Author: Robert Andrews

Cindy’s Eggs

INGREDIENTS

  • Tomato pieces
  • Frozen chopped spinach
  • Optional sliced ham
  • Cheese
  • Egg
  • More Cheese

STEP BY STEP

  1. Grease a muffin ring (or steel tuna can)
  2. Preheat your skillet to about 350º
  3. Put in about 1/4 C tomato pieces (heated)
  4. Put in 2 TBL chopped spinach (heated)
  5. Put sliced ham in, if you wish
  6. Push it down so it is all kind of flat
  7. Sprinkle in some cheese, and make a well in the center
  8. Break your egg yolk/white into the well
  9. Sprinkle on a bit more cheese
  10. Cover with a mixing bowl and pour about 1/2 C water into the hot pan
  11. Let cook 4 minutes
  12. Meanwhile toast two pieces of bread
  13. Carefully remove your ring (with the egg) to the top of your toast
  14. Remove the ring and serve

 

Canoli Creme

INGREDIENTS

  • 1 C Ricotta cheese
  • 1/4 C powdered sugar
  • zest from one orange
  • 1/2 tsp vanilla
  • Optional: 1/4 C semi-sweet chocolate chips

STEP BY STEP

  1. Mix ingredients
  2. Pipe into canaloni shells or squished flat white bread

 

 

Sweet Mini Peppers

INGREDIENTS

  • 1 bag small multi colored sweet peppers
  • 1/2 LB sausage
  • Mozzarella – shredded
  • Sharp cheddar – shredded

STEP BY STEP

  1. Brown the sausage
  2. Meanwhile, cut the peppers into half – keeping the stem intact
    Use the top half in a salad or something like that
  3. Let the sausage cool a bit
  4. Toss the sausage with the cheeses
  5. Stuff mixture into the peppers
  6. Bake at 325º for 5-8 minutes

 

Party Sub

If you want to be a hit at your next party or potluck, consider making a six foot sub.  HINT:  It is not really six foot long, it just looks that way.

subrollINGREDIENTS

  • 6-8 sub sandwich rolls
  • about 24 slices of provalone cheese
  • 24 slices of ham
  • 30 slices of salami
  • 1 onion – sliced very thin
  • 2 bell peppers – cut into very thin strips
  • 1 head of iceberg lettuce – shredded
  • 4 tomatoes – sliced thin
  • EVOO
  • Optional – Dijon mustard or ketchup

STEP BY STEP

  1. Here is the key:  Cut the tips off all of your sub rolls.  They will eventually fit together (end to end) so that they look like one huge sub (see below).
  2. Cut them lengthwise into sandwich buns
  3. Put thin layer of onions on the subs
  4. Spread lettuce onto the subs
  5. Put tomato and bell peppers on the lettuce
  6. Add your meats, and end with your cheese
  7. Optional – Put on a baking tray and place under the broiler for about 30 seconds to melt the cheese
  8. Set them up on a large tray (as shown to the right) and cover with a towelsub

 

Israeli CousCous

Israeli couscous (about the size of a small pea) is a larger pearl than standard (North African) couscous, which is about the size of a grain of rice.

INGREDIENTS

  • 2 T EVOO – to fry
    PREPARE COUSCOUS
  • 1 C Israeli couscous
  • 3/4 C chicken stock (alt: vegetable stock)
  • 1 C water
    FOR THE DRESSING – WHISK TOGETHER
  • 2 T honey
  • 1 T fresh lemon juice
  • 1 T Dijon mustard
  • 1/4 C red wine vinegar
  • 2 T EVOO – for dressing
    TO BE COMBINED WITH DRESSING
  • 2 roma tomatoes (seeds removed – small chop)
  • 1 cucumber (seeds removed – small chop)
  • 1 bunch scallions (greens only – 1/4 inch pieces) reserve some for garnish
  • 2 C fresh chopped parsley
  • 1 C fresh chopped cilantro – reserve some for garnish
  • 1/4 C baby peas – strained
  • 1/4 C fresh chopped mint
  • salt and pepper to taste – or use [thnder-powder]
    FOR THE FINAL STEPS – ASSEMBLE SALAD
  • 8 leaves romaine lettuce – washed, but left whole
  • 1/4 C feta cheese (alt: tofu) for garnish
  • garnish with reserved cilantro and scallions
  • OPTIONAL:  Toasted sesame seeds or chopped pistachio

STEP BY STEP

  1. Toast couscous in EVOO using a large heavy deep pot
  2. Fry / toast over medium heat till slightly browned (5-8 minutes)
  3. Add water and broth, bring to a simmer and lower heat
  4. Cover and let simmer 15 minutes, stirring occasionally
  5. Transfer couscous to a colander and let rest while you prepare the rest of the ingredients
  6. Combine dressing ingredients – whisk together
  7. Toss with all other salad ingredients
  8. Toss gently with couscous and serve over lettuce leaves
  9. Top with cilantro leaves, scallions, and a bit of feta cheese

Salmon Rillettes

INGREDIENTS

  • Fatty part of the salmon – Belly – about 6-8 ounces
  • Smoked salmon – also about 6-8 ounces
  • 1 stick of salted butter
  • 1/2 onion – finely minced
  • 1 TBL prepared horseradish

STEP BY STEP

  1. Melt butter in a large skillet
  2. Let butter rest for 30 seconds, then pour off about half (clarified butter) into a separate container (to be used later)
  3. In remaining butter sautee minced onion
  4. Sprinkle in some salt and pepper
  5. Cook salmon for about 1 minutes – DO NOT overcook
  6. Add horseradish and stir until combined
  7. Crush all ingredients together with a fork until roughly combined
  8. Put loosely into a mold (a glass bowl to be turned upside down later)
  9. Top with clarified butter
  10. Put into refrigerator for 2-3 hours (or overnight)
  11. Turn out on chilled plate and serve with toast points, pita or crostini

 

Chicken Salad – COLLECTION

• Basic Chicken Salad

Basic Chicken Salad

• Sesame Chicken Salad

https://www.grandpacooks.com/recipes/sesame-chicken-salad/

• Oriental Chicken Salad

https://www.grandpacooks.com/recipes/oriental-chicken-salad/

• Asian Chicken Salad

Asian Salad

• Seared Chicken Salad

Seared Chicken Salad

• Pineapple Chicken Salad

https://www.grandpacooks.com/recipes/pineapple-chicken-salad/

• Chicken Fajita Salad

https://www.grandpacooks.com/recipes/chicken-fajita-salad/

• Mexican Chicken Salad

Mexican Dinner Salads – Two Recipes

Pickles – COLLECTION INDEX

A VERY BASIC OVERVIEW

A Very Basic Pickle Overview

CUCUMBER PICKLE RECIPES

Bread and Butter Pickles

https://www.grandpacooks.com/recipes/bread-and-butter-pickles

Simple Pickles

https://www.grandpacooks.com/recipes/simple-picked-cucumber-slices

Quick Pickles

https://www.grandpacooks.com/recipes/quick-pickle

Sunomono Thai Cucumber Salad

https://www.grandpacooks.com/recipes/sunomono-cucumber-salad

Growing and Making Pickles

Growing and Making Pickles

PICKLED VEGETABLES RECIPES

Pickled Beets

https://www.grandpacooks.com/recipes/pickled-beets

Pickled Chiles

https://www.grandpacooks.com/recipes/pickled-chiles

Pickled Eggplant

https://www.grandpacooks.com/recipes/pickled-eggplant

Pickled Veggie

https://www.grandpacooks.com/recipes/quick-pickled-vegetables

Partial Peck of Pickled Peppers

https://www.grandpacooks.com/recipes/a-partial-peck-of-pickled-peppers-2

Pickled Watermelon Rind

https://www.grandpacooks.com/recipes/watermelon-pickles

Pickled Onion

https://www.grandpacooks.com/recipes/pickled-onions

Pickled Red Onion

https://www.grandpacooks.com/recipes/red-onion-pickles

PICKLED OTHER STUFF

Pickled Breakfast Herring

https://www.grandpacooks.com/recipes/scandinavian-style-pickled-breakfast-herring/

Style Pickled Breakfast Herring – Robert’s Favorite

https://www.grandpacooks.com/recipes/scandinavian-style-pickled-breakfast-herring/

Candied Nuts

Use almonds, pecans, peanuts, or walnuts – or all of them

INGREDIENTS

  • 3 oz Karo syrup
  • 1/2 tsp almond or walnut extract
  • 1 C granulated sugar

STEP BY STEP

  1. Heat over medium high heat
    This will take about 30-40 minutes
  2. When it starts to brown and caramelize, add your nuts
  3. Dump 3 C nuts into the glaze
  4. Stir until everything is well coated
    You should have “spider web” strings between the pieces
    About 5-10 minutes
  5. OPTIONS:  Add some coarse salt for salted caramel, chili for a bit of a bit, or cinnamon for a holiday treat.
  6. Pour onto waxed paper or parchment paper and let them COMPLETELY cool before breaking apart
  7. They will keep for a very long time – – – months !

NOTE:  This will pretty much ruin your wooden spoon, so either use the same spoon every time, or use something that is near the end of its life anyway.

Grandpa’s Short Angel Cake

angel-beforeA quicker recipe for Angel Food Cake

INGREDIENTS and STEP BY STEP

For the amounts shown in the photo, sift together:
– 1 cup Bisquick
– 1 cup powdered sugar
– 1/2 tsp baking soda
Cut in 1 TBL cold butter
Set aside

  1. 4 egg whites – Beat to stiff peaks
  2. 1/2 tsp cream of tartar
  3. scant salt
  4. When whites begin to foam, add 1/4 cup granulated sugar
  5. 1/2 tsp vanilla
  6. Finely grated lemon or lime rind
  7. After peaks have formed,
    • Add back in one egg yolkangel-after
    • 1 tsp vanilla
    • 1 TBL melted butter – BUT NOT HOT
  8. Fold in dry ingredients –  Do not overmix
  9. Pour into lightly greased ramekins
  10. Bake at 350° for 45-50 minutes – toothpick test
  11. Cool
  12. Run knife around edge and center
  13. Remove from mold
  14. Top with strawberries, blueberries, blackberries

OPTIONAL WHIPPED TOPPING

  • 1/2 C heavy whipping cream – Whipped until stiff
  • 1/3 C confectioner sugar
  • 1 TBL corn syrup

 

Shelling a Lobster

PREPARATION
Get large pot of water to boiling
Look for cross line on back
Pierce quickly with a butcher knife
Down and through to front
Straight into heavily salted boiling water for 2 minutes
SHELLING
Snap off the claws
Break tail at proximal joint . Twist
Press tail shell to crack to release meat till tail pulls free
Claws: snap off knuckle then pull or roll
Keep claws intact
Open up knuckles
. 8 legs- Start at thin end and r.o.l.l out meat
Gently score tail to lay flat
Lay out body, claws, and knuckles
Lay out legs
Sculpt head to lay in place
Brush with EVOO

Veggie Burger

INGREDIENTS

  • 1 C moderately mashed black beans
  • 1/4 C green bell pepper – diced
  • 1/4 C minced onion
  • 3 cloves minced garlic
  • 8 crushed Ritz crackers
  • 1/4 C brown rice
  • 1 egg plus 1 egg yolk
  • 2 TBL teriyaki sauce
  • 1 jalapeño
  • cumin, salt and pepper to taste
  • Grandpa's Thunder Powder or Arghhh Powder to taste

STEP BY STEP

  1. Put crushed black beans, onion and bell pepper into colander for 30 minutes to drain
  2. Set aside liquids for later use
  3. Mix solids with 8 crushed Ritz crackers
  4. Combine with 1/4 C brown rice
  5. 1 tsp each cumin, Grandpa's Thunder Powder or Arghhh Powder or to taste
  6. 1/2 tsp sea salt
  7. 1 deseeded jalapeño
  8. 1 egg plus 1 egg yolk
  9. Create 2-3 patties
  10. Cook 2-3 minutes per side
  11. Add teriyaki glaze while cooking

OTHER NOTES:

  • 1 C mashed black beans
  • 1/4 C green bell pepper – diced
  • 1/4 C minced onion
  • 3 cloves minced garlic
    •  
  • Put into colander for 30 minutes
  • Set aside liquids for later use
  • Mix solids with 8 crushed Ritz crackers
    •  
  • Combine with 1/4 C brown rice
  • 1/2 C whole black beans
  • 1 tsp each cumin, GPTP
  • 1/2 tsp sea salt
  • 1 deseeded jalapeño
  • 1 egg
    •  
  • Create 2-3 patties
  • Cook 2-3 minutes per side
  • Add glaze while cooking

Petite Sirloin

Fries, mushrooms, onions and corn were wrapped in foil and cooked at 350º for 30 minutes.

Petit Sirloin should be cut, then seared as follows

  1. Bring steak up to room temperature
  2. 3 minutes on one side, rotate
  3. 2 minutes on 90º rotation, flip
  4. 3 minutes on other side, rotate
  5. 2 minutes on 90º rotation
  6. Cover with foil and let rest 10 minutes

 

Berndes 11 inch Skillet

A SAD STORY WITH A GREAT OUTCOME – – – – –

This was a GREAT skillet, but recently (7 years after purchase) it has become unusable.  We will find out if Berndes will stand behind their Lifetime Warranty. I will post their reply below.  I approached them as a consumer, so they did not know that this entire situation was echoed here at Grandpa Cooks.

The First Note from Grandpaberndes-skillet

I am the main cook in our family.  I got my Berndes 11″ skillet about 6-7 years ago.  I loved it.  I treated it well, never used abrasives, never exceeded 450º and oiled it before each use.  The non-stick finish has eroded and the skillet is no longer usable.  I was going to throw it away, but see that it had a lifetime warranty.  How do I take advantage of that warranty?

The First Surprise

I must say that I am truly impressed. Not only did I get a reply, but it came within about 48 hours of my original message. More to come as I have it.

The Reply from Berndes

Robert,

Hello! We are the US distributor for Berndes Cookware. We received your email from the headquarters in Germany. We see that you have a pan that is showing signs of wear. We are happy to inform you that we will go ahead and send you a replacement. If you are able please send a photo of the whole pan and measure the pan from outer rim to rim in inches. Is this a fry pan or a different pan? Please let us know this information so we can see if we have that same pan available. Also please provide your shipping address. We will await your reply.

Thanks and have a good day!

We Really Care!

Amanda Stemen
Receptionist / Client Support
Range Kleen Mfg. Inc
4240 East Rd.
Lima, Ohio USA 45807

My Reply – Berndes wanted More Information

Amanda,

What a pleasure to hear from another person from Ohio.  I moved to Arizona from M2016-09-13-17-06-01arion, Ohio nearly 30 years ago.  I was also pleased to get a reply so promptly.

Attached is a measured top photo.  It is an 11 inch skillet.   My mailing address is …  (Address removed for my privacy)

Sincerest thanks,
Robert Andrews

2016-09-23-12-41-37The Result:  Berndes Just Earned a Lifelong Customer

So Maggie (my dog) started going crazy. She does that whenever a delivery person comes to the door. I had ordered two cookbooks, but nothing that I was expecting in a large box, but this was a VERY large box. I opened the box and there it was… my brand new Berndes pan – exactly like the other one, except new!

For those of you who have gone to the expense of buying quality cookware (especially non-stick) please review the rules about how to treat your precious skillets.  If you are looking to invest in something with which you will be happy, give Berndes a try.  Here is a link to Amazon for a quick and easy review of everything they have to offer.   Thanks Berndes for a job VERY well done.

Robert Andrews
Grandpa Cooks

SEE MY POST Care of your Non-Stick Skillets

Muffalatta Burger

muff-burgerAs it turns out, nearly everyone knew about the Muffalatta Burger except me.  A Google search brought up all kinds of different recipes.  Anyway…  This is a recipe deconstruction of this great hamburger presented by Southern Rail Restaurant here in Phoenix.

INGREDIENTS

  • Pickled Dressing:  Carrot, garlic, green olive, capers, sauteed onion, finely minced celery
  • Provalone cheese
  • Mortadella
  • Salami
  • Ham or bologna – fried
  • Thin hamburger patty (NOT OVERCOOKED)
  • Tomato
  • Dijon mustard or mayo with mustard seed
  • Rustic hamburger bun

STEP BY STEP

  1. Brush bun with melted butter
  2. Grill it so that it browns a little bit
  3. Spread mustard on buns
  4. Layer on tomato, meats and cheeses
  5. Top with pickled dressing
  6. Serve with crispy hot salted fries

 

 

 

Bread Roll

Ingredients
  • Potatoes – 3 medium size
  • Green Peas – ½ cup
  • Sweet Corn – ¼ cup
  • Cheese or any other ingredient you want to add
  • Salt
  • Red Chilly
  • Green Chilly – 2 to 3
  • Bread Slices – 8
  • Green Chutney
  • Tomato Sauce
Instructions
Bread Roll Filling
  1. Boil potatoes and mash finely – DO NOT use food processor
  2. Boil green peas and sweet corns and add to mashed potatoes.
  3. Add salt, red chilly and finely chopped green chilly to the mixture.
  4. You may also toast this mixture a bit in light olive oil to add to the flavors though I usually skip this part.
Bread Roll
  1. Take a big bowl and fill it with water. Take a slice of bread and dip in water for 2 seconds. Take the bread out and press in between your palms to remove the excess water.
  2. Take a spoon full of filling and put it in between the bread and roll it up from the sides to make a round ball.
  3. Deep fry in the oil of your liking.
  4. Serve with green chutney and red sauce. A strong ginger tea will double up the fun :).

This recipe first appeared on senseornosense.

Lemon Basil Butter

2016-08-30 09.21.07INGREDIENTS

  • 1 large bunch of basil (about 6 Cups of leaves)
  • 1 tsp citric acid
  • 1 tsp salt
  • 1/4 C grated Parmesan cheese
  • 2 C butter
  • 1/4 C Crisco

STEP BY STEP

  1. Clean the basil
  2. Select only unblemished leaves
    Don’t use any with imperfections, as this could introduce bacteria
  3. Add everything but the butter and Crisco
  4. Pulse in food processor to reduce in size
  5. Add butter and Crisco and process to blend and chop basil
  6. Use spatula as necessary to incorporate outliers
  7. Store in small take out containers or other tupperware
  8. Refrigerate for up to three months
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