How do we tell our story? Recipes to Remember Mercer Middle School 7th Grade History 2015-2016 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 beef 1 large onion , chopped Salt Pepper 1 Medium Cabbage, chopped 2 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 Story It was made in the 1800’s some time. We started doing the mac and cheese as a tradition. Ingredients One box of elbow macaroni sugar(to taste) 8 oz. sharp cheddar cheese salt,pepper(to taste) 1 can diced tomatoes Directions Cook 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.), rinsed 1/2 teaspoon each chili powder, turmeric, and pepper 6 whole cardamom pods, crushed 4 dried bay leaves About 1/2 teaspoon salt 1 cup plain whole-milk yogurt 1 cinnamon stick (about 2 in.) 1 teaspoon cumin seeds 2 cups basmati rice 2/3 cup lemon juice 2 onions (1 lb. total), peeled and chopped 1 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.