Betty Crocker's Cookbook: Bridal Edition
- Book Review,
by Betty Crocker
Book Description
Help new brides make lasting memories with Betty Crocker's Cookbook: Bridal Edition. The perfect gift for bridal showers and weddings, this beautiful keepsake version of the complete 9th edition of ìBig Redî features a 34-page, full-color special section designed to give new brides (and grooms!) that extra edge. Includes tips for organizing a kitchen, menu planning, effortless home entertaining, and ways to make anniversaries, holidays, and everyday, romantic. Features memory pages to record your own precious moments and special occasions.
From the Publisher
BETTY CROCKER"S COOKBOOK, 9th ED, features: Nearly 1000 recipes, including fast and low-fat flagged throughout
260+ color photos, 80 how-to illustrations
34-PAGE SPECIAL SECTION FEATURES:
The best ways to organize your kitchen; photos and descriptions of common kitchen equipment
Recipes, menus, and entertaining tips
Ideas for romantic activities and ways to celebrate a couple's love
Lasting Memories section to record your personal special moments
From the Inside Flap
Congratulations and best wishes for a happy marriage! Sure to be a family keepsake, the elegant bridal edition of Betty Croker's "Big Red" Cookbook helps newlyweds begin their new life together. It features the most recent edition of Betty Crocker's Cookbook, along with a bonus section created especially for the new bride and groom! Throughout are beautifully designed memory pages to record romantic moments, memorable meals and favorite family recipes. The special section begins with Betty's exclusive tips on organizing a kitchen. Color photos and helpful descriptions of kitchen tools and equipment make navigating the kitchen easy. Whether a couple is combining existing kitchens, or setting up a new one, all the answers are here. Next, Betty turns her attention to the heart of the matter—cooking. She covers it all, from dinner for two to making a meal for a crowd. Find out how to plan a menu—from everyday meals to special occasions—that will delight everyone at the table. And to make every day extra-special, romantic ideas for creating special moments for two are also included. Then, learn the four essential elements for entertaining with ease. Every party needs the perfect mix of good company, delicious food, a beautiful setting and careful planning so everyone will have a great time! There are creative decorating ideas and inspired menus for holidays, anniversaries and other special occasions as well. And of course, the bridal edition features the latest edition of Betty Crocker's "Big Red" Cookbook. Truly the ultimate kitchen resource, it includes nearly 1,000 recipes, 260 color photos and 80 how-to illustrations. Every recipe is accompanied by friendly advice and easy-to-follow numbered steps in Betty's signature style. Throughout, find "Learn with Betty" tips and photographs that will give cooks an extra edge of confidence. Low-fat and fast recipes are flagged to make them easily identifiable, and there are hundreds of recipe variations, complete nutritional breakdowns and easy-to-understand explanations of cooking techniques. Betty Crocker's Cookbook, Bridal Edition, is a symbol of best wishes for the bride and groom. This one-of-a-kind gift is more than a trusted cookbook; it will take its place among the important and cherished mementos that mark the special times of a life shared together in love. For More Great Ideas Visit Betty Crocker on-line at www.bettycrocker.com and IDG Books Worldwide at www.idgbooks.com
Back Cover Copy
Few of life's moments are as joyful as a wedding, especially when shared with loved ones, family and friends. Add to the happiness of the special day with this keepsake version of Betty crocker's "Big Red" Cookbook, 9th Edition. A book to be used and cherished, it includes all the great features of "Big Red"—nearly 1,000 dependable recipes in all—along with a special 32-page bridal section full of information on organizing a kitchen, throwing parties, entertaining the in-laws and, of course, creating romantic celebrations for two. Brides can personalize the beautifully designed pages by recording remembrances of holiday meals, anniversaries and special gatherings. This is the one cookbook every couple can count on—and treasure—as they create the memories that last a lifetime.
Excerpted from Betty Crocker's Cookbook : Bridal Edition (Betty Crocker) by Betty Crocker. Copyright © 2001. Reprinted by permission. All rights reserved
Menus for Get-togethers Get started on your road to entertaining by following these low-stress menus. Remember to make it fun for yourself and don’t plan alone – ask your spouse, best friend, sister or mom to help out. As entertaining goes, the more the merrier! T.G.I.F! A Long work week is best when wrapped up with good food and close friends. Pop the meat in the marinade before heading off to work and you’ll have dinner ready in no time! Menu Sangria Nachos Fajitas Spanish Rice Hot Fudge Sundae Cake Sangria 2/3 cup lemon juice 1/3 cup orange juice 1/4 cup sugar 1 bottle (750 milliliters) dry red wine or non-alcoholic red wine Lemon and orange slices, if desired 1. Strain juices into half-gallon glass pitcher. Stir sugar into juices until sugar is dissolved. 2. Stir wine into juice mixture. Add ice desired. Garnish with lemon and orange slices. Nachos 28 tortilla chips 1 cup shredded Monterey Jack or Cheddar cheese (4 ounces) ¼ cup canned chopped mild green chiles, if desired ¼ cup salsa 1. Heat oven to 400º. Line cookie sheet with aluminum foil. 2. Place tortilla chips on cookie sheet. Sprinkle with cheese and chiles. 3. Bake about 4 minutes or until cheese is melted. Top with salsa. Serve hot. Fajita Marinade Don’t limit yourself to using this tasty marinade for only fajitas! Meats marinated in this mixture and then cooked also make great salads and sandwiches! ¼ cup vegetable oil ¼ cup red wine vinegar 1 teaspoon sugar 1 teaspoon dried oregano leaves 1 teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon salt ¼ pepper 1. Mix all ingredients in a shallow glass or plastic dish or re-sealable plastic food-storage bag. 2. Add about 1 pound boneless or 2 to 3 pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours. 3. Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade. 4. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). Heat marinade to boiling, stirring constantly; boil and stir 1 minute. Fajitas Fajita marinade (see above) 1 ½ pound beef boneless top sirloin steak, 1 ½ inches thick 12 flour tortillas (8 to 10 inches in diameter) 2 tablespoons vegetable oil 2 large onions, sliced 2 medium green or red bell peppers, cut into ¼ inch strips 1 jar (8 ounces) picante sauce 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces) 1 ½ cups Guacamole ¾ cup sour cream 1. Make fajita marinade and follow recipe. 2. Heat oven to 325º. 3. Wrap tortillas in aluminum foil. Heat in oven about 15 minutes or until warm. Remove tortillas from oven; keep wrapped. 4. Set oven control to broil. 5. Remove beef from marinade; reserve marinade. Place beef on rack in broiler pan. Broil beef with top about 3 inches from heat about 8 minutes or until brown. Turn; brush beef with marinade. Broil 7 to 8 minutes longer for medium rare to medium. Discard any remaining marinade. 6. While beef is broiling, heat oil in 10 inch skillet over medium-high heat. Cook onions and bell peppers in oil 6 to 8 minutes, stirring frequently, until crisp-tender. 7. Cut beef across grain into very thin slices. For each fajita, place a few slices of beef, some of the onion mixture, 1 heaping teaspoonful each picante sauce and cheese, about 2 tablespoons Guacamole and 1 tablespoon sour cream on center of tortilla. Fold 1 end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining sides down. Spanish Rice 2 tablespoons vegetable oil 1 cup uncooked regular long-grain rice 1 medium onion, chopped (1/2 cup) 2 ½ cups water 1 ½ teaspoons salt ¾ teaspoon chili powder 1/8 teaspoon garlic powder 1 small green bell pepper, chopped (1/2 cup) 1 can (8 ounces) tomato sauce 1. Heat oil in 10-inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender. 2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally until rice is tender. Hot Fudge Sundae Cake This special dessert separates into two layers as it bakes and becomes a fudge sauce topped with cake. Serve it warm topped with ice cream. 1 cup all-purpose flour ¾ cup granulated sugar 2 tablespoons baking cocoa 2 teaspoons baking powder ¼ teaspoon salt ½ cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup chopped nuts, if desired 1 cup packed brown sugar ¼ cup baking cocoa 1 ¾ cups very hot water Ice cream 1. Heat oven to 350º. 2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in an ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. 3. Sprinkle brown sugar and ¼ cup cocoa over batter. Pour water evenly over batter. 4. Bake about 40 minutes or until top is dry. Cool 10 minutes. 5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.
Buy from Amazon
Compare Prices
|
|
Home
