Family Recipe File

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

Author: Chef

  • Cocktail Sauce

    Description
    Homemade cocktail sauce with ketchup, chili sauce, horseradish, onion, and sherry.

    Ingredients

    • 1/2 cup ketchup
    • 1/2 cup chili sauce
    • 1/3 cup medium dry sherry
    • 2 tablespoons horseradish
    • 1 small onion, diced
    • 1 tablespoon vinegar or lemon juice
    • Worcestershire sauce, to taste

    Instructions

    1. Mix all ingredients together.
    2. Add a dash or two of Worcestershire sauce.
    3. Chill before serving if desired.

  • Cilantro Lime Rice

    Description
    Simple limey rice finished with chopped cilantro.

    Ingredients

    • 1 tablespoon butter
    • Juice of 2 limes, divided
    • 1/2 teaspoon kosher salt
    • 1 cup basmati rice
    • 2 cups water
    • 1 tablespoon chopped cilantro

    Instructions

    1. Melt the butter in a saucepan over low heat.
    2. Add the juice of 1 lime, salt, and rice, and stir for 1 minute to coat.
    3. Add the water and bring to a boil.
    4. Cover, reduce the heat, and simmer until the rice is tender, 22 to 25 minutes.
    5. Fold in the cilantro and finish with more lime juice before serving.

  • Tamale Pie

    Description
    A bean-and-corn skillet bake topped with a cheesy masa crust.

    Ingredients

    • 1 tablespoon vegetable oil
    • 3 butter pats
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, finely chopped
    • 2 tablespoons masa
    • 2 teaspoons cumin
    • 2 teaspoons chili powder
    • 1 1/2 cups frozen corn, thawed
    • 1 4-ounce can minced green chiles, drained
    • 1 15-ounce can crushed fire-roasted tomatoes
    • 1 15-ounce can kidney beans, drained and rinsed
    • 1 15-ounce can black beans, drained and rinsed
    • 1 1/2 cups shredded cheddar cheese
    • Salt and pepper
    • For the topping: 2 1/2 cups masa, 2 teaspoons baking powder, 1 teaspoon salt, 2 cups vegetable stock, 1 stick butter melted, and 1/2 cup shredded cheddar

    Instructions

    1. Preheat the oven to 400 degrees F.
    2. Heat a 10-inch cast-iron skillet over medium heat. Add the oil and butter.
    3. Add the onion, garlic, and bell pepper. Season with salt and pepper and cook 5 to 7 minutes until softened.
    4. Stir in the masa, cumin, and chili powder.
    5. Add the corn, green chiles, tomatoes, and beans. Season with salt and pepper and cook, stirring, for 5 minutes.
    6. Turn off the heat and fold in the cheese.
    7. In a bowl, whisk together the topping ingredients until combined.
    8. Spread the topping over the bean mixture.
    9. Cover with foil and bake 20 minutes, then uncover and bake 15 minutes more.

  • Chicken and Dumplings

    Description
    A very simple chicken and dumplings recipe built with biscuits and broth.

    Ingredients

    • 6 cups water
    • 6 bouillon cubes
    • 1 can biscuits
    • 1 large can chicken or 1 chicken breast cut into pieces

    Instructions

    1. Cook the chicken first if using raw chicken breast.
    2. Cut the biscuits into half pieces.
    3. Bring the water and bouillon to a boil.
    4. Add the chicken and biscuit pieces.
    5. Boil until the biscuits are cooked and the broth thickens to your liking.

    Notes

    • The original note says the longer it boils, the thicker it gets.

  • Taco Soup

    Description
    An easy crockpot taco soup with beans, corn, Rotel, ground beef, and pantry seasonings.

    Ingredients

    • 1 can black beans
    • 1 can pinto beans
    • 1 can ranch style beans
    • 1 small can corn
    • 1 can Rotel
    • 1 pound ground beef, browned
    • 1/2 small onion, diced and sauteed
    • Chopped cilantro
    • Onion powder
    • Garlic powder
    • Taco seasoning
    • Seasoned salt
    • 1/2 cup water
    • 1/2 cup milk

    Instructions

    1. Add all ingredients to the crockpot.
    2. Cook on high for about 30 minutes.
    3. Taste and add more seasoning if needed.
    4. Serve with tortilla chips.

    Notes

    • The original note says this serves 4 to 8.

  • Pinto Beans

    Description
    Pressure cooker pinto beans with tomatoes and green chile.

    Ingredients

    • 6 cups water
    • 2 pounds pinto beans
    • Fire-roasted diced tomatoes
    • Green chile
    • Salt

    Instructions

    1. Add the water and pinto beans to the pressure cooker.
    2. Add the tomatoes and green chile.
    3. Cook 30 minutes for unsoaked beans or 15 minutes if the beans were soaked first.
    4. Salt at the end to taste.

    Notes

    • The original note does not specify exact tomato or chile amounts, so adjust to taste.

  • Loaded Baked Potato Soup

    Description
    A creamy potato soup topped like a loaded baked potato.

    Ingredients

    • 3 russet potatoes
    • 2 green onions
    • 2 cups milk
    • 1/2 cup bacon bits
    • 1 1/2 cups shredded cheese
    • 4 tablespoons butter

    Instructions

    1. Cut the potatoes into smaller pieces and boil until soft.
    2. Pour most of the cooking water into a separate pot and save it for later.
    3. Mash the potatoes to your preferred texture.
    4. Add the milk and stir well.
    5. Add a little reserved potato water if needed to thin the soup.
    6. Stir in the green onions, bacon bits, butter, and shredded cheese.
    7. Add more reserved water if needed and serve hot.

    Notes

    • The original note suggests topping each bowl with extra cheese, sour cream, green onion, and bacon bits.

  • Cole Slaw

    Description
    A small-batch slaw with purple cabbage, carrot, mayo, vinegar, and a little honey.

    Ingredients

    • 1/2 head purple cabbage, shredded
    • 1/2 carrot, shaved
    • 1/2 cup mayonnaise
    • 1 tablespoon white vinegar
    • 1 honey packet
    • Salt and pepper

    Instructions

    1. Whisk the mayonnaise, vinegar, honey, salt, and pepper together in a bowl.
    2. Add the cabbage and carrot.
    3. Toss to coat and chill until ready to serve if desired.

  • Spicy Corn

    Description
    A quick creamy corn side with green chiles, bacon bits, and cream cheese.

    Ingredients

    • 1 can whole kernel corn
    • 1 can green chiles
    • 6 to 8 ounces bacon bits
    • 1 block cream cheese

    Instructions

    1. Combine all ingredients in a saucepan or skillet.
    2. Cook over low to medium-low heat until the cream cheese is melted and everything is hot.
    3. Stir well and serve warm.

    Notes

    • Do not turn the heat up too high.

  • Frito Salad

    Description
    A classic crunchy side made with ranch style beans, cheese, Catalina dressing, and Fritos.

    Ingredients

    • 1 can ranch style beans, drained
    • Shredded cheese
    • Catalina French dressing
    • Fritos

    Instructions

    1. Drain the beans.
    2. Mix the beans, shredded cheese, Catalina dressing, and Fritos together.
    3. Serve right away so the chips stay crunchy.