Posts filed under ‘Cookbook Recipes’
Yes, I love potatoes and try them in all kinds of ways. I tried this recipe just because I loved the original name which was Masculine Potatoes I changed the name and I still don’t know what makes them masculine or he~man, maybe the bacon and horseradish but I still think it’s cute.
Mr. Meat Eater hates bacon in recipes so I had to leave it out. To compensate, I used a bit more horseradish. The hardest thing about making these potatoes, is boiling and mashing the potatoes. They are perfect for steak or roasts.
6-10 red potatoes
1/4 cup milk
1/2 cup sour cream (I used light)
1/2 cup butter
1/3 cup bacon bits
1 tsp horseradish
dash each of salt and pepper, use more if you like
1 tsp chopped fresh parsley
Boil potatoes until tender. Mash with skins left on and leave chunky, not smooth.
Stir in milk, sour cream, and butter. Add bacon bits, horseradish and salt and pepper.
Place in servings dish and sprinkle with chopped fresh parsley.
Makes 6-8 servings.
Adapted from Favorite Recipes of the Shenandoah First Responders Family and Friends
THIS GIVEAWAY HAS ENDED!
Yup! A brand spanking new Gooseberry Patch cookbook giveaway. I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook. The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team! Scroll down past the recipe for all the contest particulars!
I absolutely LOVE teriyaki burgers. When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers. That being said, I loved this recipe. The flavor is out of this world good and it’s very easy to put together with no weird ingredients.
I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it. Mr. Meat Eater did and he gave it two thumbs up. I run hot and cold on mayo-based sauces on my burgers so I just left it off. We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger. I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice. If you like the Banzai burger at Red Robin, this one is very, very similar. Just add lettuce and tomato if you want.
Submitted by Connie McKone, Fort Atkinson, IA
1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
6 hamburger buns, split ~ I toast on the grill
In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.
Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.
Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.
Spread the mayo mixture on the bottom bun and top with a patty,
Makes 6 burgers.
THIS GIVEAWAY HAS ENDED!
This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25. I will pick a winner on 4/26 and notify the winner by email.
You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.
If you have any questions, contact me at girard.nancy at yahoo dot com.
To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Well Seasoned Life
Girl with Blog
Two Maids a Milking
I love baked French toast and there are so many kinds out there. I tried this one a few weeks ago and I actually made half the recipe since it was just Mr. Meat Eater and I so the recipe works perfectly if you need to cut it in half.
I always use challah bread for my baked French toast. I like it because it’s a bit sweet and dense so it’s perfect for French toast. If you can’t find challah, Hawaiian sweet bread or French bread would work just as well.
If I am having the casserole for dinner, I put it together the first thing in the morning and refrigerate until cooking time. The blueberry sauce in this recipe, can be made in the morning, refrigerated, and reheated for dinner.
Just out of the oven ~
Blueberry Cream Cheese French Toast with Blueberry Sauce
12 slices bread with crusts trimmed
2 (8 oz) pkgs cream cheese, softened and cut into 1″ cubes
1 cup fresh or frozen blueberries ~ I used frozen wild blueberries
12 large eggs
2 cups milk
1/3 cup honey
Cut the bread into 1″ cubes and place half the cubes in a lightly greased 13×9 baking dish. Top with all the cream cheese cubes. Cover with the rest of the bread cubes and the 1 cup blueberries.
Whisk together the eggs, milk and honey and pour over the bread/cream cheese cubes.
Cover and chill in the refrigerator for 8 hours or overnight. Let stand at room temperature for 30 minutes before baking.
Bake, covered, at 350º for 30 minutes. Uncover and bake 20-30 more minutes or until set in the middle.
Serve with warm blueberry sauce.
1 cup sugar
2 tbsps cornstarch
1 cup water
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
1 tbsp butter
Combine sugar and cornstarch in a medium saucepan. Add 1 cup water and bring to a boil. Boil, stirring constantly, for 3 minutes. Add berries and cinnamon. Reduce heat and simmer 8-10 minutes or until berries pop. Stir in butter.
French toast makes 8 servings.
Adapted from Victorian Thymes and Pleasures
This soup is just divine! I made it for lunch over the weekend and I thought Mr. Meat Eater was going to lick the pan when it was all gone. Tomato is my go-to soup when I am craving soup and this recipe just kicks it up a notch.
It is super easy to make. If you don’t have a stick blender, you can just eat it as is and it will be just as delicious. I used San Marzano canned tomatoes because I like the way they taste the best but if you can’t find them, any crushed tomatoes will be just as good.
Creamy Tomato Pesto Soup
2 tbsps olive oil
1/2 cup diced onions
2 tbsps minced garlic
1 (28 oz) can whole peeled crushed tomatoes
1 pint heavy cream
6 tbsps basil pesto
3 tbsps grated Parmesan cheese
salt and pepper to taste
Heat the olive oil in a soup pot. Over medium heat, add the onions and garlic and saute until translucent.
Add the tomatoes with their juice. Add the cream slowly while stirring, then add the pesto and cheese. Turn heat down to low and simmer for 20 minutes.
Using a stick blender, blend until smooth. If no stick blender is available, serve as is.
Serve with crackers or garlic bread if desired.
Makes 4 servings.
Adapted from Paws-itively Good Chow
As you may have guessed from the title of this post, I am participating in The Great Shake 2012 along with several other bloggers. I was contacted by Judy and she asked if I would like to participate and I jumped at the chance. She sent me a copy of Adam’s book, Thoroughly Modern Milkshakes. You may recognize Adam from American’s Test Kitchen, Cook’s Country, or as a columnist for The Boston Globe.
I LOVE this book! There are so many wonderful recipes that it was difficult for me to choose. My daughter and her husband happened to be here when I was trying to decide and between them and Mr. Meat Eater we went for….vanilla milkshakes. We will never be accused of being trend setters. BUT ~ this vanilla milkshake was the best one I have had in years and years. I am looking forward to trying some of the others over the summer and I will blog about them when I do.
You NEED a copy of this cookbook if you are a lover of milkshakes!!! Be sure to join us in a twitter chat tonight at 8 pm at #GreatShakes!
Ballistic Vanilla Shake
Recipe Courtesy of Adam Ried, Thoroughly Modern Milkshakes
1/2 cup cold milk, whole or lowfat ~ I used 2%
2 tsps vanilla extract ~ use pure vanilla
8 medium scoops French vanilla ice cream, softened slightly
Place the milk, vanilla, and ice cream in a blender and pulse several times to break up the ice cream. With the blender off, use a rubber spatula to mash the ice cream down into the blender blades. Continue pulsing and mashing the ice cream into the blades (with the motor off) until all the ingredients are well blended and the mixture moves easily in the blender making sure all is well blended.
Pour into a glass or glasses and serve at once.
THIS GIVEAWAY HAS ENDED!!
I am sorry that I have been MIA but I have been sick, sick, sick! Thanks to Mr. Meat Eater who brought home this lovely illness from one of his business trips, I, of course, was much sicker than he was. I *think* I am finally starting to turn the corner!!! One thing I did do was figure out how to add a print/pdf button and a Pinterest button to each post so I won’t be using google documents anymore. The print button will take you to the Print Friendly site where you can choose to print a regular copy or a pdf.
The giveaway for this great cookbook will run for 2 weeks until June 5 at midnight. If you win, I may not be able to get the book in the mail to you until after June 9. My daughter is getting married that day and I will have a house full of people and dogs and just be generally going out of my mind.
All you have to do to enter is to just leave a comment that you want to win ~ very easy! I will pick a winner using random.org and announce the winner on June 6 here and on Facebook.
Last night I made oven-barbecued chicken. I will confess that I have lost the ability to taste anything with this cold but Mr. Meat Eater loved it and ate half the pan. It was very easy to put together. I did turn my oven up to 375º so the chicken would brown up a little but otherwise I made it as stated in the recipe. Mr. Meat Eater said he would like some hot sauce added next time.
Oven Barbecued Chicken
Submitted by Paula Eggleston, Knoxville, TN
2 tbsp butter
1 onion, sliced
1/4 cup water
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
1 cup catsup
1/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper
3 to 3.5 lbs chicken ~ I used legs
In a saucepan, over medium heat, melt butter. Add onion, and cook and stir until the onion is tender.
Add remaining ingredients except for the chicken. Heat to boiling; reduce heat and simmer for 10 minutes, stirring occasionally.
Arrange chicken in 13×9 pan and pour the sauce over the chicken.
Bake, uncovered, at 350º for 1 hour and 15 minutes or until juices run clear and chicken is thoroughly cooked.
Makes 4 servings.
NOTE: The recipe submitter says that this is easily doubled. It’s also easy to make half.
What a whirlwind couple of weeks! Two showers for my daughter ~ one of which was at my house ~ so I have been busy, busy, busy. I did all the cooking for the shower at my house ~ breakfast in the dining room and lunch in the kitchen ~ and I did not take pictures of all the food. Oh well, I’ll have to remake them! Yesterday, we went to the venue and got the menu for the reception all planned. The wedding is coming up fast!
In between all that, I bought a new cookbook ~ The Back in the Day Bakery Cookbook ~ the recipes are just wonderful and easy to do. If you get a chance, check it out. I highly recommend it if you like to bake.
This recipe came from that cookbook. Every Saturday Mr. Meat Eater and I go to a local bakery for breakfast. I am addicted to their ham and cheese croissants so I am always looking for a similar recipe and this one is as close as I have gotten.
It’s easy to make and we had them for dinner. I made half with the seasoning and half without since I wasn’t sure if I would like it or not. I did.
Ham and Cheese Pastries
adapted from The Bake in the Day Bakery Cookbook
1/2 tsp onion powder
1 tbsp chili powder
1 tsp thyme
2 tsps pepper
1 tsp allspice
1/2 tsp cloves
1 tsp cinnamon
1/4 tsp garlic powder
Fine sea salt to taste
1 (17.3 oz pkg) frozen puff pastry, defrosted in fridge for 20-30 minutes
1/2 lb thinly sliced ham
1/2 lb thinly sliced sharp white cheddar
1 egg, beaten with 1 tbsp water to use for egg wash
1 tsp fine sea salt
Preheat your oven to 400º and line a baking sheet with parchment paper.
Make the seasoning mix by mixing all spices in a small bowl and set aside. You’ll have extra to store for the next time you use this recipe!
On a floured surface, unfold the pastry and cut into 4 (5 inch) squares.
Arrange the ham and cheese in the middle of each square and sprinkling some of the seasoning mix over the top.
Fold two opposite corners over the top and press to seal. Transfer to baking sheet. Repeat with second pastry sheet.
Brush egg wash over the pastries and sprinkle with salt if desired.
Bake until pastries are golden brown ~ about 12-14 minutes. Remove from sheet and let cool on a wire rack.
Serve warm or at room temperature.
Makes 8 pastries.
While looking through my Adirondack cookbooks, I found one put out by a group from the hospital in the town I grew up in. I even found a recipe my Mom submitted which I will be trying next week.
My daughter made a recipe like this once only in large cupcake form. I really liked them and was happy to see and try this recipe.
One other thing, this is one of the few recipes I’ve made lately that made the exact amount the recipe said it would and used up all the batter. I love it when that happens!
The recipe came from the Hamilton County TWIGS Volume IV cookbook.
Mini Chocolate Cream Cheese Cupcakes
1/3 cup sugar
1/2 cup mini chocolate chips
1/8 tsp salt
8 oz cream cheese, softened
1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1/4 cup cocoa
1/2 tsp salt
1 cup cold water
1/2 cup oil
1 tsp white vinegar
1 tsp vanilla
Filling: Beat egg, sugar, salt and cream together until well combined. Stir in mini chocolate chips. Set aside.
Batter: Mix flour, sugar, baking soda, cocoa, and salt in a large bowl. Add cold water, oil, vinegar, and vanilla. Beat until well combined.
Grease mini muffin pans. Fill cups half full with the chocolate batter. Drop a teaspoon of the filling on top.
Bake at 350º for 15 to 18 minutes.
No frosting needed.
Makes 48 mini cupcakes
I am cooking out of Rush-Hour Recipes this week and this is one of the recipes I chose. I LOVE it!! I am a real fan of pesto to begin with and this recipe is so easy and delicious I could have eaten the whole bowl myself. I ate it for dinner last night hot and for lunch today cold. I had to add some pesto today just to loosen it up a bit but I loved it both ways and I know I’ll be using this recipe over and over.
The recipe was submitted by Barbara Bargdill of Gooseberry Patch.
Don’t forget to sign up for a chance to win this cookbook. Go to this post to reply for a chance to win!
Pasta Pesto & Cherry Tomatoes
12 oz box of rotini or fusilli pasta, uncooked
3 cups cherry tomatoes, quartered ~ I used grape tomatoes, halved
salt to taste
1/4 cup basil pesto ~ I used slightly more
1 1/2 cups shredded mozzarella cheese
Garnish with grated Romano cheese if desired
Cook pasta according to the package until tender and drain, reserving one cup of the cooking liquid in case it’s needed to moisten the pasta. Return pasta to the cooking pot.
In a bowl, toss the quartered tomatoes with the salt and then the pesto.
Add tomato mixture to the pasta and add some of the cooking liquid at this point if it’s needed. I did need a little but probably less than 1/4 cup.
Add the mozzarella cheese and toss. After plating, add the Romano to the top of the pasta on each plate.
Makes 4 servings as a main dish; 6-8 as a side dish.
The Giveaway is now over!!!
A BIG thank you to all who have sent me good wishes regarding my bout with gout. Yes, I still have it and am on my 3rd medication. I HOPE this one does the trick!
A new Gooseberry Patch giveaway starts today ~ the cookbook is called Rush-Hour Recipes and I will be cooking from it this week! Giveaway rules will be at the end of this post for a copy of this cookbook.
Mr. Meat Eater has spent lots of time in the Caribbean ~ probably at least as much as he has spent here with me. He really loves Caribbean-type food, including beans and rice. When I saw this recipe I knew he would love it because it doesn’t have bunches of what he considers objectionable veggies in it. I made it today for his lunch and he loved it. I’ll have to take his word for it because I don’t like beans and rice so I didn’t even try it. I did have some leftover so I am going to freeze it and next week I will add a little chicken and make tortillas with it.
I used brown rice instead of white and petite diced tomatoes since that’s what I had on hand. Other than that, I followed the recipe.
The recipe was submitted to Gooseberry Patch by Aubrey Nygren-Earl of Taylorsville, UT.
Spicy Black Beans and Rice
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3/4 cup long-cooking rice, uncooked
1 1/2 cups chicken broth
1 tsp cumin
1/4 tsp cayenne
1/4 tsp garlic powder
1/8 tsp paprika
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can diced tomatoes
Heat the oil in a stockpot over medium-high heat. Add onion and garlic and saute for 4 minutes. Add uncooked rice and saute for 2 minutes. Stir in the broth and seasonings. Bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Stir in the beans and diced tomatoes and cook for another 5 to 10 minutes until heated through.
Makes 8 servings.
I have one copy of this cookbook to give away. To enter the drawing please reply to this post and this post only. For another chance to win the cookbook, please “LIKE” Gooseberry Patch on Facebook and let me know you have in your post. If you have already “liked” them, just say so in your post.
The drawing will be held on December 23 and I will mail the cookbook after Christmas. If I pick a winner and do not hear from the winner by December 27, I will pick a new winner.
Any questions, please send me an email ~ a_recipe_a_day at yahoo dot com.