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Transcript of Cortni's Cookbook
2 Tablespoons of Finely Chopped Red Onion
2 Tablespoons Fresh Lime Juice
1/2 Medium Jalapeno pepper seeded and chopped
1 garlic clove, pressed 3/4 teaspoon salt Tortilla chips Ingredientes: Ingredients: Ingredients: Ingredients: Ingredients: By: Cortni Steele Appetizers Guacamole 1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes. Preparation: 1 mango, peeled and chopped
1/3 cup diced red onion
1/3 cup chopped fresh cilantro 1 tablespoon fresh lime juice Ingredients: Ingredients: Stir together all ingredients.
Cover and chill until ready to serve. Preparation: 2 pints cherry tomatoes
1 avocado, peeled and diced
1 teaspoon lemon juice
1/4 cup mayonnaise
8 cooked bacon slices, crumbled
2 green onions, finely chopped Salt and pepper to taste 1. Cut a small slice from the top of each tomato; scoop out pulp with a small spoon or melon baller, and discard pulp. Place tomatoes, cut sides down, on paper towels, and let drain 15 minutes.
2. Meanwhile, combine avocado and lemon juice in a small bowl, stirring gently; drain. Stir together mayonnaise, bacon, and green onions; add avocado mixture, and stir gently until combined.
3. Spoon avocado mixture evenly into tomato shells. Cover with plastic wrap, and chill 1 hour. Sprinkle with salt and pepper to taste just before serving. Preparation: 1. Preheat oven to 425°. Arrange potatoes in a single layer on 2 lightly greased 15- x 10-inch jelly-roll pans. Bake 15 minutes, placing 1 pan on middle oven rack and other on lower oven rack. Switch pans, and bake 12 to 15 more minutes or until lightly browned. Sprinkle with pepper and salt, tossing lightly. Serve immediately.
Italian Oven Fries: Prepare recipe as directed. Sprinkle potatoes with 2/3 cup grated Parmesan cheese and 1/2 tsp. garlic powder, tossing lightly. Serve with warm marinara sauce.
Barbecue Oven Fries: Omit salt and pepper. Sprinkle baked fries with 1 Tbsp. barbecue seasoning and desired amount of salt, tossing lightly. Serve with Spicy Mustard-Barbecue Sauce.
Jerk Oven Fries: Omit salt and pepper. Sprinkle baked fries with 1 Tbsp. jerk seasoning, tossing lightly. Serve with Sweet-and-Tangy Ketchup.
Southwest Oven Fries: Omit salt and pepper. Stir together 1 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. ground black pepper, 1/4 tsp. salt, and 1/4 tsp. ground red pepper. Sprinkle baked fries with chili powder mixture, tossing lightly. Serve with Chipotle Ranch Dip. Salt-and-Pepper Oven Fries Ingredients: Preparation: 1 (26-oz.) package frozen extra-crispy French fried potatoes
3/4 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt Soups 1 (2-pound) package top round steak, cut into 1-inch cubes 1/3 cup all-purpose flour 3 tablespoons vegetable oil
4 cups water 5 baking potatoes, cut into 1/2-inch cubes
3 carrots, sliced
2 small onions, chopped
1 celery rib, chopped
1 cup frozen sweet green peas 1 (16-ounce) can whole kernel corn, drained 1 (6-ounce) can tomato paste 2 tablespoons beef bouillon granules 1 to 2 teaspoons pepper Preparation: Toss together steak and flour.
Brown steak in hot oil in a large skillet over medium-high heat 5 to 6 minutes.
Stir together steak, 4 cups water, and remaining ingredients in a 5-quart slow cooker.
Cook, covered, at HIGH 8 hours or until vegetables are tender. Hearty Potato Soup Ingredients: 6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
2 medium onions, diced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 teaspoon dried basil 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup all-purpose flour 1 1/2 cups fat-free half-and-half Italian Bread Bowls Preparation: Combine first 8 ingredients in a 4 1/2-quart slow cooker.
Cook, covered, at HIGH 3 hours or until vegetables are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired 1 pound ground beef
1 (15.5-ounce) can pinto beans 1 (15.25-ounce) can whole kernel corn 1 (14.5-ounce) can green beans 1 (15-ounce) can ranch beans, undrained 1 (14.5-ounce) can stewed tomatoes 1 (12-ounce) can beer
1 (10-ounce) can diced tomatoes and green chiles 1 (1 1/4-ounce) envelope taco seasoning mix 1 (1-ounce) envelope Ranch-style dressing mix 5 (6-inch) corn tortillas Salt Ingredients: Taco Soup Preparation: Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot.
Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes.
Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt.
Bake at 400° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips Southwestern Soup Ingredients: 1 pound ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced 2 (16-oz.) cans light red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained 1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained 1 (14-oz.) can beef broth 2 cups frozen yellow and white whole kernel corn 1 (1-oz.) envelope taco seasoning mix 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons chopped fresh cilantro Toppings: sour cream and chopped fresh cilantro Preparation: 1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings Sides 3cups Green Giant® frozen cut green beans
1 tablespoon olive or vegetable oil
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon lemon juice
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons slivered almonds, toasted, if desired Preparation: 1.Cook and drain green beans as directed on bag for stove-top directions.
2. Stir in remaining ingredients except almonds. Cook over low heat 1 to 2 minutes or until hot. Sprinkle with almonds. Southwest Mashed Potatoes Ingredients: 8 baby red potatoes, quartered
2 tablespoons olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic pepper seasoning
salt and ground black pepper to taste
2 tablespoons butter
1/4 cup half-and-half, or more to taste
1/4 teaspoon ground cumin, or to taste
1/8 teaspoon garlic pepper seasoning, or to taste
1/8 teaspoon chili powder, or to taste
1 pinch salt to taste Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 17 minutes; drain.
Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, and orange bell pepper in the hot oil until tender, about 7 minutes. Season with 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic pepper, salt, and black pepper; stir to coat.
Mash potatoes, butter, and half-and-half together with a potato masher in a bowl until smooth; season with 1/2 teaspoon cumin, 1/4 teaspoon garlic pepper, 1/4 teaspoon chili powder, and salt. Fold onion-pepper mixture into potatoes. Preparation: Yummy Cheese Fries Ingredients: 3 slices bacon
1 (28 ounce) package frozen French fries
1 cup shredded Cheddar cheese
Ranch dressing Preparation: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
Preheat oven to 400 degrees F (205 degrees C). Place a piece of aluminum foil over a baking sheet; spread fries in a single layer on baking sheet.
Bake in preheated oven until golden brown and crisp, 15 to 20 minutes.
Sprinkle fries with cheese and crumbled bacon.
Broil until cheese is melted, 1 to 2 minutes. Serve with Ranch dressing Lemony Quinoa Ingredients: 1/4 cup pine nuts
1 cup quinoa
2 cups water
sea salt to taste
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped Preparation: Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving. Old Fashioned Onion Rings 1 large onion, cut into 1/4-inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed Ingredients: Preparation: Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve. Chipotle Chicken Tortilla Soup Ingredients: 1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic 3/4 pound chicken breast tenders, cut into bite-sized pieces 1 teaspoon chipotle chile powder 1 teaspoon ground cumin 1 cup water 1/4 teaspoon salt 1 (14-ounce) can fat-free, less-sodium chicken broth 1 (14.5-ounce) can stewed tomatoes, undrained 1 cup crushed baked tortilla chips 1/4 cup chopped fresh cilantro 1 lime, cut into 4 wedges Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges. Preparation: Tomato-Baby Bell Pepper Tartlets Ingredients: 1 sheet frozen puff pastry dough, thawed 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese 2 tablespoons canola mayonnaise
1 small garlic clove, minced 8 grape tomatoes, cut into 1/8-inch-thick slices
3 baby bell peppers, cut into 1/8-inch-thick rings
2 teaspoons fresh thyme leaves 1. Preheat oven to 400°.
2. Unfold dough; place on a work surface lightly dusted with flour. Roll gently into a 10 x 9inch rectangle. Cut dough into 20 (2 1/4 x 2inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick each dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper; chill 10 minutes.
3. Combine cheese, mayonnaise, and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings. Bake at 400° for 15 minutes or until dough is lightly browned. Remove from oven, and sprinkle evenly with thyme. Preparation: Main Dish 1 garlic clove, minced
2 tablespoons onions
2 tablespoons ketchup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
2 -3 dashes bottled hot pepper sauce
1 lb lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
4 slices American cheese
4 lettuce leaves
4 slices tomatoes
4 slices sweet onions
4 slices pickles Preparation: In a food processor, combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, and hot pepper sauce. Pulse until a semi smooth paste forms.
2In a medium mixing bowl combine ground beef, salt, and pepper, and paste from previous ingredients, mix well. Shape meat mixture into four 3/4-inch-thick patties.
3I like to let them sit in the fridge for an hour or so, while my charcoal grill heats to let the flavors meld through out the burgers.
4To Cook by Direct Grill Method: In a covered grill arrange preheated coals evenly. Test for medium heat above the rack. Place meat on the grill rack over coals. Cover and grill for 15 to 20 minutes or until instant-read thermometer inserted in side of burger registers 160°F, turning once halfway through grilling time.
5To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. I like a little Thousand Island dressing too! Makes 4 servings. Pizza Pasta Casserole Ingredients: 2 lbs ground beef or 2 lbs ground venison
1 large onion, chopped
1 clove garlic, minced
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni Preparation: Brown ground beef, onion, garlic and seasoning in oil.
Stir in pasta, spaghetti sauce and 3 cups cheese.
Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
Sprinkle with remaining mozzarella.
Top with pepperoni. Ingredients: Preparation: Hot Hearty Chili 1 lb beef round roast
2 lbs ground beef
2 small long zucchini
2 small long yellow squash
1 (28 ounce) can dei fratelli whole stewed tomatoes
1 (8 ounce) can hunts tomato paste
1 red bell pepper
1 yellow bell pepper, chopped
1 green bell pepper, chopped
4 cups sliced baby bella mushrooms
1/2 cup hollands marsala wine
1/4 cup minced garlic
1/2 teaspoon sea salt
1/4 cup chili powder
1/4 cup olive oil
2 cups water
1 (16 ounce) jar dell alpe hot giardiniera Cut up roast into 1" cubes then put into a saute pan, add garlic and cooking wine and simmer covered over med low heat for 5 minutes.
2In a large pot ( I prefer an 8 quart) saute onions and peppers and mushrooms over medium heat for 2 minutes then transfer to a bowl.
3Add ground beef to pot and brown.
4Once cooked drain fat then add salt, chili powder and garlic.
5Cook for 2 minutes then add beans tomatoes paste, peppers and the roast.
6Cook for 15 minutes then add whole jar of giardinier(rinse off oil for a little less heat) and add brown sugar.
7Once mixed simmer for 3 hours.
8Serve And Enjoy. Preparation: Maple Glazed Ribs Ingredients: 3 pounds pork spareribs, cut into serving size pieces
1 cup pure maple syrup
3 tablespoons frozen orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 clove garlic, minced
2 green onions, minced
1 tablespoon toasted sesame seeds Preparation: 1.Preheat oven to 350 degrees F (175 degrees C). Place ribs meat side up on a rack in a 9x13 inch roasting pan. Cover pan tightly with foil. Bake for 1 1/4 hours.
2.In a saucepan over medium heat, combine maple syrup, orange juice concentrate, ketchup, soy sauce, mustard and Worcestershire sauce. Stir in curry powder, garlic and green onions. Simmer for 15 minutes, stirring occasionally.
3.Remove ribs from roasting pan, remove rack, and drain excess fat and drippings. Return ribs to pan, cover with sauce, and bake uncovered for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving Desserts Chicken Fried Chicken 30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
2 cups vegetable oil for frying 1.Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
2.Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
3.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4.Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes Apply Cobbler Ingredients: 1/4 cup sugar (or more, up to 1/2 cup, to taste)
1 1/2 Tbsp flour
1/2 teaspoon cinnamon
4 Tbsp (1/4 cup) unsalted butter
3 lbs. tart apples (such as granny smith), peeled, cored, and sliced (about 6 large apples)
3 Tbsp fresh lemon juice
1 teaspoon vanilla extract Filling 2 cups flour
1/4 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
2 Tbsp unsalted butter, chilled and cut into small pieces
2 Tbsp coarsely chopped crystallized ginger
Zest of one orange
1 cup heavy cream, plus more for glaze Crust Preparation: Filling directions: Melt the butter in a large sauté pan over medium heat. Stir in apple slices, lemon juice, cinnamon, sugar and flour. Cover partially and cook until just tender, about 10 minutes. Stir in vanilla. Transfer to buttered 10" pie dish. Crust directions: In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles fine crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until the doug holds together. Gather dough into a ball; knead briefly then roll out to a little larger than pie dish. Transfer to dish; trim off excess. Score the center so the steam can escape while baking. Brush with cream. Bake 10 minutes in a 450ºF (230°C) oven. Reduce heat to 375ºF (190°C) and bake 20-25 minutes. Serve warm with whipped cream Blackberry Frozen Yogurt Ingredients: 3-4 cups blackberries or boysenberries (fresh or frozen)
1 teaspoon lemon zest
1 cup sugar
2 cardamom pods, crushed
1/4 teaspoon cinnamon
2 cups whole milk yogurt
2 Tbsp heavy whipping cream
2 Tbsp brandy (optional) Preparation: Place blackberries, lemon zest, cardamom, cinnamon, and sugar in a saucepan. Bring to a simmer, stirring to help break up the berries and release their juice. Simmer for 10 minutes, then remove from heat to cool for 15 minutes.
2 Place a sieve over a bowl. Push the berries through the sieve to capture the concentrated syrup below. Use the back of a spoon or a rubber spatula to help press the berries against the side of the sieve. Discard the berries in the sieve, save the syrup.
3 Stir the yogurt and cream into the berry syrup. Cover with plastic wrap and chill for several hours.
4 Right before processing in your ice cream maker, add the brandy if using. Process in your ice cream maker according to the maker's instructions. Then either eat while still rather soft, or scoop into a container and freeze for several hours until firm Brownie Pudding Cake Ingredients: 4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups sugar
1/4 cup Dutch process cocoa
1/4 teaspoon salt
1/4 cup canola oil
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
2 ounces bittersweet chocolate, melted
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon powdered sugar (optional)
Preparation: 1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.
2. Combine canola oil and next 3 ingredients (through eggs), stirring with a whisk. Add to dry ingredients, stirring until blended. Stir in melted chocolate. Stir in walnuts.
3. Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker. Cover and cook on LOW for 2 to 2 1/2 hours or until set around edges but still soft in the center. Turn off slow cooker. Let stand, covered, 30 minutes before serving. Sprinkle with powdered sugar, if desired
Smoothie Pops Ingredients: 1/2 cup nonfat vanilla yogurt
1/2 cup skim milk
1 cup frozen berries
3 5-oz. paper cups
3 ice-pop sticks Preparation: Blend yogurt, skim milk and frozen berries until smooth. Pour into paper cups with ice-pop sticks. Freeze until solid. Chocolate Nutella Cookies Ingredients: 1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts
Preparation: 1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.