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Real Housewives
cookbook

Table of Contents
Nene Leakes
Cynthia Bailey
Kenya Moore
Phedra Parks
Kandi Burruss
Porsha Stewart
Lisa Vanderpump
Kyle Richards
Kim Richards
Brandi Glanville
Yolanda Foster
Lea Black
Joanna Krupa
Lisa Hotchstein
Audriana de Moura
Alexia Echevarria
Melissa Gorga
Kathy Wakile
Caroline Manzo
Jacqueline Laurita
Teresa Giudice
Ramona Singer
Sonja Morgan
Luann de Lesseps
Aviva Drescher
Carole Radziwill

Real Housewives
cookbook

We begin having brunch with the cast of the Real Housewives of
Atlanta. Then we move onto a light lunch of all the favorite
dishes of the cast of Real Housewives of Beverly Hills. Now it
is time for happy hour with our favorite party girls and current
cast members of Real Housewives of Miami. Feeling really good
now we can visit our dear friends and current members of Real
Housewives of New Jersey for an authentic Italian meal. After all
that fun it is so sad to have to say goodbye, but not before we
try some nightclub menu style food with the current cast of Real
Housewives of New York.

Nene Leakes
bacon deviled eggs

Ingredients
6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
3 slices bacon, cooked and crumbled plus more for garnish, if
desired
2 cherry tomatoes, seeded and finely chopped
1 tablespoon dried parsley flakes
Salt and freshly ground black pepper
Directions
Halve the eggs lengthwise. Remove the yolks and add them
to a medium bowl. Mash the yolks with a fork and stir in the
mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper,
to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with
bacon, if desired. Arrange them in a container and store, covered,
in the refrigerator until ready to serve.

Cynthia Bailey
sweet potato waffles
Ingredients
1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites, at room temperature
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
Vegetable spray, for waffle iron
Special equipment: steamer basket and waffle iron
Directions
Put cubed sweet potatoes in a steamer basket. Place the basket
in a large pot of simmering water that is no closer than 2 inches
from the bottom of steamer. Allow potatoes to steam for 20
minutes of until fork tender. Mash cooked potatoes and set aside.
In a large bowl, whisk together flour, baking powder, and salt and
set aside.
In another bowl combine the sweet potatoes, milk, brown sugar,
butter, and grated orange rind. Stir the sweet potato mixture into
the flour mixture and thoroughly combine. Beat egg whites until
stiff peaks form. Gradually fold egg whites into batter 1/3 at a
time. The batter will be thick. Using a No. 20 disher (scoop), place
2 scoops of batter onto a preheated, oiled waffle iron, and cook
until lightly browned, about 5 to 6 minutes.

Kenya Moore
macaroni and cheese

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2
cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until
tender, about 7 minutes. Drain. In a medium saucepan, mix butter
and cheese. Stir until the cheese melts. In a slow cooker, combine
cheese/butter mixture and add the eggs, sour cream, soup,
salt, milk, mustard and pepper and stir well. Then add drained
macaroni and stir again. Set the slow cooker on low setting and
cook for 3 hours, stirring occasionally.

P hedra Parks
grits

Ingredients
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits (not instant)
1/4 cup (1/2 stick) butter
Directions
In a small pot, bring the water, milk, and salt to a boil. Slowly
stir the grits into the boiling mixture. Stir continuously and
thoroughly until grits are well mixed. Let the pot return to
a boil, cover with a lid, lower the temperature, and cook for
approximately 30 minutes, stirring occasionally. Add more water
if necessary. Grits are done when they have the consistency of
smooth cream of wheat. Stir in the butter and serve.

Kandi Burruss
biscuits

Ingredients
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cups buttermilk
1/4 cup melted unsalted butter
Milk gravy, recipe follows
Directions
Preheat the oven to 450 degrees F.
Directions
In a medium bowl, combine the flour, sugar, baking powder,
baking soda and salt. Cut in the shortening with a fork until
it looks like cornmeal. Add the milk, a little at a time, stirring
constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly
two or three times. Roll out the dough with a floured rolling pin
to 1/2-inch thickness. Cut with a 2-inch cutter.
Place the biscuits in a greased iron skillet. Gently press down top
of biscuits. Brush the biscuits with half the melted butter. Bake
for 14 minutes or until golden brown. Brush the hot biscuits with
the remaining butter. Split the biscuits in half and ladle milk gravy
over the hot biscuits.

Porsha Stewart
gravy

Ingredients
1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter
Directions
Heat bacon grease in a cast iron skillet. Add the flour and whisk
until smooth and bubbly about 1 minute. Add the warm milk
slowly and bring to a boil. Reduce the heat to a low simmer and
stir, until thickened, about 5 minutes, adding milk as necessary
to control the thickness. Season the gravy with salt and pepper.
Serve hot over biscuits.

Lisa Vanderpump
mozzarella and tomato salad

Ingredients
2 large ripe tomatoes, peeled and sliced 1/4-inch thick
8 ounces fresh mozzarella, sliced 1/4-inch thick
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 fresh basil leaves
Directions
Arrange the tomato and mozzarella slices on a platter or
individual salad plates, overlapping the slices and fanning them
out like a deck of cards.
Sprinkle with the salt and pepper.
Drizzle with the oil.
Garnish with the basil: Cut it into very thin slices or tear into bits
and sprinkle on top or leave the leaves whole and tuck them
here and there between the mozzarella and tomato slices. Serve
immediately.


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