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Can I have your secret family recipe?!?!?

Do you have a secret family recipe that you could share? I want to know what recipe in your family has satisfied generations! :)

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    1. re: Vidute

      Obviously not, or it wouldn't be a secret.

      1. re: greygarious

        Took the words right out of my mouth!

    2. We don't do "secrets" but do have family recipes that we enjoy and share. Which would you like: Picke Relish, beefburgers, sugar cookies, peanut brittle?

      3 Replies
      1. re: MidwesternerTT

        One can never have too many burger recipes. :)

        1. re: Sirrith

          Beefburgers is a loose-meat / "sloppy joe" sandwich - recipe previously shared here on CH at this link http://chowhound.chow.com/topics/9174...

      2. My Mom's meatloaf was good & even though I've tried other recipes I have found none better. My 2 daughters once had a meatloaf taste testing contest & Mom's recipe was a clear winner. Here's Mom's recipe.

        Chop 1/2 of an onion.
        Chop an equal amount of celery.
        And chop an equal amount of green bell pepper
        Saute vegetables in a small amount of oil till tender.
        Let vegetables cool.
        Place 2 pounds ground beef in a large bowl. Then add:
        3 Tablespoons ketchup
        2 Tablespoons horseradish (the grated variety stored in vinegar and purchased in a jar)
        1 and 1/2 slices of bread (soaked in milk, squeezed dry, then pulled apart)
        1 teaspoon powdered beef bouillon (or 1 beef bouillon cube crushed)
        1 Tablespoon parsley
        1 egg
        salt & pepper (to taste)
        the cooled vegetables
        Combine ingredients well. Place mixture in a foil lined baking pan & shape into a loaf
        Bake at 400° for 20 minutes.
        Lower heat to 375° and bake for 10 minutes
        Lower heat to 350° and bake till done, about 50 minutes

        2 Replies
        1. re: i_am_Lois

          Horseradish!! never heard of that in meatloaf! will try! thx

          1. nope. It isn't a secret but I don't share it with complete strangers.

            1. Hungarian paprikás csirke with homemade galuska, There is no written recipe...we just make it.

              1 Reply
              1. re: Springhaze2

                Springhaze2, sure would love to know how you make them. Family recipes are the best!

              2. Sure! Here is my mother's recipe for perfect baked chicken:

                Thaw 4 boneless, skinless chicken breasts
                Line a 13 x 9 baking pan with foil
                Place thawed breasts in pan
                Cover with foil
                Bake. Then bake some more. Oven temp? I think it was around 350*
                Continue baking
                Do crossword puzzle
                Has it baked for 2 hours? Ok good.
                Serve
                Pull Open Pit BBQ sauce from fridge
                Give to son so he can attempt to add moisture to chicken breast hockey pucks produced from steps above.

                And they wonder why I took up such an interest in cooking...

                1 Reply
                1. If I told you, it wouldn't be a secret anymore!

                  1. Flip over a bag of tollhouse chocolate chips. Not so secret.

                    Use half butter and half butter flavored crisco. Don't measure the vanilla, just splash it in there.
                    Eat a good couple of cookies worth before adding the chocolate chips.
                    Bake as directed.
                    Look surprised it didn't make as many cookies as the recipe says it does.....

                    1. Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun!

                      2 Replies
                        1. re: sandylc

                          It's a jingle you can never completely forget!

                      1. Some I wished my MIL had kept secret :)
                        My own Mother worked f/t her idea of a secret family recipe was to enlist my grandparents in the kitchen!

                        1. no secrets:
                          georgia faye's sauerkraut and porcupine meatballs
                          (online here at chowhound)
                          burger bundles (online) -- made with stuffing
                          lawrence williams' corn bread -- tender and no sugar (online here at chowhound)
                          sour cream pound cake -- damn brilliant (google my screen name with pound cake and "cakes old south")

                          3 Replies
                          1. re: alkapal

                            I made porcupine balls just the other night...

                            1. re: hambone

                              Me too, a childhood comfort food I craved after losing a 15 yr old Jack Russell Terrorista.

                          2. Not a secret I'll give it to anyone who asks. It is good old potato salad. The difference is that the potatoes (Idaho's) are cooked in their skins, peeled when fork tender, broken up roughly. Then doused liberally with cider vinegar and S&P. Then when at room temp. add hard cooked eggs, diced pepper, diced dill pickles, chopped onion could be red or white, sliced olives...whatever. Mix with REAL MAYO (no Miracle Whip). Chill and serve. It is the cider vinegar added while the potatoes are still hot that makes the difference.

                            6 Replies
                            1. re: Candy

                              That sounds great! I'm always looking for ways to improve my potato salad, and like the whole vinegar concept, but hadn't figured out how to reconcile it with the mayo. I don't do olives or pickles, but do add celery and Colman's mustard..

                              1. re: annomy

                                Once you try the vinegar trick, you will never go back! It is really fabulous. I think it'll work with any vinegar. I use a red wine vinegar myself. You can't really taste the "vinegary-ness" of it. It just adds a whole 'nother depth of flavor that I love.

                                1. re: Heidi cooks and bakes

                                  I do it with sweet pickle juice too when using chopped sweet gherkins. I love all kinds of potato salad.

                              2. re: Candy

                                That's Cook's Illustrated's "secret" to potato salad. I do the same thing but instead of potatoes, soaked-then-slightly-overcooked dried large lima beans (the canned equivalent is butter beans, not the smaller green ones). Fauxtato salad is healthier and tastes identical to that made with potato.

                                1. re: greygarious

                                  Do you add all the other things? Mayo, eggs, onion, etc?

                              3. One condition: you can't serve it in Brooklyn.

                                *************************************
                                Oma's Celery Salad

                                1 whole celery, chopped (also use interior leaves)
                                1 small sweet onion, chopped fine
                                ½ c. mayonnaise (I always whip mayonnaise before adding other ingredients)
                                1/4 c. vegetable oil
                                2 T lemon juice
                                2 T sugar
                                salt and pepper

                                Combine mayo, oil, lemon, sugar, and S&P. Pour over chopped celery and onion. These are approximate amounts, adjust to taste.
                                *************************************

                                I up the lemon juice a little or (even better) zest the skin into the dressing too. (Truth is, lemons don't seem as tart as they used to be.) If you can find it, a dash of lemon salt/ascerbic acid pushes it over the top.

                                And you really have to use some of those faint interior leaves. Don't ask me why but that makes the salad.

                                And if you can do it ahead of time, it is better after a day or more. -hambone

                                3 Replies
                                1. re: hambone

                                  what an interesting treatment for celery! thanks!

                                  1. re: alkapal

                                    One of those things which is much better than the sum of its parts.

                                  2. re: hambone

                                    I didn't realize I had a salad! LOL Sounds good.

                                  3. No secrets in my family. My mom taught herself to cook and all of my childhood favs came from the LA Times or Sunset magazine. Her mother didn't cook at all.

                                    1. Red beans & rice:

                                      2 lb beans
                                      1 onion
                                      1 bell pepper
                                      2 ribs celery
                                      2-4 cloves garlic
                                      2-3 bay leaves
                                      cayenne
                                      1 tbsp sugar
                                      black pepper
                                      2 tsp dried oregano
                                      1 lb ham, tasso or any pork product
                                      1 lb sausage, smoked or andouille
                                      1 12 oz amber beer

                                      Wilt veggies in a few tbsp bacon grease. Add pork and simmer for a few minutes. Add beer, beans, pepper, sugar, bay leaves, oregano and enough water to cover.
                                      Bring to a boil, cover and simmer for at least 3 to 4 hours, until beans are tender. Add sausage and simmer for one hour.

                                      1. Not a secret recipe - from my Great Aunt. My Aunt and I are the only ones who make them as far as I know. It's a great recipe - especially for miscellaneous grilled food! (burgers, chicken, pork). Can double for a large gathering - works fine.

                                        Mayme’s Beans

                                        1 lb pinto beans – soak overnight
                                        Add 1 ½ tsp salt
                                        3 T oil

                                        Bring to boil, cover and simmer until tender. Drain.

                                        Add:
                                        4 oz diced bacon
                                        1 medium onion, cut fine
                                        3 cloves garlic, minced
                                        2 T molasses (light)
                                        ½ tsp worcestshire sauce
                                        ½ C catsup
                                        1/3 C brown sugar
                                        1/3 tsp dry mustard
                                        1 ¼ T cornstarch mixed with 1 ¼ C cold water
                                        3 T apple cider vinegar – at end

                                        Stir carefully, cover & cook slowly on top of range for 30-40 min or bake at 350˚ for 1 ½ hrs. (may take longer)

                                        OR:
                                        Put in crock-pot & simmer away. Add vinegar at end.

                                        1. My Mom used to make what she called a Washday pudding. (that was back in the days when you had to squeeze the laundry yourself through the wringer washer). It is a cake atop a brown syrup. In Quebec we call it Pudding Chomeur. I will post the recipe tonight if it is of interest to you.

                                          2 Replies
                                            1. re: lilmomma

                                              I misplaced the recipe and had to call my sister for it sorry for the delay.
                                              In a small pot add 2 cups of brown sugar, and 1 cup of water and heat until the sugar dissolves. Do not boil. Set aside, cool and then add 2 tablespoons of butter and a teaspoon of vanilla and blend together. Transfer to a square baking dish. (Personally I would skip the pot and combine in the square dish, but it's my Mom's recipe.
                                              The cake part:
                                              1/4 cuo of butter
                                              1/2 cup of white sugar. Cream together the butter and the sugar and then add 1 egg.
                                              Sift together dry ingredients:
                                              1 1/2 cup of ap flour
                                              3-4 teaspoons of baking powder
                                              a tinge of salt (1/8 teaspoon)
                                              Add to the butter and sugar mixture alternatively with 1 cup of milk until all is blended.
                                              Dollop the batter on top of the syrup.
                                              Bake at 375 until golden brown (About 3/4 to 1 hour)

                                          1. Popeye's Spicy Fried Chicken....would be the closest thing to secret.

                                            1. true story:My mom made chicken for my bio dad for their first married meal It was very simple and saucy and over served over rice when he came home he declared " Did you get that recipe from my mother? that is my grandmothers secret chicken!' fast forward a millon years and a divorce I am making a saucy chicken in the oven my step dad comes home from work and says " Did you get that recipe from my mom? that smelllllllls just like my mothers secret chicken"...Apparently it is everyone's Mother's secret chicken

                                              one cut up fryer
                                              1 (1 ounce) envelope dry onion soup mix
                                              4 ounces Russian salad dressing
                                              4 1/2 ounces apricot jam
                                              1/2cupwater
                                              Mix it all together poor over fyer and cook uncovered in the oven at 350

                                              1 Reply
                                              1. re: girloftheworld

                                                that is interesting! a little sweet and savory. neat!

                                              2. Well, all right, if you insist. Pour most of the liquid off canned pork & beans. Add a lot of brown sugar and ketchup. Put some bacon and sliced onions on top. Bake for a long time. We are now in the third generation of taking these baked beans to affairs and everybody asks if this is an old family recipe. We smile and say very little.

                                                1 Reply
                                                1. re: Querencia

                                                  my mom chopped the bacon and onions and mixed it in. i don't recall her using ketchup, but def. some brown sugar. i think the brand of the canned pork and beans was "stokely's van camp's."