Cook’s Country Magazine, Oct/Nov 2015

  • Wisconsin butter burgers

    Wisconsin butter burgers (page 5)

    from Cook’s Country Magazine, Oct/Nov 2015 Cook’s Country Magazine, Oct/Nov 2015

    • Categories: Sandwiches & burgers; Main course; American
    • Ingredients: salted butter; onions; ground beef; hamburger buns; American cheese
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pennsylvania Dutch chicken and corn soup

    • jenmacgregor18 on October 06, 2015

      very good fresh corn flavor. I added 1 leek. I wouldn't hesitate to use 2 next time. I swapped out 3 oz white whole wheat flour in the rivels. The dough wasn't as smooth as it would have been. I might go down to 1 1/2 to 2 oz whole wheat flour.

  • Baked mustard chicken

    • jenmacgregor18 on October 02, 2015

      The mustard breadcrumbs are very, very good. Definitely remove the skin, otherwise it's too greasy. I might also try boneless chicken thighs.

    • jenmacgregor18 on February 13, 2022

      I omitted tarragon and used only boneless skinless chicken thighs. The chicken was moist with very crunchy, flavorful mustard breadcrumbs. The extra steps of adding the mustard sauce to the panko and then toasting them separately first, before dredging the chicken in flour, egg and the mustard crumb, is completely worth the time. The chicken was delicious on its own, but the sour cream dijon sauce was good too. I had lost this recipe from the magazine, but I found it with my online subscription to ATK.

  • Penne with butternut squash and brown butter sauce

    • Aiolar on April 24, 2023

      Make sure to cook the squash until soft. Tasted a lot better as leftovers (flavors melded?)

  • Brussels sprout gratin

    • twoyolks on November 27, 2015

      This brought out a bit too much of the cabbage flavor for my taste.

    • Aiolar on April 24, 2023

      Halved sprouts with breadcrumbs, cream, gruyere. NEXT TIME - cook brussels sprouts until SOFT

  • Cornmeal drop biscuits

    • Shewi128 on September 12, 2022

      I love ATK's drop biscuit recipe because it's reliable, quick, and tasty. This was no exception. I'll add this to my occasional biscuit rotation for weeknight side dishes.

  • Chicken Tetrazzini for two

    • Kinhawaii on September 29, 2024

      This was nice- very generous servings for 2.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Oct 01 2015
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States

Publishers Text

Cook's Country showcases "country cooking": simple, great-tasting homemade food--Sunday dinners, potluck suppers, backyard barbecues, and even kids' birthday parties. And you can be sure that Cook’s Country’s recipes will come out right the first time—and every time —you go in the kitchen. We’ve taken the obsessive recipe development techniques that we’ve polished through years at America’s Test Kitchen (which involve testing and tweaking recipes as many as 100 times until we are certain that anyone who follows them will meet with success) and brought them to Cook’s Country. Cook’s Country’s mission is to reclaim, revive, and restore classic American heirloom recipes.