AMFC Clamily Cook Book
Light and Delicious Pasta Salad
"BEET" It On Down The Line Hummous
Grandma Quandt's Beef Stroganoff
Cedar Planked Salmon with Honey Lime Dressing
The Best N'awlins Shrimp and Grits with Red-eye Gravy
Bob's Easy Chicken and Pasta
Avocado Chicken Salad
Colorado Campfire Breakfast
South Carolina Low Country Boil
Avocado Chocolate Chip Cookies
Dry Curry of Lamb
Authentic Middle Eastern Hummus
French Onion Soup
Pumpkin Cranberry Oatmeal Cookies
Refrigerator Peanut Butter Pie
The Best Banana Bread
Italian Supper Soup
Baked Corned Beef
Easy and tasty chili
Smokin Okun's Stuffed Shells
Date, blue cheese, and bacon hors d’oeuvres
CC Rider Salad (Curried Chicken) - also with tofu option
Nanci's World Famous Cannoli
Finn's Redneck Bacon Candy
New England Clam Chowder
Super Heady Baked Clams
The Grateful Dead
Marty's Fake Stuffed Blueberry Cheesecake
Big Mama's Mouth-Smacking-Far-Out-Trippin' Chili
Baked Frech Toast Casserole
Hawaiian Ham Sliders
Moscow Mule Cocktail
Chocolate Banana Bread
Tequila Lime Candied Bacon
Strawberry Stuffed French Toast
best cheesecake evah!
Sexy Sugaree Sangria
White Chocolate Crispy Peanut Butter Truffles
Al Azteco Cheese Dip
Ms. There's Easy Organic Vegetarian Lasagna
KB's artichoke dip
The Best Chicken Cordon Bleu
Paula's Shrimp Dip
Light and Delicious Pasta SaladThis recipe came about from just a few ingredients in the fridge and being too lazy to go to the store. Submitted by: "AMFCclams"
Fajita marinadeEasy to throw together and so tasty! Use the meat/tofu to make fajitas with tortillas and sauteed peppers and onions. Submitted by: "Michele Savelli"
Almond BiscottiBest biscotti I ever had. The recipe came from a neighborhood cookie exchange. Submitted by: "Michele Savelli"
"BEET" It On Down The Line HummousOn a stormy September 5, 2014, I married my soul mate. We decided to have a potluck wedding reception. Among the spread, my eye caught on a fabulous deep reddish fuschia colored dip. I figured anything that pretty had to be eaten, even at the risk that it wasn't vegan. The sweet beet flavor spiked with a nice kick of garlic blew me away! After the wedding, there was a ton of the dip left, and my friend who made it let me take it home along with the serving plate as a gift. I ate it for breakfast, lunch and dinner the next day! I found out the recipe was NOT vegan so I created my own vegan version, and voila! (I included the wedding version below don't worry) Submitted by: "Patti Sunshine"
Bob's JambalayaThis came from a recipe by the Barefoot Contessa that I tweeked to my liking and my families tastes. It has some heat to it, hope you enjoy! Submitted by: "Bob Municchi"
Veggie LasagnaThis was originally potato soup that my dad would make. I thought the roux base would lend itself well to a white sauce lasagna. I was right. Submitted by: "Sarah Magnolia"
Grandma Quandt's Beef StroganoffThis is my hubby's grandma's recipe. When Terry told me it was his favorite I called Grandma Quandt & she carefully read it to me from her recipe card. She was very happy I wanted the recipe for her favorite grandson (Terry looks just like grandma Quandt's dad ). Grandma Quandt's Stroganoff is also the first grown up food Edie ate and it's still her favorite. For our Vegan Clams you can make this by subbing some portabello mushroom cubed to be the steak. Submitted by: "Jen Quandt"
Carne AsadaThis is from an amazing restaurant in Flagstaff! The marinade is super easy and makes delicious tacos! Submitted by: "Jen Kevil"
Cedar Planked Salmon with Honey Lime DressingThis is a recipe from Weber's, but it fits a special place and time in my life when I lived in Alaska and the salmon were plentiful and fresh. Submitted by: "Jen Kevil"
The Best N'awlins Shrimp and Grits with Red-eye GravyThis recipe is from a restaurant that is near and dear to my heart in New Orleans, Mr. B's. They make the best N'awlins BBQ Shrimp and a damn fine shrimp and grits. Louisiana is where I was born and raised and where all my family lives. I feel blessed to be from that culture. Submitted by: "Jen Kevil"
Cabbage RollsI grew up with this. I never fully appreciated it until I was an adult. Submitted by: "Sarah Magnolia"
Bob's Easy Chicken and PastaI've been making this for a long time. It's quick, easy and very tasty! Submitted by: "Bob Municchi"
Tex's PolpettineMy friend from back in the college days, 44 years ago, was fortunate enough to go to New Orleans and find work with Emeril. He worked hard and now is a renowned restaurant owner. A couple years ago, he traveled to Italy and when he came back, he had his executive chefs recreate a version of the little meatballs all so common in Italy. These are creamy and unlike any meatball you may have tasted, because it has an ingredient you may never have thought to use. I lost his original recipe when my old computer passed into cyberspace, but my memory is good enough to recreate it. Submitted by: "Bob Municchi"
Avocado Chicken SaladSaw it on facebook, tweaked it, and it was wonderful. Submitted by: "Sarah Magnolia"
Grilled AvocadosAlthough I was born and raised on a ranch and raised as a TOTAL meatatarian, I have developed close loving relationships with friends that do not share my love for meat. i decided to buy a separate grill just for my vegetarian loving friends so that "their" grill"was always safe from my meatatarian ways! This is one of the recipes I have developed that get happy reviews from those friends! Submitted by: "Mel Gordon"
Colorado Campfire BreakfastBorn and raised in the "backwoods" of Colorado, I learned early that food cook over an open fire is my favorite type of cooking! The joy of cooking while camping introduces it's own special challenges, like what to cook on... Here is a great tasting recipe that requires very little "utensils" other than basic necessities and the results can be totally Mountain Gourmet! Submitted by: "Mel Gordon"
South Carolina Low Country BoilLow Country Boil is a summer staple in SC. Easy, outdoor, small or huge party... it's perfect and absolutely DELICIOUS!!!!! Submitted by: "AMFCclams"
Avocado Chocolate Chip CookiesThese are one of my sons favorite cookies. I discovered 2 years ago that he suffers from 5 of the top 8 food allergies. So cooking became a challenge. After many failed cookie attempts, we found a winner. We love avocados, it helps to make a moist cookie while putting some "healthy fat" into them. The flour, milk and chocolate chips may be subbed for regular if wanted without changing amounts. These are delicious! Enjoy! Submitted by: "Michelle Robertson"
Dry Curry of LambThis is my go-to lamb curry recipe because I almost always have all the ingredients I need. It is quick and authentic. The basic recipe is not mine, it is from a long out of print cookbook by Khalid Aziz. It has some modifications. This cookbook showed me 35 years ago that I could cook. Not a chef, but a pretty decent cook. Regarding the cut of lamb. Usually shoulder or leg is used. It can be a cheap cut. I have used horrible looking "lamb chops," just cut off most of the fat. Regarding the notion of curry (garam masala). Every good curry recipe I have ever made used a combination of spices to make a unique curry mixture depending on what kind of meat or if veggies only, and the complimentary other ingredients. These recipes may or may not have curry powder in them. This one does, but you have to have all the other spices, too. Regarding spices. I always buy fairly large quantities of spices at bulk stores. You will go broke buying them from the little bottles in the grocery store. So, when possible, buy whole and periodically grind them yourself. Coriander and cumin, for example, are so much better this way. Black pepper, too. A word about salt. I love salt, but in cooking, unless I am baking, I ALWAYS cut the recommended amount of salt in half, at least. Recipes always seems to be too salty. You can always add more salt, you can remove it. This recipe has half the recommended salt of the original. Enjoy. Submitted by: "Virgil Huston"
Cowboy CaviarMy mother taught me this recipe. It's a favorite at gatherings, parties, or camping food. It is very versatile...can top chicken or swordfish for a hearty meal. Serve it fresh as a dip / salsa, add to tacos / burritos, hot dogs / burgers / sandwiches, Eggs / omelettes / quiches...pretty much anything! Best to prep the day before, and store in tight tupperware for easy storing in the fridge. This is an addicting party pleaser for sure! Submitted by: "jessidurocher"
Authentic Middle Eastern HummusThis recipe came from my Safta (Grandmother) in Jerusalem. She eats this daily with Pits bread and is today 96 years young and healthy as can be. Fountain of youth? Submitted by: "Gadi Yuditsky"
French Onion SoupThis is the best recipe for a rich, robust French Onion Soup. Submitted by: "Bob Municchi"
Pumpkin Cranberry Oatmeal CookiesThese cookies are so good that sometimes I let the kids eat 2 at breakfast! Submitted by: "Michelle"
Refrigerator Peanut Butter PieMy maternal Grandmother ( "Moms") was a master of all pies. This has always been one of my son's all time favorites. Submitted by: "AMFCclams"
Mango MixThis recipe was created from when there was too much produce that was going to go bad. Submitted by: "Andrea C"
The Best Banana BreadHow often do you buy bananas and they turn brown and spotty? Personally, I prefer my bananas almost yellow (maybe a hint of green on the stem). Once they start turning brown, the sugar changes and they get mushy and too sweet for my taste. I don't like wasting food either…let them get browner and use them for baking! If you don't use them right away, here's a hint, peel them and put about 3 or so into a ziplock and freeze. Defrost them when you want to bake. Plus, they can get squished and mashed in the bag;-) Submitted by: "Lisa Daniels"
Dad's EggNogMy Dad (RIP) made the best eggnog. I remember him staying up late during the Christmas holidays to make sure he had it done. He'd be up to his elbows in meringue and alcohol, the kitchen was a mess, but it was the best. I make it every Christmas to keep the traditional alive. I always make virgin batches for kids. My daughter absolutely loves it. It's thick and creamy. Fresh nutmeg tops it off. It takes a little time but it's totally worth it. Good luck keeping it around long enough for visitors over the holidays!! Submitted by: "lisacdaniels"
Avocado BruschettaI try to be health sometimes and this is packed with flavor and antioxidants! Pairs well with Red Wine! Plus, I love avocados! Submitted by: "Lisa Daniels"
Italian Supper SoupQuick and easy soup for a cold night or healthy eating. You can essentially whip it together in one pot. Submitted by: "Lisa Daniels"
Baked Corned BeefA little over 2 years ago, I went searching for a different method of preparing corned beef. Just tired of the throw it a pot and boil it with potatoes. I will never cook corned beef any other way. Submitted by: "Bob Municchi"
Easy and tasty chiliThis is an easy chili and has great flavor without being overly spicy. You can dial it up if your taste buds crave higher heat by adding habeneros into the mix. At my age, although I used to like hot and spicy, my digestive system doesn't allow it much anymore. Submitted by: "Bob Municchi"
Cheesy SpinachI have been making this recipe regularly for nearly 20 years. I usually make this with kale or chard instead of spinach, but beet greens are my very favorite green to use in this recipe! Very flexible recipe, I usually toss in a couple extra eggs, this is supposed to serve 10-12 but my kids and I can easily polish off a whole pan of this in one sitting. Sometimes I bake this in a larger pan to get a thinner more throughly cooked casserole for "on the go" meals, it is great for running between kid activities or for eating out in the field while driving a tractor. Originally found in the first edition Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce from Madison Area Community Supported Agriculture Coalition (MACSAC) from 1996. Support local agriculture!!! Submitted by: "Amy Miller"
Smokin Okun's Stuffed ShellsI have always enjoyed cooking and Italian has always been a staple in the rotation. Here is one that everyone fights over at the table when I make it. Enjoy!! Submitted by: "Joel Okun"
Date, blue cheese, and bacon hors d’oeuvresThree of the major food groups are represented here, fruit, dairy, and bacon. These are soooo easy to make and taste so good. No matter how many I make, they are always almost instantly gone. So, make a lot. Even the blue cheese haters love these, the flavor profile is unbelievable. This recipe is variable, so I am not entering the servings, cooking time, etc. You make as many as you want, so prep time varies. Cooking time depends on the bacon you use. Thicker bacon takes longer, super crisp bacon takes longer (I like mine on the soft side). Submitted by: "Virgil Huston"
CC Rider Salad (Curried Chicken) - also with tofu optionThis was my favorite dish at San Chez A Tapas Restaurant in GR. When I went vegan, I craved it, so I invented a vegan version that is dang fine! Submitted by: "Patti Sunshine"
Nanci's World Famous CannoliWhen I was a little girl, my job was to dip the pizzelle iron in the mix & put it in the oil & release it. When it floated to the top I scooped it out of the oil with what looked like a fishing net to me! My Mom would roll it & put it aside until we had a mountain of pizzelles. In the meantime, she had a giant light blue Tupperware bowl full of cannoli that I, every once in a while, would dip my finger in for sustenance during this pizzelle-making process. Then she would grab her trusty Pastry Bag with the wide tip & proceed to fill those pizzelles!!I don't think I've ever seen her make less than 100 cannolis at a time. She had rectangular Tupperware & waxed paper ready; she would make 2-layer tubs of cannoli Heaven. Since she had the receipe was in her head, this is the closest I found to hers...God I miss this Woman!!!! ****HOWEVER THIS RECEIPE IS FOR THE CANNOLI ONLY**** THIS CAN BE USED WITH FRUIT OR AS A DIP WITH PIZZELLES THAT CAN BE STORE BOUGHT (FLAT) ***** Submitted by: "Nanci Cascio"
Finn's Redneck Bacon CandyWho doesn't love bacon?! (Well, veggie people love it, they just choose not too.) This is taken to every party I go to, winter, summer and everywhere in between. It's great because you don't have to keep it warm or cold...it usually disappears before any temperature changes anyway. Submitted by: "Carrie Finn"
New England Clam ChowderI developed this recipe during college when I lived in Maine and refined it when I opened my first restaurant there in Bar Harbor. Years later when I ran The Wayfarer in Canon Beach, Oregon I put it on the menu and quickly was going through 5-10 gallons a day. Also put it into competition and won both Best Clam Chowder and the Peoples Choice Award for the best Chowder on the Oregon Coast. I've done my best to pare it down to a reasonable portion, but I cook from the hip. So if something seems wrong, or you want to make additions or substitutions, feel free!! ***As with all recipes, the quality of ingredients means so much! At Le Cordon Bleu they instilled us with a "shit in, shit out" philosophy. Buy the best ingredients you can afford, it's worth it! Submitted by: "Cliff Hotchkiss"
Super Heady Baked ClamsThis is a take on the baked mussels I get at our favorite sushi restaurant. The sauce would good on mussels, oysters, clams or even spread over a fish fillet and baked in the oven. I've also used it as a dip for fried shrimp and been a little cross eyed and just eaten it with a spoon. Hope you guys try it and enjoy Submitted by: "Marty Price"
The Grateful DeadOne of the few drinks I remember from my bar tending days. You can't thumb through the drink guide and not make this one. Submitted by: "Marty Price"
Marty's Fake Stuffed Blueberry CheesecakeAfter my last springform pan was lost to the pos dishwasher I used to own, I decided to try and make something good without one. This recipe made my mom cuss, which is saying something. Make it, eat it! Submitted by: "Marty Price"
Coconut LemonadeMy daughter, Lucy, gave me this one. It's a favorite during the summer. Submitted by: "Lisa Daniels"
Jack FrostChristmas is my favorite time of year. It's just great to gather around with friends and family and enjoy the company and season. I stumbled upon this recipe last year and loved it! Submitted by: "Lisa Daniels"
Big Mama's Mouth-Smacking-Far-Out-Trippin' ChiliThis chili is a family recipe that I doctored up to make my own. It tastes sweet at first bite and then WHAM! the heat hits ya. I tend to add a little here and a little there, so feel free to experiment with various chili seasonings and hot sauces. It evolves and just gets better with time. Submitted by: "Heather "Mama" Nagle"
Baked Frech Toast CasseroleWe make this on Christmas Eve every year and eat it Christmas morning. It is a big hit a smells delish while baking. Enjoy! Submitted by: "Sara Larch"
Hawaiian Ham SlidersThese delicious little delights are great for a picnic, a party, a main dish or just a snack. They are a great "go to" recipe when asked to bring something to any gathering. Submitted by: "Sara Larch"
Broccoli SaladFor a simple but sensational side dish, I throw together this refreshing salad. I adjusted a friend's recipe to cut a few calories. The raisins add sweetness, and the bacon gives it a nice crunch Submitted by: "Sara"
Chocolate Banana BreadThis recipe has been rearranged many times. This is my favorite version. My kids can't get enough of it. Enjoy! Submitted by: "Jill Seltzer"
Tequila Lime Candied BaconBacon & Tequila....'Nough Said Once Prepared, Goes great in a Bloody Mary! Submitted by: "Michael Harris"
Strawberry Stuffed French ToastI love this recipe. I saw a similar dish at a restaurant and thought hmmmm I can make this. The first time I made it was with Challah bread. Then tried it with brioche. So yummy! Submitted by: "Jill Seltzer"
best cheesecake evah!got this from a friend in a music trade years ago Submitted by: "George Dickerson"
Clam ChiliI love making all kinds of chili! This batch is for you fabulous bunch of clams! Enjoy! Submitted by: "Jill Seltzer"
Sexy Sugaree SangriaI love sangria! This one really packs a punch! Enjoy! Submitted by: "Jill Seltzer"
White Chocolate Crispy Peanut Butter TrufflesGot this while looking for a receipe to bring to the Annual Dysfunctional Family Get Together held the Day After Christmas (yeah we're THAT Dysfunctional); I had Desserts that year.... Submitted by: "Nanci Cascio"
Al Azteco Cheese DipEl Azteco is a popular restaurant at MSU. I worked there for a couple weekends, just long enough to learn this famous recipe. Shhh it's secret!!! Submitted by: "Patti Sunshine"
Steamer ClamsI ran this dish when I was the Executive Chef at The Wayfarer in Canon Beach, Oregon. It was super popular and got great reviews. To this day it is my favorite ways to eat clams! This is more of a method than a recipe. Alter it to your taste. Use your favorite clams. Use a different wine or substitute beer. Adjust the quantity or type of herbs. Use more or less garlic and shallots. It is important to use plenty of salt. But in the end you are looking for a great, strong, buttery broth! Make sure you only use fresh clams. Discard any open clams. Submitted by: "Cliff Hotchkiss"
Ms. There's Easy Organic Vegetarian LasagnaThis recipe fed hundreds of people in the aftermath of superstorm Sandy. We cooked in the yoga ashram so it had to be vegetarian. It needed to be portable, easy to reheat and distribute and nourishing. Dozens of awesome folk showed up to help cook and get the food to the people that were without basic needs. Enjoy! Submitted by: "Tania There"
KB's artichoke dipMy friend's mom makes the best artichoke dip. It's simple & delicious. Submitted by: "Jen Quandt"
The Best Chicken Cordon BleuThis is just the best damn Chicken Cordon Bleu, it needs to be shared. I've been making it for Terry for a few years. He loves it. Submitted by: "Jen Quandt"
Paula's Shrimp DipMost families have individuals who have dishes that are always requested for holidays and other special occasions. My sister-in-law, Paula, lost a long and courageous battle with cancer a few years ago. Even though we knew she was fighting cancer, no one, including herself, expected her passing at this time. She is sorely missed. This is one of her recipes that is always requested and I have used it for years on my side of the family and other occasions, always giving Paula credit for the recipe. This is simple and a dip I can eat with a spoon. Submitted by: "Virgil Huston"
Thank you for your interest in AMFCclams's cookbook and for helping support the BakeSpace community of independent cookbook authors!
Here’s some quick information regarding how our cookbook platform works, along with a few tips for making the most of cookbooks you add to your library.
But first… If you’re new to BakeSpace, take a minute to visit our "About" page to learn more about our delicious community, which has been helping home cooks swap recipes and connect with fellow foodies worldwide since 2006.
What is the Cookbook Café Platform?Cookbook Café is our one-of-a-kind cookbook publisher, marketplace and reader. It empowers everyone to create, market and distribute a cookbook as both a web-based eBook and an iPad app. It also makes it incredibly easy for home cooks to discover and use amazing grassroots cookbooks they won't find anywhere else. Since 2012, we've published thousands of cookbooks authored by home chefs, nonprofit organizations, clubs, brands, etc. Our goal is to democratize cookbook publishing and make it easy to build an online library of amazing grassroots cookbooks.
How do I "download" a cookbook?You don't need to "download" cookbooks or deal with any files. All of the cookbooks you select (free and paid) using Cookbook Café become available to you automatically on any device (computer, tablet or smartphone) whenever you’re logged-in to your free BakeSpace account.
When you see a cookbook you like, simply click the green "Get it Now" button. If you're not logged in to BakeSpace, you'll be asked to login (or join) so the cookbook can be added to your cookbook library. Once in your library, you can access the cookbook anytime, anywhere via BakeSpace.com, as well as our Cookbook Café iPad app.
While you're checking out cookbooks, also take some time to visit other parts of the delicious BakeSpace.com community where you can swap recipes and connect with others who share your passion for food and the culinary lifestyle.
Get ready to enjoy a uniquely smart and social cookbook experience!Once a cookbook is added to your BakeSpace library, our proprietary recipe indexing technology makes it easy for you to find any specific recipe across all of your cookbooks… so there's no need to remember which cookbook contains that perfect recipe. In addition, you can connect directly with each cookbook author, leave comments/reviews and even ask questions about recipe substitutions, history, etc.
Need more info/help or want to provide some feedback?We're happy to help! Send us an email to firstname.lastname@example.org.
I’d love to make my own cookbook - how do I do that?
It's easy and free... visit our Make Your Own Cookbook section to get started.
Help get the word out about this cookbook! Grab the cookbook widget and paste it on your own website or blog.
Embed this code on your site