S: Cooking with Melissa
FC: Cooking with Melissa
1: Introduction: To Moy: These are all the dishes that you have asked for in the last 24 years or whenever you started to talk. Some of them have been passed down from your great grandmother. Great grandmother taught me the important secret of balancing the taste of the dish. You must always add a little sugar to your salt, a little vinegar to your spice and always have soy sauce in your refrigerator. Some of them were drummed into my head by your grandmother. She made me come home from college when she was sick because she wanted to teach me how to cook. My greatest lesson from her was how to boil a perfect pot of rice. Till this day, I can still feel her nail running across the first knuckle of my middle finger to indicate how much water should go above the rice. Some of them have been taken out of either recipe books or magazines. But all of them have been made with the greatest ingredient of love for the family and friends which the dishes were prepared. So now whenever Adam says to you that your dish doesn't quite taste like your mom's. You can hit him over the head with this book and tell him to make it himself. And as your brother used to like to say before every meal "let the games begin". Love, MOM
2: Breakfast Casserole Ingredients 1 pound Jimmy Dean Maple flavor sausage 1 tsp. mustard powder 1/2 tsp. salt 6 eggs, beaten 2 cups milk 6 slices of bread cut into cubes or croutons 8 oz. mild Cheddar Cheese shredded Directions Crumble sausage into medium skillet and brown over medium heat; drain. In a medium bowl, mix mustard powder,salt eggs and milk. Add the sausage, bread, and cheese to bowl and mix thoroughly. Cover and refrigerate overnight or 8 hours. Preheat oven to 350 F. Cover and bake 45-60 minutes. Uncover and reduce temperature to 325 F. Bake an additional 30 minutes or until set.
4: Breakfast Quiche Ingredients 1 9 in unbaked pie crust 1 & 1/2 cup cheddar or monterey jack cheese 1 & 1/2 cup half & half 1 Tblsp flour 4 eggs, slightly beaten 4 pieces of bacon fried and crumbled 3/4 cup breakfast sausage cooked and crumbled Directions Preheat oven to 350 F Toss cheese with flour. Set aside. In a large bowl, beat eggs and half and half. Add bacon, sausage and cheese mixture and mix. Pour into unbaked pie shell. Bake for 1 hour. Insert toothpick to test for doneness.
5: be happy
6: Breakfast | French Toast Casserole Ingredients 6 eggs 2 cups milk 1/3 cup heavy cream 1/3 cup + 3 Tblsp. sugar 1 tsp nutmeg 1 tsp vanilla extract 1/2 tsp coarse salt 10 day old slices of brioche (about 3/4 inch thick) 1 cup pecans (coarsely chopped) Directions In medium bowl,beat eggs, milk, cram, 1/3 cup sugar, nutmeg, vanilla extract, and salt. Working in batches, dip brioche into batter to coat. Overlap brioche slices in a 9 X 13 ceramic or glass baking dish. Pour remaining batter over slices and refrigerate covered for at least 2 hours. Preheat oven to 375 F. Cover top with pecans and 3 Tblsp. sugar. Bake covered with parchment lined foil for 25 minutes. Uncover and bake an additional 20-25 minutes. Serve with maple syrup.
7: laugh | live | love
8: Hash Brown Casserole Ingredients 2 pounds frozen hash browns (thawed for 30 mins) 1 medium onion, chopped 1 tsp. salt 16 oz. sour cream 1 can cream of chicken soup 1 stick margarine, melted 8 oz, cheddar cheese 1 cup crushed Ritz Crackers Directions Mix all ingredients (except Ritz Crackers) in large bowl. Spoon into 9 X 13 lightly greased pan. Top with crushed Ritz Crackers. Bake at 375 F for 1 hour.
10: Sunday Morning Fruit Salad Ingredients 1 20 oz can of pineapple chunks, reserving juice 2 apples peeled, cored and sliced 1 21 oz. can peach pie filling 2 bananas peeled and sliced 3 kiwis, peeled and sliced 1 pint strawberries Directions In a small bowl mix apples with reserved pineapple juice. Allow to sit for 10 minutes. In a large bowl combine pineapple and peach pie filling. Remove apples from pineapple juice and add to pineapple mixture. Add banana slices to pineapple juice and let sit for 10 minutes. Slice half of strawberries and slice kiwi and set aside. Chop other strawberries and add to mixture. Remove bananas from pineapple juice and mix with other fruits. Alternate strawberry slices and kiwi slice around edge of bowl.
11: ream | hug
12: be a sister
13: Breakfast | Pretzel Salad Ingredients 3/4 cup margarine, melted 3 Tblsp. sugar 2 cups crushed pineapple 8 oz. cream cheese 3/4 cup sugar 9 oz. Cool Whip 2 3 oz. strawberry Jello 2 cups boiling water 2 10 oz. pkgs. frozen strawberries Directions Melt margarine in 9 X 13 pan. Mix in 3 Tblsp.sugar and pretzels. Bake 8 minutes in a 400 F oven. Refrigerate to set. Beat cream cheese and 3/4 cup sugar. Blend in Cool Whip. Spread over cooled crust. Refrigerate to set. Dissolve Jello in boiling water. Add strawberries. Stir until berries separate and thaw. Pour over cheese mix. Chill.
14: Winter Fruit Salad Ingredients Dressing 1/2 cup sugar 2 tsp. minced onions 1/2 tsp. salt 1/3 cup lemon juice 1 tsp Dijon mustard 2/3 cup vegetable oil 1 Tblsp. poppy seeds Salad 1 large head Romaine lettuce torn into bite size pieces White cheddar cheese cut into bite size cubes 1/4 cup dried cranberries 1 med. pear cut into small pieces 1 med green apple cut into small pieces 1/2 cup frozen corn, thawed. Directions In food processor, place sugar onions, salt, lemon juice and mustard; cover and process until blended. With machine running, pour oil slowly, processing until thick and smooth. Add poppy seeds, blending just until mixed. Mix all salad ingredients and pour dressing and toss to coat.
16: Summer Tomato Bread Salad Ingredients 1 clove garlic 1 pound loaf Italian Bread 1 cup chopped tomatoes 1 cup cucumber, peeled and chopped 1 cup red chopped onion 1 clove garlic, minced 2 cups fresh basil,chopped 1/8 cup fresh Thyme,chopped 1/4 cup olive oil 2 Tblsp. balsamic vinegar Directions Rub peeled garlic around wooden salad bowl. Pull apart or chop bread into bite size pieces. In prepared salad bowl, combine all ingredients
17: hang out
18: Crock Pot Chili Ingredients 2 pounds lean ground beef 1 medium onion chopped 6 cloves garlic minced 4 Tblsp Chili Powder 3 Tblsp Cumin 1 Tblsp. Cayenne Pepper 1 Tblsp Thyme 1/2 Tbsp. Black Pepper 2 14.5 cans of petite cut diced tomatoes with jalopenos 2 12 oz cans tomato paste. 1 box beef broth 2 cans black beans (optional) Directions Brown ground beef until some is slightly pink in the pan. Add onion and garlic and saute with ground beef until onions are translucent. Place mixture in crock pot. Add remaining ingredients and mix. Cook in crock pot for 8 hours. Taste best next day--great for packed lunches. | Chili
20: Easy FiletMignon Ingredients 2 8 oz filet mignons Monterey Steak Seasoning Olive Oil Directions Remove thawed steaks from refrigerator 1 hour prior to cooking. Drizzle olive oil on both side of steaks and sprinkle seasoning liberally. Allow to remain at room temperature for 1 hour covered. Preheat oven to 400 F. Preheat an ovenproof skillet over medium high heat on stove. Pour 2 Tbsp Olive oil in pan and wait for it to heat just when you see it smoke slightly. Place steaks in skillet for 5 minutes. Turn over after 5 minutes and cook for additional 5 minutes. Place in oven for 5 minutes. Remove from oven, cover, and let sit 5 minutes. Use Knorrs Bernaise mix if desired.
22: Hearty Lasagna Ingredients 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 garlic cloves, minced 1 28 oz can crushed tomatoes 2 6 oz can tomato paste 2 6.5 ox cans tomato sauce 1/2 cup water 2 Tblsp sugar 1 & 1.2 tsp. dried basil 1/2 tsp fennel seeds 1 tsp Italian seasoning 1 Tblsp salt 1/4 tsp ground black pepper 4 Tblsp of fresh parsley 12 lasagna noodles 16 oz ricotta cheese 1 egg 1/2 tsp salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese Directions In a dutch oven, cook sausage and ground beef with onion and garlic until well browned. Stir in tomatoes,tomato paste, tomato sauce, and water.
23: learn | Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and 2 Tblsp. parsley. Simmer for 1 1/2 hours, stirring occasionally. Fill large pot with lightly salted water and bring to boil. Cook lasagna noodles for 8 -10 minutes. Drain and rinse with cold water. In a small bowl, mix ricotta cheese, egg, salt, and remaining parsley. Preheat oven to 375 F. To assemble, spread 1 1/2 cup meat sauce on bottom of 9 X 13 baking dish. Arrange six noodles on top. Spread with 1/2 ricotta cheese mixture. Top with third of mozzarella slices. Spoon 1 1/2 cup meat sauce. Sprinkle 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan. Cover with foil, spraying Pam on foil facing lasagna. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Let cool for 15 minutes before serving.
24: Chickenv Lettuce Cups Ingredients 1/2 pound of boneless skinless chicken 3 Tblsp. oyster sauce (best bought in Asian Market) 6 dried mushrooms 2 Tblsp. oil (vegetable or peanut oil) 1 tsp. minced ginger 1 carrot, cut into 1/4 inch cubes 1 zucchini, cut into 1/4 inch cubes 1 celery rib, cut into 1/4 inch cubes 1 red bell pepper cut into 1/4 inch cubes 1 Tblsp wine or sherry 1 tsp. sesame oil 12 small lettuce cups (tap core of lettuce on counter and remove) Hoisin sauce Directions Soak mushrooms in hot water for 15 minutes. Cut chicken into 1/4 inch pieces (easier to cut chicken when still slightly frozen). Mix with oyster sauce. Drain mushrooms, reserving 1/4 cup of soaking liquid. Trim and discard stems. Chop caps. Heat skillet until hot and add oil. Cook ginger until fragrant. Add chicken and stir fry for 2 minutes. Add vegies and stir fry for 2 minutes. Add reserved soaking liquid and cook another 3 minutes. To prepare, spread Hoison sauce on lettuce cup, spoon in chicken mixture, fold and eat.
26: Banana Bread Ingredients 1/2 cup butter, room temp, softened 1 cup white sugar 2 eggs 1 tsp. vanilla extract 1 tsp lemon juice 1 & 3/4cup all purpose flour 1 tsp. baking soda 1 tsp baking powder 1/2 tsp. salt 1/2 cup sour cream 1/2 cup chopped walnuts 1 cup (2 medium) ripe bananas, mashed Directions Preheat oven to 350 F and grease 9 x 5 loaf pan. In large bowl, cream sugar and melted butter. Add eggs, lemon juice and vanilla extract and mix well. Add flour,baking soda, baking powder, and salt. Stir until smooth. Finally, fold in sour cream, walnuts and bananas. Spread mixture into prepared loaf pan. Bake for 60 minutes or until wooden toothpick comes clean. Cool loaf at least ten minutes before slicing
28: Dinner Roll Wreath Ingredients 1 bag frozen yeast rolls 3 Tblp. butter, melted 1 & 1/2 tsp dry ranch dressing mix 2 Tblsp, of thyme,rosemary, parsley Directions Remove rolls from freezer. Spray Pam on cookie sheet. Arrange dinner rolls into a wreath about 1/4 inch apart. Cover loosely with plastic wrap or damp towel and place in warm spot in kitchen and allow to rise 1-3 hours until doubled. Preheat oven to 375 F. In a small bowl, combine ranch dressing mix, herbs and butter. Brush tops and sides of rolls with mixture. Bake for 12-15 minutes. Serve on cake stand with cranberries for garnish.
29: but not so fast
30: Mary Ann's Key Lime Pie Ingredients 1 Keebler Graham Cracker Crust (one with 2 extra servings) 4 egg yolks 2 cans sweetened condensed milk 1 cup Nellie and Joe's Key Lime Juice Cool Whip Directions Preheat oven to 375 F. Combine egg yolks, sweetened condensed milk and key lime juice in a mixer set on low. Pour mixture into graham cracker crust. Bake pie for 20- 25 minutes. Inserted toothpick should come out clean when done. Let cool and spread or pipe Cool Whip on pie. Refrigerate.
32: New York Style Cheesecake 6 inch spring form pan Ingredients 2/3 cup graham cracker crumbs 2 Tblsp.granulated sugar 3 Tblsp unsalted butter, softened. 12 oz. cream cheese, room temperature 1/4 cup granulated sugar 1 large egg, lightly beaten 1/2 tsp. vanilla extract 1 Tblsp. corn starch 1/3 cup sour cream Directions Preheat oven to 350 F. Prepare crust by combining graham cracker crumbs, butter, and 2 Tblsp.sugar. Press firmly into the bottom and 3/4 way up sides of springform pan. Bake in preheated oven for 6 minutes. In a large mixing bowl, beat cream cheese and 1/4 cup sugar until smooth and light. Beat in egg, vanilla extract, and cornstarch only until thoroughly mixed. Stir in the sour cream until mixture is thoroughly blended. Pour mixture over baked crust and bake for 35 minutes and turn off oven, Allow cheesecake to cool with oven door propped open for 3 hours. Chill.
33: be the best
34: Old Fashioned Apple Pie Ingredients 2 9 inch pie pastries (Recipe to follow on next page) 1/2 cup unsalted butter 3 Tblsp. flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 1 tsp. cinnamon, dash nutmeg 1 tsp vanilla extract 8 Granny Smith apples, peeled cored, and sliced Directions Preheat oven to 425 F Melt butter in a saucepan and stir in flour to form paste. Add water and sugars and bring to boil. Reduce temperature and simmer. Add nutmeg and cinnamon. Add sliced apples. Place the bottom crust into a 9 inch pie dish. Pour apple mixture into crust, reserving some syrup . Place top crust, preferable lattice style on top and crimp edges of pie crust. If you use pie crust as is, make slices in pie for steam to escape. Add vanilla extract to remaining syrup and pour over top of pie crust. Bake 15 minute in oven and reduce heat to 350 F and continue baking for 35-45 minutes.
35: hold on to memories
36: Flaky Pie Crust Yields 1 pie crust The secret to a good pie crust is to have everything very cold. I put the measured butter (after cubing) and shortening in freezer for 1 hour before using. Ingredients 1 1/2 cup all purpose flour 4 Tblsp unsalted butter cubed 5 Tblsp shortening (Crisco or lard) 1/2 tsp salt 3 Tblsp. ice water Directions Measure the flour into the processor with regular blade attached. Add frozen butter and shortening. Add salt, Pulse 3 times with a count of 3 to lightly mix ingredients. With the motor running, pour ice water into processor and mix until noticeable crumbly, not until it is a big clump. Stop processor and gather dough into the ball of your hand. Lightly form into a ball, squeezing only a little bit. You may need a tiny bit of water to form a ball, but not much. Wrap in wax paper and chill for 30 minutes in refrigerator. If using a rolling mat, chill mat at the same time. Roll lightly out to the desired diameter on a well floured mat.
37: Lattice Top Crust Directions After rolling dough into circle, transfer to baking sheet. Carefully slice dough into 3/4 inch wide strips. Cover baking sheet with plastic wrap and put into refrigerator. When you are ready to weave, moisten edges of pie with water. Take the two longest strips and make an x over the filled pie plate. Alternate horizontal and vertical strips weaving them in an over and under pattern. Leave the short ones for the edges. Press ends to the pie plate lip and trim edges. Brush with egg wash. before baking. | smile
38: Pineapple Upside Down Cake 1 8 inch round cake pan Ingredients 3/4 cup + 2 Tblsp light brown sugar 1 & 1/2 stick unsalted butter, softened 1 tsp vanilla extract 1/2 large pineapple, peeled, quartered, and sliced 1/3 inch thick 1/2 cup sour cream 2 large eggs 1 & 1/4 all purpose flour 3/4 cup granulated sugar 1/2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt Directions Preheat oven to 350 F. Butter cake pan and sprinkle the bottom with 2 Tblsp. brown sugar. In a large skillet, add 3/4 cup brown sugar and 1/2 stick butter and cook over moderate heat until butter is melted. Add pineapple and cook for 20 minutes. With slotted spoon, remove pineapple and arrange on bottom of cake pan. Pour pan juices on top. In a bowl, whisk 1/4 cup sour cream with eggs and vanilla. In another bowl, mix flour, sugar, baking powder, baking soda, and salt. Add remaining stick of butter and remainder of sour cream and beat at medium speed. Add sour cream-egg mixture to bowl and beat until fluffy, 2 minutes. Spoon batter over pineapple slices and bake for 40 minutes. Cool for 5 minutes and run knife around cake pan. Invert onto plate, and remove any pineapple that may have stuck to pan.
39: reach for the stars
40: Bourbon Slushes Ingredients 1 6oz. can of frozen orange juice concentrate 1 12 oz can of frozen lemonade concentrate 1 46 oz. can of pineapple juice 1 & 1/2 cup white sugar 2 cups strong brewed tea 2 cups bourbon whiskey 1 2 liter 7 UP Directions Mix together all ingredients except 7UP. Transfer to shallow bowl and freeze overnight. Remove mixture 10 minutes prior to serving. Chop with wire wisk to make slushy consistency. Place scoops in glass and top off with 7UP.
41: stay forever young
42: Champagne Punch Ingredients 1 12 oz can frozen cranberry juice concentrate 1 12 oz can frozen pink lemonade concentrate 1 6 oz. can frozen limeade concentrate 1 750 ml bottle white wine, chilled 1 liter carbonated water, chilled 2 750 ml Champagne, chilled 1 lemon sliced for garnish 1/2 cup fresh mint for garnish Directions In large punch bowl, combine first six ingredients. Garnish with mint and lemons
43: fall in love
44: Peach Bellini Ingredients 6 peaches, halved and pitted 1/4 cup superfine sugar + more for garnish 1/4 cup water 1 bottle Prosecco, chilled Directions Grate peaches using a box grater into a pitcher. Add sugar and water to pitcher and chill until sugar is dissolved. When ready to serve, pur sugar onto small plate. invert a chilled champagne glass in the sugar to coat the rim. Pour 1/8 of peach mixture into glass. Top with Prosecco. Stir gently and serve,
45: get married
46: Keoke Coffee Ingredients 1 oz Kahlua 1 oz. creme de Cacao 1 oz. brandy 1 cup fresh brewed coffee Whipped Cream Directions Add Kahlua, creme de Cacao, and brandy to large mug or heatproof glass cup. Add 1 cup coffee and stir. Top with whipped cream.
47: but always remember | you will always be sarah girl