1. Transfer sardines to a bowl. Try not to transfer too much of the olive oil.
2. Use a fork to mash them into a smoother consistency.
3. Add a bit of soy sauce and mix in. How much soy sauce? I couldn’t tell you. Immigrant mothers do not measure, they just know.
4. Add a bit of Tabasco and mix in. How much Tabasco? How silly of a question is that? What do you want it to taste like? That’s how much. That is the Angelica Fructuoso way.
5. Add black pepper to taste.
6. Spoon desired amount on top of your carb of choice. Angelica Fructuoso served this to her children on toasted wheat bread. This is the children’s favorite way. Crackers also work. Rice also works. Chef’s choice.
7. (Optional) Announce, loudly from the kitchen, “KUMAIN TAYO!!!” as loudly as you can. (“Let’s eat!” in Tagalog; pronounced kooh-MA-in tah-YO)

Angelica Fructuoso’s Breakfast Sardines

1. M﻿ix it all up
2. P﻿ut a lot of broccoli
3. P﻿ut more water and bake it up.

Aric's Apple Soup

1. Preheat oven to 350°
2. Drain artichoke hearts. Cut each into 1/2, then each half into 1/3s. Each heart becomes 6 pieces
3. Chop up the onion pretty small
4. Mix everything together
5. Spray Pam in a 8"x10" casserole dish
6. Bake for 20min. Check on it, bake a bit longer until it's brown on top and bubbly

NOT spinach artichoke dip! Just artichoke. No spinach.

Artichoke Dip

1. Preheat oven to 400°F
2. Cut bacon in half
3. Wrap each piece of watermelon rind in a 1/2 slice of bacon. Secure with a toothpick
4. Place on a baking sheet lined with parchment paper or aluminum foil
5. Bake for 15 minutes. Flip over. Helps to avoid sticking to the paper/foil
6. B﻿ake for an additional 5-10 minutes until done

Bacon-Wrapped Pickled Watermelon Rind

### S﻿teps

1. P﻿reheat oven to 350°F
2. G﻿rease and lightly flour one bundt baking pan

   * *O﻿riginal recipe: two 9"x1.5" round baking pans*
3. I﻿n a mixer bowl combine the flour, sugar, baking powder, baking soda, and salt
4. Add shortening and banana; beat on low speed of electric mixer till combined
5. A﻿dd buttermilk or sour milk, eggs, and vanilla; beat 2 minutes on medium speed
6. T﻿urn batter into prepared pan
7. B﻿ake for 30 minutes or till done
8. C﻿ool 10 minutes on wire racks
9. R﻿emove from pans; cool thoroughly
10. F﻿rost with [Creamy Butter Frosting](https://www.baileykane.co/recipes/butter-frosting)

The most ethical resting place for your deceased bananas

Banana Bundt Cake

### Steps

1. Sesame oil and a little butter in wok
2. Oil spam down to have a crunchy texture
3. Then add all veggies and cook
4. Add rice that was cooked with water in rice cooker
5. Stir fry
6. Then separate to sides add sesame oil and eggs
7. Scramble 1/2 then mix all ingredients in wok together
8. Then add anything else left garlic ginger sesame oil. And stir fry
9. When looks like it's done add al scallions stir then pull off heat
10. It's done
11. Add soy sauce to taste at table

Bammmm.

Big Pappa's Fried Rice

Ingredients list and recipe graciously provided by Madison

* small dice tomatoes, stir in salt to bring out moisture
* mince garlic, when it's mostly done add a pinch of salt and mince some more
* do the same w basil, mince, add salt, mince some more
* add minced garlic and minced basil to diced & salted tomatoes, stir
* then add olive oil and stir again
* refrigerate

Bruschetta

### S﻿teps

#### O﻿riginal

1. I﻿n a small mixer bowl beat butter till light and fluffy
2. G﻿radually add about *half* of the powdered sugar, beating well
3. B﻿eat in the milk and the vanilla
4. G﻿radually beat in remaining powdered sugar, then additional milk, if necessary, to make frosting of spreading consistency

F﻿rosts tops and sides of two 8- or 9-inch layers

### V﻿ariations

#### C﻿reamy Butter Frosting

1. S﻿ubstitute 1 egg instead of the 1/4 cup milk
2. A﻿fter adding remaining powdered sugar, beat in enough milk, if necessary, to make frosting of spreading consistency

#### C﻿hocolate Butter Frosting

1. A﻿dd 2 squares (2 ounces) *unsweetened chocolate*, melted and cooled, with the vanilla

#### M﻿ocha Butter Frosting

1. A﻿dd 1/4 cup unsweetened *cocoa powder* and 1 teaspoon of *instant coffee crystals* to the butter

#### O﻿range or Lemon Butter Frosting

1. A﻿dd 1 teaspoon finely shredded *orange peel* or 1/2 teaspoon finely shredded *lemon peel* with vanilla
2. U﻿se *orange juice* or *lemon juice* instead of milk

#### P﻿eanut Butter Frosting

1. S﻿ubstitute smooth or crunchy *peanut butter* instead of the butter, and add additional milk, if necessary, to make frosting of spreading consistency

Butter Frosting

*I﻿n a British accent...*

1. H﻿eat oil in a pan
2. C﻿hop garlic. Sauté in a pan
3. A﻿dd butter beans, half the spinach, and the tomatoes
4. S﻿quish the tomatoes
5. A﻿dd a dollop of cream cheese and mix
6. A﻿dd the rest of the spinach
7. P﻿late (bowl)
8. S﻿prinkle red pepper flakes on top, drizzle lemon from ~1/4 of a lemon
9. E﻿njoy
10. *O﻿ptional but highly recommended:* Fry some bread on the side for dipping and eating

*O﻿riginally from [TikTok](https://www.tiktok.com/@bunchuk/video/7178877803025222918)*

Butterbean Cozy Bowl

### Steps

1. Preheat over to 425
2. Line baking sheet with parchment paper. Arrange sweet potatoes and garlic cloves so they're not touching. Sprinkle with salt. Roast until the caramelized brown liquid comes out of the sweet potato
3. Sauté onion in olive oil
4. Remove sweet potato skin
5. Blend sweet potato, onion, garlic, chili peppers, and coconut milk in food processor. Slowly mix in vegetable stock
6. Simmer until thickened

Chipotle Sweet Potato Soup

1. B﻿ring cider, water, ginger, and cinnamon to a boil. Cut heat after five minutes
2. A﻿dd cinnamon chai tea
3. B﻿rew 5-7 minutes
4. R﻿emove tea leaves
5. S﻿erve hot or cold
6. I﻿f using orange and lemon slices, add to boiling cider for extra zing. Add 1/2 tsp black pepper

(﻿Note: for an adult, add 5-8 oz. dark rum)

Originally provided by: <https://easternmarket.org/district/intu-tea>

First tasted at Detroit Eastern Market. For when you want Cider, Chai, and maybe rum too

City Cider

### Steps

1. Mix all
2. Make sausage patties and cook
3. Fry them up and adjust recipe to taste

Country Sausage

### Steps

#### C﻿akes

1. P﻿reheat oven to 400°F
2. Place all cake ingredients in a food process or blender; pulse until finely minced
3. Divide mixture into 20 walnut-sized pieces. With wet hands, shape each piece into a ball and flatten into a cake. Place cakes on a greased baking sheet
4. Cook until golden and cooked through, about 12 minutes. Cool to warm or room temperature

#### T﻿opping

*M﻿om doesn't do this part*

1. Combine mayonnaise, cilantro, and lime
2. S﻿poon topping onto cakes
3. G﻿arnish with diced mango
4. S﻿erve warm or at room temperature

#### C﻿ooks' Note

> T﻿ry using pork fillet instead of chicken and lemon grass instead of ginger for a tasty variation o these Asian-inspired cakes

O﻿riginally from [Hors D'oeuvres by Eric Treuille & Victoria Blashford-Snell](https://www.thriftbooks.com/w/hors-doeuvres_eric-treuille/304980/#edition=6128297&idiq=3913775)

Maybe the most flavorful thing mom has ever cooked

Ginger Chicken Cakes

*[O﻿riginally created by Minimalist Baker.](https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/#wprm-recipe-container-35863)*

1. Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
2. Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
3. Bring a large skillet over medium heat and sauté onion and garlic in 2-3 Tbsp olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
4. Transfer sautéed shallot and garlic to blender with roasted peppers, milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper and red pepper flake.
5. Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor. Be generous with your seasonings.
6. Place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
7. Once sauce is thickened to desired consistency, add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.
8. Serve with (generous amounts of) nutritional yeast, red pepper flake and fresh chopped parsley or basil.

N﻿ote: This is the vegan version, you can use regular milk in place of almond and parmigiano reggiano in place of nut. yeast

Greg's Red Pepper Pasta

### S﻿teps

1. P﻿reheat oven to 350°F
2. I﻿n small bowl combine all ingredients
3. S﻿pray 2 mini muffin pans with non stick cooking spray
4. R﻿oll out crescent rolls and cut into 24 even squares
5. P﻿lace crescent roll squares in a mini muffin tin and fill with mix
6. B﻿ake 13-15 minutes

Ham Puffs

### Steps

1. mix salt into flour
2. in a separate bowl mix honey (or sugar) into water until dissolved
3. pour yeast on top of water mixture and let bloom for 5 minutes until frothy (people are very divided on whether or not to whisk it in before blooming, I do)
4. add oil to water mixture
5. add wet to dry ingredients and mix until a dough forms
6. let stand for fifteen minutes and then do a set of stretch and folds repeating every 15 minutes for an hour (I don’t follow this strictly- its a forgiving recipe)
7. place dough in a well oiled bowl covered in saran wrap over night (for whatever reason it is not recommended to use a metal bowl)
8. the next day (or two) remove dough from fridge about two hours before you want to bake it and complete one last set of stretch and folds before placing it on a 13x9 baking tin lined with parchment
9. cover with a cookie sheet and let proof for two hours
10. preheat oven to 430 f
11. after the dough has proofed brush with oil, and use fingers to dimple the dough careful to not pop bubbles, sprinkle with salt, and add any additional toppings
12. bake for 22-25 minutes (maybe longer depending on your oven) until it’s golden brown and crispy
13. remove from pan and place on a cooling rack- do not cut into the bread until completely cool or the dough can get gummy
it's also better to accidentally go over w ater than under bc foccacia is a high hydration bread
it's a very wiggly dough

Madison's Focaccia

D﻿isclaimer: Mina's version skips much of the extra steps. You can just cut the cukes, mix with sauce, and move on.

1. R﻿inse and dry the cukes. Cut crosswise into ~4" pieces. Cut in half lengthwise.
2. S﻿mash the cucumber pieces like garlic cloves, with the flat part of a knife. Break or slice diagonally into bite-size pieces. Let the seeds fall behind.
3. P﻿lace the cucumber pieces in a strainer, add a big pinch of salt and sugar. Place a plastic bag filled with ice on top of the cucumbers to weight them down. Let drain for 15-30 minutes, or up to 4 hours.
4. C﻿ombine salt, sugar, and rice vinegar. Stir until everything's dissolved. Stir in sesame oil and soy sauce.
5. S﻿hake cucumbers well and transfer to a serving bowl. Drizzle with olive oil and toss. Add half the dressing, garlic, and red pepper flakes, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Add more pepper and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

No commentary provided, and shamelessly stolen 🤷

Mina's Cucumber Salad

1. Melt butter in soup pot or Dutch oven on medium heat.
2. Add chopped leeks and some salt. Sauté for ~5 minutes in the butter til they start to go translucent
3. Add broth, potatoes, some more salt, a decent amount of black pepper, a small amount of white pepper
4. Bring the whole deal to a boil while stirring every now and then
5. Reduce to simmer, cover, cook for ~20-25 minutes. It's inexact - your main goal is everything gets mushy and cooks together
6. Add cream if using, a small amount at a time, stirring constantly so that it blends in without curdling
7. Optional but STRONGLY recommended: use an immersion blender to blend the whole deal into one perfect thick blended soup

Mama Meeker's famous, nostalgic, ever-comforting soup

Potato Leek Soup

### S﻿teps

1. Preheat oven to 350°F
2. C﻿ombine all ingredients
3. S﻿hape into 1" balls
4. C﻿over baking sheet with parchment paper. A﻿rrange balls on baking sheet
5. B﻿ake until golden brown, 10-15min

*C﻿an be refrigerated or frozen until ready to cook*

Spinach Balls

### Steps

Blend in food processor

### Notes

Adjust amounts to taste

"This is good and I have it in the fridge like all the time."
- Madison

Recipes