S: CELEBRATIONS: FAMILY FAVROITE DISHES
FC: Celebrating, Family Favorite Dishes
1: Family members that contributed to this book lovingly share their dishes for other family members to try and share. | Anna Marie Low Robinson Chacha (Gloria) Gutierrez Connie Gutierrez Macias Dolores Gutierrez Ramos Ernestina P. Ramos Guadalupe Gutierrez Mendoza Jessica Ann Ramos Maria-Cathy Gutierrez Vicencio Nina Macias Sylvia Ramos Luneau **** Alex Macias Robert Ramos
2: Anna Marie's Chicken Soup (the hard way!) | Ingredients: 1 whole fryer 2 carrots 2 celery ribs 1 largish turnip 1 lg onion (include yellow skin) 2 cloves of garlic fresh parsley sprig 1 Tbs dry or fresh thyme 1 Tbs poultry seasoning 1.5 tsp of salt 1 tsp of pepper Pick one: noodles, barley | Makes: 6 servings Total Time: 12 hrs. | Cut up chicken. Peel and slice carrots, celery and turnip. Remove yellow skin from the onion and cut onion up (the skin "dyes" the soup more yellow). In a very large pot place everything and cover with water. Bring to a boil and turn down to simmer 3 hours. Remove chicken and strain broth using a cheese cloth. When cool enough squeeze cheese cloth to get vegetable juices back into broth. Refrigerate the broth and chicken. The fat from the broth will solidify and can be easily spooned off the next day. Pick meat off bones of chicken and shop into bite size pieces and add to broth in pot. Ass chopped carrots, celery, tomatoes, and squash (whatever you want). Bring back to boil. Add noodles or barley and simmer till done. | Chinese New Year dinner January 2012. Year of the Dragon.
3: 2 large apples (or any combination of apples, pear, berries) 2 Tbs sugar & cinnamon 1/4 cup of oats 1/2 cup flour nutmeg 1/2 stick of butter Optional: chopped nuts &/or coconut Peel and slice fruit. Place in baking dish. Mix in sugar. In another bowel, mix remaining ingredients by hand. Sprinkle topping over fruit. Bake 15 to 20 minutes until fruit is soft and top is brown and crisp. | Anna Marie & Erik Robinson | Anna Marie's Fruit Crisp | Makes: 2-3 servings Total Time: 45 min. | Preheat oven 375 degrees | Anna Marie & Erik Robinson's Wedding Day 6-10-2010
4: Chacha's Pepper Steak with Rice | Ingredients: 1 whole fryer 2 carrots 2 celery ribs 1 largish turnip 1 lg onion (include yellow skin) 2 cloves of garlic fresh parsley sprig 1 Tbs dry or fresh thyme 1 Tbs poultry seasoning 1.5 tsp of salt 1 tsp of pepper Pick one: noodles, barley | Makes: 6 servings Total Time: 12 hrs. | Cut up chicken. Peel and slice carrots, celery and turnip. Remove yellow skin from the onion and cut onion up (the skin "dyes" the soup more yellow). In a very large pot place everything and cover with water. Bring to a boil and turn down to simmer 3 hours. Remove chicken and strain broth using a cheese cloth. When cool enough squeeze cheese cloth to get vegetable juices back into broth. Refrigerate the broth and chicken. The fat from the broth will solidify and can be easily spooned off the next day. Pick meat off bones of chicken and shop into bite size pieces and add to broth in pot. Ass chopped carrots, celery, tomatoes, and squash (whatever you want). Bring back to boil. Add noodles or barley and simmer till done.
5: 2 large apples (or any combination of apples, pear, berries) 2 Tbs sugar cinnamon 1/4 cup of oats 1/2 cup flour nutmeg 1/2 stick of butter Optional: chopped nuts &/or coconut Peel and slice fruit. Place in baking dish. Mix in sugar. In another bowel, mix remaining ingredients by hand. Sprinkle topping over fruit. Bake 15 to 20 minutes until fruit is soft and top is brown and crisp. | Chacha's Shrimp Tarragon with Pimento Rice | Makes: 2-3 servings Total Time: 45 min.
6: Another Day In Paradise | The Macias Clan Alex, Robert, Nina, Connie & Baby Wyatt Robert Foster
7: Macias' Grilled Corn, Tomato & Red Onion Salad | Grilled corn from the cob Butter/olive oil Tomatoes (1 sm tomato per each ear of corn Red onion (1/4 cup for 2 corn cobs, 2 tomatoes) Seasoned w/salt, pepper, oregano, onion powder & garlic powder Dressed w/extra virgin olive oil &balsamic vinegar Prepare Corn: Remove husks and silk (leave handle), wash and pat dry, butter (or margarine) cob of corn, or lightly brush with olive oil, wrap in aluminum foil. Grill corn over medium heat turning every few minutes, about 10 min. each side, until corn starts to brown--about 20 min., until tender (don't overcook them as they will dry out), remove from heat , remove foil and allow to cool. When cool, remove corn from cob with sharp knife--easy over large shallow baking pan. | Prepare tomatoes & onions: Chop tomatoes and red onions. Combine tomatoes and red onion in a large bowl, grind 1/2 tsp oregano in palm of hand to release flavor and add to tomatoes and onions, sprinkle a little (about 1/4 tsp of onion powder and garlic powder) and dash of salt & pepper (to taste). Add a drizzle (2 Tbs of extra virgin olive oil and a splash (another 2 Tbs) of balsamic vinegar and gently mix together. Let tomatoes and onion sit at room temperature 10-15 min. tossing gently every 5 min. or so. Gently fold corn into tomato mixture and serve. Optional: Spice it up with red chile pepper flakes. Great with BBQ, grilled meat or chicken, etc! | Makes 4-5 servings
9: Chicken with Green Olives a la Dolores | 1/4 cup olive oil to fry 2 garlic cloves, minced 1-2 lg Spanish onion(s), sliced 1 whole chicken, cut up in pieces Salt & pepper to taste 1 tsp crushed red pepper (optional) 1 tsp ground oregano 1 each small/baby yellow, red and green sweet peppers, sliced (optional) 1 small jar green Spanish olives or stuffed green olives, not drained Add 1.5 cups white vinegar and 2 cups of water Place oil in frying pan, sauté garlic and onions until golden, remove and set aside. Place chicken parts in oil, brown well and season with salt, pepper, oregano, red pepper, then add sliced yellow, red and green pepper, sautéed onions, garlic, olives and pour vinegar and water mixture into pan. Cover and simmer children for 50 min, or until tender. Serve with Mexican-style rice or steamed white rice. Makes: 6 servings
10: Greek Noodle-Rice Pilaf | 1/2 cup butter 1 cup of vermicelli noodles, broken into small pieces 2 cups long grain rice 4-1/2 cups chicken broth 1 tsp salt (or to taste) Bake at 350 degrees Melt butter in saucepan; add noodle pieces, stirring constantly until brown on medium heat. Do not burn. When brown, add rice and stir for an additional 5 (approx.) minutes more. Add broth, mushroom and salt--mix well and put into a casserole. Cover casserole and bake for 20 minutes. NOTE: Perfect to service with roasted beef, steak or chicken. Serves 6 | Personal recipes of Dolores Gutierrez Ramos
11: 2 Tbs red wine vinegar 3 Tbs clear honey 2 tsp grated fresh ginger (you could use 1-1/2 tsp ground ginger instead) 3/4 cup of oil 2 garlic cloves crushed 1/4 cup soy sauce 1 green onion chopped 1-1/2 -- 2 pounds flank steak, trimmed Whisk together red wine vinegar, honey, ginger, oil garlic and soy sauce in a small bowl. Place flank steak and mixture into a ziplock plastic bag; refrigerate overnight, turning steak occasionally. Broil for about three minutes on each side. Time depends on desired doneness. 3 minutes is rate. Slice diagonally with a very sharp knife and heat some of the marinade and drizzle over. Serve with steamed rice. Meat can be grilled as well. Serves 4-6 | TransPacific Flank Steak | Another Day In Paradise
12: Peruvian Alfajores Cookies | Ingredients: 1 can condensed milk 1/2 cup flour 1/4 cup corn flour 2 tsp baking powder 1/2 cut no-salt butter,softened 1/4 cup powdered sugar 2 egg yolks 1 tsp grated lemon skin Shredded coconut | Makes: 1 dozen Total Time: 2.5 hrs. | Prepare majarblanco by placing the closed can of condensed milk inside a pot with boiling water and letting it cook for approx. two hours. this will leave the ingredients thick and brown. Sift flour, corn flour and baking powder together. Beat the softened butter with the powdered sugar until it has a creamy texture. Add the egg yolks one by one, whipping each completely into the mixture. Slowly add the flour mixture and the grated lemon skin, continuing to whip the mixture as you do. Make a ball of this dough and let it rest for 20 minutes on an open table. Preheat the oven to 350 degrees F. Scatter some flour on a flat surface and using a rolling pin work on the dough until it is a bit less than half an inch thick. Then cut circles of about 2 inches in diameter. Bake the circles until they are not quite brown. Let them cool down completely. Then make little sandwiches using the manjarblanco between two of the cookies. Seal the edges with manjarblanco and then roll each of them edgewise through some shredded coconut. | Aida & Ernestina P.Ramos | Abuela Tina's recipe
13: Ingredients: 4ib. 8oz. (2k) pork* meat, cut in medium size pieces 2 onions, finely chopped 2 garlic cloves, minced 1/4 cup vegetable/canola oil 1 fresh or canned tomato, diced 1-2 cups cilantro leaves, blended 1 beef bouillon cube dissolved in 1/2 cup hot water 1 cup dry white wine 1 bottle of beer (optional) 1 Tbs aji amarillo fresco/fresh yellow aji (chili) blended 10-12 small size yellow potatoes, peeled and cut in half 1 carrot, diced 1 cup fresh or frozen peas Salt & pepper to taste Preparation: Blend cilantro leaves with the necessary amount of water to obtain a thick puree. Season pork* with salt and pepper. Heat half of the oil in a heavy bottom pan, and brown meat evenly, then remove from pan. Add rest of oil to pan, if necessary, and sauté onion until almost done. Add garlic and cook. Add blended cilantro, peas, and diced carrots. Cook stirring for 3 min. Add meat, bouillon, wine, beer, aji and diced tomato. Season. Combine well, stirring, cover pan and bring to a boil. Simmer until meat is halfway cooked. Add potatoes and continue cooking. If potatoes are cooked before meat, remove from pan to prevent them from breaking. Keep them warm until ready to use. Continue cooking uncovered, until liquid evaporates and sauce thickens. Return potatoes to pan, correct seasoning. Serve with steam long grain rice, and fresh blended yellow aji on the side. *Lamb or beef stew meat are great substitutes instead of pork. | Seco de Cerdo/Pork in Cilantro Sauce | Makes: 10 servings Total Time: 15 min. | By Abuela Ernestina Ramos
14: La familia Gutierrez Luz G. Melendez, Mama Lola, Guadalupe-Lupe, Alfonso, Robert, & Jesus Melendez | Mama Lola (Dolores Gonzalez-Gutierrez) & Salvador Gutierrez | Dolores, Guadalupe-Lupe, & Jorge Gutierrez Switzerland 2003 | Mexico, D.F. Mexico
15: Tinga Poblana: Mexican Flank Steak w/Chipotle Sauce Tostadas | Ingredients: 2 lbs. flank steak (or chicken) 1 lb. beef chorizo 1white Spanish onion 4 garlic cloves, divided 2 bay leaves 2 Tbs oil 2-3 big white Spanish onions, thinly sliced 1 can (28 oz) diced tomatoes, in juice (preferably fire roasted) 2 chipotle en adobado chiles (canned). (2 chiles, not 2 cans!) 1 piloncillo* or 1 1/4 cups brown sugar 1/2-3/4 cup vinegar 1 tsp cumin 4 Tbs oregano (ground between hands Salt to taste (approx. 2-3 tsp 15-18 tostadas (packaged, or crisp fry the tortillas yourself 2-3 cups refried beans *Piloncillo is made from pure, unrefined sugar that is pressed into a cone shape. It tastes very similar to brown sugar with a molasses flavor (even though it does not contain molasses) and you can use it for anything that calls for brown sugar. It's name means "little pylon" because of its shape. The smaller cones are usually around 1 oz and the larger ones around 8 oz | Makes 15-18 servings Total time: 24 1/2 hours | Recipe provided by Tia Lupe (Guadalupe) G. Mendoza | Garnishes for tostadas: 1 head of lettuce, shredded Sour cream or Mexican Crema, &/or grated cheese Guacamole or avocado slices
16: The New Ramos Family Jessica, Robert, Arriana, Savannah & Mariano | CARROT CAKE Contributed by Jessica Ramos & Provided by family members, Larry & Ann Ritsch) | IN LARGE MIXING BOWL MIX: 2 C Sugar 1 C Vegetable/Corn Oil 3 Eggs 2 tsp Vanilla IN ANOTHER LARGE MIXING BOWL MIX: 2 C WHEAT Flour 2 tsp Cinnamon 2 tsp Baking Soda 1 tsp Salt COMBINE THE BOWL WITH SUGAR TO THE ONE WITH THE WHEAT FLOUR. THEN ADD: 2 C Grated Carrots 2 C Shredded Coconut 1 8-oz Can of Crushed Pineapple 2 C Chopped Walnuts POUR INTO A TEFLON BUNDT PAN. BAKE IN PREHEATED 350 DEGREES OVEN FOR 50 MINUTES. LET COOL BEFORE REMOVING FROM BUNDT PAN. ICING: 1/2 C Butter 3 to 4 C Powdered Sugar C Milk l 8-oz Cream Cheese 1 tsp Vanilla SPREAD OR POUR OVER CAKE.
17: Not Yo' Mama's Banana Pudding (recipe by Paula Deen) | Provided by Jessica's Mom, Pamela Scheib | Ingredients: 2 bags Pepperidge Farm Chessmen cookies 6 to 8 bananas, sliced 2 cups milk 1 (5-ounce) box instant French vanilla pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream | Directions : Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. | Prep Time: 30 min. Servings: 12
19: Carne Asada Sub-Sandwich a la Cathy (a.k.a. Maria) | 1/4 cup olive oil to fry 2 garlic cloves, minced 1-2 lg Spanish onion(s), sliced 1 whole chicken, cut up in pieces Salt & pepper to taste 1 tsp crushed red pepper (optional) 1 tsp ground oregano 1 each small/baby yellow, red and green sweet peppers, sliced (optional) 1 small jar green Spanish olives or stuffed green olives, not drained Add 1.5 cups white vinegar and 2 cups of water Place oil in frying pan, sauté garlic and onions until golden, remove and set aside. Place chicken parts in oil, brown well and season with salt, pepper, oregano, red pepper, then add sliced yellow, red and green pepper, sautéed onions, garlic, olives and pour vinegar and water mixture into pan. Cover and simmer children for 50 min, or until tender. Serve with Mexican-style rice or steamed white rice. Makes: 2-4 servings
20: Zucchini | 3-4 med. zucchinis sliced 1/4 in. wide 1 tomato chopped 8-10 med. mushroom cleaned and sliced 1/2 med. onion chopped fine 2-3 garlic cloves minced Salt, pepper, crushed oregano, garlic powder & onion powder (to taste) Olive oil & balsamic vinegar (optional) Drizzle olive oil in pan over medium/hi heat, add copped onion and sauté about 5 minutes until translucent starting to brown. Add zucchini to pan and continue sautéing another 7-10 min., until zucchini starts to brown. Keep stirring gently to turn zucchini over. Add garlic and sauté 2-3 min. more, then add tomatoes and mushrooms. Sprinkle in salt & pepper, pinch of crushed oregano, little garlic & onion powders. Add splash of balsamic vinegar if you want-not more than a tablespoon. Cook about 10 minutes more until tomatoes have softened. TOTAL COOKING TIME: Approx. 30 min. Serves 2-3 | Personal recipes contributed by Nina Macias & mom, Concha Gutierrez Macias | Another Day In Paradise | By: Nina Macias
21: 3 lb. sm. red new potatoes halved (or regular sized cut in quarters 1/4 cup olive oil salt & pepper, onion & garlic powders Pesto Salad Dressing: 2 Tbs fresh lemon juice 2 Tbs Dijon mustard 3 Tbs virgin olive oil 1 tsp honey 1 Tbs each of salt & pepper 1/4 cup ea. chopped fresh basil, chives & cilantro 1 chopped or sliced red onion 8 oz. toasted pine nuts In a bowl toss ingredients to coat potatoes. Adjust oven rack to lowest position and heat oven to 450 degrees F. On a foil lined cookie sheet arrange potatoes cut side down. Roast until tender approx. 30 min (check after 20 min). Set aside to cool. Prepare Pesto Salad Dressing: Whisk juice, mustard, oil, honey, salt & pepper in a mixing bowl. Add basil, chives and cilantro to the dressing. When cooled, toss potatoes & dress w/Pesto Salad Dressing. Add to the potatoes & dressing: red onion, feta cheese, & toasted pine nuts. TOTAL COOKING TIME: Approx 1.5 hours Serves 8-10 | Roasted New Red Potato Salad w/Pesto Salad Dressing | By: Concha (Connie) G. Macias
22: Ingredients : 1 lb ground turkey (Most packages are a bit more than a pound, that's OK!) 1/2 cup chopped onion, or just one small onion, chopped 1 1/4 cup almond milk, unsweetened (Milk will work too, I just like almond milk) 3/4 cup CarbQuick mix (Bisquick will also work...more carbs though) 2 eggs and 2 egg whites 1 can green chilies, HOT! 1 cup shredded cheddar cheese 1 envelope taco seasoning, any brand Directions : Preheat oven to 400 degrees F. Spray PAM on 8x8 Pyrex or large pie plate. Cook turkey and onions together. Drain and stir in taco seasoning, dry. Spread in pie plate and top with chilies. Stir baking mix, almond milk (milk) and eggs until blended. Pour into pan. Bake for 25 min., then top with cheese. Bake another 10 min. or until cheese has lightly browned. Let cool and dig in! | Turkey Pie Recipe provided by Sylvia Luneau
23: Sylvia, Robert, & Suzanne | Sylvia & Raquel | Noel & Sylvia Luneau | Eva &Anna Bolanos
24: The Perfect Margarita! | Contribution by Alex Macias | 1-1/2 oz Tequila gold or better 3 oz Sweet & Sour Mix 3/4 oz Triple Sec 3/4 oz Grand Manier Pour, in that order on ice only NEVER BLENDED!
25: ***Uncooked egg whites can create a food safety risk*** 7 1/2 oz. (or 3 parts) Peruvian Pisco (*Pisco is a South American liquor distilled from grapes.) 2 1/2 oz. (1 part) key lime juice 2 1/2 oz. (1 part) simple sugar syrup 1 egg white Angostura bitters Pour the Pisco, key lime juice and syrup on a jar blender with enough ice to double the volume. Blend on high. Add one egg white and blend again. Serve: Pour a splash of Angostura bitters into each glass. TIP: To make the simple sugar syrup just put 1/2 cup of sugar in a pot with 3 Tbs of water, bring to a slow boil (always stirring), and cook until all the sugar has dissolved. Let the syrup cool before mixing with the Pisco and lime juice. | Peruvian Pisco Sour Cocktail | Makes: 3-4 servings Total Time: 15 min. | Contribution by Robert Ramos | Robert & Jessica Ramos & son, Mariano