Great Grandma’s Tomato Butter Recipe
A few nice recipes images I found:
Great Grandma’s Tomato Butter Recipe
Image by Chiot’s Run
Last week my mom and I went down to my grandma’s house to go through some stuff. I asked my cousin about a few of my grandma’s recipes so I could take a few photos of them. She showed me all of grandma’s recipe boxes, they were filled with cards she’d written recipes on and clippings from magazines. She also showed me my great grandma’s recipe book. It was a collection of recipes scratched and pasted in to an old Railroad Ledger. It’s so great to see old well-used recipes written by my grandmothers.
I’m planning on taking these and making each one, taking photos and making a cookbook of family recipes, including photos of the recipes written by my grandma’s. I think this will make a wonderful Christmas present for family members.
chiotsrun.com/2010/03/24/heirloom-recipes/
BBQ Sauce (recipe)
Image by uosɐɾ McArthur
My new personal BBQ sauce recipe from scratch. Neighbors beware!
Quantity varies each time for me, and this list is roughly in order of amount used. Anybody can do this, just keep tasting it through the process. I’ve found you actually need quite a bit of liquid smoke. Go easy on the oil, however if you want it to be a smoker sauce (good for making the neighborhood drool), add a little more. My grandfather’s chicken recipe calls for 1 cup of sugar, vinegar AND oil, which is just too much. You actually ‘feel’ the oil the next day; gross.
Sugar will aid in charring, but to the average person, they’ll see it as being ‘burnt to a crisp’ (I happen to love this). Sugar amounts listed below are high. If you don’t have a hot grill, or don’t like charring, you should lower the sugar amounts or you’ll end up with way too much sweetness.
* tomato paste (1-2 cans)
* vinegar (1 cup)
* sugar (1/2 cup)
* brown sugar (1/2 cup)
* molasses (to color and taste)
* oil (1/4 cup)
* Worcestershire sauce
* liquid smoke (I prefer Stubb’s)
* soy sauce
* onion powder
* mustard powder
* garlic (2-3 cloves)
* salt and pepper
Blend.
Homemade Sweet and Sour Pork w/ Recipe
Image by animakitty
Recipe: rasamalaysia.com/chinese-recipe-sweet-and-sour-pork/
Evaluation: Not as good as a good Chinese restaurant’s, but better than cheap/buffet versions with that ubiquitous orange sauce.
Deep frying in a broad skillet on an electric stove was not pleasant, but it produced the desired results. Frying in batches of ~10 cubes of pork for 3 and a half minutes apiece and waiting a couple minutes between batches produced a consistent, golden brown, tender chunk. I used medium-high heat (7 on the dial) and let the oil heat for about 15 minutes before starting to fry.
I kept the fried chunks warm on a baking sheet in a 200 degree oven while frying the other batches.
I multiplied this recipe by 4 to use the meat I had, and found that the sauce tasted too much like soy sauce. There may also have been too much corn starch in the sauce. There was definitely WAY too much batter left when I was done, so if you’re multiplying the recipe, make half what you would otherwise.
Nice Recipes photos
Some cool recipes images:
Recipe: A Big-ass Bowl o’ Bibimbap
Image by cyberpenguin
And I really do mean "big"!!!! To give you an idea of scale, the above-pictured bowl is 9" in diameter! (Holy Bibimbap, Batman!) And no, just in case you’re curious, I didn’t eat it all myself. 😉 I couldn’t find a smaller bowl that’d hold all of the different types of namul, so went for aesthetic effect (i.e., to get a good photograph for the blog/cookbook) instead of practicality. Lots of leftovers if any friends & family would like to join me for today’s lunch & dinner, and perhaps the next day’s lunch & dinner too. 😉
Starting at 12 o’clock & going in a clockwise direction, here are the different namul: Marinated cucumbers, fern brake, scallion slivers, marinated beef, mung bean sprouts (soy beans), strips of dried nori, sautéed zucchini, sautéed carrots, sautéed spinach, & sautéed shiitake mushrooms. In the center: Sunny side-up egg and bibim chili sauce (made with gochujang, a hot & spicy Korean red chili pepper paste). And underneath it all, is sticky white rice (i.e., the same glutinous rice that’s often used for sushi & also for various Asian desserts).
Recipe: TBA. (Still recovering from the cooking & clean-up. 😉 )
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The Ultimate Chocolate Brownies Recipe
Image by DimitraTzanos
Recipe doodled illustration of the ultimate chocolate brownies. The recipe is from The Ultimate Chocolate Brownies.
The Famous Hawaiian Fried Rice Recipe
Image by hawaiianfoodrecipe
Famous Hawaiian Fried Rice Recipe
Cool Recipes images
Some cool recipes images:
Recipes cards
Image by Bony Bünz AKA Cheek fille AKA Vi AKA L’Effroyable
Available on my Etsy shop
Jamie Oliver Recipe
Some cool recipes images:
Jamie Oliver Recipe
Image by Chiot’s Run
I love Jamie Oliver’s recipes. This one was quite good, I used potatoes from the garden and the last of the tomatoes from the end of the season (made on Dec 22). This is the book Jamie at Home: Cook Your Way to the Good Life
chiotsrun.com/2010/03/07/making-the-most-of-time-in-the-k…
Recipe: Stuffed Potato Skins
Image by Smaku
Stuffed Potato Skins
Recipe from the Autumn 2006 issue of LCBO’s Food and Drink Magazine.
Ingredients
6 russet/baking potatoes
Kosher salt
2 tbsp / 25mL butter, melted
7oz / 200g Gruyere cheese, grated
3.5oz / 105g of ham, thinly sliced and cut into about 1/2" squares.
1/2 large red pepper (about 1/2cup or 125mL chopped)
4 green onions thinly sliced
Salt and freshly ground pepper
Recipe
1. Rinse potatoes and prick them all over with a fork (1).
2. Make a bed of salt in the bottom of a baking dish and place potatoes on top (2). Bake the potatoes for about 1 hour (or until tender) at 400F, turning once.
3. Grate cheese, slice ham, and green onions (3,4,5).
4. Let the potatoes cool a little after taking it out of the oven (6). Cut them in half lengthwise and scoop the insides out leaving about 1/4" (5mm) thickness of potato lining (7).
5. Brush the insides and outsides of the skin with the melted butter (8). Place each half on a baking sheet.
6. Using about half the grated cheese, fill the skins (9). Fill the skins with the sliced ham (10), the red peppers and green onions (11). Garnish with salt and freshly ground pepper.
7. Top the skins with the remaining grated cheese.
8. Bake in oven for another 15 minutes or until bubbling hot (13).
Note: You can cut the potato halves in half again to serve smaller portions as appetizers.
Recipe for Melted Cheese Balls
A few nice recipes images I found:
Recipe for Melted Cheese Balls
Image by Spatch
I wrote this recipe when I was 5 or 6. I do not recommend you try it at home.
MELTED CHEESE BALLS
1 teaspoon vanilla
3 slices cheese
1 stick of butter
1 cup sugar
1 cup flour
heat oven 350°
Bake so cheese melts.
Serves 4+1
recipe 01
Image by adihrespati
From the lyrics of Recipe for Love (Harry Connick, Jr.)
Ruthie Mac (Recipe)
Image by Ruthieki
Mac and cheese was my favorite food when I was a kid. It may still be. This recipe originated (in my life) with my grandma, and was known as "Grandma-Mac," mostly to differentiate it from its popular cousin "Kraft Mac." My dad makes a mean "Daddy-Mac," and ever since I’ve learned how to make it, it’s been "Ruthie-Mac" all the way.
To make 2 reasonable servings or one serving large enough to make yourself want to barf (my personal preference), cook 1 cup of dry macaroni noodles in salted boiling water on the stovetop until al dente.
In another saucepan, melt 1 tablespoon of butter, then whisk in 2 tablespoons of flour and let the mixture cook over medium heat for 2-3 minutes. Add 3/4 cup milk. Heat the mixture until it just starts to simmer, then stir with a whisk to make sure flour and butter get properly mixed in with the milk. Within a minute or two of simmering, the white sauce will thicken. Remove the sauce from the heat and stir in 2/3 cup sharp cheddar cheese.
Mix the cooked noodles with the sauce, top with copious amounts of fresh ground black pepper, and eat in front of the TV, preferably watching Melrose Place.
This recipe scales well to feed a large groups. Make sure to undercook the pasta a little bit, because it will soften some more after you drain it, and you don’t want it to be all mushy.
