My newest cookbook is called The Dinner Doctor by Anne Byrn. I have her other two books, The Cake Mix Doctor and Chocolate from The Cake Mix Doctor. This new book looks great: I am all about using easy to purchase ingredients to make a meal!
Here are some sample recipes that I have found on the Internet:
Pumpkin Orange Soup with Parmesan Toasts
• 1 can (15 ounces) pumpkin
• 2 cans (14-14.5 ounces each) low-sodium chicken broth
• 1 clove garlic, crushed in a garlic press
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 medium-size orange, rinsed
• 16 slices (½ inch thick) French bread
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
1. Preheat the broiler.
2. Place the pumpkin, chicken broth, garlic, bay leaf, and thyme in a 2-quart saucepan and heat over the medium-high heat, stirring just to combine. While the mixture is coming to a boil, grate enough orange zest for 1 teaspoon and add this to the soup. Cut the orange in half and juice it. You should have about 1/3 cup. Stir the orange juice into the soup. When the soup comes to a boil, cover the pan and reduce the heat to low. Let the soup simmer, stirring it occasionally, until it is thickened and the flavors blend, 8 minutes.
3. Meanwhile, make the Parmesan toasts: Place the slices of bread on a baking sheet and broil them until they are lightly browned, 1 minute. Remove the baking sheet from the broiler, turn the bread slices over, brush the untoasted side with the olive oil, and sprinkle some of the Parmesan cheese over each slice, dividing it equally among them. Return the bread slices to the broiler and broil until the Parmesan melts, 15-20 seconds. Remove the baking sheet from the broiler and keep the toasts warm until ready to serve.
4. To serve, remove and discard the bay leaf from the soup. Ladle the soup into serving bowls and top each with two Parmesan toasts or pass the toasts separately. Serves 6 to 8 as a starter.
Asian Chicken Salad
• 1 package (3 ounces) Oriental-flavor ramen noodle soup mix
• ½ cup pre-sliced almonds
• ¾ cup bottled red wine vinaigrette
• 1 package (16 ounces) coleslaw mix or broccoli slaw mix
• 2 cups shredded cooked chicken
• ½ cup fresh cilantro leaves
• 2 scallions, both white and light green parts, chopped (for ¼ cup)
1. Preheat the oven to 350°F.
2. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
3. Meanwhile, pour the red wine vinaigrette into a measuring cup and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.
4. Place the slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine the ingredients well.
5. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve. Serves 4 to 6 as a main course
Mini Cheese Calzones
• 6 sticks (1 ounce each) string cheese
• 1 package (11 ounces) refrigerated bread-stick dough
• 1 cup jarred marinara sauce or pizza sauce for serving
1. Preheat the oven to 400°F
2. Unwrap the string cheese sticks and cut them in half crosswise. Open or unroll the bread-stick dough and separate it into 12 rectangles. Coil a rectangle of bread-stick dough around a piece of cheese stick as if you were wrapping it with yarn. Completely cover the cheese, tucking the dough ends under and pinching them to seal closed. Repeat with the remaining dough and cheese. Place the dough-covered cheese on an ungreased baking sheet.
3. Bake the mini calzones until they are golden brown, about 12 minutes. Remove them from the baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking. Serves 6 (makes 12 mini calzones)
Sweet-And-Sour Brisket of Beef
• 1 beef brisket (4 to 5 pounds), trimmed of fat
• ¼ cup all-purpose flour
• 1 packet (1.25 ounces) onion soup mix
• 1 can (10.75 ounces) tomato soup
• ¼ teaspoon black pepper
• 2 tablespoons light brown sugar
• 2 tablespoons red wine vinegar
1. Pat the brisket dry with paper towels. Place the flour in a shallow bowl. Dredge the brisket in the flour, then shake off the excess. Place the brisket in a 4½ -to 6-quart slow cooker.
2. Place the onion soup mix, tomato soup, and pepper in a small bowl with ¼ cup of water and stir to combine. Pour this mixture over the brisket.
3. Cover the cooker and cook the beef on high heat until it is quite tender, 6 hours. Remove the brisket from the cooker and place it on a platter. Cover it loosely with aluminum foil to keep it warm.
4. Strain the liquid that is left in the cooker. Spoon off as much fat as possible or use a gravy separator to remove the fat from the liquid. Pour the strained and defatted liquid into a 2-quart saucepan and heat over medium heat. Add the brown sugar and vinegar and stir until the sauce heats through and the brown sugar melts. Slice the brisket, pour enough sauce over it to moisten it, then serve the remaining sauce on the side. Serves 12
Orange Dreamsicle Layer Cake
• Vegetable oil cooking spray, for misting the pans
• All-purpose flour, for dusting the pans
• 1 package (18.25 ounces) plain orange cake mix
• 1 package (3 ounces) orange gelatin
•1/3 cup vegetable oil
•3 large eggs
•1 teaspoon pure orange extract
•1 package (8 ounces) sour cream
•1 cup sweetened flaked coconut
•1 ¼ cups confectioners’ sugar, sifted
•½ cup fresh orange juice
•1 container (8 ounces) frozen whipped topping, thawed
1. Place a rack in the center of the oven and preheat the oven to 350°F.
2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 ¼ cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
6. Remove the bowl with the sour cream from the refrigerator, add the confectioners’ sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week. Serves 12.
Sour Cream Cinnamon Loaf
Makes 1 loaf
Vegetable oil cooking spray, for misting the loaf pan
Flour, for dusting the loaf pan
1 package (19.1 ounces) cinnamon swirl muffin mix (Duncan Hines)
1 cup reduced-fat sour cream
1 large egg
1/4 cup pre-chopped pecans (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees.
2. Lightly mist a 9-by-5-inch loaf pan with vegetable oil cooking spray, then dust it with flour. Shake out the excess flour. Set the loaf pan aside.
3. Set aside the packets of cinnamon swirl and of topping mix from the muffin mix. Place the muffin mix, sour cream, egg, and 3 tablespoons water in a large mixing bowl. Beat with an electric mixer on low speed for 20 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 minute longer, scraping the side down again if necessary. The batter should be well combined and thick. Pour half to two-thirds of the batter into the prepared loaf pan.
4. Knead the packet of cinnamon swirl with your fingers a few times, then open it and squeeze the contents evenly over the batter. With a rubber spatula, spread the remaining batter over the top. Place the pecans, if using, in a small bowl and stir in the topping mix. Sprinkle the topping over the loaf.
5. Bake the loaf until it springs back when lightly pressed with a finger, 43 to 47 minutes. Remove the loaf pan from the oven and place it on a wire rack to cool for 15 minutes. Dust with confectioners’ sugar. Then, run a long, sharp knife around the edges of the loaf and serve warm slices right from the pan, if you wish.