SUBMISSIONS NOW CLOSED: The 09er's Official Newlyweds Cookbook
Original post by MLAngelo
Submissions are now closed for the Newlywed Cookbook. I will be working over the next month to assemble the book. We have some wonderful recipes and I can't wait to see it all put together.
Book Contributors:Thank you for contributing to the book. You may receive an FM with a pdf file of a page from the book. This page (or pages) will contain your recipe(s). Please proof them and make sure that in the reformatting of the recipe I did not mess it up.
A special thank you to TomLaur0808 who has agreed to be the editor and proof the book.
While submissions are officially closed, I know what it is like to forget to post and want to be a part of the book. If you still want to post a recipe I will be happy to accept them until that section of the book has been roughed out. So far sections of the book that are finished include: Breakfast, Breads
INDEX the way it currently appears:
Cooking Tips - need more
Breakfast: Homemade Pancakes Krawchuk Waffles French Toast Casserole Upside Down Banana Walnut French Toast Coffee Cake Brown Sugar Bacon Bacon Pie Breakfast Casserole Breakfast Bake Veggie Medley Frittata
Appetizers: Fried Ravioli Asparagus Feta Phyllo Cups Zucchini & Cheese Crostini Artichoke Parmesan Crostini Honey Gorgonzola Crostini Mini Quiche Brie in a Pastry Monique's Taco Dip Spinach Dip to Die For Hot Spinach and Artichoke Dip Quick and Easy Chili Dip Allegra and Mike's Easy Traditional Guacamole Bean Dip Pizza Dip Fresh Tomato Salsa Buffalo Chicken Dip Buffalo Chicken Bites Cheddar Sausage Bites Maggie's Clam Dip Clam Dip Sandra's Clam Dip Clam Stuffed Mushrooms Cucumbers in Oil & Vinegar Bacon Wrapped Dates Super Simple Devilled Eggs
Chili & Soups Turkey Chili Turkey or Vegetarian Chili Healthy Turkey Chili Chili Soup Mexican Beef Chili Texas BBQ Chili Ultimate Chili Lentil Soup Chicken Noodle Soup Pressure Cooker Chicken & Vegetable Soup Healthy Sweet Potato Soup Chicken Corn Harvest Soup Italian Sausage Soup with Tortellini
Vegetarian/Salads: Tri Color Farfalle Salad Chick Pea Salad Russian Vinaigrette Blue Cheese & Pear Salad Swiss Three Cheese Fondue The Tastiest Eggplant You've Ever Had
Beef & Pork: Beef Stew Steak with Shallot Sauce Spanish Pepper Steak Horseradish Crusted Flank Steak Meatballs Yummy Meatloaf Bacon Wrapped Meatloaf Stuffed Cabbage Bifteki (Greek Hamburger) Asian Shredded Beef Easy Crockpot Pot Roast Maple Mustard Pork Loin w/ Roasted Potatoes Stuffed Pork Chops Apricot Pork with Garlic Green Beans Slow Cooker Pulled Pork
Poultry: Waldorf Chicken Salad Healthy Chicken Salad Johnny Casserole Turkey Meatloaf Chicken Stuffed with Prosciutto and Mozzarella Spicy Ranchero Chicken Slow Cooker Chicken Tacos Chicken Wreath Chicken Marsala Coq Au Vin Chicken Stew Honeymoon Chicken Glada's Chicken Saltimbocca Chicken Spinach Roll-ups Grilled Teriyaki Chicken Cider Chicken with Apple and Thyme Chicken with Lemon Lemon Chicken Cutlets Baked Chicken and Onion Rice Crispy Chicken Crunch Chicken Chicken Tikka Masala Greek Chicken Pasta Chicken Souvlaki Balsamic Basil Chicken Chicken with Honey Balsamic Glaze Thyme, Garlic, and Pepper Braised Chicken Breast over Brown Rice Mediterranean Chicken Chicken and Cashew Stir-Fry Roast Chicken Homemade Chicken Fingers
Fish: Salmon Kabobs Creamy Shrimp with Corn and Bacon Crab Cakes
Pasta: Linguine and Clam Sauce Shrimp and Angel Hair Pasta with Seafood Sauce - no name Super Easy and Healthy Pasta with Chicken Chicken Spinach Pasta Cheese Tortellini with Broccoli Tomatoes and Garlic Best Macaroni and Cheese (for grown-ups) Buffalo Chicken Mac and Cheese Pastitio
Vegetables and Side Dishes: Caramelized Onions Creamed Spinach Caramelized Brussel Sprouts Aunt Fanny's Baked Squash Broccoli Bake Stuffed Tomatoes Spaghetti Squash with Garlic Corn Casserole Souffleed Corn Pudding Spanish Rice (Rice with Corn) Arancini di Riso Mushroom Risotto with Peas Polish Pierogies Simple Dairy Free Mashed Potatoes Loaded Mashed Potatoes Au Gratin Potatoes Parmesan Steak Fries
Desserts and Baking: Blackberry Crumble Apple Walnut Crisp Pie Chocolate Ganache Pie Chocolate Chip Cookie Pie Chocolate Pudding Pie Best Cheesecake Ever Pumpkin Pie Virtually Sugar-Free Pumpkin Cheesecake Pumpkin Trifle Flan Jessica's Flower Pot Dessert (Dirt Pudding) Then Peach Tart on a Bed of Almond Crust Sweet Pineapple Surprise Suzanne's Banana Campfire Smores Cinnamon Rolls Monkey Bread Creamy Mint Brownie Wedges Raspberry-Chocolate Chip Blondie Bars Banana-Chip Bars Shenanigans Oreo Truffles Fruit & Nut Fudge
Cookies: Flourless Chocolate Walnut Cookies Peanut Butter Cup Cookies Peanut Butter and Nutella Cookies Simple delicious flourless peanut butter cookies Ultimate Chocolate Chocolate Chip Cookies Candy Cane Cookies Snickerdoodles Cream Cheese Sugar Cookies Sesame Cookies Pressed Sugar Cookies Very Simple Sugar Cookies/Cake Stained Glass Cookies Linzer Tarts Cranberry Pistachio Biscotti Mandy's Macaroons Coconut Macaroons
Beverages: Red Sangria Candy Cane Martini Butterscotch & Chocolate Martini Knock You on Your Butt Jello Shots Sherbet Punch
CURRENT CONTRIBUTORS: There will be a page in the book listing the contributors.
1 cup sugar. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground cloves. 2 large eggs. 1 can of pure pumpkin or if using real pumpkin, use 1 3/4 cups pumpkin puree. 1 can of evaporated milk. 1 unbaked pie crust. I always use the Oronoque Orchards one found in the frozen section of supermarkets. It's just as good as making your own crust.
Mix sugar, salt, cinnamon, ginger, cloves in a bowl. Beat eggs in a large bowl. Stir in pumpkin and spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in oven at 425 degrees for 15 minutes. Make sure this is timed. After 15 minutes, quickly reduce the temp to 350 degrees and bake for 40 more minutes. Cool on wire rack for 2 hours and then refridgerate. This is always best COLD. ENJOY!
twoifbysea
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this is Giada's Chicken Saltimbocca
Ingredients
* 6 (3-ounce) chicken cutlets, pounded to evenly flatten * Salt and freshly ground black pepper * 6 paper-thin slices prosciutto * 1 (10-ounce) box frozen chopped spinach, thawed * 3 tablespoons olive oil * 1/4 cup grated Parmesan * 1 (14-ounce) can low-salt chicken broth * 2 tablespoons fresh lemon juice
Directions
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.
twoifbysea
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Pasta with Seafood (I love thin linguine for this one)
I skip the squid and mussels and swap in Little Neck clams and sea scallops. Oh, and I use two cans of diced tomatoes instead of the one can of whole/pureed.
Ingredients:
* 1 lb. squid * 1 lb. mussels * 4 Tbs. olive oil * 4 garlic cloves, minced * Pinch of red pepper flakes * 1 can (14 1/2 oz.) whole plum tomatoes with juice, passed through a food mill or pureed in a food processor * Salt, to taste * 12 fresh basil leaves, torn into small pieces * 1 lb. dried spaghetti * 1/2 cup minced fresh flat-leaf parsley * 1/2 cup dry white wine * 1/2 lb. large shrimp, peeled, halved lengthwise and deveined
Directions: To clean each squid, grasp the head and pull it and the attached innards free of the body. Cut off and discard the part below the tentacles that contains the eyes, then squeeze out and discard the beak at the base of the tentacles. Cut the tentacles in half lengthwise if large, and set aside. Rinse the body cavity with running water, removing and discarding the quill-like cartilage lodged inside. Rub off the brownish skin from the body, then cut the body crosswise into rings 1/4 inch wide. Discard any mussels that do not stay closed when gently pressed, then scrub well under cold running water and pull off and discard the beards. Set the squid and mussels aside.
In a sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add half of the garlic and the red pepper flakes and sauté for 1 minute to release the garlic’s fragrance. Add the tomatoes and season with salt. Simmer gently, stirring occasionally, until the sauce is thick and tasty, about 15 minutes. Stir in the basil. Keep warm over low heat.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. When the pasta is 8 minutes short of being ready, heat the remaining 2 Tbs. olive oil in a large sauté pan over medium-high heat. Add the remaining garlic and 1/4 cup of the parsley. Sauté briefly to release the garlic’s fragrance. Add the white wine and simmer briskly for about 1 minute, then add the mussels. Cover and cook until the mussels open, about 2 minutes, then add the squid and shrimp. Stir, cover and cook, stirring once or twice, for 1 to 2 minutes. Remove from the heat. Discard any mussels that did not open.
Drain the pasta and return to the warm pot. Add the tomato sauce and toss. Add the seafood and their juices and toss gently. Divide among warmed dishes. Top with the remaining 1/4 cup parsley, dividing it evenly. Serve immediately. Serves 4 to 6. Adapted from Williams-Sonoma Lifestyles Series, Classic Pasta at Home, by Janet Fletcher (Time-Life Books, 1998).
MLAngelo
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even though I am putting the book together I thought I would post them here so you can use them in the meantime....
This one is my very favorite dish, the one I requested every year for my birthday or before I went back to college.
Coq Au Vin
2 whole frying chickens 1/4 cup of olive oil 1/4 cup cognac or brandy 2 cups of full-bodied red wine (not hearty burgandy) 1 can (10 3/4 oz.) chicken broth, strained 2 cloves garlic, minced 1 tsp. salt 1 bay leaf 1/2 tsp. thyme 12 small white onions 1/2-1 lb mushrooms 4 tbsp. margarine 3 tbsp. unbleached white flour
1. Cut chickens into parts and remove skin. 2. In large casserole, brown chicken on all sides in olive oil 3. Pour cognac over chicken and ignite, shake pan while cognac is burning. 4. When flames subsides, add wine, chicken broth, garlic, salt, bayleaf, thyme, onions and simmer, covered, until chicken is tender (about 25 mins.) 5. Remove chicken from casserole and cover to keep warm. 6. Boil liquid in casserole until it is reduced to about 3 cups (about 10 min.) Remove from heat. 7. Saute mushrooms in 2 tbsp. margarine for about 1 minute and set aside. 8. Make a paste of the remaining 2 tbsp. margarine and flour. Mix paste into the reduced liquid in the casserole. Reheat slowly until liquid is thickened. 9. Returned chicken and mushrooms to casserole and heat through. Serve over noodles.
MLAngelo
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Coffee Cake
1 1/2 cup flour 1/2 cup sugar 1 tbsp baking powder 1/2 stick margarine or butter 1 egg 1/2 tsp. vanilla 1/2 C. milk
Mix flour, sugar and baking powder. Cut in butter. Add egg beaten, vanilla and milk which has already been mixed. Spread with a moist knife onto a greased cookie sheet.
Crumbs: 1 lb. margarine or butter melted and cooled. 4 cups flour 2 cups sugar 1 tbsp cinnamon
Mix all these ingredients to make crumbs and put on top of cake.
Bake at 325 degrees for 20-30 minutes.
Dust with powdered sugar. (optional)
MLAngelo
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Clam Dip
1 stick of butter 1/2 onion parsley tobasco 1 can clams and juice 2 packs of Ritz crackers
Bake at 350 for 20 minutes.
MLAngelo
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Aunt Fanny’s Baked Squash
3 lbs Zucchini or Yellow Squash 1/2 cup chopped onions 1/2 cracker meal or bread crumbs – sprinkle on top 2 eggs 1 stick of butter 1 tsp. salt (or salted butter)
1. Wash and cut up squash. Boil until tender, drain thoroughly, then mash. 2. Add all ingredients except 1/2 of butter to squash. Melt remaining butter over top and sprinkle with cracker meal or bread crumbs. 3. Bake in 375 oven for approximately one hour or until brown on tip.
This is a great summer dish, but thought I would share now anyhow.
MLAngelo
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Souffleed Corn Pudding
This is unbelievable. Its a great side dish for Thanksgiving or the holidays and its warm and delicious, but not terribly healthy. Its a little tough to make but worth the effort.
Everyone who has ever been to dinner at my parents house has raved over this dish.
5 servings
1 No. 2 can kernel corn 2 tbsp. butter 2 tbsp flour heavy cream 1/4 chopped seeded green pepper with membrane removed (optional) 1 chopped pimiento 2 egg yolks 3/4 tsp salt 1/4 tsp. paprika 1/4 cup minced ham or crumbled cooked bacon. 2 egg whites
1) Drain 1 No. 2 can kernel corn. Reserve the liquid. 2) Melt 2 tbsp butter in a sauté pan. 3) Slowly add 2 tbsp flour, stirring until blended. 4) Combine corn liquid with enough cream to make 1 cup. Stir in the mixture slowly. 5) When the sauce is smooth and hot, stir in the drained corn and 1/4 cup chopped seeded green pepper with membrane removed (optional) and 1 chopped pimiento. 6) When this mixture reaches a boil, reduce heat. 7) In a separate pan beat 2 egg yolks well. Pour part of the corn mixture over the egg whites, off the heat. Beat and return to corn mixture. 8) Stir and cook for several minutes over very low heat to let the yolks thicken slightly. 9) Add salt, paprika and ham or bacon. 10) Preheat oven to 350o 11) In a copper bowl whip 2 egg whites until stiff but not dry. 12) Fold the egg whites lightly into the corn mixture. 13) Bake the pudding in a baking dish prepared as a for a soufflé baker*, for about 30 minutes.
* Use a straight – sided ovenproof baking dish. Grease the bottoms and sides well with butter and then coat the buttered surface with a thorough dusting of flour.
Just Cindy
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I make this every thanksgiving and its awesome!!!!!!!! Even though there are clams you really cant taste them but they add great flavor:
Clam Stuffed Mushrooms
2 pounds button mushrooms 1 - 8 oz. can minced clams 1/2 cup Italian bread crumbs 1/4 cup chopped parsley 1 clove garlic, finely minced 1/2 teaspoon salt 1/4 teaspoon pepper 4 ounces butter Parmesan cheese to your liking I add a couple of tablespoons
Remove stems from mushroom and chop finely. Drain liquid from clams, reserve and chop clams finely.
In skillet melt butter and cook chopped stems, garlic and clam liquid for 5 minutes.
Stir in clams and remaining ingredients. Spoon into the mushroom caps, and put in 350 oven for about 10 -15minutes, or until tender.
MLAngelo
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bump for newbies
BarbieGrl10
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I made these meatballs last night and they were so amazing I ate 4!!!!!!
I used turkey meat not beef.
Meatballs: 1 1/4 pounds ground sirloin 2 teaspoons Worcestershire sauce, eyeball it 1 egg, beaten 1/2 cup Italian bread crumbs, a couple of handfuls 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese 2 cloves garlic, chopped Salt and pepper
Preheat oven to 425 degrees F.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
After that I threw the balls (lol) into a frying pan to brown them a little more.
flairforfashion
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Posted by BarbieGrl10
After that I threw the balls (lol) into a frying pan to brown them a little more.
I always laugh at 'balls' in print. LOL.
MLAngelo
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bump, in case anyone wants to post their Christmas dessert
springsandra
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Homemade chicken fingers
Ingredients: 1 1/4 lbs chicken tenderloins 2/3 box panko italian style breadcrumbs 1 cup flour 1 egg 1/4 to 1/2 cup olive or vegetable oil 2 ziploc bags for easy cleanup
This dish works best on a cast iron skillet so it can be transferred into the oven after browning to prevent charring.
Preheat oven to 375.
Prepare the tenderloins so there are no hard pieces in them. The size of your strips will determine the size of the final nuggets / fingers, so they can be small if you like smaller nuggets.
Put the 1/2 cup flour into a large ziploc bag and put all the fingers into the bag to coat thoroughly with flour. Beat 1 egg lightly with 2 tbsp of water in a separate dish. Prepare the second bag with the breadcrumbs. Dip each flour-coated chicken finger into the egg/water mixture and then place into the second bag with the breadcrumbs. Move breadcrumb bag around to coat. You can place all the fingers into the breadcrumb bag at once and coat at once, but you may need to add more breadcrumbs since they tend to stick together.
On the stovetop, heat shallow layer of oil on cast iron skillet over medium high heat. Place all the prepared chicken in a single layer on the top of the skillet and cook for 2 minutes on each side, or until lightly golden brown.
Take the entire skillet (with gloves!) and place it carefully in the oven for 20 minutes. Halfway through, take the skillet out and flip the pieces again so they do not get too dry.
Simple but delicious homemade honey mustard sauce:
Equal parts honey and dijon mustard 1/2 tbsp white wine vinegar per 1/2 cup of the mixture
Whisk honey mustard and dijon mustard Add white wine vinegar and whisk all 3 together. If it's too tart, add more honey.
This is what I made for dinner last night and it's always a hit here! I love using the leftover chicken fingers in a salad the next day for lunch! Next time I make it, I'll take pictures!
MLAngelo
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Springsandra.... your always cooking such fun stuff on Facebook... you should have your own cooking show.
springsandra
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Aww thanks, Michelle!
I still need to post my apple tart recipe because it's super easy and so delicious, but I haven't gotten around to it yet. It makes for such an easy dessert too!
springsandra
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Simple Dairy-free mashed potatoes
Ingredients:
4-5 large yukon or russet potatoes, peeled 1/4 cup tofutti brand sour cream 1/4 cup chicken broth or stock Salt / seasoning to taste
Preparation:
Peel 4-5 potatoes and cut into small chunks Put potatoes in a large pot, cover with water, and boil uncovered about 15 minutes or until the potatoes are soft when you stick a fork through them. Drain potatoes. Add chicken broth a little at a time and mash, incorporating the tofu sour cream as you go until it is the consistency you like. Add salt, pepper, (or for a real treat some garlic powder) to taste.
In total this takes about 30 minutes to make from start to finish.
MLAngelo
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bump
Ladies... the Official Newlywed Recipe Thread, also on the first few pages was one started a while ago. They bumped it for me so I could use it if we wanted to. Depending on how many we get here I may add some of those recipes but my plan is to try to keep it more within our current newlyweds, so try to post recipes for the book here and not there.
MLAngelo
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bump
MrsInglima
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Re: Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Super easy and healthy pasta with chicken (this will give you enough leftovers for close to a week):
1 box of Barilla pasta plus (prepped like normal), any kind is fine but we like penne or rotini the best
Then in a large frying pan (this is the order you should put them in there for cooking): -three table spoons of EVOO -1 chopped red pepper -1 fork-full of minced garlic (I think it's one or two cloves, you've have to check it out on the bottle) -2 cut up lean chicken breasts -1 medium sized zucchini cut up -3/4-1 package of mushrooms
Add more EVOO as needed, but zucchinis are very watery and will add a lot of moisture to the pot so you might not need to add that much more. A note- this is a lot of food, so make sure it is in a large frying pan. If you fill the pan up to the brim, don't worry, it will go down a bit. Just make sure it can all get in there for starters!
Once the veggies are done saute-ing, mix the two together in a big bowl and top with any kind of cheese you want. We've had it with bleu, goat, parmesean, smoked gouda-- it's all good!
