Название: Debbie Macomber's Cedar Cove Cookbook
Автор: Debbie Macomber
Издательство: HarperCollins
Жанр: Классическая проза
isbn: 9781408956397
isbn:
Shrimp Enchilada Bake with Ricotta and Monterey Jack
Fried Chicken
Caesar Salad with Lemon Shrimp and Homemade Garlic Croutons
Creamy Risotto with Spring Vegetables
Cauliflower, Potato and Cheese Soup
Penne with Caramelized Butternut Squash and Parmesan
Italian Braised Chicken with Peppers, Onions and Sweet Sausage
Braised Halibut in Roman-Style Sauce
Roasted Garlic White Pizza
Rosemary-Garlic Crusted Pork Tenderloin on Sautéed Spinach
Chicken and Wild Rice Soup with Leeks
Dessert
at Harbor Street with Roy and Corrie McAfee
Lattice-Top Cherry Pie
New York Cheesecake
Quick Lemonade Cake
Celebrations Coconut Layer Cake
Chocolate Zucchini Cake
Coconut Cream Pie
Apple Pie with Cinnamon Streusel Topping
Deep Chocolate Layer Cake with Ganache Frosting
Oatmeal Date Bars
Golden Toffee Blondies
Apple-Date Torte
Milky Way Tart
Russian Tea Cakes
Orange Bundt Cake
Three-Minute Chocolate Sauce
Double Ginger Cake with Lemon Drizzle
Easter
at Eagle Crest Avenue with Ben and Charlotte Rhodes
Devilled Eggs for Angels
Cheddar Biscuits
Asparagus Frittata
Baby Spinach Salad with Shallot Vinaigrette and Toasted Walnuts
Creamy Potato Salad
Colorful Fruit Salad with Vanilla-Lime Yogurt
Sweet and Spicy Baked Ham
Fancy Lemon Pound Cake with Glaze
Easter Bunny Cake
Fourth of July
at Pacific Boulevard and The Waterfront Park with Troy and Faith Davis
Fresh Summer Salsa with Homemade Tortilla Chips
Creamy Bean Dip
Grilled Baguette and Tomato Salad
Cured Grilled Salmon with Lime-Jalapeño Butter
Hearty Skillet Cornbread with Bacon
BBQ Chicken
Herb Garden Pesto Rigatoni
Strawberry Rhubarb Crisp
Peach and Raspberry Crumble
Thanksgiving
at Seaside Avenue with Bobby and Teri Polgar
Rice, Sausage and Pecan Stuffing
Cranberry-Orange Relish
Braised Brussels Sprouts with Bacon
Sweet Potato Purée
Mashed Potato Casserole
Holiday Cranberry Bread
Green Salad with Roasted Pear, Roquefort Cheese and Raspberry Vinaigrette
Golden Roast Turkey with Maple Glaze
Chocolate Chip Pecan Pie
Pumpkin Pie with Cinnamon Crust and Spiced Whipped Cream
Christmas
at Sandpiper Way with Dave and Emily Flemming
Artichoke and Caramelized Onion Phyllo Pie
Baked Potato Casserole
Baby Arugula Salad with Goat Cheese, Pecans and Pomegranate Seeds
Homemade Dinner Rolls
Sautéed Green Beans and Almonds
Christmas Beef Wellington
Jack Griffin’s Christmas Cookies
Holiday Sugar Cookies
Gingerbread Men
Acknowledgments
Conversion Chart
Introduction
As I’ve often said, I’m a frequent eater—but I’m a frequent cook, too! In fact, I spend more time in the kitchen than I do in the dining room. I remember, when I was only four, begging my mother to let me help her make dinner. She was a gifted cook who never let a recipe get in the way of being creative; not surprisingly, working in the kitchen (and enjoying it!) is part of my family heritage.
I think it’s fair to say that, thanks to my mother, I became proficient at cooking over the years. Good thing, too—in high school, the cooking part of Home Economics was all that got me a passing grade. I’m a terrible seamstress, so my ability to cook saved me from a certain F. (Who knew there were so many incorrect ways to sew in a zipper?)
In the days before the many cookbooks now available—cookbooks for every conceivable type of cuisine and diet and specialty—recipes were often preserved on index cards. My mom had several small green boxes stuffed with them. And after her death I found a notebook in which my grandmother had written down recipes and cooking hints she felt her daughter (my mom) should have when she left home. I savored every word and learned cooking hints I still use. For instance, I discovered how to gauge when bean soup has simmered long enough to reach its maximum flavor. According to my grandma, СКАЧАТЬ