S: Family Recipes 2010
1: This book is dedicated to our family! Love Always, Jo Anne & Tisha Dominguez 2011 | Table of Contents | Appetizers Chicken Wings Meat with Soy Sauce Lumpia Bacon Wrapped Jalapeno Poppers Main Dishes Adobo Broccoli Casserole Chili Beans More Beans Cilantro Chicken Pesto Sides Baked Mac & Cheese Broccoli Salad Sweet Potato Soufflee Desserts Mexican Bread Pudding Mexican Wedding Cookies Pumpkin Pie
2: Grandma's Chicken Wings | ~50 Party Wings Salt Oil Pepper Pre-heat oven to 400*. Line baking sheet with non-stick aluminum foil. Coat both sides of chicken with generous portions of oil, salt and pepper. Spread chicken evenly on the sheet pan and bake for 2 hours or until desired crispiness. Optional Flavors: Add Buffalo Wing sauce in the middle of baking for added heat! Add Teriyaki Sauce for an Asian flare! | Miami 2008 | Meat with Soy Sauce | Pork (butt) Soy Sauce Sugar Garlic Powder Slice pork into desired portions. Place cut pork in a bowl and fill with soy sauce until meat is completely covered. Add 1 tablespoon of sugar and 1/2 tablespoon of garlic powder. Marinade for 4 or more hours. Heat oven at 350*, evenly place marinated pork on a sheet pan lined with non-stick foil. Bake for 1 hour or until slightly crispy. Do not over crisp. All portions are based on eye-balling! | from Grandma's Kitchen
3: By Jo Anne & Tisha Dominguez | Lumpia | 1 lb Ground Pork or Beef 22 Lumpia Wrappers | 1/2 c Carrots, Cabbage, Scallions, Onion | Salt & Pepper Soy Sauce & Oil | Chop vegetables. Mix meat with vegetables. Add 1 tsp salt & pepper each to meat mixture. Heat 1 tbs oil and cook meat mixture. Drain fat and let meat cool to room temperature. For wrapping instructions, see back of wrapper package. Place completed roll in heated oil until browned. Drain oil on napkin covered plate and serve! | 2 Cloves Crushed Garlic | Bacon Wrapped Jalapeno Poppers | By Jo Anne You will need Jalpenos, Cream Cheese and Bacon | Cut the jalapeno's lengthwise, remove spines and seeds. Fill jalapeno with cream cheese. (best if you fill a pastry bag or sandwich bag with cream cheese and pipe in the jalapeno) Cut bacon strip in half and use one half to wrap around jalapeno completely. Bake on a baking sheet at 400* for 20 min or until bacon is crisp. Let cool and serve! Tip: Use gloves when cutting the jalapenos.
4: Great Grandma's Adobo | 4 lbs pork 1 tablespoon vinegar 2 bayleaves pickling spices (in a pouch) salt soy sauce paprika Wash and cut pork into desired portions, add meat to a pot of water (water should cover all meat), bring to a boil on medium heat, add your vinegar, bay leaves, pickling spices (comes in a pouch), and salt, keep uncovered and let cook until almost all of water is gone, don't let it cook too fast or meat will be raw, lower temperature if necessary, once there is a little bit of water left take out your bay leaves and pickling pouch and add your paprika and soy sauce, cook until desired color
5: Auntie Donna's Broccoli Casserole 1 bag of Broccoli Wokly 1 - 2 teaspoons of Curry Powder 1 cup of Mayonnaise 2 cups of Cheddar Cheese - shredded Crushed Cheez-It crackers 1 family size can of Cream of Mushroom soup Steam broccoli for 5 - 6 mins. Remove and cool, cut into bite size pieces. Place in the bottom of a 2 qt casserole dish. Combine soup, mayo, 1 c of the cheddar cheese and the curry powder in a small sauce pan. Heat and stir until cheese is melted and mixture is smooth. Pour the soup mixture over broccoli and gently fold until well blended. Sprinkle the remaining 1 cup of cheddar cheese over broccoli mixture. May use more if needed to cover entire casserole. Evenly top the casserole with crushed Cheez-Its. Bake in a 350* oven for 30-40 minutes until bubbling. Serve and ENJOY!
6: Chili Cook-Off Winner 2010 | Award Winning Chili | Auntie Michelle's Chili | 2 tbl. oil, 2 cup chop onion, 2 tbl. garlic, 4 tbl. chili powder, 1 tbl. cumin, 2 tsp. coriander, 1 tsp. oregano, half tsp cayenne, 2 lbs ground beef (or i did 1 lb gr beef 1 lb. of any steak, but grill steak first then cut it up),2 cans pinto beans drained, 1 28 oz. can tomatoes with juice, 1 14 oz can tomato puree, salt. add oil to pan then add onion, garlic, ch. powder, cumin, coriander, oregano & cayene. stir a couple minutes then add gr. beef to cook. add remaining ingredients. reduce heat to low, cover & simmer one hour stirring once in a while so it doesn't stick. uncover & cook 1 more hour, stirring once in a while. if its too thick add a little water.
7: Christine's Famous Beans White Onion Pinto Beans Garlic Pickled Jalapenos Mexican Stewed Tomatoes Cilantro Beer Spam Boil beans in a big pot about 3/4 of the way full with half of a white onion finely chopped. Let it boil for awhile and add a spoon full of chopped garlic. Continue to boil. Next add a few slices of pickled jalapenos and a splash of the pickled juice. And then add a can of Mexican Stewed Tomatoes. Chop a handful of cilantro and add to the beans. Add a half can of beer. While the beans are simmering, fry some sliced Spam. Make sure to wipe off the grease then add to the beans. Finally, let everything simmer to thicken and cook out the beer. Enjoy!
8: Cilantro Pesto Chicken | Wes' | 1 lb chicken breast, 2 bunches cilantro, 2 cloves of garlic, 4-6 oz pine nuts, 1/2 cups vegetable oil, 1/2 Tbs salt, 1 tsp black pepper, 4 oz shredded parmesan cheese, 16 oz bow tie pasta, half lemon, jgjh -Bring a large pot of slated water to boil. -Stir in the bow tie pasta and return water to a boil. -Let pasta cook for 6-8 minutes until al dente, stirring occasionally. -Strain and return to pot. --- -Preheat oven to 350 degrees. -Spread pine nuts on a sheet pan and place in the preheated oven. Cook for 3-5 minutes until pine nuts are slightly browned and toasted. Remove from oven and set aside to cool for 5-10 minutes. -In a food processor chop cilantro, pealed garlic cloves and toasted pine nuts until combined. Add lemon juice and shredded Parmesan cheese. With the food processor running, slowly drizzle in vegetable oil until the pesto is smooth and creamy. Add salt and pepper to taste. --- -Season both sides of chicken breasts with Salt and Pepper. -In a large saute pan, heat 1 Tbs. of olive oil over medium heat. Add chicken breasts to saute pan and cook for 5-6 minutes per side. Remove chicken breast and set aside to cool for 5-6 minutes. -Once cool, cut the chicken breasts into small 1-inch pieces. --- -Add the pesto and chicken to the pasta. Stir and serve with Parmesan cheese and garlic bread.
9: Natisha's Baked Mac and Cheese | Butter (half stick) Sour Cream (half small container) Half n Half (1 cup) Egg (1) 1 block sharp cheddar (chopped into small cubes) 1 block mild cheddar (cubes) 1 block mozzarella (cubes) Salt and Pepper Pack of bacon Elbow noddles | -Boil a pot of salted water and add more than half the bag of noodles -As noodles cook, cut the cheese blocks and butter your baking pan -Cook noodles to al dente, take them out of the pot, drain -Add noodles back into the pot, put the temperature on medium, stir in half and half, butter, sour cream, salt and pepper (NOT THE EGG) -Slowly add cubes of the cheese, but not all at once, its ok if all the cheese does not melt, it will melt in the oven -After tasting your mixture, take off of the heat and let it come to room temperature -Preheat the oven for 375 degrees -Cook your bacon strips and crumble into smaller pieces after cooled -Add in your egg after mixture is cooled, then evenly spread half of the mac and cheese into your buttered baking pan, sprinkle your bacon on top, and finish off with another layer of macaroni -Bake your macaroni for 30 to 45 minutes until top is desired brown | Side Dishes
12: Broccoli Salad | Melly's | 1 bag Broccoli Wokly - cut into bite size pieces 6-8 slices cooked and crumbled bacon 1/2 c. chopped red onion 1 c. Mayonnaise 1/2 c. Craisins 2 tbs. white vinegar 1/2 c. halved cherry or grape tomatoes Salt & Fresh Ground Pepper Cut broccoli into bite size pieces. Place in a large bowl. Add the crumbled bacon, onion & Craisins. In a separate small bowl, combine the remaining ingredients, stirring well. Add the broccoli mixture and toss gently.Optional: Use raisins in place of Craisins or add sharp cheddar cheese cut into very small chunks.
13: Ingredients Soufflee: * 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes * 1 cup granulated sugar * 3 eggs, beaten * 1/2 cup milk * 8 tablespoons unsalted butter, about 1 stick, melted * 1 tablespoon vanilla extract * 1/2 teaspoon salt Topping: * 1 cup packed light brown sugar * 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature * 1/2 cup self-rising cake flour * 1 cup chopped pecans Directions Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish. Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot. | Rochelle"s Sweet Potato Soufflee
14: Mexican Bread Pudding Jo Anne's Recipe 9 cups French or Sourdough Bread 2 c. Half & Half 5 tbs. softened butter, divided 1 tsp. cinnamon 3/4 of a disk of Mexican Chocolate 2/3 c. Sugar 1/2 c. Kahlua or coffee liqueur 3 eggs Preheat oven to 350*, cut bread into 1 inch cubes. Spread cubes on a baking sheet and bake for 5-10 min or until lightly toasted. Set aside. Next, spread 1 tbs. butter into bottom of an 9 inch square baking dish and add toasted bread cubes. Heat the Half & Half, remaining butter and chocolate in a medium sauce pan until chocolate is melted and boiling, Let cool for 10 min. Whisk together eggs and sugar in a separate bowl. Slowly whisk in chocolate mixture until well blended. Stir in Kahlua and cinnamon. Pour over bread cubes making sure all pieces are covered. Let stand for 30 min. Bake for about 35 min or until mixture is set when dish is gently shaken. Let cool to warm before serving. Garnish with powdered sugar!
15: Mexican Wedding Cookies Recipe by Angela | 1 1/2 cups pecan halves 2 1/4 cup unbleached all purpose flour 1 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 1 1/2 teaspoons water 1 1/2 teaspoons pure vanilla extract 6 tablespoons confectioners sugar 1. preheat oven to 325 degrees 2. place pecans in food processor and process until they are finely chopped. Combine nuts, flour, and salt in a medium bowl and set aside 3. Cream the butter and granulated sugar in a large bowl until fluffy, 2 to 3 minutes. Beat the water and vanilla into the butter mixture. Stir in the nut and flour mixture until just combined 4. Scoop up a rounded tablespoon of dough and roll it between your palms to form a ball. Place balls on an ungreased baking sheet. Bake the cookies until they are cooked through but not dry, about 20 minutes 5. Place the confectioners' sugar in a shallow bowl. When the cookies are completely cooled, roll each on in the sugar to coat
16: Uncle James' Pumpkin Pie Ingredients * 3/4 cup granulated sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon salt * 1/2 teaspoon ground ginger * 1/4 teaspoon ground cloves * 2 large eggs * 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin * 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk * 1 unbaked 9-inch (4-cup volume) deep-dish pie shell * Whipped cream (optional) Directions MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
17: UsefulTips | *Rub fingers/hands on stainless steel to take away garlic or onion smell *Put onion in the freezer for 20 min prior to chopping to prevent tears *Always use a sharp knife, Dull knives are more dangerous *Don't let food sit out more than 2 hours to prevent bacteria growth *Thaw frozen food in the fridge *Do not rub your eyes after working with hot chili's or peppers *Spray your plastic container with nonstick cooking spray before storing tomato sauces to prevent stains *Place hardened brown sugar in the microwave for 10 seconds to soften *Roll lemons with the palm of your hand on the counter before squeezing to get the most juice
18: KitchenMeasurements | Liquid 1 gal = 4 qt = 16 c = 128 fl oz 1/2 qt = 1 pt = 2 c = 16 fl oz Dry 1 c = 16 tbs = 48 tsp = 250 ml 1 Tbs = 3 tsp = 15 ml Quick Oven Temps 1 fl oz = 30 ml Warming = 200* F 1 oz = 28.35 gm Very Slow = 250*-275*F 1 lb = 16 oz Slow = 300* - 325*F 1 kg = 2.2 lb Moderate = 350* - 375*F 1 qt = 2 pints Hot = 400* - 425* F Very Hot = 450* - 475*F US Canada 1 tsp 5 mL 1 Tbl 15 mL 1 c 250 mL 1 qt 1 liter
19: Kitchen Notes