S: Carmen and Michael's Favorite Family Recipes
BC: Zachary - Happy cooking! Love, Mom & Dad- 2012
1: This Cookbook is a compilation of all the favorite recipes from Carmen,Michael and family. This book is dedicated to Nicole & Zachary who always love helping in the kitchen and eating all the recipes featured in this cookbook. 2012
4: Carmen Nguyen | Awesome Blueberry Muffins | 1 1/2 cups flour Topping: 3/4 cup white sugar 1/4 cup sugar 1/2 tsp salt 1/6 cup flour 2 tsp baking powder 1/8 cup butter, cubed 1 egg 3/4 tsp cinnamon 1/3 cup milk 1 cup blueberries (best if picked from the garden!) | Line 11 muffin tins. Combine flour, sugar, salt & baking powder. In a separate bowl, lightly beat egg with a fork, add milk & oil. Fold in the flour mixture then blueberries. Fill muffin cups to the top. For topping: mix together sugar, flour, butter and cinnamon with a fork. Sprinkle over muffins and bake for apprx 23mins. | ...a favorite of Zachary's! | 400 | 23 min | 11
5: Buttermilk Pancakes A favorite with fresh berries & whipped cream during holiday brunches 2 eggs 1 tsp salt 2 cups white or wheat flour 2 1./2 cups buttermilk 4 tablespoon sugar 1./2 stick melted butter 2 tsp baking powder 2 tsp vanilla 1 tsp baking soda Sift dry ingredients and set aside. In a medium bowl with an electric mixer, beat eggs until frothy. Add dry ingredients, buttermilk, melted butter & vanilla. Mix until smooth and cook on an electric griddle.
6: 325 oven. Grease & flour 9x5x3 loaf pan. Cream butter and sugars until fluffy, add egg one at a time. In a small bowl, mash the bananas with a fork, then mix in vanilla and milk. Pour banana into the butter mixture & beat until combined. In a medium bowl, mix flour, baking powder & soda and spices together. Pour into banana mixture and mix until combined. Bake for 1 hr 5mins. | 3/4 cup brown sugar 3/4 cup white sugar 1 stick unsalted butter 2 eggs 4 ripe bananas 2 tsp vanilla 1 tsp cinnamon 1/8 tsp nutmeg 1 TBS milk 2 cups flour 1 tsp baking powder 1 tsp baking soda | Banana Bread- Another favorite of Zachary's
7: 1 1/2 pounds fresh cranberries 1 large orange 1 large red apple 1 large pkg lemon Jello 1/2 cup chopped walnuts 1 cup white sugar Rinse & drain cranberries. Finely chop in a food processor. Remove cranberries into a large bowl. Cut orange (including skin) into wedges & put into food processor, finely chop. Add sugar and orange to the cranberries, cover and let sit overnight. Mix jello with 1/2 the amount of water directed on the package & allow to chill. Peel and finely dice the apple. When jello is set, fold jello, walnuts & apples into the cranberry mixture, cover & refrigerate over night. Goes great with turkey or on its own! | Cranberry Sauce From the kitchen of Donna Foreman | This recipe is always a favorite at Thanksgiving and is more like a salad than a sauce.
8: Carmen's Yummy Egg rolls | Makes 30 egg rolls 1 lb ground pork 1 pkg soaked & chopped rice vermicelli 8 oz shredded carrots 1/2 a head finely shredded cabbage 1 medium yellow onion, chopped 3 green onions chopped 1 egg 2 TBS sugar 1 1/2 tsp black pepper 2 TBS oyster sauce 2 TBS fish sauce 3 tsp sesame oil 1 pkg Egg roll wrappers Mix all ingredients together. Adjust additional seasonings to taste as desired Roll and fry in a deep fryer on high for apprx 10mins. Egg rolls can also be made ahead & frozen until ready to use.
9: The kids always enjoy a good egg roll...
10: Fish Sauce/Vietnamese Dipping sauce "Goes good with everything!" 2 cups water 1 cup sugar 1 cup fish sauce 3/4 cup white vinegar 2 cloves garlic finely minced 1 red Thai chili finely minced juice of 1-2 limes Boil water & sugar on low heat until sugar is dissolved. Cool and add remaining ingredients. | Peanut Dipping Sauce 3 cups water 5 TBS peanut butter 2 TBS sugar 3 cloves garlic, minced 2 TBS white vinegar 4 TBS soy sauce 2 TBS hoison sauce Juice of 1 lime 1/2 tsp dried crushed red peppers 2 TBS cornstarch, mixed in a bowl with a little water In a small sauce pan, combine water & peanut butter (no heat). Once mixture is combined, turn on stove to medium & add all ingredients except cornstarch mixture. Bring to a boil, then add corn starch mixture. Boil another 5-7 mins until thickened. Serve cooled. Can also make a day ahead. Fresh Spring Rolls 1 pkg of rice paper (medium size) Filling of your choice (fried tofu, boiled shrimp, Vietnamese meatballs) Rice noodles, already boiled Lettuce Herbs-mint, cilantro, basil Cucumbers Fully wet rice paper in warm water. When pliable, add ingredients above & roll. Serve with peanut sauce.
13: One of Nicole's favorite recipes! | Spinach Artichoke Dip | 1/2 cup frozen spinach 1 cup chopped artichoke hearts 1 pkg (8 oz) cream cheese 1/2 cup Parmesan cheese 1/2 tsp red pepper flakes 1/4 tsp salt 1/4 tsp garlic powder | Boil spinach & artichoke hearts in water in a small sauce pan for about 10mins. Drain & remove excess water. Microwave cream cheese in a large bowl for 1 min until soft. Add spinach, artichoke , cheese & spices. Serve warm with rustic or sourdough bread. | Michael Foreman
15: Carmen | Sweet Potato Bread Pudding | Pudding Praline Sauce 1/4 stick butter 1 stick butter, unsalted 1 loaf soft Italian bread, torn 1 1/4 cups brown sugar 5 large sweet potatoes/yams 2 cups chopped pecans 4 1/2 cups milk 1/2 cup milk 4 eggs 1 tsp vanilla 3/4 cup sugar 1 TBS vanilla 2 tsp cinnamon | A Thanksgiving family favorite! | Preheat oven to 400. Prick sweet potatoes/yams & bake apprx 1 hr. (This step can be done 1 day ahead) Meanwhile butter a 9x13 baking dish with butter and arrange torn bread (do not use the hard bottom crust from the bread) & let dry apprx 2 hrs. When potatoes are cool, cut into pieces & tuck potatoes into bread. Mash some of the potatoes with a fork. Beat together, milk, eggs, sugar, vanilla & cinnamon. Pour over bread mixture & let sit for 2 hrs until mixture soaks. Dot with butter & bake at 375 for 35-40 mins. Praline sauce: Melt butter, then add brown sugar, stirring apprx. 5 mins. Stir in pecans & milk. Immediately spoon over bread pudding. Serve warm or at room temperature.
16: Pad Thai 1 pkg rice noodle (pho), pre-soaked 3 tsp pressed garlic 4 eggs paprika 5 green onions, sliced 1 inch 16 oz bean sprouts 1 lb cooked chicken or fried tofu Sauce: 5 TBS ketchup 5 TBS fish sauce 4 TBS sugar 3 TBS vinegar Garnishes: crushed peanuts lime wedges | Mix sauce ingredients together and set aside. Scramble the eggs & set aside. In a large pan, add garlic, oil & paprika & saute, then add noodles. Add a little water so noodles do not burn. Put a lid over the pan to cook noodles. Let noodles cook down (apprx 3-5mins) adding water as needed. Stir in the sauce and mix thoroughly until noodles are done. Add the bean sprouts, green onions, egg and chicken. and toss until combined. Garnish with peanuts and lime wedges.
17: Nem Noung- Vietnamese Meatballs | 2- 2 1/4 lbs ground pork 1 medium garlic clove, peeled little less than 1/3 cup white sugar 4 TBS fish sauce 1/2 TBS black pepper (or more to taste) 1 pkg Alsa brand baking powder 1/4 cup water 4 drops red food color Using food processor, process garlic until finely chopped. Add pork, fish sauce, sugar and pepper and process until a fine paste is formed. In a separate bowl, combine water and food color, then add the baking powder. Add to meat mixture and mix until combined. Refrigerate for a minimum of 1 hr before using. Mixture can also be frozen. When ready to use, roll into balls and bake for apprx 30 mins. at 350 degrees.
18: These are two family recipes that Michael grew up with and are now also a favorite of the kids. | Donna Foreman | Ham Loaf | 1 lb ground ham 1 lb ground pork 2 eggs 1 1/2 cup saltine cracker crumbs 1 cup milk Topping: 3/4 cup brown sugar, 1 tsp dry mustard, 1/4 cup cider vinegar Mix together meats, eggs, crackers & milk. Spread into a 7x11 (2qt) glass pan. Mix topping ingredients together & pour over meat. Bake uncovered at 350 for 1 hr.
19: Crockpot Spaghetti Recipe by Big Mike Foreman | 1/2 lb ground beef 1/2 lb ground sausage 1 TBS minced dried onion 1/2 tsp dried mustard 1/4 tsp mace 1/4 tsp all spice 1/4 tsp black pepper 1/2 tsp garlic powder 1 1/2 tsp salt 8oz can, tomato sauce 4 oz can mushrooms 3+ cups tomato juice 1 lb box spaghetti Cook ground beef & sausage in a skillet & transfer to a crock pot when done. Add all other ingredients into the crock pot except for the spaghetti, cook on low for apprx. 1 hr. When ready to add the spaghetti, turn crock pot on high & add the dried noodles into the sauce. let cook for another hour, checking occasionally & adding more tomato juice as needed so noodles do not burn.
20: Pictures of the family enjoying pho.....
21: Everyone has their favorite types of pho........ the kids and I especially like chicken pho since it tastes as good as the beef but is so much easier to make! The quantities for below are just approximates, just taste your broth and add as needed! | Broth Garnishes 1 large chicken 1 pkg pho noodles, pre-soaked in water water hoison sauce large yellow onion, peeled, whole Siracha chili sauce peeled ginger root limes 5 sticks of cinnamon bean sprouts 10 anise stars basil 1 TBS cloves thinly sliced onions 1 TBS corriander seeds cilantro rock sugar fish sauce Rinse chicken and place in a stock pot. Fill with enough water to completely cover the chicken and close to the edge of the pot. Add the onion, ginger, cinnamon sticks & 3 tsp salt. Let broth come to a boil uncovered and remove any grime so broth remains clear. Boil apprx 30mins, then add the anise stars. Place the cloves and corriander seeds in a tea ball. Boil for another hour. Add 1 small piece of rock sugar to start & apprx 6 TBS fish sauce. Taste the broth & season as desired. Continue boiling (apprx 2 hrs total). Remove chicken, cool & slice. Put freshly boiled noodles, chicken, onion, cilantro in a bowl & top with hot broth and garnishes. Enjoy!!! | Pho
22: 350 oven. Combine flour, baking soda & salt in a medium bowl. Set aside. In a mixer, beat together margarine & sugars until creamy. Add eggs & vanilla & beat well. Add flour mixture & mix until combined. Add oatmeal, coconut & fruit. Mix well. Drop onto cookie sheet lined with parchment paper. Bake 13-14 mins.. | Oatmeal Coconut Cookies with Dried Fruit 1 1/2 cups flour 1/4 tsp salt 1 tsp baking soda 2 sticks margarine 3/4 cup brown sugar 1/3 cup sugar 2 eggs 1 tsp vanilla 1 cup sweetened, shredded coconut 3 cups oatmeal 1 cup dried fruit (pineapple, papaya, cranberries or raisins)
23: Always a favorite at every family gathering | Carmen Nguyen | Cream Puffs | 1 stick salted butter 1 cup flour 1 cup water 4 eggs Preheat oven to 425. Boil water & butter in a medium sauce pan until butter is melted. Stir in flour & mix until mixture turns into a ball. Remove from heat & using a mixer, beat in eggs, one at a time. Drop onto parchment lined sheet. Makes apprx 20 puffs. Bake 23min, turn over off & leave for another min, Fill with vanilla pudding mixed with frostin' pride.
24: Asian Sponge Cake........ the best cake recipe | 2 cups flour 1 1/2 cups white sugar 1 pkg Alsa brand baking powder 2 tsp vanilla 1/2 tsp salt 3/4 cups milk 7 large eggs, room temp 1/2 cup vegetable oil 1/2 tsp cream of tartar Preheat 325. Oil two 9 inch round pans. Sift together flour, baking powder, salt & set aside. Separate egg whites & yolks into two large mixing bowls. With Kitchen Aid mixer with whisk attachment, beat egg whites with cream of tartar on speed 4-6 until soft peaks form. (3-4mins), then add 1/2 cup sugar & mix until almost stiff peaks. Whites will still have a slight gloss. In another large bowl, beat yolks, milk, oil & vanilla until well combined. Add flour mixture & 1 cup of sugar, slowly & alternating until batter is incorporated. Fold 1/3 egg whites at a time into flour mixture, folding by hand with a large spatula. Divide into the two cake pans & tap to remove air bubbles. Bake for 45mins and do not open over during this time. Remove from oven & immediately drop onto a towel to flatten cake. Cool upside down on a rack. Frost with Frostin' Pride & decorate. --For pandan flavored cake, mix 3 tsp pandan extract & 4 drops green food color into oil & milk mixture.
26: Chewy Chocolate Chip Cookies | 2 1/4 cups flour 1/4 tsp salt 1/2 tsp baking soda 2 sticks soften, unsalted 1/2 cup white sugar butter 1 cup light brown sugar 2 tsp vanilla 2 eggs 12 oz chocolate or any variety chips | 350 10-12mins | Combine flour, salt & baking soda in small bowl. Beat butter & sugars in a mixer until light & fluffy. Add eggs one at a time. Scrape down sides of bowl & add vanilla. Mix until combined. Add flour mixture slowly & then the chips. Drop onto a parchment lined cookie sheet & bake 12-13 mins until slightly golden. Cool on cookie racks. | Carmen
27: These two recipes are Carmen's all time favorite cookies!! | Graham Cracker Cookies | Donna Foreman | 24 graham crackers (full squares) 1 tsp vanilla 3/4 cup chocolate chips 1 can condensed milk 1/2 tsp baking powder powdered sugar Crush graham crackers until fine. Mix in all other ingredients, except for the powdered sugar. Bake into a 8x8 square pan for 30-33mins at 350. Cool & cut into squares. Roll in powdered sugar.