Category: Family Classics

Soft Pretzels

 

Soft Pretzels

Farmer's Almanac
Print Recipe
Cook Time 25 mins
Course Breads
Cuisine German
Servings 6 servings
Calories 232 kcal

Ingredients
  

Yeast proofing

  • 1-1/4 cups water 105-115º F
  • 2-1/4 tsp active dry yeast or 1 packet

Dough

  • 1 tbsp light brown sugar
  • 1-1/2 tsp salt
  • 3-1/2 cups all-purpose flour unbleached
  • 2 tbsp vegetable oil

Pre-baking wash

  • 1/4 cup hot water
  • 1 tsp sugar
  • 3 tbsp kosher salt

After-baking wash

  • 4 tbsp unsalted butter melted

Instructions
 

Yeast proofing

  • Pour warm water into large bowl and sprinkle the yeast in and stir.
  • Set aside for 5 minutes or until foamy.

Dough

  • Add the brown sugar, salt, and 2 cups of the flour and stir until batter-like.
  • Set aside for 5 minutes.
  • Stir in enough of the remaining flour 1/3 cup at a time to make a firm dough.
  • Turn the dough out onto a floured work surface and knead for 6-7 minutes or until smooth, supple, and elastic.
  • Clean the large bowl, then coat with oil to coat the bowl surface.
  • Add the dough and rotate to coat the surface of the dough with oil.
  • Cover the bowl and set aside in a warm, draft-free spot until the dough doubles in size. Can take from 45 minutes to a few hours.

Pre-baking

  • Preheat the oven to 425º F.
  • Lightly coat two baking sheets with shortening or oil (not butter).
  • Turn out the dough on a lightly floured surface and de-gas the dough.
  • Knead the dough for 2 minutes.
  • Divide the dough in half and put one half back in the bowl and cover it. Set aside.

Forming the pretzels

  • Divide the remaining half into 3 equal pieces.
  • Shape each piece into balls and let rest for 2-3 minutes.
  • Working one piece at a time, roll the dough to make a rope 30 inches long.
  • Shape the rope into a large horseshoe, with the ends pointed away. Holding the ends, cross them about 4 inches from each end, forming a large circle. Twist the ends together once (as you would twist a bread tie), pull them toward you and drape them over the opposite sides of the circle to form the classic pretzel shape.
  • Place the pretzel on the baking sheet.
  • Repeat fro the other two dough balls, leaving plenty of space between them on the baking sheet.

Pre-baking wash

  • Combine the hot water and sugar in a small bowl and stir.
  • Lightly brush wash on the pretzels.
  • Sprinkle with kosher salt.
  • Let rest for 10 minutes.

Baking

  • Bake the first batch for 18-25 minutes or until golden brown.
  • While the first batch is baking, form the pretzels for the 2nd batch and allow to rest.
  • Melt the butter for the post-baking wash.

Post-baking

  • Transfer the pretzels to a cooling rack and immediately brush with the melted butter several times.
  • Bake the second batch.
  • Best served warm, but can be re-heated in the microwave for about 20 second each.

Nutrition

Calories: 232kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mgSodium: 3685mgPotassium: 42mgFiber: 1gSugar: 3gVitamin A: 233IUCalcium: 12mgIron: 2mg
Print Recipe

Vinegar-slithered Cabbage

 

Vinegar-slithered Cabbage

Print Recipe
Prep Time 15 mins
Cook Time 5 mins
Course Side Dish
Cuisine Chinese
Servings 4 servings
Calories 180 kcal

Ingredients
  

Sauce

  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry

Cabbage

  • 1 small cabbage
  • 3 tbsp sesame oil or canola, vegetable, corn oil
  • 4 red chili peppers, dried

Instructions
 

Prep

  • Quarter and core cabbage then cut into 1-inch squares
  • Mix all the sauce ingredients

Cooking

  • Heat wok (or frying pan)over high heat
  • Add oil AFTER wok is hot and swirl
  • Turn down heat to medium and add peppers
  • Press and turn the peppers until they darken
  • Turn up heat to high and add cabbage
  • Stir and flip for about 2 minutes
  • Add sauce and stir until the cabbage is soft
  • Add more cornstarch or water to get the right consistency for the sauce
  • Serve hot

Notes

Chili peppers will darken to a deep brick red. Chili peppers should be removed before serving. DO NOT EAT the chili peppers.
Sauce should have the consistency of hoisin sauce.

Nutrition

Calories: 180kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 827mgPotassium: 335mgFiber: 5gSugar: 12gVitamin A: 307IUVitamin C: 65mgCalcium: 75mgIron: 1mg
Print Recipe

Baked Orange Chicken

 

Baked Orange Chicken

Baked, not fried and just like take-out
Print Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 447 kcal

Ingredients
  

Sauce - in advance

  • 1 tbsp cornstarch
  • 10 tbsp sugar
  • 3 tbsp soy sauce
  • 10 tbsp rice vinegar white vinegar works too
  • 2 tbsp rice wine white wine works too, so does water
  • 1 tsp sesame oil
  • 1/4 cup orange juice squeezed from one baseball-sized orange
  • 1 orange zest from one baseball-sized orange

Chicken - in advance

  • 1 lb chicken breast boneless, skinless, thighs work too

Chicken breading

  • 1/2 cup flour
  • 2 large eggs beaten
  • 1 cup panko bread crumbs crushed

Sauce

  • 1 tbsp vegetable oil
  • 1-1/2 tbsp ginger minced
  • 2 tbsp garlic minced
  • 1/2 tsp crushed red pepper

Instructions
 

In advance

  • Dice the chicken into 1" cubes
  • Mix the sauce ingredients: cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, rice vinegar, orange zest.
  • Crush the panko until the crumbs are smaller and more like regular breadcrumbs

Cooking - chicken

  • Preheat the oven to 400º F and line a cookie sheet with non-stick foil (maybe spray it with Pam too)
  • Lay out four bowls: 1) chicken, 2) flour, 3) eggs, and 4) panko crumbs
  • Coat the chicken in that order and set on the cookie sheet; consider using a separate set of chopsticks for each bowl
  • Bake the chicken for 20-25 minutes

Cooking - sauce

  • While the chicken cooks, get a saucepan and add the vegetable oil, ginger, garlic, and crushed red peppers and cook over medium heat until fragrant (about 30 seconds)
  • Add the pre-mixed sauce
  • Allow to boil and reduce until thickened
  • If the sauce hasn't thickened before the chicken is done cooking, turn the oven off but leave the chicken in it

Finish

  • Once the sauce has thickened, remove the chicken from the oven and put in a bowl
  • Pour the sauce over the chicken and toss until fully coated
  • While hot, serve over white rice and garnish with scallions or sesame seeds

Nutrition

Calories: 447kcalCarbohydrates: 59gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 166mgSodium: 1038mgPotassium: 592mgFiber: 2gSugar: 33gVitamin A: 287IUVitamin C: 14mgCalcium: 70mgIron: 3mg
Print Recipe

Chicken Tortilla Soup

 

Creamy Chicken Tortilla Soup

Cozy Cook
Print Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Keyword one-dish, soup
Servings 13 cups
Calories 185 kcal

Equipment

  • 1 Dutch oven

Ingredients
  

Saute the vegetables

  • 2 Tbsp butter
  • 1 small onion yellow, diced
  • 1 jalapeño pepper
  • 3 cloves garlic diced

Mix the ingredients

  • 1 Tbsp tomato paste
  • 15 ounces corn 1 can
  • 10 ounces diced tomatoes with green chilies 1 can Rotel, undrained
  • 15 ounces black beans 1 can, drained and rinsed
  • 5 cups chicken broth
  • 2 small chicken breasts boneless, skinless
  • 1 pinch Cayenne pepper
  • 1 tsp cumin
  • 1 tsp hot sauce
  • 1 ounce taco seasoning 1 packet or 3 Tbsp

Final finishes

  • 1-1/2 cups cheddar cheese shredded
  • 1/3 cup cream cheese softened

Instructions
 

Sauté the veggies

  • Heat 2 Tbsp butter over medium heat in the Dutch oven and add the diced onions and peppers. Sauté for 4 minutes.
  • Add the garlic and cook for 1 more minute.

Mix the ingredients

  • Add all remaining ingredients, except for the cheddar and cream cheese.
  • Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.

Shred the chicken

  • After 20-25 minutes, remove the chicken (be sure it is cooked through) and place on a plate or cutting board.
  • Shred using two forks and return to the soup.

Final stretch

  • Reduce the heat to low and slowly sprinkle in the shredded cheddar cheese and softened cream cheese. Keep staring until smooth and creamy. Make sure the soup isn't too hot or the cheese will separate and become grainy.
  • Season with salt and pepper and anything else you think it needs.
  • Garnish with a dollop of sour cream and green onions and serve!

Notes

Can also be made in a crock pot. Saute veggies according to the recipe then add to the crock pot along with the remaining ingredients. Cook on low for 6 hours before removing the chicken for shredding. Return to the crock pot and turn off the heat before stirring in the cheddar and cream cheese.

Nutrition

Serving: 1cupCalories: 185kcalCarbohydrates: 19gProtein: 16gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 32mgSodium: 327mgPotassium: 423mgFiber: 4gSugar: 3gVitamin A: 460IUVitamin C: 7mgCalcium: 80mgIron: 2mg
Print Recipe

Creamy Cucumber Salad

 

Creamy Cucumber Salad

All Recipes
Print Recipe
Prep Time 10 mins
Chill time 2 hrs
Course Salad
Cuisine American
Keyword garden, potluck
Servings 8 servings
Calories 308 kcal

Equipment

  • 1 large bowl with lid

Ingredients
  

  • 2 large cucumbers peeled and sliced or cut into pieces
  • 1 onion, sweet
  • 1 tbsp kosher salt

Dressing

  • 1.5 cups mayonnaise or more, to taste
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tsp dill dried
  • 1 tsp garlic powder
  • 1 tsp black pepper

Instructions
 

Prepare cucumbers

  • Peel and cut up cumbers and onion.
  • In a large bowl, add cucumbers, onion, and salt.
  • Cover and toss to mix. Set aside for 15-30 minutes.

Drain cucumbers

  • Drain cucumber mix and return to large bowl.

Prepare dressing

  • In a small bowl, whisk mayonnaise, vinegar, sugar, dill, garlic powder, and pepper until smooth.

Combine

  • Pour over cucumbers and stir until well coated.
  • Cover and refrigerate for 1-2 hours before serving

Notes

If the dressing is too runny, add more mayonnaise.

Nutrition

Calories: 308kcalCarbohydrates: 5gProtein: 1gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 18mgSodium: 1141mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 80IUVitamin C: 3mgCalcium: 19mgIron: 0.3mg
Print Recipe

Basic White Bread

 

Basic White Bread

All Recipes
Based on the Blue Ribbon Bread recipe
Print Recipe
Prep Time 20 mins
Cook Time 35 mins
Resting time 1 hr 45 mins
Total Time 2 hrs 40 mins
Course Breads
Cuisine American
Servings 24 slices
Calories 164 kcal

Equipment

  • 1 Stand mixer whisk, kneading attachments
  • 2 loaf pans
  • 2 pyrex cup to melt shortening and butter
  • 1 cake/brownie pan for water under the loaves in the oven

Ingredients
  

Yeast mixture

  • 1 package active dry yeast .25 ounce
  • 1 tsp sugar
  • 1/2 cup warm water 110ºF (microwave for 23 seconds)

Bread dough

  • 12 oz evaporated milk
  • 1/4 cup warm water
  • 1/4 cup shortening melted
  • 1/4 cup honey
  • 1/2 tbsp salt
  • 1/2 tsp salt
  • 6 cups flour bread flour preferred

Wash

  • 2 tbsp butter melted

Instructions
 

Yeast mixture

  • In a large stand mixer bowl, dissolve yeast and sugar in 1/2 cup warm water.
  • Let stand until foamy, usually 10 minutes.

Mix dough

  • Melt the shortening.
  • Add evaporated milk, warm water, melted shortening, honey, salt, and 2 cups flour. Mix at speed 2 until combined.
  • Add the remaining flour no more than a cup at a time kneading well between each addition.

Knead dough

  • When the dough has pulled together and it trying to escape the bowl, turn it out onto a lightly floured surface.
  • Knead until smooth and elastic, about 8 minutes.

Let dough rest

  • Wash the mixing bowl and dry thoroughly. Coat with oil.
  • Place dough in bowl.
  • Cover with a damp towel and set aside in a warm place to rise until doubled in volume. About 1-2 hours.

Proofing

  • Once the dough has doubled in size, turn it out onto a countertop.
  • Punch the dough down.
  • Divide the dough in half.
  • Roll each half into loaf shapes. Seal the seams by pinching.
  • Melt the butter and use to coat the bread pans.
  • Place shaped dough into pan and cover loosely with plastic wrap.
  • Place in a warm area and let rise until the loaf is about an inch over the top of the pan, about 30 minutes.

Baking

  • Fill the cake/brownie pan with about 1/2 inch of hot water and place in the oven on the bottom rack.
  • Preheat the oven to 375ºF.
  • Uncover the loaves and place on the top rack in the oven.
  • Bake until tops are golden brown, about 25-35 minutes.

Cooling

  • When finished, brush the tops with butter and allow to cool a bit in the pan.
  • When cool enough to touch, turn out of the pan and enjoy the first still-warm slice!
  • When fully cool, wrap with bees wrap or place in plastic bag. Can be frozen.

Nutrition

Calories: 164kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 3mgSodium: 219mgPotassium: 85mgFiber: 1gSugar: 5gVitamin A: 85IUVitamin C: 0.2mgCalcium: 47mgIron: 2mg
Print Recipe

Sausage, Mushrooms, and Spinach Rice

 

Sausage, Mushrooms, and Spinach Rice

Grit
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Keyword one-dish, potluck
Servings 6
Calories 344 kcal

Equipment

  • 1 large baking dish or skillet cast iron dutch oven or skillet works great

Ingredients
  

  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 2 cups white mushrooms chopped
  • 12 ounces smoked sausage cut into thin slices
  • 8 ounces spinach fresh, chopped
  • 1 cup long-grain rice uncooked
  • 2.5 cups low-sodium chicken stock
  • 1 tsp chicken bouillon granules
  • .5 tsp salt to taste
  • .5 tsp pepper freshly ground, to taste

Instructions
 

  • Heat olive oil in dutch oven or skillet over medium-high heat.
  • Add onion, garlic, mushrooms, and smoked sausage. Cook for 5 minutes or until onion softens and sausage beings to brown.
  • Add spinach, rice, chicken stock, and chicken bouillon and stir well. Season with salt and pepper to taste.
  • Cover and continue to cook for 15-20 minutes or until rice is cooked through and all stock has been absorbed by the rice.

Nutrition

Calories: 344kcalCarbohydrates: 31gProtein: 13gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 817mgPotassium: 566mgFiber: 2gSugar: 2gVitamin A: 3546IUVitamin C: 13mgCalcium: 62mgIron: 2mg
Print Recipe

Grandma Nan’s Potato Salad

 

Grandma Nan's Potato Salad

Print Recipe
Course Salad, Side Dish
Cuisine American, German
Keyword potluck
Servings 10 servings
Calories 493 kcal

Ingredients
  

  • 8 eggs hard boiled
  • 5 lbs red potatoes peeling optional
  • 2 stalks celery diced
  • 1 onion diced
  • 1-1/2 cup mayonnaise
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • salt to taste
  • pepper to taste

Instructions
 

In advance

  • Hard boil 8 eggs.

Chop veggies

  • Cut potatoes into small bite-sized pieces.
  • Slice celery stalks lengthwise into four strips then chop into 1/4"pieces.
  • Dice onion.
  • Slice and chop hard boiled eggs.

Boil potatoes

  • Put chopped potatoes in a pot and cover with at least an inch of water.
  • Boil until "al dente".
  • Drain water and allow to cool.

Mix ingredients

  • In a small bowl, combine mayonnaise, sugar, vinegar.
  • In a large bowl, add potatoes, celery, onion, and eggs.
  • Pour mayo mixture over potato mixture and stir to coat.
  • Add salt and pepper to taste and stir.
  • Refrigerate at least 2 hours, overnight is even better.

Nutrition

Calories: 493kcalCarbohydrates: 50gProtein: 9gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 145mgSodium: 352mgPotassium: 1169mgFiber: 8gSugar: 17gVitamin A: 43834IUVitamin C: 46mgCalcium: 114mgIron: 2mg
Print Recipe

Ground Beef and Wild Rice Casserole

 

Ground Beef and Wild Rice Casserole

GRV-Gibbs Wild Rice
Print Recipe
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Main Course
Cuisine American
Keyword potluck
Servings 4 servings
Calories 437 kcal

Equipment

  • 1 casserole dish large
  • 1 small frying pan for veggies
  • 1 large frying pan for ground beef
  • 1 saucepan for boiling water

Ingredients
  

Prepare wild rice

  • 4 cups water boiling
  • 1 cup wild rice uncooked

Other ingredients

  • 1 can cream of chicken soup
  • 1 can sliced mushrooms drained
  • 2 cubes beef bouillon
  • 1 cup water boiling
  • 1 bay leaf crumbled

Seasonings

  • 1/4 tsp celery salt
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp onion salt
  • 1/4 tsp paprika

Veggies

  • 3/4 cup celery chopped
  • 6 tbsp onion chopped
  • 1 tbsp butter

Ground beef

  • 1-1/2 pounds ground beef

Optional

  • 1/4 cup slivered almonds

Instructions
 

Preparation

  • Bring 4 cups of water to a boil.
  • Chop 3/4 cup celery.
  • Chop 6 tbsp onion.
  • Dissolve beef bouillon in 1 cup boiling water.

Prepare the wild rice

  • Pour boiling water over 1 cup wild rice.
  • Let stand 15 minutes.
  • When finished, drain.

Saute veggies

  • While, the rice is standing, sauté celery and onion.

Brown ground beef

  • Brown ground beef.
  • Drain.

Assemble casserole

  • Add cream of mushroom soup, sliced mushrooms, beef bouillon, bay leaf, and seasonings to casserole dish.
  • Add wild rice after draining.
  • Add sautéed vegetables.
  • Add ground beef.
  • Optional: sprinkle with slivered almonds.

Refrigerate (optional)

  • Refrigerate until time to bake.

Bake

  • Bake, covered, for 1-1/2 hours at 350ºF.
  • Optional: If the casserole becomes dry while baking, add more dissolved beef bouillon.

Nutrition

Calories: 437kcalCarbohydrates: 41gProtein: 20gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 54mgSodium: 1213mgPotassium: 529mgFiber: 5gSugar: 3gVitamin A: 331IUVitamin C: 2mgCalcium: 73mgIron: 3mg
Print Recipe

Corn on the Cob

 

Corn on the cob

Char Mountain
The easiest way to make corn on the cob imaginable.
Print Recipe
Cook Time 15 mins
Resting time 15 mins
Course Side Dish
Cuisine American
Keyword garden
Servings 4 servings
Calories 77 kcal

Equipment

  • 1 large stock pot, with cover The bigger the pot, the less the chance it will boil over.

Ingredients
  

  • 4 ears corn on the cob
  • butter to taste
  • salt to taste

Instructions
 

Prepare corn

  • Peel the husks off the ears of corn and rub to get the silk off.
  • Place in stock pot.

Cook the corn

  • Add water to the pot until the ears are covered.
  • Place on stove over high heat.
  • Bring to a boil.

Resting

  • Once it reaches a vigorous boil, turn the heat off and cover.
  • Allow to sit at least 15 minutes.

Serve

  • Remove from pot and allow the water to drain off as you do so.
  • Serve.
  • (Optional) Add butter and salt to taste.

Nutrition

Calories: 77kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 14mgPotassium: 243mgFiber: 2gSugar: 6gVitamin A: 168IUVitamin C: 6mgCalcium: 2mgIron: 0.5mg
Print Recipe