S: Recipes from Friends and Family
FC: Todd and Stephanie
1: Kitchen Shower 2/18/2012 | A special celebration, a gathering of friends, here is wishing you great happiness, and joy that never ends
2: 1 pound lump crab meat 1/2 cup Panko Bread Crumbs 1/2 cup finely chopped celery, red bell pepper and shallot, chopped parsley and green onion, Old Bay, garlic powder, salt, black pepper 1 tsp Worcestershire sauce 1/2 cup Hellmann's mayo Juice of 1/2 lemon After the veggies are sautéed and cool, mix all ingredients together except for bread crumbs. Form into crab cakes and put in refrigerator for 1 hour. When ready to cook, dredge in bread crumbs and cook until golden brown. You can pan fry in butter or bake on parchment paper | Mike Linscomb's Crab Cakes
4: Easy Chicken Lettuce Wraps Ingredients: 2 Grilled chicken breasts Kraft Light Asian Toasted Sesame dressing 1/2 cup goat cheese Blueberries 1 peeled Mandarin orange Boston lettuce leaves Directions: 1. Grill and slice chicken breasts 2. Place chicken on lettuce leaves. Add blueberries, goat cheese, mandarin slices, dressing and serve | With Love, Keisha and Anthony
5: "There is no love sincerer than the love of food." ~George Bernard Shaw | Stuffed Pepper Dip | 2 packages of cream cheese 1 cup chopped green chili 1 cup Hellmann's mayo 1 cup Mexican blend cheese 1 cup grated Parmesan cheese 1 chopped jalapeño Bread crumbs and extra cheese for top Mix everything together but bread crumbs and cheese. Put in baking dish and and top with bread crumbs and extra cheese. Bake at 350 for 20 minutes or until bubbly | Enjoy . . . Jinger Fowler
6: Poach (1) Red fish in 2 gal of water that has been seasoned with coriander seeds, pepper corns, salt, celery, carrots, dill, vinegar, garlic, onion, Old Bay, liquid crab boil and hot sauce. Remove fish and flake with fork. Mix in large bowl with sautéed celery, onion, red bell pepper, parsley, green onion, bread crumbs, Old Bay, lemon juice, Worcestershire sauce, Hellmann's mayo, 1 egg and 1/2 cup of fish stock water. Form into cakes and bake. Oven temp: 375 Time: 12 - 15 minutes Servings: 48 | Linscomb's Famous Fish Cakes
7: Mike Linscomb's | Shrimp Salad | Boil 2 lbs medium shrimp in seasoned water (when they turn pink, remove from heat and dump enough ice in pot to cool instantly). Chop shrimp and mix in bowl with 3 boiled eggs, half cup of mayo, juice of half a lemon, parsley, green onion, sautéed fine chopped celery, red bell pepper and shallots, Worcestershire Sauce, Old Bay, half teaspoon nutmeg, salt and pepper, 1 tablespoon of Mike's Remoulade Sauce (or whole grain mustard as substitute). Mix well and serve on lettuce leaf with large pieces of avocado and tomato
8: Hearnsberger's Favorite Chicken Tortilla Soup 1 Onion, chopped 1 Jalapeño pepper, chopped 2 Garlic cloves, minced 1 Can (14 1/2 oz.) Diced tomatoes 6 - 7 cups Chicken broth (canned is OK) 1 Can Tomato soup 1 Tsp Cumin 1 Tsp Chili powder 1/2 Tsp Lemon pepper 2 Tsp Worcestershire sauce Salt and pepper to taste I boned rotisserie chicken, diced 6 Corn tortillas, slightly sautéed 1 - 2 Avocados, sliced or diced Grated cheddar and sour cream to garnish Sauté onion, jalapeno and garlic in tomatoes in large kettle for several minutes. Add Stock, soup and seasonings. Simmer for 1 hour. Lightly butter each tortilla and sauté. Cut in bite size pieces. Add tortillas and chicken and simmer addition 10 minutes. Place avocado and cheddar to bottom of bowl. Add soup and top with spoonful of sour cream. Enjoy!
9: Easy Potato & Bacon Casserole 4 c. Southern/country-style hash browns (cubes), completely thawed or won't cook correctly. 12 oz. package bacon 1/2 c. pepper jack cheese 1/2 c. cheddar cheese 1 bunch green onions, chopped 3 eggs 1 c. milk* 1/2 tsp. kosher salt 10 turns freshly ground black pepper * for high altitudes, reduce milk to 2/3 cup and sauté potatoes in rendered bacon grease before baking Begin cooking bacon and place potatoes in 9x13" baking dish. Mix cheeses together and sprinkle over potatoes. Drain bacon on a paper towel reserving 2 tbs. of drippings. Cook onions in drippings for 2-3 minutes or until tender. Spread onions over cheese and sprinkle with crumbled bacon. Whisk eggs, milk, salt and pepper together and pour evenly over the potato mixture. Cover and refrigerate overnight (7 - 8 hrs). Heat oven to 350 and bake uncovered 40 - 45 mins. Let stand for 15 mins, before cutting. Serve with fresh fruit of your choice | Hope you enjoy our Casserole Love, Blake and Leah | Brunch
10: Cheryl and Ryan's Texas Chili | Ingredients: 2 1/2 lb. ground turkey or lean beef 1 large onion, chopped 1 tablespoon cayenne pepper 2 1/2 tablespoons chili powder 1 1/2 tablespoons ground cumin 1 1/2 tablespoons salt 1 1/2 cups water 1 (15 oz) can tomato sauce 1 (28 oz) can whole peeled tomatoes 1 (16 oz) can kidney beans Make It: 1. Add the beef and onions to pot. Cook over medium heat until meat is browned. 2. Stir in cayenne, chili powder, salt and 1/2 of the cumin. Add water and tomato sauce and peeled tomatoes. Mash whole tomatoes. 3. Bring mixture to a boil and then lower heat and simmer uncovered for 90 minutes. Stir occasionally. 4. Taste and adjust seasonings, add the remaining cumin. Stir in the kidney beans and simmer uncovered for 30 minutes. Enjoy! | Chili
11: Warm Crab Parmesan Dip Ingredients 6 oz crab meat 1 8 oz package cream cheese softened 1 cup mayonnaise 11/2 cups grated Parmesan cheese 1 cup sour cream 4 cloves garlic, peeled and crushed Directions: 1. Preheat oven to 350 degrees 2. In a small baking dish mix the crab meat, cream cheese, mayo, Parmesan cheese, sour cream and garlic 3. Bake uncovered for 45 minutes or until bubbly and lightly browned 4. Serve with tortilla chips Servings: 40 | Love, Angela and Shane
12: Kevin and Veronika's Favorite Broccoli and Cheddar Soup | Ingredients: 1 Tbs butter (melted) medium yellow onion (chopped) cup butter (melted) cup flour 2 cups half and half 2 cups chicken stock 1 lb fresh broccoli 1 cup carrots (chopped) Salt and pepper to taste (or tsp garlic powder in place of salt) 8oz grated sharp cheddar cheese Preparation: Sauté onion and butter (1 Tbs) – set aside Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, whisking all the time. Simmer for 20 minutes. Add broccoli, carrots and onions. Cook over low heat until veggies are tender, for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour soup and sautéed onions into a blender and puree. Return to pot over low heat and add the grated cheese. Stir until well blended. SERVE.
13: Shrimp a la Rhorer | Ingredients: 1/2 cup celery chopped fine 1 1/2 stick butter 3/4 cup onion chopped medium 1 can cream of mushroom soup 3 - 4 cloves of garlic (chopped or pressed) 5 - 6 oz milk or half & half 1/4 cup of chopped green onion tops 2 cups cheddar cheese 12 oz Vermicelli Salt/Pepper 1 lb Shrimp (medium/fresh) 1/2 tsp Cayenne Pepper | Preparation: Peel and clean shrimp; set aside to drain well. In large skillet sauté celery and onion (1/2 tsp each salt and pepper) in one stick of butter until tender; add garlic for 1 - 2 minutes. Remove seasoning from pan; add 1/2 stick of butter and sauté shrimp on medium high heat until light pink (do not over cook). Incorporate shrimp, seasoning, cayenne, soup and milk in pan and simmer on low heat for 5 minutes. Mix in cooked pasta and 1 cup of cheese and top with green onion tops. Cover for 1 - 2 minutes and serve with salad and garlic bread. Healthy variation: Add colorful peppers; omit soup, milk & cheese and use white wine
14: Ingredients: 2 cups cooked Macaroni or Orzo pasta 4 chicken thighs (with skin and bone) 1/2 onion diced 1/2 red bell pepper (diced) 2 medium carrots (sliced in cubes or wedges) 4 cloves garlic 1 handful chopped fresh parsley, 4 sprigs thyme, 1 tbs oregano, 1/4 cup chopped basil 1 can San Marsano diced tomatoes, 1 bag fresh baby spinach, 1 can canalleni beans, 28 oz chicken stock (enough to cover chicken), grated Parmesan cheese Directions: 1. Salt, pepper and olive oil chicken thighs and brown on all sides (med heat) in a large dutch oven. Remove, set aside. 2. Sauté onions, bell pepper, celery and carrots, then add garlic cloves (after a few mins). Add can of tomatoes (cook for 10-12 mins), sprinkle pinch of sugar and add salt and pepper. Add fresh parsley, thyme, oregano, basil and bay leaf. Add in chicken and enough stock to cover the chicken. Turn to low heat, cover and cook for 45 mins. 3. Add beans, spinach & cooked pasta and simmer for 15 minutes. 4. Serve one chicken thigh with the pasta/veggie mixture and top with grated cheese in a bowl. Preparation Time: 1 hr 15 - 20 mins Mangiare, Ann and Brett | Chicken Italiano
15: Brett's Banana Sip-Sops Ingredients: 10 Ice cubes 1/4 Cup milk 1/8 Cup Grenadine (use a little less) 1/2 Banana 1/8 Cup Coconut Creme (use a little less) 1 1/8 Cup of Rum Directions: Mix all ingredients in a blender and serve. | Love, Brett, Ann and Brian
16: Chris & Carol's Mediterranean Paella | The key to Paella is the sofrito (think of spicy red fra diavolo spaghetti sauce over Spanish rice or pasta) since it is the base for whatever else you add to the dish. Chicken, your favorite fish, any kind of sausage, etc can be substituted for the shell fish and mollusks in our favorite recipe. Enjoy. | Sofrito Ingredients: 1 large red onion ~ 4 gloves garlic ~ 2 tbs flat leaf parsley ~ 1 ea. red & green bell pepper ~ 2 tsp paprika ~ 3 cups chicken stock ~ 1 tbs sea salt ~ 1/2 tbs fresh ground pepper ~ 1 thread saffron. Saffron is the most expensive spice in the world but has a very distinctive aroma and taste so use very carefully. Unfortunately, there are no spice substitutes for saffron. Note: Some ingredients are added after your other ingredients are added to the Sofrito. Sofrito Preparation and Directions: Finely chop red onion, garlic cloves and parsley. Dice both bell peppers. Mash or puree tomatoes. In a sauce pan add 2 tbs of EVOO, place on med. heat and add the onion, parsley and 3/4 of the chopped garlic and sauté for 8 minutes. Add the tomatoes and paprika, stirring occasionally, and continue to cook until the liquid from the tomatoes has evaporated. Remove sauce and place in a bowl, cover and set aside. For Mediterranean style paella, see ingredients and preparation next page.
17: Mediterranean Paella Ingredients: 12 large shrimp ~ 24 mussels ~ 2 links Chorizo sausage ~ 1 1/2 cups Spanish rice Preparation and Directions: Wash, peel and devein shrimp (place in bowl and refrigerate). Wash and debeard mussels. Cut chorizo links into 1/4" slices. Place mussels in pot, add about half cup of water, cover and steam for about 6 minutes. Discard any mussels that did not open. Set aside. Sauté sausage until done. In the largest sauce pan you have (they actually have inexpensive paella pans that are perfect) pour 2 tbs EVOO on medium heat and add diced peppers for 6 minutes. Add sofrito to pan along with 1 1/2 cups of Spanish rice and cook for 1 min stirring well to coat the rice grains. Add 3 cups chicken stock, 1 tbs of sea salt, 1/2 tbs pepper, and 1 thread of saffron (pinch and sprinkle - use sparingly). Mix thoroughly and cook for 10 mins. Lower the heat to simmer and cook additional 15 minutes. Raise heat to med-high, push mussels, sausage and uncooked shrimp into sofrito, cover and cook for 5 mins or until shrimp turn pink.
18: 1 ready bake pie crust 1 bag frozen mixed vegetables 2 cans cream of chicken soup 2 pounds cut up cooked chicken Directions: Place pie crust in pie dish. Combine mixed vegetables, cream of chicken soup and cooked chicken. Salt and pepper. Place mixture into pie dish and place other crust on top. Pinch sides of crust and slice slits on top. Bake at 425 for 30 minutes. | Crystal's Chicken Pot Pie
19: Crystal's Tomato Pie 1 ready bake pie crust 5-6 medium tomatoes (seeded) 1/2 cup chopped onion 1/2 cup sliced mushrooms 1/2 stick butter 1/2 cup Hellmann's mayo 1 cup Mozzerella or Italian blend cheese 1 chopped garlic clove 1/4 cup chopped basil Directions: Sauté onions and mushrooms in butter. When done, set aside to cool. Mix together cheese, garlic, basil, and mayo. Combine with cooled onions and mushrooms. Slice tomatoes and layer in pie crust and spread mixture on top. Bake at 350 for 30 minutes and until cheese melts.
20: ULTIMATE OATMEAL COOKIES w/BROWN BUTTER ICING Bob and Dana Carothers Cookie Dough Ingredients: 1/2 cup (1 stick) butter, softened 1 cup raisins 1 tsp of each of the following: baking soda, baking powder, ground ginger, freshly grated nutmeg, ground cinnamon and vanilla extract 1/2 cup of vegetable shortening and 1/2 cup buttermilk 1 1/2 cups ea. lightly packed light brown sugar and chopped walnuts 2 lg eggs 2 cups all-purpose flour 1/2 tsp ground allspice 1/2 tsp salt 1/4 tsp ground cloves 2 1/2 cups quick-cooking oatmeal (not instant) Brown Butter Icing Ingredients: 1/2 cup (1 stick) butter 3 cups sifted confectioners sugar 1 tsp vanilla extract 3 to 4 tbs water Cooking Directions Next Page
21: BAKING AND ICING DIRECTIONS Preheat oven to 350. Line cookie sheets w/parchment paper. Using an electric mixer, cream together the butter, shortening and brown sugar at low speed until fluffy. Add the eggs and beat until the mixture is light in color. Add the buttermilk and mix to combine. Sift together the flour, baking soda, baking powder, ginger, nutmeg, cinnamon, allspice, salt and cloves. At low speed, gradually add the dry ingredients to the butter mixture. Using a spatula, fold in the oatmeal, walnuts, raisins and vanilla, blending well. Using rounded teaspoonfuls, drop cookie dough 1 1/2" apart on the prepared cookie sheets. Bake for 12 - 15 minutes. While the cookies are baking, make the icing. In a small sauce pan, heat the butter over medium heat until golden brown, stirring occasionally. Remove the pan from heat, stir in the sugar and vanilla. Stir in enough water to make an icing of drizzling consistency. Remove cookies from oven, allow to cool to warm. Drizzle with Brown Butter Icing while the cookies are still warm. | Enjoy the Yum!!
22: Lemon Lush | 1 Stick Butter 1 Cup Flower 1/2 Cup Nuts Mix together and bake in a 9" x 13" pan for 15 mins at 350. Cool completely. Cream together 8 oz cream cheese, 1 cup powdered sugar and 1 cup Cool Whip. Spread over cooled crust. Mix together 1 large Lemon Instant Pudding Mix with 3 cups of milk. Spread over cream cheese mixture. Spread remaining Cool Whip over top. Sprinkle with nuts. | Maw-Maw Brooks
23: Mrs. Turner's Roast | Bob and Dana Caruthers | Ingredients: 1 Eye of Round Roast 1/2 Cup Ketchup 2 Tablespoons Soy Sauce 2 Tablespoons Mustard 2 Tablespoons Worcestershire Sauce 2 Tablespoons Accent 4 Tablespoons Vegetable Oil Add Minced Garlic, Salt and Pepper to taste Directions: Mix all ingredients together. I like to boil marinade. Marinate roast overnight. Grill on all sides to desired level (rare, med.rare, medium, etc). Slice butcher thin.
24: Mike Linscomb's Oat Crunch Cookies Mix the following in a bowl: 1egg, 2 tbs of William Sonoma Cranberry Sauce, 1 tbs vanilla, 1/3 cup white sugar, 1/3 cup brown sugar, 2 tbs milk, 1 tbs Canola oil, 1 tbs maple syrup, juice of 1/4 orange. In a separate bowl mix the following: 1/2 cup white flour, 1/2 cup wheat flour, 1 cup oats, zest of an orange, 1 tbs cinnamon, 1/2 tsp nutmeg, 1/2 cup chopped nuts, 1/2 cup raisins, 1/2 cup cranberries, 1tsp Baking Powder and 1 tsp Baking Soda. Mix all ingredients together and spoon on to cookie tray. Bake at 375 for 10 minutes. Makes about 18 cookies.
25: Memories | Couple's Shower 2/18/12