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French Garden Guestbook

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French Garden Guestbook - Page Text Content

S: Family Recipes

FC: Family Recipes

1: Love, Mom | Every family has a story that tells itself, that passes on to the children and grandchildren. The story grows over the years and is made strong not by the number of heads counted at the dinner table but by the rituals you create and the memories you share.

2: Egg Strada | Cook mushrooms and onion in butter until tender. Cut bread in half inch cubes and remove crust. Place half of the bread cubes in a lightly floured 7 x 11 inch baking dish. Top with mushroom and onion mixture. Mix the three cheeses and sprinkle on top of the mushroom and onion mixture. Top with remaining bread cubes. Beat the eggs with milk, salt, pepper, mustard and margarine. Pour over top. Cover and refrigerate overnight. Bake at 350 until brown, about 30 minutes. | 2 Cups Mushrooms 1/2 Cup Chopped Onion 3T Soft Butter 6 Slices Day Old Bread 1/2 Cup Shredded Cheddar 1/2 Cup Swiss 1/2 Cup Parmesan 6 Eggs 1/2 Cup of Milk 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Margarine 1 tsp Dry Mustard

3: Frittata | Ingredients: | 10" Oven Safe Skillet 5 eggs 2 Medium Red Skin Potatoes 1/4 cup Thinly Sliced Onions 1 Sprig of Fresh Rosemary 3/4 Cup of Grated Cheese (of Choice) Salt and Pepper | Very thinly slice potatoes. (Almost paper thin) Sauté them in a little bit of olive oil until partially tender. Add onions and slightly brown or until potatoes are done. Spread the mixture evenly across the bottom of the skillet. Whip the eggs and pour over the skillet. Top with chopped fresh rosemary, salt and pepper. Cook the eggs thoroughly by lifting up the sides and running liquid underneath. When top is nearly set, sprinkle with cheese and put under the high broiler until cheese is crisp. Remove from over and let it set for a couple of minutes. Cut into wedges to serve.

4: Christmas Candy Cane | Ingredients: 2 pkgs Cream Cheese 2 Cloves Garlic 1 teaspoon of Salt Red Caviar Aluminum Foil Waxed Paper Bread or Crackers | Directions: Soften cream cheese, mix with pressed garlic and salt. Rechill until firm. Place mixture on wax paper and shape into a 2" wide by 10" long log. Place log onto serving plate and shape into a candy cane making the top surface of the cane somewhat flat. Cut aluminum foil into 1/2" strips and place on candy cane in a diagonal pattern leaving 1/2" in between. Make sure strips wrap down the sides of the cane. Carefully cut and place foil around edge of cane to protect the plate. Delicately set caviar in between the strips of foil creating stripes and gently press to stick. Carefully remove strips of foil from cane and plate. Tidy up loose caviar and accent with fresh holly. Serve with bread or crackers.

5: Chilled Rice Salad | Directions: Cook rice in broth and cool. Combine ingredients and chill. | Ingredients: 1-14 ounce can Chicken Broth 1 cup long grain rice 1-12 ounce jar marinated artichokes 2 green onions 10 green olives - sliced 1/4 cup almonds - sliced 1/2 cup mayo 1/2 t curry powder 1-8oz can water chestnuts

6: Roasted Rosemary Potatoes | Ingredients: | 1/4 cup Olive Oil 6 T Mustard 2 Sprigs of Fresh Rosemary Salt and Pepper 1 Red Pepper 1 Medium Onion 3 Garlic Cloves | Cut potatoes into thin wedges. Slice onion and pepper into wide strips, and thinly slice garlic. Mix oil, mustard, rosemary, garlic, salt and pepper. Toss potatoes and veggies with oil mixture. Bake on a single layer at 400 approximately 1 hour

7: Mix all the ingredients, except water, and blend with hands. Add water as needed to keep moist. Make into balls and brown in olive oil, turning often to keep round. Cook until all sides are brown. Add to sauce to finish cooking, about 2 hours, or bake in the oven at 350 until no longer pink, about 30 minutes. | Ingredients: | Italian Meatballs | 1- 1.5 pounds ground beef 1/4 pound ground pork 2 eggs 1/4 cup fresh parsley 2-3 cloves garlic, pressed 1/2- 3/4 cup seasoned bread crumbs 1/4 cup water Salt Pepper

8: 1/2 Cup of French Bread Crumbs 1.5 oz Asiago Cheese 1/2 Cup Pine Nuts 2 Cans Artichoke Hearts, drained 1 Garlic Clove 1 Shallot 8 oz Fresh Spinach 3/4 tsp Italian Seasoning 2 oz Crumbled Feta 2 oz Cream Cheese 75 Mushrooms | Spinach, Feta, and Artichoke Stuffed Mushrooms | Preheat oven to 425. In a food processor, add bread crumbs, asiago cheese, and pine nuts. Pulse 5 times. Add artichokes, then pulse 10 times. Add chopped garlic clove and shallot and spinach. Pulse 10-12 times. Add Italian seasoning, feta, cream cheese and process 20 seconds. Fill mushroom caps and bake 20-25 minutes in an oiled dish.

9: Guests | Holiday Potato and Mushroom Gratin | 2 cups of assorted raw mushrooms 1/2 cup of dry white wine 3 garlic cloves, halved 4 thyme sprigs 2 1/2 cups of heavy cream 1 1/2 cup of grated Parmesan 1 T of salt 1/8 tsp of cayenne pepper 2 pounds of Yukon Gold potatoes, peeled and sliced 1/8 inch thick | Preheat oven to 350. In a sauce pan, combine wine, garlic and thyme and boil until the wine has reduced by half, about 3 minutes. Add the cream, 1 cup of grated cheese, salt, and cayenne. Bring to just boiling and remove from head. Discard the thyme and garlic cloves. Arrange half the potatoes in an even layer in a lightly oiled 9 x 12 baking dish. Spread mushrooms on the potatoes. Layer with remaining potato slices and pour cream mixture on the top. Lightly shake the dish to distribute the cream. Sprinkle with the remaining half cup of grated cheese. Bake for an hour and 15 minutes or until potatoes are tender and top is brown. Let it rest for 15 minutes and serve hot.

10: Sesame Noodles | 1/2 Cup of Smooth Peanut Butter 1/4 Cup of Soy Sauce 1/3 Cup of Warm Water 2 T of Chopped Fresh Ginger or 1 tsp Powdered Ginger 1 Medium Garlic Clove, finely chopped 2 T of Red Wine Vinegar 1.5 T of Asian Sesame Oil 1 tsp of Red Pepper Flakes (if you want spicy) 3 T Sesame Seeds Linguine Noodles or Spaghetti | Puree the first seven ingredients in a blender or food processor for about 2 minutes. Cook the pasta and toss with sauce. Top with red pepper flakes and sesame seeds.

11: Thinly slice the cabbage and mix with mixed chopped green onions. Melt butter in a skillet. Break ramen noodles up into small pieces and discard seasoning package. Sauté ramen with almonds and sunflower seeds until toasted. Let cool. Mix all ingredients and toss with dressing. | 1 Head of Napa Cabbage 1 Bunch of Green Onions 1 Stick of Butter 2 packages of Ramen 1 Cup of Sliced Almonds 1 Cup of Sunflower Seeds Dressing: 1/4 Cup of White Wine Vinegar 3/4 Cup of Olive Oil 1/2 Cup of Sugar 4 Tablespoons of Soy Sauce | Napa Cabbage Salad

12: Asian Baked Chicken | 2 Pounds of Boneless Chicken Breasts 1 T Teriyaki Sauce 1/2 tsp Paprika 2 T Sesame Oil 3 T Olive Oil 2 Garlic Cloves Press garlic and mix all ingredients. Pour over chicken and marinate 2.5 hours. Bake at 350 or grill.

13: Grandma's Gnocchi | 4 cups of flour, 1 cup of instant mashed potatoes, 1.25 cup warm water, 1 egg, 2 T Olive Oil | Mix all ingredients until smooth. Divide dough in 3 sections and roll each one out with a rolling pin on a floured surface in a 1/4 inch thick oblong shape. Cut dough in 1/2 inch strips, roll in flour, and feed through gnocchi machine. Have them drop out on a floured cookie sheet, tossing cookie sheet occasionally so new gnocchi gets dusted with flour. When cookie sheet is full, put in the freezer until frozen, about 6 hours. Remove gnocchi from cookie sheet with a spatula and into a colander and shake out all the excess flour. Put in freezer bags and freeze until use. To cook: Boil water and add frozen gnocci. Once water reboils, cook 5-10 minutes until tender. Grandma doubles this recipe.

14: Italian Zucchini Casserole | 5-6 Medium Zucchini 2 Cups of Seasoned Breadcrumbs 2 eggs 24 Ounces of Marinara Sauce 2 Cups of Ricotta Cheese 1 Cup of Shredded Mozzarella Cheese 1.5 Cup of Parmesan Cheese Fresh Ground Pepper 1/8 Cup Chopped Parsley | Slice zucchini lengthwise, thinly, and dip in beaten eggs. Coat with seasoned breadcrumbs and sauté in olive oil until soft. Place a single layer of zucchini on the bottom of a 9 x 12 baking dish. Mix cheese, pepper, and parsley and spread over the zucchini. Top with an additional layer of zucchini. Pour marinara over top. Bake at 350 for 45 minutes, may need to cover for last 15.

15: Italian Broccoli Quiche | 2 cups of Broccoli, Chopped 1 Small Onion, Chopped 1 T of Butter 1/2 tsp of Salt 2/3 Cup of Milk Dash of Pepper 1 1/3 of Ricotta Cheese 1/3 Cup of Grated Romano Cheese 3 Eggs Pie Crust | Steam broccoli until just tender and set aside. Sauté the chopped onions in butter until tender. Add the broccoli, salt and pepper to the onions. In a separate bowl, combine milk, ricotta cheese, Romano cheese and eggs, mix well. Add in broccoli mixture. Pour into the pie shell and bake at 350 for 45 minutes.

16: Pesto Cream Sauce | 1 pint of Whipping Cream 1 cup of Grated Parmesan Cheese 3 T of Pesto (Prepared or Homemade) 1/2 tsp of Garlic Powder 1 T of Parsley Fresh Grated Pepper Heat cream until hot but do NOT boil. Stir in the rest of the ingredients and keep stirring until the cheese is melted. | Homemade Pesto: 2 cups of Basil 1/2 cup of Parmesan Cheese 1/4 cup of Romano Cheese 2 cloves of Garlic 3 T Pine Nuts 2/3 cup of Olive Oil

17: Grandma's Vodka Pasta Sauce | Heat olive oil and sauté crushed garlic and powdered red pepper for 30 seconds. Add in the can of crushed tomatoes, sugar, salt and vodka. Cook about 20 minutes. Before serving, add heavy cream and parsley. | 3 T Olive Oil 5 Garlic Cloves 1/2 tsp of Crushed Red Pepper 28oz Can Crushed Tomatoes 1 tsp Sugar 1/2 tsp Salt 3 T Vodka 1/2 Cup Heavy Cream 1/4 Cup Fresh Parsley

18: Marinara Sauce | 2 - 32 ounce Cans of Crushed Tomato 1/2 tsp of Salt 1/2 tsp of Black Pepper 3 Pressed Garlic Cloves 1/4 cup of Fresh Chopped Parsley 2 T of Fresh Chopped Oregano 1/4 cup of Fresh Chopped Basil 1/4 cup of Red Wine 1/4 cup of Olive Oil 1 tsp of Onion Powder 1/4 tsp of Cayenne Pepper (optional for spice) | Mix all ingredients in a sauce pan and bring to a boil. Reduce heat and simmer for at least 30 minutes, can simmer up to 3 hours. Once it cooks down to desired thickness (about 30 minutes) cover pot with lid.

19: Bow Ties with Artichokes and Black Olives | 1 pound of Penne or Bowtie Pasta 1 can of Quartered Artichoke Hearts 1 cup of Black Olives 1/2 cup of Sundried Tomatoes, cut lengthwise 1/4 cup of Pine Nuts 1/8 cup of Capers 1/2 cup of Fresh Chopped Basil 1/2 - 1 cup of Feta Cheese 1/4 tsp Red Pepper Flakes 2 cloves of pressed Garlic 1/2 cup of Olive Oil Salt Fresh Ground Pepper | Cook pasta according to box. Drain pasta in colander. Mix artichoke hearts, black olives, sundried tomatoes, pine nuts and capers. Toss with pasta. Add olive oil as desired. Gently toss in salt, pepper, pepper flakes and garlic. Before serving, toss with feta cheese.

20: Grandma's Baked Ham | Ingredients: 1/2 Uncooked Cured Ham 1 Can of Sliced Pineapple 1 Box of Light Brown Sugar Whole Cloves Large Baking Bag 1 T Corn Starch | Rinse ham, press about 20 cloves into ham with sharp edge. Remove slices of pineapple from can and hang on ham over the cloves. Pour box of brown sugar into the pineapple can and stir to melt. Add corn starch to baking bag and shake. Place ham in bag and rearrange pineapple if necessary. Pour brown sugar over the ham. Pierce the bag and bake at 325 degrees for 3-4 hours. Open bag a couple of times and baste with brown sugar then reseal.

21: Ingredients: *Whole Half Salmon (approx 3 pounds) *Two Lemons *Fresh Dill *Container Sour Cream *Seasoned Salt *Garlic Powder *Onion Powder *Capers *Olive Oil Cooking Spray | Baked Whole Salmon with Dill Sauce Rinse Salmon and place on aluminum foil sprayed with cooking spray. Squeeze half of lemon on salmon. Bake in oven at 350 degrees for 20-30 minutes depending on the size of salmon and desired firmness. Salmon should show a little white opaque liquid on top and sides when done. Gently use a knife to slightly separate into thick flesh along grain to check cooked through, press back to not disturb surface. While cooking, mix sour cream with half of dill cut into small pieces, dash of garlic and onion powder, a generous shake of seasoning salt, and half a jar of capers. Chill. Arrange salmon on plate with whole stems of fresh dill along one side of salmon and half lemon slices on the other. Squeeze other half of lemon over top of salmon before serving and sprinkle capers down the center. Serve with dill sauce.

22: Grandma Kemsey's Beef and Dumplings | Soup Ingredients: 1.5 - 2 pounds of beef stew cubes, 2 boxes of beef broth, 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, 2 medium peeled potatoes, 2 beef bouillon cubes, 1/4 cup fresh parsley Dumpling Ingredients: 2.5 cups of flour, 2 eggs, 1/2 cup of milk, 1 tsp salt Directions: Cook the beef cubes, carrots, onions, and celery in one box of broth and both bouillon cubes. When beef is tender, remove from soup mixture and shred. Put it back in the soup pot. Cut potatoes into one inch cubes and add to soup along with parsley. While potatoes are cooking, make dumplings. Mix all dumpling ingredients and drop into a large pot of boiling water, by hand or with dumpling machine. Cook approximately 10 minutes, then drain in colander. Add dumplings to soup mixture, and add other box of broth as needed.

23: Mimi's Red Cake | Cake Ingredients: 2.5 Cups of Self Rising Flour 1 Cup of Buttermilk 1.5 Cup of Vegetable Oil 1 tsp Baking Soda 1 tsp Vanilla 1 - 1 oz bottle of Red Food Coloring 1.5 cup of Sugar 1tsp Unsweetened Cocoa 1 tsp White Vinegar 2 Large Eggs Frosting Ingredients: 1 Stick of Softened Butter 8 ounces of Cream Cheese 1 pound box of Confectioners Sugar 1 Cup of Chopped Nuts | Heat oven to 350. Mix all the cake ingredients with an electric mixer. Spray 3 - 9 inch round pans with nonstick cooking spray. Pour batter evenly into pans. Bake for 20 minutes. Cook on a wire rack until cool to touch, at least 10 minutes. Combine all frosting ingredients and beat with a mixer until fluffy. Ice the cake with icing in between the layers, and sprinkle nuts on top after iced.

24: Dough: 3 eggs, 1 tsp salt, 3 T sugar, 2 packages dry instant yeast, 6 cups flour, 1/2 cup warm milk, 1/2 pound butter, 1 cup sour cream Mix yeast into warm milk. Set aside. Mix melted butter, eggs, sugar, salt and flour. Add in the milk/yeast mixture, then sour cream. Separate into 8-10 balls, cover and refrigerate for at least 15 minutes. Roll it out in an oval. Spread with nut syrup and roll lengthwise. Let it stand for 10 minutes. Bake at 350 on greased cookie sheet for 15 minutes or until golden brown.

25: Grandma's Nut Rolls | Nut Syrup 1 cup water 2 1/4 cup sugar 1tsp vanilla 1 stick butter 4-5 pounds of walnuts (or pecans) Cook water, sugar, vanilla and butter in a pot until sugar is dissolved. Keep the syrup warm, this is important. Divide the finely chopped nuts into 8-10 portions. One portion at a time, add syrup to nuts and mix. Spread on oval dough.

26: Barb's Cream Puffs | 1 cup of water, 1 stick of butter, 1 cup of sifted flour, 1/4 tsp salt, 4 eggs, 1 quart heavy whipping cream, chocolate chips Boil 1 cup of water. Add the stick of butter until melted. Sift in flour and salt. Stir until ball sticks together, about 3 minutes. Cool for a couple of minutes. Add eggs one at a time while you keep mixing. Drop rounded tablespoons onto greased cookie sheet, approx 10-12 balls. Bake for 15 minutes at 450 degrees, then bake an additional 20-30 minutes at 325 degrees. Remove from oven and split in half, put them back on the cookie sheet and into the turned off oven for 20 minutes. Remove from oven and cool. Put a layer of whipped cream in the middle of the 2 halves. Melt chocolate chips in a ziploc bag, cut small corner of bag to drizzle chocolate on top of puffs.

27: Pizzelles | 6 eggs, 2 sticks of butter, 2.5 cups flour, 1.5 cup sugar, 1 tsp Anis Oil, 2 tsp baking powder, 1 tsp Vanilla Melt butter and let it cool. Add eggs and mix. Add sugar, Anis, and vanilla and cream by hand. Mix flour and baking powder and gradually mix into liquid. May need to add up to another 1/2 cup of flour, depending on the consistency. Spray iron with cooking oil. Drop dough onto hot pizzelle iron. Cook until lightly brown. Cool on a rack.

28: Mommy's Cosmopolitan Champagne Cocktail | 1 1/4 Cups Grand Marnier 1 1/4 Cups Cranberry Juice Cocktail 1/2 Cup + 2 T Fresh Lime Juice 3 T Fine Granulated Sugar 4 Cups Chilled Champagne Stir together Grand Marnier, juices, and sugar. Chill covered, 2-6 hours. Rim 10 champagne glasses with sugar and divide chilled mix. Just before serving, top with champagne. Garnish with cranberries.

29: Marla's Jalapeño Margaritas | 2 parts Patron Tequila 1 part Grand Marnier 1/2 part Fresh Lime Juice Fresh Jalapeño Pepper Fresh Cilantro Margarita Salt (to rim glasses) Chop half a jalapeño and muddle with 1/8 cup of cilantro and splash of tequila. Add to margarita as desired, to taste. Top with very thin fresh slices of jalapeño and cilantro leaves.

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  • By: Bailey S.
  • Joined: almost 7 years ago
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About This Mixbook

  • Title: French Garden Guestbook
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  • Started: almost 7 years ago
  • Updated: over 5 years ago