When Michael and I were in Rome in 1976, all of our meals were served in a restaurant. They served a Minestrone soup that I absolutely loved, and I have never found a recipe to exactly match it. This is my best approximation of that soup. Makes 6-8 servings.
Ingredients:
1 TB olive oil
2 cups mixed finely chopped vegetables: celery, sweet onions, carrots, and yellow squash (light on the carrots)
2 cloves garlic, crushed
1 14.5 oz can diced tomatoes, no salt added
1 qt carton unsalted chicken stock
1 tsp Italian seasonings, ground, or 2 tsp if not ground
1/4 tsp ground pepper
2 tsp sea salt
1 15 oz can cannellini beans, drained and rinsed
1 cup shell-shaped pasta
freshly grated Parmesan cheese
chopped fresh basil leaves
1. Heat olive oil in a large soup pot.
2. Add chopped vegetables and cook, stirring occasionally, until soft.
3. Add garlic and cook 1 minute longer.
4. Add diced tomatoes with juice, chicken stock, and seasonings, pepper, and salt.
5. Simmer for 10 minutes.*
6. Bring to a boil and add pasta. Cook for five minutes.
7. Reduce to a simmer, add drained and rinsed beans, and cook five minutes longer.
8. Check seasonings.
9. Spoon into bowls and top each with grated Parmesan and chopped basil leaves.
*To prep ahead, remove the soup from the heat at this point and cool. Store in the refrigerator or freezer. When ready to use, begin with step 6.
Individual Stuffed Meatloaves Preparation
I decided to make Mom's Individual Stuffed Meatloaves for Dad's birthday, which we are celebrating next week. Since it's been years since I made them before, I wanted to try the recipe once before doing it for a crowd. Besides, the recipe is a little inexact on the amounts of filling ingredients to use. Sean took pictures of the process, which are posted below.
Mike's Bavarian Cream
by Mike Malloy
Mike learned from a Facebook post that his dad's favorite dessert is Bavarian Cream, so he wanted to make it for him on his 85th birthday. He decided to make some changes to his mom's recipe, here, and this was the result. Everyone loved it, especially Dad!
serves 8
Ingredients:
2 envelopes gelatin (2 TB)
1/2 cup sugar
1/4 tsp salt
4 egg yolks
2 1/2 cups whole milk
2 cups heavy cream
3/8 cup sugar
4 TB Creme de Cocoa (this is Dad's favorite, but brandy works also)
Directions:
1. Heat water to boiling in a double boiler. Meanwhile, mix together gelatin, 1/2 cup sugar, and salt in a small bowl. In a separate bowl, whisk egg yolks, then add milk and whisk together.
2. Once the water is boiling, turn the heat down to medium and combine the milk mixture with the gelatin mixture in the top of the double boiler. Cook, stirring constantly, about eight minutes. Do not let the mixture boil. (If you overheat, it will curdle.)
3. When the mixture coats the back of a spoon, remove it from the heat. (If it curdled, pour through a sieve to remove the solids.) Transfer it to the refrigerator and chill to egg white consistency. You can put it in a pan full of ice and cold water to speed this step.
4. Whip the cream with the 3/8 cup sugar. Fold in the chilled gelatin mixture and the Creme de Cocoa. Pour into a quart-size bowl or 8 half-cup serving dishes and chill until firm.
Original Malloy Family Cookbook Recipes
I have finished entering the recipes from the original Malloy Family Cookbook. I hope you enjoy it! If you find any mistakes, please leave me a note in the comments so I can fix them. You are also welcome to add your own modifications in the comments section. If you have any other original family recipes that you would like me to add, please email them to me.
To find a recipe, you can use the search box, located above my picture, or click on the "Recipes" tab and scroll down until you find the category you are looking for. I indexed each recipe several ways, so it should be easy to find what you want.
To find a recipe, you can use the search box, located above my picture, or click on the "Recipes" tab and scroll down until you find the category you are looking for. I indexed each recipe several ways, so it should be easy to find what you want.
Tom’s Monday Night Football Dip
by Tom Malloy
Warning: can make quite a mess when flung at the TV in anger!
Ingredients:
8 oz cream cheese
salsa
tortilla chips
Directions:
1. Soften cream cheese to room temperature, or warm slightly in the microwave.
2. Dump a lot of salsa on top.
3. Eat with tortilla chips.
Note: For those of you with more sophisticated tastes, shrimp cocktail can be substituted
for the salsa and fancy party crackers for the chips.
Warning: can make quite a mess when flung at the TV in anger!
Ingredients:
8 oz cream cheese
salsa
tortilla chips
Directions:
1. Soften cream cheese to room temperature, or warm slightly in the microwave.
2. Dump a lot of salsa on top.
3. Eat with tortilla chips.
Note: For those of you with more sophisticated tastes, shrimp cocktail can be substituted
for the salsa and fancy party crackers for the chips.
Easy to Make Homemade Oatmeal
by Rob Malloy
If you’ve ever bought Quaker Oats Instant Oatmeal (you know, with the individual serving packets) you probably felt you were paying too much for what you got. I know I did, so I developed this little recipe.
Ingredients:
1/2 cup quick oats
1 tsp. sugar
1/8 tsp. salt
1/8 to 1/4 tsp cinnamon
1 1/2 TB raisins
1/3 cup hot water, or more, for thinner cereal
Directions:
All you need to do is put the dry ingredients in a bowl, add hot water and stir. If you want to make a lot of servings and store them, just put the dry ingredients in zip-lock sandwich bags, seal, and store–it will keep forever. No more overpriced oatmeal!
If you’ve ever bought Quaker Oats Instant Oatmeal (you know, with the individual serving packets) you probably felt you were paying too much for what you got. I know I did, so I developed this little recipe.
Ingredients:
1/2 cup quick oats
1 tsp. sugar
1/8 tsp. salt
1/8 to 1/4 tsp cinnamon
1 1/2 TB raisins
1/3 cup hot water, or more, for thinner cereal
Directions:
All you need to do is put the dry ingredients in a bowl, add hot water and stir. If you want to make a lot of servings and store them, just put the dry ingredients in zip-lock sandwich bags, seal, and store–it will keep forever. No more overpriced oatmeal!
Subscribe to:
Posts (Atom)