my grandma’s recepies
Check out these cook books images:
my grandma’s recepies
Image by Paul Keller
limited edition creative commons licensed japanese-polish recepie collection by David Horovitz. on sale here
Book’s Eye View
Image by Jocelyn | McAuliflower
I love the shot in Amelie of the cat listening to children’s stories… the ears peeking up in the view warm my heart.
For this framing I was getting ready to roast a chicken and grabbed the camera to take a shot from the view of the cookbook…
its overhearing the ingredients getting ready for a party,
– outside, not quite in the center, kind of leftout
my grandma’s biscuit recipe
A few nice recipes images I found:
my grandma’s biscuit recipe
Image by Peacock Modern
I love that she specifies to mix with a "f. food fork" = Foley food fork. I don’t think they make them anymore…
Recipe for the Empire Christmas Pudding
Image by The National Archives UK
Description: ‘The Empire Christmas Pudding’, artwork by F C Harrison produced for the Empire Marketing Board
Date: 1926-39
Our Catalogue Reference: CO 956/63
This image is from the collections of The National Archives. Feel free to share it within the spirit of the Commons.
For high quality reproductions of any item from our collection please contact our image library.
Grandma’s Perfect Pie Crust Recipe
A few nice recipes images I found:
Grandma’s Perfect Pie Crust 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.
A simple broccoli recipe
Image by churl
Most people steam all the taste out of broccoli, which is a crime. Here’s a simple recipe for broccoli with an Asian flare.
Take one or two heads of broccoli and cut to bite sized pieces. Put a pot of water to raging boil. Once the water is boiling, submerge the broccoli for ~60 seconds. Remove and drain well. Then, drizzle lightly with sesame seed oil, add roasted crushed sesame seeds, salt and pepper to taste. Toss and serve.
Very easy and very tasty. Enjoy.
Photo used on:
www.newamerica.net/blog/early-ed-watch/2008/my-four-year-…
and
gohealthygofit.com/a-typical-day-in-the-life-of-my-meal-p…
and
health.amuchbetterway.com/how-to-make-vegetarian-meals-th…
and
stanford.wellsphere.com/healthy-eating-article/top-10-fal…
and
www.finomkoktelok.hu/alapanyagok/brokkoli
and
www.smm.org/buzz/blog/another_thing_my_mom_was_wrong_about
and
digitalbush.com/2008/01/13/the-cost-of-healthy-eating/
and
5bpa.tistory.com/134
and
www.inpausa.it/2008/10/13/broccolo-toccasana/
and
kireei.com/index.php?p=1&test=4587hyfwe7&id=340
Fourth Grand-Aunt Kaya Recipe
Image by avlxyz
一斤糖，鸭蛋很大粒的放六粒，椰大粒的一粒，不要放水，香叶几条，放下去一会儿可以拿起来，不要等到咖吔熟了才拿。
鸡蛋本地的十粒，也是一斤糖，要煮五个钟头，越久越好，最少也要煮四个钟头。
蛋要红色的才美
农场的蛋做不美
Fourth Grand Aunt’s kaya recipe in a note written to mum around 1970s.
Ingredients:
600g sugar (approx 1 kati)
6 large duck eggs or 10 chicken eggs. Free-range eggs with red/orange yolks produce the best looking results.
Pandan leaves – 3 or 4
180ml coconut cream – from 1 large coconut, grated and milk extracted, without adding water.
Method:
1. Combine sugar, eggs, coconut milk in a pot.
2. Add pandan leaves
3. Cook for 2 hours.
4. Remove pandan leaves.
5. Cook for another 2 hours, until a caramel colour is achieved. A minimum of 4 to 5 hours will produce the best results.
Update 2011.08.04: Bern_Aussielicious tested this recipe and here are her results: Kaya Intoxication – 3 hour vs 6 hour kaya
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.
