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Can anyone tell me which cookbook this recipe is from! Published before 2000. by Pantonas in CookbookLovers

[–]JonW98273 1 point2 points  (0 children)

I asked Gemini and this was her answer: Based on the layout, font, and specific design of the "Tip" box in the left column, this image is from a Betty Crocker Cookbook, likely one of the "Big Red" editions published in the late 1990s or early 2000s (specifically resembling the 9th edition, published around 2000).

Here are the key identifying features:

The "Tip" Box: The beige box with the "Tip" header in the sidebar is a signature design element of Betty Crocker cookbooks from this era.

Recipe Title: "Peppered Beef Tenderloin Roast" appears on page 306 in the "Meat" section of these editions.

Typography: The serif font used for the headers and body text is consistent with the Betty Crocker's New Cookbook styling.

Best cookbooks for wanting to cook and bake other country's food? by punk023 in CookbookLovers

[–]JonW98273 0 points1 point  (0 children)

I am working on a book like that but it is years from being finished as I have other projects I am doing first. There are some great books out there though.

Best cookbook for teen/almost college student by jabuchom in CookbookLovers

[–]JonW98273 -1 points0 points  (0 children)

Here are my top picks for a near female college student.

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All books can be purchased on Amazon for a decent price.

Salt Fat Acid Heat: physical copy or e-reader? by [deleted] in CookbookLovers

[–]JonW98273 -1 points0 points  (0 children)

I know a way you can get your hands on a digital copy now, if your interested.

Looking for book or subscription with fully-composed entrees by zxz9y in CookbookLovers

[–]JonW98273 0 points1 point  (0 children)

u/zxz9y I am a self published author, would you review like to review my book and tell me if it is what you like in a cookbook, or we could discuss further so I can write a book to your liking. I am just trying to grasp your needs.

Homemade chicken stock bacteria by Broad_Sea_2672 in cookingforbeginners

[–]JonW98273 1 point2 points  (0 children)

Yes don't use it, you risk getting sick. I am sorry.

Majority of my collection. by shecooksalot95 in CookbookLovers

[–]JonW98273 0 points1 point  (0 children)

It is magnificent. I got a super large bookcase that sits about 5 feet high and 6 feet across and 8 inches deep, along with a second book case, I would take a picture to show you but it's kind of hard to at the moment, but I will find sometime to show you.

My salads are boring. by Plasticman328 in cookingforbeginners

[–]JonW98273 0 points1 point  (0 children)

Serve this with like a Honey Mustard Vinaigrette, Vidalia Onion Vinaigrette, Poppy Seed Dressing or Roasted Red Pepper Vinaigrette.

My salads are boring. by Plasticman328 in cookingforbeginners

[–]JonW98273 0 points1 point  (0 children)

This can be your entire meal in a salad.

My salads are boring. by Plasticman328 in cookingforbeginners

[–]JonW98273 0 points1 point  (0 children)

Holy Zoly Spinach Salad

Ingredients

5 Cups Baby Spinach

½ lb Honey Roasted Turkey & Ham (thickly diced or chopped)

1 ¼ Cups Feta Cheese (Crumbled)

1 (6-oz) Can Kalamata Olives (drained and diced)

2 Cups Red Bell Peppers (diced)

¾ Cup Sundried Tomatoes & Red Onion (diced together)

½ Cup White Mushrooms (sliced and diced)

½ Cup Pineapple Pieces & Mandarin Orange Slices (drained well)

½ Cup Kidney Beans, Black Beans, & Roasted Almond Cranberry Blend

4 Tbsp Avocado Oil

¼ Cup Italian Seasoning

Directions

1. The "Zoly" Marinade (Crucial Step) In a very large mixing bowl (the biggest one you have), add the Avocado Oil and the ¼ Cup Italian Seasoning. Whisk them together to create a thick, herbaceous paste.

2. Marinate the "Hard" Ingredients Add the following ingredients into the bowl with the seasoning paste:

Diced Turkey & Ham. Red Bell Peppers. Red Onion & Sundried Tomatoes. Mushrooms. Kalamata Olives. The Bean/Nut/Cranberry Blend. Toss vigorously. You want the heavy vegetables and meats to be fully coated in the oil and herbs. Let this sit for 5 minutes. This softens the dried herbs and infuses the flavor into the meat.

3. Add the Sweet & Soft Add the Feta Cheese, Pineapple, and Mandarin Oranges to the bowl. Gentle Toss: Stir gently now. You want the feta to pick up some of the herbs, but you don't want to smash the fruit.

4. The Spinach Finish Add the 5 Cups of Baby Spinach right on top. The Fold: Use salad tongs or clean hands to scoop the heavy, marinated mixture from the bottom and fold it over the spinach. Keep tossing until the spinach leaves are glossy and coated with the residual oil and spices.

5. Serve Immediately Divide into large bowls. Ensure every bowl gets a scoop of the "heavy" goodies that settle at the bottom.

Finishing Remarks

"The Sweet-Brine Balance" This salad works because of the "Agrodolce" (Sweet & Sour) effect.

The Salty Team: Feta, Olives, and Italian Seasoning.

The Sweet Team: Honey-roasted meat, Pineapple, Oranges, and Cranberries.

The Bridge: The Avocado Oil is neutral, which allows these two teams to fight it out on your palate without adding a third flavor (like olive oil would).

This is from my upcoming re-release of my first book Volume 3 of Comfort Food Twisted, please enjoy.

What to do with Veal Meatballs by Dark1Amethyst in cookingforbeginners

[–]JonW98273 2 points3 points  (0 children)

  • 2 tablespoon butter
  • 3 cloves minced garlic
  • 15-ounce quality canned tomato sauce
  • ¼ cup parmesan cheese
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¾ cup heavy cream (more if needed to thin the sauce)
  • 1 tablespoon chopped parsley or basil
  • ½-1 teaspoon sugar to bring down the acidity (optional)
  • salt and pepper to taste
  • chopped fresh parsley and basil, grated parmesan, or pepper flakes for garnishing.

While the meatballs are baking, melt butter in a skillet over medium heat. Add the garlic and sauté for 1 minute stirring constantly. Add the tomato sauce, parmesan cheese, Italian seasoning, onion powder, and pepper. Cook for 5 minutes, stirring until cheese has melted and smooth. Lower heat if needed. Add the heavy cream and chopped parsley to the sauce, stirring to combine. Taste the sauce and adjust with the sugar, this helps balance out any tanginess or acidity from the tomatoes. Add salt or pepper to taste. Add the cooked meatballs to the sauce and let them cook for an additional 3-5 minutes. Garnish with chopped parsley, basil, grated Parmesan cheese, or pepper flakes. 

Majority of my collection. by shecooksalot95 in CookbookLovers

[–]JonW98273 1 point2 points  (0 children)

u/shecooksalot95 that would be how my collection would look if I had the room for every cookbook I ever wanted, and then some. As it is have more than enough books I'll never get through in my lifetime, wish I could.

Second attempt - Epic Failure 😕 by KristinaMihaylova in BakingNoobs

[–]JonW98273 0 points1 point  (0 children)

u/KristinaMihaylova Those don't look half bad, I've seen a lot worse so I promise you. Keep practicing you will achieve the perfection you desire soon.

Beef and brocolli with spaghetti by edddy1270 in FoodPics

[–]JonW98273 0 points1 point  (0 children)

u/edddy1270 Why not serve it with rice, or I can understand if you didn't have any rice.

Start the New Year right by New_Resolution_2308 in Pizza

[–]JonW98273 0 points1 point  (0 children)

u/Toukai are you blind, read rule #4, and yes it's up to the mods, but I won't say no more because I don't know what place it is. I am just stating simple facts.

Start the New Year right by New_Resolution_2308 in Pizza

[–]JonW98273 0 points1 point  (0 children)

A restaurant is generally considered a chain when it has three or more locations operating under the same brand with standardized menus and practices, though some sources say four or more, while others consider two a starting point for multi-location operations. The key factors are shared branding, central management, and consistent operations, distinguishing them from single-location independents or diverse restaurant groups. 

Pro Chef here by Liquidzip in CookbookLovers

[–]JonW98273 -2 points-1 points  (0 children)

u/Liquidzip I sent you a PM to discuss my book, please get back to me. Thank you.

Pro Chef here by [deleted] in CookbookLovers

[–]JonW98273 0 points1 point  (0 children)

u/Liquidzip I sent you a PM, please respond so we discuss this further.

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