Mabo Dofu - Original recipe media

Mabo Dofu

A quick tofu and pork rice-night staple from a Japanese recipe card.

Ingredients

  • 2 packs silken tofu
  • 100g ground pork or beef
  • Green onion, ginger, garlic, and dried red pepper
  • Touban jan, red miso, sake, soy sauce, sugar, chicken soup, potato starch, and water

Instructions

  1. Cube tofu and briefly boil it in hot water.
  2. Mix miso, sake, soy sauce, and sugar in one bowl; mix potato starch and water in another.
  3. Stir-fry aromatics, touban jan, and meat until browned.
  4. Add sauce, broth, tofu, green onion, and starch slurry; stir gently until glossy. Serve with rice.
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Mom's Chicken and Noodles - Finished dish photo
Mom's Chicken and Noodles - Original recipe media

Mom's Chicken and Noodles

This is one of Mom's comfort-food recipes. She always served hers with blueberry muffins.

Ingredients

  • 1 small whole chicken
  • 2 bags wide egg noodles
  • 2 large containers chicken stock
  • Tarragon, bay leaves, garlic salt, dried onion, and Parmesan

Instructions

  1. Simmer the chicken in stock and water with tarragon, onion, garlic salt, and bay leaves until cooked through.
  2. Remove chicken, cool, debone, and shred what you want for the noodles.
  3. Taste and adjust the broth, adding more stock if needed.
  4. Boil noodles in the broth, then add chicken at the end to warm through. Finish with Parmesan if you want.
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Banana Bread - Finished dish photo
Banana Bread - Original recipe media

Banana Bread

Straightforward banana bread, no drama.

Ingredients

  • 3 ripe bananas, mashed
  • 1 cup sugar
  • 1 egg
  • 1/4 cup melted butter
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. Heat oven to 325F and grease a 9x5 loaf pan.
  2. Mix bananas, sugar, egg, and butter.
  3. Stir flour and baking soda together, then combine with banana mixture. Add salt.
  4. Bake about 1 hour, until a toothpick comes out clean.
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Uncle Tracy's Wing Sauce - Finished dish photo

Uncle Tracy's Wing Sauce

A family wing sauce with chipotle heat, lime, brown sugar, and butter.

Ingredients

  • 32 oz Louisiana hot sauce
  • 2 Tbsp red wine vinegar
  • 2 to 3 dried chipotle peppers
  • 1 tsp salt
  • 1 large lime or 2 small limes
  • 2 cups dark brown sugar
  • 1 stick butter

Instructions

  1. Remove chipotle seeds and veins, then grind the peppers.
  2. Simmer hot sauce, vinegar, salt, lime, and 1 cup brown sugar for about 7 minutes.
  3. Add ground peppers, boil 7 to 8 minutes, remove from heat for 15 minutes, then add butter.
  4. Return to heat, add remaining sugar, cook until thickened, and store in the fridge.
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Tyler's Savory Turkey Topping - Finished dish photo

Tyler's Savory Turkey Topping

A savory ground turkey topping I like in lettuce wraps, with garlic, kale, shiitakes, soy sauce, and a little glossy stock-thickened sauce.

Ingredients

  • 1 lb lean ground turkey
  • 3 to 4 cloves garlic
  • 1 to 2 Tbsp onion powder
  • 1/2 bag kale
  • 1 cup shiitake mushrooms
  • 1 to 2 Tbsp soy sauce
  • 1/2 cup beef stock
  • 1 Tbsp corn starch or potato starch
  • Optional MSG, baby corn, or other vegetables
  • Butter lettuce or lettuce cups for serving

Instructions

  1. Prep ingredients, mince garlic, and mix beef stock with starch in a small bowl.
  2. Heat oil over medium heat, add garlic, reduce to medium-low, and cook until golden.
  3. Increase to medium-high; add turkey and soy sauce. Cook until turkey is no longer pink.
  4. Add shiitakes, kale, and any extra vegetables. Add optional MSG and onion powder.
  5. Cook until kale is bright green, then add stock mixture and stir until the sauce thickens. Spoon into lettuce cups.
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Tyler's Smoked Brisket - Original recipe media

Tyler's Smoked Brisket

Low and slow brisket with bark first, foil later, and a long rest at the end.

Ingredients

  • Beef brisket
  • Seasoning of choice
  • Water for spritzing dry spots
  • Optional beef stock for injection
  • Foil for wrapping

Instructions

  1. Trim fat and cover brisket with seasoning.
  2. Smoke at 225F, planning about 75 minutes per pound.
  3. Do not wrap until the brisket reaches 165F internal temperature.
  4. After the first 2 hours, vent steam so bark can form. After 4 hours, spritz dry spots with water every hour.
  5. At 165F internal, wrap in foil, raise smoker to 275F, and keep cooking.
  6. Cook until the thickest part reaches about 195F, checking with a probe every 30 minutes.
  7. Pull when the probe slides in and out like butter, then rest at room temperature for 2 hours.
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Tyler's Shrimp Étouffée - Original recipe media

Tyler's Shrimp Étouffée

A quick creamy shrimp étouffée-style bowl with peppers, onion, garlic, mushroom soup, and rice or noodles.

Ingredients

  • 1/2 to 1 lb small shrimp, deveined and peeled
  • 1 red or yellow bell pepper
  • 1 yellow onion
  • 2 cloves garlic
  • Campbell's Golden Mushroom and garlic mushroom cream-of-mushroom soup cans
  • Garlic salt and Italian seasoning to taste
  • 1/8 tsp white pepper, or to taste
  • Optional 1/8 tsp cayenne pepper
  • Rice or noodles for serving
  • Optional green onions or microgreens

Instructions

  1. Cook rice or noodles for serving and thaw shrimp if needed.
  2. Heat oil or butter over medium-low heat.
  3. Mince garlic, dice onion and bell pepper, then cook garlic until golden.
  4. Add onion and pepper; season with garlic salt and Italian seasoning. Cook until soft and browned, adding small splashes of water if the pan gets dry.
  5. Add shrimp and toss until the outside turns pink, about 1 minute.
  6. Add soup cans and stir until the sauce reaches your preferred thickness.
  7. Season with white pepper and optional cayenne, then serve over rice or noodles with greens on top.
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On Swann Watermelon Spritzer - Original recipe media

On Swann Watermelon Spritzer

Inspired by the On Swann-style watermelon spritzer: wine-soaked watermelon, basil, lemongrass bitters, vodka, and a little sparkle. Waterloo is my favorite seltzer brand for mixed drinks because the flavor profile stays clean.

Ingredients

  • Cubed watermelon
  • Buttery Chardonnay, enough to vacuum seal or soak the watermelon
  • Basil, to taste
  • Lemongrass bitters
  • Vodka
  • Simple syrup, 1 cup water to 1 cup sugar
  • Waterloo watermelon or strawberry seltzer for topping or non-alcoholic swaps

Instructions

  1. Vacuum seal or soak cubed watermelon with buttery Chardonnay for about 24 hours.
  2. Blend the watermelon with a small amount of basil; taste as you go so it does not get too acidic or herbal.
  3. For each drink, use about 2 oz vodka and 1.5 to 2 oz watermelon blend.
  4. Add lemongrass bitters and simple syrup to taste.
  5. Top with seltzer if you want it lighter and sparkling.
  6. For a non-alcoholic version, replace the alcohol with Waterloo watermelon or strawberry seltzer.
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Lemon Drop - Original recipe media

Lemon Drop

A bright lemon drop with vodka, triple sec, simple syrup, and lemon. Half the syrup amount is totally fine if you want it sharper. Waterloo lemon-flavored seltzer works especially well for a lighter mixed-drink profile.

Ingredients

  • 2 oz vodka
  • 0.5 oz triple sec
  • 0.5 oz simple syrup, or half that for a less sweet drink
  • 1 oz lemon juice, plus more to taste
  • Optional sugar rim
  • Optional Waterloo lemon seltzer, or water mixed with lemon juice, to replace up to half the alcohol

Instructions

  1. Optional: sugar the rim of a chilled coupe or martini glass.
  2. Shake vodka, triple sec, simple syrup, and lemon juice with ice.
  3. Taste and add a little extra lemon juice if needed, but do not overdo it.
  4. For a lighter version, replace up to half the alcohol with Waterloo lemon seltzer or water mixed with lemon juice.
  5. Strain into the glass and serve cold.
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Mom's Snicker Bar Fudge - Finished dish photo

Mom's Snicker Bar Fudge

Mom emailed me this one with the important note: use better quality chips. Love you too, Mom.

Ingredients

  • Milk chocolate chips, butterscotch chips, and peanut butter for layers 1 and 4
  • Butter, sugar, evaporated milk, marshmallow creme, peanut butter, vanilla, and salted peanuts for layer 2
  • Caramels and heavy cream for layer 3

Instructions

  1. Melt layer 1 and spread into a sprayed 9x13 pan; chill.
  2. Boil butter, sugar, and evaporated milk for layer 2, then quickly stir in marshmallow creme, peanut butter, vanilla, and peanuts. Spread and chill.
  3. Melt caramels with cream, spread over layer 2, and chill.
  4. Melt layer 4, spread on top, and refrigerate at least 1 hour before cutting.
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Smoked Sausage and Chicken Gumbo - Original recipe media

Smoked Sausage and Chicken Gumbo

From Mom's Flip2Tasty recipes: she used smoked sausage, skinless chicken thighs, beef stock, and hard-boiled eggs to keep the gumbo rich without making it too spicy.

Ingredients

  • Oil and flour for a dark roux
  • Smoked beef sausage and boneless skinless chicken thighs
  • Hard-boiled eggs
  • Onion, celery, bell pepper, garlic, bay leaf, oregano, thyme, pepper flakes, hot sauce, beef stock, and water
  • Rice, green onions, and file to serve

Instructions

  1. Cook roux until it is the color of milk chocolate, then remove from skillet.
  2. Brown sausage, cook the vegetables and seasonings, and brown chicken.
  3. Combine stock, water, eggs, roux, sausage, vegetables, and chicken; simmer until deep and rich.
  4. Serve over rice with green onions and file.
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Flipped French Onion Soup - Original recipe media

Flipped French Onion Soup

Mom's Flip2Tasty thought: this is a full meal in one bowl. She cut extra sodium, used richer beef stock, swapped in English muffin croutons, and kept real Swiss and Parmesan in controlled amounts.

Ingredients

  • 6 large yellow onions, thinly sliced
  • 3 Tbsp butter
  • 1 tsp sugar
  • 1 Tbsp flour
  • 1 cup white wine
  • 4 cups beef stock
  • 3 English muffins, halved and toasted
  • 6 Tbsp grated Parmesan
  • 18 ultra-thin Swiss cheese slices

Instructions

  1. Slowly cook onions with butter and sugar until deeply caramelized.
  2. Add flour and cook 2 to 3 minutes, then add wine and cook 2 to 3 minutes more.
  3. Add beef stock and gently simmer partially covered for 1 hour.
  4. Ladle into oven-safe bowls, top with toasted English muffin, Swiss, and Parmesan.
  5. Bake at 325F for 25 minutes, then briefly brown the tops at 400F.
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Flipped Scottie Eggs - Original recipe media

Flipped Scottie Eggs

Mom loved these for breakfast, lunch, or dinner, and gave credit to family friends Ken and Bev for the free-range eggs. Her flip uses lean sausage and baked crumbs instead of a heavier fried version.

Ingredients

  • 1 lb bulk lean breakfast sausage or turkey sausage
  • 8 hard-boiled eggs, peeled
  • 1/4 cup beaten egg or Egg Beaters
  • 3/4 cup crushed cracker crumbs

Instructions

  1. Heat oven to 450F.
  2. Divide sausage into 8 patties and seal one hard-boiled egg inside each patty.
  3. Roll each wrapped egg in beaten egg, then cracker crumbs.
  4. Place on a sprayed baking sheet and bake about 30 minutes, until sausage is cooked through.
  5. Optional: wrap eggs in sausage one day ahead, refrigerate, then crumb and bake the next day.
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Strawberry Tropical Frozen Dessert - Original recipe media

Strawberry Tropical Frozen Dessert

Mom wrote that she couldn't wait to finish photographing this because it looked incredible. She flipped a friend's dessert by removing half a cup of sugar and keeping the big creamy fruit payoff.

Ingredients

  • 2 cups thawed no-sugar-added frozen strawberries, halved
  • 1 can unsweetened crushed pineapple, undrained
  • 1 1/2 cups sliced banana
  • 8 oz fat-free cream cheese
  • 8 oz low-fat frozen whipped topping, thawed
  • 1 package sugar-free fat-free vanilla pudding mix
  • 1 tsp vanilla

Instructions

  1. Beat cream cheese until smooth.
  2. Mix in vanilla pudding mix; the mixture will be thick.
  3. Slowly add strawberry juice while mixing.
  4. Fold in whipped topping, strawberries, pineapple, and bananas.
  5. Spread in a 9x13 dish, cover, and freeze. Thaw about 10 minutes before serving.
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Crock Pot Indian Stew Wraps - Original recipe media

Crock Pot Indian Stew Wraps

Mom's Flip2Tasty version swaps in lean pork loin, black beans, sodium-free tomatoes, and masa for a lighter wrap filling.

Ingredients

  • Tomato paste and water
  • Lean pork loin chops and chili seasoning
  • No-salt petite diced tomatoes and onion
  • Masa corn flour
  • Black beans
  • Sour cream, cheddar, salsa, and tortillas

Instructions

  1. Mix tomato paste and water in a crock pot.
  2. Coat pork in chili seasoning and add with tomatoes and onion.
  3. Cook on low 6 to 8 hours.
  4. Thicken with masa slurry, add black beans, then serve in tortillas with toppings.
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Egg Yolk Mashed Potatoes - Finished dish photo
Egg Yolk Mashed Potatoes - Original recipe media

Egg Yolk Mashed Potatoes

Small-batch mashed potatoes with one egg yolk for extra richness.

Ingredients

  • About 1 lb Yukon potatoes, cut into 1-inch chunks
  • 1 egg yolk
  • 3/4 tsp salt, plus more to taste
  • 2 Tbsp butter
  • 2 Tbsp half and half, cream, or milk

Instructions

  1. Boil potatoes until tender.
  2. Drain and mash with butter, salt, and dairy.
  3. Stir in the egg yolk while the potatoes are hot and fluffy.
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Pesto and Sun-Dried Tomato Kalamata Torte - Original recipe media

Pesto and Sun-Dried Tomato Kalamata Torte

Mom's Flip2Tasty note: the kalamata middle layer is what makes this one pop, with pesto, sun-dried tomatoes, capers, lemon, thyme, and anchovy paste.

Ingredients

  • Cream cheese or mascarpone
  • Parmesan and garlic
  • Sun-dried tomatoes in oil
  • Pesto
  • Kalamata olives, capers, lemon juice, thyme, and anchovy paste

Instructions

  1. Drain pesto and sun-dried tomatoes, then mince the tomatoes.
  2. Mix cream cheese, Parmesan, and garlic; divide into thirds.
  3. Make the kalamata layer with olives, capers, lemon, thyme, and anchovy paste.
  4. Layer cream cheese, pesto, kalamata mix, tomatoes, and remaining cream cheese in a lined mold. Chill before serving.
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Flipped Seasoned Pretzels - Finished dish photo
Flipped Seasoned Pretzels - Original recipe media

Flipped Seasoned Pretzels

Mom flipped Dad's favorite seasoned pretzels by cutting the original 3/4 cup oil down to 1 tablespoon and using fat-free zesty Italian dressing. Her point was healthy, not diet-y, with the ranch, dill, lemon pepper, and garlic still clinging to every pretzel.

Ingredients

  • 3/4 cup fat-free zesty Italian dressing
  • 2 tsp dill weed
  • 2 tsp lemon pepper
  • 2 tsp garlic powder
  • 1 Tbsp canola oil
  • 1 package Hidden Valley Ranch dip mix
  • 1 bag mini pretzel twists

Instructions

  1. Mix dressing, dill, lemon pepper, garlic powder, oil, and ranch mix in a large bowl.
  2. Add pretzels and stir until coated.
  3. Spread on a baking sheet and bake at 250F for 45 minutes, stirring every 15 minutes.
  4. Turn oven off and leave pretzels inside until cool.
  5. If any pretzels are still moist, return them to a 250F oven, turn it off immediately, and cool again.
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Flipped Old English Muffins with White Crab - Original recipe media

Flipped Old English Muffins with White Crab

Mom's Flip2Tasty version removes the whole stick of butter but keeps the sharp cheese and crab flavor.

Ingredients

  • English muffins
  • Low-fat cream cheese
  • Kraft Old English Sharp Cheese Spread
  • Garlic powder, garlic salt, and a little mayonnaise
  • Lump white crab meat and smoked paprika

Instructions

  1. Toast split muffins.
  2. Mix cheeses, garlic powder, garlic salt, mayonnaise, and crab.
  3. Spread on muffin halves and freeze until firm.
  4. Broil about 4 minutes until bubbly, sprinkle with smoked paprika, and cut into quarters.
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Chocolate Sheet Cake - Finished dish photo
Chocolate Sheet Cake - Original recipe media

Chocolate Sheet Cake

A fast handwritten sheet cake with chocolate frosting.

Ingredients

  • 2 cups sugar, 2 cups flour, 1/4 cup cocoa
  • 1 stick butter, 1/2 cup oil, 1 cup water
  • 2 eggs, 1/2 cup sour milk, 1 tsp vanilla, 1 1/2 tsp baking soda
  • Frosting: butter, powdered sugar, milk, vanilla, and cocoa

Instructions

  1. Sift sugar, flour, and cocoa.
  2. Heat butter, oil, and water to a boil, then mix into the dry ingredients.
  3. Add eggs, sour milk, vanilla, and baking soda.
  4. Bake at 350F for about 20 minutes, then frost.
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Flipped Vegetable Beef Soup - Original recipe media

Flipped Vegetable Beef Soup

Mom's Flip2Tasty method keeps the beef flavor by searing lean roast, roasting marrow bones, and chilling the stock so the fat can be skimmed off.

Ingredients

  • Beef eye round roast and Emeril seasoning
  • Canola oil, beef stock, and optional roasted marrow bones
  • Mixed vegetables, green beans, potatoes, and a little Dale's seasoning

Instructions

  1. Sear seasoned roast and roast beef bones.
  2. Simmer roast, bones, and stock for about 3 hours; chill overnight.
  3. Skim hardened fat, discard bones, and shred beef.
  4. Add vegetables and potatoes; simmer until hearty.
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Toasted Onion Bread - Original recipe media

Toasted Onion Bread

Mom's Flip2Tasty no-yeast loaf adds toasted onions, brown sugar, poppy seed, and black pepper while cutting salt and butter.

Ingredients

  • 4 cups flour
  • Brown sugar, salt, toasted dried onions, onion powder, black pepper, and poppy seeds
  • Baking powder and baking soda
  • Water, vinegar, and melted butter

Instructions

  1. Mix dry ingredients.
  2. Add water and vinegar, then mix until moist.
  3. Knead briefly, shape into a round, and cut an X on top.
  4. Bake at 400F for 40 minutes and brush with melted butter.
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IKEA Meatballs At Home - Finished dish photo
IKEA Meatballs At Home - Original recipe media

IKEA Meatballs At Home

The official-looking IKEA card, which still makes me smile.

Ingredients

  • Beef mince, pork mince, onion, garlic, breadcrumbs, egg, milk, salt, and pepper
  • Oil, butter, flour, vegetable stock, beef stock, double cream, soy sauce, and Dijon mustard

Instructions

  1. Mix and shape meatballs; chill for about 2 hours.
  2. Brown meatballs, then bake covered at 180C / 160C fan for 30 minutes.
  3. Make sauce with butter, flour, stocks, cream, soy sauce, and Dijon.
  4. Serve with potatoes.
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Smoky Deviled Eggs - Original recipe media

Smoky Deviled Eggs

Mom's Flip2Tasty version reduces mayo, adds sour cream and 2% milk, cuts salt, and boosts the smoky herb flavor.

Ingredients

  • 12 hard-boiled eggs
  • Mayonnaise, sour cream, Dijon, liquid smoke, hot sauce, salt, and pepper
  • Capers or green olives, oregano, 2% milk, and smoked paprika

Instructions

  1. Halve eggs and mash yolks.
  2. Mix yolks with mayo, sour cream, mustard, liquid smoke, seasonings, capers, and enough milk to smooth.
  3. Fill egg whites and sprinkle with smoked paprika.
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Chili Rellenos - Finished dish photo
Chili Rellenos - Original recipe media

Chili Rellenos

A handwritten 9x13 casserole version.

Ingredients

  • 1 lb ground beef and 1/2 cup onion
  • Salt, pepper, and 1 Tbsp cumin
  • Large can green chilies and shredded cheese
  • 4 eggs, 1 1/2 cups milk, 1/4 cup flour, 1/2 tsp salt, Tabasco, and pepper

Instructions

  1. Brown beef with onion, drain, and season.
  2. Layer chilies, cheese, meat, more chilies, and more cheese in a greased 9x13 pan.
  3. Beat eggs, milk, flour, salt, Tabasco, and pepper until smooth.
  4. Poke holes through the casserole, pour egg mixture over it, and bake at 350F for 45 to 50 minutes.
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Baked Salt and Vinegar Fries - Original recipe media

Baked Salt and Vinegar Fries

Mom's Flip2Tasty fries are baked and basted instead of fried, with potato skins left on for extra nutrients.

Ingredients

  • 4 large russet potatoes
  • 3 Tbsp canola oil
  • 4 Tbsp vinegar
  • 1 1/2 tsp kosher salt
  • 1/2 Tbsp corn starch

Instructions

  1. Line and spray a baking sheet.
  2. Warm oil, vinegar, salt, and corn starch until just thickened.
  3. Cut potatoes into uniform fries and coat in vinegar mixture.
  4. Bake at 450F, turning and basting every 15 minutes until golden.
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Lemon Cake - Finished dish photo

Lemon Cake

Bright lemon cake with hot glaze poured into slits.

Ingredients

  • 1 small package lemon jello dissolved in 1 cup hot water
  • 1 package moist yellow cake mix
  • 4 eggs
  • 3/4 cup canola oil
  • 1 Tbsp lemon juice
  • Glaze: lemon juice and powdered sugar

Instructions

  1. Prepare a floured 9x13 pan and heat oven to 350F.
  2. Mix cake mix, eggs, oil, and lemon juice, then slowly add dissolved jello.
  3. Bake 30 minutes.
  4. Poke slits in hot cake and pour over shiny lemon glaze.
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Sweet Butter Cream Frosting - Finished dish photo

Sweet Butter Cream Frosting

Classic buttercream. For lemon cake, swap the milk for lemon juice.

Ingredients

  • 1 cup slightly softened salted sweet cream butter
  • 2 to 3 tsp vanilla extract
  • 1 lb powdered sugar
  • 1 to 2 Tbsp milk, or lemon juice for lemon cake

Instructions

  1. Mix butter and vanilla until fully combined.
  2. Add powdered sugar on low, then beat medium-high until light and fluffy.
  3. Add milk or lemon juice one teaspoon at a time until the texture is right.
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Pork Chop Casserole - Original recipe media

Pork Chop Casserole

A vintage clipped casserole recipe for tender pork chops and sour cream sauce.

Ingredients

  • 6 pork chops
  • Flour, salt, and pepper
  • Cooking oil
  • Chicken broth
  • Ground ginger and rosemary
  • Sour cream
  • French-fried onions

Instructions

  1. Combine flour, salt, and pepper; dredge pork chops.
  2. Brown chops in oil and place in a baking dish.
  3. Make sauce with broth, ginger, rosemary, and sour cream; pour over chops.
  4. Bake covered, then top with french-fried onions and return to oven uncovered.
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