7th grade history recipe book 2015-2016 - lcps

How do we tell our story?

Recipes to RememberMercer Middle School

7th Grade History2015-2016

Recipes from kitchen B5

Mrs. Dolgin

Main Dishes

How do we tell our story? A Recipe to Remember: DOLMA

My Recipe Story: My great grandmother of my mom's side made the best dolma. My mom today is famous for making it now. My mother and my father both had this when they were children. We eat this anytime but my mother makes it once or twice a month.

Ingredients:1 jar grape leaves, 1 pound of ground beef, 1 cup of long grain rice, 1 tsp of Arabic spice, ½ teaspoon of salt and pepper, 3 crushed cloves garlic.

-Directions Mix all of the ingredients except the grape leaves in a bowl. Then mix it until it's all mixed together. Bring a pot and put 3 tsp of oil in the pot then prepare the grape leaves and take one grape leave from the jar then put all the stuffing in the leave then roll it then put it in the pot then repeat this till the jar is finished. My family likes to put a ½ cup of lemon juice with 2 cups of water and then pour it on top of the pot. Then put it on the stove for 1 hour for ½ an hour put it on medium heat then the other ½ an hour put it on slow heat. There you go you have your meal!

This recipe is from Mohammad A.’s Family.

How do we tell our story? A Recipe to Remember: PASTA with PUMPKIN & Sausage

My Recipe Story: My dad studied in France he learned how to cook with French Cordon Bleu chefs. He began cooking cooking this dish in Colorado Springs just after marrying my mom 18 years years ago. This has been a family tradition that we make between Halloween and Christmas.

Ingredients 1 tablespoon extra-virgin olive oil, plus 1 tablespoon. 1 pound bulk sweet italian sausage. 4 cloves garlic, cracked and chopped. 1 medium shallot, finely chopped. 1 bay leaf, fresh or dried.

4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons. 1 cup dry white wine. 1 cup chicken stock, canned or paper container. 1 cup canned pumpkin. ½ cup heavy cream. ⅛ teaspoon ground cinnamon. ½ teaspoon ground nutmeg, ground or freshly grated. Coarse salt and black pepper. 1 pound penne or rigatoni pasta, cooking to al dente. Romano or

Parmigiano, for grating. Coarse salt and black pepper.

Directions: Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to stove. Add the remaining tablespoon oil, and then garlic and onion. Saute 3-5 minutes until the onion are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute.Garnish the pasta with lots of shaved cheese and sage leaves

This recipe is from Jack B.’s Family.

How do we tell our story? A Recipe to Remember: Runza Sandwich

My Recipe Story: My mom would make Runzas with her Grandma Elaine. They would make them every Christmas Eve when family would come for dinner. This was a tradition enjoyed by her whole family.

Ingredients: 2 pound ground beef1 large onion , choppedSaltPepper1 Medium Cabbage, chopped2 batches of a white bread dough

Directions: Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. (See note below). Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Allow these to sit, covered lightly with a tea towel, for about 20 minutes – so the dough can rise for the second time.Bake 20-25 minutes at 350 or until lightly golden brown.

This recipe is from Alex S.’s Family.

How do we tell our story? A Recipe to Remember: Jagerschnitzel

My Recipe Story: Jagerschnitzel is German for “Breaded Pork”. My grandma is from Germany, & she made this for my dad & uncle all the time. Now my Mom makes it for me all the time. It is a family favorite that we eat often. In our family we serve it with German dumplings called Spaetzle.

Ingredients:4 boneless pork chops(pounded thin), salt and freshly ground black pepper, ½ cup all-purpose flour combined with 1 teaspoon salt, 2 large eggs(lightly beaten), ¾ cup plain breadcrumbs.

Directions: 1. Lightly season both sides with salt and freshly ground black pepper. 2. Place the flour mixture, egg, & breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, & the breadcrumbs, coating both sides & all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried. fry immediately. 3. Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don’t want the schnitzel to sit around in the coating before frying. Use enough oil so that the schnitzels “swim” in it. 4. Fry the schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels. 5. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.

This recipe is from Dylan T.’s Family.

How do we tell our story? A Recipe to Remember: Macaroni and Tomato

My Recipe StoryIt was made in the 1800’s some time. We started doing the mac and cheese as a tradition.

IngredientsOne box of elbow macaroni sugar(to taste)8 oz. sharp cheddar cheese salt,pepper(to taste) 1 can diced tomatoes

DirectionsCook macaroni as directed on box. In casserole dish add macaroni, diced cheese and tomatoes,

mix and add sugar, salt and pepper to taste. Bake in oven at 380 degrees for approximately 40 min.

This recipe is from Dominic R.’s Family.

How do we tell our story? A Recipe to Remember: Shrimp Biryani

My Recipe Story: My great grandmother made a famous dish in our family by the name if shrimp biryani. In her family she was very famous for making sea food, but her most known dish is shrimp biryani. She passed that dish down to my grandmother than my mother. We usually eat this dish often but, we also eat this dish on special occasions like birthdays, and holidays. This recipe came from her sister but she barely even made it.

Ingredients 2 tablespoons vegetable oil 1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed1/2 teaspoon each chili powder, turmeric, and pepper 6 whole cardamom pods, crushed4 dried bay leaves About 1/2 teaspoon salt1 cup plain whole-milk yogurt 1 cinnamon stick (about 2 in.)1 teaspoon cumin seeds 2 cups basmati rice2/3 cup lemon juice 2 onions (1 lb. total), peeled and chopped1 tablespoon minced garlic 1/2 cup chopped raw cashews

Directions: 1. Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes. Pour into a bowl.2. In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, 5 to 8 minutes.3. Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes. Remove bay leaves and cinnamon stick.4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil. Add rice; boil uncovered until almost tender, 7 to 8 minutes. Drain and pour into a bowl. Stir in the lemon juice and salt to taste.5. In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, ending with rice. Sprinkle evenly with saffron threads. Cover tightly with foil.6. Bake biryani in a 350° oven until center is hot and rice is tender to bite, 20 to 25 minutes. Serve immediately, with raita

This recipe is from Abhinav B.’s Family.

How do we tell our story? A Recipe to Remember: Lasagna

My Recipe Story: Lasagna, a common recipe made in homes, but one that has been on my grandmother's side for generations. My mother, grandmother, great-great grandmother, and so on, have made lasagna every year, but only on special occasions. The annual Christmas family holiday party, birthday dinners, and anniversaries are when lasagna can be found in the Blandford household, and where my grandma can be found working hard in the kitchen cooking it before hand. We don't know when or where this recipe started to become popular in the family, but what we do know is that it's a delicious food that everyone can enjoy.

Ingredientsonion, garlic, olive oil, tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, oregano, black pepper, basil, parsley, lasagna pasta, ricotta, shredded mozzarella, and Parmesan cheese.

Directions: 1. Sauté onion and garlic in about 1 Tbsp olive oil2. Add ground beef, brown and drain3. Add 1 lg can tomato sauce, 1 lg can crushed tomatoes, and 12 oz can tomato paste4. Add (to your taste): Italian seasoning, Oregano, Black Pepper, Basil, and Parsley5. Stir and cook for a few hours on low heat; meanwhile boil 1 box of lasagna pasta acc. to package 6. To Assemble: Cover bottom of a 9x13” casserole dish with a light layer of sauce, place a layer of pasta in dish, spread each noodle with sauce, top with ricotta & shredded mozzarella & Parmesan

cheeses, and continue until you have about 4 to 5 layers. 7. Cover with foil and bake at 350 for about 45 minutes to an hour8. Remove foil for the last 10 to 15 minutes of baking

This recipe is from Kendall A.’s Family.

How do we tell our story? A Recipe to Remember: Fried Shrimp

My Recipe StoryFried shrimp was originally made by my great grandma she is also the one who is the most famous for making this dish. My mom used to live in the countryside by a river and there was a lot of shrimp so they often ate this because it was plentiful and delicious. Now we usually eat it on the holidays or during parties because it is quick and easy to make and really good. It also finger food so you can eat it anywhere! This is one of my favorite family dish.

Ingredients1 pound of shrimp 2 beaten eggs1 cup of breadcrumbs ½ teaspoon of garlic powder1 cup of all-purpose flour1 teaspoon of paprika1 quart of vegetable oil½ teaspoon of salt½ teaspoon of ground black pepper

Directions: Wash the shrimp with cooking wine and then rinse it with water. Take off the shrimp shell except for the tail.Place the shrimp in a bowl. Put the salt, pepper, and garlic powder into the bowl with the shrimp.Get a small bowl and stir the flour and paprika together. Get two more bowls and put the eggs in one bowl and the panko bread crumbs in the other.Heat the oil in the deep fryer or deep pan to 375 degrees. Get the shrimp and dip it into the flour mixture.Then dip it into the egg. Finally dip it in the bread crumbs. Now fry the shrimp until the outside is golden brown.Place the fried shrimp onto a plate lined with paper towels to collect excess oilDo this to the rest of the shrimp. Serve and Enjoy.

This recipe is from Vicky L.’s Family.

How do we tell our story? A Recipe to Remember: Sticky Rice with Meat

My Recipe StoryWe usually stock sticky rice and chinese sausages in our house, so we are prepared for this recipe whenever there are unexpected guests or parties. Also, this dish can be just a regular meal. This dish is very convenient to make for any occasion. We don’t really consider ourselves experts at this recipe, because it is easy to master. To sum this recipe up, sticky rice is simple, easy, and delicious.

Ingredients● 4 cups sweet rice ● ½ cup chopped green onions ● 2 tablespoons oil● Salt, black pepper, and sugar● 4 chinese sausages● 1 chicken breast

DirectionsFirst, steam the sweet rice. While the rice is steaming, cook the chinese sausages and slice them so they are circle-shaped. Next, cook the chicken breast (add salt and a little sugar if desired) and shred. Heat the oil and stir-fry the chinese sausages for one minute. Add the shredded chicken and green onions and stir-fry for another two minutes. Put the sweet rice in a dish and the sausages and chicken on top. Put some black pepper in if you want a spicy taste. Enjoy!

This recipe is from Alex P.’s Family.

How do we tell our story? A Recipe to Remember: Easter Enchiladas

My Recipe StoryAt Christmas 2000, my Aunt Carol made Christmas Enchiladas for my mom and dad before they were married. My mom had traditional German recipes for Christmas, so my parents decided to change their Easter tradition from when they were children and start their own with their family. So instead of ham and lamb, we have enchiladas.

Ingredients1 package of cream cheese2 large cans of Enchilada sauce4 cups of Mexican blend cheese1 pound of Chicken, poached and shredded1 small can of green chillies16 tortillas

DirectionsPreheat oven to 350°F. In a medium saucepan over medium heat, melt cream cheese in 1 can of Enchilada sauce. Add 2 cups of Mexican cheese blend to mixture. Stir until all is blended. Add shredded chicken and half a can of green chillies to mixture. In a greased 9 x 13 inch pan, place the tortillas, spoon in mixture, and wrap tortilla in pan, continue until pan is full. Pour can of Enchilada sauce over the tortillas. Sprinkle remaining mexican blend and green chillies over tortillas. Bake until cheese is melted.

This recipe is from Olivia J.’s Family.

How do we tell our story? A Recipe to Remember: Egg Case Roll

My Recipe StoryThis recipe came from my great great grandmother. The person in my family that is famous for making this is my grandmother. We usually eat this dish in the morning for special occasions.

Ingredients9 x 13 dishPound of sausage15 eggsAbout 12 oz of shredded cheeseBreadSalt and Pepper

DirectionsBreak up bread and put in dish. Brown sausage in skillet .Beat eggs with whisk. 1/4 cup of milk and beat it with the eggs. Mix sausage into eggs. Pour over bread. Top with shredded cheese. Make day ahead. Cover with plastic wrap. Put in fridge. Take out of fridge half hour. 350° for 45 minutes. Let cool.

This recipe is from Colt W.’s Family.

How do we tell our story? A Recipe to Remember: Pancit

My Recipe StoryWe make a Filipino dish called Pancit on special occasions like birthdays, Christmas, New Year's, and other holidays. The type of noodle in the dish represents long life. It has been in our family since my Lola Zinnia was a little girl. It was passed down from her mother to her, then her to my mom, and then my mom to me.

Ingredients- 1 Package of Canton Noodles- 2 cups of Diced Chicken Breast- ½ cup of Shrimp- 1 cup of Beef- 4 -5 tbsp of Soy Sauce- ¼ cup of Diced Onions

Directions1)In a wok saute onions and garlic for about two minutes.2) Add chicken and cook until done.3) Add shrimp and cook until done4) Once shrimp is cooked, add all of the veggies (cook until tender)5) Add 2 tbsp of soy sauce6) Add in chicken broth, noodles, and remaining soy sauce7) Stir and let the noodles simmer for about 5 mins while covered until tender.

This recipe is from Grant S.’s Family.

- 4 cloves of Diced Garlic- 1 cup of Shredded Cabbage- 1 ½ cups of Chicken Broth- ¼ cup of Shredded Carrots- 1 tbsp of cooking oil- YOU MAY NEED MORE CHICKEN BROTH IF IT GETS TOO DRY

How do we tell our story? A Recipe to Remember: Grape Leaves

My Recipe Story: Grape leaves come from Palestine! My family makes this meal because it’s very tasty and reminds me of our Arabian side. My mom is always the one to make this meal because you have to be gentle while making it, but my grandma, great grandma, and all the way up. We usually eat this meal on a normal bases but it can be made for a special occasions!

Ingredients:sushi rice chopped ground beef onion spices (salt and pepper)lamb garlic grape leaves tomatoes

oil water lemon juice

Directions1. get a pot and put lamb on the bottom on top of the lamb put freshly cube diced tomatoes 2. wash your grape leafs3. mix your ground beef with rice, onion, garlic, salt, pepper, and olive oil4. you then start rolling them up by putting a grape leaf in front of you (you can only make one at a time) you put a fair amount of beef/rice in the middle. Then carefully roll it together. Make sure that there is no beef/rice showing on the outside!5. when you’re done rolling the grape leafs carefully place them into the pot in a circular form 6. then put more tomatoes on top of the grape leafs (this gives it flavor)7. you then put a plate on top of the pot (plate should fit in pot perfectly!) 8. on top of the plate you add a cup of water, olive oil, and lemon juice9. then put the pot on the stove for one hour on high, then 30 minutes on medium, finally for two hours put on very low

10. then dump the leafs on a big plate and let them cool down for 15 minutes before eating them!

This recipe is from Rania M.’s Family.

How do we tell our story? A Recipe to Remember

My Recipe StoryIn Vietnam, males do not learn to cook and, my grandma was wealthy and had maids make her food. When they moved to America nobody knew how to cook and this was the first recipe my mom learned to make when she went to live out on her own. She wasn’t a great cook to begin, but with self-education, she got better and ended up making this recipe on her own.

Ingredients1 pound of chicken wings2 tablespoons of sugar1 tablespoon of fish sauce1 teaspoon of olive oil

DirectionsPreheat a wok, coat with olive oil, cook wings on medium heat for 6-8 minutes on each side, until cooked. Mix sugar and fish sauce in a bowl, drizzle over wings, continue frying until wings are evenly browned on both sides.

This recipe is from (First Initial, Last Name)’s Family.

Side Dishes

How do we tell our story? A Recipe to Remember: Rice Pudding

My Recipe StoryRice pudding is from Pakistan. My mom is famous for this recipe. She makes the best rice pudding ever that we can lick the spoons. It is amazing. I eat this recipe when we have a celebration,holiday, or just for fun. I love rice pudding because it’s such a sweet dish.

Ingredients:1 liter of milk1 small tin of condensed milk, optional4-5 bs. of sugarseeds of 3-4 small cardimons

DirectionsSoak the rice in water for 1 hour. Then drain the water and put the rice in the blender with a little bit of milk added to make a puree. In a medium pot add milk, cardamon seeds, sugar and the blended rice. Put it on a flame to boil and keep stirring so it won’t stick to the bottom of the pan. When the rice becomes soft and leave it on low heat until it thickens. Just before removing from the heat. Garnish with fruit. Enjoy your rice pudding.

This recipe is from Maimoonah C.’s Family.

½ cup rice (washed)Dry fruits PistachiosAlmonds

How do we tell our story? A Recipe to Remember: Cheesy Apples

My Recipe StoryMy grandma used to make this for dessert when my dad was young (it’s more of a grown up dish but kids can have it). I'm not really sure of where it came from but she was famous for making this recipe. She would usually make it around holidays or just because. Sadly she passed away before she had a chance to make it for me and my sister so I never shared any of those happy family cooking moments with her.

Ingredients½ cup butter softened1 cup sugar8 oz of sharp cheddar cheese,grated ¾ cup of all purpose flour1 lb of sliced apples, unsweetened

Directions1. Preheat oven to 325°F. Grease a 1 ½ quart casserole with vegetable spray.2. In a medium mixing bowl, cream together butter and sugar. Using a spoon, stir in grated cheese. Add flour and combine using fingers or a

spoon. Batter should be stiff.3. Arrange apples in prepared casserole. Evenly crumble cheese mixture over apples.4. Bake for 30 minutes.

This recipe is from Connor D.’s Family.

How do we tell our story? A Recipe to Remember: Dinner Rolls

My Recipe StoryDinner rolls were my great grandmother’s recipe and she made them for my dad and his sisters when they were my age and now my mom and I make dinner rolls every year for Thanksgiving and they’re everyone’s favorite!

Ingredients1 ½ cups of milk5 tablespoons sugar1 teaspoon salt

DirectionsScald milk, add sugar and salt, cool to room temperature. Lightly beat eggs, then add to milk. Dissolve yeast in warm water and add to milk. Add 3 cups flour and beat until perfectly smooth. Add melted butter and remaining flour (or enough to make easily handled dough). Mix together then knead well for five minutes. Place in greased bowl. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 1 ½ hours. Punch down the dough and cut into rolls. Place close together in a well-greased shallow pan. Cover and let rise until light, about 1 hour. Bake in hot oven at 425 degrees for about 20 minutes. Makes 4 dozen rolls.

This recipe is from Elise B.’s Family.

1 package of yeast½ cup warm water3 eggs6 cups sifted flour1 stick of butter (melted)

How do we tell our story? A Recipe to Remember: Cornbread

My Recipe StoryThis recipe was invented by my great aunt in an Ida cooking book. It has been in our family for lots of years and we all love it. It is a southern recipe and was originally made in that general area. Since corn was such a vast and popular crop it was easily made, and can still be enjoyed today! Hope you enjoy!

Ingredients2 eggs ½ cup of shortening 1 cup of cornmeal½ teaspoon of salt½ teaspoon of baking powder

DirectionsPreheat the oven to 400 degrees. Place the shortening in an iron skillet and place in oven to heat up the shortening. Mix all other ingredients, then pour the hot shortening into the batter and mix. Pour into skillet and bake for 30 minutes or until lightly golden brown.

This recipe is from Emily A.’s Family.

How do we tell our story? A Recipe to Remember: Moroccan Pancakes

My Recipe StoryBecause this is a pancake recipe, it was thought to have originated and first eaten in medieval Europe. This new, tasty invention started to grow and evolve over time, until it was adopted by the ancient Berber of Morocco who completely changed the physical appearance of this recipe. The Moroccan Pancake used to be stuffed with pigeon or meat, but that has long changed over time, as they are now served with butter or honey. There is no specific or known person in my family that makes this recipe, but if there were, it would probably be my aunt Fouzia or my grandma on my mom’s side. To be honest, I eat this nearly every day when I travel to Morocco (every 2 years), but I only have this during the religious holidays of Eid and Ramadan, here in the United States. I do wish my mom would make it more though!

Ingredients● 250 g. of semolina● 4 tbsp. of All Purpose Flour● 1 tsp. of baking yeast● ½ tsp. of salt● 375 ml./1.6 cups of warm water (115o F)● 22 g. of baking powder

DirectionsYou should first mix all of the above ingredients, except the baking powder in a stand mixer for about 6 min. or until a homogenous and smooth paste results. Add 22 g. of the baking powder and then blend again for about 4 min. Next, preheat a non-stick pan to medium-low heat on a stove and pour in half a cup of the resulting dough from step 1 into the pan. You will start to see bubbles and holes forming. Finally, you should make sure that no uncooked dough is left in the pan and then remove the pancakes from the pan and let them cool. The resulting pancakes can be served with butter or honey and enjoyed with coffee or tea.

This recipe is from Wassim B.’s Family.

How do we tell our story? A Recipe to Remember: Irish Soda Bread

My Recipe StoryMy family recipe originated in 1916 when a man was challenged to come up with a way to use poor soft wheat to make bread. This recipe came from my great grandma when she thought was making bread for christmas and ended up making irish soda bread. My grandma is famous for making this dish at christmas because she is mainly Irish and Swedish. A classic Irish man or women would always enjoy Irish Soda Bread.

Ingredients4 cups of flour, ½ margarine

1 cup buttermilk

DirectionsPreheat oven to 350 degrees: lightly grease a large baking sheet.In a large bowl, mix flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with ¼ cup of buttermilk; brush loaf with this mixture. Use a sharp knife to cut an “X” into the top of the loaf. Bake in preheated oven until toothpick inserted into the center of the loaf comes out clean, 45 to 50 min. Check for doneness after 30 min. You may continue to brush loaf with butter mixture while it bakes.

This recipe is from Christian H.’s Family.

1 egg

¼ cup butter, melted

¼ cup of buttermilk

1 teaspoon baking soda

1 tablespoon of baking powder

½ teaspoon of salt

How do we tell our story? A Recipe to Remember: Aloo Fry

My Recipe StoryThis recipe is very important to our family. We make this food whenever our cousins and we meet. My grandma usually makes it, since she is well-known for aloo fry. Aloo fry was originated in southern India. This is a really simple meal that is really good, so we make it often.

Ingredientspotatoes, oil, salt, chili powder, turmeric, and cumin seeds

DirectionsFirst, put a large pan on the stove and heat it up. Next, pour ¾ cup of oil into the pan. Dice 1 lb. of potatoes.After the oil is heated add the potatoes to the pan. Fry potatoes until golden-brown.Drain the oil. Add salt, chili powder, turmeric, and cumin seeds. Mix well. Serve with rice (Enjoy!)

This recipe is from Sritha C.’s Family.

How do we tell our story? A Recipe to Remember: Paneer Makhani

My Recipe StoryMy aunt started this recipe and then it spread to my mother and other aunt. This recipe is enjoyed with rice or bread. This is a family recipe my mom makes for special celebrations. This recipe did not come from anywhere, my aunt was just exploring and experimenting with foods in the kitchen and then like magic it became everyone's favorite. We make this recipe whenever our cousins come for Diwali or if we are just celebrating.

Ingredients1 lb of paneer ( Indian homemade cheese), 2 cups of crushed tomato,½ cup of heavy cream, 1 teaspoon of garlic, 1 teaspoon of ginger, ½ teaspoon garam masala (indian blend of spices), Salt ( depending on how much you would like), ½ teaspoon of red chili powder,1 teaspoon of turmeric powder, 2 tablespoons of oil, 1 tablespoon of dried fenugreek leaves, pinch of asafoetida

DirectionsCut paneer into small pieces, Wash and crush the tomatoes in blender into smooth paste in a pan heavy bottom, add oil and let it heat up,add asafoetida,add crushed ginger and garlic and cook for 10 seconds, add the crushed tomatoes and stir,add salt, turmeric powder, garam masala, and red chili powder,let the tomatoes cook till the oil separates,add the heavy cream to the tomatoes. ,mix and let the curry and cook for 5 minutes stirring it occasionally,the color will turn into red orange,add paneer and mix it in with curry and let it simmer for 5 minutes, add dried fenugreek leaves and let it simmer for another 5 minutes.

This recipe is from Anjali K.’s Family.

How do we tell our story? A Recipe to Remember: Tamarind Rice

My Recipe StoryI chose Tamarind Rice because it is a very traditional recipe and famous dish that’s passed on. It’s a sweet and sour dish that can be easily altered to one’s taste. Tamarind Rice is made for special holidays and festivals such as Diwali. It can be made instantly with leftover rice, so my grandmother liked it a lot.

IngredientsSesame Seed- 1 tsp, Chana Lentils- ½ tsp, Urad Lentils- ½ tsp, Mustard Seeds- ⅛ tsp, Cumin Seeds- ½ tsp, Peppercorn- ¼ tsp, Turmeric Powder- 1 tsp, Fennel Seeds- ½ tsp, Curry Leaves- 4-5 leaves, Dried Red Chilli- 2 chillis, Tamarind Paste-2 tsp, Hot Water- 1 cup, Cooked Rice- 3 cups, Oil- 1 tsp, Salt- Pinch, Peanuts- Approx. Handful

DirectionsStep 1: Roast Chana and Urad Lentils, Peppercorn, Cumin Seeds, and Fennel Seeds in a pan. Step 2: Dissolve Tamarind Paste in the Hot Water. Step 3: Set aside the roasted item( shown in step 1), Step 4: Heat oil in a pan and add in Curry Leaves, Mustard Seeds, Red Chilli, and Peanuts in the oil. Step 5: Once they are roasted, add in the Tamarind Paste. Step 6: Add Turmeric Powder and Salt. Step 7: Cook until it becomes a paste consistency. Step 8: Add cooked rice and step 1 spices, mix well. Step 9: Enjoy!

This recipe is from Swetha B.’s Family.

How do we tell our story? A Recipe to Remember: Vasilopita

My Recipe StoryVasilopita is done with commemoration for St.Basil. My Yia Yia (Grandma in Greek) is the famous one for making this food and we eat this on New Year’s Day. You put the coin in the bread and then cut it. When you cut the bread you say (this is for the house, this is for Yia Yia, this is for Dimitra( mama), this is for Nicolas(baba which is dad in greek), this is for Maria, this is for George. The person who gets the coin has good luck for the rest of the year. I got it for the year of 2015 and it was my first time getting the coin.

Ingredients1 cup(2 sticks) unsalted butter, 1 cup sugar, 3 extra-large eggs, grated rind of 2 large oranges, grated rind of 2 large lemons, ½ teaspoons crushed/powdered gum mastic (Greek mastika), 4 cups flour, 2 teaspoons baking powder , ½ teaspoon of salt , ½ cup milk , 1 egg yolk blended with 1 tablespoon milk and sesame seeds, blanched almondsa clean coin- a quarter will do nicely-wrapped in gold or silver foil

Directions1)Preheat oven to 350 degrees. Thickly butter a 10 inch round springform pan.2) in a large bowl of an electric mixer, cream the butter until it is light and fluffy. Beat in the sugar and beat until the mixture is light. Beat in the eggs, one a time, beating well after each addition. Beat in the orange and lemon rinds, and the crushed/ powdered sour cherry pits and gum mastica. 3)in a separate bowl, sift together three cups of the flour, the baking powder and salt.4) with the mixer on a low speed, gradually beat in the dry mixture alternately with the milk. The batter will be very thick. Using a wooden spoon, gradually blend the remaining flour, beating well completely smooth.5) Spread the batter into the pan, press the coin into the dough until it is completely covered(don’t let anyone see where you place the coin!, and then smooth the top. Brush the top evenly with the egg and milk mixture and sprinkle with sesame seeds. Gently press the blanched almonds into the top to make a cross and spell out the date of the new year.6)bake for 45 minutes, until golden brown(if it browns too quickly, cover the top with aluminum foil). Cool in the pan for 15 minutes before removing from springform and thoroughly cool before slicing.

This recipe is from Maria M.’s Family.

How do we tell our story? A Recipe to Remember: Pupusas

My Recipe StoryThis recipe come from El Salvador where my grandma is from. She is the one who is “famous” for making this dish me and my mom don’t know how to make this dish. My grandma know how to make a lot of food.

Ingredients● 5 cups masa harina flour● 4 cups water, approximately● 16 -24 ounces canned refried beans● 3 cups soft white cheese● light vegetable oil or light olive oil

DirectionsIn a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.In another bowl empty refried beans [beans are optional] and place grated cheese into a separate bowl.Divide dough into about 25 pieces roll each into a ball and flatten between the palms of your hands to about ½ inches thick.Put a spoonful of beans and a small handful of cheese into the center of each pupusa.Flatten again with the filling inside. heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side for 4-5 minutes until a pale golden-brown. The outside should be firm.

This recipe is from Tatiana G.’s Family.

http://www.food.com/about/masa-harina-35

http://www.food.com/about/water-459

http://www.food.com/about/olive-oil-495

How do we tell our story? A Recipe to Remember: Kosambari

My Recipe StoryKosambari is an appetizer that was passed from my great- grandmother. She loved to cook. She tried this dish one day as it takes very minimal time to prepare. It turned out to be everyone's favorite dish.

Ingredients● 2 cups of moong dhal (lentils) ● 2 cups of grated carrot● 1 tbsp of salt● 3 tbsp of lemon juice● 1 tbsp of oil● 1 tbsp of mustard seeds● ½ cup of cilantro● chopped 3 chilies (optional)

DirectionsStep 1: Moong Dhal mixture:

1) Soak the moong dhal in water for two hours to make it soft.2) when the moong dhal is soft, drain the water and transfer it to a bowl3) Then add the above quantities of grated carrot, salt, lemon juice, cilantro to the moong dhal and mix well, Keep the bowl that has this mixture aside.

Step 2: Seasoning.4) To prepare seasoning take a small pan and pour oil. This has to be heated on the gas or electric stove. 5) When the oil is hot around 400 degree oF, add the mustard seeds and wait until you hear popping noises. We don’t need to measure the exact temperature for this.6) Add the chillies (optional) and leave it on the stove for a minute.

Step 3:7) Finally mix the moong dhal mixture and the seasoning.8) Enjoy Kosambari :)

This recipe is from Snigdha S.’s Family.

How do we tell our story? A Recipe to Remember: Puto

My Recipe StoryThis recipe came from the Philippines. My mom is famous for making it because she is the only one who makes puto here in America. This dish can be eaten on any occasion and it makes a delicious snack or dessert. It tastes the best when it is warm or right when it comes out of the oven.

Ingredients1 box of “White King” Puto1 cup of water½ cup sugar5 tsp. cooking oil

DirectionsPreheat the oven to 350 F. Add one pouch of the mix to all of the ingredients and mix. Put the batter in a muffin pan then put the muffin pan in another pan filled with water. Bake for 45 min. to an hour.

This recipe is from Dana H.’s Family.

How do we tell our story? A Recipe to Remember: Potato Fry

My Recipe StoryThe recipe of potato fry came from my great-great grandmother. She was making another dish when she apparently accidentally left potatoes in a pan. It tasted pretty good, so the next time she added some spices to make it taste even better. She did not actually invent the dish; it was already around at the time and wasn't that popular. In my family, my mother is famous for making potato fry. Since it is very simple and easy to make, we usually eat potato fry every couple of weekends. This is probably once, maybe twice a month. We would eat it more, but then we would get bored of it and not enjoy the lively

flavoring but complain about how we just ate this a couple days ago.

Ingredients4 Potatoes, 1 tbsp. oil, ½ tsp. cumin seeds, ½ tsp. mustard seeds, 1 tsp. sambar powder, ¼ tsp. turmeric powder, ½ tsp. red chili powder, and a pinch of salt for flavoring.

DirectionsWash, peel potatoes and dice in small pieces, rinse again 2-3 times in water, drain and keep aside. In wok or pan heat oil add mustard, cumin seeds and allow spluttering. Add potatoes, sauté, cover, and cook in medium heat until half cooked, stir in intervals. Add sambar powder, red chili powder, turmeric powder and salt, mix well, cover and cook for 4-5 minutes or until potato gets cooked fully, do stir in intervals. Potato fry is ready!

This recipe is from Arya S.’s Family.

How do we tell our story? A Recipe to Remember: Aloo Kachori Recipe (to make 10)

My Recipe StoryAloo Kachori is an Indian dish that my family has been making and relishing for the past few generations. This dish is not commonly eaten everywhere in India, but is popular in the area my great-grandmother comes from which is Uttar Pradesh. We often make Aloo Kachoris on festivals, and since it is very filling and long-lasting, we many times take it when travelling in India. My family prefers to eat this dish with some achar (pickle). Making achaar (pickle) are my grandmother’s speciality. She has made mango, green chilly, jackfruit, lemon, and many other types that add the last touch of satisfaction when it comes to taking a bite of this tasty, finger-licking dish.

Ingredients● 3 cups whole wheat flour ● 3 boiled and mashed potatoes● salt- to taste (about 1 tsp)● ½ tsp garam masala (a blend of Indian spices)● ½ tsp cumin powder● ¼ tsp turmeric● ¼ tsp dry mango powder● oil- for deep frying● 1 ½ cups water

DirectionsMake dough with flour and water and set aside. Add all seasonings mentioned above to the boiled mashed potatoes and mix thoroughly. Make 10 equal sized balls of the dough. Roll out a ball of dough using a rolling pin into a flat circle with about a 3 in. diameter. Take 1 tsp of potato filling, put in the center of the rolled out dough, and wrap it with the dough to make a ball. Roll this stuffed ball evenly to a circle with about a 5 in. diameter. Then deep-fry it in hot oil, cooking until there is even browning on both sides. Repeat this procedure with the rest of the dough balls and filling. Now you can eat the hot, stuffed kachoris with a side of yogurt and any type of chutney or achaar (pickle).

This recipe is from Parnika S.’s Family.

Desserts

How do we tell our story? A Recipe to Remember: Sweet Potato Pie (not my family’s real recipe)

My Recipe StoryMy father wanted to learn how to make sweet potato pie. So he asked his family members how they made it. Next he added all their recipes together and found the perfect pie.

Ingredients4 ounces butter, softened2 cups cooked and mashed sweet potatoes2 cups granulated sugar1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk1 teaspoon vanilla3 eggs, beaten1 1/2 teaspoons cinnamon2 prepared pie shells, unbaked

DirectionsLine the pie plates with the pastry. Refrigerate until thoroughly chilled while you prepare the filling. Mix potatoes, butter, evaporated milk, and sugar until well blended. Add eggs, vanilla, and cinnamon; mix well. Pour into the prepared chilled pie shells. Bake in a 350° oven for about 1 hour, until set. Tip: If the crust edge appears to be over-browning, place a pie shield on the pie or make a foil ring to protect the crust.

This recipe is from Amari S.’s Family.

How do we tell our story? A Recipe to Remember: Suspiro Limeño

My Recipe StoryIts history starts with the wife of poet Jose Galvez, Amparo Ayarez, who invented the recipe. Galvez gave it its name because it is sweet and light "like a woman's sigh".Suspiro LimeñoAuthor: Peru DelightsPrep time: 25 minsCook time: 30 minsTotal time: 55 minsServes: 4

Ingredients● 1 12-ounce can evaporated milk● 1 14-ounce can sweetened condensed milk● 3 eggs● 1 cup sugar● ¼ cup Port wine● 2 tablespoons water● Ground cinnamon

Directions1. In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color, or until you can see the bottom of the

saucepan when you scratch the spoon against it (about 30 - 40 minutes). Take off the heat.2. Separate the egg whites from the yolks, and use a wire beater to beat the egg yolks in a bowl. Add a couple of tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and

reserve. This is what Peruvians call manjar blanco.3. In another saucepan mix the sugar, Port wine and water. Make it boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon, (see picture).4. Meanwhile, beat the egg whites with an electric beater at high speed until soft peaks form (when you lift one of the beaters and it has a soft cloud of meringue foam around it). For the whites to grow perfectly, they must have no trace of

yolk, and the bowl must be dry and clean, without any grease spots.5. Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.6. Pour the cooked milk mixture (manjar blanco) in individual cups or a larger container, cover with meringue in a decorative fashion (easier if you use a piping bag, but you can do it with a regular bag with a hole cut in one corner, or with

a spoon), and dust with ground cinnamon.7. Serve at room temperature or keep in the fridge. Both ways are delicious.This recipe is from Joaquin F.’s Family.

How do we tell our story? A Recipe to Remember: German Anise Drop Cookies

My Recipe StoryThese cookies are over 100 years old. My mom likes to make them when my grandma comes over (usually around Christmas) My great great grandma owned a bakery and made these cookies, she was really good at making them. They are also German cookies.

Ingredients4 eggs2.5 cups of flour1.5 cups of sugar½ tsp. salt1 tsp. anise extract

DirectionsBeat eggs to a foam, add sugar. Mix for 20 minutes in a mixer. Add dry ingredients and anise, mix well. Put parchment paper on a cookie sheet; drop teaspoons onto the paper. Let the cookies sit and rise for 6-8 hours or overnight. Bake on 350 degrees for 8 minutes. Makes about 3.5 dozens.

This recipe is from Carly J.’s Family.

How do we tell our story? A Recipe to Remember: Brownies

My Recipe StoryI chose this because my mom only makes it for special occasions like when guest are over. She made this during winter there was to much snow to go to Walmart so we decided to make the brownies. When she made the brownies these weren't ordinary brownies they tasted like 100 legendary rare chocolate bananas.

Ingredients● 1 egg● veggi oil● water ● milk● flour

Directions● Preheat oven for 25 min on 350 degrees● Get a mixing bowl put 1 egg ⅓ of veggie oil and ¼ of water also add brownie mix and stir for 5 min● After put the brownie in the any kind of pan● Make sure preheating is done if it is place in oven● Leave to cook for 35 mins.

This recipe is from Nyle N.’s Family.

How do we tell our story? A Recipe to Remember: Sugar Cookies

My Recipe StoryMy Great great grandmother is famous in our family because she made it up. She was inspired by the recipe on a Crisco

wrapper. We eat it every Christmas, my dad is very picky when it comes to the cookies. They have to be medium size Christmas trees with green frosting.

Ingredients● ½ cup of Crisco shortening● ¼ cup of sugar● 1 egg● 1 tablespoon of milk● 1 teaspoon of vanilla ● 1 ¼ cup of flour● ¼ teaspoon of baking powder ● ¼ teaspoon of salt

DirectionsMix together the shortening, sugar, and egg. Then cream in the milk and vanilla. After that slowly mix in the flour, baking soda, and salt. Then put flour on the table, roll out the cookie dough and cut out what you want. Put six on a cookie sheet

and bake at 375 for 6 to 9 minutes.

This recipe is from Haley S.’s Family.

How do we tell our story? A Recipe to Remember: Italian Lemon Cookies

My Recipe StoryI chose this recipe for my family recipe because my great-grandmother used to make them for my mom and my grandmother makes them for me. They are usually served as a Christmas treat when my family goes over to my grandmother’s house. I’ve always like the slight sweetness of the cookie with the lemon bite. Also, the texture is airy, fluffy and soft; and simply melts in your mouth. I love to help make these because I love to decorate sweets and sprinkles are always an extra touch of color for cookies. These cookies are often found in the Italian section of New York City bakeries since they are quite popular.

Cookie Ingredients: Lemon Glaze Ingredients:● 1⁄2 cup sugar 3 C confectioners sugar● 1⁄4 cup vegetable shortening ¼ C water● 3 large eggs 1 t lemon extract● 1 1⁄2 teaspoons lemon extract multi-colored sprinkles● 2 cups all-purpose flour● 1 1⁄2 teaspoons baking powder● 1⁄8 teaspoon salt

Directions for Cookies: Directions for Frosting:1. Preheat oven to 350°F. 1. Combine sugar, water, lemon extract until smooth.2. For cookies, cream together sugar and shortening. 2. Frost the tops of each cookies 3. Add eggs and lemon extract and beat well. 3. Before frosting dries, top with sprinkles. 4. Add flour, baking powder and salt; Mix well. 4. Allow cookies to dry before stacking.

(The dough should be soft and sticky.) 5. Store in airtight container.5. With a small cookie scoop, drop dough onto a lightly greased cookie sheet, spacing them about 2-inches apart.6. Bake for about 12-15 minutes, or until firm and lightly brown.7. Remove cookies from cookie sheet and allow to cool completely on wire racks.

This recipe is from Angelina L.’s Family.

How do we tell our story? A Recipe to Remember: Millie’s Dillie

My Recipe StoryMy step-grandma used to love chocolate pudding pie. She would eat it every holiday and sometimes over the weekend, she was obsessed. She would always put cool whip

on it and mix the two together. Then one day my sister said what if you made it with the cool whip and she kind of shook it off. Then like a month later me and my sister

went to her house and she said let's make the desert so we do. We first make the crust and it's looking better than ever. So we start milking the pudding and cool whip

together then we put it in the fridge for two hours to cool it down with the crust. We take it out and all three of us grab forks and take a bite and it’s delicious. So now

every holiday or when we go to her house we always make it and everybody loves it. That's the story of the Millie's Dillie.

Ingredients1 stick of melted butter1 cup of flour1 cup of sugar8oz of cream cheese6 oz of Cool Whip3 oz of chocolate pudding½ cup of cold milk

DirectionsPut the butter and flour into the oven at 350℉ then mix the cream cheese and cool whip then pour in the crust then pour the chocolate and milk to the second layer.

This recipe is from Brody T.’s Family.

How do we tell our story? A Recipe to Remember: Mud Pie

My Recipe StoryMy great grandmother one day wanted to make up a new recipe. She decided that she was going to make mud pie! it might sound gross but I promise you it is the best thing that I have ever tasted in my whole life! It has passed down generations. Then it passed down to me i will hope that I can pass it down to my children and they can pass it down to theirs!

Ingredients½ package nabisco chocolate wafers (or oreo top and bottom cookies) ½ cube butter, melted1 gt. coffee ice cream or one of your choice1 ½ c. fudge sauce

Directions1. Crush wafers (Oreos) and add butter; mix well2. press into to a “pie plate” 3. cover with softened ice cream4. put into freezer until ice cream is firm5. drizzle with cold or hot fudge sauce6. store in freezer for up to 10 hours7. Ready to eat!

This recipe is from Izzie P.’s Family.


My Recipe StoryPizza Dolce means Sweet Italian Pie and this recipe comes from my Great Grandmother, Mary Longo. Mary was born in Calabria, Italy and came to the United States with her parents when she was 17 years old. She was an only child and married Louie Longo, also from Italy, and they had four children. She always made Pizza Dolce for Easter and on Christmas. Her daughter, my grandmother, Catherine Longo Wieczorek, now continues the tradition and makes this sweet pie for our family Easter dinner and on Christmas Eve.

Ingredients½ stick of butter, 1 ⅓ cups of sugar, 1 tsp vanilla, 2 ¼ ricotta cheese, 4 eggs,

DirectionsMix all ingredients well, Pour into 2 pie crusts, Bake at 325For 1hr 20 min, Do not open the oven while baking, Makes 29 in. pies, Serve with whipped cream.


How do we tell our story? A Recipe to Remember: Semiya Payasam

My Recipe StoryThis recipe is made by everyone in our family, and no one started it. It was made because of an interesting legend. We make it on birthdays and special ceremonies. Usually, it is made by my mom but I love to watch and help her. It is delicious and fun to make. It is a great dessert that you can have after you eat something spicy, or just as a snack. Enjoy!

Ingredients● Milk – 5 cups● Vermicelli – 75 grams● Sugar – ½ cup ( or as required)● Cardamom – 3 to 4● Ghee (Clarified Butter) – 1 tbsp.

*Optional*● Cashews – 8 or 10● Raisins – 10 or 15

DirectionsHeat 2 tsp of ghee in a pan and roast Vermicelli until light golden brown. Remove aside to keep. In the same pan, heat some more ghee and fry cashew nuts and raisins separately (Cashews and Raisins are optional). Powder the cardamoms and mix it with a tsp. of sugar and keep it ready. ü Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook on medium heat until it becomes soft. Keep stirring it to prevent it from getting burnt. Then add sugar and stir until it dissolves.Then sprinkle cardamom powder, cashew nuts and raisins on top and make finishing impression. (Adding Cashews and Raisins is optional.

This recipe is from Deekshita B.’s Family.

How do we tell our story? A Recipe to Remember: Lightning Cake

My Recipe StoryThis came from my great, great grandmother who was, at the time, in the middle of the Great Depression, where people would invite each other over for cake and tea, and figured out how to make a simple cake that still tasted great, but also took simple ingredients.

Ingredients1 cup of butter, softened2 cups of sugar2 eggs2 cups of milk4 cups of flour8 teaspoons of baking powder

DirectionsPreheat oven to 350F and lightly grease and flour cookie pan or sheet. Mix ingredients in typed order (left) and pour into prepared sheet or pan. Combine topping ingredients and sprinkle on topBake for about 25 minutes or until cake tests done. Enjoy!!

This recipe is from Joseph H.’s Family.

Topping options:Powdered Sugardusting of brown sugar and melted butter (recommended)Cherry pie fillingFrosting

How do we tell our story? A Recipe to Remember: Chocolate Pound Cake

My Recipe StoryThis recipe comes from my great-grandma. It was passed on to my grandma, then my mom, now me. My grandma usually makes this because my great-grandma died before I was able to meet her. This recipe came from the state of North Carolina. We usually eat this over holidays like Christmas or Thanksgiving. This recipe is very delicious after big meals. If you like sweet, I would recommend this for you!

Ingredients● ½ pound of butter● ½ cup of shortening● 3 cups of sugar● 1 tablespoon of vanilla

DirectionsCream together the butter and shortening ,add sugar,eggs and vanilla. Sift dry ingredient together. Add dry ingredients alternately with milk to creamed mixture. Bake in 9 or 10 inch tube pan at 325 degrees for about 1 hour and 20 minutes.

This recipe is from Adam T.’s Family.

● ½ teaspoon of baking powder

● ½ teaspoon of salt● 4 tablespoons of cocoa● 3 cups of flour● 1 cup of milk

How do we tell our story? A Recipe to Remember: Gulab Jamuns

My Recipe StoryWe have this sweet called Gulab Jamun. We eat this sweet when it is a holiday like Diwali. So this is special to

us because we offer this to the god as a thanks to everything they give. Our family is famous for making this

because we celebrate mostly every Indian holiday and my mom makes this sweet every holiday. I don’t know

where this recipe came from but my family and I have loved this recipe for a long time.

IngredientsGulab Jamun mix Sugar SyrupWater SugarOil Water

DirectionsAdd ¼ measure of water gradually to 1 measure if MTR Gulab Jamun mix and knead the mix gently into smooth dough. Keep aside for 5 minutes. Apply oil on both of your palms, then shape the dough into balls. Deep fry in oil on medium to a low heat until golden brown. Drain excess oil in a strainer. Soak the fried Gulab Jamuns in hot sugar syrup until they completely absorb (20 min.)the syrup and serve. Sugar Syrup- (measurements according to the quantity of package) Add equal measure of sugar and water then boil for 8-10 minutes. This pack needs 2 kg of sugar and 2 liters of water.

This recipe is from Sharanya P.’s Family.

How do we tell our story? A Recipe to Remember: Shortbread

My Recipe StoryMy Great Great Grandma made this recipe originally when she lived in scotland. It was passed down to my grandpa and then to me. The recipe on the slide is not the exact recipe that my grandma made, because I am not allowed to share that one, but it is similar.

Ingredients1 ¼ cups of all purpose flour3 tablespoons of granulated sugar½ cup butter

DirectionsIn a medium bowl, combine flour and sugar. Using a pastry blender. cut in butter until mixture resembles fine crumbs. form the mixture into a ball and knead until smooth. on an ungreased cookie sheet, pat or roll the dough into an 8 inch circle. make a scalloped edge. cut circle into 16 wedges and leave in a circle. bake at 325 degrees F for about 25 minutes. cut wedges again while warm. transfer to a wire rack and cool

This recipe is from Morgan W.’s Family.

Appetizers

How do we tell our story? A Recipe to Remember: Salsa

My Recipe StoryFor my family recipe, I chose salsa, one of my favorite, delicious, Mexican Recipes. While my family was visiting my great-grandmother, Nana Delfina, she passed this recipe down to my mother. From there, my mother begun creating this dish for all sorts of festivities and occasions. Every time my mother creates this amazing salsa recipe, guests and friends are astonished by how great-tasting it is and some ask for the recipe. I find this recipe to definitely be considered a family recipe as 90% of my family has this recipe in their kitchen, and it is probably the most delicious one out there!

Ingredients● 28 oz can diced tomatoes● 14½ oz can tomato sauce● 6 green onions● ½ bunch cilantro● 2 jalapenos● 1 heaping spoonful minced garlic● Lime juice● 2 tsp oregano● 2 Concord Foods Salsa Seasoning Packets (Mild or Hot)

Directions1. Place ingredients in a blender for a finer salsa or mix in a bowl for a chunkier salsa2. Serve with chips3. Refrigerate leftovers in a sealed container

This recipe is from Chance S.’s Family.

How do we tell our story? A Recipe to Remember: Banana Fritters

My Recipe StoryBanana fritters are treats that my mom is famous for making. We usually eat it in the afternoon before dinner. This recipe came from my grandmother. My mom tweaked it a little, but it is still the same general idea. They taste sweet and are filling.

Ingredients4 ripe plantainsAll Purpose Flour: 1 CupSugar : 2 TeaspoonsBaking Powder : 1⁄4 TeaspoonSalt : 1 PinchWater : 3⁄4 CupOil : For deep frying

DirectionsMix the all purpose flour, sugar, baking powder, salt and water in a dish and blend it thoroughly to form a semi thick batter. Peel the bananas and slice them lengthwise into half and then slice each half into 3 or more to get the thin slices. Dip the slices in batter and evenly coat them. In a deep bottomed frying pan, heat some oil. When the oil becomes hot, dip the batter coated banana pieces and fry them until they become golden brown. Flip them in between.Remove from oil and drain the excess oil with paper napkins / kitchen towel. Serve it hot.

This recipe is from Alby A.’s Family.

How do we tell our story? A Recipe to Remember: Sambusa

My Recipe StoryOne month out of the year, me and my family would fast from sunrise to sunset and we could eat, this would always be our appetizer.

IngredientsEgg roll or make your own dough 2 pounds of ground beef 1 quart of cooking oil4 scallions, finely chopped1 onion, finely chopped 1 piece of garlic finely minced1 jalapeno, optional 2 teaspoons ground cumin2 teaspoons ground coriander1 teaspoon salt1 teaspoon of black pepper(For the paste: 1 tablespoon water, or as needed, 1 tablespoon all-purpose flour)

DirectionsIn medium heat, in a large non stick pan put the ground beef. Add onions, jalapeno (optional), scallions and garlic, and cook, stirring until the onions are transparent. Cook until about halfway done. Season with cumin, coriander, salt and black pepper. Mix well, and continue cooking until beef has browned. Let it cool.

In a small dish or cup, mix together the flour and water to make a thin paste. Using one egg roll at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.

Heat the cooking oil to 365 degrees F (170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

This recipe is from Amina A.’s Family.


Ms. McSherry

Appetizers

How do we tell our story? A Recipe to Remember-Filipino eggrolls

My Recipe Story -My family recipe did not actually come from my family but my grandmother’s best friend, she gave it to her as a favor. This dish was common in their family holidays and my mom being one of the few girls in her family she became an expert on this recipe.

Ingredients- 1 package of eggroll skins (20 ct)-½ lb of ground beef- ½ lb ground pork-1 cup of green onions (minced)--Directions1.brown the meat until almost cooked2.chop up into fine pieces with fork3.Mix vegtables,meat,soy sauce and pepper(store in fridge for 30 minutes for flavors to settle.)

This recipe is from (Jancel R)’s Family.

-1 cup of carrots (minced)-1 cup of celery (minced)-1 egg (beaten)-4 tbs of soy sauce

-½ tablespoon of ground pepper.-¼ cup of water-¼ cup of flour

4.prepare eggroll skins by seperating.5. place 1 tablespoon in the middle6.fold left side to right side7.fold top and bottom in the middle and roll to the left. seal with a water and flour mixture.8.deep fry until golden brown

How do we tell our story? A Recipe to Remember- Chicken Fry

My Recipe Story: This is a speciality dish from Ap (short for andhra pradesh) in india which is my parents native place. In the local language this is called kodi (chicken) vepudu(fry). This can be served as an appetizer or a side dish. My Grandmother used to cook this when my mom and aunts were children and it was their favorite and still is. She cooks it for me when i visit india.

Ingredients-1 Whole Chicken-½ cup Vegetable Oil-2 Onions (thinly sliced)- 2 Sprigs of Curry Leaves

Directions1. Heat pan with oil on medium heat. Add green chillies.2. Add onions, salt and fry till they turn to golden brown color.3. Add ginger garlic paste and fry for a minute.4.Add chicken, let it cook till all the water is evaporated.

This recipe is from Varun p’s Family.

-2-3 Green Chilies- Coriander Leaves-1 tbsp Red Chili Powder-1 tbsp Coriander Powder-1tbsp Cumin Powder

-1 tbsp Turmeric PowderGaram Masala (Grind to powder) - 5 Cloves/Cardamon/Cinnamon sticks-1 tbsp Black Pepper Corns

5. Add all the spice powders except garam masala.6. Fry till the chicken is cooked and turn to reddish brown(approximately 20-25 minutes).7. Add garam masala, fry 2min and turn off.8. Garnish with coriander leaves.

How do we tell our story? A Recipe to Remember- Spinach pakoda

My Recipe Story: A long time ago my ancestors would make a quick snack when guests came and there wasn’t any other snack to serve. They would grow their own vegetables a long time ago so they just went into their backyard and got some spinach to make this recipe. We usually eat this when guests come to our house. When we have a fancy dinner at our house we serve this recipe as an appetizer.

Ingredients- 1 cup gram flour-1.5 cup spinach-¼ tea spoon of red chilly powder-Salt for taste as needed

Directions1. Chop the spinach and keep it in a bowl2.Add gram flour, a little rice flour, red chilly powder as needed, salt and mix it with water to get a hard paste. 3.Boil the oil and put the mix in the shape of a pakoda in the oil till it turns into a brownish color.4.After it turns into a brownish color remove them from the oil and serve.

This recipe is from (Maneesh, V.)’s Family.

-Oil in pan for deepfry

How do we tell our story? A Recipe to Remember- beefy noodles

My Recipe Storymy beefy noodles i made are the best they are creamy and good. + they are simple to make and full of flavor and i will always love it

Ingredients-1 can cream of mushroom-1 pack of beef -1 bag of egg noodles -random spices

Directions1.boil noodles till soft then put noodles in crockpot 2.cook beef till it is as tender as you want 3.then throw it in the crock pot and cook on low for 15 min.4.and the cream of mushroom and stir

This recipe is from m, hopkins)’s Family.

- 5 cups water -3 tablespoons oil

5. now enjoy your creamy beefy noodles

How do we tell our story? A Recipe to Remember - irish soda bread

My Recipe Story: Every thanksgiving my grandpa comes over to our house for dinner. He comes before everyone else arrives to make irish soda bread. My grandpa has to make it because he makes the best soda bread ever, but my mom can’t make it to save her life. This recipe comes from my dad’s side of the family. My grandpa said that when he and my grandma were younger, they would both have soda bread on thanksgiving as well.

Ingredients- 3 tablespoons butter(softened)- 2 ½ cups flour- 2 tablespoons sugar- 1 teaspoon baking soda

Directions1. heat oven to 375. 2. grease a cookie sheet3. cut butter into flour, sugar, baking soda,

baking powder and salt in a large bowl until mixture resembles fine crumbs4. stir in just enough buttermilk so the dough leaves the side of the bowl5.turn dough onto lightly floured surface

This recipe is from (Grace c)’s Family.

- 1 teaspoon baking powder- ½ teaspoon salt- ¾ cup buttermilk

6. knead for 1-2 minutes or until smooth7.shape round loaf, about 6 ½ inches in diameter8. place on cookie sheet9. cut an “x” shape about ½ inch deep through loaf with knife10. bake for 35-45 minutes or until golden brown11. spread with butter


My Recipe Story - The recipe is always made when I fly to Puerto Rico to see family. My aunt perfected the recipe and she is the one that makes most of our family recipes. I eat it rarely but when I do, I just lose my mind and just start eating it, non-stop. It is a complete family favorite and I feel that it will be everyone's favorite too.

Ingredients - - 1 Large Bar Of Velveeta- 1 Large Bar Of Cream Cheese- 1 Can Of Spam- 1 Can/Jar Red Pepper

Directions1.Take half of the velveeta, cream cheese, spam, and red pepper and put them all in a blender or food processor. 2.Blend/Process until creamy and the color is a pale pastel orange.3.Once the blending/ processing is finished, place the rest ofthe ingredients in the mix and blend again.

This recipe is from (Alejandro I)’s Family.

4. Repeat step 2.5. Chill the spread and serve on sandwiches.

Main Dishes


My Recipe StoryMy family is part of a small ethnic group known as Creole, from the small West African country of Sierra Leone. The Creoles who make up about 3% of the population, are descendants of repatriated slaves from America, particularly Southern states.During the American Revolutionary war of 1785, some of the black soldiers in the Southern states chose to help the British soldiers fight in exchange for their independence. When the war was over in 1783, these soldiers and their families were granted their freedom.They were resettled by the British government, first in Nova Scotia in Canada but winters were too cold and many died because they were used to warmer weather. So, the British government bought a piece of coastal land from the Sierra Leonean government, and resettled the freed slaves there. This land became known as Freetown, and today, is the capital of Sierra Leone.My African American ancestors brought many recipes back to Sierra Leone from America, including Jolof Rice, which is served on special occasions like weddings, Christmas, and Easter. Jolof Rice is very similar to the Jambalaya, a popular dish from New Orleans.Varieties of Jolof rice are served in other West African countries such as Ghana, Liberia, and Nigeria, but my family’s recipe from Sierra Leone is the best tasting!

Ingredients-2 cups parboiled rice -1 celery, diced -1⁄4 cup vegetable oil -1 green pepper, diced -1 teaspoon dried thyme/or fresh 2 tbsp -2 -3 garlic cloves (as per taste)-1 onion, sliced -1 cup diced (uncooked) chicken breast/pork/shrimp, omit if vegan- 2 tablespoons cayenne pepper - 3 tablespoons tomato paste- 2 large tomatos chopped finaly - One bay leaf-3 tablespoons tomato paste

Directions1.Heat oil in a heat resistance pot, then add chicken breast or pork or shrimp, paprika, cayenne, onion, celery, green pepper and garlic. Sauté for about 3 minutes.Add tomato paste and tomatoes, bay leaf and thyme. Cook until tomatoes are soft - about 3 minutes, then add the rice. Sauté for another 2

minutes.1.Add 3 cups of vegetable stok or water, bouillon cube, and salt. Close lid and cook for about 30 minutes. .If rice is not done, add 1/4 cup water and cover with aluminum foil, to steam through for another 5 minutes.

garnish with Paresley and Serve.

4

This recipe is from Mason D‘s Family.

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My Recipe Story

Ingredients-3 tablespoons extra virgin olive oil -2 pounds chicken breast-2 tablespoons chilli powder-2 teaspoons cumin

Directions1.add 2 tablespoons olive oil to heated skillet2.add chicken,chilli powder,cumin, and red onion3.brown the meat and add taco sauce4.add black beans and corn

This recipe is from Rachel D‘s Family.

-½ of a red onion-1 can black beans-1 cup taco sauce-1 cup corn

-salt-8 flour tortillas -2 ½ cups shredded cheese(cheddar and pepperjack)-2 scallions

5.heat mixture 2 to 3 minutes6.season with salt and put tortillas in baking dish7.layers of meat, beans, tortillas, cheese, and repeat8.bake 12 to 15 minutes at 425F and top with scallions

My family recipe is Mexican Lasagna. One night, my mom was looking for recipes from the Food Network website to see what she could make for dinner. That night she found Rachael Rayś recipe and made it for us. Ever since then, our favorite dinner is Mexican Lasagna and we eat it all the time because itś so good!


My Recipe Story

Ingredients● 4-5 pounds of chicken thighs● ½ cup of white vinegar● ½ cup soy sauce● 4 cloves garlic, crushed

Directions1. combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot.2. cover and marinate the chicken in the refrigerator for 1-3 hours3. bring the chicken to a boil over high heat4. lower the heat, cover and let simmer for 30 minutes, stirring occasionally5. remove the lid and simmer until the sauce is reduced and the thickened and the chicken is tender, about 20

more minutes6. serve with steamed rice This recipe is from Ellie F‘s Family.

● 1 tsp black peppercorns● 3 bay leaves● steamed rice, for serving

This is the recipe for adobo chicken, my grandma used to make this chicken all the time. Adobo chicken is a dish that is very popular in the philippines. She would make this dish all the time and it was eaten for lunch and dinner. She would also serve it with steamed rice.


My Recipe StoryMy family recipe is the seasoning we use for our Thanksgiving turkey. This recipe comes from Indian culture. Especially the spice we make from the ingredients which is Masala. My dad, who came up with this unique mixture, specializes in it, and seasons for Thanksgiving which turns out splendid every year. This recipe is important to my family because though we are in America, it shows our Indian culture to others. This recipe starting with my dad, we hope to pass on to the next generations, making a tradition, But for that to happen, we first need to address the recipe…

Ingredients-Dry Coconut-Coriander Leaves-Coriander Seeds -Jalapenos

Directions1.Place every ingredient except Jalapenos, Olive Oil, Dry Coconut, and Onion into a pan.2.After fried on the pan, grind everything in a blender including Jalapenos, Olive Oil, Dry Coconut, and Onion 3.Season it on to thr turkey:)

This recipe is from Esha N‘s Family.

-Olive Oil-Onion-Lemon-Cloves

-Cinnamon-Red Chilies-Black Peppers-


My Family Recipe- My recipe is Ho Tieu Xao and has been passed on to five generations. The recipe has only been altered when the meat choice is changed. It is usually made from chicken, but you can use beef or pork. This is made for dinner at an event like a birthday party, or even lunar new year’s! My great-grandmother usually made it on the streets in Vietnam to make money. Ho Tieu Xao can be made in many way, it usually depends on which part of Vietnam you are from.

Ingredients- 8 oz of medium sized, peeled shrimp- 1 lb of boneless, skinless chicken breast-16 oz ( 2 packages) dried rice-noodles

This recipe is from Emily N‘s Family.

- One heaping Tbsp of soy sauce, tamarind powder, sesame oil, honey, and minced garlic -Water

-½ lb (package) of bean sprouts- 1 stalk of green onions (scallions)- A dash of olive oil- 4 eggs


My Recipe Story: My recipe is my mom's chicken pot pie.It's not technically my mom's chicken pot pie it started with my great grandma. The chicken pot pie takes about an hour to make.

Ingredients-1 pound of chicken skinless and boneless (cubed)-1 cup of sliced carrots-1 cup of frozen green peas-1/3 cup of sliced celery

Directions1.preheat oven to 425 degrees F 2.combine all vegetables and chicken in sauce pan until translucent3.in the saucepan cook over medium heat add butter4.stir spices, flour, and celery seeds in bowl

This recipe is from Nick R‘s Family.

-⅓ cup of butter-⅓ cup of chopped onion-

-⅓ cup of all purpose flour-½ teaspoon of salt-¼ teaspoon of black peper-

5.stir chicken broth and milk in a seperate bowl6.simmer untill thick7.pour the mixtures in the piecrust bowl8.bake for 30 minutes and cool for 10 minutes

-¼ tablespoon of celery seed-1 ¾ cups of chicken broth-⅔ cups of milk-2 9 inch pie crusts


My Recipe Story- Dal is an Southern Indian recipe. My dad usually makes it on Sundays. He makes it only this kind of Dal when my mother is at work until 8 at night.

Ingredients- 1 cup of yellow lentils- 3 cups of water- 2 tsp of oil- small chopped onions

Directions1.take 1 cup of lentils and boil with 3 cups of water untilit’s fully cooked2.Take a pan and heat it up on a stove3. Add 2 tsp of oil once the pan is hot

. This recipe is from Shreeya R‘s Family.

- ¼ spoon of cumin seeds

- ¼ spoon of mustard seeds

- 2 green chilies

- 2 cloves of chopped garlic

- A pinch of turmeric powder

-4. Add ¼ spoon of cumin and mustard seeds on to the pan5.After that add small onions and 2 green chilies cut into pieces.6. Let it roast for 30sec. and add it into the cooked lentils and you can eat it with rice or naan

How do we tell our story? Emily N’s Recipe continued

Directions1. Soak 16 oz (2 packages) of dried rice noodles for 15 min. in water 2. In a separate mixing bowl, add a heaping Tbsp of soy sauce, tamarind

powder, sesame oil, minced garlic, and honey. This is the marinade for your chicken and shrimp. 3. Slice your green onions into very thin pieces, width size. 4. Devine and clean the shrimp. 5. Slice the chicken thinly 6. Put your chicken and shrimp you made and let it sit for an hour. Make sure the are put in separate containers.7. Add ½ tsp of olive oil to a wok, and put the heat on medium heat.8. Add the shrimp to the wok, raise the heat to high, and perform this action until the shrimp is pink (this takes 2 to 3 minutes)9. Take the shrimp out, and put the shrimp on a plate to rest.

10. Now add the cjicken, keep the heat on high, cook till their fully cooked, until theu turn basically.11. Take the chicken, keep the heat on high, cook till they are done. basically until they turn brown.12. Add the noodles into the pan, keep it on high heat, cook them until they are soft, about ten minutes. Make sure you keep the heat

on high.13. Mix the eggs, really well with a fork, and in a separate bowl, make sure to break the yolk.14. Add the mixed eggs into the the noodles and marinade mixture, remember to keep stirring! Keep the heat on high here as well.15. Add the bean sprouts and green onions into the noodles and egg mixture.16. Add the chicken and shrimp into the wok and stir until every is combined evenly.17. Take it off the heat by now, and it’s ready to be served.

This recipe is from Emily‘s Family.


My Recipe Story- My family recipe is Ven Pongal, a breakfast dish made of rice and lentils. This recipe comes from Tamil Nadu, India, the state where my grandparents and relatives currently live. My great-grandmother and great aunt were known for making this, and they passed this recipe onto my grandma and mom. Traditionally, Pongal is cooked and eaten during the festival of Pongal, being named after this South Indian holiday. My mom makes this almost every other weekend for my family, and we love to eat it with sambar and coconut chutney.

Ingredients For seasoning:-2 cups raw rice -¾ cup moong dhal(yellow lentils)-6 cups of water-

Directions1. Rinse the raw rice and moong dhal together. Drain the water out. 2. Add the ghee and olive oil in a pressure cooker. Let it heat up.3. Add mustard seeds, cumin seeds, black peppercorns, andcashews. Let it splatter in the oil.

This recipe is from Shrinidhi S‘s Family.

-2 tsp. ghee-2 tsp. olive oil-¼ tsp. mustard seeds-¼ tsp. cumin seeds

-½ tsp black peppercorns-10 cashews-½ to 1 tsp salt (or to taste)-

4. Add the water to the pressure cooker.5. Once the water comes to a boil, add the rinsedrice and moong dhal to it. Add salt for seasoning.6. Close the pressure cooker with the lid and let it whistle 4 to 5 times. Then, turn off the stove.7. Once the steam settles down, take the whistle off and mix the rice together. Your Ven Pongal is ready to serve!


My Recipe Story-This recipe comes from Guatemala which is my parent’s birthplace. We usally eat them every holiday that my family celebrates such as thanksgiving, Christmas, Fourth of July, and New Year’s. My grandmother Emilia and my mom are two women that cook it the best out of my whole family and every time that they cook them, they taste perfect.

Ingredients-5 large potatoes-1 lb lean ground beef-½ onion, chopped-hit of salt an pepper, to taste

Directions1.Boil Potatoes until tender2.crumble ground beef into saucepan and stir in onions3.drain grease and season with salt and pepper4.Put tomatillos, garlic, jalapeno, and cilantro in a blender

This recipe is from Dayana S‘s Family.

-4 small tomatoes, husked & peeled-½ cup fresh cilantro, chopped

-3 avocados, halved with pits removed-10 (6 inch) corn tortillas-

5. process until smooth6.Heat up tortillas into flexible7. Scoop some meat and sauce into tortilla8.Roll up and serve


My Recipe Story: From my family recipe I did Spinach Saute. My mom learned how to make it from my grandma and she learned how to make it from my great-grandma. Usually my mom makes the dish, and it’s really good when she makes it. I can make it as too, but not as good. We eat this dish almost every week because it easy to make, it’s healthy, and everyone in my family likes it.

Ingredients- 3 packs of 16 oz chopped spinach- 3 medium tomatoes- 1 medium onion- 1 cup of canola oil

Directions1.Boil Spinach 2.Squeeze out as much water as possible out of the spinach3.Cut the tomatoes and onion into cubes4.Ground shrimp or buy the pre-ground kind5.Put 1/3 cup of oil in the medium sized pot, set to high6.Add shrimp, tomatoes, onions, salt, and maggi

This recipe is from Emily N-H‘s Family.

- 1 oz of dried shrimp- ¼ teaspoons of salt- 2 cubes of maggi- 1 pack green or yellow plantains

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7. Mix well and let it cook for five minutes8.Add the spinach, mix and let cook for five minutes,9. To make fried plantains, peel plantains and cut into circles10. Then put inside a pot filled ⅔ of the way with oil, let cook until golden brown ( eat with spinach saute)*Best when eaten warm


My Recipe StoryRotis are a main part of my life. Nearly all my meals at home have roti in it. Rotis are a kind of flatbread to be eaten with the other main courses of the meal. It is kind of like the bread on a sandwich. I eat it nearly every day and this recipe was passed down from my great-grandmother

Ingredients- 1 cup of jowar/sorghum flour, 100 grams- ¾ cup hot water or add as required- ⅛ tsp salt or 2 to 3 pinches of salt

Directions1. In a bowl or a large plate with rim/parat take 1 cup jowar flour. add 2 to 3 pinches of salt and mix it with the flour then add about ½ cup of hot water. 2. With a spoon, mix the water with the jowar flour3. Add remaining ¼ cup water more and again mix, overall add ¾ cup water. however the water amount depends on the type of flour, whether it is fine or slightly coarse. 4. When the heat is enough to handle, then knead the dough with your hands. Knead very well. If the dough feels sticky or pasty, then add some more of the jowar flour. Cover and keep the dough aside till it comes at room temperature5.Now make small to medium sized balls of the dough. sprinkle a good amount of jowar flour on the rolling board. flatten a ball and place it on the flour. add some more flour on top.6.With your palms, lightly press as well as rotate the roti. add more flour if required. if you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. you can also flatten the dough ball on a moist napkin.

This recipe is from ( Anup, B)’s Family.

7.Now with a spatula gently lift up the roti.8.Then place jowar roti on a hot tava with the floured side facing you. spread some water all over the roti, on this side with your fingers.9.Let the base cook ¼th and then flip the roti.10.Allow this watered side to cook till you see light brown spots.11.With a pair of tongs lift the roti, invert and then place it on the fire. the roti or bhakri will begin to puff up.12.Invert and cook the other side of the roti on the flame.13.When you see some black spots and the roti cooked well, remove and place in a roti basket.14.Serve these rotis hot or warm with a regional indian veggie dish or a legume dish. if you want you can spread some ghee or white butter on the jowar rotis.


My Recipe StoryFor as long as i can remember back, my grandma made fried dumplings from scratch. We as a family would sit around the table and roll the dumplings up while my brother and I failed miserably. Both my brother and I would make monstrous looking ones and try to fry them but all the filling would fall out and mess up the batch. We had great joy in messing everything up but in the end my parents and and family would get mad at us and we would do it correctly!

Ingredients-¼ pound ground beef-3 ounces vegetables-3 ounces minced spanish onion-3 ounces shredded cabbage

Directions1.Heat wok and add 2 ounce oil and stirfry till brown2.Heat 1 ounces oil and saute onions inside the oil3.Add cabbage to the oil and continue cooking4.Insert bean sprouts scallions and tofu and mix around

This recipe is from (Jeremy S.)’s Family.

-1 scallion -4 ounces firm tofu mashed to fine consistency-1 ½ tbsp hoisin-1 ½ tbsp salt

-Pepper-24 wonton skins-1 egg beaten-oil for frying

5.In a bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.6.Place a wonton skin on a flat surface, brush with beaten egg and insert filling in the middle then fold7.Do this 24 times8.When finished place in the fryer and take out when crispy and golden brown.

How do we tell our story? A Recipe to Remember- Fried Rice

My Recipe StoryA family recipe that is important to my family is Fried rice. It has been in our family for over 20 years. I don’t know who exactly started it but I know that it is really good. My whole entire family enjoys this dish and I hope you do to.

Ingredients- 3 Cups Of Rice - Chicken (uncooked)- 1 bag of Mixed Vegetables -Salt and pepper- ¼ cup of Olive oil

Directions1. First cook the chicken 2.Use the stock from the chicken to cook the rice 3.Chop the chicken into cube sized pieces4. Pour the oil in a pot

This recipe is from Angel, C.O’s Family.

-Bell Peppers (Green, Red, Yellow, Orange) chopped-1 medium onions chopped-Some oregano, curry and thyme (optional)

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5. Add the chicken and onions into the pot for a few minutes6. Then add the mixed vegetables, bell peppers, salt and pepper and the rest of the spices to taste until vegetables are cooked 7. Add the rice and mix thoroughly

8. Serve in a nice platter


My grandmother, Niki, was the youngest of four children. Born near the end of the civil war in Greece, right after WWII, food and money was really scarce. My grandmother and her family lived on a farm and tended sheep. They ate meat only on special occasions. On these special occasions like Easter and Christmas they would make lemon roasted chicken with potatoes. This recipe originated from my great great grandmother. The family had lemon trees on the land and an oregano bush. They planted and harvested potatoes as well. My grandmother said this was her favorite dish and it easily became my favorite dish that she makes too. My grandmother makes this dish now every time I visit her in Pennsylvania. I hope to pass this recipe down to my future generations.

Ingredients- 2 tsp salt- 2 tsp pepper- 1 lemon- 1 tsp oregano

Directions1. Preheat oven to 3502. Peel and wash 2 large baking potatoes 3. Cut into wedges4. Sprinkle with 1 tsp salt and 1 tsp pepper

This recipe is from ANTONIOS Z’s Family.

- 2 large russet potatoes- 4 chicken thighs

5. Wash 4 chicken thighs 6. Sprinkle with 1 tsp salt, 1 tsp pepper, and 1 tsp oregano7. Place potatoes on bottom of oven proof dish8. Place chicken on top of potatoes9. Squeeze 1 lemon on top of entire dish and place in oven for 45 minutes

How do we tell our story? A Recipe to Remember - Seaweed Soup

My Recipe Story: This Korean recipe was based off of the traditional version of seaweed soup but we tweaked it so it works for our family. First, we switched the soup base, Usually, people use beef broth but we use mussels because we love seafood. Also, we made the recipe simpler and faster by reducing steps. This is usually cooked by my mother because she makes this the best.

Ingredients- ¾ to a gallon of water-1 cup dried and cut seaweed-30 medium sized cooked mussels-2 thin sliced garlic

Directions1. Prepare the water to boil2.Add everything inside (except the black pepper)3.Cook in medium heat for 15 minutes4.Season with black pepper

This recipe is from Azena L’s Family.

-3 tablespoons of soy sauce-ground black pepper

5.Serve!

How do we tell our story? A Recipe to Remember-pupusas

My Recipe Story: My family has been making this for a couple of decades even though my family didn’t invent it we make it better than most restaurants

Ingredients-11/2 cup of warm water- 1 cup of grated cheese-pinch of salt-corn flour

Directions-pour flour into a bowl and pour water into it make it like play doe, then move it around and then take out handful make it into a ball then stick your thumb into it and add cheese to it then mold the rest of the hole and flatten it. Put it on a pan until it is brown then flip it.

This recipe is from Donovan F’s Family.

-vegetable oil

Side Dishes


My Recipe StoryMy Recipe comes from India and has been around for many years. My family moved from India to America and they brought this recipe with them. Me and my family love making this and we enjoy the rewards of preparing this dish. Whenever this is prepared, well help make it and consider it a family recipe because it has been passed down from generations of my family. We often eat this for special occasions like holidays or for someone’s birthday, we rarely eat this on regular days as we consider it to be special and should only be eaten on special days, it can also be eaten on special days

IngredientsGarbanzo Beans boiled (1 Cup)Medium Sized onions (chopped)Ginger Garlic (One Tablespoon)One Tomato (Chopped)Cumin,Cardamom,Cinnamon(½ tsp each)

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Directions1. Pour oil in a pressure cooker. Let it warm2. Add cumin.cardamom,cinnamon to the mix3. Fry for 1 minute4. Add one onion5. Fry until the onion turns golden brown

This recipe is from Arnav Narain‘s Family.

coriander powder, red chilli powder, turmeric powder (1 tsp each)Oil (3 tbsp)

5. Add ginger garlic, fry for two more minutes6. Add red chili powder and terminate and fry7. Add tomatoes and fry for three minutes8. Mix everything well and add beans, salt to taste9.Pressure Cook for 10 minutes garnish cilantro and serve


My Recipe StoryJapchae is a well-known traditional Korean side dish with savory flavors and includes many different textures. It has varieties of stir-fried vegetables and thin, chewy Vermicelli noodles mixed with a salty sauce. My grandma learned how to make this popular dish and passed it on to my mom and aunts. During family gatherings and traditional Korean holidays, my mom always makes this particular food along with some of my favorite Korean dishes!

Ingredients-Vermicelli Noodles (500 g)-2 Onions-2 Carrots-2 Bunches of Spinach

Directions1. Boil vermicelli noodles until fully cooked.2. Drain out water using a colander.3. Create sauce using soy sauce, sugar, and sesame oil.4. Cut and slice preferred vegetables into decent sizes.

This recipe is from Joy O‘s Family.

-2 Packs of Mushrooms-Soy Sauce (140 mL)-Sugar (130 mL)-Sesame Oil (2 tbsp)

-Choice of Meat and Vegetables (Optional)

5. In a pan, spread olive oil.6. Stir- fry vegetables until fully cooked.7. Add in noodles and sauce.8. Mix and serve.


My Recipe StoryThis Fettuccine Alfredo recipe comes from my mom’s side of the family. It is an Italian Pasta dish that we typically eat during winter since it’s a heavier meal. We often eat it with steak. My mom’s dad, or grumph as my brothers started to call him when we were little, is famous for making it during the holidays when he comes to visit. Now my mom makes it, and I know how to make it as well.

Ingredients- 1 stick of butter- ½ pint of heavy cream- 4 0z. ground parmesan cheese- a pinch of black pepper

Directions1. Boil the water for the noodles2. Pour the noodles into the water and set a timer for 10 minutes3. In a medium saute pan melt the stick of butter4. Pour in the heavy cream and blend

This recipe is from Abby R ‘s Family.

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5. Gradually stir in the parmesan cheese6. Use plack pepper to season to taste7. Drain the noodles when the timer goes off8. Fold the noodles into the sauce, and serve immediately

- fettuccine noodles- 5 qts. of water--


My Recipe Story-my family’s recipe is pasta salad. Pasta salad originates from italy from the noodles and olives.My stepdad is famous for making this recipe. My family usually makes this is in the summertime and on the 4th of july . We will also eat the pasta salad in my gazebo if the weather is nice. I like to make this sometimes because it’s so easy to make.

Ingredients- 2 cup bowtie noodles- ½ cup black olives

- ½ cup banana peppers - 2 tbsp olive oil

Directions1.get a pot and fill it halfway up with water2. put the pot on a stove and boil until the water bubbling3.then put the noodles in the pot and boil for 10 mins4.while the noodles are boiling you can start cutting the olives and bananan peppers, cut them relatively small.

This recipe is from Sophia T‘s Family.

5.when the noodles are done strain them and put them in a dry bowl, let them cool off6.when they are cooled off put all the other ingredients inside the bowl with the noodles and mix them and you are done..


My Recipe StoRy

we usually make vada for special occasions and festivals. i always eat vada without onions because i hate onions. we got this recipe from our ancestors who have been making vada for a long time. vada tastes amazing when eating with tamarind rice.

Ingredients- white lentil- salt- ginger

Directions1. soak white lentil for 3 hours2. grind white lentil3. add salt,chopped onions( not required), small ginger

pieces to lentil dough4. take small portions of dough and make them shaped as doughnuts. This recipe is from sohan. k ’s Family.

- onion (not required)

- green chilies- oil

5. deep fry the oil 6. cook it till the color is light brown

How do we tell our story? A Recipe to Remember- Sweet potato marshmallow casserole

My Recipe StoryA recipe originally made by my grandmother as candied sweet potatoes, was later modified by my father to please both the eyes and tastebuds. As you probably know, candied sweet potatoes are not the most appetizing judging by the looks, so my dad rearranged the recipe to carry the tradition but make it easy for picky children. Golden brown marshmallow blankets vitamin packed sweet potatoes making for a simple delicious dish!

Ingredients- 3lbs of Sweet Potatoes- 1 cup of brown sugar- 1 stick of salted butter- 1 ½ containers of Fluff (marshmallow fudge 16oz tubs)

Directions1. Peel all sweet potatoes and cut into fourths.2. Boil sweet potatoes in a pot of water until soft. Strain.3. Whip brown sugar, butter,vanilla extract, & sweet potatoes4. in a large bowl with a manual beater until fluffy and

thoroughly combined.5. Evenly spread mixture into a 9x13 glass pan.

This recipe is from Lindsay M’s Family.

- 2 tbs of vanilla extract

5. Do not spoon on fluff until you're ready to bake!6. Using a rubber spatula, spoon an entire container of fluff onto the sweet potato mixture and fill any cracks with the remaining 8oz.7. Bake in a 350 degree oven for approximately an hour or until fluff is golden brown.8. Enjoy!


My Recipe StoryWhen my mom was younger, she loved to cook. She would always be in the kitchen watching my grandma cook. My grandma would be teaching my mom cook all kinds of appetizers. One day, my grandma taught my mom how to make eggrolls and everybody in the family loved it. Now at every holiday party, my mom would always make them.

Ingredients-1 ground of ground pork-½ pound of chopped shrimp-2 carrot (Sliced thin)-1 onion cut in square pieces

Directions1. mix pork, shirmp, onion, salt, sugar together2. use the eggroll wrap to wrap all the ingridients 3. turn the deep fry onto 350 degrees4. poor the vetgtable oil inside the deep fry

This recipe is from Emily d.’s Family.

-1 egg-½ teaspoon salt-½ teaspoon sugar-25 eggroll wrap

-1 teaspoon garlic powder-2 cups of vegetable oil

5. put the eggrolls into the dry fry once the oil boils 6. take the eggrolls out when it turns golden 7. Enjoy!

How do we tell our story? A Recipe to Remember-Plantain chips

My Recipe Story: In my home we serve these as snacks or a lunch but in restaurants they are served as side dishes. My family didn’t have much in panama so they made the most of what they had. They would use plantains very often because they were cheap and healthy and taste delicious. I am choosing this recipe because it is quick and easy to make, and you can make many.

Ingredients-Two plantains-Two cups of vegetable oil

Directions1.Take your two cups of vegetable oil and heat it in a pot on high for 8minutes2.Take a knife and apply pressure to the peel of the plantainand glide the knife down the peel.3.Take plantain out of peel and slice horizontally into little chiplike peices

This recipe is from Andrea P’s Family.

4.Gently place your plantain slices in the oil and wait three minutes per slice5.Remove plantains from oil with tongs and place on a paper toel to cool and dry6.Now they are ready to eat!

How do we tell our story? A Recipe to Remember- kimchi

My Recipe Story Kimchi is a fermented cabbage dish, commonly eaten dish in Korea because it is healthy and lasts through the winter. It is used as a vegetable side, as a relish, or incorporated into soups and stews. Originally kimchi would be made in pots underground but as new technology was developed the process was changed. My family eats this dish everyday because of our Korean background. However, my Mom eats it the most because she grew up eating it and can’t go a meal without it.

Ingredients- 2 pounds of napa cabbage- 6 cups water- 3 tablespoons plus 1 tablespoon sea salt-¼ cup of red hot bean paste

Directions1. dissolve 3 tablespoons of salt in the water2. Cut the cabbage in a bowl and pour brine over it3. Put a plate on the bowl and let cabbage stand for 12 hours4. Drain the cabbage, reserving the brine5. Mix the cabbage with the remaining ingredients6. Pack the mixture into a jar

This recipe is from Brooke s.’s Family.

- ½ tablespoon of minced fresh ginger- 1 cup of shredded cucumber- ½ tablespoon of garlic- 1 teaspoon sugar- 3 tablespoons of brine shrimp sauce

- 6 scallions, cut into two inch length, then slivered

- 1 medium carrot cut like french fries

7. Pour enough brine over the cabbage to cover it 8. Push a freezer bag into the mouth of the jar and pour the remaining brine9. Seal the bag10. Leave the kimchi in a cool place no higher than 68 degrees for 3 to 6 days11. Remove the brine bag, and cap the jar tightly. keep refrigerated

How do we tell our story? A Recipe to Remember - Lemon Rice

My Recipe Story: Lemon rice came from my ancestors in India, and now my dad and grandma make it for me sometimes. In my family, my grandma is the most famous for making this, and everyone always begs her to make lemon rice for them. This dish is also offered to the gods in hindu temples, so most of the time we make it when going to the temple.

Ingredients-2 cups of steamed/cooked rice-2 lemons-1 teaspoon of salt-2 green chilies

Directions1.Put the rice in a bowl and add the turmeric and salt on top2.Squeeze both of the lemons with your hand and let the juice fall into the bowl3.Mix the contents of the bowl together4.Heat 3 Tbsp of oil in a pan for 5 minutes

This recipe is from (Kamal, A.)’s Family.

-3 tablespoons of oil-few peanuts-1 teaspoon of mustard seeds-2 dried chilies

- 1 teaspoon of split and skinned black gram-10 curry leaves-½ teaspoon of turmeric powder

5.After the 5 minutes is up, add the dried chilies, green chilies, split and skinned black gram, mustard seeds, curry leaves and peanuts into the oil.6.Heat all of those until they get to a brown color7.Turn off the stove and put the rice mixture in the oil8. Stir all of it together and mix for a minute

How do we tell our story? A Recipe to Remember- Potato Latkes

My Recipe StoryPotato Latkes has been a family recipies since the 1900’s it was made because in germany potatoes were very common and used for many dishes so they made the potato latkes.

Ingredients-5 large peeled potatoes-1 large onion-⅓ cup of flour-¼ tsp. of pepper

Directions1.grate potatoes & onions or blend them with a dash of water2.strain after blending & add eggs flour & seasoning(mix well)3.heat ½ cup oil in skillet & lower flame4. put 1tbs in oil at a time for 5 mins until golden brown

This recipe is from ( Kyla r )’s Family.

-¾ cup of oil ( for frying)-3 eggs

5.turn over and fry on on other side for 2-3 mins6.place the food on paper towels to drain excess oil7.continue with remaining batter if any left8.ready to serve

How do we tell our story? A Recipe to Remember- Sweet Potato Casserole

My Recipe Story: the recipe originated with my grandmother. Originally, my grandmother was the one to make it. Now that the recipe has been passed down my mom or aunt will make this dish. The main time we eat this casserole is on Thanksgiving. We also make it at Christmas time.

Ingredients Topping -3 cups of butter-1 cup of sugar-1 stick or margarine-1 teaspoon vanilla

Directions1.mix together and put in casserole dish2.mix the topping and pour over casserole3.Bake @ 325 for 30 minutes4.45 if cold

This recipe is from (Kaitlyn , R)’s Family.

-½ cup flour-⅓ cup margarine-1 cup or brown sugar-⅓ cup butter

-1 cup chopped nuts

5. Enjoy

How do we tell our story? A Recipe to Remember- Irish Soda Bread

My Recipe StoryMy grandma makes this sometimes when my family and I get together, she is the one we all think of when someone mentions this recipe. The recipe is credited to come originally from Ireland, of course, and dates back to 1836. It has been updated since then, but it is still really good! (NOTE: baking time cooks 4 small loaves! And check as you would for cake, do not overcook or it will be dry)

Ingredients-8 cups of flour-8 tsps. of baking soda-1 cup of sugar-1 stick (½ cup) of butter or margarine

Directions1. mix together flour, baking soda, baking powder & sugar 2. work butter/margarine through mixture with fingers3. add dried fruit/chocolate chips in4. gradually add buttermilk in until dough is sticky- but not runny5. separate dough evenly into 4 pans

This recipe is from Maiti M.’s Family.

-as many raisins, dried fruit or chocolate chips as you like-1 quart of buttermilk

6. cook at 325° for 15 min.7. cook at 350° for 30 min. and check8. if not done, continue cooking at 350° for 15 min.9. when done (should be moist!), pull out and cool10. ENJOY!

How do we tell our story? A Recipe to Remember Duffy – Lumb Irish Brown Bread

My Recipe Story:This recipe was passed down by my great grandmother and was passed down to my mother who is teaching me how to make it. It was first made in Ireland by my Great Great grandmother who moved here and had it every time at christmas.

Ingredients-3/4 cup whole wheat flour- 1/4 cup white flour- 1 teaspoon baking soda- 1/2 teaspoon fine salt

Directions1.Preheat oven to 375 F. Combine all dry ingredients in mixing bowl. Add egg, buttermilk and molasses. Combine all ingredients until a wet ball forms. Shape into flattened loaf. Place on floured baking pan, and using a knife, cut a cross into the entire top of the loaf, about 1/2 inch deep. Sprinkle a handful of oatmeal on top before placing into oven.Bake for 20-30 minutes until the bottom of the loaf sounds hollow when you knock on its base.

Serve warm with Kerrygold butter. Sláinte!

This recipe is from Mikey l.’s Family.

- 1/4 cup well-shaken buttermilk- 1 teaspoon molasses - 1 egg -2 tablespoon brown sugar

- 1/4 cup steel cut oats- 1/4 cup old fashioned

oatmeal- 2 tablespoon brown

sugar

-


My Recipe Story: This recipe is a german version of what to do with leftover mashed potatoes. We haven’t made it for a long time, Salata Tanunda was made by my great great grandma. Since she made it from memory so my mom wrote it down for safe keeping. Sounds tasty though.

Ingredients-1.lb bacon-10 potatoes; peeled(if you have no left overs)-1 medium onion ¾ diced

Directions1.Take you 1 pound of bacon, cut it up and fry until crisp, drain and save fat in frying pan.2.Now boiled you 10 potatoes and save the water.3.Next take your chopped up onions and saute them in the bacon grease.4.Then take the flour and dump it into the onions and grease mixture.

This recipe is from Taylor S’s Family.

-¼ cup of flour-1 Tbsp sugar-⅔ cup vinegar-⅛ tsb black pepper

-Cut of lettuce, stems and all

5.After that add 2 cups of the potato water, the sugar, the vinegar, the black pepper to the frying pan, the boil until thick.6.Once the mixture is done add it to the mashed potatoes. then take your lettuce throw it in and mix the bacon in last.

Desserts


My Recipe Story: This pumpkin muffin recipe has been in my family for two generations, my family loves this recipe and we eat it a lot as snacks or even dessert. This recipe has been in my family since my great grandma, she looked at pumpkin bread and thought she could bake them in muffin tins, so she did a little change to the recipe and this is what she got. Every party or gathering we go to we always bring this dish, then at the end of the party it is all gone!

Ingredients-3c flour-1c sugar-1t cinnamon and 1t salt-1t baking soda

Directions1.get out the correct measuring tools you need 2.put in all the dry ingredients into a bowl and mix carefully 3.put in all the wet ingredients in the bowl and mix until thicksmooth

This recipe is from Will K‘s Family.

-1/2t baking powder-1/2t ground cloves-1/2t ground nutmeg-4 eggs

-1 can 15oz pumpkin-1/2c oil-1/2 c water-(1c chocolate chips) optional

4.spray then put mix in with ice cream scoop5.make sure there is equal amounts in each pocket6.put in oven at 350-375 degrees and bake for 15 min7.let cool and enjoy :)


My Recipe Story Bessboosa , we eat this after most family dinners in the summer. It is very tasty, usually we finish it in 10 minutes. my mom is the one that bakes this cake.

Ingredients-1 cup of semolina flour-½ cup of plain yogurt-1 teaspoon of baking powder-¼ cup of melted butter

Directions1.mix semolina with melted butter2.mix until butter is dissolved in semolina flour3.add ⅓ cup of sugar4.add 1 tsp of baking powder

-⅓ cup of sugar-syrup (ingredients for syrup below)-1 cup of water-

-1 cup of sugar

5.add ½ cup of yogurt 6.mix all together7.pour into pan8.place in oven at 375 Farenhieght for 30 minutes

This recipe is from ali e’s Family.

9. meanwhile pour 1 cup of water and 1 cup of sugar into a pot10.boil on stove for two minutes11 Take cake out of oven, then pour syrup on cake and let it stand for 5-10 minutes.

How do we tell our story? A Recipe to Remember Rasmalai

My Recipe StoryRasmalai is originated from part of my heritage, India. Rasmalai is mostly made from my aji or grandma. She makes Rasmalai for an Indian holiday called Diwali. We eat Rasmalai together as a family when we eat dinner to celebrate Diwali while having conversations together and having a good time.

Ingredients-¼ cup white sugar-3 cups half and half-1 cup white sugar-¼ teaspoon ground cardamom

Directions1.Preheat oven to 350 degrees F2.Blend the ricotta cheese and ¼ cup sugar together in a bowl3.Divide mixture into 12 muffin cups4.put in oven for 35 to 40 min. or until a toothpick comes out clean. Then let it cool for 10 min.

This recipe is from ’s sasha P Family.

-½ teaspoon rose water(optional)-1 pinch saffron-1 tablespoon chopped blanched almonds(optional

-2 tablespoons chopped pistachio nuts

5.Pour half and half in saucepan and bring to a simmer on low heat6.Stir 1 cup of sugar,cardamom,rosewater, and saffron into the the half and half and let it simmer for 2 min.7.sprinkle the cheese with almonds and pistachios(optional)

How do we tell our story? A Recipe to Remember - Burfi

My Recipe Story: This Burfi recipe relates to my family because we have been making it for 5 years. It has been the recipe that puts a smile on our faces. My mother is usually the one that puts out the plate with the sweet, flaky desserts. We eat these sweets around the snowy Christmas season.

Ingredients-One part ricotta cheese-Two parts powdered milk-One part sugar- One stick of butter (melted)

Directions1. In a medium bowl mix together the ricotta cheese andpowdered milk2.Then add the sugar and butter.3. Microwave for 5-6 minutes

This recipe is from Neha V’s Family.

4. Cut, serve and enjoy!

How do we tell our story? A Recipe to Remember- K’s KANDY

My Recipe Story: My Aunt Karen was looking up a good recipe for a Christmas party. SHe found a recipe, tried to cook it, but couldn’t. So my mom, Kathy, tried it and it worked! My mom makes it on special occasion, and it’s so good that my mom ships it out to people in little boxes as a Christmas present. Also, since my little sister has Celiac Disease, she learned how to make it with gluten-free crackers. Since it was made by my Aunt Karen, my mom, Kathy, and now me, we named it K’s Kandy.

Ingredients-2 sticks of salted butter- 1 bag of Nestle’s semi-sweet/milk chocolate chips

Directions-Place the 1 packet of club crackers on a tray with tinfoil- Melt the 2 sticks of butter in a little glass bowl, andpour on top of the crackers

- When your done with that, take them and put them in the oven, and move on to your next step

This recipe is from (Kayla huycke)’s Family.

-1 packet of Club crackers-1 pinch of sugar

-When the crackers are done baking, pour the entire bag of chocolate chips on top, and spread it around-When they’re done, spread the chocolate around, and put it in the oven one more time.- Then stick it in the freezer for 3 hours, and take out, break it up, and ENJOY!!!!!!!!!

How do we tell our story? A Recipe to Remember-Hembesha

My Recipe Story: My mom usually makes this recipe called Hembesha, which is a traditional bread. We usually eat it on Christmas, New Years, weddings, birthdays, and when we drink coffee with guests over. This recipe came from Eritrea, and it is delicious.

Ingredients-1 packet fresh yeast- 1 cup water-¼ cup sugar-2 eggs

DirectionsPreheat oven to 3501.Sprinkle the yeast over the water and sugar in a bowl let sit.

2.In a another bowl add eggs, flour, butter, and salt. Mix with hands till mixture turnsdough.3.Remove dough and knead for 10 minutes on a lightly floured surface.

4.Pour raisins in and knead for about 2 minutes.

This recipe is from (Simona t.)’s Family.

-2 cups flour-1 ½ cup butter, melted, extra for brushing-1 tsp salt

-½ cup seedless raisins, soaked in water to moisten, (optional)

5.Cover the bowl with plastic wrap and place it in a warm place until dough doubled in size 6.Once dough doubled in size, punch down, knead for about two minutes, and place it into a buttered round pan, and allow dough to rise again until doubled in size7.Make some patterns with a fork or knife all around dough. Once done place in preheated oven at 350 for 10 minutes8.Flip over and bake another 10 minutes. Remove bread from pan and brush top with melted butter.

How do we tell our story? A Recipe to Remember- Sooji Halwa

My Recipe Story This is a traditional indian recipe that my family likes to make on many festivals such as Diwali. We also like to make this recipe for parties as a sweet dessert. This recipe was passed down from our ancestors for many years. This sweet is offered to god at many times of the year and is also good to eat as a dessert when you like.

Ingredients-1 cup Sooji (coarse wheat)-2 cups Milk-1 cup Sugar-Ghee (melted butter)

Directions1. In a pan put few spoons of ghee and 1 cup sooji. 2. Fry for 5 to 10 minutes until brown.3. Add 1 cup sugar to the pan and cook for 2 to 3 minutes.4. Then, add 2 cups of milk and a pinch of food coloring

This recipe is from (Sruthi,v)’s Family.

-Cashews (optional)-1/2 spoon Cardamom Powder - orange or yellow food coloring

5. Stir well until all the milk is soaked into sooji 6. Add roasted cashews and 1 spoon ghee and cardamom powder7. Mix well and Enjoy!

How do we tell our story? A Recipe to Remember-Grandma Soderberg’s Sugar Cookies

My mom always makes these cookies and it wasn't until this project that i realized that they go back all the way to my great grandma who lived in sweden. The recipe was passed on from her to my grandpa to my mom. My Grandma

Ingredients-2 ½ cups of sifted flour-1 tsp. soda-1 t. cream of tartar-¼ tsp.

Directions1.Sift first 3 ingredients together. Cream butter and sugar.2.Add vanilla and egg yolks; add dry ingredients. 3.Mix and then form into 1 inch balls and roll in sugar.4.Flatten a bit with a sugared glass

This recipe is from Stuart k’s Family.

-1 cup of butter-1 tsp. vanilla-2 cups of sugar-3 egg yolks

5.Bake at 350 degrees6.Bake for 10 minutes

How do we tell our story? A Recipe to Remember- Apple Crisp

My Recipe Story: When my mom was growing up, her grandmother used to make it for the family dinners. My mom used to love it so much that she would ask her mom to make it for her after her grandmother passed away. Every year when we go apple picking in the fall, we always look forward to making apple crisp when we get home.

Ingredients- 4 c. sliced apples (6 apples)- ¼ c. orange juice- 1 c. sugar- ¾ c. flour

Directions1. Preheat to 375 degrees2. Mound apples in greased 9 in. pie plate3. Sprinkle w/ orange juice4. Combine with sugar, flour, spices, and salt

This recipe is from (Isabella C.)’s Family.

- ½ tsp. cinnamon- ¼ tsp. ground nutmeg- Dash of Salt- ½ c. butter (1 stick)

5. Cut butter into mix6. Sprinkle over mix7. Bake 45 min.

How do we tell our story? A Recipe to Remember - Oreo Balls

My Recipe Story: My mom found this recipe on pinterest about 2 or 3 years ago. This is one of my family’s favorite dessert and they love them every time we make them. The only problem is that my mom only makes them around the holidays, so we have to wait all year long to taste the delectable but messy Oreo Balls. When the Oreo balls are removed the freezer, they are passed around throughout the Deckelman family household. I will hate when my favorite dessert goes away, but I will see them next time around the holidays. So long Oreo Balls when the New Year comes.

Ingredients-8 ounces softened cream cheese or whipped cream cheese-18 ounces package of Oreo cookies, crushed (crush the entire cookie- don’t remove the filling)-2 cups semi-sweet or milk chocolate chips-1 tablespoon shortening

Directions1.Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo balls.2.Next, melt the chocolate chips and shortening with a double boiler or in the microwave.3.Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick4.Put on wax paper. After Oreo balls harden, keep them in refrigerator.

This recipe is from Madison D’s Family.

How do we tell our story? A Recipe to Remember~Pineapple-coconut pie

My Recipe Story- Mrs. Taylor (my great grandmother) made and served these pies at a rehearsal dinner December 16, 1961. everyone there loved it. This was located at the First baptist church of ellisville mississippi. My family has used this recipe many times especially during the cold months of the year.

Ingredients-1 ½ cups of coconut-1 small can of crushed pineapple-1 ½ cups of sugar-1 teaspoon vanilla

Directions1.Combine flour, sugar, and coconut.2.Set aside.3.Combine remaining ingredients and add flour mixture.4.Pour into unbaked pie shell.

This recipe is from (kendra, r)’s Family.

-2 tablespoons flour-½ cups margarine, softened-3 eggs

5.Bake at 350 degrees until done.6.Center of pie should move slightly, do not over cook.

How do we tell our story? A Recipe to Remember- Gulab jamun

My Recipe Story: My Grandma’s great grandmother used to make this dish on a special day. Which is also known as Diwali. The Indian festival of lights. This is called gulab jamun. A spongy textured ball soaked in a thick syrup. When my parents came to America for the first time, she made gulab jamun with another dish called lemon rice. it is normal white rice which is combined with lemon a savory lemon syrup. But she doesn’t make that anymore since it is difficult and time consuming to make.

Ingredients:for jamuns for the sugar syrup:- 1 cup of evaporated milk- 3 tbsp all purpose flour - ¾ cup of grated paneer - 4 cardamoms, elachi grounded

Directions1. Take evaporated milk and mash it, after that add grated paneer, semolina, all purpose flour, baking powder and cardamom powder 2. Mix well, add the milk(make sure there are no lumps in the mixture) gather together to form a dough and cover the dough, keep aside for 30 mins 3. Then after 30 mins, gently mix the dough, if you are unable to make smallballs from the dough or if your mixture is dry, then add a few teaspoons of milk

This recipe is from sarayu c’s Family.

- 1 tbsp milk - ¼ tsp baking powder - oil - 2 tbsp sooji/ rava/ semolina

- 250 gms sugar, about 1 and ¾ cup sugar - 1 cup water - 1 tbsp rose water - 1 tbsp milk (optional)

4. To make the sugar syrup,dissolve sugar in water. Heat the solution until it is sticky. Turn off the fire before it reaches a one thread consistency.5. Add the rosewater and mix, let it cool. If forms sugar crystals just add 2 to 3 tbsp water and warm it again, it will return to liquid state.6. To cook the jamuns, heat the oil til medium hot, gently place jamun in the oil and turn until golden brown, then remove excess oil. Finally, drop jamun into syrup and ENJOY!

How do we tell our story? A Recipe to Remember- Chinese Chrysanthemum Jelly

My Recipe Story This chrysanthemum jelly recipe originally came from somewhere in China. My great grandpa originally made a recipe with egg whites in a plain jelly with Goji berries. My mom told me she remembers how excited and happy she was when she would open the refrigerator on a hot summer day to find Chinese jelly in the refrigerator. My mom and her sisters would take turns snacking on the jelly until there would be no more; usually all the jelly would be gone in a day. My mom modified the recipe because my sister and I don’t like the jelly with eggs and/or with Goji berries inside it. My mom decided to change the jelly to taste like chrysanthemum because my sister and I like chrysanthemum tea. Chrysanthemum is also good for the eyes and throat. It is usually made during the summer as a cool, delicious treat.

Ingredients- 1 Cup Chrysanthemum Flowers (Loosely Packed)- 8 Cups Water- Rock Sugar to Taste (About 1 Cup)- 1 ⅔ Cups Agar-Agar

-Directions1. Cut the agar-agar into small, 1 inch pieces.2. Soak the agar-agar in the water for at least 15 minutes.3. Boil the agar-agar and water until it is totally dissolved.4. Add the rock sugar into the pot where you are boiling the agar-agar. Keep the

fire on at a simmer until all the rock sugar is dissolved. Taste the mixture and make sure that it is slightly sweeter than desired. Add more sugar if necessary. 5 . Add the chrysanthemum flowers and simmer for 2-5 minutes.

This recipe is from Madison C.’s Family.

6. Strain the flowers out with a strainer and put it aside. 7. Pour the mixture into a desired mold or ice cube tray. 8. Let the mixture in the mold/ice cube tray cool. 9. After the dessert is cool, cover it and place it in the refrigerator for best tasting. 10. Take the jelly out of the molds and serve!

Polish Sernik PhiladelphiaA Recipe to Remember- (Cheesecake)

My Recipe Story: This is A recipe my great grandma mroz used to make for her family during the holidays. My great grandma will ALways be remembered for the yummy cheesecake she made. This recipe has been passed down to my grandparents ,my mom , and now me.

IngredientsGraham cracker crust-1 ½ cups crushed graham crackers-2 teaspoons of sugar-½ teaspoon of nutmeg

Directions (The Graham Cracker Crust)1. Mix together graham crackers, 2 tsp sugar, nutmeg, 1 tsp cinnamon and melted margarine.2. Press the crumbs into the bottom and up the sides of a 10-inch springform pan.3.Refrigerate for 30 minutes.

(THE FILLING)4. Heat oven to 350 degrees.5. In a large bowl or stand mixer, beat the cream cheese, sugar, eggs, salt and dash of cinnamon until it’s smooth and fluffy.6.Pour into prepared crust and bake for 40 minutes.7.Remove from oven and cool on a wire rack for 15 minutes.8.Increase the oven heat to 400 degrees.

This recipe is from Jacob B’s Family.

-1 teaspoon of cinnamon-4 ounces of melted margarine (don’t use butter)Cream cheese filling-3 (8-ounce) packages softened cream cheese

-1 cup of sugar-3 large eggs-1 teaspoon of salt-dash of cinnamon

(The Toppings)9.In a small bowl, mix together sour cream, sugar and vanilla. 10.Spread evenly over top of the cheesecake. Then Bake for 5 minutes. 11. Cool completely on a wire rack (do not remove springform pan.) Then refrigerate in the pan until thoroughly cold. 12.When ready to serve, run a knife around the cheesecake and remove the ring. Then, transfer cheesecake to a serving plate, slice and serve plain or with a few strawberries and whipped cream, if desired.

Sour cream topping-16 ounces of sour cream-2 tablespoons of sugar-½ teaspoon of vanilla

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How do we tell our story? A Recipe to Remember - German Chocolate Chip Cake

My Recipe Story: My great grandma was the one who discovered/created the German Chocolate Chip Cake. We don’t know how or where she got the recipe, but she started it in this Fusaro family. The recipe has been passed down from her all the way to my family and it will keep being passed down. We normally like to make German Chocolate Chip Cake on birthdays, holidays, and sometimes just when we want to have some. German Chocolate Chip Cake is by far my favorite dessert!

Ingredients-1 package Yellow Moist Cake Mix-1 4 serving Box Instant Vanilla Pudding-4 Eggs -1 cup Mini Chocolate Chips

This recipe is from Madi F’s Family.

-1 cup Mini -Chocolate Chips-German Bakers Chocolate

5. Let it bake for 45-50 minutes 6. Let it cool for 15 minutes

Directions1. Preheat oven 350 Fahrenheit2. Mix all ingredients 3. Grate German chocolate into Bowl & mix 4. Bake in Bundt pan

How do we tell our story? A Recipe to Remember - Chocolate Log

The first person to make this in my family was my grandmother. She made it every year at Christmas time. we make and eat the Chocolate Log at Christmas time. The person who is famous for making this is my mother. My father is famous for helping her make it.

IngredientsDough:-8 oz. cream cheese-2 sticks butter-3 cups flour

Directions Dough: Blend cream cheese, butter, and flour together. Refrigerate for 30 minutes.

This recipe is from Savey L’s Family

Filling:-12 oz. semi-sweet chocolate chips- 1 can sweetened condensed milk

Filling:Melt chocolate chips and sweetened condensed milk in the top of a double boiler.

Forming the logs:1. Split Dough in half2. Roll each half out on a 12 in. by 18 in. piece of waxed paper3. Evenly spread half of the chocolate mixture on each half of dough4. Bake at 350˚ for 20 minutes on an ungreased cookie sheet

How do we tell our story? A Recipe to REMEMBER - Christmas Spice Cake

My Recipe StoryThis recipe was first cooked by my grandmother on dad’s side. This recipe also is originated from New Hampshire. . Now my mom makes this recipe usually around Christmas Holidays. We also, rarely, cook this recipe for birthdays, Thanksgiving, Easter, Halloween, etc. We ‘dress’ the cake for each occasion by adding toppings. There are many different ways you can eat it, but we eat it ours mixed with nuts.

Ingredients- Egg- 6- Sugar -3 cup - All purpose flour- 4 cup- Baking powder - 3 cup

Directions. . 5. Then in a mixture, put flour, egg yolk, oil, baking soda,vanilla essence, nuts and spices. 6. Mix well and bake for an hour in the oven.

This recipe is from Divya k. ‘s Family.

-Butter -4 bar- Vegetable oil- 1 cup- Vanilla essence -1 tsp- Baking soda- 1 tsp

-Nutmeg- half -Cinnamon -2 inch - Cloves -6/7-Cardamon Seeds -25- Garnish Nuts - Raisins, Cherries [optional]

1. Preheat oven to 375 degrees2.Grind spices together3.First separate the egg white from egg yolk.4.Beat egg white, sugar, butter.

How do we tell our story? A Recipe to Remember- Cheese Flan

My Recipe Story: This Cheese flan is a family favorite of mine. I personally don’t prefer this dessert but i still eat it. Whenever my mother our one of her friends are throwing a party for a holiday, she makes the flan. It is a spanish custard with a special syrup personalized by her family and herself. No one else in my family makes this because my sister and dad do not know how to make this and also can’t cook. I have never made but I have studied my mothers way. It was created in ancient roman times over a thousand years ago. Later on it was inherited by the Latin American culture and made into a signature dish. Everyone loves my mother’s cheese flan and I do too.

Ingredients- 6 eggs- 8 ounces evaporated milk- 8 ounces condensed milk- 8 ounces cream cheese

Directions1. Preheat oven to 350 degrees fahrenheit2. Mix eggs evaporate, condensed milk, and cream cheese in a blender3. In a medium pot mix sugar and water on medium low heat4. Stir constantly until it becomes light brown

This recipe is from Carolina M’s Family.

- 1 cup milk- 1 cup sugar- ½ cup water

5. Pour syrup into a medium cake pan and cover the sides also6. Pour cream mixture into the same cake pan 7. Take a larger cake pan and fill with water8. PLace the smaller cake pan inside9. Bake for 30 to 35 minutes

How do we tell our story? A Recipe to Remember- Chhenapoda(Baked Cheese)

My Recipe StoryThis recipe came from Odissa, India, and my grandmother is famous for making this. It is usually served during festivals. or birthdays. The literal translation is baked cheese, due to the fact that the cheese gets baked. This is a very popular dessert in my family.

Ingredients-4 pounds Ricotta cheese-3 cups brown sugar-1 stick of butter-Bay leaves

Directions1. In a bowl, mix together all the ingredients2.Bake at 350* for 20 minutes3.After taking it out, put it in a container of some sort.4.This dish tastes delicious hot or cold. Enjoy!

This recipe is from Leena, S.’s Family.

-½ spoon Cardamom Powder-Raisins-Cashew nuts-


My Recipe Story:Ghughras are a sweet crispy dessert which came from Gujrat, India. It's made only during the first few days of diwali to the last few day. My family had been making it since about 80 years ago. It will for now on be continued.

Ingredients- 2 cups All purpose flour- ¼ Coconut Shavings- ½ Semolina- 1.5 cups Powder Sugar

Directions1. Roast semolina in butter until it turns brown.2. Add cardamom powder, coconut, sugar.3. Mix properly4. Add 1 tbsp of Butter in all purpose powder.

This recipe is from (Patel, Diya)’s Family.

- 3 tbsp Butter- ½ tsp Cardamom

5. Knead the dough, divide into separate balls.6.Then roll it into small flat circles.7.Put stuffing mixture in the middle of the flat circles.8.Then press edge slowly and a make various ghugara.9.Heat butter at slow flame.10.Fry it properly, and now they are ready to serve.

How do we tell our story?A Recipe to Remember

My Recipe Story: Viennese Brownies are a special kind of brownies that are passed down from my Grandmother and Grandfather. They made it for my Mother and her four Brothers. My Mother makes these brownies usually on Christmas or on Father’s Day or my Dad’s Birthday because it’s one of his favorite desserts.

Ingredients- 1-8 oz. pkg. cream cheese- ⅓ c. sugar- 1 egg

Directions1. Mix #1-4 together.2. Melt chocolate and margarine, let it cool.3. Beat eggs, adding sugar and chocolate mixture.4. Sift powder, sugar, and salt together.

This recipe is from (Jake, C)’s Family.

- ¼ tsp. almond (vanilla)- 2-1 oz. sq. semi-sweet or sweet chocolate-½ c. margarine/butter-¾ c. flour

-2 eggs-1 c. sugar-½ tsp. baking powder-½ tsp. salt

5. Add to chocolate mixture and mix well.

How do we tell our story? A Recipe to Remember- Banana Beignets (Donuts)

My Recipe Story:This recipe is one of my favorite homemade desserts and is best made by . We don’t eat it on special

occasions, but when we do have it, it is really good. It is not only liked by my family, but my friends as well. My cousin and mom are famous for making them.

Ingredients-6 bananas -2 cups self-rising flour-2 cups water-½ tsp salt

Directions1.Warm up vegetable oil in a large pot on the stove.2.Combine bananas and flour in a large mixing bowl, then stir well. Add water and he rest of the ingredients into bowl.3.Drop the mixture into the pot so that they form balls.

This recipe is from Samira A’s Family.

-2 tbsp sugar-vegetable oil

4.Drop the mixture into the pot so that they form balls.5.Leave it in until brown and then they are finished

How do we tell our story? A Recipe to Remember- PEBERNODDOR

My Recipe StoryThis recipe came from my danish grandfather. It is a yummy treat normally eaten during the christmas holiday.

Grandpa’s ancestors immigrated from Denmark by ship in the 1880’s. They went through Ellis Island, then they boarded a train and rode it to West Branch, Iowa. When they got there, they met a group of people that had gotten there earlier. I usually eat this delicious food when I visit my grandparents in West Branch.

Ingredients-1 ¼ C sugar-¾ C lard or oleo-2 eggs-¾ C molasses & dark corn syrup (half of each)

Directions1. Mix ingredients in order & chill dough.

2. Roll into logs about tootsie roll size.3. Cut the logs into small pieces (about ⅓ inches).4. Bake at 350 degrees on a greased cookie sheet.

This recipe is from Haiden K’s Family.

-¼ t anise oil-½ t cloves-1 t cinnamon-3 t hot coffee & 1 t baking soda (add soda to coffee) flour to make a very stiff dough (about 6 ½ cups)

5. Watch carefully, as they will burn easily.

Beverages

How do we tell our story? A Recipe to Remember: Chai tea

My Recipe StoryMy Mom and dad are from pakistan and in pakistan tea is a very common thing. My mom just makes it a special way and everyone in my moms and dads family likes it. It was passed down from grandma to mom. She started making it when she was about my age. Until this day my family still makes it and so do I.

Ingredients-Two cups of milk-Two Tsps of chai grains-two tbls of sugar-

Directions1.boil the two cups of milk2.once boiled add the grains3.Pour it out using a strainer4.add the sugar

This recipe is from (Zain q.)’s Family.

5. You’re finished

Mango LassiMakes: 5 servings

This beverage is usually served at our family reunions and get togethers. My grandma is the best at making this drink, and everyone in the family enjoys it! Mango lassi is like a mango milkshake and many people in india make it, but i think my family makes the best one. It is also very easy and quick to prepare.

Ingredients- 1 cup of milk - 5 teaspoons of sugar- 1 cup of plain yogurt - 1 cup of mango pulp

Directions1. Put all the ingredients in a blender.2. Blend until creamy with no lumps.3. Then pour into individual cups and serve chilled.

This recipe is from Mythri M.’s Family.


My Recipe StoryThis recipe is from southern georgia where my mom grew up. This recipe is a tradition passed on by my great great grandma. My mom is the main maker of this teas in our house but sometimes I help my mom make to make the process a lot faster. One day I hope to pass this tradition on to my children.

Ingredients-5 Tea bags-2 Cups of sugar-1 Tablepoon of honey-1 pitcher of water

Directions1.Boil teas bags for 8 minutes2.Let it steep3.Drain tea into pitcher4.Add sugar while hot

This recipe is from Amerah, H’s Family.

-Cut up lemon slices

5.Stir together and enjoy


Mrs. Metheny

Appetizers


My Recipe StoryCanapes are little open-faced sandwiches with a variety of savory toppings. My family uses these bite-sized bread bites as entrees, but they are more commonly used as appetizers. I am generally in charge of slicing the cheese, cutting the bread, and arranging (I am a hopeless neat freak). We make these every Christmas Eve, a tradition that started because my dad and uncle were to excited to sit down to a formal dinner. Therefore, my grandma decided to make little on-the-go sandwiches.

Ingredients (There is no set amount for each ingredient, this is for my family of 7)-3 loaves of white bread, crusts cut off and cut into cubes

-2 tubs (8 oz.) cream cheese

-1 lb. shrimp, cooked

-1 package (12 oz.) smoked salmon

Directions1.Lay the bread cubes on a tray. Spread each cube with cream cheese.

2.For shrimp canapes, put one shrimp on a bread cube, and sprinkle with dill. Repeat with other shrimp.

3.For smoked salmon canapes, put one small piece of smoked salmon on each cube, sprinkle with dill. Repeat

4. For herring canapes, put a small piece of herring on a bread cube, top with a pimento. Repeat.

This recipe is from Lara F ’s Family.

-1 jar (8 oz.) pickled herring

-9 tbsp. dill

-14 slices hard salami, cut in half

-14 bread-and-butter pickles, cut in half lengthwise

-15 slices white american cheese, cut in half with each half cut into desired shape

-14 olives, cut in half

-40 pimentos

-English tea, sugar, and milk, optional

5. For salami canapes, roll each salami hal and put on a cube. Put a pickle in each roll. Repeat.

6. For cheese canapes, put a piece of cheese on a cube. Top with an olive half and a pimento. Repeat.

7. Arrange canapes on a platter. Serve with English tea if desired.


My Recipe StoryI believe this recipe for Ham and Potato Chowder originated with my grandma’s mother, perhaps with earlier generations. My mom and grandma are usually the ones who make it I think. We really do not have a set time when we eat, we just eat whenever my mom makes it. It is a very tasty and amazing.

Ingredients for ham and potato chowder- 5 potatoes (Idaho preferred) - 2 large onions- 2 tbsp salt- half tsp pepper

DirectionsPeel and cube potatoes. Chop onions and ham with just enough water to cover in ham broth as part of liquid, in which case adjust salt and amount of ham (can also cook ham bone, then adjust meat and salt). When potatoes are soft, mash coarsely, and add milk and butter. Simmer (DO NOT BOIL) 35-45 minutes, stirring frequently. Add parsley and evaporated milk.

This recipe is from Elijah S’s Family.

- 3 C whole milk- 1 can evaporated milk- 2-3 C chopped\cubed ham- 1\4 C butter

- 2 tbsp snipped parsley or 1 tsp dried- ham broth--


My Recipe Story My family recipe was given by someone to my great grandmother then she passed it down to grandmother made it for my family gatherings. Now my sister make this delicious treat that my family loves.

Ingredients----

Directions1. Take out your puff pastry sheets to thaw and meat2. Pre heat the oven to 345 dergees 3. started cooking the meat then add onion and salt and pepper4.boil the potatoes till cooked

This recipe is from Baha M’s Family.

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5. cut the bell peppers and potatoes 6. add the mixture to meat 7. fill the puff pastry with the mixture8. put in oven wait till they're golden brown

1 box of puff pastry sheets ¼ tsp salt 1 red bell pepper ¼ tsp freshly ground pepper 1 green bell pepper 1 onion 2 potatoes ½ pound ground beef


My Recipe Story: We usually eat this recipe as an appetizer. It's really good and tasty. My mom is famous, in my family, for making this recipe. When we eat it, it is usually during dinner. I don’t know who came up with the recipe, because it's a very old recipe.

My Recipe: Yalanji

Ingredients----

Directions1.2.3.4.

This recipe is from Ali A’s Family.(a.K.A Ironman)

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5.6.

Grape LeavesRiceChopped ParsleyDiced TomatoesChopped Oniondiced Garlic

Chopped MintOlive Oil1 ts(tea spoon) CoffeeSaltlemon

Black PepperRed Hot pepper Paste

mix all the ingredients together except the grape leaves.Fill the each leaf with small amount of the mix and roll it.putt all the rolled leaves in a pot and put a plate on the top of the leaves.fill the pot with water and cook for 2 hours.

add salt and lemon to the taste.

pure the water and wait to cool down and serve it


My Recipe StoryThis common vietnamese recipe, known as spring rolls, originated in Vietnam. This is a simple, easy, and quick appetizer anyone can make. Normally, my parents would make this, having me help around, but it’s just as easy and safe for a kid to do it independently.

Ingredients- large bowl of water-a pack of rice paper-rice noodles-washed fresh mint leaves

Directions1. Grab a bowl, and mix in your fish sauce, sugar, minced garlic, & lemon juice2. Dip one sheet of rice paper into your bowl of water and let it sit & soften onto a plate3. Lay down all the filling of the spring rolls in any amount or order you prefer (rice noodles, mint leaves, salad, meat/seafood, & pineapple) on top of the softened rice paper.4. take one side of the rice paper and wrap it over the spring roll stuffing, then slowly roll it until you have a spring roll. Enjoy! :)

This recipe is from Viviane T’s family .

-a bundle of washed salad -(optional) prefered meat/seafood (cooked)-a bowl of sliced pineapple (optional) -¼ cup fish sauce

-juice of 1 whole lemon -1 clove of minced garlic--


My Recipe Story: My recipe, Stuffed Grape Leaves, is a classic Lebanese recipe, made by many families wholive in Lebanon. This recipe is a simple, yet delicious snack. Lebanon is a country commonly affected by insurrectionist activity, so Stuffed Grape leaves, being inexpensive and easy to make, was a great meal for my grandmother’s beginning family. though my mother no longer lives there, we still enjoy many classic Lebanese meals such as this dish.

Ingredients- 3 raw grape leaves-3 cherry tomatoes-3 parsley leaves, chopped-¼ cup white rice

Directions1. to prepare the grape leaves, boil them in ½ cup of the water for 5-10 minutes2.place the boiled grape leaves on a counter and place theparsley, tomatoes, and mint in the middle of each leaf

This recipe is from Steven S’s Family.

-3 mint leaves, chopped-2 tablespoons lemon juice-1 tablespoon olive oil-1 cup water

-2 pinches of salt

3.to boil the rice, place it in the other ½ cup of wateralong with one drop of olive oil, 1 pinch of salt, and a few drops of lemon juice.4. once the rice is fully cooked, place it in the center of the leaf with all other ingredients,and roll the leaves up.5. ENJOY!!!


My Recipe Story This recipe Onion Pakoda has been being handed down generations and generations to my parents and to me. My mom is the most famous person for making this appetizer but me and my dad also help. Even her siblings and her parents agree that she is the best. My family and I usually eat this on weekends, holidays or when it is cold or raining this food is comforting to eat during those conditions. At the end of making this appetizer it will be golden brown and crunchy which makes this a very taste treat/appetizer to start off your dinner or lunch.

Ingredients- 3 medium sized Onions, finely sliced- ½ cup Gram Flour (Chickpeas Flour)- ¼ cup Rice Flour- 1 tsp Grated Ginger

Directions1. Take sliced onion in a large bowl.2. Add Gram & Rice flour, Ginger, Curry leaves,

Chilli powder, Baking soda, coriander leaves and salt.3. Mix well using water little by little (approx ¼ cup).4.Heat oil on a vessel for deep fry.

This recipe is from Advaith Y’s Family.

- 5-7 Curry Leaves optionally chopped - ½ tsp Red Chilli Powder- A pinch of Baking Soda- 2 tablespoons of finely chopped coriander

- Oil, for deep frying- Salt to taste--

5. Once heated take small portion of mixture and gently drop it in the oil.6. Keep them in oil until golden brown.7. Take them out using a slotted spoon to remove oil.8.Serve & Enjoy!!!!!!!!!!!

Main Dishes


My Recipe StoryLong ago my grandma was home alone and she had to cook for herself so she went in the kitchen and got some rice and and boiled it with water. Then she got some meatballs and cooked it after she cooked both of them she saw some plain yogurt and put it in top of the rice and meatballs. Then she taught how to make it to my mom and then my mom taught me.

Ingredients- water- meatballs- rice- plain yogurt

Directions1. put some rice in a pot2. put some water in the pot3. mix it4. leave it there for 20-30 minutes to cook

This recipe is from Meena S’s Family.

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5. then cook some meatballs 6. wait for the meatballs to be cooked7.then put the rice on the plate then on top of that put the meatballs on top of the rice8. then put plain yogurt on it then it ready!!


My Recipe Story - MY mom makes “Bun Bo Hue” every two or three weeks, Bun bo means noodle soup and it originated in Hue, a former capital of vietnam. The city hue had some parts of the central of vietnam.

Ingredients- Lemon - Lime - Perilla Leaves - 8 quarts of water

Directions1. Get your largest pot and bring a pot of water to boiling it for 3 min.2. Cut the lemongrass stalks in half3. Then add 8 quarts of water and bring to a boil over high heat4. Then you want it to turn down the heat and add pepper flakes.

This recipe is from Kenny C’s Family.

- White onions- Fresh white noodles - Lemon Grass- Pepper flakes

- Seasoning fish sauce ---

5. 6. 7. 8.


Ingredients- Tall Pot- Small Pot (to go ontop of it)- Lots and lots of water, I suggest having a sink ready

Directions Note: The cooking time depends how long it takes to steam

1.Take the tall pot and put cut up onions, the oil you chose, salt black pepper, ginger, Turmeric, Lahm Meat, 1 cup of water, and cook it up on the stove for around 15 min2.Take the couscous and pad it with oil of your choice on a plate, make sure for it to get in really good, and mix a cup of water with it while you’re at it3. Then you can chop up all the carrots gathered and carefully put them in the tall pot, then fill the tall pot halfway with water

This recipe is from Elias L’s Family.

- Onions- Olive Oil (or any of your preference)- Salt

- Black pepper- Ginger- Turmeric- Lahm Meat (Chopped)

4. Then once the carrots are in you can carefully stack the small pot on top of the tall pot and wait for it to steam, repeat this again but add a little salt and put in more water5. Next time it steams you take the pot down and put some cut pieces of pumpkin and zucchini, and top it off with some parsley flakes. After this put some salt in the small put then put it back6. Next time it the small pot steams take it down, and the couscous inside it down on the biggest plate you have and spread the couscous all over the plate, then butter the couscous.7. Take out the cooked ‘couscous’ in the tall pot and dump it all over the plate, and the couscous from the small pot being its landing. VOILA! You have just made CousCous8. This step is optional but you can either spread buttermilk all over the finished Couscous as a topping oryou can pour it in a cup then when you get some couscous on a plate you can pour it as you eat.

My Recipe StoryAs far as I know, Couscous has been around for hundreds of years. It’s been passed down to families of the Muslim religion as a must, and what I mean of families of the Muslim Religion I mean this recipe has been known and created dated back way when the Muslim religion was first created. My Mom of course has learned this recipe by heart from her Mom (my grandmother) and my grandmother has learned it from her Mom (my great grandmother) and so on. In the end I can say this recipe is very important to my family as this legendary recipe holds memories of having it with important people in our lives and even with the people that have passed in our lifetimes. Note: Couscous is an ingredient and the name of the recipe

- Pumpkin- Carrots- Parsley (Flakes)- Couscous- Buttermilk (Optional)


My Recipe Story My grandmother learned how to make Nigerian Chicken back in Jamaica, my grandmother taught my mom how to make Nigerian Chicken. When my mom went to the Navy, she met my father and that’s how he first learned about Nigerian Chicken. When my mom wanted to impress my father she made Nigerian Chicken.

Ingredients- Garlic Powder-Bouillon Cubes-Black Pepper-Onion Powder

Directions1.You will need to cut up the chicken into little tiny chicken bits2. Wash the chicken bits, just to make sure there is nothing on it3.Put the Chicken into a pot, and that’s when you get out the spinach4.Dump all of the seasoning into the chicken, but don’t use too much

This recipe is from Desmond F’s Family.

-Nature Season Blending -Chili Powder-Chicken-Spinach

-Rice (any kind of rice)---

5.Now you may mix the spinach inside of the chicken6.Now get out the rice, cook the rice into a different pot7.When the rice is done, put the rice on a plate and then you put the chicken and spinach on it, enjoy your meal!!8.


My Recipe Story- This recipe has been in my family for about 4 generations. My family never makes it, but my grandma’s parent made it all the time. The recipe originated in Lorraine region of France.

Ingredients- 4-5 eggs- Cheese- Ham- Pillsburry Dough

Directions1. Preheat oven to 350 degrees.2. One piece of dough, lay it on the bottom of the pan.3. Grab the cheese and lay it on top of the dough.4. Then grab the ham lay it atop the cheese.

This recipe is from Chloe C’s Family.

- (optional) butter---

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5. Get 4-5 eggs and thoroughly whisk the eggs.6. Lay the eggs on the cheese and ham.7. Put the other piece of dough on top.8. Put it in the oven for 35 min.


My Recipe Story Sinigang is a soup that my family makes at least every week and whenever I'm sick my grandmother makes it for me.

Ingredients-2 lbs pork belly1 bunch of spinach3 tbsp of fish sauce1 bunch string beans cut in 2 inch length

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Directions1heat the pot and put in the cooking oil2.saute the onion until layer separate 3.Add the pork belly and cook until outer part turns light brown4.put in fish sauce and mix with ingredients

This recipe is from William P’s Family.

2 pieces of medium sized tomato quartered 3 pieces chili ---

-1b tbsp cooking oil. 1 pack of sinigang mix 2 liters water1 large onion sliced2 pieces taro quartered

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5.pour the water to a boil6.add the taro and tomatoes then simmer for 40 minutes 7put in sinigang mix and chili8.add string beans and other vegetables and simmer to 5 or 8 mins. 9. Put in the spinach turn off heat and cover the pot let the spinach heat with the remains heat in the pot


Ingredients-three red onions4 clove garlicrosemary black pepper

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Directions1.get a large pot2. combine onions, salt, garlic,and black pepper 3.add the red pepper, and carrots4.let it simmer for 15 minutes

This recipe is from Jacob T’s Family.

-2 teaspoon of salt3 leaves of parsley3 large carrotsone red pepper

-three plum tomatoes three tomato pasteone third of olive oil100% of love

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5.get a blender6.combine tomato paste, tomatoes, parsley,rosemary7.add to the large pot, let it cook for 30 minutes8.add three cups of water and leave it for 30 minutes9.cook pasta according to the package and serve sauce over the spaghetti

This spaghetti sauce has been in our family for years. My mom makes it once a week. It is my favorite spaghetti sauce. The spaghetti sauce takes about one and half hour to make. You can also use this spaghetti sauce to make Lasagna.


My Recipe Story The story behind this is you would not go to the grocery store to get food, you would have to make it by scratch. My grandma would have to make this every Tuesdays because relatives would come over. They would set the table very fancy, with lots of China dishes.

Ingredients- 2 Egg- pinch of Salt- Dough- flour

Directions1.first you get out a bowl2. than you get out you eggs,salt,dough3.mix then put on counter with flour4. cut into strips

This recipe is from Alexis W’s Family.

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5. put on rack so they can dry for a few hours 6. boil in stew with chicken till tender7. take out in 15-20 mins8. and you’re ready to eat


My Recipe Story-Ever since my great grandmother was a child her mother would make this dish for her and since my great grandmother would make it for my grandma when she was little. So the family recipe tradition began and this recipe was given to my mom. She doesn't make it much, but I hope to bring the tradition back.

Ingredients-A whole chicken (chopped up)-2 chopped up onions-3 tablespoons of oil-1 tablespoon of paprika

Directions1.Brown onions in oil2. Add chicken, paprika, salt, & pepper3.Cover- cook slowly (1 hour) or until tender 4.Mix flour with the sour cream

This recipe is from Christiane Z’s Family.

-2 tablespoons of flour-½ cup of sour cream-salt and pepper to taste-

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5.Add the mixture to the stock after removing the chicken6.Put chicken back in and cook for 10 minutes


My Recipe Story- these is the dumplings to go with the chicken

Ingredients-2 eggs-tablespoon of salt-½ cup of water-2 cups of flour

Directions1.Mix the eggs, salt, water, flour, and pepper2. 3.

This recipe is from Christiane Z’s Family.

-dash of pepper

5.6.7.8.


My Recipe Story: Kofta, or as americans call it afghan meatballs have been passed down from many generations in my family. This mouthwatering dish, kofta, is a well known authentic afghan dish made from ground beef and spices. My great, great, great, great, great grandmother has passed down this delicious recipe all the way to my family today! Kofta has been an important part of my family for generations!This delicious dish is served over rice and goes well with the famous afghan salad called salata.

Ingredients (no specific measurements) -Ground beef-Cilantro-Garlic-Onions-

Directions1. Mix the ground beef with the spices listed above2.In a seperate pot, fry the onions with olive oil3.Make mini balls out of the ground beef mix4.Add the tomato paste to the onions

This recipe is from Illana B’s Family.

-Cumin-Coriander-Olive Oil-Tomato Paste

-Salt&Pepper---

5.Drop the uncooked meat balls into the boiling pan of fried onions6.Cover until sauce thickens 7.Make a side of rice or salad.. and ENJOY!


My Recipe Story: Falafel is a well known Middle-Eastern food. My parents learned this recipe from their parents and they add to it by looking for how other people do it. Falafel has recently become a well known food in the U.S. and many people enjoy it because it is very tasty and healthy.

Ingredients- Chickpeas- Parsley- Garlic- Onion

--Directions

1. Grind chickpeas2. Grind parsley, garlic, and onion3. Add salt, pepper, and falafel spices4. Add water and mix ingredients

This recipe is from Ahmad H’s Family.

- Salt- Pepper- Falafel Spices- Baking Powder

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- Baking Soda- Water- Frying Oil

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5. Add baking powder and baking soda6. Wait an hour7.you scoop up this mix and fry it in oil8.


My Recipe StoryThis recipe originates from Estonia. My great-grandfather is the one who started making this. His family would eat it on a daily occasion since it isn’t a holiday dish only. People who lived in Ukraine also ate it.

Ingredients-½ lb kovbasa (sausage)-1 medium onion-½ tsp caraway seed-2 c sauerkraut

Directions1.Rinse the sauerkraut until it doesn’t taste too acidy. Remember not to over-rinse, otherwise it will lose its taste.2.Chop the onion and cook it in bacon fat until it’s soft and opaque.3.Add the sauerkraut, and all remaining ingredients except the salt. Taste & season. Cook uncovered until it is tender. 4.Add the sliced kovbasa and cook it with the sauerkraut. The sausage’s flavor with the fat make it appealing to your tastebuds.

This recipe is from Valentina M’s Family.

-½ tsp sugar-Salt & Pepper-2 tbsp of bacon fat-¼ c water

-1 bay leaf


My Recipe Story: My family recipe is batchenda; batchenda is a form of a meat pie. My great, great, great, great grandmother had originally made this recipe; she was from germany as well as this recipe was. However, for generations my family has tried searching up this recipe on the internet, but no matter what they do they can’t find it. We as a family eat batchenda on Christmas Eve

Ingredients DoughMEAT/FILLING -1 medium raw grated white onio-1 lb ground hamburger -¼ lb sausage -3 medium raw grated potatoes

Directions: dough1.mix like a pie crust (add milk to hold together) 2.roll out with rolling pin3.cut out small circles just larger than a saucer 4.put meat mixture in the middle of the circles and fold dough o

This recipe is from Emma L’s Family.

n -2 C flour -1 tsp salt -3 tsp baking powder -4 tbsp crisco

5.mix all the meat ingredients together 6.after following “dough” instruction put on baking sheet and bake at 350 ver meat degrees for 45 minutes


MY RECIPE StoRy: When my mom and her brother were kids, their family was very poor but on some occasions, they would eat out. They once went to this restaurant where they ordered dumplings and both my mom and her brother loved it. Eventually, my grandma asked her friend who worked at a restaurant and go the recipe for the dumplings. She started to modify the recipe and it became tastier and cheaper. This was great since the entire family loved it and it was very cheap to make. Now they have passed it down to me along with my brother and sometimes, we would help make it.

Ingredients for the dough-1 lb asian flour-½ cup of warm water-1 tsp of vegetable oil-

Directions1.Create the dough by mixing a pound of asian flour, ½ cup of water, and 1 tsp of vegetable oil.2.Leave the dough in the bowl and cover it for an hour3.Meanwhile, create the meat by mixing pork, soy sauce, a pinch of salt, and an egg.4.Then toss in chopped cabbage and diced chive leaves while mixing thoroughly.5.After an hour, take out the dough and roll it into a snake like shape.

This recipe is from Kevin L’s Family.

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Ingredients for the meat-Ground Pork-Soy Sauce-Salt-1 Egg

-Chopped Cabbage-Diced Chive Leaves--

Directions6. Cut small pieces of the rolled dough and press it into a flat circle.7. Then take a little bit of meat and place it in the middle of the dough.8. Fold it up like a taco and the press pinch the top together until it is fully closed.9. Steam for 10-15 minutes and the ENJOY!10.Pan frying is optional but only after it is steamed*


My Recipe StoryThis recipe came from my Grandmother's father. He used to make the porridge for the family before he left for work in the morning. He left it in the oven to keep it hot for everyone to eat when they got up. He always said that they should have something hot to eat before they left home in the winter as it was so cold in Scotland during the winters. It is called Scottish Porridge and he taught my grandmother to make it when she was young.

Ingredients-1 pint cold water-4 ounces oatmeal(can be smooth or rough)-1 teaspoon salt-

Directions1.soak oatmeal in water overnight2.bring water and oatmeal to boil, stirring all the time3.turn down heat to low and simmer for 15 minutes, stir often4.add salt and cook it, stirring all the time for a further 5 minutes

This recipe is from Jacob S’s Family.

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5.now ready to eat6.(to get creamier porridge use half milk and half water)7.8.


My Recipe Story: My grandmother was the famous person to throw this mix of ingredients together. She is creative and decided to throw together a couple of different kinds of ingredients and made this food. It is called Somgalli. My grandmother was the one who came up with the name too. It is important to me because it is a good and easy to make food and it was made by my family.

Ingredients-1 ½ lb ground beef-½ lb uncooked elbow macaroni-½ cup minced onion-½ chopped green pepper-

Directions1.Cook beef in large skillet2.remove beef from skillet and cook macaroni in meat fat until yellow3.return the meat to skillet along with tomato sauce salt and pepper and worcestershire sauce4.cover and let it simmer for 25 minutes or until macaroni is tender

This recipe is from Matthew T’s Family.

-28 oz hunts tomato sauce-1 cup of water-1 tsp-¼ tsp of pepper

-½ tbsp worcestershire sauce---

5.then eat!6.7.8.


My Recipe StorYThis recipe came from my Grandmother’s family. It is related to scrambled eggs, but has many spices and seeds. My recipe is called egg Burji, and is very healthy and delicious dish. The curry is named after the main Ingredient, eggs.

Ingredients (serves 4)1/2 teaspoon chilli powder 1 teaspoon salt 6 Curry Leaves 1/4 teaspoon turmeric powder 2 green thai chillies, slit long 2 teaspoons oil1/2 teaspoon mustard seeds, cumin seeds 1 red chilli pepper4 brown eggs 2 Medium size Onions

directions1. Cut onions into small pieces2. Put oil in a pan, and add turmeric, mustard, cumin seeds3. Once they start popping, add red chilli and slit chillies, and curry leaves.

This recipe is from Sasi V’s Family.

4. Add cut onion pieces and stir for 5 min until they turn golden brown.5. Break 4 eggs into pan and stir and keep stirring for 5 min until egg turns little hard6. Add salt, chilli powder stir, serve hot with rice.


My Recipe StoryThe food i chose is called Tortilla Espanola. I chose this recipe because my dad makes this a lot in the mornings for breakfast and whenever my family comes over.

IngredientsA - ¼ cup olive oil

- ½ pound onions, peeled and finely chopped- ¼ teaspoon salt- ⅛ teaspoon ground pepper

Directions 1. In a 10 inch Teflon frying pan, combine ingredients included in A and sauté for 10 minutes over low heat, stirring occasionally. 2. Strain in a colander. Reserve onions and pour oil back into the frying pan. 3. Add potatoes and salt included in B, mix, cover, and cook over low heat for 25 minutes, or until potatoes are fork-tender. 4. Remove potatoes and reserve. 5. Beat eggs and salt included in C thoroughly, and mix with the reserved onions and potatoes. 6. Turn heat to moderate-high, add egg mixture so that the oil in the frying pan browns the egg rapidly. Immediately, reduce heat to low and cook until upper part is dry. Occasionally, move the frying pan back and forth and release borders. When dry, put the plate over and turn tortilla, slip again into frying pan and cook for 10 minutes on other side.

This recipe is from Anna DIAZ’s Family.

B - ½ pound potatoes, peeled + cubed or thinly sliced- ¼ teaspoon salt

C - 6 large eggs- ¾ teaspoon salt


My Recipe Story - This recipe started with my great grandma on my mom’s side. My great grandma passed it on to my grandma and the my mom. then maybe my mom will pass it on to me.

Ingredients- 1 ½ pounds thin cut (or use 4 6 ounce whole chicken meat mallet.- ¼ cup lemon juice- ½ cup white wine- 1 cup chicken stock

Directions - 1. on medium high preheat the olive oil in a deep nonstick skillet. 2. season the flour with salt and pepper. 3.dredge 2 tbsp of butter in the seasoned flour and set aside. 4.when the oil is hot add 1 tbsp of butter. when the butter is melted add the chicken and cook for 3 minutes on each side or until the chicken is cooked through.(you might need to do this in batches). remove the chicken from the pan and add the shallot in with the pan juices. cook the shallot until soft and translucent for about 2 minutes, just until all the alcohol cooks out and the wine reduces by half about 5-6 minutes. add the chicken back in with the liquids and add the capers, 2 tbsp of the dredged butter and the lemon juice. cook for 2 minutes or until the sauce thickens. add the parsley and lemon slices and cook for 30 seconds. serve your chicken to your guests!

This recipe is from Joshua S’s Family.

- 6 thin half moon slices of lemon.- 3 tbsp extra virgin olive oil

- 5 tbsp unsalted butter,divided - 2 tbsp capers- 3 tbsp fresh chopped parsley-salt and pepper to taste.

-all purpose flour, for dredging-1 medium shallot.chopped-2 cloves garlic,chopped


My Recipe StoryI chose the sausage egg casserole because my siblings and I used to be really picky eaters. And all we would eat for breakfast was cinnamon flavored poptarts. My mom got tired of us eating the same thing so she decided to make something all of her 3 kids would like. That was the egg and sausage casserole! My mom usually makes this when we’re with another part of my family (aunts, cousins, etc.)

Ingredients-1 lb sausage-loaf of bread (cut off crust)-6 eggs-1 c shredded cheese

Directions1.preheat oven to 3502.sautee sausage in seperate pan3.beat together eggs and milk4.pour egg and milk mixture into pan with sausage

This recipe is from Devon B’s Family.

-¼ c milk---

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5.place tore bread throughout the dish6.sprinkle cheese7.bake uncovered for 35 minutes8.


My Recipe StoryMy family recipe is a traditional colombian snack usually eaten for breakfast. My dad is famous in my family for making these every few weeks.An amazing thing about Buneuelos is its easy to make an alaways delicious.

Ingredients- Vegetable oil for frying -¾ cornstarch -¼ cup of yucca flour -1 cup finely grated feta cheese

Directions1.place all ingredients execpt oil in a bowl mix with your hands2.form small balls with hands 3.in a deep pot heat the vegetble oil to 300`F carefully drop theballs wait for 3to4 minutes turn the heat up until golden brown4.remove from the oil and drain on a plate lined with paper towels and serve

This recipe is from Tomas Q’s Family.

-½ cup finely grated queso fresco or fresh farmers cheese -2 eggs-¼ tsp baking powder

-2 tbsp sugar-pinch salt -1 tbsp milk-

5. 6. 7. 8.


My Recipe Story

Ingredients----

Directions- slice flank into thin slices about 1 inch in length. marinate it with soy sauce, sesame oil, rice cooking wine, and cornstarch, marinate for about 30 min to 1hour. in a wok, drizzle veg oil and heat. throw in minced garlic. stir around for 1 minute. put in marinated flank. cook to medium. than pour in sauce mixture. stir around for 2 minutes and add broccoli. put a lid over to steam the broccoli for about 5 minutes. stir around and sauce should be thickening. if not, add cornstarch diluted with water and pour into the wok. Server with jasmine rice and enjoy

This recipe is from Zander B’s Family.

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- - I don't really have a recipe story for my traditional food but I will tell it now. but this my favorite food recipe and its chinese called beef and broccoli which you probably heard. And my

mom use to make it a lot and it was really good and i eat lots of it she cooked this when we had gatherings. And to me its better than the once in restaurants

1lb beef flank, sliced 1 tablespoon cornstarch 1 tablespoon soy sauce 1-2 heads of broccoli cut 3-4 cloves garlic, minced ½ tablespoon of sesame oil 1 tablespoon rice cooking wine SAUCES 1 tablespoon rice cooking wine 1 tablespoon sesame oil 2 tablespoon of hoisin sauce ¼ cup of chicken or beef broth


My Recipe Story/ Well when i was down in New Mexico a lot because it is easy to make. it takes around 30 minutes to make and you have to make sort of a lot because everyone in my family eats it like it the last piece of cake. Also my Grandma, and my Mom used to make it a lot so that is my story.

Ingredients- 4 cups all- purpose flour - ½ teaspoon salt - 1 teaspoon baking powder - 1 ½ cups warm water (110 degrees /45 degrees C

Directions1. combine flour, salt. and baking powder. Stir in 1 ½ cups lukewarm water. Knead until soft but not sticky. shape

dough into balls about 3 inches in diameter. flatten into patties ½ inch- thick, and make a small hole in the center of each patty.

2. Fry one at a time in 1 inch of hot shortening , turning to brown on both sides. Drain on paper towels.

This recipe is from Samuel C’s Family.

- 4 cups shortening for frying

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My Recipe StoryMy recipe story happened is it was a snowstorm and we had nothing to eat and my grandma only had cheese noodles tuna and peas. we mixed it together and then we had eligible food to eat.

Ingredients----

Directions1.get a pan 2.put in tuna 3.put in canned peas4.whole box of noodles

This recipe is from C. J. P’s Family.

-velveta cheese-can of peas-box of noodles -can of tuna fish

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5.mix all the ingredients 6.cook 350 7.for 15 minutes 8.ENJOY


My Recipe StoryMy recipe is my Nana’s famous pasta, it’s famous to my brother and I because we eat it all the time. It’s a meaty dish with curly pasta and spaghetti sauce.

Ingredients- 1- 24 oz jar spaghetti sauce - 2 cups mozzarella cheese - 1 bag spiral pasta- 1- 2 lbs hamburger meat

Directions1. preheat oven 3502. begin by making pasta as directed on package3. remove pasta from stove few minutes early 4. cook hamburger and mix in drained pasta

This recipe is from Hunter M’s Family.

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5. add sauce and 1 cup of cheese and pour into nonstick pan6. sprinkle remaining cheese on top and bake in oven for 30 min7.8.


My Recipe StoryOne day my mom and dad went to a cooking class and they learned how to make Pasta and they later taught me. Its home made pasta.

Ingredients-Flour-Oil-1Egg-Salt

Directions1.Clean a spot on you counter.2.Put the flour on the counter.3.Make a big enough hole in the center of the flour.4.Put your egg in the hole.

This recipe is from Olivia R’s Family.

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5. Put salt and oil on top of the egg6.Mix the flour, egg, salt, and oil together with a fork until it's dowy.7.Then you want to put four on the sheet.8.Then you put in a ringer thing and you cut it up when it's all flat put cornstarch on it the put it in the pot and then time it like the store bought then when it's done take it out and enjoy.


My Recipe StoryThis recipe, chicken paprikash, is from my great great grandmother, Mary Barlow. She immigrated from hungary and helped raise my grandmother. Paprika is a common spice used in hungary. she cooked dinner a lot and this is one of the recipes she used. my grandmother cooked it for my mom when she was growing up and now my mom cooks it for me.

Ingredients-1/cup of butter-8 medium sliced onions -salt and pepper -3 tablespoons of flour

Directions1.heat the butter in a heavy skillet,add the onions and cook until browned. 2.add the paprika and mix.3.season the chicken with salt & pepper. add chicken pieces to the skillet and cook over medium heat for 15 minutes, turning once. (my grandma cooks hers a little longer)4.add the chicken broth,cover and cook 20 minutes or until chicken is tender.

This recipe is from Austin D’s Family.

-½ cup of light cream or milk-2 tablespoons of paprika-4-8 chicken breasts-

-3 cups of chicken broth -lemon juice -½ cup of sour cream -

5.mix the flour with light cream and add a little of the hot broth,return to the plan and cook, stirring until thickened.6.stir in the sour cream & reheat but DO NOT BOIL(the sour cream will make the sauce separate)7.


My Recipe Story

Ingredients-½ kg of tender lamb mutton -¾ tsp red chili powder.-1 ½ to 2 tsp. garam masala powder.-¼ tsp turmeric powder

This recipe is from Sri V’s Family.

-1 cup fresh yogurt -1 tbsp.oil-Salt little.-1 ½ tbsp. ginger garlic paste

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5.6.7.8.

we always eat biriyani if we have a happy day or a holiday. we have biriyani even for funerals, or other events like that! Every indian knows this dish because this dish is super famous and you can find it almost every single indian restaurant!

Directions1.2.3.4.


My Recipe StoryThis Picadillo recipe is a family tradition because it represents our heritage from our family that came from Cuba. We make this every year at special occasions such as Christmas, New Years Day, Birthdays and other celebrations. This particular recipe was handed down and can be traced all the way back to the 1900s. You eat on rice and usually served with platanos.

Ingredients- 1lb Ground Beef- ¼ Cup Onion Chopped- 1 Small Can Tomato Sauce- ½ Cup Raisins

Directions1. Cook ground beef in pan until brown2. Drain fat off beef3. Add all ingredients4. Simmer on low for 20 minutes

This recipe is from Audrie T’s Family.

- ¼ cup Green Olives- ½ Onion Chopped- ¼ Tsp Oregano- ¼ Tsp Cumin

5.6.7.8.


My Recipe Story

Ingredients----

Directions1. Make a soft dough with oil, water, salt, flour and a bowl. Once you have the dough you’ll have to use your hands to

make the dough into a flat, circular shape with no holes or else it won’t work. Also make sure it’s not too dry.Put it on the gas stove and start the stove at medium heat. Flip it over to the other side and cook the the other side for a little longer time than the first side and then transfer it to direct high flame with the first side down, then the phulka will puff into the air like a balloon. Apply a little melted ghee and keep it wrapped in a soft cloth in a bowl with lid. This will prevent the roti from drying or becoming soggy.

This recipe is from Tajveer S’s Family.

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The food is called “Roti,” or, “Phulka” it looks like a tortilla. Everyone in my family who knows how to cook can make this, and it’s still great with taste either way. It’s delightful and there’s nothing to compensate for it, except for rice. It’s created from stoneground wholemeal flour, or, in india, known as atta flour. Now remember, it’s not a “Family recipe” because me and a lot other people make this, but, it’s still too tasty to let down.

Atta flour (3 cups) Oil (1-2 tsp) Water(1 to 1.25 cups) A pinch of salt


My Recipe Story

Ingredients (You can add other veggies too!)- 3 tbsp of oil- spoonful of ginger garlic paste- 1 cup of finely diced onions- 1 cup of finely diced potatoes

Directions1. Pour oil into a pan and allow it to heat up.2. As soon as it heats up, put ginger garlic paste into the pan.3. After that heats up, place all of the vegetables into the pan and stir.4. Stir all of the ingredients until they get a golden brown color to t

them.

This recipe is from Yashika B’s Family.

- Half-cup green beans- Half-cup green peas- 1 cup carrots- 1 cup corn

- pinch of salt- pinch of spice powder- dash of cumin powder- 1 tbs dried mango powder- chat masala powder - 1 box of Pastry Squares

5. Take spoonfuls of the mixture and place some into the center of the pastry square. (Which you should have cut up into squares.) 6. Fold the squares over and use a fork to seal them. 7. Bake in the oven for 45 minutes, or until golden. 8. Let them cool for 10 minutes before consuming

- This dish was perfected by my mom and everybody in my family enjoys it. I eat this food a lot, especially when my mom brings it to parties and potlucks. I hope that I can one day learn how to make it on my own and pass it on to the next generation.


My Recipe StoryMy Family recipe holds a very special place in my heart it is called Mexican Picadillo. It originates from mexico and it is very popular in Texas(where i used to live)! This recipe has been in my family for 3 generations and i already know how to make it. My great grandmother on my mom’s side is the one who brought this recipe to our family, we usually have this meal on special holidays or birthdays!

Ingredients----

Directions1. heat 3 tablespoons of oil to medium heat, in a large frying pan and add the potatoes cook until they are brown and crispy2.in the same pan add the ground beef and cook until browned add the onions and garlic and cook until the meat is nicley cooked. Once you are finished sprinkle chillie serrano and you could mix it with the potatoes and all of the other items

This recipe is from Annah C’s Family

1 lb. 80/20 ground beef -2 Roma tomatoes, cut into quarters1 large or 3 samll Russet potatoes, peeled and diced1 chile serrano½ medium white onion, diced2 cloves of garlic, minced---

-2 roma tomatoes-1 chile serrano-1 teaspoon cumin-salt and cracked pepper


My Recipe StoryThis recipe is very important to my family. It has been passed down for generations. It is very bright orange and spicy. My family eats chili chicken about once a week. I love this dish a lot because of its spice and good taste it has.

Ingredients for chili chicken-350 gm boneless chicken -1 egg- ½ cup of corn flour-½ tsp of garlic paste

Directions1.Mix together chicken, egg,corn flour, and garlic paste. 2tspof salt with water. 2.Fry until chicken is cooked through3.Heat up 2 tbsp of oil. Add onions and stir4. Add green chilies for spice

This recipe is from Rajaraja K’s Family.

-1 tbsp salt-2 cups of onions-2 tsp green chilies-1 tbsp soy sauce

-2 tbsp vinegar

5.Add salt, soy sauce, vinegar, and the chicken together


My Recipe Story

Ingredients- 8 oz of medium sized, peeled shrimp-1 pound of boneless, skinless chicken breast-16 oz (2 packages) of dried rice-noodles-tbsp of soy sauce

Directions1.Soak 16 oz(2 packages) of dried rice-noodles for 15 minutes in water. 2.In a separate bowl mix a heaping tablespoon of each of these ingredients: soy sauce, tamarind powder, sesame oil, minced garlic, and honey. 3. Slice your green onions into very thin pieces, width wise.4.Devine and clean the shrimp.5.Slice the chicken thinly.6.Marinate the chicken and shrimp in the mixture you made for a hour. 7.Add a dash of olive oil to a wok, and heat it up to medium heat. 8. Take the shrimp out of the marinade, but save the marinade, and cook them till their pink, about 2-3 minutes, make sure to raise the heat to high.9. Take the shrimp out, and put them on a plate to rest.

This recipe is from Hayly N’s Family.

-tbsp of tamarind powder-tbsp of sesame oil-tbsp of honey-tbsp of minced garlic

-water-4 eggs-Half a pound (1 package) of bean sprouts-1 stalk of green onions-a dash of olive oil

My recipe is Ho Tieu Xao, it’s a dish that has been passed down from my grandmother. It’s a savory noodle dish, with scrumptious chicken and shrimp. My mom always makes this at family potlucks and holidays, so it’s kinda like a tradition.

10. Keep the heat on high, cook the chicken till their fully cooked, or when they turn brown. Take the chicken out and put them on a plate to rest when they’re done. 11. Add the noodles into the pan, keep it on high heat, cook them until they’re soft, about ten minutes. When they're fully cooked add the marinade and stir constantly so they don’t stick together. Make sure to keep the heat on high. 12. Mix the eggs, really well in a separate bowl, and add those in as well as the green onions and bean sprouts as well. Cook till you can no longer see raw egg. 13. Add the chicken and shrimp into the wok with everything else, and stir till everything is combined evenly. 14. Take the wok off the heat and serve!


My Recipe Story: Butter Chicken has been in my family for generations and is normally prepared on special occasions like holidays, birthdays, and parties. Every year on my birthday my mom cooks this recipe while adding her own style to it. My mom and grandmother our the best chefs in our family for this dish, but occasionally me and my dad chip in. I love this dish because it is very tasty, but has a portion of protein in it. I hope that someday, i can pass this mouth-watering recipe down to my family.

Ingredients:- 1 tbsp coconut oil- 1 kg chicken chunks- 50 grams butter- 2 tsp grated ginger

Directions:1. First heat a pan until really hot and add 1 tbsp of coconut oil. 2. Next, add 1 kg of boneless, skinless chicken breast, cut in large chunks for about 4 minutes. 3. Reduce heat of the pan and add 50 grams of butter. 4. When butter has melted, add 2 tsp of grated ginger, ½ tsp of chili powder, 1 cinnamon stick, and 6 cardamoms (bruised) and stir fry for 2-3 minutes.5. Add 1 can of tomato puree (400 grams) and 1 tbsp of sugar. Then let simmer for 15 minutes. 6. Add ¼ cup of plain yogurt, ½ cup of cream, and 1 tbsp of lemon juice. 7. Serve on top of rice.

This recipe is from Rhea T’s Family.

- ½ tsp chili powder- 1 cinnamon stick- 6 cardamoms (bruised)- 1 can tomato puree

- 1 tbsp sugar- ½ cup plain yogurt- ½ cup cream - 1 tbsp lemon juice


My Recipe Story

Ingredients-1 pound sliced tteok(rice cakes) soaked in cold water for 30 minutes and drained-7 cups water-½ pound beef, chopped-3 to 4 garlic cloves, minced

Directions1. Put the water in a large pot, cover, and bring it to a boil over high heat

2. Add the beef and garlic and lower the heat to medium. Cover and let it boil for 20 to 25 minutes more, until you get a delicious broth.3. Roast both sides of a sheet of gim until it’s bright green and very crispy Put it in a plastic bag and crush it by hand. Set aside.4.Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks5.Add the cooking oil to a heated non-stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess with a kitchen towel, leaving a thin oily layer on the pan.

This recipe is from Minjoo S’s Family.

-1 dae-pa large green onions, washed and sliced thinly

-2 tsp vegetable oil-2 eggs-1 tbs soup soy sauce

6.Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and set it aside.7. Add the rice cake to the boiling soup along with fish sauce, salt, and sliced green onion. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floating. Pour the salted egg whites into the boiling soup and let it cook for a minute.8.Add sesame oil, ground black pepper, and chopped green onion. Stir it well. Remove it from the heat and ladle the rice cake soup into individual serving bowls. Garnish with chopped green onion, yellow egg strips, crushed seaweed, and red pepper if you want.9. Serve right away. Enjoy! :)

Rice cake dumpling soup is a traditional Korean recipe that my family has used throughout the generations. Our family usually eats this meal for dinner. Every New Year, our family always makes our own dumplings. My mom is the chef of this soup, and I hope that I can also someday cook this for my family.

-1 tsp sesame oil-½ tsp ground pepper-1 sheet of kim(seaweed paper)-1 red pepper, chopped

-a pinch of salt


My Recipe Story: This recipe comes from India. It is an ancient recipe the runs in my family. My grandma is very famous in my family for making this. I love the butter chicken she make for us. We usually eat this when there is something very special, like family gatherings. Butter chicken is also a very famous Indian food

Ingredients-30 grams garlic (~ 5 large cloves), peeled - 1 teaspoon salt - 3 tablespoons butter -1 teaspoon fenugreek seeds- 30 grams ginger - fresh (~ 1-inch piece), peeled and sliced - 1 teaspoon garam masala - 6 pods green cardamom - 2 fresh chili peppers- 450 grams chicken thighs - boneless skinless - 1/4 teaspoon crushed saffron threads - 1 pod black cardamom -1 teaspoon salt (to taste)-1/3 cup yogurt - plain - 600 grams tomatoes - whole stewed (1 1/2 small cans) - 1 cinnamon stick -40 grams raw cashew nuts (about 1/4 cup)- 1 tablespoon vegetable oil - 2 tablespoons tomato paste - 4 cloves - 1 teaspoon dried fenugreek leaves (qasuri methi)-1 teaspoon garam masala -1/3 cup heavy cream

Directions:1. Put the ginger and garlic into small food processor. in a small bowl whisk the yogurt, and vegetable oil, salt, garam masala, saffron, and 2 teaspoons of garlic ginger mixture together. 2. Put the chicken in a freezer bag & pour the marinada all over it. For the sanse purre the stewed tomatoes with their juice, add the butter to the pot along with the green cardamom , and

black cardamom, cinnamon, cloves, fry the mixture until the cloves are puffy.3. Add the fenugreek seeds, chili pepper , and the remaining garlic ginger mixture saute until brown, and very fragrant. Add the pureed stewed tomatoes and the tomato paste and cook

this mixture over medium heat until tomatoes have become very thick and paste-like ( about 45 min) 4. While the tomatoes are reducing grill the chicken, you can use either outdoor grill or broiler it needs to be very hot. Transfer the chicken to a cutting board, but cut after 10 min before

cutting .5. In a blender or food processor add the raw cashew nuts along with 2 cups of water, puree until smooth and milk-like color. When the tomato mixture is done turn the heat off, and add

cashew nut milk, and whisk them together.6. Pass the sauce through a wire strainer into a saucepan, pressing on the solids with a silicone spatula to get as much sauce as possible. 7. Cut the chicken into large chunks and add it to the pot with the sauce along with the salt fenugreek leaves and garam masala. Cook this for 6-8 min over medium heat until the chicken

is cooked through. Add the cream and stir together and then turn the heat off. Plate the butter chicken and drizzle a little extra cream on the top, garnish with some cilantro leaves

This recipe is from Harnoor D’s Family.


My Recipe StoryMy family recipe is plantains. They are in the banana family, and are very similar but can’t be eaten raw, are more starchy, and have less sugar. Plantains come from Southeast Asia and grow in Africa, India, Egypt, and tropical America. My mom makes this for us usually once a week with bean stew and chicken.

Ingredients- Plantains---

Directions1. Cut the plantains up to whatever size you prefer2. Sprinkle the seasonings on the plantains3. Shake the bowl to get the seasonings on every peace4. Put the plantains in the fryer for

This recipe is from Julian A’s Family.

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5.6.7.8.

Side Dishes


My Recipe Story Mantu is a meal in Afghanistan. It is basically the Afghan dumpling. If it’s filled with vegetables and not beef, it’s called oshak. My aunt, Manaz, is famous in our family for making mantu - it’s the best. We usually make mantu for weddings and parties, or when eating with more than one family, because you have to make a lot of them and it takes a lot of time for it to cook.

Ingredients- A lot of ground beef- Some onions- 2-3 packs of eggroll skin- Afghan spices

Directions1. Defrost the ground beef2. Add spices to beef3. Cut the onions into small pieces4. Mix beef and onions

This recipe is from Lea N’s Family.

- Yogurt mixed with mint- Some water in a bowl--

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5. Get out a piece of eggroll skin and put some of the beef in the middle of it6. Dip your fingers in the bowl and then close the eggroll skin so it’s shaped like a triangle, then connect two vertical sides together.7. Steam the mantu for 1-2 hours. Pour the yogurt over it.


My Recipe Story- Southern Pinch BiscuitsWhen my mom was growing up, she truly loved her grandmothers’ big, Southern country breakfasts. My 2nd great

grandmother would not measure anything in her original recipe. She would just put all of the ingredients in a large bowl of flour and mix it all in. After making the biscuits, she would keep the rest of the flour in the bowl she used while preparing the biscuits! I did not eat this type of biscuits much, but the only time I can remember having these biscuits is during Easter.

Ingredients- 6 c White Lily Self-Rising Flour- ¾ c shortening- 16 oz buttermilk

Directions1.Preheat oven to 500℉.2.Add flour to mixing bowl and make a well in the middle. Add buttermilk and shortening.3.Work the shortning with your fingers, breaking it up into small pieces.

This recipe is from Tyler M’s Family.

4.Start working the flour into the liquid, pulling it in a little at a time. Work in just enough flour to make a soft dough, neither sticky nor dry. There should still be some flour around the edges of the bowl. You should NOT use all the flour.5.Dust some flour on your hands. Pinch of pieces of dough about the size of a small orange, about ⅓ c. Work the dough in one hand, using your fingers to move it in a circular motion. DO NOT PRESS HARD!6.Lay each biscuit on a greased baking sheet right next to each other. Once you have all the biscuits on the sheet, press three knuckles lightly in the top of each.7.Bake for about 20 minutes, or until golden brown on top. Remove from pan completely, place in a basket, and cover with a tea towel.


My Recipe Story

Ingredients-⅔ cup warm water-1 lb ground- 2 cloves garlic, chopped finely-4 tbsp chopped parsley

Directions1.Mix meat with herbs and garlic. Stir in egg. Add cheese and bread crumbs, and season with salt or pepper.2.Now role into small balls.3.In a frying pan heat the oil. Add onion and simmer oil. Add the meatballs and move often. cook for about 15-20 minutes.

This recipe is from Isabella M’s Family.

- 3 tbsp chopped fresh basil-1 egg-6 tbsp plain bread crumbs-4 tbsp olive oil

-1 medium onion, very chopped-¼ cup dry white wine-chopped fresh parsley, used to garnish-2 tbsp grated parmesan cheese, salt, and pepper

4. Remove meatballs to a serving plate.5. Add wine to the frying pan and cook for about 1-2 min.6.Pour sauce over meatballs and add parsley and serve.

My grandmother makes these meatballs when we go to visit her and the rest of the family. She usually makes them on special occasions like christmas or thanksgiving. This recipe has been passed down from my great grandmother and it’s gone all the way down to me and my other cousins who are now learning to make it. This recipe was made by my great grandmother as her own recipe and many family relatives now know the recipe.


My Recipe StoryThis recipe was written by my great-aunt. She calls it company carrots because you eat it with company! We make this every year for Thanksgiving and every year it’s amazing. Even if I never knew her at least I know she was a great cook!

Ingredients- 2 ½ c peeled carrots-½ c mayonnaise-1 tsp minced garlic-1 tsp prepared horseradish-

Directions1.cook carrots in boiling water until tender(reserve ¼ cooking liquid2.cut carrots to desired length and width3.arrange in a baking dish4.mix liquid with mayonnaise, onions, horseradish, salt, and pepper

This recipe is from TeagAn P’s Family.

-salt and pepper to your taste-¼ c finely crushed crackers (about 7)--

-2 tsp margarine, cut in small pieces-chopped parsley and paprika to your taste--

5.pour sauce over carrots6.sprinkle cracker crumbs on top7.dot with margarine8.sprinkle parsley and paprika on top9.bake at 375 for 20 to 30 minutes


My Recipe Story-Baked SalmonThis food, Baked Salmon, is one of my family’s favorite foods to eat. My mom usually makes it once or twice a month. We first started making it when our family ate salmon at a friend’s house. After that, we decided to try to make it ourselves and it turned out very well. Now we eat it a lot. We usually bake it in large quantities so that we have enough for a few days. It is one of my favorite foods to eat as a side with a main course.

Ingredients-2 pounds salmon fillet-¾ teaspoons salt-2 teaspoons coriander powder

DirectionsRinse the salmon fillet in cold water and pat dry.In a bowl, mix coriander powder, cumin powder, red chili powder, lemon juice, ginger paste, yogurt and your choice of oil. Grate the fresh garlic and add it to this mixture. Whisk. It will form a thick marinade paste. Cut the fillet into the size of your choice. After that, place the salmon fillet into the marinade and make sure the marinade covers all of the salmon fillet. Then set it aside for three hours in the refrigerator for it to marinate.

Preheat oven to 400ºF.

Line a baking sheet with aluminum foil. Place the marinated salmon fillet on the baking sheet.

Bake for 20 -25 minutes till a glazed orange color appears on the salmon fillet.

Garnish with cilantro and serve as a side dish with rice

You are done! This recipe is from Vinith T’s Family.

-1½ teaspoon cumin powder -1 teaspoon red chili powder-3 tablespoons lemon juice-1 tablespoon canola,vegetable, or coconut oil

-3 tablespoons cilantro, minced, plus more for garnish- 4 cloves of garlic-1 tablespoon ginger paste- 3 tablespoons of plain yogurt


My Recipe Story

Ingredients-Rice- 1 cup -Powdered Cardamom – 1/8 tsp-Whole Milk – 2 cups-Sugar – 3 tbsp or to taste-Raisins – 1 tbsp-Chopped Pistachios – 1 tbsp-Chopped Almonds – 1 tbsp

Directions1.In a heavy bottomed pan, on medium heat, add in the Milk and Rice.2.Soak the Raisins in a little bit of water to help puff them up.3.Keep stirring the pan.4.Cook till it is of desired thickness.

This recipe is from Pratham B’s Family.

This recipe is only made on special occasions. Rice kheer is a indian dish served after meals. It came from our ancient ancestors. My mom is famous for making rice kheer in our house.

5.Once it reaches the desired thickness, add in the Sugar. Mix well.6.Add in the Dry nuts – Raisins (without the water), Pistachios and the Almonds.7.Turn off the flame and add in the Powdered Cardamom.8.Serve hot or cold.


My Recipe Story

Ingredients-Rice- 1 cup -Powdered Cardamom – 1/8 tsp-Whole Milk – 2 cups-Sugar – 3 tbsp or to taste-Raisins – 1 tbsp-Chopped Pistachios – 1 tbsp-Chopped Almonds – 1 tbsp

Directions1.In a heavy bottomed pan, on medium heat, add in the Milk and Rice.2.Soak the Raisins in a little bit of water to help puff them up.3.Keep stirring the pan.4.Cook till it is of desired thickness.

This recipe is from Pratham B’s Family.

This recipe is only made on special occasions. Rice kheer is a indian dish served after meals. It came from our ancient ancestors. My mom is famous for making rice kheer in our house.

5.Once it reaches the desired thickness, add in the Sugar. Mix well.6.Add in the Dry nuts – Raisins (without the water), Pistachios and the Almonds.7.Turn off the flame and add in the Powdered Cardamom.8.Serve hot or cold.

My Recipe Story


My Recipe StoryMy family recipe is called Bhel Puri. Bhel Puri is a salty yet sweet dish made by mixing many ingredients. Many times it includes tomatoes, onions, and coriander. It is originated in India, and is a loved roadside snack. This recipe has been in my family for many years and I hope to pass it on. This is an important part of my family because we eat Bhel Puri almost every week.

Ingredients- Baked Rice- Veggies (Onions, Tomatoes,etc.)- Sweet Tamarind Chutney(Sauce)- Peanuts (sometimes)

Directions1. Take some baked rice and put it in a large bowl2. Add the Bhujia and Boondi and toss together3. Add the nuts if wanted, toss again4. Slowly stir the chutney in

This recipe is from Diya G’s Family.

- Bhujia (gram flour noodles)

- Spices- Boondi

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(Some people do not add Boondi. We add it to enhance the flavors.)

5. Garnish with veggies and mix6. Add spices and toss together7. Spoon into bowls8. It’s ready to serve!


My Recipe Story - coming from my Great-Grandma from my father’s side, then passed to my grandma, the Indian-Style Pickle has been passed down generation after generation. My mom is learning to make this recipe from my grandma, and is on her way to teaching my sister when she grows older. Though I don’t eat it too often, my parents and all other family members from previous generations have it with almost every meal they eat. The many spices in the pickle, if eaten as a side, adds extra flavor to any Indian meal. Whether a meal tastes good or not, adding Indian-Style Pickle makes it taste even better.

Ingredients

- 2 not ripe Mangoes- Mustard oil- tbsp Fennel seed- 2 tsp of salt

Directions1. Dry the Mangoes in the sun for 2 days2. Mix mangoes, mustard oil, fennel seeds, salt, and pepper

in a bowl 3. Put the contents into a covered container

This recipe is from Krish G’s Family.

- 1 tsp of Pepper---

4. Shake the container every day for 30 days5. Add more time if not mixed fully


My Recipe StoryThis recipe if for the Jackson’s famous mac and cheese. It has been passed down for at least 4 generations. Each person has changed something a little bit on the way, making it even tastier. I haven’t really made this a lot, but when I do it tastes fantastic.We make this recipe on holidays or whenever we want. I’m so glad that I have the ability to share with lots of other people! I hope you enjoy. Buon Appetite!!

Ingredients-1 box of macaroni (16 oz)-2 eggs-2 ½ cups of cheddar shredded cheese-½ pk. Butter

Directions1.preheat oven to 3502.boil Mac with 1 tbsp of salt and drain3.with Mac add butter and mix4.add mustard,sugar,onion powder,and chicken bullion and mix

This recipe is from Mariah J’s Family.

-1 tbsp mustard-1 packet maggi powder chicken bullion -1 tsp onion powder-

-salt for taste-pinch of sugar-1 cup of milk

5.add cheese,milk,eggs and mix6.butter dish and pour mixture and pour extra cheese (if you want)7.bake at 350 until brown,crispy and liquid absorbed8.ENJOY


My Recipe Story-Horseradish and Cabasa is something that my family looks forward to every year. But we are only allowed to eat this amazing dish on Christmas and Easter. This dish is made by me and my step dad. It’s so easy to make that this recipe has been passed down for generations! It all started with my step dad’s great great grandfather from Poland!

Ingredients- White Horseradish- 3 Cans Of Red Beets- Cabasa (type of meat)

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Directions1. Take the cans of beets and shred them to tiny pieces2. Take a big bowl and pour the white horseradish and

beets into the bowl3. Mix items all together4. Cut Cabasa into thin circles

This recipe is from Maddy W’s Family.

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5. Put all items on to small dish6.Put horseradish on top of Cabasa

7. ! ENJOY!


My Recipe StoryMy recipe has always been around in my family. It keeps getting passed on to the next generation after generation and so on. My family like to eat it whenever we please but my family like to cook it on Thanksgiving and a lot in the months June and July.

Ingredients-5 c water-6c Cornflour--

Directions1.Put 3 cups of water in a pot and heat it up for two minutes2.After you heat up the water put in 3 cups of the cornflour3.Stir thoroughly with a spoon4.Then let it sit and boil up for ten minutes, cover it

This recipe is from Aisha M’s Family.

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5.After ten minutes add in the other 3 cups of cornflour6.Add a little water if it's dry and stir7.Let it cook for 10 minutes8.Turn off the stove, take a spoon and scope some to eat.


My Recipe StoryMy recipe is potato samosas from the Pakistani origin. It is basically a pastry with potatoes,green peas and spices. This recipe came from my grandfather who passed it on to my father and ever since then, we have been making this recipe. We usually make samosas any time. There is no tradition as to what day to eat samosas. They are easy to make and you can also get them from a store, or just make them homemade.

Ingredients-1 ½ cups Maida flour-1 tspn Carom seeds-3 tbsp oil-Salt to taste

Directions1.Boil green peas in salted water in a pressure cooker. Transfer them to Colander after boiling then peel the potatoes.2.Take maida, carom seeds, oil, and salt in a wide mouthed bowl.3.Mix all ingredients properly. Should turn crumbly after mixing. Add water. Let sit for 15-20 minutes.4.Start making the stuffing. heat 2tbsp. oil in pan over medium flame. Add cumin seeds and green chilli ginger paste.5.Add boiled green peas,red chilli powder,coriander powder,hot masala,dry mango powder and fennel seeds.6.Add chopped potatoes and salt. Mix and cook for 10 min.7.Add coriander leaves and mint leaves.8.Turn off flame and transfer stuffing to mixing bowl.After 15min.,divide into 6 small portions, make round spheres.

This recipe is from Raiyan P’s Family.

-3 medium potatoes-½ cup green peas-½ tsp Cumin seeds-1 tbsp green chilli-ginger paste-2 tbsp chopped Coriander leaves

-½ red chilli powder-1 tsp Coriander powder-½ tsp hot masala powder-1 tsp Fennel seeds powder-1 tsp dry mango powder lemon juice

9.Take 1 dough ball & press it between palms.Put on rolling board & roll it to flat circle. Cut it into two semi-circles.10. Spread water w/ brush on flat side edge to moisten surface.11.Take 1 semicircle & give it a cone shape(overlap 1 side to another.12.Put 2-3 tbsp filling inside the cone. Do not do more than that.13.Press opening with your thumb to seal them. Then heat oil in pan.14.Add 2-3 samosas . Do not overcrowd the oil with samosas.15.When they turn golden brown, take them out of pan and let cool for 2 min. 16. Add choice of green chutney or ketchup and enjoy.


My Recipe StoryMy recipe is baked beans and it was made by my aunt kathy generations ago. On a Thanksgiving day we already made the turkey and got bread then we didn’t know what to make next so my Aunt Kathy volunteered to make baked beans. Then we had a awesome Thanksgiving.

Ingredients----

Directions1. mix all ingredients

2.bake for 30 minutes at 350 degrees3.4.

This recipe is from Brendan G’s Family.

-16, cans of pork and beans-chopped onion-1 tsp, dry mustard-3\4 packed brown sugar

-6 slices chopped bacon-1\2 c ketchup-2 tbsp, molasses-

5.6.7.8.


i picked this recipe because my family enjoys the taste and we have many memorible moments like around thanksgiving break my aunt loved the rice so much she wouldn't let anyone have the dish. its also fun to make as well my mother tells me it was her mother's favorite dish too.

Ingredients-3 cups of rice-vegetable oil-2 tablespoons of sugar-1 teaspoon of salt

Directions1.boil the rice for 7-10 mins until rice is softened 2.drain the water and put back to the pot3.take saucepan and put low high heat4.put 2 tablespoons of sugar and 1 teaspoon of salt

This recipe is from Meelan R’s Family.

- a large colander -big pot saucepan-dish-

wooden spoon spachulla ---

5.add vegetable oil once cooked drizzle over the rice6.mix well till everything is blended 7.cook the rice on medium low heat till statens 8.once cooked take a dish and pour the rice on


My Recipe Story “Khaman” is a very popular food in India. My mother learned the recipe for this from my grandmother, and she learned it from my great-grandmother. My mother is famous in our family for making this food, this is because everyone prefers it the way that she makes it. We usually eat this food when we have a family gathering or when there is a cultural holiday such as diwali or holi. My mom also likes making this food when we have guests or family over to our home. I really enjoy eating this food because it has a spongy texture and melts in your mouth. This food is a very nice and tasty food that my family really enjoys eating.

Cooking: Place a steamer on a stove, add four cups of water, and let it boil for five minutes. Meanwhile spray an empty tray, which is smaller than the steamer with cooking oil. Batter: Add 1 cup of water to a large bowl and also add these ingredients: turmeric powder, chickpea powder, “rawa”, salt sugar, citric acid, and green chili/ginger paste. Then mix all of those things very well. Once the mixture has been thoroughly mixed add 2 tbsp. oil and let it settle for 2 minutes. Then add ENO (instant rising agent) and stir it very well. Then pour mixer in oil spray empty tray. Then place tray in steamer. Steam it for twenty minutes.Tempering:Heat one tbsp. of oil on high heat in a small bowl, add mustards seeds to the oil, once the seeds start popping, then add one small cut-up green chili, then add one cup of water, and 2 tbsp. of sugar. Let this boil for five minutes. Once complete the tempering is done.Garnish:Spread the tempering over the tray with the “Khaman” then cut the “Khaman” into small pieces then sprinkle cilantro and shredded coconut over the “Khaman”

This recipe is from Dhruv D’s Family.

For Tempering: 1 tbsp. corn oil, ½ tsp. mustard seeds, 1 green chili, 2 pinches of Asafoetida, 1-cup of water, 2 tbsp. sugar.

Ingredients: 1-cup chickpea flour, 1 ½ tbsp. sugar, 1 tsp. green chili/ ginger paste, 1 tsp. salt, 1 ½ tsp. ENO fruit salt, 2 tbsp. corn oil, ½ tsp. citric acid, 1 ½ tbsp. “rawa”, A pinch of turmeric acid, 1-cup of water.

For garnish:1 tbsp. cilantro1 tbsp. shredded coconut

Family Recipe: Murukulu/Janthikalu

My Recipe Story

Ingredients-4oz bag of Rice Flour-2 cups Uradal (lentils)-4 tbls butter-1 cup oil

Directions1.Fry the Uradal. Grind them to a fine powder.2.Mix the Rice Flour, Jeera, Red Chili Powder, and Uradal Powder in a large bowl.3.Keep adding water to the flour mixture till you form a soft, sticky dough.

This recipe is from Krithika L’s Family.

-1 tbls Turmeric-1 tbls Jeera-1 tbls Red Chili Powder-Salt and Pepper

-4-5 cups of water---

4.Heat oil in a pot.5.Put some dough in Murukulu Press and squeeze out into hot oil.6.Fry till Golden Brown7.Take out of oil and let cool on paper towels.8. Do steps 5-7 with the rest of the dough.

This is my grandma's recipe. When she came to America to visit us, she taught my mom how to make it. My grandmother is famous for making this snack. We eat this whenever my mom has time to make this delicious snack. Almost all Indian families have a recipe for Murukulu but they all taste different. That’s because there recipe is different. But our recipe is unique because I have never tasted any other families Murukulu that tasted like ours.


My Recipe Story

Ingredients- 1 lb brown sausage-½ stick butter-1 cup chopped celery-1 cup chopped onion

Directions1.Bring chicken broth, sausage, celery, onion and Craisens toa boil.2.Add the stuffing mix and mix thoroughly.3.Put mixture in a baking

This recipe is from Sarah M’s Family.

-1 bag stuffing mix-2 cups chicken broth-½ cup Craisens-

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4.Bake at 350 degrees for 1 hour5.6.7.

My recipe is cranberry and sausage stuffing. This is my grandfather’s recipe he made on his own because he thought regular stuffing was really boring. So, he added some sausage and cranberries. My grandfather made this every year for Thanksgiving, but he moved to Kansas. Fortunately, he is still making it, and makes for Thanksgiving at my aunt and uncle’s house.


My Recipe Story Peanut Chutney comes from southern India, passed down from my grandmother to my mom. Their chutneys

are the best, so I guess it makes them famous for making it. My mom makes this chutney almost every week when we have our Sunday brunch, and is really special to our family. We enjoy it a lot with savory Indian crepes or Indian rice cakes. I really hope to make it someday for my children and pass it on like that.

Ingredients- 1 cup peanuts- Different kinds of lentils- ⅛ of a cup grated coconut- 1 ½ Tbsp sesame seeds

Directions1. First, dice the red capsicum2. Then, Fry the peanuts, capsicum, sesame seeds, and lentils.3. Grind all of the ingredients together (including the fried ingredients, thai chili, coconut, and tamarind.

This recipe is from Shalini P’s Family.

- One red capsicum- 1 Green Thai chili- A little tamarind based on preference

4. Serve and Enjoy!!

Desserts


My Recipe Story My recipe is Rice Pudding it been in my family for generations even when I moved here to America and still 9 years later I still enjoy this light dessert at anytime of the day. and it only takes like 20 minutes to make and it's customizable any way you want it. and just because down there is what I have feel free to change it and do what you want.

Ingredients-milk 4 cups-rice 1 cup-sugar (optional)-coconut shavings(optional)-

Directions1.boil 1 cup of water2. then add 1 cup of washed rice3.wait 3 minutes then add 2 cups of milk and lower the temperature4.wait till boiled then add 2 more cups of milk

This recipe is from George K’s Family.

-water 1 cup-raisins (optional)-peanuts (optional)-

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5.cook for 15 then turn it off6. wait till it cools or eat it while it’s hot7.add sugar and/or coconut shavings at own willyou can also add raisins or peanuts. Enjoy!


My Recipe Story My Grandma’s mom brung this recipe into the family when she was thinking about how the pumpkin pie taste. She said “I wonder if you can make sweet potatoes into a pie”,it took her a while to find out how to fit in the right spices and seasonings in it to make it taste like a pie.

Ingredients 4 medium sweet potatoes½ stick butter ,softened ¼ cup sugar¾ cup brown sugar-

Directions1.set oven to 350 degrees F2.bake potatoes for an hour in oven 3.pull off skin of potato and mash in a large bowl4.in another bowl beat together butter, sugar & brown

This recipe is from Vannie C’s Family.

2 eggs, beaten1 teaspoon pure vanilla extract½ teaspoon of cinnamon¾ cup evaporated milk

⅛ teaspoon of ginger 1 unbaked pie crust⅛ teaspoon of nutmeg whipped cream⅛ teaspoon of allspice (optional)½ teaspoon of salt

5.until creamy.add the Vanilla, cinnamon, ginger, nutmeg, allspice and salt. 6.Add evaporated milk & stir mixture into potatoes 7.Beat together with mixer until smooth & pour into8.pie shell and bake in oven on 350 F (ENJOY)


My Recipe Story: Flan is a tradition made around the holidays like Christmas and New Years! In my house mom makes it very often. no special occasion needed. my mom learned it from my grandma. Story goes that my grandma never like cakes,cookies or any pastries until one day she tried flan. since then flan has been a favorite dessert in the family.

Ingredients- 3 eggs-1 (14oz) can of sweet condensed milk-1 (12oz) can of evaporated milk-1 tablespoon vanilla extract-Directions1. Preheat oven to 350 degrees f (175 degrees C2. In a medium pan over low heat, melt brown sugar until liquefied. Add table spoon of water to help dissolve sugar on saucerpan.Pour hot syrup into a baking dish3. In a large bowl, beat eggs,pour in evaporated milk,condensed milk and vanilla extract.Pour mix into the baking dish that had the syrup. Do Not cover baking dish with aluminum foil.4. Bake for 60 minutes

This recipe is from Brandon R’s Family.

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5.let it cool completely before serving


My Recipe Story - Kinafa came from my grandma. My grandma is the who makes it the most and now my mom makes this sometimes. We usually eat this dessert during special holidays such as; Christmas, Thanksgiving, etc. We also make this recipe if we have family over just ´cause.

Ingredients-1 box shredded Fillo dough-1 pound of ricotta cheese-½ pound shredded mozzarella cheese-1 stick of butter

Directions1.Mix dough with butter2. take half the shredded dough and place it in the pan3.Mix the cheeses and it on top of the dough4.Place the half of shredded dough on top

This recipe is from Angelina S’s Family.

-1 cup water-2 cups sugar-1 tsp rose water-

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5.Put chunks of butter on top6.Bake it at 350 degrees for 30 minutes until you see it brown7.8.


My Recipe Story

Ingredients----

Directions1.Mix all the ingredients in a medium pot2. Set stove to medium-high3.Let it simmer a little bit4.Then lower the temperature until boiling

This recipe is from Angelina S’s Family.

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5.As soon as the Kinafa comes out pour the syrup on top6.7.8.


My Recipe Story- One day, i saw a roll of crescent rolls in the fridge, i was thinking, “I should make a dessert out of days,” so i decided to make so cinnamon & Sugar crescent rolls. I was gonna just add sugar and stuff to the crescent rolls, but then my mom told me i had make a recipe about it and that i needed to put in the ingredients in measurable amounts .

Ingredients- ¾ cups of sugar- ½ tablespoon of cinnamon - butter - pillsbury crescent rolls

---Directions1.Mix the sugar and cinnamon, and preheat oven to 3502. spread the butter on the unrolled crescent rolls3.add the cinnamon and sugar to the crescent rolls4.roll up the crescent rolls and put them in for 8-10 minutes

This recipe is from Elijah S’s Family.

-one nonstick oven pan---

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5. take out and wait for it to cool down for 1 minute6.enjoy7.8.


My Recipe Story Arroz con leche is a dessert in Bolivia. It’s usually made in parties, Birthdays, and basically any holiday we celebrate. My grandma usually makes it whenever I come to visit her house because she know’s I love to eat it.

Ingredients- 8 cups of Milk-1 cup of Rice- 1 or 2 Cinnamon sticks- as much sugar as you like

Directions1.Get a pot 2. pour the milk in the pot3.add the cup of rice to it4.then add the cinnamon sticks

This recipe is from Sebastian S’s Family.

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5.let it boil and stir it until the rice gets soft that will take like 30 min.6. after those 30 min. you can pour them inside a cup or leave it in the pot and put it in the fridge for about 15 min


My Recipe Story - Roht is a common dessert in afghanistan. My family eats this dessert because it is sweet and a good snack to eat and we eat it for breakfast and sometimes for lunch with tea. My Grandma taught me how to make this and it is one of my favorite desserts.

Ingredients- 4 cups of flour- 3 cups of sugar- ½ tsp baking soda- 1 pack of instant dry yeast

Directions1.Mix your dry ingredients into one big bowl2.Next, in one big bowl use only two egg whites. In the other big bowl crack 4 wholeeggs and add the 2 yolks from the 2 previous cracked eggs. In the bowl that has theegg whites add 2 tsp of milk3. mix, cover, and set aside for 15 min4.Meanwhile grease your 2 pans. After the 15 minutes are up, pour your mixture evenly into both foiled pans.

This recipe is from Yusef M’s Family.

- 1 cup of oil- 6 eggs- 1 tsp ground cardamom- 1 ½ cup milk

- Black caraway seeds- Sesame seeds- 2 baking pans-

5.Next, place in oven on 350 degrees for 30-45 minutes or until golden brown.6.once your bread is golden brown, take your egg wash that was set aside and brush on lightly. After covered in egg wash sprinkle your seeds and put back in the oven for 5 minutes.

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My Recipe StoryMy family recipe is “Pastel de Nata”. Pastel de Nata is a traditional portuguese recipe. In my family my mom is famous for making this dish. She usually makes this dish for special occasions and events.

Directions1.partially thaw pastry just until sheets can can be unfolded but dough is still quite stiff

2.turn each triple stripe on its side and coit tightly to form a wide spiral, press spiral with heel of hand

3.preheat oven to 450

4.whisk together sugar and flour, then whisk remaining ingredients, cook over moderate heat, stir constantly

This recipe is from Julianna P’s Family.

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5.bake until pastry is deep golden

6.let it cool down

7.enjoy

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IngredientsFor Pastry: For Custard Filling:-1 (17 1/4 - ounce) package frozen puff pastry 2 sheets - 1 cup sugar -¼ teaspoon salt

-1 tablespoon melted butter -2 tablespoons flour -1 teaspoon vanilla -finely grated zest of one small lemon -8 large egg yolks


My Recipe Story

Ingredients-1 c. shortening-1 c. confectioners sugar-1 ½ tsp. almond extract-1 tsp. vanilla---Directions1.preheat oven to 375 degrees2.in bowl mix flour,baking soda and salt 3.in bowl combine butter, sugar, brown sugar,vanilla extract4.beat until creamy and beat in eggs

This recipe is from Cameron S ’s Family.

-2 ½ c. flour-1tsp. salt---

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5.gradually add flour mixture stir in sweet morsels6.and nuts7.drop on ungreased cookie sheets 8.bake for 9-11 minutes

These cookies are famous on my mom's side of the family. My mom spent a lot of her childhood in West Virginia at her grandma’s house making these cookies. They are significant because it was the time she would spend with her grandma while her parents would go out on a date. Today my mom and I still make these cookies to remember my grandma Effie Mae.


My Recipe StoryOne day in my grandfather’s tower in Dhaka Bangladesh he had a sweet tooth that day, but the store was out, so my grandfather had to make his own. He took oil to cook it in and made a mixture with milk and sugar. after an hour of mastering it he made a sweet called laddu. He then taught it to my mom and soon me.

Ingredients-1.5 cups besan/gram flour-1c + 1 tbsp water or add as required-2 pinch of crushed saffron-6 cardamoms crushed to powder

Directions1.mix sugar and water in a pan2.cook the sugar syrup3.sugar syrup should be hot when you add the boondis4.take all dry ingredients for the boondi batter in a mixing bowl

This recipe is from Travis R’s Family.

-1 tbsp melon seeds-2 black cardamoms-¾ tbsp ghee to be added-oil for deep frying the boondis

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5.add water to make a smooth batter6.tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil7.if they become flat, the batter is thin and if they get tail ends..


My Recipe Story

Ingredients-Chanadal-Rice-Black Gramdal-Oil

Directions1.Soak rice and black gramdal overnight in water2.Mush into a paste3.Leave outside to ferment for about 7 hours4.Cook chanadal with water

This recipe is from Rishi V’s Family.

-Water-Jaggery--

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5.Add jaggery until it becomes a thick dough6.Make into balls7.Dip the balls in the rice and black gramdal mix8.Deep fry until golden brown

My mom and her mom makes Poornalu in my family. We usually make them when there is a special occasion or if others come over to eat at our house. This recipe was passed down on my momś side of the family for more than 3 generations.


My Recipe StoryMy grandma used to make sweet rice most the time me and my sisters would go over there she would also make it sometimes for holidays or when our whole family gets together mostly Christmas. My grandma started making sweet rice when my grandma’s sister in law from my grandpa’s side of the family showed it to her.

Ingredients-vanilla extract ½ tbsp-evaporated milk 1 can-sugar -raisins (optional)

Directions1.boil rice2.add vanilla extract3.add evaporated milk4.wait until thick

This recipe is from Hannah V’s Family.

-1 egg-cinnamon (optional)--

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5 add sugar , raisins or any optional item6.7.8.


My Recipe Story - Carrot Halwa is a traditional indian dish. It is made all over the country. My mom will usually make this, but if my grandmother’s come, they will help my mom make this dessert. This dish is a very common and easy sweet.

Ingredients- 2 cups of grated carrot- 1 ½ cups of crystalized sugar- ½ teaspoon of cardamom powder- 12-15 cashews- optional

Directions1. Take 1 tbsp of the clarified butter and let it melt in a pan on medium heat.2. Break cashews into fourths and fry it in the pan until light brown.3. Take another tbsp of clarified butter and put it on the pan.4. Put the grated carrots in the pan and close the lid. Keep it on medium heat until cooked. Stir in 3 min. intervals.

This recipe is from Akshara G’s Family.

- 3 tablespoons of clarified butter

-- ½ cup of

condensed milk-

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5. Add 1 ½ cups of crystalized sugar. Stir until dissolved. 6. Add ½ cup of condensed milk. Mix well until it is thick 7. Turn off stove and add ½ tsp of cardamom powder, fried cashews, and remaining butter.


Ingredients- condensed milk- 3 cans- Eggs- 8- vanilla ext.- 1 teaspoon- milk- 2 cups

Directions1. preheat the oven to 350

2.poor water in a big pan and put it in the oven3.next get a bowl and put all the ingredients exept the sugar4.once you’re done putting all the ingredients, mix

This recipe is from Ashley G’s Family.

- sugar- ½ cups---

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5.for the glaze you have to melt the sugar in a small pot6.then get a pan to put your ingredients7.pour the glaze on the pan then let it sit then you could put your other ingredients8.then put it in your oven and wait for an hour and then let it cool and you’re done

My Recipe Story: The story behind the flan is that the Ancient Romans were the ones who created the first ever Flan two thousand years ago. But instead of using sugar they used honey. My Grandma is famous for the recipe.She makes the best Flan ever. Its fragrance fills up the whole room. We make Flan on special days like for holidays or birthday parties.


My Recipe StoryI don’t really know where the butter pecan ice-cream came from, but it is really good and extremely easy to

make. My dad’s mom makes this dessert. She makes it for Thanksgiving and Christmas and it is my favorite dessert to have.

Ingredients- 8 graham crackers (crushed)- 16 soda crackers (crushed)- 1 stick of margarine/butter- 2 pkgs. vanilla instant pudding

Directions1. Mix together graham crackers and soda cracker together

in a bowl with the butter or margarine.2. Pat into a 9x13 inch cake pan.3. Mix milk and pudding together and let set until almost firm.

This recipe is from Caleb M’s Family.

- 2 c milk- 1 qt butter pecan ice-cream

Have ice-cream sit out until soft- 8 oz whipped topping

- 3 Heath bars (crushed)

4. Blend in ice-cream. 5. Pour into the 9x13 inch cake pan. Refrigerate for 40 min. 6. Top with whipped topping and Heath bars.


My Recipe StoryMy recipe is Pink Stuff, it was first made by my grandmother and keeps being passed down. I first ate it when my dad made it for christmas, I adored it! Now on basically every holiday we make it. Thanks to my dad, now even I know how to make it!

Ingredients-1 tub of cool whip-1 can of condensed milk-1 can of cherries with syrup-1 can of crushed pineapples

Directions1.Pour everything into a bowl2.Mix well3.Chill in fridge4.Serve and eat!

This recipe is from Anthony M’s Family.

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5.6.7.8.


My Recipe StoryThis recipe is very special to me. It is my mother’s favorite dish from her childhood. Ladoo comes from the Indian subcontinent. it is a very popular dessert in India. People make it for all different occasions. We usually make this dish on special occasions, such as birthdays, or auspicious days in our culture. My mother says that her mother is best at making this recipe.

Ingredients- 2 c besan flour-2 c sugar-1 tsp nutmeg powder-Oil(for frying)

Directions1. Boil the sugar with a little water on a low-medium heat2.Set aside3.Add 1 c of water to besan flour4.Make tiny round balls using a special utensil for boondi

This recipe is from Sanjna R’s Family.

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5.Fry the balls until light yellow.6.Drop the balls into the sugar syrup.7.Add the nutmeg and cardamom.8.Set aside 2 hours9.Combine the mini balls into large balls


My Recipe StoryWhen I was first presented this dish, I was told that it was a sign of love. You share the dish with the one(s) who matter most in your life. My grandmother gave it to my mother, my mother gave it to my sisters and I, and I gave it to my (now ex) girlfriend. It is cooked in the middle of family parties so all the adults can make it together. I, however, have grown to despise it.

Ingredients- Plantains- Lumpia Wrappers- Sugar

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Directions1. Slice the plantains lengthwise and then in half

approximately a quarter of an inch.2. Sprinkle the plantains lightly with sugar3. Wrap the plantains tightly in the lumpia wrappers4. Sprinkle some more sugar on top

This recipe is from Z R’s Family.

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5. Fry in a pan until the wrapper has turned golden and the sugar is caramlized6. Let stand for about two minutes, just long enough for the caramel to harden.


My Recipe StoryThis recipe has been in my family for ages. Payasam is what is known as rice pudding. It was passed on from my dad’s grandmother, to his aunt, to him, and now me. It came from my dad’s hamlet in rural Andhra. I plan to pass it down to my kids.

Ingredients- ⅓ Basmati Rice- 4-5 cups of milk- 2 tbsp. of ghee- jaggery

Directions1.Soak 1 / 3 cup of Basmati Rice in a bowl2.While soaking, in a sauce pan, heat 4-5 cups of milk, till it boils.3.Drain the rice and pour into the pan4.Next, cut a small piece of Jaggery and heat in a pan.5.After it’s melted add into the milk and rice

This recipe is from Ruthu J’s Family.

- 2 cups of nuts and raisins- a pinch of saffron--

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6. Let it heat on a low setting7. Sautee the nuts and raisins in another pan.8. After around two minutes add to the rice pudding9.Add a pinch of saffron and slowly stir.10. After two minutes your payasam is ready to serve


My Recipe Story: My Great-Grandma loved to make candy. She made it so much she was known for making it. She continued to experiment with his recipe, finally she got it. Whenever someone would come home she would make it for them, even if they were coming home just from school. When she passed away everyone still wanted the fudge so, my grandma started to make it. since then she makes it for our family.

Ingredients-1 cup canned milk-3 cups of sugar-1 small jar peanut butter

Directions1. Butter 8x11 pan set aside2.In a sauce pan combine the suger and milk3.Cook over medium heat until a soft ball stage4.Remove from heat and beat in peanut butter

This recipe is from Payton R’s Family.

5.Immediately pour into prepared pan


My Recipe StoryAlthough my recipe, magic cookie bars, isn’t a cultural recipe, it’s been made in my family since i was very young. invented after WW2, My entire family enjoys this scrumptious treat every holiday season, and months in between. WE often make it for friends when they come over. My grandma used to make it for her children, and we change up the recipe each year.

Ingredients-2 cups semisweet chocolate chips -1 ⅓ cup desiccated coconut-1 ½ cup graham cracker crumbs-1 cup chopped nuts (walnuts)

Directions1.Preheat oven to 350 degrees, or 325 for glass tray2.In 13x9 inch inch pan, melt margarine in oven.3.Sprinkle crumbs over margarine, pour condensed milk evenly over crumbs.

This recipe is from Ishita S’s Family.

-1 cup margarine or butter-1 cup condensed milk (sweetened)

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4.Layer evenly nuts, chocolate chips, and coconut 5. Press down firmly6.Bake 25 minutes, or until golden brown.7.After cooling, cut into bars. Makes 24-36 bars.


My Recipe Story- SUGAR COOKIESEvery christmas morning, my mom and I bake sugar cookies and we have a really good time making it. After that all of my family members awake and we eat the sugar cookies before we open presents! I really like the frosting that's on the top and so does my brother.

Ingredients- 1 cup of flour- 1 stick of butter- ½ cup of sugar- ½ cup of oil

Directions1. Pre-heat your oven to 375.2. In a big standing mixer mix together your butter and sugar.3. Once all mixed w/ the mixer on add your egg and vanilla4. In a large bowl mix together your dry ingredients (flour, salt, baking powder, and baking soda)

This recipe is from Shilu S’s Family.

- 1 pinch of salt- 1 egg- 1 tsp of pure vanilla extract -

- frosting any color- 1 tsp of baking powder- 1 tsp of baking soda

5. After mixing the ingredients add your dry ingredients to your wet.6. After all mixed roll out your dough and cut any desired shape.7. Bake the cookies for 8-10 mins or until the cookies turn golden brown.


My Recipe Story- My recipe is called Gulab Jamun. Gulab Jamun is a South Asian dessert that most people eat while celebrating a major event or a holiday. My grandma is very famous for making these, she makes them taste very delicious somehow. I usually eat Gulab Jamun when family gathers over, holidays, and whenever I visit my grandma, she makes a ton for me. I like them served hot because they’re very soft and taste even better. My grandma is also the one who usually teaches my family how to make Gulab Jamun.

Ingredients For The Sugar Water - ½ cup of heavy whipping cream- 2 cups of any powdered milk- 1 cup of all-purpose flour- 2 eggs

Directions1. Mix the powdered milk, flour, baking powder, and sugar into a large bowl2. Mix in the eggs and heavy whipping cream3.Knead the batter until the stickiness goes away4. Leave the batter out for ten minutes 5. Roll the batter into small balls about 1 tbsp each 6. Fry the balls until they turn golden brown

This recipe is from Mashal A’s Family.

- 2 tsps of baking powder- 2 tbsps of butter - 3 ½ cups of sugar

- 4 cups of water- 3 cardamom seeds

7. After all the balls are fried you can start to make the sugar water8. To make the sugar water, boil the cardamom seeds and water 5 times9. After the water is boiled mix in the sugar10. Put the balls in the pot, turn the stove off, and let the balls sit in the pot for an hour12. After you are done waiting, take the balls out, put them on a plate, and serve them


My Recipe StoryThis recipe is a traditional dessert from Kerala. My mom normally makes this for birthdays or special ocassions. The hot milk and sweet semiyam makes this truly the best dessert ever!

Ingredients1 packet of SEmiyam Vermicilli 1- cup of sugar3 tablespoons of Ghee3 cups of milk3 spoons of nuts and raisins combined----

Directions1.Take a pan2.Add the ghee and the semiyam vermicilli and saute it untilit gets brown.3.Add the milk and sugar and boil for three minutes

This recipe is from Angelina C’s Family.

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4. Fry the nuts and raisins5.Add it to the mixture6. Dig in!!! :) :) :)


My Recipe Story

Ingredients-1 gal 1% milk-½ gal half and half-2 cardamoms-2 drops of lemon

Directions1. Boil the gallon of milk till it reduces to half.2. Drop 2 lemon drops so milk breaks.3. Drain excess water out of milk.4. Make milk into 30 spheres and lay them to sit in a pan.

This recipe is from Pratik N’s Family.

-2 c sugar-A pinch of saffron-15 crushed almonds-15 crushed pistachios

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5. Then boil 2 cups of sugar,saffron,2 cardamoms, and half and half.6. Cover milk spheres with half and half mixture in an aluminum tray.7. Crush almond and pistachios and drop them on top of the spheres8. Cover the pan with aluminum foil and wait a day.9. Finally, you may eat.

Rasmalai came from many normal indian restaurants making the dish and my family started making homemade replicas. In my family my grandmother on my dad’s side makes this along with all her other delightful recipes. We usually consume this at parties or large family gatherings because it requires a tremendous amount of time and milk.


Nei Appam is an South Indian recipe. It has been passed down from generation to generation for many years. I have watched my mom make it many times. My mom and my grandma make this all the time and they are really good at it. This food is normally made on festival days. I love this dessert and I hope I have the opportunity of learning how to make this dish as good as my mom and my grandma.

Ingredients- 1 Cup White Rice- ¾ Cup Jaggery- ½ tsp Cardamon powder- 1 Small Sized Banana

Directions1. Soak Rice in water for 3 hours. Drain water and grind rice (with water) into a fine paste2. Add jaggery and banana to the rice paste and grind until you get a thick consistency(like pancake batter)3. Transfer mix to a serving bowl. Add cardamon powder and the grated coconuts4. Heat a paniyaram pan with a little ghee in each hole5. Pour a spoon full of the batter in each hole. When cooked on one side, carefully flip to the other side(add ghee or oil if required). Cook until both sides are brown.

This recipe is from Hamsini S’s Family.

- 1 tbsp Grated Coconut (optional)- Ghee/Oil (as needed) - Water (as needed) -

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Gulab jamun

My Recipe Story

Ingredients- 1 cup milk powder.- ¼ cup all-purpose flour - 1 ½ tbsp. Unsalted butter - 1 pinch of Baking soda---

Directions1. First stir the sugar, water, cardamom powder and saffron in a pan and keep it on fire until it boils.2. Make a thick syrup and switch off the stove. When cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp. water and warm the syrup again.3. Mix the flour, milk powder and baking soda in a mixing bowl, and then add oil and 1 tbsp. of yogurt.4. Then mix everything lightly. add little of yogurt if the mixture looks dry. 5. The mixture will be sticky but smooth. Apply some oil on your palms and make small balls from the dough. There should be no cracks on the dough balls if there are cracks, then just add some 1 tsp. of milk to the mixture and continue making the balls. Once done, then cover the balls with a kitchen towel. 6. Heat the oil for deep-frying in a pan. When the oil becomes medium hot, lower the flame. Add the balls to the pan gently one by one. They should slowly rise to the top. If the balls crack, then just add some flour to the dough and form the balls again. 7. Keep frying the balls until they turn a golden brown. 8. Lastly when the balls are fried put them in the syrup mixture for around an hour. 9. Now eat and enjoy! This recipe is from Rishika b ’s Family.

- 60 ml of milk - ▪ 1 cup of water- ▪ 2 tbsp. sugar- ▪ 1 tbsp. cardamom powder

- ▪ 1 tbsp. saffron

- ▪ 1 tbsp. yogurt-

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.

Gulab Jamun is a desert made in India for special occasions. In my family Gulab Jamun is made on birthdays, festivals, and sometimes just for dessert! Gulab Jamun is a very important recipe for my family because we make usually on anyone’s birthday. Gulab Jamun is such a savory dish I will devour it forever!


My Recipe Story

Ingredients-1 cup shortening-¾ cup sugar-1 egg-1 tsp. almond extract

This recipe is from Ayden F’s Family.

-2 ¼ cups sifted all-purpose flour-¼ tsp. baking powder-¼ tsp. salt-

-Green food coloring---

My recipe is christmas tree cookies. They are a mint green color in the shape of a christmas tree. they are small and have red sprinkles on top. My grandma makes these every year around christmas time and that’s why they’re special to me.

Directions1.Cream shortening and sugar well 2. Beat in egg and almond extract. 3. Gradually blend in dry ingredients which have been sifted together and tint the dough with a few drops of green food coloring. Mix well. 4. Fill press. Form cookies on ungreased MIRRO cookie sheets. Bake 5. Remove at once to cooling racks.


My Recipe Story - This OATMEAL CAKE has been made in my family for at least three generations. My grandmother taught me to make this when I was in early elementary school. I made this cake for my birthday every year and ate it for breakfast, lunch and dinner!! Now it is a mainstay in all family gatherings. My daughter and daughter-in-law also make this cake and will pass on this family recipe for generations to come.

Ingredients-1 cup quick oats-1 ¼ cups boiling water-½ cup butter-1 cup brown sugar

Directions1.Pour water over oats and let stand for 20 minutes2.Add butter and sugar. Mix well add eggs and vanilla3.Sift in dry ingredients4. Bake in 9x13 pan for 30 minutes

This recipe is from Mrs. Metheny’s Family.

-1 tsp vanilla-2 eggs-1 ⅓ cups flour-1 tsp soda

- 1 tsp cinnamon-½ tsp nutmeg-½ tsp salt-

Oatmeal Cake Topping: 1 cup coconut, ⅔ cup brown sugar, 4 tbsp butter, ¼ cup milk, ½ tsp vanilla, ½ cup nuts ( optional)

- Mix topping and spread on cake while warm.

Beverages


My Recipe Story: Mango lassi is a very famous, sweet drink in india. I am the one who makes this delicious drink during the scorching hot summers in india, and sometimes even in america. This recipe comes from my grandparents, as they have access to tons of mangoes in India

Ingredients-2 mango pulp cans (15.25 oz)-Milk ½ cup-Sugar 1tsp-Honey 1 tsp

Directions1. Put mango pulp in blender and blend for about 30 sec. Inthe middle of those 30 sec, add milk to desired consistency2. Add your sugar and honey to taste, and blend for 30 sec3. Add your cardamom and blend for 30 sec

This recipe is from Anika T’s Family.

-Cardamom 2 to 3-Ice ¼ cup-Mint leaves 1 per glass

4. Finally add your ice to taste and blend for 30 sec.5. Pour into glasses6. Garnish with mint leaves7. Enjoy your Mom's Marvelous Mango Lassi!!


Mr. Sarra

Appetizers


My Recipe Story: My dad is the cook in the family. he made a stuffing. he cooks this dish often for us. we think why mom like him so much is for his cooking. we have this dish at thanksgiving.

Ingredients-stove top-1/4or ½ of bacon bits -(reduce salt in recipe)

Directions1.preheat to 200o f 3.then put in oven

2.place in skillt with buttuter 4.pull out when cripy in about 25 min.

This recipe is from (joe, e)’s Family.


My Recipe Story: The noodles originally came from China. many people had tons of noodle recipes to make. This recipes came from my grandma, she had many varieties of noodles she could eat. my mom is famous in our family for making this. we eat noodles every time on a special occasion. we also eat them on seafood mix.

Ingredients-noodle-hot water-vegtable toppings- pepper

Directions1. get out noodles2. put in the bowl3. pour hot water4. wait for it to melt

This recipe is from (Paul.j)’s Family.

5.put pepper on it6. add veggie toppings7. mix it


My Recipe Story: My mom makes these every holiday. We also eat these in a vietnamese restaurant. sometimes my mom would add something that MAKES THE SAUCE SOOOO GOOD! Actually she adds TWO special ingredient.

Ingredients-2 ounces of rice vermicelli-8 rice wrappers-8 larged large cooked shrimp-1 ⅓ tbsp chopped fresh thai basil

Directions1.Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.2.Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.3.In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.4.In another small bowl, mix the hoisin sauce and peanuts.

This recipe is from (Jason N’s) Family.

-3 tbsp chopped mint leaves-3 tbsp chopped fresh cilantro-2 leaves of lettuce, chopped-4 teaspoon of fish sauce-¼ cup of water

-2 tbsp of fish sauce-1 clove garlic, minced -2 tbsp of white sugar-½ garlic chili sauce-3 tsp of hoision sauce

-1 teaspoon finely chopped peanuts- Secret Ingredient-another secret ingredient.

5.Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


My Recipe Story-This recipe is not only my favorite indian dish it also one of the most memorable.The story behind this this dish is when I was in 4th or in 5th grade I overheard my parents talking about how they used to make egg puffs. Before I heard my mom made this dish I loved eating these at restaurants. then I asked my mom if we could make some. We did and it was really a time when me my mom and sister bonded together and had fun making egg puffs.

Ingredients For one Egg Puff-One 3x3 square pastry sheet-One boiled egg-Pepper-salt

Directions1.Take your hard boiled egg and cut it in half2.Take out some paprika and smear it on the egg3.Get out your pepper and salt and lightly sprinkle it on the egg4.cut out a piece of 3x3 pastry sheet

This recipe is from Rishi R’s Family.

-A pinch of paprika-An oven-Butter-ketchup (choice)

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5.carefully place your egg on the 3x3 square6.Take two ends of the square and squeeze them together add a little butter on the outside.7.Heat your oven at 350 degrees and place the puff on a baking sheet oinside the oven8.Then take them out after 10min


My Recipe Story: Fritters are very special to my family. It comes from my mom’s parents who live in India. My grandmother makes really nice crunchy fritters and now my mom has learned, so both of them are famous for making fritters in our family. My grandfather always asks my grandmother to make fritters for him usually on rainy or foggy days. My mom puts all kinds of vegetables while making it. She is known for her crunchy fritters. My mom makes it a little different compared to my grandmother but they use the same ingredients. There is no special day or holiday you eat it on. You usually have it as a appetizer on a rainy day or when people come over. That’s my family recipe what about you?

Ingredients- Vegetables(of your choice)- gram flour - 1 cup - rice flour - ½ cup- Salt - 1 teaspoon

--Directions

1. Finely chop all the vegetables2. Add gram flour 3. Add rice flour4. Add salt, red chilli powder,and carom seeds.

This recipe is from (AmishA D.)’s Family.

- Red chili powder - 1 tsp. - garam masala - 1 tsp.- lemon juice - 1 tbsp.- chopped green chili - 1 tsp.

- vegetable oil

5. Using minimum water and make a dough.6.Heat oil in a deep frying pan with the help of a spoon put it by little spoons of dough in the oil.7. Deep fry them till they turn golden brown in color.8. Crispy vegetable fritters are ready to eat.


My Recipe Story: My Great Grandmother used to make German Potato Salad for my Dad when he used to be a little kid. My Great Grandmother used to add extra potatoes to add “extra flavor” to the dish. My Dad liked it so it stuck. My Grandparents also liked the extra flavor, so it stucked with them as well. I’m not a big fan of the extra flavor, so I get what she used to make before she used the extra potatoes.

Ingredients-1 lbs of Bacon (Dried/Crisped)-Salad Leaves (Dried and even)-1 Chopped Onion-2 cup of cider vinegar

Directions1. Crush the bacon into little pieces2. Slice Potato’s into bacon mixture3. Make sure to do steps 4-7 thickened with cornstarch/water4. Add the 2 cups of cider vinegar and stir counter-clockwise

This recipe is from (Alex e.’s) Family.

-1 cup of sugar-1 cup of water-2 Tbls of Cornstarch-1 Oz of Garlic (To taste)

-5 lbs potatoes-boiled and skinned

5. Add 1 oz of Garlic for taste 6. Add the cup of sugar7. Add the Chopped Onions and sprinkle them8. Add the Salad Leaves on top of the finished salad


My Recipe Story This recipe is origin from CHINAMy recipe is steamed bun. I use to live in China for a year and we eat it everyday for breakfast. We eat 2 per day. My dad is the best at making this dish. My dad is chinese and my mom is vietnamese, so they make difrent recipes for me and my brother, so we got to try many food. Our favorite was of course steamed bun. When we live in China, we didn’t have much money and this was the easiest food to make and buy to make this dish.Now my mom makes it.

Ingredients-1 T active dry yeast-1 T white sugar-¼ C water and ½ C warm water-1 ½ C all purpous flour

Directions1.Mix yeast,sugar,flour,and warm water. for 30 min2.Mix warm water,flour,salt,sugar,and vegetable oil. knead3.roll over in a grease bowl and let stand until triple size4.punch down dough,spread out on a floured board

Hang Q. STEAMED BUN RECIPE

-¼ T salt -1T vegetable oil-½ T baking powder-¼ C all purpous flour

-¼ T salt-2 T white sugar--

5.sprinkle baking powder and kneed for 5 minutes6.bring water to a boil in wok, reduce heat medium7transfer bun to wax paper and boil for 15 minutes.8.remove lid before you turn off heat.


My Recipe Story:Our family recipe is Salsa. From what my mother can remember about salsa, it was eaten with every meal and it was a must. Breakfast, Lunch, and Dinner would have to include Salsa. The one person who was famous for making this meal was my mother’s grandmother. This recipe was handed down from generation to generation . When my mother was a little girl, she was sent back to Mexico to live with her grandmother. They weren’t wealthy at the time so my great grandmother would only have flour, water, salt, and manteca (lard). She also had a personal garden that grew vegetables were chopped and sliced then put together to make salsa. So that would be the only meal they would have. Then later on, this meal turned into a traditional mea

Ingredients-6 Tomatoes-2 CLoves Of Garlic-1 Jalapeno-Cilantro Chopped

Directions1.Wrap the tomatoes, Jalapenos, and the garlic in tin foil tightly2.Roast on a Comal (Mexican tortilla warmer3.Roast for about 15 minutes turning over once4.Let it rest for 10 minutes to 15 minutes

This recipe is from Kai G.’s Family.

-Onion Chopped---

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5.Then blend it with a pinch of salt6.pour into a salsa bowl 7.Then chopp onion and cilantro 8.Then mix with a spoon


My Recipe Story This Recipe came from Egypt.My grandmother makes this as a main dish for every holiday such as Christmas and Thanksgiving. She started making this dish since my mom was a little kid. We eat it every year. My grandmother makes it better than my mom to be honest.

Ingredients- 1 jar of large grape leaves in brine- 8 C of water- 2 LB of lean ground beef- 1 C of uncooked short-grain rice

Directions1. Prepare the leaves2. Prepare the filling3. Fill the grape leaf with the ground be4. Cook

This recipe is from (Ramy A)’s Family.

- 2 medium-large onions- 5 T of olive oil- 1 bunch of fresh dill- 1 T of fresh mint, chopped

- juice of 3 lemons- 1/4 t of pepper- 1 t of sea salt- 2 C of water

5. 6. 7. 8.


My Recipe Story: I don’t have a real story behind the recipe. My great grandma use to always make fried chicken. She taught my mom but I changed the seasonings to ones I like. I Normally eat it on my birthday since it’s my favorite food. I like it because it tastes good and it's got seasoning on it.

Ingredients:- All Purpose Flour - Ms. Dash (original)- Emeril Essence - Seasoning

Directions:1. Brine the chicken in salt and lemon juice2. Season 3. Dip in all purpose flour4. Season to preference

This recipe is from (Rahsan A.) Family.

- Montreal Chicken- Seasoning - Original- Herbs de Provence

- Fried in Vegetable Oil


My Recipe StoryMy grandfather and I were thinking of a creative snack to make with the materials that we had. My grandparents love making easy, Italian foods that are delicious and enjoyable. We both love pizza and we didn’t have the exact materials for making pizza. Instead, we make mini pizzas out of regular bread. This is a perfect appetizer for kids and is very easy to make! My family eats this when we are too lazy to cook real pizzas and want to have a fun dish to eat.

Ingredients-1 loaf of any brand of white bread-1 package of mini red tomatoes-1 chunk of mozzarella cheese-1 bottle of oregno and pepper

Directions1. take out a slice of bread (If you want more than one mini pizza, take outmore slices of bread2. cut and slice the mini tomatoes into tiny pieces.3.spread tomatoes over the bread4.

This recipe is from (Michelle F)’s Family.

-olive oil---

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5.Then take your clunk of mozzarella cheese and rip the cheese into peices. 6.spread cheese on the bread over the tomatoes7.add your oregno, pepper, and olive oil to the pizza8.Put pizza in microwave for 30 seconds


My Recipe Story. when ever my mom has nothing to do or bored she makes schnitzels for the family. she is a great cook in the kitchen.it's great on any occasion .there pure german cuisine and can't be beat.

Ingredients-4 ounces of pork -¼ cup flour-1 teaspoon salt-¼ teaspoon freshly ground black

Directions1.Place the pork chops between two sheets of heavy plastic2.put flour salt and pepper in a bowl and mix them3.whisk an egg and the milk in different bowls4.mix the bread crumbs heat the skillet to medium high

This Recipe is from seth v’s Family.

-½ cup sour cream1 egg, beaten2 tablespoons milk-¾ cup panko bread crumbs--

-1 teaspoon ground paprika ½ teaspoon salt-¾ cup chicken broth-¼ vegetable oil2 teaspoons chopped fresh dill-5.two pork chops at a time.

6.pour the chicken stock into the skillet.7.3 to 4 minutes. 8.mix all the stuff up and eat up enjoy.

Main Dishes


My Recipe Story Comes from my mother’s side of the family. My great-great grandmother was 100% Cherokee Indian and made various fish dishes. My grandmother made salmon cakes for my mother growing up, and now she makes them for my family. We usually eat this on Sundays, or any other day where we desire something sweet.

Ingredients-½ cup breadcrumbs-1 can of pink salmon-Molasses-2 eggs

Directions1.Mix all ingredients (except oil, molasses, & biscuits) together in large bowl2.Make rounded balls with mixed ingredients3. heat skillet with ¼ inch of oil.4.Cook the salmon balls

This recipe is from (Yamir R.)’s Family.

-¼ inch oil-biscuitsTools:-skillet

-spatula-paper towels

5.Flatten them with a spatula6. Allow them to cook five minutes on the uncooked side7.Remove excess oil by patting with a paper towel8.Serve with biscuits and dip with molasses.9.Enjoy salmon cakes


My Recipe StoryMy family recipe is chicken tenders. My mom makes them for dinner really often and I love them. They are one of me and my sisters favorite things that she makes. She has been making them for a really long time and she has added ingredients and changed the recipe a bit too.

Ingredients-2 pounds of boneless,skinless chicken breast-Parmesan cheese-Bread crumbs-Olive oil

Directions1.Preheat the oven to 350 degrees2. Coat a baking pan with olive oil3.Rinse the chicken and pat dry4.In one bowl scramble the eggs, in another mix the breadcrumbs and parmesan together

This recipe is from bella r’s Family.

-3-4 eggs

5.Take each tenderloin and dip it in the egg then shake off the excess then coat it in the breadcrumb mixture6.Take the tender and place it in the baking pan7.Once all the tenders are in the pan, place the pan in the oven 8.Bake until both sides are crispy and golden brown


My Recipe StoryThe reason why I chos this is because every christmas mornieng we eat this dish.It does not have a name.But it is kindof like a omlet but theres cheese on it and cut up sausage. Another reason why i chose this is because it brings the family together on christmas .

Ingredients- 3 eggs-Sausage bits-Cheese-Peppers

Directions1.Crack the eggs2.put on heated frying pan3.Put the peppers on the egg4.Put the sausage on the egg

This recipe is from (Michael T)’s Family.

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5.Then stir it or move it around with a spatula

6.Then when it is cooked you are ready to eat7.8.


My Recipe Story: This recipe is a memorable recipe for my family. It is really important to us and it’s my favorite recipe my mom makes. The food that is really important to us is the Tandoori Chicken. It is a really tasty dish! It is basically the Indian style of chicken wings. We normally only used to eat Tandoori Chicken in restaurants because know one in our family knew how to make it. Since our family loves Tandoori chicken my mom learned how to make it from online. She was really determined to learn how to make it cause our family loves Tandoori Chicken! I have to say my mom’s Tandoori Chicken is better than the one in the restaurants. Even though it takes a lot of time to make it, it is really not that hard to make it. We normally eat Tandoori Chicken on Friday afternoons and when we have parties at our house. I totally recommend you trying Tandoori Chicken!

Ingredients- Chicken Breast or leg (the amount you want)

- Low fat yogurt/Curd ( 1 cup)- Lime (½ of a lemon)- Onion- 1( small around 57 grams)

Directions1. Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.2. Grind dried chillies, coriander seed,

3.4.

This recipe is from Pranet, P’s Family.

- Garlic- 1 clove- Ginger (½ inch, peel the skin off)

- Green Chili (2)- Garam Masala- (½ tsp)

- Salt ( 1 tsp or as per taste)- Red food color + orange food color (kesari powder) - few large drops

- Coriander seeds

5.6.7.8.


My Recipe Story: Kabobs are something that my family makes often. The recipe was made by my Uncle Khalil, and he is the person in my family famous for making this recipe. We usually make the kabobs on our religious holiday, Eid. The kabobs are very delicious and something all of my family enjoys very much.

Ingredients- 1 onion (not all may be used)- 2 cloves of garlic- 1 tbsp. sea salt- 1 tbsp. of minced ginger

Directions1. Mix everything together (besides the chicken)2. Rub your mixture into the chicken3. Let the chicken sit so that the mixture can mix into it4. Put the chicken onto the skewers in kabob shapes and cook it

This recipe is from Nasira S’s Family.

- 1 tbsp. lemon powder- 1 tbsp. cilantro powder- 2 lb. of chicken breasts


My Recipe Story: my recipe is egg bhurji. this recipe started about a few years ago and it has been a family tradition ever since. It all started when we asked my dad if he could cook he obviously said yes and we didn’t believe him. He proved that he actually could and said take out some eggs, chillies, and tomatoes and we worked together and we found out that he actually could cook . Ever since that day we loved to cook this dish together as a family and we make it whenever we want to have fun as a family..Ingredients-7 eggs-2 chillies-2 onions-2 tomatoes

Directions1.Finely chop the onion,chilli,and tomato2.Break seven Eggs. Stir the eggs and add salt. Stir the mixturereally well.3.In a shallow frying pan, heat oil. Add the onions. When they partly cooked and slightly caramelized, add the green chilies,and tomatoes.

This recipe is from Neeha S.’s Family.

-a pinch of turmeric powder-salt and pepper-1 tbsp oil-

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4.Add the spice powders. Fry till the tomatoes get soft and mushy 5.Now add the beaten eggs. Stir the mix.The eggs will start cooking. Keep stirring or else the eggs will stick on the pan 6.Once the eggs are cooked and firm, remove from the pan. Now Serve and Enjoy! :)


My Recipe StoryI chose this recipe because it is one of my favorite Indian dishes which come in indian cuisines here. Even though it is only made on special occasions malai kofta is delicious when the occasions happen. The gravy is tasty alone when you eat the kofta with garlic naans. The kofta is very soft and chewy which makes it easy to gobble down , but the gravy is very thick almost chewy Malai Kofta is a vegetarian alternative to meatball curry. This is a typical Indian dish which is served on all special occasions due to its rich creamy texture and deliciousness. Malai kofta is formed of two words a) Malai, meaning cream, and b) kofta, meaning dumplings.Several malai kofta recipe interpretations are popular throughout India, but the rich festive version of the dish makes use of nuts and fresh cream as the main ingredients.

Ingredients-Oil -1 tbsp-Onion -1 big-Ginger-garlic paste -1 tsp-Tomatoes -3 -Red chilli powder - 3/4 tsp

Directions1.Boil vegetables or pressure cook vegetables for 2 whistles.2.mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, cumin powder3.Divide the mixture equally and make balls.4.Roll the balls in cornflour. This is done to absorb any moisture left.Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside.

Heat a tbsp of oil, fry chopped onions until golden brown. Add salt to speed up the process. Saute continuously for even browning.

This recipe is from Ved K.’S Family.

-Turmeric powder -1/4 tsp-Cumin powder/jeera powder -1 tsp-Coriander powder - 2 tsp-Dairy Cream -1/4 cup-Cashew nut - 1 tbsp coarsely powdered

-Garam masala powder - 1/2 tsp-Potato -2 or 1/2 cup boiled and mashed-Mixed vegetables - 1/2 cup(carrot, beans,peas)

Cumin powder -1 tspRed chilli powder -3/4 tsp Coriander leaves - 2 tbsp finely

choppedCornflour - 3/4 tsp Cashew nuts -1 tbsp (finely


My Recipe Story: Chicken Biryani is a blend of heat filled spices, chicken, and rice. Biryani was not originally originated from my family, but my grandma ( mom’s mom) made great chicken biryani and passed it down to my mom. she then added a few tweaks to it and it tasted so good, we consider it our family recipe. We generally cook this on special occasions only so it does not get old.

Ingredients-2lb Chicken-2 cups Basmati rice-1 cup yogurt-1 small onion

Directions1.Marinate the chicken with turmeric, red chili powder, ½ lemon, salt, and yogurt for a minimum of 4 hrs.

2.Take a thick bottom pan and fry all dry spices and bay leaf in oil or butter.

3.Add onions and green chilies until they are brown. Then add the marinated chicken.

4.Fry for about 15-20 min.

This recipe is from Lokesh K. Family

-1 spoon ginger paste- 2-3 green chilis-1 piece of cinnamon (dry spices)- a few grates of nutmeg (dry spices)

-3 cloves (dry spices)-2 pieces black cardamom(dry spices)-1 piece of Star Anise (dry spices-2 bay leaves(dry spices)-coriander

5.Then add basmati rice, garam masala, salt, and all the water. Fry for 1 more minute.

6. Cook until it is done. Add remaining lemon and coriander to garnish.

7.Serve and enjoy. Add rita if desired (yogurt+onions). Heat if it is cold.

-1 teaspoon Turmeric- 1 teaspoon red chili powder-1 tsp Garam masala-1 lemon-salt-3 ½ cups of water


My Recipe Story-My family's pea soup recipe came from Celina Morin (not my sister who is named after Celina). She would say “pea soup and Johnny cakes make a Frenchman’s belly ache. Celina brought the recipe for pea soup and Johnny cakes from France, where my ancestors immigrated from. My family now uses this wonderful recipe whenever we have pea soup

Ingredients-1 pound dried split peas-1 ham hock/bone-1 cup finely chopped carrots-2 teaspoons minced garlic

Directions1.place peas in a bowl and cover in 2 inches of water2.after 8 hours rinse and dry the peas then set them aside3.score the ham hock and place the bone in a pot with water4.cover with water and boil.Reduce heat and simmer for 1 hour

This recipe is from Juliet M.’s Family.

-1 pound ham, chopped-1 teaspoon salt-¾ teaspoon ground black pepper

-¼ teaspoon crushed pepper flakes-8 cups water-3 bay leaves

5.remove hock and add ham to the pot6.add peas, carrots, garlic, salt, pepper, and pepper flakes and cook for 2 minutes7.add 8 cups water and bay leaves and stir until the peas are tender8.remove and discard the bay leaves


My Recipe Story:It is a common misconception that both corned beef and cabbage are Irish. The truth is that when Irish immigrants arrived at the U.S, they went to Jewish markets for food. What they found was corned beef. THey decided to boil it together with cabbage, and the dish was made.

Ingredients-2-2.5 lbs corned-beef brisket-1 tbsp coarsely ground black pepper-2 bay leaves-2 tsp kosher salt

Directions1.Prep for 30 min2.insert ingredients3.cook for 3 h.4.serve!

This recipe is from jeremy S’ Family.

- ½ lbs small carrots*- ½ lbs small onions*-1 lbs potatoes, peeled/chopped

-¼ lbs diced celery-2 lbs cabbage head-corned beef-

5

*Both diced


My Recipe Story: my mom always makes pancit for the holidays because it’s a filipino classic and because she wants me to stay to filipino roots and not get too “american”. She also cooks pancit because our family demands it every holiday.

Ingredients:-1 kilo of Chicken or Pork-½ kilo of Cabbage-½ kilo of Carrots-½ kilo of Green Peas

Directions1.put olive oil in the pot and let sit until hot2.put in the pork or chicken with garlic and onions until brown3.Put the knor cubes, pepper, soy sauce, then add 3 cups of water4.Let it sit for 15-20 mins. or until pork of chicken is tender

This recipe is from Christine S’s Family.

-¼ kilo of Cilantro-Black Pepper-Rice noodle or Potato noodle

-1 knorr cube-Olive oil-Lemon Juice

5.Add the green peas, carrots, the cabbage and cilantro 6.Let it all sit for 5 minutes 7.Put the rice noodle in the pot and stir until all vegetables and noodles are all evenly mixed 8.Serve with lemon juice sprinkled on top


My Recipe Story: The momo (Nepali Style Dumpling)is a popular dish in Nepal and many families have different recipes for them. Some add more vegetables than meat and have it more spicy. Our family prefers it with more meat because it is more flavorful and juicy that way.We usually cook momos during special occasions, but we even have gatherings just to make momo’s.

Ingredients- 2 lbs lean ground meat( 50% chicken or turkey & 50% pork works best)-1 cup ripe tomatoes finely chopped-3 tablespoons fresh cilantro chopped-Wonton Wrappers-1cup red onion finely chopped -½ cup green onion finely chopped

Directions1. In a large bowl combine all filling ingredients2. Mix well, and adjust for seasoning with salt and pepper3. Cover and refrigerate for at least an hour to allow the filling to become more

flavorful 4. For assembly hold wrapper on one palm, put one tablespoon of filling and with other hand then bring all edges to center

This recipe is from Ayush K’s Family.

-½ teaspoon turmeric-1 tablespoon curry powder or “momo masala if available

- 3 tablespoons cooking oil

-Salt and pepper as needed-1 tablespoon fresh garlic, minced-1 tablespoon fresh ginger, minced

5. Pinch and twist pleats to ensure the closure of momos6. Heat up a steamer and oil the steamer rack well, to prevent momo’s from sticking to it7. Close the lid and allow steaming until the momo’s are cooked through, about ten minutes8. Take momo’s off the steamer and serve immediately9. You may also slightly sauté momo’s in butter before serving10. Put momo’s on serving plate with hot tomato paste or any other chutneys as condiment


My Recipe Story: My mom got this chili recipe from a friend in 1998 when her daughter won a chili cook-off with this recipe in Texas. my mom’s friend knows that my mom likes chili so she gave her the recipe. our family loves this chili and makes it whenever we can. we don’t really have a special time/occasions that we make this chili. Unless the theme of the food is cook out or something related to chili. Recently we had a cook-off in our neighborhood and made this chili and won! It was very exciting! So i guess other people like this chili as much as we do! :) !

Ingredients:-2 large(30 oz) can whole tomatoes-½ can crushed tomatoes-3 cans black beans(drained)-1 can water

Directions:1. Empty tomatoes, beans and water into a large pot and crush up the tomatoes. Add chili peppers and crushed red peppers. Soak.2. Dice red peppers and chop onions finely. 3. Saute red peppers and onions in an ungreased frying pan until onions arelightly browned. Empty into the pot and set on low heat.4.In the same pan, saute ground beef in the pepper/onion residue. Add worchestershire sauce,remaining spices and the BBQ sauce. When beef is done, transfer ih the pot and stir.

This recipe is from Alexia,C.’s Family.

-2 lbs ground beef-1 large white onion-1 large red pepper-2 handfuls whole chili peppers-¼ cup BBQ sauce

-¼ cup worcestershire-1 tsp black peppers-1 tsp crushed red peppers-1 tsp celery salt

5. Cover pot and raise heat to medium high until boiling. Stir often6. Reduce heat and simmer for 2 hours, stirring occasionally7.Transfer contents to crockpot, set on low8. Simmer 12-15 hours uncovered to allow water to steam9. Serve and enjoy!

-1 tsp cumin-1 tsp lemon and pepper seasoning salt- 1 tsp cayenne pepper-garlic powder(as much as you can handle


My Recipe Story: My recipe is an indian Chicken gravy. it is favourite dish in our family. We would eat this dish mostly on special occasions like christmas, thanksgiving, birthdays, etc. you can eat this with anything you like.

Ingredients-chopped onion-chopped tomatoes-oil and salt as required-5 red chilies

Directions1.Roast the red chillies,ginger,garlic,cinnamon,peppercorn,cloves,and grated coconut in a pan with little oil.Grind to fine paste.2.Heat oil in pan and add fennel seeds.3.Once it splutters,add onion and fry until it becomes a golden brown color.4.Add tomatoes and fry until soft.

This recipe is from Smeetha j.’s Family.

-4 tsp grated coconut-5 cloves-1 inch ginger-2 inch cinnamon-½ tsp fennel seed

-7 small garlic-1 tsp peppercorn-½ kg marinated chicken(however you like)

5.Add finely ground paste made earlier and cook for 2 to 3 minutes.6.Finally, add the marinated chicken,salt, and water.7.Cover the pan with a lid and cook for about 20 min.8. Once cooked and finished, garnish(optional).


My Recipe StoryThis recipe was perfected by my grandmother, but it is common at every dinner table. my grandmother makes her kebabs with a special ingredient and she has passed this on to my mother. we almost always have kebabs every sunday night and we have yet to get the entire recipe from my mom. we do know that she makes it with her special ingredient, Love.

Ingredients-chicken-garlic-coriander-olive oil

Directions 1. Cut the chicken and vegetables in 1in pieces2. crush garlic3.mix yogurt with dry ingredient and garlic4. add olive oil to mixture and mix with chicken

This recipe is from Dylan, H’s Family.

-black and red pepper-yogurt-salt-love(my mom made me write this)

- ---

5. marinate at least 3 hours6.Thread into metal skewers7. Pre-heat grill and brush skewers with oil8. Place skewers on grill and cook each side for 4 min


My Recipe StorySweet Rice all started when my mom learned it from my grandma. Sweet rice is basically rice, but it is more sweet and you can

basically put any other food on it (like sweet rice and peanuts). My grandma learned it from her friends, and it was basically passed down. My

aunt knows how to make it as well, but as the same with my mom, she learned it from my grandma.

Ingredients- 4 cups of sweet rice (raw)-2 cups of lentil beans-1 cup of coconut milk-3 cups of water

Directions1.Wash rice & lentil beans for a few times2.Soak in water for about 30 minutes3.Stir rice, beans, water, and coconut milk together4.After stirring, put it in the rice cooker

This recipe is from (long T)’s Family.

-10 teaspoons of sugar-½ teaspoon of salt-1 cup of sesame seeds/roasted peanuts (these 3 steps are optional

5.Let it cook for about 30 minutes6.When the rice is completely cooked, you can eat with peanuts or any type of topping


My Recipe StoryMy Chicken-Fried Steak recipe comes from my dad’s side of the family. My dad grew up in Pembroke, North Carolina. His parents made it when he was a young boy and now he makes it for our family. The recipe has also evolved over time. We have added rice and gravy as a side. Special occasions are the most common time that my dad makes this food. This recipe is a very southern dish. I chose this recipe because our family makes it a lot and it is very important. We make it sometimes when we go to North Carolina for a traditional dinner with the rest of our family.

Ingredients- 4-6 cube steaks- 2 eggs- 2 cups of flour- Tbsp. Salt

Directions1. In one bowl, mix in ¼ cup of flour.2. Add a tbsp. of salt, pepper, and Cavender’s3. In a second bowl, mix 2 eggs with a fork.4. In a frying pan, add the cooking oil and cook on medium heatuntil slightly smoking.

This recipe is from Coby O’s Family.

- Tbsp. Pepper- Tbsp. Cavender- Cooking oil- 4 cups of rice

- Gravy

5. Dip the cube steaks one by one in the eggs.6. Cover the steaks with the flour mixture and put them on the frying pan.7. Cook 3-4 minutes on each side or until golden brown.8. Serve on a plate with rice and gravy.


My Recipe StoryMy mom was very good at making lumpia. She had told me that she learned it from my grandmother. We would eat lumpia every now and then and now I’m glad to know where it came from. Even I’m making it now (still learning).

Ingredients- 1 jicama-1 carrot-1 onion-1 pack of spring rolls

Directions1.Mix the water and corn starch. Place it aside for later.2.Chop the jicama, carrot, and onion. Mix them with theground pork and sprinkle salt and pepper with them. Set this aside for now. 3.Grab a small ball of the mixed vegetables and ground porkand wrap it in the spring roll. Use the mixed cornstarch andwater to stick it together. This recipe is from (Migo D.)’s Family.

-water-corn starch-ground pork-salt and pepper

4.De fry the lumpia.5.Set the lumpia in another dish to dry.6.ENJOY!


My recipe is my Great-Great Grandma Lena's alfredo sauce. Hence the name, my Great-Great Grandma Lena is famous in my

family for this recipe. We don't know exactly where it came from, but she got it from her mother, and her mother probably

brought it with her from Italy. Honestly, I've never had this recipe, but I do want to try it! I asked my grandfather, who has tried it,

what he thought about it. He said it was wonderful. Simplistic and delicious! I cannot wait for the day I have the opportunity to

try this old family recipe.

Ingredients↣½ C butter or margarine

�⅔ C heavy cream

�1 ¼ C real grated parmesan

�¼ tsp salt

Directions�Heat butter and cream in a medium sauce pan until

butter is melted. Remove from heat.

�Fold 1 C of grated parmesan cheese, salt, and pepper. Stir

until blended and fairly smooth.

This recipe is from Kayleigh T.’s Family.

↣ a dash of pepper

� chopped parsley

�Add to drained noodles and toss until well coated.

Sprinkle with remaining cheese and parsley.

�Serve at once. Makes about 6. Enjoy!


My Recipe StoryMeen Kulambu is a delicious Indian Fish Stew usually eaten with rice. My mother usually cooks Meen Kulambu when we are with friends and family. Though no one in my family knows where this delicacy originated from, most of my family members cherish this dish.

Ingredients❖ Onion-1❖ Curry Leaves-10 Leaves❖ Coriander Powder-2 tbsp❖ Cumin Seeds-1 tbsp

This recipe is from Shareeya a.’s Family.

❖ Tamarind juice- Soak raw tamarind in water while mixing and squeezing the tamarind

❖ Fish fillet- 10 pieces❖ Sesame oil- 5 tbsp

❖ Turmeric Powder- 3 tbsp❖ Dry Red Chilli-3❖ Fresh Coconut- 4 inch piece❖ Salt- as much as needed

Preparing the Fish1) Clean the fish as required.2) Add 2 tbsp of turmeric powder, required salt to the fish and let it stay for 30 min

Cooking Instructions:1) Heat a saute pan. Add 3 tbsp of sesame oil. 2) When the oil is hot add cumin seeds, red chilli and curry leaves. 3) When the spluttering stops, add onion. 4) Fry the onion till it gets the golden brown color.

5) Simmer the stove and add coriander powder and saute for 5 - 7 min.6) Add the paste and saute for 5 min.7) Add the tamarind juice. When the stew starts boiling add the fish fillets.8) Grind the coconut to a smooth paste and add to the stew.9) Let the stew boil for 15 -20 min in low heat or till the stew thickens.10) Turn off the stove and 2 tbsp of sesame oil.


My Recipe StoryMy dad makes this on random occasions. I can’t eat it though, since dad makes it really spicy. It’s not really a family recipe, but it’s very close to one. I think my dad learned this from my grandparents, but I’m not entirely sure. This recipe came out of Thailand. It used to be made with more spices, but the Thai decided to tone it down a bit and started using more herbs. My dad, however, just buys the mix and adds in his ingredients.

Ingredients-1 can coconut juice-1 can green curry-1 can bamboo shoot-2 chicken breast or thigh

Directions1.Put large pot on medium heat2.Add top part of coconut juice into pot3.Stir until oils released4.Dice chicken and basil

This recipe is from Milly H.’s Family.

-2 T fish sauce-Basil

5.Add in *curry, coconut juice, and chicken6.Stir until chicken marinated7.Add bamboo shoots and stir8.Add **fish sauce and basil and stir*If too spicy, add water**If too bland, add more sauce


My Recipe Story My families hot dogs and baked beans recipe came from my dad’s grandma and he learned it growing up. He started making it when it was in kindergarten and once i learned it, i've been making it ever since. It is my favorite dish.

Ingredients-6 Hot dogs-2 cans Bushes Baked Beans-3 spoonfuls of Brown Sugar-A Teaspoon of cinnamon

Directions1.Cut up hotdogs and heat up in microwave or stove for 2min2.Put can of Bushes baked beans in bowl. heat for 2:30 mins3.mix hotdogs and baked beans together in bowl. heat for 1min4.put in three spoonfuls of brown sugar

This recipe is from (ja’sean, p’s) Family.

-2 tablespoons of Syrup-1 spoonful of butter/margarine

5.2 tablespoons of Syrup6.a teaspoon of cinnamon7.1 spoonful of butter/margarine8.mix all together then heat for 1 min. After this,serve


My Recipe Story GiovanniThe recipe story about pita. This recipe is special to me because only my grandma made it and she only made it a few times. My great grandma made this dish for my grandma and my grandma made this dish for me. My family eats this dish a only a few times

Ingredients-Dough: 4c of flour unbleached-1c of flour dust off counters etc-½ T of salt-2c warm water (use a mixture ofboiling and cold water)

Directions butternut squash filling:1.mix squash,sugar and salt2.cottage cheese filling:3.mix cottage cheese,eggs,feta cheese and olive oil add salt4.Dough:


-Butternut squash filling:-1 medium- size squash,peeled,shred-A pinch of sugar-½t of salt,or more,to taste

-cottage cheese filling:-2c cottage cheese,drained -2-3 eggs (depending on egg size-1Tb olive oil-¼ c of feta cheese (optional)-salt, to taste (hold of until the last min.

5.Place 4c of flour in a large bowl add water gradually6.unit dough is soft but not sicky7.Flour work surface place dough on counter and 8.knead down gently for about 10-15 minutes


My Recipe Story: We make this recipe on holidays and special times. My great-grandmother used to make this recipe and it was past down to my aunts and my mom. The recipe is special because it was past on for a long time and it brings us together. It text great and I love it.

Ingredients- 1Kg ( about 2.2lbs) of meat-2C of rice-1T salt-three grains of cardamom

Directions1.wash the meat with water2.place meat in a large pot on top of the stove3. cook on medium heat for 2.1 hours4.add broth with rice and salt

This recipe is from (Rana A)’s Family.

-1C of milk---

----

5.leave until near done6.add 1C of milk7.leave for ten minutes8.offers rice in a large bowl and it cut the meat along with chopped tomato salad with coriander and lemon


My Recipe Story: (refat) my recipe from egypt and its good. my grandmom alos make it when we visit she. its rellay spicial because my grandmom maked good. she give it to my mom . I ts like a breckfast its fomus . And sometimes she but little thing make it good. we sometime my momo make it today. i start to eat the recipe when i was 7 year old.

Ingredients-1. ½ salt-2. laumon-3.tomato-4. papers-

Directions1.mix the ingredients.2.get the spical been.3. put some oil4.but on blat

This recipe is from (First Initial, refat.s)’s Family.

-5 mixed .---

----

5.6.7.8.


My Recipe Story (Owen manbeck)My Italian grandmother made this on Thanksgiving until she passed it down to my aunt. My aunt makes it as a main dish next to the staple of turkey. We always eat Thanksgiving at my aunt’s house because it is the biggest house, which is why it hasn’t been passed down to my mother. The sweet, succulent taste of the lasagna is why we always make it on Thanksgiving, however, you don’t need to eat it only on holidays. So without delay, here’s the recipe.

Ingredients-1 container of Ricotta Cheese-1 pack of Lasagna Noodles-1 container of Grated Cheese-1 jar of Parsley Flakes

Directions1.Mix Ricotta with 2 eggs and Parsley 2.Boil lasagna noodles according to box and cool 3.Cook and crumble ground beef4.Pour layer of sauce on bottom of pan

This recipe is from Owen m.’s Family.

-1 to 2 jars of Sauce-2 Eggs-1 pound of Ground Beef-A

----

5.Place noodles on the sauce6.place layer of ricotta cheese mix and Beef on top7. Place grated cheese ( and provolone) on top of the ricotta mix8.Repeat 4-7 until out of noodles and place9.Cook for 1 hour or until hot and enjoy!


My Recipe Story: One recipe that is unique to my family is called fish curry. This recipe was invented by my Great Grandma. She and her husband lived in the coastal areas of India, where there is a lot of fish available. In fact they ate fish almost everyday because that was what was mostly available. Daily a women would come to their door selling fish. So one day my grandma decided to try out a new recipe, using only some fish and a few spices and created the awesome fish curry. My family usually eats fish curry on special occasions or on any normal day. This recipe will be passed on for generations and genrations as its amazing taste will their mouth wanting more.

Ingredients-2 lb fish (king fish, salmon or tuna)-2 tbsp corriander powder-1 tbsp chilli powder-2 tsp salt

Directions1.Grind coconut, onion, tomato, garlic, pepper and cumin2.Heat oil in a pan and add mustard seeds and curry leaves3.Then and tamarin juice, cariander powder, salt and water4.Add fish and add coriander leaves on top.

This recipe is from chris w’s family

-1 tsp cumin-3 garlic flakes-½ cup tamarin juice-2 tbsp oil

-2 cups of water-1 onion-2 tomatoes-½ tbsp of pepper

5.Once the fish starts to sizzle take it and put it on the plate6.Serve with rice and yumm yumm.


My Recipe Story: When my grandma and grandpa first got married, my grandma wasn’t a very good cook. One recipe that my grandpa loved was my great grandma’s meatloaf. instead of asking my great grandma what the recipe is, my grandma watched and made mental notes of what was in it. After many years, and many fails, she was able to remake the recipe for my great grandma’s meatloaf.

Ingredients- ground beef- pepper- 1 egg- crushed saltine crackers

Directions1. Preheat oven to 4002. Add all of the ingredients in a casserole bowl3. mold with a loaf4. fill the bowl up half with water

This recipe is from (Mearah L.)’s Family

- dehydrated onions

5. Cover the bowl with aluminum foil6. bake for 1 hour7. remove foil and bake for an additional 15 minutes


My Recipe StoryThis Recipe came from my dad’s side in Chile. His mother made this and is famous for it in their family. We usually eat this during Holidays.

Ingredients-1 lb. ground beef-1 chopped onion -2 tsp. of chopped basil -1 lb. cooked chicken

-Directions1. Combine cooked onion, beef, chicken and spices in casserole dish2.Cover with creamed corn mixed raisins, black olives and chopped hard boiled eggs 3.Sprinkle with sugar 4.Bake at 350 degrees for 40 minutes

This recipe is from (Andrew F.)’s Family.

-1 tsp. salt -1 tsp. pepper -3 cans creamed corn -1 can black olives

-4 hardboiled eggs -½ cup of raisins --


My Recipe Story: Sancocho is a Puerto Rican Stew. my family and sometimes has sancocho during christmas while enjoying the holidays. the stew has prevailed for about 500 years in puerto rican homes, this is primarily because it allows the latitude for a batch cooking a nutritious meal in a single pot. Ingredients:

1)2 tablespoons of olive oil4)⅓cup of chopped yellow onion 7)5 sprigs of chopped cilantro10) ¼ ground black pepper 13)1 green banana peeled and sliced into 1 inch pieces15)½ pound pumpkin 17)1 ñame peeled and cubed into 1 inch pieces

Directions1.in a large caldero on low to medium 2. heat, combine olive oil, garlic, and onions3.stir until the chicken is brown on both sides4.pour the water and bring the rest of the ingredients

This recipe is from JUAN R’s Family.

2)5 garlic cloves5)⅓cup of chopped green pepper 8)5 whole sprigs of culantro 11)½ canned tomato sauce

16)1 large yautia peeled and cubed into 1 inch pieces

3)1½ lbs of chicken cubed in 1½ inch pieces 6)⅓ cup of chopped red pepper9)1 teaspoon of salt 12)4 quarts of water 14)1 medium sweet potato diced into 1 inch pieces

18)2 ears of white corn, cleaned and sliced into 6 parts each

5.boil and simmer for 30-45 minutes, then cook on high6.when ready, serve with white rice7.(recommended) then add freshly baked french bread on the side


My Recipe Story: My family recipe is for meatballs. The meatball recipe was invented from my italian grandmother. This recipe is important to my family because whenever my cousins and I visit her we always make meatballs. We always make it together because it is fun and a delicious food to make.

Ingredients-1 lbs ground beef-4-5 eggs-1 cup of italian bread crumbs-1 cup of Pecorino Romano cheese

Directions1.Place meat in deep bowel2.add all ingredients using only 4 eggs at first3.using hands, blend well together4.if too dry add the 5th egg

This recipe is from adam L.’s Family.

-1 tablespoon of sweet basil-1 teaspoon of pepper-½ teaspoon of salt

-⅛ cup of water -Canola oil-1 tablespoon of parsley flakes

5.Heat canola oil in frying pan not covering whole meat ball6.Shape meatballs to size of golf balls7.Fry till brown8.drain meatballs in paper towels9.place in sauce and cook in sauce until ready to serve


My Recipe Story This recipe originates from Haiti. it’s a very common recipe there and is

made almost every day. it is known as a comfort food. My mom’s side of the family makes this recipe everytime we have family get togethers, parties, vacations, and holidays. The person who is most famous for making this recipe in my family is my Grandma Celine.

Ingredients-2 cups of white rice-½ cup pinto beans-garlic-salt and pepper

Directions1.Boil the beans for 2 hours add water as it evaporates2.In a saucepan add 2-3 table spoons of extra virgin olive oil.3.When the oil is hot fuse in the spices (garlic, salt/pepper, goya)4.Add the cooked beans and let it simmer for 4 minutes

This recipe is from Jordan, R.’s Family.

-Goya all seasoning-olive oil

5. Add a little bit of water to the simmering beans6.Then add 3 cups of water to the beans let it boil and add in the rice7. Then you wait for the liquids to evaporate and serve


My Recipe Story: Every time I would visit my pop pop and lola they would make me this delicious soup called chicken sotanghon. Chicken sotanghon is a Filipino-style soup made with bite-sized chicken, cellophane noodles and vegetables in a ginger-flavored broth.

Ingredients-1 tablespoon oil-1 onion, peeled and sliced thinly -4 cloves garlic, peeled and minced -1 thumb-size ginger, peeled and julienned

Directions1.In a large pot over medium heat, heat oil. Add onions and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about, for about 2 to 3 minutes until limp. Add fish sauce and cook jfor about 2 to 3 minutes.2.Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and continue to cook until chicken is cooked through.3.In a bowl, combine about ½ cup of the hot broth and astuete powder. Stir until astuete is dissolved. Add astuete water to pot.4.Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender but crisp.5.Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onion. Serve hot

This recipe is from (Alex W)’s Family.

-1 pound chicken wings, tips removed and cut into 2-inch pieces -1 cup kinchay (Chinese celery),finely chopped

-2 tablespoons fish sauce -salt and pepper to taste -7 cups chicken broth -4 ounces (about 2 coils)-1 teaspoon atchuete powder sotanghon (cellophane-1 large carrot, peeled and julienned noodles-½ head napa cabbage,shredded -green onions, chopped -3 to 4 hardboiled, peeled and halved-fried garlic bits


Ingredients-2 cup olive oli-1 cup mediam grain rice-2 cups small macaroni-2 cup vegetable stocke

Directions1.heat 2 tablespoons of olive oil in a saucepan over median 2.add rice and fry it for 2 minuts 3.wash the lentils and add the veg stock 4.cook the macaroni

This recipe is from Joluana L’s Family.

-1 garlic clove, quarterd-½ teaspoon salt-2 tbsp olive oli-1 small onion

-2 gloves garlic - crispy onion -1[15 ounce oz tomato sauce -1 large onion -¼ teaspoon red chill flakes -1 can garbonzo -salt & pepper to taste beans

5.heat the oil and then add the onion6.add the garlic,tomato sauce,salt,pepper and the chilli flakes and let it sit for 20 min7.add all togethre and then serve

My Recipe Story my family recipe is an egypshan dish called koshari. my grandmother made it all the time for my mom when she was little and then my mom made it for us


My Recipe Story ever time my mom goes to grandma she get to learn some recipes and make them with grandma and they sometimes make koshari and eat it during easter and christmas

Ingredients- water- sauce- onions - knife

Directions1. unwrap the onions2. use the knife and cut the onions almost flat small piece3. put flower on the small pieces of onions4. turn on the stove and put the frying pan 5. put oil in the frying pan and wait for one min6. put the onions on the frying pan

This recipe is from (david g, )’s Family.

- plate- pot- boil-

7. wait until the onions are almost yellow 8. grab them out put on a plate9. put pot on the stove and fill it with water halfway10.put the pasta in the pot wait for it to be boiled 11.remove the past a put in a bowl wait for be dry12. put pasta on plate then sauce then onions

- oil-pasta- flower powder- frying pan


My Recipe Story: My story about my family recipe is my great grandma. she wanted to make something new because it was always the same food ordered every day but she wanted to make something that no one knows about. she wanted to add something to the menu, frogwares soup. she decided to make it every thanksgiving. she passed down to my grandma and she passed it to my mom and now my mom shares the dish every thanksgiving. we had it just a couple days ago.

Ingredients-1 ½ gallon water-(1) lemon3 tablespoons Old Bay Seasoning- Salt to taste- Redskin new potatoes

Directions In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil. When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes.When done, the potatoes should be easily pierced with a knife but not mushy.Add sausage and gently boil, uncovered, 5 minutes. Add corn and cook and continue cooking an additional 5 minutes (begin timing immediately, don't wait until water is boiling). Remove from heat and drain immediately.Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. This is a messy dish; you’ll need a whole

handful of napkins or paper towels.This recipe is from (Davon,f)’s Family.

- 2 pounds spicy sausage, cut into 1/2-inch slices- 10 to 12 ears of shucked corn on the cob- 4 pounds uncooked shrimp in shell, preferably jumbo-size shrimp

http://whatscookingamerica.net/Q-A/OldBay.htm

http://whatscookingamerica.net/Q-A/OldBay.htm

http://whatscookingamerica.net/corn.htm

http://whatscookingamerica.net/corn.htm

http://whatscookingamerica.net/ShrimpTips.htm

http://whatscookingamerica.net/ShrimpTips.htm


My Recipe StoryWhen my dad was a little kid his mom would make fried cheeseburgers every sunday but she started this when my dad was a little kid so my dad called them HO-Ho’s we sometimes make them today. today we call them HO-Ho’s

Ingredients-3 los of fatty ground beef-¼ tsp garic powder-1 thsp worchestershire sauce-1 tsp salt

Directions1.Mix beef, sauce and spices2.divide into small patties3.fry in castiron skilled4.serve over steamed buns

This recipe is from Dylan M’s Family.

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5.Garnish lettuce, tomatoes, pickles6.Optional mustard7.8.


My Recipe StoryMy recipe is rice,rice has existed in asia for centuries and my family eats rice with everything.They eat rice with steak,rice with fish,rice with egg,rice with duck.Rice is the fruit of the ground.you can fry it,boil it,saute it,bake it hard broil it.You can make fried rice,sushi,chicken fjita,porridge,rice soup,and thats about it.

Ingredients-rice-water-Large pot-rice cooker

Directions1.First get your pot out2.Second get 3 cups of rice 3.fill up your pot with 3 cups of rice 4.fill a quarter of the pot with water

This recipe is from (Brandon N)’s Family.

-spoon---

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5.get a spoon and mix it intill the waters white 6.pour out the water then fill it and mix 5 times7.when it the rice is clean fill a quarter of the pot8.then put it in your rice cooker to cook for 35 minutes


My Recipe Story : my whole family makes awesome indian food. one of my recipes i'll be sharing with you is a

dish called chicken biryani. it may look easy to you about making this but the truth is it's hard. it's takes awhile to make this dish. my mom makes this at home usually on fridays that's how we start the weekend out. my mom's mom and my dad's mom and all my other relatives make this when there is a family gathering because biryani is so delicious and also spicy.

Ingredients-chicken 10 pieces- basmati rice or any kind 2 cups-onions 4-5 large sliced-green chilies 4-5 whole-ginger/garlic paste 2 tbsp

1.wash the rice and drain.2.soak saffron in warm milk and set aside3.heat sufficient amount of oil in a indian wok and fry half of the quantity of onions until brown and crisp. set this aside.4.heat about 1 ½ cups of oil in another thick bottomed pan. add cinnamon stick,cloves and this is optional, green cardamoms.5.add the remaining sliced onions and green chilis and fry until the onions are golden brown6.add ginger and garlic paste to the fried onions and stir well7.now add chicken to the indian wok and mix well. cook for a couple of minutes stirring continuously

This recipe is from (Zaruf M)’s Family.

-cilantro ½ medium -salt-mint leaves ½ med -tumeric powder1 tps-tomatoes 4 lrg chop -oil deep fry-saffron a pinch -cloves 4-5-warm milk ¼ cup - yogurt 1 cupcinnamon 1 inch stick - peppercorns 6-8

-ghee - 5 tbs- coriander powder 2 tbs-cumin powder 1 tbs-red chili powder 1 tps

8.add turmeric powder and chili powder, coriander powder and cumin pwd and mix well. 9. add chopped tomatoes and cilantro to the pan and mix well.10.after 5 mins add add yogurt and stir chicken11. add salt to taste and stir 12.lower heat and cover pan with a lid.13. cook the chicken until the water evaporates.14. cook the rice in 7 cups of boiling water with mint leaves till rice is half cooked.

-garam masala 2 tsp powder -butter 3 tbs

15.spread half the quantity in a oven safe dish of chicken curry and then add a layer of rice16. continue for the remaining rice and curry.17.on the top layer spread the fried crispy onions lots of butter and sprinkle saffron milk.18.cover the dish with aluminum foil and cook in the preheated oven for 15-20 mins at 350*c19. remove from the oven and there you have it your homemade biryani! enjoy


My Recipe Story: My Arabian ancestors and family made rice and chicken for as long as I could remember. My mom makes this recipe almost every single day. My family loves this and most of all my dad loves it. I have loved this since I was able to eat. My mom makes this recipe anytime it does not have to be on special occasions.

Ingredients-2 tablespoon of oil-1 small onion, chopped-2 cloves garlic, chopped-½ cup golden raisins

Directions1.Put 3 cups of rice into and bowl with cold water (soak for 15 mins)2.put oil in a saucepan and cook garlic and onion under medium heat3.Put the tomato and raisins in the meat mixture4.Add seasoning and lower the heat and cover mixture

This recipe is from (Ray A)’s Family.

-2 tablespoons tomato paste-½ teaspoon cloves-½ teaspoon cinnamon-¼ cup slivered almonds

-salt and pepper-2 tablespoons pine nuts, toasted-1 tablespoon cardamom(ground, not whole puds) -3 cups of rice

5.Check if dry ( add ½ water if not)6.simmer for 20 mins until rice is tender7.Serve dish8.ENJOY!!!!


My Recipe StoryAn important family recipe for me is Lamb Curry. This recipe comes from my grandmother. My grandmother is very

famous in my family for making this because whenever we have a big family event coming up she makes it for us. I love this recipe because first of all, it tastes AMAZING! Second, because whenever I think of this food I remember all the special memories my family has made with this recipe.

Ingredients-1 ½ lbs boneless lamb-¼ cup vegetable oil-2 bay leaves-1black cardamom pod

Directions1.sautey your onions2.add your lamb3.add your spices4.mix completely

This recipe is from JAi.A’s Family.

-1 cinnamon stick-10 peppercorns -4 whole cloves-1 1⁄2large onions, finely chopped

-1 tablespoon fresh ginger paste-2teaspoons minced garlic

5.add water and oil6.mix until cooked7.enjoy!

http://www.food.com/about/garlic-165

http://www.food.com/about/garlic-165


My Recipe StoryLamb stew was first created in imperial Rome. When the first lamb stew was created, it was recorded in a big

book with the directions and ingredients. The technology since the old times has changed the way you cook the stew. My dad is the one in the family how cooks the very tasty stew. We have lamb stew every so often, because the family has been so busy. This special meal to us we love eating we have so often around a special event.

Ingredients- 2lb ground lamb-2 cans tomato sauce-1 cup: chopped mushrooms-1 cup: chopped carrots

Directions1.Chop ground lamb, mushrooms and carrots2. put crokpot to 375°3. mix mushrooms and carrots4.put lamb, mushrooms and carrots

This recipe is from (Colby P’)s Family.

-garlic salt-pepper-⅓ teaspoon rosemary-½ teaspoon minced garlic

5. add garlic salt, pepper, rosemary and miced garlic6.cook for 6 hrs.


My Recipe StoryThis family recipe came from Russia on my mom’s side of the family. My mom loves to make this for us and sometimes when my grandma comes, they cook it together. It doesn’t have to be a special occasion for us to eat the cabbage burger casserole. We usually eat cabbage burgers whenever for dinner.

Ingredients- 8-oz. pkg. wide noodles- 1 c. tomato sauce- 1 lb. hamburger- 3 T. butter

Directions1. Cook noodles in salt water for 6-8 minutes; drain.2. Heat hamburger, onion and seasoning, but do not brown.3. Line a 2-quart greased casserole with noodles.4. Layer: one cup cabbage over noodles, top with ½ of meat mixture. This recipe is from (Anna B.)’S Family.

- 1 med. onion- 1 tsp. salt- ¼ tsp. pepper- 1 sm. cabbage, chopped

- ½ tsp. paprika- ½ c. cheddar cheese

5. Add remaining cabbage and rest of meat.6. Pour tomato sauce over top.7. Bake 45 minutes at 350 degrees, uncovered.8. Add cheese and continue baking cod 15 minutes uncovered.


My Recipe Story-Dhal Makhani is an old punjabi recipe that’s origin is old and unknown.It is a common dish made in many households and restaurants as a common dish that is easy to make.There is no special reason to make it because it is a common dish.My mom’s mom tought her how to cook this dish and her mom taught her.

Ingredients-One cup of dal soaked overnight- ½ cup of kidney beans- One teaspoon of ginger

Directions1.Place kidney beans,dal and 4/5 cups of water in pressure cooker.2.Place salt and tameric powder in pressure cooker as well.3.Cook on low heat until you hear 7-8 whistles. 4.Then cool the mixture.

This recipe is from Ranbir D’s Family.

- One teaspoon of salt- 3 chopped green chillies- 2 tablespoons of butter/ghee- One teaspoon of garam masala

- One chopped tomato- ½ cup of coriander leaves- One teaspoon of garlic-One teaspoon of turmeric powder

5.Heat two tablespoons of ghee in a non stick pan6.add a pinch of asafoetida,garlic and ginger in ghee till it's golden7.Chop green chillies and add them to the ghee8.Saute well

-asafoetida-red chilli powder

9.Add onions to ghee and saute until onions become translucent10.Add tomato to ghee and saute for 4 minutes11.Add a pinch of red chilli powder and turmeric powder and mix well for 3-4 minutes12.Add ghee mixture to pressure cooker for 15 minutes and stir occasionally.13.Place leaves on the to and serve hot.


My Recipe Story: My grandma makes a dish called Mami soup. She’ll make it for special occasions or during the winter when it gets cold. Mami soup is a Filipino chicken noodle soup. This soup has many different recipe but i love the recipe my grandma makes. It’s one of my favorite foods to eat so my grandmother taught my mom how to make it so she could make it for my brothers and i.

Ingredients-Whole chicken or buy the one cut in quarters/remove the skin -2 cubes of chicken bouillon or 2 c. chicken broth-1 large onion (slice in 4)-1 package of Buitoni fresh Angel Hair Pasta

Directions1. In a pot, cover chicken in water and add sliced onion.2. Let it boil till chicken is cooked or meat falls off bones3. Fry garlic in low-medium heat in olive oil until brown...Remove from heat and let it cool and set aside for garnish4. Take out chicken from pot and place in bowl, debone, and shred chicken into pieces

This recipe is from Kayla C’s Family.

-4 hard-boiled eggs, slice in cubes- 8-10 heads diced garlic- 4-5 stalks spring onion (chopped)-½ lemon squeezed and add about 2-3 T. of Filipino Fish sauce

5. Add an extra cup of water in the por that you boiled the chicken in and add the 2 cubes of chicken bouillon or chicken broth6. Let it boil again then mix and add the package of Buitoni fresh Angel Hair Pasta7. Boil pasta for about 5-7 minutes and turn off fire and remove from heat8. Serve immediately and add the pieces of chicken in your bowl. 9. Garnish with the toppings such as fried garlic, chopped spring onions, diced eggs, and lemon/fish sauce to season as desired.


My Recipe Story: My family recipe is a German egg noodle dish known as Spaetzle. My mother makes this dish every year when we celebrate the German festival Oktoberfest. We have made it every year and she has learned it from her mother, who learned it from her mother, who learned it from her mother back in Germany. Surprisingly, Oktoberfest takes place on November 1st.

Ingredients-2 cups all-purpose flour-4 eggs, lightly beaten-½ cup 2% milk-8 cups water-

Directions1.Stir the flour, eggs, and milk in a large bowl until smooth.2.Pour water into a large saucepan and boil.3.Pour the dough through a colander and let the pieces fallinto a bowl.4.Press dough into small pieces with a wooden spoon.

This recipe is from Ben. E’s Family.

-1 tablespoon butter---

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5.Drop pieces into boiling water.6.Cook for 2 minutes or until noodles are tender and float.7.Remove with slotted spoon.8.Toss with butter. Serves 6.


My Recipe Story: In my family, I am the one who usually makes this but my grandmother was the one who made it for me first and found the recipe. I wanted to do this recipe because over the summer I went to italy where it originated and tried lots of different kinds of it. We usually make this when we don't have anything planned and have the ingredients lying around.

Ingredients- 10 inch pizza crust- 1 ¼ T of olive oil- 6 OZ pizza sauce- 4 OZ mozzarella

Directions1.preheat oven to 375 degrees2.rub 1 T of olive oil on crust3.spread sauce evenly 4.sprinkle garlic salt and paley on sauce

This recipe is from Casey byers’s Family.

-1 T parmesan-12-14 pepperoni (optional)-4 sliced mushrooms (optional)-½ tsp garlic salt

-½ tsp parsley

5.spread cheese over sauce6.add the pepperoni and mushrooms (optional)7.drizzle rest of olive oil in rings over everything8.bake for 11-13

Side Dishes


My Recipe StoryEvery holiday that we come together we have my great grandmother and my grandmother cooks candy sweet potatoes. It's been in my family for a while it’s been passed down from generation to generation.

Ingredients-1 ½ cup of water -1 sticks of real butter-½ tablespoon of cinnamon

Directions1.Boil the 6 sweet potatoes until nearly tender2.Peel and cut them in ½ inch slice 3.Place in a baking dish 4.Sprinkle them with ½ tbs cinnamon and ½ tbs nutmeg

This recipe is from (Ariana, L)’s Family.

-6 sweet potatoes - 1 cup of brown sugar -½ cup of white sugar

-½ tbs nutmeg---

5. Put 1 cup of brown sugar and 1 cup white sugar in a pan with 1 ½ cup of water6.Add one stick of butter to the pan and let it boil until it thickens7.Add sauce over the sweet potatoes 8. Put in the oven to bake for 45 minutes


My Recipe StoryOne recipe my family makes once a year is Chinese fried dumplings, usually around Chinese New Year. My great grandmother would make these from scratch, so we would have to go to an asian market and buy the wraps and then get all the ingredients for the insides. she’s not around anymore, so my mom learned to make them when she was younger and now she can make them for us. It takes a long time to make them, but they are worth the wait.

Ingredients-wonton wraps -Ground pork-cabbage-carrots

Directions1.Cook the ground pork2.chop all the vegetables3.drain the pork4.add vegetables into pan

This recipe is from (Dylan,B)’s Family.

-green onions -soy sauce -salt/pepper for seasoning -oil for frying

5.cook until done 9.make the edges wet6.add soy sauce and pepper for seasoning 10.fold edges to close7.lay out wonton wraps on clean surface 11.fry wontons until brown8.take a spoonful of water and place in wonton 12.lay on paper towel to soak ` up any grease


My Recipe Story-During Thanksgiving, our family meets together. One of our traditions has been to have Corn Bread Dressing. My grandmother said that this recipe came from her grandmother, Lula Young who lived in Washington County, Alabama. My grandmother is who I remember being famous for making this family recipe.-Corn Bread Dressing

Ingredients-Giblets and neck from a turkey -2 celery stalks -2 large onions -Sage- Salt -Poultry Seasoning - Corn Bread (unsweet) - Dozen Eggs-Turkey Drippings -Pepper

Directions1.Take the giblets from a turkey and wash them2.Chop up your celery and cook with your onions with the giblets.3. Season the eat, celery, and onion in a pan with water and boil until the celery is tender and the meats done.4. Seperate the meat and chop into small pieces. Strip the meat off and chop if the neck was used.5. Use package directions to cook 2 cakes of corn bread (dont use sweet mix) when done, cool.6. Boil 6-12 eggs then let cool and shell.Then chop the eggs into small parts.7. Combine meat, celery, juice, and onions. Crumble cornbread in while mixing (should be semi soupy) mix eggs in. 8. Season with sage and poultry seasoning. Mix and taste until right. Add salt pepper,onion, or celery if needed.9. Extra turkey drippings can be added for flavor. cook at 300-350 degrees in oven until not soupy. (check to make sure its not dry)

This recipe is from Payton m.’s Family.


The recipe i chose is tabouleh. Even though it is a simple salad, it is a classic lebanese cuisine. It is always found in Lebanese restaurants and usually served with a proper lebanese dinner. My grandmother is famous for making it. Even though there a few ingredients, it is easy to get wrong. It has to have the perfect balance of parsley, tomatoes and burghal; otherwise it’s not authentic tabouleh. My grandma is an amazing cook and she makes the best tabouleh. AT least that’s what my mom says. it is eaten year round but typically in Lebanon it is made more often in the summer when the parsley and tomatoes are picked fresh from backyard gardens. SOunds Delicious!

Ingredients- 3 bunches of parsley- Lemon Juice- ¼ Cup of Bughral

Directions1. Wash parsley, tomatoes and green onions2. Chop the ingredients above. The tomatoes and onions should be diced thinly3. Soak the burghal in water for 15 mins. AfterwardsDrain

This recipe is from Serena M’s Family.

- 1 bunch of green onions- 2 diced tomatoes-Olive Oil

- Salt- Pepper

4. Mix all ingredients while adding salt, pepper, olive oil and lemon juice5. It can be served with fresh cabbage or romaine lettuce


My Recipe Story is on rajma (kidney beans). It is rich with fiber and is very tempting to eat with rice , and mixed sauteed vegetables. The reason this is very significant to my family is because it has been made since my grandparents parents. I would definitely eat this meal anytime of day. It is also very easy and fast to make!

Ingredients� Kidney beans � 1 Large onion� 3 Medium tomatoes� 1 Inch ginger

Directions 1.Soak 1 cup (200 grams) kidney beans in enough water overnight or for 8 to 9 hours 2.The next day, drain the soaked water3.Rinse the beans again in fresh water4.Drain them and keep aside5. Chop the veggies-1 large onion, 3 medium tomatoes, 1 inch ginger, and 2 green chilis. Then, keep aside6.In a pressure cooker add the beans along with the chopeed onions, tomatoes, ginger, and green chilies7.Now add the spices-1 tsp. cumin seeds, ½ tsp red chili powder, ½ tsp turmeric powder and salt8.Pour 2.5 cups of water9. Stir very well10.Cover tightly and pressure cook for l8 to 20 whistles on high flame11.Once finished, pour into a bowl and ENJOY!

This recipe is from Nora K. ‘s Family.

� 2 Green chilies� 1 Tsp. cumin

seeds� ½ Tsp. red chili

powder

� ½ Tsp. turmeric powder and salt


My Recipe Story: my recipe is parker house rolls. i chose this because my sister and i make these every year for thanksgiving and they are special to us because we are the only ones allowed to make them. we got this recipe from my mom’s mom and she passed it down to us, because she ate them every year for thanksgiving as well. that’s why i chose this recipe.

Ingredients-6 cups of all-purpose flour -½ cup of sugar -2 teaspoons salt-2 packages active dry yeast

Directions1.In a large bowl, combine 2 ¼ cups, flour, sugar, salt andyeast add ½ cup margarine2.with mixer on low speed, gradually pour 2 cups of hot tapwater 120 degrees F. into the dry ingredients 3.add egg; increase speed to medium; beat for 2 minutes scrapingbowl with a rubber spatula.

This recipe is from Ally H’s Family.

-1 cup margarine or butter (2 sticks) softened -1 large egg

Directions: continued 9 punch down dough by pushing down the center of the dough with fist10 knead the dough onto a lightly floured surface preheat oven to 400 degrees 11 with a floured rolling pin roll the dough out until it is 1 inch ½ in thickness12 with a floured cookie cuter cut the dough and put melted butter in the middle and fold over. continue until all dough is used13 bake the rolls for 15-18 minutes and serve when they come out

4.beat in ¾ cup flour or enough to make a thick batter; continue beating for 2 minutes occasionally scraping the bowl5. with a spoon stir in enough additional flour (about 2 ½ cups) to make a soft dough6.turn dough onto lightly floured surface and knead until smooth and elastic 7. about 10 minutes working in more flour (½ cup) while kneading8. shape dough into a ball and place in a greased large bowl turning so the top of thedough is greased and cover with a towel and keep it in a warm place until size is doubled


My Recipe Story:I chose this recipe because it is a recipe we make often. We make it when we have a special occasion, or just for fun. It is also my favorite curry. Everyone in my family knows how to make this recipe.

Ingredients-1 tbsp. oil-3 big tomatoes-5 curry leaves-4 red round (south indian) chillies

Directions1.First you peel the tomatoes skin after blanching 5.Fry and stir for 2 minutes add tomato paste also add 1 cup them2.Then you make a paste in the mixer grinder 6.Let it boil for 5 to 7 mins3.Post that you sieve the tomatoes on a colander ora strainer. 7.Now you can serve your dish 4.Take oil in a small pan add curry leaves, round chillies and the rest of the ingredients along with all the masalas.

This recipe is from Nishita P. ’s Family.

-½ spoon rai and urad dal -¼ spoon asafetida-5 gm ginger finely chopped -5 garlic cloves

-½ teaspoon turmeric -½ t/s fennel seeds-1 tbsp.black pepper powder-salt as per taste

of water


My Recipe StoryMy recipe is Coconut Rice. This rice does not taste like coconut. No one is really sure who came up with this recipe, but almost everyone in my family makes this rice. We usually make it on any special occasion. Birthdays, Christmas, Thanksgiving, any time family visits, etc. This takes about 45 minutes to make.

Ingredients- 2 cups raw rice- 4 cups coconut milk- salt to taste- ¼ tsp turmeric powder

Directions1. Heat ghee and oil in a cooking vessel 4. Add turmeric powder, salt and combine. Add the drained

on medium heat, add the cinnamon stick, cloves, rice and fry for a minute. Add 4 cups of coconut milk and elachi, and bay leaf and fry for a few seconds bring to boil.2. Add the green chillis, sliced onions, curry 5. Reduce heat and place lid and cook till rice is done.leaves and fry on medium heat until onions 6. Garnish with coriander leaves. become transparent. *To extract coconut milk : Grate a coconut, add 2 glasses of hot water and 3. Add ginger garlic paste and fry until golden brown. boil for 10 mins. Place a thin cotton cloth on a vessel and pour this mixture Add chopped mint and coriander leaves and fry for half a minute. onto the cloth. Use hand to squeeze out the milk from the residue.*

This recipe is from Nina C. ’s Family.

- 1 tsp ginger-garlic paste- 2-3 slit green chillis- 1 onion, finely sliced- 1” cinnamon stick(2 pieces)

-4 cloves- 2 elachis-1-2 bay leaf-½ bunch mint leaves- ½ bunch coriander leaves

- few curry leaves- 2 tsp ghee or butter + ½ tbsp olive oil


My Recipe StoryMy family recipe is Corn Casserole, and my mom always makes it on big holidays like Christmas, Thanksgiving and Easter. This recipe was passed down to my mom from my grandmother who uses the original but adds a secret twist to it. This recipe was originated in Tennessee, it is a southern state which is where corn is a very popular food. The person who is famous in my family for the recipe would be my grandmother.

Ingredients- 3 (15 ounces) cans of creamed corn -½ teaspoon of paprika -2 eggs -1 cup of crushed saltine crackers -½ cups cup of butter

Directions1.Preheat your oven to 350 degrees F2.Butter one 8x11x2 inch casserole dish3.In a medium sized mixing bowl, combine the creamed corn, eggs, ¼ cup of melted butter and ½ of the cracker crumbs4.Pour the mix into the prepared mix

This recipe is from Mackenzie B’s Family.

-¼ teaspoon of ground black pepper

5.in a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper6.sprinkle crumb topping over the casserole7.bake at 350 degrees F for 30 to 40 minutes 8.It’s done when the tops slightly brown and bubbly around the edges


My Recipe StoryMy dad’s aunt is known for making this recipe for special occasions such as Thanksgiving, or even just for dinner. Pancit is a combination of rice noodles, chicken, and other vegetables, which we typically cover in lemon juice to give it more flavor. This pancit recipe originated in the Philippines which is a country where my dad grew up. To this day we still enjoy this recipe that has been created many generations ago.

Ingredients1 (12 ounce) package dried rice noodles1 teaspoon vegetable oil1 onion, finely died 3 cloves garlic, minced

Directions1. Place the rice noodles in a large bowl, and cover with warm water. When soft, drain and set aside.2. Heat oil in a large skillet over medium heat. Saute onion and garlic until soft.3. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.

This recipe is from (marissa a.)’s Family.

2 cups diced cooked chicken breast meat1 small head cabbage, thinly sliced4 carrots, thinly sliced¼ cup soy sauce2 lemons for garnish

4. Toss in noodles, and cook until heated through, stirring constantly. 5. Transfer pancit to a serving dish and garnish with quartered lemons.


My Recipe Story:My moms’ dads’ mom was born in Ireland. When my great grandmother imigrated to America and had my grandfather, Grandma Gatleys Irish Bread was on the table. When my mom was born, my grandma made the bread for my mom every day. Now, it’s my turn to try it.

Ingredients-3 cups Flour-½ cup Sugar-1 tsp Baking Soda-4 tsp Baking Powder

Directions1.Sift together flour, sugar, baking soda and powder, and salt2.Cut in butter3.Add egg4.Add raisins

This recipe is from (Ryan, B)’s Family.

-¼ tsp Salt-¼ lb Butter(1 stick) or ¼ cup margarine-1 box Raisins

-1 Egg-1cup + 1 tbs Milk--

5.Mix in milk6.Knead dough until well blended7.Place dough in greased 9’’ cake pan. Bake at 350 degrees for 1 hr8.Serve warm with butter


My Recipe Story

My Aunt Judy is famous for making her sausage stuffing. She makes it every year and everybody likes it. The pickiest eaters will still eat this. The only thing unique about it is that she doesn’t stuff the turkey with the stuffing. It is my favorite thing to eat during Thanksgiving. I picked it because it tastes awesome.

Ingredients

-1 bag of Pepperidge Farm stuffing mix-1 roll of Parks’ sausage-1 large onion-3 stalks of celery

Directions

1. Brown sausage in frying pan and chop in small pieces-place in bowl2. Chop onion and saute in butter until soft-place in bowl3. Chop celery and boil until soft-put in bowl of water4. Add Pepperidge Farm stuffing mix to bowl

This recipe is from Ryan T’s Family.

5. Add water from celery to mix until moist

How do we tell our story?

A Recipe to Remember

My Recipe Story (Egg Noodles)

This recipe came from my 94-year old grandmother, Garnet Bauer Schwartz. She got this recipe from her mother,

Lizzie Durst (1890-1959). Both ladies grew up in West Virginia; however, distant relatives were from Germany which is

where the recipe most likely came from. We eat these noodles at thanksgiving, which is one of the reasons why I chose

this recipe. the other is because it’s the only recipe my family makes, even if we can only have it at Thanksgiving.

Ingredients

-2 C. Flour

-1 Tsp. Baking Powder

-1 Tsp. Salt

-4-6 Eggs, Beaten

Directions

1. Mix all the dry ingredients together, probably in

the order they’re labeled.

2. Mix the eggs in right after all the dry ingredients are in.

3. Wait a couple minutes before continuing.

4. Roll onto a well-floured surface and roll to about ¼ thickness/less.

This recipe is from (Tyler P.)’s Family.

-Chicken or Beef Broth

5. Sprinkle flour over the top and cut

it to the desired widths.

6. Drop into hot liquid, and add some

chicken or beef broth. Cook until

tender..


My Recipe Story:My great-grandmother used to make golden biscuits for my dad's side of the family. She would make them at Christmas, thanksgiving, and special dinners. The biscuits were golden and flaky that went good with almost everything. We now still eat them, but they will never be the same than when she made them.

Ingredients:-2 ½ cup of sifted flour-1 teaspoon of salt-½ cup butter-2 eggs

Directions:1. sift the flour2.mix baking powder and salt3.cut or rub in butter until mixture is crumbly4.break eggs in measuring cup

This recipe is from Kayla Judy’s Family.

-milk

5.add enough milk to measure one cup6.beat slightly7.add liquid to flour mixture to make a soft dough8.knead gently for thirty seconds9.roll out one half inch thick and bake in the oven at 400 degrees for 15 minutes

Desserts


My Recipe StoryMy polish cookies are an old favorite of my mom’s mom and my great grandmother, they always used to make these around the holidays.

Ingredients-1tsp white sugar-¼ cup warm water-(.25 oz) packages active dry yeast packets

-

Directions1. in a bowl, dissolve sugar in warm water and, stir in the yeast.2.Let in stand until the yeast forms a creamy layer about 5min3. In another bowl , mix flour and margarine until blended well andstir in the egg yolks one at a time4. Mix yeast until incorporated , stir sour cream make it soft not sticky

This recipe is from kye p. Family.

-4 cups sifted all purpose yeast-1cup margarine softened-4 eggs yolks

- 1 cup sour cream apricot or other fruit filling--

5. Cut dough in 6 equal-sized pieces, cover with cloth then refrigerate for an 1hour6. Preheat oven to 350d F (175 degrees C) Grease baking sheets, or line with parchment paper7.Working on a floured work surface, roll out one of the dough balls into a square about 6x8 inches. Keep the other dough in the fridge. Use a pizza roller, cut the squares into 12 smaller squares. Place about 2 tsps of fruit filling in the middle and fold two opposit corners of dough together to meet in the center. Pinch the corners together. 8.Bake approx 20-25 minutes, place on wire rack to cool


My Recipe Story: Cherry jubilee is an important recipe in our family. The recipe came from great grandmother. She made it for my she made it for my for my grandma for every holiday. My grandmother learned how to make it from her mom. My dad learned how to make it from my grandma. My dad loved this dessert so much that he makes it for my family. It is delicious! when my dad mastered the recipe he taught it to my older sister. I always watch her make it so i have learned some of the steps. Once I learn how to make it i hope to pass it down to my family.

Ingredients DUMPLING MIXTURE -2 tablespoons of lemon juice-cherry pie filling -water 1-¼ cups-salt- ⅛ tsp

Directions1.mix the dry ingredients of the dumpling mixture together2.stir in 1 egg with a fork3.mix the in the liquid ingredients of the dumpling mixture4.mix the cherry syrup mixture ingredients and boil on high

This recipe is from Kristen B.’s Family.

-flour 1 cup- baking powder 1 ¾ tsp-2 tlbs of melted butter-1 tsp vanilla

-3 tablespoons sugar- ¼ tsp salt- 1 egg

5.scoop and put tablespoons of the dumpling mixture into the top of the boiling cherry syrup6.cover the pot7.when the steam comes up turn to simmer for 30 minutes but don’t lift lid.


My Recipe Story: My stepmom’s has gotten interested in baking and making creative desserts. Her favorite one is to make banana pudding with good ingredients that you’ll want to eat before it’s done!!! So your mouth might be crying with joy (watering) so i’ll tell you the good stuff!!!!!

Ingredients- 3 cups cold milk- 2 pkg. (3.4 oz. each) jello vanillaflavor instant pudding 30 chess cookies or nilla wafers-3 bananas, sliced

Directions1. Beat pudding mixes and milk with whisk for 2 min.2. let it stand for 5 min.3. Arrange half the wafers on the bottom and upside of 2-qt serving bowl; top layer of half each of the banana slices and pudding. Repeat all layers. cover with cool whip.

This recipe is from (Jarod, C)’s Family.

-1 tub (8 oz.) cool whip, thawed---

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5. Refrigerate for 3 hours


My Recipe StoryA long time ago in india, there was a person who went to the king. The man showed this special dessert to the king. the king tasted his dessert and loved it. the king enjoyed the dessert so much that he named the dessert gulab jamun. that is how the name gulab jamun originated.

Ingredients-1 cup of milk powder -¼ cup all purpose flour or madia-1 tsp oil or ½ tsp ghee-a pinch of baking soda -Directions1.First mix the milk powder , all purpose flour , soda in thebowl.2.Add oil or grease and just 1 tbsp of yogurt.3.Mix and keep on adding little of the yogurt.4.The dough should not be crumby of dry if it is then add some yogurt.

This recipe is from Mayank S.’s Family.

-1 to 2 tbsp yogurt

5.Make smooth small balls from the dough.6.Heat the oil and reduce the flame to low.7.Add the balls and fry them stirring to get a even color.8.When they become golden , remove and put it in the sugar syrup.9.Let them soak for 1-2 hours.


My Recipe Storyare family makes this dessert a lot and we all love it it’s a fun family treat sometimes when we have parties we make it for our guest and they love it too!!!!!!!!!!!!

Ingredients-½ cup unsalted butter-2 large eggs-1 tsp vanilla-3 mashed bananas

Directions1.preheat oven to 350f spray a 9-inch by 5-inch loaf pan with cooking spray2.combine the butter and brown sugar in the bowl of a stand mixer3.add the eggs to the mixture but not all at the same time4.in a small mixing bowl sft tigether the flour and baking soda

This recipe is from maddie y Family recipe

-2 cups of all purpose flour-1tsp baking powder -½ tsp kosher salt -

-1 cup cinnamon chips---

5.pour the batter into a prepared pan use the spatula to even it out6.let cool before slicing and serving7.8.


My Recipe StoryThis is a traditional gujarati desert that we usually make during a holiday called Diwali. In

the family it's usually my mom or my aunts make it together. It's usually made in big

batches but it is pretty hard to make, that's why usually more than one person makes it.

Ingredients- 500gm of khoya/mawa-6tbsp of bura/fine grain sugar-3-4tsp of finely grated dry coconut-at least 20 raisins

This recipe is from Sohil s. Family.

-dry fruit(optional)-600-800gm refined flour-½ to 1 ½ tsp of salt-200 gm of ghee to deep fry

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5.cover the circles over the khoya fiilling6.moisten the edges then fold the dough over like a taco.7.press the edges and then put on damp cloth8.deep fry the gujiyas at medium heat till golden brown

Directions1.Roast mashed khoya till pink then take out to cool 2.add raisins, refined sugar, and dry coconut then mix well.3.prepare dough by adding refined sugar and water to flour then put a cloth over and keep it aside for 10min4.make small balls of dough and then make it into a flat circle.


My Recipe Story -This recipe is important to me because my mom makes it every year around christmas time. I picked gingerbread because when i smell it i think of christmas. THe recipe is from the raleigh tavern bakery in williamsburg.

Ingredients- 1 cup of sugar-2 teaspoons of ginger-1 teaspoon of nutmeg-1 teaspoon of cinnamon

Directions1. combine sugar, ginger, nutmeg, cinnamon, salt, and baking soda.2.mix well3.add the melted margarine, evaporated milk, and molasses 4.add the extracts if desired and mix well

This recipe is from (Ellie M.)’s Family.

-½ teaspoon of salt-1 ½ teaspoon baking soda-1 cup of margarine, melted-¾ teaspoon lemon extract ( optional)

-½ cup of evaporated milk-1 cup of molasses-¾ teaspoon vanilla extract (optional)-4 cups of flour

5.add flour 1 cup at a time, stirring constantly6.knead dough7.roll it out ¼ inch thick on a floured surface and cut into cookies 8.bake in a preheated 375 F oven for 10 to12 min.


My Recipe Story - This recipe is important to me because it my family always eats it during the holidays. I chose it because i move around/travel a lot and It always reminds me of home back in Texas. It’s just like a sweet slice of home!

Ingredients- 2 Eggs Beaten- ¾ Cup Sugar- 2 Tbsp. Flour- 1 tsp. Vanilla

Directions1. Pre-heat oven to 325 degrees F2. Mix all ingredients together IN ORDER! 3. Pour mixture into unbaked pie crust.4. Add extra pecans to the top in a circular order to make

This recipe is from Taylar, M.’s Family.

- ⅔ Cup White Karo Syrup- 1 Cup Pecans(I usually add more)

- 2 Tbsp. Butter - 1 Unbaked Pie Crust--

it look pretty.5. Bake in slow oven for 45 minutes - 1 hour and until firm and brown. 6. This can be doubled! one is never enough for us!!


My Recipe Story: My recipe is Besan Ladoo. It is a sweet indian dessert that is made out of gram flour. This was first made in my family by my great grandma. This dessert is made on my mother’s side of the family. My mom makes this dessert on Diwali and any other special occasion.

Ingredients- 2 cups gram flour- 1 cup of sugar-1 cup melted unsalted butter-¼ cup of hot milk

Directions1.Roast the gram flour in a pan with the melted unsalted butter on a low flame for about 15 minutes2.Keep on stirring until it turns light brown3.Remove the pan from the stove and add powdered sugar4.Add the powdered cardamom raisin and cashews

Sakshi S.

-10 raisins-10 cashew nuts-4 cardamoms

5.Stir well so that no lumps are formed6.Once you have mixed the besan ladoo mixture well then let it cool down to room temperature7.Make small or medium sized balls with the mixture. Now they are ready to eat!


My Recipe Story: My great grandma used to make it for my grandma and mom on their birthdays and on thanksgiving. This recipe has been passed down through my family and my mom isn't the only one who knows the recipe all her sisters do so no matter what the recipe will still live on if anything was to happen. Now the recipe can be varied to your liking and prepared whenever like my family does.

Ingredients- Flour 1 ¾ cups- Sugar ¼ cup- Brown and White Sugar ¼ cup- Salt ½ teaspoon

This recipe is from Roba M’s Family.

- ‘Yeast 1 ½ tablespoons- Milk ½ cup - Eggs 1 egg - Oil 3 tablespoons

Directions1 First add 1 ½ cups of flour, ¼ cups of sugar, 1 ½ tablespoons of yeast, ½ a teaspoon of salt, and blend that on low power, inn your stand mixer. While blending add 3 tablespoons of oil and 1 egg and blend on high for 3 minutes.3 Turn the mixture on a low power and begin slowly adding ¼ cup of flour (or s much as needed). 5 Take out the dough and begin kneading the dough about 140 times.6 Then cover the dough with a bowl for about 10 minutes.The roll out the dough to a rectangular shape. 7 Add a mixture of brown sugar, sugar, and cinnamon to the dough and spread it out. Roll the dough from edge to edge and begin slicing clean cut from top to bottom.! 8 spray your pan with butter and add the cinnamon rolls.9 Cover them up with saran wrap and leave them to rise for about an hour.

10 After heat up the oven to 360 and place the cinnamon rolls in.11


My Recipe Story: My recipe is called Gulab Jamun. It’s kind of like spongy milk balls soaked in rosewater. This recipe is important to my family, because my Mom and I make it for certain festivals. My Great Grandmother was famous for making this dish, who passed it onto my Grandmother, who passed it to my Mom. It’s one of my favorite things to cook with my Mom.

Ingredients -1 cup dry milk powder-3 tablespoons of all- purpose flour-3 tablespoons of ghee -½ teaspoon of baking powder

Directions 1.In a large bowl, stir together the milk powder, flour, baking powder, and cardamom, then stir in the almonds, pistachios, and golden raisins.2. Mix in the melted ghee, then pour in the milk. Continue to mix until well blended. Cover and let it rest for 20 minutes.3.In a large skillet, stir together the sugar, water, rosewater and a pinch of cardamom. Bring to a boil and simmer for 1 minute.

This recipe is from Thrishaa, J’s Family.

- ½ cup of warm milk-1 tablespoon chopped almonds-1 tablespoon of pistachios-1 teaspoon of rosewater

-1 tablespoon of golden raisins-1 pinch of ground cardamom powder-1 ¼ cups of white sugar-7 fluid oz of water

4. Fill a large, heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. 5. Knead the dough, and form into 20 small balls. . 6.Reduce the heat of the oil to low, and fry the balls. After about 5 minutes, they will float and expand to twice their original size, but the color will not change.7.After the balls float, increase the heat to medium, then turn them frequently until light golden. After that remove them from the oil to paper towels using a slotted spoon, and allow to cool.8. Place the balls into the skillet with syrup, and simmer over medium heat for 5 minutes.9. Squeeze the balls gently to soak up the syrup. Serve immediately or chill. Enjoy!


My Recipe Story: Deepavali (Diwali – Festival of Lights) in India is synonymous with Kajjaya. The English name is “Sweet Rice Fritters”. It is an offering made to god on the day of the festival. The festival is a time when loads and loads of Kajjaya and other savory snacks like Nippattu, Chakli are made at home, packed and sent to neighbors, friends and relations! Oh yes, that meant days and days of hard labor in the kitchen, but we got to eat a lot as well.... My great grandmother mastered this and it was transferred to my grandmother and later to my mom. The superstition is that we must not speak while preparing this else it does not come out well. Usually, they wait for kids to fall asleep and prepare this. Here is the recipe for this sweet which is mouthwatering, I can’t wait to have them for next Deepavali.

Ingredients- Rice ½ cup- Jaggery (powdered) ½ cup- Water a few tbsp- Ghee

- Cardamom 1-2- Sesame Seeds- Poppy Seeds

This recipe is from Rishith V.’S Family

Directions1. Soak rice in water for 30 minutes and drain overnight in a colander.2. Powder the well-drained rice into a slightly coarse powder. Set it aside.3. Combine jaggery, cardamom and a few table spoons of water in a thick bottomed pan on low flame. Stir till the jaggery bubbles. Now test for the soft ball stage.4. If the jaggery just disintegrates in cold water then it is still not ready. If a ball can be formed, then the jaggery is ready.

5. Now slowly add the rice powder, sesame seeds and poppy seeds and stirring vigorously on low flame. Cook the mixture for five minutes till well combined and the mixture leaves the side. Turn off the flame and set aside to cool.6. Once cool enough to handle, pinch small balls off the dough and roll it into about 3" rounds 1/4 " thick.7. Heat Ghee in a thick bottom stable pot. Once the ghee is ready, slide the rolled out dough. Cook till the oil stops to froth or the Kajjaya is honey - golden in colour. Turn the kajjaya just once and cook till it is uniformly honey golden in colour.8. Remove, drain excess ghee on a paper towel and serve it hot.


My Recipe StoryThere was a poor farmer, whose son was sick. My grandfather decided to make a sweet dish to make him feel better. While making this dish, he accidently dropped in a secret ingredient that I shall not name, because I don’t know myself. Ever since that day, we enjoy this sweet all the time!

Ingredients-Semolina-Milk-Sugar-Cardamom powder

Directions1.Boil milk and semolina2.Add sugar once the semolina is boiled3.Keep stirring until it gets thick4.Then add sugar to make it till the consistency you like

This recipe is from ananya m.’s Family.

-Dry fruits (optional)-Secret ingredient--

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5.Then add cardamom powder6.7.8.


My Recipe Story- My family always wants to have a special activity all together. that activity is baking. we love to Bake! so, my family decided that we make up our own recipe for something my family always enjoys. chocolate chip cookies! So we came up with the name catastrophe cookies! the delicious and drizzly cookies!

Ingredients-2 Cookie Pans-Cookie Cutter (if necessary)-The use of an oven-Cookie dough

Directions1.Grab your cookie dough2.cut out your cookie dough into rectangles with a knife and place it on cookie pan3.Pour ¼ of a teaspoon of Vanilla Cream on each cookie4.Put the chocolate chips inside the cookies5.Cut out the cookies with your cookie shape cutter to make cool shapes!(only if you want to)

-Chocolate Chips(big or small)-Vanilla Cream

-Chocolate Syrup

6.Put the cookies in the oven for 11-13 minutes7.While cookies are in the oven, grab chocolate syrup8. When cookies are finished, take them out of the oven, with oven mitts, and place them onto a clean cookie pan.9.Use your chocolate syrup and drizzle the syrup over the cookies10. Finally enjoy your delicious cookies!!! YUM!

This recipe is from Jordyn W.’s Family.


My Recipe StoryMy famous family recipe is french chocolate mousse. This recipe is a french recipe and has been in my family for a really long time. My grandma would make it for my mom when she was younger. My grammy is known for making this good dessert and her parents would make it for her, too. We normally eat this soft, creamy, chocolaty goodness at family reunions. Now my mom makes this dish sometimes. This is one of my favorite dishes

Ingredients- 6 oz of milk chocolate chips-11/2 cups of heavy cream-3 egg whites-2 Tbsp of sugar

Directions1.Melt chocolate chips in boiler over low heat2.Once chocolate is melted, remove from boiler and set aside to cool3.In a bowl, start to whip the heavy cream4.In a seperate bowl, whip the egg whites at soft peaks5. Add the sugar in with the egg whites and mix

This recipe is from Carly S’s Family.

6.Add ¼ of the cream to the chocolate and stir until smooth. 7.Add the chocolate mixture to the egg whites and fold. 8.Finally, add the cream to the whole mixture and fold again. Set in the refrigerator for 30 mins9.Add whipped cream and shredded chocolate if you would like!

Extra:-Whipped Cream-Shredded Chocolate


My Recipe Story: The most important recipe I have is this chocolate pie recipe because it is very delicious and means a lot of different things. The pie can be a thank you, and I’m sorry for your loss, happy Thanksgiving, Merry Christmas and much more. The most famous person for making was the pie was my great grandmother she was the absolute best at making the pie. The pie is usually ate on Thanksgiving, Christmas and other holidays. The pie has been in the family for many generations and will remain being made.

Ingredients-1\2 cup sugar-3 Tb Flour- 1 stick margarine- 1\2 t salt

Directions1.Cream sugar and eggs2. then add salt cocoa and flour3.melt marganne in a separate bowl add milk4. pour into mix

This recipe is from (Caroline a)’s Family.

-1\2 cup evaporated milk-1 t vanilla - 3 tb cocoa- frozen pie crust

5. add vanilla and pour into pie crust 6. bake at 350 degrees cook for thirty minutes until it stops sizzling


My Recipe StoryThe recipe was was given to my Grandma from her friend Debbie in 1987. My grandma was picking up my mom from spending time with Debbie, and as she went to give Debbie a hug she noticed sticky buns on the counter she tried them and just had to have the recipe! Although these sticky buns don’t originate from my family we have them every year on Christmas Morning and they are definitely an important family tradition.

Ingredients- 20 small dinner rolls (frozen)-1 small pkg. of instant butterscotch pudding- 1 stick of melted butter -

Directions1. grease bundt pan. place pecans on the bottom of the pan (pecansare optional.) 2. Put the roll straight into the pan and sprinkle the pudding on rolls, then brown sugar, cinnamon and melted butter3. Place the rolls in the cold oven overnight. In the morning, bake at 350 degrees for 25 minutes without preheating the oven. Let stand for 5 minutes after baking before tipping upside down to serve.

This recipe is from Kai S’s Family.

- 1 cup of chopped pecans (optional) - ½ cup of brown sugar-cinnamon

-made in a bundt pan


My Recipe StoryThere are many family recipes that we have and use for our foods, but the most delicious family recipe that we use is called Kyrie, or is also known as rice pudding. It’s a really good family dish and has a sweet taste. Kyrie usually came from Saudi Arabia and the Indian Sub-Continent, therefore, Bengalis also eat and treat this as a sophisticated food mostly for special occasions. My mom is known to make this delicious dessert since she is very good in making it. On average, my family and I have the opportunity to eat Kyrie about twice a month. There is a lot of work involved to make this type of dessert as there are many ingredients that you have to add and maintain it in low heat in order to make this yummy dish.

Ingredients- 2 ½ cups (600 ml) of whole milk- ⅓ cup (66 grams) of uncooked short grain rice- Pinch of salt- 1 egg

Directions1. In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat.2. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. 3. In a small mixing bowl, whisk together egg and brown sugar until well mixed. 4. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.5. Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not

to have the mixture come to a boil at this point or it will curdle. 6. Stir in the vanilla.7. Remove from heat and stir in the raisins and cinnamon.8. Serve warm or cold.

This recipe is from (prisha. j)’s Family.

- ¼ cup (50 grams) dark brown sugar

- 1 teaspoon of vanilla extract- ¼ teaspoon of cinnamon- ⅓ cup (40 grams) raisins


My Recipe Story: I have many wonderful memories with Oldashki, if try to explain it in English is as like small and smooth pancakes. Usually people eat pancakes for breakfast in Russia, in general, in Russia there are 2 kinds of pancakes, first - smooth and small pancakes(oladushki), second - big and thin pancakes (bliny).

Ingredients- Kefir 1 cup-Flour ⅓ of cup-3 eggs -2 ts of sugar

Directions1.Mix Kefir,eggs,sugar,vegetable oil2. Slowly, in small steps and flour to the mixture3.Mix before mixture will not smooth4.Fry on low fire

This recipe is from (Russia, Meshcheryakova K.)’s Family.

- 1 ts of vegetable oil---

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5.6.7.8.


My Recipe Story: Shagun karki This recipe came from india. my grandmothers used to makes this recipe, now my mom and aunts make this recipe. we share it with each other and it spreads love to the family. we usually eat this recipe in an indian holiday, holi.

Ingredients- 2 c Mawa- 1 c Semolina- 2 tbsp Melted Butter- 2 C sugar

Directions of Gujiya:1. Melt the ghee then put it in the flour.2. Mix it together, then add ½ cup of water.3. Make it into a dough then put a cloth over it.4. Chop the dry fruits then put the cardamom and sugar over it.

This recipe is from Shagun k. ’s Family.

- 1 c Cashew-500 g Raisins-small cardamom 7-8 -dry coconut 1c

- Flour 1 c- Ghee 2 tbsp- Water-

5. Mix it up, after take the dough and slice it.6. Flat it up, then take the dry sugar and dry fruits you mixed and it on top of the dough.7. Fold the dough, then fry it.8. And enjoy!


This recipe is from (Luca d’s Family).

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5.Bake 45 Minutes until golden brown on top.

My Recipe Story This is a traditional dish that is made every time my family gets together. It is so good and is an even balance between flavors. Everybody I know loves this dish and it is plenty for everyone. The first person in my family to make it was my great grandmother and I wasn't alive but from what i hears everyone liked it. My Family mostly eats this dish on thanksgiving and christmas nut sometimes other holidays. I picked this dish because the recipe has been passed down my family and everyone likes it.

Ingredients-2 Rome Beauty Apples 1 Tablespoon All-Purpose Flour ¼ Cup Ground Walnuts-½ Cup All-Purpose Flour ½ Cup Packed Brown Sugar ½ Cup Dried Cranberries-2 Comic Pears ½ Cup Quick Cooking Oats ½ Cup Butter

Directions1.Preheat Oven To 375 Degrees.Lightly Grease an 8 inch dish2.Mix The Apples, Pears, And Cranberries, 1 tablespoon Flour, Honey, and Lemon Juice In The Prepared Dish3.In a bowl Mix ½ cup Flour,Brown Sugar,Oats,Walnuts, Ans Butter To the Consistency of crumbs Sprinkle Loosely over Fruit mixture


My Recipe StoryMy grandmother always makes this for thanksgiving meal and sometimes for fun. Jell-O has been around since 1897. We always add our twist to make it sour or sweet. Red jello or blue. Apples instead of pineapple or oranges. Its really tasty and colorful.

Ingredients-Cream cheese-Lime Jello-Crushed pineapple-Boiling water

Directions1.Mix cream cheese and lime jello2.Add boiling water and beat well3.Add pineapple and cold water and mix well4.Add the marshmallows

This recipe is from (Connor, T)’s Family.

-Cold water-Marshmellows

5.Pour into mold or container and place in refrigerator until set


My Recipe: the raspberry custard pie has been in my family from my great grandmother. she made this pie for my grandmother and mom on special ocasions and in good times. after my great grandmother died my grandmother would not make it that often due to work and money.

Ingredients-Raspberrys-suger-salt-eggs

Directions1.put the following into a bowl2.one pint raspberrys3.one quart milk4.½ cup suger

This recipe is from Mason, r’s Family.

-pie crust-milk--

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5.1/2t. salt6.5 or 6 eggs7.beat the ingredents in a bowl8.put raspberrys on top

9.bake at 425 for 15 minutes and then at 350 for 15-20 minutes


My Recipe StoryMy dish is Pumpkin Bread. My mom always makes this dish around Thanksgiving and we eat throughout the season all the way to Christmas. My grandma used to make this for my mom and my uncle. My mom now makes it with a few alteration to the recipe. We always have cookies and pumpkin bread out on a platter on Christmas morning. This is important to my family because it has been a tradition since my mom was a kid.

Ingredients-2 cups of whole wheat flour-2 cups all purpose flour-2 ½ cups sugar-2 tsp. baking soda

Directions1. Mix flour, sugar, soda, salt, baking powder and spices in large bowl.2. Make well in the center and pour in oil.3. Add pumpkin and water.4. Add eggs one at a time, beating after each.

This recipe is from (Jon, B)’s Family.

-1 ½ tsp. salt-1 tsp. baking powder-1 tsp. cinnamon-1 tsp. ground nutmeg

-1 tsp. allspice-½ tsp. ground cloves-½ cup canola oil-½ cup unsweetened applesauce

5. Pour batter into 3 greased loaf pans.6. Bake at 350 degrees for 45-55 minutes until a toothpick comes out clean.

-14 ½ oz. canned pumpkin-⅔ cup cold water-4 eggs


my recipe story: I chose this recipe because, around my family(on my dad’s side)it is known as “The family recipe”. Banana pudding came from my great grandmother. while she did not create the recipe she was the one that brought it into our family. Once she died my grandmother took over the recipe, and once she dies my dad or uncle will take it over, and so on. every year on thanksgiving the “caretaker” of the recipe, currently my grandmother, makes it and brings it over to where we are celebrating itIngredients-¾ cup sugar-¼ cup all-purpose flour-¼ teaspoon salt-3 cups 2% milk

Directions1.In a large saucepan, mix sugar, flour and salt. Whisk in milk.2.Cook and stir over medium heat until thickened and bubbly.3.Reduce heat low;cook and stir 2 min. Remove heat.4.In a small bowl whisk eggs. Whisk a small amount of the hot mixture into eggs;return all to pan whisking constantly.

This recipe is from (Julian, W)’s Family.

-8 ounces vanilla wafers (about 60 cookies) divided- 1-½ teaspoons vanilla extract

-3 large eggs-4 large ripe bananas, cut into ¼-inch slices

5.Bring to a gentle boil;cook and stir 2 min. remove heat. Stir in vanilla. Cool 15 min. stir occasionally.6.In an 8-in.-square baking dish, layer 25 vanilla wafers, half of banana slices, half of pudding.repeat layers.7.Press plastic wrap onto surface of pudding. Refrigerate 4 hours. Crush and sprinkle Vanilla wafers


My Recipe StoryMy recipe is a pumpkin cinnamon muffin. There is no story behind this recipe because my family has no family recipe. I found this recipe on recipe.com. This recipe is usually made and eaten during the fall/winter season because it is perfect for the weather.

Ingredients-Nonstick cooking spray-3 ½ cups white whole flour-2 ½ teaspoons ground cinnamon-2 teaspoons baking powder

Directions1.Preheat at 375 degrees F. Por 2 ½ muffin cups with cooking spray set aside. in a large bowl whisk together flour, cinnamon, baking powder, salt and baking soda.2.In a medium bowl whisk together pumpkin and sugar.Whisk in eggs, one at a time, then the buttermilk, until well combined.3.Pour pumpkin mixture into flour mixture. Stir briskly, with a spatula, until batter is combined. Batter will be thick. Do not overmix. Fill each muffin cup with about 1/3 cup of the batter. If desired, sprinkle each with the chopped pumpkin seeds. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18 minutes. Remove muffins from tins while still warm. Repeat with remaining batter. Let cool or serve warm.

This recipe is from (Zainab Zahir)’s Family.

-teaspoon kosher salt-1 ½ teaspoon baking soda-1 and 15 ounces can pumpkin puree (2 cups)

-3 large eggs-1 ½ cups of buttermilk-¼ cup pumpkin seeds, chopped (optional)-1 cup sugar


My Recipe Story One of my families favorite dish. My grandma’s mom started making this dessert. After she passed away my grandma looked in her moms cookbook and found the recipe. So my grandma started making this dish. It is called “Flan”. In english it is called “Creme Caramel”. They sell this desert in peruvian chicken restaurant. Also mexican restaurnts.

Ingredients-3 eggs-1 can of evaporated milk-1 can of condense milk-1 spoon of vanilla extract

Directions1.blend eggs with the evaporated milk and condensed milk andput couple drops of vanilla extract2.In a pan place sugar and let it melt3.place the mix into the baking pan ontop of the melted sugar4.then into the oven for one hour

This recipe is from (Monserrat g)’s Family

-sugar (no added until later)---

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5.then it is done6.to serve dish you need to flip pan over7.8.


My Recipe Story. The cookie called lady locks we make it around Christmas time it is from my great, Great grandmother. my mom started to make them when i was two years old when I wanted to try every food i found. But it’s a hard to make this food and prepare it.

IngredientsIngredients for horn- 4 cups flour-1 lb. butter -1 TBSP sugar

Directions1.Mix flour/butter like making crust then add the rest of ingredients. Chill for one hour Roll out about ¼ inch thick. Cut 1 inch wide by to 4 inches long. Wrap dough around a tapered pastry form. Bake at 375 degrees. Check after 5 minutes.2.For Filling - Add 1 cup sugar slowly while beating. Now add cooled flour and milk mixture a little at a time and beat until real fluffy with one teaspoon vanilla. Take from mixer and fold in ½ can of marshmallow fluff.

This recipe is from (Cole f)’s Family.

-4 egg yolks-8 oz. sour cream

Ingredients for filling-5 TBSP flour-1 cup milk-Mix well and cook till thick. Cool until cold-Beat with mixer until cream

-½ cup butter or margarine-½ cup shortening (Criso)


My Recipe StoryWhen my aunt was young she was searching up recipes to make. She found a recipe called basboosa. My aunt was the first person to try this recipe in our family. She talked to my parents about how good and sweet the recipe was so now my family decided to make basboosa every holiday and every special event because it’s sweet and all the special events and holidays are good, so my parents think it’s a great idea to make basboosa.

Ingredients- Basboosa powdered Mix-Sprite-Butter-Coconut (optional)

Directions1. Get a mixing bowl and spoon2.put the basboosa mix in the bowl3.add ½ a stick of butter4. dump in one full can of sprite

This recipe is from (Ardina a)’s Family.

-sugar---

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5.mix the mixture until it looks smooth 6.add sugar to the mixture and put it all on a pan7.set the oven to 400 degrees, leave it in for 15-20 min.8.if the basboosa looks golden then it’s ready.


My Recipe Story malbus pieThis my mom and dad’s favorite dessert. they make it a lot, and I like it.

Ingredients- 1 graham cracker pie shell- 1 cup of water- 2 oz of unsweetend chocolate- 1 can of eagle brand milk

Directions1. melt chocolate in the water2. add milk cook until thick3. remove spoon from heat4. add vanilla

This recipe is from scott m.’s Family.

- 1 teaspoon of vanila- 1 package of dream whip- slivered almonds-

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5. pour into pie shell6. cool in refrigerator7. follow directions on package for dream whip8. sprinkle with slivered almonds


My Recipe Story: Whenever it’s cold my grandma makes empanadas. They are bread with cheese. There’s bread on the outside and cheese on the inside. They’re really good when they’re fresh out of the oven, because the cheese melted. In Bolivia it’s a really common food there. You can even get them here in bolivian restaurants. And we usually have it for dessert.

Ingredients-3 cups of sifted flour-2 tablespoons of shortening-4 eggs-1 tablespoon of baking powder

Directions1.Sift together the flour, baking powder, salt and baking soda2.Add the shortening and mix until crumbly3.Make a hole in the center of the dough 4.Then add the egg yolks. Knead well. Only if necessary

This recipe is from (Camila T.)’s Family.

-salt-2 tablespoons of powdered sugar-milk

-1/2 teaspoon of baking soda-3 egg whites-1/2 pound of hard white cheese

5.few teaspoons of milk until the dough is the consistency of a nice bread dough6.roll them into balls7.Grate the cheese. Beat the egg whites until foamy. Mix. 1-2 tablespoons of cheese filling.8.Bake 20-30 minutes at 350ºF on greased sheets.


My Recipe StorySopapillas are thought to have originated in Albuquerque, New Mexico, more than 200 years ago. There are a few stories attributed to the name of the pastries. It is thought to come from the Spanish word “sopaipa,” which is used to refer to sweetened fried dough, or from the word “xopaipa,” which means bread soaked in oil.

Ingredients- 1 Large whole flour tortilla- 2 Tablespoons of melted butter

or vegetable oil - Honey for drizzling- Cinnamon for sprinkling

Directions1. Cut a tortilla into squares or strips shaped as rectangles.2. Melt butter in a skillet. Add strips to melted butter on

medium to low heat.3. Cook until lightly browned and crispy on each side.4. Place cooked strips on a serving plate.

This recipe is from idalia G.

- 1 Pint of french vanilla icecream

5. Drizzle with honey and sprinkle some cinnamon sugar onto the tortilla strips6. Add as many scoops of icecream on the tortilla strips (usually 3) and top it off by drizzling honey on the strips7. Serve immediately.


My Recipe Storymy great grandmother made bread pudding in panama when there was a party or a birthday it is family favrot

Ingredients-½ cup of raisins-5 eggs-2 cups of whipping cream-1 cup of sugar

Directions1.in a midium bowl let the raisins soak in suger water for an 1 hour 2.butter a 2-qt rectangular pan set aside 3.mix all of the salted caramel butter sauce together 4.spread butter on the bread

This recipe is from (nayanka.s)’s Family.

- ½ tsp.ground cinnamon-½ tsp.ground nutmeg-8 slices firm white bread -¾ cup unsalted butter,room temperature

salted caramel butter sauce-¼ cup unsalted butter,cubed -½ cup sugar -½ tsp.sea salt -1¼ cups whipping cream

5.spread the raisins over the bread 6.pour the mixed butter sauce on the bread 7.soak in refrigerator for 30 min8.bake on 375 for 45min in a larger pan halfway full with hot water the smaller pan on top


My Recipe Storythe recipe came from the owner of bedoy’s bakery, which has been a san antonio tradition for over fifty years. it was given to my grandmother gloria over thirty years ago. my mom is famous for making the cookies. we usually eat them during the christmas holidays.

Ingredients- 1 cinnamon stick- 2 cups of sugar- 5 cups of sifted flour- 3 tsp of baking powder

Directions1. in blender, add broken cinnamon stick, baking powder, baking soda, salt, vanilla, and eggs. Blend until cinnamon stick is finely ground.2. in bowl, mix sugar, flour, and Crisco shortening.

This recipe is from Trinity Cirlos’s Family.

- ½ tsp of baking soda- 1 pinch of salt- 1 tsp of vanilla- 2 eggs

- 2 cups of Crisco shortening- 2 cups cinnamon sugar

3. add blender mixture to bowl mixture; mix well4. form mixture into small ball then press with fork 5. bake at 350 degrees for 12-15 minutes on cookie sheet. Sprinkle with cinnamon sugar when warm.

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My Recipe StoryMy great great grandma mari biggie found this recipe, but none of us know where she got it. we normally eat the cookies around the holidays. My mom ate this all the time when she was a kid because my grandma loved to make them so grandma taught my mom to make them and now she still makes them.

Ingredients-1 Cup Brown Sugar-1 Cup Sugar-2 Eggs Beaten-1 Cup Butter

Directions1. Beat sugar, brown sugar, eggs, butter, and vanilla until smooth.2. Mix in flour, soda, and salt.3. Mix in the peanut butter.4. Spoon onto cookie sheets and flatten with a fork.

This recipe is from (matt C.)’s Family.

-1 tsp. Vanilla-3 Cups Flour- 1 tsp. Soda-A pinch Salt

-1 Cup Peanut Butter

5.Bake a 350° until golden brown. (14-15 min.)


My Recipe StoryThis recipe is mainly from the southern part of the United States. Red velvet cake has been around my Dad’s side of the

family for a while. My Grandma makes every time go to her house. She makes it special by adding little specks of pecans

into the icing. Every year at Christmas Time she makes it for our family reunion. This a special recipe to me because it is

very good and everyone on my Dad’s side makes it.

Ingredients- 1 cup buttermilk

- 1 ½ cups wesson oil

- 1 oz red food coloring

- 1 tsp, vanilla

Directions: cake1. Preheat oven to 350°

2. generously grease and flour three 8 or 9 inch pans

3. mix together: 1 cup buttermilk, 1 ½ cups wesson oil + 2 eggs

4. mix well. sift together: 2 ½ cups self raising flour, 1 ½ cups

sugar, 1 tsp. baking soda, 1 tbs. cocoa

5. blend dry ingredients with the cream mixture and mix on medium

speed of mixer for 4 minutes. Pour mixture into prepared pans and

bake for about 23 min or until toothpick test is done. Remove from

from oven and let cool in pans 10 minutes. then turn out onto to

cake racks and cool completely.

This recipe is from Harrison J’s. family

- 2 eggs

- 1 tbs vinegar

- 2 ½ cups self rising flour

- 1 ½ cups sugar

- 1 tsp. baking soda

- l tbs. cocoa

directions: Cream cheese frosting6. cream, cream cheese on high speed of mixer.

7. add powdered sugar, mix very well

8. Add cool whip, mix well

9. Remove mixer from bowl and fold in nuts.

10. Spread a few heaping tablespoons on cake plate to

secure first layer. then frost between each layer then

sides and top.

Cream cheese frosting

- 12 oz. cream cheese

- 5 5/8 cups powdered sugar

- 8 oz. cool whip (thawed)

- 1 ½ cups chopped pecans toasted

Ingredients- ½ cup of Vegetable oil- 4 oz. melted chocolate- 2 cups sugar- 4 eggs

Directions1.Mix oil,chocolate, and sugar in large bowl2.Blend eggs one at a time + add vanilla3.Sift flour, baking powder, and salt into mixture4.Chill overnight

This recipe is from (Lauren D )’s Family.

-1 c. powdered sugar to roll- 2 tsp. vanilla extract-2 cups flour-2 tsp. baking powder

- ½ c tsp. salt

5.Bake at 350 degrees 6. 2 inches apart from each other7. on greased sheet 10-12 minutes8.DO NOT OVERBAKE!

My Recipe Story: My recipe comes from my mom. We make this recipe at Christmas. We make these cookies and they are so good. We also make a different type of cookie for Christmas, they are pecan balls. I don’t like those as much I like these better. We put these out on Christmas eve’s night. We put it out with a glass of milk and three different types of cookies for Santa.. I love this recipe and it is so good.



My Recipe StoryA great recipe that me and my family make a lot is Irish Bread. It is essentially a cake with

raisin in along with some frosting on it. We eat it at parties and formal gatherings; Thanksgiving in particular. My mom will sometimes make it for fun. This particularly comes from Ireland, however, I am sure other countries have their own versions. My Grammy makes it the best out of all my relatives because she has the most experience in making it.

Ingredients- 3 cups of flour- 1 tsp of baking powder- 1 tsp of salt- 1 tsp of baking soda

Directions1. Pre heat oven 350 degrees2. Get all ingredients3. put ingredients in bowl4. mix ingredients in mixer

This recipe is from (Bobby S.L.)’s Family.

- 1 ½ cups of raisins- 1 ½ cups of sour cream- 3 tbsp of oil- 2 eggs beaten

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5. put mix in a cake pan 6. put in oven7. bake for 45 minutes8. take it out and EAT IT!


My Recipe Story: Bread pudding is a classic recipe to me because, every year around Christmas my amazing Uncle makes it. When my Uncle bakes it there is a nice crunchy crust, and it is nice and soft in the middle. My Uncle serves it with a sweet and, syrupy white chocolate sauce drizzled over it. The reason I picked this recipe is, bread pudding is one of my favorite desserts.

Ingredients-12 slices day old French Bread, the staler the better -1 ¼ cups sugar-2 cups of heavy cream-3 cups half and half

Directions1. The day before you want to eat, break the French bread into small pieces.Leave it out to become stale .2.Preheat oven to 400 degrees.3.Soak bread with heavy cream and 2 cups of half and half for several hours until the bread begins to fall apart4.Combine sugar, beaten eggs, and vanilla. Mix well.

This recipe is from (Alissa S.)’s Family.

- 4 eggs, beaten - 2 teaspoons vanilla - ½ cup melted butter (or one stick)- 8 ounces good quality white chocolate, chopped

5. Combine melted butter, white chocolate, and 1 cup of half and half in a medium sauce pan6.Cook over medium heat, stirring constantly. DO NOT BOIL. Combine all ingredients with bread and milk.7.Pour into a greased 9x13 pan. Bake 25-30 minutes, or until set 8. Serve with White chocolate sauce.


My Recipe Story: My recipe comes from my mom. My mom created this delicious dessert when she was very young. Everyone in my family comes to our reunions just for the amazing Colombian Coconut flan. I picked this dessert because it is something very special to me. We eat this near Christmas time and other celebrations like 4 of july.

Ingredients- one can of evaporated milk- one can of condensed milk- ½ can of coconut cream- ⅓ cup of shredded coconut

Directions1. Preheat oven to 350 degrees.2. In a blender, combine all ingredients (except for shredded coconut) 3. Add melted caramel to baking tray and let it cool.4. On top of cooled caramel add blended mix.

This recipe is from Gabriel h’s Family.

- caramel-four eggs-½ cup of regular milk- ¼ cup of sugar

5. Spread coconut shreds on top.6. Place tray into your oven.7. Bake for one hour.8. Put into refrigerator un till cold and ready to serve


My Recipe Story (peanut butter cookies)I got this recipe from my mom’s recipe box. The recipe box includes many recipes from my mother’s mom

and grandmother. The recipe I chose seems tasty to eat. However, if you are allergic to peanuts then you should not make Peanut Butter cookies. This recipe is from my grandmother.

Ingredients-1 cup of Peanut Butter-1 cup butter-1 cup of white sugar-1 cup of brown sugar

Directions1. sift flour2. then soda and salt together3. then cream butter4. then peanut butter and sugar

This recipe is from Peyton. H’s Family.

-2 ½ cup of flour (about)-2 tsp. baking soda -¼ tsp. salt-¼ cup boiling water

-2 eggs, well beaten

5.add eggs6.next you need to add flour and water alternatly7.shape into balls and press out with fork.8.bake about 10 min at 400 degrees


My Recipe Story- My recipe is from my great grandmother on my mother’s side. She was a great cook. My mom learnt it from her when she was a child. We prepare this dish on birthdays and other special occasions. It is my favorite dish in the family.

Ingredients-milk 4 cups-1 fist full of green raisins-1 pod of cardamom-cooked rice 1 cup

Directions1.Heat the milk in heavy bottom pot.2.After the milk boils add rice,cardamom,and saffron.3.Stir occasionally so that it doesn't stick to the pot. 4.Then add sugar and cream after the milk has thickened.

This recipe is from (Vineet M.)’s Family.

-½ cup sugar- 1 cup cream -saffron (for color)-

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5.Stir frequently so that it does not stick to the pot.6.Turn off the stove and add raisins.7.Cool slightly and serve.It can be eaten hot or cold.8.Optional :You can add almonds and cashew nuts.

do we tell our story? A Recipe to Remember

My Recipe StoryThis recipe of peanut butter cookies came from my great great grandma Mary Biggie. The person who taught my mom how to make the cookies is my grandma and she would make them a lot for her brothers and sisters. My family normally makes the cookies around Christmas for us. There is one variation that my grandma added and that is a Hershey kiss on top after they come out of the oven so they will stay in the cookie and not melt in the oven.

Ingredients-1 cup brown sugar-1 cup sugar-2 eggs, beaten-1 tsp. vanilla

Directions1. Beat sugar, brown sugar, eggs, butter, and vanilla until smooth2. Mix in flour, baking soda and salt3. Then pour in peanut butter4. Spoon onto a cookie sheet and flatten with a fork

This recipe is from (Daniel, C)’s Family.

-3 cups flour-1 tsp. baking soda-pinch salt-1 cup peanut butter

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5. Bake at 350° until golden brown 6. Usually 14-15 minutes 7. Let cool on a rack 8 Enjoy

How Do We Tell Our Story? A Recipe To Remember

My Recipe Story: This is a new family tradition/recipe, me and my sister made these for a special event and from then on we have been making these macarons every event we have hade or have went to. We came up with the idea of making macarons because we go to this old fashion candy shop a lot call Lolli Poppins. They sold individual macaroons but they were like $2 a piece, which is a lot so we rarely got them. So our mom gave us the idea to make them so we got the ingredients. The first time we made them it was a fail because macaroons are difficult but then we kept trying and they turned out great at the end.

Ingredients: - 3 egg whites at room temp.- ¼ cup of white sugar- 2 cups of confectioner sugar- 1 cup of almond flour

Directions:1. Slowly sift the powdered sugar in a large bowl.2.Slowly sift the almond flour in the same bowl.3.Whisk the two powders together(then set that bowl aside.)4.Separate the egg whites (eggs have to be at room temp.)5.Beat egg whites for 4 minutes.6.Gradually add the white sugar into the egg whites while beating for 4 minutes. This Recipe Is From (Evie G)’s Family.

- A pinch of salt- Food coloring for the color of the macaroon (optional)-

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things before you add more st7.Add a pinch of salt and food coloring and blend till mixed8.Gradually add the powdered sugar and almond flour into the bowl but when you add the powdered ir the mixture 50 times.9.Let them sit out for 30 minutes then bake for 15 min.

ENJOY!


My Recipe StoryMy family recipe is Flan de Queso, also known as Cheese Flan or Cheese Custard. My grandmother makes this dessert for me and my family. It is originated in Rome, but it is made a lot in Puerto Rico. My family and I usually eat this when we go visit my grandmother, but we also eat it on special occasion and holidays. I picked this recipe because I want to continue the tradition my grandmother started of making this recipe and whenever I eat it it brings me joy and happines.

Ingredients- ½ cup of sugar- 2 tablespoons water- 8 oz. reduced-fat cream cheese (softened)

Directions1.Preheat oven 350 degrees F2.Cook sugar & water over med.-high heat, gently swirlingpan until mix is golden brown. 3.Quickly pour caramel carefully into 9 inch round pan. If stiffbefore covering bottom of pan, warm over oven & swirl4.Beat cream cheese until soft. Beat in eggs until combined.

This recipe is from (Mariela M.)’s Family.

- 8 large eggs- 1/14 oz. can nonfat or low fat sweetened condensed milk

- 1/12 oz. can nonfat or low fat evaporated milk- 2 teaspoons vanilla extract

add condensed and evaporated milk, and vanilla and mix. Pour prepared pan (Cracking may occur)5. Place cake pan in larger pan & pour 1 inch hot water up sides6. Bake until golden (about 1 hour) 7. Let cool on cooling rack (about 1 hour)8. refrigerate 4 hrs. or overnight


My Recipe Story: Sweet Potato Pudding is one of my family’s number 1 dishes during Thanksgiving season. My grandmother makes it, my aunts and uncles make it, and recently my dad and I have started making it. It’s a 2 layer dessert that is mainly made of sweet potato and brown sugar. However, it is also eaten as a side dish. My father’s mom originally learned it from her aunt who lived in North Carolina. So, I chose this recipe because I love eating and making it with my family during Thanksgiving. Also, the recipe has been made in my family for more then 20 years and I think it’s cool that I’m a part of the small group of people who make the exact recipe.

Ingredients- 3 cps. sweet pot. (steamed and mashed)- 1 cp. butter - ½ cp. milk- ½ tsp. salt--Directions1. mix first 7 ingredients in large bowl until a dense paste2. pour into large heatable dish and flatten until evened out3. mix second 4 ingredients in another bowl (not pecans)4. layer the mixture on top of your existing pudding

This recipe is from (Jacob. T.)’s Family.

- 1 cp. sugar- ½ tsp. vanilla- 2 eggs (beaten)- -

- ⅓ cp. butter- 1 cp. b. sugar- ¾ cp. flower- 1 cp. chopped pecans-

5. even the second layer out as with the first6. sprinkle pecan and coconut if you want on top7. bake in oven for 35 min. at 350 F8. let cool for 10 - 15 min. then serve


My Recipe Story My family’s recipe is Blueberry scones. We make this dessert for family gatherings, and on Christmas too. Scones were originally from Scotland. Scones origin name is “Skones”. Scones are really important to my family, we spend family time together. But not only does it bring happiness to my family, but also our mouths. The sweet, warm crunchy taste of scones.

Ingredients- 4 cups of flour- 6 teaspoons of sugar- 4 ½ teaspoon of baking powder- ½ teaspoon of salt

Directions1. First combine the flour, sugar, baking powder and salt2. Add in the butter3. In a bowl whisk eggs and add ¾ cup of milk4. Add in the dry ingredients

This recipe is from Sarah L. Family.

- 2 butter- 2 eggs- 2 tablespoon milk- 1 ½ cups of fresh blueberry

5. Start to add in the blueberry6. Divide the dough in half, pat each into an 8-in circle7. Place them on the greased baking sheets8. Bake to 375, 15-20 min. Or until the tops are golden. Serve warm.

Beverages


My Recipe StoryThis recipe,sikhye, a sweet rice punch, was mainly made from my grandmother, she did not invent it, it comes from a korean recipe and we usually drink it on special occasions, like when the whole family gets together on holidays or breaks.

Ingredients1 tray teabag malt powder (yeotkirum)2 liters of water (9 cups)½-1 cup sugar(according to taste)

DirectionsPut the rice , water and 1 tray of malt powder tea bags in the rice cooker(there are 2 trays in a box)Set the rice cooker on the “warm” setting for about 8 hoursWhen there are more than 10 rice grains floating, take out the malt powder tea bagsRemove the rice and reserve the waterRemove the rice and reserve the water

This recipe is from (jonathan.k)’s Family.

pine nuts

Rinse the rice in cold water then pour cold water over it and refrigerate Pour the reserved rice water in a big pot and boilAdd sugar according to your preference Chill in refrigerator When serving, add rice grains(from step 4) and some pine nut


My Recipe StoryIn 1976 my dad came back from school to make hot chocolate every day and him and his brother always tried to make different types like vanilla or chocolate chips in it. and one day they made homemade hot chocolate and they figured out that if u put the milk in first the the powder it didn't take away from the taste like water did.

recipe: Hot chocolate

Ingredients- 1 cup of warm milk-hot chocolate powder-small marshmallows -chocolate bar

Directions1.fill a cup with milk.2.heat the milk for 30 seconds in the microwave.3.add the hot chocolate to the milk then stir slowly. 4.next add the small marshmallows to the hot chocolate.

This recipe is from Teddy,B’s family

5.next shred the choclate bar into shavings.6.then add the chocolate to the hot chocolate.

7th grade history recipe book 2015-2016 - lcps

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