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Cooker Booker

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S: Cooker Booker

FC: Cooker Booker

1: Table Of Contents | Creamy Pesto Pasta Salad Creamy Pesto Pasta Salad Continued Spiced rhubarb muffins Bacon and cheddar chive muffins Cranberry tea scones Candy cane chocolate cookies Pumpkin Cookies Cocktail meatballs Chewy granola bars Chicken breast with stuffing Pumpkin pie tarts Ravioli Vegetable cow mien Wontons Strawberry cheese cake Perogies Lasagna Foccacia bread

3: Creamy Pesto Pasta Salad | Fresh Basil Pesto 250ml fresh basil leaves 1 clove garlic pinch fresh ground pepper 50ml parmesan cheese | 50ml toasted pine nuts 1ml salt 80ml olive oil | Method 1. In a blender or food processor, pulse the basil, pine nuts, garlic, salt, and pepper until finely chopped. 2. While the blender is still running, gradually add enough oil to form a smooth and thick consistency. 3. Transfer the pest to a bowl and stir in the cheese.Season the pesto with more salt and pepper to taste. 4. To toast nuts for pesto, bake them on a cookie sheet at 400 degrees F for 3-5 minutes. Be sure to keep an eye on them so they don't burn! The pesto can be made up to two days in advance. Cover and refrigerate.

5: Creamy Pesto Pasta Salad Continued | 500 ml penne pasta 1/4 orange pepper 250ml baby spinach 50ml feta cheese, crumbled | 50ml sliced red onion 1 artichoke heart 50ml light mayonnaise | Method 1. Cook pasta noodles in a large pot of salted, boiling water. Cook 10-12minutes or until al dente. 2. While pasta is cooking, prepare vegetables. Finely slice onion, chop peppers and artichoke, wash spinach. 3. Drain pasta and rinse with cold water; combine with vegetables. Set aside. 4. Combine your pesto with the mayonnaise. Add to pasta and combine well. Serve out into bowls topped with crumbled feta cheese.

6: Spiced Rhubarb Muffins | 300ml flour 2ml baking powder 1ml cinnamon 125ml diced rhubarb 125ml brown sugar 1egg | 2ml baking soda 1ml salt 1ml ground nutmeg 1ml cloves 50ml currants 25ml butter 125ml buttermilk | Topping | 50ml flour 25ml butter | 50ml oatmeal 50ml brown sugar | Method 1. Preheat oven to 350F. Line a muffin tin with paper liners and set aside. 2. Place flour, baking soda, salt and spices in a bowl. Stir in rhubarb and currants. 3. In a separate bowl, combine sugar, butter and the egg. Mix in the buttermilk. 4. Make a well in the center of the dry ingredients and add all of the wet at once, mix until just combined. 5. Divide and spoon the batter into the muffin tin. 6.Combine topping ingredients in a bowl and sprinkle over the muffins. 7. Bake 20-25 minutes.

7: Bacon and Cheddar Chive Muffins | 3 slices bacon 250ml flour 12ml sugar 5ml baking powder pinch salt 4ml garlic powder 50ml vege oil | 10ml chives 125ml cheddar cheese 1/2 egg 50ml milk 50ml mushroom soup cream 40ml parmesan cheese | Method: 1. Place bacon in a large skillet. Cook over medium heat until brown, drain, crumble and set aside. 2. Preheat oven to 400*F. Lightly grease muffin pan. 3. In a large mixing bowl, combine flour, sugar, baking and garlic powder, salt, chives, parmesan and cheddar cheese and bacon. 4. In a separate bowl, combine egg, milk, mushroom soup cream and vege oil. Mix into dry ingredients and stir together just to moisten. 5. Spoon the batter into muffin pan and bake for 20-25 minutes.

8: Cranberry Tea Scones | 250ml Flour 7ml Baking powder 1 Egg 50mlDried cranberries | 30ml Sugar 60mlButter 75ml Milk 10ml Orange rind | Method: 1. Preheat oven to 400*F. 2. In a large mixing bowl, combine sifted flour, sugar and baking powder. 3. Add margarine. Mix in orange rind and chopped cranberries. 4. Add all liquid ingredients to the dry, mix gently with a fork to form dough. 5. Knead lightly on floured counter and roll out. 6. Cut into rounds and place on cookie sheet. Sprinkle with sugar. 7. Bake 12-15 min until golden brown.

9: Chocolate Candycane Sandwiches | Cookies: 125ml cocoa 60ml flour 60ml butter 60ml sugar 1/2 egg | The Ganache: 30ml whip cream 90ml chocolate 3ml Peppermint extract. | The Glaze: 90ml chocolate 1 candycane (crushed) | Method: 1. Make the cookies, whisk cocoa and flour in a medium bowl. Put butter and sugar in another bowl, blend with electric mixer. Add egg and mix. 2. Add flour mixture to egg mixture, mix until just combined, wrap dough in plastic wrap put in fridge for 15min. 3. Preheat oven to 350*F. Make the ganache, bring to a boil in a small sauce pan over medium heat. Add chocolate, cook until chocolate is smooth. Stir in peppermint extract, let cool 10-15min. 4. Once cookies dough is cooled,roll it out on floured surface to 2cm thickness and cut rounds. put cookies on baking sheet and bake 10-12min. Cool completely. 5. Spoon 5mlof ganache onto cookie, sandwich with another. Freeze until firm, 5min. 6. Make the glaze, in a double broiler, melt chocolate over simmering water. Dip one side of sandwich into chocolate and right away dip in crushed candycane. Put sandwiches on wire rack above baking sheet. Refrigerate until set.

11: Pumpkin Cookies | 250ml flour 3ml baking powder 2.5ml baking soda 2.5ml cinnamon 1ml ginger 1ml cloves | 1 egg 150ml brown sugar 60ml canola/corn oil 2.5ml vanilla 125ml canned pumpkin puree 1ml salt | Cream Cheese Frosting | 2ounces cream cheese 15ml butter 60ml icing sugar | Method 1. Preheat oven to 325, line two baking sheets with wax paper. 2. In a bowl whisk together dry ingredients except for brown sugar. 3. In another bowl, electric mix together egg and brown sugar until light and smooth. Beat in the vanilla and pumpkin puree. Add the flour mixture until just mixed. Place small mounds of batter onto baking sheet. 4. Bake for 15-18 minutes. Cool completely before frosting. | Frosting 1. Beat the cream cheese and butter until soft and creamy. Beat icing sugar and vanilla until the frosting is soft and creamy.

12: Cocktail Meatballs | Meatballs: 4 water chestnuts 1 green onion 250g ground beef 15ml soy sauce 1/2 egg pinch salt 60ml bread crumbs 1. Preheat oven to 375F 2. Finley chop water chestnuts and green onions. Mix together with ground beef and bread crumbs. 3. Add the soy sauce, salt, and beaten egg. 4. Form 12 meatballs and place on a tray coated with cooking spray and bake 25-30 minutes. 5. Place cooked meatballs meatballs in a bowl and cover with plastic wrap. Put in fridge. Sauce: 15ml vinegar 60ml pineapple juice 15ml brown sugar 125ml vegetable stock 15ml soy sauce 1/2ml powdered ginger 15ml corn starch 30ml cold water 15ml plum jam 1. In a sauce pan combine the vinegar, pineapple juice, brown sugar, vegetable stock, soy sauce and ginger. 2. In a custard cup mix the cornstarch and water mixture to the pan and cook over medium heat. 3. Stir constantly until thickened, stir in the jam. 4.Add the meatballs and heat through. Serve on a platter with toothpicks

13: Chewy Granola Bars | 60ml peanuts 60ml sunflower seeds 250ml rolled oats 250ml rice krispies 125ml cranberries | 55ml peanut butter 60ml brown sugar 75ml golden syrup 2ml salt 5ml vanilla extract | Method: 1. Preheat oven to 350*F. Grease a loaf pan with cooking spray. 2. Mix all nuts and oats in a bowl. Transfer to a baking sheet and spread out evenly. Bake in oven for 15min until its nicely toasted. 3. In a small saucepan combine peanut butter, brown sugar, syrup and salt. Heat on medium high until mixture starts to bubble. Take it off the heat and add vanilla. 4. Transfer toasted oats mixture to a large bowl. Add cranberries, and rice krispeis. Add the peanut butter mixture and mix until everything is evenly coated. 5. Transfer the mixture into the loaf pan and pack down. Allow to cool and firm before slicing into squares. Makes about 10 squares.

14: Chicken Breast with Stuffing | 4-5 chicken breast 1/4 onion 1 celery 1/4 dried cranberries | 3 slices bread salt and pepper 5ml poultry 30ml butter | Method: 1. In a frying pan, sauté the celery and onions in butter. Add the poultry seasoning and remove from heat. Stir in cranberries and bread. Set aside. 2. Using a sharp knife, butterfly the breast open to lay flat. Place the breast between two pieces of wax paper and flatten with a mallet. 3. Place the prepared stuffing on the breast and roll tightly. tuck in end and secure with toothpicks. 4. Heat olive oil in pan and brown on all sides. 5. Transfer to a baking dish and bake at 375 for 45 minutes. Let rest for 5-10 minutes before slicing.

15: Pumpkin Pie Tarts | Filling: 125ml evaporated milk 175 pureed pumpkin 2ml vanilla 1ml ginger pinch allspice | 1 egg 75ml brown sugar 2ml cinnamon 1ml cloves | Dough: 250ml flour 1ml baking powder 75ml shortening 5ml vinegar 1ml salt 10ml sugar 1/2 egg water to equal 60ml | Dough 1. Sift and measure flour, then re-sift with salt, baking powder, and sugar with a pastry blender. 2. Cut in shortening with a pastry blender. 3. Beat the egg and combine it with vinegar in a liquid measure. Add enough water to the liquid measure to equal 60ml. 4. Add liquid a bit at a time to the flour mixture, tossing with a fork. 5. Press dough into a disk. Wrap in waxed paper and chill overnight. Filling: 1. Preheat oven to 400*F. 2. Roll out pastry to about 1cm thickness. cut out 6-8 circles. 3. Place in an un-greased muffin tin. 4. Whisk all of the filling ingredients together in a large mixing bowl. 5. Divide evenly into the prepared pastry shells and bake for 15 minutes. 6. After 15 minutes lower temp to 325*F and bake for 30-40 minutes. 7. Cool completely before removing from muffin tin.

16: Fresh Pasta Dough- Ravioli and Filling | Pasta Dough: 250ml flour 1/2 egg 1ml salt | Filling: 75ml frozen spinach 50ml ricotta cheese 30ml parmesan cheese 50ml mozzarella cheese 1/4 onion, diced 15ml vege oil 1/2 egg 1ml salt and pepper | Alfredo Sauce: 15ml butter 1 clove garlic 15ml flour 125 ml heavy cream 50ml milk 125ml parmesan cheese pinch salt and pepper 1 chive | Fresh Pasta Dough: 1. In a large bowl combine flour and salt. Make a well in the center of the dry ingredients. Add beaten eggs. Using a fork, combine flour and eggs. 2. On a floured surface knead dough for 10min. Cover with plastic wrap and let rest for 20min. Leave in fridge for tomorrow 3. Divide dough into 4 pieces. Roll out and dust with flour. Feed through widest setting of pasta maker 4 times folding the dough back on itself to increase strength. 4. Gradually set machine to smaller setting and continue, when dough is right thickness, dust with flour and cover with wax paper. Filling and Alfredo Sauce: 1. Dice onion and sauté over medium heat with vege oil. 2. In a bowl combine onions and the rest of the ingredients, mix until combined. 3. Spread out pasta sheets on wax paper. Place 10-15ml of filling onto pasta sheets. Place remaining sheets of pasta on top of filling and seal with dab of water. 4. Bring large pot of water to a boil. When boiling add salt and ravioli. Cook for 4min until they float. 5. Start making sauce. Melt butter in sauce pan. Add garlic, cook for 1min. 6. Add the flour and whisk until smooth. Slowly add cream and milk. Continue whisking until sauce thickens. Remove from heat and add parmesan cheese, chives, salt and pepper. 7. Combine sauce and ravioli. Garnish with extra chives and parmesan.

17: Vegetable Chow Mien | 150ml chow mien noodles 1/4 red chili 1 clove garlic 10ml ginger 1/2 onion | 1 carrot 1/4 red and yellow pepper Drop sesame oil Soy Sauce | Method: 1. Finely slice the chili, peel and finely chop the ginger and garlic. 2. Add a little water to this mixture to make a paste. 3. Cook the noodles in boiling, salted water for 4min, and refresh in cold water. 4. Heat the sesame seed oil in a frying pan or wok and cook the chili paste and onion for 10min. Add the rest of the veggies untill the are cooked, but still crunchy. 5. Add the noodles for a couple of seconds and combine. Drizzle with a little soy sauce.

18: Wonton Soup | Filling: 50ml ground pork 30ml shrimp 10ml onion 1/2 celery stalk 5ml soy sauce 1/2 egg 1ml corn starch 1ml ground ginger 5ml brown sugar 20 wonton wraps 1. Combine all prepared filling ingredients in a bowl. 2. Place 5ml of filling in each wrapping. Fold them. 3. Place the wontons in parchment lined and floured. Soup: 500ml chicken broth 1 green onion 1 clove garlic 1-1 inch piece ginger sesame oil 1. Bring a large pot of water to a boil, boil wontons for 5min and remove with slotted spoon. 2. In a smaller pot, bring all ingredients to a simmer cook 5 minutes. 3. Pour broth into soup bowl and divide wontons evenly.

19: Strawberry Cheese Cake | 70ml oreo cookie crumbs 8oz cream cheese 1egg 1ml vanilla 20ml strawberry jam 80 ml sugar 60ml sour cream 30ml melted butter 15ml whipping cream 30ml chocolate chips Method: 1. Combine crumbs and butter, press onto bottom of lined miffin pans. 2.Combine 3/4 of the cream cheese and sugar, mixing on medium speed until blended. Blend in sour cream and vanilla. Pour over the crust. 3. Combine the remaining 1/4 cream cheese with strawberry jam, mix well and drop full over the plain cheese mixture. Do not swirl. 4. Bake at 325F for 15-20 minutes, let cool before removing from muffin pan. Melt chocolate pieces and whipped cream over low heat and stir until smooth. Spread over the cheese cake. Chill and garnish with additional whipped cream and strawberries.

20: Perogies | Dough: 375ml flour 4ml salt 1/2 egg 125ml water 10ml vegetable oil 1. In a bowl, combine salt and flour. 2. In another bowl beat together egg, water and oil. Stir into the flour mixture to make a soft, but not sticky dough. 3. Turn out dough on a floured surface, knead about ten times until just smooth. 4. Cover with damp cloth and allow to rest for 15 minutes. Filling: 10ml margarine 45ml onion 125ml mashed potatoes 125ml grated cheddar cheese 1ml salt 1ml pepper 1. in a frying pan heat margarine over medium heat, cook onions for 2-3 minutes, or until tender. 2. Transfer to a bowl and mix potatoes, cheese, salt and pepper. Perogies: 30ml margarine 1/4 onion, sliced 1. Work with one half dough at a time, cover other half. Roll dough on a lightly floured surface. Cut dough into rounds. 2. Place 5ml filling on each round. Lightly moisten one half of the dough, pinch edges together. 4. In a large frying pan, melt remaining margarine cook onions until golden brown. 5. Add perogies and toss to coat, cook for 3-5 minutes or until cooked through.

22: Lasagna | 1/2 onion 125ml spinach 1 clove garlic 1/4 green pepper 250ml tomatoes 175ml tomato sauce 15ml oil 2ml basil and oregano | 250ml cottage cheese ground beef 1/2 egg 1ml salt and pepper Mozzarella cheese 10ml brown sugar 9 oven ready lasagna noodles | Method: 1. Prepare vegetables. 2. In a large saucepan, add oil and warm over medium heat. Sauté veges until tender. 3. Add ground beef and cook until no longer pink. 4. Add tomato chunks, sauce, basil, oregano and brown sugar. Simmer 20 minutes. 5. In a separate mixing bowl combine cottage cheese, spinach, egg, salt and pepper. Assemble the Lasagna 6. Cover the bottom of your pan with a small amount of sauce. Place 3 noodles down. Top with sauce, cottage cheese, mozzarella. 7. repeat with another layer. Cover with saran wrap, put in fridge. Method Day 2: 1. Preheat oven to 375*F. 2. Unwrap lasagna, place on a baking sheet and bake in oven for 30-40 minutes.

23: Focaccia Bread | 250ml flour 15ml instant yeast 1ml salt 15ml sugar | Method: 1. Preheat oven to 375F. Grease around cake pan with shortening. 2. Combine flour, yeast sugar and salt in a bowl. 3. Add warm water and beat with a wooden spoon until smooth. 4.Add additional flour 100ml at a time to for a ball of dough. 5. Knead gently on a floured surface until dough is smooth. 6. Flatten the ball of dough into the cake pan. Brush the surface with oil and prick the top with a fork. 7. Sprinkle the italian seasoning and parmesan cheese on the dough, press on the dough lightly. 8. Bake 20-25 minutes or until brown. Cool slightly and cut into wedges. 9. Combine olive oil and balsamic on a small plate, swirl to mix and dip bread. | 15ml italian seasoning 15ml parmesan cheese 165ml warm water 10ml oil

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  • By: Chenoa H.
  • Joined: about 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Cooker Booker
  • grade 11 cook book
  • Tags: None
  • Started: about 5 years ago
  • Updated: over 4 years ago

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