FC: A Recipe Book By Family and Friends
1: Menu Appetizers Breakfast Soups Main Dishes Desserts
2: Kristin Houston | Fennel Risotto Balls | 4 Quarts Water 1 medium yellow onion, chopped into 1/8" dice 1 Bulb of fennel, chopped into 1/8" dice 1 1/2 cup Arborio rice 1/4 cup Grated Parmesan Cheese 1/8 cup Fennel fronds, chopped 1/4 cup Extra Virgin olive oil 4 Tbsp. Butter 1 Quart Peanut or Vegetable frying oil 2 cups Panko (Japanese bread crumbs 1/2 lb. Smoked Mozzarella, remove rind and cut into 1/8" cubes | 8
3: Instructions: Bring the water to a boil and reduce heat keeping at a simmer. In the saute pan add the olive oil, diced onions and fennel and saute on medium heat until softened but not brown. (About 6-8 minutes) Add the rice and cook, stirring constantly until rice turns opaque. (About 2 minutes) Ladle the simmering water over the rice, enough to cover it, and continue to cook while stirring constantly until all the liquid has been absorbed. Keep repeating this process until all of the water is used. (About 15 minutes) Add the cut up butter, parmesan cheese, chopped fennel fronds, salt and pepper to the rice and stir to combine. Transfer the rice mixture to another container ad chill well. Make 1" balls from the cooled rice mixture, putting one cube of the cheese into the center and rolling it in your hands to enclose the cheese. Roll the rice balls in the Panko bread crumbs, coating them well. After coating, lay them out on a cookie sheet and refrigerate until you are ready to fry them. Heat about 1" of the frying oil to 375 in a pan. Drop enough of the risotto balls into the oil to cover the bottom of the pan and fry to a golden brown. Take them out of the oil and drain them on paper towels.
4: From Jaime Bonvillian | Spinach Dip 2 tsp. minced garlic 1/2 cup mayo 1 package of frozen spinach 1/2 cup parmesan cheese 1 can artichoke 1 8oz. cream cheese Thaw spinach and cream cheese. Mix all ingredients together and bake on 350 degrees for 25 minutes until it bubbles. Can use more Parmesan cheese if wanted.
5: Potato-Cheese Dumplings with Sour Cream-Chive Dip From Mandy Barton 1 medium uncooked potato 2 cloves garlic 2 oz low fat cheddar cheese 2 Tbsp. fat-free sour cream 24 wonton wrappers 1/4 Cup fat-free sour cream 1 Tbsp. chives Preheat oven to 350. Coat a large baking sheet with cooking spray. Combine potato and garlic. Boil in a sauce pan until tender. Drain and transfer to a large bowl. Add cheese and 2 Tbsp. of sour cream. Mash mixture together until smooth. Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press side together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray. Bake until wontons are golden brown, about 15 minutes. Meanwhile, combine remaining 1/4 cup of sour cream and chives. Mix well and serve with potato dumplings.
6: From Cissy Bridwell | Blueberry Coffee Cake | Ingredients 3/4 Cup Sugar 1/3 Cup Butter 2 Eggs 2 CupFlour 2 Tsp. Baking Powder 1/2 Tsp. Salt 1/3 Cup Milk 2 Cup Blueberries 1/2 Cup Sugar 1/3 Cup Flour 1/2 Tsp. Cinnamon 1/4 Cup Butter | Directions Cream first 2 ingredients together. Add eggs. Sift flour, baking powder and salt together, and add alternately with milk. Stir in berries. Spread into a well-buttered 9x12-inch pan. Blend the last 4 ingredients, and sprinkle on top. Bake at 375 degrees 25 to 30 minutes.
7: Sausage Muffins From Debbie Hudson 1/2 lb Ground Turkey 1/2 Cup Chopped Green Onions 1--6 oz Package Bisuit Mix (1 1/2 Cup) Bisquick 1/2 Tsp Dry Mustard (or more to taste for spicy) 1/4 to 1/2 tsp Ground Red Pepper 1/2 Cup Milk 1/2 Finely Shredded Cheese Preheat oven to 400 Combine sausage and green onions in skillet. Cook over medium heat until sausage is brown, crumble and drain. Combine biscuit mix, dry mustard, red pepper, add milk and stir in cooled sausage mixture and cheese. Spoon on to greased pans Bake for 12 - 14 min or until golden brown (I always double if not triple this recipe and freeze and then just pop in microwave when wanting a snack)
8: Cheese Ham and Hash Brown Casserole 1 package frozen hash brown potatoes 8 ounces cooked, diced ham 2 cans condensed cream of potato soup 1 16 oz. container sour cream 2 cups shredded sharp Cheddar cheese 1 1/2 cups grated Parmesan cheese Preheat oven to 375 degrees Lightly grease a 9x13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
9: 1 cup grits (raw) 1 tsp salt 4 cups water 1 Roll of garlic cheese (Kraft) (This is getting hard to find--might just have to use garlic powder and velveeta) 1/2 cup butter 1/2 cup milk 2 eggs beaten Cook grits slowly in salted water. Add cheese and butter stirring until they melt. Take off stove and add milk and eggs. Pour into greased casserole and cook 40 minutes at 350. Let cool slightly. | Garlic Grits (Clayton's Favorite) | From Shelly Jenkins
10: Crystal Doig | Asian Noodle Soup | Chicken Breast - Grilled , Seasoned, Cut into bite size pieces Asian Rice Noodles Lemon Wedges Cilantro, Jalapenos, Mushrooms, Bok Choy - Chopped Bean Sprouts Chicken Broth Sesame Oil Sesame Seeds - Toasted
11: Directions: Heat broth and Sesame Oil to boil. Cook noodles until al dente. Put raw veggies, cooked chicken and noodles in bowl and add hot broth. Squeeze lemon and add wedge to bowl. Enjoy!
12: Brandon's Secret Ramen Recipe | Ingredients: Ramen noodle package Handful of Fritos Directiosn: Cook Ramen according to package directions. Top with Fritos. Enjoy! | If you don't try them then..."you wouldn't know!"
13: Tomato Basil Soup From Debbie Hudson 3 14.5 can of Whole Tomatoes Crushed 4 Cups Chicken Stock 12 to 14 Fresh Basil Leaves 1 Cup Whipping Cream 1/2 Cup Butter 1/4 Tsp Cracked black pepper Garlic Green Onions Saute green onions and garlic in butter. Add tomatoes and stock to saucepan and simmer for 30 minutes or more on medium-low heat. Cool slightly then place in blender or food processor and add basil leaves. Process to puree (This will have to be done in batches) Return mixture to saucepan and add cream. Stir over low heat until cream is incorporated. Stir in salt and pepper before serving . Garnish with fresh chopped basil leaves and parmesan cheese. Serve with your favorite bread. Happy eating!!!
14: Lindsey Montagne | Slow Cooker Roasted Chicken | Ingredients: 1 (4-5 lb.) Chicken Salt and Pepper 1 tsp. Lemon Pepper Seasoning 1/2 tsp. Dried Thyme 1/4-1/2 tsp. Paprika 2 Tbsp. Olive Oil 1 Large Clove of Garlic Minced
15: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Directions: Clean chicken, remove giblets, rinse and drain chicken, pat dry. Sprinkle cavity of chicken generously with salt and pepper. Combine lemon pepper seasoning and remaining 5 ingredients. Rib mixture all over chicken coating the top well. Place chicken, breast up, in slow cooker. Cover and cook on high 4-5 hours or low 7-8 hours. Remove chicken from slow cooker and let cool to touch. Serve sliced or chopped. DELISH!
16: Meat Loaf Muffins From Mandy Barton Package of Ground Beef or Turkey 1 Package of Savory Herb Stove Top Stuffing 1 Cup Water 3 Egg whites Salt and Pepper Mix all ingredients together.Lump into muffin tins.Cook on 350 for approximately 30 minutes.
17: 4 Green Peppers 1/2 Tsp. Salt 1 Small White Onion 1/4 Tsp. Pepper 1 Lb. Ground Beef 1 1/2 Can Tomato sauce 1 1/2 Cup Cooked White Rice 2 Cups Shredded Cheese Preheat oven to 375. Finely chop green peppers and onion. Cook rice according to instructions on box and set aside. Brown ground beef. Add green peppers and onion to ground beef. Let simmer for a couple of minutes. Add rice, tomato sauce, salt and pepper to ground beef mixture. Stir until well mixed. Pour entire mixture into 9 X 13 casserole dish and bake 30 minutes. Remove casserole and sprinkle grated cheese on top. Return to oven and bake for 10 minutes longer. | Stuffed Pepper Casserole From Rachel Davis
18: Classic Chicken Rice with Ginger Chilli Sauce Ingredients 1 Tsp Rice Wine 2 Tbsp. Soy Sauce 1 Very Fresh Chicken 2 Slices Fresh Ginger 1 Clove Garlic, Bruised 1 Spring Onion, Chopped 1 Tsp. Sesame Oil 1/2 Tsp. Salt Coriander Leaves (Cilantro), to garnish Freshly sliced cucumber, to garnish Black soy sauce or regular soy sauce to serve Rice 2 Cups uncooked long-grain rice 4 Cups Chicken Stock to cover rice by 3/4 inch. 1/2 Tbsp. Chicken Fat (optional) Ginger Chilli Sauce 8-10 Red Finger-Length Chillies Deseeded 2 Cloves Garlic, Peeled 3/4 inch Fresh Ginger, Peeled and Sliced 2 Tsp. Chicken Stock (From Simmering Chicken) 1/4 Tsp. Salt
19: 1. Combine the rice wince and 2 tsp. of the soy sauce, and rub this mixture inside the chicken. Place the ginger, garlic and spring onion inside the chicken. 2. Use a pot large enough to hold the chicken. Add enough water to cover the chicken and bring to a boil. Add the chicken, cover and turn off the heat. Allow the chicken to steep for 5 minutes. Remove the chicken from the pot, drain the water from the stomach cavity and return the chicken to the pot. Cover and allow to step for 25 minutes with the heat turned off. 3. Drain the chicken again and remove it from the water. Bring the water back to a boil, remove from the heat, place the chicken back in the boiling water and steep the chicken for 30 minutes. By this time, it should be cooked; leave the chicken in the water until ready to serve. 4. To make the Ginger Chilli Sauce, grind the ingredients in a blender until fine. Transfer to 4 small sauce bowls and set aside. 5. While the chicken is cooking, cook the rice. Place the rice, chicken stock and chicken fat, if using, into a pan. Bring to a boil, then reduce the heat and simmer, covered for 15 to 20 minutes until the rice is cooked. Alternatively, cook the rice in the stock in a rice cooker. 6. Combine the remaining soy sauce, sesame oil and salt in a small bowl. Drain the chicken and rub the soy mixture on the outside. Use a cleaver to slice the chicken through the bones, into small serving slices. Place he chicken on a serving dish and garnish with coriander leaves and freshly sliced cucumber. Serve with small bowls of soy sauce and Ginger Chilli Sauce
20: Jalapeno Hamburger Cornbread (Travis's favorite) 1 cup cornmeal 2 eggs 1/2 tsp soda 3/4 tsp salt 1/2 cup oil 1 cup milk 1 can creamed corn cubed cheese to taste (I put a lot!) 1 chopped onion chopped jalapenos to taste (I started making this when the boys were little, so I used green chilles instead) 1-1/2 pound hamburger (I use ground turkey) Cook meat and onions until well done. Add all ingredients together. Bake in casserole dish at 350 for 1 hour to 1-1/2 hour. I let it sit at least 20-30 minutes before cutting. This is a great winter time meal served with pinto beans and salad! When Travis was little this was his favorite meal. Good luck with it! | Shelly's fried chicken (Matt's favorite) You have to come to my house to learn how to do this!!!! Welcome to the family!!!
21: Chicken Enchilada Casserole From Regina Orsak | 3-4 Chicken Breasts 1 10 oz, Can Cream of Mushroom Soup 1 10 oz. Can Cream of Chicken Soup 1 8 oz Can Diced Green Chilis 1 10 oz. Package Cheddar Cheese, Grated 1 Small Onion Oregano 1 Tbsp. Garlic Powder 1 Tsp. Salt 12 Corn Tortillas - torn in large pieces 16 oz. Sour Cream Place chicken in large saucepan and cover with water. Sprinkle in a handful of oregano, add garlic powder and salt. Bil about 20 min. and shred from bones. Save broth. ix soup, sour cream and chilies in large pan. Add only enough broth to slightly thin. Re-season as needed. Simmer on low 15 min. Add chicken and diced onion.In casserole dish, arrange 6 tortillas flat across bottom, spoon in 1/2 sauce , sprinkle 1/2 the cheese. Repeat. Bake in 350degree oven for 20 minutes.
22: Olive Garden Pasta Fagioli From Regina Orsak 1 1/2 Tsp. Oil 1 PoundGround Beef 6 oz. Onion, Chopped 7 oz. Carrots, Slivered 7 oz. Celery, Diced 24 oz. Tomatoes, Canned, Diced 1 Cup Cooked Red Kidney Beans 1 Cup Cooked White Kidney Beans 44 oz. Beef Stock 1 1/2 Tsp. Oregano 1 1/4 Tsp. Pepper 2 1/2 Tsp. Parsley 3/4 Tsp. Tabasco Sauce 24 oz. Spaghetti Sauce 4 oz. Dry Pasta Shell Macaroni Saute beef in oil in latge 10 qt. pot until beef starts to brown. Add onions, carrots, celery, ad tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
23: Name | TURKEY WITH DUMPLINGS 2 Tbsp. Butter 2 Stalks Celery, Chopped 1 Package Sliced Fresh Mushrooms 1 Cup Frozen Chopped Onions 1 Tsp. Crushed Garlic 3 Cups Leftover Turkey 2 Cups Frozen Peas and Carrots 1 Can Reduced Sodium Chicken Broth 2 Packets Turkey Gravy Mix 1 1/2 Cups Bisquick 3/4 Cup Sour Cream 2 Tbsp. Sage 1 Tsp. Black Pepper | In a Dutch oven, melt butter over medium heat. Add celery, mushroom, onions and garlic. Cook for 2 minutes Add turkey, peas, carrots, and broth. Whisk in turkey gravy mix. Bring to a boil over medium high heat. Make dumplings. In a medium bowl, combine baking mix, sour cream, sage and black pepper. Stir until soft dough forms. When soup comes to a boil, drop heaping tablespoons of the dumpling dough into soup. Boil low for 10 minutes uncovered. Cover and cook 10 minutes more.
24: Pumpkin Bread From Becky Hudson 3 Cups Flour 2 Cups Sugar 3 Eggs 1 Tsp. Nutmeg 1 Tsp. Cinnamon 1 Tsp. Salt 2 Tsp.Baking Soda 1 Tsp. Cloves 1/2 Tsp.Baking Powder 16 oz. Can of Pumpkin 2/3 Cup Vegetable Oil Combine all dry ingredients. Mix together pumpkin, oil, and eggs. Add dry mix. Pour mixture into 2 greased loaf pans. Cook at 350 degrees for approximately 45 minutes.
25: German Cookies Ingredients: 2 Sticks Margarine 1 1/2 Cup Sugar 3 Egg Yolks 1 Tbsp. Vanilla 1 Tsp. baking soda 2 1/2 Cups Flour Cream butter, sugar, and egg yolks. Add vanilla and soda. Mix well. Add flour 1/2 cup at a time. Roll in balls and dip one side in sugar. Place sugar side up. Bake ar 325 for 15 minutes. From: Christine Doskey
26: Tiffany Major | Easy Chocolate Chip Pound Cake | Ingredients: 1 package yellow cake mix - 18.25 oz 1 package instant chocolate pudding - 3.9 oz. 1/2 Cup White Sugar 3/4 Cup Water 3/4 Cup Vegetable Oil 4 eggs, beaten 1 Cup Sour Cream 1/2 Cup Milk Chocolate Chips 1/8 Cup Confectioners' Sugar for Dusting | 325 | 50-60 Min.
27: "There is no love sincerer than the love of food." ~George Bernard Shaw | Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. In a medium bowl, stir together the cake mix, instant pudding and sugar. Ass the water, oil, eggs, and sour cream. Mix well until blended. Finally, fold in the chocolate chips. Pour into the prepared Bundt pan. Bake for 50-60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar before cutting and serving.
28: Aunt Sandy Ribich | Grandma Kosmach's Cheesecake | 1 1/4 Cup Graham Cracker Crumbs 1 stick Butter ***Work butter and crumbs into 8 inch square pan or 9 inch pie pan Mix 2 8oz. Cream Cheese 3/4 Cup Sugar 3 Eggs 1 Tsp. Vanilla ***Pour Over Crust, Bake 30 minutes at 350 degrees ***Cover with mixture of: 1/2 Pink Sour Cream, 3 Tbsp. Sugar, 1/2 Tsp. Vanilla, Sprinkle with 1 Cup Graham Cracker Crumbs and Bake 5 more minutes. Chill at least 4 hours before cutting. | 35 min. | 350
29: Debbie Hudson | Chocolate Brownie Sticks | 36 | 15 min. | 350 | 2 (1oz) sq Unsweetened Chocolate 3/4 Cup Margarine 1 Cup Sugar 2 Eggs 1 Tsp Vanilla 1 Cup Unsifted Flour 1/2 Cup Chopped Pecans Sifted Powdered Sugar grease 13 x 9 pan | Combine marg & choc in saucepan. Cook over low heat till melted. Cool to room temp. Beat sugar, eggs, and vanilla till light & lemon colored. Blend in cooled choc mixture. Stir in flour and mix well. Stir in pecans. Pour in pan and bake 15 minut till done (350 oven) Cool in pan on rack. While still warm, cut into 3 x 1 bars. Cool completely then lightly dust with powdered sugar. Easy to make and Can't Eat Just One!!!!
30: Carrot Cake | Mema | 3 Extra Large Eggs 1 1/2 Cups Granulated Sugar 1 1/2 Cups Drained Canned Crushed Pineapple 1 1/2 Cups Shredded Carrots 1 Cup Vegetable Oil 1/2 Cup Pecan Pieces 1 1/2 Tsp. Baking Powder 1 Tsp. Baking Soda 1 Tsp. Ground Cinnamon 1 Tsp. Vanilla 2 1/2 Cups Flour | Icing 1 Cup butter 1 Pound Powered Sugar 4 Oz. Cream Cheese 1/2 Tsp. Vanilla Pecans and Finely Chopped Carrots
31: Heat oven to 350 degrees. Lightly grease two 9 inch round cake pans. For cake, in large bowl, beat together eggs and sugar until blended. Add pineapple, carrots, oil, pecans, baking powder, baking soda, cinnamon, and vanilla, Beat until well blended. Add flour. Mix just until well blended. Pour into pans. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire cooling racks. For icing, in medium bowl, beat together butter and sugar until creamy. Add cream cheese and vinalla. Beat until smooth and creamy. Ice and fill cake. Garnish with pecans and carrots.
32: Dream Bars From Joanne (Grandma) Hudson | Part One Mix 1/2 Cup Brown Sugar, 1/2 Cup Butter, 1 Cup Flour Press into a 9 X 13 greased pan and bake ten minutes Part Two Mix 1 Cup Brown Sugar, 2 Eggs (beaten), 2 Tsp. Flour, ! Tsp. Vanilla, 1 Can Coconut, 1 Cup Pecans Spread part two on top of part one. Bake 20 minutes Cut while warm. Watch closely. Will burn easily
33: Aunt Sugar's Peanut Butter Balls 1 Stick Butter 1 Lb. Powdered Sugar 3 Cups Rice Crispies 2 Cups Peanut Butter Bark Chocolate Melt butter. Combine all ingredients. Make into 1 inch balls. Place on greased cookie sheet and chill well. Melt chocolate in a double boiler. Dip chilled balls into chocolate and chill again on greased cookie sheet.