What Can I Bring? Cookbook (Cake Mix Doctor)
Format: PDF / Kindle (mobi) / ePub
There are finger foods, canapes, and "trios"—Trio of Marinated Goat Cheese, Asian Summer Rolls with a Trio of Sauces, Trio of Pastry-Wrapped Camemberts. 25 surprising salads: White Corn Salad with Fresh Thyme, Asparagus and Grilled Peppers with Asian Soy Dressing. Main dishes for a party, from Southern-Style Pulled Pork to Creamy White Bean and Spinach Lasagne. Desserts (of course, 25 of them), and a full chapter of loaves and other gifts from the kitchen, including Chocolate Sour Cherry Bread and Sun-Cooked Peach Preserves. Each recipe comes with Tote Notes (how best to transport the dish), Big Batch (how to multiply the dish), and When You Arrive (how to put the finishing touches on the dish). Plus there are "Grab & Gos"—super-quick recipes—for each section, etiquette tips for working in someone else's kitchen, and a "Notes" area for each recipe, to jot down tips and log in when you made the dish and for what occasion, so you don't repeat yourself.
chips. You’ll need a serving platter, too. When you arrive, place the springform pan on the serving platter, then unfasten the side and remove the ring. Either scatter the chips around the dip or serve them in a basket on the side. I’VE TRIED AS MANY VARIATIONS OF THIS POPULAR appetizer as it has layers. How can you miss with the combination of refried beans, sour cream, avocado, lime, cilantro, peppers, and crunchy tortilla chips? While some artistic cooks layer this type of dip free-form on
suggestions. • Save department store jewelry and accessory boxes. Cover them in holiday paper and line them with waxed paper or parchment paper. Pack bars, candies, and nuts in the boxes, then secure them with attractive bows. • Buy small plastic organizing bins and trays. Line them with parchment paper or waxed paper and fill them with loaves of bread, cookies, or jars of preserves. Attach a bow and a tag to the side. • Let your children decorate brown paper lunch sacks with holiday drawings.
edges of each loaf and give the pans a few good shakes to loosen the loaves. Invert a loaf onto a wire rack, then invert it again onto another wire rack so that it cools right side up. Repeat with the remaining loaves. Let the loaves continue to cool for about 40 minutes. Slice the pumpkin bread before serving. NOTE: Pumpkin pie mix is a little different from ordinary canned pumpkin because it has already been seasoned. You will often find it in 30-ounce cans around the holidays. Buy several to
black pepper 1 can (28 ounces) diced tomatoes, undrained 1 can (15 ounces) tomato sauce 1 can (about 14 ounces) beef broth (optional) 2 cups frozen vegetables of your choice (I use a mixture of corn, carrots, peas, and green beans) 3 bay leaves 1. Place the olive oil in a large soup pot over medium-high heat. Crumble in the ground sirloin, breaking it up with a wooden spoon. Cook, stirring, until the beef browns all over and is cooked through, about 3 minutes. 2. Stir in the leek and
eggplant, buy them in the summer and early fall from local markets. Use them within a day or two of purchase. Bebe’s Green Beans SERVES 10 TO 12 PREP: ABOUT 5 MINUTES • COOK: 45 MINUTES TO 1 HOUR TOTE NOTES Tote the beans in the covered saucepan. Bring along a serving bowl or tureen. When you arrive, bring the beans back to a boil on the stove before serving. PLAN AHEAD * * * You can cook the beans a day ahead of time and refrigerate them, covered. MY MOTHER WAS KNOWN