EXPLOREMY LIBRARY
Food & Wine
Taste of Home Cooking School

Taste of Home Cooking School

Fall 2016

Whether you're looking for an easy weeknight dinner, a delectable dessert, a tasty new snack or something special for company, the Taste of Home Cooking School and their national sponsors have the ideal recipe! They'll help you make any meal a showstopping occasion.

Country:
United States
Language:
English
Publisher:
Trusted Media Brands Inc.
Frequency:
Back issues only
Read More

in this issue

1 min.
fun, food & friends

TAKE NOTE! THIS SYMBOL HIGHLIGHTS THE RECIPES YOU’LL BE SEEING LIVE ON STAGE TODAY. It’s the most wonderful time of the year. Family and loved ones are gathering in the kitchen, catching up around the table and coming together to enjoy the Taste of Home Cooking School show! We are so glad to have you. Throughout the show, you’ll learn new kitchen techniques, discover the secrets behind some amazing dishes and get to know our crew of Culinary Specialists (they’re a fun bunch). You might even be chosen to be a recipe taste tester or take home a finished dish. It’s a deliciously fun experience that only America’s No. 1 cooking magazine, Taste of Home, can offer. Are you ready? This magazine will serve as your guide to the show and includes all the…

2 min.
light bites

TAKE NOTE! Chicken Florentine Meatballs Served over squash in a chunky mushroomtomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, MI Prep: 40 min. • Cook: 20 min. Makes: 6 servings 2 large eggs, lightly beaten 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry ½ cup dry bread crumbs ¼ cup grated Parmesan cheese 1 Tbsp. dried minced onion 1 garlic clove, minced ¼ tsp. salt ⅛ tsp. pepper 1 lb. ground chicken 1 medium spaghetti squash SAUCE ½ lb. sliced fresh mushrooms 2 tsp. olive oil 1 can (14½ oz.) diced tomatoes, undrained 1 can (8 oz.) tomato sauce 2 Tbsp. minced fresh parsley 1 garlic clove, minced 1 tsp. dried oregano 1 tsp. dried basil 1. In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1½-in. balls. 2. Place meatballs on a rack in a…

3 min.
a loaf to love

START A BREAD -BAKING HABIT This versatile overnight dough is perfect for newbies or experimenters. Mix-ins are most welcome (see page 8). Hands-on time is limited to a few punches and folds, plus eight gentle kneads. (And, hey, kneading is a stress reliever!) Check out a nifty way to mimic the heat and steam of a true artisan oven at home (page 9). Fact: You just need a disposable pan and foil. Crusty Homemade Bread Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful loaf as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, WI Prep: 20 min. + rising Bake: 50 min. + cooling Makes: 1 loaf (16 slices) 1½ tsp. active dry yeast 1¾ cups water (70° to 75°) 3½ cups plus 1 Tbsp. allpurpose flour, divided 2 tsp. salt 1 Tbsp.…

1 min.
fiesta bowl fun

TAKE NOTE! Chorizo and Eggs Ranchero For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made from tortillas. —Paul Williams, Fort Mohave, AZ Prep: 25 min. + cooling Cook: 10 min. • Makes: 2 servings 2 flour tortillas (8 in.) Cooking spray ¾ cup refried beans 4 oz. fresh chorizo 4 large Eggland’s Best eggs, lightly beaten ½ cup mild salsa ¼ cup shredded cheddar cheese 1. Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 1½-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely. 2. Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl. 3. In a large nonstick skillet, cook and crumble…

9 min.
eggland’s best

Zucchini Pizza Casserole I grow zucchini by the bushel, so this pizza bake is one of my dinnertime go-to’s. My hungry husband and kids gobble it right up. —Lynn Bernstetter, White Bear Lake, MN Prep: 20 min. • Bake: 40 min. Makes: 8 servings 4 cups shredded unpeeled zucchini ½ tsp. salt 2 large Eggland’s Best eggs ½ cup grated Parmesan cheese 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided 1 cup (4 oz.) shredded cheddar cheese, divided 1 lb. ground beef ½ cup chopped onion 1 can (15 oz.) Italian tomato sauce 1 medium green pepper, chopped 1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. 2. Combine the zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. baking dish. 3. Bake 20 minutes. Meanwhile, in a large…

1 min.
burger in a bowl

TAKE NOTE! Cheeseburger Soup A local restaurant serves a soup much like this but wouldn’t share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with how this all-American soup turned out. —Joanie Shawhan, Madison, WI Prep: 45 min. • Cook: 10 min. Makes: 8 servings (2¼ qt.) ½ lb. ground beef 4 Tbsp. butter, divided ¾ cup chopped onion ¾ cup shredded carrots ¾ cup diced celery 1 tsp. dried basil 1 tsp. dried parsley flakes 1¾ lbs. (about 4 cups) cubed peeled potatoes 3 cups chicken broth ¼ cup all-purpose flour 16 oz. process cheese (Velveeta), cubed 1½ cups milk ¾ tsp. salt ¼ to ½ tsp. pepper ¼ cup sour cream 1. In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In the same saucepan, melt 1 Tbsp.…