Author: Robert Andrews

IP Mashed Potatoes

  • Cut 4-8 washed potatoes into 1-2 inch pieces
  • Add 2 C water
  • Pressure cook for 15 minutes
  • Quick release
  • Mix with 1 TBL butter per potato and mash
  • Add just a splash of milk or cream for consistency

Tip from Grandpa:  If you make them too runny, just add a little bit of instant potatoes.

IP Potluck Sweet and Tangy Meatballs

  • 45 oz (1/2 bag) of  frozen meatballs
  • 18 oz grape jelly
  • 12 oz Heinz chili sauce
  • 1/2 C water
  • .
  1. Add 45 oz frozen meatballs to your IP
  2. Mix jelly, chili sauce and water
  3. Dump over your meatballs
  4. Put lid on and turn lever to seal for pressure cooking
  5. Pressure cook for 10 minutes.  Quick release when done.
  6. Cool for 1 minute, then toss and serve.

 

Crispy Hot Wings

  1. Preheat oven to 250º
  2. Prepare a mixture of 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 TBL baking powder
  3. Pat 24 wings dry – if frozen, thaw before patting dry
  4. Toss wings in seasoning mix
  5. Season wings prior to putting into the oven
  6. Bake wings for 30 minutes.  This will render much of the grease out of the wings, so they will smoke less.  The baking powder will also remove much of the liquid.
  7. Remove wings to a large mixing bowl, and turn the temperature of the oven up to 450º
  8. Add 2 TBL coconut oil or canola oil and toss to coat
  9. Meanwhile, mix 1 tsp GTP or desired seasonings, along with 1 TBL AP flour and 1 tsp cornstarch – and toss to coat all wings evenly
  10. Put onto greased wire rack on top of rimmed cookie pan.
  11. Bake at 450º for 30 minutes
  12. Flip, then bake another 15 minutes.
  13. Toss in Frank’s Red Hot Sauce or BBQ Sauce mixed with half as much melted butter.

Here is an Instant Pot Wing Recipe

IP Popcorn

This page is for Instant Pot only.

  • 1/2 C – 3/4 C Popcorn
  • 2 TBL Canola Oil
  • 2 TBL Country Crock Butter Spread – melted in microwave
  1. Push Sauteé button and wait for HOT to appear
    Press Adjust button to change temperature to More
  2. Add oil immediately after it says HOT
  3. As soon as oil starts to simmer, add melted butter
  4. The word HOT may disappear.
    Add popcorn when HOT reappears.  Spread to coat.
  5. Cover with standard lid – not pressure cooker lid.
  6. When it starts to slow, hit the cancel button.

IP Chicken Thighs

This recipe is a brief for Instant Pot only.

  1. Oil and season thighs, wings or drumsticks – 3 minutes
  2. Press Sauteé button and wait for HOT to appear – 4 min
  3. Put chicken in IP – skin side down – no lid – let brown 7 min
  4. .Remove chicken to plate and set aside
  5. Deglaze IP with 3/4 C white wine – 5 min
  6. Make sure you have silicone ring on lid or pressure will not work.
  7. Put chicken back in IP – skin side up – put lid on and lock it
  8. Press Pressure Cook button – press [-] and set time to 12 minutes
  9. Pressure cooking will start automatically
  10. After time has completed, press Cancel
  11. Carefully move Pressure Release toggle to allow steam to escape
    NOTE:  I do this in short bursts until steam flow has diminished
  12. Once “button” has dropped, remove chicken to plate
    IF YOU WANT SAUCE, CONTINUE
  13. Press Sauteé button again and wait for HOT to appear
  14. Allow liquid to boil and reduce until it begins to thicken
    NOTE: Allow 60 seconds AFTER pressing Cancel for temperature to drop, otherwise you may scorch the bottom of your IP
  15. Plate chicken and sauce over top
  16. Garnish with chopped rosemary and/or parsley

Cloud Bread

  1. 4 egg whites – Beat to stiff peaks with 1 tsp cream of tartar
  2. Add salt
  3. Combine (temper together) with 4 TBL cream cheese – softened
  4. Spread into pattys on baking tray
  5. Bake at 350º for 30 minutes
  6. Use for sandwiches

Cucumber Salad – COLLECTION

Cucumber Salads

INGREDIENTS

  • Cucumber
  • Other ingredients vary between recipes

HINTS

  • Use a mandolin to get nearly paper thin slices of cucumber
  • When thin the green skin is very edible, and gives a nice crunch
  • If you don’t like the skin, use a zester to artfully remove much of the skin
  • You can get a fancy crinkle cutter or lemon zester at Amazon. I use mine often for many other dishes

Grandma’s Cucumber Salad

CLICK HERE

Grandma’s Cucumber Salad


 

Sunomono Salad – Spicy Cucumber Salad

The thinner your cucumber,
the better your sunomono.

CLICK HERE

Sunomono Salad

Cucumber and Krab Salad

CLICK HERE

Cucumber and Krab Salad

Cucumber and Tomato Salad

CLICK HERE

Cucumber and Tomato Salad

Great Grandma Andrews’ Cucumber and Onions

This is the recipe that my mother made for me when I was young. She used to make me my own jar from which I could snack any time of the day or night.

  • 1 medium to large cucumber – English cucumber if available
    – Peel using a julienne stripper or potato peeler – Leave some of the green
    – Halve the cucumber and use the edge of a spoon to deseed
    – Cut into spears, then into 1/2 inch chunks. To make it pretty, you can use a crinkle cutter
  • 1 large sweet onion – Halved and slivered and soaked in ice water for 5 minutes
  • Toss cucumber and onion with 2 tsp salt
  • Let rest in a plated colander for 30-60 minutes – Liquid will drain from veggies

Great Grandma’s Marinate

  • Combine
    – 1/2 C Apple Cider Vinegar
    – 1 TBL sugar or honey
    – 1 tsp salt
    – 1/2 C boiling hot water
  • Pour hot liquid over top of the cukes
  • Top, if necessary, with water so that liquid completely covers mixture.
    GRANDPA’S MEDITERRANEAN TWIST
  • Add 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder, 1/3 C sour cream, 1/4 C chopped mint
  • Toss together and plate as an appetizer topped with a mint leaf

Small Dressed Cucumber

This is similar to the above recipe, made by my mother, but this one was from The Church Ladies at Phoenix First Church

  • Score your cucumber before slicing thin
  • Half of a small sweet onion – sliced thin
  • 1/4 C cider vinegar
  • 1 TBL honey
  • 2 TBL chopped parsley
  • 1/2 chopped green pepper
  • 1/2 tsp salt dissolved in 1/4 C hot water
  • 1/8 tsp cracked black pepper
  • Marinate in refrigerator for at least 8 hours

Plated Cucumbers

  • Japanese, Kirby, Persian cucumbers or English cucumber
  • Peel leaving some green in between peeled strips (for color)
  • Cut into 1/4 inch thick slices
  • In a measuring cup combine 2 TBL apple cider vinegar and 2 TBL pickle brine (from a standard jar of pickles)
  • Add 2 TBL EVOO, 1 tsp garlic powder, 1 tsp dill seed
  • Toss cucumber slices in the vinegar mixture
  • Plate cucumber slices on a plate
  • Sprinkle with grated pepper and Maldon salt
  • Sprinkle with capers and pickled red onion

Pickled Red Onion

  1. Slice red onion as thinly as you can
  2. Boil 2-3 TBL apple cider vinegar (microwave 30 seconds)
  3. Melt 1 tsp sugar into the vinegar
  4. Pour over the red onions and let cool for at least 15 minutes

Cucumber Carrot Salad

  • 1 medium to large cucumber – Halved and seeds removed, then sliced thin
  • 1 large sweet onion – Halved and sliced very thin
  • 1/2 carrot – Julienne strips
  • 2 radishes – Sliced thin
  • Combine
    – Apple Cider to almost cover mixture
    – 3 TBS Dill
    – 1 TBS brown sugar
    – 1 tsp Worcestershire
  • Shake to combine and coat
  • Let marinate at least overnight
  • Serve cold

Daikon Cucumber Salad

  • Slice cucumber thin on a mandolin
  • Julienne strips of carrot
  • Mandolin Daikon Radish very thin
  • Toss with marinate ( below )
  • Let rest for one hour
  • Toss with pieces of green onion (green and white)
    Cut on the bias in about 1/4 inch pieces

Marinate for Daikon Cuke Salad

  • 3/4 C rice wine
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic
  • 1 tsp Sambal olek
  • 1 tsp Brown sugar
  • 1 tsp Fish sauce

Cucumber and Jicama Salad

  • Combine in a large mixing bowl
    – Juice and zest from one lime
    – 1 hand of cilantro – chopped
    – 2 TBL Rice Vinegar
    – 1 TBL honey
    – 1/4 tsp ground cayenne pepper
    – 1/2 tsp salt
    – 1 TBL EVOO
    – 2 scallions – Cut on the bias in 1/4 inch pieces
  • Toss with
    – Cucumber cut into 2 inch pieces, and then cut into strips
    – 1/2 as much jicama, also cut into strips of the same length and thickness
  • Optional
    – Add 1/8 C smashed peanuts
    – Add 1/2 C shredded chicken

Pickled Cucumbers

  • Peel cukes, slice in half, and remove seeds.
    • Alternately use a Benreiner Spiralizer
  • Slice thinly as possible
  • Add in large canning jar
    – 1/2 C sugar
    – 1 tsp salt
    – 1 tsp ground Cardamom
    – 1 tsp ground Alspiace
  • Add 1/2 C rice wine vinegar (HOT)
  • Optional
    – 1/2 tsp black sesame seeds

Marinated Cucumbers: VIDEO

Here is a cooking class that I took while on board the Holland America.

Marinated Cucumbers: VIDEO

Refrigerator Jam

  1. Boil 3 C fruit for 30 minutes
  2. Peel, pit, core, mince – etc – depending on the fruit you are using
  3. Puree in blender or food processor
  4. Add 3/4 C white grape juice
  5. Add 1 packet (or 3 TBL) pectin
  6. Add 1 TBL lemon juice
  7. Put above into a sauce pan with 3/4 C sugar
  8. As soon as it starts to foam, add 2 tsp Grandpa’s CinnaSugar®
  9. Heat until it reaches a full boil
  10. Pour into sterilized canning jars
  11. Keeps for many months

Banana Ice Cream

  1. Dice and freeze three bananas
  2. For strawberry ice cream, dice and freeze 1/2 C strawberries
    For chocolate, just refrigerate 1/4 C chocolate chunks
    For vanilla, add one vanilla bean
    For peanut butter, add 1 tsp cocoa powder and 1 TBL peanut butter
  3. Put above into a blender
  4. Add 1/2 C cold milk and 1 tsp vanilla
  5. After blending, spread into pre-chilled bread pan
  6. Freeze for one hour and then serve
  7. Note: If you leave it in the freezer too long, it can become too hard

Bunless Egg Sandwich

  1. Separate whites from the yolks
  2. Dump white onto the skillet and spread out about the size of a bagel.
  3. Use a muffin ring or biscuit cutter if you have it.
  4. Add cheese onto top of half of the white
  5. Add bacon or ham to sandwich
  6. Put onto your plate and top with hot sauce, mayo or mustard
  7. Cook the yolk, spreading it out as much as you can.
  8. Top your sandwich with the yolk.

Shopping List for Two People

  • Two eggs
  • 1/2 C cheese
  • Bacon or ham
  • Mayo or Mustard

Lumpia

Lumpia is a Filipino appetizer or side that is similar to a spring roll or egg roll.

  1. Brown 1/2 LB in 1 TBL EVOO into skillet
  2. Add diced onion and carrot to the pan as soon as meat starts to brown
  3. Add garlic and ginger as soon as onion starts to cook
  4. Add sliced green peppers
  5. Add water chestnuts, salt, white pepper and light soy sauce
  6. Remove from skillet and add diced fresh cilantro
  7. Wrap in spring roll wrappers or lumpia wrappers
  8. Secure edge with egg wash
  9. Fry in canola at 300º until browned
  10. Serve with sweet chili sauce

Quick and Easy Stir Fried Rice

Mis en Place

  • Finely dice one sweet onion, two cloves of garlic and one carrot – Set aside
  • Break 2-3 eggs into a bowl – DO NOT beat them – Set aside
  • Dice 2-3 chives and grate 1 tsp fresh ginger – Set aside
  • Dice 1-2 pieces of bacon into 1/2 inch pieces – Set aside
  • Mix sauce: 1 TBL light soy, 1 TBL sugar, 1 TBL rice white wine or rice vinegar, (opt) 1 TBL sake – Set aside
  • Open a small can of peas – about 1/4 C

Step by Step

  1. Heat 1 TBL EVOO in a skillet
  2. Put egg into skillet and break yolk and spread them flat
  3. Once cooked, break eggs into small pieces and then set aside
  4. Add bacon to the skillet and cook, then remove pieces
  5. Leave the residual grease in the pan
  6. Saute onions, carrot and garlic until softened
  7. Add precooked day-old rice to the pan
  8. Add ginger, scallions and peas to the pan
  9. Season with Salt and White Pepper to taste

 

Stir Fried Rice

Start with white rice that has been in refrigerator for a couple of days. The reason for this is because much of the moisture has evaporated, and it will stir fry really nicely.

INGREDIENTS

  • 3 C rice – at least one day old, preferably two
  • 1 TBL + 1 TBL Safflower, Sesame, or Peanut oil
  • 3 eggs
  • 1/2 onion – diced
  • 2 TBL scallions
  • 1/2 carrot – julienne strips
  • 2 leaves bok choy
  • 2 leaves red cabbage
  • 1/2 C green beans
  • 4 cloves garlic – minced
  • 1 TBL Maggi Sauce (soy based)
  • Optional: 1/4 C Bean Sprouts
  • Optional: 2 oz pork loin – cut thin and into pieces

STEP BY STEP

  1. Chop bok choy and red cabbage into pieces.  Put rice into bowl, and veggies into a bowl.   Eggs also, so that everything can be added quickly.
  2. Heat your wok really hot.  500º if you have an infrared thermometer
  3. Put 1 TBL safflower, sesame or peanut oil into the pan
  4. Add three beaten eggs
  5. Cook quickly and break into medium sized pieces, then remove and set eggs aside.
  6. Add the other 1 TBL oil
  7. Add onion (diced), carrots (julienne strips) and green beans or peas.  If green beans, they should be cut into 1/2 inch pieces
  8. Add meat if you are using it
  9. Add bok choy or cabbage.
  10. Add rice and break apart
  11. Mix as it cooks
  12. Add soy
  13. Add bean sprouts if you are using them
  14. After it has cooked enough (judgement call) put the eggs back in
  15. Add 3 dashes Maggi Sauce . Soy based
  16. Serve hot
  17. Garnish with cucumber, lime and/or cilantro
  18. Serve Thai chili sauce on the side

Another Recipe:

Ingredients

  • 1.5 Cups of leftover Rice – See note at top of this page
  • 1 Cup of Green Peas (200g)
  • 2 big Carrots, cut into matchsticks
  • 1 Medium Sized Onions, sliced
  • 2 Gloves of Garlic, finely chopped
  • 1 Knob of ginger, finely chopped
  • 1 Egg – beaten
  • 3 tbsp. Soy Sauce

Method

  1. Boil rice as per instructions on packaging and set aside
  2. Put oil in a wok on a high heat, throw in garlic and ginger and fry for 30 seconds
  3. Add the onions and carrot and fry for 3 minutes
  4. Add the soy sauce and frozen peas and cook for s further minute
  5. Add a whisked egg and let sit for a minute
  6. Add the rice, breaking up the fried egg as you stir

 

Pots and Co – Little Pot of…

We just finished our trip back to the US from Spain on British Airways and were served the most marvelous dessert. A Chocolate and Orange “Little Pot.”

It is labeled as “an indulgent blend of milk and dark chocolate infused with fresh orange zest.”

Here is a link for researching items to serve with at our pizza restaurants.

http://usa.potsandco.com/

http://www.grandepizza.com

http://www.uncletonysnypizza.com

http://www.tonysoncentral.com

http://www.cheesenstuffdeli.com

 

Stuffed Mozzarella Burger

  1. Use a high-quality 80/20 ground chuck hamburger
  2. Pull off a tennis-ball sized chunk of hamburger, somewhat flatten, and season with salt and pepper
  3. Put hamburger patty in a 3.5 inch muffin baking ring
  4. Create a hole in the middle and stuff it with mozzarella cheese
  5. Cover cheese with some of the meat, then remove muffin ring
  6. Put over very high heat – preferably one with ridges to give good grill marks
  7. Prepare spread:  1 TBL mayonnaise, 1 TBL Dijon mustard and 1 TBL basil pesto
  8. Put on a hearty bun and serve with pickles, onion and lettuce on the side.
  9. Serve with your spread

Cookies – COLLECTION INDEX

Cookie Information – Search on COOKIE

Cookies for One or Two

Misc Cookies

Chocolate and Chocolate Chip

Sugar Cookies

Peanut Butter Cookies

Molasses Cookies

Oatmeal Cookies

Rainbow Ice Pops

RED

  • Blend frozen strawberries, raspberries and banana
  • Add yogurt and a splash of water

YELLOW

  • Blend frozen mangos and banana
  • Add orange segments and yogurt

GREEN

  • Blend spinach with frozen banana
  • Add yogurt and a splash of honey

BLUE

  • Blend frozen blueberries, pineapple and banana
  • Add yogurt and a splash of water

VIOLET

  • Blend frozen raspberries and banana
  • Add yogurt and some beet juice

Freeze in Otter Pop tubes or Popsicle forms

Optionally, for more vibrant colors you can add a drop or two of food coloring

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