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S: Family Favorite Recipes 2011

FC: Family Favorite Recipes 2011

1: This recipe book is a compilation of some of our favorite recipes served in 2011. To make the list, the recipe had to be repeated more than once and had the majority of votes to keep it in rotation..

2: Chicken | Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor. Helen Rowland

3: Chicken and Guacamole Tostadas Serves 4 | 1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic. 2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well. 3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa. | INGREDIENTS 1 ripe peeled avocado 1 cup plus 2 tablespoons finely chopped tomato, divided 3 tablespoons minced fresh onion, divided 3 tablespoons fresh lime juice, divided 1/2 teaspoon salt, divided 1 small garlic clove, minced 1 tablespoon chopped fresh cilantro 1 tablespoon minced seeded jalapeño pepper 2 cups shredded skinless, boneless rotisserie chicken breast 1/4 teaspoon smoked paprika 8 (6-inch) corn tostada shells

4: Gorgonzola-Stuffed Chicken Breasts with Berry Gastrique Serves 4 | 1. To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids. 2. To prepare chicken, combine cheese, thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket. 3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce. | INGREDIENTS Sauce: 1 cup chopped strawberries or whole blue, black, or raspberries 1/2 cup sugar 1/2 cup sherry vinegar or rice wine vinegar 1/3 cup fat-free, less-sodium chicken broth 1/4 teaspoon ground coriander Chicken: 1/4 cup (1 ounce) crumbled Gorgonzola cheese 2 teaspoons fresh thyme leaves 2 ounces prosciutto or bacon, chopped 4 (6-ounce) skinless, boneless chicken breast halves Cooking spray 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper | * This recipe also makes a great rice bowl! Prepare sauce as described,then cook and shred chicken breasts. Fry the prosciutto or bacon. prepare rice separately according to package instructions. Add chicken, prosciutto, thyme and cheese to rice. Top with the gastrique.

5: Chicken, Cashew, and Red Bell Pepper Stir-Fry Serves 4 | 1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk. 2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat. 3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan. 4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions. | Ingredients 4 teaspoons cornstarch, divided 3 tablespoons low-sodium soy sauce, divided 2 teaspoons dry sherry 1 teaspoon rice wine vinegar 3/4 teaspoon sugar 1 pound chicken breast tenders, cut lengthwise into thin strips 2 tablespoons sesame oil 2 cups julienne-cut red bell pepper (about 1 large) 1 teaspoon minced garlic 1/2 teaspoon minced peeled fresh ginger 1/2 cup roasted cashews

6: INGREDIENTS 1 tablespoon vegetable oil 4 whole chicken legs, separated into drumsticks and thighs Salt and freshly ground black pepper 1/2 teaspoon chili powder, plus more for dusting 1 medium onion, cut into 1/2-inch dice 3 garlic cloves, minced 1 jalapeño, seeded and minced 2 large thyme sprigs 1 red bell pepper, cut into 1/2-inch-thick strips Rounded 1/4 teaspoon anise seeds or fennel Pinch of cayenne pepper 1 cup chopped canned tomatoes 3 cups chicken stock or low-sodium broth 1 cup short-grain white rice 2 tablespoons freshly squeezed lemon juice 1/2 cup roasted almonds | Chicken Sofrito Serves 4 to 6 | Preheat the oven to 375. 1. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate. 2. Add the onion, garlic, jalapeño and thyme sprigs to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. 3. Add the bell pepper, anise seeds, cayenne and the 1/2 teaspoon of chili powder and cook, stirring, until fragrant, about 1 minute. 4. Add the chopped tomatoes, raise the heat to high and cook until bubbling. 5. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. 6.Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock. 7. Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Discard the thyme sprigs, stir the lemon juice into the rice and scatter the almonds on top. Spoon the rice onto plates, add the chicken and serve.

7: Marinated Chicken with Sweet Potatoes 6 servings | 1. Combine first 6 ingredients in a large zip-top plastic bag. Add 1 1/2 teaspoons oil and chicken; seal. Marinate in refrigerator 2 hours, turning bag occasionally. 2. Preheat grill to medium-high heat. 3. Cut potatoes in half lengthwise; cut each potato piece in half crosswise. Add potato wedges to a large pot of boiling water; reduce heat, and simmer 5 minutes. Drain. Combine potatoes, 1 1/2 teaspoons oil, and 1/4 teaspoon salt. 4. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Arrange on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Remove from grill; keep warm. (Discard skin before serving.) Arrange potato on grill rack; grill 4 minutes on each side or until done. 5. Heat remaining 1 tablespoon oil in a large skillet over high heat. Add yellow onion; stir-fry 1 minute. Add bell peppers; stir-fry 2 minutes. Add tomato sauce and vinegar; cook 1 minute, stirring constantly. Serve bell pepper mixture with chicken and potatoes. Top with green onions. | INGREDIENTS 3 tablespoons less-sodium soy sauce 1 1/2 tablespoons honey 1 1/2 tablespoons grated peeled fresh ginger 1 tablespoon rice wine vinegar 1/4 teaspoon five-spice powder 2 garlic cloves, sliced 2 tablespoons canola oil, divided 12 skin-on, bone-in chicken thighs and/or legs 3 sweet potatoes 1/2 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper Cooking spray 1 medium sweet onion, vertically sliced 1 cup red bell pepper strips 1 cup yellow bell pepper strips 3 tablespoons tomato sauce 1 teaspoon white wine vinegar 3 tablespoons thinly sliced green onions

8: Apricot Glazed Grilled Chicken Serves 4 | INGREDIENTS 3 tablespoons apricot preserves 2 tablespoons red wine vinegar 1 1/2 tablespoons extra-virgin olive oil 1 garlic clove, minced 2 bone-in chicken breast halves, skinned 2 bone-in chicken thighs, skinned 2 chicken drumsticks, skinned 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper Cooking spray | 1. Combine first 4 ingredients in a small bowl, stirring well. 2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty. 3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned. 4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done. Asian-Glazed Grilled Chicken Variation: Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).

9: Seafood | What will be the death of me are buillabaisses, food spiced with pimiento, shellfish, and a load of exquisite rubbish which I eat in disproportionate quantities.” Emile Zola

10: Tilapia Tostadas with Roasted Corn Relish Serves 4 | 1. Combine sour cream and salsa. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeño, and 1/4 teaspoon salt to pan; sauté 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture. 3. Preheat broiler. 4. Sprinkle fish evenly with remaining 1/2 teaspoon salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add half of fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 1/2 teaspoons oil and fish. 5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Arrange 2 tablespoons slaw on each tortilla. Divide fish evenly among tortillas; top each serving with about 3 tablespoons corn relish and about 1 1/2 tablespoons sour cream mixture. Serve with lime wedges, if desired. | INGREDIENTS 1/2 cup reduced-fat sour cream 1/4 cup salsa Cooking spray 1 cup yellow corn kernels 1 finely chopped red bell pepper 1 finely chopped sweet onion 1 minced seeded jalapeño pepper 3/4 teaspoon salt, divided 1 diced peeled avocado 2 teaspoons fresh lime juice 1 1/2 pounds tilapia fillets, cut into 2-inch pieces 1/4 teaspoon freshly ground black pepper 1/3 cup yellow cornmeal 1 tablespoon canola oil, divided 8 (6-inch) corn tortillas 1 cup packaged angel hair slaw Lime wedges

11: Thai Fish Curry Serves 4 | 1. Heat oil over high heat. Add fish and cook through, flipping once. Remove from pan. 2. Add the mushrooms if fresh, garlic, ginger, scallions, salt and pepper and cook 3-4 minutes more tossing constantly. 3. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Add canned mushrooms, if using. Simmer a few minutes then stir in peas to heat through. 4. Serve fish and sauce over basmati rice, couscous, or other grain. | INGREDIENTS 2 tablespoons olive oil Four tilapia filets 6 ounces shiitake mushrooms, stemmed and thinly sliced or i can straw mushrooms 3 cloves garlic, grated or finely chopped 1-inch ginger root, peeled and grated or finely chopped Salt and pepper 2 tablespoons red curry paste 2 roasted red peppers, sliced 1 cup "light" or unsweetened coconut milk 1 cup frozen peas 1/2 cup chopped peanuts, for garnish | *This recipe is also great with panko coated fish, as well as shrimp in place of tilapia. The sauce also lends itself to green beans, broccoli, avocado, or any other vegetable commonly found in a red curry.

12: The Best of Both Worlds

13: Rachael Ray's 15 Minute Paella Serves 4 | 1. Heat oil over medium-high heat in a deep skillet. Add the chorizo, cook until browned. remove from skillet, then add the chicken. Cook through and remove from skillet. 2. Add thyme and onions, cook until softened, then add shrimp, red pepper flakes, garlic, red peppers, turmeric and saffron, and cook until shrimp are just about cooked through, about three minutes. Season with salt and pepper; then add chicken stock. Bring stock to a boil, about one minute. Stir in couscous, peas and lemon zest. Cover and turn off heat. Let stand five minutes then fluff with fork. Remove bay and thyme stems, sprinkle with chopped parsley and serve. | INGREDIENTS 1/4 cup extra virgin olive oil 1/2 pound raw chorizo, casings removed 3/4 pound chicken cutlets or tenderloins, cut into bite-size pieces 4-5 sprigs fresh thyme 1 medium onion, chopped 1 pound medium size shrimp, peeled and deveined 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, grated or chopped 1 roasted red pepper, chopped 1 teaspoon turmeric 1 envelope saffron powder or a pinch of saffron threads Salt and pepper 2 cups chicken stock 2 cups couscous 1 cup frozen green peas Zest of 1 lemon

14: Cambodian Chicken-and-Rice Soup With Shrimp Serves 4 | 1. Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half. 2. In a large saucepan, heat the oil. Add bell pepper, ginger and garlic (and mushrooms if using fresh) and cook over moderate heat until softened, about 3 minutes. 3. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces (and mushrooms if using canned) and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. 4. Stir in the lime juice, cilantro and basil and serve right away, passing lime wedges at the table. | INGREDIENTS One 3-pound rotisserie chicken 1 tablespoon vegetable oil 1 red bell pepper 2 tablespoons minced fresh ginger 2 garlic cloves, minced 4 cups chicken stock or low-sodium broth 1 cup water 1 can straw mushrooms or 8 oz sliced fresh mushrooms 3 tablespoons Asian fish sauce 1 teaspoon honey 1 cup cooked jasmine rice 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound) 2 tablespoons fresh lime juice 1/4 cup chopped cilantro 2 tablespoons chopped basil Lime wedges, for serving

15: Pork | Pork chops and bacon, my two favorite animals. Homer Simpson

16: Sausage Stuffed Manicotti 10 servings | 1. Cook pasta according to package directions, omitting salt and fat. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender. 3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well. 4. Preheat oven to 350. 5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350 for 35 minutes or until bubbly. | INGREDIENTS 10 uncooked manicotti Cooking spray 1 pound sweet Italian sausage 1 1/2 cups chopped onion 1 cup chopped green bell pepper 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups fat-free milk 1/8 teaspoon black pepper 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese 2 cups tomato-basil pasta sauce 1/4 cup (1 ounce) grated fresh Parmesan cheese

17: Pork With Sweet Onions Serves 4 | 1. Combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator. 2. For the onions, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over medium to low heat until onions are soft. 3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onions over the pork chops. | INGREDIENTS Sweet onions: 1/4 cup olive oil 2-3 large onions, thinly sliced 1/4 cup orange marmalade or apricot jam 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon sugar (or more to taste) Pork Chops: 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 pork chops

18: Sausage-and-Three-Cheese Lasagna Serves 6 | 1. Preheat the oven to 425. Cook the lasagna noodles until almost tender, then drain, cool and coat in oil. 2. Heat 1 tablespoon of the olive oil in skillet. Add the Italian sausage, cover and cook over moderate heat, until browned. Add the water, cover and simmer about 4 minutes. Remove sausage. 3. Add the garlic and cook over low heat until golden. Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally. Add the sausage and its poaching liquid and simmer for 4 minutes. Add marinara and heat through. 4. In a greased, 9-by-13-inch dish, arrange one layer lasagna noodles,leaving about 2 inches of overhang. Spoon tomato sauce over layer and sprinkle with grated parmesan cheese. Layer cheeses. Fold the overhanging lasagna noodles on top of the cheese and sausage. Repeat the process with the remaining lasagna noodles, tomato sauce, and cheeses. Sprinkle top with parmesan. Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmesan. 5. Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450, scatter the basil on top, and bake for about 7 minutes longer, until the top is melted and bubbly. | INGREDIENTS 1/2 pound lasagna noodles 3 tablespoons extra-virgin olive oil, plus more for tossing 1/2 pound sweet Italian sausage 1 cup water 4 large garlic cloves, thinly sliced One 28-ounce can whole tomatoes, chopped and juices reserved One jar marinara Salt and freshly ground pepper Freshly grated Parmigiano--Reggiano 1/2 pound fresh mozzarella 6 ounces Italian Fontina or provolone 2 tablespoons unsalted butter, softened 1/4 cup thinly sliced basil leave

19: Pork Chops alla pizzaiola Serves 2 | INGREDIENTS 2 tablespoons olive oil 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each) Salt and freshly ground black pepper 1 small onion, thinly sliced 1 (15-ounce) can diced tomatoes, in juice 1 teaspoon herbes de Provence 1/4 teaspoon dried red pepper flakes, or more to taste 1 tablespoon chopped fresh Italian parsley leaves | 1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. 2. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. 3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

20: Substitutions | 1 Tbs. Cornstarch = 2 tbs. flour or 2 tsp. tapioca 1 cup sifted all purpose flour = 1 cup + 2 tbs. sifted cake flour 1 square chocolate = 3 tbs. cocoa + 1 tbs. butter 1 teaspoon baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream of tartar 1 cup milk = 1/2 cup evaporated milk = 1/2 cup water 1 cup butter milk= 1 cup sour milk = 1 cup milk + 1 tbs. vinegar or lemon juice 1 cup milk = i cup buttermilk + 1/2 tsp baking soda | Standard Masurements | 3 teaspoons = 1 tablespoon 2 tablespoons = 1/8 cup 5 1/3 tablespoons = 1/3 cup 1 cup = 8 fl ounces = 1/2 pint 4 cups = 1 quart 4 quarts = 1 gallon 8 quarts = 1 peck 4 pecks = 1 bushel 1 liter = 1.06 quarts

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  • By: Carli C.
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  • Published Mixbooks: 1
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  • Title: cookbook
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  • Published: almost 5 years ago

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