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Q uick Co ok ing

by Cai t Huntsman
D elic i o u s re c i p e s w i t h e a s y to
use i n s t r u c t i o n s.
Adap te d f ro m f a m i l y t ra d i t i o n
and we l l - l ove d co o k b o o k s, b u t
simp l i f i e d fo r t h e u n s e a s o n e d
cook .
Table of Contents
Sim ple Sn ac ks
Mu d dy Buddies 2
H o t and Spic y Chex M ix 3
Chili and Chees e D ip 4
S avor y Pes to and Cream Ch eese D ip 5

D e l i c i o u s D es s er t s
Ch o co late Chi p Cook i e s 15
Easy Entrees
Pean u t B u tte r Cook i e s 16
Swe et and S our Stew 7
B an an a B rea d 17
Chicken Tor t illa S oup 8
Ho mest yle Ap p l e Pi e 18
Co ld S es am e N oodles 9
Pu mp k in Pie 19
Ko rean B ar becue Chicken 10
Swe et and S our M eat bal ls 11
Te m pt ing Thai Chicken 12
Chicken Tet razzini 13
Simple Snacks
Mu d d y B uddi e s
I t’s six o’clock, and guests will be arriving any second now.
There’s no time to bake any goodies, and no time for a quick
trip to the grocery store. Luckily, you have Muddy Buddies.

9 cups Chex® cereal (any variety)


1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl, set aside.

In 1-quart microwavable bowl, stir together chocolate chips,


peanut butter and butter. Microwave uncovered on High 1
minute; stir. Microwave about 30 seconds longer or until mix-
ture can be stirred smooth. Stir in vanilla. Pour mixture over
cereal, stirring until evenly coated. Pour into 2-gallon reseal-
able food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated.


Spread on waxed paper to cool. Store in airtight container in
As th i s re ci p e re q u i re s n o ovens and has ver y lit t le refrigerator.
wa i t i n g t i m e, yo u c a n p re p are M uddy Buddies for an
o n - th e - f l y g e t to g e th e r. Ju s t ser ve in a p o p co r n b owl.
Recipe courtesy of chex.com.

2
H ot and Spic y Ch ex M i x
T his traditional holiday snack gets a special pep when you
add some south-of-the-border seasonings. Feel free to make
in gargantuan proportions.
3 cups Corn Chex cereal
3 cups Wheat Chex cereal
1 cup pretzels
1 tablespoon Worcestershire sauce
2 to 3 teaspoons red pepper sauce
3 cups Rice Chex cereal
1 cup mixed nuts
1 cup bite-size cheese crackers
1/4 cup margarine or butter
1 1/4 teaspoons seasoned salt

Heat oven to 250 degrees F.

Melt margarine in large roasting pan in oven. Stir in season-


ings. Gradually stir in remaining ingredients until evenly
coated.
Add o r sub t rac t c ayenne pepper a s you r tas te bu ds
requ ire.
Bake 1 hour, stirring every 15 minutes.

Spread on paper towels to cool. Store in airtight container.

3
Ch i li a nd Che e s e D i p
D on’t be intimated by this dish: it’s easier than it looks.
You can use leftover chili from the previous night’s meal, or
even a canned chili.
1 can of pre made chili
1 container of regular cream cheese
Combine ingredients. Serve in a dish with tortilla chips. Gar-
nish with red pepper and grated cheese.

G a r n i s h w i th re d p e p p e r a n d grated c heese.

4
S avor y Pesto and Crea m Ch e e s e
D ip
A simple basic dip! This recipie was created with an italian
bruscetta in mind. You can make your own pesto, but we
found that the pesto fresh from the grocery store deli pro-
vides stomach-pleasing results.

2 cups pesto - either from the deli or freshly


made
2 containers of whipped cream cheese
Combine ingredients. Serve in a bowl with toasted bread
rounds or crackers.

You can play with the ratio of pesto to cream cheese.


However, we fo un d that the ratio lis ted prov ided the
b es t ba lance of flavors.

5
Easy Entrees
Sweet a n d S our Stew
N othing beats a warm, hearty stew after a long day. This
fix-it-and-forget it dish is so low maintenance that you could
literally dump everything in a pot, ignore it for an hour, and
open the lid to find a steaming pot of perfection.

1 1/2 lb. stew meat, cut into one-inch cutes


dash of pepper
2 teaspoons salt
1/2 cup catsup
3 tablespoons butter or margarine
4 tablespoons packed brown sugar
4 tablespoons red wine vinegar
1 cup water
4-5 potatoes cut and peeled
1 tablespoon Worchestershire sauce
1 medium onion cut in large pieces
1 bag baby carrots from deli

In a deep 3 to 4 quart pan, melt butter over medium high Feel free to add chopped fresh parsley for an elegant
g ar nis h.
heat. Add meat and brown well on all sides. Combine catsup,
brown sugar, vinegar, Worcestershire sauce and water. Add to
meat. Add onions and simmer, covered for 1 hour and fifteen
minutes, stirring once or twice. Add carrots and potatos and
cook for 40 minutes more, or until meat and vegetables are
spoon tender.

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Ch i cken To r t i l l a S o up
T he cookbook that this recipe was originally published
in calls this dish “nachos in soup form”. This is very true - the
versatility of the dish lets anyone garnish and mix however
they please, proving to be a sure crowd-pleaser.
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1 cup frozen chopped onions
1 tablespoon bottled lime juice
1/2 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans chicken broth
1 cup bottled salsa (Safeway brand Chipotle is
best)
1 cup frozen corn kernels
Tortilla chips
Shredded cheese

To co m p l e m e nt t h e s o u p, ser ve with the option of


a d d i n g cru s h e d to r ti l l a ch i ps, o li ves, jalep eno s, dif fer- Defrost chicken if needed. Cut the chicken into bite-sized
e nt k i n d s o f ch e e s e s, a n d c r ushed red p ep p er. pieces, and add them to a heavy pot as you cut. Raise heat
to high, and cook for two minutes while stirring occasionally.
Add onions, lime juice, garlic, chili powder, and cumin. Cook
two minutes.
Add broth, salsa, and corn. Stir to mix. Cover the pot and
bring the broth to a boil. Reduce the heat to medium-high
and continue to boil 8 to 10 minutes to develop the fla-
vor. Meanwhile, crush the tortilla chips slightly. Placed the
crushed chips in 6 soup bowls. Ladle soup into the bowls.
Sprinkle each portion with cheese and serve.
Recipe courtesy Desperation Dinners.

8
Col d S e sa me Noodles
T he original recipe calls for these noodles to be served
cold. However, none of the testers could wait long enough
for that to happen! Whether this noodle dish is right out of
the pot or from the fridge, everyone can appreciate a good
peanut butter noddle.
1 lb. uncooked pasta
1/2 cup chicken broth
1/2 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoon rice vinegar
2 tablespoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes

Cook pasta in boiling salted water, drain and rinse. Combine


remaining ingredients in saucepan; cook until thickened and
bubbly (3-4 minutes). Pour over pasta and mix well. Serve at
room temperature, garnished with cucumber and onion.

No t p i c t ured: a gar nis h of cu cu mber and red onion. .

9
Ko re a n B ar b e c ue Chi c ke n
T ired of the same old burgers and steaks off the grill? This
chicken is a wonderful surprise to anyone who is looking to
expand their culinary horizons.
2 lbs chicken thighs (boneless, skinless)
1/2 bunch green onions, finely chopped
2 or 3 cloves minced garlic
1 cup soy sauce
1 cup sugar
1 teaspoon sesame oil
1/2 teaspoon black pepper
Score thighs. Mix other ingredients and pour over chicken.
Marinate in refrigerator for at least four hours, but no longer
than 24 hours. Cook over red hot goals, gas grill, or six inches
from broiler until meat is white inside.

Co m p l i m e nt th e ch i ck e n wit h a b ed o f salted and


bu tte re d r i ce. Fre s h f ru i t i s also a great addit io n.

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Sweet a n d S our M eatb a lls
F ace it: meatballs are rather boring. Generally speaking,
they seem to be all the same - a ground meat in a ball shape.
Some of the worst recipes attempted ended up tasting bland
and lifeless, while others were so packed with herbs and
spices that the mind couldn’t catch up with the tongue. We
think that this is a delicious compromise.
Meatballs:
1 1/2 lbs lean ground beef
3/4 cup rolled oats
2 eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1 teaspoon Worcestershire sauce
Combine all ingredients, mix well. Form into about 12 balls,
2” in diameter. Place in casserole, pour sauce over, and bake,
covered, at 350 F for about 30 minutes.

Sauce:
1 cup brown sugar
1/2 cup vinegar
2 teaspoons prepared mustard S er ve t he m eat b alls on r ice with the ex tra s au ce. A
1/2 cup barbecue sauce salad i s als o recommended.

2 teaspoons Worcestershire sauce

Combine ingredients and bring to a boil. Pour over meat-


balls.

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Te m pt i n g Thai Chi c ke n
A uthentic Thai food is a real pain to cook. Between soak-
ing the noodles and adding the oodles of spices to a deli-
cately balanced sauce, preparing an actual satay chicken can
end up being a three hour ordeal. This faux satay chicken is
not only appealing to those with more American tastes, but
proves to also satisfy those with more of a penchant for the
Orient.
2 1/2 cups rice
4 skinless, boneless chicken breast halves
(fresh or frozen)
Spicy Peanut Sauce (recipe follows)
2 teaspoons vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled chopped ginger
1 tablespoon reduced-sodium soy sauce
1 tablespoon dry sherry (or substitute water)
1 teaspoon sugar
1 bunch green onions (optional)
Th e gre e n o n i o n s p i c t u re d are an optional gar nish. Cook rice according to instructions on bag or with rice
cooker. If needed, defrost chicken. Make peanut sauce while
Spicy Peanut Sauce: chicken defrosts.
1 1./2 tablespoons creamy peanut butter Heat oil in a 12-inch nonstick skillet over high heat. Cut the
2 tablespoons vegetable oil chicken into short strips about 1/2 inch wide, adding them
to skillet as you cut. Add garlic and ginger and cook until
2 tablespoons reduced-sodium soy sauce
the chicken is no longer pink, about 5 to 7 minutes, stirring
2 tablespoons sugar frequently.
2 tablespoons rice wine vinegar or white vinegar While chicken cooks, cut green onions for garnish if using.
1/2 teaspoon sesame oil When chicken is no longer pink, add peanuts, soy sauce,
1/8 teaspoon ground cayenne pepper sherry and sugar. Stir well, then add sauce and stir well
again.
Recipe courtesy Desperation Dinners.
Whisk until well combined. 12
Chic ken Tetraz z in i
P asta was never so easy as it is for this casserole. A quick
alfredo-esque sauce and frozen vegetables into a casserole
pan created one of the most delicious meals two pots could
put together.
9 tablespoons butter
2 tablespoons olive oil
1 deli rotisserie chicken
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup water
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room tempera-
ture
1 cup chicken broth The breadcrumb and par mesan topping lends itself to
1/8 teaspoon ground nutmeg be a crunchy addition. For a spic y t wist, you can add a
dash o f c ayenne pepper to the breadcru mbs.
12 ounces linguine Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the
3/4 cup frozen peas flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remain-
ing 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat
1/4 cup chopped fresh Italian parsley leaves to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens
1 cup grated Parmesan slightly, whisking often, about 10 minutes.
1/4 cup dried Italian-style bread crumbs Cook the linguine, and mix with prepared sauce.
Preheat the oven to 450 degrees F. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and bread-
crumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot
Shred the deli rotisserie chicken into bite-sized chunks.
with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown
Meanwhile, add 1 tablespoon each of butter and oil to the on top and the sauce bubbles, about 25 minutes.
same pan. Add the onion, garlic, and thyme, and saute until
Recipe courtesy foodnetwork.com.
the onion is translucent, about 8 minutes. Add the water and
simmer until it evaporates, about 2 minutes. Transfer the
onion mixture to the bowl with the chicken.
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Delicious Desser ts
Chocol ate Chip Cook ie s
E veryone’s favorite dessert is back in a time - tested recipe.
The combination of brown and white sugar leads to a much
richer cookie than other recipes afford.
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 pound butter
1 cup brown sugar
1/2 white sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon water
2 cups semisweet chocolate chips
Preheat oven to 275 F. Whisk flour, salt, and baking soda
together in medium bowl; set aside.
Cream together butter and sugars until light and fluffy.
Scrape sides of bowl with rubber spatula. Add eggs, vanilla,
and water. Beat until combined. Scrape sides of bowl.
Chocolate chip cook ies are fantastic hot off the cook ie
Add dry ingredients and beat at low spread until just com- sheet o r a few ho ur s later on a plate. The long er you
bined. Add chocolate chips and nuts and stir until combined wait, t he fir mer they are.
Drop batter by tablespoons onto ungreased cookie sheets,
spacing pieces of dough about 1 inch apart. Bake, revers-
ing position of cookie sheets halfway through baking until
cookies are light golden brown, about 8 to 10 minutes. Cool
before transferring to cooling racks with wide spatula.

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Pea n u t B ut te r Co o k i e s
T he lesser-known cousin to the chocolate chip cookie,
peanut butter cookies are a delicious treat when there’s
already too much chocolate in the house. (As if there’s such a
thing...)
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound salted butter, softened
1 cup brown sugar packed
1 cup granulated sugar
1 cup extra-crunchy peanut butter, preferably
Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts, ground in food
processor to resemble bread crumbs
To s h a p e t h e to p o f t h e co ok ies, you can use a for k
m ov i n g i n a c r i s s - c ro s s p at ter n. I t ’s also possible to Preheat oven to 350 degrees F. Whisk flour, baking soda, bak-
u s e th e bo tto m o f a g l a s s, b ut t ho se co o k i es tend to ing powder, and slat together in medium bowl; set aside.
b e m o re dense. Beat butter until creamy. Add sugars; beat until fluffy, stop-
ping to scrape as necessary. Beat in peanut butter until fully
incorporated, then eggs, then vanilla. Gently stir dry ingre-
dients into peanut butter mixture. Add ground peanuts, stir
gently until incorporated.
Working with generous 2 tablespoons each time, roll dough
into two inch balls. Press each dough ball twice with dinner
fork dipped in cold water to make crisscross design.
Bake between 10 and 12 minutes. Cookies will not look fully
baked. Cool for four minutes on sheets, then transfer to wire
racks.

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B anana Bread
Y ou’ve got a few old, brown bananas that your family
didn’t eat. With a few extra ingredients and a bit of time, you
can turn those bananas into a warm treat to share.
2 cups sugar
1 cup butter
6 very ripe bananas
3 large eggs
2 1/2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda

Cream together butter and sugar. Add bananas and eggs.


Sift together cake flour, salt, and baking soda. Pour into two
greased and floured loaf pans. Bake at 350 F 50-60 minutes.

The tex ture of the bread is vital. I f you don’t bake it


well eno ugh, t he ce nter is mu s hy a nd does n’t hold
for m. I f you over bake the bread, it will be too dr y and
c r us t y to s lice well.

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Ho m e st y l e Ap p l e Pi e
N othing beats comfort food like a slice of a great apple
pie. This pie is known for its exceptionally flaky crust and
sweet apples.
Crust:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus two tablespoons shortening
4 or 5 tablespoons ice water
Place flour and salt in bowl. Cut in shortening until it resem-
bles coarse meal. Sprinkle ice water over surface (1 table-
spoon at a time). Mix lightly until it holds together. Do not
over-mix. Cut in half, wrap in plastic and keep in refrigerator
until ready to roll.
Filling:
6 cups apples, peeled, cored and sliced very thin
1 cup sugar
1 teaspoon cinnamon
Th i s i s a n ex a m p l e o f a co mm o n vent i ng tec hni que. 1 teaspoon nutmeg
I t d o e s n’t re a l l y m atte r w h at yo u do, as lo ng as t he
i nte gr i t y o f th e pi e i s no t co m p ro m i sed. 1/8 teaspoon salt
1/3 cup all-purpose flour
3 tablespoons butter, cold
Heat oven to 425 F. Prepare pastry. Stir together sugar, flour,
nutmeg, cinnamon and salt; mix with apples. Roll dough out
to extend 1 inch beyond pie pan. Turn into pastry-lined pie
pan, dot with butter. Cover with top crust which has slits cut
in it; seal and flute. Cover edge with aluminum to prevent
excessive browning; remove foil last 15 minutes of baking.
Bake 40 or 50 minutes or until crust is brown and juice begins
to bubble through slits in crust.
Recipe courtesy Betty Crocker’s Cookbook.
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Pu m pk in Pie
T his pie uses canned pumpkin for an easier preparation,
but does not sacrifice quality.
Crust:
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup plus one tablespoon shortening
2 or 3 tablespoons ice water
Place flour and salt in bowl. Cut in shortening until it resem-
bles coarse meal. Sprinkle ice water over surface (1 table-
spoon at a time). Mix lightly until it holds together. Do not
over-mix. Cut in half, wrap in plastic and keep in refrigerator
until ready to roll.
Filling:
3 eggs
2 3/4 canned pumpkin
1 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons cinnamon Whipped cream, either from a can or homemade, is a
co m m o n to p p i ng fo r pu mpk in pie. You can a ls o top it
3/4 teaspoon ginger wit h p e cans or cranber r ies.
1/2 teaspoon cloves
2 1/4 evaporated milk or light cream
Heat oven to 425 F. Prepare pastry. Beat eggs slightly; beat
in remaining ingredients. Roll dough out to extend 1 inch
beyond pie pan. Pour into pastry-lined pie pan. Bake fifteen
minutes.
Reduce oven temperature to 350 F. Bake 45 minutes longer.
Cool.
Recipe courtesy Betty Crocker’s Cookbook.

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Created for BHS C P
2008