Cook Book Suggestion

haha thats what im talkin about ryan :browani: ... my computers been REALLY messed up (see the "computer issue.." thread lolz) but yea i'll post some more pretty soon.

 

I've tried the bachelor's chili with venison... pretty good by the way!

has anyone tried anything ive posted on here? i think ive only put about 3 or 4.

it would be really cool if we had an actual WA Cookbook made... who all would buy one? I'm IN.. (lol).. if we do.

 

I'd buy one and help advratise (sp) for it... i think way up there in some of the first posts of this thread that their family has a professional publishing company or something like that.

 

Now I'm starving!! :drool: and feeling weak...

 

That chili is way too complisticatered.

Try this instead:

2 cans black beans
1 can tomatoes
1 can "yellow" El Pato sauce
1/2 onion cut into thin slices
garlic powder, dried oregano, salt, pepper, cumin
2 chicken boobies cut into cubes

Mix it all together and cook it until the chicken is done.

 

chicken boobies... I remember when I was a kid my parents would take us to this place that had a turkey bosom sandwich on the menu...my brother and I always got a chuckle from it.

 

:lmao: Yep, nothing like a nice plate of voluptuous chicken boobies...

 

How about some...

FULL FRONTAL PORK CHOPS!!

 

Here's one I made for a friend of mine. I was lucky to even get a taste of it. She loves breads, and for a relatively small person (5' even, 100 lb.), that girl can EAT.

Buffalo Chicken Bread

1. In a bowl, mix 1 lb. chopped cooked chicken meat, 1/2 lb. crumbled bleu cheese, 1/2 cup sour cream and as much hot sauce as you want.

2. Using 2 lb. of fresh pizza dough from the store (or make your own if you want, like I do), roll out the dough to a rectangle about 12" x 18".

3. Spread a little more than half of the filling down the middle 1/3 of the dough in the long direction. Fold 1/3 of the dough over onto the filling.

4. Spread the rest of the filling on top of the part you just folded over, then fold over the remaining 1/3 of the dough. Wet the edges before you fold it, and pinch to seal.

5. Place the loaf on a greased baking sheet. Bake at 425 degrees F for about 20 minutes, then turn the oven to 350 and give it another 25-30 minutes. It should sound hollow when you tap the bottom of the loaf with your knuckles.

6. Let cool on a rack for about 15 minutes and enjoy (but don't let my friend know you have it, or you won't for long).

--- Steve

 

That is because we have a jelly slide in Logan every fall!! :rasp:

 

This is delicious!

Strawberries with Balsamic Vinegar
Serves 6

This Italian dessert is elegant but very simple. Serve the berries and vinegar
as is or with a small scoop of vanilla ice cream. If you don't have light brown
sugar on hand, sprinkle the berries with an equal amount of granulated sugar.

Ingredients:
1/3 cup balsamic vinegar
2 teaspoons granulated sugar
1/2 teaspoon lemon juice
3 pints fresh strawberries, hulled and sliced (small berries can be halved or quartered)
1/4 cup packed light brown sugar
Ground black pepper


Directions:
1. Bring vinegar, granulated sugar, and lemon juice to simmer in small saucepan over medium heat. Simmer until syrup is reduced by half (to approximately 3 tablespoons), about 3 minutes. Transfer vinegar syrup to small bowl and cool completely.

2. With spoon, lightly toss berries and brown sugar in large bowl. Let stand
until sugar dissolves and berries exude some juice, 10 to 15 minutes. Pour
vinegar syrup over berries, add pepper to taste, and toss to combine. Divide
berries among individual bowls or goblets and serve immediately.

 

Raspberry Chiffon Pie
Serves 8 to 10

The heavy cream must be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.


Fruit Layer
12 ounces_frozen raspberries_(2 cups)
3 tablespoons_powdered pectin_(Sure-Jell)
1-1/2 cups_sugar_
Pinch_table salt_
1 cup_fresh raspberries_
1 (9-inch) pie shell, baked and cooled (see related recipe)


Chiffon Layer
3 tablespoons_gelatin, raspberry flavored
3 tablespoons_boiling water_
3 ounces_cream cheese, softened
1 cup_heavy cream, chilled


Whipped Cream Topping
1-1/4 cups_heavy cream, chilled
2 tablespoons_sugar_


1. For the fruit layer (see below): Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl.

2. Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.

3. For the chiffon layer (see below): Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed until cream holds stiff peaks, 1 to 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap. Refrigerate until set, at least 3 hours or up to 2 days.

4. For the whipped cream topping: When ready to serve, beat 1 1/4 cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.


Two Layers, Two Thickeners

For the Fruit Layer: For the bottom layer, we used Sure-Jell (pectin) to achieve a concentrated raspberry flavor and texture. There are two formulations of Sure-Jell. We found that the original formula (sold in the bright yellow box) made the smoothest, thickest bottom layer of fruit.

For the Chiffon Layer: A few tablespoons of raspberry gelatin made for great stability and color in the creamy chiffon layer and reinforced the berry flavor.

 

Neiman-Marcus Cookies
Makes 112 cookies.
(Recipe may be halved)

Special note: Some lady asked for this recipe while dining at Neiman-Marcus and she was told two-fifty. She thought it was 2.50 for the recipe. When she got her bill for the 'dining pleasure', she was charged $250.00 for the recipe. Since Nieman-Marcus would not come down on it's price for the recipe. She sold this recipe for a dollar apeice until she got her $250.00 back. Atta Girl.

Ingredients:
2 cups butter
24 oz chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 Hershey Bar, 8 oz., (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)


Directions:
Measure oatmeal and blend in a blender to a fine powder.

Cream the butter and both sugars.

Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda.

Add chocolate chips, grated Hershey Bar and nuts.

Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees.

 

How about

Olive Garden Breadsticks
Servings: 8


Ingredients:
1 Frozen bread dough, *see Note
Nonstick cooking spray
Garlic powder
Oregano, crushed


Directions:
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.

* 1 loaf, thawed in bowl at room temp

 

Olive Garden Toscana Soup
Serves: 5


Ingredients:
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced
1-1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise, then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted), cut in half, then sliced into 1/16-inch strips
1-1/2 cup sausage link - spicy, precooked, cut in half length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream


Directions:
Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes or until done.

Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.

Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

 

Dessert anyone?

Berry Parfaits
Servings: 6


Fresh berries layered with mascarpone cheese, cream and chocolate is a treat that all will love.

Preparation Time: 20 mins


Ingredients:
1/2 cup quartered fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1/2 cup fresh blueberries
1/4 cup raspberry or blackberry liqueur
1 (8 oz.) container mascarpone cheese (plain or coffee flavor)
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tablespoon vanilla extract
20 Nestle Crunch or Milk Chocolate NestEggs unwrapped, chopped
6 wrapped Nestle Crunch or Milk Chocolate NestEggs for garnish


Directions:
Combine strawberries, raspberries, blackberries, blueberries and liqueur in medium bowl. Refrigerate for 30 minutes.

Combine cheese, cream, sugar and vanilla extract in small mixer bowl. Beat on high speed until thick; fold in chopped Nestlé Nesteggs. Refrigerate for 30 minutes.

Layer 6 parfait glasses with alternating berries and cream mixture, ending with cream mixture. Top each parfait with 1 wrapped Nestlé Nestegg.

 

Pita Nachos

Prep Time: 15 mins
Cook Time: 30 mins

Ingredients:
1 (15 oz) can chili with beans
3 round pita breads (6 to 8-inches)
1 tablespoon vegetable oil
1 (4-oz) can diced green chiles
2 tablespoons all-purpose flour
1/8 teaspoon hot pepper sauce (optional)
1/2 cup sour cream
1 tablespoon milk
3/4 (3oz.) cup shredded cheddar cheese
1/3 cup diced tomato
1/3 cup sliced ripe olives
1/4 cup chopped green onions


Directions:
1.) Preheat oven to 350° F.

2.) Cut each round into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet.

3.) Bake for 5 to 10 minutes or until crisp.

4.) Combine chili with beans, chiles, flour and hot pepper sauce in medium bowl. Combine sour cream and milk in small bowl. Top baked pita chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture.

5.) Bake for 12 to 15 minutes or until cheese is melted.

 

Ice-Cream Cookie Dessert
Serves: 16


This dessert is built by layering crumbled Nestlé Toll House cookies and toasted walnuts between tiers of vanilla ice cream and a delicious homemade chocolate sauce.

Prep Time: 60 mins

Ingredients
COOKIES
1 pkg. (18 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough


WALNUT MIX
1_cup chopped walnuts
1-1/2 tablespoons butter or margarine
1 tablespoon packed brown sugar


CHOCOLATE SAUCE
1 (12 fl. oz.) can CARNATION Evaporated Milk
1 (6 oz.) cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup powdered sugar
1 bar (2 oz. total) NESTLÉ TOLL HOUSE Unsweetened Chocolate Baking Bars broken into pieces
2 tablespoons butter or margarine
1 tablespoon vanilla extract


1/2 gallon vanilla ice cream softened


Directions
FOR COOKIES:
Bake cookies according to package directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces.

FOR WALNUT MIX:
Preheat oven to 375° F. Grease 8-inch-square baking pan.

Combine walnuts, butter and brown sugar in small bowl. Pour into prepared pan.

Bake for for 8 to 10 minutes; stir well. Cool completely in pan on wire rack.

FOR CHOCOLATE SAUCE:
Combine evaporated milk, morsels, powdered sugar, baking bar and butter in medium, heavy-duty saucepan. Cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low; continue cooking, stirring occasionally, for 5 to 7 minutes or until thickened. Remove from heat. Stir in vanilla extract. Cool completely.

TO ASSEMBLE:
Wrap outside of 9-or 10-inch springform pan with foil. Spread 1/3 of crumbled cookies on the bottom of pan. Top with half of the ice cream and half of the chocolate sauce. Combine remaining crumbled cookies and walnut mixture in medium bowl. Spread half of the cookie-walnut mixture over chocolate sauce. Top with remaining ice cream, chocolate sauce (reserving 2 tablespoons) and cookie-walnut mixture.

Place remaining 2 tablespoons chocolate sauce in small, heavy-duty plastic bag. Cut a hole in corner of bag; squeeze to drizzle chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight.

To serve, let stand at room temperature for 20 minutes. Remove side of springform pan. Cut into slices.

 

Strawberry Shortcake
Serves 6

Start the recipe by preparing the fruit, then set the fruit aside while
preparing the biscuits to allow the juices to become syrupy. We find that
pasteurized cream has a better flavor than ultrapasteurized cream. Many organic brands are pasteurized.


Ingredients:
Fruit:
8 cups fresh strawberries, hulled
6 tablespoons sugar (2-1/2 ounces)


Shortcake:
2 cups unbleached all-purpose flour (10 ounces), plus more for work surface and biscuit cutter
5 tablespoons sugar (about 2-1/4 ounces)
1 tablespoon baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter, chilled, cut into 1/2-inch cubes
1 large egg, lightly beaten
1/2 cup half-and-half plus 1 tablespoon, (can substitute milk)
1 large egg white, lightly beaten


Whipped Cream:
1 cup heavy cream, chilled, preferably pasteurized or pasteurized organic
1 tablespoon granulated sugar
1 teaspoon vanilla extract


Directions:
1. For the fruit: Place 3 cups of hulled berries in large bowl and crush with potato masher. Slice remaining 5 cups berries and stir into crushed berries along with sugar. Set fruit aside to macerate for at least 30 minutes and up to 2 hours.

2. For the shortcake: Adjust oven rack to lower-middle position and heat oven to 425 degrees. In workbowl of food processor fitted with metal blade, pulse flour, 3 tablespoons sugar, baking powder, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to medium bowl.

3. Mix beaten egg with half-and-half in measuring cup. Pour egg mixture into bowl with flour mixture. Combine with rubber spatula until large clumps form. Turn mixture onto work surface and lightly knead until it comes together.

4. Use your fingertips to pat dough into 9 by 6-inch rectangles about 3/4 inch thick, being careful not to overwork dough. Flour 2 3/4-inch biscuit cutter and cut out 6 dough rounds. Place rounds 1 inch apart on small baking sheet, brush tops with egg white, and sprinkle with remaining 2 tablespoons sugar. (Biscuits can be covered and refrigerated for up to 2 hours before baking.)

5. Bake until shortcakes are golden brown, 12 to 14 minutes. Place baking sheet on wire rack and cool cakes until warm, about 10 minutes.

6. For the whipped cream: As soon as shortcakes go into oven, place nonreactive, deep bowl and beaters of electric mixer in freezer for 20 minutes. (If freezer is too crowded to accomodate bowl, place beaters in bowl, fill with ice water, and chill on counter. When bowl and beaters are well chilled, dump out ice water and dry thoroughly.)

7. While biscuits are cooling, remove bowl from freezer and add cream, sugar, and vanilla. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks.

8. To assemble: When shortcakes have cooled slightly, look for natural crack around the circumference. Gently insert your fingers into the crack and split the shortcake in half.

9. Place each cake bottom on individual serving plate. Spoon portion of fruit and then dollop of whipped cream over each cake bottom. Cap with cake top and serve immediately.

 

Buffalo Wings

Frank's Louisiana Hot Sauce is vinegary and not terribly spicy. Combine this sauce with a more potent hot sauce, such as Tabasco, to give the wings the proper heat. Serves 6 to 8 as an appetizer


Ingredients:
4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1 to 2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at the joint
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks


Directions:
1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.

2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2-1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees. While the oil heats, mix together the cayenne, black pepper, salt, and cornstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.

3. Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated. Serve immediately with the carrot and celery sticks and Blue Cheese Dressing on the side.