Recipes

Paella Recipe

Great paella recipe. First cooked on Christmas Eve, 2014.

  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • salt and black pepper to taste
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, crushed
  • 1 teaspoon crushed red pepper flakes
  • 2 cups uncooked short-grain white rice
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 lemons, zested
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 pound shrimp, peeled and deveined
  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Grandma’s Recipes

1936 DALLAS FAIR SUGAR COOKIES 

3 cups flour

1 t baking powder

¼ t salt

1 ¼ cup sugar

1 cup shortening

3 eggs

1 t vanilla

Sift dry ingredients. Add shortening, mixing with a fork. Add unbeaten eggs and flavoring. Mix well. Roll out very thin on flavored board and cut with flavored cookie cutter. Bake on a greased cookie sheet in a 375 oven for 8 minutes.

Yield: 6 dozen

GERTRUDE M. FARMILOE’S SUGAR COOKIES

3 cups sugar

3 cubes butter

4 beaten eggs

1 T vinegar

¼ cup canned milk

1 t salt

1 t baking soda

1 t nutmeg

½ t cinnamon

1 t of good quality vanilla

5-6 cups flour

Lemon extract

Yellow food coloring

Mix 3 sugar, butter and eggs. Add a little yellow coloring and salt. Put vinegar into ¼ cup canned milk. Then quickly stir in 1 t baking soda. Add this to sugar-butter mixture. Mix well. Add nutmeg, cinnamon, vanilla and a few drops of lemon extract. Gradually add the flour a cup at a time. Bake at 350, for 6 minutes on lower oven rack. Then brown slightly on upper rack.

FLEISCHMANN’S SUGAR COOKIES

1 cup Fleischmann’s margarine

1 cup sugar

¼ cup Egg Beaters (egg substitute)

1 t almond extract

¼ t vanilla extract

2 ½ cups unsifted flour

2 t baking powder

Sugar

Cream together margarine and sugar. Add Egg Beaters, almond extract and vanilla. Combine flour and baking powder. Stir into margarine mixture. Shape into 1-inch balls. Place on greased baking sheets about 2 inches apart. Flatten with glass that has been dipped in sugar. Bake at 350, for 8-10 minutes. Remove from baking sheets. Sprinkle lightly with sugar and cool on wire racks.

CHOC-Oat-CHIP COOKIES

1 ½ cup flour

1 t salt

1 cup shortening

¾ cups brown sugar

¾ cups granulated sugar

2 eggs (unbeaten)

1 t baking soda

1 cup nuts

2 pkgs chocolate chips

2 cups quick cooking oatmeal*

1 t vanilla

Cream shortening and sugar. Add eggs, one at a time, beating after each. Sift dry ingredients. Add egg mixture. Add nuts, chocolate chips, vanilla oatmeal and mix very well. Drop by tsp on cookie sheet. Bake at 375, for 12 minutes.

*If you leave out oatmeal, lower heat and watch them so they don’t burn.

MRS. FIELDS CHOCOLATE CHIP COOKIES

½ lbs butter

1 ¼ cup sugar

1 cup brown sugar

2 eggs

1 t vanilla

3 cup flour

¾ t baking soda

¾ t salt

1 cup walnuts

3 cups chocolate chips

Cream butter and sugars. Beat in eggs and vanilla. Add flour that is sifted with soda and salt. Add chocolate chips and walnuts. Roll dough in balls, place on a cookie sheet. Flatten a bit with bottom of glass or hand. Bake at 350, for 15 minutes.

NEIMAN MARCUS’ $250 COOKIE RECIPE

2 cups butter                        24 oz. Chocolate chips

4 cups flour                          2 cups brown sugar

2 t baking soda                     1 t salt

2 cups sugar                         1 –8 oz Hershey bar (grated)

5 cups blended oatmeal*        4 eggs

2 t baking powder                  3 cups chopped nuts*

2 t vanilla

Cream butter and both sugars. Add eggs and vanilla. Mix flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375.

*Measure oatmeal, and blend in blender to a fine powder.

*You can use any type of nuts.

Yield: 112 cookies

SPAGHETTI WITH BROCCOLI, PINE NUTS AND PARMESAN

1 large bunch broccoli (about two pounds) broken into florets

2 T olive oil

2 large garlic cloves, minced or put through a press

1 T pine nuts*

¾ lbs whole-wheat spaghetti

salt and fresh ground pepper

3 T chopped fresh parsley

¼ cup fresh grated parmesan cheese

Steam broccoli for 5 – 10 minutes, until crisp-tender. Refresh under cold water and set aside. Bring a large pot of water to a boil. Meanwhile, heat 1 T of olive oil in a wide, heavey-bottomed skillet over low heat and gently sauté the garlic and pine nuts until the garlic is golden. Add the broccoli and stir together over low heat until the broccoli is heated through. Set aside. Season to taste with salt and pepper. When the water comes to a boil, add 1 t salt, the remaining oil, and the spaghetti. Cook the pasta al dente, drain, and toss at once with the broccoli mixture, parsley and parmesan. Serve on warm plates.

*can substitute pine nuts with blanched almonds.

Yield: 4-6 servings

CHONA’S PASTA

Slightly brown pine nuts in oil. Add lots of chopped garlic and cook. Add fresh basil (a lot). Salt to taste. Add to a pasta.

Variation: Add chopped tomatoe. Chop tomatoe with lots of garlic and onion fresh basil. Fry in olive oil. Salt and pepper to taste. Add to any pasta.

Variation: Add butter, parsley, shrimp.

Honey Brie Recipe

 The intended use of the Honey Brie is for an appetizer, but I could eat this for breakfast, lunch, and dinner.

The best way to prepare this dish is to buy a pre wrapped Brie in puff pastry at Trader Joe’s, and then make the sauce. But if you would like to make the Brie from scratch, here’s the recipe:

1 sheet of puff pastry (thawed)

Brie (small round)

1 egg, beaten

1 tablespoon of water

Roll out pastry dough until it is large enough to wrap the brie. Thin pastry is flakier, so 15×15 is a good size. Place piece of brie on dough & wrap dough around it. Seal edges & cut off excess. Using a fork, press on the seams making sure they are sealed well. Mix together egg & water in small bowl. Brush the dough with egg wash to make it crispy and brown. Place dough on cookie sheet, seam side up.

Bake @ 350 for 20-30 minutes, or remove when golden brown.

For Sauce:

These are the essentials:

1 stick of butter

2 cloves of garlic, chopped

½ cup of honey

½ cup of chopped walnuts

¼ cup chopped parsley (optional)

Melt butter in small saucepan, add chopped cloves of garlic, ½ cup of honey, walnuts. Mix over low heat, keep warm while brie cooks, and then smother with sauce once brie is done. Serve warm.

P.S.—YOU NEED FRENCH BREAD WITH THIS MEAL FOR DIPPING! The honey sauce is really good on the bread, and the brie mixes very well with bread as well!

My Grandma’s Lasagna

This recipe is right out of the Family Cookbook, and will have you eating leftovers for the rest of the week.

1 pound mild Italian sausage

1 clove garlic, minced

1 tablespoon basil

1 one pound can crushed tomatoes (2 cups)

2 six ounce cans of tomato paste

1 cup of burgundy wine

½ cup of brown sugar

10 ounces of lasagna or wide noodles

3 cups of fresh ricotta cheese (found next to sour cream in the store)

2 tablespoons of parsley flakes

2 beaten eggs

½ teaspoon pepper

2 teaspoons salt

1 pound mozzarella cheese

Brown meat slowly; spoon off excess fat. Add next six ingredients. Simmer uncovered for about 30 minutes, stirring occasionally.

Cook noodles according to package with a little salt, and drain when finished. In a large bowl, combine remaining ingredients except for mozzarella cheese. Place half the noodles in a 13×9 pan, spread half the ricotta cheese mix on top of noodles. Then put half of mozzarella on top of the ricotta, and half the meat mixture on top of that. Repeat the layers, top with noodles and sprinkle with remaining mozzarella to finish.

Bake at 375 about 20 minutes. Let stand 10 minutes before cutting into squares so filling sets. You can always make it earlier and refrigerate as well. The leftovers are always better with this dish.

Spaghetti Pie Recipe

One of the favorites of TK…

4 oz spaghetti

1 tablespoon of butter

1 beaten egg

¼ cup of grated Parmesan cheese

8 oz of ground beef (or chorizo if you like it spicy)

1 medium onion

1 clove garlic, minced

1 8 oz can tomato sauce

1 teaspoon oregano

Non stick cooking spray

1 cup of cottage cheese

½ cup of shredded part-skim mozzarella cheese

  • Cook spaghetti according to package directions. Drain.
  • Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside.
  • Meanwhile, cook ground beef. Throw in onion, garlic, or whatever else until meat is brown and onion is tender. Drain.
  • Stir in tomato sauce and oregano, heat through.
  • Coat a 9 inch pie plate with non-stick cooking spray, or butter. Press spaghetti mixture onto bottom and sides of the plate to form a crust.
  • Spread cottage cheese on the top and up sides of pasta crust, and even though it sounds like it doesn’t mix, it does.
  • Spread meat mixture over cottage cheese, and cover top with mozzarella cheese.
  • Bake in a 350 degree oven for 20 to 25 minutes or until bubbly. Cut into pieces, and you’re ready to go!