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Family Recipes

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Family Recipes - Page Text Content

FC: Recipes | Recipes

1: To My Mom. Love Always Melissa

2: Mandarin Salad

3: Mandarin Salad | Sugared Almonds 1/4 cup sliced almonds 1 tablespoon plus 1 teaspoon sugar Sweet & Sour Dressing 1/4 cup vegetable oil 2 tablespoon sugar 2 tablespoons white Vinegar 1 tablespoon chopped fresh parsley 1/2 teaspoon salt Dash of Pepper Salad 1 small head of lettuce torn into bite sized pieces 2 medium stalks celery, chopped approx. 1 cup 2 medium green onions, thinly sliced 1 can mandarin oranges 1. In a small frying pan, cook the almonds and sugar over low heat, stir constantly for about 10 minutes until sugar is melted 2. In a tightly covered container, shake all the dressing ingredients. 3. In a large bowl, toss salad ingredients, dressing and almonds. Once all ingredients are mixed, serve immediately

4: If doubling the recipe you can make the dressing in a blender 2 thick slices of rustic white bread 1/4 cup extra virgin olive oil salt & pepper 1 garlic clove, minced 2 anchovy fillets, minced 1 large egg yolk 1 1/2 teaspoons dijon mustard 1 tablespoon fresh lemon juice 1 small head romaine lettuce cut into 1 1/2 inch pieces 2 tablespoons parmesan cheese Preheat over at 400F. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt & pepper Bake until golden brown, 10-12 minutes. Let croutons cool On a cutting board, combine garlic anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing, toss Serve with parmesan on top | Caesar Salad | Serves 2 as an appy

6: Couscous & Chick pea Salad

7: Salad 1 1/2 cups couscous 1/2 cup red onion diced 1 cup tomatoes chopped 2 tablespoons fresh mint chopped 1 cup cucumber chopped 2 tablespoons parsley chopped 1/2 cup pine nuts toasted 1/2 cup feta 1 can chickpeas, drained and rinsed 1/4 cup green olives, sliced Dressing 1/4 cup lemon juice Zest of 1 lemon 1 garlic clove 1/2 tsp oregano 1/2 tsp cumin 1/4 cup red wine vinegar 1 tsp Dijon Mustard 1/2 cup olive oil Salt & Pepper 1. Place the couscous in bowl & pour 3 cups of boiling water over. Stir once, cover and let sit 2. Add all other salad ingredients together, toss to combine 3. Whisk together the dressing ingredients and season to taste with salt & pepper 4. Once the couscous has cooled, add to the salad along with the dressing. Toss well

8: Honey Curry Dressing (makes 2 cups) half onion, chopped 1 tsp paprika 1 tsp curry powder half tsp mustard powder 1 tsp Dijon mustard half tsp turmeric half tsp celery seed half tsp salt 1/3 cup cider vinegar 1/2 cup honey 1 cup safflower oil | Salad 1 bag spinach leaves 1/2 cup toasted almonds 1/2 cup red onion, sliced 1 orange peeled and sliced Method In blender, combine onion, paprika, curry powder, mustard turmeric, celery seed, salt and honey. In a steady stream, finish with the safflower oil. Toss salad with just enough of the dressing. There will lots of dressing leftover. Toast the almonds in a skillet until they start to burn | July 2010 | Honey Curry Spinach Salad

9: Chris's Salad | 1 Tomato, chopped half cucumber chopped half orange pepper, chopped 150g shrimp half cup olives (optional) quarter cup goat feta Avocado 1 lemon Seasoning Salt (Optional) Olive Oil Divide the tomato, cucumber, pepper, shrimp, olives and feta into two bowls. Place the avocado on top and squeeze half a lemon on each salad. Drizzle a few drops of olive oil on top with a dash of seasoning salt and stir

10: Rice Salad | Sea Salt & ground pepper 250g basmati rice a few sprigs of basil, pasley & mint 200g roasted red pepper in a jar 1 lemon 4tbsp lemon dressing (see recipe on the side) Bring a large pot of salted water to boil. Add the rice and cook according to package. Once cooked, spread the rice out on a tray to help it cool. Meanwhile chop the herbs and red peppers. Add the lemon dressing and rice. Zest over your lemon and mix well. Add salt & pepper to taste. Serves 4 | Lemon Dressing Put 6 tablespoons olive oil into a jam jar with a pinch of salt and pepper. Squeeze in the juice of one lemon. Put the lid on and shake well

11: Boc Salad with Poached Eggs | 2 tablespoons Extra Virgin Olive Oil 2 tablespoons red wine vinegar 1 teaspoon Dijon Mustard Salt and Pepper 1 head of Bibb lettuce or other 2 pieces of procuitto ham sliced thin from the deli 2 tablespoons gargonzola or blue cheese 2 eggs 1 tablespoon Vinegar In a small bowl, whisk together oil, vinegar and mustard. Season dressing with salt & pepper Rip the lettuce into small pieces and divide between 2 plates. In a small frying pan, fry the procuito for a few minutes each side until crisp. Crumble and set aside. Fill the frying pan with water and 1 tbsp vinegar and turn on med high heat. Crack each egg into a separate dish. When bubbles start to form, slide eggs into the water and turn down the heat to med/low. Cook for 5min just until the egg white is cooked and the yolk is still runny and remove from heat Drizzle the dressing on top, then add ham, and egg | Great for a light dinner

12: Vegetarian Lasagna | Ingredients | 3 tbsp Vegtable Oil 1 tbsp butter 700ml Pasta Sauce 1/2 cup water 2 Garlic Cloves, chopped 1 lrg Onion 1/2 tsp tyme 1/2 tsp oregano | 2 cups mushrooms, sliced thickly 1 med Zucchini sliced thickly diagonally 1 can black olives 1 box no cook lasagna noodles | 500g Cottage Cheese 1 egg 1/2 cup finely chopped parsley 1/2 cup green onions chopped 2 cups grated mozzarella/ cheddar mix

13: Sauce | Vegetable Layer | Saute Mushrooms in 1 tbsp oil and 1 tbsp butter until partially cooked, remove from pan. Add any mushroom liquid (if any) to the sauce, . Saute Zuchini in same pan Open Olives, keep Mushrooms, Zuchini and Olives seperate | Saute Garlic and Onion in 2 tbsp oil until translucent, add tyme & oregano, stir for 1 min. Add sauce, mix well then add the water. Bring to a boil and then keep warm | Cheese Layer | Mix cheese and egg well, add parsley and green onions. | 1. 1/3 pasta sauce 2. Lasagna Noodles 3. Cottage Cheese Mix 4. 1/3 mozza cheese and 1/3 olives 5. lasagna noodles 6. 1/3 pasta sauce | 7. mushrooms & zuchini layer 8. 1/3 mozza cheese and 1/3 olives 9. no bake lasagna noodles 10. 1/3 pasta sauce 11. 1/3 Mozza Mix 12. 1/3 Olives | Bake at 350F for 1 hour, Let sit for 10-15 min before serving | Assembly Grease a 13x9 baking pan and add the following layers | Mom's Recipe The best Lasagna ever!!

14: Enchiladas | 12 tortillas, 3 cups chopped cooked chicken 2 cups shredded jack cheese, 3 cups chicken stock 2 tbsp cornstarch, 1/2 tsp chili powder 1/4 tsp garlic powder, 1/4 tsp cumin Combine chicken, almonds and 1/2 cup cheese Bring Chicken stock to a boil. Mix cornstarch with a little cold water and stir in the stock. Add seasonings and boil 1 minute. Add 1/2 cup of sauce to chicken mixture. Add some chicken mix to each tortilla and roll up. Place tortillas in greased casserole dish in a single layer. Top with remaining cheese and pour the remaining sauce around the tortillas. Bake at 350F for 20-25 minutes. Serves 4-6 people

15: Makes 4-6 servings | Macaroni & Cheese | Salt 2 cups elbow macaroni 3 slices bacon chopped, 1 1.2 teaspoon minced garlic 3 large eggs, 1 can evaporated milk 1/4 teaspoon paprika, 1/8 teaspoon ground nutmeg 1/2 cup grated monterey jack cheese, 1 1/2 cup grated cheddar cheese, 1/2 cup finely grated parmesan | Preheat oven to 475F. In a large pot of boiling salted water, cook macaroni 6 minutes. Drain. Meanwhile, heat a small skillet over med heat and add bacon. Cook until fat is rendered and bacon is crisp. Add garlic and cook until fragrant. Transfer bacon and garlic to a medium bowl. Add macaroni and stir to combine. In a large bowl whisk together eggs and evaporated milk. Add 1/2 tsp salt, paprika, nutmeg, and cheese. Mix well. Add macaroni mixture and stir well. Transfer to a 8 inch square pan or 2 quart round dish. Bake just until sauce is bubbling at the edges, approx 12 min. Let rest for 10 minutes before serving.

16: Pan Fried Oysters | One Container of raw oysters (250g) 1 egg 1 cup seasoned bread crumbs butter olive oil Fill a frying pan with water and place on med high heat. When bubble start to form, spoon the oysters into the pan. Cook for 4 min. Remove the oysters from the water and pat dry. Drain the water and wipe out the pan. Put half oil and butter in the pan, enough to coat the bottom. Place egg into a bowl and scrabble. Drench the oysters in egg then into the bread crumbs, then place in the pan for 4 min or until crispy each side | Inspired by my Grandma's wonderful Oysters......... The only way I will eat them!!

18: 1 lbs prawns, 2 cups cooking oil 3/4 cup flour, 2 cups shredded unsweetened coconut 1tsp salt, 1 eggs, 1/2 water Clean shrimp, leave the tail on Stir flour, salt & whisk in egg & water until smooth. Rest batter in fridge for 15 min. Heat oil to 350F Dip prawns in batter dredge in coconut & then carefully drop into oil. Cook 2 min until golden brown, flipping over once. | Coconut Prawns with Cranberry Sauce | Cranberry Sauce Pulse 1 cup cranberry sauce with 2 tbsp cilantro, 1 tsp finely grated lime peel, 1 tsp lime juice & chipotle sauce until coarsely chopped | Christmas 2010

20: Chicken Patty Pockets 1lb ground dark meat chicken, 2 large egg whites 1/2 cup plain breadcrumbs, 1/4 cup chopped onions 1/4 cup chopped parsley, 1 tbls minced garlic 1 tsp salt, 1/2 tsp cayenne, 1/2 tsp ground coriander 1/4 tsp ground cumin, 1/4 tsp ground nutmeg 2 tbls olive oil, pita pockets Lettuce, tomato, and cucumbers for serving Combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt and spices. Mix until well blended Divide the chicken mixture into 8 portions. In a frying pan heat 2 tbls olive oil, cook for 4 minutes each side on med heat. Serve in pita pockets with lettuce, tomatoes, cucumber and minted yogurt if desired. Minted Yogurt 1 cup yogurt with 2 tbls chopped mint and 1 tbls lime juice. Mix, cover and refrigerate for 1 hour, then serve

21: Sweet & Sour Wings 1/2 cup soy sauce 1/2 cup white vinegar 1/2 cup honey 3 garlic cloves, smashed & peeled 2 inch piece of ginger, thinly sliced 3 lbs chicken wings cut in 1/2 at the joint (wing tips removed) 1 teaspoon sesame seeds, toasted Preheat oven to 475F. In a small saucepan, whisk soy sauce, vinegar, honey, garlic & ginger. Bring to a simmer over medium high heat, stir occasionally until mixture reduces by half approx 30min. Meanwhile arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden & crisp, 35 mins. With tongs transfer wings to bowl of sauce. Toss until coated and most of the sauce is absorbed. Sprinkled with sesame seeds and serve | Serves 4

22: Serves 4 8 turkey sausages 2 tbsp butter 2 medium onions, halved and sliced 3 large apples cored, peeled and cut into thin wedges 2 tbsp apple cider or red wine vinegar 2 tbsp brown sugar packed salt & pepper to taste Poke sausages several times with a fork. Cook in simmering water until cooked through about 6 to 7 minutes Remove and reserve. Melt butter in a skillet over med heat Add onions and cook until translucent. (Do not stir too much) Add the apples, vinegar and brown sugar and cook, gently stirring, until caramalized (golden & sticky) approx 15mins. Season with salt & pepper. While apples and onions are cooking, grill sausages until cooked and nicely colored on both sides. Serve on a mound of caramelized apples and onions. | Grilled Sausages with Carmelized Onions and Apples | Serve with fresh veggies or smashed new potatoes

25: Chicken & Sweet Potato Hand Pies | 2 cups roasted sweet potato, 1/2 cup cream 1/4 tsp ground coriander, 1/4 tsp ground cumin salt & pepper 1/4 cup flour, 1 sheet puff pastry, thawed 2 cups cooked chicken, 1 lrg egg | Preheat oven to 400f. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream & spices. Season with salt & pepper. On a floured surface, roll out puff pastry to a 12 inch square. Cut into 4 squares, leaving 1/2 inch border. Top each square with sweet potato & 1/2 cup chicken Brush edges with eggs, fold over to make a triangle. Crimp edges with fork, cut vents in pastry and brush with remaining egg.. Transfer pies to parchment lined baking sheet. Bake until golden brown, approx 30mins, rotate halfway thru. | Serves 4 Serve with steamed green beans or salad

33: Oven Roasted Salmon

35: Brownie Cookies

36: Glazed Maple Cookies 3 cups flour, 1 teaspoon salt 1 cup unsalted butter, room temp 1 cup sugar, 1 1/2 cups maple sugar, 2 lrg egg yolks | Preheat oven to 350F with racks in upper & lower 3rds In bowl, m;ix flour and salt. In a lrg bowl beat butter & sugar until light and fluffy. Beat in 1/2 cup maple syrup and egg yolks. Beat in flour mixture on low Drop batter by tablespoons onto two baking sheets, using a floured spatula flatten the cookies | Bake until golden on edges 12-15min. Transfer cookies to rack to cool. In a small saucepan simmer 1 cup maple syrup until reduced to 3/4 cup Spoon over cookies, makes 40 | sprinkle cookies with salt to enhance the maple flavour

37: Name | Lemon Cupcakes | 1 package white cake mix 1 package (3.4oz) Jell-O Lemon Instant Pudding 1 cup water 4 egg whites 2 Tbsp Oil 1 package (250g) Cream Cheese 1/4 cup butter, softened 2 Tbsp lemon juice 3 3/4 cups icing sugar | Yummy!! | Bake 21-24 min Beat the remaining ingredients with mixer until blended Once cupcakes are cooled spread with icing | Heat Oven to 350F Beat the 1st 5 ingredients with mixer for 3 mins Spoon into muffin cups

39: Non stick cooking spray or butter to grease the pan 3 cups all purpose flour 2 cups sugar 1 tablespoon baking powder 1/2 teaspoon coarse salt 3/4 cup unsalted butter 2/3 cup milk 2 large eggs, lightly beaten 1/3 sour cream 1 teaspoon vanilla extract 3/4 teaspoon caradomom 1 teaspoon finely grated lemon zest Preheat over to 350f. Coat a 9 inch square pan with spray or grease pan with butter. In a large bowl, whisk together flour, sugar, baking powder and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture. Whisk milk, eggs, sour cream, vanilla, cardamon, and lemon zest into remaining crumb mixture until combinded. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in the center comes out clean. About 45 mins, let cool on wire rack for 30 mins. | cardamon crumb cake

40: Nectarine Upside Down Cake | 10 tablespoons unsalted butter, room temperature 1/2 cup brown sugar 4 cups frozen nectarine thawed cut into pieces 1 1/2 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup white sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup plain greek yogurt

41: Preheat oven 325f. Place 4 tbsp butter in a 9 inch round pan and melt in oven. Remove and sprinkle brown sugar evenly over butter With two double think layers of paper towels, press liquid out of fruit. Arrange fruit in an even layer in pan In med bowl, stir flour, baking powder, baking soda and salt. In a lrg bowl using an electric mixer, beat 6 tbsp butter on high until light & fluffy. Add white sugar and beat until combined. Beat in eggs, one at a time, scraping down bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine. With a spatula, spread batter over fruit. Bake until golden brown and toothpick inserted in middle comes out clean.. 1hr, 10mins. Let cool in pan on wire rack for 15mins. Run a knife around edge and invert on serving plate

42: Chocolate Raspberry Tarts | 12 -24 Frozen tart shells 1 cup Chocolate wafers 1 cup white sugar 2 tbsp cornstarch 1 1/2 cup water 3oz Raspberry Jello 1 tbsp lemon juice 1 tbsp butter 4 cups frozen or fresh raspberries Cook the tart shells according to package. Melt the chocolate wafers in a double boiler and thinly coat the bottom of each tart shell In a med saucepan combine the sugar, cornstarch and water and bring to a boil, let bubble for 3 min. Take off stove and mix in Jello Mix well. Add lemon juice and butter Let stand for 5 mins then add the raspberries and let stand for another 20 min, the pour into tart shells Let cool for 4 hours and serve with whipping cream

44: 1 cup sugar, 2 tbsp cornstarch, 1 1./2 cup water Stir and boil, let bubble for 3 min. Take off stove and mix in 3 oz package of strawberry or raspberry jello. Mix well Add 1 tbsp lemon juice and tbsp butter. While it is cooling slice or prepare 4 cups strawberrys, raspberries or blackberries I usually add more berries to make two pies Add the berries to the mixture and let stand for 20 min then pour into pie shell Let cool in fridge for 4 hours and serve with whipping cream. | Betty's Berry Pie

47: Granola Bars 1 cup butter 1 1/2 cups peanut butter 1 1/2 tsp vanilla 2 cups brown sugar 1 cup brown rice syrup 6 cups oats 1 cup coconut toasted 1 cup sunflower seeds toasted 2 cups chocolate chips In a skillet, toast coconut, sunflower seeds, sesame seeds and set aside to cool. In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar. Add brown rice syrup and then mix in remaining ingredients. Press into greased 12 x 18 inch cookie sheet. Bake in a 350 F oven for approx 20 minutes or until golden brown. Let cool slightly and cut while still warm

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  • By: Melissa T.
  • Joined: almost 7 years ago
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  • Title: Family Recipes
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  • Started: almost 7 years ago
  • Updated: over 5 years ago