Drac

Your Favorite Family (Simple) Recipes?

Recommended Posts

Hello all,

Many of you know that I'm all about the food. I restraunt hop, give directions by them, cook/eat any cusine that comes my way and even delve into older forms of cooking.

I talk to my co-workers and it surprises me at times how easily amazed people are at simple dishes. I did a calazon and stomboli last night (just using Pilsbury tube dough) and half the people had never even heard of them. The others who had thought they were complicated dishes to make.

How about we start a thread (or maybe even a food forum, hint hint) to share these recipes? As someone who enjoys the history of food as much as the cooking (though not as much as eating of course) I saw and heard of a lot of recipes lost over the years. Tons were lost in this country during the '50s when mothers turned more to being out of the house than their mothers before (not an attack, just a statement) who taught them while growing up.

I would like to see some of these recipes, the ones you came up with, from those outside the US the ones that are your idea of comfort/national foods and here the stories behind them.

Jim

Share this post


Link to post
Share on other sites

Mac And Cheese :)

Share this post


Link to post
Share on other sites

Mac And Cheese :)

Was that a request or the beginning of a recipe submission?

Jim

Share this post


Link to post
Share on other sites

Scottish Shortbread

1 cup baking flour. I prefer unbleached pastry flour

1/2 cup powdered sugar (granulated doesn't work)

1 stick (1/2 cup) Real Salted Butter

Dash salt

(no baking powder, baking soda, or leavening of any kind, hence the name, shortbread)

Rub all ingredients together by hand until the mix resembles fine crumbs, then press into an 8" cake pan. You can use shortbread molds if you have them, but most of us don't. Bake in a 375 degree oven until golden around the edges. about 10-12 minutes. turn out of pan while hot, and cut into bars.

These are great in the cool of the evening with a cup of Earl Grey. I tend to make them a lot around Christmas...

Share this post


Link to post
Share on other sites

Mousse au Chocolat

  • 200 g dark chocolate
  • 4 eggs separated
  • 50 g butter
  • 1 tablespoon Rum
  • 1 tablespoon Cointreau
  • 1 tablespoon Calvados
  • 200 g whipping cream

Melt the chocolate in a water bed or in the microwave. Remove from water bed then add the butter in small pieces stirring constantly. Now add the egg yolks and whisk until smooth. Add the spirits and mix into the mixture. Whipp the egg whites and the cream. First fold in the egg whites and then the whipped cream.

Fill into serving dishes (or a large bowl) and put it in the fridge for several hours

Share this post


Link to post
Share on other sites

Königsberg Style Meatballs

(Königsberger Klopse)

This time a classic german recipe

Königsberg is a former german town in East Prussia, that is now russian territory

For the meatballs :

200 g ground beef

200 g ground pork

( replace by ground veal for a holiday meal )

1 roll, soaked and forced out

1 egg

1 teaspoon salt

1 tablespoon melted butter

½ onion, minced

option : anchovies, minced (in the original the anchovies are mandatory)

For the sauce :

750 ml (3 cups) broth

1 bay leaf

2 pepper seeds

1 onion, cut in two halves

4 tablespoons bread crumbs

4 tablespoons capers

lemon juice or vinegar

1 egg yolk

½ teaspoon salt

½ teaspoon sugar

Mix well the incredients for the meatballs. Form 15 - 18 meatballs. Heat the broth with the spices and the onion halves. Poach the meatballs in the broth. (must not broil, only simmer). If the meatballs are done, remove them from the broth and keep warm.

Add the bread crumbs to the broth and reduce a little bit / Personally I'm making the sauce different: I make a white roux with some of the broth.

Add the capers and salt, sugar, lemon juice (or vinegar) to taste.

Remove from heat and stir in the egg yolk.

Don't heat again, that the sauce doesn't curdle.

Serve with boiled potatoes and if you wish a green salad

Share this post


Link to post
Share on other sites

Beer bread

12 oz beer

3 cup self rising flour

-preheat oven to 375

-grease desired cooking vessel

-mix ingredients

-cook 1 hr

-cool 15 mins

less a family recipe and more a bachelor one admittedly.

There aren't many family recipes left here. My father's mother specialized in "filling for eight kids" cooking. Outside of her chocolate chip cookies, the results are more infamous than famous. Maternally, there are legends of fine Polish cuisine. However, my grandfather disowned my mother and all her works around when I was 3 so most of those got lost. I reinstated a couple for mother's day awhile back. Sadly, she was killed before I learned to make her special event cookies. None of the stuff is really hard labor wise. It's a matter of caring enough to repeat the same steps over and over for five consecutive hours.

Share this post


Link to post
Share on other sites

Always love desert recipes. Gotta try out the shortbread soon.

Königsberg Style Meatballs

(Königsberger Klopse)

This time a classic german recipe

Königsberg is a former german town in East Prussia, that is now russian territory

For the meatballs :

200 g ground beef

200 g ground pork

( replace by ground veal for a holiday meal )

1 roll, soaked and forced out

1 egg

1 teaspoon salt

1 tablespoon melted butter

½ onion, minced

option : anchovies, minced (in the original the anchovies are mandatory)

For the sauce :

750 ml (3 cups) broth

1 bay leaf

2 pepper seeds

1 onion, cut in two halves

4 tablespoons bread crumbs

4 tablespoons capers

lemon juice or vinegar

1 egg yolk

½ teaspoon salt

½ teaspoon sugar

Mix well the incredients for the meatballs. Form 15 - 18 meatballs. Heat the broth with the spices and the onion halves. Poach the meatballs in the broth. (must not broil, only simmer). If the meatballs are done, remove them from the broth and keep warm.

Add the bread crumbs to the broth and reduce a little bit / Personally I'm making the sauce different: I make a white roux with some of the broth.

Add the capers and salt, sugar, lemon juice (or vinegar) to taste.

Remove from heat and stir in the egg yolk.

Don't heat again, that the sauce doesn't curdle.

Serve with boiled potatoes and if you wish a green salad

Sounds interesting. BTW would you have a good recipe for runza? Love it but the lady who made it wouldn't share the recipe.

Beer bread

12 oz beer

3 cup self rising flour

-preheat oven to 375

-grease desired cooking vessel

-mix ingredients

-cook 1 hr

-cool 15 mins

less a family recipe and more a bachelor one admittedly

One of my wife's favorites except I add 1/2 c sugar.

Jim

Share this post


Link to post
Share on other sites

Sorry I don't have a recipe for pirogi, if I ever meet one of the Klitschkos I might get one



as you like desserts, I have another one

Red Grits (Rode Grüt)

This is a traditional dessert from northern Germany.

250 g raspberries



250 g strawberries

250 g currants

250 g cherries

100 g starch

Put the fruits in a pot with 1 liter water and bring to a boil, add the sugar. Press the fruits through a sieve in another pot. Add enough water to make 1 liter. Bring to a boil. Mix the starch with cold water and add to the fruits. Bring to a boil. Pour into cold pudding form and let cool.

Serve with milk, sweet cream, vanilla ice or custard. - I like it plain.

I prefer not to sieve the fruits and to reserve some uncooked fruits, that I add at the end.

Share this post


Link to post
Share on other sites

Hobo roast

As much ground beef (I use turkey these days) as you need to accomplish 1/4 lb per serving

Several potatoes cut into 1/2-1 inch chunks

Carrots sliced

1-2 onions sliced

Ketchup

Put a handful of meat onto a piece of foil

Put some potatoes, carrots, and onions on the meat

Add salt and pepper or other seasonings as you see fit

Top with a tablespoon or two of ketchup

Fold the foil around the ingredients and seal the edges. (Add another layer of foil if you feel)

You can cook these just about anywhere. An oven at 375 for 20ish minutes. On a barbeque for about the same time. Set it on your exhaust manifold while driving.

When the meat is cooked through, it is done. Open the packet and put the contents on dish, and it's ready to go.

Share this post


Link to post
Share on other sites

Sorry I don't have a recipe for pirogi, if I ever meet one of the Klitschkos I might get one



as you like desserts, I have another one

Red Grits (Rode Grüt)

This is a traditional dessert from northern Germany.

250 g raspberries



250 g strawberries

250 g currants

250 g cherries

100 g starch

Put the fruits in a pot with 1 liter water and bring to a boil, add the sugar. Press the fruits through a sieve in another pot. Add enough water to make 1 liter. Bring to a boil. Mix the starch with cold water and add to the fruits. Bring to a boil. Pour into cold pudding form and let cool.

Serve with milk, sweet cream, vanilla ice or custard. - I like it plain.

I prefer not to sieve the fruits and to reserve some uncooked fruits, that I add at the end.

Looks good.

Runza and pirogi (love potato and onion) are different. Zunza is a bread filled with hamburger, cabbage and onion. It maybe from a different part of Germany though. It's quite a big country :D

This is a recipe I tried but it didn't taste as good as my co-worker's wife's.

http://thisfoodthing.com/index.php/2007/08/08/original-runza-recipe/

Jim

Share this post


Link to post
Share on other sites

Was that a request or the beginning of a recipe submission?

Jim

Yes

Share this post


Link to post
Share on other sites

:KILT: Never had anyone refuse the Scottish shortbread!!! :KILT:

Here's another that gets a lot of good comments...

Sauerkraut and Sausage

2# sausage, I usually use kielbasa and bratwurst (both, not either)

1 pkg Hebrew national (if available) sauerkraut, lightly rinsed

1/2 med. purple onion, sliced thin

1 tablespoon butter

1 can concentrated beef broth

1/2 (approx. 6 oz) Paulaner Salvator, or whatever good dark beer you have on hand

1+ tablespoon caraway seeds

Prepare sausages on grill, or broiler, however you prefer.

Saute onion in butter

Add broth, beer and caraway. Allow to simmer for 10 to 15 min.

Add 'kraut and allow to heat. I usually let it simmer for a little while to get a good flavor from the caraway.

Slice sausages and add to mix.

Serve in bowls, accompanied by good rye bread and more Paulaner.

Wow, I'm making myself hungry...

:wink:

Share this post


Link to post
Share on other sites

1 bottle Jamison's

1 glass

Tilt bottle towards glass repeatedly until empty

Share this post


Link to post
Share on other sites

Got to find my recipe book with the old family recipes, I have a few in there that are easy to make.

Share this post


Link to post
Share on other sites

Sugar in beer bread masks the beer flavor a bit. Never use sweetener in mine but always do for the wife. Usually honey these days. She prefers artificial ones but those cause a digestive rebellion for me.

Share this post


Link to post
Share on other sites

Amish Haggis (Hog Maw)

(2) cleaned pig stomachs

(1) large head green cabbage, shredded

(2lbs) diced potatoes (I cheat, and use bags of frozen southern-style hash browns)

(2lbs) fresh loose sausage

olive oil (salt & pepper to taste - I find the sausage seasoning to be adequate)

[quantities may be adjusted to taste & size of maws]

Seal the smaller opening on the pig's stomach with a metal skewer.

Now, through the larger opening, begin stuffing the stomachs with alternating layers of cabbage, sausage, potatoes.

No need to be neat, just stuff away; the stomachs will expand to impressive size, without rupturing.

Seal the opening with another skewer.

coat outside with olive oil.

Place in preheated 375 oven, for about an hour.

The stomach should turn brown & crispy.

Slice into 1" thick slabs

Share this post


Link to post
Share on other sites

Sugar in beer bread masks the beer flavor a bit. Never use sweetener in mine but always do for the wife. Usually honey these days. She prefers artificial ones but those cause a digestive rebellion for me.

Understandable. I'm not a big beer fan (never drink the stuff, single malt though...) so I don't mind reducing the hops flavor a bit. Main thing for us is using stouts and good beers. Many bread recipes I read start off with "use cheapest beer you can find". Amy's favorite is Shiner Boch Black, a Texas beer. Plus we use a round pan, an Irish soda bread pan, and it gives a lot of top to become crusty. Our favorite part.

Jim

Share this post


Link to post
Share on other sites

High strung beef n beans

{as usual, my portions/ratios are vague, and up to the cook's tastes}

1 lb beef stew cubes (I cut them to about 1/4' thick chunks)

1lb of fresh green (string) beans

1/2 medium onion, diced

sherry, soy sauce, brown sugar, ginger, corn starch

In large pan, heat a good glug of oil, on med-hi.

Throw in onions, allow to saute, until turning translucent.

(While the onions saute, now's a good time to top the beans, and slice the beef)

Add beef strips. Salt & pepper, to taste. Stir & toss.

As beef begins to reach 1/2 browness, add beans.

Stir & toss, adding blorp of sherry, to get some steam generated, and cover.

Separately, cold mix 1/4 cup sherry, a healthy slug of soy sauce, ginger, brown sugar to taste (we're looking for sweet & savory) Add 1 teaspoon of cornstarch.

As beans turn vivid green, and beef & onions caramelize, add sauce mixture.

Stir & toss.

When sauce thickens and reduces slightly, remove from heat.

Quick, easy, and sorta healthy

Share this post


Link to post
Share on other sites

Somethin's Fishy Stir Fry:

Bell peppers (any color) diced into 1/2" chunks

Onion, finely diced

Cod (or similar) cut into 1/2" chunks, lightly flour dusted

cooked brown rice

*[portions/ratios of ingredients are entirely to taste]*

In large pan, heat 'glug' of olive oil on med-hi heat.

Add veggies.

Saute & stir veggies, until onions begin to become translucent.

Add fish, salt, pepper, seafood seasoning to taste.

Gently stir, until fish is starting to brown, and flaky.

Stir in rice, spritz with lemon juice.

Share this post


Link to post
Share on other sites

Stirred Glump

(in our home, anything that doesn't have a genuine classification or name, is called "glump")

(1) boneless chicken breast, cut into thin slices

(1/2 lb) beef stew meat, cut into thin slices

(1) each red, green, orange, yellow peppers.

(1) red onion, diced

(1) can refried beans

In large pan, saute peppers & half onion in a healthy slug of olive oil.

In separate pan, begin stir frying meats, and other half of onion, in a healthy glop of olive oil.

Season both liberally with cumin, chili, cilantro, salt & pepper.

When nearly done, combine both pans, continue stirring, add a dash of lime juice.

Add refried beans, continue stirring.

Serve over rice, with avocado chunks & cheddar cheese. Salsa optional.

Looks horrible, tastes great.

Share this post


Link to post
Share on other sites

Glug, browness, glump !!!LOL!!! I love it when someone knows all of the technical terms!!!

Share this post


Link to post
Share on other sites

Glug, browness, glump !!!LOL!!! I love it when someone knows all of the technical terms!!!

LOL

I cook using the guide: If it looks right, it probably is.

Share this post


Link to post
Share on other sites

My wife says the secret to an amazing crust is butter. She places pats across the top and it makes for a nice golden hued one. I personally don't but bear in mind my lactose intolerance is such that I pay for butter.

In terms of beer choice, I go based on what the purpose of the bread is. To make a lazy Sunday loaf for purposes of greeting the wife when she awakens, I go with a wheat-y beer and some honey to sweeten. When making bread for sandwiches, I've gone with a smoked lager to pair with the meat.

Share this post


Link to post
Share on other sites

LOL

I cook using the guide: If it looks right, it probably is.

I use the guide that my wife is a lactose intolerant vegetarian who likes about six flavors she's tried and has a problem with texture so I may as well just do whatever I want as anything but pasta with butter is a crap shoot.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now