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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: Breakfast wraps | Preparation Time 5 minutes Cooking Time 10 minutes Ingredients (serves 6) 10 round (15cm-diameter) flour tortillas 6 bacon rashers, rind and excess fat trimmed, thinly sliced crossways 12 ggs, lightly whisked 1/2 cup thickened cream Salt & freshly ground black pepper 20g butter 1 1/2 cups coarsely grated cheddar 1 green pepper, thinly sliced and diced Method Preheat oven to 160C. Wrap the tortillas in foil. Place in preheated oven for 10 minutes or until hot. Meanwhile, heat a medium non-stick frying pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Whisk together egg and cream in a bowl. Season with salt and pepper. Melt butter in a heavy-based saucepan over medium-low heat until foaming. Add egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan, from 1 side to the other in 4 different directions. Repeat pushing action every 10 seconds, including around the edge of the pan, to prevent egg sticking. Cook for 5 minutes or until three-quarters of the egg mixture is cooked, but mixture is still creamy and slightly liquid. Remove from heat. Stir in the bacon. Transfer scrambled eggs to a warm serving bowl. Garnish with a little of the cheese and green shallot. Serve immediately with hot tortillas and the remaining cheese and green pepper.

3: Bacon Cheese Frittata | Ingredients 8 eggs 1-1/3 cups milk 2 tbs and 2 tsp butter or margarine, melted 3/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup chopped green onions 6-3/4 bacon strips, cooked and crumbled 2 cups shredded Cheddar cheese Method In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

4: French Toast | Ingredients 12 thick slices bread 6 eggs 1-1/3 cups milk 1/2 teaspoon ground cinnamon (optional) 1/2 teaspoon ground nutmeg (optional) 2 teaspoons vanilla extract (optional) olive oil Directions 1. Beat together egg, milk, salt, desired spices and vanilla. Heat a lightly oiled griddle of skillet over medium-high flame. 2. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan with a little bit of oil, and cook on both sides until golden. Serve hot.

5: Ingredients Makes 12 servings 4 cups all-purpose flour 1/4 cup white sugar 1 tbsp + 1 tsp baking powder 2 tsp baking soda 1 tsp salt 4 cups milk 4 eggs 1/2 cup vegetable oil 2 tsp vanilla extract Directions 1. In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar. Make a well in the center and pour in the milk, egg and vegetable oil; mix until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. | Old Fashioned Pancakes

7: Broccoli Cheese Soup | Ingredients 2 cups chopped onion 2 tablespoons margarine 2 1/2 pounds peeled and cubed potatoes 5 cups boiling water 4 cubes chicken bouillon 3 cups fresh broccoli, cooked and drained salt and pepper to taste 3 cups shredded Cheddar cheese Directions In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper. Add cheese and heat soup through until cheese is melted. Serve warm. (6 to 8 Servings)

8: Ingredients 6 or 7 ripe plum tomatoes 2 cloves garlic, minced 1 Tbsp extra virgin olive oil 1 tsp balsamic vinegar 6-8 fresh basil leaves, chopped. 1 baguette French bread 1/4 cup olive oil Salt and freshly pepper to taste Directions 1. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Cut them in halves or quarters and remove the seeds and juice from their centers. 2 Make sure there is a top rack in place in your oven. Turn on the oven to 450F to preheat. 3 Chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. 4. Once the oven has reached 450F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. 5. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. | Bruschetta with Tomato and Basil

9: Baked Garlic Parmesan Chicken | Ingredients 2 tablespoons olive oil 1 clove garlic, minced 1 cup dry bread crumbs 2/3 cup grated Parmesan cheese 1 teaspoon dried basil leaves 1/4 teaspoon ground black pepper 6 skinless, boneless chicken breast halves Direction Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

10: Pico de Gallo Chicken Quesadillas | Ingredients Ready In: 55 Min Serves 4 2 tomatoes, diced 1 onion, finely chopped 2 limes, juiced 2 tbs chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tbs olive oil, divided 2 skinless, boneless chicken breast halves-&cut into strips 1 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced 4 flour tortillas (12 inch) 1 cup shredded Monterey Jack cheese 1/4 cup sour cream, for topping salt and pepper to taste Directions 1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside. 2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet, dice and set aside. 3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm. 4. In a heavy skillet, heat one flour tortilla. Spread one quarter cup shredded cheese on the tortilla and top with the chicken mixture on half of the tortilla. Sprinkle another one quarter cup cheese over the chicken and fold the tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. 5. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

11: Fresh Tomato Salsa Ingredients 6 tomatoes, chopped 1 cup finely diced onion 3 serrano chiles, finely chopped 1 cup chopped fresh cilantro 2 tsp salt 1.5 tbs fresh lime juice 2 chopped garlic cloves Directions In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving Makes approximately 3-4 cups

12: Ingredients 1 (16 ounce) package lasagna noodles 1 pound lean ground beef 2 (8 ounce) can tomato sauce 1 (28 ounce) can crushed tomatoes 1 tablespoon chopped fresh parsley 1 clove garlic, crushed 1/2 teaspoon dried oregano 1/2 cup minced onion | Directions Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve. | 1/8 teaspoon white sugar 1&1/2 teaspoons dried basil 1 1/2 teaspoons salt 1 pound small curd cottage cheese 3 eggs 3/4 cup grated Parmesan cheese 2 teaspoons salt 1/4 teaspoon ground black pepper 1 pound shredded mozzarella cheese | Homemade Lasagna

13: Chicken Fettuccine Alfredo Preparation - Medium Prep time: 15 min Cook time: 1 hour (to cook chicken) Total time: 1 hour 15 min Yield: Serves 4 INGREDIENTS: 2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels 3 - 4 leaves of sage 1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional) 8 oz pasta (fettuccine, tagliatelle) or 12 oz (3/4 package) penne, etc. (fettuccine is heavier). 2 tablespoons of olive oil for sautéing the chicken 2 of butter for the sauce) 1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table 1 1/4 cup Half and Half (mixture of light and heavy cream) salt and freshly ground pepper METHOD: 1.SET the pasta water to boil in your pasta pot. 2.IN the large sauté pan large enough to hold all the ingredients, sauté the diced chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set chicken aside on a warm plate. 3.COOK the pasta. 4.TIP: Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. 5.IN the sauté pan: ADD the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens. 6.ADD 3 - 4 leaves of sage, salt and pepper to taste. Stir. 7.ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry. 8.ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon. 9.TURN into a warmed serving bowl, or directly onto warmed plates. 10.VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown. 11.PASS grated Parmesan at the table.

14: Dinner-Size Texas Chili Cheese Fries | INGRDIENTS 4 very large Idaho potatoes, cut lengthwise into 6 wedges 2 tablespoons grill seasoning 2 tablespoons plus 1/4 cup extra-virgin olive oil, plus additional, divided 2 to 2 1/2 pounds lean ground sirloin, turkey or chicken 1 large onion, chopped 3 to 4 cloves garlic, finely chopped or grated 1 jalapeño pepper, seeded and chopped 2 tablespoons (about 2 palmfuls) chili powder 2 teaspoons (half a palmful) ground cumin Salt and freshly ground black pepper 3 tablespoons tomato paste Hot sauce, to taste 1 1/2 cups beef or chicken stock 3 tablespoons butter 3 tablespoons flour 3 tablespoons yellow mustard 1 cup milk 1 cup chicken stock 1 1/2 to 2 cups shredded sharp cheddar cheese 2 tablespoons red wine vinegar 1 head romaine lettuce, chopped 1 seedless cucumber, chopped | Preparation Preheat oven to 450F. Place the potatoes onto a baking sheet. Sprinkle with grill seasoning and oil. Toss to coat, then transfer to the oven and roast, until crispy golden brown, about 40 minutes. Turn them once halfway through cooking time. Cook ground beef in a pan until brown, about 6-7 minutes. Push the meat to one side of the pan and add the onion, garlic, jalapeño, chili powder and cumin to the pot. Cook until the veggies soften, 5-6 minutes, and season with salt and freshly ground black pepper. Add the tomato paste to the pan and cook for about 1 minute, until it smells sweet and has caramelized slightly. Add the stock to the pot. Bring everything up to a bubble, then reduce the heat and simmer the chili until thickened, about 10 minutes. While the chili is simmering, place a medium-size pot over medium-high heat and melt the butter. Sprinkle the flour over the melted butter and cook it for about a minute. Stir the mustard into the butter-flour mixture, then whisk in the milk and stock. Continue whisking the sauce until it has thickened up, then remove the pot from the heat and stir in the cheese until melted. Season the cheese sauce with salt and freshly ground black pepper and reserve. In a large salad bowl, whisk together 1/4 cup oil along with the red wine vinegar, salt and freshly ground black pepper. Add the lettuce and cucumber to the bowl and toss to combine. To serve, divide the fries between four plates and top each one with some chili-cheese sauce and some salad alongside.

15: Ingredients: 4 pounds pork spareribs or baby back ribs 1/2 cup honey 1/2 cup soy sauce 1/2 cup distilled white vinegar 4 cloves garlic, minced 1/2 cup brown sugar 1/3 cup Ketchup Preparation: Preheat oven to 375 degrees F (190 degrees C). Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved. Transfer ribs into a deep dish covered pot. Pour sauce over all ribs. Bake for 1h 30 minutes. Serves 4 | Honey Garlic Pork Ribs

16: Ingredients 8 ounces thin spaghetti, broken in half 1 teaspoon dark sesame oil 1 tablespoon vegetable oil 3 cups chopped broccoli 1 1/2 cups sliced onion 1 tablespoon minced peeled fresh ginger 4 garlic cloves, minced 12 ounces sirloin tips, cut crosswise into thin strips 3 tablespoons beef broth 3 tablespoons low-sodium soy sauce 2 tablespoons brown sugar 1 tablespoon oyster sauce Method Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 5 minutes or until it is no longer pink. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Serve the lo mein hot. Makes 4 to 6 servings. | Beef and Brocoli

17: Spinach Dip Ingredients 1 package fresh spinach, chopped finely OR 1/2 package frozen chopped spinach 1 cup mayonnaise (I use low-fat) 1 cup sour cream OR 1 cup yogurt 3 scallions (green onions) chipped finely 1/2 bunch chopped parsley 1/2 tsp. salt 2 tbsp. chopped fresh dill OR 1 tbsp. dried dill 2 tbsp. prepared white horseradish Preparation Mix all the ingredients together and refrigerate at least two hours before serving to allow all the flavors to blend.

19: Creamy Mochaccino Mousse | What You Need (4 servings) 1-1/2 cups cold milk 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding 1 Tbsp. Instant Coffee 1 cup thawed Cool Whip Whipped Topping 3 squares Baker's Semi-Sweet Chocolate, melted, cooled slightly Make It BEAT milk, pudding mix and coffee granules with whisk 2 min. Stir in Cool Whip. SPOON half evenly into 6 dessert dishes; drizzle with half the chocolate. Repeat layers.

20: Ingredients 2 cups whole-wheat flour 1 cup all-purpose flour 2 tbsp ground cinnamon 1 tsp baking soda 1 tsp baking powder 2 eggs 1 egg white 1/2 cup canola oil 1 cup low-fat milk 1 cups packed brown sugar 1 tbsp vanilla extract 3 cups grated zucchini (4 medium-size zucchinis) Prep time: 15 minutes Cooking time: 1 hour Cooling time: 40 minutes Makes 24 slices | Zucchini bread | Directions: Preheat oven to 160 C (325 F). In a large bowl, stir together whole-wheat and all-purpose flours, cinnamon, baking soda and baking powder. In another bowl, whisk together eggs and egg white, oil, milk, sugar and vanilla. Stir in zucchini. Pour egg mixture over flour mixture and stir until well blended. Stir in walnuts, if using. Spoon batter into 2 lightly sprayed 1.5 L (8" x 4") loaf pans and bake for about 1 hour or until tester comes out clean. Let cool in pan for 20 minutes then remove from pan and let cool completely.

21: Ingredients 1 cup butter, softened 1 1/2 cups lightly packed brown sugar 2 eggs 1 1/3 cups all-purpose flour 2 cups quick-cooking oats (not instant) 1 tsp baking soda 1/2 teaspoon salt 1 package (350 g) 2 cups Chocolat CHIPITS Directions 1 Heat oven to 350F (180C). 2 In large bowl, beat butter and brown sugar until fluffy. Beat in eggs until creamy. 3 In medium bowl, mix flour, oats, baking soda and salt. Stir into butter mixture. Stir in semi-sweet chocolate chips. 4 Drop from 1 tbsp (15 mL) measure onto lightly greased baking sheet. 5 Bake 10 to 12 minutes or until golden. Makes about 3 dozen cookies | Oatmeal Chocolat Chip Cookies

22: Moist Chocolate Cake | Creamy Chocolate Frosting (serving 12) Ingredients: 2 3/4 cups confectioners' sugar 6 tbsp unsweetened cocoa powder 6 tbsp butter 5 tbsp evaporated milk 1 tsp vanilla extract Directions: In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. | Moist Chocolate Cake Ingredients 2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water | Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

23: "There is no love sincerer than the love of food." ~George Bernard Shaw

24: Recipe ingredients 1 L (4 cups) 3.25% milk 80 mL (1/3 cup) long grain rice (non-instant) 3/4 cup sugar 1/2 tsp nutmeg 1 tsp ground cinnamon 1 tbs vanilla (pure or extract) Preparation Pour milk and rice into a pot and bring to a boil, add vanilla, nutmeg and cinnamon. Reduce heat (low-medium) and cook uncovered, while stirring regularly, 45 to 50 minutes or just until the blend is creamy. Milk must boil until small bubbles appear. Remove from heat and add sugar. Variations : Rice pudding with raisins Add 1/2 cup (125 mL) of raisins and reduce brown sugar to 1 Tbsp (15 mL.). Rice pudding with dates Add, while the blend is still hot, 3/4 cup (180 mL) sliced and cubed dates. It is unnecessary to add maple syrup or sugar. Rice pudding with apples To the pudding, add 3/4 cup (180 mL) apple sauce, 1 tsp.(5 mL) almond extract and reduce sugar from the original recipe to 1 tsp (15 mL) of sugar. Makes 4 servings | Rice Pudding

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  • By: Sara F.
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  • Title: Family Recipes
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  • Started: over 6 years ago
  • Updated: over 6 years ago