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Quarantine Cuisine Cookbook

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Quarantine Cuisine Cookbook Greater Boynton Chapter QUARANTINE CUISINE COOKBOOK THANK YOU TO ALL WHO MADE THIS COOKBOOK POSSIBLE!! Together, we strive towards our collective vision ~ A WORLD WITHOUT CANCER ~ United by a single purpose ~ Inspired by a single goal! • Our Mission • To enable and support, through the funds we raise, the vital research programs at the Sylvester Comprehensive Cancer Center, University of Miami Miller School of Medicine • Our Vision • To Imagine – and create a world without cancer We hope you enjoy these favorite recipes from members of our Chapter Special Thanks to all who helped in the creation of the Greater Boynton Chapter’s Quarantine Cuisine Cookbook! Recipe Index Appetizers Pages 1- 8 Salads Pages 9-15 Entrees Pages 17-31 Side Dishes Pages 31 - 38 Desserts Pages 39-47 Air Fryer Pages 52-62 Garden to Table Tips Page 16 Cooking Terms Pages 48-49 Herbs & Spices Pages 50-51 Acknowledgements Page 63 ENJOY!! Weight and Measure Equivalents Teaspoon and Tablespoon Measures Dash or pinch = less than 1/8 teaspoon 1 1/2 teaspoons = 1/2 Tablespoon 4 Tablespoons = 1/4 Cup; 2 fluid ounces 8 Tablespoons = 1/2 Cup; 4 fluid ounces 12 Tablespoons = 3/4 Cup; 6 fluid ounces 16 Tablespoons = 1 Cup; 8 fluid ounces Cup Measures 1/4 Cup = 4 Tablespoons, 2 fluid ounces 1/3 Cup = 5 1/3 Tablespoons 1/2 Cup = 8 Tablespoons, 4 fluid ounces 2/3 Cup = 10 2/3 Tablespoons 3/4 Cup = 12 Tablespoons, 6 fluid ounces 1 Cup = 16 Tablespoons, 8 fluid ounces, 1/2 pint Pints, Quarts, Gallons and Pounds 1/2 Pint = 1 Cup, 8 fluid ounces 1 Pint = 2 Cups, 16 Fluid ounces 1 Quart = 4 Cups, 32 Fluid ounces 1 Gallon = 4 Quarts, 16 Cups 1/4 Pound = 4 Ounces 1/2 Pound = 8 Ounces 3/4 Pound = 12 Ounces 1 Pound = 16 Ounces Meatballs • 1 Lb. Ground beef • 2 Cups Brown sugar • 1 Cup Breadcrumbs • 1 tsp. Garlic • 1 Egg • Pinch of thyme • 1 tsp. Oregano • 1 Pkg. Onion soup • 1 Bottle Chili Sauce • 1 Can Cranberry sauce Make in bite size-or you can use any meatball recipe Bake in oven 350° until brown (20 – 25 minutes) In crockpot or any pot combine 1 can cranberry sauce, 1 bottle chili sauce, brown sugar Cook meatballs in pot on stove or in crockpot on low until done Artichoke Dip • 1 (14 oz) Can Artichoke hearts • 1 Cup Parmesan cheese (or (2 cans, if desired) any shredded cheese) • 2 Cups Mayonnaise Mix all ingredients together Put in shallow baking pan (i.e. quiche pan) Sprinkle with paprika Bake for 20 min. at 350° Serve with pita chips or crackers -1- Apple Cinnamon Bacon Bites • 1 Lb. Bacon – each slice cut in half • Cinnamon sugar for sprinkling • 2 – 3 Large peeled apples cut into • Toothpicks for bacon and apples 1-inch slices Preheat oven to low broil or 400° Wrap 1/2 piece of bacon around each apple slice until you run out of bacon Place each bacon bite on a foil-lined baking sheet and sprinkle each bacon bite with the cinnamon sugar Bake around 10 minutes each side or until the bacon is a deep brown and crisp on the edges Remove from heat and sprinkle a little more cinnamon sugar on top Makes 32-40 Bites Mini Florentine Cups • 1 Pkg. (10 oz) Frozen chopped • 1 Tbsp. Finely chopped onion spinach, cooked, well drained • 1/4 tsp. Garlic powder • 1/2 Cup Kraft 2% shredded • 24 Slices Oscar Meyer shaved oven reduced fat mozzarella cheese roasted turkey breast (or any other • 1/3 Cup Philadelphia light cream thin sliced turkey breast) cheese spread • 24 Miniature muffin pan cups • 1 Tbsp. Kraft 100% Grated Parmesan Cheese Preheat oven to 350° Mix all ingredients except turkey until well blended Flatten turkey slices Place 1 slice in each of 24 miniature muffin pan cups Fill each with 1/2 tsp. of spinach mixture Bake 15 minutes or until heated through Serve warm -2- Spinach Balls with Mustard Sauce Spinach Balls • 2 10 oz. Pkgs. Frozen chopped spinach • 1 Cup Firmly packed freshly grated (thawed and squeezed dry) parmesan cheese, 5 oz. wedge • 2 Cups Herb stuffing mix, crushed • 1/2 Cup (1 stick) butter, melted (Pepperidge Farm) • 4 Small Green onions, finely chopped • 3 Eggs Combine all ingredients in large bowl and mix well Shape into 1-inch balls Cover and refrigerate or freeze until ready to bake Preheat oven to 350⁰ Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes Serve with Mustard Sauce Mustard Sauce • 1/2 Cup Dry mustard • 1/4 Cup Sugar • 1/2 Cup White vinegar • 1 Egg yolk Combine mustard and vinegar in small bowl Cover and let stand at room temperature for 4 hours Mix sugar and egg yolk in small saucepan Add mustard-vinegar mixture and cook over low heat Stirring constantly, until slightly thickened Cover and chill Serve at room temperature Cheesy Corn Appetizer • 1 Small Can Mexi Corn-drained • 1/2 Cup Mayonnaise • 1 Small Can Green chilies-drained • 1/2 Cup Parmesan cheese • 1 Stick Pepper jack cheese-grated Blend all ingredients Bake at 350⁰ in low pie or casserole dish About 1/2 hour until golden brown Serve hot with crackers or Scoops -3- Cranberry Delight Spread • 1 Pkg. (8 oz.) Cream cheese • 1/4 Cup Finely chopped pecans • 2 Tbsp. Concentrated orange juice (optional) • 1/8 tsp. Cinnamon • 1/4 Cup Finely chopped dry • 1 Tbsp. Sugar cranberries • 1 Zest of an orange • Town House crackers In an electric mixer bowl, combine the cream cheese, juice, cinnamon, and sugar on medium speed until smooth Fold in orange zest, pecans, and cranberries Refrigerate Garnish with a slice of cranberry or zest of orange Serve with town house crackers * Makes 1.5 cups of spread Crab Stuffed Cherry Tomatoes • 6 oz. Frozen crabmeat • 1 Cup Mayonnaise (thawed & flaked) • 1 Tbsp. Minced fresh parsley • 1 Pint Cherry tomatoes • 1/2 tsp. Dry mustard • Pinch of salt • Fresh parsley or watercress sprigs Drain crabmeat on paper towel Thinly slice tops/bottoms from tomatoes Remove pulp and drain upside down Mix crabmeat, mayonnaise, parsley, mustard, and salt (blend well) Stuff tomatoes. Chill 30 minutes Garnish with parsley or watercress -4- Shrimp Mold • 1 Lb. Cooked Shrimp (medium or large) • 1 Cup Mayonnaise (can use light) Cut up and dried well. *Set aside 6 for • 1 Small Onion – chopped finely decorating • 4 Stalks Celery - chopped finely • 1 Can Tomato soup • 1 Envelope Plain Gelatin • 8 Oz. Cream cheese cubed (leave out to • 1/4 Cup Water soften) Heat soup undiluted and bring to a boil Lower heat and add in cream cheese and stir until smooth Add in mayonnaise and stir again Make sure the white is all mixed in Add gelatin and water and let thicken Remove from heat Add onions and celery Stir again Add cut up, cooked shrimp and gently mix Spray 6 quart mold and pour in mixture. Chill Unmold and decorate with extra shrimp Salmon Party Ball • 1 (15 oz.) Can Salmon, drained • 1 tsp. White Horseradish • 1 (8 oz.) Pkg. Cream cheese - softened • 1/4 tsp. Salt • 1 Tbsp. Lemon Juice • 1/2 Cup Pecans - chopped • 2 tsp. Grated Onion • 3 Tbsp. Parsley - snipped Remove skin and bones from salmon and flake Combine salmon, cream cheese, lemon juice, onion, horeseradish and salt Mix thoroughly and chill for several hours Combine pecans and parsley Shape salmon mixture into a ball Roll in nut mixture Chill well - 5 - Tex Mex Dip • 1 Cup Guacamole • Extra Sharp shredded cheddar (yellow • 2 Cans Jalapeno bean dip or refried looks better) beans (Goya no lard) • 1/2 Jar Medium salsa (optional) garlic • 1 Pkg. Taco seasoning roasted suggested • 1/2 Cup mayo • Chopped scallions (optional) • 1 Cup Sour cream • 1 Can Pitted black olives (sliced or • 3 Large Tomatoes (cubed) chopped) 1st layer (bottom) - guacamole 2nd layer - 2 cans jalapeno bean dip 3rd layer ~ mix 1 pkg. taco seasoning with 1/2 cup mayo & 1 cup sour cream. (optional) - add layer of medium salsa next layer - extra sharp cheddar cheese next layer - 3 large tomatoes (cubed) next layer - 1 can pitted black olives Can be served cold or heated ~ Be CREATIVE ~ EXPERIMENT WITH LAYERS!! Place tortilla chips around perimeter of platter Crab Dip • 1 Can Crabmeat • 1 Cup Mayonnaise • 1 Cup Shredded cheddar cheese • 1 Cup Chopped onions Mix all ingredients. Put into shallow Pyrex pan Bake, uncovered at 350° for 30 minutes Serve with Crackers or Bread -6- Hummus • 1 15 oz. Can Chickpeas (avoid Publix • 1/2 tsp. Salt brand-too little and hard) • Extra virgin olive oil for serving • 3 Tbsp. Lemon juice • Paprika for serving • 2 Tbsp. Tahini • 2 Garlic cloves Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps to create a creamy texture) Drain the chickpeas and transfer them to a food processor Blend them alone until they become powder-like, Scraping down the sides as needed Add the lemon juice, tahini, garlic cloves, salt and 2-3 ice cubes Blend for about 5 minutes until smooth Taste and adjust as needed by adding more lemon or salt Serve cold *Lasts about a week in the fridge Fruit-Nut Phyllo Cups • 2 Pkgs. Phyllo cups • 1 Tbsp. Honey • 4 oz. Brie, trimmed, cut into 1/2inch • 1 Tbsp. White wine pieces • 1/2 tsp. Thyme • 1/3 Cup Dried mission figs, chopped • Salt & Pepper – to taste • 1/4 Cup Chopped almonds Heat oven to 350° Combine Brie, figs, and almonds Whisk together honey, wine, thyme, salt, and pepper Spoon into cups Bake 5 – 10 minutes -7- Gazpacho • 2 or 3 Cloves garlic, minced • 3 Cups Tomato juice • 1 Medium Cucumber, sliced • 3 Tbsp.
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