Enjoy up to 55% Off! Code: JOLLY Ends: 12/5 Details
Apply
  1. Help

What's Cookin'- teen cook

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

What's Cookin'- teen cook - Page Text Content

FC: Teen Cook | What's Cookin'

1: Bon Appetit! | No one ever cooked quite like me so I put this book together to celebrate all the wonderful home-cooked meals that I provided teens with over the years.

2: Ingredients 1 cup (4 ounces) shredded jack cheese 4 tablespoons Hidden Valley® Spicy Ranch Dressing 4 teaspoons KC Masterpiece® Spicy Original Barbecue Sauce 8 jalapeño peppers ( pound) | Directions Mix cheese and Hidden Valley® Spicy Ranch dressing together in a small bowl; set aside. Place peppers on heated grill; roast about 4 minutes per side or until peppers begin to blister. Remove from heat and allow to cool about 10 minutes. Reserving stem end, cut peppers in half lengthwise and remove seeded core. Spoon cheese mixture into peppers. Arrange stuffed peppers in a small heat-proof skillet or pan. Return to grill and heat 5 minutes or until cheese is melted. Drizzle with KC Masterpiece® Spicy Original Barbecue Sauce. | GRILLED CHEESE STUFFED JALAPEÑOS

3: YUMMY!!!!!!!

5: CHEDDAR PARMESAN RANCH GRILLED OYSTERS | Ingredients cup finely grated Cheddar cheese cup olive oil 1 cup panko bread crumbs 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix 1 small fennel bulb, finely diced 12 fresh Gulf oysters, on the half shell 2 tablespoons fennel tops, minced 2 tablespoons freshly squeezed lemon juice 4 slices bacon, cooked crisp and diced 4 tablespoons freshly grated Parmesan cheese 6 tablespoons Hidden Valley® Original Ranch® Dressing | Directions Light grill using Kingsford® Charcoal with Sure Fire Grooves. In a bowl, mix panko, olive oil, lemon juice, prepared dressing mix, fennel tops and bulbs, and bacon in a bowl and set aside. Drizzle each oyster with teaspoon of bottled dressing. Grill oysters over medium coals, shell side down, for about 1 minutes. Top each oyster with about a teaspoon of remaining bottled dressing and pack with bread crumb mixture. Top each oyster with Cheddar cheese, sprinkle with Parmesan and place back on grill. Cover and grill for another 5 minutes or until cheese melts and bread crumb mixture is lightly browned.

6: Salads | Ingredients cup baby carrots, cut in quarters lengthwise cup grape or cherry tomatoes, halved cup shredded Cheddar cheese cup Cajun spice mix cup of Hidden Valley® Original 1 bag (8.5 ounces) barbecue flavored potato chips 1 can (2 ounces) sliced black olives, drained 1 large white onion, peeled and sliced into -inch thick slices 1 package (6 ounces) mixed lettuce 2 teaspoons black pepper 8 chicken thighs, bone-in | Instructions Mix Cajun spices and black pepper in small bowl. Reserve half of the mixture for the onions. Season chicken thighs with of spice mixture and refrigerate 2 hours. Light grill using Kingsford® briquets. When coals turn to a white ash, add a handful of pre-soaked Kingsford® Hickory Chips. Brush grill grate with oil or coat with nonstick spray. Place chicken on grill over indirect heat, covered for 25–30 minutes, or until temperature reaches 175F–180F. Rub reserved spice mixture on both sides of onion rings and place on grill with chicken for the last 15–20 minutes, until tender but still crispy. Remove chicken and onions from grill. Discard chicken skin and remove meat from bone, leaving it in large pieces. Set aside. In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese. Top with chicken and onion rings. Drizzle with barbecue sauce and ranch dressing and line potato chips around outside of bowl. Serve immediately. *May substitute with two chicken breasts. Grill chicken breasts over direct heat about 24–30 minutes. | KICKIN' CHICKEN SALAD WITH BBQ RANCH DRESSING

8: Italian Pasta Salad | Ingredients 2 tbsp. extra virgin olive oil 2 yellow zucchini 2 large red, green or yellow bell peppers 1 lb. fusilli pasta, cooked 1 cup fresh baby spinach 2-3 cloves garlic 1/2 pint grape tomatoes, halved 1 medium red onion, sliced thinly 2 tbsp. fresh basil, chopped 1/2 cup balsamic vinaigrette 1/2 tsp. freshly ground black pepper 1/4 tsp. sea salt (or to taste) 1/4 tsp. Italian seasoning 1/4 lb mozzarella, bocconcini, provolone or Muenster cheese | Directions Slice zucchini (or other favorite veggies) on the diagonal to a 1/2-inch thick slices. Wash, core and seed peppers; chop coarsely. Cook pasta according to package directions; drain. While pasta is still hot, toss with washed baby spinach. Wash tomatoes and cut into halves. Thinly slice the onions. Crush peeled garlic in the olive oil. Wash and chop basil leaves and add to oil. In a large bowl, toss remaining ingredients with oil, balsamic vinaigrette, sea salt and black pepper, to taste. If you prefer a milder garlic taste, spray garlic with olive oil and roast or sauté until tender before crushing it in the olive oil. | my FAVORITE

10: Ingredients 2 filet mignons, 1 1/2" thick 2 sticks butter 1/2 lb. crabmeat, fresh or imitation Bernaise sauce, packaged gravy section of store Whole milk Asparagus | Directions Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side. Simmer 1/2 stick butter with crabmeat on low heat until warm. Prepare Bernaise sauce, with one whole stick of butter and using whole milk only, by following directions on package. Put asparagus and some water into microwave for 2 - 2 1/2 minutes. To serve: 1. crabmeat over steak 2. Asparagus over crabmeat 3. Cover with Bernaise sauce. For salad with meal, use Kraft's Golden Caesar dressing. | Filet Mignon

13: Chicken & Vegetables | Ingredients 2-3 chicken pieces (per serving) 1 potato, peeled and quartered 1 tablespoon olive oil or butter garlic and onion powder 1 large onion, 3/4 inch sliced rings 2-3 green, red and yellow pepper rings 2-3 tablespoons raw long grain rice 1 small whole tomato, quartered 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika 2 18 inch squares heavy duty foil salt and pepper Hot salt (optional) 1 teaspoon Lipton Onion Soup Mix or chicken bouillon (optional) | Directions Wash the chicken pieces and pat dry. Spray with olive oil. Sprinkle with salt, pepper, paprika, garlic and onion powder. Use a dash of Hot salt if you like it hot. Place the chicken in the center of the double squares of foil (one layer of foil over the other) with the shiny side in. Add the vegetables, rice, and remaining ingredients. Fold the foil up around the food to make a package with the seam on top. Seal it tightly with a double fold so that none of the juices escape. Make up one packet for each person. Make sure the coals on the fire are nice and hot when you place the food packets to cook so that the chicken can brown nicely. Continue to roast for 50-60 minutes or until chicken is tender and vegetables and rice are done.

15: Macaroni & Cheese | Ingredients 1 box elbow macaroni 4 eggs 2+ cups of milk 1 can cream of mushroom soup 6 cups fresh shredded sharp cheddar cheese salt pepper | Directions Preheat oven to 400F. Boil macaroni noodles until tender and drain; shred cheese and lay aside; spray casserole dish with spray cooking oil; in a bowl mix together the following: 4 eggs, 1 can of cream of mushroom soup and 3 cups of milk. Begin layering as follows: layer of noodles then layer of cheese, salt and pepper; continue and end with cheese and salt and pepper on top. Pour liquid mixture over top. Add milk until you can press down slightly and see the liquid through the noodles. Place dish in oven, uncovered, for approximately 30 minutes at first. Check every 10 minutes after that, pushing on the side of the noodles with the back of a fork or spoon to see if the liquid is gone. Try to pull the dish out of the oven while still moist with at least some liquid, making sure the top is slightly browned. It will continue to cook while out of the oven.

16: Potatoes Au Gratin | Ingredients 4 lg. baking potatoes, peeled & thinly sliced lengthwise 3 c. onion, 1 lg. onion, chopped fine 1/4 lb. butter 3/4 lb. Velveeta cheese, cubed (if au grain) 1/3 tsp. pepper or if au gratin 1/2 tsp. pepper 1 can condensed skim milk or 2 c. milk | Directions If you have a microwave: Place onions in 4 cup measuring cup (microwaveable). Cook on high for 4 minutes. Add pepper, butter, 1/2 milk and/or cheese. Cook on high until butter and/or cheese is melted. Stir after 1 minute and each 30 seconds there after. If you do not have a microwave: In moderately heated saucepan add 1/2 of the butter and all of the onions. Cook until tender, stir constantly. Add pepper, 1/2 of milk, rest of butter and/or cheese. Cook until butter and/or cheese is melted, stir constantly. Pour contents of saucepan in 4 cup measuring cup. If the measuring cup contains less than 4 cups add milk until 4 cups is reached. In a 9 x 13 x 2 inch pan, cover bottom with layer of potato slices. Cover potatoes with sauce. Repeat process until potatoes are used up. If potatoes are not covered with sauce add enough milk to cover the potatoes. Cook potatoes in a preheated 350 degree oven for 40 minutes to 1 hour. Test potatoes for doneness after 40 minutes.

18: Desserts | Ingredients 1 1/4 c. graham cracker crumbs (about 16 crackers) 2 tbsp. sugar 1/4 c. butter, melted 1 can lemon ready-to-spread frosting 1 c. sm. curd cream cottage cheese 1 c. dairy sour cream | 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. | Mock Cheesecake

19: MY FAVORITE!

21: Fudge Brownies | Ingredients 3/4 c. egg substitute 1/2 c. vegetable oil 2 tsp. vanilla 1 1/2 c. sugar 1 c. flour 1/2 c. cocoa 1/2 tsp. baking powder 1/4 tsp. salt | Directions Preheat oven to 350 degrees. Coat 8 inch square baking pan with no- stick cooking spray. In large mixing bowl, combine egg substitute, oil, and vanilla. In medium mixing bowl, stir together remaining ingredients. Add dry ingredients to liquid, stirring with spoon until dry ingredients are moistened. Spread batter in prepared pan. Bake in 350 degree oven for 25 to 28 minutes. Cool and cut into 2 inch squares. Make 16 brownies. | Mom says you can substitute the oil with applesauce for a low-fat alternative! | HELPFUL HINT:

Sizes: mini|medium|large|jumbo
Default User
  • By: liara l.
  • Joined: over 4 years ago
  • Published Mixbooks: 1
No contributors

About This Mixbook

  • Title: What's Cookin'- teen cook
  • Tags: None
  • Published: over 4 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order