbs like humans do. The reason you find wheat and corn in kibble is because it's cheap. That's the only reason.
You can find recipies on line but remember that it is very hard to assure your pet is getting the complete nutrition that they will need when you are cooking their food.
I used to cook for my pets until I found this great brand of food.
You should check it out it is recall safe-holistic and very healthy food that is nutrient dense and does not contain any wheat-gluten-corn-or soy- which were reasons for the recall and also common allergins for pets.
My four dogs love it and it is delivered fresh to your door.
No sitting on warehouse or pet store shelves.
Go to
http://www.nancyshealthnet.com
It never hurts to look for the best option for your pets health and well being.
If you are still insistant on cooking then at least add the daily suppliment also available on this site to ensure that your dog is getting all that they need.
Wishing you and your pet the best.
you clearly have a lot of time and money of your hands!!
Try putting dog food cookery in google and see what comes up
I second Melindhra, also check out www.ukrmb.co.uk %26amp; Tom Lonsdales book Work Wonders.
ask your vet about which meat and veg to use and quantities if you boil some rice aswell to go along with it but dont cook it completely if it has a bit of crunch to it ur dog will like it better and remember variety you wouldn`t eat mince and tatties every night ur dog doesn`t want to eat the same thing every day either it`ll eat it cos its hungry but it wont like it
hello i feed my German Shep broccoli and chicken meat no bones ,mix together . Chicken and rice no salt oil added cook all in water great healthy food goes down well:)
Instead of using a book, try this:
1 can of corn
1 can of chicken
1 bag of rice (only a 2lbs. bag)
I learned this from my mom and my dogs LOVE it. Just make sure that the chicken has no bones.
HiThere,
There are many dog food recipes on line that you may find suitable. Also for cookies and treats. Also some vets will give you ';diets'; for your dog and supplements (I always got mine free, because I said I used a raw diet???)
Anyway I will give you an idea of what I have experienced and tried in the past and now. VERY nutritious and obviously delicious ALL my dogs flourished on this, not to mention weight control and allergies control (oh and no need to worry about Recalled foods!)
Anyway here goes:
Liver Treats: a good size piece of liver (kidney, heart works too) boil gently with a couple cloves of garlic for 30 mins then on very low heat in the oven ';bake'; for 2-4 hours until very dry, slice and cut into little pieces and use as treats!
Dinner: in a strong blender Add any or all of the following
a couple cloves of garlic, a slice of ginger, flax seed, brewers yeast, vitamins/minerals, a couple eggs, (I always use these)
then any combo of below **just No onion or grapes or corn
apples (to fill blender)
banana
blueberries
blackberries
spinach
kale
chard
broccoli
cauliflower
cucumber
zucchini
bok choy
turnips/rutabaga
alfalfa sprouts
carrots
sweet potato or yam (precooked works best)
mango
avocado
tomato (no more dead grass spots on the lawn)
green beans/yellow beans
pumpkin (precooked best)
beets
parsnips
peas
Anyway I'm sure you get the idea, carrots, sweet potato, broccoli and spinach/kale are faves. Anyway blend this all
up (you may need a little water or milk) until smooth and then I
would pour it in with either 1-3 lbs of hamburger, chicken cut up, lamb (we have sheep so cheap) or minced pork or salmon filets cut up (also live near ocean so cheap) or a can or two of tuna occasionally or any other cheap white fish we can get. Mix it all up and Voila! Dinner. On occasion maybe a time or two a week I would add a couple cups of steamed brown rice, or barley to give it a little more substance. Occasionally I'd add grated cheese or cottage cheese or plain yogurt too.
The combinations are obviously endless and all VERY VERY healthy which I'm sure you can see. We actually saw huge improvement in mostly our old dogs, for arthristis I could and did add gluosamine and chronditin and Vit E oil judiciously for heart and skin health. It sounds difficult but actually I got where I was whipping it up while making people dinner and it was done in no time. And contrary to popular belief I found we saved money, I grew a large garden, asked around for freezer burnt meat from neighbour etc. and went to the dock for fish, and if anyone we knew went hunting they would save us ';the extras'; same with the local butcher/slaughterer.
And of course if you don't have 5 dogs like us at any given time then you'll probably find it reasonable.
Oh one more thing stew is BIG with our dogs too, i simply cut out the onions and some of the salt and there they go.
WOW! Long post ----I do hope I have been of assistance and I hope you do decide to feed this way for doggies benefit!
Happy Eating!
i sent u links for recipes.. i hope they help you...
lightly cook some minced beef, pork, or chicken, add some ';frozen veges packet';, and boil some rice, or pasta, then stick it in the blender for just a few seconds to mix it upI want to feed my dogs with home cooked recipes so looking for a book with DOg food receipes?
plenty of books but here is a site that I pulled from refdesk:http://www.heraldnet.com/stories/07/03/3鈥?/a>I want to feed my dogs with home cooked recipes so looking for a book with DOg food receipes?
If you want to do this, first research dog nutritional needs to make sure not only that you're feeding the right nutrients in the right proportions; but that you're not using anything that will cause health problems.
Also your dogs needs change as they age, plus when they're ill or have pups.
Its really not a good idea until you've done your research, and you can check your recipies with your vet. In the meantime use a good quality dog food.
Home cooked food is surely better than kibble, as long as you give the dog a good variety. However, there's really no need to cook the food. In fact, cooked bones are dangerous to dogs, while raw bones are not.
People will tell you that dogs have adapted to the way we feed them and that kibble is best (like McDonalds is best for humans ... uh huh), but dogs only vary from wolves by 0.2% of their mDNA. They are still completely capable of digesting raw food.
Also, dogs have no need for vegetables or grains. They do not need carbs like humans do. The reason you find wheat and corn in kibble is because it's cheap. That's the only reason.
You can find recipies on line but remember that it is very hard to assure your pet is getting the complete nutrition that they will need when you are cooking their food.
I used to cook for my pets until I found this great brand of food.
You should check it out it is recall safe-holistic and very healthy food that is nutrient dense and does not contain any wheat-gluten-corn-or soy- which were reasons for the recall and also common allergins for pets.
My four dogs love it and it is delivered fresh to your door.
No sitting on warehouse or pet store shelves.
Go to
http://www.nancyshealthnet.com
It never hurts to look for the best option for your pets health and well being.
If you are still insistant on cooking then at least add the daily suppliment also available on this site to ensure that your dog is getting all that they need.
Wishing you and your pet the best.
you clearly have a lot of time and money of your hands!!
Try putting dog food cookery in google and see what comes up
I second Melindhra, also check out www.ukrmb.co.uk %26amp; Tom Lonsdales book Work Wonders.
ask your vet about which meat and veg to use and quantities if you boil some rice aswell to go along with it but dont cook it completely if it has a bit of crunch to it ur dog will like it better and remember variety you wouldn`t eat mince and tatties every night ur dog doesn`t want to eat the same thing every day either it`ll eat it cos its hungry but it wont like it
hello i feed my German Shep broccoli and chicken meat no bones ,mix together . Chicken and rice no salt oil added cook all in water great healthy food goes down well:)
Instead of using a book, try this:
1 can of corn
1 can of chicken
1 bag of rice (only a 2lbs. bag)
I learned this from my mom and my dogs LOVE it. Just make sure that the chicken has no bones.
HiThere,
There are many dog food recipes on line that you may find suitable. Also for cookies and treats. Also some vets will give you ';diets'; for your dog and supplements (I always got mine free, because I said I used a raw diet???)
Anyway I will give you an idea of what I have experienced and tried in the past and now. VERY nutritious and obviously delicious ALL my dogs flourished on this, not to mention weight control and allergies control (oh and no need to worry about Recalled foods!)
Anyway here goes:
Liver Treats: a good size piece of liver (kidney, heart works too) boil gently with a couple cloves of garlic for 30 mins then on very low heat in the oven ';bake'; for 2-4 hours until very dry, slice and cut into little pieces and use as treats!
Dinner: in a strong blender Add any or all of the following
a couple cloves of garlic, a slice of ginger, flax seed, brewers yeast, vitamins/minerals, a couple eggs, (I always use these)
then any combo of below **just No onion or grapes or corn
apples (to fill blender)
banana
blueberries
blackberries
spinach
kale
chard
broccoli
cauliflower
cucumber
zucchini
bok choy
turnips/rutabaga
alfalfa sprouts
carrots
sweet potato or yam (precooked works best)
mango
avocado
tomato (no more dead grass spots on the lawn)
green beans/yellow beans
pumpkin (precooked best)
beets
parsnips
peas
Anyway I'm sure you get the idea, carrots, sweet potato, broccoli and spinach/kale are faves. Anyway blend this all
up (you may need a little water or milk) until smooth and then I
would pour it in with either 1-3 lbs of hamburger, chicken cut up, lamb (we have sheep so cheap) or minced pork or salmon filets cut up (also live near ocean so cheap) or a can or two of tuna occasionally or any other cheap white fish we can get. Mix it all up and Voila! Dinner. On occasion maybe a time or two a week I would add a couple cups of steamed brown rice, or barley to give it a little more substance. Occasionally I'd add grated cheese or cottage cheese or plain yogurt too.
The combinations are obviously endless and all VERY VERY healthy which I'm sure you can see. We actually saw huge improvement in mostly our old dogs, for arthristis I could and did add gluosamine and chronditin and Vit E oil judiciously for heart and skin health. It sounds difficult but actually I got where I was whipping it up while making people dinner and it was done in no time. And contrary to popular belief I found we saved money, I grew a large garden, asked around for freezer burnt meat from neighbour etc. and went to the dock for fish, and if anyone we knew went hunting they would save us ';the extras'; same with the local butcher/slaughterer.
And of course if you don't have 5 dogs like us at any given time then you'll probably find it reasonable.
Oh one more thing stew is BIG with our dogs too, i simply cut out the onions and some of the salt and there they go.
WOW! Long post ----I do hope I have been of assistance and I hope you do decide to feed this way for doggies benefit!
Happy Eating!
i sent u links for recipes.. i hope they help you...
What is the recipe for the Sweet Ham on the Mujer 2000 cook book?
I need the recipe of the of the sweet ham that is in the Mujer 2000 book. its a Spanish cook bookWhat is the recipe for the Sweet Ham on the Mujer 2000 cook book?
If no one can provide it for you, I would just go to the bookstore and look it up there. Be sure to bring a pen and some paper to write the recipe down!
If no one can provide it for you, I would just go to the bookstore and look it up there. Be sure to bring a pen and some paper to write the recipe down!
What is the best Alkaline food cooking recipe book?
The only book I know on the subject is Robert young's The PH Miracle.
This isn't a recommendation though.
The book claims to tell you which foods to eat to do everything from losing weight to preventing and reversing diseases like diabetes, heart disease and cancer, its premise being that the main factor in disease is how acid or alkaline your blood and tissues are, and that the diet it recommends will reduce acidity.
Sorry, but anyone who tells you that certain foods or supplements make your stomach or blood acidic does not understand nutrition.
No foods change the acidity of anything in your body except your urine. Your stomach is so acidic that no food can change its acidity.
Anything claimed to cure everything should be regarded with suspicion. Any book claiming to have the key to preventing and reversing cancer should be regarded with suspicion and contempt.
I recommend this article to you
Acid/Alkaline Theory of Disease Is Nonsense by Gabe Mirkin, M.D.
http://www.quackwatch.org/01QuackeryRela鈥?/a>What is the best Alkaline food cooking recipe book?
Baking soda neutralizes acids in the stomach.
Foods do change the acid level in the stomach and body
Here are just two recent studies and articles proving it works
http://www.sciencedaily.com/releases/2008/05/080527121104.htm
http://mattmetzgar.blogs.com/matt_metzgar/files/diet_ev_aging.pdf Report Abuse
What is the best Alkaline food cooking recipe book?
This is a great Alkaline cookbook full of good food. It has a 4 week program which was great for me. It's a recipe book full of great tasting food. You can see sample at their website.
www.alkalinecookbook.com.au
Hope This Helps
My sister in law uses the ';PH Balance Diet book';. She really likes it. BUT I think it's mostly lists of what's Alkaline and what's acidic, not a lot of recipies.
The first site is full of info and the second is a chef that believes in what he does...
http://acidalkalinediet.com/index.html?g鈥?/a>
eat steak
This isn't a recommendation though.
The book claims to tell you which foods to eat to do everything from losing weight to preventing and reversing diseases like diabetes, heart disease and cancer, its premise being that the main factor in disease is how acid or alkaline your blood and tissues are, and that the diet it recommends will reduce acidity.
Sorry, but anyone who tells you that certain foods or supplements make your stomach or blood acidic does not understand nutrition.
No foods change the acidity of anything in your body except your urine. Your stomach is so acidic that no food can change its acidity.
Anything claimed to cure everything should be regarded with suspicion. Any book claiming to have the key to preventing and reversing cancer should be regarded with suspicion and contempt.
I recommend this article to you
Acid/Alkaline Theory of Disease Is Nonsense by Gabe Mirkin, M.D.
http://www.quackwatch.org/01QuackeryRela鈥?/a>What is the best Alkaline food cooking recipe book?
Baking soda neutralizes acids in the stomach.
Foods do change the acid level in the stomach and body
Here are just two recent studies and articles proving it works
http://www.sciencedaily.com/releases/2008/05/080527121104.htm
http://mattmetzgar.blogs.com/matt_metzgar/files/diet_ev_aging.pdf Report Abuse
What is the best Alkaline food cooking recipe book?
This is a great Alkaline cookbook full of good food. It has a 4 week program which was great for me. It's a recipe book full of great tasting food. You can see sample at their website.
www.alkalinecookbook.com.au
Hope This Helps
My sister in law uses the ';PH Balance Diet book';. She really likes it. BUT I think it's mostly lists of what's Alkaline and what's acidic, not a lot of recipies.
The first site is full of info and the second is a chef that believes in what he does...
http://acidalkalinediet.com/index.html?g鈥?/a>
eat steak
Which are the best crock pot and pressure recipe cook books?
Here is a link for some crockpot recipesWhich are the best crock pot and pressure recipe cook books?
I dont know about cookbook, but the best websiste out there is this
http://crockpot.cdkitchen.com/
There are tons of recipes.cream
I dont know about cookbook, but the best websiste out there is this
http://crockpot.cdkitchen.com/
There are tons of recipes.
I'm looking for the chili recipe from the Ten Talents cook book. Do you have it?
It is the only recipe i liked out of the entire book so i tore out the page with the recipe and put it with my other loose recipes and now i can't find it. It is my all time favorite simple chili recipe and i don't want to have to buy the book again. I already checked online and it is not available.
Thanks so much for your help.I'm looking for the chili recipe from the Ten Talents cook book. Do you have it?
Thought I had this cookbook in my library, but am not finding it. I will keep on looking (I've got loads of vegetarian books), and update this post should I either find the book or locate it on the internet.
Thanks so much for your help.I'm looking for the chili recipe from the Ten Talents cook book. Do you have it?
Thought I had this cookbook in my library, but am not finding it. I will keep on looking (I've got loads of vegetarian books), and update this post should I either find the book or locate it on the internet.
Good Recipes/Cook books?
I am looking for kind of ';young'; recipes, lots of different kinds of chicken recipes, %26amp;%26amp; baking recipes (whether deserts or dinners).
Ex. of what I mean
Homemade subway sandwiches
Chicken tacos
Cherry Cobbler...CasserolesGood Recipes/Cook books?
All of the Rachel Ray cookbooks are good for fresh twists on basic dishes. When I first watched her show, I found her a little over-the-top, but I appreciate the way she cooks. She teaches you methods, not just recipes. You can take any recipe, follow the basic method, but switch up the ingredients as many ways as you like. Rachel's recipes offer a lot of flexibility, and she give great tips for making the dish your own.
As far as casseroles go, old churchbooks always offer cheesy, yummy retro recipes. It's fun to look for these great books at yard sales, etc. They also offer a great look at the history and culture of the area. You can get ideas from these books, then personalize the recipes to your taste, and add modern ingredients.
It's also fun to combine recipes. For example, if you like chicken tacos and casseroles... find a great chicken taco recipe, use the same herbs %26amp; spices and basic ingredients, then layer them in a casserole dish, top with salsa %26amp; cheeses, and bake till bubbling. Chicken Taco Bake. You shouldn't be afraid to experiment and be creative when you're in the kitchen. HAPPY COOKING!Good Recipes/Cook books?
I highly recommend anything by Caprial Pence. I had no idea who she was and was given her Caprial's Desserts by a friend. I have tried at least half the recipes in that book, some are relatively complicated and was really happy with the experience (the peanut butter cookies are a dud, I think she was strongarmed into putting her mom's recipe in the book and something is wrong with the black and white chocolate chip cookie recipie - and I tried it twice) but in spite of that, I am super super super happy with that book. My family is quite familiar now with her pear struesel pie, orange pecan pull aparts, lemon shortbread, ginger snaps...ok, I'm drooling... ...And they think *I* make them...
After exploring her desserts, I went alooking for her other books and have tried many recipies from her various books. They are well written and easy to follow, she explains why things are done and variations so it's more like a lesson than just following a recipe and her creations are wonderful and interesting. Her chicken soup (the one with Madiera and roasted red peppers) is the BEST chicken soup I, or anyone I've ever served it to, has ever tasted.
To answer your baking desserts portion...I have had great luck with Junior's Cheesecake Cookbook. It's got lots of great recipes with a variety of flavors and options for cheesecakes, and though I have yet to try all of them, the ones I have tried have worked out beautifully! They're easy to follow and great for the beginner or advanced baker, too!
I highly recommend you start with ';The Joy of Cooking';. It has great recipes for just about everything, and it's a perfect cornerstone upon which to build your cookbook library!
The American Test Kitchen books are fabulous!
good homes and gardens had excellent recipes.
rachel ray is really good
Ex. of what I mean
Homemade subway sandwiches
Chicken tacos
Cherry Cobbler...CasserolesGood Recipes/Cook books?
All of the Rachel Ray cookbooks are good for fresh twists on basic dishes. When I first watched her show, I found her a little over-the-top, but I appreciate the way she cooks. She teaches you methods, not just recipes. You can take any recipe, follow the basic method, but switch up the ingredients as many ways as you like. Rachel's recipes offer a lot of flexibility, and she give great tips for making the dish your own.
As far as casseroles go, old churchbooks always offer cheesy, yummy retro recipes. It's fun to look for these great books at yard sales, etc. They also offer a great look at the history and culture of the area. You can get ideas from these books, then personalize the recipes to your taste, and add modern ingredients.
It's also fun to combine recipes. For example, if you like chicken tacos and casseroles... find a great chicken taco recipe, use the same herbs %26amp; spices and basic ingredients, then layer them in a casserole dish, top with salsa %26amp; cheeses, and bake till bubbling. Chicken Taco Bake. You shouldn't be afraid to experiment and be creative when you're in the kitchen. HAPPY COOKING!Good Recipes/Cook books?
I highly recommend anything by Caprial Pence. I had no idea who she was and was given her Caprial's Desserts by a friend. I have tried at least half the recipes in that book, some are relatively complicated and was really happy with the experience (the peanut butter cookies are a dud, I think she was strongarmed into putting her mom's recipe in the book and something is wrong with the black and white chocolate chip cookie recipie - and I tried it twice) but in spite of that, I am super super super happy with that book. My family is quite familiar now with her pear struesel pie, orange pecan pull aparts, lemon shortbread, ginger snaps...ok, I'm drooling... ...And they think *I* make them...
After exploring her desserts, I went alooking for her other books and have tried many recipies from her various books. They are well written and easy to follow, she explains why things are done and variations so it's more like a lesson than just following a recipe and her creations are wonderful and interesting. Her chicken soup (the one with Madiera and roasted red peppers) is the BEST chicken soup I, or anyone I've ever served it to, has ever tasted.
To answer your baking desserts portion...I have had great luck with Junior's Cheesecake Cookbook. It's got lots of great recipes with a variety of flavors and options for cheesecakes, and though I have yet to try all of them, the ones I have tried have worked out beautifully! They're easy to follow and great for the beginner or advanced baker, too!
I highly recommend you start with ';The Joy of Cooking';. It has great recipes for just about everything, and it's a perfect cornerstone upon which to build your cookbook library!
The American Test Kitchen books are fabulous!
good homes and gardens had excellent recipes.
rachel ray is really good
Chili powder recipe from marlboro cook book?
the cook book had the name with trails and towns in it.Chili powder recipe from marlboro cook book?
I have the book.
Chili Seasoning Mix
1/4 cup ground red chili pepper or cayenne
1/4 cup paprika
2 Tablespoons dried minced onion
4 teaspoons cumin seeds
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon crushed dried red peppers
Combine all ingredients. Makes 3/4 cup. Add 3 Tablespoons to each pound of meat when making chili. Replace commercial chili powder in favorite recipes. Use to season meat for tacos or taco salad. Add to ground beef for grilled burgers or a meatloaf.
From: Towns, Trails %26amp; Special Times the Marlboro Country Cookbook
I have the book.
Chili Seasoning Mix
1/4 cup ground red chili pepper or cayenne
1/4 cup paprika
2 Tablespoons dried minced onion
4 teaspoons cumin seeds
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon crushed dried red peppers
Combine all ingredients. Makes 3/4 cup. Add 3 Tablespoons to each pound of meat when making chili. Replace commercial chili powder in favorite recipes. Use to season meat for tacos or taco salad. Add to ground beef for grilled burgers or a meatloaf.
From: Towns, Trails %26amp; Special Times the Marlboro Country Cookbook
Salt free/sodium free cooking tips, books, recipes?
I need help finding cookbooks, recipes, and tips for salt free/sodium free cooking. My grandmother has recently had some major health problems and we are redoing our cooking styles to help her be healthier. Any cookbooks you could recommend, recipes you could share, or tips you know would be greatly appreciated. Thanks so much.Salt free/sodium free cooking tips, books, recipes?
try this website
http://www.lowsodiumcooking.com/Salt free/sodium free cooking tips, books, recipes?
def mrs. dash seasonings. they have so many different varieties now. and they all are salt free. but watch other seasonings, i know alot of people who think they are using a salt free seasoning when in fact the number one ingredient on the bottle is salt. but mrs. dash is really good. i always have a ton of them and i use them up every month
use lemon or lime juice instead of salt for flavor. It's really good and goes well with a lot of stuff, also, in you organic foods section at Wal-Mart or other grocery stores, look for ';Melissa's veggie rub'; It's really good and has little to no salt, try also Mrs. Dash's salt free seasonings. Good luck, have fun experimenting and sorry to hear about your Grandmother!
This one is really good, just substitue garlic powder for garlic salt. You can also add some Mrs Dash seasoning if you can find it, it has no salt but a lot of flavor.
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 鈥?12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
try this website
http://www.lowsodiumcooking.com/Salt free/sodium free cooking tips, books, recipes?
def mrs. dash seasonings. they have so many different varieties now. and they all are salt free. but watch other seasonings, i know alot of people who think they are using a salt free seasoning when in fact the number one ingredient on the bottle is salt. but mrs. dash is really good. i always have a ton of them and i use them up every month
use lemon or lime juice instead of salt for flavor. It's really good and goes well with a lot of stuff, also, in you organic foods section at Wal-Mart or other grocery stores, look for ';Melissa's veggie rub'; It's really good and has little to no salt, try also Mrs. Dash's salt free seasonings. Good luck, have fun experimenting and sorry to hear about your Grandmother!
This one is really good, just substitue garlic powder for garlic salt. You can also add some Mrs Dash seasoning if you can find it, it has no salt but a lot of flavor.
Chicken and Dumplings
1 whole chicken
1 bay leaf
2 tsp garlic salt
6 black peppercorns
6 cups of water
1 cup baby carrots
1 package refrigerator biscuits (10 鈥?12)
Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.
Ive just been given a cook book from 1948, there is a recipe for soygetti pudding, soygetti? anyone know ?
soygetti is an old food used for long storage(often in airaid shelters) and an ok taste. it is made of jam bread butter raisens and blackberrysIve just been given a cook book from 1948, there is a recipe for soygetti pudding, soygetti? anyone know ?
i'd like to have that cookbook !!!Ive just been given a cook book from 1948, there is a recipe for soygetti pudding, soygetti? anyone know ?
Well, I for one, am totally clueless. Never heard of the stuff but it does sound like spaghetti made from soybeans. Maybe you could write and ask one of the bigger manufacturers of pasta products?
I wonder if it was spaghetti noodles made from soybeans......nothing comes up when I Google it!
Interesting!
Soygetti? Sounds worse than a pot filled with chitlins.
Edit: Jam, bread, butter, raisins and blackberries? Good god, it is worse!
mmm pudding
i'd like to have that cookbook !!!Ive just been given a cook book from 1948, there is a recipe for soygetti pudding, soygetti? anyone know ?
Well, I for one, am totally clueless. Never heard of the stuff but it does sound like spaghetti made from soybeans. Maybe you could write and ask one of the bigger manufacturers of pasta products?
I wonder if it was spaghetti noodles made from soybeans......nothing comes up when I Google it!
Interesting!
Soygetti? Sounds worse than a pot filled with chitlins.
Edit: Jam, bread, butter, raisins and blackberries? Good god, it is worse!
mmm pudding
What does anyone have the steak rub recipe from the marlboro cook like a man cook book ?
I don't have that recipe, but I do have a good one:
Steak Rub
1/2 cup brown sugar
1/4 cup granulated sugar
2 tablespoons dark chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
2 tablespoons granulated garlic
Mix all ingredients together, rub generously over steak, grill.cream
Steak Rub
1/2 cup brown sugar
1/4 cup granulated sugar
2 tablespoons dark chili powder
2 tablespoons paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
2 tablespoons granulated garlic
Mix all ingredients together, rub generously over steak, grill.
Does anyone how long to bake lasagna for?? it is an old recipe and i lost my cook book. Google issues still.?
help!!Does anyone how long to bake lasagna for?? it is an old recipe and i lost my cook book. Google issues still.?
Once assembled, bake covered with foil @ 350 for 45 mins., uncover and continue another 15 mins. Allow to cool slightly for cheese to firm up a little, then serve with add'l sauce and grated cheese.Does anyone how long to bake lasagna for?? it is an old recipe and i lost my cook book. Google issues still.?
Usually about 45 minutes to 1 hour. Basically it's only the egg in the ricotta that is raw after assembly. The baking is mostly to brown the top layer of cheese and to heat it. My recipe calls for 45 minutes to one hour at 350f. Normally, I tend to keep it in for around 1 hour because I like a darker browning.
All of your ingredients are already cooked for the lasagna so you really just need to heat it through until the cheese on top is nice and melty. I usually go about 60 minutes at 350. IMPORTANT: Let it sit out for at LEAST 10-20 minutes before trying to cut into it.
45 minutes to 1 hour until the cheese is melted and the top is bubbly and beginning to brown.
I would say bake it 45 minutes to 1 hour.
Once assembled, bake covered with foil @ 350 for 45 mins., uncover and continue another 15 mins. Allow to cool slightly for cheese to firm up a little, then serve with add'l sauce and grated cheese.Does anyone how long to bake lasagna for?? it is an old recipe and i lost my cook book. Google issues still.?
Usually about 45 minutes to 1 hour. Basically it's only the egg in the ricotta that is raw after assembly. The baking is mostly to brown the top layer of cheese and to heat it. My recipe calls for 45 minutes to one hour at 350f. Normally, I tend to keep it in for around 1 hour because I like a darker browning.
All of your ingredients are already cooked for the lasagna so you really just need to heat it through until the cheese on top is nice and melty. I usually go about 60 minutes at 350. IMPORTANT: Let it sit out for at LEAST 10-20 minutes before trying to cut into it.
45 minutes to 1 hour until the cheese is melted and the top is bubbly and beginning to brown.
I would say bake it 45 minutes to 1 hour.
Does anyone have a rice pudding recipe from an old Betty Crocker cook book that takes eggs?
My recipe book was lost and it was from th 50's. There was this wonderful rice pudding recipe that took eggs and was baked in the oven. Help please.Does anyone have a rice pudding recipe from an old Betty Crocker cook book that takes eggs?
Ok....I pulled out my old Betty Crocker cook book and here is how the recipe reads:
2 large eggs (or 4 egg yolks)
1/3 + 1/2 cup sugar
1/4 tsp. salt
2 cups milk
1 tsp vanilla extract
2 cups cooked white rice
1/2 cup seedless raisins
Beat the eggs, sugar and salt slightly to mix. Scald the milk and temper into the egg mixture. Mix in rice and raisins. Pour into a 1 qt casserole and set in a pan of water (1'; deep). Sprinkle with nutmeg. Bake1 hr 15 min. in a 350 degree oven.
Hope that helps!Does anyone have a rice pudding recipe from an old Betty Crocker cook book that takes eggs?
Rice Pudding Gonzo (named for one of the firefighters during 911). This was served by the restaurant near the twin towers that managed to stay open and feed the rescue workers.
2 quarts whole milk
1 cup long-grain white rice (do not rinse)
1 cup sugar - 1/2 cup brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon
preparation
Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.
Cooks' note:
鈥?Pudding can be chilled, covered, up to 3 days.
go to all recipes.com
(sidenote:jessica is an old hag see previous answer)
Ok....I pulled out my old Betty Crocker cook book and here is how the recipe reads:
2 large eggs (or 4 egg yolks)
1/3 + 1/2 cup sugar
1/4 tsp. salt
2 cups milk
1 tsp vanilla extract
2 cups cooked white rice
1/2 cup seedless raisins
Beat the eggs, sugar and salt slightly to mix. Scald the milk and temper into the egg mixture. Mix in rice and raisins. Pour into a 1 qt casserole and set in a pan of water (1'; deep). Sprinkle with nutmeg. Bake1 hr 15 min. in a 350 degree oven.
Hope that helps!Does anyone have a rice pudding recipe from an old Betty Crocker cook book that takes eggs?
Rice Pudding Gonzo (named for one of the firefighters during 911). This was served by the restaurant near the twin towers that managed to stay open and feed the rescue workers.
2 quarts whole milk
1 cup long-grain white rice (do not rinse)
1 cup sugar - 1/2 cup brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon
preparation
Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.
Cooks' note:
鈥?Pudding can be chilled, covered, up to 3 days.
go to all recipes.com
(sidenote:jessica is an old hag see previous answer)
Ca you write a funny or in ANY way entertaining story using these ';recipes'; from my new cook-book? (NOT H.W!!)
1) Cletus and Thelma's stuffed peppers.
2) Southern snow ball cake.
3) Aunt Evie's pickled peaches
4) Late night dump cake.
5) Hoppin' John
These are actual names of recipe's from the book!Ca you write a funny or in ANY way entertaining story using these ';recipes'; from my new cook-book? (NOT H.W!!)
We live in this small town in No where’s Ville. If you bat your eyes while driving by you’d miss the place. We still had a one room school house because there aren’t enough of us to have anything bigger although they did allow two teachers instead of one. We may be small but the town folk still knew how to have fun on our numerous special occasions and the next one coming up was a food contest which was this week-end so everyone was busy preparing their favorite recipes. Besides the food judging there was going to be the usual all you can eat contest, and various games such as the pie throwing and dunking ol’ Miss bridges in the tank. Saturday came and the grounds filled up quickly. The tables were filled with food waiting to be sampled. Poor old HOPPIN’ JOHN, the main judge had his work cut out for him this year.
Miss Bridges was dressed in a bathing suit most would never be seen in but she was good natured enough to be 65 years old sit on a bench and wait for it to drop her in the tank. She wasn’t expecting the first throw to land her in that tank of icy water.
My buddies and I joined in the games but we were waiting for the all you can eat contest to see who could out do one another but first was the recipe judging. The surprise this year was a few of the older kids like me got to be part of the judging and I was one of them.
“Well bring on the food! Let’s get started!” I yelled out.
Mrs. Quillacutty’s SOUTHER SNOW BALL CAKE was first. It was huge! I took my first mouthful and tasted yeast and it felt like I was eating air. She proudly watched us and said, “I tripled the yeast as well as my baking powder to make it fluffy and big.” Boy did she ever, Yuck!!
Next came CLETUS AND THELMA’S STUFFED PEPPERS. Yum. I love those things and last year they won the prize but as I started chewing my mouth went on fire. I looked around for water. None and the rules stated we had to eat three mouthfuls of everything we were judging. Both of them announced proudly their ingredients which were chilly peppers, jalapeño peppers with a sprinkle of cayenne pepper on top. I couldn’t even taste the rice that was the main ingredient.
I didn’t know how much more I could take.
Next came AUNT EVIE’S PICKLED PEACHES. Needless to say I was leery but they were pretty good. Thank goodness!
Following that came Mrs. Grassergull’s LATE NIGHT DUMP CAKE. The name of it alone should have made me cautious but after AUNT EVIE’S PICKLED PEACHES my guard was down. There are no words that could have prepared me for this monstrosity. It looked like a plate of mush only it was solid and the taste? Well the taste I can’t describe at all. I took off as fast as possible before Mrs. Grassergull could reveal her ingredients which I really didn’t want to hear.
How HOPPIN’ JOHN did this every year I don’t know but it won’t be me.
Needless to say I won’t be part of next year and I didn’t join in the fastest eating contest.
The next morning, still feeling horrible, Mom told me she had just read the amusement column in our town paper. All the recipes were harmless but some were put up as a joke to the judges this year. None of the judges were amused accept HOPPIN’JOHN who was in it from the beginning.
I don’t know about this little town of ours!!!!Ca you write a funny or in ANY way entertaining story using these ';recipes'; from my new cook-book? (NOT H.W!!)
hi
Now Cletus' and Thelma's stuffed peppers were not all what they had cracked up to be. This was not even the low point of the dinner party as when Thelma was carrying the southern snowball cake into the dinig room she had passed the toilet on the way. Aunt Evie had forgotten to shut the door so the sight of her pivckled peaches was enough to send Thelma into a state of shock in which she tripped and landed face first into the cake. Afetr her late night dump, cake was the last thing on Evies old and fragile mind. So instead she shouted,
';Hoppin John'; as she darted from the toilet to her room, and john soon followed as he fiddled with the tricky knot in his tie.
2) Southern snow ball cake.
3) Aunt Evie's pickled peaches
4) Late night dump cake.
5) Hoppin' John
These are actual names of recipe's from the book!Ca you write a funny or in ANY way entertaining story using these ';recipes'; from my new cook-book? (NOT H.W!!)
We live in this small town in No where’s Ville. If you bat your eyes while driving by you’d miss the place. We still had a one room school house because there aren’t enough of us to have anything bigger although they did allow two teachers instead of one. We may be small but the town folk still knew how to have fun on our numerous special occasions and the next one coming up was a food contest which was this week-end so everyone was busy preparing their favorite recipes. Besides the food judging there was going to be the usual all you can eat contest, and various games such as the pie throwing and dunking ol’ Miss bridges in the tank. Saturday came and the grounds filled up quickly. The tables were filled with food waiting to be sampled. Poor old HOPPIN’ JOHN, the main judge had his work cut out for him this year.
Miss Bridges was dressed in a bathing suit most would never be seen in but she was good natured enough to be 65 years old sit on a bench and wait for it to drop her in the tank. She wasn’t expecting the first throw to land her in that tank of icy water.
My buddies and I joined in the games but we were waiting for the all you can eat contest to see who could out do one another but first was the recipe judging. The surprise this year was a few of the older kids like me got to be part of the judging and I was one of them.
“Well bring on the food! Let’s get started!” I yelled out.
Mrs. Quillacutty’s SOUTHER SNOW BALL CAKE was first. It was huge! I took my first mouthful and tasted yeast and it felt like I was eating air. She proudly watched us and said, “I tripled the yeast as well as my baking powder to make it fluffy and big.” Boy did she ever, Yuck!!
Next came CLETUS AND THELMA’S STUFFED PEPPERS. Yum. I love those things and last year they won the prize but as I started chewing my mouth went on fire. I looked around for water. None and the rules stated we had to eat three mouthfuls of everything we were judging. Both of them announced proudly their ingredients which were chilly peppers, jalapeño peppers with a sprinkle of cayenne pepper on top. I couldn’t even taste the rice that was the main ingredient.
I didn’t know how much more I could take.
Next came AUNT EVIE’S PICKLED PEACHES. Needless to say I was leery but they were pretty good. Thank goodness!
Following that came Mrs. Grassergull’s LATE NIGHT DUMP CAKE. The name of it alone should have made me cautious but after AUNT EVIE’S PICKLED PEACHES my guard was down. There are no words that could have prepared me for this monstrosity. It looked like a plate of mush only it was solid and the taste? Well the taste I can’t describe at all. I took off as fast as possible before Mrs. Grassergull could reveal her ingredients which I really didn’t want to hear.
How HOPPIN’ JOHN did this every year I don’t know but it won’t be me.
Needless to say I won’t be part of next year and I didn’t join in the fastest eating contest.
The next morning, still feeling horrible, Mom told me she had just read the amusement column in our town paper. All the recipes were harmless but some were put up as a joke to the judges this year. None of the judges were amused accept HOPPIN’JOHN who was in it from the beginning.
I don’t know about this little town of ours!!!!Ca you write a funny or in ANY way entertaining story using these ';recipes'; from my new cook-book? (NOT H.W!!)
hi
Now Cletus' and Thelma's stuffed peppers were not all what they had cracked up to be. This was not even the low point of the dinner party as when Thelma was carrying the southern snowball cake into the dinig room she had passed the toilet on the way. Aunt Evie had forgotten to shut the door so the sight of her pivckled peaches was enough to send Thelma into a state of shock in which she tripped and landed face first into the cake. Afetr her late night dump, cake was the last thing on Evies old and fragile mind. So instead she shouted,
';Hoppin John'; as she darted from the toilet to her room, and john soon followed as he fiddled with the tricky knot in his tie.
Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?
This is not the latest recipe listed on the web and website. An old Bob Evans recipe that calls for the ricotta to be spiced with oregano and/or basil. I lost the cook book! Please save me!Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?
I know that this is not the recipe you are looking for, but if you subsitute Bob Evans sausage for the ground beef, leave out the Parmesan, and subsitute more Mozzarella for the Provolone it might be pretty close.
BAKED LASAGNA
1 lb. lasagna noodles
1 lb. ground beef
4 c. (32 oz.) spaghetti sauce
1 1/2 lbs. shredded Mozzarella
1 1/2 lbs. shredded Provolone
2 lbs. Ricotta
2 eggs
1/3 c. grated Parmesan
Oregano
Italian seasoning
1. Boil noodles; drain on paper towels; set aside.
2. Brown ground beef; add to 3 cups sauce; set aside.
3. Mix Ricotta, eggs, 1/4 cup Parmesan, 1/2 cup Mozzarella, 1/2 cup Provolone, 1/2 teaspoon oregano, 1/4 teaspoon Italian seasoning; set aside.
4. Mix remaining Mozzarella, Provolone; set aside.
5. Cover bottom of 13x9x2 inch baking dish with 1/2 cup plain sauce.
6. Layer noodles, Ricotta mixture, shredded cheese, meat sauce, repeat; end with noodles.
7. Cover noodles with 1/2 cup sauce, sprinkle remaining cheese and garnish with oregano.
8. Bake covered 1 hour at 450 degrees, additional 10 minutes uncovered.Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?
You confused his recipe for rigatoni and the lasagna !
Here is the rigatoni. I think you remembered this one.
-----
Rigatoni
2 pounds Bob Evans Farms Italian Dinner Sausage Links
2 medium onions, sliced
3 green bell peppers, sliced
3 red bell peppers, sliced
3 garlic cloves, minced
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
Salt and black pepper to taste
1 can (1quart) crushed Italian plum tomatoes, undrained
1 pound rigatoni pasta, cooked according to package directions and drained
chopped fresh parsley (optional)
Cut sausage into 1'; pieces. Cook in large saucepan over medium-high heat until well browned. Remove sausage to paper towels; set aside. Drain off all but 录 cup drippings. Add all remaining ingredients except tomatoes, pasta and parsley to drippings. Cook and stir until vegetables are tender. Stir in reserved sausage and tomatoes with juice. Bring to a boil. Reduce heat to low; simmer 15 minutes. Serve over hot pasta. Garnish with chopped parsley, if desired. Refrigerate leftovers.
--------------------------------------鈥?br>
This is the Bob Evans recipe for lasagna. Enjoy.
INGREDIENTS
* 1 pound Bob Evans or Owens庐 Italian Sausage Roll
* 1 (26 ounce) jar chunky pasta sauce
* 1 (8 ounce) package oven ready lasagna noodles
* 1 (15 ounce) container ricotta cheese
* 4 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
DIRECTIONS
1. Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce.
2. Preheat oven to 375 degrees F. Spread 3/4 cup sauce into bottom of 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese, 1 cup mozzarella and 3/4 cup sauce. Repeat layers two more times. Add last 3 noodles. Top with remaining sauce and Parmesan cheese.
3. Cover and bake 35 to 40 minutes or until noodles are tend
I know that this is not the recipe you are looking for, but if you subsitute Bob Evans sausage for the ground beef, leave out the Parmesan, and subsitute more Mozzarella for the Provolone it might be pretty close.
BAKED LASAGNA
1 lb. lasagna noodles
1 lb. ground beef
4 c. (32 oz.) spaghetti sauce
1 1/2 lbs. shredded Mozzarella
1 1/2 lbs. shredded Provolone
2 lbs. Ricotta
2 eggs
1/3 c. grated Parmesan
Oregano
Italian seasoning
1. Boil noodles; drain on paper towels; set aside.
2. Brown ground beef; add to 3 cups sauce; set aside.
3. Mix Ricotta, eggs, 1/4 cup Parmesan, 1/2 cup Mozzarella, 1/2 cup Provolone, 1/2 teaspoon oregano, 1/4 teaspoon Italian seasoning; set aside.
4. Mix remaining Mozzarella, Provolone; set aside.
5. Cover bottom of 13x9x2 inch baking dish with 1/2 cup plain sauce.
6. Layer noodles, Ricotta mixture, shredded cheese, meat sauce, repeat; end with noodles.
7. Cover noodles with 1/2 cup sauce, sprinkle remaining cheese and garnish with oregano.
8. Bake covered 1 hour at 450 degrees, additional 10 minutes uncovered.Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?
You confused his recipe for rigatoni and the lasagna !
Here is the rigatoni. I think you remembered this one.
-----
Rigatoni
2 pounds Bob Evans Farms Italian Dinner Sausage Links
2 medium onions, sliced
3 green bell peppers, sliced
3 red bell peppers, sliced
3 garlic cloves, minced
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
Salt and black pepper to taste
1 can (1quart) crushed Italian plum tomatoes, undrained
1 pound rigatoni pasta, cooked according to package directions and drained
chopped fresh parsley (optional)
Cut sausage into 1'; pieces. Cook in large saucepan over medium-high heat until well browned. Remove sausage to paper towels; set aside. Drain off all but 录 cup drippings. Add all remaining ingredients except tomatoes, pasta and parsley to drippings. Cook and stir until vegetables are tender. Stir in reserved sausage and tomatoes with juice. Bring to a boil. Reduce heat to low; simmer 15 minutes. Serve over hot pasta. Garnish with chopped parsley, if desired. Refrigerate leftovers.
--------------------------------------鈥?br>
This is the Bob Evans recipe for lasagna. Enjoy.
INGREDIENTS
* 1 pound Bob Evans or Owens庐 Italian Sausage Roll
* 1 (26 ounce) jar chunky pasta sauce
* 1 (8 ounce) package oven ready lasagna noodles
* 1 (15 ounce) container ricotta cheese
* 4 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
DIRECTIONS
1. Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce.
2. Preheat oven to 375 degrees F. Spread 3/4 cup sauce into bottom of 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese, 1 cup mozzarella and 3/4 cup sauce. Repeat layers two more times. Add last 3 noodles. Top with remaining sauce and Parmesan cheese.
3. Cover and bake 35 to 40 minutes or until noodles are tend
Best red beans and rice recipe...no cook book copies?
1 lb of dried red beans (I prefer Camilla if you can get them where you live)
onion
bell pepper
celery
garlic
2 bay leaves
black pepper
cayanne pepper
salt
smoked turkey for seasoning
tobasco sauce (to your heat preference)
rinse and sort the red beans, get rid of the funky looking ones.
mince the garlic. chop up onion, bell pepper and celery. caramelize onion, bell pepper and celery in 1 tbsp of olive oil. add all of the ingredients to a large pot (or a large crock pot if you prefer) and cover with water. bring to a boil, let it boil on high for about 30 minutes then reduce heat and let the beans slow cook for 4 hours. During the last 30 minutes of cooking you may want to add diced smoked sausage for extra flavor. remove bay leaves from beans before serving. serve with white or brown rice.Best red beans and rice recipe...no cook book copies?
Cajun Red Beans and Rice
12 oz Cajun Red Beans
3 tablespoon Canola oil
1 c Onions, chopped
2 c Tomatoes, chopped
2 cl Garlic, pressed
1/4 teaspoon Cayenne pepper
1/4 teaspoon Black pepper
Salt to taste (add just before serving)
4-1/2 c Water
1 Green or red pepper, chopped
1/2 c Celery, chopped
1 lb Smoked sausage, sliced
4 Bay leaves
1 teaspoon File powder
1/4 teaspoon Tabasco sauce
Wash beans well. Put in pot with water to cover. Boil 1 minute, then turn off heat and let stand 1 hour. Drain beans after 1 hour.
In a heavy pot, heat oil, when hot, add peppers, onions, garlic, celery and tomatoes. Cook 5 minutes. Add 4-1/2 cups water and beans, being to a boil, then lower heat and simmer 2 hours. Add smoked sausage and simmer 1 hour more.
Now add seasonings; bay leaves, peppers and file powder, with Tabasco sauce. Use less if you don't like it too hot, you can always put more on at the table. Cook for another hour.
Be sure the liquid does not get completely boiled away. If need be, add a little more water in 1/4 cup increments, but you'll ususally have to boil away excess liquid rather than add.
Prepare rice according to your favorite recipe or package directions.
Just before serving add salt to red beans - if you add salt during the cooking time it makes the beans tougher. Be sure they are good and soft when you add the salt.Best red beans and rice recipe...no cook book copies?
I don't have one, but there was an interesting recipe at this website:
http://www.realcajunrecipes.com/recipes/鈥?/a>
Red beans and uncooked sushi rice. Instead of water, use the water that you soak the red beans and cook until done. Red beans have to be soak for at least 3 hours.
I have the best in the world!!
Cajun Red Beans and Rice
Ingredients
(4 servings)
2 c Red kidney beans, soaked
2 Bay leaves
1 1/2 c Onion, chopped
1/2 ts Thyme
3 Garlic cloves, minced
3/4 c Fresh parsley, minced
1 c Diced green bell pepper
1 ts Salt
2 tb Red miso
4 c Freshly cooked brown rice
Chopped scallions to garnish
Instructions
Rinse beans %26amp; drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.
Add onion, thyme, garlic, parsley, green pepper %26amp; salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso %26amp; simmer for another 5 minutes. Remove bay leaves.
Serve over hot rice, garnished with scallions.
1 lb red kidney beans
1 lb salt pork
2 cloves garlic
1 teaspoon italian seasoning
1 bell pepper
1 onion, Chopped
1 stalk celery
1 hot pepper
Boil pork 5 minutes to get rid of salt.
Put pork in second water (hot) and add beans, water, should be one-half inch above beans.
Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper.
Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again.
Salt to taste and serve with rice.
onion
bell pepper
celery
garlic
2 bay leaves
black pepper
cayanne pepper
salt
smoked turkey for seasoning
tobasco sauce (to your heat preference)
rinse and sort the red beans, get rid of the funky looking ones.
mince the garlic. chop up onion, bell pepper and celery. caramelize onion, bell pepper and celery in 1 tbsp of olive oil. add all of the ingredients to a large pot (or a large crock pot if you prefer) and cover with water. bring to a boil, let it boil on high for about 30 minutes then reduce heat and let the beans slow cook for 4 hours. During the last 30 minutes of cooking you may want to add diced smoked sausage for extra flavor. remove bay leaves from beans before serving. serve with white or brown rice.Best red beans and rice recipe...no cook book copies?
Cajun Red Beans and Rice
12 oz Cajun Red Beans
3 tablespoon Canola oil
1 c Onions, chopped
2 c Tomatoes, chopped
2 cl Garlic, pressed
1/4 teaspoon Cayenne pepper
1/4 teaspoon Black pepper
Salt to taste (add just before serving)
4-1/2 c Water
1 Green or red pepper, chopped
1/2 c Celery, chopped
1 lb Smoked sausage, sliced
4 Bay leaves
1 teaspoon File powder
1/4 teaspoon Tabasco sauce
Wash beans well. Put in pot with water to cover. Boil 1 minute, then turn off heat and let stand 1 hour. Drain beans after 1 hour.
In a heavy pot, heat oil, when hot, add peppers, onions, garlic, celery and tomatoes. Cook 5 minutes. Add 4-1/2 cups water and beans, being to a boil, then lower heat and simmer 2 hours. Add smoked sausage and simmer 1 hour more.
Now add seasonings; bay leaves, peppers and file powder, with Tabasco sauce. Use less if you don't like it too hot, you can always put more on at the table. Cook for another hour.
Be sure the liquid does not get completely boiled away. If need be, add a little more water in 1/4 cup increments, but you'll ususally have to boil away excess liquid rather than add.
Prepare rice according to your favorite recipe or package directions.
Just before serving add salt to red beans - if you add salt during the cooking time it makes the beans tougher. Be sure they are good and soft when you add the salt.Best red beans and rice recipe...no cook book copies?
I don't have one, but there was an interesting recipe at this website:
http://www.realcajunrecipes.com/recipes/鈥?/a>
Red beans and uncooked sushi rice. Instead of water, use the water that you soak the red beans and cook until done. Red beans have to be soak for at least 3 hours.
I have the best in the world!!
Cajun Red Beans and Rice
Ingredients
(4 servings)
2 c Red kidney beans, soaked
2 Bay leaves
1 1/2 c Onion, chopped
1/2 ts Thyme
3 Garlic cloves, minced
3/4 c Fresh parsley, minced
1 c Diced green bell pepper
1 ts Salt
2 tb Red miso
4 c Freshly cooked brown rice
Chopped scallions to garnish
Instructions
Rinse beans %26amp; drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.
Add onion, thyme, garlic, parsley, green pepper %26amp; salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso %26amp; simmer for another 5 minutes. Remove bay leaves.
Serve over hot rice, garnished with scallions.
1 lb red kidney beans
1 lb salt pork
2 cloves garlic
1 teaspoon italian seasoning
1 bell pepper
1 onion, Chopped
1 stalk celery
1 hot pepper
Boil pork 5 minutes to get rid of salt.
Put pork in second water (hot) and add beans, water, should be one-half inch above beans.
Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper.
Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again.
Salt to taste and serve with rice.
Does anyone have the Cookie Turkey recipe from the 2005 Annual cook book from Simple & Delicious?
I just recently bought the November/December 2008 issue and in the Readers Comments they have a picture of the Cookie Turkeys, I just wanted to know the ingredients so I could make these at my daycare.Does anyone have the Cookie Turkey recipe from the 2005 Annual cook book from Simple %26amp; Delicious?
The recipe is on their web site....http://www.tasteofhome.com/Recipes/Cooki鈥?/a> Good luck, I'm sure the kids will love them!cream
The recipe is on their web site....http://www.tasteofhome.com/Recipes/Cooki鈥?/a> Good luck, I'm sure the kids will love them!
Does anyone have the WeightWatchers Cook! recipe book?
and if so could someone give me the recipe for the rosemary lamb dish, i left my book at a friends and need the recipe asapDoes anyone have the WeightWatchers Cook! recipe book?
http://www.recipezaar.com/cookbook.php?b鈥?/a>Does anyone have the WeightWatchers Cook! recipe book?
Lamb Chops with Cracked Pepper %26amp; Rosemary
2 to 3 tablespoons coarsely crushed black peppercorns
8 small loin lamb chops
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves
Place pepper on plate and press each chop firmly into pepper and press in with your hands.
In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125掳F. (use a meat thermometer to test for doneness).
Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200掳F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.
Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve.
Makes 4 servings.
967 g lean leg of lamb, (approx)
3 clove garlic, peeled and sliced
2 sprig fresh rosemary, or to taste, broken into small sprigs
1 large onion(s), red, sliced into wedges
2 medium red green or yellow pepper(s), (1 red, 1 yellow), deseeded and cut into large chunks
2 medium courgette, sliced into large chunks
175 g carrot(s), (6oz), baby or sliced carrots
350 g potato(es), (12oz), baby new potatoes
100 g asparagus spears, (3 1/2oz)
1 pinch salt, or to taste
1 serving(s) pepper, black, freshly ground
Instructions
Preheat oven to Gas Mark 6/200掳C/400掳F.
Lift the lamb into a very large roasting tin. Use a sharp knife to make small slits all over the surface, then push in the garlic slices. Roast for 1 hour.
Remove the roasting tin from the oven and add the carrots and potatoes. Roast for 15 minutes.
Add all the remaining vegetables to the roasting tin, apart from the asparagus, so that they surround the lamb. Add the rosemary sprigs and season with salt and pepper. Roast for a further 20 minutes
Remove the roasting tin from the oven and lift the lamb onto a carving dish. Cover with foil and leave to rest for 10 minutes. Turn the vegetables over, add the asparagus and roast for a further 10 - 15 minutes.
Carve the lamb and serve with the roast vegetables.
Cook's tip: Serve with 300ml (1/2 pint) gravy, made with 4 teaspoons gravy granules, and add the extra POINTS values per serving. If the asparagus spears are quite thick, add them to the roasting dish with the onions, peppers and courgettes.
http://www.recipezaar.com/cookbook.php?b鈥?/a>Does anyone have the WeightWatchers Cook! recipe book?
Lamb Chops with Cracked Pepper %26amp; Rosemary
2 to 3 tablespoons coarsely crushed black peppercorns
8 small loin lamb chops
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves
Place pepper on plate and press each chop firmly into pepper and press in with your hands.
In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125掳F. (use a meat thermometer to test for doneness).
Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200掳F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.
Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.
Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve.
Makes 4 servings.
967 g lean leg of lamb, (approx)
3 clove garlic, peeled and sliced
2 sprig fresh rosemary, or to taste, broken into small sprigs
1 large onion(s), red, sliced into wedges
2 medium red green or yellow pepper(s), (1 red, 1 yellow), deseeded and cut into large chunks
2 medium courgette, sliced into large chunks
175 g carrot(s), (6oz), baby or sliced carrots
350 g potato(es), (12oz), baby new potatoes
100 g asparagus spears, (3 1/2oz)
1 pinch salt, or to taste
1 serving(s) pepper, black, freshly ground
Instructions
Preheat oven to Gas Mark 6/200掳C/400掳F.
Lift the lamb into a very large roasting tin. Use a sharp knife to make small slits all over the surface, then push in the garlic slices. Roast for 1 hour.
Remove the roasting tin from the oven and add the carrots and potatoes. Roast for 15 minutes.
Add all the remaining vegetables to the roasting tin, apart from the asparagus, so that they surround the lamb. Add the rosemary sprigs and season with salt and pepper. Roast for a further 20 minutes
Remove the roasting tin from the oven and lift the lamb onto a carving dish. Cover with foil and leave to rest for 10 minutes. Turn the vegetables over, add the asparagus and roast for a further 10 - 15 minutes.
Carve the lamb and serve with the roast vegetables.
Cook's tip: Serve with 300ml (1/2 pint) gravy, made with 4 teaspoons gravy granules, and add the extra POINTS values per serving. If the asparagus spears are quite thick, add them to the roasting dish with the onions, peppers and courgettes.
Does anyone have a recipe, from an old Fanny Farmer cook book, for a pie crust that uses vegetable oil?
I used this recipe many years ago but have since misplaced the cook book. I think the dough is also refridgerated. It is stired with a fork when mixing and comes out extreamly flakey when baked. As I recall, the oil is the only fat used in it.Does anyone have a recipe, from an old Fanny Farmer cook book, for a pie crust that uses vegetable oil?
Oil Pie Crust
Original recipe yield: 2 pastry crusts
INGREDIENTS
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
DIRECTIONS
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.
Louise Piper's Oil Pastry
Makes one 9-inch double-crust pie
Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she's been using this crust for almost 40 years.
If you substituted olive oil for the vegetable oil, and water for the milk, you'd have my mother-in-law's crowd-pleasing -- and vegan -- pie crust recipe instead.
Cut the recipe in half for a single-crust pie.
Before using, check your oil to make sure it's not rancid.
Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup cold whole (or 2 percent) milk
Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.
Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe.
Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.
hope these help. enjoy.Does anyone have a recipe, from an old Fanny Farmer cook book, for a pie crust that uses vegetable oil?
VEGETABLE OIL PIE CRUST
2 c. flour
2/3 c. oil
1/3 c. milk
Dash of salt (optional)
Put in bowl (soupy mess) and stir up with spoon. Roll out between wax paper (not with flour). Remove one wax paper, turn upside down pan over crust and shake wax paper loose. Any tears can be easily mended.
1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons milk
Mix dry ingredients together with a fork in a pie pan.
Make a well in the center and add the oil and milk.
Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and flute the edge.
Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb topped baked pies.
Oil Pie Crust
Original recipe yield: 2 pastry crusts
INGREDIENTS
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
DIRECTIONS
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.
Louise Piper's Oil Pastry
Makes one 9-inch double-crust pie
Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she's been using this crust for almost 40 years.
If you substituted olive oil for the vegetable oil, and water for the milk, you'd have my mother-in-law's crowd-pleasing -- and vegan -- pie crust recipe instead.
Cut the recipe in half for a single-crust pie.
Before using, check your oil to make sure it's not rancid.
Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.
2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup cold whole (or 2 percent) milk
Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.
Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe.
Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.
hope these help. enjoy.Does anyone have a recipe, from an old Fanny Farmer cook book, for a pie crust that uses vegetable oil?
VEGETABLE OIL PIE CRUST
2 c. flour
2/3 c. oil
1/3 c. milk
Dash of salt (optional)
Put in bowl (soupy mess) and stir up with spoon. Roll out between wax paper (not with flour). Remove one wax paper, turn upside down pan over crust and shake wax paper loose. Any tears can be easily mended.
1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons milk
Mix dry ingredients together with a fork in a pie pan.
Make a well in the center and add the oil and milk.
Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and flute the edge.
Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb topped baked pies.
I would like a recipe from a Weight Watchers cook book, Cheesy Vegetable Soup it had apple juice in it,Thanks?
The cook book was published in Australia in about 95 or 96, I don't remember the name of the book but I think the cover had a picture of a pie on the cover.I remember the soup being absolutely beautiful. I've misplaced my cook book and would really love to make this soup during winter. Hopefully someone has the book, or know someone with it, I would really appreciate this recipe. Thanks :)I would like a recipe from a Weight Watchers cook book, Cheesy Vegetable Soup it had apple juice in it,Thanks?
CHEESY SPINACH %26amp; TOMATO TART (CRUSTLESS):
%26gt;Category: Diabetic, Low Calorie, Weight Watchers
Ingredients
1 large bunch spinach, washed %26amp; trimmed
录 tsp hot sauce
陆 cup fetta cheese, crumbled
1 cup ricotta or cottage cheese
3 green onions white %26amp; green parts, chopped (or half a regular onion chopped fine)
2 eggs, lightly beaten %26amp; 1 egg white
录 tsp ground nutmeg
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh mint leaves, or 2 tsp dried
2 smallish tomatoes, halved
Vegetable spray
1 clove garlic, crushed
Instructions
Spray a pie pan or quiche pan (mine is an 8'; x 1'; round quiche dish). Boil or steam spinach, just until tender, drain, squeeze out all excess water, pat spinach dry with absorbent paper, chop coarsley. Combine spinach with 录 tsp hot sauce, cheeses, eggs, nutmeg %26amp; herbs in a large bowl, mix well. Pour mixture into prepared pan, half bury the tomato halves in the spinach mixture, cut side up. Finely mash garlic %26amp; divide between tomato halves. Spray tomatoes with vegetable spray. Place pan on oven tray, bake, uncovered in 350 degree F oven, about 1 hour or until set. Let stand 5 mins before cutting. Serves 2. Best made close to serving, not suitable to freeze.
CHEESY SPINACH %26amp; TOMATO TART (CRUSTLESS):
%26gt;Category: Diabetic, Low Calorie, Weight Watchers
Ingredients
1 large bunch spinach, washed %26amp; trimmed
录 tsp hot sauce
陆 cup fetta cheese, crumbled
1 cup ricotta or cottage cheese
3 green onions white %26amp; green parts, chopped (or half a regular onion chopped fine)
2 eggs, lightly beaten %26amp; 1 egg white
录 tsp ground nutmeg
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh mint leaves, or 2 tsp dried
2 smallish tomatoes, halved
Vegetable spray
1 clove garlic, crushed
Instructions
Spray a pie pan or quiche pan (mine is an 8'; x 1'; round quiche dish). Boil or steam spinach, just until tender, drain, squeeze out all excess water, pat spinach dry with absorbent paper, chop coarsley. Combine spinach with 录 tsp hot sauce, cheeses, eggs, nutmeg %26amp; herbs in a large bowl, mix well. Pour mixture into prepared pan, half bury the tomato halves in the spinach mixture, cut side up. Finely mash garlic %26amp; divide between tomato halves. Spray tomatoes with vegetable spray. Place pan on oven tray, bake, uncovered in 350 degree F oven, about 1 hour or until set. Let stand 5 mins before cutting. Serves 2. Best made close to serving, not suitable to freeze.
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