These franks are stuffed with mashed potatoes and are accompanied by tomatoes slathered in mustard (not cheese!). From 'Dining Delights,' a cookbook sponsored by French's.

Katie's family cookbook that I made on Shutterfly came yesterday. I am so happy with the way it turned out. I made all the recipes and then took a photo of the finished food. I also added a photo of each family or friend the original recipe came from. It was a very fun project. day 10/30

Cookbook - Paula Shoyer

See, hear, and read more about what’s going on at Midwinter—in real time and after.

American Libraries coverage: www.americanlibrariesmagazine.org/alamw2014

Twitter: @alamw and #alamw14

Facebook: www.facebook.com/events/512164432210368/

YouTube: www.youtube.com/user/AmLibraryAssociation

Pinterest: www.pinterest.com/alamidwinter/

Dutch dairy cookbook

Illustration for Italian cookbook - steak with mushrooms, bistecca, black & white, published

alinea

Grant Achatz

Read about this cookbook at the ulterior epicure.

My cookbooks! I love the Lorna Sass Pressure cooker books, and Moosewood Lowfat Cookbook is a well loved classic.

Blogged at happylittlehouse.wordpress.com

www.mydarlinglemonthyme.com/2012/09/double-chocolate-muff...

i daresay mom looks a little bit like nancy in this one.

A scrapbook of cuttings and handwritten recipes compiled by Nina Gladys Barker (née Alexander) who was born in the late 1880s and died ca. 1975 and was the wife of Robert Beacroft Barker, merchant and politician in Jamaica. The recipes were probably compiled between 1940 (note that some early recipes were written on the reverse of the letterhead of the "Jamaica Central War Assistance Committee") and 1960. Many are of Jamaican origin. Most are sweet. There are manuscript recipes in other hands but most are in that of Nina Gladys Barker herself. Nina's only child is alluded to in the recipe, "Bruce's birthday cake".

prism.talis.com/cityoflondon/items/1427379

As you can see, this cookbook gets A LOT of use. I'm a firm believer in keeping a journal, and this book is a cooking journal of sorts. I like to make notations on recipes as to how much we liked them, substitutions I make, when I make something, and for whom. It will be quite a nice item to pass down to fiuture generations.

Tonight we're having the Potatoes Boursin. I'll cut the recipe in half. I happened to find a package of Boursin in the fridge this afternoon (dated Feb. 2008* - AWK!) so figured it was time I used it.

*Yes, I am a slave to expiration dates.

A lovely little collection behind the Seafood bar at Cluny.

Pages from a 1956 Cutco cookbook.

www.veganyumyum.com

Refrigerated cookbooks

Cookbook

my grandma wanted a cookbook with some of her recipes so I made her one this weekend. I called it junkfood- hope she won't be mad, but she did pick almost all sweets :)

new years eve dessert

Favorite Recipes From Winter Texans is a fun recipe compilation cookbook from the Alamo Rec-Veh Park, Alamo Texas. Copyright 1978, 88 pages. A fun bunch of recipes from all over the country in one cookbook, and nearly half are desserts! Book is in overall good condition, front cover has staining, some notes jotted in a few places, staining on last 4 leaves (index and coupon pages), some loose handwritten or clipped recipes that were in the book are included. Answers the question "What do snowbirds eat", great addition to your collection!

Front and back cover of small 28-pg booklet

Yours to enjoy - the year's best ideas in outdoor eating by nine famous names. Back yard barbecue or picnic in the country, the American Dairy Association suggests dairy foods to make it a better meal outdoors.

Cookbook

Read more at Dessert By Candy or order it here.

dziescilat.blogspot.com/

via

Who here loves their Red Robin’s burgers and is ready for a copycat recipe of one of their most beloved? I’d love to introduce you to the best burger I ate ALL summer, my new Copy Cat Red Robin’s Teriyaki Chicken Burger recipe!

I have a confession to make. I have eaten at Red Robin’s ONCE in 2016, when I was doing my cookbook tour here in Edmonton and my “book sherpa” was here in Edmonton. A book sherpa is the guy or gal that arrives the first thing in the morning and takes you to all your TV appearances, your radio/media appearances, book signings, etc, on one or two big days when you are promoting your new book. It’s a glorious day, when you get a food stylist that preps all the recipes for your TV shows, you are chauffeured around like a queen and get taken out for lunch. You generally get a sherpa in each city that you attend on your book tour.

Basically, your book sherpa ruins you for life. I want a book sherpa every day of my life, please and thanks.

The lovely lady that was my book sherpa here in Edmonton LOVES Red Robin’s. We were waiting to head down to CBC radio to do a segment and had a break for lunch somewhere close to downtown Edmonton and she suggested Red Robin’s because she loved the burgers. I was game, because I had heard about how much people LOVE Red Robin’s burgers. Like, it’s a CULT of burger love, you guys, a real thing, so I was in.

And I had the chicken burger. I liked it. However the problem with being a food blogger is that you always eat something and then think hmmm…. I can make this at home.

And I did. And it was AMAZING. And it was the best chicken burger I have ever eaten at home. All thanks to my book sherpa’s favourite restaurant that I can now give you these glorious, delicious, must-make Copy Cat Red Robin’s Teriyaki Chicken Burgers!

If you guys make one last burger on the grill before summer is out, make these. I know that we Canadian’s don’t ever actually stop barbecuing in the winter, so actually this burger would be stellar in the middle of winter. Oh, the tangy tropical flavours would be even better in winter!

So who here is a Red Robin’s fan? I know you are out there, in droves upon droves. I think that I’ll be trying my hand at a few more copycat burgers of theirs, so stay tuned!

Happy cooking!

Love,

Karlynn

Pin this recipe to your Burgers or BBQ Board!

Print

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Copy Cat Red Robin’s Teriyaki Chicken Burger

Author: Karlynn Johnston

Prep Time: 30

Cook Time: 15

Total Time: 45 minutes

Yield: 4

Category: dinner recipes

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Description

Copy Cat Red Robin’s Teriyaki Chicken Burger recipe! This is for all of you Red Robin’s burger lovers!

Ingredients

1 batch of my Best Teriyaki Marinade Ever4 (5-6 oz) skinless, boneless chicken breast fillets8 canned pineapple slices8 slices Swiss cheese4 soft burger buns ( sesame seed hamburger bun if you want to be exact copycat)4 tbsp mayonnaise8 tomato slices1 cup shredded iceberg lettuce

Instructions

Place plastic wrap on top of each chicken breast and pound on it with a kitchen mallet until it is about 1/2-inch thick. It doesn’t matter if it’s a little larger than your bun, it shrinks while cooking.

Place the chicken breasts in a sealed container, and the pineapple slices in another. Divide the teriyaki marinade between the two, covering each with enough teriyaki marinade. Refrigerate for 4-6 hours. Starting this in the morning is perfect.

Pre-heat your grill or BBQ to medium-high heat.

Place the chicken on the lower rack of your BBQ grill. Grill for around 6-7 minutes per side. Around 3/4 of the way through, add the pineapple slices to the top rack of y our BBQ if you have one. They tend to not burn up on this level.

When the chicken is cooked and the pineapple are warm and have grill marks, place a Swiss cheese slice on each chicken breast to melt.

If you desire, toast your hamburger buns now.

Slater the mayo on the buns, then place the chicken breast on the bottom bun. Place 2 tomato slices, followed by 2 pineapple slices on each chicken breast, followed by the shredded lettuce and the bun top.

Serve and enjoy!

62936.7 g1815.8 mg15 g69.2 g57.7 g117.7 mg

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Alan Cumming bid on and won The Gourmet Bachelor: Global Flavor, Local Ingredients cookbook by Chad Carns and private cooking demo at Live Out Loud celebrity charity auction at the Chelsea Museum, New York City. Photography by Barry Gordin

Vintage Cookbook Wallets available in my ETSY shop

Crisco

it will get made today or maybe tomorrow. i have a blow torch and i'm not afraid to use it! or maybe i am just a little! :)

Rubbing Cajun-style spice mixture onto chicken breasts

Pie Cookbook from Better Cooking Library, copyright 1964, printed in USA by Ottenheimer Publishers Inc. "Over 150 Varieties Of America's Favorite Dessert". This hardcover book is full of great black and white photography, cool graphic borders by Ellla George on nearly every page, and way over 100 pie, tart and pastry recipes and helpful hints. Use it and love it as a cookbook, or rip it up for scrapping, a treasure trove either way.

Size is a not-too-big 9" by 7", 126 pages with index. Condition is great, tight unbroken spine and some cover wear. The pages are just yellowed enough to be vintage.

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Guess I should make a new copy of this recipe. It has been well used. My family expects this at every large gathering. I started this cookbook more than 35 years ago! You can see that it is on page 4, so it was one of the first recipes I recorded.

I was first served these by someone's Greek grandmother one afternoon. I thought they were the best thing I'd ever eaten in my life, so I learned to make them.

This recipe has you make one large one, when we make them I fold them in individual triangles. Large for meals, small for appetizers.