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natalie's cookbook

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natalie's cookbook - Page Text Content

S: The only ingredient is love

BC: To a lovely couple

FC: The only ingredient needed is | 100% PURE LOVE

1: Recipe for a happy marriage | 1 cup consideration 2 cupfuls praise 2 cups of flattery carefully concealed 2 cupfuls of human kindness 1 gallon of faith in each other a generous dash of cooperation 3 teaspoons of pure extract of "I'm sorry" children (more or less to taste) 1 cup of confidence and encouragement 1 cup blindness to each others faults 1 cup courtesy flavor with frequent portions of recreation and a dash of happy memories. stir well and remove any specs of jealousy or criticism sweeten with generous portions of love

2: Recipes | Eggs OLe Weekend Waffles Phantom Rhubarb muffins Recipe Card Greek Salad Creamy Garlic & White Wine Mussels Oven Barbecued Steak Sweet - and - Sour Chicken Fish 'n' Chips Healthy Salmon Chicken Pot Pie French Onion Pork Chop Skillet Slow Cooker Savory Pot Roast Recipe Card Recipe Card Key Lime Pie Chocolate Chip Pecan Cookies Oatmeal Cookies Rocky Road Bars Yummy Cinnamon Bun Cake Shortcut Carrot Cake Marbled Snaking Cake

4: Eggs Ole! | 12 eggs 1/4 cup water salt & pepper to taste 3 Tbsp. butter - and then 3 Tbsp. butter 1 cup sliced mushrooms 1/2 cup chopped green onion 1/2 cup coarsely chopped green pepper 1/2 cup coarsely chopped red pepper 1/2 cup coarsely chopped zucchini 1/4 cup green chilies (optional) salt & pepper to taste (again) 1/2 lb. (250g) monterey jack cheese, grated salsa, mild or hot | beat eggs and water together. season with salt & pepper. melt the first butter in frying pan and add egg mixture. scramble just until moist. place in large ovenproof dish; keep warm in 150 F oven. melt the other butter in frying pan; saute all veggies till tender. season with salt & pepper. spoon over eggs, sprinkle with grated cheese and bake at 300 F oven until cheese melts. serve with lots of salsa serves 6 | Bowl 1: {sift together} 1 3/4 cup flour 2 tsp. baking powder 1/2 tsp. salt 1 Tbsp. sugar | Bowl 2: {whip with beaters} 3 egg whites | Bowl 3: { mix together} 3 egg yolks 1 1/2 cups milk 7 Tbsp. oil | Pour bowl 1 into bowl 3 & mix well. Once they are blended fold in the egg whites. Scoop into waffle iron. | Weekend Waffles | PS... the secret is in the eggs

7: Rhubarb muffins 1/2 cup fat-free sour cream 1/4 cup vegetable oil 1 egg 1 1/3 cups flour 1 cup diced rhubarb 2/3 cup brown sugar 1/2 tsp baking soda 1/4 tsp salt | Brown sugar cinnamon topping 1/4 cup brown sugar 1/4 cup chopped pecans 1/2 tsp cinnamon 2 tsp melted butter | to make muffins: blend together sour cream, oil and egg. set aside. in another bowl, stir remaining ingredients together and combine with sour cream mixture. mix just until moistened. fill 12 large muffin cups 2/3 full. to make topping: combine all ingredients and spoon onto each muffin. bake at 350 F for 25-30 minutes. | Phantom Rhubarb Muffins

9: 1 english cucumber, chopped 3 tomatoes 1/2 red pepper 1 can black olives 1/2 green pepper 400 g feta cheese 1 red onion dressing: 1/3 cup red wine vinegar 1/2 cup olive oil 1 tsp each garlic powder, salt, oregano, parsley, pepper | thinly slice onion quarter tomatoes chop peppers crumble cheese toss all ingredients in a large salad bowl and add enough dressing to coat well. | Greek Salad

11: Creamy Garlic & White Wine Mussels | 1 dozen mussels 6 cloves of garlic 1 1/2 cups of white wine 1 stalk of celery 1 small onion 1 Tbsp. butter 1/4 cup of cream scrub mussels and remove beards. if mussels are open then tap them.. if they close they are good. finely chop onion, celery and garlic. place in pot and gently saute in butter. add the wine and bring to a boil. drop in mussels, stir and cover with lid. steam until they open. remove pot from heat, add cream and serve. serve with crusty bread.. Prep time: 20 mins Cook time: 5-10 mins Serves: 2

12: Oven Barbecued Steak 1 round or T-bone steak 1/4 cup vinegar 1 onion 1 cup water 1 cup ketchup 1/2 cup brown sugar 1 can of mushrooms (optional) dash of Tabasco sauce Brown meat. Place in roast pan. Add onion and mushrooms. Combine remainder of ingredients in saucepan. Heat until it starts to boil, then pour sauce over steak, covering steak. Double sauce recipe if necessary. Cover and bake at 375 F for 1 1/2 hours. Reduce to 300 F for 1-2 hours or until desired tenderness. Serve with rice. | Love reminds you that nothing else matters. -Amy Bushell

13: 1 lb. boneless skinless chicken breast cut into 1" cubes 1 egg white 2 Tbsp. each cornstarch & all-purpose flour 1/4 tsp. each salt & pepper 1/3 cup vegetable oil 1/3 cup sodium reduced chicken broth 3 Tbsp. ketchup 1 Tbsp. each sodium reduced soy sauce & rice vinegar 2 tsp. minced ginger root 1 tsp. sugar 1 each onion and red & green pepper, cut into 3/4" cubes 1 cup drained canned pineapple chunks | In bowl,combine chicken, egg white, cornstarch,flour,salt & pepper; let stand for 10 mins. In wok or large skillet, heat oil over med heat; stir-fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 mins or until golden-brown. Transfer to plate. Add broth, 1/3 cup water, ketchup, soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside. Discard all but 1 Tbsp oil from wok. Stir-fry onion and peppers for about 3 mins or until tender-crisp. Add chicken, pineapple and stock mixture to wok; stir-fry for 2-3 mins. or until thickened and chicken is coated. IF NATALIE... REMOVE PINEAPPLE CHUNKS Makes 4 servings | Sweet-and-Sour Chicken

14: - coconut oil - 1 lb salmon - 2 Tbsp. chopped pecans - 2 tsp. rosemary - sea salt preheat oven to 350 F coat pan with oil lay in salmon and sprinkle ingredients over cook for 15 minutes | Healthy Salmon | 3 lbs. baker potatoes, unpeeled 1 Tbsp. vegetable oil 1/2 tsp. salt 1/2 tsp. pepper 1 1/2 lbs. atlantic cod 1/2 cup flour 2 tsp. dry mustard 1 egg, beaten 1/4 cup bread crumbs 3/4 cup cornflake crumbs 1 Tbsp. vegetable oil scrub potatoes and cut into thick french fries. pat dry and toss with oil, salt and pepper. arrange in a single layer on a non-stick cookie sheet; bake at 425 F for 40 mins turning twice. cut fish into serving sized pieces. pat dry. place flour and mustard in shallow dish. beat egg in another shallow dish. combine crumbs and cornflakes in yet another dish. dust each piece of fish with flour. dip into egg and roll in crumb mixture. brush another baking sheet with oil and arrange fish in a single layer. when potatoes have cooked for 40 mins, place fish in oven and bake both for 5 mins. turn and bake another 5 mins, until fish is cooked through (should be flaky) | Fish 'n' Chips

15: 2 chicken breasts 2 cups chicken stock 1 potato, peeled and cut into large cubes 2 cups cubed peeled butternut squash 3 Tbsp butter 1/2 cup diced onions 3 carrots coarsely chopped 3 celery stalks, coarsely chopped 2 cups mushrooms, quartered 1 cup frozen peas 1 can of mushroom soup 3/4 tsp each dried thyme & dry mustard 1/2 tsp each dried oregano, salt & pepper Pastry: 5 sheets phyllo pastry 1/4 butter, melted | -cut chicken into bite sized cubes. cook thoroughly in pan - boil potato and squash in chicken stock till tender; drain and set aside - in a large saucepan melt butter over medium heat: cook onions, carrots, celery and mushrooms, stirring often; for about 10 minutes or until soft - add mushroom soup, thyme, mustard, oregano, salt & pepper; simmer for 5 minutes - stir in chicken, potato mixture and peas. Pour into 8 cup (2L) casserole dish Pastry: scrunch sheets of phyllo pastry and layer on top of mixture.; brush with melted butter bake at 425 F for 25-30 minutes or until filling is bubbling and phyllo is golden | Chicken Pot Pie

16: 4 boneless pork chops 2 onions thinly sliced 2 Tbsp worcestershire sauce 1 pkg stove top stuffing mix (for chicken) 1 cup shredded mozzarella cheese | HEAT: large non stick skillet sprayed with cooking spray on medium-high heat. add chops and onions; cook 10 mins or until done (160 F), turning chops and stirring onions after 5 min. remove chops. cook and stir onions 5 mins. or until golden brown. STIR: in worcestershire sauce. return chops to skillet; top with onion mixture MIX: stuffing mix and 1 cup hot water; spoon around edge of skillet. top with cheese; cover. cook 5 min. or until cheese melted. | French onion pork chop skillet

17: 1 can condensed cream of mushroom soup 1 pouch dry onion soup mix 6 medium potatoes, cut into 1" pieces 6 medium carrots, thickly sliced 1 ( 3-4 lb) boneless chuck pot roast In slow cooker mix soup, soup mix, potatoes and carrots. Add roast and turn to coat. Cover and cook on low 8-9 hours or until roast and vegetables are done. | Slow Cooker Savory Pot Roast

20: 2 cups graham cracker crumbs 4 Tbsp. sugar 1 cup melted butter 1/4 tsp. sea salt 4 egg yolks 1 can (14oz) condensed milk 2 1/3 cup fresh lime juice 1 lime, grated zest 1 cup heavy or whipping cream, chilled 2 Tbsp. confectioners sugar 1/2 tsp. vanilla extract To make crust: preheat oven to 325. mix crumbs, melted butter, sugar and salt. press mixture into the bottom of a 9" pan. bake crust for 10 min. remove from oven and allow to cool. To make filling: while crust is resting, whip egg yolks & lime zest at high speed until fluffy (5-6mins). gradually add the condensed milk & continue to whip until thick (3-4 mins longer). lower the mixer speed and slowly add the lime juice until incorporated. pour the mixture onto the crust and bake for 15 mins, or until the filling has just set. cool on a wire rack, and then refrigerate for 20 mins. To make topping: whip the cream, confectioners sugar and vanilla until nearly stiff. evenly spread onto pie and place in freezer for 20 mins prior to serving. | Key lime pie

22: Sweetest things in life are free

23: 1 cup margarine 1/2 cup sugar 1/2 cup brown sugar 2 eggs 2 tsp. vanilla 2 cups flour 1 tsp. salt 1 tsp. baking soda 2 cups milk chocolate chips 1 cup chopped pecans | Chocolate chip pecan cookies | -375 F for 7 - 9 mins -blend margarine & sugar -add 1 egg at a time till blended -then add everything except chocolate chips -mix well -then add chocolate chips! | add: 1 tsp baking soda 1 tsp baking powder 1 1/2 tsp cinnamon 1 tsp all spice 2 Tbsp molasses 1 tsp vanilla 1 tsp nutmeg | cream together: 1 cup shortening 1/2 cup brown sugar 2 eggs | then add: 1 1/2 cup flour 1 1/2 cup oatmeal 1 cup coconut | O A T M E A L | C O O K I E S | drop onto ungreased cookie sheet bake at 350 F for 10 minutes

24: 1 1/2 cups graham cracker crumbs 1/2 cup butter, melted 1 1/2 cups flaked coconut 1 1/2 chopped pecans 1 pkg. (300g) chocolate chips 1 1/2 cups miniature marshmallows 1 can (300mL) sweetened condensed milk 3 squares Bakers semi- sweet chocolate | heat oven to 350 F line 13x9 pan with foil or parchment paper, with ends of foil extending over sides. mix crumbs and butter; press onto bottom of pan. top with layers of coconut, nuts, chocolate chips and marshmallows. drizzle with condensed milk. bake 25 - 30 min meanwhile, melt chocolate squares as directed on package. drizzle chocolate over dessert; let stand until firm. use foil handles to lift dessert from pan before cutting into bars. | Rocky Road Bars

25: Cake: 3 cups flour 1/4 tsp salt 1 cup sugar 4 tsp baking powder 1 1/2 milk 2 eggs 2 tsp vanilla 1/2 cup butter, melted | Topping: 1 cup butter, softened 1 cup brown sugar 2 Tbsp flour 1 Tbsp cinnamon | mix everything together except for the butter. slowly stir in the melted butter and pour into a greased 9x13 pan. for the topping, mix all the ingredients together until well combined. drop evenly over the batter and swirl with a knife. bake at 350 F for 28-32 minutes. | Glaze: 2 cups icing sugar 5 Tbsp milk 1 tsp vanilla while warm drizzle the glaze over the cake | Yummy cinnamon bun cake

26: 1 pkg spice cake mix 2 cups shredded carrots 1 can crushed pineapple in juice, drained 1 cup toasted pecans, divided 2 pkg(250g each) Philadelphia cream cheese, softened 2 cups icing sugar 3 cups of cool whip | heat oven to 350 F. prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. pour into two 8" square baking pans. bake 25-30 min. cool 10 min. remove cake from pans to wire racks; cool completely. beat cream cheese and sugar with mixer until blended. stir in whipped topping. stack cakes on serving plate, spreading 1 1/2 cups icing between the layers. spread top and sides with remaining icing. sprinkle with remaining nuts. | Shortcut Carrot Cake

27: 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 cup sugar 1/2 cup butter, room temp 2 eggs 1 cup sour cream 1/2 cup Nutella 1/2 cup chocolate chips icing sugar | preheat oven to 350 F. grease a 9x13 metal baking pan and line with parchment paper. in a bowl, combine flour, baking powder and baking soda; set aside. in a large bowl, cream sugar and butter until light and fluffy. beat in eggs, one at a time. stir in flour mixture alternately with sour cream, making two additions of each. divide cake mixture into two bowls. gently stir hazelnut spread into one bowl. stir chocolate chips into the other bowl. drop alternate spoonfuls of the two mixtures together for a marbled effect. bake for 30-35 min. let cool completely in pan on on a rack, then dust with icing sugar. cut into squares. | Marbled snacking cake

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  • By: Kirsten N.
  • Joined: over 4 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: natalie's cookbook
  • Tags: None
  • Started: over 4 years ago
  • Updated: over 4 years ago

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