Betty Crocker Cookbook, Gotowanie

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1500 recipes
for the way
you
cook
today
NEW
EDITION
of
THE
BIG
RED
COOKBOOK
®
THE
This fantastic new
11
th
Edition
features:
•
1,500 recipes
(50% new to this edition)
•
1,500 recipes
(50% new to this edition)
•
Nearly 1,100 all-new, full-color photos,
more than 3x the number in the
previous edition, including
350 how-to photos
•
A
bold, contemporary and colorful
design
that brings the recipes to life
•
Icons
lagging recipes that are
Fast (20 minutes or less) and
Lower Calorie, as well as variation
icons giving Make-Ahead, Lighter
and Slow Cooker directions
•
Special icons indicating variations
and ideas contributed by
BettyCrocker.com members
•
New feature:
Learn to Make
recipes
show how to prepare repertoire-
building dishes like Roast Turkey and
Apple Pie, complete with step-by-step
photos and success tips
•
New feature:
Heirloom Recipes
and a New Twist
showcasing beloved
classic dishes paired with a fresh
twist, like Creamy Potato Salad and
Southwest Sweet Potato Salad
•
Mini recipes
in short paragraph form
for quick bursts of inspiration
•
Three new chapters
on Breakfast
and Brunch, Do It Yourself (canning,
preserving, pickling and more) and
Entertaining (including cocktails, wine,
beer and party treats)
This fantastic new
11
th
Edition
features:
•
Nearly 1,100 all-new, full-color photos,
more than 3x the number in the
previous edition, including
350 how-to photos
• A
bold, contemporary and colorful
design
that brings the recipes to life
•
Icons
lagging recipes that are
Fast (20 minutes or less) and
Lower Calorie, as well as variation
icons giving Make-Ahead, Lighter
and Slow Cooker directions
• Special icons indicating variations
and ideas contributed by
BettyCrocker.com members
•
New feature: Learn to Make
recipes
show how to prepare repertoire-
building dishes like Roast Turkey and
Apple Pie, complete with step-by-step
photos and success tips
•
New feature: Heirloom Recipes
and a New Twist
showcasing beloved
classic dishes paired with a fresh
twist, like Creamy Potato Salad and
Southwest Sweet Potato Salad
•
Mini recipes
in short paragraph form
for quick bursts of inspiration
•
Three new chapters
on Breakfast
and Brunch, Do It Yourself (canning,
preserving, pickling and more) and
Entertaining (including cocktails, wine,
beer and party treats)
CONTENTS
CHAPTER 1
Getting Started 5
CHAPTER 2
Appetizers & Beverages 41
CHAPTER 3
Breakfast & Brunch 71
CHAPTER 4
Breads 95
CHAPTER 5
Cakes, Pies & Tarts 129
CHAPTER 6
Cookies, Bars & Candies 175
CHAPTER 7
Desserts 209
CHAPTER 8
Do It Yourself 237
CHAPTER 9
Entertaining 257
CHAPTER 10
Fish & Shellfish 277
CHAPTER 11
Grilling & Smoking 301
CHAPTER 12
Meats 327
CHAPTER 13
Pasta 365
CHAPTER 14
Poultry 393
CHAPTER 15
Rice, Grains & Beans 425
CHAPTER 16
Salads & Salad Dressings 449
CHAPTER 17
Sauces, Seasonings &
Condiments 477
CHAPTER 18
Slow Cooker Suppers 503
CHAPTER 19
Soups, Sandwiches & Pizzas 525
CHAPTER 20
20 Minutes or Less 551
CHAPTER 21
Vegetables & Fruits 573
CHAPTER 22
Vegetarian 615
HELPFUL NUTRITION AND COOKING
INFORMATION 641
METRIC CONVERSION CHART 6 42
INDEX 643
CONTENTS
4
appetizers & beverages
GUACAMOLE
FAST
LOWER CALORIE
PREP
20 min
TOTAL
20 min
●
2 cups dip
1 small jalapeño chile*
2 ripe large avocados
2 tablespoons fresh lime or lemon juice
2 tablespoons finely chopped fresh cilantro
4 to 2 teaspoon salt
Dash pepper
1 small clove garlic, finely chopped
1 small tomato, seeded, chopped (2 cup)
2 tablespoons finely chopped red onion
Tortilla chips, if desired
1
Remove stems, seeds and ribs from chile;
chop chile. Cut avocados lengthwise in half;
remove pit and peel. In medium glass or
plastic bowl, mash avocados with fork. Stir in
chile and remaining ingredients except
tortilla chips until mixed.
2
Press and smooth plastic wrap directly
on surface of guacamole to help prevent
discoloration. Serve with tortilla chips.
*1 tablespoon canned chopped green chiles can be
substituted for the jalapeño chile.
1 Tablespoon:
Calories 15; Total Fat 1g (Saturated Fat 0g; Trans Fat
0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 0g (Dietary
Fiber 0g); Protein 0g
Exchanges:
Free
Carbohydrate Choices:
0
COTIJA GUACAMOLE
Stir in 2 cup crumbled
Cotija cheese (page 00) with remaining
ingredients in Step 1.
Cutting an Avocado
Cut avocado length-
wise through skin and
flesh around pit.
With hands, slowly
twist both sides of avo-
cado to separate.
TEX-MEX LAYE
RED DIP
FAST
LOWER CALORIE
PREP
20 min
TOTAL
20 min
●
32 servings
1 can (15.5 oz) refried black beans with
lime juice
2 tablespoons chunky-style salsa
12 cups sour cream
1 cup Guacamole or purchased
guacamole
1 cup shredded Cheddar cheese (4 oz)
1 small tomato, seeded, chopped (2 cup)
2 medium green onions, chopped
(2 tablespoons)
Tortilla chips
1
In small bowl, mix black beans and salsa.
Spoon in thin layer over 12- or 13-inch
serving plate.
2
Spoon sour cream over beans, leaving
about 1-inch border of beans around edge.
Spread guacamole over sour cream, leaving
border of sour cream showing.
3
Sprinkle cheese, tomato and onions over
guacamole. Serve immediately, or cover with
plastic wrap and refrigerate up to 2 hours.
Serve with tortilla chips.
Carefully slide table
teaspoon under pit
to remove.
With knife, make criss-cross
cuts through flesh; remove
with spoon.
Guacamole
1 Serving
(2 Tablespoons Dip and 3 Tortilla Chips): Calories 90;
Total Fat 6g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 10mg;
Sodium 140mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 3g
Exchanges:
2 Starch, 1 Fat
Carbohydrate Choices:
2
appetizers & beverages
5
ROASTED GARLIC HUMMUS
Stir 1 to 2
tablespoons Roasted Garlic (page 00) into
blended mixture.
SUN-DRIED TOMATO HUMMUS
Stir 1⁄
³
cup
chopped drained sun-dried tomatoes (packed
in oil) into blended mixture.
Hummus
CREAMY FRUIT
DIP
FAST
LOWER CALORIE
PREP
5 min
TOTAL
5 min
●
12 cups dip
1 package (8 oz) cream cheese, softened
1 jar (7 oz) marshmallow creme
1 tablespoon milk
HUMMUS
FAST
LOWER CALORIE
Tahini, a thick paste made from ground sesame
seed, gives this dip its distinctive flavor. Look for
tahini in the condiment, ethnic-foods or pickle aisle.
PREP
5 min
TOTAL
5 min
●
2 cups dip
1 can (15 to 16 oz) garbanzo beans,
drained, 4 cup liquid reserved
2 cup tahini*
4 cup olive oil
2 cloves garlic, finely chopped
3 tablespoons lemon juice
1 teaspoon salt
1⁄
8
teaspoon pepper
Chopped fresh parsley
Pita bread wedges, crackers or fresh
vegetables, if desired
1
In blender or food processor, place beans,
reserved bean liquid, tahini, oil, garlic, lemon
juice, salt and pepper. Cover and blend on
high speed, stopping blender occasionally to
scrape sides, until smooth.
2
Spoon into serving dish. Garnish with
parsley. Serve with pita bread wedges.
*2 cup sesame seed can be substituted for the tahini, but
the hummus will not be smooth.
2 Tablespoons:
Calories 60; Total Fat 3g (Saturated Fat 0g; Trans Fat
0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 6g (Dietary
Fiber 1g); Protein 2g
Exchanges:
1 Vegetable, 2 Fat
Carbohydrate
Choices:
2
CUMIN HUMMUS
Add 4 teaspoon ground
cumin with the salt and pepper. Omit parsley.
Sprinkle with cumin seed, if desired.
In medium bowl, beat all ingredients with
electric mixer on medium speed until smooth
and creamy.
2 Tablespoons:
Calories 120; Total Fat 7g (Saturated Fat 4g; Trans
Fat 0g); Cholesterol 20mg; Sodium 65mg; Total Carbohydrate 14g
(Dietary Fiber 0g); Protein 2g
Exchanges:
1 Starch, 1 Fat
Carbohydrate Choices:
1
CREAMY CINNAMON FRUIT DIP
Add
4 teaspoon ground cinnamon.
CREAMY GINGERED FRUIT DIP
Add 2 table-
spoons finely chopped crystallized ginger.
CREAMY LEMON FRUIT DIP
Substitute
lemon juice for the milk and add 1 teaspoon
grated lemon peel.
CREAMY ORANGE FRUIT DIP
Substitute
orange juice for the milk and add 1 teaspoon
grated orange peel.
Creamy Fruit Dip
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