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1A's Recipe Book

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1A's Recipe Book - Page Text Content

FC: 1A's Best Recipes | What's Cookin'

1: Bon Appetit! | "But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such things there is no law." Galatians 5: 22-23

2: Ingredients any shape pasta ( Daniel likes the farfalle he calls it bowtie :) sliced mushrooms colored bell peppers slices sliced onions sliced olives tomato sauce olive oil salt and pepper thyme | Directions Heat skillet then add olive oil (1/4 cup) then saute onion, then add bell pepper and saute, then add mushroom and saute for about 5 more minutes. Add 1 can of tomato sauce and 1 can water, salt and pepper and 1tsp of ground thyme. Simmer for 10 minutes, then remove and add olives . Toss all with cooked pasta. | Pasta with Mixed Vegetables | Daniel Assad

3: Ingredients 1 lb ground beef ( 20% fat) 1/2 an onion salt and pepper | Directions Mix all ingredients and shape into thick sausages and grill on high heat. | Grilled Kafta

4: Whole Wheat Bread | Ingredients 6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup oil (I use olive oil) 2/3 cup honey (buy from Costco!) 1 tbs sugar 3 tbs. Dough enhancer (ok to skip if you don't have this) 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. instant yeast 6 to 8 cups of fresh ground flour | Jared Barrett

5: Directions Add your warm water to your mixing bowl with a tbs of sugar (or honey) and your yeast. Give this a minute to activate the yeast while you prep the rest of your ingredients. Then add the rest of the ingredients in the order listed above. Mix on medium until all incorporated. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 by 4 ” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4, it will depend on the weather and the climate outside. Shape loaves, and place in a well greased or sprayed (Pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature. You do not have to double rise this recipe. Bake in preheated oven at 350 degrees for 30-35 minutes, or until the inside temp (my oven runs hot so I start checking at 25 minutes to make sure not to overcook it) is 200 degrees and top is browned. An instant read thermometer is very useful in telling whether your bread is done. Test after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes. Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.

6: Wendy Bell | Ingredients Peaches Grapefruit Apples Grapes Strawberries Kiwi Mango Honeydew | Fruit Salad

7: Ice Cream Sundae | Ingredients Vanilla Ice Cream Strawberry Sauce Sprinkles Cherry | Directions Put ice cream in a cup. Add strawberry sauce, sprinkles and cherry. Enjoy!

8: Italian Pasta Salad | Ingredients 2 tbsp. extra virgin olive oil 2 yellow zucchini 2 large red, green or yellow bell peppers 1 lb. fusilli pasta, cooked 1 cup fresh baby spinach 2-3 cloves garlic 1/2 pint grape tomatoes, halved 1 medium red onion, sliced thinly 2 tbsp. fresh basil, chopped 1/2 cup balsamic vinaigrette 1/2 tsp. freshly ground black pepper 1/4 tsp. sea salt (or to taste) 1/4 tsp. Italian seasoning 1/4 lb mozzarella, provolone or Muenster cheese | Directions Slice zucchini (or other favorite veggies) on the diagonal to a 1/2-inch thick slices. Wash, core and seed peppers; chop coarsely. Cook pasta according to package directions; drain. While pasta is still hot, toss with washed baby spinach. Wash tomatoes and cut into halves. Thinly slice the onions. Crush peeled garlic in the olive oil. Wash and chop basil leaves and add to oil. In a large bowl, toss remaining ingredients with oil, balsamic vinaigrette, sea salt and black pepper, to taste. If you prefer a milder garlic taste, spray garlic with olive oil and roast or sauté until tender before crushing it in the olive oil.

9: Ingredients 2 lbs chicken breasts 1/2 a small bottle of zesty Italian dressing 1/2 Tbsp. minced garlic 1 pkt ranch dressing mix (mixed with 1/2 cup of water) 1/2 Tbsp. chili powder 1/2 Tbsp. ground cumin | Directions Place all ingredients in a crock pot. Cook on LOW for about 5 hours or until chicken is done. Shred with fork and serve in salads, burritos, tacos, etc You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal. | Cafe Rio Chicken | Axel Borobia

10: Ingredients 2 lbs ground beef 2 cans black beans 2 jars of chili sauce 2 packets of chili seasoning 1 bag of frozen corn 2 cans tomato paste 2 cans stewed tomatoes 2 Hersheys chocolate bars | Directions Brown your ground beef. Add all ingredients into a large pot. Simmer over low heat. Leftovers can be easily frozen! | Sophia's Favorite Chili | Sophia Clark

11: Baked Sweet N Sour Chicken | Ingredients The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbs ketchup 1/2 cup distilled white vinegar 1 tbs soy sauce 1 tsp garlic salt | Directions Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

12: Ingredients 1 1/4 cups milk 12 tbsp. unsalted butter, plus more for greasing 1/3 cup plus 1 tsp. sugar 1 tsp. kosher salt 2 1/4-oz. packages active dry yeast 5 cups flour 1 tbsp. canola oil 1 lb. bacon finely diced 1 small yellow onion, minced salt and black pepper, to taste 1 tbsp. heavy cream 1 egg yolk 1 egg white, lightly beaten | Carter Hill

13: Latvian Perogies | Directions Make the dough: Heat milk, butter, 1/3 cup sugar, and salt in a 2-qt. saucepan over medium heat until sugar dissolves; set aside. Whisk together remaining sugar, yeast, and 1/4 cup water heated to 115 in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Whisk in milk mixture, add flour, and mix on low speed until dough forms. Increase speed to medium-high and knead until smooth, about 8 minutes. Cover bowl with plastic wrap; let sit until doubled in size, about 1 1/2 hours. Meanwhile, make the filling: Heat oil in a 4-qt. saucepan over medium heat, and add bacon; cook, stirring, until fat renders, about 6 minutes. Add onion and cook, stirring, until onion is lightly caramelized but bacon is not crisp, about 6 minutes. Remove from heat; season with salt and pepper. Let cool completely. Heat oven to 400. Whisk together cream and egg yolk in a small bowl; set egg wash aside. Transfer dough to a floured work surface and cut in half. Working with one half at a time, roll dough until 1/4 thick. Using a 2 1/2 round cutter, cut out dough rounds. Place 1 heaping tsp. bacon filling in center of each round, and, using your fingers, moisten edges of round with egg white; fold over to enclose filling, and pinch edges together to seal. Transfer turnovers, seam side down, to parchment paper—lined baking sheets, spaced 3 apart. Using a pastry brush, brush wash over each bun; bake until golden brown, 12–15 minutes. (Makes about 60.)

14: Nigerian Fried Rice | Ingredients 4 cups of rice Cabbage medium size Carrot {about 3 big sizes} Green beans {2 cups} Peas {half cup}(optional) Liver {0.3kg} Meat {1 to 2kg}(chicken, beef or goat meat) Vegetable oil {15cl} Onions {2 big Bulbs} Curry powder (coloring spice) {2 T/spoons} Salt and pepper to taste | Uchenna Izuegbunam

15: Directions Set your cooking pot on fire, allow to dry, then pour in about 10 to 15cl of groundnut or vegetable oil (some folks also prefer cooking margarine) If you want to use cooking margarine a sachet would be enough. Note: It is better to continue with the same oil you used while frying the meat (that is only if you fried the meats), you can reduce it if you want to about 10cl. Allow to heat then add the sliced onions stir for 1-2 minutes then add the chopped carrot and green beans, any of this two can actually go first. Stir for 1-2 minutes then add the curry powder (Curry is a yellowish spice that actually adds the yellowish color of fried rice, add and stir till you are satisfied with the color.) Add the cabbage, stir, add the meat juice (water from the meat), add ground pepper (optional), add the chopped liver, add 1-2 cubes of maggi or knorr then stir and taste. You would have a yellowish mixture which would often taste overly spiced, don’t worry, the rice will balance the taste. (If it doesn't taste overly spiced it is advisable to add another cube of maggi and salt so it doesn't become tasteless after you add the white rice.) If you are satisfied with the taste then add the almost-done white rice, stir, cover your pot and cook for 5 to 10 minutes, you are done with fried rice. Serve with the fried meat (chicken, beef)

16: Luke's Ground Beef Stew | Ingredients 1 lb ground beef 1 1/2 C beef broth chopped onion chopped celery chopped carrots chopped green pepper Can of cannellini beans Can of fire roasted stewed tomatoes dried basil leaves dried oregano paprika salt pepper | Directions Saute onion, celery, carrots and peppers in a little olive oil in a big pot. Add the beef until it's brown. Throw all the other stuff in the pot and let it get hot for a while.

17: Luke Leonard | Grilled Asparagus | Directions Wash and snap ends off of a bunch (or two) of fresh asparagus. The thinner the better. In a gallon size Ziploc toss in some olive oil, some sea salt, and a tablespoon or so of minced garlic & mix. Add the asparagus and seal. Toss to coat and then leave to marinate for 30 minutes to all day. (I LOVE to prep in the morning!). When you're ready to grill, clean the grill and fire it up. Put your asparagus directly onto the grill (I like to do top rack so I can cook meat below) and cook until done (or crispy (however you like it). Know that you'll sacrifice a few spears in the fire but its worth it.

18: IanMacDonald | Ingredients 1lb lean ground beef 1can spicy chili beans in sauce, undrained 1cup chunky salsa 2cups coarsely broken tortilla chips 4medium green onions, sliced 1medium tomato, chopped 1cup shredded cheese Tortilla chips, if desired Shredded lettuce, if desired More chunky salsa, if desired | Directions 1.Heat oven to 350F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally. 2.In ungreased 2-quart casserole dish, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese. 3.Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa. Makes 4 servings | Taco Casserole

19: Parmesan Dijon Chicken | Ingredients 1/4 cup butter or margarine, melted 2 tablespoons Dijon mustard 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 6 boneless skinless chicken breast halves | Directions Heat oven to 375F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular baking pan. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

20: Elle Mogler | Ingredients 1 box elbow macaroni 4 eggs 2+ cups of milk 1 can cream of mushroom soup 6 cups fresh shredded sharp cheddar cheese salt pepper | Directions Preheat oven to 400F. Boil macaroni noodles until tender and drain; shred cheese and lay aside; spray casserole dish with spray cooking oil; in a bowl mix together the following: 4 eggs, 1 can of cream of mushroom soup and 3 cups of milk. Begin layering as follows: layer of noodles then layer of cheese, salt and pepper; continue and end with cheese and salt and pepper on top. Pour liquid mixture over top. Add milk until you can press down slightly and see the liquid through the noodles. Place dish in oven, uncovered, for approximately 30 minutes at first. Check every 10 minutes after that, pushing on the side of the noodles with the back of a fork or spoon to see if the liquid is gone. Try to pull the dish out of the oven while still moist with at least some liquid, making sure the top is slightly browned. It will continue to cook while out of the oven. | Mock Cheesecake

21: Fudge Brownies | Ingredients 3/4 c. egg substitute 1/2 c. vegetable oil 2 tsp. vanilla 1 1/2 c. sugar 1 c. flour 1/2 c. cocoa 1/2 tsp. baking powder 1/4 tsp. salt | Directions Preheat oven to 350 degrees. Coat 8 inch square baking pan with no- stick cooking spray. In large mixing bowl, combine egg substitute, oil, and vanilla. In medium mixing bowl, stir together remaining ingredients. Add dry ingredients to liquid, stirring with spoon until dry ingredients are moistened. Spread batter in prepared pan. Bake in 350 degree oven for 25 to 28 minutes. Cool and cut into 2 inch squares. Makes 16 brownies. | You can substitute the oil with applesauce for a low-fat alternative! | HELPFUL HINT:

22: Ingredients 2 filet mignons, 1 1/2" thick 2 sticks butter 1/2 lb. crabmeat, fresh or imitation Bernaise sauce, packaged gravy section of store Whole milk Asparagus | Directions Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side. Simmer 1/2 stick butter with crabmeat on low heat until warm. Prepare Bernaise sauce, with one whole stick of butter and using whole milk only, by following directions on package. Put asparagus and some water into microwave for 2 - 2 1/2 minutes. To serve: 1. crabmeat over steak 2. Asparagus over crabmeat 3. Cover with Bernaise sauce. For salad with meal, use Kraft's Golden Caesar dressing. | Filet Mignon

23: Shelby Phillips | Ingredients 3-4 anchovies - flat (or anchovy paste from tube, about 2 inches squeezed out) 2 tbsp. red wine vinegar 1 tbsp. lemon juice 1 1/2 tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 lg. clove garlic, minced 1/2 c. olive oil 1/3 c. Parmesan cheese | Directions Mash anchovies; add next 5 ingredients. Stir in olive oil real slow. Then add grated Parmesan cheese. Add to Romaine lettuce and croutons. | Caesar Salad Dressing

24: Sticky Cinnamon Rolls | Ingredients 1 bag Riches Dough Rolls (frozen) yeast rolls 1 c. brown sugar 1/2 c. butter (melted) 2 tbsp. instant butterscotch pudding 1/4 c. sugar and cinnamon (mixed) 1 bundt pan Chopped walnuts | Directions Grease bundt pan. Sprinkle walnuts on bottom. Layer frozen dough rolls. Mix brown sugar, butterscotch pudding, cinnamon and sugar. Sprinkle over rolls. Melt butter and pour over rolls. Let sit out for about 8 hours and dough will rise. Bake for 1/2 hour at 350 degrees. Immediately place a plate on top and flip over.

25: Crock Pot Honey-Sesame Chicken | Ingredients 2.5 pound boneless, skinless chicken breasts (thighs would be fine too) Salt and pepper 1 cup honey 1/2 cup soy sauce 4 tablespoons diced onion 4 tablespoons ketchup 2 tablespoon canola oil 2 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 4 teaspoons cornstarch dissolved in 6 Tablespoons water Sesame seeds | Directions Season both sides of chicken lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles. | Mikayla Riccio

26: One Pot Banana Bread | Ingredients 1 cup sugar 1/2 cup vegetable oil (I use Canola or applesauce to reduce the fat content) 2 large eggs 3 large bananas, very ripe 2 cups of all purpose flour 1 tsp. baking soda 1 tsp. salt 1 cup of chopped nuts (I use walnuts) 1 tsp. vanilla extract | Directions Preheat the oven to 375 degrees. Oil or Crisco a 13x9 rectangle pan (using a smaller pan doesn't bake the center properly). In large bowl add all of the ingredients one at a time, mix well after each addition with a wire whisk. Pour mixture into pan. Bake for 20-25 minutes.

27: Jordan Steltenpohl | Sausage & Egg Casserole | Ingredients 1 lb. of sausage (you can substitute hot Italian if you want a bite to it) 1 dozen eggs 2 1/2 cups of milk 1 tsp. salt 2 tsp. of dry ground mustard 3 cups of seasoned croutons (optional) 2 cups of shredded cheddar cheese (or substitute colby/jack blend) | Directions Brown sausage and drain well. Preheat oven to 350 degrees. Beat eggs in large bowl, add milk, dry mustard and salt. Mix well. Add croutons and sausage to egg mixture in the bowl. Mix well. Add 1 1/2 cups of shredded cheese to egg mixture. Pour into 13x9 glass baking dish. Sprinkle remaining cheese over the top. Cover with foil and bake at 350 degrees for 40 mins. Remove foil during last 5 mins of baking, and continue baking until well set. Cool for 15 minutes prior to serving. NOTE: The egg casserole mixture can be prepared and refrigerated overnight. Bake the next morning.

28: Andrew Van Dam | Andrew's Favorite Chocolate Cake | Ingredients 1/2 c. milk 1/4 c. butter 1 12oz package chocolate chips 1 t. vanilla extract | Ingredients 2 c. flour 2 c. sugar 3/4 c. cocoa powder 1 t. salt 1 1/2 t. soda 3/4 t. baking powder 1/3 c. shortening | 1/3 c. butter 4 eggs 1 t. vanilla 1 c. milk 1/2 c. sour cream 1 4oz instant chocolate pudding 1 12oz package chocolate chips | Directions Mix together the flour, sugar, cocoa, salt, soda, instant pudding, shortening, and butter with a mixer until thoroughly blended. Slowly mix in the milk and baking powder, then the eggs, vanilla, and sour cream until blended. Stir in the chocolate chips last. Pour into a greased and floured bundt pan or 9 x 13, and bake 40 – 50 minutes at 350 degrees until a toothpick inserted comes out clean. When bundt is thoroughly cool, turn over onto a cake plate and sift powdered sugar on top, or frost as desired. Makes great cupcakes!

29: Ingredients 1/2 c. (4oz) pasteurized plain (not seasoned) egg substitute (like ReddiEgg) 2/3 c. sugar 1 c. heavy cream 2 c. Half and Half 2 T. vanilla extract Dash of salt | Directions Beat sugar and egg substitute in a large mixing bowl with an electric mixer until light and fluffy. Add cream, half and half, vanilla, and salt. Beat on medium speed until combined, about 1 – 2 minutes. Freeze per your ice cream freezer directions. This recipe is for the 1 1/2 quart Cuisinart ice cream maker, but the recipe can be doubled or tripled for a larger, traditional freezer. | Home Made Ice Cream | Andrew's Hot Fudge | Ingredients 1/2 c. milk 1/4 c. butter 1 12oz package chocolate chips 1 t. vanilla extract | Directions Warm milk and butter in a saucepan over medium-low heat until butter melts. Add the package of chocolate chips and whisk until melted and smooth. Remove from heat and stir in vanilla. Serve warm. May be stored in a glass jar in the refrigerator and reheated in the microwave.

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  • By: Emily C.
  • Joined: over 5 years ago
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About This Mixbook

  • Title: 1A's Recipe Book
  • Mrs Frosts 1A Class Cookbook
  • Tags: None
  • Published: about 5 years ago