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Family RDoecipes

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BC: I hope the recipes in this cookbook will inspire you and bring you many happy memories with your family as it has with mine! With love, Cindy

FC: D | H | R

1: This Cookbook is inspired by simple and delicious family recipes that I hope you will enjoy! | Family Recipes


3: Ingredients: 1 Package of your favorite tortilini 1 Quart chicken stock (low sodium_ 2 large carrots diced 1 celery diced 1 large onion diced | Tortalini Soup | First, cut all your vegetables. Dice onion, carrots and celery about a 1/4 inch for all. Saute onion on medium low heat with a tablespoon of olive oil until they are softened (about 7 minutes). Then add the celery, carrots, 1/2 tsp salt, 1/4 tsp pepper and continue to cook about 3-5 more minutes. Add the chicken stock, crank up the heat to high,and bring to a boil. Add the tortellini and cook according to directions. Finish with a sprinkle of Parmigiano-Reggiano.

4: Ingredients: 1 (15-ounce) container while milk ricotta cheese 1 (10-ounce) package frozen chopped spinach 1 cup plus 2 tbsp. grated Parmesan cheese 1 large egg 3/4 tsp salt 1/4 tsp pepper Tomato sauce 1 1/2 - 2 Cups shredded mozzerella cheese | Lasagna Rolls | Preheat oven to 450 degrees. Mix ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl until blended. Tip: remove spinach from container and microwave for a minute at a time in a bowl until defrosted. Put in a clean dish towel and ring until all liquid is gone. Add a table or 2 of extra virgin olive oil to a large pot of bubbling salted water (I usually use a large saute pan with high sides) Boil lasagna noodles according to directions. Arrange noodles on a baking sheet in a single layer so they don't stick. | PASTA

5: Butter a 13 by 9 in. glass baking dish. Pour your favorite marinara or blush sauce on the bottom of the dish. Spread about 3 tbsp. of the mixture on each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay each roll seam side down. Repeat until dish is full. Cover with marinara sauce. Sprinkle 2 rbsp. parm cheese and shredded mozzerella. Cover tightly with foil and bake until sauce is bubbly (20 min) Uncover & bake until cheese becomes golden (15 more min)

6: Ingredients: 2-2 1/2 lbs meatloaf mix 4 slices bread 1 medium yellow onion 2 cloves garlic 1/2 cup parsley (optional) 1 large egg 3/4 cup ketchup 4 tsp. spicy brown mustard 1 tbsp. salt 2 tsp. pepper 2 tbsp packed brown sugar | Preheat oven to 400 degrees. Pulse bread in food processor until finely shredded & add to meat in large bowl. Grate onion and carrot with a cheese grater so not to have large chunks & add to mixture. Add egg, 1/4 cup ketchup, 2 tsp. must, salt & pepper. Combine with your hands and transfer to a loaf pan. In a small bowl combine 1/4 cup ketchup, 2 tsp must & brown sugar. Stir until smooth. Brush mixture over meatloaf. Bake about 1 1/2 hours or until temp is 160 degrees in middle. Let stand 15 minutes. Tip: for quicker turn around use mini meatloaf pans for individual servings and cook time is about 20 - 25 minutes. | MEATLOAF

8: CHICKEN PARM | Ingredients: 1 Package of thin chicken breast( 6-8) Italian bread crumbs Extra virgin olive oil 1/2 tsp. salt 1/4 tsp. pepper 16 ounce shredded mozzerella Cheese Tomato Sauce 1 cup flour 2 eggs | Preheat oven to 500 degrees. Get 2 pie dishes (one for the flour and one for the breadcrumbs). Put the eggs in a bowl with 2 tbsp of water or milk and wisk. Line up the ingredients: flour (mix with salt & pepper), egg, breadcrumb.. Then put each piece of chicken in the ingredients & on to a plate. Add 2-3 tbsp of olive oil to the pan.

9: Add 2-3 pieces of chicken at a time so you don't crowd the pan. Brown on both sides (2-3 minutes each side). Transfer to a baking sheet. Cover with cheese & sauces. Bake until cheese is melted. Serve with your favorite pasta. Tip: if you can't find the think chicken breast buy the regular chicken and pound it until 1/4 inch thick or so. Also, veal would be an excellent substitute with this recipe. | Chicken Piccata: Same as Parm except do not add red sauce and cheese. Sauce for Piccata: Over med. heat add 1 tbsp butter, 1/2 cup dry white wine (chablis works great), 1/4 tsp pepper, 1/2 tsp salt, 1/3 cup freshly squeezed lemon juice (from 2 lemons). Boil over high heat until reduced in half (about 2 min.). Off the heat add 2 more tbsp butter and swirl to combine. Add 2-3 tsp fresh basil or fresh parsley, then spoon some sauce over the chicken.

10: Ingredients: 1/ cup extra-virgin olive oil 1 large yellow onion finely chopped 3 garlic cloves finely chopped 2 carrots, peeled and finely chopped 2 stalks celery finely chopped 1/2 tsp salt 1/2 tsp pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves | Marinara Sauce | SAUCES | In a large casserole pot, heat the oil over medium-high flame. Add the onions & garlic and saute until the onions are translucent (about 10 minutes). Add the celery, carrots and 1/2 tsp of salt & pepper. Saute until all vegetables are soft (about 10 minutes). Add the tomatoes & bay leaves, & simmer uncovered over low heat until the sauce thickens (about 1 hour). Remove the bay leaf. Taste sauce and add salt or peeper as needed. For a smoother sauce transfer to blender and carefully blend. Serve immediately or refrigerate for later use.

11: Blush Sauce | Ingredients: Tomato sauce 1 Quart heavy cream 1/2 tsp salt 1/4 tsp pepper 1/2 cup Grated Parmisian-Reggiano | Heat tomato sauce in a large sauce pan over medium-high heat until sauce starts to simmer. Add in heavy cream until sauce is a pinkish orange color. Simmer (small bubbles) for 5 minutes or so. Add in cheese and let sauce cool. Is great with veal, chicken & pasta. Tip: Adding fresh herbs can make it more interesting. I like to add some fresh basil or parsley.

12: Chicken Marsala | Ingredients: 4 thin chicken cutlets 2 tbsp flour 2 cups mushrooms, sliced 1/4 cup water 2 tbsp fresh parsley 1/4 tsp rosemary (optional) 3/4 cup marsala cooking wine | Dredge chicken lightly on both sides with the flour. In a large skillet melt butter and saute mushrooms over medium heat until browned (10 minutes). Be sure not to overcrowd the pan. Do in 2 batches if necessary. Remove & set aside. Add chicken to skillet & cook through (4 min on each side) Remove to a serving platter. Return mushrooms to the pan, stir in marsala, water, parsley & rosemary. Heat and pour over veal. Serves 4

13: Tip: any mushrooms work, but I think the most flavorfull are crimini mushrooms also know as baby bellas. Tip: veal can be substituted in this dish. Also to kick up the sauce you can add a 1/4 cup of heavy cream, simmer (small, gentle bubbles) for 2 or 3 minutes and serve over pasta.

14: Ingredients: 1 pound elbow macaroni 1 quart (32 ounces) whole milk 8 tbsp (1 stick) unsalted butter cut into squares 1/2 cup all-purpose flour 2 cups gruyere cheese grated 4 cups extra-sharp cheddar cheese grated 1/2 teaspoon ground nutmet 1/4 cup italian breadcrunbs | Mac & Cheese | Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add macaroni & cook according to the directions. Drain well. For the sauce, heat the milk in a small saucepan, but don't boil it. Melt 6 tbsp of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While still whisking add the hot milk and cook for a minute or two more (until thick & smooth). Off the heat, add the chees, 1 tbsp salt, pepper & nutmeg. Add the cooked macaroni & stirl well (it may look like a lot of sauce but it will thicken when it comes out of the oven).

15: Pour into a baking dish, add breadcrumbs on top & bake for 30-35 minutes until sauce is bubbly & macaroni is browned on top. Tip: don't substitute the fresh nutmeg for ground nutmeg. Some spices don't translate when they are dried. You can find this spice usually in your regular grocery store. Fresh nutmeg pairs well with any cream sauces. Just a touch really makes a difference.

16: Ingredients: Pre-made pie crust 6-7 apples 2 tbsp butter 3/4-1 cup sugar Dash Salt 2 tbsp all purpose flour Dash nutmeng 1/2 tsp cinnamon 1 can apple slices with syrup | Preheat oven to 400 degrees Peel apples and thinkly slice (I like to use the food processor). Add apples, sugar, flour, cinnamon, nutmeg, and salt to a large mixing bowl. Combine all ingredients (hands work the best for mixing). Take pastry out of fridge and roll out a little with rolling pin. Put pie crust in pie plate and crimp the sides for a pretty and finished look (just pinch dough in between your thumb and pointer finger and repeat until all dough is crimped). Add pie mixture. It should be full creating a dome look. For the top there are 2 choices: put the other pastry sheet over and crimp it to the bottom sheet, then add some slits in the top with a knife to let the heat escape. | Perfect Apple Pie

17: The other option is to cut a pastry into long strips and twist each strip. Lay them on top of the pie mixture in a weave like pattern Add butter to the top of the mixture and sprinkle with some sugar to give a glossy finish. Put on the bottom rack for 10 minutes and than transfer to the 2nd from the bottom for 50 more minutes until top is brown.

18: Recipes | Love | Memories

19: Family | Friends

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  • By: cindy s.
  • Joined: over 10 years ago
  • Published Mixbooks: 21
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  • Title: Family RDoecipes
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  • Published: about 8 years ago