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Family Recipes

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Family Recipes - Page Text Content

1: This Cookbook is inspired by all of the talented cooks in the family.

2: Appetizers

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5: Servings: 20, enough for large party Ingredients: Directions:

6: Servings: 8 large, enough for party Ingredients: Directions:

8: SALADS

9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Servings: 4 - 6 Ingredients: 1 Tbsp sesame seeds 1 Tbsp poppy seeds 2 Tbsp white sugar 2 Tbsp olive oil 1/4 cup distilled white vinegar 1/4 tsp paprika1/4 tsp Worcestershire sauce 1 Tbsp minced onion 10 oz fresh spinach - torn into bite-size pieces 1 cup strawberries sliced On Side: 1/4 cup almonds, blanched and slivered Directions:

10: Directions: | Servings: 8 – 10 Ingredients:

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12: Kale Salad with Pine Nuts, Currants, & Parmesan Servings: 4 – 6 Ingredients: 1 Tbsp dried currants 2 Tbsp dried cherries 7 Tbsp white balsamic vinegar, divided 1 Tbsp unseasoned rice vinegar 1 Tbsp honey 1 Tbsp EVOO 1 tsp Salt 1 bunch Tuscan Kale (1 lb.) center ribs and stems removed, leaves thinly sliced crosswise 1-2 Tbsp pine nuts, lightly toasted Parmesan cheese shavings Directions: Place currants in small bowl and add 5 Tbsp. white balsamic vinegar. Let soak overnight. Drain currants. Whisk remaining 2 Tbsp. white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add Kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season with salt and pepper to taste. Sprinkle cheese shavings over salad and serve.

13: Servings: 6 Ingredients: Directions:

14: Servings: 4 - 6 Ingredients: Directions:

16: Directions: | Servings: 8 Calories: Roughly 300 each Ingredients:

17: Servings: 4 – 6 Ingredients: | Directions:

18: Name | Directions: | Servings: 6 – 8 Ingredients: | MOUSHEY

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21: Servings: 8 Ingredients: | Directions:

22: Courtesy of Whole Foods Ingredients: Directions:

24: sandwiches | Directions: | Servings: 2 Ingredients: | Directions: Heat griddle or large skillet over medium-low heat. Alternatively you can use a Panini press. Assemble sandwich: Generously spread Dijon on 4 slices of bread. Top with slices of Cheddar, 3 pieces of bacon, apple slices and additional Cheddar. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown. | Veggie Bacon & Apple Grilled Cheese Courtesy of Tyler Florence Servings: 2 Ingredients: | 4 slices bread, sliced 1/2-inch thick 4 oz Cheddar, sliced 1 Tbsp unsalted butter | 6 slices veggie bacon green apple, thinly sliced Dijon mustard (Optional)

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26: Servings: 2 Ingredients: Directions: | Yum, Yum

27: . | Servings: 12 Calories: 275 per serving Ingredients: | Side Dishes

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29: Directions: | Servings: 8 – 12 Ingredients: | Directions: | Servings: 4 – 6 Ingredients:

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31: Brussels Sprouts in a Sherry Veggie Bacon Cream Sauce Courtesy of Becky Nichols Servings: 6 Nutrition: 371 Calories; Protein: 9g; Carbs: 16.9g; Fiber: 4.7g; Total Fat: 30.8g Ingredients: 1 Tbsp salt 1 lb. Brussels sprouts, trimmed and halved lengthwise 2 Tbsp. EVOO Sea salt and freshly ground black pepper to taste 4 slices veggie bacon, chopped 1 shallot, chopped 7 cremini mushrooms, chopped, or more to taste 1 clove garlic, minced 1/4 cup cream sherry 1/2 cup heavy cream Directions: 1. Preheat oven to 475F. Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. 2. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon. 3. While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

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34: Servings: 4 Calories: 400 per serving Ingredients: | Directions:

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37: Goat Cheese and Arugula over Penne Servings: 2 Ingredients: 5 1/2 ounces goat cheese 2 cups coarsely chopped arugula, stems included 1 cup quartered cherry tomatoes 1/4 cup olive oil 2 teaspoons minced garlic 1/2 teaspoon ground black pepper 1/2 teaspoon salt 8 ounces penne pasta Directions: Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.

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39: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs

40: Directions: | Courtesy of Alton Brown Ingredients:

41: Servings: 4 Ingredients: Directions:

42: Three-Bean Salad with Quinoa Servings: 8 Ingredients: Directions: | Servings: 4 Calories: 355 Ingredients: | Directions:

43: Quinoa Tabbouleh Servings: 8 Ingredients: 2 cups vegetable broth 1 cup quinoa 1 pinch salt 2 Tbsp olive oil 1/2 tsp sea salt 1/4 cup lemon juice 3 tomatoes, seeded and finely diced 1 cucumber, finely diced 2 bunches green onions, diced cup very finely chopped red onion 1 clove raw garlic, minced 2 carrots, grated 1 cup fresh parsley, chopped cup fresh mint 4 – 6 oz crumbled feta Directions: In a saucepan bring vegetable broth to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, red onion, garlic, carrots, parsley & mint. Stir in cooled quinoa and feta. Refrigerate several hours to over night to allow flavors to blend. Serve cold or room temp

44: Servings: 12 Nutrition: Ingredients: Directions:

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51: Directions: | Ingredients: | Servings: 12 muffins Ingredients: Directions: | M

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53: Servings: 36 cookies Ingredients: Directions:

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55: Ingredients: Cake: Directions:

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58: Courtesy of Beatrice King Servings: 3 full size crusts Ingredients: Directions:

59: Servings: 8 - 10 Ingredients: Directions:

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61: Servings: 8 – 10 Ingredients: Directions: Courtesy of Jim DiSalvo Ingredients: Directions:

62: Graham Cracker Crust Servings: 1 crust Ingredients: 1 1/2 cups crushed graham crackers 1/4 cup sugar 1/3 cup butter, melted Directions: In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling Mini Cherry Cheesecakes Servings: 12 Ingredients: 1/3 of graham cracker crust recipe 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1 tsp vanilla extract 2 eggs 1 can cherry topping Directions: Line muffin tin with foil liners. Place graham cracker crust in bottom of each liner and press down. Mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until well blended. Add eggs, and mix well. Pour over wafers, filling 3/4 full. Bake for 25 minutes at 325 degrees F (165 degrees C). Remove from pan when cool. Top w/ cherry filling. Chill.

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65: Servings: 6 Ingredients: Directions:

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69: Servings: 25 Ingredients: Directions: Ingredients: Directions:

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Erin Moushey
  • By: Erin M.
  • Joined: over 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: over 5 years ago
  • Updated: over 4 years ago

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