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Cook Book

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Cook Book - Page Text Content

FC: The Book of Recipes

1: by: Ben Collette

2: Peanut Butter Cookies | 1/2 cup granulated sugar | 1/2 cup packed brown sugar | 1/2 cup peanut butter | 1/4 cup shortening | 1 egg | 1 1/4 cups Gold Medal all-purpose flour | 3/4 tsp baking soda | 1/2 tsp baking powder | 1/4 tsp salt | 1. Mix sugars, peanut butter, shortening, butter, and egg in large bowl. stir in remaining ingredients.

3: 2. Heat oven to 375 degrees F | 3. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar. | 4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes.

4: Candy Cane Cookies | 1/4 cup butter | 1/4 cup shortening | 1/2 cup sifted confectioners' sugar | 1 egg | 3/4 tsp almond estract | 1/2 tsp vanilla extract | 1 1/4 sifted all-purpose flour | 1/2 tsp salt | 1/4 tsp red food coloring | 1. Preheat oven to 350 degrees F

5: 2. mix the shortening and butter, then add and mix sugar, egg, almond, and vanilla. In a separate bowl, mix flour, salt, and shortening mixture. Divide dough in half. | 3. Blend red food coloring into half the dough. roll 1 tsp of the red dough and 1 tsp of the white dough into 4 inch strips, on lightly floured board. twist together and form a cane shape. 4. bake 9 min or until light brown. remove while still warm. sprinkle with 1/2 c crushed peppermint stick candy and 1/2 c sugar

6: Lemon Melting Moments | 1/2 c butter 2 3/4 tbsp sugar 1/4 c + 2 tbsp cornstarch 1/2 c flour 1/2 tsp lemon extract | 1. Preheat oven to 350 F. 2. Cream together butter and sugar until light; add lemon extract, cornstarch and flour. 3. form into small balls, about 3/4 inch or nickel size.

7: 4. bake for 20 min or until firm. 5. Frost with icing made by mixing powdered sugar with a few drops of lemon juice until drizzling consistency.

8: 1 1/2 tsp yeast 1/2 tsp sugar 1/2 tsp salt 1 1/2 c flour 1 1/2 tsp oil 1/2 c + 1 tbsp warm water 1 c pizza sauce 1. Combine yeast into warm water. Add flour. 3. Add salt, oil and sugar. Mix with spoon. 4. Mix and kneed for 2 min. | Pizza!

9: 5. Put pizza in an oven preheated to 400 F on greased pan with cornmeal.

10: Chicken Caesar Salad | 2 breast halves 2 tsp oil 1/2 head romaine lettuce 1/2 c shredded parmesan cheese 4 slices thick bread 2-3 tbsp butter garlic seasoning Caesar dressing as desired 1. Slice chicken and season with salt, pepper and other seasoning as desired.

11: 2 A. fry chicken in the oil until completely cooked. B. slice bread and bake with butter. 3. shred lettuce and place in bowl. 4. toss in parmesan cheese. 5. toss with dressing. serve and top with sliced chicken and croutons

12: REALLY Good Fettuccine! | i/2 c butter 1 c heavy cream 1/8 tsp nutmeg 8 oz fettuccine noodles 1. Melt butter on moderate heat in large fry pan. 2. Add cream and stir constantly (don't boil!) 3. Add cheese and nutmeg, continue to stir. 4. Drain noodles when cooked to al dente and toss with sauce 5. May also be served with chicken or veggies.

14: Steak Diane | Salt and pepper 1 tbsp olive oil 2 tbsp butter 1/2 c Shallots or green onion 1/4 c beef stock 1/4 c brandy (optional) 1 tbsp dijon mustard 1 tsp lemon juice TT salt and pepper 2 tbsp softened butter 2 tbsp chopped chives 2 tbsp chopped parsley 1. Place a large heavy saute pan on stove over medium to high heat.

15: 2. Pat dry the steaks and season with salt and pepper. 3. Place steaks in the pan and saute for about 5 min each side for medium rare. 4. Remove the pan and reserve 5. Pour off any fat left in pan 6. Return the pan to stove over low to medium heat. 7. Add the butter to the pan and melt. then add the shallots to the pan and saute until soft. 8. Add beef stock, brandy (optional), mustard, lemon juice, and salt and pepper. 9. Remove pan from heat and swirl in 2 tbsp of softened butter. 10. Garnish with the chives and parsley and pour sauce over the steaks immediately.

16: Red Lobster Biscuits | 2 c bisquick baking mix 2/3 c milk 1/2 c cheddar cheese 1/4 c margarine or butter 1/4 tsp garlic powder 1. Preheat oven to 450. 2. Mix baking, milk and cheese until soft dough forms; beat vigorously for 30 seconds. 3. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. 4. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

18: Baked Apple Pancakes | 4 tablespoons butter shopping list 4 cups diced and peeled apples shopping list 2 tablespoons brown sugar shopping list 2 tablespoons lemon or lime juice shopping list teaspoon ground cinnamon shopping list 4 large eggs, lightly beaten shopping list 1 cup whole milk shopping list 1 cup all purpose flour shopping list 1 teaspoon vanilla shopping list 1/8 teaspoon salt shopping list Confectioners’ sugar for dusting shopping list

19: 1. Preheat oven to 425 degrees F. 2. Melt half the butter, add the apples and sauté until tender. 3. Sprinkle with the brown sugar, lemon/lime juice, and cinnamon and stir to combine. Remove from heat. 4. Preheat a 9x13 baking dish for 5 minutes then add the remaining 2 tablespoons butter to it and coat the bottom and sides. 5. Spoon the sautéed apple misture over the bottom evenly. 6. By hand, whisk together eggs, milk, flour, vanilla, and salt until blended. 7. Pour the batter over the hot fruit. Bake until puffed and golden brown (about 20-25 minutes). 8. Remove from oven and dust with confectioners’ sugar. 9. Serve and enjoy!

20: CHicken Strips | 4 boneless skinless chicken breasts 3 cups flour (or substitute, such as Bisquick) 1 tsp salt 1 tsp pepper 1/8 tsp nutmeg (optional) 1 tsp milk 2 eggs Dash of lemon juice Oil

21: 1. Cut the chicken breasts into halves and set aside. Place the flour into a large bowl and set aside. 2. Begin heating the oil on medium heat (there should be enough in the pan to cover the strips when they are placed inside) 3. Whisk the eggs in a small or medium-sized bowl. Mix the salt, pepper, nutmeg, milk, and lemon juice together. 4. Submerge the strips one-by-one in the mixture. Let them sit if you want more flavor, or move on and cover them in flour and fry them. They should fry for 10 to 15 minutes.

22: 1 bag Oreo cookies 8 ounces cream cheese, softened 8 oz. dark chocolate, melted 1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. 2. Set aside 6 Oreo cookies, and finely crush the rest of the cookies in a blender or food processor. 3. If using a food processor, add the cream cheese in large chunks and pulse a few times to until the candy consistency is that of dough. If you don’t have a food processor, stir together the softened cream cheese and crumbs until the candy is well-mixed. | Oreo Truffles

23: If you don’t have a food processor, stir together the softened cream cheese and crumbs until the candy is well-mixed. 4.Place the candy in the refrigerator to firm up for about 1 hour. 5. Using a teaspoon or candy scoop, form 1-inch balls and roll between your hands until they are round. Place the candies on the prepared baking sheet. Refrigerate them while you prepare the dipping chocolate and cookie topping. 6. Place the chocolate in a microwave-safe bowl and microwave until melted, stirring after every minute. Allow the chocolate to cool slightly, but do not let it harden. 7. Coarsely chop the reserved cookies, creating cookie chunks approximately 1/2” in size.

24: 8. Dip the candy balls in the melted chocolate and place on the foil-lined baking sheet. While the chocolate is still wet, top each with a sliver of cookie. Repeat with remaining truffles, and refrigerate for 1 hour or until chocolate has hardened

26: Graham Cracker Crust | 1 1/2 cups finely ground graham cracker crumbs 1/3 cup white sugar 6 tablespoons butter, melted 1/2 teaspoon ground cinnamon (optional) | 1.Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. 2.Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

27: Easy Cheesecake Pie | 1 (12 ounce) container frozen whipped topping, thawed 1/3 cup white sugar 1 teaspoon vanilla extract 1 (8 ounce) package cream cheese 1 (9 inch) pie shell, baked | 1.Take cream cheese out of package, and place in microwave for 30 seconds to soften. In a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth. 2.Pour filling into pie crust. Refrigerate for 3 hours.

28: 3/4 cup margarine, melted 1 cup white sugar 1 egg 1/4 cup molasses 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup white sugar | Molasses Cookies

29: 1.In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour. 2.Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets. 3.Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

30: Oven Roasted Veggies | root vegetables: carrots, patatos, parsnips. onions, turnips, etc... Peppers 1. Slice into thin pieces 2. Coat with olive oil,garlic,basil, and oregano 3. Bake at 375 for 20-30 min

31: 9 tablespoons butter, at room temperature, divided 1 red onion, sliced 1/8" thick Salt and pepper 8 slices classic white bread 8 slices Wisconsin American cheese 4 slices Wisconsin Sliced Swiss 8 ounces smoked ham, sliced 2 large heirloom or beefsteak tomatoes, sliced 1/4" thick (8 slices)

32: 4 slices Canadian bacon 1 teaspoon white vinegar 4 eggs 1 cup butter 3 egg yolks 1 tablespoon heavy cream 1 dash ground cayenne pepper 1/2 teaspoon salt 1 tablespoon lemon juice 4 English muffins, split and toasted | The Dagwood

33: Heat sauté pan over high heat. Add 1 tablespoon butter; melt and add onion slices. Add a pinch of salt and pepper; cook for 3-5 minutes. Remove to plate; reserve. Butter one side of each bread slice. Heat sauté pan over medium heat. Add 4 bread slices, butter-side down. Layer on each slice of bread: 1 slice American cheese, 1 slice Swiss cheese, 2 ounces ham, about 1 tablespoon sautéed onions, 2 slices tomato, and an additional slice of American cheese. Top sandwiches with remaining 4 slices bread, butter-side up. Sauté sandwiches for 3 minutes: turn carefully, and grill until golden brown and the cheeses are melted.

34: "Easy" Eggs Benedict | 4 slices Canadian bacon 1 teaspoon white vinegar 4 eggs 1 cup butter 3 egg yolks 1 tablespoon heavy cream 1 dash ground cayenne pepper 1/2 teaspoon salt 1 tablespoon lemon juice 4 English muffins, split and toasted

35: 1.In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. 2.Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon. 3.Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.

36: 4.In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter. 5.Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

38: 2 c. sifted flour 2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 6 tbsp. solid Crisco 1 c. buttermilk | Mix flour, powder, soda and salt in bowl. Cut in Crisco. Make well and pour in buttermilk. Stir until moist. Divide into 6 pieces and toss lightly from hand to hand. | BREAKFAST BISCUITS

39: In baking pan, flatten to 1 inch, sides should be touching. Bake at 450 degrees on center rack for 18-20 minutes. Note: If buttermilk is not available, add 1 tablespoon vinegar to milk to equal 1 cup. Let stand 5 minutes. Makes 6.

40: Easy Garden Frittata Recipe | 3 Tbsp olive oil 2 medium potatoes, diced 1 cup broccoli florets 1 red bell pepper, chopped 1 carrot, diced or shredded 8 eggs 3 Tbsp milk 1/4 tsp salt 1/3 cup Parmesan cheese, freshly grated

41: 1.In a large skillet heat the olive oil over medium-high heat. 2.Add the potatoes and vegetables; cook 5 minutes or until potatoes are browned, stirring occasionally. 3.In a bowl mix together the eggs, milk, and salt with wire whisk until well blended. 4.Pour the eggs over potato mixture and cover. 5.Reduce the heat to medium-low and cook 10 to 12 minutes or until center is set. 6.Sprinkle with Parmesan cheese and replace the cover. 7.Let stand 5 minutes. 8.Cut into wedges and serve.

42: 2 1/4 cups flour 1 tsp. baking soda 1 cup butter 1/4 sugar 3/4 cup brown sugar 1 tsp. vanilla 1 box instant vanilla pudding or 2 small boxes 2 eggs 1 pkg. of choc. chip 1 cup nuts, chopped (optional) | CHocolate Chip Cookies

43: This is important - mix all wet ingredients together first with an electric mixer. Then slowly add in the flour mixture consisting of flour, soda, and pudding while you continue to mix. Add chocolate chips and nuts at the end. Drop on a cookie sheet and bake 8-10 min. at 375F. Let cool in pan for 5 minutes then transfer to cooling rack for another 10 minutes.

44: Quesadillas | 12 ounces cooked chicken breast halves 2/3 cup shredded Monterey Jack cheese 1/4 cup finely chopped green onion 8 (8") flour tortillas 1 cup salsa 1 cup sour cream

45: Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas. Cover with remaining tortillas. Heat one tortilla stack in a large skillet over medium heat for 2-3 minutes. Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks. Serve with sour cream.

46: Lemon Poppy Seed Muffin | 1/2 cup sweet creamy butter, softened 2/3 cup sugar 2 large eggs, separated 1 1/3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons poppy seeds 2 lemons, zest of, grated 1/4 teaspoon salt 1/2 cup buttermilk or 1/2 cup plain yogurt 2 tablespoons lemon juice 1 teaspoon vanilla

47: Preheat oven to 350F Coat muffin tin with nonstick cooking spray. 2 In a large bowl, cream the butter and sugar until fluffy. 3 Add the egg yolks, one at a time. 4 Beat well after each. 5 In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest. 6 With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. 7 Beat just until smooth. 8 In another bowl, beat the egg whites until soft peaks form. 9 Gently fold them into the muffin batter until blended. 10 Spoon the batter into the prepared pan, 3/4-full.

48: 11 Bake at 350F for 20-25 minutes or until a toothpick inserted in the center comes out clean. 12 Cool for 5 minutes before removing to cool completely. 13 I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.

50: Chicken Tortilla Soup | 4 cups chicken stock juice of 1 lime, or about 1 1/2 to 2 tablespoons 1 can (14.5 ounces) diced tomatoes with juice 1/2 Jalapeno pepper, finely chopped, optional 1 can mild green chiles, undrained (4 ounces) 2 tablespoons chopped cilantro leaves 2 green onions, with most of the green, chopped 1 medium carrot, diced 3/4 cup corn kernels, frozen, fresh, or canned drained

51: 1 cup cooked chopped chicken 1/2 cup shredded Monterey Jack cheese or a shredded Mexican blend 1/2 tsp. ground black pepper Salt to taste vegetable oil 3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips | Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done.

52: Heat about 1 inch of vegetable in a deep saucepan to approximately 360 or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side. Serves 4.

54: 1 tablespoon cornstarch 1 cup beef broth, divided 1 (3 ounce) package beef ramen noodles 1/2 pound boneless beef sirloin steak, cut into thin strips 1 tablespoon vegetable oil 1 tablespoon soy sauce 1 (15 ounce) can baby corn, drained and rinsed 1 cup fresh broccoli florets 1/2 cup diced sweet red pepper 1/2 cup grated carrot 2 green onions cut into 1-inch pieces 1/4 cup peanuts | Beef with Ramen Noodles

55: 1.In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions. 2.In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef. 3.Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all. 4.Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts.

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  • By: ben c.
  • Joined: almost 9 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: Cook Book
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  • Published: about 8 years ago