The Substitute Cook

By Julie Nischan

The idea behind The Substitute Cook comes from my habit of constantly changing recipes, removing or adding ingredients as I please. This collection has my most favorite recipes and some I have never made the same way twice. My goal is to give you simple recipes with suggestions on how you can change each to suit your own tastes. Each recipe uses common ingredients and cooking techniques that even beginning chefs can master. I hope you’ll make some and try your own hand at being The Substitute Cook.

• Language: English
• Publisher: Julie Nischan
• Release date: Jun 8, 2022
• ISBN: 9780578825885

Book preview

MAIN DISHES

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BACON TOMATO CUPS                             

These are one of my husband’s favorites, so much that I always double the recipe just so I get some too! You could make them as an appetizer or have a few for a quick meal.

INGREDIENTS

1lb bacon, cooked and chopped

½ onion, chopped

2 Roma tomatoes, chopped

6 oz shredded cheddar cheese

½ C mayo

1 T basil or Italian seasoning

1 can large flaky refrigerator biscuits

DIRECTIONS

Preheat oven to 375 degrees. Pull biscuit layers apart, separate into two halves. Line each well in muffin pans with biscuit half. Combine rest of ingredients in large bowl and fill biscuit cups with mix. Bake 12 to 14 minutes till crust is golden brown.

SUBSTITUTIONS/ADDITIONS

I use Roma tomatoes as they have less seeds. Keeps the mix from being too wet.

Replace mayo with sour cream if desired.

I use whatever shredded cheese I have on hand, cojack, swiss, etc.

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BAKED HAM & CHEESE SLIDERS                                         

This might sound a little strange but trust me, they are tasty and makes enough for a crowd. An easy party dish that takes less than 30 minutes, who can ask for better?

INGREDIENTS

24 slider buns

1 lb thin sliced deli ham

¾ C melted butter

1 lb sliced American cheese

1 ½ T mustard

1 ½ T worsh sauce

1 T minced onion

1 ½ T sesame seeds

DIRECTIONS

Preheat oven to 350 degrees. In 1 quart bowl whisk butter, mustard, worsh sauce, onion, and sesame seeds.

Place bottom buns in a 9 x 13 dish. Lay down half of ham, then slices of cheese and top with rest of ham. Put the top buns down and pour sauce mix over the rolls. Bake 20 minutes till lightly browned and cheese is melted. Slice rolls apart and serve. 

SUBSTITUTIONS/ADDITIONS

Use Swiss cheese instead of American cheese.

Replace ham with deli turkey or roast beef.

Instead of mustard, use Italian dressing with ham and provolone cheese.

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BBQ SAUCE KANSAS CITY STYLE                                       

I often use bottled sauce but one day decided to make my own. This goes great with poultry but will work with any meats. This amount of sauce coats up to 4 pounds of meat. 

INGREDIENTS

1 ½ C ketchup

¾ C mustard

5 T brown sugar

5 T minced garlic

5 T honey

¼ C steak sauce

4 T lemon juice

3 T liquid smoke

1 t salt

DIRECTIONS

In a 2 qt saucepan over medium heat, mix together all ingredients. Bring to a gentle boil and simmer 10 minutes, whisking well. Remove from heat and let set for 30 minutes to allow flavors to mingle. To serve, pour sauce over meat of choice and heat through.

SUBSTITUTIONS/ADDITIONS

Mix sauce with shredded chicken or meat and serve on buns for tasty sandwiches.

Baste over cooked ribs or pork chops if desired.

Pour 2/3 of sauce over chicken pieces before cooking and serve with rest of sauce for a deep bbq flavor.

Unused sauce can be kept in fridge for two weeks. 

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BIEROCK CASSEROLE

Some call them bierocks, some call them cabbage burgers, I just call this yummy!

INGREDIENTS

2 lbs hamburger

½ small onion, chopped

1 T garlic powder

1 T worsh sauce

1 head cabbage, chopped

1 T meat seasoning

8 oz shredded cheddar cheese

2 cans crescent roll dough

DIRECTIONS

Preheat oven to 375 degrees. Lay one can of crescent rolls flat in bottom of 9x13 pan. Bake 15 minutes. Meanwhile, heat worsh sauce in large skillet, add hamburger, onion, garlic and meat seasoning and cook till meat is crumbled and browned. Add cabbage to pan and cook 10 minutes or until cabbage is soft.

Remove pan from oven and add meat and cabbage mixture. Cover with shredded cheese and lay second can of crescent roll dough over top. Bake 20 minutes till crust is golden brown. Let sit 5 minutes and serve.

SUBSTITUTIONS/ADDITIONS

Use 1 lb hamburger and 1 lb ground sausage if desired.

Add 1 T red pepper flake for some heat.

Use your favorite shredded