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Cookbook Reviews
Nathalie Dupree Cooks Great Meals for Busy Days by Nathalie Dupree
Clarkson N. Potter, Inc., 1994
ISBN 0-517-59734-9
This cookbook is designed to "help time-pressed cooks fit gracious
entertaining and delicious family meals into a crowded schedule." It is
organized around the principle that preparing parts of the meal ahead of
time gives the hostess time to set the table, enjoy the company, take a
bath, or run errands at the last minute.There are more than 175 recipes in this little book, all of which can be preassembled and left to cook or complete at a later time. Many can be frozen and reheated when convenient. There are eight chapters covering appetizers, soups, salads, meats & main dishes to breads, enhancements and desserts.
All of the dishes I have cooked, have been wonderfully easy and delicious, a must for the cook who loves to entertain with a minimum of stress.
Order Great Meals for Busy Days
hardcover $15.75
Sample Recipes:* Exported from MasterCook *
Barbecued Pork Loin
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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1 Tbsp. oil
1 onion -- small, chopped
1 cup ketchup
1/3 cup vinegar
2 Tbsp. brown sugar -- packed
1/2 cup Worcestershire sauce
1 Tbsp. prepared mustard
1/2 cup soy sauce
salt and pepper -- to taste
8 slices pork loin -- boneless, cut 1/2
1 inch thickIn a small saucepan, heat the oil. Add the onion and cook over moderately
low heat until soft, 5 or 6 minutes. Add the ketchup, vinegar, brown
sugar, Worcestershire, mustard, soy sauce, and salt and pepper and bring
to the boil over medium heat. Turn off the heat and cool to room
temperature. This keeps several weeks in the refrigerator in a tightly
covered jar.
Place the pork slices in a shallow pan and cover with the marinade.
Marinate at least 1 to 2 hours and as long as 3 days.
Preheat the grill or broiler. Remove the pork from the sauce and place on
the hot grill or on a greased pan under the broiler. Cook approximately 4
to 5 minutes per side, or until just done. Serve hot or at room
temperature, with black bean and corn salsa.
Serves 4.Sara's notes: I added a little rosemary, 3 juniper berries, 2 bay leaves,
fresh garlic and ginger to the marinade. I also substituted chili sauce
for the ketchup.
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* Exported from MasterCook *
Black Bean and Corn Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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15 ounces black beans -- canned, drained and
rinsed
2 ears corn -- cooked, cut off cob
1 tomato -- large, ripe,
seeded, and chopped
1/4 cup onion -- finely chopped
1 jalapeno pepper -- seeded and chopped
1/4 cup lemon juice -- or lime juice
2 Tbsp. cilantro -- finely chopped,
freshMix the beans, corn, tomato, onion, pepper, lemon juice, and cilantro
together in a bowl. Chill until ready to serve. Makes 2 1/2 cups.
Nathalie Dupree Cooks Great Meals for Busy Days
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* Exported from MasterCook *
Copper Chicken
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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1/2 tsp. salt
1 tsp. black pepper -- freshly ground
1 Tbsp. paprika
1/2 tsp. papriks -- additional
6 pounds roasting chicken
2 Tbsp. butter -- melted
24 cloves garlic -- peeled
1 orange peel -- grated
2 bay leaves
2 sprigs rosemary -- fresh
4 cups fresh or canned chicken stock or broth
1 Tbsp. rosemary -- fresh, chopped
pepper -- freshly groundPreheat oven to 400*.
In a bowl, combine the salt, pepper, and 1 Tbsp. of the paprika. Rub the
chicken with the butter or oil and then with the spice mixture. Stuff the
cavity of the bird with the garlic cloves, half of the orange peel, bay
leaves, and rosemary sprigs. Truss the egs and place the chicken in a
large baking dish. The trussed chicken can be refrigerated for 3 to 4
hours, well wrapped. Bring to room temperature before cooking.
Add enough stock to come up 1 inch up the side of the chicken. Place in
the oven and bake 1 to 1 1/2 hours, or until a meat thermometer inserted
in the thigh registers 180°F. Transfer the chicken to a cutting board and
let sit 10 minutes before carving.
Add any remaining stock to the pan and bring to the boil over medium high
heat, stirring and scraping the cooked bits from the bottom of the pan.
Add the remaining orange peel, chopped rosemary, and 1/2 tsp. paprika;
season to taste with salt and pepper. Continue to boil until the sauce is
reduced by about 1/3, about 5 to 10 minutes.
Arrange the carved chicken on a serving platter and pass a bowl of the
sauce separately.
Serves 4 to 6.
Nathalie Dupree Cooks Great Meals for Busy Days
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* Exported from MasterCook *
Cranberry Conserve
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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1 pound cranberries -- about 4 cups
1 1/2 cups orange juice
3 cups sugar
1 cup crushed pineapple -- drained
1/2 cup raisins or currants
2 oranges -- peeled, seeded, cut
into wedges
1/2 cup walnuts -- choppedCombine the cranberries and orange juice in a heavy 3 quart saucepan.
Bring to the boil over moderately high heat and cook 6 to 8 minutes, or
until the berries begin to pop and are tender. Stir in the sugar,
pineapple, raisins, and oranges, reduce heat to low, and simmer uncovered,
stirring occasionally for 1 hour, or until thick and jam-like. Stir in
the walnuts. Store in the refrigerator or freeze.
Nathalie Dupree Cooks Great Meals for Busy Days
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* Exported from MasterCook *
Heath Bar Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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5 1/2 ounces graham crackers
1/2 cup brown sugar -- firmly packed
2 Tbsp. brown sugar -- additional
8 Tbsp. butter -- melted
24 ounces cream cheese
4 eggs -- large
1 tsp. vanilla extract
12 ounces Heath BitsPreheat the oven to 350°.
To make the crust, place the graham crackers, 2 Tbsp. brown sugar and
melted butter in food processor and process until fine crumbs are formed.
If you don't have a processor, put the crackersin a plastic bag, crush
them with a rolling pin, and then thoroughly combine with the brown sugar
and melted butter. Press the crumbs into the bottom of a 9-inch greased
springform pan. Place in the oven and bake 10 minutes, or until set.
Remove from the oven and set aside.
In a large mixer bowl or in food processor, beat the cream cheese until
smooth and fluffy. slowly add the remaining brown sugar and continue
beating. Add the eggs and vanilla and beat until smooth. Add the Heath
bits and mix until just combined. Pour into the prepared pan, place it on
a baking sheet, and put it in the middle rack of the preheated oven. Bake
until set, about 50 to 60 minutes. Cool int he pan on a wire rack.
Remove the sides. Refrigerate util thoroughly chilled.
Serves 8 to 10.
Nathalie Dupree Cooks Great Meals for Busy Days
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* Exported from MasterCook *
Home Style Ham and Potato Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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8 potatoes -- peeled and thinly
sliced
2 onions -- thinly sliced
1 Tbsp. olive oil
1 pound country ham -- thinly sliced
2 cups ricotta cheese
3 Tbsp. chopped fresh rosemary
1 tsp. black pepper
3 cups milk
1 cup Swiss cheese -- gratedPreheat oven to 375°.
In large bowl, toss together the potatoes and onions and set aside. In
large skillet over medium heat, heat the oil and add the ham. Saute the
ham until just heated through, about 2 minutes. Remove from the pan and
cut into thin strips. In a small bowl, mix together the ricotta chese,
rosemary, and black pepper. Place half of the potato-onion mixture in a
13x9 inch baking dish and top with the ricotta cheese and ham strips.
Cover with the remaining potatoes. Pour the milk over the entire
casserole. Bake for 1 1/2 hours, or until the potatoes are soft and the
sauce is thick and bubbly. Top with the grated cheese and bake for 15 to
20 minutes more, or until the cheese melts.
Serves 6 to 9 generously.
Nathalie Dupree Cooks Great Meals for Busy Days
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* Exported from MasterCook *
Macaroni and Cheese With Sun-dried Tomatoes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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3 cups small dried pasta -- for example,
shells, elbow, macaroni
1 cup milk
1/2 cup mozzarella cheese -- grated
1/2 cup Parmesan cheese -- grated, imported
1/4 cup sun-dried tomatoes*
1/4 cup black olives -- chopped
1/2 tsp. hot red pepper flakes
1 Tbsp. oregano -- fresh, chopped
1 Tbsp. parsley -- fresh, chopped
salt and pepper -- to taste
1 cup breadcrumbs -- dry* sun-dried, not oil packed, soaked in hot water for 10 minutes, drained,
chopped
Preheat oven to 375°.
In large saucepot, cook the pasta according to package directions. Drain
and return to the pot. This can be done in advance; toss the pasta with 1
tsp. oil and refrigerate, covered, for 2 or 3 days. Add the milk,
mozzarella cheese, Parmesan cheese, sun-dried tomatoes, red pepper flakes,
black olives, oregano, and parslye to the cooked pasta. Season to taste
with salt and pepper. Stir over medium heat until the sauce thickens and
the cheese is melted and smooth, 7 to 10 minutes. Pour the macaroni and
sauce into a lightly oiled 13x9 inch pan, top with the breadcrumbs and
bake for 20 minutes, or until the top is a nice golden brown.
Serves 6.
Nathalie Dupree Cooks Great Meals for Busy Days
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* Exported from MasterCook *
Root Vegetables With Pork Tenderloin
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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1 Tbsp. olive oil -- to 2 tbsp
2 onions -- medium, cut into 1
1 inch cubes
3 turnips -- medium, peeled and
cut into 1-inch cubes
3 sweet potatoes -- medium, peeled and
cut into 1-inch cubes
1 cup fresh or canned chicken stock or broth
2 pork tenderloins -- 1 pound each
4 tsp. ginger -- fresh, chopped
1 Tbsp. soy sauce
2 cloves garlic -- peeled, chopped
1/4 tsp. Chinese five-spice powder
salt and pepper -- to tastePreheat oven to 350*.
In large frying pan, heat 1 Tbsp. oil. Add the onions and saute until
soft, 5-7 minutes. Remove the onions to a 9x13 inch casserole, reserving
the fat in the pan. Add the turnips, sweet potatoes, and chicken broth to
the casserole. This can be done up to 4 hours in advance.
Meanwhile, rub the pork with ginger, soy sauce, garlic and five spice
powder. Place in the hot frying pan with more oil if necessary. Brown,
turn, and brown all over, 8 to 10 minutes. remove the tenderloins from
the pan and place them on top of the vegetables. Season to taste with
salt and pepper. The recipe can be made an hour or 2 ahead to this point.
Bake 30 to 40 minutes, or until the pork reaches an internal temperature
of 160°. Remove the tenderloins and keep warm. Stir the vegetables and
bake another 10 to 15 minutes, or until tender. Slice the meat and mix
with the vegetables. Serve hot.
Serves 4 to 6.Sara's notes: I added potatoes, bell peppers and fresh mushrooms, and
substituted carrots for the turnips.
Nathalie Dupree Cooks Great Meals for Busy Days
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* Exported from MasterCook *
Savannah Walker's Candied Apple Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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1/2 cup red hots
2 cups water -- boiling
2 packages gelatin -- lemon flavor
2 cups applesauce
8 oz cream cheese -- softened
1/4 cup heavy cream
2 Tbsp. mayonnaiseIn a Pyrex bowl, dissolve red hots in boiling water. Stir in gelatin and
applesauce. Chill until partially jelled.In separate bowl, combine cream cheese, cream, and mayonnaise until
smooth. Spoon the creamy mixture over the gelatin and rechill until set.
Remove the mold from the bowl by inverting the bowl onto a lightly oiled
plate. Serve solo or on a bed of lettuce. Serves 8.
Nathalie Dupree Cooks Great Meals for Busy Days
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* Exported from MasterCook *
Sour Cream and Chive Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Great Meals 4Busy Days NdupreAmount Measure Ingredient -- Preparation Method
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1 package active dry yeast
1 Tbsp. sugar
1/4 cup warm water -- 105° to 115°
2 1/2 cups bread flour
1 tsp. salt
1 tsp. pepper
3 Tbsp. olive oil
1 egg
2/3 cup sour cream
2 Tbsp. chives -- fresh, chopped
2 Tbsp. milkIn small bowl, dissolve yeast and sugar in the water. In food processor,
combine 2 1/2 cups flour, salt, pepper, olive oil, egg, sour cream, and
chives. Process to blend, then add the yeast mixture and combine. Knead
until the dough is elastic and smooth as a baby's bottom, adding more
flour 1/2 cups at a time as needed (up to about 1 extra cup.) Place the
dough in an oiled plastic bag or bowl, seal or cover with plastic wrap,
and let double, about 1 hour. When doubled, punch down the dough and
shape into 2 rounds. Place on a greased baking sheet. Let double again,
about 45 minutes.
Preheat the oven to 375°. With knife, score the top of each dough round
in a tic-tac-toe pattern. Brush with milk and bake 40 to 45 minutes, or
until bread is deep brown and bottoms sound hollow when tapped. Remove
from the oven and place the bread on wire racks to cool.
Makes 2 loaves.
Nathalie Dupree Cooks Great Meals for Busy Days
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