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Jess' Birthday Cookbook - 🟧Sourceful

Make Ahead Mashed Potatoes, Salsa, Rotini With Butternut-Sage Sauce, Secret Killer Salad Dressing, NYC Falafel Sandwich, Pesto Panko Chicken, Lemon Beer Shrimp, Persian Love Cake, Potluck Secret Weapon Spaghetti Squash Casserole, Pecan Crusted Sweet Potato Casserole, Perfect Blueberry Pancakes, Honey Spaghetti, Secret Disney Churro Recipe, Oatmeal Banana Cookies, Mom’s famous taquitos de papa - 🟧Sourceful

cooking, recipe, food, template

(Feel free to use this page as a template, just copy and paste it below the preceding recipe and fill in. Please put your name on your recipe! You don’t have to add a photo of your recipe, but I’d love it. Or of your pet. Or you.)

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Make me something good

Ready in ?

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* Here is where you put your list of ingredients

* And any measurements of items


1. Here is where your steps go. Even if it’s an insanely simple recipe, try and break it down.

Tips and/or pairings

Add any tips like substitutions/additions, or pairings with any kind of cocktails/beer/coffee/lemonade/certain drinks


Make Ahead Mashed Potatoes

From Elizabeth Edwards by way of her grandma, Kay Fesenmeyer

Ready in 90 minutes or so

Servings depend on how much you like mashed potatoes



* 6 medium potatoes (~2 lbs?)

* 4 oz sour cream

* 3 oz cream cheese, cut up

* 2 T butter plus more for greasing

* 1 t onion or garlic salt

* salt and pepper to taste

* 1/4 – 1/2 C milk


1. Peel, boil, and mash the potatoes. If you’re lucky enough to have a mixer, pulverize the potatoes in there, then leave the mixer going while adding the sour cream, cream cheese, 1 T of butter, and seasonings to taste.

2. Spoon the potatoes into a greased casserole dish. At this point, you can either put the potatoes straight into the oven, or you can refrigerate them for a day or two.

3. Preheat the oven to 350F. Cut up the remaining butter and top the potatoes with the butter and milk – start with 1/4 C, but if the potatoes look dry, add more.

4. Bake uncovered at 350F for one hour, stirring twice.

Tips and/or pairings

Non-dairy substitutes can work but fat free options will not.


Recipe by Ryan Hale, from a recipe passed around by family and friends before being stolen and shamefully claimed as his own creation.

Ready in: Depends on how fast you can chop veggies.

Serves: Depends on how hungry you are.



* 1 large can whole peeled tomatoes (or peel your own!)

* 1 small can diced green chilis

* 1 can El Pato sauce de chili fresco (yellow can)

* 1-2 jalapeno diced. Don't rub your eyes.

* 3 - 5 green onions chopped

* 3 - 5 cloves of garlic minced

* 4 - 5 sprigs of cilantro - chopped (optional. cilantro is controversial!)

* 2 tablespoons of olive oil

* 1 teaspoon of salt

* *adjust to taste. Add more or less of any veggies you want. Follow your dreams.


2. Cut up garlic and jalapenos first, add them to the blender with El Pato and really chop them all up. Add the rest of the ingredients and blend to desired chunkiness.

Tips and/or pairings

Take your favorite corn chips swimming in your new pool of salsa.


Rotini With Butternut-Sage Sauce (via A Cup of Jo) from Becca!

Ready in about a half hour.

Serves LOTS, leftovers for days!



* 1 lb (about) peeled butternut squash pieces

* 1 small onion, diced

* 4 tbsp unsalted butter

* A small bunch of fresh sage, unchopped

* 1 1/2 cups water

* 3/4 tsp salt

* 1/2 tsp black pepper

* Freshly grated nutmeg (optional)

* Grated Parmigiano-Reggiano for serving

* 1 lb rotini


3. Heat butter in a 6-quart heavy pot over moderate heat until foam subsides, then add the bundle of sage and cook until fragrant, about 15 seconds. Add cubed squash, diced onion, water, salt and pepper and simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, about 10 to 15 minutes depending on the size of the squash pieces.

4. Extract what is left of the bundle you added to the pot — a few small leaves remaining in the squash mixture is fine. If you have an emersion blender, purée mixture right in pot. If you don’t, transfer mixture to a food processor or blender and purée until smooth. Add a grating of fresh nutmeg, if you’d like. The sauce should be thick enough to coat the back of a spoon. If it is too thin, simmer over low heat until it thickens.

5. While squash mixture simmers, cook pasta in a 6-quart pot of boiling salted water with a large pinch of kosher salt until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.

6. Place pasta in a serving bowl. Toss with enough butternut-sage sauce to coat nicely. If necessary, add a little bit of the reserved cooking water to thin it out. Serve pasta with cheese. If you have extra sauce, store it in the fridge for a later date. The sauce thickens as it sits, so on subsequent uses, it will most likely be necessary to use the reserved cooking liquid to thin out.

Tips and/or pairings

I find that adding ground nutmeg and pre-diced butternut squash works just fine too. Sometimes I skip the sage. Shortcuts, yay!

Secret Killer Salad Dressing! Love, Mandy



* ½ C Toasted Sesame Oil (must be “toasted”)

* ¼ C Red Wine Vinegar

* 1 T Dijon Mustard

* 1 T Real Maple Syrup

* 1 t coarse kosher salt

* ½ t freshly ground black pepper


Combine all ingredients in a mason jar, or something similar, and shake, shake, shake!!

Tips and/or pairings

If you like a little kick, add a squeeze of Sriracha! All of these measurements are kind of suggestions, I usually don’t measure. If you like more or less of something, just play with it. This is my go-to green salad dressing.


NYC Falafel Sandwich

Ready in 60-90 min

Serves 4+



* Flatbread (or flour, oil, salt, baking powder, warm water + knead, rest)

* Falafel Mix (or DIY Falafel???)

* White Sauce (Plain Yogurt, Dill, Salt, Pepper)

* Red Sauce (Vinegar, Hot Peppers)

* Onions, Peppers

* High Temp Oil


7. Slap a pita down with white sauce on it and give it a toast.

8. Chop and grill the onion in oil + spices (salt/pepper).

9. Chop in the falafel with the onion cookin'.

10. Fill the bread with some fresh lettuce/diced tomato.

11. Add the onion/falafel mix.

12. Peppers are optional, depending on your guy.

13. More saus as desired.

"Enjoy your almost street meat" -Ex-coworker Sara

Tips and/or pairings

Fries are the traditional side from the guy who sells it out of the cart at the street corner, or skip the pita and do a spicy rice.

Pesto Panko Chicken

Ready in ~20 min after put in the oven

Serves: Dependent on amount of chicken breasts used



* Chicken breasts

* Garlic Salt

* Panko Breadcrumbs (about .5 cup per four breasts)

* Pesto sauce (about a tablespoon per breast)

* Olive Oil


1. Preheat oven to 450

2. Put panko in a bowl. Put in just enough olive oil to coat the panko. Sprinkle with garlic salt. Mix.

3. Lay chicken breasts out on baking sheet. Layer one side of the breast with pesto sauce. Decide now if you want them saucy or fairly manageable; my mother does more pesto than me.

4. Press panko mixture on top of the breasts

5. Pop in the oven for about 20 minutes, or until the panko starts to brown.

Tips and/or pairings

I love this with roasted veggies, mainly potatoes, but it’s fairly versatile. My mother has done this with fish to success.

Lemon Beer Shrimp

Ready in: this is really all prep. I’d say about 10 minutes

Serves: four


* Small shelled shrimp (16 oz)

* Chicken Stock Concentrate (1 packet)

* Lemon Juice

* Ponzu Sauce

* Beer (brand doesn’t really matter)

* Half a large red onion

* Garlic (about a tablespoon chopped)

* Sazon (aim for one with oregano and cumin)

* Red Pepper Flakes

* Olive Oil

* Pepper


6. Chop the onion and garlic

7. Saute onion over medium high heat

8. Add garlic to pan. Season with pepper.

9. When garlic is fragrant, add ponzu sauce, lemon juice, and beer in roughly equal quantities. Add chicken stock concentrate and stir.

10. When bubbling, add shrimp. Season with sazon.

11. Cover when boiling. Bring to a simmer. Shrimp will be done when pink.

Tips and/or pairings

Sub chicken stock with veggie or mushroom stock to make pescatarian. Serves well over rice/with sauteed spinach

Persian Love Cake

From Liza Kurtz by way of a forgotten internet site. This cake will make you understand how food can be sexy.

Ready in: 10 min. prep, 30 - 40 min.

Serves: More than you would think - it’s rich (but not in a gross capitalist way)


* 360 gm almond meal

* 220 gm raw sugar

* 220 gm brown sugar

* 120 gm unsalted butter, softened

* 2 eggs, lightly beaten

* 250 gm Greek-style yoghurt, plus extra to serve

* 1 tbsp freshly grated nutmeg (approximately. Follow your heart.)

* 1 tsp salt


1. Preheat oven to 180C/350F.

2. Put almond meal, butter, sugars, and salt in a bowl and rub butter into the other ingredients until the mixture is the texture of coarse sand.

3. Spoon half the mixture into a springform pan (lined on the bottom with parchment paper and lightly buttered) and gently press to make a loose crust.

4. Add egg, yoghurt, and nutmeg to remaining mixture and stir until smooth. Pour this over the base you just pressed into the springform and smooth the top by gently shaking the pan.

5. Bake until edges are golden and center is just set (30 - 40 minutes.) Cool before serving and top with additional yogurt if desired.

Tips and/or pairings

The measurements are by weight but you can do by volume and/or eyeball it. If you can find full-fat or at least not no-fat Greek yoghurt, it’s even better. Oh, also - GRATE YOUR NUTMEG FRESH. You can get whole nutmeg from the spice section of any Latino grocery. Serio

Jess' Birthday Cookbook
Tags Cooking, Recipe, Food, Template
Type Google Doc
Published 12/09/2020, 03:10:21


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