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S: The 2010 Holiday Cookbook

BC: We know the way to a man's (and woman's) heart is through their belly, so we hope these recipes keep your hearts very full. | THE END

FC: The 2010 Holiday Cookbook Cooking throughout the year First Edition

1: This Cookbook is dedicated to our wonderful and amazing family | May we all Eat, Drink, and be Merry! | Love, Kelly and Nicole | Merry Christmas and Happy New Year

2: January | Eclectic Salad with White Balsamic Vinaigrette | Eclectic salad White balsamic vinaigrette (see below) 3/4 pound mixed greens 1 red pear, cored and thinly sliced 4 ounces blue cheese, crumpled 1/3 cup cranraisins 1/2 cup toasted walnuts Toss greens with vinaigrette to coat. Divide among 6 plates. Arrange pear slices over greens. Sprinkle with blue cheese and cranraisins. Top with toasted walnuts. Serves 6 | White Balsamic Vinaigrette 1/3 cup white balsamic vinegar, 1 TBSP Dijon Mustard, salt and pepper to taste, 2/3 cup extra virgin olive oil. Whisk mustard and vinegar. Add salt and pepper. Add oil in a slow and steady stream, whisking constantly. Makes 1 cup.

3: Minestrone with Black-eyed Peas and Kidney Beans | Ingredients 3TBSP extra virgin olive oil 2 oz Pancetta, finely diced 1 large onion, finely chopped 2 celery ribs, thinly sliced 4 cloves garlic, minced. 1 leek-white and tender green parts thinly sliced, 1 dark top reserved. salt and pepper 1/2 pound savoy or other green cabbage, coarsely shredded One 14 oz can diced tomatoes 1 cup black eyes peas. (canned or frozen is ok) 2 quarts water 3 parsley springs 1 bay leaf 3 thyme sprigs One 15 oz can of red kidney beans, drained and rinsed 1/2 shredded basil 1/4 cup plus 2 TBSP grated Parmigiano-Reggiano cheese | Instructions In a pot, add 2 TBSP of the oil and the pancetta, onion, celery, garlic and sliced leek and season with salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Add the cabbage and cook until slightly wilted, 1 minute. Add the tomatoes and cook for about 5 minute.s. Add the black eyed peas, kidney beans, dark top of the leek, bay leaf, parsley and thyme Cover pot and simmer over low heat about 20minutes. Serve in soup bowls, top the soup with the basil and cheese. For a hearty take on this soup you can serve it over cooked penne pasta. Crunchy sourdough or French bread is delightful for dipping!

4: February | "You won't be single for long" Vodka Sauce (borrowed from Rachel Ray) | Great for Valentine's day. This little gem works! Well at least it worked on Lance. :) | Ingredients 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream 1 tablespoon butter 2 cloves garlic, minced 2 shallots, minced 1 cup vodka 1 cup chicken stock 1 can crushed tomatoes (32 ounces) Coarse salt and pepper 16 ounces pasta, such as penne rigate 1/2 cup heavy cream 20 leaves fresh basil, shredded or torn Crusty bread, for passing | Directions Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

5: Simple Chocolate Fondue | Ingredients 8 oz heavy whipping cream 1 package chocolate chips (any variety milk, dark, etc.) Crushed almonds or pecans Any variety of the items listed below Soft caramel candy squares 1 banana sliced Strawberries Angel food cake cubed 1 Orange sectioned Marshmallows Pineapple cubed Dried apricots | Directions Melt chocolate with cream over low to medium heat, stirring constantly,being careful not the burn the chocolate. Once chocolate has a smooth consistency transfer it to a fondue pot (or decorative serving bowl if you don't have a fondue pot). Display fruit and dipping items in individual bowls and place bowl of chopped nuts on individual plates for each person to sprinkle on or roll in after dipping.

6: March | Leprechaun & Shamrock Sugar Cookies | Sugar Cookie Ingredients 3 1/2 cups all-purpose flour 1/2 tsp. salt 1 cup unsalted butter, softened 2/3 cup sugar 1 large egg 1 tbsp. light corn syrup 1 tbsp. vanilla extract 1 Gingerbread Man Cookie Cutter 1 Shamrock Cookie Cutter | Cookie Instructions 1.In a medium-size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixture until thoroughly mixed. 2.Pat the dough into two disks, wrap in plastic, and refrigerate for 1 to 2 hours, or until firm enough to roll. If it is too firm, soften at room temperature for 5 minutes. 3.Preheat the oven to 375 degrees. Roll one disk of dough between two pieces of waxed paper or plastic wrap, 1/4 inch thick. Remove the top sheet and cut out the cookies with cookie cutters. 4.Using a metal spatula, transfer the shapes to baking sheets, about 1 inch apart. Bake for 8 to 10 minutes or until cookies start to brown lightly around the edges. Remove the baking sheet to a wire rack and cool for 5 minutes. 5.Using a metal spatula, transfer the cookies to racks and cool completely before frosting and decorating. | Royal Icing Ingredients 3 tablespoons Meringue Powder 4 cups (about 1 lb.) confectioners' sugar 6 tablespoons warm water | Icing Instructions Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). | Decorating Instructions Color icing using food coloring and transfer icing into separate pastry bags. Use various frosting tips to apply different effects. These lucky leprechauns are finished off with edible glitter that you can find in specialty cake decorating stores.

7: April | April Fool's Day Dessert Sushi | Ingredients 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows 6 cups Rice Krispies® For decorating green fruit rolls orange slice candies Swedish fish raspberry candies | Instructions 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 4. As the mixture starts to cool, shape individual pieces into sushi rice shapes. Roll additional pieces into long logs to slice like California rolls. Add green fruit roll as seaweed and decorate with candy fish and raspberry candies.

8: Easter Brunch | Citrus Champagne Punch | Ingredients * 2/3 cup fresh lemon juice * 2/3 cup superfine sugar * 1 cup vodka * 1/2 cup limoncello * 2 teaspoons vermouth * 1 (750 ml) bottle chilled dry Champagne or sparkling wine * Ice * Lemon twists, for garnish | Directions Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved. Cover and refrigerate until chilled, 1 to 2 hours. Add the Champagne and stir to combine. Serve over ice in highball glasses, garnished with lemon twists.

9: Ingredients For the topping: * 12 slices prosciutto * Salt and freshly ground black pepper, optional * 4 Golden Delicious apples * 1/2 stick butter, melted * 1/4 cup maple syrup For the pancakes: * 2 cups ricotta * 4 large eggs, separated * 1 cup buttermilk * 1 tablespoon lemon juice * 1 teaspoon lemon zest * 1 cup all-purpose flour * 3 tablespoons sugar * 1 teaspoon baking powder * Pinch salt * Butter, for cooking * Confectioners' sugar, for dusting, optional * 1 cup maple syrup, warmed on stove-top | Directions For the topping: Preheat oven to 400 degrees F. On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes. Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit. For the pancakes: Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter. Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest. To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup. | Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto

10: May | Cinco de Mayo tacos with Red cabbage and apple slaw | Taco Ingredients and Instructions: Enough to serve 4 very hungry taco lovers... Brown in a large pan that can be covered-1 to 2 pounds very lean ground beef or turkey with onions. Microwave 2 large potatoes until almost done, cut into bite size cubes and add them to the meat mixture. Add chili powder to taste (I use about 1/2 to 1 tsp) depending on how hot I want the tacos. Add 1/2 tsp Cumin spice and mix well. Salt and Pepper to taste. When potatoes are cooked inside taco mixture add chopped zucchini. Optional, add small can of chopped green chilies or salsa verde (green salsa). Cover let cook for about 20 min more. While mixture is cooking, put a few corn tortillas in a warm pan and brown them just a little bit with no oil, you can use some Pam if needed. Serve with shredded cheese and lettuce or cilantro and tomatoes. You can top with fat free or light sour cream. Have some canned black or pinto beans on the side.

11: Slaw Ingredients & Instructions: 2 TBSP extra virgin olive oil 2 tsp lemon juice 1/2 finely grated peeled ginger 1/2 kosher salt 1/8 cup of cilantro sprinkling of red pepper flakes(if desired) garlic to taste 1 apple peeled and diced a few dashes of red wine vinegar spoonful of mayo 5 cups red cabbage Mix all spices and liquid ingredients Add to cabbage, apple, cilantro Mix well. serve immediately or refrigerate up to 8 hours | Red Cabbage and Apple Slaw

12: June | Grilled Lemon Garlic Shrimp Skewers and Grilled Artichokes | Ingredients and Instructions for Artichokes Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower. Grill over any type of barbecue. Baste with garlic butter and grill until the artichokes are hot. For Dipping Sauce, combine the following and keep chilled until use. Sesame Oil 1/4 cup Olive Oil 1/4 cup Honey 3 Tbsp Lemon Juice 2 Tbsp Season Salt 2 tsp Lea & Perrins Worcestershire 2-3 oz Mayonnaise 1 cup | Ingredients and Instructions for Shrimp 2 pounds large shrimp (16-20 per pound) 1/4 lemon juice 1 tsp minced garlic 1/4 tsp salt Pepper to taste 1/4 cup olive oil(extra virgin) 1/4 cup chopped fresh parsley Combine lemon juice, garlic, salt and pepper. Slowly whisk in olive oil. Toss with shrimp and chopped parsley and marinate for 1 hour in refrigerator. Drain shrimp in a colander. Skewer shrimp, using approximately 5 or 6 on a 12 inch skewer. Light a gas grill to medium-high heat. Grill the shrimp for 2 minutes per side and serve immediately. Serves 6

13: Grilled Pineapple with Rum Glaze and Ice Cream | Ingredients * 1 ripe pineapple, peeled and eyes removed, cored, and cut into eight 3/4-inch rounds * 1/2 cup dark rum * 1/2 cup packed light brown sugar * 1/4 cup fresh orange juice * 1 tablespoon fresh lime juice * Vanilla Ice Cream * Sweetened coconut flakes, lightly toasted, garnish | Instructions Preheat the grill to medium and brush clean with a wire brush. In a saucepan, combine the rum, sugar, orange and lime juices, and simmer, stirring, to dissolve the sugar. Let cool. Place pineapple on the grill. Cook until lightly charred and golden, basting on both sides with the rum mixture, 6 to 8 minutes. Remove from the heat and arrange 2 slices in each of 4 shallow bowls. Top the pineapples with a scoop of ice cream, drizzle a spoonful of the remaining rum glaze on top, and garnish with toasted coconut flakes. Serve immediately. Yield: 4 servings

14: Ingredients Hamburger Cupcakes 2 vanilla wafer cookies 1 Keebler Grasshopper cookie Yellow and red icing in tubes Green tinted coconut Slices of green gumdrop Lemonade concentrate Sesame seeds 1 baked cupcake White icing Multicolored nonpareils Hot Dog Cupcakes 1 circus peanut 1 caramel square Yellow icing in a tube Green tinted coconut Cut-up green gumdrop (optional) Lemonade concentrate | Instructions 1.For Hamburger: To build the hamburger, start with an upside-down vanilla wafer. Add a dab of icing to attach the Grasshopper cookie, then a squirt of yellow icing, a squirt of red icing, a sprinkle of tinted coconut, and 2 thin slices of a green gumdrop for pickles (optional). 2.Top with the second vanilla wafer cookie, right side up (glue on with icing if needed). Rub the top "bun" with juice concentrate, then sprinkle with sesame seeds. Frost the cupcake with white icing, place the "burger" on top, and sprinkle on nonpareils. 3.For Hotdog: For the bun, cut a wedge in the circus peanut. If the caramel is soft, roll it into a hot dog shape. If it's hard, first soften it in your hand or in a microwave for a few seconds. 4.Caution: the caramel can get hot! Place the "hot dog" in the bun and squirt on a squiggly line of yellow icing. 5.Garnish with green gumdrop "relish," if you wish. Frost the cupcake with white icing, place the hot dog on top, and sprinkle on nonpareils. | July | No BBQ is complete without hot dogs and burgers. No grilling necessary! | Dogs & Burgers Cupcakes

15: BBQ Chicken Instructions Preheat a grill to medium-low, and brush the grate with oil. Season both sides of the chicken legs with salt and pepper. Place the chicken on the grill, skin side down, and cook, adjusting the chicken's position and turning the pieces occasionally, until it appears to be about halfway cooked, about 15 minutes. Then use a basting brush to brush the chicken legs with the barbecue sauce, and continue to cook, turning the pieces frequently and reapplying barbecue sauce each time the chicken is turned, until it is cooked through and an instant-read thermometer inserted into the thickest part registers 160 to 165 degrees, 15 to 20 minutes. Serve the chicken hot or warm. Ingredients 8 whole chicken leg quarters Salt and freshly ground black pepper, to taste 2 cups Homemade BBQ Sauce | Ingredients 4 tablespoons unsalted butter 1 1/2 cups finely chopped onions 6 cloves garlic, finely chopped 2 1/4 teaspoons sweet paprika 2 teaspoons Emeril's Original Essence 2 teaspoons dry mustard 1 1/4 teaspoons salt 1/2 teaspoon crushed red pepper 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 (6-ounce) can tomato paste 1 1/2 cups water 3/4 cup cider vinegar 6 tablespoons dark brown sugar | BBQ Sauce Instructions In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container. Yield: about 3 cups sauce | Backyard Barbecued Chicken with Homemade BBQ Sauce

16: Cowboy Steaks & Semi-Caesar Salad | Semi-Caesar Salad Ingredients: 1 head romaine lettuce, the leaves broken into large pieces 2 heads Bibb lettuce broken into large pieces 1 egg 1 tsp garlic salt 3 T sour cream tsp freshly ground pepper 3 T oil 1 tsp wine vinegar cup croutons cup freshly grated Parmesan cheese Place the lettuce in a large bowl. In a separate bowl combine egg, garlic salt, sour cream, pepper, oil, and vinegar for the dressing. Mix well. Just before serving add croutons and cheese to lettuce, and toss with dressing. | August | Carson's Cowboy Rub: 2 T of each ground coffee, kosher salt 2 tsp of each garlic powder, sugar, chili powder, dried thyme Rub steaks generously on each side with rub 30 minutes prior to grilling

17: September | Back to School 3 Cheese Mini Macs | Ingredients: 1.1/2 pound elbow macaroni 2.1 1/2 tablespoons unsalted butter, plus more for brushing 3.1/4 cup freshly grated Parmigiano-Reggiano cheese 4.2 tablespoons all-purpose flour 5.3/4 cup milk 6.4 ounces cheddar cheese, shredded (1 packed cup) 7.4 ounces deli-sliced American cheese, chopped 8.1 large egg yolk 9.1/4 teaspoon smoked Spanish paprika | Directions 1.Preheat the oven to 425. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. 2.Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess. 3.In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni. 4.Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. 5.Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve | This recipe can be prepared through Step 4 and refrigerated overnight.

18: Pumpkin Creme Brulee Instructions Preheat the oven to 325 degrees Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan. In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat. In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups. Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight. Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve. Yields 8 servings. Ingredients 2 cups heavy cream 1/4 cup light brown sugar 1/4 cup sugar, plus 4 teaspoons 8 large egg yolks 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon grated nutmeg 1 cup mashed cooked pumpkin | October

19: November | Butternut Squash & Apple Soup | This butternut squash puree makes it easy to prepare this autumn soup, which is enriched with creme frache. Granny Smith apple lends a sweet-tart flavor. | Ingredients: 2 Tbs. unsalted butter 1 yellow onion, thinly sliced 1 jar (2 lb.) butternut squash puree (can be purchased from Williams Sonoma) 1 Granny Smith apple, peeled, cored and thinly sliced 2 cups low-sodium chicken broth 2 small bay leaves 3 tsp. kosher salt 2 cup creme frache 4 tsp. ground coriander (optional) 4 tsp. grated peeled fresh ginger (optional) Fried sage leaves for garnish Freshly ground pepper, to taste | Directions: In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes. Remove the bay leaves and discard. Add the crme frache. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger. Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.

20: 1 8oz block of cream cheese (softened is best) 1 8oz can of crushed pineapple, drained 1 wedge of swiss cheese, shredded (at Trader Joes just buy like a $4-$5 wedge) 1/2 to 1 cup of dried cranberries chopped pecans (I put them in a Ziploc and smash them up) Mix together all ingredients except pecans. Spread in baking dish such as pie plate or small casserole dish, top with pecans. Bake at 375 for 15-20 minutes until sides are browned and cheese is bubbling. Serve with crackers of your choice | Festive Swiss Dip | December | Bacon-Wrapped Shrimp 24 medium sized shrimp, shelled and deveined 12 slices bacon, cut in half 24 pickled jalapeno slices 1/2 cup mayonnaise 1 T "Rooster" chili sauce Microwave bacon for 2 minutes and let cool Tuck jalapeno slice into curl of shrimp, wrap with bacon, place on broiler pan. Broil fro 4-5 minutes each side. Mix mayo and chili sauce for dip | Party Appetizers

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  • By: Nicole S.
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    • By: Kelly H.
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About This Mixbook

  • Title: cookbook
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  • Started: almost 6 years ago
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