S: Vincent Family Cookbook
FC: More than just wine and cheese
1: Our family has gathered around our own table on many occasions sharing stories of our day, filling our kitchen with laughter, and brining us closer together as a family. These pages are filled with the memories we have created over the recipes we've shared. and we hope you and your family enjoy them as much as we have. - Vincent's
2: Kristy | Thick Pancakes | 1 1/2 cups all purpose flour 3 tsp baking powder 1 tsp salt 1 tbsp white sugar 11/4 cup milk 1 egg 3 tbsp melted fruit. Mix all dry ingredients into mixing bowl. Whisk all dry ingredients into mixing bowl. Spoon mixture into pan and cook until golden brow Adding chopped fruit and whipped cream is a good option. | Cooking Time: | 15mins | 4 | From the kitchen of: | Serves:
3: Chocolate chips will always make the kids smile! | "All happiness depends on a leisurely breakfast." ~John Gunther
4: Refreshing & | Delicious
5: Breakfast of champions... or just those in a rush! | Jade | Strawberry-Banana Smoothie | 3-4 large frozen strawberries 1/2 banana 1 scoop of vanilla protein powder Cooled Green Tea Put all ingredients in blender/magic bullet. Blend until smooth. | 5 mins | 1
6: Homemade Mushroom Soup | 1/4 ounce dried porcini mushrooms or ounce mixed dried mushrooms 1 large onion minced 3 tbsp salted butter 1/2 lb white button mushrooms thinly sliced 1 tsp fine sea salt 1/4 tsp dried tarragon 1/2 tsp. oregano 1/4 tsp black pepper 1/4 cup all purpose flour 4 cups low sodium chicken broth 1/2 cup heavy cream
7: 1. Grind dried mushrooms in a blender until powdery 2. Cook onion in one tbsp butter in large heavy pot covered over medium heat until onions are softened, about 5 minutes. 3. Add fresh mushrooms, dried mushrooms, salt, tarragon, oregano and pepper and cook stirring occasionally until mushrooms are tender, about 5 minutes. 4. Add remaining 2 tbsp butter and cook stirring until melted then sprinkle in flour and cook stirring constantly until mixture is very thick and golden, about 5 minutes. Optional: Puree in blender until smooth. 5. Whisk in 1 cup of chicken broth to smoothen mixture, add remaining broth and bring to simmer. 6. Stir cream and sherry and simmer uncovered for 10 minutes.
8: Scallop Salad and White Wine Reduction | Ingredients (Have all ingredients measured and set aside as you will be moving quickly once the scallops are seared.) Number of large scallops as desired Kosher Salt Ground Pepper Vegetable Oil (not olive oil) 1 Cup White Wine 1 tsp Dijon mustard 1 heaping tbsp finely diced shallots or green onions 1 tsp butter or your favorite substitute
9: Directions 1. Pat scallops dry with paper towel. Season scallops with salt and pepper 2. Coat bottom of large skillet with oil, and allow to get hot. Just as oil begins to smoke place scallops in skillet. Allow lots of room for scallops to cook. If necessary cook in two batches. 3. Once scallops are in pan leave them alone for 1 min, the edges of bottoms begin to brown. Using tongs, flip all scallops. If not set it back down for a few more seconds. Once all are flipped, give about 1 min per side or when golden brown. Remove from pan and set aside. Reduction 1. After removing scallops from skillet, reduce heat just above low and set the pan off heat. Add the shallots and begin moving them around, scraping any bits from the pan. 2. Add wine and continue to stir. 3. Return pan to heat, add mustard and butter, continue to let whole thing reduce while you keep stirring until becomes smooth. 4. Return scallops to pan and stir for few seconds. Spoon into individual bowls as an appetizer or over a bed of raw spinach for a lovely salad.
11: Strawberry Spinach Salad | 2 tbsp sesame seeds 1 tbsp poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 tsp paprika 1/4 tsp Worcestershire sauce 1 tbsp minced onion 10 oz fresh spinach – rinsed drained, torn in bite-size pieces 1 quart strawberries – cleaned hulled and sliced 1/4 cup almonds, blanched and slivered In a medium bowl whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and the onion. Cover and chill for one hour. In a large bowl combine the spinach, strawberries and almonds. Pour dressing over salad and toss. Refrigerate 10 – 15 minutes before serving.
15: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | The Silver Rail Restaurant | Caesar Salad | Salt & Pepper freshly ground 2 cloves garlic 2 anchovy fillets 1 egg yolk 1/2 tsp prepared hot mustard 1 tsp Worcestershire Sauce 2 dashes Tabasco Sauce Juice of 1/2 lemon 3/4 cup vegetable oil 1 tsp. red wine vinegar 1 head romaine lettuce 4 tbsp. grated Parmesan cheese 3 tbsp. croûutons 4 Chicken breasts | Cook on BBQ | Prep Time: 20 minutes | Servings: 6 | 1. Sprinkle salt & pepper in wooden bowl. Using a fork, crush garlic and anchovy fillets into a smooth paste 2. Mix in egg yolk, mustard, Worcestershire & Tabasco sauce, plus lemon juice 3. Stir mixture slowly with mixing spoon, adding oil slowly. Continue stirring until dressing becomes thick and smooth. 4. Stir in vinegar. 5. Slice BBQ'd chicken and mix with dressing & lettuce. 6. Top with Parmesan & croutons
16: 1 pound Monterey jack cheese (with jalapeños) 1 pound cheddar cheese (medium) 1 small can evaporated milk (oabout 350 ml) 6 eggs Grate cheese and mix with milk and eggs. Pour into two 8 x 10 baking dishes and bake at 350 degrees for one hour. Let cool slightly before cutting into squares. You can also use regular Monterey jack cheese and add fried mushrooms and cooked bacon for breakfast. Enjoy! | Jalapeño Cheese Squares
19: Stephen Vincent | 4 – 5 large scallops per person Gruyère Cheese (lots) 2 tbsp all purpose flour 2 tbsp salted butter 1 cup milk or enough to obtain consistency of a creamy soup Dash white pepper | Scallops in Gruyère Cheese
21: Pineapple Shrimp | Ingredients 2 pounds shrimp, peeled and deveined 1 cup tequila, divided (means you are not using all at once) 1/2 cup fresh lime juice 1/2 tsp cayenne pepper 1 tbsp chilli powder 1 jalapeno pepper, seeded and minced 1/4 cup and one tbsp olive oil divided 1 cup chopped fresh cilantro (optional) Pinch of salt (optional) Freshly ground pepper to taste Directions 1. Combine shrimp with tequila and lime juice, cayenne pepper, chili powder, jalapeno and black pepper in a medium bowl. Cover and let marinate in refrigerator for no more than 30 minutes otherwise the shrimp will begin to cook in the lime juice. 2.Remove from refrigerator and toss mixture with cup of olive oil and (optional ingredients. 3.Place shrimp on skewers with pineapple chunks 4.Grill on BBQ basting with marinade turning shrimp once or twice until pink on both sides about two or three minutes. DON’T overcook.
22: Ingredients 3 Russet potatoes, halved Butter Milk Sour Cream (optional) 6 slices bacon, cooked and chopped 3 tbsp Green Onions or Chives 2 cups Cheddar Cheese, Grated Directions 1. Bake potatoes in a 400 degree oven until tender inside. Let cool 2. Cut potato in half length wise and scoop potato out of skin into a large bowl salvaging the skin 3. Mash potatoes until smooth adding butter, milk and sour cream until desired consistency 4. Add bacon and chives together with potatoes 5. Fill skins with potato mixture and place on oven safe pan. Place in a 350% oven until hot in center 6. Remove from oven and cover each potato with grated cheese. 7. Return to oven and bake until cheese is melted. | Stuffed Potatoes | SIDES
24: Spicy Sausage Penne | 1 medium onion, chopped 1/2 large red pepper 2tbsp olive oil 3 large spicy Italian sausages 1tbsp garlic, minced 1 jar spicy tomato and Oregano Sauce Brown sausage whole Add onion, red pepper, and garlic Slice Sausage and add back to pan Cook Pasta until Al-dente Mix topping with pasta | Delicious!
25: Chicken Fettuccine | Vincent's | Chicken/Crab/Shrimp Fettuccine | 1/4 cup butter 1/4 cup olive oil 2 tbsp chopped green onions 2 tsp chopped garlic 1 lb fettuccine 1 lb shrimp 1 cup whipping cream 2 eggs lightly beaten 1/2 cup Parmesan cheese In skillet melt butter and oil, add shallots and garlic. Cook over low-med heat unit soft. Add shrimp and cook for 20 minutes. Cook fettuccine in large pot until el-dente. Drain Stir cream, egg, shrimp and cheese into fettuccine and toss. | n/a | 30 | 4 | Crab Fettuccine
26: Picture does not show carrot
28: Beef Bourguignon | 1/4 flour 1 tsp salt 1/2 tsp freshly ground black pepper 2 lbs stewing beef, cut in 2 inch cubes 1/4 cup butter 2 med. onion, chopped 2 med. carrots, chopped 1 garlic clove, mined 2 cups dry red wine 1/2 lb white button mushrooms 1 bay leaf 3 tbsp parsley 1/2 tsp thyme 2 - 10oz packs of pearl onions 1 cup beef broth Combine flour, salt and pepper; coat beef cubes. Brown beef in butter in skillet. Put into a 2qrt casserole dish. Add onions, carrots, mushrooms, pearl onions and garlic to skillet. Cook until tender, but not brown. Add wine, bay leaf, parsley and thyme. Pour over meat. Bake covered at 350 F for 2 1/2 hours. Remove cover, add broth, bake an additional 30 minutes or until meat is tender.
30: Spaghetti with Meat Balls In Meat Sauce | Sauce 1lb ground beef 2 garlic cloves 1 can whole tomatoes 1 large onion 2 tbsp tomato paste 1 tbsp sugar 1/2 cup beef stock 2 tbsp butter 1 tsp each basil and oregano Dash black pepper 2 shaved carrots (optional) 1. In large sauce pan cook garlic and onion on medium heat. Add beef and cook until no longer pink. 2. Add carrots, basil, oregano, pepper, tomato paste, and whole tomatoes. Simmer for 5 mins. 3. Add remaining ingredients and simmer for 45-60 minutes | Meatballs | 2 lbs. lean ground beef 2 eggs beaten 1 cup bread crumbs 1 tbsp parsley flakes 2 Tsp chopped onion 1 Tsp salt 1 Tsp garlic powder tsp dry mustard (keens) tsp pepper Directions 1. Mix all ingredients together. 2. Spoon meat mixture into desired size 3. Place meatballs on greased or Teflon pan 4. Bake 8 – 10 minutes at 450 degrees, turning once
32: Watch out for too many cooks in the kitchen!!
35: Melt in Your Mouth Pot Roast | 3-5lb pot roast 1/2 tsp salt 1/2 tsp pepper 1/2 tsp paprika 1 cup beef broth 4 med. potatoes quartered 2 med. carrots sliced 1 med. onion diced Put carrots, onions (potatoes optional) in the bottom of the crock pot with broth. Mix spices and rub on roast - put roast in slow cooker, set to low. Cook 8-10 hours. For roasted potatoes put potatoes on baking pan with vegetable oil, cook approx. an hour. For additional gravy add a 1/2 cup of water approx. an hour before serving.
37: Breaded Pork Chop with Prosciutto wrapped Asparagus | 1 Egg Pork Chops Bread crumbs Asparagus Havarti Prosciutto Coat pork chops in egg and dredge through bread crumbs ensuring well coated. Brown in vegetable oil and bake in over for 20 minutes. Wrap two asparagus with 1 slice of Havarti cheese and prosciutto, bake in over until prosciutto is crispy and asparagus cooked; approx. 20 minutes
39: Ingredients 2 lbs. of lean ground beef 6 – 8 large potatoes, peeled and quartered 1/4 cup butter 1 cup milk 2 Tbsp White Flour 1 large onion - diced 2 bay leafs 1/4 tsp black pepper tsp salt or to taste 4 medium carrots – peeled and sliced diagonal 1 cup of frozen corn or as desired 2 cups beef broth (low sodium) 1 cup of peas ( optional) Grated Cheddar Cheese (Optional) Directions 1. Brown ground beef in large skillet, drain juices 2.Add onion, carrots, salt, pepper, bay leafs and beef broth, simmer covered for 45 minutes. After 30 minutes add corn and peas. 3.Boil potatoes and mash, adding butter and milk to desired consistency 4.Drain beef mixture keeping juices aside 5.In large oven proof casserole dish spoon in beef mixture, top with mashed potatoes and cheese. Gravy 1.Combine flour with warm water until smooth 2.Bring the juices from the beef to a slow boil adding flour combination slowly until reaching the desired thickness. | Shepherd's Pie
40: Kristy | Chicken Souvlaki | 2 boneless, skinless chicken breasts 1/4 tsp each salt, pepper sage and thyme 1/2 tsp paprika 1/4 cup olive oil 1/4 cup white vinegar 2 tbsp lemon juice 1 clove garlic 1. Cut chicken into large cubes 2. Add all ingredients into a large mixing bowl 3. Allow chicken to marinate for 2 hours or more for best flavor 4. Skewer chicken and cook approximately 5-10 mins a side. | 2
43: Ingredients Packaged Beer Batter Vegetable Oil for frying 2/3 cup cold beer (or water) 1-1/2lb fresh or thawed fish, patted dry 1 potato per person Directions 1. Peel and cut potato - put in pot of hot oil 2. Preheat skillet on medium heat with vegetable oil; use enough oil to cover fish fillets 3. Whisk batter with beer in medium bowl until smooth 4. Dip fish pieces in batter. Tap gently on side of bowl to remove excess batter. 5. Pan fry fish, several at a time for 2-3mins, turning as needed until golden brown.Remove and drain oil onto paper towel. Fish is done when flakes easily with a fork. | Fish & Chips
44: Pork Tenderloin
46: Grilled Cheese Butter two slices of white bread (great with garlic butter) Use 2 slices of processed cheddar cheese or 5 slices off a brick Toast until golden brown MUST be served with ketchup and a pickle
47: MMMmmm.... love taco night! | Vincent's | Tacos | Buy Old El Paso taco kit - make sure you get both hard and soft tacos! After following all instructions on the box place a hard taco inside a soft taco - this prevents the hard shell from splitting and dumping the toppings! Fill with veggies, sour cream and salsa. YUM! | 20 | 4 | It's not a good taco until its so rammed you can't pick it up
50: Strawberry Angel Food Cake | 1/2 quart strawberries, halved 1 package of angel food cake whipped cream Rip angel food cake into small bite sized pieces Stir all three ingredients together.
51: Ingredients 1/2 cup butter 1 cup sugar 2 eggs, beaten 4 bananas finely crushed 1 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla | Preheat oven to 350 degrees Grease and flour loaf pan Crush bananas with a potatoe masher and set aside. Combine butter and sugar, mix well In a seperate bowl, combine eggs, flour, baking soda , vanilla and salt Combine all ingredients in one bowl until well mixed Pour mixture into loaf pan and bake for 60 minutes. | Banana Bread
52: Chocolate Chip Peanut Butter Cookies 3/4 cup brown sugar 1/2 cup peanut butter 1/4 cup butter 2 eggs 1 tsp vanilla 1/2 cup flour 1/4 tsp baking powder 1 cup chocolate chips Preheat oven to 350 degrees 1. Mix sugar, peanut butter, eggs and vanilla. Stir until well blended 2. Add flour and baking powder, mix well, then add chocolate chips. 3. Drop rounded tbsp of dough on cookie sheet and bake for 12 minutes or until cookies are puffed and shiny
53: Two Tone Fudge
54: If you're ever in doubt about what to do for dinner, Call the pizza guy, he seems to be our winner!!