Recipes

[IVE GOTTA PACKAGE 4U]

Are there 50 lines in your father's recipes?

 

[walk it off]

No way!!! Never over season!!! Keep it simple, Use fresh, 5 ingredients in entrée, all sauces from scratch, heat pan before olive oil, blanch Brussel sprouts for 15 with little sugar before preparing. thaw chicken in the refrigerator, knives get sharpened at the hardware store and honed on steel. butter sometimes but margarine never. garlic is good, soy sauce is the magic behind a lot of marinades. no nuts in cookies, butter cream instead of shortening for frosting, make cocoa not instant hot chocolate, don't overcook fish, grill over wood or gas not briquettes, etc. I'm a good cook. He was a chef. Your wife is a good driver, you're a professional driver.

 

[cosmo1]

Use my fathers recipes. He was a chef for 40+. All baked goods are in metric measurements. Still have his binders from culinary academy he attended in '51.

Thank you.

 

[moreluck]

Pineapple Dream Pie

Ingredients:


Crust

• 9 ounces cookies (about 65 vanilla wafers)
• 4 tablespoons sugar
• 1/4 teaspoon coarse salt
• 7 tablespoons unsalted butter, melted

Filling

• 2 cups powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 8 oz container whipped topping
• 20 oz can crushed pineapple, drained

Directions:
Crust

1. Preheat oven to 350 degrees. Using your food processor, pulse cookies until finely ground. If no food processor, add to 1 gallon plastic bag and roll with rolling pin. Be sure to reserve a few cookies for the top of your pie.
2. Add sugar, salt, and butter to the food processor and pulse until well combined.
3. Firmly press your wafer crumb mixture into bottom and up sides of a 9-inch pie dish. This should give you plenty of crumbs for a nice, thick crust (which I LOVE). Bake until crust is dry and set, about 10-12 minutes. Let cool completely in plate on a wire rack before attempting to fill.

Filling

1. Beat the cream cheese and butter together until creamy. Reduce mixer speed and add powdered sugar slowly until well combined. Beat on high speed for one minute. Add a heaping tablespoon of your drained pineapple and stir in. Spread this cream cheese and pineapple mixture over your crust.
2. Fold the remaining pineapple into the whipped topping and spread on top of the cream cheese layer. Crush a few extra vanilla wafers and sprinkle over top of pie for decoration, or decorate with whole vanilla wafers. Refrigerate for at least 4 hours, preferably overnight.

 

[moreluck]

Parmesan Garlic Spaghetti

Ingredients

1. About 4 ounces spaghetti*
2. 2 cloves garlic, grated (or minced, if you don't have a microplane)
3. 2 tablespoons salted butter
4. 1/4 cup parmesan cheese, plus more for garnish
5. 1 tablespoon fresh parsley, finely chopped (optional)
6. Salt and pepper, to taste

Directions

1. Bring a pot of water to a boil. Add a generous pinch of salt before adding the pasta, cook according to package directions, and drain.
2. Meanwhile, heat a pan over medium heat and add butter. Swirl around in the pan and cook until fully melted and slightly foamy, about a minute.
3. Add the grated garlic and cook until fragrant but not browned, about another minute.
4. Turn off the heat and add the cooked pasta, parmesan cheese, and parsley, and toss until pasta is evenly coated. Season with salt and pepper, add as much parmesan cheese as your heart desires (the sky's the limit), and eat.

 

[moreluck]

Weeknight Bolognese

From the cookbook:

Barefoot Contessa How Easy Is That?

Weeknight Bolognese

• 2 tablespoons good olive oil, plus extra to cook the pasta
• 1 pound lean ground sirloin
• 4 teaspoons minced garlic (4 cloves)
• 1 tablespoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1¼ cups dry red wine, divided
• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
• 2 tablespoons tomato paste
• Kosher salt and freshly ground black pepper
• 3/4 pound dried pasta, such as orecchiette or small shells
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped fresh basil leaves, lightly packed
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
(never trust a skinny cook)

 

[moreluck]

Linguine with Shrimp Scampi

 

[moreluck]

Beef Tips And Gravy With Rice

Serves/Makes: 6 | Ready In: > 5 hrs

Ingredients:
1 1/2 pound beef sirloin tip roast
1 packet beefy onion soup mix
1 can (10 ounce size) cream of chicken soup
1 can (15 ounce size) reduced-sodium beef broth
4 1/2 cups cooked long grain rice

Directions:
Trim any excess fat from the roast. Cut the meat into 1/2-inch cubes. Add the beef to the crock pot.

Combine the onion soup mix, cream of chicken soup, and beef broth until smooth and blended. Stir the mixture into the beef in the crock pot, making sure the beef cubes are completely coated.

Cover the crock pot and cook on low for 7 to 8 hours or until the beef is tender. Stir gently once during the cooking time.

Serve over the cooked rice. You can serve this over noodles instead if desired.

 

[moreluck]

Baked Cream Corn

Ingredients

• 8 ears corn, husked
• 2 red bell peppers, diced
• 2 jalapeno peppers, diced
• 1 cup heavy cream
• Kosher salt and freshly ground pepper
• 1 stick salted butter, cut into pieces

Directions


Preheat the oven to 350 degrees friend. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.

Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.



Recipe courtesy Ree Drummond for Food Network Magazine

 

[moreluck]

Martha Stewarts One Pot Pasta

Ingredients

1. 12 ounces linguine
2. 12 ounces cherry or grape tomatoes, halved or quartered if large
3. 1 onion, thinly sliced (about 2 cups)
4. 4 cloves garlic, thinly sliced
5. 1/2 teaspoon red-pepper flakes
6. 2 sprigs basil, plus torn leaves for garnish
7. 2 tablespoons extra-virgin olive oil, plus more for serving
8. Coarse salt and freshly ground pepper
9. 4 1/2 cups water
10. Freshly grated parmesan cheese, for serving

Directions

1. Add pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
2. Discard cooked basil. Season to taste with salt and pepper, divide among 4 bowls, and garnish with torn basil. Serve with oil and parmesan.

 

[moreluck]

John Wayne Casserole Recipe


Yield: 6-8 servings

Ingredients:

• 2 pounds ground beef, browned, crumbled and drained
• 1 ( 1 ounce) packet taco seasoning
• ¾ cups water
• 1 small onion, sliced thin in about 1 inch pieces
• 1 red bell pepper, sliced thin in about 1 inch pieces
• 2 ¼ cups bisquick mix
• ⅔ cup water
• ½ cup mayonnaise
• ½ cup sour cream
• 8 ounces sharp cheddar cheese, shredded and divided
• 2 roma tomatoes, sliced thin
• 1 (4 ounce can ) green chiles

Directions:

1. Preheat oven to 325 degrees. Lightly spray a 9 x 13 inch glass baking dish with non-stick cooking spray.
2. In a 12-inch skillet brown the ground beef until thoroughly cooked, then drain and return to the skillet. Add ¾ cup water, the taco seasoning packet and bring to a boil. Add the onion and the peppers. Turn down the heat and simmer for three to five minutes, or until the onions and peppers begin to soften. Set aside
3. In a small bowl mix together the biscuit mix and ⅔ cup water to make a soft dough. Press the dough into the bottom and up the sides about ½ inch in the prepared baking dish. The dough was a little sticky so I used parchment paper to press it out on the bottom and i used a spatula to bring it up the sides.
4. In a small bowl mix together the mayonnaise, the sour cream and half the cheese. Set aside.
5. Spread the ground beef mixture evenly over the biscuit layer. Evenly layer the sliced tomatoes over ground beef mixture. Evenly layer the green chilies over the tomatoes. Evenly spread the sour cream mixture over the green chilies. Top with remaining cheese.
6. Bake for 30 to 35 minutes or until edges are lightly browned.

 

[moreluck]

From Olive Garden...Alfredo sauce

Ingredients

1. 3 tablespoons butter
2. 1 tablespoon garlic, about 3 cloves, minced
3. 3 tablespoons all-purpose flour
4. 1 1/2 cup milk
5. 1 1/2 cup heavy cream
6. Salt and black pepper to taste
7. 1/2 cup Parmesan cheese, grated
8. 1/2 cup Romano cheese, grated
9. Fresh parsley for garnish, optional

Directions

1. Melt the butter in a saucepan over medium heat and add garlic. Cook until fragrant but not browned, about 1 minute.
2. Add the flour and cook, stirring to combine with the butter, for another minute. Slowly add the milk and heavy cream, whisking constantly, smoothing out any lumps. Season with a teaspoon of salt and 1/2 teaspoon pepper. Whisk in the cheese and simmer until thickened, stirring occasionally, about 5-10 minutes. Taste and adjust seasoning as needed.
3. Remove from heat and serve the alfredo sauce with your favorite pasta, and with pan-seared chicken, if desired. Top with more grated Parmesan cheese and fresh parsley, if desired.

 

[moreluck]

Palacsinta (Hungarian Crepes)

Serves/Makes: 6 | Ready In: 30-60 minutes

Ingredients:
2 eggs
1/3 cup sugar
3 cups milk
2 1/2 cups flour
1 pinch salt
***Filling***
1 pound cottage cheese
1 egg
1 pinch salt
1/4 teaspoon ground cinnamon
4 tablespoons sour cream
sugar, to taste
***Additional***
1/2 pint sour cream

Directions:
Heat oven to 350 degrees friend.

In a large mixing bowl, combine the eggs and sugar and beat until mixed and golden yellow.

Stir in the milk until completely combined.

With the mixer running, slowly add the flour in half-cup increments and mix until incorporated. Add the pinch of salt and stir.

For the filling, combine the cottage cheese, egg, salt, cinnamon, and sour cream until smooth. Add sugar to taste if desired.

Heat a skillet over medium heat and grease it if needed. Add the batter to create thin pancakes. Cook until the top bubbles then flip over and cook the other side until set (do not let them get too brown).

Remove them to a work surface and spread the filling in a thin layer over one side. Roll them up and place in a baking dish seam side down. Repeat with remaining batter and filling.

Spread the sour cream over the tops of the crepes in the baking dish and place in the oven. Bake at 350 degrees friend until the sour cream is set, about 15-20 minutes.

Serve warm with fresh sliced fruit if desired.

 

[moreluck]

CRANBERRY ORANGE NUT BREAD

"Everybody loves and requests this every year. It's putzy to make, but worth the effort."

1 1/2 cup chopped raw cranberries
4 tsp grated orange peel
3 tbsp and 1 1/4 cups sugar, divided use
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
2 beaten eggs
3/4 cup orange juice
3/4 cup water
1/2 cup melted butter
1 cup chopped walnuts

Preheat oven to 350 degrees friend. Grease on 9x5x3-inch loaf pan or 4 small loaf pans.

Mix together cranberries, orange peel and 3 tablespoons sugar; set aside.

Sift together flour, the remaining 1 1/4 cups sugar, baking powder, baking soda, salt and nutmeg; set aside.

Mix together eggs, orange juice and 3/4 cup water. Add to dry ingredients along with the cranberry mixture and butter; stir just to blend and moisten. Fold in walnuts. Place in prepared pan(s)

Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean (start checking small loaves at 35-40 minutes). Remove from pan; cool completely.

Makes 1 (9x5-inch) loaf or 4 small loaves
From: Pat, WI

 

[moreluck]

Frosted Cranberry Drop Cookies Recipe

Frosted Cranberry Drop Cookies Recipe

I started making these treats after tasting a batch her friend whipped up. I immediately requested the recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. —Shirley Kidd, New London, Minnesota
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch YIELD:30 servings
Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 3/4 cup packed brown sugar
• 1/4 cup whole milk
• 1 large egg
• 2 tablespoons orange juice
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2-1/2 cups chopped fresh or frozen cranberries
• 1 cup chopped walnuts
• FROSTING:
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 2 to 4 tablespoons hot water

Directions

• 1. In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.
• 2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool on wire racks.
• 3. For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies. Yield: about 5 dozen.

 

[moreluck]

Taste of home Meat Loaf
Ingredients

• 2 large eggs
• 3/4 cup milk
• 2/3 cup seasoned bread crumbs
• 2 teaspoons dried minced onion
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1-1/2 pounds ground beef
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon ground mustard
• 1/2 teaspoon Worcestershire sauce

Directions

• 1. Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.
• 2. Combine the first six ingredients. Crumble beef over mixture and mix well. Shape into a round loaf; place in center of strips in slow cooker. Cook, covered, until a thermometer reads at least 160°, 5-6 hours.
• 3. In a small bowl, whisk ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over meat loaf. Cook until heated through, about 15 minutes longer. Using foil strips as handles, remove meat loaf to a platter. Let stand 10-15 minutes before slicing. Yield: 6 servings.

Nutritional Facts
1 piece: 346 calories, 17g fat (7g saturated fat), 150mg cholesterol, 800mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 28g protein.

 

[moreluck]

Taste of Home Chicken Broccoli Casserole

Ingredients

• 1 package (6 ounces) chicken stuffing mix
• 2 cups cubed cooked chicken
• 1 cup frozen broccoli florets, thawed
• 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
• 1 cup shredded cheddar cheese

Directions

• 1. Preheat oven to 350°. Prepare stuffing mix according to package directions, using 1-1/2 cups water.
• 2. In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.
  Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary. Yield: 6 servings

 

[moreluck]

Easy Peach Cobbler
Recipe by Michelle S.
About This Recipe
"Peach cobbler without all the fuss"


Ingredients

• 1 cup self-rising flour
• 1 cup white sugar
• 1 cup milk
• 2 (16 ounce) cans peach slices in heavy syrup
• 1/2 cup butter

Directions

1. Preheat oven to 350 degrees.
2. 1. Melt butter or margarine in 9 x 13 inch pan.
3. 2. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
4. 3. Bake at 350 deg for 30 to 40 minutes until the crust turns golden brown.
5. Let cool for about 10 minutes before serving.

 

[moreluck]

Sarah's Applesauce

"This applesauce is delicious! I make it for my younger brother all the time and he loves it - and he hates canned applesauce!"
Ingredients

• 4 apples - peeled, cored and chopped
• 3/4 cup water

• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Directions

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

 

[moreluck]

Old Fashioned Hard Fudge

ingredients
3 cups sugar
2/3 cup cocoa powder
1/8 teaspoon salt
1 1/2 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

directions
Line 8 or 9 inch square pan with foil; butter foil.

In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees friend. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Remove from heat. Add butter and vanilla. DO NOT STIR!

Cool at room temperature to 110 degrees friend (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares. Store wrapped loosely in foil in the refrigerator

*it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.