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Family Recipes

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Family Recipes - Page Text Content

S: Cucina Cugini 2011

BC: Buon Appetito!

FC: Cucina Cugini | Ricette di Famiglia Italiana

1: Queste sono le ricette dei nostri antenati. Con questi odori e sapori nostre cucine sono collegati attraverso lo spazio e il tempo. Tutti a la tavola e mangiare!

2: Grandma's Meatballs | Ground Beef Sauteed Onions Sauteed Garlic White Bread Crumbs Parmesan Cheese Milk One Egg Seasonings and Spices Mix it all together. Roll into balls. Fry in Oil. Delicioso!!!

3: Francesca Floro

4: Anna Colella | Italian Cream Puffs | 1/4 lb. butter 1/4 tsp. salt 1 cup flour 1 cup water 4 eggs 1 tbls. sugar | Add water and butter in saucepan and boil, add flour, salt and sugar. Keep stirring until mixture leaves side of pan. Remove from stove. Add eggs one at a time, beating well after each. Heat oven to 400 and bake in cup cake pan for 10 minutes. Reduce heat to 350 and bake for 30 minutes. Enjoy! P.S. May add 1 tsp. of vanilla or rum flavor to mixture after mixing. | 400 | 40 minutes | o | For the cream filling, use a box of vanilla pudding and cut back on the milk to make it thicker. (I used to make my own cream filling, but this is so much faster and easier these days.)

5: Anna Colella

6: Midnight Baking with the Three Special Sisters! | Bubbles Vesio | Almond Biscotti | 2 cups of sugar 6 eggs 1 cup of vegetable oil or 2 squares of crisco 6 cups of flour Pinch of salt 1 Teaspoon of Baking Powder 1 Teaspoon of Baking Soda 1.5 Teaspoons of Anise Oil 1 Teaspoon of Vanilla 1 Teaspoon of Almond Extract | 350 | 45 min. | Mix all wet ingredients. Mix all dry ingredients. Slowly incorporate the dry into the wet. Beat slowly all together. Make 6 loaves. Bake at 350 for 25 minutes. Cut into cookies. Toast for 7 minutes. What a sweet treat! | o

7: 6 Loaves | Rosina Floro | Zia Rosina sempre insistito sul fatto che sua nuora, Bubbles, aiutata in cucina. Bubbles ha insegnato come fare biscotti.

9: Marian "Little Grandmom" Colella | Easter Fratatta | Combine 8 eggs, 1/4 cup finely chopped parsley, 1/8-1/4 cup finely grated parmesan cheese, salt & pepper to taste. Cover bottom of 8" skillet with oil and heat. Add egg mixture. Keep moving spatula around side of pan to keep it formed and so eggs don't stick. Cool on one side. Carefully slide eggs out of pan onto a dish, turn, and cook other side. Micheal use to love this . . . Good Luck! Love, Diane

10: Rita Episcopo | Crema di Limoncello | 1 Liter Alcohol 2 Liters Milk 1.6 Kilos of Sugar 12 Lemons 5 Grams of Vanilla Powder | Freezer | 4 days | 3 bottles | 1 Litro Rigato 2 Litri di Latte 1,6 chilis di Zucchero 12 Limoni 5 grammi di vaniglia | Cut the peel off of the lemon in long strips. Put the strips in alcohol for 24 hours. Strain out the skins and put them in a pot with the milk and sugar. Bring to a boil for 10 minutes. Add vanilla. Stir and turn off burner. Let the pot cool. Add alcohol and stir. Filter through a strainer. Let sit for 3 or 4 days in the freezer. Salute! Cin-cin!

11: Perfetto per il dopo cena!

12: Casa di mio cugino, Episcopo Vito | Polignano a Mare

13: Anna Lisa's Antipasti | Tavolo di Anna Lisa e calda e invitante. Quando Michael e ho visitato entrambi abbiamo osservato su come il tavolo era pieno con tutti i tipi di salui e formaggi, e come mettere le bottiglie a destra sul tavolo pure. Dopo siamo arrivati a casa, ho iniziato a preparare grandi piatti di antipasti per i nostri ospiti, propiro come Anna Lisa.

14: Carmelina Colella | Carmelina e la pronipote di Caterina. Caterina e la nonna di Anna.. | A 1.5 kg chicken 1 onion virgin olive oil 30 g. butter | 2 Cloves Garlic 50 gr. raisins and pine nuts Salt and pepper | 200 gr. chicken entrails 3 eggs 60 gr. Parmesan cheese Chopped Parsley | Wash and slice and dice the chicken entrails, suet and fry with garlic, season with salt and pepper and toss in a bowl with the minced meat, the eggs,Parmesan cheese, salami cubes, parsley, raisins and pine nuts, salt and pepper. After these ingredients are well mixed, stuff the chicken, sew the opening of the abdomen and tie it tight so it will not lose its shape. In a fry pan with oil and butter with the chopped onion, sautee the chicken, turning it from all sides, if you add a little at a time, the whit wine and a ladle of water to finish cooking, fire low, which should last about an hour and a quarter. If you prefer the chicken flavored with tomatoes, instead of water add 1/2 kg. of chopped tomatoes. | 50 gr. suet 2 cups dry white wine 200 gr. beef minced veal 100 gr. salami | Stuffed Chicken or Goose

15: Caterina Scialdone

17: Carmelina Colella | Lasagna | Preparare il ragu. Lessate le lasagne al dete e scarico. Poggiatele su un panno bagnato. Mettete sul fondo della casseruola un poco di burro e del ragu. In una ciotola mette la ricotta e mescolare con 2 mestoli di regu e un poco di parmigiano grattugiato. Nella stessa casseruola formare uno strato di lasagne e sopra un poco di sugo con la ricotta un poco di mozzarella, un poco di salame un poco di salsiccia polpettine le uova sode e coprite con un altro strato solo con la lasagna va bagnato con molto sugo di ragu e parmigiano grattugiato. Mettere nel forno per circa mezzora a 180, lasciare siposare e servire. | 180 | 30 minuti | 8 | Lasagna Meat Sauce 350 gr. Ricotta Meatballs 300 gr. Mozzarella 100 gr. salami 300 gr. sausage 3 hard boiled eggs 150 gr. Parmesan Cheese | Prepare the sauce, boiled al dente and drain lasagna. Place it on a wet cloth. Put on the bottom of the pan a little butter and sauce. Put the ricotta in a bowl and mix with 2 ladles of sauce, and a little grated Parmesan. In the same pan to form a layer of lasagna and a little sauce over the ricotta with a little mozzarella, a little salami sausage patties, a little hard-boiled eggs and cover with another layer of lasagna and repeat the last single layer with the lasagna is very wet with gravy sauce and Parmesan cheese. Bake in oven for about half an hour at 350. Let stand and serve. | 350 | 30 minutes | 8 | o | 400 gr. di lasagne Ragu (salsa di carne) 350 gr. Ricotta Polpettine di carne fritte 300 gr. Mozzarella 100 gr. salame e cubetti 300 gr. Salsiccia sbriciolata 3 uova sode 150 gr. Parmigiano grattugiato | o

18: 5 Eggs 5 tablespoons of sugar 6 tablespoons of oil a little anise liqueur grated lemon peel a pinch of salt 500 gr. Flour 500 gr. Honey Candied Fruit Those little Imps Oil for frying | Struffoli | Mix the flour on a pastry with six egg yolks, alcohol, a spoonful of sugar, a pinch of salt and the grated rind of one lemon and one orange. If too much pasta and soda, add an egg white. Work the mixture well and let stand for about an hour. Form very thin sticks and cut them into small pieces, fry them, into the container basket of minutes (the friteuse) or in a deep pan with lard and oil (3 parts oil to 1 part lard). Lay struffoli, remove them fried, place on a sheet of rice paper. Remember, lard and oil must be changed at least a couple of times, because they burn quickly and form a large head. In a large pot, melt the honey and sugar with half a deciliter of water and boil until the foam will completely disappear and the honey will become a lighter amber color. Pour into sstruffoli and you have finely chopped candied fruits and, very gentle heat, stir well until struffoli will all be covered with honey. Overturned the pot and, using a wooden spoon, arrange in a dish, giving the mass of the shape you like (round, oval, with or without a central hole). Sprinkle with imps and cannellini beans with bits of candied fruits and decorate.

20: Giuseppina Colella | Spaghetti Alla Carbonara | Ingredients: Spaghetti, chopped & diced bacon, eggs, and cheese. (Lania likes to add onion, garlic, salt, pepper, and a touch of parsley.) | stove top | 40 min. | 4-6 | Boil water in a pot, add salt, bring water to a boil and put the spaghetti in. In another pan, fry the bacon. Remove the bacon from the pan and add a bit of olive oil to the bacon grease. Sautee onions | and garlic in pan. Add back in the bacon with the drained spaghetti. Add more olive oil and 4 | beat eggs. Continue to move with a fork and allow to cook. Add Parmesan cheese, salt, pepper, and parsley, | then do the dishes e cotto e mangiato . . . . Buon Appetito!

21: Giuseppe | Giuseppina | Cari Cugini, Sono in compagnia di mia mamma che ora mi detta ed io vi scrivo una ricetta tipica italiana che la cugina Lania ti puo cucinare. A Presto, Giuseppina e Giuseppe

23: Nonna Lina Floro | Patate e Cozze | 2-3 small zucchini,1 medium onion, 1 kg. raw shelled mussels, 3-4 large potatoes, 200 gr. rice for risotto, 100 gr. grated pecorino, 3 cloves garlic, finely chopped, 1 bunch of parsley, finely chopped, 8-10 tomatoes, breadcrumbs, olive oil, salt & pepper | 450 | 20 - 25 minutes | 4 | In a baking dish create a "base" made of thin slices of zucchini and onion. Use potatoes that remain pretty firm. Cut the potatoes thin and even using a mandolin. Put in the oven to bake. When the knife slips easily into the potatoes, it is cooked. Add plenty of olive oil and a layer of potato slices. Prepare a mixture of cheese with garlic and parsley, finely chopped, and a little pepper. Pour half over of the layer of potatoes. Add new olive oil and then a thin layer of rice. Distribute the mussels on raw rice (if you still have the shells, put them with the concave side facing up and fill with rice). Cover with another layer of rice and sprinkle with the rest of the mix of cheese, garlic and parsley. Add more olive oil and tomatoes cut in half. Cover with a second layer of potatoes, sprinkle with olive oil and sprinkle with plenty of bread crumbs. Fill the pan with boiling water pouring from the sides. Make sure that water reaches the edge of the other ingredients and no further. Place in preheated oven at 450F for 20-25 minutes until golden brown and crispy. | o | Cucino questo per il Giorno di San Nicola. Ho anche cucinare frittelle per la colazione, perche questo e cio che i nostri cugini di Bari mangiare al festa.

24: Angelina Floro | 1/2 cup margarine 1/2 cup sugar 3 eggs 1/4 cup milk 2T. baking powder 1 Tsp. lemon extract | 8-10 minutes | Pillow Cookies | Beat margarine and sugar, add milk and lemon. Add enough flour, start with 2 cups and beat to make a soft dough, very pliable, not sticky, but soft. Shape into pillows (walnut size) and place on ungreased cookie sheet. Cool cookies and frost with buttercream frosting. (These freeze well.) (Can make cookies in vanilla omitting the lemon.) | ***To make Berger Cookies - Lania replaces the lemon extract with Frangelico. Combine 1 block of cream cheese with 1/2 stick of butter. Add Nutella and whip. Add some confectioner's sugar and continue to mix. Use the cookies as the buns and frosting as the "Bergers!" Who invited the Bergers? | 375 | 40 | o

25: Francesca Floro | Pizzelles | 3 eggs 3/4 c. sugar 1/2 c. melted butter, cooled 1 t. vanilla extract 1/2 t. anise extract 1 3/4 c. flour 2 t. baking powder | Beat eggs and sugar. Add butter, vanilla and anise. Whisk together flour & baking powder (sift for finer cookies). Add dry ingredients to egg mixture. Batter will be stiff enough to be dropped by spoon. (Batter can be refrigerated to be used at a later time.) Drop spoonful of batter onto a pizzelle iron and cook until light brown. *** Variation: add 1T almond extract, or 2T Amaretto, and 1 c. finely ground almonds instead of vanilla and anise. -OR- add 3T cocoa and 3T sugar. Grandma made these for many parties.

27: My Mother, Lois Dowers | 12 oz. bulk pork sausage 1 1/2 t. dry mustard 9 eggs 1/2 t. pepper 3 c. milk 1 t. salt 12 oz. shredded cheddar cheese 12 slices of bread - cubed, crust removed | Estrada | Brown sausage with dry mustard, and drain. Set aside to cool. Beat eggs. Add milk, salt, pepper, and bread. Add cooled meat and cheese. Spray 9"x13" pan with non-stick spray. Pour mixture into pan. Cover with plastic wrap (I use a disposable shower cap) and refrigerate overnight. Remove from 'fridge and let sit for 1 hour before baking. Bake at 350 for 30 minutes loosely covered with foil. Bake additional 15-20 minutes uncovered, (add a bit of extra cheese to the top if desired). Test for doneness by using clean knife test. Invite Mom & Daddy over for breakfast. Happy Cooking! | 350 | Forever | 12 | o | Mom | -who taught me the joy of cooking!

28: Crust 2 cups Flour 1/2 cup powdered sugar 1 cup butter, softened | 4 eggs slightly beaten 2 cups sugar 1/4 cup flour | Frosting 1 cup powdered sugar 2 tablespoon lemon juice | 1 teaspoon baking powder 1/4 cup lemon juice | Filling | 350 | about an hour | 8 - 12 | In a large bowl combine all crust ingredients; fork until crumbly. Line mixture evenly in bottom of ungreased 13x9 inch pan. Bake for 20 - 30 minutes. In a large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice. Pour over warm crust. Return to oven and bake an additional 25 - 30 minutes or until top is light golden brown. Cool completely. In a small bowl combine 2 cups of powdered sugar and enough lemon juice for desired consistency; blend until smooth. Spread over cooled bars; cut into squares. Leave uncovered in fridge 24 hours to harden icing. | Lania Berger | Mike's favorite Lemon Bars | Touchdown's Taste Test | I | V | o

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  • By: Lania B.
  • Joined: over 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Family Recipes
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  • Started: about 5 years ago
  • Updated: almost 5 years ago

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