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Epicurious branded front cover photographs © Chris Astley. All other front cover photographs © photographer noted on cover/FoodPix/Jupiterimages. Back cover photograph © Evan Sklar/FoodPix/Jupiterimages. The photographs on the the divider pages of this book are © as follows: brunch + breads: Paula Hible/FoodPix/Jupiterimages; appetizers + drinks: Meike Bergmann/FoodPix/Jupiterimages; soups + salads: Gentl & Hyers/FoodPix/Jupiterimages; sides + bites: Gentl & Hyers/FoodPix/ Jupiterimages; vegetables (and inset back cover, left): Valerie Janssen/FoodPix/Jupiterimages; pasta, rice + grains (and inset back cover, middle): Simon Watson/FoodPix/Jupiterimages; fish + seafood: James Balgrie/FoodPix/Jupiterimages; meat + poultry: Alan Richardson/FoodPix/ Jupiterimages; desserts + treats (and inset back cover, right): Jeff Kauck/FoodPix/Jupiterimages; everything else: Christina Cassinelli/FoodPix/Jupiterimages. All materials provided by TasteBook customers will remain the property of their respective owners. All other content in this book, including recipes, trademarks and servicemarks, is the property of TasteBook, Inc. or its licensors. © 2010 TasteBook, Inc. All rights reserved.
BANANA BANANA BREAD
brunch + breads
Always good to have one handy 2 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter ¾ cup brown sugar 2 eggs, beaten 2⅓ cups mashed overripe bananas
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. 2.In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar, stir in eggs. In a saucepan low heat bananas and whip with immersion blender till fine puree, then add to butter mixture. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 3.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Brian & Elena’s Kitchen / 05/04/10
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notes Always good to add some chocolate chips and roasted walnuts.
brunch + breads
BANANA NUT BREAD
½ cup butter/oleo
1 tsp.soda
1 cup sugar
½ tsp. salt
2 eggs
3 small bananas or 2 large (ripe)
2 c. flour
1 c. ground nuts
Coat bread pan with melted butter. Sprinkle with mixture of cinnamon and sugar. Cream butter and sugar, add eggs. Mix at low speed, flour, soda, & salt. Mash bananas, add to mixture,then mix in nuts. Pour into the prepared loaf pan. Bake for 50-60 minutes. While hot butter the top and sprinkle with more cinnamon and sugar mixture. Mom / 05/05/10
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EGG CASSEROLE
1# browned sausage(can substitute ham) 6 slices bread 1 c. grated Colby cheese
6 eggs 1 tsp salt 2 cups milk 1 tsp. dry mustard
2 cups frozen or fresh shredded potatoes
Spray 9x13 pan with cooking spray. Scatter potatoes on bottom Cube bread and place on top, followed by the sausage and cheese. In a separate bowl mix the eggs, salt, milk and dry mustard. Pour over original mixture. Bake at 350 degrees for 45 -60 minutes. Mom / 05/05/10
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brunch + breads
PARTY PINWHEELS
2 jalapeno chilies (take out seeds)
½ tsp fresh ground pepper
4 green onions - chopped
10 large flour tortillas
2 8 oz. pkgs cream cheese (room temp)
5 cup fresh spinach 5-7 Roma Tomatoes
½ of a .4 package ranch dressing mix
*Put chilis and onions in food processor (well chopped). Add cream cheese, dressing mix, pepper and process till well mixed. *Spread mixture over 1 tortilla. arrange spinach and tomato slices on top. *Roll up tight, stack all rolls on plate, cover with foil or wrap and refrigerate for 1 hour. *Using a sharp knife slice ½" long segments, arrange on platter. Serve with salsa and/or hot sauce on side. Mom / 05/05/10
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appetizers + drinks
appetizers + drinks
TRAVERSE BAY SLUSH
12 oz. can Orange Juice 12 oz. can Lemonade 1Âź c. sugar 9 cups water 3 cups vodka
Mix all ingredients in large plastic pitcher. Place in freezer. Stir mixture every hour till it becomes the right consistency. Can be stored in the freezer for several weeks. Nancy Bequette / 05/04/10
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CAPE COD CHOPPED SALAD
soups + salads
4-5 servings
8 ounces thick-cut bacon, such as Niman Ranch 8 ounces baby arugula 1 large Granny Smith apple, peeled and diced ½ cup toasted walnut halves, coarsely chopped (see note) ½ cup dried cranberries 6 ounces blue cheese, such as Roquefort, crumbled For the dressing: 3 tablespoons good apple cider vinegar
2 tablespoons freshly squeezed orange juice 2½ teaspoons Dijon mustard 2 tablespoons pure maple syrup
QUENTIN BACON
1 teaspoon grated orange zest
Kosher salt ½ teaspoon freshly ground black pepper ⅔ cup good olive oil
Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1½ teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil. Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with ½ teaspoon salt and toss well. Serve immediately. Jen & Bill / 04/01/10
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CHICKEN TORTILLA SOUP
soups + salads
enough for 4 with leftovers!
PREP TIME: 20 min
Great soup that’s oh so easy. Great for those cold-weather days!
TOTAL TIME: 1 hr 45
Minutes
2 Cans Cream of Chicken Soup
1 medium onion, chopped
1 Can Cream of Celery Soup
2 cloves garlic, chopped
1 Can Cheddar Cheese Soup
1 tsp chili powder
1 can chicken broth
¼ cup cilantro, chopped
1 can diced tomatoes
2 cups chicken, cubed
1 cup Pace picante salsa
Shredded Cheese
1 can green chiles (4.5 oz)
Sour Cream
In a large stockpot, whisk together all cans of soup. Add chicken broth, tomatoes, salsa, green chiles, onion, garlic, chili powder and salt & pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add cilantro and chicken, simmer another 30 minutes. Serve with shredded cheese & sour cream. Jen & Bill / 01/09/09
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CRAB AND SWEET CORN CHOWDER
soups + salads
10 servings
¾ pound bacon, julienne
1½ pounds new potatoes, quartered
2 cups chopped yellow onions
1 cup fresh sweet corn
1 cup chopped celery
1 teaspoon Crab Boil
1 cup diced carrot
1 cup Half & Half
1½ teaspoon salt
½ cup fresh parsley, finely chopped
½ teaspoon cayenne pepper
1 pkg imitation crab meat
6 Bay leaves
¼ teaspoon Tabasco Hot sauce
¾ cup all-purpose flour
1 teaspoon Worcestershire sauce
8 cups chicken stock
In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until the potatoes are fork tender. Stir in the half & half and parsley. Simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. Chop the crab meat and add to soup. Cook for 15 more minutes and serve. Jen & Bill / 01/09/09
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PREP TIME: 15 min TOTAL TIME: 1 hr
soups + salads
PREP TIME: 45 min TOTAL TIME: 3 hr
CUCUMBER SALAD
2 small cucumbers, thinly sliced
½ tsp celery salt
1 tsp salt, divided
½ tsp dried basil
2 medium tomatoes, chopped
½ tsp ground mustard
2 medium onion, chopped
½ tsp garlic powder
¼ c. cider vinegar
¼ tsp dried oregano
2 Tbsp. oil
Dash cayenne pepper
1 Tbsp. honey
Place cucumbers in a strainer, sprinkle with ½ tsp salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onions. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for 2 hours or more before serving. Jen & Bill / 01/09/09
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FRENCH ONION SOUP
soups + salads
8-10 servings
A favorite recipe from the Candlewick Inn, Greenville NC.
PREP TIME: 15 min COOK TIME: 1½ hr.
6 Onions sliced thinly
1 garlic clove minced
1 T. Olice Oil
¼ c. Steak Sauce (I use A-1)
1 Stick of butter or margerine
2 qts. Beef stock (canned beef broth)
½ t. black pepper
½ c. dry white wine
1½ t. salt
Buttered croutons
½ t. thyme
½ c. Parmesan Cheese
1-2 bay leafs
8-10 slices of Swiss Cheese
Saute onions in olive oil and butter browning slightly. Add seasonings and steak sauce. Simmer 10 min. Add beef stock and boil for 1 hr. Remove from heat and stir in white wine. Sprinkle parmesan cheese over croutons and bake in 350 degree oven. Remove croutons from oven and place in the bottom of individual crocks, add onion soup, and top with a slice of swiss cheese. Bake until cheese browns slightly and bubbles. Mama Thompson / 04/17/10
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TOTAL TIME: 1 hr. 45 min.
HOMEMADE MAYONAISE FOR POTATO/ MACARONI SALAD
soups + salads
½ c. sugar ¼ c. vinegar 2 eggs Mustard to suit taste (2 tbsp) Store mayonnaise
Heat vinegar, but do not let it come to a boil. Add sugar, eggs & mustard mixture,stirring constantly till mixture thickens. Cook over low heat. Add store mayonnaise to suite own taste. Grandma Ingold / 05/05/10
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MANGO-CUCUMBER SLAW
soups + salads
7 cups
Serve with Sweet Chili Chicken for an awesome summer meal!
PREP TIME: 20 Min. OTHER TIME: Chill: 1 Hour
3 cups thinly sliced napa cabbage
¼ cup fresh cilantro leaves
2 cups thinly sliced red cabbage
3 tablespoons rice vinegar
1 ripe mango, peeled and cut into thin strips
2 tablespoons fresh lime juice 3 tablespoons CRISCO Vegetable Oil
½ cucumber, peeled, seeded, and cut into thin strips
1 tablespoon sweet chili sauce
½ small sweet onion, thinly sliced
2 teaspoons DOMINO Granulated Sugar
½ small red bell pepper, thinly sliced
1 teaspoon toasted sesame oil
1 carrot, shredded
1. Combine first 8 ingredients in a large bowl. 2. Whisk together vinegar and next 5 ingredients until sugar dissolves. Pour over cabbage mixture, and toss to coat. Cover and chill 1 hour. Serve with Sweet Chili Chicken Jen & Bill / 03/30/10
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soups + salads
NOREEN’S CLAM CHOWDER
A hearty chowder that has never failed to please. Canned clams (minced, chopped or whole) Liquid from canned clams 2-3 bottles of clam juice Potatoes (diced) Celery (chopped)
Butter Flour Half & Half Pepper Wine Vinegar Tabasco
Onion (chopped) Canned corn
I did not include amounts for ingredients since it depends on how much the chef wants to make and how much of the ingredients such as the clams, potatoes, celery, onion and corn one wants to use. Cover vegetables and clams using the clam juice from the cans and the bottles. You don’t have to use all of the bottles of clam juice since you want to use just enough to cover the vegetables and clams. Bring to a boil and then simmer until your potatoes are soft. This won’t take long. Set aside. In a separate pan, make a medium to thick white sauce using the butter, flour and half & half. Note that any kind of milk can be used, i.e., low fat, skim. Add the white sauce to the clam mixture. Bring back to a boil to thicken (hopefully). If not the consistency that you want, add more of a thick white sauce/ paste. I usually have to do this. At this point, more clam juice can be added if you like. Add your vinegar, tabasco and pepper to taste. This is a soup that, in my opinion is not only good on day one -- but, sometimes better on day two. Noreen Thompson / 04/18/10
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POTATO SLOUP
4 medium potatoes, cubed
1 small onion, minced
½ stick butter
1# sausage (turkey or pork) browned
2 cups water
½ cup minced celery and/or leaves
4 cups milk
1 minced garlic clove
In soup pan, saute onion, garlic, and celery in butter. Add water and potatoes. Cook for 20 minutes. Add sausage and milk. Simmer for 15 minutes. If you would like the soup to be creamy, mix ½ c. water and ¼ c flour. Shake in a jar, make sure there are not any lumps. Slowly add to the soup till it reaches the texture you desire. Stir the entire time you add thickening. If the soup becomes too thick add milk to thin out. Salt and pepper to taste. Mom / 05/07/10
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soups + salads
soups + salads
SPICY, SPICY, SPICY CHILI
This is a chili recipe that is not for the faint of heart. I must admit that most of the time I just do what I feel like doing, but here is a shot at a recipe. From my perspective, it cannot get too spicy. Onion (chopped)
1 box of Carroll Shelby’s Chili Kit
Ground beef or turkey
10-12 broken up pepperichinoes
2 cans diced tomatoes
Pepperichino liquid
2 cans chili beans (hot is preferable)
Texas Pete Hot Sauce
Cook the ground beef or turkey. In separate pan, saute the onion. Add to the onion, the diced tomatoes, chili beans, pepperichinoes, Carroll Shelby’s Chili Kit. Fold in the beef or turkey. Add some pepperichino liquid and Texas Pete Hot Sauce to taste. Simmer for about 45 minutes to allow all of the ingredients to “settle.” Serve and enjoy! Pete Thompson / 04/18/10
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TACO SOUP
soups + salads
8-10 servings
Great on a cold winter night or any other time.
PREP TIME: 15 min. COOK TIME: varies
1 lb. ground beef
2 cans stewed tomatoes
1 can pinto beans
2 cans water
1 can black beans
1-2 pkg.of taco seasoning
1 can white corn
1 onion
Brown Beef and onion. Place in crock pot with all other ingredients and cook on low overnight. Mama Thompson / 04/17/10
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notes I often come home from work and mix all ingredients and cook on top of the stove and it is ready within the hour.
CALICO BEAN CASSEROLE
1 can lima beans,kidney beans, drain.
4 large onions minced and sauteed
1 can butter beans, pork-n-beans
⅓ c. vinegar
Cook the following together:
¾ c. brown sugar
¾# bacon fried
1 tbsp. dry mustard
After cooking the bacon, onions, vinegar, brown sugar and dry mustard add all the beans. Bake for 2 hours at 325. Remove excess grease. Can be baked in a slow cooker. Grandma Able / 05/05/10
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sides + bites
sides + bites
HOT RICE SAUCE TO CAN OR FREEZE
Great with Fish! 1 c. oil
1 tsp paprika
3 pounds onions, diced
1 tsp. crushed red pepper
5 peppers, semi-hot or hot to taste, diced
¾ c. brown sugar
1 gallon tomatoes (peeled & cored)
2 Tbsp & 1 tsp. salt ½ tsp black pepper
4 cups cooked rice (do not add salt)
Cook onions and pepper in oil for 30 minutes. Add tomatoes, cook 45 minute4s. Add remaining ingredients, cook 30 minutes. Seal jar and process in a water bath, or fill plastic containers and freeze. (1/¼ cup uncooked rice makes 4 cups cooked rice) Grandma Able / 05/05/10
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BEAUMONT INN CORN PUDDING
vegetables
8-10 servings
A Southern favorite from the state that Nathan was born. From the kitchens of the old Beaumont Inn, Harrodsburg, Ky.
PREP TIME: 15 minutes COOK TIME: 40-45 in. TOTAL TIME: 1 hr.
2 c. whole kernel corn
8 T. flour leveled
4 eggs
4 t. sugar (rounded)
4 c. Milk
1 t. salt
4 T. Butter
Add flour, salt, sugar, and melted butter to corn. Beat eggs with milk until well blended and then stir into corn mixture. Pour into ceramic baking dish and bake in slow oven 325-350 degrees. Stir from the bottom up 3 times while baking. Mama Thompson / 04/17/10
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notes I usually half the recipe and it works fine.
vegetables
OVEN ROASTED SPRING VEGETABLES 6-8 servings
Best vegetable dish, especially yummy with fresh vegetables in the summer. 1½ lbs (750 g) small new potatoes 1 lb (500 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces 1 bunch green onions, trimmed and cut into 2-inch (5 cm) pieces 2 medium zucchini, cut into ½-inch (1 cm) chunks 2 cups (500 mL) baby carrots
1 can (14 oz/398 mL) artichoke hearts (not marinated ones) ¼ cup (50 mL) olive oil 2 tbsp (30 mL) lemon juice 2 cloves garlic, minced 1 tsp (5 mL) salt ¼ tsp (1 mL) black pepper
2 cups (500 mL) grape tomatoes 1 sweet red or yellow pepper, cut into 1-inch (2 cm) squares
Wash the new potatoes and, if they’re larger than 1-inch (2 cm) in diameter, cut them into 1-inch (2 cm) pieces. Place in a steamer basket over boiling water and steam for about 10 minutes or until about half cooked. (A sharp knife poked into a potato should meet some resistance.) Remove from steamer and place in a large bowl. Add the asparagus, green onions, zucchini, carrots, tomatoes and sweet pepper to the bowl and toss to mix. In a small bowl, stir together the olive oil, lemon juice, garlic, salt and pepper. Whisk briefly to blend, then pour over the vegetables in the bowl, tossing to coat everything evenly. Spread the vegetable mixture out onto one or two lightly greased large, shallow baking pans. The vegetables should be in a single layer so it’s better to use two pans than one so that they can spread out. Place in a preheated 450 degrees F (230 degrees C) oven and bake for 30 to 40 minutes, stirring once or twice to make sure everything browns evenly. Remove from pan and serve immediately. Jen & Bill / 03/30/10
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SAUTEED SPINACH WITH PINE NUTS & GOLDEN RAISINS
vegetables
2 servings
Pine nuts and sweet golden raisins brighten up sauteed spinach
PREP TIME: 13 minutes COOK TIME: 2 minutes
2 tsp extra virgin olive oil
2 tsp balsamic vinegar
2 tbsp golden raisins
â…› tsp salt
1 tbsp pine nuts
1 tbsp shaved Parmesan cheese
2 cloves garlic, minced
Freshly ground pepper, to taste
1 10-ounce bag fresh spinach, tough stems removed
Heat olive oil in a large nonstick skillet or Dutch oven over medium heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat, stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper. Gail / 05/04/10
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TOTAL TIME: 15 minutes
notes The sturdier texture of mature spinach stands up better to sauteing than baby spinach, and it’s a little more economical.
SAUTEED SWISS CHARD WITH BACON
vegetables
4 servings
If you think you don’t like Swiss chard, try this recipe. I promise you you’ll be a Swiss chard addict (or at least, this recipe addict). Olive oil, for pan 1 cup bacon, cut into ¼-inch dice 2 cloves garlic, smashed pinch crushed red pepper flakes 1 bunch Swiss chard, stems removed and cut into ½-inch lengths, leaves cut into 1½-inch lengths ½ cup chicken or vegetable stock kosher salt
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
PREP TIME: 10 min COOK TIME: 10 min
Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until their wilted. Season with salt. Elena K’Meyer / 05/06/10
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TUSHENIE PERTSI (RUSSIAN STUFFED PEPPERS)
This long-coveted recipe is finally translated and gifted to you, Sarah and Nathan, as part of a very special wedding gift. Enjoy it! 10-12 bell peppers (I use green, but red and yellow will also work) 5-6 carrots 2 celery stalks 2 onions spices to your taste 1 jar spaghetti sauce ground meat (I’ve used it with beef and turkey) olive oil ***Please note that my original recipe requires preparation of homemade sauce using fresh tomatoes. I’ve since modified the recipe to fit our busy lives by forgetting the homemade tomato sauce and using ready-made spaghetti sauce. Butn if you prefer the homemade tomato sauce way, by all means, give it a whirl (I am sure Nathan will figure that one out).
Prepare the stuffing (in Russian, farsh). Peel and cut carrots, onions and celery and fry them in olive oil adding a little salt. Let them cook for 5-8 minutes, stirring occasionally. In a separate pan, cook the meat till no longer pink; drain the excess oil. Combine meat and vegetables and then add spices to your taste (parsley, cilantro, etc) and salt and pepper. Clear the peppers of the seeds and pour boiling water on them to soften the skin. Let them cool a bit. Fill the peppers with the farsh (stuffing) tightly.
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vegetables
vegetables
TUSHENIE PERTSI (RUSSIAN STUFFED PEPPERS) continued
Fill half of a large pot with spaghetti sauce and place the peppers standing in it. Pour the remaining sauce over the peppers. The sauce should be covering the peppers almost entirely. Add 1-2 tbsp olive oil to the sauce for flavor. Cook peppers over medium heat for 30-40 min. Variation with farsh: add 2-3 tbsp rice cooked in olive oil for 5 min. Variation with sauce: instead of fresh tomato or spaghetti sauce, the peppers can be cooked in meat broth with the addition of Ÿ cup dry white wine. But in this case cook the vegetables in butter, not olive oil. PS This is definitely a weekend recipe as it does take a while to prepare, but the result is totally worth it! Enjoy! Elena K’Meyer / 05/06/10
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PENNE WITH BEEF AND ARUGULA 6-8 servings
Easy and quick pasta dish, great during the warm summer months!
pasta rice + grains
PREP TIME: 30 Min COOK TIME: 15 Min
1 (1-pound) New York strip steak
2 tablespoons Dijon mustard
1 teaspoon herbs de Provence
½ teaspoon salt, plus more for steak and pasta water
1 garlic clove, minced ¾ cup extra-virgin olive oil, plus 3 tablespoons 1 pound penne pasta ¼ cup balsamic vinegar
½ teaspoon freshly ground black pepper, plus more for steak ¼ cup chopped fresh basil leaves ¼ cup chopped fresh parsley leaves 2 cups chopped arugula
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving ¼ cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and ¾ cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve. Jen & Bill / 03/30/10
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pasta rice + grains
RICE PILAF
Nice side dish with any beef meal. 1 cup rice (uncooked) Âź# (1 stick) butter 2 small cans mushrooms (can use fresh) 2 cans beef consomme soup 1 medium sweet onion
Saute onion in butter. Place in 2 quart casserole dish and mix in rice, mushrooms, and beef consomme. Bake for 1 hour at 350. Nana K’Meyer / 05/04/10
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CLAM LINGUINE 6-8 servings
8 tablespoons extra virgin olive oil
Cayenne pepper to taste
5-6 cloves garlic, chopped
1 lb. linguine, cooked according to package directions
4-6-½ oz. cans minced clams Parsley to taste
¾ cup Parmesan cheese
Pour olive oil in medium saucepan. Cook over medium heat. Add chopped garlic and cook 2 minutes. Add minced clams with juice and continue to cook over medium/low heat. Add parsley and cayenne pepper. Drain cooked linguine and place in serving bowl. Pour clam sauce over linguine. Add ¾ cup parmesan cheese and stir. Steve K’Meyer / 05/07/10
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fish + seafood
fish + seafood
GRILLED FISH & VEGETABLES
Any white fish fillets
Zucchini, sliced
Fresh tomatoes, sliced
Red Peppers, sliced
Sweet onions, sliced
Yellow squash, sliced
Green Peppers, sliced
Butter
Starting with extra heavy foil, spread a layer of butter on the bottom. Lay the fish fillets on top. Layer with the rest of the vegetables. Seal the foil at the top. You can either place the ’package’ on the grill(pull the lid down) or place it in your oven inside a 9x13 dish and bake at 350 for 45 minutes. Grandpa K’Meyer / 05/04/10
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ITALIAN STYLE BAKED TILAPIA
Easy and delicious! Italian dressing
½ tsp garlic salt
4 pieces of boneless and skinless tilapia
⅛ tsp pepper
cooking spray
½ onion, sliced ½ green pepper, sliced
¼ cup spaghetti sauce ¼ cup olive oil
Marinate the tilapia in the Italian dressing for 1 hour. After 1 hour, preheat oven to 350 degrees. Spray the bottom of the ceramic cooking dish with cooking spray. Pour a little of the Italian marinade off the fish and into the bottom of the dish. Then place the fish fillets in the dish and discard any remaining marinade. In a small bowl, stir together the spaghetti sauce, olive oil, garlic salt and pepper. Mix well and cover the tilapia with the sauce. Add the sliced onions and green peppers to the dish on and around the fish. Bake the fish in the oven for about 15 min. Then set the oven to broil and broil the fish about 5 min. Watch the fish during the 5 min and remove if the fillets seem to be overcooking. Serve tilapia on rice or spaghetti accompanied with fresh sliced mozzarella and a green salad. Elena K’Meyer / 05/06/10
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fish + seafood
fish + seafood
SHRIMP CREOLE
Saute: ¼ c. butter ⅔ c. diced green peppers ⅔ c. diced onions 1¼ cl diced celery Add slowly:
4 whole cloves
¼ c. flour
2# shrimp
2 cans tomatoes
1 tsp worcesteshire sauce
¾ tbsp. salt
tgabasco
¼ tsp pepper
½ tbsp lemon joice
1 tbsp brown sugar
⅔ c. white wine
Simmer and serve over cooked white rice. Mom / 05/05/10
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TUNA QUICHE
From the kitchen of Anne Vittur 1 deep dish pie crust
1 tbsp. lemon juice
6½ oz. can tuna, drained
1 tsp. chives
1½ cups grated cheese (Swiss, cheddar or mozzarella)
¾ tsp. garlic salt
½ cup chopped onion
½ tsp. salt ⅛ tsp. pepper
2 eggs, beaten 1 cup evaporated milk
Preheat oven to 450°. Thaw pie crust as package directs. Prick bottom and sides. Bake on cookie sheet 5 minutes. Remove from oven. Distribute tuna over bottom of crust. Sprinkle cheese and onion over tuna. Beat eggs, milk, lemon juice and seasonings. Pour over tuna. Bake on cookie sheet 15 minutes. Reduce oven to 350° and bake 12-15 minutes or until top is golden and filling is set. Nana K’Meyer / 05/07/10
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fish + seafood
BEEF AND NOODLES 6-8 servings
From the kitchen of Ann Purdy 2-3 lbs beef (top round, bottom round, stew beef or brisket) 2 cans Campbells golden mushroom soup 1 can Heinz brown gravy or au jus 1 lb fresh mushrooms, sliced sour cream
Cut beef up into small pieces and put into a crock pot. Add soup and gravy and heat on low for 7-8 hours or longer. Add the fresh mushrooms the last hour or so. Just before serving, add a few spoonfuls of sour cream to give a stroganoff flavor. Serve over noodles. Nana K’Meyer / 05/07/10
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meat + poultry
BEEF BOURGUIGNONNE
meat + poultry
6 servings
PREP TIME: 20 minutes
French Beef Stew!
COOK TIME: 30 minutes TOTAL TIME: 50 minutes
notes May substitute 1 large sweet onion for the shallots; 2 tsp dry thyme for 1 tbsp fresh thyme
1 lb. boned lean chuck roast, cut into 1 inch cubes, all visible fat removed ¼ cup all purpose flour Salt to taste ½ tsp ground black pepper
1-14 oz can low fat beef broth 2 carrots, sliced 2 cups sliced mushrooms 1 tbsp minced fresh thyme
2 lean bacon slices
6 medium size shallots, peeled and halved
1 tbsp olive oil
4 garlic cloves, sliced
½ cup dry red wine
In a large plastic storage bag, combine the beef with flour, salt and pepper; coat well. In a Dutch oven, cook the bacon. Drain bacon, discard grease, and set bacon aside. Add olive oil to Dutch oven; sauté beef for about 5 minutes. Add the wine and broth; cook for 1 minute. Add the remaining ingredients and bring to a boil. Crumble the bacon and add it to the pan. Cover and bake at 375° for 25 minutes (carrots should be tender). Gail / 05/04/10
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BEER CAN CHICKEN
meat + poultry
serves 3 - 4
Beer Can Chicken on the Grill 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons dry spice rub 1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub.
PREP TIME: 15 minutes COOK TIME: 1¼ hours
Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1¼ hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. Trey Thompson / 05/07/10
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TOTAL TIME: 1½ hours
meat + poultry
BOB’S BRISKET
3 to 3½ pound brisket ¼ cup grape jelly 1 cup catsup 1 envelope Lipton Onion Soup ½ tsp. pepper
Trim off excess fat off brisket. Lay meat in large crock pot or roaster at low heat. Mix rest of ingredients together and pour over meat. Bake for 8-10 hours. Bob Sherrer / 05/04/10
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BRAISED BEEF BRISKET
meat + poultry
a lot
4 large garlic cloves, peeled and smashed ½ tsp kosher salt 4 rosemary sprigs, needles stripped from the stem and chopped (dried rosemary will work in a pinch) ¼ cup extra-virgin olive oil 1 four-lb beef brisket 3 large carrots, cut into 3-inch chunks 3 stalks celery, cut into 3-inch chunks 2 onions, halved 2 cups dry red wine 1 16-oz can whole tomatoes, crushed 1 handful fresh Italian flat-leaf parsley 3 bay leaves Salt and pepper to taste
PREP TIME: 30 min COOK TIME: 4 Hrs TOTAL TIME: 4.5 Hrs
[1] Preheat oven to 325°F. [2] Mash the garlic and salt together on a cutting board with the flat side of a knife. Add the rosemary and mash again. [3] Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of oil. Stir to combine. [4] Season both sides of the brisket with plenty of salt and pepper, then rub the rosemary-garlic paste over it and drizzle with a bit of additional olive oil. [5] Place a large roasting pan over medium-high heat. When the pan is hot, sear the brisket to form a nice brown crust on both sides, adding additional oil as necessary to prevent sticking. [6] Lay the vegetables all around the brisket. Add wine, tomatoes, parsley, and bay leaves. Cover the pan tightly with a lid of aluminum foil and bake for 3 to 4 hours, basting with the pan juices every 30 minutes. [7] When meat is tender, remove from pan and place on a cutting board to “rest” for 15 minutes before slicing.
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BRAISED BEEF BRISKET
meat + poultry
continued
[8] While the meat sits, make a sauce to top it. Remove vegetables from the pan and skim away some of the excess liquid, leaving about Ÿ cup. Place the roasting pan with the juice over medium-high heat. Boil and stir about 5 minutes or until the sauce is thick. For a thicker sauce, whisk in a bit of flour. [9] Slice brisket, top with sauce, add vegetables as a side, and eat. Nutritional Information per Serving: 415 calories, 16 grams fat, 61 grams protein, 2 grams carbs Brian & Elena’s Kitchen / 05/04/10
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CHERRY BALSAMIC CHICKEN THIGHS
meat + poultry
4 servings
½ c dried cherries
2 tsp canola oil
1 c boiling water
1 medium onion, thinly sliced
1 tbsp brown sugar
⅔ c low sodium, low fat chicken broth
2 tsp chili powder
2 tbsp balsamic vinegar
1 tsp ground ginger
2 tsp light soy sauce
1 tsp cinnamon
1 tsp. honey
¼ tsp nutmeg
2 tsp. cornstarch
Salt & Pepper to taste
1 tbsp water
1½ lb bone-in-skinless chicken thighs
¼ cup chopped parsley
In a heatproof bowl, pour boiling water over cherries. Set aside. Combine the brown sugar, chili powder, ground ginger, cinnamon, nutmeg, salt and pepper. Rub mixture lightly on both sides of chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté on both sides for 4 minutes. Transfer the chicken to a baking sheet and preheat the oven to 350°. Bake the chicken, uncovered, until cooked through, about 15-20 minutes. Meanwhile, add the onion to the drippings in the pan and sauté for about 4 minutes. Combine the broth, vinegar, soy sauce and honey. Add to the skillet and cook for 1 minute. Drain the cherries from the water and add to the skillet. Combine the cornstarch and water and mix until smooth. Slowly add to the sauce and cook until thickened. Place chicken on a platter, pour the sauce over it, and sprinkle with parsley. Gail / 01/09/09
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PREP TIME: 35 min TOTAL TIME: 1 hr
CHICKEN ENCHILADAS WITH ROATED TOMATILLO SALSA
meat + poultry
PREP TIME: 45 min
A family favorite, courtesy of Tyler Florence!
TOTAL TIME: 1 hr 30
minutes
Salsa:
3 garlic cloves, chopped
1 pound tomatillos, husked
1½ teaspoon ground cumin
1 white onion, peeled & quartered
¼ cup all-purpose flour
4 garlic cloves
2 cups chicken stock, storebought
2 jalapenos
Chopped cilantro leaves
2 teaspoons ground cumin
3 lbs roasted chicken, boned & shredded
1 teaspoon salt ½ cup chopped cilantro leaves ½ lime, juiced Enchiladas: Extra-virgin olive oil ½ medium onion, diced
Salt Freshly ground black pepper 10 large flour tortillas ½ pound Monterey Jack cheese, shredded 2 cups sour cream Chopped tomatoes and cilantro leaves, for garnish
For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved
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CHICKEN ENCHILADAS WITH ROATED TOMATILLO SALSA continued
tomatillo salsa. Now take the flour tortillas and briefly flash them over the stovetop flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato. Jen & Bill / 01/09/09
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meat + poultry
meat + poultry
CHICKEN POPPYCOSH
1 cut up fryer or several pieces any cut of poultry you like 2 c. chicken broth ½ qt. whole tomatoes 1 lg. onion diced Optional: hot peppers
Flour and brown chicken pieces in olive oil, salt/pepper. In a large pan begin simmering chicken broth and tomatoes. Add onions and hot peppers. Add browned chicken to the pot. Cook for 1½ hours. Dumplings: 2 beaten eggs ½ c. water Add enough flour to the mixture to make a stiff dough. Bring a large pan of water salted to a boil. Drop dough by ½ teaspoons into the water. Cook approx. 8 min. Severe dumplings and chicken seperate at the table. Guests can dish up the chicken on top of their dumplings. Grandma Able / 05/05/10
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CONNIE’S UPDATED :POPPY-COSH
Follow the recipe for grandma’s chicken. However after the chicken has cooked in the tomato sauce remove the chicken. De-bone the chicken, adding the meat back to the broth. When the dumplings are cooked, drain and add them to the chicken and tomatoes. Hot sauce is a good addition to spice up this dish.
Mom / 05/05/10
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meat + poultry
meat + poultry
DRY-RUBBED RIB-EYE
3 tablespoons salt* 2 tablespoons brown sugar 1 teaspoon pulverized crushed red pepper 2 teaspoons pimenton (Smoked Spanish Paprika) 1 teaspoon garlic powder Oil, for brushing grill 2 (22 to 24-ounce) bone-in rib-eye steaks Extra-virgin olive oil PREP TIME: 3 Days Best COOK TIME: 10-15 min
Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged. Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately. *or to taste Brian & Elena’s Kitchen / 05/04/10
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FAJITA MARINADE
We love marinating pork tenderloin in this - amazing!! 1 orange, juiced
3 chipotle chilies in adobo sauce
2 limes, juiced
3 Tbls. roughly chopped fresh cilantro
4 Tbls olive oil
1 tsp. ground cumin
2 garlic cloves
1 tsp. salt
Blend all ingrediants in blender or food processor until smooth. Marinate pork, beef or chicken for 2-4 hours. Jen & Bill / 12/08/08
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meat + poultry
PREP TIME: 15 min
GRILLED CHICKEN PIRI PIRI
meat + poultry
20 servings
5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish 1 head garlic cloves, peeled
3 tablespoons paprika 1 cup red wine vinegar 2 cups olive oil
4 red peppers, seeded and roughly chopped
Salt and freshly ground black pepper
10 chili peppers like Fresno or serrano
7 whole chickens, each cut into 6 pieces
4 cups fresh parsley leaves
To a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 1 cup of the sauce as set aside for garnishing cooked chicken later. Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day. Preheat grill to medium-high heat. Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough.) Serve with lemon wedges and the reserved piri piri sauce. Jen & Bill / 03/30/10
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GRILLED SWEET CHILI CHICKEN WITH MANGO CUCUMBER SLAW
meat + poultry
4 servings
½ cup sweet chili sauce
1 teaspoon minced fresh ginger
3 tablespoons orange juice
4 Boneless, Skinless Chicken Breasts
2 tablespoons honey
Mango-Cucumber Slaw
1 tablespoon lite soy sauce
2 tablespoons chopped roasted peanuts (optional)
1 teaspoon minced jalapeño pepper*
1. Whisk together first 6 ingredients in a small bowl until blended. Remove and reserve half of sweet chili sauce mixture. 2. Coat cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Lightly spray chicken with cooking spray, and place on cooking grate. Grill chicken 6 minutes on each side or until done, basting with sweet chili sauce mixture during last few minutes on each side. 3. Divide Mango-Cucumber Slaw evenly among 4 serving plates, topping each with 1 chicken breast. Drizzle with reserved half of sweet chili sauce mixture, and, if desired, sprinkle with roasted peanuts. * 1 tsp. sambal oelek may be substituted for minced jalapeño. Sambal oelek is an Indonesian chili sauce that can be found in the ethnic aisle of the supermarket. Jen & Bill / 03/30/10
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PREP TIME: 15 Min. COOK TIME: 12 Min.
meat + poultry
HAM LOAF
1# smoked lean ham
2 tsp. baking powder
1½# fresh pork 2 eggs
Toppin g
2 cups milk
½ cup brown sugar
1 cup bread crumbs
1 tsp. dry mustard Moisten with enough vinegar to spread.
Have the ham and pork ground together by the butcher. Add eggs, milk, bread crumbs and 2 tsp. baking powder. Mix well. I use my hands Press in 9x13 pan. Spread topping on. Cover with foil and bake at 325 for 20 minutes, remove foil and finish baking at 275 for 2 hours. Cut into squares and serve. Grandma Able / 05/04/10
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ITALIAN MEAT LOAF
Tasty meat loaf recipe using ground turkey instead of ground beef. 2 eggs, lightly beaten 2 cloves garlic, minced ¾ tsp dried basil ½ tsp salt ½ tsp dried rosemary ¼ tsp crushed red pepper 1 medium apple, peeled, cored and finely shredded ½ cup chopped onions ½ cup fine dry seasoned bread crumbs ⅔ cup spaghetti sauce 2 tbsp grated Parmesan cheese
Preheat the oven to 350. In a large bowl, stir together eggs, garlic, basil, salt, rosemary and red pepper. Then stir in the apples, onions and bread crumbs. Add the turkey and mix until well-combined. Spray a loaf pan with no-stick spray. Pat the turkey mixture into the pan. Bake for 15 min. Spread the spaghetti sauce over the top of the turkey. Bake about 25 min. more or until the turkey is no longer pink. Let stand for 5 min. Transfer the loaf to a serving plate. Sprinkle with Parmesan cheese over the top. Slice and serve. Elena K’Meyer / 05/06/10
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meat + poultry
meat + poultry
PIGS IN THE BLANKET
1 large cabbage
¼ tsp. pepper
Meat mixture:
Sauce:
1# lean ground beef
2 8oz. tomato sauce (2 cups)
½# sausage
1 quart whole tomatoes
½ c raw rice
4 T. lemon juice
1 grated onion
1 tsp. salt
2 eggs
¼ tsp. pepper
1 tsp. salt
½-1 cup brown sugar
Cut cabbage in half, cut out core. Boil cabbage 7 minutes. Combine meat, rice, onion, eggs, salt & pepper. Mix well. Place a tablespoon of the meat mixture in a cabbage leaf and roll up. Place rolls in a pan with the seam side down. After all rolls are in pan, pour the mixture of tomato sauce, tomatoes lemon juice, salt & pepper over. Sprinkle with brown sugar. Baked covered for 1 hour at 350 Grandma Able / 05/04/10
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ROASTED VEGETABLE MEATLOAF WITH BALSAMIC GLAZE
meat + poultry
6-8 servings
Awesome recipe, courtesy of Bobby Flay. Time consuming, but so worth the time! 3 tablespoons olive oil 1 large zucchini, finely diced 1 red bell pepper, finely diced 1 yellow pepper, finely diced 5 cloves garlic, smashed to a paste with coarse salt ½ teaspoon red pepper flakes, divided Salt and freshly ground black pepper 2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves ¼ cup chopped fresh parsley leaves, plus more for garnish 1 pound ground pork 1 pound ground beef chuck 1 cup panko (Japanese) bread crumbs ½ cup freshly grated Romano or Parmesan 1 cup ketchup, divided ¼ cup plus 2 tablespoons balsamic vinegar
Preheat oven to 350 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, ¼ teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, ½ cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1¼ hours. Remove from the oven and let rest for 10 minutes before slicing. Jen & Bill / 04/01/10
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notes Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6. 3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g
SAGE, ORANGE, AND CLOVE ROTISSERIE TURKEY
meat + poultry
2 tablespoons granulated orange peel 1 tablespoon dried sage 1 tablespoon kosher salt ½ teaspoon freshly ground black pepper 1 tablespoon vegetable oil 1 turkey, 12 to 14 pounds 2 small oranges, washed and dried 12 whole cloves 6 medium garlic cloves, crushed 1 bunch fresh sage, tied with cotton string
PREP TIME: 1 hr COOK TIME: 10-12 hrs
To make the rub: In a small bowl combine the rub ingredients. Set aside. Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels. Pierce the oranges several times with a knife and insert six whole cloves into each of them. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string. Pin the neck skin flap to the body with two or three small trussing needles. Skewer the turkey lengthways through the oranges and centre on the spit. Rub the entire exterior with the rub mixture, pressing it into the skin. Set the spit on the rotisserie and let the turkey rotate over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 2-¼ to 2-½ hours. Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminium foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. Serve warm. Brian & Elena / 05/04/10
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SKILLET DINNER
2 cubed steaks 1 sweet onion sliced 1 can green beans 1 can sliced potatoes 1 can mushroom soup
Flour and brown cubed steak Salt and pepper Add onion, green beans, sliced potatoes, mushroom soup. Cover and cook for 30 minutes. Grandpa Able / 05/05/10
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meat + poultry
SLOW-COOKER BEEF SHORT RIBS
meat + poultry
4-6 servings
PREP TIME: 30 mins COOK TIME: 8-9 hours TOTAL TIME: 9 hours
notes Advice: I mention it’s best on a cold day, it’s also good if you can have a window open as the vinegar cooking all day can have a strong smell. But it’s sooo worth it!
While I can’t claim this as a WT original, it’s an easy favorite. It makes for a solid cool-autumn-day-in-Cleveland meal. I usually serve it w/ brown rice or steamed veges, and leftovers are good for sandwiches. ⅓ cup flour
¾ cup red wine vinegar
1 teaspoon salt
¾ cup brown sugar
¼ teaspoon pepper
¼ cup thai chili sauce
2½ lbs boneless beef short ribs (you can use bone-in or boneless – I prefer boneless. They tend to have a little less fat).
2 tablespoons ketchup
¼ cup butter
1 teaspoon chili powder
2 tablespoons Worcestershire sauce 2 tablespoons minced garlic
1 cup chopped onion 1 cup beef broth
1. Put flour, salt and pepper in a bag. 2. Add ribs and shake to coat. 3. Brown ribs in butter in a large skillet. 4. Put in slow cooker. 5. In same skillet, combine remaining ingredients. 6. Bring to a boil, stirring. 7. Pour over ribs. 8. Cover and cook on low for 9 hours. Withe / 04/14/10
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BANANA SPLIT CAKE
desserts + treats
12 servings
To die for! even if you are like me and not particularly fond of bananas. Graham Cracker Crust:
Base Filler:
2½ c. graham cracker crumbs.
2 c. powered sugar
¾ c. melted butter
2 eggs
¼ c. sugar
1 stick soft butter
Mix well, press in 13 x 9 pan.
Mix with mixer and spread over graham cracker crust.
Then add the following by layer: sliced bananas over base filler. 1 can of crushed pineapple drained then top it off with 1 large container of softened cool whip. Drizzle chocolate over top. Add cherries and nuts if desired. Refrigerate. Mama Thompson / 04/17/10
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PREP TIME: 30 min. TOTAL TIME: 1hr.
notes The nuts and sliced cherries really add to it.
BLACK FOREST UPSIDE DOWN CAKE
desserts + treats
12 servings
6 egg whites ½ cup applesauce 1 cup water 1 (18¼ ox) chocolate cake mix, dry, do not make as directed. 1 (20oz) can light cherry pie filling
Preheat a slow cooker on high Spray the cooker with nonfat cooking spray In a large mixing bowl with a hand mixer beat the egg whites, applesauce,and water together on medium speed until soft peaks form. Gently fold the cake mix into the peaks. Pour the batter over the pie filling. Do not stir. Place the paper towel on top of the slow cooker and place the lid over the paper towel to cover. Cook on high for 2½ to 3 hours or until knife inserted in center comes out clean. Turn off the cooker. If possible, take the crock out of slow cooker. Let it sit for 10 minutes. Remove the paper towel.Run a knife along edge of the slow cooker to loosen the cake. Place a large serving plate with an edge (so the sauce won’t overflow off the plate) upside down on top of the cooker. Holding the4 slow cooker and plate firmly together, carefully flip the cake upside down. It will be steamy hot so be very careful. If desired serve with fat-free whipped topping or fat-free vanilla ice cream. Good served hot,cold, or at room temperature. Mom / 05/05/10
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CARMEL CORN
5 qts. popcorn
1 tsp. salt
1 c. oleo
½ tsp. baking soda
2 c. brown sugar
1 c. peanuts if you like.
½ c. lite Karo syrup
Pop corn and keep warm in 250 degree oven. Combine butter, sugar, Karo, and salt, stir until sugar dissolves. Boil to hard ball stage. Remove from heat and stir in baking soda. Pour over corn, toss lightly in 2, 9/13 pans or a very large metal pan. Bake 40-45 minutes, stir every 15 minutes. Store in air tight container. Mom / 05/05/10
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desserts + treats
FRESH PEACH CHIFFON PIE
desserts + treats
9 inch pie
From the kitchen of Mary Lutz Filling:
Dash salt
¾ cup sugar
½ cup heavy cream, whipped
1½ cups chopped fresh peaches
Corn Flake Crust:
1 tbsp (envelope) unflavored gelatin
1 cup crushed corn flakes or rice cereal
¼ cup cold water ½ cup hot water 1 tbsp lemon juice
¼ cup sugar ½ cup melted butter
Filling: Add sugar to peaches; let stand 30 minutes. Soften gelatin in cold water; dissolve in hot water. Cool; add peach mixture, lemon juice and salt. Chill until partially set; fold in whipped cream. Pour into corn flake crust; chill thoroughly. Corn Flake Crust: Combine all ingredients; mix well. Press firmly into a 9 inch buttered pie pan. Chill crust until set. Julie K’Meyer / 05/07/10
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OLD FASHION GINGER COOKIES
A wonderful Christmas Treat 2 c. brown sugar
1 c. molasses
2 eggs beaten
¼ tsp. cloves
1 c. buttermilk
¼ tsp. salt
3 tsp. soda
½ tsp. cinnamon
1 tsp. ginger
6 c. flour
1 c. butter & crisco mix
Cream sugar and shortening, add eggs and molasses, mix well. Sift together dry ingredients except soda, dissolve the soda in buttermilk, add alternately with dry ingredients to first mixture. Blend well. Set in refrigerator overnight, roll out and cut into gingermen. Bake at 400 for 10 to 12 minutes. Great Grandma Limbacher / 05/04/10
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desserts + treats
PEANUT BUTTER AND JELLY BARS
desserts + treats
24 bars
PREP TIME: 10 min
Yummy easy treat the kids love!!
TOTAL TIME: 1 hr
2 sticks unsalted butter, room temp.
3 c. all purpose flour
1½ c. sugar
1 tsp. baking powder
1 tsp vanilla
1½ tsp. kosher salt
2 extra-large eggs, room temperature
1½ c. jam
2 c. creamy peanut butter
⅔ c. salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F. Grease a 9x13 cake pan. Line it with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugar on medium speed until light yellow (about 2 minutes). With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingrediants are combined. In a small bowl, sift together the flour, baking powder and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. Spread ⅔ of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool & cut into squares. JENNIFER LUDWIG / 12/08/08
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PEANUT CHOCOLATE LAYER DESERT
Mix the following ingredients: ⅔ c. dry roasted peanuts 1 c. flour ½ c. oleo Pat firmly into the bottom of a 9/13 " pan. Bake at 350 degrees for 20 minutes. Cool
Cream: ½ c. peanut butter 8 oz. cream cheese 1 c. powdered sugar Stir in 8 oz cool whip Spread on cooled shell. Beat all together: 1 package instant vanilla pudding 1 package instant chocolate pudding 2¾ c. milk Spread over cream cheese mixture Spread 8 oz. cool whip over all and sprinkle with peanuts. Grandma Able / 05/05/10
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desserts + treats
STRAWBERRY PRETZEL DESSERT
desserts + treats
12 servings
PREP TIME: 30 min
A family favorite
TOTAL TIME: 2-4hr.
Crust Mixture: 2⅔ c. broken pretzels (½ inch pieces) ¾ c. butter ¼ c. sugar Combine and pat into 13 x 9 inch pan Bake 400 degree oven for 10 minutes and cool completely. Filling: ½ c. Sugar
1 small container of cool whip softened 8 ounces cream cheese. Beat together and spread over cooled pretzel crust. Top Layer: 6 ounce pkg.strawberry Jello 2 c. boiling water 1 pt or more frozen strawberries
Dissolve jello in water. Stir in strawberries which are still partially frozen. Let stand until jelly-like. Spread over cream cheese mixture which has been placed over pretzel crust. Refrigerate for 2-4 hrs. Mama Thompson / 04/17/10
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ULTIMATE PUMPKIN PIE
1 can pumpkin
1 tsp. ground ginger
Pastry for 10 inch pie
¼ tsp. nutmeg
1 egg beaten with 1 tbsp waer
¼ tsp. ground clover
¾ c. packed dark brown sugar
¼ tsp. salt
¼ c. granulated sugar
3 eggs
1 tbsp. flour
1¾ cups cream
1 tbsp. molasses or dark corn syrup
2 tbsp. brandy or rum
1½ tsp. ground cinnamon
Roll out pastry and fit into a 10 inch pie pan. Crimp edges. Brush edges with eggwater mixture. In a large bowl, combine sugars, flour, molasses, cinnamon, giner, nutmeg, cloves and salt. Stir in the 2 cups of pumpkin. In another bowl combine eggs,k cream and brandy. Slowly pour into the pumpkin mixture, whisking until smooth.Pour into pie shell. Bake on the middle oven rack at 375 degrees for 40-50 minutes or until a knife inserted in the filling comes out clean. When wiggled, the filling should still move slightly in the center. Cool and serve. Mom / 05/05/10
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desserts + treats
AWESOME APPLE BBQ SAUCE
everything else
6 cups
Lots of work but worth it. Make a lot so freeze smaller portions for later use. ½ cup vegetable oil 5 garlic cloves, chopped 1 medium onion, chopped 1 green bell pepper, chopped Salt ¼ cup bourbon 3 tablespoons chili powder 1 tablespoon freshly ground black pepper ½ teaspoon ground allspice ½ teaspoon ground clove 1 cup dark brown sugar 2 cups water 2 cups ketchup ½ cup molasses ½ cup yellow mustard ½ cup cider vinegar 2 teaspoons hot sauce ½ cup apricot preserves 1 jalapeno chile, grate on Microplane(stop before seeds) ½ Granny Smith apple grated on Mircoplane
1. Pour the oil in a large saucepan and place over medium heat until it starts to simmer. Stir in the garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes. 2. Pour in the bourbon and cook until the alcohol has cooked off, about 5 minutes. There will no longer be the strong smell of alcohol.
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PREP TIME: 15 min COOK TIME: 1 hr
AWESOME APPLE BBQ SAUCE
everything else
continued
3. Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes. 4. Stir in the water, brown sugar, ketchup, molasses, mustard, vinegar, hot sauce and preserves. Bring the mixture to a boil, stirring occasionally to be sure that nothing sticks to the bottom and burns. Continue to simmer, stirring often, about 45 minutes. 5. Add the jalapeno and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will still be hot), or in a bowl using an immersion/stick blender until smooth. 6. Season to taste with additional allspice, cloves, salt, and vinegar to taste. Brian & Elena’s Kitchen / 05/04/10
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EASY BBQ SAUCE
everything else
1 TableSpoon Butter 1 cup Fine Diced Onion 1 12oz can of Dr Pepper 1.5 Cup of Ketchup ¼ Cup of Cider Vinegar ¼ Cup of Worcestershire Sauce 1 teaspoon chili powder 1 teaspoon cumin ½ teaspoon salt ½ teaspoon pepper ½ teaspoon cayanne pepper hot sauce to taste
Sweat onions in butter till clear. Then add all ingredients and simmer(covered), for a while till you smell the flavors come together. Take lid of and continue to simmer to thicken. I like to add Honey or Molassis or whatever else looks good. Brian & Elena’s Kitchen / 05/04/10
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COOK TIME: 1 hr
everything else
GREEN TOMATO RELISH
Relish to can. An excellent addition to cole slaw, potato salad and combined with mayonnaise a tartar sauce. 4 cups ground onion
6 c. sugar
1 med. head cabbage (4 cups ground)
1 T. celery seed
10 green tomatoes (4 cdups ground)
2 T. mustard seed
12 green peppers ground
1½ tsp. tumeric
6 sweet red peppers ground
4 cups cider vinegar
½ cup salt
2 cups water
In a food processor grind all vegetables using a coarse blade. Sprinkle with ½ cup salt. Let mixture stand overnight. Rinse and drain. Combine remaining ingredients, pour over vegetable mixture. Heat to boil. Simmer for 3 minutes. Seal in sterilized jars and process for 30 minutes in a water bath. Mom / 05/04/10
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TA B L E O F E Q U I VA L E N T S
volume / dry measure
o v e n t e m p e r at u r e
american standard
metric
fahrenheit
celsius
⅛ teaspoon
.5 ml
250˚
120˚
¼ teaspoon
1 ml
275˚
140˚
½ teaspoon
2 ml
300˚
150˚
¾ teaspoon
4 ml
325˚
160˚
1 teaspoon
5 ml
350˚
180˚
1 tablespoon
15 ml
375˚
190˚
¼ cup
59 ml
400˚
200˚
⅓ cup
79 ml
425˚
220˚
½ cup
118 ml
450˚
230˚
⅔ cup
158 ml
475˚
240˚
¾ cup
177 ml
500˚
260˚
1 cup
225 ml
2 cups = 1 pint
450 ml
3 cups
675 ml
4 cups = 1 quart
1 liter
½ gallon
2 liters
1 gallon
4 liters
equivalents / dry measure
american standard
metric
3 teaspoons
1 tablespoon
½ ounce
14.3 grams
2 tablespoons
⅛ cup
1 ounce
28.3 grams
4 tablespoons
¼ cup
2 ounces
56.7 grams
5⅓ tablespoons
⅓ cup
2.6 ounces
75.6 grams
8 tablespoons
½ cup
4 ounces
113.4 grams
12 tablespoons
¾ cup
6 ounces
.375 pound
16 tablespoons
1 cup
8 ounces
.522 pound
32 tablespoons
2 cups
16 ounces
1 pound
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TA B L E O F E Q U I VA L E N T S
( continued )
volume / liquid measure
american standard
metric
2 tablespoons
1 fl oz
30 ml
¼ cup
2 fl oz
60 ml
½ cup
4 fl oz
125 ml
1 cup
8 fl oz
250 ml
1½ cups
12 fl oz
375 ml
2 cups = 1 pint
16 fl oz
500 ml
4 cups = 1 quart
32 fl oz
1000 ml = 1 liter
1 gallon
128 fl oz
4 liters
weight / liquid measure
length
american standard
metric
american standard
metric
½ ounce
15 grams
⅛ inch
3 mm
1 ounce
30 grams
¼ inch
6 mm
3 ounces
85 grams
½ inch
12 mm
3.75 ounces
100 grams
1 inch
2.5 cm
4 ounces
115 grams
8 ounces
225 grams
12 ounces
340 grams
16 ounces = 1 pound
450 grams
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