TLE

(COOK BOOK)

NAME: Althea Trish Kaye Ruba

GRADE LEVEL: 10 Azurite
TEACHER: Alfred John L. Colonia
(Bacon Cheeseburger Pasta)
Ingredients: for Bacon Cheeseburger
Pasta
Pasta: This recipe calls for uncooked penne, but you can
substitute any of your favorite shapes—including spiral, elbow
or long-haired linguini pasta—for penne.
Ground beef: Use lean ground beef for a lighter beef flavor, or
sub ground turkey or chicken for the beef to use even leaner
proteins.
Bacon: Dice six strips of your favorite bacon; applewood-
smoked bacon would be delicious here.
Condensed tomato soup: Use one can of undiluted condensed
tomato soup (you’ll be adding a 1/2 cup of water to this recipe,
too).
Shredded cheddar cheese: We love the sharp flavor of cheddar
cheese, but you can use mozzarella, provolone, Swiss or any
other shredded cheese of your choice.
Optional: For additional, saucy flavor, consider using your
favorite barbecue sauce with prepared mustard as well.
Directions
Step 1: Cook the pasta

Cook the pasta according to package directions.

Step 2: Brown the beef
Step 3: Cook the bacon, then add the beef and pasta

In the same skillet, cook the bacon until it’s crisp. Remove it
with a slotted spoon and transfer it to paper towels to drain.
Discard the drippings. Drain the pasta and add it to the skillet.
Stir in the soup, water, beef and bacon, and heat the mixture
through.
Step 4: Add the cheese
Remove the pan from the heat and sprinkle the pasta with
cheese. Cover the pot and let it stand for two to three minutes,
or until cheese is melted. Serve the bacon cheeseburger pasta
with barbecue sauce and mustard, if desired.

Bacon Cheeseburger Pasta Variations

 Add cheeseburger toppings: While this might sound
unusual, trust us: add your favorite cheeseburger toppings
as a garnish. This includes chopped onions, green peppers,
mushrooms and even pickles.
 Make lasagna: Layer the cheeseburger and bacon portion
of this recipe, along with barbecue sauce and cheese, over
layers of lasagna pasta. Bake it as you would a traditional
lasagna. Make sure to smother each layer with plenty of
cheese.
How to Store Bacon Cheeseburger Pasta
Store any leftovers in the fridge. Once cooled, transfer the
pasta to an airtight container with a lid, or cover it with storage
wrap or aluminum foil. Enjoy it within three to four days.
How do you reheat bacon cheeseburger pasta?
Reheat leftovers by adding a bit of sauce to a saucepan along
with the pasta and meat. Cover the pan and stir occasionally
until the pasta is heated through. Add cheese. You can also
reheat bacon cheeseburger pasta in the microwave, covering
the top and cooking it until it’s heated through, about two
minutes.
(Buffalo Chicken Casserole)
Ingredients: for Buffalo Chicken Casserole
 Pasta: Our recommendation is penne, but you can use
whichever pasta shape you prefer, like mini shells, elbow,
curly pasta or even angel hair pasta.
 Chicken: Use boneless, skinless chicken breasts, and cut
them into 1/2-inch pieces.
 Spices: Use garlic powder, salt and pepper to give an
earthy, flavorful boost to your Buffalo chicken casserole.
 Olive oil: We recommend using a lighter extra virgin olive
oil for best results, as a deeper flavor will compete with
the rest of the flavors here.
 Ranch salad dressing: Creamy ranch dressing helps to
balance the spiciness of the Buffalo sauce (you can sub
Alfredo sauce for the ranch, which will change up the
flavor but be delicious nonetheless).
 Sour cream: Although sour cream is the creamiest option,
feel free to sub mayo, heavy cream or half-and-half.
 Buffalo wing sauce: This spicy sauce is what gives the
casserole its distinct flavor. Feel free to sub a hot sauce of
your choice.
 Cheese: Use a mix of shredded mozzarella cheese and
crumbled blue cheese for a distinct, cheesy blend.
  Green onions (optional): It may be optional to garnish
with sliced green onions, but we highly recommend it. It
gives a boost in both color and flavor.

Directions
Step 1: Cook the pasta

Preheat the oven to 350°F. Cook the pasta according to the

package directions, then drain it and set it aside.
Step 2: Prep and cook the chicken
While the pasta is cooking, sprinkle the chicken with the garlic
powder, salt and pepper. In a large skillet, cook the chicken in
the oil until it’s no longer pink, five to seven minutes. Remove it
from the heat, then stir in the cooked pasta. Set the skillet
aside.
Step 3: Make the sauce, assemble the casserole

In a small bowl, mix the ranch dressing, sour cream and Buffalo
sauce until thoroughly combined. Pour this mixture over the
chicken and pasta, then toss to coat everything evenly. Transfer
the chicken and pasta to a greased 13×9-inch baking dish.
Sprinkle the shredded mozzarella and crumbled blue cheese
over the top.
Step 4: Bake the casserole

Bake the casserole, covered, for 25 to 30 minutes or until it’s

heated through. Uncover it, then continue baking until the
cheese is bubbly and golden-brown, about five more minutes.
Let the casserole stand for five minutes before serving. If
desired, garnish it with chopped green onions.
Tip: Set the chopped onions and additional sour cream in a
bowl on the table. These can be added to individual servings, as
desired, rather than topping the entire casserole.
Buffalo Chicken Casserole Variations
 Add extra garnishes: Possible garnishes include chopped
black olives, purple onions and chopped lettuce (we
recommend iceberg or romaine, as both will remain
crunchy). It’s also nice to serve sour cream on the side,
especially for those who need to tone down the spice of
the Buffalo sauce.
 Nix the pasta: Skip the penne and add a white bean, such
as great northern or garbanzo beans.
 Add veggies: Frozen corn, broccoli, mushrooms or green
peppers are nice additions to this dish.
How to Store Buffalo Chicken Casserole
Keep any leftovers in the baking dish that you used to bake the
casserole. Once it has completely cooled, re-cover the dish in
aluminum foil. It will keep in the fridge this way for three to
four days.
You can also freeze leftovers. Once cooled, transfer the
leftovers to an airtight, freezer-safe baking dish or storage
container. It is safe to consume Buffalo chicken casserole up to
three months after initially freezing it.
How do you reheat Buffalo chicken casseroles?
To reheat this, simply transfer the dish to the oven. Set the
oven to 350°, and leave the aluminum foil securely on. Reheat
it for 25 minutes, or until it’s heated through.
(Shrimp Alfredo)
Shrimp Alfredo Ingredients:-
 Fettuccine: Wide, thick fettuccine is the best pasta for
Alfredo sauce. The sauce coats the pasta, keeping it from
clumping, and the pasta soaks up the creamy sauce,
infusing its flavor into each bite. Wider ribbon pastas like
pappardelle and tagliatelle can stand in for fettuccine. Flat
yet narrower linguine will work, but capellini or angel hair
pasta will break easily in the thickened sauce. For a shorter
pasta, try farfalle, also called bow tie or butterfly pasta.
 Heavy whipping cream: With up to 35% fat, heavy
whipping cream gives Alfredo sauce a velvety texture. As
a heavy cream substitute, you can use 1 cup of whole milk
plus 1/2 cup of butter for a similar effect.
 Parmesan cheese: For the best results opt for grating your
own Parmesan cheese. Pre-grated cheese is coated in anti-
caking additives that can prevent the cheese from properly
melding with the sauce. While you’re at it, learn the
difference between Parmigiano Reggiano and Parmesan.
 Precooked shrimp: Peeling raw shrimp and cooking them
yourself lets you control the timing and texture, as
explained in this primer on how to clean shrimp. When
you cook shrimp, remove them from the pan as soon as
they are cooked through. That way, when you add them to
the sauce to warm them, they won’t become rubbery.
Directions
Step 1: Thicken the cream
Cook the fettuccine according to package directions.
Meanwhile, in a large saucepan or skillet, melt the butter
over medium heat. Stir in the cream and bring it to a
gentle boil. Reduce the heat to low and simmer,
uncovered, for three minutes, stirring constantly with a
whisk.
Step 2: Finish the sauce
Add the cooked shrimp, Parmesan cheese, garlic and
pepper. Cook and stir with a spatula just until the shrimp
are heated through.
Step 3: Combine and serve
 Drain the fettuccine and toss it with the shrimp mixture
while both are still hot. Sprinkle with parsley; if desired,
top with additional Parmesan cheese and serve with
lemon wedges.
Recipe Variations
 Add vegetables: The light flavor and texture of the shrimp
offset the richness of the sauce, and sprinkling in a few
vegetables can do the same. Try folding in fresh baby
spinach at the end of the cooking time. Drained chopped
tomatoes or sauteed mushrooms also complement the
creamy sauce.
 Make a more traditional Alfredo: For a more traditional
approach to shrimp Alfredo, skip the cream. While the
pasta cooks, put the butter and cheese in a bowl. When
the fettuccine is al dente, reserve 1 cup of starchy pasta
water, drain the pasta, and place it in the bowl. Add in
some of the pasta water, and stir the pasta, butter and
cheese until the sauce looks creamy and smooth. Add
more water (or cheese!) as needed.
 Make it spicy: Sprinkle homemade creole seasoning
mix into the sauce; the cream will tone down the heat, so
you can add just a smidgen or generously spice it up. For a
different twist, try a lemon-pepper or salt-free seafood
seasoning.
 Add some char: If you start with raw shrimp, you can grill
shrimp for a lightly charred taste in the pasta dish. Feel
free to season them first, such as with lemon and dill or
Cajun spices, because grilling will infuse those flavors into
the shrimp and later the sauce. Leftover shrimp and grilled
vegetables can become a whole new dish when stirred
into Alfredo sauce. This guide on how to grill
vegetables has several options that would be tasty
additions to this shrimp Alfredo.
 (Dill Pickle Pasta Salad)
Dill Pickle Pasta Salad Ingredients

 Pasta shells: The bite-sized shape of small pasta shells is

perfect for this salad because the concave shape holds on
to the dressing. Other short pasta shapes you can try are
elbows, rotini or orecchiette.
 Dill pickles: To match the small size of the pasta,
pick pickles like petite dill or dill gherkins, then slice them
up.
 Pickle juice: Don’t pour that pickle juice down the drain!
Save 1/4 cup brine to stir into the dressing so that the
pickle flavor reaches every pocket of the pasta salad.
 Cheddar cheese: Choose your favorite variety of cheddar,
from mild to extra sharp, then cube and toss it into this
pasta salad with dill pickles.
 Onion: A little diced onion lends a savory flavor to the
creamy salad. You want a fine dice so that no one gets a
 big piece of onion in their bite. The best way to chop
onions quickly and precisely is with a sharp chef’s knife.
 Fresh dill: While the vinegary dill pickles and pickle juice
are the stars of the pasta salad, some fresh dill lifts the
dressing with a lovely, herby flavor.
 Mayonnaise: Make the creamy dressing with the best
mayonnaise for the best overall flavor.
 Sour cream: We like the blend of mayonnaise with sour
cream for this dressing. Sour cream has a rich texture and
a little more tanginess than mayo.
 Seasonings: Pickles and diced onion add so much flavor
that all you need for spice in this dill pickle pasta salad
recipe is a little salt and pepper.
 Directions
Step 1: Cook the pasta

Cook the pasta shells according to the package directions.

Drain the pasta, rinse it with cold water and drain it again.
Tip: Salt pasta water for extra flavor
Step 2: Combine the salad ingredients

In a large bowl, combine the cooled pasta, pickle slices,

cubed cheese, diced onion and fresh dill.
Step 3: Make the dressing

In a separate bowl, mix the mayonnaise, sour cream, dill

pickle juice, salt and pepper.

Stir the dressing into the pasta mixture.

Step 4: Chill and serve
Cover the salad and refrigerate it for at least one hour. It’s
then ready to serve.
 Tip: This recipe is a great choice when you need a pasta
salad for a crowd (like for a work party or to share at a
picnic)—it makes eight satisfying servings.

Dill Pickle Pasta Salad Variations

 Make a garlicky version: Instead of regular dill pickles,
slice up some garlic dills. Or, you can add some garlic
powder or a little minced fresh garlic.
 Try it spicy: If you like your salads with a kick, use spicy dill
pickles. Slice up some pickled chiles from a jar and add
these as well. Instead of cheddar, add cubed pepper jack
cheese to the pasta salad.
 Swap the cheese: For a milder salad, use cubed Monterey
Jack or Colby Jack cheese instead of cheddar. For more dill
flavor, try cubed dill Havarti in this recipe for dill pickle
pasta salad.
How to Store Dill Pickle Pasta Salad
Enjoy leftover dill pickle pasta salad with lunch or as a late-
night snack. Store the salad in a tightly sealed food
container in the fridge. Give the salad a good stir before
serving it.
How long does dill pickle pasta salad last?
When the salad is kept tightly sealed to protect the flavors
and prevent it from drying out, it will last for up to five
days.
Can you make dill pickle salad ahead of time?
Dill pickle pasta salad holds up well in the fridge, so it’s a
great choice from our collection of make-ahead salad
recipes. Prepare the salad the day before you want to
serve it, cover the bowl tightly and refrigerate it overnight.
Stir the salad and then serve it.
(Chicken Alfredo)

How To Make Chicken Alfredo

INGREDIENTS
Olive Oil: Use your favorite extra-virgin olive oil, or consult
our list of the best olive oil brands.
Chicken Breasts: Boneless, skinless chicken breasts are
what I call for here, but you can also swap in chicken
thighs for the breasts if you prefer. Thighs take much
longer in the pan, and actually cook best with a quick trip
to the oven. If you want to change the protein altogether,
check out our recipe for shrimp fettuccine Alfredo.
Chicken Broth: Chicken broth not only lightens up the
sauce, but also cooks our noodles along with milk. I know, I
know, it’s surprising—but it works!
Milk: Make sure to use whole milk here for the richest
possible sauce.
Garlic: Regular chopping just won’t cut it in this recipe—
grated or finely chopped garlic will add more garlicky
flavor and will also incorporate more fully into the sauce
instead of leaving little garlic bits behind.
Fettuccine: You can use a different thin or medium-sized
noodle if you prefer, but fettuccine Alfredo just wouldn’t
be the same without, well, fettuccine.
Parmesan: Parmesan is a major ingredient in this simple
recipe, so it's worth seeking out the good stuff and grating
it yourself. If the block you have has a rind, look for little
dots, and a pattern that spells out Parmigiano-Reggiano on
the rind of full wheels of the cheese.
Heavy Cream: While not all Alfredo recipes use heavy
cream, I think it’s more than worth it to use heavy cream
in this recipe, both for its full-fat flavor and silky
consistency. If you really need a substitute, you can use
half-and-half, but keep in mind you may have to cook the
sauce a little longer to reduce it to a thick sauce.
STEP-BY-STEP INSTRUCTIONS
First, we’re going to cook our chicken breasts before
preparing our pasta. Grab a large skillet, and heat oil over
medium-high heat. Add your chicken breasts, seasoning
with salt and pepper. Cook, turning occasionally, until they
are golden-brown and cooked through. This should take
around 10 minutes per side. Once done, transfer to a
cutting board, let it rest for 10 minutes, then slice and set
aside.

Then add the broth, milk, and garlic to a pan, then season
with salt and pepper. Bring to a simmer, then add the
fettuccine. You’re going to cook your fettuccine in the
liquid here instead of boiling it separately—it might seem
crazy, but it will add more flavor to the noodles, and will
save you from dirtying up another dish.
Cook until barely al dente, then stir in the Parmesan and
cream. Bring the mixture to a simmer and cook, stirring
frequently, until the sauce has thickened and the pasta is
al dente.

Once done, remove from the heat and add the chicken,
then garnish with fresh parsley if you so desire.
Recipe Tips
Master your Alfredo sauce. For this recipe, we create our
Alfredo sauce by first simmering milk, chicken broth, and
garlic, then cooking our noodles in the mixture. Once the
noodles are cooked, we add heavy cream and Parmesan to
complete our creamy sauce. This method is slightly
different from our classic Alfredo sauce recipe—we love to
cook our noodles in the flavorful mixture here, but if you’d
prefer to keep things simple (or have some leftover
Alfredo!), feel free to refer to our basic recipe.
Get experimental with the noodles. Fettuccine is a classic,
but angel hair or spaghetti would work just fine! Just make
sure whatever pasta you choose can be completely
submerged in your cooking liquid.
Add some veg. After the pasta is cooked, stir in a couple of
big handfuls of spinach and some halved grape tomatoes if
you're looking to add some color.
Missing crunch? Toast up some panko bread crumbs in a
skillet with butter and garnish with a handful. This trick
works for any pasta—the added texture really takes it over
the top.
Amp up the heat. Sprinkle in some red pepper flakes or
Cajun seasoning.
Avoid grainy sauce! Using freshly grated (not shredded)
Parm will help turn your sauce into a luscious, creamy
dream. Pre-shredded cheeses are usually dusted with
anticoagulants that will prevent the cheese from getting
smooth and melty.
Chicken Alfredo Variations
As you may have noted by now, this dish is extremely
versatile. Get creative with all of our top tips above, or
check out some of our other Alfredo options. Swap out the
sauce here for our cottage cheese Alfredo if you're looking
to up the protein or our vegan Alfredo if you want to cut
down on the diary, or check out our chicken tikka Alfredo
if you're craving a dinner mash-up.

Storage
If you have any leftovers, store them in the refrigerator in
an airtight container for up to 5 days or freeze for up to 3
months.
Directions
Step 1
In a large skillet over medium-high heat, heat oil. Add
chicken; season with salt and pepper. Cook, turning
occasionally, until golden brown and cooked through,
about 8 minutes per side. Transfer to a cutting board. Let
rest 10 minutes, then slice.
Step 2
In same skillet over medium heat, combine broth, milk,
and garlic; season with salt and pepper. Bring to a simmer.
Add fettuccine and cook, tossing occasionally, until barely
al dente, about 10 minutes.
Step 3
Stir in Parmesan and cream. Bring to a simmer and cook,
stirring frequently, until sauce thickens and pasta is al
dente, 2 to 3 minutes.
Step 4
Remove from heat and stir in chicken. Top with parsley
 (Chicken Florentine Soup)

Ingredients for Chicken Florentine Soup;

 Olive oil: Olive oil provides a “good fat” for sauteing the
aromatic vegetables that give the soup its base of flavor.
 Onion, carrot and celery: The combination of onion, carrot
and celery is a well-established mixture, providing a well-
 rounded and savory base of flavor for the soup. The
French call this mixture mirepoix.
 Garlic: Fresh garlic adds a bold, pungent flavor to
complement the other ingredients and seasonings.
 Italian seasoning: Using a prepared Italian seasoning mix
rather than individual herbs simplifies your preparation,
and guarantees a balanced mixture of flavors.
 Crushed red pepper flakes: The crushed red pepper flakes
bring a pleasant hint of heat to the soup.
 Vegetable broth: Reduced sodium vegetable broth makes
up the base for the soup’s broth, and provides a vehicle for
the recipe’s other flavors.
 Orzo pasta: Spoon-sized, rice-shaped orzo pasta is ideal for
use in soups.
 Cooked chicken breast: Cooked chicken breast gives the
soup enough protein to feel like a light meal. It also adds a
bit of flavor.
 Baby spinach: Delicate baby spinach needs no advance
cooking or simmering time, cooking almost instantly in the
hot broth.
 Half-and-half cream: The modest quantity of half-and-half
cream the recipe calls for is just enough to enrich the
broth, without making the soup feel heavy.
 Lemon juice: A splash of lemon juice, added at the very
end, brightens and enlivens the soup’s flavors.
 Parmesan cheese: A sprinkling of grated Parmesan cheese
makes a pleasing garnish that complements the soup’s
flavors.
Directions
Step 1: Saute the aromatic ingredients

In a Dutch oven or large saucepan, heat the olive oil over

medium heat. Add the chopped onion, carrot and celery.
Cook and stir them for 3 to 4 minutes, until the onions are
tender and translucent. Add the garlic and cook for one
minute longer. Stir in the Italian seasoning, salt, pepper
and red pepper flakes.
Step 2: Cook the soup

Add the broth to the pot, and bring it to a boil. Stir in the
orzo and the cooked chicken. Cover the pot, reduce the
heat and cook the soup at a simmer until the orzo is al
dente, approximately 8 to 10 minutes for most brands. Stir
in the baby spinach, the half-and-half cream and the
lemon juice. Serve the soup in bowls, topped with
Parmesan cheese.
 Chicken Florentine Soup Variations
 Do a smooth version: The soup is beautiful as it is, but
sometimes you might want something a little creamier and
richer. A pureed version of the soup will scratch that itch
handily. Begin the recipe as you normally would, but don’t
add the diced chicken to the pot. Instead, puree the soup
with a blender or immersion blender and then add in the
chicken afterwards. You can puree the soup with the orzo
in it, or cook the orzo separately and add it afterwards.
 Lose the chicken: Chicken adds both protein and flavor to
the soup, but it’s not indispensable. Leftover turkey is a
like-for-like alternative, for example. Mushrooms or diced
tofu can replace the chicken for a meatless version
(replace the cream as well for vegans). Even eggs make a
fine alternative as a protein ingredient. Swirl a beaten egg
or two into the broth, for threads of egg. For eggs that act
as a garnish, carefully crack one whole egg per portion into
the soup. Let them poach, without stirring, until they’re
cooked to your liking, then serve the soup with an egg in
each bowl.
How to Store Chicken Florentine Soup
How long will leftover chicken Florentine soup last?
Any leftover soup should be transferred to a food safe
storage container with a tight-fitting lid, and refrigerated.
Like other leftovers, this soup should be good for 3 or 4
days in your fridge. This general rule doesn’t apply if the
diced chicken you’re using was itself left over from
another meal. If the chicken was already a few days old
when you put it into the soup, it’s prudent to eat up the
leftovers within 1 or 2 days.
Can I make this soup ahead of time?
You certainly can, though you’ll need to make some minor
adjustments for the best results. Proceed with the recipe
as written, but hold back the baby spinach and cook the
orzo separately. When it’s time to serve the soup, warm
the broth and then add the spinach and cooked orzo.
Finish the soup with cream, lemon juice and Parmesan
cheese as directed in the recipe.
Chicken Florentine Soup Tips
Can I use different greens in this soup?
Yes you can, though spinach is the canonical choice. Torn
up leaves of butter-type lettuce make an easy
replacement. So do kale, collards and bok choi. Other
garden favorites including turnip greens, beet greens and
chard are also good options. Most of these won’t wilt
quickly in the soup broth, as spinach will, so add them
along with the broth. Beet greens and ruby chard give the
soup a pretty pink hue. If you’re a forager, common wild
greens including dandelions, wild chicory, lamb’s quarters,
mache and stinging nettles also work. Nettles should be
blanched to remove their natural stores of oxalic acid
before you add them to the pot.
How can I make the soup thicker?
If you’re in the mood for a really creamy chicken
Florentine soup, you can do that too. One option is to use
a roux. Remove the onion, celery and carrot from the pot
once they’re softened, and set them aside. Add another
splash of oil (or butter), and then a tablespoon or two of
flour. Whisk in the broth, then return the vegetables to the
pot and continue with the recipe as written. You’ll need to
stir it occasionally as it cooks. Alternatively you can make a
slurry with cornstarch and whisk that in at the end. The
richest option of all is what the French call a “liaison.”
Whisk a couple of eggs into the cream, then temper the
mixture whisking hot broth into it very slowly. Once you’ve
whisked about 1/3 of the broth into the egg mixture you
can pour that slowly back into the soup, stirring well. As
soon as it begins to thicken, remove the pot from the heat.
Can I use a different kind of pasta?
Yes, there are plenty of small pasta shapes meant
specifically for soup. Consider anelli, ditalini, ancini di pepe
or similar options. In a pinch, you could even break up fine
noodles like spaghettini or angel-hair pasta into very short
lengths and use those instead.
 (Green Chile Chicken Soup)

Ingredients for Green Chile Chicken Soup

 Olive oil: The olive oil helps cook the chicken and veggies
while adding richness to every layer.
 Chicken thighs: Chicken thighs are juicier and more
flavorful than breasts, which makes them ideal here.
 Onion: Chopped onion brings in that sweet, aromatic base
every great soup needs.
 Garlic cloves: Garlic adds a familiar warmth and depth, so
you won’t want to skip it.
 Chili powder, cumin, smoked paprika, oregano and
pepper: These spices make the soup smoky, earthy and
full of bold flavors.
 White kidney or cannellini beans: These beans give the
soup some hearty texture and a bit of creaminess without
using any dairy.
 Frozen corn: The corn adds a touch of sweetness that
nicely balances the smoky and spicy flavors.
 Green chiles: The star ingredient. They add that
distinctive Southwestern flavor and a bit of kick—adjust
the amount if you like it spicier.
 Salsa verde: The salsa verde ties everything together with
its tangy, vibrant taste.
 Chicken broth: Reduced-sodium broth keeps the base
flavorful without overloading on salt.
 Cilantro leaves: Fresh cilantro stirred in at the end gives a
burst of brightness to this chicken soup with green chiles.

Directions
Step 1: Cook the chicken
Heat 1 tablespoon of the olive oil in a Dutch oven or stock
pot over medium heat. Add the cubed chicken and let it
cook for four to five minutes, stirring occasionally, until the
edges are browned. Remove the chicken and set it aside.
Step 2: Cook the veggies

Add the remaining 1 tablespoon of olive oil to the pot.

Toss in the chopped onion and cook it for three to four
minutes, just until it softens up. Stir in the garlic, chili
powder, cumin, smoked paprika, oregano and pepper,
cooking until fragrant, another one to two minutes.
Step 3: Simmer the soup
 Add the chicken back to the pot, and stir in the beans,
corn, green chiles, salsa verde and chicken broth. Give it all
a good stir, then bring it to a simmer. Let it cook for 15 to
20 minutes, or until the chicken is tender and the flavors
are well blended. Just before serving, stir in the
chopped cilantro.

Green Chile Chicken Soup Variations

 Make it creamy: Stir in some sour cream or heavy
cream just before serving to add a rich texture without
overpowering the flavors.
 Try a veggie version: Skip the chicken and use more beans
or add in extra veggies like zucchini or bell peppers.
Use vegetable broth to keep it vegetarian.
 Add extra heat: Want it hotter? Add a diced jalapeno
along with the onion, or use hot green chiles instead of
mild ones.
How to Store Green Chile Chicken Soup
Store it in an airtight container in the fridge for up to four
days. The flavors will get even better with time.
How long does green chile chicken soup last?
This soup will last up to four days in the refrigerator. If
you’d like it to last longer, consider freezing it.
Green Chili Chicken Soup Tips

What can I serve with this green chile soup with chicken?
This soup pairs well with warm tortillas, some crusty bread
or even a light side salad.
Can I use chicken breasts instead of thighs?
For sure! Chicken breasts work fine—just keep an eye on
them so they don’t overcook and dry out.
How can I thicken the soup?
Mash some of the beans before adding them in, or mix a
little cornstarch with water and stir it into the soup in the
last few minutes of cooking.
 (Seafood Soup)

Ingredients for Seafood Soup

 Salmon: When you’re deciding which type of salmon to

use, look for fish that’s wild-caught, if possible. Ask your
fishmonger to take the skin off of the filet if you don’t
want to do it yourself.
 Shrimp: Like salmon, there are many different types of
shrimp to choose from. This recipe calls for raw medium
shrimp, which you can buy ready to eat or clean yourself
with our guidance below.
 Olive oil: Since you’re sauteing (not frying), use an olive oil
blend.
 Onion: When it’s not specified which type of onion to use
in a recipe, use a yellow onion. In a pinch, white or red
onion, or even shallots, would work as a substitute.
 Green pepper: Use any type of mild pepper, though a
green bell pepper adds the most color contrast.
 Carrots: Carrots are an important aromatic in soups, which
help create a delicious base for the rest of the ingredients
to build on.
 Garlic: Use freshly minced garlic for the best flavor.
 Tomatoes: This recipe calls for both tomato sauce and a
can of diced tomatoes, including their liquid. Use regular
tomatoes or fire-roasted tomatoes for extra flavor.
 White wine or chicken broth: I prefer to use white wine.
It’s light and flavorful, and works nicely with the seafood.
Plus, it’s the perfect excuse to pop a bottle open.
 Seasonings: The dried spices here—bay leaf, dried
oregano, dried basil and black pepper—are added at the
beginning to give the seafood soup a flavorful base.
  Parsley: Fresh parsley is added toward the end of the
cooking time for a pop of brightness.
Directions
Step 1: Make the soup base

In a large saucepan, heat the oil over medium heat. Add the
onion and green pepper, then cook and stir until the vegetables
are tender. Add the carrots and garlic and cook for about three
minutes longer.
Stir in the tomato sauce, diced tomatoes, wine and all the
dried seasonings.
Bring the soup to a boil, then reduce the heat and simmer,
covered, for 30 minutes.
Step 2: Add the seafood

Stir in the salmon, shrimp and fresh parsley. Cover the pot
and cook for another 7 to 10 minutes, or until the fish
flakes easily with a fork and the shrimp turn pink. Discard
the bay leaf before serving.
 Seafood Soup Variations
 Add other shellfish: Personalize seafood soup according to
your tastes or whatever seafood you have on hand. Try
any combination of crab meat, scallops, clams or mussels,
or use a flaky white fish like halibut, cod or sea bass.
 Stir in other vegetables: Potatoes are a wonderful
addition to this soup (and a common ingredient in seafood
chowders as well). I also love fresh or frozen corn and
peas, which you can toss in the pot during the first step.
 Kick up the heat: All recipes can be spicy recipes! Add
minced jalapeno or other hot peppers along with the
vegetables, or sprinkle in some red chili flakes. You can
also add a few shakes of hot sauce at the end when you
add the seafood.
How to Store Seafood Soup
Store leftover seafood soup in an airtight container in the
refrigerator.
How long does seafood soup last?
I prefer to eat this seafood soup on the first or second day
that it’s made. It can hold up to four days in the fridge,
though, as long as it’s stored in an airtight container.
Can you freeze seafood soup?
Freezing soup is an easy way to extend its shelf life. To
freeze seafood soup, make sure the soup is totally cooled
down. Then freeze it immediately, either in resealable
plastic bags or freezer-safe containers with a little room
left for expansion.
How do you reheat seafood soup?
If your soup is frozen, let it thaw before reheating. You can
reheat both thawed soup and fresh soup on the stovetop,
letting it come up to a boil and then quickly removing it
from the heat so you don’t overcook the seafood.
Seafood Soup Recipe Tips

How do you clean and devein shrimp for seafood soup?

If you don’t know how to clean shrimp, this is a great
excuse to learn. Use a sharp paring knife to carefully cut a
shallow slice in the back of the shrimp, then use the tip of
the knife to pull out the black vein running down the back.
Not all shrimp will have the vein, but most will.
What do you serve with seafood soup?
This seafood soup is best served with a crusty loaf of bread
and a glass of either white or red wine, whatever your
preference. It’s also delicious served alongside other fish
and seafood recipes, for a seafood feast.
 (Crawfish Bisque)

Crawfish Bisque Ingredients

 Butter: Using butter to saute the aromatic vegetables adds

richness and flavor to the soup.
 Onion: A chopped onion lays down a savory base of flavor
for the soup.
 Green pepper: Green pepper is a signature flavor in
Louisiana cooking, so it’s right at home here.
 Green onions: The white ends of the green onions add to
the soup’s onion flavor, while the greens make an
appealing garnish at the end.
 Tomato paste: A few tablespoons of tomato paste add
color and flavor to the soup’s rich broth.
 Garlic: Minced fresh garlic adds a pungently savory note to
the soup.
 Cajun seasoning: Cajun seasoning is a convenient shortcut
that helps create the bisque’s regional flavor profile.

 Flour: The small quantity of all-purpose flour in this recipe

acts as a thickener to give the soup its mouth-filling
texture.
 Seafood stock: Seafood stock provides the bulk of the
soup’s volume, and gives it a flavor that complements the
crawfish.
 Crawfish tail meat: Using frozen crawfish tail meat keeps
prep time to a minimum while still yielding a rich soup
with plenty of the star ingredient.
 Frozen corn: Corn’s natural milky sweetness complements
the creamy broth and the sweet crawfish tails.
 Heavy cream: Heavy whipping cream enriches the finished
soup and gives it a satisfying smoothness.
 Sherry vinegar: Cream adds richness but mutes flavors, so
a splash of mild sherry vinegar at the end helps brighten
those flavors again.
 Apple Fritter Cake

Ingredients for Apple Fritter Cake

 Apples: The best types of apples for baking have some
tartness (to balance the sugar) and hold up well in the
oven. If you’re trying to figure out how many apples make
a cup, one medium-sized apple equals about 1-1/3 cups
cubed apple.
 Brown sugar: If your brown sugar has dried out, don’t
worry: You can save it. Soften brown sugar with foods like
bread, marshmallows or sliced apples.
 Spices: For the apples and the cake, use your favorite type
of cinnamon, like spicy Vietnamese or mild Ceylon (but
skip brands with high levels of lead in cinnamon). A small
amount of nutmeg complements the cinnamon and
 apple. Use a microplane to grate whole nutmeg for the
freshest flavor.
 Melted butter: The chopped apples are tossed in melted
butter, along with brown sugar and cinnamon, before they
are added to the batter.
 Oil: This cake’s tender texture is due to vegetable oil in the
batter. Choose a neutral-flavored oil, such as soybean or
sunflower.
 Sugar: Granulated sugar is blended with brown sugar to
sweeten this recipe for apple fritter cake. (The apples
contribute sweetness too!)
 Eggs: Use room-temperature eggs to get a smoother
batter and more volume in the baked cake. Take the eggs
out of the fridge beforehand, or warm them quickly in hot
water.
 Applesauce: Applesauce gives this cake even more apple
flavor and helps create a moist and tender crumb.
 Apple cider: Fresh-pressed apple cider has an intense
apple flavor that’s delicious in this apple fritter cake
recipe. If you don’t have apple cider, use apple juice
instead.
 Vanilla extract: The best vanilla extracts have pure vanilla
flavor, which is what you want here.
 Flour: For apple fritter cake recipes, use regular all-
purpose flour. Sift the flour with the other dry ingredients
using a whisk or mesh strainer to remove lumps.
 Baking powder and baking soda: Both powders help the
cake rise. Baking powder is activated twice when mixed
with liquids and heated in the oven. Acidic ingredients like
apple cider and brown sugar activate the baking soda.
 Salt: A little salt in the batter helps enhance the other
flavors, making the whole cake more flavorful.
 Glaze: A simple, sweet glaze makes this apple cake taste
like fritters. Confectioners’ sugar dissolves smoothly,
making it the best choice for this icing. Combine it with
milk, plant-based milk or even apple cider.

Directions
Step 1: Coat the apples
In a small bowl, combine the melted butter, 3 tablespoons
brown sugar and 1 teaspoon cinnamon. Fold in the apples
and set them aside.
Step 2: Mix the wet ingredients

Preheat the oven to 350°F and grease a 13×9-inch baking

dish. In a large bowl, beat the oil, sugar and 1/2 cup brown
sugar at medium speed until the mixture is combined, for
one to two minutes. Beat in the eggs, one at a time, until
the mixture is pale in color, for two to three minutes.
Beat in the applesauce, apple cider or juice, and vanilla
extract until incorporated, one to two minutes.
Step 3: Add the dry ingredients and apples

In a small bowl, whisk together the flour, cinnamon,

baking powder, baking soda, salt and nutmeg. Gradually
add the dry ingredients into the wet mixture until just
incorporated.
Fold in the chopped apples.
Step 4: Bake the cake

Pour the batter into the prepared pan and place it in the
oven.

Bake the cake for 45 to 50 minutes, or until a toothpick

inserted into the center comes out clean. Remove the pan
from the oven and cool the cake for 20 minutes. Use the
end of a wooden spoon to poke holes every two inches in
the cake.
Step 5: Top with the glaze

In a small bowl, combine the confectioners’ sugar andmilk.

Pour or drizzle the glaze over the cake. Slice the cake into
squares and serve.
 Pear Puff Pastry

Ingredients for Pear Puff Pastry

 Pears: The star of the show, poaching pears in a flavorful

and sweet syrup ensures that they will bake up into a
tender and juicy filling for an elegant dessert.
 Sugar and honey: Two sweeteners flavor the poaching
liquid. Cooked down into a syrup, they complement the
pears and add a touch of caramel complexity.
 Lemon: Adds acidity to the poaching liquid, balancing the
sweetness and brightening the flavor profile.
 Cinnamon and cloves: Two baking spices infuse the
poaching liquid with a warm, aromatic flavor that
complements the pears. Using whole spices, rather than
ground ones, keeps the syrup light-colored and clear.
 Vanilla bean: Vanilla seeds and the pod itself impart
nuanced and floral vanilla flavor to the poaching liquid
that permeates through the finished dish.
 Puff pastry: Provides a light and flaky crust that surrounds
the poached pears and gives the dish a welcome textural
contrast between the soft fruit and light, crisp pastry.
Make homemade puff pastry or use a single sheet from a
box of store-bought frozen puff pastry. Use up the
leftovers in any of these puff pastry recipes.
 Egg: A beaten egg acts as both a glue and an egg wash in
this recipe, adhering the puff pastry strips to the pears and
helping the pastry to take on a golden brown color when
baked.
Directions
Step 1: Prep the pears

Core the pears from the bottom, leaving their stems intact.
Peel pears; cut 1/4 in. from the bottom of each to level
them if necessary.
Step 2: Poach the pears
In a large saucepan, combine the water, sugar, honey,
lemon halves, cinnamon and cloves. Split the vanilla bean
in half lengthwise and scrape out the seeds; add both the
bean pod and seeds to the sugar mixture. Bring to a boil.
Reduce heat so the liquid is simmering; place pears on
their sides in the saucepan and poach, uncovered, until
almost tender, basting occasionally with poaching liquid,
16 to 20 minutes.
Step 3: Remove the pears

Remove the pears with a slotted spoon; cool slightly.

Strain and reserve 1-1/2 cups poaching liquid; set aside.
Step 4: Wrap the pears in puff pastry

Unfold puff pastry on a lightly floured surface. Cut it into

1/2-inch-wide strips. Brush each strip lightly with beaten
egg. Starting at the bottom of a pear, wrap a pastry strip
around the pear, adding additional strips as necessary until
the pear is completely wrapped in a pastry spiral. Repeat
with remaining pears and puff pastry.
Step 5: Bake the pears
Transfer the wrapped pears to a parchment-lined
15x10x1-inch baking pan. Bake on a lower oven rack at
400°F until golden brown, 25 to 30 minutes.
Step 6: Make a syrup

Meanwhile, bring reserved poaching liquid to a boil; cook

until liquid is thick and syrupy, about 10 minutes. Place
pears on dessert plates and drizzle with the syrup. Serve
warm.
 Recipe Variations
 Switch out the syrup flavors: Substitute the vanilla
bean for a splash of almond extract or orange flower water
to give these pears a totally different flavor profile.
 Customize the spices: Cinnamon and clove are great
baseline flavors of warmth. You can add to their profile by
adding allspice berries, anise or fennel seeds, grated
nutmeg, or mace to the poaching liquid.
 Change water to wine: Add dimension to this recipe by
replacing the water in the poaching liquid with either
white or red wine. Either one will add acidity and color,
layering in even more flavor with the other syrup
ingredients.
How to Store Pear Puff Pastry
The best way to store leftover pear with puff pastry is to
let the pears cool completely, then place them in an
airtight container and store them in the refrigerator for up
to 3 days.
How do you reheat Pear Puff Pastry?
Reheat pear puff pastry in a preheated 350° oven for
about 10 to 15 minutes, or until warmed through. Serve
with any leftover poaching syrup.
 Sweet Potato Pie

Ingredients for Sweet Potato Pie

 Sweet potatoes: This recipe calls for about 1-1/2 pounds
of fresh sweet potatoes, peeled and cubed so you can
easily boil them for the filling. You’ll want smooth sweet
potatoes with reddish skin and bright orange flesh, which
will give sweet potato pie its beautiful color. You can use
canned sweet potatoes in a pinch, or roast them whole.
 Butter: Of course you need butter—it makes everything
better! Make sure to let it come to room temperature so
it’s easier to incorporate into the pie filling. Here are our
picks for the best butter brands out there right now.
 Sugar: In addition to adding sweetness, granulated sugar
helps keep the filling lofty and soft, and it locks in
moisture. For a more caramelized flavor, swap in brown
sugar (light or dark) for the granulated sugar. If you do use
brown sugar, expect a darker color on your baked pie.
 Eggs: Like all classic custard pies, eggs are needed to bind
everything together. It’s best to use room-temperature
eggs, which incorporate into the mixture better than cold
(and more viscous) eggs.
 Evaporated milk: Sweet potato and pumpkin pie recipes
call for various dairy products from whole milk to heavy
cream, but we prefer evaporated milk for this recipe.
Much of the water has been removed in evaporated milk,
so it helps create a thicker, creamier texture.
 Spices: Vanilla, cinnamon and nutmeg are traditional
spices for sweet potato pie. Vanilla adds flavor, and
cinnamon and nutmeg add just enough spice to make it all
nice.
 Pie dough: This pie calls for a traditional flaky pastry,
whether homemade or premade frozen or refrigerated
crust. Our classic butter pie pastry recipe works like a
charm.
Directions
Step 1: Prepare the pie crust

Preheat your oven to 425°F. On a lightly floured surface,

roll your pie dough to an 1/8-inch-thick circle, and
carefully transfer it to a 9-inch pie plate. Trim the crust to
1/2 inch beyond the rim of the plate, and flute the edge.
Refrigerate the plated pie dough while you prepare the
filling.
: When rolling out your pie dough, 1/8 inch is about the
same thickness as two quarters stacked on top of each
other.
Step 2: Prepare the sweet potatoes
To easily and quickly prepare the sweet potatoes, simply
place them in a medium saucepan, and add water to cover
them. Bring to a boil; reduce the heat, and cook,
uncovered, until tender, 13 to 15 minutes
Step 3: Mash the potatoes

Once the sweet potatoes are cooked, drain them, and return
them to the pan. While they’re still warm, this is the best time
to mash them so they get super smooth. Once mashed, let the
sweet potatoes cool to room temperature.
Step 4: Make the filling

In a bowl, using a hand or stand mixer, cream the butter and

sugar. Add the eggs, and mix well. Add the milk, 2 cups mashed
sweet potatoes, vanilla, cinnamon, nutmeg and salt. Mix
everything well, and pour into the crust.
Tip: Have leftover mashed sweet potatoes? Use them for other
desserts, like these mini sweet potato pies or fried sweet
potato pies.

Step 5: Bake the pie

Bake the pie for 15 minutes, and then reduce the heat to
350°. Bake the pie until it’s set, or when a knife inserted in
the center comes out clean, 35 to 40 minutes. Let the pie
cool on a wire rack. If desired, dollop slices of pie with
whipped cream.
 Champagne Cake

Champagne Cake Ingredients

 Champagne: It’s the star ingredient! Because it’s going
into the cake, you don’t have to break the bank on a
bottle. There are plenty of cheap champagne options for
under $20. Use dry or sweet varieties of sparkling wine,
whichever you prefer. Save the more expensive stuff for
your glass.
 All-purpose flour: No special cake or pastry flour is needed
here, just use plain all-purpose flour. Remember
that measuring flour correctly is essential for cake recipes.
 Granulated sugar: Creaming butter and sugar together
creates tiny air pockets that give this cake a light texture.
 Butter: Choose one of the best butter brands to give your
cake the best possible flavor.
 Whole milk: Milk helps combine the cake batter and is
used to make the champagne buttercream frosting.
 Sour cream: In baking recipes like this one, sour cream
makes a tender crumb and adds a little tang to the flavor
profile.
 Egg whites: To keep the cake light and airy—like a glass of
champagne—the batter is made with egg whites only.
(Save the yolks for these egg yolk recipes.)
 Baking powder: Baking powder is crucial for some cakes
and other baked goods. It makes cakes rise and lightens
their texture.
 Vanilla extract: Along with champagne, vanilla extract
flavors the cake and frosting. The best vanilla brands have
the purest flavor.
 Salt: A little salt enhances the overall flavor of this sweet
cake.
 Confectioners’ sugar: This fine, powdery sugar is ideal for
making homemade frostings like this champagne
buttercream. It dissolves quickly and smoothly.
 Optional: White, silver or gold sprinkles or sugar pearls
add some extra flair and sparkle.
Directions
Step 1: Reduce the champagne

Preheat the oven to 350°F. In a small saucepan, simmer the

champagne until it has reduced by half, about 10 minutes. Let it
cool completely.
Editor’s Tip: The champagne reduction should be slightly
viscous and syrupy.
Step 2: Combine the dry ingredients
In a large bowl, combine the flour, baking powder and salt. Set
the bowl aside.
Step 3: Cream the butter and sugar

In a stand mixer fitted with a paddle attachment, cream the

sugar and butter until they’re light and fluffy, three to four
minutes.
Step 4: Make the batter
Add the sour cream and a teaspoon of vanilla extract, and mix
until combined. Add the egg whites, one at a time, and beat
them until the mixture is fluffy, three to four minutes. In the
mixer bowl, alternate adding the dry ingredients, the milk and
the reduced champagne until everything is just combined.
Scrape the sides of the bowl as needed.
Step 5: Bake and cool the cakes

Line three 8-inch cake pans with parchment paper. Divide the
cake batter evenly between the three pans. Bake the cakes for
22 to 25 minutes, or until a toothpick inserted in the centers
comes out clean.
Cool the cakes in the pans for five minutes, then invert the
cakes onto wire cooling racks. Let them cool completely.
Step 6: Make the frosting

In a bowl, beat the butter, confectioners’ sugar, a teaspoon of

vanilla extract and 2 tablespoons of champagne until smooth.
Beat in 2/3 cup to 3/4 cup of milk for two to three minutes until
the frosting is fluffy.
Step 7: Assemble the cake
Place one cake layer on a serving plate and spread 3/4 cup of
frosting evenly over the top. Repeat with the second cake layer.
Place the last cake layer on top.

Frost the top and sides of the cake with the buttercream. Pipe
any remaining frosting around the top and bottom edges. If
desired, decorate the cake with sugar pearls or gold, white or
silver sprinkles.
Cinnamon Rolls with Apple Pie Filling

Ingredients for Cinnamon Rolls with Apple Pie Filling

 Apple pie filling: Canned filling is typically made with
the best apples for baking, fragrant spices and a thickener
such as cornstarch. Using canned apple pie filling is a quick
way to pull together fall desserts in a jiffy. If you buy an
extra can at the store, you can even use it to make other
quick desserts with pie filling that aren’t pie, including
trifles, cobblers, dump cakes and more.
 Cinnamon roll dough with icing: Canned cinnamon roll
dough is another timesaver that takes the work out of
baking this family favorite. Pick up the best store-bought
cinnamon rolls to ensure the most delicious outcome.
Directions
Step 1: Make the casserole
Preheat the oven to 350°F. Pour the two cans pie filling into a
greased, 13×9-inch baking dish.

Top with chopped pieces of cinnamon roll.

Stir gently to incorporate.
Step 2: Bake the casserole