Cooking with Dr Pepper
Before he met me, David received all of his hydration through Dr Pepper. He has since broadened his horizons, however, leftover traces of the obsession — such as his Cooking with Dr Pepper cookbook — still pop up now and then. Up until this weekend I had avoided opening this monstrosity, but since we are now living in the birthplace of Dr Pepper (Texas duh), it occurred to me: why fight it? Here is our amended recipe for Dr Pepper Stuffed Mushrooms.
Dr Pepper Stuffed Mushrooms
- 3 6-oz cans large mushroom crowns
8 large mushrooms, stems removed, caps left intact - 1/2 cup bread crumbs
2 tbsp dry bread crumbs (I used panko because that’s what we had lying around) - 1/3 cup Dr Pepper
- 1 4.5-oz can deviled ham
1/2 cup ham, cubed (I used the kind that you need to cook) - 2 tbsp butter
- 2 tbsp onion, finely chopped
1 scallion, minced - 1/2 tsp Worcestershire sauce
- olive oil
- 3 garlic cloves, minced
- 1/2 tsp seasoned salt
salt (might not be necessary depending on your ham)
- Preheat your broiler and brush the mushrooms with olive oil. Set aside.
- Heat the butter in the skillet and saute the garlic and scallion briefly.
- Add the ham and brown.
- Sprinkle in the Worcestershire sauce and then pour in the Dr Pepper.
- Cook until almost completely reduced.
- Stir in the bread crumbs. Season if necessary.
- Spoon into the mushroom caps.
- Place on a pan and then broil for about 10 to 15 minutes until the mushrooms look kinda wet-ish.
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Hey guys, nice to see you back.
How much tequila was in that taxi? Nicole looks a little juiced as the video goes on…”Worcestershire sauce…” hilarity.
I’m a pepper.
haha, this is totally awesome! – I can’t find this book to buy or online anywhere! Could you guys scan a few pages? =D
I bought mine from the Dr Pepper museum’s website, but that was many years ago so I’m not sure if they carry it still. I remember it was only like a dollar so I bought a couple extras that I gave to friends. I found a link to download a different cookbook that Dr Pepper gave away for free, called “Cooking with Dr Pepper and 7UP”. Not sure if any of the recipes are the same as my 1983 copy, since it came out in the early 90s, but here is the link: http://www.filefactory.com/file//n/1224_rar
Hey, I LOVE your podcasts since I love cooking and experimenting.
Just one problem, I’m hearing impaired and it’s very hard to understand you sometime.
Is it possible for you to offer subtitles or subtitled podcasts in the future? I’d really appreciate it
.
Thanks for letting us know! We will definitely keep that in mind in the future and make every effort to have clearer sound! I am somewhat of a chronic mumbler though unfortunately!
I love vintage cookbooks. I just found one from the 70s in which the author fairly shrieks at the reader about the sins of using margarine instead of butter and “the man who likes to don a silly apron and hat and burn good steaks on the barbecue”. Priceless.
The commentary in old cookbooks can be pretty awesome but it makes my skin crawl when I see recipes that call for canned mushrooms, canned potatoes, canned asparagus, etc. Nasty nasty.
I just may try this recipe. I like the idea and the concept of using Dr.Pepper in pork. I wonder if it works with chicken.
Good thing I found a store that sells Dr. Pepper so now I am thinking of making this recipe. It somewhat reminds me of this pasta recipe where we used 7-up.
You can easily substitute Dr. Pepper with Coca Cola in the event that you can’t find Dr. Pepper since it can be difficult to find in areas outside Texas or the South.
I’ve never heard of a Dr. Pepper cookbook, but my mom has always cooked smoked sausage on low with a can of Dr. Pepper and a bottle of bbq (usually hickory or mesquite).