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|MAY 06, 2022

Made with love, recipes made by mom!

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Made With Love, Recipes Made by Mom!
MADE WITH LOVE Recipes Made by Mom
To all the mothers, grandmothers, aunts and "stand-in moms" we wish you the happiest Mother's Day.
OUR MADE WITH LOVE RECIPE DIGITAL BOOK JUST FOR YOU!
We asked friends and colleagues what recipes made them feel most like Mom. What brings back fond memories when they make her iconic dishes. As our Mother's Day gift, we've attached a compilation of the best 'Made with Love' recipes We hope you enjoy them as much as we do!
G-Oub's Carbonaha My mom loved family meals. If we gathered with just three of us or a whole party, the table was made up to be beautiful. There were always flowers on the table, candles, and matching placemats with coordinating dishes. She believed in community, family, and welcoming everyone to fill their tummies and hearts. Lisa and I have been like family my whole life. My mom was a very close friend and mentor to Lisa, which Lisa has been for me (full circle). When Lisa came for dinner, it's like the carbonara pot was never full enough. The conversation was so fun and the love so strong that we would sit and eat for so long. My mom, GW as she was known to everyone around her, or G-Dubs for those close to her, taught us all so much about community.. just through the meals and atmosphere she created for everyone to share and gather together. Her spirit lives on as we still come together, set a beautiful table, and cook carbonara together and talk about the past, present and future. And, that sense of gathering spills over into Be Boutique. We love a good party, charity event, or fundraiser! Our customers and friends make us who we are, and we are so grateful for our community! Thank You G-Dubs for all the lessons you showed us, but especially for the reminder that there is always a reason to celebrate! Thank You G!!! Prep Time: Depends how much Procecco you are drinking. Cook Time: 30 minutes INGREDIENTS 1 lb spaghetti 1 egg 6 slices bacon or pancetta (diced) 1-11/2 cups parmesan Salt and pepper INSTRUCTIONS Boil salted water. While the water is boiling cook diced bacon. Cook bacon on a lower heat so that it gets crispy without burning. Add spaghetti to water. When bacon is done put aside (in pan still). Drain the pasta. Add the bacon with half the grease. Crack the egg and add directly to the pot stirring vigorously. Add the parmesan, salt and pepper, and stir You can keep a cup of the pasta water and add gradually at the end if you would like a creamier texture. Serve warm. Straight out of the pot was GW's way so that it stayed warm.
Grandma's Hot Dish There is nothing special about this recipe as everyone makes it, but it's about the memories My mom used to make it for my daughters all the time. My Mom passed away in 2015 and we continue to make it just like she would have. She would never measure, and the ketchup was always a joke because she said it was the "secret ingredient!" The picture is of my daughter Taylor and I making it using a local brand of pasta that I carry in my boutique FUSILLI Prep Time: 5 minutes Cook Time: 5 minutes INGREDIENTS 2 lbs hamburger 3 cups elbow macaroni 1 large can tomato soup Ketchup 1 can of corn Salt & pepper for flavor INSTRUCTIONS In a large pan, brown hamburger, boil elbow macaroni, add to hamburger tomato soup, corn, salt & pepper. Top with ketchup, don't really measure this as it's the "secret ingredient!" Just pour all around the top of mixture and mix well. Add the macaroni to the pan and stir.
Beuerly Penni's. Fauchite Lemon Cumb Cake It became a family favorite from Beverly's Mom. Prep Time: As long as it takes to put the ingredients together. Cook Time: 55 minutes. INGREDIENTS 1/2 pound butter, softened and cut into pieces 1-1/4 cup sugar 1/2 teaspoon cinnamon 1 tablespoon lemon zest 2 eggs, lightly beaten 2-1/2 cups flour 4 teaspoon baking powder 1/2 teaspoon salt 1 cup & 2 tablespoons of milk mixed with 2 tablespoons of rum INSTRUCTIONS In a mixing bowl, cream butter and sugar and cinnamon until mixture is very light Beat in lemon zest. Beat in 2 eggs, lightly beaten. In another bowl sift together the flour, baking powder and salt. Add the flour mixture 1/2 cup at a time, alternately with the milk and rum mixture and combine the batter until it is smooth. Pour into a buttered and floured 9" square cake pan, spread it evenly. Bake at 350° degrees for 45 minutes, In the last 10 minutes, sprinkle with 1/3 cup brown sugar mixed with 1/2 teaspoon cinnamon and 1 tablespoon lemon zest
Chicken Divine A staple dinner recipe for us as kids, I have made the recipe. It's easy, quick to make and always a pleaser Kids love it! Prep Time: 30 minutes Cook Time: 30 minutes INGREDIENTS 4-6 servings 3 whole chicken breasts Rosemary to taste Salt to taste Pepper to taste 1 lb fresh broccoli 1 sliced sweet onion 3/4 cup raw ride cooked Cheese sauce 1/4 cup butter 1/4 cup flour 2 cups milk 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup grated, sharp cheddar cheese 1/2 cup freshly grated parmesan cheese INSTRUCTIONS Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings. Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 ° for 1 hour. Cool chicken, skin and bone. Cook broccoli in water with salt and onion. Drain. Layer chicken, then broccoli, then rice in buttered casserole Pour chepse sauce over entire dish. Add more grated parmesan on top if desired. Bake uncovered for 30 minutes or until bubbly.
Comforting Potato Soup Mom made this on rainy days or when we needed a comfort food. It brings back memories of snuggles and family time. My mom passed at the age of 52 so I will make this when I'm feeling like I need her by my side. It's definitely not the low cal soup version but you can modify. It's loved by everyone The picture attached is her "feeding" her first grandson, the only one of her 13 grandchildren she met. Prep Time: 30 minutes Cook Time: Can simmer as long as needed INGREDIENTS 6-8 slices bacon 4 large potatoes 1 onion, chopped 2 carrots diced 1/2 cup butter 3/4 cup flour 4 cups milk Grated cheese INSTRUCTIONS Fry bacon until crisp. Crumble, set aside. Add cut up potatoes to bacon grease, then onions and carrots. Add enough water to cover. boil until tender. In a large fry pan melt butter, add flour, blend until smooth. Cook 1 minute. Add milk. Cook until thickens. Add vegetables. Just before serving top with bacon and cheese.
Cinnamon Chocolate Fudge Cake My Mom has made this cake for as long as I remember! She got the recipe from our neighbor (who is still a very close family friend) when I was about 2 years old. Our house was always the house that everyone came to. My friends, my brother's friends, and anyone that knew our family knew that they could stop by unannounced anytime they wanted to. We always had holidays at our house with at least 25-35 people! I love big family gatherings. Friends and family all know her for this cake and requested it often! Now I make the same cake on special occasions, but it never tastes as good as Mom's! Now if you will excuse me, I need to call my Mom and ask her to make this cake! Nom Nom! Prep Time: 10 minutes Cook Time: 18-20 minutes INGREDIENTS Sugar Flour Cinnamon Salt Baking soda Butter Shortening Cocoa Cold water Milk Eggs Vanilla Powdered sugar INSTRUCTIONS PREHEAT OVEN TO 400°. Grease cookie sheet. Mix Together: 2 cups sugar. 2 cups flour. 1 heaping teaspoon cinnamon. 1/4 teaspoon salt. 1 teaspoon baking soda. Bring to Boil in Saucepan: 1 cube butter. 1/2 cup shortening. 1/4 cup cocoa. 1 cup cold water. Mix with dry ingredients. Add to Combined Mixture: 1/2 cup milk. 2 eggs. 1 teaspoon vanilla. Frosting: 1 Cube butter. 1/4 cup milk. 1/4 cup cocoa. Add to one box (16oz) powdered sugar. Add 1 teaspoon vanilla. Bake at 400° for 18-20 minutes. Frost cake while hot. Let cool. Enjoy!
Chicken Paphikash This is one of our family favorites. It was originally made by grandmother, Mimi, who was Hungarian and who learned it from her mom. My great grandmother came to the United States from Hungry at age 19. This was a usual request by all of us kids that my mom would make for us and now I make it for my daughter. It is not complicated at all and is so warm and yummy. And if you are lucky to have leftovers then they are even better the next day. Prep Time: 30 minutes Cook Time: 90 minutes INGREDIENTS 1/4 cup chopped onion 1/4 cup of vegetable oil 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon pepper 3 chicken breasts 1 chicken bouillon cube dissolved in 1 cup of boiling water 4 ounces of sour cregm Dumplings: 2 beaten eggs 2 cups flour 1/3 cups plus more if needed of water INSTRUCTIONS In a large skillet, cook onion in hot oil until soft, not brown. Stir in salt, paprika and pepper. Then brown chicken on all sides. Boil water (1 cup) in microwave then add bouillon cube. Stir until dissolved and pour into bottom of pan with chicken. Cover and turn burner to low for about 30 minutes until chicken is tender. Now fill 3 quart pan for dumplings with water and bring to boil. Blend eggs, flour and add water until its a wet, stretchy batter. Drop about half a spoonful of batter into boiling water. Repeat until all batter is in the boiling water. Cook 15-20 minutes until batter is cooked through. Rinse with cold water. Drain. Take chicken out of pan and put on a platter. Stir sour cream and 1/4 cup water. Add this to the paprika pan on really low temp so not boiling. Stir until heated through. Whisk it. Put drained dumplings into paprika pan then add chicken back in. Cover with sauce and cook for 1_2 minutes until hosted and serve
Chicken Salad I always remember her making this for lunch on the weekends. Prep Time: 20 minutes Cook Time: 350° until chicken is done INGREDIENTS 2 cups chopped chicken 1/2 cup mayo 1 stalk celery chopped 1 teaspoon dijon mustard 1/2 teaspoon salt 1 small bag slivered almonds INSTRUCTIONS Mix all the ingredients in a bowl and add chicken when cooked.
Mom's Ravioli My mom's relatives, the Rocca's, brought this recipe over from Italy, and served in my uncle's restaurant in New York. It's so good you will never eat anything like these raviolis anywhere. Have some good red wine with them and they'll make you oh so happy! Prep Time: 48 hours Cook Time: 4-6 minutes INGREDIENTS Filling: 3-16oz whole milk ricotta drained (pour in colander with wax paper on top) 1-16oz pkg frozen chopped spinach 2-3/4 cups grated parmesan 1-2 eggs 1 pinch nutmeg Pasta: 2 cups and 2 teapoons of unbleached flour 2 eggs dash of salt warm water INSTRUCTIONS Filling: Drain ricotta in sieve with a heavy weight on top for an hour. In large bowl place ricotta, spinach (squeezed of all water), eggs, parmesan and nutmeg. Mix all very well. Cover and refrigerate overnight. (When ready to fill raviolis take only a small amount out of fridge at a time). Pasta: On a large wooden board dump flour and make a well in the middle - into which you drop eggs one at a time. Make sure they stay in the flour. Mix and knead all well with hands until it becomes pretty pliable. You may add some hot water if it seems too dry to work or some flour if it appears to be too loose. Knead/work this into a loaf shape. Cover with a clean dish towel. Slice off a small piece and flatten it with your palms. Put it through the pasta machine that has rollers on the next to the last thinnest setting. Fill each strip with about 1 teaspoon of filling and place another flattened strip on top separating each ravioli. With a sharp knife cut them to separate then take a fork and seal all sides. Place on a clean sheet or paper bags to dry over night. Turn them once so they dry on both sides. They will cook fairly quickly in a pot of boiling salted water about 4-6 minutes. Serve with melted butter and parmesan Manga!
Dorothe's BBQ Sauce Growing up, I was not a big fan of BBQ. My husband tried it and couldn't believe that I wouldn't eat it, so I tried it and loved it! I was about 25 years old at the time and I've been making it ever since. The recipe is at least 50 years old, maybe longer as I'm sure it was my arandmothers recipe as well We make this sauce whenever my husband smokes a brisket and I swear l've seen people licking their plates, it's that good! Prep Time: 15 minutes Cook Time: 1 hour INGREDIENTS 1/3 cup onions 1 garlic clove minced 1 tablespoon butter 1/2 cup water 1/4 cup vinegar 3 squirts of Worcestershire sauce 1 teaspoon mustard 1 tablespoon Woody's BBQ concentrate 1 cup ketchup 1/4 cup light brown sugar (maybe more depending on how sweet you like it) INSTRUCTIONS Saute onion, garlic and butter till onions are soft. Add water and vinegar. Add remaining ingredient. Cook until starts to boil and then reduce to low heat and let simmer for up to an hour.
Matti Ball Soup This recipe is tradition in my family. If you're sick, it magically makes you feel better. We have it for every Jewish High Holiday and it just feels like home. I have yet to find a better Matzo Ball Soup from a deli or restaurant. Once you taste it, you can't get enough. Now, all of my coworkers and friends ask for extra to take home or to bring to work for lunch. It never gets old. You really can taste the love that is put into it. Prep Time: 25 minutes Cook Time: 4-5 hours INGREDIENTS 1 whole chicken (remove the junk but you can use the neck for flavor) 2 or more boxes of Manischewitz" Matzo Ball Soup and Mix" (Mom often uses 4-5 boxes because she likes serving a large group and having leftovers). Make according to directions. Add soup flavoring packet to the broth Salt & pepper 1 package of carrots peeled and chopped 1 whole stalk of celery, washed, chopped, include the leaves 1 onion peeled and chopped 1 parsnip peeled and cut (best to cut it lengthwise so you get the flavor but remove before serving because it gets mushy) Noodles (thin soup noodles, or small square shape) INSTRUCTION Saute onion, garlic and butter till onions are soft. Add water and vinegar. Add remaining ingredient. Cook until starts to pol and then reduce to low neat and pt simmer for up to an hour.
Barbeque Shhimp My Mom re-created this recipe after visiting Commander's Palace in New Orleans. I have made it for myself- it tastes amazing. Prep Time: 30 minutes Cook Time: Approximately 15 minutes INGREDIENTS 1 pound butter 2 cups olive oil 3/4 cup Worcestershire sauce 3 tablespoons pepper 4 lemons, sliced 1/2 teaspoon tabasco sauce 1 tablespoon Italian seasoning 3 cloves garlic 1 teaspoon paprika 4 teaspoons salt 8 pounds jumbo shrimp, unpeeled INSTRUCTIONS In a 2 quart saucepan, heat butter and oil. Add Worcestershire sauce, pepper, lemons, tabasco sauce, Italian seasoning, garlic, paprika and salt. Mix thoroughly. Simmer for 5-7 minutes. Divide shrimp between two dutch ovens and pour sauce over each. Cook 6-8 minutes until shrimo beings to turn pink.
Instant Pot Gumbo My Mom is a fantastic cook. We always had a nice hot meal whenever we got home. This recipe reminds me of home. Being so far away from my mom, I know that when I enjoy her gumbo I am connected to her even from 2,000 miles away. Prep Time: 20 minutes Cook Time: 45 minutes INGREDIENTS 2-6 oz skinless chicken breasts 1 diced red bell pepper 1 diced yellow bell pepper 1 diced onion 1 cup chopped celery 3 cloves minced garlic Andouille sausage or kielbasa, cut into rounds 4 tablespoons flour 4 tablespoons butter 14.5 ounces chicken broth 1 cup of water 1 tablespoon Tony Chacheres 10 ounces diced tomatoes with green chilis 14 ounces fire roasted diced tomatoes 1 bay leaf 1 teaspoon ground basil, cayenne and oregano 1/2 teaspoon thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 pound shrimp peeled and deveined 4 cups cooked rice INSTRUCTION Set instant pot to saute and add peppers, onion, celery, garlic and sausage. (I saute sausage separately and add after browned). Saute for 3-5 minutes until veggies become soft. Remove all veggies and sausage and set aside. Immediately add butter to pot and stir. When butter is melted, add four. Cook 5 minutes-stir constantly until dark brown, forming roux. Turn cooker off. Add chicken broth, cooked veggies, sausage, chicken, seasoning, tomatoes, bay leaves, S&P. Add the chicken. Close and lock the lid. Turn steam to sealing. Press manual and select pressure cook. Set for 15 minutes. Allow to release for 10 minutes. Add shrimp and cook through. Shred chicken and remove bay leaves. Serve with rice
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