Secret Family Recipe

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I_eat_supermutants

Vault Senior Citizen
Well, I have been cooking for a living off and on for about two years. In that time I've come up with some amazing meals.

I have been wondering though, what are some of you guys favorite meals, recipes, or cook books. I am always looking to expand my knowledge of food and if you would like to share, please do so.


EDIT: This mac&cheese is to die for

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
 
Heh all I know are spicy New Mexican dishes..... lot of them are pretty good but Green Chile only grows in the southwest. If you still want some good recipes let me know
 
That macaroni and cheese is similar to mine.

Two boxes of Mueller's elbows.
Two bricks of kraft's sharp cheddar cheese.
Half gallon of milk.
One whole yellow onion, good size.

Al dente the elbows and warm the milk, stirring not to burn. Chop the cheddar into cubes. Peel the onion so it's only the good part, or you could cut the skin off.

I have a big dish that I use every time for this... Put the onion in the center of your dish. Pour in some noodles, add cheese, pour in some more noodles, add more cheese. Do that so the cheese is spread evenly. When done, pour the milk into the dish.

Put it in an oven that's preheated to 350. Bake for 20 minutes, then cover with tin foil and bake for 30.

It's so good.
 
This is an excellent recipe of my Great Aunts that my mom cooks failry often. Truthfully, I've had friends say they would pay money for it, it's called Tortilla Soup. I've never made it myself, but this is the basics of it here:

NOTE: This is a rouge estimate of the recipe, I never make the stuff.

A large Pot of water is heated.
A box of buillon cubes are added to make broth.
Jalapeño peppers are added in slices to make the broth spicy.
At some point chicken chunks are added
Rice may be added to thicken the broth.
Other spices/seasonings may be added, I'm not certain.

Yes, this sounds like a normal (excepting the Jalapeño) soup. However, the intersting part comes when the soup is done:

When the soup is finished, a layer of tortilla chips is crushed into the bowl. On top of these nachos, a layer of grated cheese (I like the pre-grated seasoned Tex Mex msyelf) is added. After the eater has added however many layers they wish, the hot soup is then poured over the combination, melting the cheese and softening the chips.

The result is a variably spicy but always delicious hot soup that really fills you up. Really good on a cold day or if your sick (clears the sinuses right up, I swear).


Anyways, yah, anyone who cooks will probably laugh at my post, but thats the basic concept of the meal. I'll ask my mom when she gets home today for a specific recipe and post it if I can.
 
Unfortunately, my cooking ability usually is limited to "Cut open hot pocket box. Place hot pocket in oven. Wait 30 minutes. Eat"

However, I like reading about recipes so for sake of keeping it active (and getting to hear more about that tortilla soup... which I may make one day if I'm ambitious), here's my best recipe:

Boil water in pot
Place pasta in it
Place frozen vegetables in it
Dump out water
Place meat sauce in it

EAT!!!

So it's not that complex but it does get meat, vegetables and carbs into a meal :). Great and easy for a college feller like me.

Note: If you didn't know this recipe before reading it... you may be more incompetent than I am :).
 
Well here is the beef stew my mom used to make when I was a kid.

Stew Meat (Any kind, Chicken, Lamb, Pork, Beef would be best)
1 Whole Yellow Onion
5 stalks of Celery
5 Carrots
1/2 LB of Mushrooms
5 Potatoes
1/2 a stick of butter

Seasoning
Garlic Salt
Celery Salt
Black Pepper (freshly ground if you got it)

In a small stock pot melt the butter, add the meat and brown. When the meat is brown, fill the pot roughly one quarter full of water. Chop the onion (however you would like) and add the the pot. Simmer until the meat is tender. At this point, add more water if needed, it may simmer down. Chop carrots and celery as desired, then add them to the pot. Simmer until carrots and celery are half done. Add sliced mushrooms, and peeled and chopped potatoes. Cook until potatoes are done. Thicken with rous (butter flower mixture)

Season to taste. Enjoy.

This recipe was from a long time ago, a good meal that refridgerates well. It's a good one if you have little money. I like to make it now a days but still isn't as good as home.
 
Rouses are a to make. I'll try that but will probably use straight up corn starch to thicken instead of a rous.

What cut of beef do you usually make it with?
 
This is for mac and cheese leftovers. Good but it'll get you fat.

Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup panko bread crumbs
Oil for deep frying, preheated to 375 degrees

Cut refrigerated macaroni and cheese into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

Edit:
10mmCurator said:
Heh all I know are spicy New Mexican dishes..... lot of them are pretty good but Green Chile only grows in the southwest. If you still want some good recipes let me know
Click to expand...

I would love to hear them, I love spicy food (tex mex, southwestern, cajun)

Edit2:
SimpleMinded said:
Boil water in pot
Place pasta in it
Place frozen vegetables in it
Dump out water
Place meat sauce in it

EAT!!!

So it's not that complex but it does get meat, vegetables and carbs into a meal :). Great and easy for a college feller like me.
Click to expand...

Meals like this are actually really good for those in a hurry, I made this one yesterday before work. I used this canned "four cheese" tomato sauce I had sitting in the cubbord. It made the meal turn out well and stuff like this is the base of becoming a great dish (add this or that and bam, awesome dinner for four)

Edit:
Yakasoba. (for college kids with ramen noodles layin about)
Carrots
Celery
Green Onions
Ground Chuck
How ever many packets of ramen noodles and seasoning you want.

Stirfry your veggies till they're almost done.
Add the beef and cook until it's done.
For the noodles, add one cup of water, per package of ramen noodles. Cook until done.

Add all of it together into a large bowl. Add the seasoning packets on top. Mix the seasoning in. Enjoy.
Simple dish that costs maybe $8 to make. :D
 
If you want to make some great burritos (or tacos) that are very easy to cook, this is one my own recipes:


Burritos for a week

Ingredients
2 Bags of medium flour tortillas (or taco shells)
1 Can of Black beans
1 Can (or frozen bag) of sweet corn
1 lb ground beef
1 Small bag of yellow rice
1 Can of enchilada sauce
1 Bag of shredded cheese

Preparation
-Let the beef sit until it reaches room temperature (not very important here, but it is a good practice to get into)
-Drain the liquid from the corn and beans
-Open the can of enchilada sauce
-Start cooking the rice (this will take a while)

Cooking
-Start frying the beef, breaking it apart as it cooks (burner on high).
-Once the beef is thoroughly cooked, drain all of the grease and set the burner to low.
-Once the rice is cooked: dump the rice, corn, beans, and enchilada sauce in the pan with the beef.
-Continue mixing it all together for ~3 minutes, and turn off the burner.

The finished product
Toss the mix on a tortilla or shell, add cheese/hotsauce, and enjoy.
 
Chocolate Chip Cake

From: marcia@netcom.com (Marcia)
Date: Fri, 8 Oct 1993 07:26:43 GMT

This is another recipe from one of my grandmother's dear friends,
Mrs. Monica Barcas. I believe that Mrs. Barcas has passed on, but like
all the other ladies in the group, they will live on in the marvelous
recipes that they shared.


Sift together
2 1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
8 gr. Cannabis Sativa Hollandica

Cream together
1 c. butter or margarine
1 c. sugar
3 eggs
beat the eggs in one at a time

Add to the creamed mixture
1 c. sour cream
2 tsp. vanilla.

Add flour mixture to creamed butter mixture and mix together.

Mix together the following:
1 c. chopped nuts (we always used walnuts_
1 c. chocolate chips
1/2 c. brown sugar
2 tsp. cinnamon

Grease a tube pan (angel food cake pan). Pour 1/2 the batter in the pan
then sprinkle on 1/2 the chocolate chip mixture. Add the remainder of the
batter, then sprinkle the remainder of the chocolate chip nut mix on top.

Bake 1 hour at 350F.
 
Here's two of my favorite recipies

Fried Ice Cream

1 pint Vanilla ice cream or any other flavor
1/2 cup Crushed cornflake
1 tsp Ground cinnamon
2 tsp Sugar
1 Egg
Corn oil for deep frying
Honey
Flavored syrups (strawberry, chocolate, caramel)
Whipped cream
Marachino cherry

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs,cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again inremaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil to 350F.

Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey, top with dollop of whipped cream, and drizzle again with all three syrups, and top with cherry.

Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside.

Prep time depends on how well each ball holds up. Cooking and finishing time, about 10 minutes.

Makes 4 to 5 servings

---------------------------------------------

Simple Enchiladas (in Bulk)

Shillings' Mexican seasoning
Garlic Powder seasoning
Cilantro
2 large cans of Taco Bell red enchilada sauce
4 lbs ground beef (or substitute) [if you want to get fancy, substitute with thinly sliced London Broil or Porterhouse steak]
half a yellow onion, diced
1 small can of El Paso diced green chiles (do not drain)
1 large can of Taco Bell refried beans
3 bags of Kraft shredded cheese (two Mexican style, one Taco style)
2 bags of Lipton Spanish Rice
about 30 flour tortillas (taco sized)
2 small cans (or 1 large can) of sliced black olives
sour cream
sliced jalapenos
sliced green onions (just the green parts, not the white)

Preheat oven to 350, I believe (if the temperature on the enchilada sauce is different, go with that... it's been a while since I've cooked these).

Add seasonings to meat, until they are well-covered with a fairly equal amount of all three seasonings, with less garlic powder than the other two (adjust to taste). Brown the meat. When done, add the onions, 1/3 of a can of enchilada sauce, and 1/4 of a bag of Mexican-style cheese to the meat. Continue cooking over medium high meat until the onions are transparent and tender.

Pour the chilies and juice, and add a couple pinches of Mexican-style cheese, into the beans.. Heat the beans, and prepare the Spanish Rice (according to directions on the bags).

Put aluminum foil into two large, walled, baking pans, and grease them well (preferably with Country Crock spread, but whatever floats your boat).

Add 1 tsp of the meat combination, beans, and rice, each, on one tortilla. Add a pinch of Taco-style cheese (enough to lightly cover the length of the filling, and '2/3 of a ladel' (I'm not sure what exact measurement that is, but I use a common gravy ladel) of enchilada sauce into the tortilla. Roll, and place into the tin. Repeat until you've run out of filling (trust me, if you run out of tortillas, send someone to go get more).

Pour remaining enchilada sauce on top of the enchiladas. Top with remaining cheese. Bake for about 15 minutes, until the edges of the tortillas are golden brown, and the middle of the tortillas are somewhat firm (but not still squishy, or as solid as the edges). Upon removal, top with olives, and allow to rest (away from the oven) for about 10 minutes. Top with sour cream, green onions, and jalapenos. Serve.

Prep time... all afternoon. Cooking and finishing time, 25 minutes.

Serves 1-10 people, depending on how much they can eat. I never seem to have any leftovers beyond the next day's lunch... it rarely lasts, for 3 adults and 2 kids, beyond that night.

It's also *really* good while cold.

Edit: typos and clarifications.
 
Well no luck on the pretzels.
Haha, Seraphim. I havn't made deep fried ice cream in years. Your recipe looks a hell of alot better than the one we used at my old place of work.

Well since we are on deserts, I have some hot cocoa for you all. :D

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste
Hot water

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

So you can keep it stored for later.
 
Crock pot chili

2 lbs hamburger
1/2 onion, chopped
2 large cans of tomato sauce
2 cans of Rotel (or any spice chopped tomatoes)
2 cans of kidney beans
2 cans of black beans
4 packs Chili seasoning
Chili powder
Chipotle Tabasco sauce
Cayenne pepper
Garlic powder
1 cup Worchestershire sauce
Onion powder
Cumin
1/2 cup of brown sugar


Brown meat, adding in half of onion, worchestershire, onion powder, garlic powder, cayenne pepper, 1 chili powder package,
and onion powder. Drain meat when brown.

In crockpot, combine browned meat, and cans. Add dry ingredients to taste. Be careful with the cumin, a little bit can
go a long way.

Cook on low for 6-8 hours.

Optional: Additional diced onions, grated cheese, Fritos, bread and crackers.
 
Now THAT sounds like one damn good chili, one of those ones that you just crave. All day, while it's cooking. Winter time would be the best for it. Kudos on that one Pope Viper. Is this one, one of yours or is it a family recipe?
 
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