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I've been thinking about 'legacy recipes'. What dish do you want to be remembered for?
- Thread starter traca
- Start date
A Cote Caramel Brownies, courtesy of PatNoCal
I have so many memories tied to this one recipe. Meeting Pat, begging shamelessly for the recipe, making them for care packages & a friend's wedding, and when I'm really lucky, having a stash in my freezer during crucial moments (hello, PMS!)
http://www.finerkitchens.com/swap/forum28/109_A_Cote_Caramel_Pecan_Brownies
I have so many memories tied to this one recipe. Meeting Pat, begging shamelessly for the recipe, making them for care packages & a friend's wedding, and when I'm really lucky, having a stash in my freezer during crucial moments (hello, PMS!)
http://www.finerkitchens.com/swap/forum28/109_A_Cote_Caramel_Pecan_Brownies
Oh my goodness there are so many. I asked our kids one time
Our daughter said Sunday night tacos. Then she went on to remind me of a horrible cauliflower, cheese soup I made on a family RV trip which turned out ghastly. One son said our special fillet of beef roast with the Bernaise Sauce. Another son loved Spokane Pizza. My lasagna was special to our boys too. Black Bottom Cupcakes are special to youngest son, plus a cranberry oatmeal thing t hat can be used as a dessert or breakfast. I cannot choose only one.
Our daughter said Sunday night tacos. Then she went on to remind me of a horrible cauliflower, cheese soup I made on a family RV trip which turned out ghastly. One son said our special fillet of beef roast with the Bernaise Sauce. Another son loved Spokane Pizza. My lasagna was special to our boys too. Black Bottom Cupcakes are special to youngest son, plus a cranberry oatmeal thing t hat can be used as a dessert or breakfast. I cannot choose only one.
I'd have to think--probably chicken salad, scalloped oysters, pea salad. But I did hand
written cookbooks for each child maybe 15 years ago now, and have thought about borrowing them back to add to them with new faves. I wrote little anecdotes about the recipes--they were all faves of the children themselves or holiday dishes.
written cookbooks for each child maybe 15 years ago now, and have thought about borrowing them back to add to them with new faves. I wrote little anecdotes about the recipes--they were all faves of the children themselves or holiday dishes.
I'm well known for this recipe among my friends and family
Beef Tenderloin Roast Recipe - Filet of Beef Roast Recipe:
Yields: 4 to 6 servings
Ingredients:
3 to 4-pound beef tenderloin roast (also know as filet of beef)
Soy Sauce
Worcestershire Sauce
Sour cream
Prepared horseradish
Bernaise Sauce
Preparation:
Place roast in a large resealable plastic bag and set into a shallow dish. Pour Soy Sauce over the roast and close bag. Marinate in the refrigerate at least 8 hours or overnight; turning roast occasionally to distribute marinade.
On the morning of the day you want to serve this roast: In a large heavy frying pan or cast-iron frying pan, melt butter and Worcestershire Sauce together. Add the roast (and remaining soy sauce) and brown on all sides. NOTE: This step gives color and flavor to the meat. Remove from heat and set aside.
About 45 minutes before serving time: Preheat oven to 450 degrees F.
Place the browned roast in an open roasting pan or the cast-iron frying pan. Roast in the oven for approximately 45 minutes until medium-rare or until a meat thermometer registers an internal temperature you desire.
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
Remove from oven and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (internal temperature will rise 5 to 10 degrees after it is removed from the oven).
While the roast is resting, make a sauce out of equal amounts of sour cream and horseradish. This can be made 1 day ahead of time. Refrigerate until ready to serve.
NOTE: I also make Knorr Béarnaise Sauce (according to direction on the package). Add 1 teaspoon dried tarragon and fresh-squeezed lemon juice from 1/2 of a fresh lemon. This can also be made 1 day ahead of time. Refrigerate until ready to serve.
To Serve: Cut the roast into approximately 1/2-inch slices (can slice thinner if desired). Transfer onto a serving platter and serve immediately with the Sour Cream/Horseradish Sauce and/or Béarnaise Sauce.
Beef Tenderloin Roast Recipe - Filet of Beef Roast Recipe:
Yields: 4 to 6 servings
Ingredients:
3 to 4-pound beef tenderloin roast (also know as filet of beef)
Soy Sauce
Worcestershire Sauce
Sour cream
Prepared horseradish
Bernaise Sauce
Preparation:
Place roast in a large resealable plastic bag and set into a shallow dish. Pour Soy Sauce over the roast and close bag. Marinate in the refrigerate at least 8 hours or overnight; turning roast occasionally to distribute marinade.
On the morning of the day you want to serve this roast: In a large heavy frying pan or cast-iron frying pan, melt butter and Worcestershire Sauce together. Add the roast (and remaining soy sauce) and brown on all sides. NOTE: This step gives color and flavor to the meat. Remove from heat and set aside.
About 45 minutes before serving time: Preheat oven to 450 degrees F.
Place the browned roast in an open roasting pan or the cast-iron frying pan. Roast in the oven for approximately 45 minutes until medium-rare or until a meat thermometer registers an internal temperature you desire.
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
Remove from oven and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (internal temperature will rise 5 to 10 degrees after it is removed from the oven).
While the roast is resting, make a sauce out of equal amounts of sour cream and horseradish. This can be made 1 day ahead of time. Refrigerate until ready to serve.
NOTE: I also make Knorr Béarnaise Sauce (according to direction on the package). Add 1 teaspoon dried tarragon and fresh-squeezed lemon juice from 1/2 of a fresh lemon. This can also be made 1 day ahead of time. Refrigerate until ready to serve.
To Serve: Cut the roast into approximately 1/2-inch slices (can slice thinner if desired). Transfer onto a serving platter and serve immediately with the Sour Cream/Horseradish Sauce and/or Béarnaise Sauce.
At present everyone asks for REC: Grilled Chicken with Hot Spices (ayam Panggang Pedis
Grilled Chicken With Hot Spices (ayam Panggang Pedis)
Recipe By: Charmaine Solomon
Serving Size: 6
Ingredients:
1 3-pound Roasting Chicken
2 Teaspoons Salt
3 Tablespoons Ground Black Pepper
3 Teaspoons Sambal Ulek, or ground fresh red pepper
2 Tablespoons Finely Grated Onion
2 Cloves Garlic, crushed
2 Tablespoons Dark Soy Sauce
2 Teaspoons Palm Sugar, or substitute dark brown sugar
2 Tablespoons Lemon Juice
2 Tablespoons Peanut Oil
Directions:
1. Cut the chicken into serving pieces and score the skin and flesh to allow flavours to penetrate. Combine all the other ingredients and rub the chicken well with this marinade, cover and leave for 1 hour or refrigerate and leave for longer. Preheat a griller or prepare a barbecue and have the coals glowing hot. Cook chicken at a good distance from the source of heat so that the chicken is cooked right through before skin gets too brown. Brush with marinade or extra oil and keep turning chicken pieces. Test for doneness by piercing thigh joint with a sharp knife. Juice that runs out should be clear, not pink.
2. Source: "The Complete Asian Cookbook" Start to Finish Time: "2:00" T(Cooking Time): "0:45"
Notes:
NOTES : Recipe is Indonesian
Grilled Chicken With Hot Spices (ayam Panggang Pedis)
Recipe By: Charmaine Solomon
Serving Size: 6
Ingredients:
1 3-pound Roasting Chicken
2 Teaspoons Salt
3 Tablespoons Ground Black Pepper
3 Teaspoons Sambal Ulek, or ground fresh red pepper
2 Tablespoons Finely Grated Onion
2 Cloves Garlic, crushed
2 Tablespoons Dark Soy Sauce
2 Teaspoons Palm Sugar, or substitute dark brown sugar
2 Tablespoons Lemon Juice
2 Tablespoons Peanut Oil
Directions:
1. Cut the chicken into serving pieces and score the skin and flesh to allow flavours to penetrate. Combine all the other ingredients and rub the chicken well with this marinade, cover and leave for 1 hour or refrigerate and leave for longer. Preheat a griller or prepare a barbecue and have the coals glowing hot. Cook chicken at a good distance from the source of heat so that the chicken is cooked right through before skin gets too brown. Brush with marinade or extra oil and keep turning chicken pieces. Test for doneness by piercing thigh joint with a sharp knife. Juice that runs out should be clear, not pink.
2. Source: "The Complete Asian Cookbook" Start to Finish Time: "2:00" T(Cooking Time): "0:45"
Notes:
NOTES : Recipe is Indonesian
Chicken & Rice Casserole
Chicken & Rice Casserole
I've been making this recipe for years & years.This is one of those cream of chicken soup recipes but I've adapted it over the years & use homemade . I've substituted using cr.of mushroom,celery, etc. Also if I'm lazy, I've subbed the celery for frozen peas or mixed vegetables. I've used rotisserie chicken to save time. Usually I try to plan ahead & the evening before I will make double batch of rice & chicken so all I have to do is make soup mix & throw all together.
Ingredients:
2 cups cooked chicken breast, diced or shredded
2 cups cooked rice (have used white, basmati, brown)
1 batch of cream of chicken homemade substitute (recipe follows) or 12 oz. can cream of chicken soup
1 1/2 cup mayonnaise (real stuff only)
1 small to medium onion, chopped finely (can sub. with 1 Tblsp. minced dried onion)
2 cups celery, sliced
1 cup crushed cornflakes
1/2 cup slivered almonds
3 Tblsp. butter, divided
1 1/2 cup shredded cheddar cheese
1). In medium frypan, melt 1 1/2 Tblsp. butter & saute onion & celery until softened. Set aside.
2). In same pan, lightly toast cornflake crumbs & almonds in remaining butter. Set aside.
3). In large bowl, combine chicken, rice, onion/celery mix, mayo, cheese & soup. Mix well. Add to prepared 2 qt. casserole.
4). Top with toasted crumbs & almonds & spread evenly.
5). Bake at 350 for 40 minutes. Casserole Can be made ahead & refrigerated until ready to bake. Allow to stand at room temperature for 30-45 minutes then bake. Add 5 minutes to baking time.
Cream of Chicken Soup
3 Tblsp. butter
3Tblsp. flour
1/2 cup chicken stock
1/2 cup milk
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. cayenne (optional)
Add butter to frypan and melt. Add flour and brown slightly until nutty fragrance, just until lt. brown. Slowly add stock & milk, stirring constantly until thickened. Add seasonings.
Chicken & Rice Casserole
I've been making this recipe for years & years.This is one of those cream of chicken soup recipes but I've adapted it over the years & use homemade . I've substituted using cr.of mushroom,celery, etc. Also if I'm lazy, I've subbed the celery for frozen peas or mixed vegetables. I've used rotisserie chicken to save time. Usually I try to plan ahead & the evening before I will make double batch of rice & chicken so all I have to do is make soup mix & throw all together.
Ingredients:
2 cups cooked chicken breast, diced or shredded
2 cups cooked rice (have used white, basmati, brown)
1 batch of cream of chicken homemade substitute (recipe follows) or 12 oz. can cream of chicken soup
1 1/2 cup mayonnaise (real stuff only)
1 small to medium onion, chopped finely (can sub. with 1 Tblsp. minced dried onion)
2 cups celery, sliced
1 cup crushed cornflakes
1/2 cup slivered almonds
3 Tblsp. butter, divided
1 1/2 cup shredded cheddar cheese
1). In medium frypan, melt 1 1/2 Tblsp. butter & saute onion & celery until softened. Set aside.
2). In same pan, lightly toast cornflake crumbs & almonds in remaining butter. Set aside.
3). In large bowl, combine chicken, rice, onion/celery mix, mayo, cheese & soup. Mix well. Add to prepared 2 qt. casserole.
4). Top with toasted crumbs & almonds & spread evenly.
5). Bake at 350 for 40 minutes. Casserole Can be made ahead & refrigerated until ready to bake. Allow to stand at room temperature for 30-45 minutes then bake. Add 5 minutes to baking time.
Cream of Chicken Soup
3 Tblsp. butter
3Tblsp. flour
1/2 cup chicken stock
1/2 cup milk
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. cayenne (optional)
Add butter to frypan and melt. Add flour and brown slightly until nutty fragrance, just until lt. brown. Slowly add stock & milk, stirring constantly until thickened. Add seasonings.
And I have my mother's Boston Cooking School cookbook (from the 20s and a
notebook (the old paper style, not the plastic now!) of recipes she cut out. And my very dear MIL's small little 6 hole notebook of her hand written recipes. I am trying to figure out a way to scan and bind it to give to all her grandchildren, who dearly loved her.
notebook (the old paper style, not the plastic now!) of recipes she cut out. And my very dear MIL's small little 6 hole notebook of her hand written recipes. I am trying to figure out a way to scan and bind it to give to all her grandchildren, who dearly loved her.
With the addition of some green beans this is an OLD favorite of ours also--I got
it originally from The Cotton Country Cookbook, the best community cookbook from Monroe< Louisiana!! Called "chicken spectacular".
http://allrecipes.com/recipe/23737/chicken-spectacular/
it originally from The Cotton Country Cookbook, the best community cookbook from Monroe< Louisiana!! Called "chicken spectacular".
http://allrecipes.com/recipe/23737/chicken-spectacular/
mariadnoca
Moderator
It will likely be iced sugar cookies (with almond extract in icing) because...
I've carried on mom's tradition, just like she said I should in the note I found from her tucked in with the cookie cutters. Besides Christmas, she started a tradition of number cookies on birthdays that I've now done for nieces, nephews and grand nieces and nephews. They are requested for all birthday parties.
So besides all the many things I can't choose from it likely will be that.
I've carried on mom's tradition, just like she said I should in the note I found from her tucked in with the cookie cutters. Besides Christmas, she started a tradition of number cookies on birthdays that I've now done for nieces, nephews and grand nieces and nephews. They are requested for all birthday parties.
So besides all the many things I can't choose from it likely will be that.