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Mamma Book

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Mamma Book - Page Text Content

S: Cooking w Mamma * Cooking w Mom * Cooking w Mommy * Cooking w Mum

FC: "Cooking | With | Mamma"

1: 1982 | 1997 | 1984

2: Dear Natalie, I just want you to know that I'm proud of you in many many ways. My thoughts & heart pound in joy of you. The way you are as an adult as a caring & appreciative, love. Your nurturing qualities that you posses are grand & will only continue to grow. I thank you for making me a proud mom & soon to be proud Nonna. You are a sparkling gem, Crickett. Remind yourself of your own self worth. Others see your worth & adore it. When you act in there ways you continue to shine & show what kind of heavenly father you're being trained by. As Jah hs given us so much & more then we think about. Thank you, love. Continue making Jah's ways shine in your life. I love you so much With Wholehearted Love, Mom | I LOVE YOU! SWEET DREAMS! GOODNIGHT!

3: Dear Stephanie, I want you to know that I'm so proud of you in so very very many ways. You've brought so much joy into my life. You were "the cuddler" when you were tiny. Your sense of humor, your wittiness, your compassion, your ability to reason & help others to see things in a different light, your nurturing qualities are qualities that I truly adore in you. Being in 'God's Big House' has only helped these to grow. You are a sparkling gem. Please remind yourself of your own self worth. Others see your worth & adore it. When you act in these ways you continue to shine & show what kind of heavenly father you're being trained by. As Jah has given us so much & more then we can fathom. Thank you for making me a proud mom. Continue making Jah's ways shine in your life. I love you so much. With Whole love, Mommy

4: Dear Hannah, I will try to express what a true joy you are. At times i find myself dazzled by your kindness, your appreciation, your warm love, your creativity, your smarts, your genuine nurturing qualities, that you process in quantity. I hope as you grow that you'll never forget what a sparling gem you are. Remind yourself of your own self worth. Others already see your worth & adore you. When you act in these ways you continue to show what kind of heavenly Father you're being trained by. As Jah has given so much & more then we think about. Thank you little wisp. You're my sparking star. I love you whole heartedly & proud to be your mom. I love you so much. With my Mommy

6: Table of Contents: | 8. BREAKFAST 9. Stuffed French Toast 10. Zucchini Bread 11. Granola 12. Apple Fritter 14. Pancakes 15. Cinnamini Buns 16. Pumpkin Muffins or Loaf 18. DRINKS & STARTERS 19. Kahlua, Coffee Liqueur & Orange Julius 20. Fresh Mint & Ginger Lemonade 21. Mommy's Spinach Salad 22. Potato Pancake 23. Carrot Soup 25. Poppy Seed or Creamy Fruit Dressing 26. Roman Trail Mix 27. Artichoke Dip 28. Tomato Italian Bruschetta 29. Guacamole 30. Polenta Stacks 31. Sweet & Spicy Walnuts 32. Warm Chicken & Walnut Salad 34. Rich Tuscan Bean Soup 35. Minestrone 36. Roasted Winter Squash 37. Roasted Butternut Squash Soup 38. Carrot Soup with Ginger | 39. Marinated Cucumber Salad 40. Caesar Salad 41. Orzo Salad w/ Pine Nuts & Feta 44. FOOD TIME. 45. Stir Fried Fish w. Coconut 46. Individual Beef Wellington 48. Cauliflower Parmesan 49. Fettuccine 51. Stuffed Chicken Breast 52. Sushi Rice 54. Meatloaf 55. Chicken & Tarragon Pesto Pasta 57 Great Auntie Annie's Potato Gnocchi 58. DESSERT 59. Coffee Almond Choc Cookies 60. Oatmeal Cookies 61. Chocolate Pecan Pie & Pecan Pie 62. Mexican Flan 63. Museum Carrot Cake 64. Caramel Custard 65. Carmel 66. Cream Puff Pastry 67. Cream Puff Filing and Mounting 68. Tapioca Pudding 69. Butterscotch Brownies 70. Fruit Tart with Pastry Cream 71. Mommy's Fruity Salad

8: Breakfast

9: Ingredients: 6 slices bread (1 1/2" thick, challah, italian, french) Batter 6 lg eggs 1/2 c heavy cream 1 1/2 tb. butter 1 1/2 tb. oil maple syrup | Filling 1 Lemon 4 o.z. cream cheese 1 tsp. lemon extract 1 tsp lemon zest 2 tb. sugar 3/4 c ricotta cheese | Filling 2 Apple 8 o.z. cream cheese rm. temp 2 tb. sugar 1/2 tsp. cinnamon 1/4 c. sour cream 1 c. diced apple (firm & tart) | Combine in a med. bowl cream cheese, sugar, and cinnamon, beat until smooth. Gently stir in sour cream & apples until just combined. Create a pocket in each slice of bread. Spoon in 2 or 3 tb. of the prepared filling until the pocket is full, but not bursting. Tap the bread on the corner to settle the filling. In a med bowl, whisk the eggs & cream. Dip bead in egg mixture, soak ea. side about 1 min. Stand the pieces upright in a baking dish & drizzle extra egg mixture. Cover & refrigerate. When ready to serve heat oven to 375. Lightly grease baking sheet. In a large skillet melt butter & oil. Saute both sides of bread until golden, turn once. Place all french toast in baking dish & heat in oven 6 to 10 minutes, until heated through. Serve with syrup. | STUFFED FRENCH TOAST

10: Zucchini Bread 3 Eggs 1/3-1/2 Cup Molasses 1/2 Cup Honey 1 Cup Oil 1 Tb Vanilla 2-3 Cups Grated Zucchini 3 Cups Pastry Flour 1 Tb Cinnamon 1 ts Salt 1 ts Baking Soda 1 Ts Baking Powder 1 Cup Raisins 1 Cup Walnuts Mix all & Bake 350* - 1hr

11: Granola 1 Cup Soy Flour 8 Cups Rolled Oats 1 Cup Unsweetened Shredded Coconut 1/2 Cup Sesame Seeds, grind 1 Cup Sunflower Seeds 1/2 Cup Cashews 1 tsp. Salt 1 1/2 Cup Water 1/2 Cup Dates 1/2 Cup Cashews 1 tsp. Vanilla Combine first 7 ingredients & mix well Blend dates, cashews & vanilla in water Pour into dry mixture & mix well Spread out on cookie sheets Bake at 200 for 2-3hrs or until lightly browned Stir occasionally for even baking Raisins should be added after baking

12: 1 Egg * 1-1/4 C Milk * 2 Tb Butter - 1-1/4 C Flour * 1 tsp Baking Powder * 1/2 tsp Baking Soda * 1/2 tsp Salt * Cinnamon Core & Peel Apples. Dip in Mixture. Fry in Butter & Oil Mixture. Sprinkle with Powdered Sugar. Syrup: Butter, Honey, Raspberries/Strawberries | Apple Fritter * Apple Fritter * Apple Fritter * Apple Fritter

14: Pancakes 1 3/4 cup all purpose flour 2 tablespoons sugar 2 teaspoons baking powder 3/4 teaspoon salt 1 egg 1 3/4 cup milk oil 1 In a large bowl, mix first 4 ingredients. In small bowl, beat eggs slightly, stir in milk and 3 tablespoons of oil; add flour mixture and stir just until flour is moistens. 2 Heat skillet or griddle over medium- high heat until drops of water sizzle. Brush lightly with oil. 3 Pour batter by 1/4 cupfuls onto hot skillet or griddle, making a few pancakes at a time. 4 Cook until bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until underside is golden. 5 Place on platter. Repeat, brushing skillet with more oil, if needed. Serve with butter and syrup.

15: Cinnamini Buns 2 Tb Brown Sugar 1/2 tsp Cinnamon 1 Can Crescent Roll Dough 1 Tb Butter, Melted 1/2 Cup Powdered Sugar 1 Tb Milk 1. Preheat oven to 375*. Generously grease baking sheet. Combine brown sugar and cinnamon in small bowl; mix well. 2. Unroll dough and separate into 2 rectangles; firmly press perforations to seal. Brush dough with butter; sprinkle with brown sugar mixture. Roll up each rectangle tightly, starting from long side; pinch edges to seal. Cut each roll into 12 (1-inch) slices with serrated knife. Place slices. but sides up, about 1 1/2 inches apart on prepared baking sheet. 3. Bake about 10 mins or until golden brown. Remove to wire rack; cool completely. Blend powdered sugar and milk in small bowl until smooth; add additional milk, if necessary, to reach desired consistency. Drizzle glaze over cinnamon buns.

18: D R I N K S S TARTERS

19: Kahlua 4 Cups Sugar 2 Cups Water 1 Fifth Brandy 2 Tb. Vanilla 1/2 oz Instant Coffee Boil water, add sugar, coffee, vanilla and brandy. Let brew in container 1 month. Shake every few days. | Orange Julius 6 Ice Cubes 1/2 Cup Milk 1/2 Cup Water 1/3 Cup Orange Juice (from can) 1/4 Cup Sugar 1 tsp. Vanilla | Homemade Coffee Liquer 2 cups water 4 cups sugar 2 o.z. jar medaglio d'oro instant espresso 1 pint 100 proof vodka 1 vanilla bean Boil water; add 4 cups sugar. Stir & add instant coffee. Let cool. Add the vodka & pour into 1/2 gallon bottle. Add vanilla bean. Cut into pieces. Cap & let sit for 30 days.

21: Mommy's Spinach Salad Spinach Black Olives Feta Red Onion Olive Oil; Warmed up on Stove Vinegar Add Hot Oil to Spinach to Wilt Add other ingredients Serve!!!!

22: 2 Eggs 1 Sm Onion 1 Tsp Salt | 2 Tb Flour 1/4 Tsp Baking Powder 3 C Cubed Raw Potato | Put eggs, onion, salt, flour, baking powder & 1/2 cup potato cubes into blender. Cover and process until smooth. Add remaining potatoes, cover and process and grind. Pour into a hot greased pan in pancake size. Drain on absorbent paper. Makes about 12 pancakes. | Potato Pancakes

23: Carrot Soup | 2 Onions, Chopped 5 Large Carrots, Chopped Olive Oil | Turkey Stock/Chicken Stock Water, Tarragon Nutmeg, Parsley | Brown Onion gently. Add Tarragon, Nutmeg & Parsley. Then add Carrots. Add Stock & Water. Cook for 20 mins. Puree & Serve | "Mom made this for me since I was a baby" -Mom

25: Poppy Seed Dressing 1/3 Cup Honey 1 tsp. Salt 2 Tb Vinegar 1Tb Mustard 3/4 Cup Salad Oil 1 Tb Finely Chopped Onion 2-3 tsp. Poppy Seed In a small bowl, combine honey, salt, vinegar & Mustard. Gradually add the oil, beating thoroughly until the mixture is well blended. Stirring the onion & poppy seed. Pour into a pint jar, cover & chill for several hours. | Creamy Fruit Dressing 1 Sm Pkg Cream Cheese 1 Cup Whipping Cream 1 Tb Lemon Juice, Pinch Salt 1/4 Cup Jelly (Current) or Honey Mash the Cream Cheese, gradually stirring in 2 Tb of the Cream & Lemon Juice until well blended. Add the Salt & Jelly & Mix well. Chill and Cover. Just before serving, whip the remaining heavy cream & fold in the cream cheese mixture.

26: Roman Trail Mix Pasta boiled to ala dente & deep fried Add Red Pepper Flakes, Garlic Powder, Oregano, Salt, Parmesan Cheese

27: Artichoke Dip 1 Cup Mayo 1 Can Artichoke Hearts - drained 8 oz Cream Cheese - Softened 1 Cup Parmesan 1 4oz Can Ortega Chilli's Food Process - Bake 20 mins - 350* Can put into bread bowl

29: Guacamole 1 Cup Lipton Dip (mixed w Sour Cream) 1 Med Avocado, Mashed 1 Med Tomato, Peeled, Deeded & Chopped 1/4 Cup Chopped Green Pepper 1 tsp. Lemon Juice 1/4 tsp. Garlic Powder

30: Polenta 2 cups water 1/2 teaspoon salt 1/2 cup yellow cornmeal 1/4 cup grated Romano cheese 1 tablespoon butter 1/4 cup chopped fresh basil 1 7 3/4-ounce package small fresh mozzarella balls in water | POLENTA: Bring water and salt to boil small saucepan. Whisk in cornmeal. Reduce heat; simmer until polenta is thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in metal baking pan. Chill until cold, about 1 hour. STACKS: Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano. Preheat oven to 375F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice. Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf. | Stacks 2 large eggplants, each cut into six 1/2-inch-thick rounds Olive oil 4 large plum tomatoes, each cut into 1/2-inch-thick rounds Balsamic vinegar Dried oregano 12 fresh basil leaves | POLENTA | STACKS

31: Sweet & Spicy Walnuts 1 lg. egg white 1 tb. water 2 cups walnuts halves/ pieces 1/2 c. gran sugar 2 1/2 tsp cinnamon 1 tsp. allspice cayenne | Heat oven 250*- line lg. baking sheet with foil In lg. bowl, whisk together egg white, water until foamy. Add nuts, toss completely. Pour the nuts into colander, let drain for 3 minutes. Add sugar & spice mix. Add walnuts, stir until all are coated. Spread into a layer on foil. Stir every 15 minutes for one hour until dry & crunchy. Cool completely.

32: Warm Chicken & Walnut Salad 1/2 head of romaine lettuce cut into strips 1 bunch arugula or watercress 2 med. carrots; peeled & thinly sliced 2 tsp tarragon 1 tsp ground coriander salt/pepper 4 boneless chicken breast; halved, skinned and patted dry 6 Tb olive oil 1/3 cup pecans; halved 2 1/4 oz scallions; sliced 1 clove garlic 4 1/2 Tb red wine lemon vinegar or balsamic 1 1/2 Tb walnut oil 1/2 lg red bell pepper strips

33: Arrange lettuce & arugula on large plate. Sprinkle carrots over. Cover w plastic and place in fridge. Sprinkle 2 tsp tarragon, coriander, salt & pepper over chicken. Heat 6 Tb oil in heavy lg skillet over med high heat.

34: Rich Tuscan Bean Soup | 1/2 cup olive oil 6 o.z. smoked bacon, cooked 1 large onion, chopped 1 garlic clove, crushed and chopped 2 celery sticks, chopped 1 carrot, diced 3 cups canned chopped tomatoes 2 cups canned lima beans black pepper to taste Heat the oil in a skillet over medium heat. add bacon and onion, cook for 5 minutes. Add the garlic, celery, and carrot and cook for another 5 minutes, mixing well. Add the tomatoes, lima beans, a little pepper, 1 cup of water. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes. Serve.

35: Minestrone 1 Cup Garbanzo Beans 2 Small Onions – Chopped Fine 2 Stalks Celery – Chopped Fine 1 Small Can Tomatoes – Mashed 2 Zucchini, Sliced Thin 1 Carrot, Shredded 2 Cl. Garlic, Chopped 1 Bay Leaf 1 Pinch Thyme 1 Pinch Savory 1/8 tsp. Marjoram 1/8 tsp. rosemary 1/2 Green Pepper, Chopped Fine 1/8 tsp. Basil Soak beans overnight in 1 quart water. Cook beans 50 bins. Cook remaining ingredients in 1 pt water until done. Combine all ingredients. Add 1 1/2 quarts water & heat to boiling.

36: Ingredients About 3 pounds butternut squash (preferably 1 large squash) Gray salt and freshly ground pepper 1/2 cup (1 stick) unsalted butter 2 tablespoons finely chopped fresh sage 2 tablespoons granulated sugar 1/4 cup balsamic vinegar 1/4 cup dark unsulfured molasses Directions Preheat the oven to 400 F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Working in batches if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. | Roasted Winter Squash

37: Directions Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Ingredients 2 tablespoons extra-virgin olive oil 1/2 cup diced onion (1/4-inch dice) 1/4 cup diced celery (1/4-inch dice) 1/4 cup diced carrot (1/4-inch dice) 1 cinnamon stick (mom says no) Gray salt and freshly ground pepper About 4 cups Chicken Stock 1-1/2 cups Roasted Winter Squash 1/2 cup half-and-half (mom says no) 1/4 cup mascarpone cheese (NO) 2 tablespoons toasted pumpkin seeds (NO) | Roasted Butternut Squash Soup

38: Carrot | Soup | with | Ginger | 2 tablespoons butter 2 tablespoons canola oil 1 large sweet onion, chopped 2 tablespoons finely chopped ginger 3 lbs. carrots, peeled and chopped 5 cups chicken or vegetable stock juice of 1 lime salt and pepper to taste | 1. In a large pot, melt butter with oil over medium- low heat. Add onion and ginger and cook, stirring frequently, until golden brown, 15 minutes. Add the carrots and stock. Bring to a simmer. Cook until carrots are tender, about 20 minutes. 2. In a blender, puree the soup in 2 batches. Strain through a fine-mesh sieve. Discard remaining solids. Reheat soup over low heat. Add lime juice and pepper to taste.

39: Marinated Cucumber Salad | INGREDIENTS 2 medium cucumbers 1 tbsp salt 1/2 cup granulated sugar 1/4 cup dry cider 1 tbsp cider vinegar 2 tbsp chopped fresh dill salt and pepper to taste | 1. Slice the cucumbers thinly and place them in a colander, sprinkling salt between each layer. Put the colander over a bowl and leave to drain for 1 hour. 2. Thoroughly rinse the cucumbers under cold water to remove excess salt, then pat dry on absorbent kitchen paper. 3. Gently heat the sugar, cider and vinegar in a saucepan, until the sugar has dissolved. Remove from the heat and leave to cool. Put the cucumber slices in a bowl, pour over the cider mixture and leave to marinate for 2 hours. 4. Drain the cucumber and sprinkle with the dill and pepper to taste. Mix well and transfer to a serving dish. Chill in the fridge until ready to serve.

40: Caesar Salad 3 Tb Salad Oil 1/8 tsp Garlic Powder 3 Tb Vinegar 1/2 tsp Black Pepper 1 Egg 1 Tb Anchovy Paste 1 Tb Parm Cheese 2 Heads of Butter Lettuce 1 Cup Croûtons 1/2 Cup Parm Cheese Lemon Juice | Mix together first 7 ingredients Pour over Lettuce Add Croûtons and the 1/2 cup Parm Cheese & toss lightly/ | Strawberry Salad 1/2 C Spinach or Romaine 1 pint of Strawberry's; Sliced 2oz Toasted Almonds 1 Red Onion Dressing: 1/2 C Sugar 2 Tb Toasted Sesame Seeds 1 Tb Poppy Seeds 1/4 C Cider Vinegar 1/4 tsp Worchestire Sauce 1/2 C Vege Oil Enjoy!!

41: 1 lb. orzo 2 tb. olive oil 1/3 lb. feta chopped 1/3 c. pine nuts toasted arugula or chopped fresh parsley | Bring 1 large pot of salted water to boil. Add orzo and boil until just tender but still firm, about 6 to 8 mins. Drain and return to pot. Add oil and toss. Mix in feta and pine nuts. Season to taste with salt and pepper. Sprinkle parsley or add 1 bunch of arugula. | Orzo Salad with Pine Nuts & Feta

44: FOOD TIME

46: First make the Duxelles:Melt 4 Tb Butter in a dutch oven. Add 2oz chopped Shallots & 1/2 lb. finely chopped Mushrooms. Pour on 6 Tb Chalolis Wine. Season with Salt & Pepper. Cook until all the liquid has evaporated. (Soak 2 slices Stale Bread in lukewarm water until its softened. Then squeeze it dry with your hands. Add the bread to the mushrooms with 3 Eggs Yolks and stir well without letting the yolks to turn hard. Put the Duxelles on a plate. Cover with saran wrap and put in fridge or freezer to chill. | For 8 sirloins: Sprinkle some salt into a dry skillet and allow the skillet to heat until the salt dances. Then pan broil the filets (Filet Mignon; 8 which have had all fat and gristle removed) over the highest flame for only 30 seconds on each side. Chill the steaks thoroughly. | Individual Be

47: ef Wellington | Place seam-side down on a lightly greased cookie sheet, and chill thoroughly. Then brush the surface of the pastry with more egg-wash and prick to allow the steam to escape. Bake 10-15 mins in a 425* oven or until the pastry is crisped and brown. | Beat together 3 Tb of Whipping Cream & 3 Egg Yolks, soften slightly, and when soft roll out 8 individual Pepperidge Farm Pastry Shells on a lightly floured board - roll the shells until they are big enough to enclose each steak completely. Paint the rolled out shells first with the egg and cream mixture, and place large spoonful Duxelles, and close the pastry over the steaks.

48: Cauliflower Parmesan 6 to 8 servings 1 head cauliflower 1/2 c. bread crumbs 1/2 c. grated Parmesan 1 egg 1 tb. Milk 1 tb. melted butter 1.) Wash and cut cauliflower into 12 pieces 2.) Cook cauliflower for 7 minutes in salted water. Drain. 3.) Mix bread crumbs with cheese. 4.) Beat eggs with milk. 5.) Dip cauliflower in egg mixture then in crumbs. 6.) Arrange in casserole dish then pour melted butter over the top. 7.) Cover and bake. Temp: 350* Time: 20 to 30 mins

52: Sushi Rice 2 C White Short Grain Rice * 2-1/3 Water 1/4 C Rice Vinegar * 3 Tb Sugar * 1 Tb Japanese Sweet Rice Wine 1 Tb Sake * 1-1/2 Ts Salt Rinse Rice in a large bowl of cool water. In a large saucepan combine, rice, water and kelp, just before water boils. Reduce heat to lower setting. Simmer, tightly covered, 15 mins. Remove from heat and let stand, cover undisturbed for 10 mins. Prepare Sweet & Sour Dressing. Rice should not be hot when dressing is added. Using a spoon gently scoop hot rice into a tub. Hold paddle over rice. Sprinkle a little dressing onto the rice paddle, letting it drip onto rice. Do not add entire amount at 1 time. It may not all be needed. Cover with a damp cloth; do not refrigerate. Rice is best if used within 3 to 4 hours. Or cover with a damp cloth and use within 12 to 16 hours. Makes about 6 cups. Sweet & Sour Dressing: In a small saucepan, combine all the ingre. Cook, stirring constantly, over low heat until sugar is dissolved. Cool to room temp. Makes about 1/2 cup.

54: Meatloaf 1 1/2 Lb. Beef 1 Sm Can Tomato Sauce 1 Sm Can Tomato Sauce (for top of Loaf) 3-4 Slices bead – Soaked in water/milk wine Salt & Pepper Oil Pan 1 1/2 hrs at 350

55: Ingredients 2 1/2 cups cooked penne pasta 1/2 cup olive oil 1 cup Parmesan cheese, freshly grated 1/2 cup pan-toasted pine nuts a large bunch of tarragon, leaves stripped from the stem and chopped grated zest and juice of one unwaxed lemon 1 garlic clove, crushed and chopped 3 cooked chicken breasts 2 packages fresh arugula, about 1 cup sea salt and freshly ground black pepper | 1. To make the tarragon pesto, place the grated Parmesan, toasted pine nuts, tarragon, lemon zest and juice, garlic, and olive oil in a bowl and puree until smooth with a hand-held stick blender. 2. Put the cooked pasta, pesto, chicken, and arugula in a serving bowl, season with salt and black pepper, and toss well, coating the pasta and chicken evenly with the pesto. Serve immediately. | Chicken and Tarragon Pesto Pasta

56: Directions: Preheat the oven to 425 degrees F. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top.. Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again. Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot. When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

57: Ingredients Kosher salt 1 pound russet potatoes 3 to 4 large egg yolks 1/2 cup freshly grated Parmesan 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon gray salt 1/4 teaspoon ground black pepper 1 cup all-purpose flour | Great Auntie Annie's Potato Gnocchi

58: DESSERT

59: Coffee Almond Chocolate Chip Cookies 1 c. butter 3/4 c. brown sugar 2 c. flour 1 c. chopped roasted almonds 2 tsp. almond extract 4 tsp. instant coffee 8 o.z. semi sweet chocolate chips Mix by hand. Roll into small balls and flatten. Bake for 12 minutes at 350*.

60: Oatmeal Cookies PART A 3 Cup Flour 2 tsp. Baking Soda 2 tsp. Salt (or less) 2 tsp. Cinnamon 1 tsp. Cloves (ground) 1/2 tsp. Nutmeg 1/2 tsp. Allspice (optional) PART B 1 Cup Butter Softened 3/4 Cup Corn or Canola Oil 3 Cup Sugar 1/2 Cup Molasses 1/2 Cup Water Generous amount of Vanilla 1 tsp. Almond Extract 1/3 Cup Water Mix part A & part B together Add 2 Cups chopped walnuts & 3/4 Cup Raisins Add 6 Cups old fashioned Oats Bake 350 8-10mins

61: Chocolate Pecan Pie 20oz Unsweetened Chocolate 3 Tb. Butter 1 Cup Light Corn Syrup 3/4 Cup Granulated Sugar 1/4 tsp. Salt 3 Egg Slightly Beaten 1 tsp. Vanilla Extract 1 Cup Chopped Pecans 1 Unbaked 9” Shell Preheat Oven to 375 In double boiler melt chocolate & butter together Combine corn syrup & sugar & simmer 2 mins in separate pan Add chocolate mixture & stir cool Add salt to slightly beaten eggs Slowly dribble syrup mixture into eggs Stirring constantly Blend in vanilla & nuts Pour into shell & bake for 35 mins Serve with whipped cream | Pecan Pie 3 Eggs 1 Cup Sugar 1 Cup Dark Karo Syrup Dash Salt 1 tsp. Vanilla 1 Cup Chopped Pecan 1 Unbaked Pie Shell Preheat oven to 450. Beat eggs slightly, add sugar and mix well. Add syrup, salt, vanilla and pecans. Pour into unbaked pie shell and bake 10 mins at 450. Reduce temperature to 350 and bake for 20 mins longer or until pie is set.

62: Mexican Flan 1 tsp. Vanilla 1 Can Condensed Milk 1 Can of Milk 1 Eggs Yolks Regular Sugar to Cover Pan Melt sugar (about 1/3 cup) and coat 8” or 9” Pyrex pie dish. Let sugar cool and get hard in pie dish. Meanwhile combine milks together in a bowl with a beater. Add egg yolks & vanilla, & beat again until smooth. Pour mixture over sugar coated pie dish & place dish in hot water in another pan. Water should come up about 1/2” around dish. Place in over 350. For approx. 45 mins or until set. Check by inserting knife. Let cool then refrigerate. When ready to serve loosen edges and turn onto plate.

63: Museum Carrot Cake 1 1/2 Cups Corn Oil 2 Cups Sugar 3 Eggs 2 Cups Flour 2 tsp. Cinnamon 2 tsp. Soda 1 tsp. Salt 2 Cups Shredded Carrots 1 Cup Chopped Walnuts 1/2 Cup Crushed Pineapple Combine all ingredients in a lg bowl. Mix till well blended. Pour into a greased 9 x 13” cake pan. Bake 350 for 1 hr. | Icing 1 3oz Pkg. Cream Cheese 1 1/4 Cup Powdered Sugar 1/2 Cup Margarine 1/8 Cup Crushed Pineapple 1/4 Cup Chopped Walnuts Mix Cream Cheese, Sugar and Margarine till fluffy. Add pineapple & Walnuts & Mix Well.

64: Caramel Custard 1 Quart Fireproof mold lined with Caramel 2 Cups Milk ( Cup) 1/2 Cup Whip Cream (2 Cups) 1 tsp. Milk 1/2 tsp. Vanilla Line the Mold with Caramel as directed. Bring the milk and cream to just below simmer in a saucepan. Cover and leave vanilla in the milk while you prepare the rest of the custard. 1/2 Cup Sugar 3 Eggs & 3 Egg Yolks 3 Quart Mixing Bowl Gradually beat the sugar into the eggs & egg yolks in the bowl until well mixed, light & foamy. Continue beating while pouring the hot milk in a thin stream of droplets. Put one drop in first & stir as to not shock the egg & scramble them. Stir in the vanilla. Put mixture into the caramel lined mold. Set mold in a pan & pour enough boiling water around the mold to come halfway up the sides. Place in bottom third of pre-heated oven & turn heat down to 325. Regulate oven so h2o in pan never quite comes to a simmer during baking (if it comes to a simmer the inside of the custard will be grainy). Bake for about 40mins, or until the tip of a knife inserted comes out clean.

65: Carmel 1/2 Cup Sugar 2 Tb Water A pan of Cold Water A Plate Boil the sugar & water in the mold over moderate heat, swirling the mold frequently until the syrup caramelizes. At once, dip the mold in the cold water for 2-3 seconds to cool it very slightly. Then tilt the mold in all directions to film the bottom & sides with caramel. When the caramel has creased to run turn the mold upside down over a plate.

66: Cream Puff Pastry 1/2 Cup Butter 1 Cup Water 1 Cup Sifted Flour 1/4 tsp Salt 4 Eggs Combine butter & water in a saucepan. Cook over med heat until butter is melted & mixture is boiling. Turn heat to very low. Add flour mixed with salt, all at once. Stir vigorously until a ball forms in center of the pan (3-5 mins). Remove from heat. Add 3 eggs, 1 at a time, beating hard after each addition. This mixing can be don't in an electric mixer. The final egg should be lightly beaten w a fork and added gradually. The paste must be just stuff enough to stand in a peak when a spoon is drawn. Baked 375. Bake on a lightly greased baking sheets until they are golden brown, 25-30mins(tiny ones) 40-50(Large ones). Stick the point of a small knife into the sides. Turn heat off. Leave small pastries in oven for 10 mins longer, leave large pastries 15-20mins longer. This will prevent sogginess. | Chocolate Pastry Cream Add 2oz. melted unsweetened chocolate or 6 Tb. Dark unsweetened cocoa to pastry cream after its cooked. | Coffee Pastry Cream Add 1 Tb. Extra-strong coffee to pastry cream after its cooked. | Half & Half Pastry Cream 1 Envelope Gelatin 1/4 Cup Cold Water Pastry Cream (cooled) 1 Cup Heavy Cream (Whipped)

67: Cream Puff Filing Pastry Cream 2 Tb. Flour 1 Cup Light Cream or Milk 1/8 tsp. Salt 3/8 Cup Sugar 4 Egg Yolks 1 tsp. Vanilla Combine flour with 1/4 cup cream, then add the remaining cream. Place in saucepan. | Stir in salt & sugar. Cook over medium heat, stirring until mixture becomes as thick as a white sauce. Stir a little of the hot sauce into the egg yolks. Then pour yolks into saucepan, stirring briskly. Return pan to low heat for a few minutes to thicken a little more (continue to stir). | Be careful not to let the sauce boil. Remove from heat, add vanilla. Cool as quickly as possible. In order to prevent a skin from forming on top, you can brush melted butter over it. Stir pastry before using. | Mounting the Pastry's It is best not to fill with half & half Pastry Cream before 30 mins since the puffs with become soggy. To Mount: Dunk each puff in the caramel & start the pyramid.The Caramel starts of light (on a low flame) as the darker it gets the more bitter it is. | Caramel Be sure to brush water around the top of the pot or else one piece of sugar could stop the whole process. 2 Cups Sugar 2/3 Cup Water 2 Tb. Corn Syrup 1 Saucepan

68: Tapioca Pudding 1/4 C Tapioca. Soak in cold water overnight, on top of a double boiler. Mix Tapioca & 2-2 1/2 C Milk (depending on thickness) 1/4 C Honey (or less) Pinch of Salt 1 Egg beaten Place over cold water in bottom of double boiler. Cool over slow heat, stir occasionally about 1hr or until cooked (clear) Remove from heat & add 1 tsp vanilla. Pour into dish. Cool.

69: Butterscotch Brownies | 1/3 C butter 1 C brown sugar 1 egg 1/4 tsp salt 1 ts baking powder 1/2 ts vanilla 1/2 C broken nuts 3/4 C flour | Set the oven at 350*. Line a 7" x 7" pan with heavy wax paper. Melt the butter & add other ingredients to it. Stir well. Spread in the pan. Bake 25 mins. Cut in strips or sq. . while warm. Let cool & lift . out.

70: 1 Rolled out Tart Dough For the Pastry Cream: 1 Cups Whole Milk 6 Egg Yolks 1/2 Cup Sugar 1/4 Cup Cornstarch (Corn Flour) 1/8 Tsp Salt 1 Tsp Vanilla For the Topping: 1 Mango 2 Strawberry's 2 Cups Raspberries 2 or 3 Kiwi 1/2 Cup Blueberries 1/3 Cup Apricot Jam | Fold the dough round in half and transfer to a 9 1/2 inch tart pan. Place dough into pan. Make cold for 30mins. Place oven rack in lower third of the oven. Preheat to 375*. Fully bake the tart shell. Let cool on wire rack. To make the pastry cream, in a saucepan over medium heat, warm the milk until tiny bubbles appear on the surface, about 6-8 mins. In a bowl, whisk remaining together the egg yolks and sugar. Add the cornstarch and salt. Pour half of the hot milk while whisking constantly. Whisk in the remaining milk and return to saucepan. Cook over medium heat, whisk constantly, until the mixture thickens to firm consistency, 5-8 mins. Scrape into a bowl. Whisk in the vanilla. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Refrigerate for 2-3 hours. To assemble the tart stir the pastry cream with a rubber spatula until smooth. Spoon into the bottom of the baked tart shell and spread. Overlap cut fruit around. In a saucepan, heat jam until it liquefies. Pour through fine-mesh sleeve. Using brush, gently brush top of all the fruit. Refrigerate until ready to serve., then let sit at room temp for 20 mins. | FRUIT TART WITH PASTRY CREAM

71: Bowl of Selection of Fruit Honey and Mint | Mommy's Fruity Salad

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  • By: natalie k.
  • Joined: about 5 years ago
  • Published Mixbooks: 0

About This Mixbook

  • Title: Mamma Book
  • Tags: None
  • Started: about 5 years ago
  • Updated: about 4 years ago

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