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Does anyone have a Red Lion Inn Cookbook?

Last post Jan 16, 2007 1:33 PM by cooknchic . 20 replies.


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  • Does anyone have a Red Lion Inn Cookbook?
    I saw this advertised in a catalog, and I was wondering if I should order it. If you have it, could you post a couple of the recipes here on the board, like a sample of what's in the book? Thanks!

    Mellissa
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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Red Lion Inn Lemon Bread
    Recipe From : The Red Lion Inn Cookbook

    3/4 cup margarine
    2 cups sugar
    3 eggs
    1 egg yolk
    3 1/2 cups flour
    1 tablespoon plus 1/2 teaspoon baking powder
    1 1/2 teaspoons salt
    2 cups lemon pudding -- from mix or canned
    3 tablespoons milk

    Preheat oven to 350 degrees. Grease two loaf pans.
    In a large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.
    Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk, and mix until very well blended.
    Pour the batter into the prepared loaf pans. Bake at 350 degrees for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Yields 2 loaves.




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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Red Lion Inn Pumpkin Bread
    Recipe #32874
    This recipe is from the "Red Lion Inn" restaurant in Stockbridge, MA. It's spicier than most pumpkin bread recipes and makes two loaves- one for you and one for a good friend.

    2 loaves 1½ hours 10 min prep

    4 eggs
    2 1/3 cups white sugar
    1 cup vegetable oil
    2 cups canned pumpkin
    3 cups flour
    3/4 teaspoon salt
    1 3/4 teaspoons baking soda
    2 3/4 teaspoons cinnamon
    2/3 teaspoon nutmeg
    2/3 teaspoon cloves
    1/3 teaspoon allspice
    1 cup chopped nuts
    1/3 cup raisins

    Preheat oven to 375 degrees.
    Grease two loaf pans, 24 muffin cups, or 6 mini loaf pans.
    Combine eggs, sugar, oil and pumpkin in a large bowl.
    Stir until smooth.
    Sift together dry ingredients and spices.
    Add to egg mixture along with nuts and raisins.
    Mix thoroughly and fill pans.
    Bake large loaves for 1 hour, 10 minutes; muffins for 35-40 minutes; and mini loaves for 45 minutes.
    Toothpick inserted in middle should come out clean.
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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Red Lion Inn Pineapple Nut Bread

    1/2 cup butter, softened
    1 cup granulated sugar
    2 eggs
    2 cups flour
    1 teaspoon baking powder
    Pinch salt
    1 cup crushed pineapple, drained
    1/2 cup walnuts

    Preheat the oven to 350 degrees F. Grease and flour two loaf pans.

    Cream the butter and sugar together in a large mixing bowl. Beat the eggs in one at a time, and blend well after each addition.

    Sift the flour, baking powder, and salt together. Add the flour mixture alternately with the crushed pineapple to the egg mixture. Stir in the nuts.

    Pour the batter into the prepared loaf pans, and bake at 350 degrees F for 45 minutes to 1 hour, or until a wooden pick inserted in the middle comes clean.

    Yields 2 small loaves

    Source: The Red Lion Inn Cookbook
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  • RE: Does anyone have a Red Lion Inn Cookbook?
    RED LION INN CRANBERRY MOLD

    1 c. chopped cranberries
    1 c. chopped apples
    1 c. sugar
    6 oz. lemon gelatin
    1 c. boiling water
    1 c. crushed pineapple
    1 c. pineapple juice
    1/2 c. seedless grapes
    1/4 c. nuts

    Process cranberries and apples together. Let stand with sugar for 30 minutes. Dissolve gelatin in boiling water, stir in pineapple juice. Chill. Fold in pineapple, cranberries, grapes and nuts. Put in 6 cup mold.
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  • RE: Does anyone have a Red Lion Inn Cookbook?
    THE RED LION INN BLOODY MARY

    ingredients:
    • 4 dashes Worcestershire sauce
    • 3/4 cup Tomato juice
    • 2-3 drops TABASCO SAUCE ®
    • 2 dashes each salt and pepper
    • 2 dashes lemon juice
    • 1/4 tsp. grated horseradish
    • 1 1/2 oz. vodka
    Celery stalk
    Lime wedge

    Mixing instructions:
    Combine vodka, lemon juice, and seasonings in a Hurricane glass. Add cracked ice and stir well. Garnish with stalk of celery and wedge of lime.



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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Red Lion Inn Clam Chowder
    Ingredients :

    24 x Littleneck clams
    1 tsp Salt
    1/4 tsp White pepper
    1/4 tsp Worcestershire sauce
    2 x Ribs celery, dice
    3/4 lb Boiling potato, peel, dice
    1/4 lb Salt pork, dice
    1 med Onion, dice
    1/4 cup All-purpose flour
    3 cup Milk, scald
    1 cup Half-and-half
    1/4 cup Fresh parsley, mince

    Method :
    In large pot over high heat combine clams, salt, pepper, Worcestershire and 4 cups water; bring to a boil. Cook until clams open, about 5 minutes.
    Discard any clams that do not open. Using slotted spoon remove clams; reserve liquid. Remove meat from shells; return shells to pot with reserved liquid. Dice meat; set aside. Over low heat simmer liquid and shells 15 minutes. Strain liquid; discard shells. Return liquid to pot over high heat. Bring to a boil; reduce heat to low. Add celery and potatoes; cook until vegetables are just tender, 12-15 minutes. Strain; reserve liquid and vegetables separately. In same pot over medium heat cook pork until lightly browned, about 5 minutes. With slotted spoon remove pork; reserve. Reduce heat to medium. Add onion; cook until softened, about 5 minutes. Sprinkle flour over onion; cook, stirring constantly, until smooth 1-2 minutes. Add milk, half-and-half and reserved potatoes, celery, salt pork and clam meat; heat through 2-4 minutes. Sprinkle with parsley. 233 cal 15 gr fat; 58% fat.

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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Scallops and Bacon Dijon, Red Lion Inn Style

    The Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Cookbook. The white wine brings out the flavour. Cooking time included marinating time.

    10 servings 1½ hours 30 min prep

    20 scallops
    2 tablespoons white wine
    2 tablespoons Dijon mustard
    1/4 teaspoon salt
    fresh ground pepper
    10 slices bacon
    wooden toothpicks


    Clean scallops and pat dry.
    Mix together wine, mustard, salt and pepper, add the scallops and coat with the mixture. Marinate for 1 hour in a covered container in the fridge. Preheat the oven to 250 F (130 C). Place the bacon slices on a baking sheet in a single layer and cook for 10 minutes or until soft, drain on paper towels and then cut each slice in half crosswise.
    Increase the oven temperature to 350 F (180 C ) , drain the scallops and wraps a bacon strip around each one, fastening with a toothpick. Place the scallops in the baking tray and bake 8-10 minutes, basting with the juice they release. Serve immediately once cooked.
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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Red Lion Inn Butternut Squash Soup

    Executive Chef Brian J. Alberg
    The Red Lion Inn

    Ingredients

    5 Tb. Butter
    1 Chopped Onion (medium)
    2 lb. Butternut Squash cut in half, peeled and seeded, ½ inch diced
    1 qt. Apple Cider
    1 pinch Powdered Ginger
    1 pinch Ground Nutmeg
    ½ cup Heavy Cream

    Procedure:

    Melt butter in large heavy saucepan over medium heat.

    Add onions and sauté until tender, about 5 minutes.

    Add apple cider, seasoning and squash.

    Cover and simmer until squash is tender, about 20 minutes.

    Working in batches, puree soup in blender until smooth.

    Return to pan and stir in cream.

    Bring soup to simmer. Season with salt and pepper.

    Yield: 8-10 servings

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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Asparagus Salad with Shaved Fennel and Manchego

    Executive Chef Brian J. Alberg
    The Red Lion Inn


    Ingredients

    2 oz. Bibb Lettuce, washed & torn
    1 oz. 1 in. Asparagus, blanched
    ½ oz. Fennel, shaved
    3 Red Grape Tomatoes, cut in half
    3 Yellow Pear Tomatoes, cut in half
    1½ fl.oz. Lemon Basil Vinaigrette
    ¼ oz. Manchego Cheese, shaved
    1 pinch Black Table Ground Pepper

    Procedure:

    In the center of a salad plate, place the torn bibb lettuce.

    In a stainless steel mixing bowl, combine the asparagus, fennel, yellow pear tomatoes, red grape tomatoes and lemon basil vinaigrette.

    Place over the bibb lettuce.

    Garnish the top of the salad with shaved Manchego cheese and black table ground pepper.

    Yield: One Serving

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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Steamed Mussels with Lime Cilantro & Sweet Corn

    Executive Chef Brian J. Alberg
    The Red Lion Inn

    Ingredients

    1 lb. Mussels
    ( Prince Edward Island )
    2 Tbl. Roasted Shallots
    3 Limes, juiced
    ¼ cup Clam Broth
    1 Tbl. Cilantro
    3 Tbl. Sweet Corn
    1 Tbl. Butter, whole and cold
    1 Tbl. XVOO
    Salt & Pepper
    1 tsp. Garlic

    Procedure:

    To roast shallots, coat with olive oil and salt and pepper. Roast in oven until soft, approximately 30 minutes.

    Sauté garlic in XVOO .

    Add mussels, deglaze with lime juice and clam broth.

    Add in shallots and corn.

    Cover and simmer 3-5 minutes.

    Add cilantro, salt, pepper and butter (acts as a thickener and blends flavors).

    Reduce sauce to napé consistency.

    Garnish with lime half and cilantro sprig.

    Yield: Two Servings

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  • RE: Does anyone have a Red Lion Inn Cookbook?
    The pineapple bread looks really good!
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  • RE: Does anyone have a Red Lion Inn Cookbook?
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  • RE: Does anyone have a Red Lion Inn Cookbook?
    Hi, Could you post the address and cost of the red lion inn cookbook? I would appreciate it.Thankyou
    Kathi
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  • RE: Does anyone have a Red Lion Inn Cookbook?
    oh!!!! my!!!!!!!
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