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Love Birds

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Love Birds - Page Text Content

S: Nate & Lori's Cookbook

BC: I Love You

FC: Nate & Lori's Cookbook

1: Recipe for a Happy Marriage | 4 cups of Love 5 spoonfuls of Hope 2 cups of Loyalty 1 barrel of Laughter Dash of Faith Pinch of Forgiveness 3 cups of Kindness (no substitutions) 4 cups of Understanding Dash of Thoughtfulness 1 cup of Friendship (not optional) Take Love & Loyalty & mix thoroughly with Faith. Blend in Kindness & Understanding; add Friendship & Hope. Sprinkle abundantly with Laughter. Garnish with Forgiveness & Thoughtfulness. Bake with Sunshine. Servie daily with generous helpings!

2: Breakfast Mo's Breakfast Soufle - 21

4: Crab Bisque 1/2 lb Mushrooms, diced 1 TBS Seasoned Salt 3 TBS Scallions, minced (tops only) 3/4 tsp Hot Sauce or Tabasco 1/2 cup + 2 TBS Butter 1/4 - 1/2 tsp Mace 1/2 cup All Purpose Flour 1/2 tsp Paprika 4 1/2 cups Half & Half Sherry to taste (1/4 - 1/2 cup) 1 lb Crab Meat, shredded DO NOT attempt this recipe if you are short on time. This recipe can easily be ruined if it is heated too quickly &/or not stirred continuously. *In a large Dutch Oven, sauté Mushrooms & Scallions in Butter, until tender *Slowly add Flour to Dutch Oven, stirring it in to make a thick (paste-like) white sauce (roux) *Gradually add Half & Half, cooking over medium heat, stirring constantly | *Cook over medium heat; stirring constantly, until slightly thickened (DO NOT allow Half & Half to boil) *Add Crab Meat, Salt, Mace, Hot Sauce, & Paprika; stir well *Cook over medium heat, until heated through (DO NOT allow it to come to a boil) *Add Sherry to taste, OR when serving Bisque, serve Sherry on the side & allow each person to add Sherry to their Bisque, to suit their taste *Serve while hot **This Bisque can be frozen up to 1 year, if using vacuum sealed bags. * To reheat, either place the frozen bag of Bisque in cold water & allow it to thaw, OR place frozen bag in the refrigerator 2 days prior to use to allow it to completely thaw before reheating. * To reheat, place bag in cold water & slowly warm over low heat, making sure Bisque does not boil! ~ Deana Cantwell (RMSP)

5: Beef Filets in Balsamic Sauce 4 TBS Extra Virgin Olive Oil 4 TBS Butter 1 medium Yellow Onion, sliced thin Salt & Black Pepper to taste 1/2 cup Dry White Wine 3 fresh Rosemary Sprigs, finely chopped 1/2 cup Marsala Wine 1/2 cup Beef Broth 2 TBS Balsamic Vinegar 1 dash Parsley, finely chopped 4 Beef Tenderloin Filets (6 oz each) *Heat Olive Oil & Butter in a large sauté pan over medium heat *Add Onions, Salt, & Pepper *Cook 10 minutes or until caramelized; stirring frequently *Add Wine, Beef Broth, Balsamic Vinegar, & Rosemary; bring to a boil *Reduce heat & simmer for 10-15 minutes, or until sauce is reduced by half *Rub Beef Filets with Oil, then season with Salt & Pepper *Grill to preferred temperature *Place grilled Filets on a large platter; top with sauce *Garnish with Parsley

6: 7 Layer Salad 1 small head of Lettuce, chopped 1/4 cup Onion, chopped 1/4 cup Celery, chopped 1 small bag frozen Peas, thawed Cheese (if desired), cubed or shredded 2 cups Mayo 2 TBS Sugar 3/4 lb Bacon, fried & chopped 2 Eggs, boiled & sliced 4 slices Tomato (or can dice) *Put in a 9x13 pan in order given *Cover & let stand in refrigerator for 24 hours before serving ~Mo

7: Frozen Bellini 1/2 cup Crushed Ice 3/4 cup chilled Prosecco 1/4 cup Peach Schnapps 1/2 cup Daily Brand Peach Nectar 1 tsp Lemon Juice *In a blender, mix the Crushed Ice, Peach Schnapps, Peach Nectar, & Lemon Juice *Once blended, add Prosecco & blend *Serve & enjoy Orange Julius Smoothie 1/2 cup low-fat or Skim Milk 1/2 cup cold Water 2 TBS Sugar, or Sugar Substitute 1 tsp Vanilla Extract 4-5 Ice Cubes 6 oz Frozen Orange Juice Concentrate *Place everything in a blender & blend until smooth & frothy

8: Carmel Corn 2 cups Brown Sugar 2 sticks Butter 1/2 cup Dark Karo Syrup 1 tsp Baking Soda 1 tsp Salt 6 quarts White Popcorn, popped *Preheat oven to 250 degrees *In a saucepan combine Brown Sugar, Butter, & Dark Karo Syrup over medium heat *Bring to a boil, & continue boiling for 5 minutes; stirring continuously *Then add Baking Soda & Salt; stir until consistency changes *Pour over Popcorn *Bake for 1 hour, stirring every 15 minutes ~Mom Minor

9: Pumpkin Bars 4 Eggs 1 2/3 cups Sugar 1 cup Cooking Oil Frosting: 1 (16 oz) can Pumpkin 1 (3 oz) pkg Cream Cheese, softened 2 cups Flour 1/2 cup Margarine, softened 2 tsp Baking Powder 1 tsp Vanilla 2 tsp Cinnamon 2 cups Confectioners Sugar, sifted 1 tsp Salt 1 tsp Baking Soda *Preheat oven to 350 degrees *Beat Eggs, Sugar, Oil, & Pumpkin in a medium bowl until light & fluffy *Combine Flour, Baking Powder, Cinnamon, Salt, & Baking Soda in a separate bowl *Add Flour mixture to Pumpkin mixture; mix thoroughly *Spread batter in an ungreased 15x10x1 inch jelly roll pan *Bake for 25-30 minutes *Let cool before frosting Frosting: *Cream the Cream Cheese & Margarine together *Stir in Vanilla *Slowly add Confectioners Sugar; beating until mixture is smooth *Frost cooled bars

10: Strawberry Daiquiri | Ice 1/2 cupMr & Mrs T Sweet & Sour Mix 1-2 shots Bacardi Gold Puerto Rican Rum 1-2 shots Orange Liqueur Triple Sec 1/2 can Dole Pineapple Juice, (6 oz can) 1/2 tub Sliced Strawberries with sugar, frozen (24 oz tub) Redi Whip *Fill blender half full of ice *Add Sweet & Sour Mix, Bacardi, Triple Sec, Pineapple Juice, & Strawberries & blend well *Add enough strawberries to make daiquiri dark pink to bright red *Garnish top with Redi Whip *Bacardi & Triple Sec should be 1:1 ratio ~ Sissy MacGrady (RMSP)

11: Mo's Sloppy Joe's | 1 lb Hamburger 1/4 - 1/2 cup White Onion, diced Salt & Pepper to taste Seasoned Salt to taste 1 can Tomato Soup 1/4 cup BBQ Sauce 1/2 - 1 tsp Yellow Mustard *Brown the Hamburger, along with Onion, Salt, Pepper, & Seasoned Salt (if using a pan on the stove top, wipe the pan out with a paper towel after the Hamburger is browned *After Hamburger is drained, put back in pan over low heat (enough heat to simmer liquids) *Add Tomato Soup, BBQ Sauce, & Yellow Mustard; stir often *Simmer until ready to eat **You can make this in a crockpot as well. Add everything into the crockpot together (Hamburger already browned), & let simmer **If using Manwich, use 1 can, & add to 1 1/2 lbs Hamburger, 1/4 - 1/2 cup diced Onion, Salt, Pepper, Seasoned salt, & 1/4 cup Ketchup (do NOT use BBQ Sauce or Mustard)

12: Oven-Roasted Vegetables 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix 1 1/2 lbs assorted Vegetables (Potatoes, Mushrooms, Carrots, Red Peppers, Green Peppers, Red Onion, Zucchini, Yellow Squash), sliced 2 TBS Extra Virgin Olive Oil *Preheat Oven to 450 degrees *In a 9x13 inch baking dish, combine all ingredients; stir to mix well *Bake, uncovered, stirring once, for 20 minutes or until vegetables are tender

13: Broccoli Cauliflower Salad 1 head Broccoli, cut into bite size pieces 1 head Cauliflower, cut into bite size pieces 1 Red Onion, diced 8 oz Sharp Cheddar Cheese, shredded 1 lb Bacon, chopped & fried Dressing: 2 cups Hellman's Mayo (not light) 1/4 cup Cider Vinegar 1/3 cup Sugar *Wash & clean Broccoli & Cauliflower (if you don't dry, it will get soggy) *Broccoli & Cauliflower should be in equal proportions *P;ace Broccoli & Cauliflower pieces, Onion, Cheese, & Bacon in a dish *In a separate bowl, combine the Mayo, Cider Vinegar, & Sugar; mix/whisk well *Pour dressing mixture over vegetables & mix well ~Aunt Tina

14: Amazing Apple Crisp 8 tart Apples, peeled & sliced 1/2 cup Oats 2/3 cup Sugar 1/2 cup Brown Sugar 1/4 cup Flour 1/2 cup Flour 1 tsp Cinnamon 1/8 tsp Baking Powder dash of Salt 1/2 tsp Baking Soda dash of Salt 1/2 cup Butter, melted *Preheat oven to 350 degrees *Butter the bottom of two 9x9 glass baking dishes (or use a bigger dish if you want just one) *Mix together 2/3 cup Sugar, 1/4 cup Flour, 1 tsp Cinnamon, & a dash of salt; pour over sliced apples. Stir to coat | *In another bowl, mix together 1/2 cup Oats, 1/2 cup Brown Sugar, 1/2 cup Flour, 1/8 tsp Baking Powder, 1/2 tsp Baking Soda & a dash of Salt *Pour melted Butter over Oat mixture & stir until crumbly (may add more Flour & Oats than called for to make it more crumbly) *Pour Apples into baking dish(es) & cover with Oat crumble mixture *Bake for 30 minutes ~ Anne Medley (RMSP Video/Multi-Media Instructor)

15: Spinach & Artichoke Dip 1 (14 oz) can Artichoke Hearts, drained & sliced 1 lb Cream Cheese, room temperature 8 oz Mascarpone Cheese, room temperature 2 TBS All-Purpose Flour, sifted 1 cup Parmesan Cheese, grated 1/4 tsp fresh Thyme Leaves 1/4 tsp Crushed Red Pepper 1 TBS fresh flat leaf Parsley, chopped 1 clove Garlic, crushed 5 Green Onions, chopped Salt & freshly ground Black Pepper to taste 1 (6 oz) pkg fresh Spinach, chopped Mozzarella Cheese, shredded *Preheat oven to 325 degrees *Mix all ingredients except the Mozzarella Cheese in a large bowl *Coat a large non-stick baking dish with Pam Spray; fill dish with mixture *Sprinkle Mozzarella Cheese on top *Bake for ~25 minutes, or until bubbling & center is hot *Sprinkle top of dip with Parmesan Cheese *Serve hot with Tostito Chips

16: 1f you live to be 100, I hope I live to be 100 minus 1 day, so I never have to live without you.

17: LOVE BIRDS | Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking. It is not easily angered, it keeps no record of wrongs. Love does not delight in evil, but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails.

18: Eggs Benedict Water 1/2 cup Distilled Vinegar, divided 12 large Eggs 1 TBS unsalted Butter 12 slices Canadian Bacon 6 plain English Muffins, split 1 TBS fresh Chives, chopped OR fresh flat-leaf Parsley Leaves Hollandaise Sauce Hollandaise Sauce: 1 stick unsalted Butter 2 large Egg Yolks 2 TBS cold Water 1 TBS Lemon Juice, freshly squeezed & strained (+ more as needed) 1 tsp Salt White Pepper, OR a pinch of Cayenne Pepper | Eggs Benedict: *Pour enough Water into 2 large skillets to reach a depth of ~3 inches, & divide the Vinegar between them *Bring both skillets to a gentle simmer over medium heat *Crack an egg into a cup & carefully slide it into the hot poaching liquid *Quickly repeat with all the Eggs *Poach the Eggs, turning them occasionally with a spoon until the whites are firm, or to the desired degree of doneness (~3-5 minutes) *Using a slotted spoon, remove the eggs and transfer to a kitchen towel *Lightly dab the Eggs with the towel to remove any excess water *While the Eggs are poaching, melt the Butter in a large skillet over medium heat

19: Eggs Benedict cont... *Add the Canadian Bacon & cook until heated through (~1 minute on each side) *To serve, toast the English Muffin halves & divide them among 6 warmed plates *Top each half with a slice of Canadian Bacon, & set an Egg on top *Spoon the Hollandaise Sauce over the Eggs & garnish with the Chives or Parsley Leaves Hollandaise Sauce recipe on next page

20: Hollandaise Sauce *In a medium pan, completely melt the Butter over med-low heat. Once melted remove from heat & set aside for 5 minutes *Skim & discard the white foam that rises to the surface of the Butter *Carefully ladle or pour the clear golden Butter into a container with a pouring spout (take care not to add the milky solids & watery liquid at the bottom of the saucepan) *Set aside in a warm spot *Pour enough Water into a medium saucepan to reach a depth of ~2 inches; bring to a gentle simmer over medium heat *In a medium heatproof bowl combine the Egg Yolks & cold Water *Whisk until the Yolks are light & frothy *Place the bowl over the saucepan of simmering Water & whisk constantly & vigorously until the Yolks are thickened & light (~3-4 minutes) **If the Eggs begin to scramble, or the mixture is cooling very quickly or gets too hot, remove the bowl from the heat & whisk to cool *Remove the Eggs from the heat & whisk for 30 seconds to cool slightly *Remove the saucepan from the heat & set the bowl over the hot Water *Slowly drizzle the Butter into the Eggs; whisking constantly *Whisk in the Lemon Juice, Salt & Pepper to taste (if the sauce is too thick, add a few drops of warm Water to adjust the consistency so it is creamy & liquid *Serve immediately or keep it in a small bowl over warm Water (not hot) for ~30 minutes | 1 stick unsalted Butter 2 large Egg Yolks 2 TBS cold Water 1 TBS Lemon Juice, freshly squeezed & strained (+ more as needed) 1 tsp Salt White Pepper, OR a pinch of Cayenne Pepper

21: All you need is love. | Portobello Mushrooms with Mozzarella 4 large, firm Portobello Mushroom caps; stems & gills removed 3/4 cup Extra Virgin Olive Oil 1/4 cup Balsamic Vinegar 12-16 small fresh Mozzarella balls (if you can't find it fresh, use a block & cut into 1/2 inch cubes) 1/4 cup Pimento Strips or Sun-dried Tomatoes in Oil 1/4 cup Black Olives, sliced 4 TBS Pesto Sauce Salt & freshly ground Black Pepper, to taste *Preheat oven to 375 degrees *Remove any dirt from Mushroom Caps with a damp towel & place in a shallow plate. tops down *Pour Oil & Balsamic Vinegar over Caps & allow to marinate for 1 hour *Bake caps (tops up) in oven for 8-10 minutes (if there is any excess moisture, it will drain out of the Mushrooms when baking, instead of pooling inside & causing the Mushroom to become soggy) *Cut Mozzarella balls in half & place in a bowl *Add Pimentos or Sun-dried Tomatoes, Olives, Pesto, Salt, & Pepper; stir *Fill each Cap with the mixture & drizzle the marinade over the top *Bake Caps for 8-10 minutes more, or until most of the cheese is melted **For increased Mushroom flavor, finely chop & sauté the Mushroom stems in Extra Virgin Olive Oil & add the the filling mixture

22: The best thing about me is you. | Southern Comfort Nuts 2 TBS Butter 2 TBS Brown Sugar 2 oz Southern Comfort 4 cups raw Nuts (Almonds, Walnuts, Pecans) Kosher Salt *Preheat oven to 200 degrees *In a small pan, melt the Butter & Brown Sugar *Add the Southern Comfort & heat to combine *In a bowl, add the Nuts, then glaze & toss *Spread in a single layer on a baking sheet *Bake for 20 minutes *Sprinkle with Kosher Salt to taste *Serve warm or at room temperature

23: Southern Lemon Drop Martini 1.5 oz Southern Comfort 3 oz Lemonade Ice Lemon for Lemon Twists *Combine Southern Comfort & Lemonade with Ice in a shaker; shake well *Strain into a chilled, sugar-rimmed martini glass *Garnish with a Lemon Twist Southern Comfort Punch 750 ml Southern Comfort 6 oz Lemon Juice 6 oz can frozen Lemonade 6 oz can frozen Orange Juice 3 liters Lemon-Lime Soda Lemon, sliced *Combine all ingredients in a glass pitcher; stir well *Garnish with Lemon Wheels

24: Soy Glazed Green Beans Kosher Salt 2 lbs Green Beans, ends trimmed 2 TBS Extra Virgin Olive Oil 2 TBS Butter 4 cloves garlic, chopped 1/4 cup Soy Sauce 2 TBS Sesame Seeds, toasted Black Pepper, freshly ground *Bring a large pot of water to a boil & season generously with Salt *Add Green Beans & blanch, then immediately transfer to an ice bath to stop the cooking (they should be crisp & tender) *Remove from ice bath & transfer to a baking sheet lined with paper towel or a cooling rack to drain *In a large sauté pan, over medium-high heat, add Oil & Butter *When Butter is melted, add Garlic & stir until fragrant (~1-2 minutes) *Add Green Beans, Soy Sauce, Sesame Seeds, & Pepper; sauté until sauce reduces slightly & thoroughly coats the Green Beans **Do not overcook the green Beans

25: Cornish Game Hens with Garlic & Rosemary 4 Cornish Game Hens Salt & Pepper to taste 1 Lemon, quartered 3 TBS Extra Virgin Olive Oil 24 cloves Garlic 1/3 cup White Wine 1/3 cup Chicken Broth 4 sprigs fresh Rosemary *Preheat oven to 450 degrees *Rub Hens with 1 TBS Extra Virgin Olive Oil *Lightly season with Salt & Pepper *Place 1 Lemon wedge & 1 sprig Rosemary in the cavity of each Hen *Arrange Hens in a heavy roasting pan, & place 6 Garlic cloves around each Hen *Roast for 25 minutes *Reduce oven temperature to 350 degrees *In a mixing bowl, whisk together White Wine, Chicken Broth, & remaining 2 TBS Extra Virgin Olive Oil; pour over Hens *Return Hens to oven at reduced temperature & roast 25 minutes longer, or until Hens are golden brown & juices run clear *Baste Hens with pan juices every 10 minutes while roasting *Transfer Hens to a platter, pouring any cavity juices into the roasting pan *Tent Hens with Aluminum Foil to keep warm *Transfer pan juices & Garlic cloves to a medium sized sauce pan & boil until liquids reduce to a saucy consistency (~6 minutes) *Cut Hens in half lengthwise & arrange on plates *Spoon sauce & Garlic around Hens

26: Sticky Buns 10 Refrigerator Biscuits/Croissants 1 TBS Butter, melted 2 TBS White Sugar 1/2 tsp Cinnamon 10 large Marshmallows Cupcake Papers *Preheat oven to 375 degrees *Place cupcake papers inside a cupcake baking pan *Mix Sugar & Cinnamon together in a shallow bowl *Unroll Biscuits/Croissants *Roll 1 Marshmallow inside each Biscuit/Croissant *Dip rolled up Biscuit/Croissant with Marshmallow inside in melted Butter *Roll Biscuit/Croissant with Marshmallow inside in the Sugar/Cinnamon mixture *Place each Biscuit/Croissant with Marshmallow inside ball inside a cupcake paper *Bake for 11-13 minutes

27: Banana Bread 3 TBS Lemon Juice 3 very ripe Bananas 3/4 cup Brown Sugar 1/2 cup Butter 1 1/2 cups Flour 1/2 tsp Salt 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1 cup Nuts *Preheat oven to 375 degrees *Mash Bananas & mix them with Lemon Juice until smooth *Cream Butter & Sugar together; add Banana mixture; stir well *In a separate bowl, stir together the dry ingredients *Add dry ingredients mixture to the Banana mixture *Stir in Nuts **The dough will be very stiff *Turn into a greased loaf pan *Bake for 30-45 minutes *To test for doneness, insert a knife into the loaf (if it comes out clean, the bread is done) ~Sarah VanNortwick

28: Espresso Creme Brulee 1 tsp unsalted Butter 1/2 cup Sugar 4 Eggs 1 TBS + 1 tsp finely grated Lemon Zest 3 Egg Yolks 1 cup Milk 1 cup Heavy Whipping Cream 3 TBS Instant Espresso Powder 1 1/2 tsp Cocoa Powder 1/2 tsp Black Pepper 2 TBS Amaretto or Frangelico 1/3 cup Sugar 1 tsp Vanilla Pinch of Salt *Preheat oven to 300 degrees *Lightly brush eight 3 inch ramekins with melted Butter & place in a large roasting pan *Heat the combined Heavy Whipping Cream & Milk in the microwave until hot (~1 1/2 minutes) *Whisk Espresso Powder, Cocoa Powder, & Black Pepper into hot Milk; let cool *Whisk Eggs & Yolks until slightly thickened *When well blended, stir in Amaretto, Sugar, Vanilla, cooled Cream mixture & Salt *Pour this mixture into the prepared ramekins *Carefully pour enough hot Water into the baking pan to reach half way up the sides of the ramekins *Bake ~30 minutes (until barely set); when gently jiggled, the middle will still look runny *Remove the pan from the oven & let cool *When cool, remove the ramekins from the pan, tightly cover each with plastic & refrigerate at least 2 hours (up to 2 days) *The custard will remain slightly soft in the center, even when cooled continued on next page...

29: To Finish: *Preheat broiler & place oven rack as close to the flame as possible *Use a fork to lightly toss the remaining 1/2 cup of Sugar with the Lemon Zest *Sprinkle an even layer across the top of each ramekin to cover the Custard completely, (~1 TBS each) *Place the sugared ramekins on a baking sheet & place under the broiler until the Sugar caramelizes (colors) & bubbles (~2-4 minutes) *Depending on your broiler, you may need to rotate them with tongs to color evenly *Remove & let cool (the Sugar top will harden) To Serve: *The cremes may be served immediately, or chilled for at least 1 hour (but no more than 3, or the sugar crust will begin to dissolve)

30: Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesean Cream Sauce Stuffing: 4 large Portobello Mushrooms, stems & gills removed 1 lb Italian Sausage 1 tsp fresh Italian Parsley, chopped 1 tsp fresh Basil, chopped 1 clove Garlic, chopped 1 cup Garlic Croutons, finely ground 1/4 cup Milk 1/4 cup Parmesean Cheese 2 Eggs Sauce: 2 cups Heavy Cream 2 TBS fresh Basil, chopped (2 tsp dry) 1/4 cup Parmesean Cheese, grated Salt & Pepper to taste *Preheat oven to 350 degrees *Clean top of Mushrooms with a damp cloth; place on a baking sheet stem side down & bake for 5-8 minutes *Remove from oven until ready to stuff towel to cool

31: Italian Sausage Stuffed Portobello Mushrooms with Herb Parmesean Cream sauce cont... Stuffing: *Brown Italian Sausage in a non-stick skillet; crumbling sausage into small pieces *Once browned, drain fat & place on a paper towel to cool *Beat Eggs with Milk in a medium bowl; then mix in Parsley, Basil, Garlic, Croutons, & Parmesean Cheese *Add cooled Sausage & mix well (mixture should be wet but firm & hold together easily) *Top pre-baked Mushroom Caps with Sausage mixture *Bake for 15-20 minutes, or until golden brown & cooked through Sauce: *Heat Heavy Cream in a saucepan & lightly boil until half its original volume; being careful not to scorch *Mix in Parmesean Cheese, Basil, Salt, & Pepper *Spoon 2 oz of the sauce over each mushroom *Garnish with a sprig of fresh Italian Parsley or fresh Basil & serve

32: We are all a little weird and life's a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love.

34: Chicken Marsala 4 (4 oz each) boneless, skinless, Chicken Breasts/Cutlets Salt & Pepper Pan Searing Flour 3 TBS Extra Virgin Olive Oil 1 cup Mushrooms, sliced 2-3 cloves Garlic, crushed 1/4 cup Onion, diced 2 TBS Marsala Wine 1 pkg (11 oz) Beef Culinary Gravy 1 TBS Parsley, minced *Season Cutlets with Salt & Pepper; sprinkle lightly with Pan Searing Flour *Heat 2 TBS Olive Oil in pan on high, until Oil faintly smokes; add Cutlets *Turn Cutlets over when they change color 1/4 of the way up & the seared side has turned paper bag brown (~3 minutes) *Turn Cutlets over & cook 2 minutes until second side has turned brown *Transfer Cutlets to a clean platter; set aside | *Heat remaining Olive Oil in pan on medium-high, until Oil faintly smokes; add Mushrooms, Garlic, & Onions *Cook, stirring for 8 minutes *Remove pan from heat; add Marsala Wine *Return to heat. Cook, stirring for 2 minutes, or until liquids are reduced by half *Whisk in Gravy & Parsley *Return Cutlets to pan *Cook 6-7 minutes on medium, until internal temperature reaches 165 degrees *Transfer Cutlets to a serving platter; serve with sauce

35: Pecan Shortbread 1 cup unsalted Butter, room temperature 1/2 cup Sugar, + 2 TBS for sprinkling 1/2 tsp Pure Vanilla Extract 1 3/4 cups All-Purpose Flour, plus more for rolling out dough Pinch of Salt 2 1/4 oz Pecan halves, toasted 2 drops Pure Almond Extract *Preheat oven to 325 degrees *In the bowl of an electric mixer, cream together Butter, 1/2 cup Sugar, & Vanilla until mixture is light in color (~3-4 minutes) *Add the Flour, Salt, Pecans, & Almond Extract; mix until combined & the Pecans start to break up *Wrap the dough in plastic; transfer to refrigerator to chill at least 1 hour or overnight *Line a baking sheet with Parchment Paper *On a lightly floured surface, roll out dough to 1/4 inch thickness *Using a 2 1/2 inch round fluted cookie cutter, cut cookies; place on prepared sheet *Chill for 1 hour *Sprinkle cookies with the remaining 2 TBS of Sugar *Bake for 15-20 minutes, until lightly browned *Transfer to a wire rack to cool

36: I love you, not for what you are, but for what I am when I am with you.

37: Parmesan-Crusted Chicken 1 lb Chicken Breast/Cutlets (thin sliced) 1 TBS + 4 TBS Extra Virgin Olive Oil, divided Old Bay Seasoning with Garlic & Herb 1/2 cup Italian Classics Shredded Parmigiano-Reggiano Cheese 2 TBS Bread Crumbs *Drizzle Cutlets with Olive Oil (1 TBS total) *Sprinkle Old Bay Seasoning on one side of Cutlet *Sprinkle 1/4 of cheese on top *Top same side with 1/2 TBS Bread Crumbs; pressing firmly to help Cheese & Crumbs adhere *Heat 2 TBS Olive Oil in large non-stick skillet on medium heat. Place 2 Cutlets in pan, crumb side down; cook 4-5 minutes until color changes 3/4 of the way up *Turn over & repeat with Seasoning, Cheese, & Bread Crumbs; cook until internal temp reaches 165 degrees (~4-5 minutes) *Transfer to clean serving platter, keep warm. Repeat with remaining Cutlets. **To achieve a really crusty crust on the Chicken, it's important not to over crowd the pan, so it is recommended to cook 2 cutlets at a time

38: Romano Crusted Eggplant with Black Pepper Cream Sauce 1 Eggplant, peeled & sliced 1/4 cup Romano Cheese, shredded 1/4 cup Flour 1/4 cup dried Bread Crumbs 1 Egg, lightly whisked Extra Virgin Olive Oil *Heat Olive Oil in a pan over medium heat *Place Flour in a shallow bowl & dip the Eggplant slices into the flour & coat both sides *Place whisked Egg in a bowl, & dip Flour coated Eggplant slices in the Egg *Combine Romano Cheese & Bread Crumbs in a bowl *Dip Eggplant slices in the Bread Crumb mixture & coat both sides *Place Eggplant slices into the pan & cook both sides, 3-4 minutes each side, or until golden brown & crisp

39: Black Pepper Cream Sauce 3-4 cloves Garlic, crushed 2 TBS Shallot, minced 1 TBS Butter 1 TBS Extra Virgin Olive Oil 3/4 cup Chicken Broth 3/4 cup Heavy Whipping Cream 2 TBS Worcestershire Sauce 1/2 tsp Black Pepper 1 tsp Cajun Seasoning *Melt Butter in pan over medium-high heat; once melted add Olive Oil *Sauté Garlic & Shallots until golden brown *Add Chicken Broth & Heavy Cream & bring to a boil; reduce (~7 minutes), stirring frequently *Add Worcestershire Sauce, Black Pepper, & Cajun Seasoning; reduce (~7 minutes, stirring frequently *Serve over Romano Crusted Eggplant

44: Wegman's Lemon Bars Cookie Base Dough: 12 TBS unsalted Butter (1 1/2 sticks) 1/3 cup Granulated Sugar 3/8 tsp Salt 1 large Egg Yolk 3/8 tsp Pure Vanilla Extract 1 1/2 cups All-Purpose Flour Crumble: 2 TBS unsalted Butter 1 TBS Vegetable Shortening 2 1/2 TBS Granulated Sugar 1/2 TBS Clover Honey 1/4 tsp Salt 1/4 tsp Pure Vanilla Extract 1/2 cup All-Purpose Flour Lemon Cream: 1 1/4 tsp Knox Unflavored Gelatine 4 tsp Water 1/4 cup + 1 tsp Lemon 3 large Eggs, slightly beaten Juice (~1 1/2 Lemons) 1 1/2 cups Granulated Sugar 1 cup (2 sticks) + 2 TBS 1 tsp Lemon Zest (~1/2 Lemon) unsalted Butter, room temperature

45: *Preheat oven to 350 degrees Cookie Base Dough: *Line bottom & sides of a baking pan with Parchement Paper; set aside *Add Butter, Sugar, & Salt to a mixing bowl; cream on low until combined & lightened, scraping sides of bowl & paddle as needed *Add Egg Yolk & Vanilla Extract; mix to combine *Stop mixer. Add Flour; mix on low until combined *Press dough evenly into a layer in a 9x13 glass baking dish; refrigerate for 1 hour Crumble: *Add Butter, Shortening, & Sugar to food processor bowl; cream on low until combined & lightened, scraping bowl as needed *Add Honey, Salt, & Vanilla Extract; mix to combine *Stop processor. Add Flour through feed tube; pulse until pea- sized crumbles form *Spread evenly on a separate baking sheet *Bake 8-10 minutes, or until brown *Let cool (break apart if necessary) *Prick base dough with a fork *Bake 30-35 minutes, or until light brown in color *Set aside to cool continued on next page...

46: Wegman's Lemon Bars continued... Lemon Cream: *Sprinkle Gelatine over Water in a small bowl; set aside *Stir together Eggs, Sugar, Lemon Zest, & Lemon Juice in the top of a double broiler *Heat to 170 degrees on medium heat, stirring occasionally (~8 minutes) *Stir in softened Gelatine *Remove pan from stovetop; let mixture cool to 130 degrees *Place Lemon Cream mixture into food processor bowl *Add Butter through feed tube as processor runs *Pour Lemon Cream mixture over Cookie Base; sprinkle Crumble evenly on the top *Cover & chill in the refrigerator for 3 hours before serving *Transfer to a cutting surface (parchment paper & all); cut into 24 pieces

47: SoCosicle 1 1/2 oz Southern Comfort 3 oz Orange Soda Maraschino Cherry, for garnish Orange Slice, for garnish *Combine in a tall glass with Ice *Garnish with an Orange slice & Maraschino Cherry | Madras | 1/4 cup Pineapple infused Vodka 2 TBS Coconut Rum 1/4 cup Cranberry Juice 1/4 cup Pineapple Juice Pineapple Wedge *Fill glass with ice, add all ingredients; stir well *Garnish with the Pineapple Wedge | Pineapple Infused Vodka 1 Pineapple, peeled, cored, & diced into medium sized chunks 1 cup Vodka *Place Pineapple chunks in a jar; pour in Vodka *Refrigerate 3-4 days for flavors to infuse

48: Greek Athenian Pizza 1/8 cup Extra Virgin Olive Oil 3 cloves Garlic, crushed Fresh Spinach Leaves 1 large Tomato, thinly sliced 1/2 cup Red Onion, minced 1/3 cup Kalamata Olives, sliced Mozzarella Cheese Feta Cheese *Preheat oven to 400 degrees *Combine Extra Virgin Olive Oil & Garlic in a small bowl; mix well *Spread dough crust with Garlic Oil Sauce *Place Spinach Leaves over entire crust *Spread the Mozzarella Cheese over Spinach layer, followed by the rest of the ingredients *Bake for 12-15 minutes, or until heated through & crust is crisp

49: Orange Liqueur Float Ice Cubes 1 cup Orange Juice 1/4 cup Orange Flavor Liqueur 1/2 cup Vanilla Ice Cream 1 cup Club Soda, chilled Orange Slices, cut in half for garnish *In a cocktail shaker half filled with Ice, combine Orange Juice & Liqueur *Shake vigorously for ~10 seconds *Strain mixture into 2 tall chilled glasses *Spoon Ice Cream into glasses & fill with Club Soda *Garnish with Orange Slices Whiskey Slush 1 can (12 oz) Lemonade Concentrate 1 can (12 oz) Orange Juice Concentrate 7 tsp Instant Iced Tea 7 cups Water 1 1/2 cups Sugar 2 cups Whiskey Ginger Ale or 7-Up *Mix all ingredients together & freeze *Mix 1/2 glass Whiskey slush & 1/2 glass Ginger Ale or 7-Up & stir

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  • By: Lori M.
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  • Title: Love Birds
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: about 5 years ago
  • Updated: almost 5 years ago

Get up to 50% off
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Get up to 50% off
Your first order