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What's Cookin'

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What's Cookin' - Page Text Content

S: What's Cookin' - Kristen Herrewynen

FC: By Kristen Herrewynen | What's Cookin'

1: Bon Appetit! | For this project I made seven different recipes over the course of two weeks. Later I made the full seven course meal using the best four recipes and changing three of them. Pictured above: seven course meal minus the pie that was still cooking in the oven.

2: Ingredients 6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 4 tablespoons olive oil 2 tablespoon balsamic vinegar 1/2 tablespoons fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cup shredded mozzarella cheese | Directions 1. Preheat the oven on broiler setting. 2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. 3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. 4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. 5. Broil for 5 minutes, or until the cheese is melted. | Double Tomato Bruschetta | First recipe

3: Second recipe - as part of the full seven course meal | Helen: "Delicious. Love the kick of the balsamic vinegar!" Matt: "Please make it again!"

4: Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk | Directions Heat oven to 350 degrees. Mix graham cracker crumbs and sugar in bowl. Add butter; mix thoroughly. Reserve 3 tablespoons for topping. Press remaining mixture firmly and evenly on bottom of square 9x9x2 inch pan. Bake 10 minutes. Cool. In small mixer bowl, combine frosting, cottage cheese and sour cream. Beat on high speed until blended, about 1 minute. Pour into crumb-lined pan; sprinkle with reserved crumbs. Freeze overnight. If desired, garnish with strawberries, peaches, small bunches of seedless green grapes or other fruit. 9 to 12 servings. | Delicious Ham and Potato Soup | Helen: "Definitely going to be needing this recipe. Absolutely amazing!" Brandon: "Best part of the meal besides the dessert."


6: Salads | Ingredients 1/2 cup white sugar 1/2 cup lemon juice 2 teaspoons diced onion 1 teaspoon Dijon-style prepared mustard 1/2 teaspoon salt 2/3 cup vegetable oil 1 tablespoon poppy seeds 1 head romaine lettuce, torn into bite-size pieces 4 ounces shredded Swiss cheese 1 cup cashews 1/4 cup dried cranberries 1 apple - peeled, cored and diced 1 pear - peeled, cored and sliced | Directions 1. In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix. 2. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat. | Winter Fruit Salad with Lemon Poppyseed Dressing | Helen: "Yet another one will be asking for the recipe for! The salad dressing didn't even taste homemade!" Brandon: "I didn't like the dressing.. But the rest was fine."

7: First recipe

8: Jamie's Cranberry Spinach Salad | Ingredients 1 tablespoon butter 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil | Directions 1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. 2. In a large bowl, combine the spinach with the toasted almonds and cranberries. 3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

9: Second recipe - as part of the seven course meal | Jim: "Very good. Loved that it was a good low-sodium option for me."

10: Ingredients 2 cups heavy whipping cream 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 teaspoons salt 2 teaspoons ground black pepper 1 1/2 teaspoons crushed red pepper flakes 1 teaspoon ground white pepper 1 cup chopped green onions 1 cup chopped parsley 1/2 pound shrimp, peeled and deveined 1/2 pound scallops 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1 pound dry fettuccine pasta | Directions 1. Cook pasta in a large pot of boiling salted water until al dente. 2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. 3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. 4. Drain pasta. Serve sauce over noodles. | Cajun Seafood Pasta | Matt: "Very spicy- I loved it." Jim: "Looked good, tasted good, it was good!" Brandon: "I don't like shrimp..."

11: First recipe

12: Second recipe - as part of the seven course meal | Jim: "I don't know what I was expecting, but this way exceeded my expectations. Delicious!" Brandon: "Really good."

13: Baked Teriyaki Chicken | Ingredients 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 12 skinless chicken thighs | Directions 1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. 2. Preheat oven to 425 degrees F (220 degrees C). 3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. 4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

14: First recipe

15: Ultimate Twice Baked Potatoes | Ingredients 4 large baking potatoes 8 slices bacon 1 cup sour cream 1/2 cup milk 4 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided | Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bake potatoes in preheated oven for 1 hour. 3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 5.Bake for another 15 minutes. | Helen: "Really well done. Especially the presentation." Matt: "I approve of this." Brandon: "Good."

16: Pat's Mushroom Saute | Ingredients 2 tablespoons butter 1/2 tablespoon olive oil 1/2 tablespoon balsamic vinegar 1 clove garlic, minced 1/8 teaspoon dried oregano 1 pound button mushrooms, sliced | Directions 1. Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender. | Jim: "Almost as good as I make them." Helen: "Delicious! A perfect side dish" Brandon: "Meh."

17: Second recipe - as part of the seven course meal

18: Second recipe - as part of the seven course meal | Matt: "Could've been better, but they weren't that bad." Brandon: "Meh."

19: Sour Cream 'n' Chive Potatoes | Ingredients 6 potatoes, peeled and cubed 2 teaspoons salt, divided 1/2 cup sour cream 1/4 cup milk 2 tablespoons butter or margarine, cubed 2 tablespoons minced chives 1 teaspoon pepper | Directions 1.Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat. 2.Mash the potatoes with a potato masher twice around the pot, then add the sour cream, milk and butter. Add the chives, pepper and remaining salt; mix well.

20: Dessert | Second recipe - as part of the seven course meal | Matt: "I definitely wouldn't complain if you made this for us more often!" Helen: "Turned out absolutely amazing. And it looked so wonderful!" Brandon: "Mmm delicious!"

21: Apple Pie | Ingredients 1/2 cup sugar 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 7 cups thinly sliced pared apples 1 tablespoon lemon juice 1 Pastry for double-crust pie (9 inch) 1 tablespoon butter or margarine 1 egg white Additional sugar | Directions 1.In a small bowl, combine sugar, flour and spices; set aside. 2.In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. 3.Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. Beat egg white until foamy; brush over pastry. Sprinkle sugar on top. 4.Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden. | First recipe

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  • By: Kristen H.
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  • Title: What's Cookin'
  • Food and Nutrition
  • Tags: None
  • Published: over 4 years ago

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