OBAMA FAMILY RECIPES
OBAMA'S CHILI
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic (to taste), chopped
1 Tbsp olive oil
1 pound ground turkey or beef
1/4 tsp each: ground cumin, oregano, turmeric, and basil
1 tablespoon chili powder
3 Tbsp red wine vinegar
Several tomatoes (depending on size) chopped -or- a can of chopped tomatoes
1 can red kidney beans, drained and rinsed
3 cups cooked white or brown rice
TOPPINGS
grated sharp cheddar cheese, chopped onion, sour cream, bottled hot sauce
Saute onions and green pepper in olive oil until soft, 6-7 minutes. Added the garlic and saute a minute longer.
Add ground meat and brown, breaking it up with a wooden spoon.
Mix the spices together with the red wine vinegar in a small bowl and stir intto ground meat mixture.
Add tomatoes and let simmer, until tomatoes cook down. The time will vary depending on how much juice is with the tomatoes and how soupy you like your chili.
Add kidney beans and cook for a few more minutes, long enough to heat the beans through.
Serve over rice with your choice of toppings.
MICHELLE'S OVERNIGHT APPLE COBBLER
Makes 8-10 servings
FILLING:
8 Granny Smith apples, peeled and sliced
1 1/2 to 2 cups brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup unbleached all- purpose flour
CRUST
3 sheets refrigerated pie crust
1 stick butter plus more for greasing pan
2 tablespoons flour
Recipe calls for overnight refrigeration for apples to absorb spice flavors.
Heat oven to 350 degrees shortly before you assemble and bake the cobbler.
FILLING
Mix filling ingredients in a bowl and refrigerate overnight.
CRUST
Grease the bottom of a large baking dish with 1 tablespoon butter, then dust with flour and shake off excess. Roll out three pie crusts quite thin - thin enough for 1 1/2 of the crusts to cover the bottom and sides of dish. Prick with fork.
ASSEMBLY:
Pour the apples with the liquid into the pie pan. Dot mixture with 3/4 stick of butter. Use the final 1 1/2 pie crusts to cover the apple mixture entirely. Pinch top to sides of dough so the mixture is completely covered. Melt remain ing 1/4 stick of butter and brush all over top of crust.
Bake the cobbler: Place cobbler in preheated oven, then reduce heat to 300 degrees. Bake for up to 3 hours - that's what makes the crust flaky, the way Barack Obama likes it. Put the cobbler in the oven and go for a walk, go to the store, or do whatever you have to do around the house. Start looking at the cobbler after 2 1/2 hours so it doesn't burn.
Serve anytime - hot, warm or cool.
MICHELLE'S CRUSTLESS COCONUT PIE
Makes 8 servings
1/4 cup margarine or butter
1 1/2 cup sugar
3 eggs
1 cup milk
1/4 cup self-rising flour (or 1/4 cup flour plus
1/4 teaspoon baking powder and a pinch of salt)
3 1/2 ounces flaked coconut
1 teaspoon vanilla
1/2 teaspoon freshly grated nutmeg
Whipped cream, thin slices of lime or lemon, or sprig of mint for garnish, if desired
Heat oven to 350 degrees.
Mix the ingredients: Cream margarine (or butter) and sugar with mixer, then add eggs one at a time. Add milk and flour until blended. Stir in coconut, nutmeg and vanilla.
Pour into a pie pan and bake in preheated oven for 45 minutes, or until golden brown and barely jiggling when moved.
Refrigerate several hours or overnight. Garnish as desired.
MICHELLE OBAMA'S SHORTBREAD COOKIES
Yield: about 3 dozen cookies
1-1/2 cups (3 sticks) unsalted butter, softened
1-1/2 cups while slightly warm plus 2 Tbsp for topping
2 egg yolks
2 Tbsp Amaretto (almond liqueur)
1 tsp each orange and lemon zest
3 cups cake flour (not self-rising)
1/4 tsp salt
1 beaten egg white
Chopped nuts and/or dried fruit for topping (optional)
Preheat your oven to 325°F. Line a 17 x 12 x 1-inch baking pan with nonstick foil.
In large bowl, cream together butter and 1-1/2 cups of the sugar. Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zests. Stir in flour and salt until combined.
Spread dough evenly into prepared pan, flattening as smoothly as possible.
Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
Bake until brown , about 25 minutes, then turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. While slightly warm, cut into 2x3-inch cookies.
OBAMA'S FAMILY'S LINGUINI W/GARLIC, SUN-DRIED TOMATOES & SHRIMP
1 1/2 lbs fresh shrimp (shell on)
Several garlic cloves
Sun-dried tomatoes (sliced in olive oil)
Chicken broth
1 box linguini
Fresh basil (julienned)
1 tbsp olive oil
Clean, de-vein shrimp. Remove shells and let soak in hot chicken broth.
Thinly slice garlic. (The more garlic, the better the flavor of the dish).
Cook pasta and set aside. (Important not to over cook pasta)
In large sauté pan, heat olive oil on high heat and sauté garlic cloves until they begin to brown slightly.
Add fresh shrimp and cook until just beginning to turn pick. Add salt and pepper to flavor shrimp.
Add sun-dried tomatoes and continue to cook for another minute.
Add pasta. Mix pasta into the garlic, shrimp and sun-dried tomato mixture until pasta coated entirely with mixture. Add salt and pepper to taste.
Slowly add a bit of the shrimp shell and chicken broth liquid to remove reserves from bottom of pan.
Remove pan from heat and let sit for a few moments.
Add basil over top of dish before serving.
This recipe is a favorite of President Barack Obama and Mrs Michelle Obama's family.
OBAMA'S CHICAGO HOT DOGS
This is President Obama's favorite HotDogs
It's no ketchup allowed and a controlled placement of each ingredient in the proper order for this Windy City classic.
For each:
1 poppy seed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun.
OBAMA'S PIZZA BURGER
For the Garlic Butter:
1 head garlic
1 stick unsalted butter, softened
2 tablespoons chopped fresh parsley
1 teaspoon champagne vinegar
Kosher salt
For the Burgers:
6 8-ounce Angus beef patties
Kosher salt and freshly ground pepper
1/2 cup marinara sauce, plus more for serving
12 thin slices fresh mozzarella cheese (about 8 ounces)
6 crusty rolls, such as ciabatta, kaiser or Portuguese, halved
1/2 cup chopped fresh basil
Preheat the oven to 350.
Make the butter:
Remove the papery outer layer from the head of garlic and slice off the top to expose the cloves slightly. Wrap the garlic in foil and roast in the oven until soft, about 45 minutes. Cool slightly, then squeeze the roasted pulp into a bowl. Whip with the butter, parsley, vinegar and 1/2 teaspoon salt; set aside.
Make the burgers:
Preheat a grill or grill pan to medium-high. Season the beef patties generously with salt and pepper and grill, about 3 minutes per side for medium-rare, turning once.
Move the burgers to the cooler side of the grill (or reduce the heat on the stove) and top each with some marinara sauce and 2 slices cheese. Spread the cut sides of each roll with some of the garlic butter and place facedown on the grill. Cover and cook until the cheese melts and the buns are toasted, 1 to 2 minutes. Place a burger on each roll bottom; add some chopped basil and the roll top. Serve with more marinara sauce, if desired.
OBAMA'S TUNA SALAD
Tuna
Grey Poupon mustard
Mayonnaise
Chopped Gherkin pickles
In a medium bowl, mix all ingredients well with a fork.
MICHELLE OBAMA'S MAC & CHEESE
1 pound elbow macaroni
3 Tbsp butter
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese plus 2 Tbsp for topping
2 cups sharp Cheddar cheese
7/8 teaspoon salt, or to taste
1 cup heavy cream
1 egg
1/4 cup milk
Preheat oven to 350 degrees. Butter a 9-by-13 pan or casserole dish and set aside.
In a large pot of boiling water, cook past until tender, 5-8 minutes.
Drain pasta in a colander and then return to pot while still hot. Dot in with cut-up pieces of butter.
Slowly sprinkle the cheeses (reserving 2 tablespoons of the Parmesan) and salt onto the hot pasta, turning noodles with a wooden spoon to spread cheese evenly. Stir gently so as not to break up noodles. Set aside.
Pour heavy cream into a microwave-safe measuring cup or bowl and microwave until warm, about 30 seconds. Add egg and milk to cream and whisk with a fork.
Stir the cream mixture into the pasta. Pour the mixture into the baking dish. Spread evenly and sprinkle the top with the remaining 2 tablespoons of parmesan.
Bake until cooked through and cheese is lightly browned on top, about 20 minutes. Serve warm.
VP BIDEN'S FAVORITE OATMEAL COOKIES
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
Heat oven to 350 degrees. Sift flour, soda, cinnamon and salt together. Beat together the shortenings and sugars until creamy. Add eggs and vanilla; beat well. Add flour mixture, oats and raisins and mix well.
Use portion scoop and drop onto ungreased cookie sheet. Bake 10-12 minutes (should be golden brown in color).
And a cocktail to go along with it
HILLARY CLINTON'S OATMEAL CHOCOLATE CHIP COOKIES
1 1/2 cup unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 (12-ounce) package semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Grease baking sheets.
2. Combine flour, salt, and baking soda. Beat together shortening, sugars, and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
3. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minutes or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.
INAUGAURAL CINNAMON APPLE SPONGE CAKE
APPLE FILLING
4 pounds Granny Smith apples, peeled, cored and thinly sliced
4 tablespoons unsalted butter
1/4 cup water
1/3 cup granulated sugar
1/3 cup applesauce
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Grated zest from 1 lemon
1 teaspoon vanilla extract
BREAD CRUST
1 1/2 cups (1 1/2 sticks) unsalted butter; 1 stick melted
2 tablespoons granulated sugar
34 slices brioche bread, or white bread will work too
10 each ceramic baking ramekins or metal molds, 3” diameter
SAUCE
2 cups caramel sauce (store bought)
2 cups Granny Smith apples, peeled, cored, diced small
Pinch sugar
Pinch cinnamon
1 tablespoon butter
Filling
1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook covered, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead.
1. Preheat oven to 425° F and position rack in lower third of the oven. Grease 8 ceramic dishes with 1-2 tablespoons solid butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.
2. Using a bread knife, remove crusts from bread. Center the bottom of your mold over one of the bread squares to use as a guide to cut a round piece of bread that will fit into the mold. Cut 20 round pieces in this way. Ten will be for the bottom and 10 will be used for the top of each cake. Dip each piece in melted butter and place one at the bottom of each mold and reserving the remaining ten.
3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of your molds, buttered-sides against mold and overlapping each other by about 1/2". Vertically shingle 6 of the rectangles in this way to completely line each mold.
4. Spoon the apple filling into bread-lined molds, mounding it slightly in center.
5. Place the remaining 10 rounds of bread on top of filling, buttered-sides up. Press down lightly.
6. Bake cakes for 30 minutes uncovered, then cover loosely with aluminum foil and bake for an additional 15-20 minutes, until the bread is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and molds to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the cake out onto your serving plates.
Sauce
1. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apple in 2 tablespoons butter, and add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples, stirring to coat apples.
Pour caramel apple sauce over warmed Apple Cakes and serve with your favorite vanilla ice cream
HOME
FRIENDS HOME
Email: marmac34@yahoo.com
