29 book Recipes

  • Book Club Blackberry Cobbler
    cold vegetable shortening, self-rising flour, cold water and
    5 More
    cold vegetable shortening, self-rising flour, cold water, blackberries in syrup, white sugar, self-rising flour, butter, white sugar
    50 min, 8 ingredients
  • Fresh Parmesan Polenta
    chicken or vegetable stock (you may need a bit more, so i... and
    4 More
    chicken or vegetable stock (you may need a bit more, so i recommend to have at least an additional 1 cup of stock to the side, you can also use warm milk), instant polenta *(the book called for 2 1/3 cups of polenta, i used only 2/3 cups), butter, freshly grated parmesan, plus more to serve, salt and freshly ground black pepper - taste it before seasoning, since the chicken/vegetable stock is already giving it quite a bit of flavor and you don tsp want to over it.
    15 min, 5 ingredients
  • B  Is For Book Sandwich
    bread, butter, softened, minced chives, onion salt and
    2 More
    bread, butter, softened, minced chives, onion salt, fully cooked ham, american cheese
    10 min, 6 ingredients
  • How Many Hors Douevresperson
    how to estimate food quantities and
    48 More
    how to estimate food quantities, source : catering handbook by edith weiss, all good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, occasion, time of service, age and sex of guests (young, old , all men, etc.), appearance of the portion on the plate (or in the package)., teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., people from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., people past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., when hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, at a four-hour reception , regardless of the starting time - 12 per guest., cocktail hour , to be followed by dinner - four per guest., wedding reception , from 2:30 to 5:30 - eight per guest., cocktail reception , from 3:00 to 6:00 - eight to ten per guest., all other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., these figures include both hot and cold hors d oeuvres and canapes., do not include relishes and dips., self-service vs. served, sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., hors d oeuvres, when calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., example, hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, example, hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, salads and side dishes, when calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., side dish or salad, number of guests x .50 = number of lb needed, example : 10 guests x .50 = 5 lb needed, multiple side dishes or salads: number of guests x .30 = number of lb needed, example : 10 guests x .30 = 3 lb needed, entrees and first courses, when calculating quantities for a first course, please estimate 2-4 oz of protein per person., example : you are serving 10 guests salmon for an entree., x 1/2 lb = 5 lb salmon needed, example : you are serving 10 guests salmon for a first course., x 1/4 lb = 2.5 lb salmon needed, source : cook s fresh market
    30 min, 49 ingredients
  • Pretty Plastic Light Catchers
    saucepan, spouted measuring cup, water, unflavored gelatin and
    8 More
    saucepan, spouted measuring cup, water, unflavored gelatin, disposable plastic plates (we used 9-inch), glitter (optional), scissors, hole punch, parchment paper, heavy books for weighting, markers (optional), string , ribbon, or fishing line
    13 ingredients
  • Ball Blue Book Peach or Pear Jam
    peaches (peeled, pitted or cored, and finely chopped , 4 ... and
    3 More
    peaches (peeled, pitted or cored, and finely chopped , 4 cups equals 1 quart or about 5 lb peaches or pear) or 1 quart pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 lb peaches or pear), sugar, lemon juice, liquid pectin
    1 hour , 4 ingredients
  • Clove Cake--Mccall Cook Book Version
    cake flour, ground cinnamon, baking powder, baking soda and
    6 More
    cake flour, ground cinnamon, baking powder, baking soda, salt, raisins (plumped beforehand in a small amount of water, drained), butter, soft (no substitutes), sugar, eggs , beaten until light and lemon-coloured, buttermilk (room temperature )
    1 hour 30 min, 11 ingredients
  • Ginger Scallion Tripe (Dim Sum Style)
    tripe (book or bible or towel , not honeycomb ) and
    13 More
    tripe (book or bible or towel , not honeycomb ), chicken broth (for boiling ), water, ginger, divided (sliced and juilenned), stalks scallions, divided (2 stalks julienned), garlic cloves, divided , smashed, sesame oil, rice wine, divided, white pepper, salt, dried red chili peppers, peanut oil, chicken broth, cornstarch
    3 hour 15 min, 14 ingredients
  • Dinosaur Bar-b-que Drunken Spicy Shameless
    shrimp, domestic beer, cider vinegar, water and
    41 More
    shrimp, domestic beer, cider vinegar, water, old bay seasoning, shrimp in the shell, minced garlic, cocktail sauce, mutha sauce, prepared horseradish, worcestershire sauce, juice of 1/4 lime, juice of 1/4 lemon, tabasco sauce, check the mutha sauce recipe, just like the name says , this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)it is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin off point for creating a world of barbecue sensations. it can even stand alone as a traditional slatherin sauce for ribs and chicken., vegetable oil, minced onion, minced green pepper, jalapeno pepper, seeded and minced, kosher salt and black pepper, minced garlic, tomato sauce, ketchup (preferably heinz), water, worcestershire sauce, cider vinegar, lemon juice, molasses, cayenne pepper sauce, spicy brown mustard, dark brown sugar , packed, chili powder, coarsely ground black pepper, ground allspice, liquid smoke (optional), pour the oil into a large saucepan and set over medium-high heat. toss in the onions, green peppers, and jalapenos and give them a stir. season with a pinch of sa1tsp and pepper and cook til soft and golden. add the garlic and cook for 1 minute more. dump in everything else except the liquid smoke., bring to a boil, then lower the heat so the sauce simmers. simmer for 10 minutes. swirl in the liquid smoke and let the sauce cool., pour it into a container, cover , and store in the fridge til ready to use., variation : hot bbq sauce, add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along with the onions, peppers, and jalapenos. also add 1/2 tsp cayenne pepper along with the other ingredients for extra punch., danger, working with habanero can cause plenty of personal pain and suffering if you re not careful. never touch the cut flesh or seeds with your bare hands. while it won tsp sting your hands (unless you ve got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you re done cookin . even washing your hands doesn tsp help. so wear latex gloves while with habaneras and be sure to protect yourself.
    3 min, 45 ingredients
  • Book Club Herb Roasted Chicken and Vegetables Book Club Herb Roasted Chicken and Vegetables
    olive oil, ground thyme, dried rosemary, dried oregano and
    10 More
    olive oil, ground thyme, dried rosemary, dried oregano, paprika, lime juice, whole chicken, cut into 6 pieces - rinsed and dried with paper towels, onions , cut into 1-inch thick slices, red bell pepper , cut into 1-inch wide strips, broccoli florets, fresh asparagus, 2-inch tips only, garlic, peeled, fingerling potatoes, salt and ground black pepper to taste
    1 hour 50 min, 14 ingredients
  • Lamb Tajine with Dates Lamb Tajine with Dates
    lamb shoulder, trimmed and cut into bite-size pieces and
    11 More
    lamb shoulder, trimmed and cut into bite-size pieces, butter, onions, chopped, beef broth, saffron thread, crushed, cinnamon stick, honey, ground cinnamon, pitted dates, halved, toasted whole almond, sesame seeds, spiced couscous (this is in my recipe book)
    2 hour , 12 ingredients
  • Ball Blue Book Plum Jam Ball Blue Book Plum Jam
    plums, pitted and chopped, water, sugar, lemon juice and
    1 More
    plums, pitted and chopped, water, sugar, lemon juice, dry pectin
    15 min, 5 ingredients
  • Salmon Patties (Processor Book) Salmon Patties (Processor Book)
    onion, carrot, salmon (2 cans), corn flakes, eggs
    5 ingredients
  • Banana Bread from Granny's Book Banana Bread from Granny's Book
    eggs, margarine, sugar, flour, baking soda, salt and
    3 More
    eggs, margarine, sugar, flour, baking soda, salt, sour milk , use milk with a squirt of lemon juice, nuts , leave them chunky, mashed bananas
    15 min, 9 ingredients
  • Granola (The Book of Whole Grains) Granola (The Book of Whole Grains)
    rolled oats, shredded coconut, toasted wheat germ and
    9 More
    rolled oats, shredded coconut, toasted wheat germ, sunflower seeds, sesame seeds, chopped nuts, melted butter or 1/2 cup vegetable oil, honey, water, salt (changed from 1 1/2 tsp in original recipe), vanilla, raisins
    35 min, 12 ingredients
  • Doc's Chili From Biggest Loser Book Doc's Chili From Biggest Loser Book
    onions, ground turkey, tomatoes, pinto beans, black beans and
    6 More
    onions, ground turkey, tomatoes, pinto beans, black beans, chicken broth, garlic, chili powder, oregano, cumin, ground mustard
    11 ingredients
  • Grilled Banana Splits - Safeway Recipe Book Grilled Banana Splits - Safeway Recipe Book
    bananas, firm-ripe unpeeled skins washed with detergent b... and
    6 More
    bananas, firm-ripe unpeeled skins washed with detergent before using, milk chocolate candy bars, broken into pieces, cinnamon, scoops vanilla ice cream (any favorite ) or 3 scoops chocolate ice cream (any favorite), cream, lightly sweetened, peanuts, chopped & toasted or 1/4 cup walnuts, maraschino cherries
    25 min, 7 ingredients




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