Cook Book

My cook book is filled with family recipes, These recipes did not start anywhere other than a cookbook that we have in our house, there are a various amount of recipes and I hope you can use these for your cooking adventure!

Salsa

5 Roma tomatoes

1 14 oz  can corn

2/3 can 4 black olives

1 4 oz jar with capers

3-4 Radishes

2-gloves Garlic

1/2 bunch of cilantro

1 Lime

Lime juice to taste

Olive oil

Avocado oil

Balsamic Vinegar

Salt + pepper

Medium cut tomatoes + olives + cilantro

Fine chop Radishes and Garlic

Medium sized bowl to put in all the ingredients

Mix tomatoes, corn, olives, Radishes, Garlic, Salt + Pepper, caper, and cilantro.

Ingredients:

3 cups self-rising flour

1 stick frozen butter

1/4 teaspoon of sea salt or 1/2 teaspoon of table salt

1 1/4 cup of milk + 1 tablespoon white vinegar or 1 1/4 cup buttermilk

1 Preheat oven to 475

2. Stir 1 tablespoon of vinegar into 1 1/4 cup milk and set aside 3. In a big bowl swift 3 cups self rising flour and the salt together

4.Grate the butter with a cheese grater into the bowl of flour. If it starts  to soften in your hand, roll it in the flour and keep going

5.Toss the flour and butter together and chill in the refrigerator for 1- mins

6. Pour the buttermilk and mix until just combined. Dough will be sticky

7. Flour your surface and lightly flour the dough. Roll into an approx. 9 x 5 rectangle. fold bringing the short ends together. Make a quarter turn and reroll. Repeat 3 times.

8. Roll the dough out until it’s 1/2 inch thick.

9. cut out the biscuits with 1 1/2 – 2″ round cutter or a glass. Reroll scraps.

10. Bake about 10-12 minutes on an ungreased baking sheet (every oven differs).

Dog treats

2 cups of oats

1 Cup brewers yeast

1 1/4 cup flour – any kind

using a dough hook, mix until thoroughly blended:

1 egg

3/4 cup of water or broth

1 cup shredded cheddar cheese

Roll out on floured surface until about 1/4 inch thick – reuse scraps

Bake @ 325 degrees for 30 minutes

Cool and store in ziploc bag

Add 1/2 cup peanut butter, 1/4 cup brown sugar (or both) instead of cheese for a different flavor

Philadelphia classic cheesecake

1-1/2 cups graham cracker crumbs

3 Tbsp sugar

1/3 Cup butter or margarine melted

4 pkg. (8 oz each)Philadelphia cream cheese, softend

1 cup sugar

1 tsp. vanilla

4 eggs

HEAT oven to 325 F

MIX graham crumbs, 3 Tbsp sugar and butter, press onto bottom of the 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended , Add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust

BAKE 55 min or until center is almost set. Loosen cake from rim of pan; Cool before removing rim Refrigerate 4 hours

1. Cover the eggs in a saucepan with water

2. Heat the pot on high heat and bring the water to a full rolling boil.

3. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.

4. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further.

5. Enjoy

4 eggs

2/3 cup milk

2 teaspoons of cinnamon

8 thick slices of 2-day-old bread (better if slightly stale)

Butter (can sub vegetable oil)

Maple syrup

1 Make the egg mixture: In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or Triple Sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.

2 Soak bread slices in egg mixture: Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it.

3 Fry the french toast: Melt some butter in a large skillet over medium high heat. Shake off the excess egg mixture from the bread, and place the bread slices onto the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side.

4 Serve hot with butter, maple syrup, and if available, fresh berries.

About 3/4 to 1 cup extra virgin olive oil, peanut oil, canola oil, or vegetable oil, more or less depending on how many chips you are making

Corn tortillas (get the standard kind, not the super fancy kind), each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people

Kosher salt (or other coarse salt)

1 Dry the tortillas in the oven: The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave.

2 Cut each tortilla into 6 triangle shaped wedges.

3 Heat the oil in the pan: Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.)

4 Fry the tortilla chips: Place a paper towel onto a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer.

5 Move chips to a paper-towel-lined plate: Use tongs or a slotted spoon remove the chips from the oil to the paper-towel-lined plate.

Sprinkle with salt.

Place another paper towel over the top of the chips to be ready for the next batch.

Ice cream homemade

1 cup – milk ( or 1/2 cup milk + 1/2 cup heavy cream, this makes a creamier ice cream

1/2 teaspoon vanilla

1 Tablespoon – sugar

1/3 cup – salt

Enough ice to Almost fill a Gallon ziplock bag n 3/4 Full

Mix Milk, Vanilla and sugar in the 1 quart ziplock bag.

Fill Gallon ziplock bag about 3/4 full with the ice + add salt

Mix ice + salt in the gallon ziplock bag

Place sealed milk mixture (quart ziploc bag) Into the gallon ice/salt ziplock bag + seal gallon bag.

Over the kitchen sink on outside mix, Kneed, + fllp the bags until milk bag becomes stiff (Almost 15 minutes) Pull out quart bag + Rinse the outside before opening.

• Vegetable Oil – can be canola or any other kind of neutral-flavored oil. Olive oil also works!
• Onion – chop this up relatively small
• Garlic – Don’t skimp on the garlic.
• Ground Cumin & Ground Coriander – Rich and earthy, and perfect for deepening the flavor
• Chicken – I use boneless skinless chicken breasts.
• Flour Tortillas – zap them in the microwave for 30 seconds to soften them. Corn tortillas can be substituted if you prefer.
• Cheese – I prefer to grate my own for this, it melts so much better than using store bought. Cheddar or Monterey Jack cheese are perfect.
• Butter  –  I use salted butter
• Flour – all-purpose white flour. Nothing fancy over here.
• Chicken Stock – make your own or use a store-bought one. If you opt for a lower sodium variety, be sure to taste test your dinner and adjust seasoning to make sure it works!
• Sour Cream – full fat or reduced fat, either works great!
• Chopped Green Chiles – I buy these in a can from the Mexican food aisle at the grocery store.    

HOW TO MAKE SIMPLE SOUR CREAM ENCHILADAS:

1. Preheat oven to 400F.
2. Heat the oil over medium-high heat in a large skillet and cook onion until softened.
3. Add in the garlic, cumin and coriander and cook for 30 seconds.
4. Add the chicken and cook until done.
5. Set aside.

MAKE THE SOUR CREAM SAUCE

1. Melt butter in a medium saucepan
2. Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock.
3. Bring to a boil, whisking frequently.
4. Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.

ASSEMBLY

1. Add a little sauce to the bottom of the baking dish (or spray with a little cooking spray)/
2. Add 1 Tbs cheese to each tortilla and divide cooked chicken mixture evenly between tortillas.
3. Roll each on up and place seam-side down in the baking dish.
4. Pour sauce evenly over enchiladas.
5. Top with remaining cheese.
6. Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
7. Remove from oven and let cool for 5 minutes.
8. If using, sprinkle cilantro over the top.
9. Devour.

• 1 ⅓ large cucumbers
• 4 ounces cream cheese, softened
• 2 tablespoons chopped fresh dill
• 1 teaspoon lemon zest
• ½ teaspoon fresh lemon juice
• ¼ teaspoon ground black pepper
• 4 ounces smoked salmon, cut into 2-inch strips
• 24 small fresh dill sprigs

Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.

Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

• 1 (8 ounce) package refrigerated crescent rolls
• 4 cups shredded mozzarella cheese
• 16 slices pepperoni
• ½ cup Parmesan cheese

• Preheat an oven to 375 degrees F (190 degrees C).

• Unroll crescents onto work surface. Top each piece of dough with shredded cheese and a few slices of pepperoni. Sprinkle on a bit more cheese, and roll into crescent shape. Place pizza “moons” on a baking sheet.

• Bake until crescents are golden brown, 12 to 15 minutes. Remove from oven, and sprinkle with Parmesan cheese.

• 2 (8 ounce) packages cream cheese, softened
• 12 ounces smoked salmon, chopped
• 3 dashes Worcestershire sauce
• 3 drops hot pepper sauce
• 1 teaspoon chopped fresh dill weed
• 2 tablespoons chopped green onion

In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion mix well. Serve.

Brie Cups

• 1 (8 ounce) wedge Brie cheese, rind removed, cut into 1-inch pieces
• 15 eaches frozen phyllo tart cups
• ½ cup raspberry preserves, or to taste

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

• Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves.

• Bake in the preheated oven until Brie is melted, about 7 minutes.

Fruit Dip

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme

Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

1.Brown burger

1 Small onion (chopped)

1 14 oz cans Italian Recipe cut Tomatoes

2 15 oz Cans Pork + Bacon

In a large saucepan

Brown Burger + Onion

Salt+Pepper to taste

Add can Italian recipe cut tomatoes (Rinse can into pan)

Add 2 cans Pork+Beans (Rinse can into pan)

Heat on medium

Stir regularly to keep contents from sticking to bottom of pan

Reduce by heating until thickened (at least 30 mins)

Serve in a bowl w/Crackers (optional)