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.
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.
Rotaract Cookbook Recipe
Some cool cookbook images:
Rotaract Cookbook Recipe
Image by Carrera Lee
For this project, I was in charge of:
+ project management
+ promoting recipe submissions
+ collecting recipes
+ creating a criteria to sift through recipes
+ editing and copywriting
+ sales and advertising
Cookbook design by Aaron Ottho
rotaractnw.ning.com/page/cookbook-1
Simply Southern Kosher Cookbook
Image by ilovememphis
Keeping kosher doesn’t have to mean giving up classic southern cooking. This cookbook has more than 300 family recipes from southern Jews.
Price:
Perfect for: Hanukkah, anyone who wants to eat Southern-style
Davis Kidd
387 Perkins Ext
Memphis, TN 38117
hawaii backyard luau cookbook
Image by chotda
from the early 1960s. i wonder what the last completely new cookbook from the 30s was like.
Flickr Photo Recipe: Faruk’s healthy salad (17/18)
Check out these healthy food choices images:
Flickr Photo Recipe: Faruk’s healthy salad (17/18)
Image by kurafire
(This picture is part of an 18-picture salad recipe. Start the recipe here!)
If you have some herbs or spices that you feel go well in a salad, add them now. I use some Italian herb seasoning which you can buy in any grocery store or supermarket, and comes in a little bottle. If you can find bottles or bags of Salad Mix, you’re even better off.
Add your spices of choice, if any, to the salad and then add, in this order, the balsamic vinegar, the white wine vinegar and the olive oil.
For the vinegars, hold your thumb on the opening and just drip each on there a little. If you like your food a bit spicier and more acidic, add some more of the vinegars.
A regular ratio between oils and vinegar is: 6 parts oil, 1 part balsamic and 1 part white wine vinegar.
What I do myself: 4-5 parts oil, 1 part balsamic and 1 part white wine vinegar. I don’t like to drown the salad in olive oil and have that dominate the taste, and I don’t want the salad to taste a little dry either.
If there’s any challenge at all in making this salad, it would be the ratio between oil and vinegars. This, ultimately, makes or breaks the flavor and overall quality of the salad. Fortunately, experimentation leads to experience, so just pay attention to how much you use each and learn from every time you make the salad.
healthier choice for food
Image by Ben Piven
February 1, 2009: Food and Flickr
Image by Mr.Thomas
Sunday evening. Mrs.Thomas is prepping food for the week and I’m looking at Flickr. She’s sick, so I guess that makes me a slacker.
