Family Recipe File

It's like your mom's recipe index card box, but digital.

Author: Chef

  • Instant Pot Boiled Eggs

    Description
    A dead-simple pressure cooker method for easy peeled eggs.

    Ingredients

    • 1 1/2 cups water
    • Eggs

    Instructions

    1. Add the water to the Instant Pot and place the eggs on a rack.
    2. Cook on high pressure for 8 minutes.
    3. Let sit 2 minutes, then quick release the pressure.
    4. Transfer the eggs to a cold bath before peeling.

  • Bacon, Arugula, and Egg Wraps

    Description
    Breakfast wraps with bacon, potatoes, scrambled eggs, arugula, and a quick sriracha mayo.

    Ingredients

    • 1 1/3 cups refrigerated diced potatoes
    • 6 center-cut bacon slices, chopped
    • 1/4 cup diced shallot
    • 6 eggs
    • 2 tablespoons mayonnaise
    • 2 teaspoons sriracha
    • 4 whole-wheat tortillas
    • 1 1/2 cups baby arugula
    • 2 tablespoons water
    • Salt, to taste

    Instructions

    1. Microwave the potatoes until almost tender, about 2 minutes.
    2. Cook the bacon in a skillet over medium-high heat until it begins to brown.
    3. Add the shallot and potatoes and cook until the bacon is done and the potatoes are browned and tender.
    4. Transfer the potato mixture to a bowl and keep warm.
    5. Whisk the eggs with 2 tablespoons water and a little salt.
    6. Cook the eggs in the same skillet, stirring constantly, until almost set.
    7. Stir together the mayonnaise and sriracha.
    8. Spread the sauce over the tortillas, then fill with the potato mixture, eggs, and arugula.
    9. Fold burrito-style and serve.

  • Sourdough Bread Mom

    Description
    A straightforward sourdough French bread style loaf built from a small amount of starter.

    Ingredients

    • 1 packet active dry yeast
    • 1 3/4 cups warm water (110 to 115 degrees F)
    • 1/4 cup sourdough starter
    • 2 tablespoons canola oil
    • 2 tablespoons sugar
    • 2 teaspoons salt
    • 4 1/4 cups all-purpose flour
    • For the cornstarch wash: 1/2 cup water and 1 1/2 teaspoons cornstarch

    Instructions

    1. Dissolve the yeast in the warm water in a large bowl.
    2. Add the sourdough starter, oil, sugar, salt, and 3 cups of flour and beat until smooth.
    3. Stir in enough of the remaining flour to make a soft dough.
    4. Turn out onto a floured surface and knead gently 20 to 30 times.
    5. Place in a greased bowl, cover, and let rise until doubled, about 1 to 1 1/2 hours.
    6. Preheat the oven to 400 degrees F.
    7. Punch down the dough, divide in half, roll each half into a rectangle, and roll up jelly-roll style.
    8. Place seam-side down on greased baking sheets, cover, and let rise about 30 minutes.
    9. Slash the tops.
    10. Cook the cornstarch wash until thickened and brush some over the loaves.
    11. Bake 15 minutes, brush with the remaining wash, then bake 5 to 10 minutes more until lightly browned.

    Source
    Source note credits Delila George

  • Sour Dough Starter Mom

    Description
    A basic family starter method meant to be kept in the refrigerator and refreshed regularly.

    Ingredients

    • 2 cups flour
    • 1 packet yeast (2 1/4 teaspoons)
    • 2 cups warm water (110 to 115 degrees F)

    Instructions

    1. In a covered 4-quart glass container, mix the flour and yeast.
    2. Stir in the warm water until smooth.
    3. Cover loosely with a kitchen towel and let stand 2 to 4 days, until bubbly and sour-smelling with a clear liquid on top.
    4. Discard if it smells bad or develops mold.
    5. Cover tightly and refrigerate until needed.
    6. To replenish after using 1/2 cup starter, stir in 1/2 cup flour and 1/2 cup warm water, let stand 1 to 2 days loosely covered, then refrigerate again.
    7. To nourish, remove half the starter and stir in 1 cup flour and 1 cup warm water, then let stand 1 to 2 days before refrigerating.

  • Artisan Bread

    Description
    A crusty no-fuss loaf with a long cold rest for better flavor and texture.

    Ingredients

    • 3 1/4 cups bread flour, plus more as needed
    • 2 teaspoons instant yeast
    • 2 teaspoons coarse salt
    • 1 1/2 cups water, about room temperature
    • Cornmeal, optional

    Instructions

    1. Whisk together the flour, yeast, and salt in a large bowl.
    2. Pour in the water and stir until a shaggy sticky dough forms.
    3. Cover and let rise at room temperature for 2 to 3 hours.
    4. For best flavor, refrigerate the dough 12 hours to 3 days.
    5. Turn the cold dough onto a floured surface, divide in half, and shape into 2 loaves.
    6. Place on a floured or cornmeal-dusted baking sheet and let rest 45 minutes.
    7. Preheat the oven to 475 degrees F.
    8. Score the tops and bake 20 to 25 minutes until golden and hollow-sounding when tapped.
    9. Cool at least 20 minutes before slicing.

    Source
    Adapted from a method credited in the source notes to King Arthur Flour, Red Star Yeast, and Jim Lahey

  • Barbacoa

    Description
    Slow-cooked shredded beef with chipotles, lime, and warm spices.

    Ingredients

    • 4 pounds beef chuck roast, cut into chunks
    • 1 yellow onion, diced
    • 3 to 4 chipotles in adobo, finely diced
    • 5 garlic cloves, minced
    • 1/4 cup fresh lime juice
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon ground cumin
    • 1/2 tablespoon dried oregano
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • 1/4 teaspoon ground cloves
    • 3/4 cup beef stock
    • 3 bay leaves

    Instructions

    1. Add all ingredients except the bay leaves to a slow cooker and toss to combine.
    2. Add the bay leaves and cover.
    3. Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef shreds easily.
    4. Transfer the beef to a cutting board and shred with two forks.
    5. Return the shredded beef to the slow cooker and stir it back into the juices.
    6. Serve warm with cilantro and lime wedges if desired.

  • Lasagna

    Description
    A layered meat-sauce lasagna with ricotta, mozzarella, and Parmesan.

    Ingredients

    • 15 ounces ricotta cheese
    • 1 egg
    • 2 cups mozzarella cheese
    • 3/4 cup Parmesan cheese, grated
    • 2 teaspoons Italian seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 12 lasagna noodles
    • 2 1/2 cups mozzarella cheese for topping
    • Prepared meat sauce

    Instructions

    1. Preheat the oven to 375 degrees F.
    2. Mix the ricotta, egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper for the cheese filling.
    3. Boil the lasagna noodles in salted water until al dente, then drain and rinse with cold water.
    4. Spread about 1 heaping cup of meat sauce in the bottom of a 9 x 13-inch baking dish.
    5. Layer 4 noodles over the sauce, then add one-third of the ricotta mixture and about 1 1/2 cups meat sauce.
    6. Repeat the layers twice more, finishing with the remaining meat sauce.
    7. Top with 2 1/2 cups mozzarella cheese.
    8. Cover with foil sprayed with nonstick spray, spray-side down.
    9. Bake 35 minutes, uncover, and bake 10 minutes more.
    10. Let rest 15 minutes before serving.

    Notes

    • The source text refers to a separate meat sauce but did not include it in the captured block.

  • One Pot Chili Mac and Cheese

    Description
    A quick one-pot chili-style pasta with beef, tomatoes, beans, and cheddar.

    Ingredients

    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 8 ounces ground beef
    • 4 cups chicken broth
    • 1 can diced tomatoes
    • 3/4 cup canned white kidney beans, drained and rinsed
    • 3/4 cup canned kidney beans, drained and rinsed
    • 2 teaspoons chili powder
    • 1 1/2 teaspoons cumin
    • Salt and black pepper, to taste
    • 10 ounces elbow pasta
    • 3/4 cup shredded cheddar cheese
    • 2 tablespoons chopped parsley

    Instructions

    1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
    2. Add the garlic, onion, and ground beef and cook until the beef is browned, breaking it up as it cooks. Drain excess fat if needed.
    3. Stir in the broth, tomatoes, beans, chili powder, and cumin. Season with salt and pepper.
    4. Bring to a simmer and stir in the pasta.
    5. Bring back to a boil, cover, reduce the heat, and simmer 13 to 15 minutes until the pasta is cooked through.
    6. Remove from the heat, top with cheddar, and cover briefly until melted.
    7. Garnish with parsley and serve.

  • Slow Cooker Stuffed Peppers

    Description
    Stuffed peppers made in the slow cooker with beef, rice, beans, corn, salsa, and cheese.

    Ingredients

    • 1 pound lean ground beef
    • 1 1/2 cups cooked brown rice
    • 1 1/2 cups shredded cheddar cheese, divided
    • 1 can black beans, drained and rinsed
    • 1 cup corn kernels
    • 1 cup salsa
    • 2 tablespoons chopped cilantro
    • 1 teaspoon cumin
    • 1/2 teaspoon chili powder
    • Salt and black pepper, to taste
    • 6 bell peppers, tops cut off and seeded
    • Sour cream, optional

    Instructions

    1. Lightly coat the inside of a slow cooker with nonstick spray.
    2. In a large bowl, combine the beef, rice, 1 cup of cheese, black beans, corn, salsa, cilantro, cumin, and chili powder. Season with salt and pepper.
    3. Spoon the filling into the peppers.
    4. Arrange the peppers in the slow cooker and cover.
    5. Cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the peppers are tender and the beef is cooked through.
    6. Top with the remaining cheese, cover again, and cook 10 to 15 minutes more until melted.
    7. Serve with sour cream if you like.

    Notes

    • The source note says the beef does not need to be browned first.
    • White rice or quinoa can be substituted.

  • Dorito Nacho

    Description
    A fast layered beef-and-bean nacho-style dinner from the older family notes.

    Ingredients

    • 1 pound ground beef
    • 1 packet taco seasoning
    • 1 can Rotel
    • 1 can Ranch Style beans
    • 1 bag nacho cheese Doritos
    • Mexican shredded cheese

    Instructions

    1. Brown the ground beef until no longer pink and drain if needed.
    2. Stir in the taco seasoning, Rotel, and Ranch Style beans and heat through.
    3. Serve the beef mixture over Doritos and top with shredded cheese.