by Ree Drummond
Release Date: March 13, 2012
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Product Description
I'm Pioneer Woman.
And we adore to cook.
Once on a time, we fell in adore with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then we married him, changed to his ranch, had his babies . . . and wound adult amatory it. Except a manure. Living in a nation for some-more than fifteen years has taught me a handful of almighty truths: any new day is a blessing, any dump of sleet is a present . . . and nothing tastes some-more tasty than food we prepare yourself.
The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of a simple-but-scrumptious recipes that stagger by my kitchen on a unchanging basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a pointy Carnitas Pizza that'll win we over for life. There are also some superb offerings for some-more special occasions during your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an overwhelming Onion-Blue Cheese Sauce. And a decadent collection of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in a many smashing way.
In further to notation step-by-step photographs, all a recipes in this book have one other critical peculiarity in common: They're guaranteed to make your kids, sweetheart, cooking guests, in-laws, friends, cousins, or proprietor cowboys smile, sigh, and enterprise for seconds. (And cuddle we and lick we and be clinging to we for life.)
we wish we enjoy, devour, and adore this book.
we certain did adore creation it for you.
Product Details
- Amazon Sales Rank: #18 in Books
- Published on: 2012-03-13
- Released on: 2012-03-13
- Original language: English
- Number of items: 1
- Dimensions: 1.42 pounds
- Binding: Hardcover
- 304 pages
Editorial Reviews
Amazon.com Review
Recipes from The Pioneer Woman Cooks: Food from My Frontier
Rigatoni and Meatballs (page 127)
Makes 6 to 8 servings
I always wanted to be Italian. It never materialized for me, though. Something about a fact that nothing of my ancestors were Italian. Details can be so irritating sometimes.
Despite my miss of Italian heritage, however, we have to contend that my meatballs ain’t bad during all. Marlboro Man loves them, and since long, turn noodles (some humans impute to them as “spaghetti”) are unmanageable and unwieldy, we take a easy highway and offer cave with rigatoni.
Ingredients
Meatballs:
• 6 thick slices crusty bread
• 3/4 bruise belligerent beef
• 3/4 bruise belligerent pork
• 3 garlic cloves, minced
• 2 eggs, beaten
• 1/4 crater minced flat-leaf parsley, and some-more for serving
• 3/4 crater creatively grated Parmesan cheese, and some-more for serving
• 1/4 crater whole milk
• 1/4 teaspoon salt
• Freshly belligerent black peppers to taste
• 1/2 crater olive oil
Rigatoni and Sauce:
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1/2 crater red booze (optional)
• one 28-ounce can dejected tomatoes
• one 28-ounce can whole tomatoes
• 1/4 teaspoon salt
• Freshly belligerent black peppers to taste
• 1 teaspoon sugar
• 1/4 crater minced flat-leaf parsley
• 12 uninformed basil leaves, cut in chiffonade (optional)
• 2 pounds rigatoni, baked al dente
Instructions:
1. Place a bread on a baking sheet. Bake for 30 mins in a 200°F oven, or until totally dry.
2. Break a bread into chunks...
3. And kick [in food processor] until a bread turns into crumbs.
4. Throw a beef into a vast blending bowl.
5. Add a garlic, bread crumbs, eggs, parsley, grated Parmesan, milk, salt, and pepper. Use purify hands to brew together until good combined.
6. Use a dip to collect a tiny volume of a beef reduction . . . And hurl it in your hands to make meatballs (about 25). Place a vessel in a freezer for 10 to 15 minutes, usually to organisation them up.
7. Heat a olive oil in a complicated pot over medium-high heat. Working with 8 to 10 meatballs during a time, prepare them until brownish-red though not baked all a approach through, 2 to 3 mins per batch.
8. Remove from a vessel to a image while we make a rigatoni and sauce.
10. Add a onion and garlic to a pan. Stir and prepare for a notation or two, until a onion starts to soften.
11. Add a booze and prepare for another minute. (Just replace this step if you’re not regulating wine.)
12. Add a dejected tomatoes…whole tomatoes… salt, pepper, and sugarine . . . And parsley and basil.
13. Stir a salsa to brew all a mixture . . . Cover and revoke a feverishness to a simmer. Cook for 30 minutes, stirring occasionally.
14. Then chuck in a meat-a-balls!
15. Stir gently, afterwards cover and prepare for 20 some-more minutes, stirring once or twice, until a meatballs are baked through.
16. Heap a rigatoni on a vast platter and raise a meatballs and salsa on a top. Sprinkle on some additional minced parsley and offer with additional grated Parmesan.
Variations:
• Use leftover meatballs to make Meatball Sliders (page 103).
• Slice leftover meatballs and use as a pizza topping.
This is a good one, my friends.
I meant . . . i miei amici.
Strawberry Cake (page 247)
Makes one 10-inch cake
I done this cake a few years ago on a humour . . . and what a pleasant humour it incited out to be. It’s a spin on strawberry shortcake, though a cake is, well, cake—not a biscuit-like front in a classical strawberry shortcake recipe. we total cream cheese frosting instead of churned cream, usually for kicks, and it incited out to be usually what a whole disaster of deliciousness needed.
This is one of my father-in-law’s 3 favorite desserts. He likes to eat it for breakfast.
I do too, now that we consider about it!
Ingredients
Cake:
• 1/2 crater (1 stick) and 1 tablespoon unsalted butter, softened
• 1 1/2 cups and 3 tablespoons granulated sugar
• 3 vast eggs
• 1/2 crater green cream, during room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon baking soda
Strawberries:
• 1 bruise strawberries, hulled and halved
• 3 tablespoons granulated sugar
Cream Cheese Frosting:
• One 8-ounce package cream cheese, during room temperature
• 1 crater (2 sticks) unsalted butter
• 1 1/2 pounds powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
Instructions:
1. Preheat a oven to 350°. Grease and flour a 9-inch turn cake vessel that’s during slightest 2 inches low (or we can separate a kick between 2 pans if they’re not low enough).
2. To make a cake batter, kick together a butter and sugarine until fluffy. Add a eggs one during a time, violence good after any addition.
3. Add a green cream and vanilla, afterwards brew until usually combined.
4. Sift together a flour, cornstarch, salt, and baking soda and supplement it to a bowl.
5. Mix it together until usually combined.
6. Spread it in a vessel or pans and bake for 45 to 50 minutes, or until a cake is no longer jiggly like my bottom.
7. Carefully mislay a cake from a vessel and concede it to cold completely.
8. Next, crush a strawberries with a potato masher or a flare (reserve a few for ornament if we like).
9. Sprinkle a strawberries with a sugar. Toss them around and concede them to lay for a small while.
10. They’ll give off this pleasing glass after several minutes. Try not to splash it with a straw.
11. To make a frosting, brew a cream cheese, butter, powdered sugar, vanilla, and salt in a blending bowl.
12. Mix until really light and fluffy. Warning: You’ll feel like eating this play of topping before we even get it on a cake.
13. To arrange a cake, use a pointy blade to cut it in half by a middle. It’s easier if we go all around a fringe of a cake, rupturing usually median by a round a whole way.
14. Lay a dual halves cut side up.
15. And cover both halves with an equal volume of strawberries. Then—this is an critical step!—place a cake halves in a freezer for 15 to 20 minutes. This’ll organisation adult a aspect of a strawberries usually a bit so that it’s easier to widespread on a icing.
16. Remove a cakes from a freezer and place one covering on a cake mount or platter. Cover with a small reduction than a third of a icing.
17. Place a second covering on top, afterwards widespread a tip with icing.
18. Carefully ice a outward of a cake with a remaining icing.
19. Lovely! You can positively adorn a tip of a cake with strawberry slices, too. But I’m inspired and wish to eat, so I’ll skip that part.
Store leftovers in a fridge. The cake can be done adult to 24 hours in advance.
Review
“Mouthwatering….Step–by–step instructions are illustrated with photographs during any stage. Ranch–style chicken, grilled cheese sandwiches and imagination macaroni and cheese will interest to a reader’s enterprise to prepare robust foods…[and] Drummond creates exotic–sounding dishes such as Italian Meatball Soup and Honey–Plum–Soy Chicken as elementary as frying an egg.” (Kirkus Reviews )
About a Author
Ree Drummond is a #1 New York Times bestselling author of The Pioneer Woman Cooks. Ree's dear website, The Pioneer Woman, was founded in 2006 and showcases her cooking, photography, and anecdotes about nation life. Her cooking show, The Pioneer Woman, premiered on Food Network in 2011. Ree loves Ethel Merman songs, Toni Collette, and Gone With a Wind, and lives on a operative cattle plantation in Oklahoma with her father and 4 children.
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