Family Recipe How-To's

 

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p. 1

roast pork shoulder /8 lb redients;7 ing en 1 whole chick sks ges of corn hu 1 to 2 packa l 21/2c corn oi er /8 garlic powd 3 der 5/8c chili pow seed p whole cumin 1tbs in sp ground cum 3tb ke tama li why i se of the sp paprika 3tb :becau a wind sp salt 5tb les ike ground pepper tastes l rinkled it 1tbsp sp tamales s of spice ongue eat on your t u s:yo ial dtion spec tra s on male e christ w ta e k ys li thdays n da r 3 histo ri as bi m les wer cal facts tama e popul ar in ears acie y nt time new en s g pork to land brought th tamale e new world s mexico started from .

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p. 2

first you need a dutch cake mix next you will need 3 large eggs after that you will need to get 1 and 1/3 cup of water or milk milk preferred more flavor after that you need 1/3 cup of oil and last orange and vanilla extract then bake the cookies for 20 min my mom makes these cookies on holiday and when we have a sweat tooth i like vanilla orange swirled cookies because it smells nice it tastes tropical but mushy and you just cant get enough of it and it is a good source of vitamin c orange juice originated in asia thousands of years ago vanilla was found in europe and was used for chocolate drinks eggs have be around since the dawn of time http www.foodtimeline.org/foodfaq2.html#vanilla http www.foodtimeline.org/foodeggs.html http www.foodtimeline.org/foodbeverages.html#orangejuice

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p. 3

gorditas recipe -2 or 3 cups of corn mesa [corn flour follow directions on bag roll corn mesa into a small ball and then flatten about the size of your palm like pita pockets fry with canola oil until golden brown on both sides let pockets cool then spilt open half way make taco meat and stuff it into the pockets and sprinkle inside cheese when we make gorditas all my family from out of town come over and eat when my grandma was little after church her mom would make gorditas why i like gorditas is because every time my grandma makes them she adds something good and the o a picture of the food with a photo credit

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p. 4

pasola dried hominysoak dried hominy in lightly salted water overnight nixtamal or fresh hominyfollow nixtamal directions for cooking and soaking hominy only use 2 cups of dried corn to make the hominy why i like the recipe i like this food because heat oil in a large saucepan over medium heat sauté the of its creamy onions and garlic for approximately two minutes brown juicy and the meat in the pan with the onions and garlic add tasty ingredienough water to cover the meat with a least 2 inches stir ents in the dried hominy salt cumin oregano cloves pepper and chilies if using fresh hominy instead of dried do not add at this time let simmer for 1 hour this recipe ties me to my family not only that but all the people who made did you know garlic a spice ,medicine and is in onion family.

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p. 5



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p. 6

menu chicken tenders ,tam ales ,icec reame cake ,and we order anything across the world just for you the towerful yet wonderful mix restraunt co mo al ne l co me this is a restraunt were you get what you want just make resevations aa month to 5 years early

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p. 7

the recipe 4 30cm x 10cm or 7 18cm square tin in your saucepan see note above heat the water to a low simmer then add the butter stir until melted add the sugar and stir until all the sugar has dissolved raise the heat to high and bring the sugar to a hard boil for 5 minutes the mixture should boil really fiercely which helps to reduce the liquid and color the mixture stirring all the time to prevent the sugar from sticking and burning if you have a thermometer take the temperature to 120°c 250°f also known as hard ball stage in candy and toffee making once the sugar is boiling slowly add the condensed milk take care the sugar is at a very high temperature and may splatter stir well then lower the heat and simmer for 20 min the mixture will bubble and resemble a moon crater but don t be put off keep cooking the mixture will also start to slightly darken after twenty minutes or once the mixture is visibly thickened remove the pan from the stove and beat the mixture vigorously for 5 10 min add any optional flavorings see note below pour into the greased pan and when the tablet is cool but still soft cut into 1 squares you can even put the pan in the freezer to make sure it is completely cold wrap in greaseproof paper and store in an airtight tin 1 pint/500ml water 8oz/225g butter chopped into pieces 4 lbs/1.8kg super fine/caster sugar 1lb/450g of condensed milk optional flavorings as desired prep time 5 minutes cook time 30 minutes want you need you can eat it anytime you want you mostly you eat it when the snow is thick and eat it so you can get thorough the snow it was the first candy made in scotland we started eating it in 1800.my great great-grandmother made it first i love it because it like a rain of sugar it so chew inside and out photophnatic http britishfood.about.com/od/scottishregionalrecipes/r/tablet.htm y

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p. 8

chicken stew recipe 2 lb of chicken 1/2 cabbage 2 carrots 2 calabazitas 1/2 onion 1 cube of garlic 1/2 cilantro 2 tomatoes 2 potatoes gal of water salt and pepper as you like procedure 1st­ in a pot you put gal of water and the chicken washed 2nd­ you let the chicken cook for 30 minutes 3rd­ chop all the vegetables and put it on the pot and salt and pepper 4th­ let it cook for another 15 minutes why i like the food i like chicken stew because its really healthy it has vegetables and chicken that gives you protein food traditions there s no tradition behind this dish that family knows about we only eat it on cold days because is warm and healthy historical facts 3 about chicken stew carrots are old world food which adapted to new world soil cabbage is french for head salt is found in the new http www.foodtimeline.org/foodcakes.html#carrot http www.aggie-horticulture.tamu.edu/archives persons/publications/vegetabletravelers/cabage.html

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p. 9

mini pizza s recipe ingredients for 1 serving pizza dough .1 package of active yeast .mozzarella cheese about 2 cups .2 cups all purpose flour .pinch of salt .6 tablespoons olive oil .3/4 cup warm water .1 small can 6 oz of tomato sauce pre-heat oven to 400 degrees first mix all dry ingredients then slowly as you `re mixing pour in you liquids not tomato sauce once you have your soft dough roll out 1 piece of the dough and shape then put your tomato sauce on and your cheese and anything else then pop it in the oven for 8-12 minuets or when the crust is golden brown when it is out of the oven wait for 2 minuets to cool down then enjoy picture tradition there really isn t a real tradition when we make this we just usually just make it when we want pizza me and my cousin make it 3 historical facts about ingredients in mini pizza s flour is a generally ground grain salt is a naturally occurring compound that is found in many place around the globe usually do not consider water as food because it does not contain any of those substances we regard as nutriments why i like mini pizza s i like pizza because it brings memories when i lived in california we would always go to a place called toppers and they had the best pizza ever i also like it because the cheese is so warm melted and it

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p. 10

ingreidients -first you need corn leaves -then mix the corn flour with the lard -next fill that in the corn leaves -the mix red pepper chili with pork meat -now mix it with some garlic -then stuff it in the corn leaves -now you cook it then your done e ta d of medi adde s y r e lly pic sto ts hi edien ypica nd s lso le gr oks t ers a ans a nt ro co eeten d be nifica sw rk an a sig cow opo yed rican nd pi pla ame als a the in y me ners ere us bo er din nts w tritio ne redie nu d the ing rtable fille y po and bell traditions of tamales my grandmas make it and sell s them she makes them delicious she makes them for christmas and thanksgivining les l why ma va i lik et les :its s amaand s o picy good grand m ma m y them the b akes make e s the st she nobo m dy el like se page http www.foodtimeline.org/foodfaq2.html#porkandbeans picture by:paul_g

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p. 11

stuffing turkey ingredients 1 full turkey 1 thing of vegetable corn bread stuffing turkey the day before take out the insides then heat it in the oven that it says on the bag the traditions my grandma makes it she learned from her mom my great grandma my family started to make it about 100 years ago historical notes stuffing turkey has been has been around for a long long time it was served at the first thanksgiving why i like stuffing turkey i like it because i can have it 1 or 2 times a year the stuffing has corn bread chicken parts vegetables

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p. 12

mole ingredients to make a fantastic mole chile cascabel chile ancho chile pasilla chile pasilla chile de arbol chile guajillo bread chocolate bananas almonds raisins garlic onions ajonjoli salt peanuts oil chicken broth procedurse of how to make mole 1 toast the chiles on the stove 2 soak them in water or in chicken broth for 1 or 2 hours 3 after that is done put the chiles in the blender followed with the bread chocolate bananas almonds raisins garlic onions peanuts and chicken broth 4 put the oil in a big wide pan not to much 5 when it is hot enough put everything that was mixed in the blender in the pan with the oil you had in the pan 6 you add more chicken broth to make it thin 7 leave it for 10 or for 15 minutes when the mole is done put the mole on top of the chicken like if it was a water fall then sprinkle some ajonjoli on top of the mole and chicken followed with the rice and tortillas mole could go on anything you want even enchiladas which is called mole poblano you could see this on the picture below our tradition of mole why i like mole to our family mole is important to us because its our tradition in mexico when a couple marries we usually make mole a way of showing that mole is important to us this dish can be best serve in dinner time or in afternoon time my grandmother is famous for doing this dish three historical facts about mole mole has a very good taste everybody enjoys eating it my favorite thing about mole is its not to spicy or not to sweet just imagine the smell you cant imagine how good it is 1 el mole comes from the city of puebla 2 nobody knows how it really was created because there is lots of different stories the most common stories are about a convent of numbs in puebla that heard the archbishop was visiting they panic and put everything they had together which form el mole 3 mole has change from what it was in pre­hispanic mexico although the use of chili pepper hasn t this is a picture of mole poblano followed with beans and queso mexicano photo by olivia bruchez.

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p. 13

recipe why i mplings n and du pot and du like chicken chicke g i in to a b getables i lik mplings ut water n stove e ch more ve ou p 1.y and o dump icken and ou turn ut carrots celery li 2.than y re you c it taste ngs because ake su 3.m s ant winter good in th if you w he chicken e tt alls cold a and when it 4.you cu e biscuits into b s ak lot of lso it has a 5.you m add all items fl ou ile or health avor and it 6.than y for a wh want more flav ok y i 7.you co ken broth if gives for you an s ic d y 8.add ch mix together and it ou protein ou i 9.than y n if you want d spoons home s better whe cor bowls an to bowls e m n 10.add in ave som of a ca ade not ou n you gr r from big spoon t n and 11.tha ou poo add ice ter when y is bet2.than y off stove r 1 ou n l down o what y 3.tyouur could let it coo 1 ou pu know you ti having 14.than to rea n than whol d the and mix u eat it he rest n save t an can e back of t an yo a 15 th he or you c gp all gone clean out the bi 6.if 1 ou can 17than y th ch e 3 are icke his 1.t n a toric nd al w ens du fac o mp ts 2 hen f th n are lin ab the fo ou cke gs en gs out chi lin ce und san we and by ce e ause hy mp ler ds m t to t w w du ut d tant to nt bec nectic ecticu lis ngu his n e fin ies p chick y ye an or n nn ta 3 hed e ch am d to rint en ars mp impor in co in co o i ble carr in 1 eck e is a ref e rn heir s is s ots 88 no th bis erit to liv re bo t are 2 tice is cui e cold lings e us all w ry t p ro bisc pu e s ve um and ot b d w ti ve uits i and roat m in ge so ken taic our th ll war rtant ch oyepfh slot e you was im k ma so it side

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p. 14

king ranch chicken recip ei ter in/but p marg /4 cup chicken sou 1 of 1 can bell pepper oes t 1 med f rotel toma d e o 1 can nion-chopp ubed o c 1med f chicken p o u 2 cups ushroom so pieces m o er 1 can llas-torn int ese k pepp o e and ti 12 tor hredded ch degrease co min ixture r until up m cups s ven to 325 til tender {5 ces so or 40 min o 2 pie heat o in butter un en then stir rs of tortilla es bake f pre ye n tim ck d onio rotel chi alternate la repeat 3 an p an cheese hot dd sou 13 baking p a 9x bubbly put in s act nally and f al rigi ant a ic tor ere o n pl of as room s hi s w arde ht ush ion org e t hre atoe tal g thoug y m tradi line t m o men ere ernit orld time t a rn ns w of et ld w food o io l o on mbo as a www sy up w tp picture by eurleif so e ht .htm sit dex w itions nd step trad m a it hy o d it my m ake it an fo is a i li m mom ner we lit od co ke in is a d as a tle w m it oy enj sp ith for y famil ic a t e.

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p. 15

enchiladas ingredients ground beef corn tortillas chili with beans and cheese steps step 1 fry corn tortillas step 2 fill tortillas with ground beef step 3 roll the tortillas with ground beef inside step 4 pour the chili beans on top of the rolled tortillas step 5 put cheese all over the top and bake in oven for 30min at 325 degrees the traditions of enchiladas we make this food when ever we feel like eating it we make this when ever we want my moms grandma is famous for it my mom makes it for us historical facts about ingredients native americans were already making corn tortillas before the hispanic discovered it in the new world exactly when domestication took place is uncertain but by 3000bc there is evidence for several well-defined breed in representations of cattle from both mesopotamia and egypt the art of tortilla-making was highly developed by the native mesoamericans 17th century spanish observed francisco hernandez remarked on the fine why i like enchiladas i like enchiladas because it is very easy to make they taste really good and when you eat them you can taste the cheese and the chili beans they are really good you would enjoy this dish just like i do and you will love it guaranteed picture by inkynobaka

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