OUR FAMILY'S COOKBOOK Page 1

THIS IS WHERE i WILL PUT OUR DAILY FOODY RECIPES AS WELL AS ANY OF THE FAMILY WANTS TO SHARE HERE ; JUST LET ME KNOW THE RECIPE YOU WANT TO SHARE OR FAV FOOD HERE IN THE COMMENT SECTION OR LET ME KNOW IN PRIVATE CHAT OR PRIVATE MESSAGE AND WILL AD IT ON WHEN I UPDATE . I MADE THIS SECTION IN THE CHATSITE DUE TO ALOT OF THE LADIES ION THE CHAT THAT LOVE TO COOK OR JUST EAT LOL !!!!😀😁

WHEN I RUN OUT OF ROOM WILL ADD THE NEXT PAGE AND DIRECT LINKS FROM EACH PAGE TO GET TO. HERE IST THE DIRECT LINK TO PAGE 2

OUR FAMILY'S COOKBOOK Page 2 | familyofpearls

OUR FAMILY'S COOKBOOK Page 3 | familyofpearls

REMEMVER IF YOU NEED TO SEE IT LAGER JUST CLICK TO ENLAGE

garlic hacks

https://fb.watch/22S9ggiDB6/

Helpful Cooking Substitutions For Everyday Use (more info in link)

Helpful Cooking Substitutions For Everyday Use - Homemaking.com

GRILLED CHEESE WITH GOUDA, ROASTED MUSHROOMS AND ONIONS

Broccoli Cheddar Bacon Quiche

an entire new england style meal

https://fb.watch/2jBwcVOxpQ/

Easy Chicken and Dumplings Recipe

Old Fashioned Chicken & Dumplings - Fluffy Homemade Dumplings!

Bundt Pan Bacon, Egg and Cheese Brunch Bread

https://www.facebook.com/melissassouthernstylekitchen/videos/3452156444880072

Cheesiest Potato Soup

https://www.allrecipes.com/recipe/25732/cheesiest-potato-soup/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%2010

Hawaiian Pineapple Coconut Crescent Braid

Chicken Pot Pie

chicken and dumplings

https://www.facebook.com/southernpinning/posts/3520693214664553

Slow Cooker Ham and Potato Soup

Creamy Cheesecake Recipe

mashed potato bar {in a slow cooker}

Mouth-Watering Burger Recipes

https://fb.watch/2CxQps2WN1/

Chicken Arroz Caldo (Chicken Rice Porridge)

Shared By Fash

Easy Homemade Chicken Shawarma

Shared By Mor

Easy Chicken Shawarma Recipe (Video) | The Mediterranean Dish

Prime Rib With Garlic Butter

https://fb.watch/2CxVHppe77/

Cranberry Almond Chicken Salad

Stuffed Bell Peppers

Corn and Cheese Chowder

Creamy Rosemary Potatoes

MACARONS

Shared By Mint

• 1 ¾ cups powdered sugar

• 1 cup almond flour, finely ground

• 1 teaspoon salt, divided

• 3 egg whites, at room temperature

• ¼ cup granulated sugar

• ½ teaspoon vanilla extract

• 2 drops pink gel food coloring

VANILLA BUTTERCREAM (Optional) Use your desired filling such as buttercream, Jam, or any other filling

• 1 cup unsalted butter, 2 sticks, at room temperature

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 3 tablespoons heavy cream

DIRECTIONS

1.Make the macarons: In a bowl combine the powdered sugar, almond flour, and ½ teaspoon of salt and stir with a Wisk to get clumps out. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring (Optional) and beat until just combined.

4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5. Transfer the macaron batter into a piping bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.

7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.

9. Let the macarons sit at room temperature for 1 hour, or until dry to the touch.

10. Preheat the oven to 300˚F (150˚C).

11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

12. Transfer the macarons to a wire rack to cool completely before filling.

13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

14. Transfer the buttercream to a piping bag fitted with a round tip.

15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

16. Place in an airtight container for 24 hours to “bloom”.

17. Enjoy!