Family Recipe File

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Author: Chef

  • Baked Zucchini Fries

    Description

    Ingredients

    • Prep Time 15 minutes
    • Cook Time 20 minutes
    • Total Time 35 minutes
    • Yield 6 servings
    • 1 cup Panko*
    • 1/2 cup freshly grated Parmesan cheese
    • 1 teaspoon Italian seasoning
    • Kosher salt and freshly ground black pepper, to taste
    • 4 zucchini, quartered lengthwise
    • 1/2 cup all-purpose flour
    • 2 large eggs, beaten
    • 2 tablespoons chopped fresh parsley leaves
    • Notes

    Instructions

    1. Preheat oven to 425 degrees F.
    2. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
    3. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste.
    4. Set aside.
    5. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
    6. Place zucchini onto prepared baking sheet.
    7. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
    8. Serve immediately, garnished with parsley, if desired.
    9. *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

  • Refried Bean Tostada

    Description

    Ingredients

    • For the beans:
    • 12 ounces dried pinto beans
    • 3 tablespoons vegetable oil
    • 1/2 onion, diced
    • 1 clove garlic, minced
    • 1 teaspoon cumin
    • Salt and pepper
    • 1/4 to 1/2 cup water
    • For the tostada:
    • 4 cups refried beans
    • 4 corn tortillas
    • 1/2 head iceberg lettuce, shredded
    • 3 roma tomatoes, diced
    • 1 cup sour cream
    • 5 to 6 hot sauce packets
    • 1 cup shredded cheddar cheese
    • Buffalo Style Chicken Strips 25 ozBuffalo Style Chicken Strips 25 ozTysonAdd to List

    Instructions

    1. Add the beans to a large bowl and cover with cold water.
    2. Soak overnight.
    3. Drain and rinse the beans.
    4. Place them in a medium sized pot and cover with water.
    5. Cook for 1 1/2 hours.
    6. Drain.
    7. Heat a large skillet over medium heat.
    8. Add the vegetable oil and the onion, garlic and cumin.
    9. Cook for 5 minutes.
    10. Next add the beans and cook for 3 to 4 minutes more.
    11. Season with salt and pepper.
    12. Using the back of a fork or a potato masher, mash the beans adding water a couple tablespoons at a time while you mash.
    13. For the tostada: Preheat the oven to 400 degrees.
    14. Place the tortillas directly on the oven rack and toast for 5 to 8 minutes.
    15. Remove from the oven and allow to cool slightly.
    16. Spread beans on the top of each tortilla and top with lettuce, tomato, sour cream, cheese and hot sauce.

  • Soft Pretzel Bites

    Description

    Ingredients

    • Cooking spray
    • 1 water
    • baking soda
    • 1 large egg, beaten
    • Coarse salt
    • butter
    • flour
    • milk
    • cheddar
    • Kosher salt
    • Freshly ground black pepper
    • Pinch cayenne pepper

    Instructions

    1. (16.3-oz.) can refrigerated biscuit dough
    2. 4 c.
    3. 1/4 c.
    4. 2 tbsp.
    5. 1 c.
    6. 2 c.
    7. Preheat oven to 425°.
    8. Line a large baking sheet with parchment paper and spray with cooking spray.
    9. Make the pretzels: Quarter each biscuit, then roll each piece into a ball.
    10. Using a knife, carve an X into each ball.
    11. In a medium saucepan, combine water and baking soda.
    12. Bring to boil then reduce to a simmer.
    13. Add balls and cook for 30 seconds.
    14. (The dough will float to top.) Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching.
    15. (Don't worry if the dough looks messy here! They'll completely transform in the oven.) Brush beaten egg over each pretzel, then sprinkle with coarse salt.
    16. Bake for 10 to 15 minutes or until golden brown.
    17. Meanwhile, make cheese sauce: Melt butter in a small saucepan over medium heat.
    18. Whisk in flour and cook for 1 minute.
    19. Stir in milk and bring to a simmer.
    20. When milk begins to thicken, stir in cheese, whisking constantly until sauce is smooth.
    21. Season to taste with salt, pepper, and cayenne.
    22. Serve with the pretzels.

  • Mexican Rice

    Description

    Tomato-rich skillet rice with carrots, peppers, garlic, and cilantro.

    Citation
    Source attribution preserved in the raw notes: Parker Feierbach.

    Ingredients

    • 3 tablespoons olive oil
    • 2 carrots, peeled and diced
    • 1 small green bell pepper, diced
    • 1 small onion, chopped
    • 3 cloves garlic, thinly sliced
    • 2 cups long-grain rice, rinsed and drained
    • 1 tablespoon tomato paste
    • 2 1/2 cups low-sodium chicken broth
    • 1 can fire-roasted diced tomatoes, drained (14 ounces)
    • 1 can tomato sauce (8 ounces)
    • 3/4 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • Kosher salt and black pepper, to taste
    • 1/4 cup chopped cilantro

    Instructions

    1. Heat the olive oil in a large skillet over medium-high heat.
    2. Cook the carrots, bell pepper, onion, and garlic until the onion turns translucent, about 5 minutes.
    3. Add the rice and tomato paste and cook, stirring, until the grains are lightly toasted, 2 to 3 minutes.
    4. Pour in the broth, diced tomatoes, and tomato sauce. Season with cumin, oregano, salt, and pepper.
    5. Bring to a boil, cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, about 17 minutes.
    6. Stir in the cilantro before serving.

  • Spinach Artichoke Dip

    Description

    Ingredients

    • 14 ounce can artichoke hearts , drained and chopped
    • ½ cup sour cream
    • 1/2 cup mayonnaise
    • 8 ounces cream cheese , room temperature
    • 1 cup freshly grated parmesan cheese , loosely measured
    • 1 clove garlic minced
    • 1/2 cup spinach , frozen, thawed and liquid squeezed out

    Instructions

    1. Preheat oven to 350 degrees F.
    2. To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese.
    3. Combine until smooth.
    4. Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work.
    5. You could even use a glass pie dish).
    6. Sprinkle remaining ¼ cup of parmesan cheese on top.
    7. Bake in preheated oven for about 20 minutes or until hot and bubbly.
    8. Serve warm with crackers or bread.

  • Greek Fries

    Description

    Oven fries with oregano, feta, parsley, lemon, and tzatziki on the side.

    Ingredients

    • 2 large russet potatoes
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1 teaspoon dried oregano
    • 1 tablespoon chopped fresh parsley
    • 1 to 2 tablespoons crumbled feta
    • Lemon wedges, for serving
    • Tzatziki sauce, for serving

    Instructions

    1. Heat the oven to 425 degrees F.
    2. Cut the potatoes into fry-shaped strips.
    3. Soak the potatoes in cold water for 20 minutes, then drain and dry very well.
    4. Toss with olive oil, salt, and oregano.
    5. Spread on a sheet pan in an even layer and bake 35 to 40 minutes until browned underneath.
    6. Broil 2 to 3 minutes to crisp the tops if needed.
    7. Transfer to a serving dish and top with parsley and feta. Serve with lemon wedges and tzatziki.

  • Stuffed Peppers ATK

    Description

    Bell peppers stuffed with beef, rice, tomatoes, and cheddar, then baked until tender.

    Citation
    Source: Raw notes explicitly label this one as ATK.

    Ingredients

    • 4 bell peppers
    • 12 ounces ground beef
    • 1/2 cup white rice
    • 1/2 yellow onion, finely diced
    • 1 can diced tomatoes, drained, with juice reserved
    • 1/4 cup ketchup
    • 1 cup shredded cheddar cheese, plus more for topping
    • Salt, for the cooking water
    • Oil for the pan

    Instructions

    1. Heat the oven to 350 degrees F.
    2. Bring about 4 cups of salted water to a boil. Cut the tops off the peppers and remove the ribs and seeds.
    3. Blanch the peppers for 3 minutes, then remove and drain.
    4. Boil the rice until tender, about 13 minutes, then drain well.
    5. Heat a drizzle of oil in a saucepan and cook the onion until browned. Add the ground beef and cook until no longer pink.
    6. In a bowl, combine the cooked rice, drained tomatoes, beef mixture, and 1 cup cheese.
    7. Fill the peppers, place them in an 8 x 8-inch baking dish, and top with extra cheese.
    8. Thin the ketchup with a little reserved tomato juice and drizzle over the peppers.
    9. Bake about 30 minutes until hot and tender.

  • Italian Sloppy Joes

    Description

    A saucy Italian-style ground beef mixture spooned over crisp garlic toast.

    Ingredients

    • 2 tablespoons extra-virgin olive oil, divided
    • 2 1/2 pounds lean ground beef
    • Kosher salt and black pepper, to taste
    • 1 red bell pepper, diced
    • 1 medium onion, diced
    • 5 cloves garlic, minced
    • 1 can tomato paste (6 ounces)
    • 1 can crushed or diced tomatoes (28 ounces)
    • 1 tablespoon sugar
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/4 cup grated Parmesan cheese, plus more for serving
    • 2 tablespoons chopped fresh parsley, plus more for garnish
    • 8 slices French bread
    • 8 tablespoons butter, softened
    • 1 tablespoon olive oil for the toast
    • 1 tablespoon chopped parsley for the toast
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon paprika
    • 1/4 teaspoon dried oregano for the toast

    Instructions

    1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the ground beef until well browned, breaking it up as it cooks. Season with salt and pepper, then drain excess fat if needed.
    2. Add the remaining tablespoon of olive oil to the skillet. Cook the bell pepper and onion until softened and lightly browned, about 5 minutes.
    3. Add the garlic and cook 1 minute more. Stir in the tomato paste and cook another 1 to 2 minutes.
    4. Add the tomatoes, sugar, oregano, and basil. Return the beef to the skillet and simmer until thickened, about 10 minutes.
    5. Stir in the Parmesan and parsley. Taste and adjust seasoning.
    6. For the garlic toast, heat the oven to 400 degrees F. Mix the butter, Parmesan, olive oil, parsley, garlic powder, paprika, and oregano. Spread on the bread slices.
    7. Bake the bread until golden, about 15 minutes.
    8. Spoon the beef mixture over the garlic toast and garnish with extra Parmesan and parsley.

  • Smoked Brisket Mac and Cheese

    Description

    A smoky skillet-style mac and cheese finished on the grill with brisket and cheddar.

    Citation
    Source: Raw notes credit Pit Boss and mention their pellet-grill method and Applewood Bacon Seasoning.

    Ingredients

    • 1 tablespoon applewood bacon seasoning
    • 4 strips bacon, chopped
    • 1 box elbow macaroni or similar pasta
    • 2 tablespoons all-purpose flour
    • 1 cup whole milk
    • 1 cup shredded cheddar cheese
    • 1/2 pound smoked brisket, chopped or shredded
    • Green onion, sliced, for serving
    • Butter for the pan

    Instructions

    1. Cook the pasta according to the package directions, then drain.
    2. In a skillet, cook the bacon until browned. Remove if you want it crisper, leaving a little fat in the pan.
    3. Add a little butter if needed, then whisk in the flour over medium-low heat and cook about 2 minutes until lightly toasted.
    4. Slowly whisk in the milk and cook until the sauce thickens, about 5 minutes.
    5. Remove from the heat and stir in the applewood bacon seasoning and cheddar until smooth.
    6. Fold in the cooked pasta, bacon, and smoked brisket.
    7. Place the skillet on the smoker or grill set to smoke and cook about 25 minutes.
    8. Top with green onion and serve warm.

    Notes

    • The raw note recommends hickory pellets for stronger bacon flavor.

  • Coconut Curry Chicken Soup

    Description
    A bright coconut chicken soup with rice noodles, spinach, peas, curry, and lime.

    Ingredients

    • 4 cups water
    • 3 cups fresh spinach leaves
    • 1/2 pound snow peas, trimmed and cut
    • 1 package pad thai rice noodles
    • 1 tablespoon canola oil
    • 1/4 cup thinly sliced shallots
    • 2 teaspoons red curry paste
    • 1 1/2 teaspoons curry powder
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon coriander
    • 2 garlic cloves, minced
    • 6 cups chicken broth
    • 1 can light coconut milk
    • 2 1/2 cups shredded cooked chicken breast
    • 1/2 cup chopped shallots
    • 2 tablespoons sugar
    • 2 tablespoons fish sauce
    • 1/2 cup cilantro leaves
    • 1/4 teaspoon crushed red pepper
    • Lime wedges

    Instructions

    1. Boil the water in a large saucepan.
    2. Cook the spinach and snow peas briefly, remove them, then cook the noodles and drain.
    3. Heat the oil in the pan and saute the sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic for 1 minute.
    4. Add the chicken broth and bring to a boil.
    5. Stir in the coconut milk and simmer 5 minutes.
    6. Add the chicken, chopped shallots, sugar, and fish sauce and cook 2 minutes more.
    7. Pour the soup over the noodles and vegetables.
    8. Finish with cilantro, crushed red pepper, and lime wedges.