Re: Official Newlyweds Cookbook

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Posted by MLAngelo

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Posted by Client Services

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Posted by Kimbalina

If you research on the NW site back in 06/07 & early 08 there was a NW cook book being made. I believe Peteysbride might have been in charge of it then.
Might be helpful for an ideas or extra recepies.

Good Luck

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I was thinking the same thing. I actually have that notebooked since there were so many great sounding recipes. Here is the link. I don't think they ever printed it due to cost of printing, etc.

http://www.liweddings.com/chat/topic-507272-1.html

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Thank you, I will check it out. I was thinking if the cost of printing is to high to make it a pdf so everyone can print it themselves. But since we are doing a newlywed lunch I am going to try to print it for that.

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If you need help printing I would be more than willing to print out some as well. We could even make it look pretty with binding it with ribbon. We would only print for those coming to the luncheon.

if we make it only black & white it would save on the printing as well.

let me know if you need help

Re: Official Newlyweds Cookbook

OK sounds good. Hopefully we get more recipes before then.

Re: Official Newlyweds Cookbook

This is GIada's, but I LOVE making it:

Arancini di Riso
Recipe courtesy Giada De Laurentiis
Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: about 20 servings

Ingredients
Vegetable oil, for deep-frying
2 large eggs, beaten to blend
2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
1/2 cup grated Parmesan
1 1/2 cups dried Italian-style bread crumbs
2 ounces mozzarella, cut into 1/2-inch cubes
Salt

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Directions
Mushroom Risotto with Peas:

8 cups canned low-salt chicken broth

1/2-ounce dried porcini mushrooms

1/4 cup unsalted butter

2 tablespoons olive oil

2 cups finely chopped onions

10 ounces white mushrooms, finely chopped

2 garlic cloves, minced

1 1/2 cups Arborio rice or short-grain white rice

2/3 cup dry white wine

3/4 cup frozen peas, thawed

2/3 cup grated Parmesan

Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Re: Official Newlyweds Cookbook

Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped walnuts
Serve with ice cream (optional)

-Preheat oven 325 degrees F.
-Beat eggs in large mixer bowl on high until foamy.
-Beat in flour, granulated sugar and brown sugar. Beat in butter.
-Stir in morsels and nuts and spoon into pie shell.
-Bake for 55-60 minutes. Cool on wire rack. Serve warm.

* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

I served this warm with vanilla ice cream. OMG

Re: Official Newlyweds Cookbook

Peanut Butter and Nutella Cookies (another )
Ingredients
1/2 cup unsalted butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella (optional)

Preparation
1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
2. Add flour, baking soda and salt with mixer. If using Nutella, just drizzle it on top of the dough (use more or less to suit your taste) then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
3. Place on greased cookie sheet. Using a fork, press down the balls and create a criss cross pattern. Bake in a preheated 350 degrees F (175 degrees C) oven until edges are very lightly browned (about 7 to 10 minutes). Don't overbake.

I got about 40 cookies out of this and they are so yummy!

Re: Official Newlyweds Cookbook

Creamy Shrimp With Corn and Bacon

Serves:4
Hands-On Time: 25m
Total Time: 25m

Ingredients
1 cup long-grain white rice
Kosher salt and black pepper
6 slices bacon
1 tablespoon olive oil
1 onion, chopped
1/2 cup dry white wine
3/4 cup heavy cream
1 1/4 pounds large shrimp, peeled and deveined
1 10-ounce package frozen corn

Directions
1.In a medium saucepan with a tight-fitting lid, combine rice, 1 1/4 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.

2.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Transfer to a paper towel, let cool, then break into pieces. Wipe out the skillet.

3.Heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the wine and cook until reduced by half, 2 to 3 minutes.

4.Add the cream and bring to a boil. Stir in the shrimp, corn, and 1/4 teaspoon each salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon; serve over the rice.


This is very easy to make and is really yummy. I actually think it tastes better the next day. I make it for DH and I and we always have enough leftover for another 2 meals.

Re: Official Newlyweds Cookbook

We could do a drink section too if you ladies want to include your signature drinks.

Re: Official Newlyweds Cookbook

If you have a waffle maker - these are just DIVINE!

Krawchuk Waffles:
2 cups unsifted flour(Bisquick or Presto Flour)

2 tablespoons sugar

1 1/3 cups milk

2 eggs - beaten slightly

1/4 cup oil

1-2 teaspoons of vanilla (I've always used 2)

Pour 2 large spoonfuls in center of griddle. Spread to corners w/ a spatula. Be careful!...It Expands! Follow directions of griddle.

Makes about 4 sets of waffles (approx 16 waffles)

Re: Official Newlyweds Cookbook

Monique's Taco Dip:

8' or 9' round glass dish

8 oz. of Philly cream cheese

1 can of Hormel chili w/beans

8 Jalapeno peppers

3 scallions

8 oz. Monterey Jack shredded taco cheese

8 oz. sliced black olives (buy them precut)

Taco chips

Take the 8' or 9' dish - (whatever fits in your microwave), then take the 8 oz of Philly cream cheese and spread on the bottom of the dish. Next pour a can of the Hormel chili w/beans evenly in the dish. PLace 8 jalapeno peppers in the dish. Spread 8 oz of monterey jack shredded cheese. Spread 3 scallions that are cut up on top of the cheese. Spread 8 oz of sliced black olives on top. Microwave for about 5 min or until bubbling. Serve w/ taco chips.

Re: Official Newlyweds Cookbook

Cucumbers in Oil & Vinegar:

1 tsp dry dill weed

1/2 tsp sugar

1/4 tsp salt

1/8 tsp pepper

3 tbsp vegetable oil

1 tbsp Hengstenberg vinegar seasoned w/fine herbs or white wine vinegar

kirby or seedless cucumbers, peeled
(3-5 small) (1-2 large/long)

In small bowl, mix dry then wet ingredients. Whisk until blended. Peel & thinly slice cucumbers. pour dressing over cucumbers. Good over most veggies.

Re: Official Newlyweds Cookbook

LOVE this thread!!!!!

Here's my FAVE banana bread recipe.... Perfect for breakfast.

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
Directions
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Re: Official Newlyweds Cookbook

Roast Chicken

FANTASTIC! Had my parents over for this one and they raved about this one.

1 (4 to 5 pound) free-range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, and parsley
1/4 cup olive oil
11/2 pounds red new potatoes
Directions
Preheat the oven to 400 degrees F.

Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

Re: Official Newlyweds Cookbook

My beef stew- DH's and FIL's FAVE!

1 london broil, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 can tomato paste
5 cups cold water plus 10 cubes beef boullion
6 teaspoons of dried parsley
6 teaspoons of dried thyme
2 bay leaves
1 1/4 pounds medium potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 fat can of whole, peeled tomatoes
I cup of red wine vinegar or your fave red wine
6 tablespoons of flour

Directions
Cut all the veggies and place in the bottom of crock pot.

Cut up london broil and season with salt and pepper. Place on top of veggies in crock pot.

Add garlic.

Blend tomatoes and paste in a blender. Pour over meat in crock pot.

Pour water with boullion in crock pot along with vinegar or wine.

Add dried herbs....

Now cook on low for 8 hours OR high for three hours then low for 2 and high on last hour.

When you are down to the last half hour of cooking, use a slotted spoon and transfer meats and veggies in a BIG bowl. Take 6 tablespoons of flour and add to a half cup of water in a small bowl. Let the flour dissolve while stirring. Add to the stew liquid and stir quickly. This will help thicken the stew. Then add the meat and veggies and stir. Cook for about 15 minutes on high.

We eat this with Ronzoni whole wheat noodles. YUM. Perfect comfort food!

Re: Official Newlyweds Cookbook

Sauce.

1 large Spanish onion, chopped
6 to 8 garlic cloves, minced
1 cup extra-virgin olive oil
3 (28-ounce) cans tomatoes, blended
1/2 cup basil, chopped
1 1/2 tablespoons salt
1 teaspoon black pepper
1 teaspoon oregano
1/2 chopped parsley, chopped
I can of tomato paste

Directions
Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomato paste and fry along with onions and garlic. Add blended tomatoes. Add basil, salt, pepper, oregano, parsley. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.

Boil your favorite pasta and enjoy!

Re: Official Newlyweds Cookbook

bump, ladies add your recipes

Re: Official Newlyweds Cookbook

bump

Re: Official Newlyweds Cookbook

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Posted by PoppedInASnap

Chicken Wreath

1/2 C. red bell pepper, chopped
1/2 C. broccoli, chopped
1/4 C. water chestnuts, drained and chopped
2 T. onion, chopped
6 oz. cooked chicken breast, chopped
2/3 C. cream of chicken soup
1 C. (4 oz) shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a circle on a 15' baking stone with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

4 dinner servings. Can be used as apetizer

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I made these last night. Well I couldn't make a wreath because I didn't have a tray big enough, so instead I made them into pockets. But DH LOVED them. He took the leftovers to NJ to share with his brother.

Thanks for sharing.

Re: Official Newlyweds Cookbook

Bump

Re: Official Newlyweds Cookbook

I made this tonight. DH LOVED IT!

Chicken Stuffed With Procuitto and Mozzerella

3 boneless, skinless chicken breast halves
Some shredded mozzerella (I use store bought Sargento already shredded mozzerella)
3 slices imported prosciutto
4 tablespoons unsalted butter
1 chicken boullion cube
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup dry white wine
2.5 teaspoon dried rosemary

Preheat oven to 350 degrees.

Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin.

Lay each chicken flat. Place procuitto on the chicken. Then sprinkle cheese covering entire chicken. It's up to you on how much cheese you want to use. I make sure it's nicely covered.

Roll up the chickens and use three toothpicks to secure and set aside in baking dish.

Combine wine, rosemary, a little salt and pepper, olive oil, boullion cube and butter in a dish. Microwave for 30 seconds to soften butter.

Pour mixture over chicken. Use a spatula to get everything into the baking pan.

Bake for 45 minutes basting the juices over each roll. I baste every 15 minutes. Enjoy!

Re: Official Newlyweds Cookbook

Here's another.

Easy Crockpot Pot Roast

1 roast- up to 5 pounds.
2 packages of dried onion soup. (I like Lipton)
2 onions- quartered.
4 potatoes- cut longways and then 3 times across.
4 carrots- peeled and cut into 2 inch pieces.
2 cups water.

Combine veggies into crockpot. Place meat on top. Pour onion soup mixture and then add the water. If meat is frozen, cook on low for 4 hours and hi for last 2 hours. If meat is defrosted, cook for 6-8 hours on low.

Serve with noodles or rice and enjoy! If it's just the two of you enjoying this, there will be plenty to freeze and re-heat for another night.