Delicious Tarelles: My Daughter's Cookie Masterpiece!

[chezshelly]

I think the recipes look great! I would probably make 90% of them!! I want to try them all out so I can sell as many as possible!!

 

[Jennie4PC]

I never got a free cookbook last yr. How did we get it?

 

[pampered1224]

That too was a sales promo for consultants but for the life of me I can not remember what it was. So much so too that I have it, but Only God Knows where it is!
For more flavor for Kate's soup, a trick I learned from America's Test Kitchen, take that chicken carcass, strip off all the meat, then place the just the bones in a baking pan. Put it in the oven at 300 degrees for about 45 minutes to an hour and a half. Yes, that much time. When the bones look nice and dark but not burnt, then cook the heck out of them as directed in the recipe on the stove in water. Also, best to start with cold water. Chicken pot pie has always been a horrible concoction! It is one of those recipes that should have died with the person who created it. ATK again, says, use a 13 x 9 pan, use whatever veggies you like but the trick is to cook them each separately as each cooks differently. Always go to crisp tender as this pot pie only bakes for about 30 minutes tops. You can go as far as using mushrooms even but to do those right, slice them, drop them into a medium high pan, salt them slightly and cook them until they release their water then start to caramelize. Use only about 1 and 1/2 cups veggies so do not go over board. They used 1/4 cup of celery, you could use broccoli instead, chopped, 1 cup mushrooms, sliced, this became about 1/2 cup, 1/2 cup pearl onions. Oven at 350 degrees, rack in the middle. Topping: 1 cup all purpose flour, 1 tsp each baking powder and baking soda. 1 stick cold butter cubed. And a pinch of salt and 1/4 cup freshly grated Parmesan Cheese. Mix all the dry ingredients together. Add the butter and crumble with your fingers to get dime to nickle sized pieces. Spread them out on a cookie sheet lined with parchment to make it easier. Bake them about 10 to 15 minutes. Place pan on a cooling rack to cool.The sauce is a basic white sauce with a twist! 4 tablespoons butter melted to the point of the bubbling stopping, 4 tablespoons flour whisked in and stirred for about 1 to 2 minutes tops - do not brown. Add 1 cup chicken stock, 1/2 cup milk and 1/2 cup heavy cream.
Cook for a few minutes to thicken and cook out the flour.
Mix all the veggies you chose, shredded chicken, about 4 cups, and enough sauce to coat with a touch more. IT SHOULD NOT LOOK LIKE A SWIMMING POOL IN THAT PAN! If the topping has "grown" together, simply break it into bites sized, not tiny, pieces and place over the chicken mixture. Bake for about 30 minutes to basically reheat the dish and crunch up that topping even more!
NO MORE CREAM OF MUSHROOM SOUP!!! Growing up, I thought it was only for tuna noodle casserole and I hated that!

 

[MJPAMPERED]

Do any of you have this cookbook that you could scan and send to me? I did download, but I think I must have downloaded the link and now it isn't available anymore. I have a customer wanting. Thanks

 

[MJPAMPERED]

Re: Cookbook for a Cause VOLUME 1Thank you for the link to volume 1. Much appreciated.:chef:

 

[esavvymom]

Do any of you have this cookbook that you could scan and send to me? I did download, but I think I must have downloaded the link and now it isn't available anymore. I have a customer wanting. Thanks

The Vol 1 or Vol 2? The Volume 1 Cookbook is linked above- and that link still works, because I just downloaded it. I don't think Volume 2 is online, but your customer can buy it for $3. It's a print edition this time. $1 from each sale goes to the Food Bank Campaign.