Family recipes

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Thought it would be fun if we shared traditional recipes passed down in our families. I was hoping people from different ethnicities would have "ethnic" recipes to share, too. I'll post one of my own ASAP. **crossing fingers**

And thanks, denad for the idea!
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Authentic Cajun Crawfish Etoufee'


About 2# cleaned crawfish tails (shrimp can also be used in this recipe)
1 large onion, chopped
1 stick butter(1/2 cup)
splash of oil
1-2 ribs celery,chopped
1 bunch green onions,chopped
1/2 bunch parsley,chopped
cajun seasoning (salt, red pepper, black pepper, garlic powder)
2 tbsp. flour
3 tbsp. tomato sauce
1-2 cups water
A pot of cooked rice

Melt butter in dutch oven, pour in oil, and saute onions and celery until transparent. Push vegetables to one side of pot and pour flour in oil. Stir until it starts to brown(this is your roux). Add water, or maybe a little more if it seems kind of thick.Stir in crawfish. Add green onions and parsley and tomato sauce, season and simmer until it cooks down a little. Pour over rice.
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Here's one passed down from my grandmother:

Stuffed Cabbage

1 and one half lbs. leanest ground beef
1 cup Kasha (you can find it in the cereal or rice section or in health food stores 'Wolff's' brand). You can use rice, too.
1/2 cup ketchup
salt and pepper

mix the above ingredients in bowl while boiling cabbage.

In a large pot of boiling water, drop the leaves a head of cabbage individually. Howver, save some of the cabbage near the core for chopping later. Cook until flexibile, but not soft. Remove.

In large pot-one large can of tomoato puree (16 oz)., one lg. can sourkraut, a sauted onion. Add sugar (yes!) to taste (for that sweet and sour taste), and throw in the chopped cabbage, salt and pepper.

Roll a small amount of the meat mixture up in each cabbage leaf. Fold under the edges. Place one layer of stuffed cabbage rolls, then one layer of sauce, etc. until all used up. cover with sauce. Cook on top of stove medium flame for 40-45 minutes, then inside oven for 2 hours at 350.
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I'm not a big ham person, but I make this once a year and get rave reviews!

Sangria Ham

Ingredients:
1 whole bone in ham with rind - spiral cut.
1/4 cup whole cloves
1 pound brown sugar
2 cups sangria, redwine with fruit
1 cup pineapple juice

Directions:
Preheat oven to 400 degrees F (200 degrees C).

Remove rind from the whole ham and score 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up and stud with the whole cloves...be sure to use plenty.

Pack the top of the ham with the whole pound of brown sugar as to coat the surface as thickly as possible. Some may fall off into the pan but that can not be helped..leave it there to sweeten the basting juices needed in later steps.

Place the sugar coated ham into oven for as long as it takes for the sugar to begin to melt in...about 20 minutes. During this time, blend the pineapple juice and sangria.

HOUR ONE: When the sugar has begun to melt, pour one cup of the wine mixture over the ham and return the ham to the oven for the one hour.

HOUR TWO: Baste the ham with a second cup of the wine mixture stirring it into the pan drippings and rebasting. Return the ham to the oven.

HOUR THREE: Repeat the basting routine using the third and final cup of the wine mixture.

HOUR FOUR: Lower the oven temperature to 325 degrees F (165 degrees C) and baste the ham every 15-20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.
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another favorite recipe:

CRANBERRY UPSIDE DOWN MUFFINS

For 12 muffins you will need:

1 cup cranberries * 1/2 cup butter, melted * 1/2 cup firmly packed light brown sugar * 2 cups all-purpose flour * 1 T baking powder * 2 T sugar * 1/2 t salt * 1/4 cup raisins * 1 egg * 1 cup milk

1) Cut cranberries into halves, divide evenly into greased muffin pan. Spoon about 1 t of butter into each tin.Sprinkle evenly with brown sugar.

2) Stir together flour, baking powder, granulated sugar, salt, and raisins. In smaller bowl, beat egg; mix in milk and remaining melted butter. Add liquid mixture to flour mixture. Stir until dry ingredients are just moistened. Spoon batter over cranberries, dividing it evenly.

3) Bake at 400 degrees until golden brown, about 30 minutes. Let muffins stand in pan on wire rack for a few minutes until bubbling stops. Then turn muffins out carefully and serve upside-down.
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I wanted to dust off this topic and see if it gets any more replies. Here's my mom's recipe (finally) for fried plantains. I don't expect anybody to try it, but it's a comfort food to me since she made it all the time when we were little (the good old days, ya know?)

Twice-fried plantains

One green plantain
Oil and Salt

1. Peel plantain. Cut into 1/2 inch round slices.

2. Heat 2 inches of canola or vegetable oil in a heavy duty frying pan. Fry plantain slices a little at a time until they are slightly golden. Remove, drain on paper towels.

3. While they are still warm, place them on paper towels, and mash them a little with a fork (with hashmarks like a peanut-butter cookie if you want). Fry plantains again making sure not to brown them. Remove, drain on paper towels and sprinkle with salt. Serve right away.

These are great with black beans and rice!
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PanamaCurls I love fried plantains! It was a comfort food for me when I was little too - I still make almost them every weekend. I make the garlic sauce (mojo) to dip them in to and I'm in heaven!
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curlycat, you too? Can you post the recipe for the garlic sauce? It sounds delicious.
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I don't know the exact quantites but I mix a olive oil, lemon, parsley and lots of crushed garlic, sprinkle salt and pepper and mix together. (sometime I'll add parmesan cheese). I' ve added it to cooked rice or pasta. Used it as a marinade. I've even poured it over my veggies but I'll use butter instead of olive oil when I do that. I can put that sauce on anything and It tastes great.

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