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Jodi & Bryce Cookbook

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Jodi & Bryce Cookbook - Page Text Content

BC: Just Married May 14, 2011

FC: Friends and Food A Cookbook of Friends' Best Recipes for the Happy Couple

1: For Jodi and Bryce You two love cooking together. This cookbook is a chance for your friends to share some of their kitchen secrets with you. We all wish you countless more meals with one another as you start your new life as a married couple. Compiled by Carrie

2: Beef Stew with Cumin Meg Bowen & Tom Paskvan 3 lbs beef (some form of roast) 1 cup dry red wine 1 1/2 cups beef stock 1 cup canned crushed tomatoes 1 tablespoon dried thyme 1 teaspoon salt, plus additional to taste 3/4 teaspoon freshly ground black pepper, plus additional to taste 2 tablespoons ground cumin 1 teaspoon chili powder 1 bay leaf 2 teaspoons corn starch or flour, plus additional if necessary 6 garlic cloves, peeled and chopped 1/2 cup chopped fresh Italian parsley 1 1/2 cups green Sicilian olives 8-12 pearl onions | Trim beef roast and place in slow cooker. Add wine, beef stock, crushed tomatoes, thyme, salt, pepper, cumin, chili powder, and bay leaf. Cook beef, sauce and spices in slow cooker. To cook pearl onions, bring a large pot of water to a boil. Cut an X in the root end of each pearl onion and drop them into the boiling water for 1 minute. Drain them and drop them into a bowl of cold water. When completely cool, drain and peel them. About 30 minutes before you would like to eat, stir in corn starch or flour to thicken the stew. Also, add the garlic, cup parsley, and olives. Before serving, sprinkle with remaining parsley.

3: Beer Bread By Andi & John Smith 3 cups flour 1 1/2 tsp salt 1/3 cup sugar 12 oz beer (Honey Weiss is my favorite) Mix these all together and then place the dough in loaf pan. Melt 2 tablespoons butter and drizzle over dough. Bake at 345 degrees for 45 minutes or until it isn't gooey in the center.

4: Bolognese Pasta Sauce By Paul Brandt 2 tablespoons olive oil 1 medium onion, chopped 1 carrot, peeled and finely chopped 1 stalk celery, finely chopped 1.5 lbs ground meat for meat loaf (beef, pork, and/or veal) or ground beef chuck 1/2 cup dry red wine 1 can (28 oz.) plum tomatoes, chopped 2 teaspoons salt (MAX. To taste is best. Or omit if using red cooking wine which includes salt) 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1/4 cup heavy or whipping cream In 5 quart Dutch oven or stove top pot of similar size, heat oil over medium heat. Add onion, carrot, and celery and cook, stirring occasionally until tender; about 10 min. Add ground meat and cook, breaking up meat with side of spoon, until no longer pink. Stir in wine and heat to boiling. Stir in tomatoes with their juice, salt, pepper, and nutmeg. Heat on high to boiling. Reduce heat and simmer, stirring occasionally, 1 hour. Stir in cream and heat through, stirring constantly. Use 2 cups to coat about 1 pound of pasta for 6 main dish servings. Makes 5 cups.

5: 1 lb. ground beef 1 envelope taco seasoning 1/2 cup water 1 can (10 oz.) Rotel diced tomatoes with green chilies 1 can (8 oz.) refrigerated crescent rolls 1 1/2 cups crushed tortilla chips 1 cup (8 oz.) sour cream 6 slices American cheese shredded lettuce diced onions In a large skillet, brown beef and drain. Add seasoning mix, water, & cup Rotel to beef. Simmer uncovered for 5 minutes. Spread crescent rolls in 10 inch pie plate to form crust. Sprinkle 1 cup of chips over bottom of crust. Add meat mixture and spread with sour cream. Arrange cheese over top and sprinkle with remaining chips. Bake at preheated 375 degrees for 20 minutes or until crust is golden brown. Serve with lettuce, remaining Rotel, and onions. | Crescent Taco Pie By Stephanie Ninneman & James Dicke

6: Grilled Bruschetta Chicken By Jared & Michelle Carlson 4 small boneless skinless chicken breast halves (1 lb.) 1/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing, divided 1 tomato, finely chopped 1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese 1/4 cup chopped fresh basil Heat grill to medium heat. Cover half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 tablespoons dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. Place chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. Turn chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165F).

7: Buca Di Beppo Garlic Mashed Potatoes By Afton and Bill Chlumsky 2 lbs. small red-skinned potatoes, with skins on 3 teaspoons minced garlic 1 teaspoon dried oregano 1 teaspoon salt 1 cup grated Romano cheese 1/2 cup butter, softened and cut into pieces Wash potatoes and place in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and cook until the potatoes are tender. (About 15 minutes.) Drain potatoes and transfer to a large serving bowl. Immediately add garlic, oregano, salt, cheese and butter. Blend thoroughly with the whip attachment of an electric mixer.

8: Mama Peetz’s Enchiladas By Ben Peetz 2 lbs. hamburger 1 tablespoon dried onion 1 can Campbell’s tomato soup 2 cans Old El Paso enchilada sauce 1 can Old El Paso refried beans-traditional 4 cups cheddar cheese or Mexican 4 Cheese Blend 10-12 soft flour tortilla shells | Combine 2 cans of sauce and 1 can of tomato soup in a mixing bowl. Do NOT add water! Place 1/2 cup of sauce/soup mixture on the bottom of a 13 X 9 baking pan. Spread evenly in the bottom of the pan. Brown the hamburger and onion. Drain any grease. Add 1/2 cup of sauce/soup mixture to hamburger and let simmer. Add refried beans to browned hamburger and heat until beans are warm. Then add a handful of cheese and set off burner to cool. Fill each tortilla with 1 spoonful of meat mixture. Roll tortilla shell and lay the shell in the 13 X 9 pan. Pour the remaining sauce/soup mixture over shells and spread evenly. Sprinkle cheese over the top. Bake for 30 minutes at 350 degrees or until cheese is golden.

9: Omaha Cheese Steak Sandwich By Charlotte & Jason Brewer 1 package Rotella's Bakery Hoagie Rolls 12 slices provolone cheese 1 lb. deli sliced roast beef, sliced into strips 1 medium sweet onion, julienne 8 medium mushrooms, sliced 1 packet Knorr Au Jus 1-2 tablespoons butter 1-2 teaspoons Lawry's Seasoned Salt In a large non-stick skillet, sauté onions and mushrooms in butter. Mix au jus in small saucepan per packet instructions. When onions and mushrooms are almost done, add roast beef to skillet. When heated through, add au jus and simmer until reduced to a thick sauce. Season with Lawry's to taste. Toast hoagie rolls in oven or toaster, then layer with cheese and roast beef mixture. Serve with beer and chips or fries. Tip: Can be made in smaller batches for just 1 or 2 sandwiches at a time, save extra au jus in refrigerator for future batches.

10: Spicy Chinese Chicken Tacos By Carrie Fick & Jeremy Anderson 12 white or yellow corn taco shells 3 boneless chicken breast halves, cut into thin, bite-sized strips 1 teaspoon grated gingerroot (or ground ginger) 1 small garlic clove, minced 2 tablespoons soy sauce 1 tablespoon honey 1 large green onion, sliced 1/2 teaspoon crushed red pepper flakes 1 1/2 cups shredded lettuce Spray skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, ginger, and garlic; cook and stir 3-5 minutes or until lightly browned. Reduce heat to low. Add soy sauce, honey, onion, and crushed red pepper flakes; stir to coat. Cover and cook 5 minutes or until chicken is no longer pink in center, stirring occasionally. Place about cup chicken mixture in each warmed taco shell and top with lettuce. (May also be good as soft tacos with tortillas.)

11: White Pizza with Tomato and Basil By Jenna & David Schanbacher 1 package or recipe of prepared pizza dough (we used TJ's herbed dough) cooking spray 3 tablespoons pesto with basil 3/4 cup shredded light mozzarella cheese 1/2 cup part-skim ricotta cheese 2 sliced small tomatoes 1/4 teaspoon black pepper 1/4 cup small basil leaves, torn Preheat the oven to 450 degrees. Place a stoneware pizza pan in the oven to heat for at least 10 minutes. Roll out a piece of parchment paper large enough to cover the pizza pan. Stretch or roll out the pizza dough to desired shape and thickness and place on the parchment paper. Lightly coat the crust with cooking spray. Spread pesto evenly over the crust, leaving a 1-inch boarder. Sprinkle mozzarella cheese evenly over the pesto. Dollop ricotta, by teaspoonfuls, evenly over the mozzarella. Arrange tomato slices and basil over the pizza. Sprinkle with the black pepper. Remove the pizza pan from the oven and carefully transfer the parchment paper and pizza to the hot pan. Bake for 10-12 minutes or until the cheese is melted and the crust is nicely golden-brown. Slice and enjoy. 4 servings (2 slices each)

12: Bollo de Yogur By Tini (in Spain) 1 cup yogur (yogurt) 1 cup aceite (oil) 2 cups azúcar (sugar) 3 cups harina (flour) 3 huevos (eggs) 16 grams levadura en polvo (estimate grams baking powder) cáscara de limón (lemon rind) Mix everything. Butter an 8-10 inch circular pan. Bake for 20-30 minutes around 350 degrees or until a toothpick comes out clean. Sprinkle with powdered sugar.

13: Cherry Cheesecake By Andrew, Stephanie, & Anderson Brei Crust: 1/3 cup margarine 4 tablespoon sugar 1 1/2 packages graham crackers Melt margarine; mix with sugar and crushed crackers. Spread in 9x13 pan and cool. Filling: 8 oz. pkg cream cheese 15 oz can Bordens Eagle Brand Condensed Milk 1/3 cup lemon juice 1 teaspoon vanilla 1 can cherry pie filling Soften cream cheese. Gradually add Eagle Brand milk while beating until well blended. Add lemon juice and vanilla. Blend well; pour over crust. Chill 2-3 hours. Top with cherry pie filling.

14: Homemade Vanilla Ice Cream by Kim Shubert 3/4 cup sugar 1 tablespoon vanilla 1 cup half and half 3 cups skim milk Mix ingredients and add to ice cream maker for 25 minutes. Variations: Cinnamon Ice Cream: Add 3 tablespoons cinnamon to vanilla base Peanut Butter: Add 1 cup peanut butter to vanilla base Chocolate Chip Creme de Mint: Add 1 tablespoon creme de mint to base and add 1 cup chocolate chips 5 minutes before ice cream is finished

15: Kahlúa By Carrie Fick 4 cups sugar 1 vanilla bean, split in half lengthwise 1 jar (2 oz) instant coffee (must be instant) 750 mL 80 proof vodka (about 4 1/2 cups) water Mix 3 cups of water and sugar in saucepan. Bring to a boil, reduce heat. Add vanilla bean halves and let stand until cold. Mix 1 cup boiling water with coffee. Place in container(s) and cover well. Let stand for 2 weeks. Remove vanilla bean.

16: Lemon Bars By ReaAnn Powers and Pookah | Crust: 2 cups crushed ginger cookies 1/2 stick melted butter 1/2 cup crushed nuts (optional) Mix ingredients and until well combined. Press into bottom of greased 8”x8” pan. Shove in the preheated oven at 350 degrees for 10 minutes or until nicely browned. Delicious Lemony Filling: 4 eggs 1/2 cup sugar 2 tablespoons flour 2 tablespoons cornstarch 1/2 cup lemon juice (about 5 lemons) 1 teaspoon lemon peel Juice a bunch of lemons. Don’t forget to scrape a little peel off. Beat lemon juice and all other filling ingredients together until smooth (you might need a whisk). Pour over crust. Bake at 350 degrees for 20 minutes or until it is not super jiggly. Enjoy with a glass of milk!

17: Shrewsbury Cakes (Sugar Cookies) By Anne Sorensen 1/4 cup unsalted butter 1/4 cup shortening 1 cup sugar 1 1/2 teaspoons grated orange peel 1 teaspoon vanilla extract 1 egg 3 tablespoons milk 2 cups sifted all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons cream of tartar Cream the butter, shortening, and sugar. Add the orange peel and vanilla extract. Add the egg and milk. Sift the flour, baking soda, salt, and cream of tartar and add to the creamed mixture. Mix well. Roll into 1-inch balls and roll the balls in sugar. Flatten the balls gently with a small glass. Bake in a preheated 350 degree oven for 8 to 10 minutes or until very light golden brown.

18: Sugar Cookies By Brooke & Andrew Clements 1 cup margarine (softened) 2 cups sugar 2 large eggs 3/4 cup vegetable oil 2 tsp vanilla 2 tsp butter flavoring 5 cups flour 2 tsp cream of tartar 2 tsp baking soda Cream margarine and sugar. Add eggs, oil, vanilla and butter flavoring. Mix well. Combine flour, cream of tartar and baking soda in a separate large bowl. Mix with margarine mixture. Chill dough for 1 hour. Form dough into 1 inch balls and dip in sugar or sprinkles. Put on cookie sheet 2 inches apart. Flatten each cookie with the bottom of a drinking glass. Bake in preheated oven at 350 degrees for 10-15 minutes. Let cookies cool on a baking rack before eating. Makes about 5 dozen cookies

19: Quick Bisquick Cobbler By Collin Paschall 1 cup Bisquick 1 cup milk 1/2 teaspoon nutmeg 1/2 cup melted butter 1 cup sugar 1 big can of sliced peaches (or other fruit of your choice) Preheat oven to 375 degrees. Stir Bisquick, milk, nutmeg. Stir in butter until blended. Pour into 8x8 or 9x13 dish. Mix peaches and sugar and pour over batter. Bake 50-60 minutes until golden and serve with ice cream for best results.

Sizes: mini|medium|large|colossal
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About This Mixbook

  • Title: Jodi & Bryce Cookbook
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  • Published: over 8 years ago