The words you are searching are inside this book. To get more targeted content, please make full-text search by clicking here.
Discover the best professional documents and content resources in AnyFlip Document Base.
Published by , 2018-12-19 23:37:11




Family Secret Recipes Brought
From Our Homes To Yours.

Carter Neese
CPI 2018

Advertising Arts

Table of Contents
Recipes Page

Mac N Cheese 2
I. Buffalo Chicken Mac N Cheese 4
II. Bacon Loaded Mac N Cheese
III. Creamy Baked Mac N Cheese 5
Chicken 7
IV. Nashville Hot Chicken 9

V. Southern Style Chicken Tenders 10
VI. Tuscan Chicken Mac N Cheese 12

VII. Bacon Weaved Honey Mustard Chicken Roll 13
VIII. Bacon Wrapped Jalapeno Popper Chicken 14 1


IX. Bacon Cheeseburger Dip and Dippers

X. Cheese Stuffed Bacon Burger Dogs

XI. Stuffed Mac N Cheese Burger Bites

Classic Dinner

XII. Chicken Fried Steak

XIII. Chicken and Waffles

Buffalo Chicken Mac N Cheese

Directions Ingredients

Preheat oven to 325 degrees 12 ounces Ditali pasta,
In a large stock pot, boil water and cook pasta until al uncooked
dente 8 ounces chicken, cooked
Drain pasta, reserving 2 C of the water. and shredded
In the same sauce pan, add 4 tbsp butter and melt over 6 ounces low-fat cream
medium heat. Add flour and combine. cheese
Add reserved pasta water and milk and cook over medi- 6 ounces cheddar/ jack
um heat until thickened. cheese shredded
Add cheeses, ranch dressing and celery seed. 6 ounces hot sauce (this
Add cooked pasta and stir until combined. can be varied to taste)
Add shredded chicken and hot sauce and continue to 8 tbsp. butter (split)
cook over low heat until desired thickness (If consistency 4 tbsp. flour
is too thick add a little more milk). 1 C whole milk
Transfer to oven-safe dish sprayed with cooking spray. ½ C ranch dressing
In a small mixing bowl, combine bread crumbs with melt- 1 tbsp. celery seed
ed 4 tbsp. butter. 1 C Panko bread crumbs
Sprinkle bread crumb mixture over mac and cheese and
bake for 20 minutes. This recipe was
Remove from oven and enjoy originated on the
popular cooking show,
Cooking Wars. We then
took it and made some
changes that many think
has made it better.


Bacon Loaded Mac N Cheese

Extra-virgin olive oil
6 slices bacon, cut crosswise
into 1/2-inch pieces
3 tablespoons unsalted butter
1 onion, cut into 1/4 inch dice
Kosher salt
1/2 cup all-purpose flour
1 quart whole milk, plus more
as needed
1/4 cup dijon mustard
Tabasco or other hot sauce
1 pound medium shells or
other short pasta
2 cups grated cheddar cheese
(about 8 ounces)
Directions 2 cups grated fontina cheese
1. Drizzle a bit of olive oil in a large saucepan. Add the bacon (about 8 ounces)
1 cup grated parmesan cheese
and set the pan over medium heat; cook, stirring (about 4 ounces)
occasionally, until brown and crisp, 8 to 10 minutes. Remove
from the pan and drain on paper towels. Do not discard the
bacon fat: Reserve that deliciousness!
2. Add the butter and onion to the pan with the bacon fat; season with salt and cook
until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring
frequently, until the mixture looks like wet sand, about 3 minutes.
3. Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and
bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker
than heavy cream, 6 to 8 more minutes.
Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1
minute less than the instructions on the package suggest. Taste it: It should be
toothsome, with just a little nugget of hard pasta still in the center-this is al dente.
Drain the pasta.
4. Add the cheddar, fontina and parmesan to the milk mixture and whisk to com-
bine. Taste and adjust the seasoning, if needed, adding a little more milk if the mix-
ture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very
creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or
ramekins, then reheat in a 375 degree oven.) 3

Creamy Baked Mac N Cheese


1 lb. dried elbow pasta
1/2 cup unsalted butter 1 stick
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
4 cups grated medium sharp
cheddar cheese divided
2 cups grated Gruyere cheese
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13”). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 min-
ute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil
to keep from sticking.
While water is coming up to a boil, grate cheeses and toss together to mix, then divide into
three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2
cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine.
Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often.
Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until
smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until
combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick con-
sistency. It should almost be the consistency of a semi thinned out condensed soup.
Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1
1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.
Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated
cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until
cheesy is bubbly and lightly golden brown. 4

Nashville Hot Chicken Tenders

Directions Ingredients

1. For the Marinade and Dip: In a bowl, toss the chicken Buttermilk
pieces with salt and pepper, hot sauce, thyme, smashed 2 Lbs chicken breasts cut
garlic and submerge completely in buttermilk into strips
2. Cover and refrigerate overnight or up to 24-48 hours. 1 Tbsp Louisiana hot sauce
3. Coat the marinated chicken strips in All Purpose Flour Smashed garlic
mixture which consists of salt and pepper 2 Tbsp Thyme
4. Working in batches, lower the chicken into the fryer 2 Cups All Purpose Flour
and fry until crisp and golden brown, 4-5 minutes for 2 tsp Sea Salt
chicken tenders or until an internal temperature of 165°F 1½ tsp Freshly Ground
5. Remove the chicken and let drain on the rack Black Pepper
Carefully ladle frying oil into a medium heatproof bowl Vegetable oil, for frying
and whisk in the cayenne pepper, brown sugar, black pep- Traditional White Bread
per, salt, paprika, and garlic powder. For spicier add more Dill Pickle Chips
cayenne and hot peppers. Spicy Sauce
6. Baste the spice mixture over the hot fried chicken and ½ Cup Lard, melted and
serve overtop a slice of bread and topped with pickle heated (or hot frying oil)
slices. 3 Tbsp Cayenne Pepper
1 Tbsp (packed) Light
Brown Sugar
1 tsp Freshly Ground Black
¾ tsp Sea Salt
½ tsp Paprika
½ tsp Garlic Powder
Optional: habanero, ghost
peppers, and chili peppers

Try to compare 5
it to the original
KFC Nashville

Hot Chicken.

4.5/5 Star rating
on our website.

Southern Style Chicken Tenders

2 pounds chicken
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
Directions 1-1/2 teaspoons baking
1. Combine the chicken tenders with all of the marinade 3 tablespoons buttermilk
ingredients in a large ziplock bag. Seal the bag tightly and 4 cups vegetable oil, for
smush it around to ensure chicken tenders are evenly coated cooking
with buttermilk and seasoning. Place in a bowl (in case of
leakage) and refrigerate overnight, or at least 4 hours.
2. Make the breading by combining the flour, salt, pepper,
garlic powder, paprika and baking powder in a large bowl. Whisk until well combined,
then add the buttermilk and stir with a fork until mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil. Remove the chicken tenders from the mari-
nade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly
into the breading so clumps adhere to the meat. (It’s best to use one hand to remove
the tenders from the bag and the other to toss in the breading.) Set breaded tenders on
prepared baking sheet.
4. Line another baking sheet with a few layers of paper towels and set aside. Add oil to a
large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil
is shimmering. (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs,
place several chicken tenders in the hot oil without crowding the pan. Cook until gold-
en brown on the bottom side, a few minutes, then flip and cook until second side is also
golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels
to drain. Fry remaining tenders in batches. Serve hot.

Tuscan Chicken Mac N Cheese

4 chicken breasts
1 tbsp oil
1 tsp paprika
1/2 tsp Italian seasoning
2 tsp oil
1/4 cup chopped sundried tomatoes
1 cup chopped mushrooms
2 cloves garlic, minced
1 onion, diced
2 cups baby spinach
1/2 cup wine
2 cups cream
1 cup chicken stock
450g macaroni noodles, cooked
1 cup Grated gruyere
1 cup grated mozzarella
Directions 1/2 cup grated parmesan
Salt and pepper to taste
1. Coat the chicken breasts in the oil, paprika,
seasoning, and salt and pepper to taste.
2. Heat a saucepan over medium heat. Sear chicken breasts on both
sides until golden brown, about 4 minutes each side. Set aside
covered under foil to keep warm.
3. In the same pan, add 2 tsp oil. Cook mushrooms until softened. This recipe came
Add onions and garlic and sauté until softened. from our partner
4. Pour in white wine, bring to a simmer and reduce it by half. website twisted-
5. Add sundried tomatoes, chicken stock, and cream. If you
6. Bring to simmer. would like to watch
7. Stir in the spinach then cover will a lid and let simmer to thicken the video for this
slightly. recipe, it is on their
8. Season with salt and pepper. Add cheeses and stir to combine. website.

9. Add macaroni noodles and stir to coat noodles. Add a splash of
water if needed to .
10. Serve in bowls topped with sliced chicken. 7

Bacon Weaved Honey Mustard
Chicken Roll

Directions Ingredients

1. Whisk together the honey, mustard, water, garlic and 200ml honey
season to taste. 200ml wholegrain mustard
2. Bash the chicken breasts between two sheets of grease- 1 tbsp water
proof paper until thin. 2 garlic cloves, crushed
3. Lay them in an overlapping square on another sheet of 1 tsp pepper
greaseproof. Divide the honey mustard sauce in two and 1 tsp salt
use one half to paint the chicken breasts. Scatter with on- 6 chicken breasts
ions and use the paper to roll the whole thing into a tight 3 onions, sliced and
bundle. caramelised
4. Weave the bacon into a square mat. Place the chicken 2 packs streaky bacon
at one end and roll the whole thing up tightly. Brush with 250ml double cream
more of the honey mustard mix.
5. Bake at 180°C for around an hour until sticky and This recipe came
cooked through. from our partner
6. While it’s roasting, heat the other half of the honey website twisted-
mustard glaze with the cream and simmer until thick. If you
7. Serve the log in slices slathered in the delicious cream. would like to watch
Fries optional. the video for this
recipe, it is on their
website. 8

Bacon Wrapped Jalapeno Popper
Chicken Roll-Ups

Directions Ingredients
1. Mix together the cream cheese, mozzarella, cheddar, 3 chicken breasts
pickled jalapenos, salt and pepper. 300g cream cheese
2. Take the chicken breasts and lay each one on a large 100g mozzarella, finely
sheet of clingfilm. Cover with more clingfilm and bash, grated
firmly but authoritatively, with a rolling pin to flatten 100g cheddar, finely grated
them evenly to about 1.5 cm thickness. 3 tbsp pickled jalapenos,
3. Spread the mixture onto each chicken breast and roll finely chopped
them up lengthways. 1 tsp salt
4. Wrap them in bacon thoroughly to make sure the filling 1 tsp grated black pepper
doesn’t drip out too much. 18 slices streaky bacon
5. Bake or grill for roughly 15 - 20 minutes (or until
cooked through). Don’t worry if a little cheese mixture
escapes. This recipe came
6. Best served with fries. from our partner
website twisted- If you
would like to watch
the video for this
recipe, it is on their
website. 9

Bacon Cheeseburger Dip and Dippers


Sesame burger buns
Egg wash
Sesame seeds
400g beef mince, cooked
2 tbsp ketchup
1/2 cup sour cream
1/2 cup mayonnaise
1 cup cream cheese
1 cup grated cheddar
cheese split
3/4 cup crispy bacon bits,
Diced pickles


1. Slice buns in half and roll flat with a rolling pin.
2. Brush each side with egg wash and sprinkle with sesame seeds.
3. Cut each half into thirds to form triangles. Arrange on a tray and bake in at
180ºC for 10 minutes until golden brown

1. In a large bowl, mix together beef, 1/2 cup bacon, ketchup, sour cream,
mayonnaise, cream cheese and 1/2 of the cheddar cheese.
2. Spread into a baking dish and sprinkle with
remaining cheddar. This recipe came from 10
3. Cover with foil and bake for 20 minutes, remove foil our partner website
and grill for 5 minutes. If you
4. Sprinkle with remaining bacon and diced pickles. would like to watch the
5. Serve with sesame bread dippers video for this recipe, it is
on their website.

Cheese Stuffed Bacon Burger Dogs

Directions Ingredients

1. In a large bowl, mix together mince, salt, pep- 500g beef mince
per and garlic powder. Flatten portions of meat 1 tsp salt
and fill each with one stick of cheddar cheese. 1 tsp pepper
Wrap mince around tightly to seal. 1/2 tsp garlic powder
2. Use two rashers of bacon per burger dog and 4 sticks cheddar cheese
wrap around the meat as seen in video. 8 sliced bacon
3. Fry until golden brown and cooked through Oil to fry
in a heavy bottomed pan with a little oil. The Ketchup
cheese should be melted. Mustard
4. Place into hot dog buns and dress with ketch- Hot Dog Buns
up and mustard.

This recipe came from our 11
partner website If you
would like to watch the
video for this recipe, it is on
their website.

Stuffed Mac N Cheese Burger Bites

Directions Ingredients

In a large bowl, mix together macaroni noodles, bécha- 400g cooked macaroni
mel, cheeses and bacon until combined. Let chill for 30 noodles
minutes to set. 1 1/2 cups bechamel sauce
Mix together beef mince, salt, pepper, and garlic powder. 1 1/2 cups grated cheddar
Take about 1-2 tbsp of mixture and flatten into mini pat- 1 cup grated mozzarella
ties. Repeat with remaining mix. cheese
Fry each beef patty in a bit of oil in a pan over medium 10 Bacon rashers, cooked
heat until browned and chopped finely
Press macaroni mix into a disk, add one patty and top 500g beef mince
with additional macaroni. Wrap macaroni tightly to seal. 2 tsp salt
Coat each disk in flour then egg then breadcrumbs, then 1 1/2 pepper
repeat egg and breadcrumbs. 1 tsp garlic powder
Shallow fry each until golden brown. 4 eggs, whisked
Enjoy! 2 cups flour
2 cups seasoned bread-
This recipe came from crumbs
our partner website Oil for frying If you
would like to watch the 12
video for this recipe, it is
on their website.

Chicken Fried Steak

Directions Ingredients

1. Season cubed steak lightly with salt and pepper. 6 pieces cube steak, about 2
2. Place 1/2 cup flour on a plate. pounds
3. Mix remaining 1/2 cup flour, Saltine crumbs, seasoned salt and pepper
salt, and cayenne pepper in a shallow bowl. 1 cup all purpose flour,
4. Whisk together eggs and 1/3 cup milk in another shal- divided
low bowl. 25 Saltine crackers, crushed
5. Dredge cubed steak in flour, dip in egg mixture, and 1 teaspoon seasoned salt
then coat with Saltine mixture. 1/4 teaspoon cayenne
6. Heat about 1/2-inch oil in a large pan (preferably cast pepper
iron) over medium heat. 2 eggs
6. Cook steak in 2 batches for about 3 minutes per side. 1/3 cup milk
7. Remove steak to a paper towel-lined plate. Vegetable oil
8. Pour oil that is left in pan through a fine-meshed sieve Gravy
into a heat-proof bowl. Measure out 1/4 cup and return it 1/4 cup all-purpose flour
to pan. 1 1/2 to 2 cups whole milk
9. Add flour to pan and cook over medium heat for 1
minute. Gradually whisk in milk and cook until thick. 13
10. Season to taste with salt and pepper.

Chicken and Waffles

Directions Ingredients
1. Whisk together the eggs, cream, cayenne pepper, 1 table- 4 eggs
spoon salt, and black pepper in a large bowl. In a paper bag, 1/4 cup heavy cream
shake together the flour, cornstarch, and 1 tablespoon salt. 2 tablespoons cayenne pepper
2. Dip the chicken into the beaten egg mixture, then place 1 tablespoon salt
1 tablespoon ground black
into the flour mixture and shake to coat. Place the breaded pepper
chicken onto a wire rack; do not stack. Let the chicken rest 2 cups all-purpose flour
for 20 minutes to allow the coating to set. 1 cup cornstarch
3. Heat about 3 inches of oil in a deep-fryer or large sauce- 1 tablespoon salt
pan to 375 degrees F (190 degrees C). In small batches, fry 1 quart peanut oil for frying
chicken 5 to 8 minutes until golden brown. Remove chick- 8 chicken tenders
1 cup mayonnaise
en, and drain on paper towels. Set aside or keep warm in a a 1/4 cup maple syrup
low oven. 2 teaspoons prepared horserad-
4. Combine the mayonnaise, maple syrup, horseradish, and ish
mustard powder in a medium bowl. Place the bacon in a 1 teaspoon dry mustard powder
large, deep skillet, and cook over medium-high heat, 12 slices bacon
8 thin slices Cheddar cheese
turning occasionally, until evenly browned, about 10
minutes. Drain the bacon slices on a paper towel-lined 8 plain frozen waffles

5. To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with
2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a
3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise
on the remaining 4 waffles and place on top of the sandwich. 14

if you read this, hi.

The All American Cookbook is a book filled with
many recipes that are as Ameican as the bald
eagle. Some are classics that have been secret

family recipes for multiple generations and some
are signatrue city foods that are on every street
corner. Just because our flag isn’t the best doesn’t
mean your dinner has to be. I might of just had
to do this because it’s a grade but some of these
foods seem good as ****. This isn’t a book full
of vegan foods or anything healthy, at all, but it
does have recipes that anyone could enjoy for a

get-togther or just when they’re hungry.

Contact Information
[email protected]

Click to View FlipBook Version