Family Recipe File

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

Author: Chef

  • Hamburger Steak

    Description
    A simple hamburger steak recipe meant to be finished with brown gravy.

    Ingredients

    • 1 pound ground beef
    • 1 small onion, diced
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon seasoned salt
    • Brown gravy

    Instructions

    1. Mix the ground beef, onion, onion powder, garlic powder, and seasoned salt.
    2. Form into patties.
    3. Cook the patties until done.
    4. Serve with brown gravy.

  • Texas Hash

    Description
    A hearty skillet supper with seasoned ground beef, rice, corn, and tomato sauce.

    Ingredients

    • 1.5 pounds ground beef
    • 1 onion, diced
    • 4 cloves garlic, peeled
    • 1 bell pepper, diced
    • 1 can corn
    • 1 15-ounce can tomato sauce
    • 1 cup white rice
    • 2.5 cups water
    • 2 teaspoons chicken bouillon
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder

    Instructions

    1. Cook the rice with the water, chicken bouillon, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon chili powder.
    2. In a large pot or skillet, heat a little oil and cook the onion until browned.
    3. Add the ground beef and cook until broken up.
    4. Add the bell pepper and continue cooking until the beef is browned.
    5. Stir in the tomato sauce, corn, and remaining seasonings.
    6. Cover and keep on low until the rice is ready.
    7. Stir the cooked rice into the beef mixture and serve.

  • Meatloaf

    Description
    A straightforward family meatloaf with chopped vegetables and tomato sauce.

    Ingredients

    • 1 pound ground beef
    • 1/2 bell pepper, finely chopped
    • 1/4 large onion, finely chopped
    • 1 small can tomato sauce
    • 1 egg
    • Bread crumbs
    • Ketchup for the top
    • Garlic powder
    • Salt
    • Black pepper

    Instructions

    1. Mix the ground beef, bell pepper, onion, tomato sauce, egg, bread crumbs, garlic powder, salt, and pepper.
    2. Shape into a loaf in a baking dish or loaf pan.
    3. Spread ketchup over the top.
    4. Bake uncovered at 350 degrees F for 1 hour.

  • Chicken and Pasta

    Description
    A simple chicken and bow tie pasta dinner with butter and Italian seasoning.

    Ingredients

    • 2 chicken breasts
    • Bow tie pasta
    • 4 tablespoons butter
    • Olive oil
    • Steak seasoning
    • Italian seasoning

    Instructions

    1. Cut the chicken into cubes.
    2. Toss the chicken with olive oil and steak seasoning.
    3. Saute over medium-high heat until nearly cooked through, then turn the heat up briefly to brown the chicken.
    4. Cook the bow tie pasta and drain it.
    5. Add butter to the pasta pot and let it melt.
    6. Return the pasta to the pot with Italian seasoning and the cooked chicken, then toss together.
    7. Serve warm, optionally with toast.

  • Easy Homemade Barbeque Sandwiches

    Description
    Slow cooker pulled pork sandwiches with bottled barbecue sauce and toasted buns.

    Ingredients

    • 1 boneless pork shoulder roast, 3 to 4 pounds
    • 1 bottle barbecue sauce, 16 ounces
    • 8 hamburger buns or sandwich rolls, toasted
    • Water
    • Salt and pepper

    Instructions

    1. Cover the bottom of the slow cooker with about 1 inch of water.
    2. Place the roast in the slow cooker and season with salt and pepper.
    3. Cover and cook on low for 8 to 10 hours.
    4. Remove the roast and let it stand for 15 minutes.
    5. Discard the liquid from the slow cooker and shred the pork with 2 forks.
    6. Return the meat to the slow cooker and stir in the barbecue sauce.
    7. Cover and cook on high for 30 minutes.
    8. Serve on toasted buns or rolls.

    Notes

    • The original note says this serves 8 to 10.

  • Papa’s Sausage Balls

    Description
    A short, practical sausage ball recipe from the family notes.

    Ingredients

    • 1 pound breakfast sausage
    • 2 cups Bisquick
    • 1 package Edam cheese, grated

    Instructions

    1. Grate the cheese.
    2. Combine the sausage, Bisquick, and cheese by hand.
    3. Roll into balls.
    4. Bake at 400 degrees F until lightly browned, about 20 to 30 minutes.

    Notes

    • Family note: listed as Papa's recipe.

  • Jalapeno Popper Egg Cups

    Description
    A spicy breakfast egg cup with cream cheese, cheddar, bacon, and jalapeno.

    Ingredients

    • Egg muffin base of whisked eggs with salt and pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 3 to 4 jalapeno peppers, deseeded and chopped, plus slices for topping if desired
    • 1/3 cup softened cream cheese
    • 1/2 cup grated cheddar cheese
    • 1/3 cup cooked crumbled bacon

    Instructions

    1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
    2. Whisk together the eggs, salt, and pepper.
    3. Whisk in the garlic powder, onion powder, and cream cheese until combined.
    4. Stir in the cheddar, chopped jalapeno, and bacon.
    5. Divide the mixture evenly among the muffin cups, filling each about two-thirds full.
    6. Top each with a jalapeno slice if desired.
    7. Bake 12 to 15 minutes, until set.

    Notes

    • This recipe in the source file is written as a variation on a basic egg cup recipe.

  • Spinach and Cheese Egg Cups

    Description
    A simple spinach and Parmesan egg muffin variation for breakfast prep.

    Ingredients

    • Egg muffin base of whisked eggs with salt and pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried basil
    • 2 cups chopped spinach
    • 1 1/2 cups grated Parmesan cheese, plus more for topping

    Instructions

    1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
    2. Whisk together the eggs, salt, and pepper.
    3. Whisk in the garlic powder and dried basil.
    4. Stir in the spinach and Parmesan.
    5. Divide among muffin cups, filling each about two-thirds full.
    6. Top with extra Parmesan if desired.
    7. Bake 12 to 15 minutes, until set.

    Notes

    • The source file lists this as another egg cup variation built from the same basic method.

  • Ham and Cheese Egg Cups

    Description
    Easy egg muffin cups with ham and cheddar for a quick breakfast or make-ahead meal.

    Ingredients

    • 10 large eggs
    • 1 to 1 1/2 teaspoons sea salt, to taste
    • 1/4 to 1/2 teaspoon black pepper, to taste
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried mustard or Dijon mustard, optional
    • 2/3 cup grated cheddar cheese, plus more for topping
    • 3/4 cup chopped cooked or deli ham

    Instructions

    1. Preheat the oven to 400 degrees F and grease or line a 12-cup muffin pan.
    2. Whisk together the eggs, salt, and black pepper.
    3. Whisk in the garlic powder, onion powder, and dried mustard if using.
    4. Stir in the ham and cheddar cheese.
    5. Divide evenly among the muffin cups, filling each about two-thirds full.
    6. Top with extra ham and cheese if desired.
    7. Bake 12 to 15 minutes, until set.

  • Zucchini Bread

    Description
    A big-batch zucchini bread that works well for standard or mini loaves.

    Ingredients

    • 3 1/4 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground nutmeg
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 3 cups sugar
    • 1 cup vegetable oil
    • 4 eggs, beaten
    • 1/3 cup water
    • 2 cups grated zucchini
    • 1 teaspoon lemon juice
    • 1 cup chopped walnuts or pecans

    Instructions

    1. Preheat the oven to 350 degrees F.
    2. In a large bowl, combine the flour, salt, nutmeg, baking soda, cinnamon, and sugar.
    3. In a separate bowl, mix the oil, eggs, water, zucchini, and lemon juice.
    4. Stir the wet ingredients into the dry ingredients, then fold in the nuts.
    5. Pour into 2 standard loaf pans or 5 mini loaf pans sprayed with nonstick spray.
    6. Bake 1 hour for standard loaves or about 45 minutes for mini loaves, until a tester comes out clean.