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Family Recipes

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S: Recipes Vol. I

BC: 2011 | Rachel Nicole Duncan

FC: Recipes to Try

1: Green Eggs & Ham 6 large eggs 1 tsp. canola oil 2 slices deli ham, chopped (or a bit of leftover roast ham) A handful of fresh spinach or chard, chopped 1 Tbsp. light mayonnaise 2 Tbsp. grated Parmesan cheese Salt and pepper to taste Place the eggs in a medium saucepan. Cover with water and bring to a boil. Cover, remove from heat and let stand 15 minutes. Drain and rinse with cold water until cool. Peel and slice in half lengthwise. Remove yolks and set 3 aside for another use, or feed them to your dog. Meanwhile, heat the oil in a saucepan set over medium heat and sauté the ham for a minute. Add the spinach and cook for another minute, until wilted. In a medium bowl mash the 3 yolks with the mayonnaise, Parmesan cheese, salt and pepper until smooth. Add the spinach mixture and stir until well blended. Stuff egg white halves with filling and serve immediately. Makes 12. | Stromboli 1 – 16 ounce loaf frozen bread dough thawed. lb. Thinly sliced ham (I use black forest) lb. Sliced hard salami (pepperoni) (I use Hormel reduced fat pepperoni) teaspoon dried basil – divided teaspoon dried oregano – divided 3 ounces sliced provolone cheese 1 cup (4 ounces) shredded mozzarella cheese 2 Tablespoons butter or margarine melted 1 teaspoon cornmeal (optional) Place bread dough on lightly greased baking sheet. Pat into a 15 x 10” rectangle. Arrange ham slices lengthwise down center; place pepperoni on top. Sprinkle with teaspoon basil and teaspoon oregano. Arrange provolone cheese over herbs and top with shredded mozzarella cheese. Sprinkle with remaining herbs. Moisten all edges of dough with water; bring each long edge of dough to center. Press edges together securely to seal. Seal ends. Meats receiving a sprinkle of spices before the cheese layer - notice the observer in the upper right! Bringing edges of dough to the center Seam half way pressed and sealed Inverted, seam side down for baking. Brush dough with 1 Tablespoon butter; sprinkle with cornmeal and carefully invert so that the seam side is down. Brush top with remaining butter. Bake at 375 degrees for 20-22 minutes or until browned. Remove from oven and place on a cutting board. Cut horizontally into slices with a serrated (bread) knife. For smaller portions, first cut vertically down the center, them into horizontal slices. Yield 12-15 appetizer servings (up to 24 when cut for smaller portions).

2: LEMON CHICKEN PASTA with peas For 2 – 3 people 12 – 14 oz (raw chicken tenders or skinless breast 3 Tbs freshly squeezed lemon juice 1 Tbs olive oil 1 medium to large-sized garlic clove, peeled and minced or crushed Salt and freshly ground black pepper 9 – 10 oz fresh linguine A few tablespoons flour seasoned with salt and pepper for dusting the chicken Olive oil for browning 3 medium shallots, chopped 2 cloves garlic, chopped 1 cup (250 ml) chicken broth Juice of 1 lemon, about 3 – 4 Tbs Salt and freshly ground black pepper 1 cup fresh or frozen peas, optional A few tablespoons chopped fresh coriander leaves or flat-leaf parsley Begin this dish early in the day if preparing for dinner or the night before if preparing for lunch. Clean, rinse and pat dry the chicken and cut into very large chunks. Place all the chicken in a bowl just big enough to hold them all. Pour the 3 tablespoons lemon juice, the 1 tbs olive oil and the minced garlic over the chicken. Salt and pepper, stir so all the chicken is coated in the liquid, then cover the bowl with plastic wrap and place in the refrigerator to marinate all day, overnight. Start a pot with water for the pasta. Salt the water once it comes to a boil. Heat up about 2 tablespoons olive oil in a large skillet. Toss the chicken pieces in the seasoned flour to coat then shake off the excess flour. Once the oil is hot, add the chicken (you may need to do this in batches as you do no want to crowd them) and allow to cook until the pan side is golden brown and crispy. Turn the pieces over to brown on the other side. Add more olive oil to the pan as needed. As the chicken pieces turn golden brown all over. Cook your pasta in the salted boiling water as you prepare the chicken and sauce. Keep watch over it and drain it when it is done. Place it in a large serving bowl. Once all of the chicken is browned, quickly and very carefully wipe out the skillet with paper towels then add a couple more tablespoons of olive oil to the hot skillet. Add the chopped shallots and garlic and, tossing and stirring, cook them until they are wilted, tender and caramelizing around the edges, about 2 or 3 minutes. Carefully pour the chicken stock and juice of one lemon over the cooked shallots and garlic. Salt and pepper. Add the peas and lower the heat to allow the broth to simmer for a few minutes until the peas are cooked and tender and the broth and juice are reduced to about half. Carefully add the chicken pieces to the broth just to heat through. Pour the sauce with the peas and chicken over the cooked pasta and toss gently so the pasta is sauced and the chicken and peas are evenly distributed. Sprinkle the chopped fresh coriander or parsley over the top to toss as you serve. | Pesto Baked Eggs in Pasta Nests FOR THE SAUCE: 5 tablespoons butter cup white cooking wine Juice of 2 lemons pinch red pepper flakes salt to taste FOR THE EGGS: 8 ounces spaghetti, cooked 4 eggs 2 tablespoons prepared pesto 1/4 cup grated parmesan fresh chopped parsley Preheat oven to 400 degrees. In a small skillet, whisk the butter over medium heat, until melted. Whisk in the cooking wine, lemon juice, red peppers, and a dash of salt and pepper. Cooking over medium heat, allow the mixture to come to a boil and reduce slightly (about 2-3 minutes of cooking on the stovetop). Twirl the pasta around a long fork to create little pasta nests in a round baking dish (or just dump your pasta into the dish and create small wells in pasta for your eggs). Crack the eggs in the center of the pasta nests. Drizzle the butter sauce around the eggs, coating the pasta well. Place several small dollops of pesto around the pasta. Salt and pepper to taste. Place the pasta in the preheated oven and bake for 7-10 minutes, depending on your preferred doneness for the baked eggs (we like ours cooked for about 9 minutes). Remove from the oven, garnish with Parmesan and fresh chopped parsley before serving. Serves 3-4.

3: Reuben Eggroll 2 cups of cooked corned beef, diced 1 cup of green cabbage, finely shredded 1/2 cup of cooked sauerkraut 4 slices of Swiss cheese, diced Spring Roll Wrappers 1 egg, beaten 2 cups of canola oil Thousand Island Dressing Begin by adding the corned beef, cabbage, sauerkraut, and Swiss cheese to a large bowl, and mix until everything is nicely combined. Heat your oil on the stove to about 350 degrees. During this time, make the eggrolls. Lay a wrapper with the points of the wrapper facing you, like a diamond. Take about 3-4 tablespoons of the mixture and place it on the wrapper, closest to you. Fold over, and tuck the mixture in, a bit tightly, and continue to roll until you have a few inches of the wrapper exposed. With a pastry brush, brush on the beaten egg, fold over the remaining edges, and properly seal. Repeat until all of the eggrolls are finished. This should make about 8-10 eggrolls. Carefully add about four of the eggrolls into your heated oil and fry for about 6-8 minutes, or until golden brown. Remove the eggrolls with some tongs, draining as much of the oil as possible, and allow to cool in a paper-lined strainer. Repeat with the remaining eggrolls. To serve, either slice them in half, exposing the surprise inside, or let your guests take a bite and find out for themselves how awesome these are. Serve with a side of thousand island dressing. | Cheeseburger & sweet potato fries pizza Cook notes: make sure to let your sweet potato fries thaw a bit before using. 1 pizza dough A few TB of ketchup 1-2 cups mozzarella cheese, chunks or shredded - 1 lb COOKED ground beef Small bag of sweet potato fries, thawed for at least 30-45 minutes Caramelized onions Salt & pepper Preheat oven to 475. If you want caramelized onions then sauté 1 and sweet onions with olive oil in a sauté pan until just brown. Line a large baking sheet with parchment paper and spray with olive oil. Make sure to cook your ground beef, don’t over cook it, can under cook just a bit because we are cooking it again in the oven. Spread out pizza dough on sheet, place a thin layer of ketchup over dough. Then a layer of cheese. Then a layer of the cooked ground beef. Then a layer of the partially thawed sweet potato fries. Then top off with the caramelized onions. Bake for about 20 – 30 minutes, turning pan halfway thru cooking. Cook until desired doneness or crispy edges. Salt and pepper this when it’s fresh out of the oven. You really have to let this cool before slicing into it. I know it’s hard. But the center of the pizza is molten hot.

4: Grilled Peached With Dulce De Leche Ingredients: 4 peaches, skin and stone removed, cut in half 1 package frozen puff pastry, thawed 1/2 cup chopped pecans 1/2 cup brown sugar Cinnamon Method: Grill peaches on a hot grill until you get good grill marks. Cool. Preheat the oven to 425F and grease a large pan or cookie sheet with sides. Roll out the puff pastry sheets and cut each sheet into 4 squares. Sprinkle the squares with cinnamon. Place 1 Tbs each of the pecans and brown sugar in each square. Lay a grilled peach half cut side down on the pecan mixture and fold the puff pastry over the peach, pinching edges to enclose completely. Sprinkle the top with a little extra brown sugar. Bake for 30 minutes or until puffy and golden. Dulce De Leche Ingredients: 2 cups dulce de leche homemade or Nestle’s canned 2 Tbs chipotle in adobo chopped until it is a paste 1 tsp cinnamon 1/4 cup cream to thin the texture as needed Method: Warm the dulce de leche up over low heat until it is liquid. Stir in chipotle and cinnamon. Taste and adjust for spiciness. Serve the warm dumplings with the dulce de leche on top. Pour some heavy cream over the pastries and sprinkle with a few pecans and just a pinch of smoked salt. Serves 8 | Whole Wheat Banana Pancakes with Warm Maple Glaze 1 cup whole wheat flour (I used 3/4 cup Spelt and 1/4 cup whole wheat flour) 1 cup all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1 egg 1 1/2 to 1 3/4 cup milk (we used fat free) 1 tsp vanilla extract 3 large ripe bananas, mashed 2 Tbs canola oil diced bananas (optional) chopped walnuts (optional) Warm Maple Glaze 1/2 cup maple syrup 2/3 cup powdered sugar 1 teaspoon vanilla extract In a large bowl, combine flours, baking powder, salt, cinnamon, and nutmeg, whisking to combine. In a smaller bowl whisk together the brown sugar, milk, egg, oil, vanilla and mashed banana. Add the wet ingredients to the dry ingredients, stirring until just combined being careful not to over mix, adding more milk if the batter is too thick for your preference. Heat a skillet or griddle to medium heat. Ladle batter into onto the hot cooking surface and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve with diced bananas, walnuts and the decadent warm Maple Glaze! To make glaze, simply warm the syrup and butter and whisk in the powdered sugar and vanilla until smooth.

5: Banana Cinnamon Bread Pudding Makes 4 – 6 servings 3 bananas, mashed 3/4 cup granulated sugar 1 egg, slightly beaten 1/3 cup unsalted butter, melted 1 1/2 cup flour 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 3 eggs 2 cup whole milk 1/2 cup granulated sugar 1/2 tsp vanilla extract 1 tsp cinnamon 1 banana, sliced 1/3 cup walnuts, toasted Whipped cream for topping Cinnamon for garnishing Preheat the oven to 350 and position a rack in the center. Butter and flour a 9 inch loaf pan then set it aside. In a large bowl combine the mashed bananas, sugar, egg and melted butter. In a separate bowl whisk together the flour, salt, baking soda and baking powder then mix it gently into the wet ingredients. Pour the batter into the prepared pan then bake it for about 40 minutes until the top gets golden brown and a toothpick inserted into the middle comes out clean. Let it sit in the pan until it's cool enough to touch then turn it out onto a cooling rack to cool completely. Preheat the oven to 200 degrees and line a baking sheet with parchment paper. With a sharp knife slice the bread up into cubes about 1/2 inch in diameter. Spread the cubes out on the prepared baking sheet and bake them for about 10 minutes. This is done to dry out the bread in order for it to soak up the custard. Now preheat the oven to 350 degrees and butter a 9 inch square baking pan. To make the custard whisk together the eggs, milk, sugar, vanilla and cinnamon. Evenly spread the dried banana bread cubes, sliced banana and walnuts in the prepared pan then pour the custard mixture over top. Let it soak in for 5 minutes, press down the banana bread cubes, then bake it for about 30 minutes until the top is toasted and the custard is set. | Lemon-Scented German Pancakes - 2 Tbsp. Butter, Melted - 4 Tbsp. Granulated Sugar - 2/3 C. All Purpose Flour - 3 Eggs - C. Whole Milk - tsp. Kosher Salt - 1 tsp. Freshly Grated Lemon Zest - tsp. Vanilla Extract - 1 C. Blackberries, for garnish - 1 C. Blueberries, for garnish - Confectioner’s Sugar, for dusting Preheat oven to 450 degrees. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin. In the bowl of a food processor, combine flour, salt, granulated sugar, melted butter, eggs, and milk; process for 3 minutes. (I used an immersion blender instead; worked just as well.) Stir in lemon zest and vanilla extract. Fill each cavity of the muffin tin with batter. Transfer tin to oven; reduce heat to 400 degrees. Bake until pancakes puff up and become golden brown, about 15 minutes. Remove tin from oven; invert onto a flat work surface. Dust with confectioners’ sugar and top with fresh berries; serve immediately. Yields 6 Servings

6: Pumpkin cheesecake w/ nutella ganache crust 1- 10 oz box of Lorna Doone shortbread cookies, crushed fine (I used all 2 sleeves) 1 stick salted butter, melted Tiny pinch of sea salt 1 ts Vietnamese cinnamon cheesecake filling 4 - 8 oz. packages of cream cheese, room temp cup granulated sugar cup heavy cream (maybe a little less) 3 large eggs and 2 large egg yolks 1 cup plus 3 TB pumpkin puree 3 TB all purpose flour, sifted 1 ts of pure vanilla extract 1 ts cinnamon Couple dashes of pumpkin pie spice mix Nutella ganache cup of milk chocolate chips 4 TB nutella spread A couple of splashes of heavy cream 2 TB room temp salted butter Preheat your oven to 350F. (for the crust) In a bowl combine the pumpkin puree, cinnamon, pumpkin spice, and vanilla extract until mixed well, set aside. I used my food processor to make the cheesecake batter—I suppose you could use a mixer, but I don’t have one. With the food processor, mix the cream cheese and sugar until smooth and lump free. Add in the sugar, scraping down the sides of the bowl as needed. Add in the eggs one at a time until all is mixed well; add in the heavy cream. Then add in the pumpkin puree mix slowly. Next add in, one tablespoon at a time, the three tablespoons of flour to the cheesecake batter. Process until all is well mixed. baking: I baked this cheesecake at 300F for one hour and a half; turned off oven and left it alone for a couple hours. By then your middle should be nice and set. Remove from the oven and allow to cool completely, then refrigerate for at least 6 hours or overnight. Just before you’re ready to serve this, add on the Ganache. To make Ganache Over low heat, melt the milk chocolate chips with the nutella, and a few splashes of heavy cream. To get it nice and glossy, just keep stirring being careful not let chocolate burn. Once it’s all melted and combined add in the 2 TB of salted butter to get it nice and glossy. | Nutella Cheesecake Layer Bars - 8 Chocolate Graham Crackers - Stick Unsalted Butter, melted - 16 oz. Cream Cheese, at room temperature - 2 eggs, at room temperature - C. Granulated Sugar - + 1 Tbsp. Heavy Cream - 1 tsp. Vanilla Extract - C. Nutella Preheat the oven to 325 degrees F. Butter an 8 x 8 baking pan and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside. In a food processor, pulse chocolate graham crackers until they become crumbs (like bread crumbs). Add in melted butter and pulse until moistened. Press graham cracker mixture evenly into the bottom of the prepared baking dish. Bake crust in the center of the oven until set, about 12 minutes. Set aside and cool. Clean out the food processor. Add cream cheese, eggs, sugar, C. heavy cream, and vanilla extract. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 Tbsp. of heavy cream to remaining 1/3 of the cream cheese mixture in the processor. Pulse until smooth. To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust. Pour Nutella cheesecake layer on top of vanilla layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours. When ready to serve, lift bars out of the pan by lifting up the parchment paper (it should release easily). Slice into 16 squares and serve.

7: Graham Cracker Crust 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 1/4 teaspoon salt 1/3 cup butter, melted Line a 2 quart rectangular baking dish (or any dish you think will work. Smaller = thicker; larger = thinner) with parchment paper and set aside. In a bowl, mix the graham cracker crumbs, sugar and salt together. Add the melted butter and stir until the graham cracker crumbs are thoroughly moistened. Press evenly into the prepared baking dish and bake at 350 degrees for 10 minutes. Allow to cool completely. Chocolate Confetti Squares 1/4 cup margarine 1/2 cup smooth peanut butter (lite is all right) 1 cup chocolate chips 250 g mini marshmallows In a medium sized pot, melt the margarine and peanut butter together. Remove from heat and stir in the chocolate chips. Stir until they've completely melted into the peanut butter mixture. Allow the mixture to cool to the point where you can comfortably place your hand on the bottom of the pot (be careful not to touch it too soon). Add marshmallows and stir to coat. Spread evenly over the graham cracker crust and put the whole thing in the fridge until fully set. Lift out of the dish using the parchment paper, cut into squares, and enjoy! It's best to keep these refrigerated. | Quarter pound double chocolate mint stuffed cookies 2 and sticks unsalted butter, grated & cold cup granulated sugar cup packed light brown sugar 2 large eggs 2 TB half & half (or cream) 1 ts pure vanilla extract 3 cups all purpose flour cup + 2 TB cocoa powder (not dutch process) 1 TB cinnamon (if you have Vietnamese cinnamon use it) Oversized ts sea salt 1 and ts baking powder ts baking soda 2 cups 60% or higher cocoa dark & milk chocolate chips or chopped chocolate (a combo of dark & milk) 10 candy peppermint patties (like York peppermint patties) Grate your butter into a bowl; keep in freezer until ready to use. In a mixing bowl, using an electric mixer, or by hand beat butter and both sugars just until creamy. Don’t overbeat. Add in the eggs, vanilla, and half & half and beat just until incorporated. In another bowl mix the flour, cocoa powder, cinnamon, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips. Keep in mind this dough is very hard to mix, sticky and thick. I just get in there and use my hands to mix, cover bowl, and get back in the fridge as soon as possible. Recipe by dawn Finicane of vanillasugarblog.com We want to keep this dough nice and cold. Chill dough at least an hour before baking. Divide dough into 10 – 12 lemon size balls. Don’t shape as a lemon though, just shape as a nice round ball. Spilt ball in half, insert a peppermint patty, cover with other half and seal all edges. Place on a parchment lined baking sheet—keeping them 3-4 inches apart. Now back into the fridge to chill. Preheat oven to 375 degrees. Depending on your oven, these should need anywhere from 12- 15 minutes to cook. It’s hard to tell when they are done, but look for: - slightly crisp edges - soft in the middle - cracks in dough ok - all around semi firm If you have a convection oven you might need to bake these at 365 for about 12 – 14 minutes. Don’t overbake or they will turn into scones. Once baked don’t try and move the cookies off the pan, they will break apart, let them rest at least an hour before moving them. Makes 10-12 giant cookies.

8: Chubby Hubby Brownies Makes 16 For the swirl: 8 ounces cream cheese, at room temperature 1 large egg 1/3 cup sugar 1 teaspoon pure vanilla extract 1/3 cup malted milk powder For the brownies: 7 ounces bittersweet chocolate, chopped 8 tablespoons (1 stick) unsalted butter 3 tablespoons unsweetened cocoa powder 3 large eggs 1 1/4 cups sugar 2 teaspoons oure vanilla extract 1/2 teaspoon salt 1 cup all-purpose flour Add-ins: 4 ounces store-bought caramels, unwrapped and quartered 3 ounces peanut butter-filled pretzel nuggets, lightly crushed Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Line an 8x8- inch baking pan with foil or parchment and spray with nonstick cooking spray. In a medium bowl, beat together the cream cheese, 1 egg, sugar, vanilla and malt powder until smooth and creamy. Set aside. In a medium bowl, melt the chocolate and butter together in a double boiler or in the microwave, stirring occasionally until smooth. Whisk in the cocoa powder and set aside to cool. In another medium bowl, whisk together the 3 eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk the cooled chocolate mixture into the egg mixture. Stir in the flour with a wooden spoon until just combined. Spread half the brownie batter evenly in the prepared pan. Sprinkle half the caramel bits and half the crushed pretzels evenly over the top. Pour in the cream cheese mixture and smooth the surface with a spatula. Dollop the remaining half of the brownie batter over the cream cheese mixture in 5-6 generous blobs. Using a butter knife, lightly swirl the brownie batter and cream cheese mixture together. Sprinkle the remaining caramel bits and pretzels over the top. Bake until slightly puffed and a toothpick comes out clean when tested 1 inch from the edges (it will look a bit underdone in the middle), about 40-45 minutes. Cool on a wire rack to room temperature, about 2 hours, before cutting and serving. | Chocolate Rugelach Yield: 4 dozen Ingredients: For the cream cheese dough: 1 8-oz. package cream cheese, cold and cubed 2 sticks unsalted butter, cold and cubed 2 cups flour, plus additional for rolling out the dough teaspoon salt For the chocolate filling: cup sugar 1 Tablespoon cinnamon 6 ounces bittersweet chocolate, cut into tiny chunks or shavings (Recommended: Scharffen Berger 70% Cacao Bittersweet Baking Bar) 4 Tablespoons butter, melted Directions: Make the dough by combining the cubed cream cheese, cubed butter, flour and salt in the bowl of a food processor. Pulse the ingredients together until the fat becomes evenly dispersed within the flour (the dough will be crumbly but still stick together). Shape the dough into a ball, place it into a bowl and cover the bowl with plastic wrap. Refrigerate the dough for one hour or up to one day. Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator. Combine the sugar and cinnamon in a small bowl. Set aside. Place the ball of dough on a lightly floured surface, and using a rolling pin, shape it into a disc of approximately 1/8-inch thickness. The dough will be very hard, so it's best to first beat it down with a rolling pin (as if you were making puff pastry). It will loosen up as it comes to room temperature. Immediately brush the disc with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon and sugar mixture. Sprinkle one-fourth of the chocolate onto the disc, pressing the chocolate into the dough. Cut the disc into 12 wedges. Roll each wedge up, starting from the thickest end, until you form a crescent shape. Repeat the process with the other three balls of dough. Transfer the uncooked rugelach onto a baking sheet lined with parchment paper and refrigerate for 30 minutes before baking. (You can also freeze them at this point for later use.) Bake the rugelach in a 350F oven for 18-20 minutes, or until they are golden brown.

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