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27 brook recipes

Brooke's Sweet Chocolate Chip Cookies
Brooke's Sweet Chocolate Chip Cookies

Classic chocolate chip cookies with a tablespoon of water for soft, chewy centers and crisp golden edges. Half butter, half sugar, plenty of semi-sweet chips. One bowl, no chilling.

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Brooke's Homemade Meatloaf

Brooke's homemade meatloaf is a classic: seasoned ground beef bound with egg, onion, and panko, baked under a sweet-tangy glaze of ketchup, Dijon, and brown sugar brushed on twice for a sticky finish.

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Pan-Fried Brook Trout

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

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Cornmeal Coated Brook Trout

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

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Brook Trout Sauteed with Mushrooms

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

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Brook Trout with Ginger Stuffing

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

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Halloween Witches' Broom Sticks

Halloween witches' broom sticks shape biscuit dough into twisted handles topped with fringed twig bundles, brushed with butter and Parmesan. A savory shaped snack kids can help craft for Halloween parties.

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Brookies (fudgy brownie cookies)

Chewy, fudgy cookies are a cinch to make from boxed brownie mix. Top them with a Hershey's Kiss and watch them disappear!

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Hot Grilled Trout

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

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Poached Trout

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

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Trout Sauteed in Butter

As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?

Mandarin Orange Chicken
Mandarin Orange Chicken

This is my rendition of a recipe from an old Campbell's Soup cook book.

Blackberry Roly-poly
Blackberry Roly-poly

A rustic classic filled with blackberries, from my Grandmother's recipe book.

Burt Reynold's Stew
Burt Reynold's Stew

Burt Reynolds' red wine beef stew from a 1984 celebrity Christmas book, with round steak browned in bacon fat, simmered in wine and tomato sauce, then finished with potatoes, carrots, celery, and mushrooms.

King Prawn Butterfly
King Prawn Butterfly

This is a delicious starter from my book named 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each.

Cheese & Walnut Stuffed Mushrooms on Toast
Cheese & Walnut Stuffed Mushrooms on Toast

This is a recipe I made for a food styling course from a cookbook. The assignment was to duplicate the look and feel of a recipe from a magazine or cookbook. This is a modified recipe that came from the book Healthy Appetite by Gordon Ramsay.

Showing 1 - 16 of 27 recipes