Betty Crocker Cookbook, 11th Edition (Loose-leaf Bound): 1500 Recipes for the Way You Cook Today

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Overview

America's most trusted cookbook is better than ever!

Representing its most thorough revision ever, the Betty Crocker Cookbook, 11th Edition includes hundreds of new recipes, three new chapters, and icons that showcase how we cook today—faster, healthier, and with many more flavors.

New features celebrate the book's expertise and heritage with repertoire-building recipe lessons and fresh twists on American classics. With nearly 1,100 gorgeous ...

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Overview

America's most trusted cookbook is better than ever!

Representing its most thorough revision ever, the Betty Crocker Cookbook, 11th Edition includes hundreds of new recipes, three new chapters, and icons that showcase how we cook today—faster, healthier, and with many more flavors.

New features celebrate the book's expertise and heritage with repertoire-building recipe lessons and fresh twists on American classics. With nearly 1,100 gorgeous new photos and 1,500 recipes, as well as invaluable cooking guidance, The Big Red Cookbook is better and more comprehensive than ever before. The book features:

  • Exclusive content at BettyCrocker.com for Big Red buyers, including 80 videos, 400 additional recipes, and more to complement and enhance the cookbook
  • 1,500 recipes, 50 percent new to this edition
  • Nearly 1,100 all-new full-color photos—more than three times the number in the previous edition—including 350 step-by-step photos
  • Bold, contemporary, and colorful design
  • Three new chapters on Breakfast and Brunch, Do It Yourself (including canning, preserving and pickling) and Entertaining (including cocktails and party treats)
  • New feature: Learn to Make recipes giving visual lessons on preparing essential dishes like Roast Turkey and Apple Pie, with icons directing readers to bonus videos on BettyCrocker.com
  • New feature: Heirloom Recipe and New Twist showcase classic recipes paired with a fresh twist, with icons directing readers to bonus videos on BettyCrocker.com
  • "Mini" recipes giving quick bursts of inspiration in short paragraph form

With 65 million copies sold and still going strong, the Betty Crocker Cookbook, 11th Edition is the one kitchen companion every home cook needs.

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  • Betty Crocker Cookbook
    Betty Crocker Cookbook  

Editorial Reviews

From Barnes & Noble

With 65 million copies already sold, the Betty Crocker Cookbook doesn't need our endorsement, but we would be remiss if we didn't emphasize that this new edition of the Big Red Cookbook is the best yet: It boasts 1500 recipes, including 750 new to this edition; and nearly 1,100 all-new full-color photographs, including 350 step-by-step photos for easier home cooking. And that doesn't come close to exhausting the 11th edition's features. There are new chapters on Breakfast and Brunch; Do It Yourself food crafts and Entertaining, and exclusive online content at BettyCrocker.com including 80 videos, 400 additional recipes, and more! Peerless; simply peerless.

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Product Details

  • ISBN-13: 9780470906026
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 9/27/2011
  • Series: Betty Crocker New Cookbook Series
  • Edition number: 11
  • Pages: 640
  • Sales rank: 86,834
  • Product dimensions: 8.90 (w) x 10.10 (h) x 2.40 (d)

Meet the Author

With more than 63 million cookbooks sold since 1950, Betty Crocker is the name readers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and television.

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Table of Contents

CHAPTER 1: Getting Started 5

CHAPTER 2: Appetizers & Beverages 41

CHAPTER 3: Breakfast & Brunch 71

CHAPTER 4: Breads 95

CHAPTER 5: Cakes, Pies & Tarts 129

CHAPTER 6: Cookies, Bars & Candies 175

CHAPTER 7: Desserts 209

CHAPTER 8: Do It Yourself 237

CHAPTER 9: Entertaining 257

CHAPTER 10: Fish & Shellfish 277

CHAPTER 11: Grilling & Smoking 301

CHAPTER 12: Meats 327

CHAPTER 13: Pasta 365

CHAPTER 14: Poultry 393

CHAPTER 15: Rice, Grains & Beans 425

CHAPTER 16: Salads & Salad Dressings 449

CHAPTER 17: Sauces, Seasonings & Condiments 477

CHAPTER 18: Slow Cooker Suppers 503

CHAPTER 19: Soups, Sandwiches & Pizzas 525

CHAPTER 20: 20 Minutes or Less 551

CHAPTER 21: Vegetables & Fruits 573

CHAPTER 22: Vegetarian 615

INDEX 639

HELPFUL NUTRITION AND COOKING INFORMATION 685

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Recipe

BURGER BASH

Step out of the ketchup, mustard, and pickle routine to create your own signature burgers. Choose from the selections below or get creative and whip up a burger of your own. Use our Timetable for Grilling

Beef, Veal, Pork and Lamb (page 305) or Timetable for Grilling Poultry (page 305) for basic cooking directions. There's no end to the world of burgers!

1 Bavarian-Style Burgers: Spread thin layer of hot sweet mustard on split onion buns. Top grilled ground beef patties with Emmentaler cheese slices after turning. Place on buns and top with Caramelized Onions (page 598).
2 Caprese Burgers: Mix equal parts mayonnaise and Basil Pesto (page 485, or purchased) and spread on split Italian rolls. Top grilled ground beef patties with thick slices of fresh mozzarella cheese and sliced tomatoes; sprinkle with coarse ground pepper.
3 Chicago Burgers: Sprinkle 1 pound ground beef with celery salt. Shape into patties and grill as directed in timetable (page 305). Place on poppy seed buns and top with yellow mustard, sweet pickle relish, chopped onions, tomato wedges and jarred green sport peppers (made famous on Chicago-style hot dogs) or banana pepper rings.
4 Chicken Avocado BLT Burgers: Spread thin layer of mayonnaise on buns. Top grilled ground chicken patties with sliced avocado, crisp bacon, lettuce leaves and tomato slices.
5 Hawaiian Burgers: Top grilled ground beef patties with mozzarella cheese slices after turning. Place on buns and top with smoky barbecue sauce and grilled pineapple slices.
6 Pepper Jack-Jalapeño Burgers: Spread thin layer of chipotle mayonnaise on buns. Top grilled ground beef patties with pepper Jack cheese slices after turning. Place on buns and top with well-drained sliced pickled jalapeño peppers.
7 Tex-Mex Burgers: Sprinkle 1 pound ground beef with 1 ounce package fajita seasoning mix and ¼ cup finely chopped onion. Shape into patties and grill as directed in timetable (page 305). Place on buns and top with Guacamole (page 48, or purchased) and Salsa (page 480).
8 Turkey Reuben Burgers: Spread toasted rye bread or buns with Thousand Island dressing (page 475, or purchased). Top grilled ground turkey patties with Swiss cheese slices after turning. Place on toasted bread slices or buns and top with well-drained sauerkraut; serve with additional dressing if desired.

Heirloom Recipe and New Twist
This classic pot pie has appeared in some form in most editions of Betty Crocker Cookbook throughout the years. It's still a favorite of many and an excellent dinner choice. Our new twist has similar flavors but is made in individual casseroles and topped with tender puff pastry. We have also included two
Facebook fan recipe variations for you to sample

Classic
Chicken Pot Pie
Pot pie for dinner is possible even if you're busy. Just pick up refrigerated pie crusts instead of making them yourself. You'll cut your preparation time in half.
Prep 40 min Total 1 hr 15 min
6 servings

  1/3 cup butter
  1/3cup all-purpose flour
  1/3 cup chopped onion
  1/2 teaspoon salt
  1/4 teaspoon pepper
 13/4 cups chicken broth (for homemade broth, see page 528)
  2/3 cup milk
 21/2 to 3 cups cut-up cooked chicken or turkey
  1 box (10 oz) frozen peas and carrots*
  Two-Crust Pastry (page 159)

1. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
2. Heat oven to 425°F. Roll two-thirds of pastry into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into pastry-lined dish.
3. Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute (see Decorative Crust Ideas, page 161). Bake about 35 minutes or until golden brown.
*About 11/2 cups of any frozen vegetable combination can be substituted. (Smaller vegetable pieces will be distributed more evenly throughout the filling.)
1 Serving: Calories 670; Total Fat 43g (Saturated Fat 14g; Trans Fat 5g); Cholesterol 80mg; Sodium 1050mg; Total Carbohydrate 44g (Dietary Fiber 3g); Protein 25g exchanges: 3 Starch, 21/2 Lean Meat, 61/2 Fat Carbohydrate Choices: 3

Lighter Directions
For 22 grams of fat and 425 calories per serving, decrease butter to 2 tablespoons, increase flour to 1/2 cup, decrease broth to 11/2 cups and use fat-free (skim) milk. After melting butter in Step 1, stir in milk, onion, salt and pepper; stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth. Continue as directed—except use One-Crust Pastry for top crust in Step 3. Spray 9-inch square baking dish or pan with cooking spray. Pour chicken mixture into dish (not pastry-lined). Bake 25 to 35 minutes or until golden brown.
Tuna Pot Pie
Substitute 1 can (12 oz) tuna in water, drained, for the chicken.
Chicken Divan Pot Pie
Substitute 1 box (9 oz) broccoli cuts for the frozen sweet peas and carrots. Stir 1 teaspoon curry powder and a few drops hot pepper sauce into flour mixture before cooking. Continue as directed.
Portabella Chicken Pot Pie
Add 11/2 cups sliced baby portabella mushrooms to flour mixture before cooking in Step 1. Spoon cranberry sauce into small bowl; stir well. Continue as directed

Learn to Make Chocolate Chip Cookies
Chocolate Chip Cookies Lower Calorie

Homemade chocolate chip cookies are hard to resist—especially when they are perfectly soft and chewy on the inside with a golden brown, slightly crusty exterior. The secret to these gems is a combination of fresh ingredients, correct measuring and a good baking technique.

Prep 55 min. Total 55 min
  4 dozen cookies
  3/4 cup granulated sugar
  3/4 cup packed brown sugar
  1 cup butter, softened
  1 teaspoon vanilla
  1 egg
 21/4 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 bag (12 oz) semisweet or dark chocolate chips (2 cups)
  1 cup coarsely chopped nuts, if desired

1. Heat oven to 375°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly sized and shaped cookies, use a #70 cookie scoop.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

1 Cookie: Calories 140; Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g exchanges: 1 Other Carbohydrate, 11/2 Fat Carbohydrate Choices: 1

Lighter Chocolate Chip Cookies
For 5 grams of fat and 90 calories per serving, decrease butter to 3/4 cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the 12-oz bag of chocolate chips

Candy Cookies
Substitute 2 cups candy-coated chocolate candies for the chocolate chips.

Chocolate Chip Bars
Press dough into ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on cooling rack. Makes 48 bars.

Jumbo Chocolate Chip Cookies
Drop dough by 1/4 cupfuls or #16 cookie scoop about 3 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes 11/2 dozen cookies

Keys to Success
• Measure ingredients accurately. Dough that is the right consistency will make cookies that have great shape and texture. (See Measuring Correctly, page 16.)
• Use softened butter. Do not melt butter, or the dough will be too soft and may result in oddly shaped cookies. (See Softening Butter, page 179).
• Use a cookie scoop to make cookies the perfect size and shape if desired.
• Place dough on completely cooled cookie sheets. Warm cookie sheets can be cooled quickly by placing in the freezer for a few minutes or running under cold running water and wiping dry.
• Let baked cookies rest on cookie sheet a couple minutes. This allows them to firm up a little so that they are easy to remove from the sheet.
• Cool cookies until chips are firm before storing, to prevent melted chocolate from getting over all the cookies.
• Freeze individual unbaked cookies on cookie sheets. When frozen, place in container or freezer plastic bag; label and freeze up to 6 months. Bake the frozen cookies a little longer than the bake time.

Cookies for Gifts
Sharing a gift of homemade chocolate chip cookies or other homemade goodies can be the perfect way to spread a little good cheer, whether delivered by hand or mailed. Here are tips for giving any cookies, bars or candies to ensure they stay fresh and intact.
• Keep containers on hand for when you want to give homemade items as a gift:
• Look for inexpensive plates or serving containers in the dollar section of your discount store.
• Wash and keep to-go containers from take-out meals.
• Look for inexpensive decorative tins or paper containers in craft stores or import stores.
• Cushion items by first placing a paper towel or napkin in the bottom of the container. If you stack items, place layers of waxed paper between layers.
• Cover tightly with plastic wrap or foil if container doesn't have a lid.
• If baking in advance and freezing, let frozen cookies thaw directly in gift container for maximum freshness.

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Customer Reviews

Average Rating 3.5
( 32 )
Rating Distribution

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(13)

4 Star

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3 Star

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2 Star

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See All Sort by: Showing 1 – 20 of 32 Customer Reviews
  • Anonymous

    Posted December 8, 2011

    Bad reviewers

    If you want to know how a recipe looks on nook, imagine a list of ingredients followed by directions. If you complain about the content in a sample, don't bother posting a review. For those of you that would like a valid review, this nook edition contains a significant number of recipes, nutritional info, and an easily navigated interface (including options to help you jump back and forth when looking for recipes)

    29 out of 36 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted October 11, 2011

    Excellent new edition!

    I've been a huge Betty Crocker fan my whole life. The Betty Crocker Cookbook was the the one cookbook in my home growing up and I loved to look through it and learn about all the delicious possibilities. As I grew older I started collecting vintage Betty Crocker cookbooks and I still refer back to them and their clear and accessible recipes for the home cook. So, I was very interested to see the new 11th edition of the Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today, with all the classic recipes mixed with new ones. This new Betty Crocker Cookbook edition has many extras that are a big help in perfecting your cooking and baking techniques. I loved the "Learn to Make" additions, which give detailed explanations for popular recipes and compare in photos more or less successful versions of a recipe, while teaching how to achieve the perfect result. Now I know why my chocolate chip cookies are always flat -- the butter was too soft and the cookie sheet too hot. Many of the recipes have been updated from the originals and are now labeled as Lower Calorie, Fast, New Twist, etc., for convenience. I was excited to see current recipes like No-Knead Artisan Bread, which has several variations. An interesting new chapter was "Do It Yourself" where they give information on eating local, canning, making your own spice mixes and more. I'm definitely making some Chai Mix (an Indian tea with milk and spices), to have on hand. I was glad to see sections on Slow Cooker Suppers and 20 Minutes or Less meals included in Betty Crocker Cookbook. There is also lots of variety from the old stand-bys, like the eleven types of deviled eggs or eight sweet and savory spreads for bread offer. One aspect of the Betty Crocker Cookbook that stood out to me was the frequent addition of recipes from cultures all around the world. I really appreciated having easy access to many of our family's ethnic favorites, while giving us the opportunity to try out new ones, like Cajun Chicken or Moroccan Chickpeas. There is even a full section on Vegetarian Cooking with beautiful photos and excellent information and recipes to assist in incorporating vegetarianism into your lifestyle (even if just occasionally). Betty Crocker sure is keeping up with the times! And it's not just a cookbook, but it's more like an excellent course on gaining greater cooking skills.

    18 out of 20 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted December 8, 2011

    free sample lacking

    The free sample should have included at least one or two recipe pages so we can see what it will look like when trying to do an actual recipe from the nook.

    13 out of 32 people found this review helpful.

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  • Anonymous

    Posted January 1, 2012

    Good Cookbook but Has It's Quirks

    Betty Crocker always puts out an excellent cookbook. However, I would read completely through the sample before you purchase it for your Nook. You'll notice in the sample there are places where the writing runs off the bottom of the page or where you nly get a portion of the captions and it is not finished on the following page...this pertains to the end explanation of some recipes as well. If you are not a confident seasoned cook and this matters to you, get the hardback version! Otherwise, the search option on your Nook is extremely handy for searching recipes!

    9 out of 11 people found this review helpful.

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  • Anonymous

    Posted December 27, 2011

    Great recipes

    I love this cookbook. I used several recipes for cookies this week and everyone of them turned out GREAT!

    5 out of 5 people found this review helpful.

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  • Anonymous

    Posted December 25, 2011

    Not happy with this purchase

    I thought this cookbook would be great to have. Unfortunately , i find it very difficult to navigate. I tried using it in the nook app on my ipad and it crashed my ipad. While it is a great idea, it's just very difficult to navigate around the book and that is a shame for a book that is so costly.

    5 out of 6 people found this review helpful.

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  • Anonymous

    Posted April 22, 2012

    Disappointed

    I was sorry to discover that the ENHANCED book did not work as the activity reader kept indicating to either Wait or Force Close.

    3 out of 4 people found this review helpful.

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  • Anonymous

    Posted January 19, 2012

    Sample sucks

    Sample should include a few recipes.

    3 out of 13 people found this review helpful.

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  • Anonymous

    Posted December 13, 2011

    Sample

    I understand why some would like to see a sample recipe as I did also. For those that do have the book I am wondering if it shows pictures with each recipe like an actual cookbook would?? Thanks!

    3 out of 12 people found this review helpful.

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  • Anonymous

    Posted June 17, 2012

    I had been looking forward to purchasing my new cookbook for a l

    I had been looking forward to purchasing my new cookbook for a long time. I bought the ring binder style and was disappointed on two issues. Despite my best efforts and care, the pages stuck together and tore when separating due to the compression of the pages when the holes were punched. And B&N, where I have had wonderful service for years, was unresponsive to two email inquires. Buy the book for the wonderful content, just don't get the ring binder style.

    2 out of 7 people found this review helpful.

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  • Anonymous

    Posted January 9, 2012

    Betty Crocker Cookbook

    When you get to the receipts for the chicken it goes to your my shelves and it has left the cookbook. I TRY it again in the rice and grains chapter this time and it will not go to a receipt again. It will show receipts before you get to the poultry.

    NOT pLeased!

    1 out of 8 people found this review helpful.

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  • Anonymous

    Posted February 12, 2013

    This is amazing

    It is a really great book with tons of features

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  • Anonymous

    Posted January 26, 2013

    Love it

    This has been the cookbook in our family for decades (:

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 27, 2012

    No text was provided for this review.

  • Anonymous

    Posted August 6, 2013

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  • Anonymous

    Posted December 18, 2011

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  • Anonymous

    Posted December 28, 2011

    No text was provided for this review.

  • Anonymous

    Posted January 6, 2014

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  • Anonymous

    Posted December 12, 2011

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  • Anonymous

    Posted February 20, 2013

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See All Sort by: Showing 1 – 20 of 32 Customer Reviews

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