Category: COLLECTION INDEX

Grandpa’s Air Fryer Dinner

ALWAYS PREHEAT FOR 3 MINUTES
USE ALEXA “Alexa, Preheat”

  • ALWAYS MORE EVEN RESULTS IF YOU FLIP HALF-WAY THROUGH
  • MANAGE MOISTURE – ADD OR TAKE AWAY AS NEEDED

Go to All Recipe Collection – Grandpa’s Breakfast Recipes

Liner Recommended Times

    • French fries, 20 ounce, 400° for 14 minutes
    • Meatballs, 400° for 12 minutes
    • Hamburger patty, 4 ounce, 370° for 16 to 20 minutes
    • Chicken wings, 2 pounds, 400°F for 12 minutes
    • Pork chop, 1 inch, 6 ounce, 400° for 12 minutes
    • Salmon fillet, 6 ounce, 380° for 12 minutes
    • Sweet potato chips, slice 1/8 inch thick, 360° for 20 minutes.
    • Apple chips, sliced thin, 360° for 14 minutes
    • Bacon, thick cut, 400° for 6 to 10 minutes
    • Baked potatoes, whole, 400°F for  4:40 minutes

Grandpa’s Recommended Times

    • Don’t have anything yet. Ha ha ha

 

Dinner Briefs

NOT GOOD FOR HARD BOILED EGGS


Garlic Parmesan Wings: Toss chicken wings in oil and salt, air fry at 400°F until crispy – about 25 minutes.  Turn at 15 minutes.  Toss in melted butter, garlic, and Parmesan cheese.
ALT:  Hot Wings:  Same as Parmesan Wings, but toss in melted butter and Frank’s Red Hot Sauce

Lasagna Remake: Layer frozen ravioli and marinara sauce directly into the basket with mozzarella and Parmesan. Air fry at 350°F for 25 minutes.

Burger and Fries – from Frozen:  15 minutes.  Flip at 10 minute park.  Test internal temperature > 165º – Flip, put on slice of cheese, then just close and wait 2 minutes.  Crispy buns, layer of oil or butter, then air fry for 2 minutes.

Baked Potato:  Wash, dry, poke holes, coat in oil, sprinkle with salt.  Start in microwave for 5 minutes, then transfer to air fryer. 
Optional:  Add frozen chicken breasts or other prepared protein.
Cook 15 minutes.  

Grilled Cheese:  Butter bread.  Place cheese.  Air fry at 350º for four minutes, flip and cook another 4 minutes.

Garlic Butter Steak Bites: Cut steak into strips, then into pieces. Dry the pieces. Toss in sesame oil with pepper and salt. Air fry on high for 4-6 minutes, flipping halfway. Toss in garlic and butter.

 

Full Dinner Recipes

 

Grandpa’s Air Fryer Breakfast

ALWAYS PREHEAT FOR 3 MINUTES
USE ALEXA “Alexa, Preheat”

ALWAYS MORE EVEN RESULTS IF YOU FLIP HALF-WAY THROUGH

Go to All Recipe Collection – Grandpa’s Dinner Recipes

Liner Recommended Times

    • French fries, 20 ounce, 400° for 14 minutes
    • Meatballs, 400° for 12 minutes
    • Hamburger patty, 4 ounce, 370° for 16 to 20 minutes
    • Chicken wings, 2 pounds, 400°F for 12 minutes
    • Pork chop, 1 inch, 6 ounce, 400° for 12 minutes
    • Salmon fillet, 6 ounce, 380° for 12 minutes
    • Sweet potato chips, slice 1/8 inch thick, 360° for 20 minutes.
    • Apple chips, sliced thin, 360° for 14 minutes
    • Bacon, thick cut, 400° for 6 to 10 minutes
    • Baked potatoes, whole, 400°F for  4:40 minutes

Grandpa’s Recommended Times

    • Don’t have anything yet. Ha ha ha

Breakfast Briefs


Bacon: Lay strips in air fryer and cook 8-10 minutes.

Country Fried Potatoes:  Cut into little square pieces.  Toss in oil and salt.  380º for 15-20 minutes – tossing half-way through.

Breakfast Tortillas:  Left-over meat and slices of cheese.  Put down tortilla, then slides of cheese, then protein, then another tortilla, then a metal grate to keep things from blowing away.  Cook for six minutes, flipping halfway through.

Full Breakfast Recipes

Eggs, Bacon, Hash Browns

    • I put hash browns into the bottom, 2 bacon slices on top, eggs in ramekin
    • Cooked 12 minutes – no tossing – too uneven

Next time:

    • Put hash browns into the bottom, 2 bacon slices on top, eggs in ramekin
    • Cook 6 minutes, then remove eggs & bacon
    • Toss hash browns
    • Cook another 5 minutes

AIR FRYER RECIPE COLLECTION

Grandpa’s Breakfast Collection – Grandpa’s Dinner Collection

 

Crispy Parmesan Egg

  1. PREP for TWO PEOPLE
    1. Shred hashed browns – I prefer Yukon gold potatoes
    2. Shred 1/2 C mozzarella cheese
    3. Grate 2 TBL Parmesan cheese (even the green bottle is OK)
    4. Mix cheeses in a small mixing bowl
    5. Break one egg each in small bowls for quick deployment
    6. Put 2 TBL water into a small bowl also for quick deployment
  2. COOKING THE HASHED BROWNS
    1. Cook hashed browns in a lightly oiled skillet
    2. Flip till browned
    3. Put onto plate – the next step goes quickly
  3. COOKING THE EGGS
    1. Re-oil skillet
    2. Put half cheese mixture in two piles onto skillet
    3. Put one egg onto each pile
    4. Add the water and cover skillet
    5. Start timing two minutes
    6. At the two-minute mark, remove the cover
    7. Evaluate eggs.  Whites should be cooked – just barely though
      • NOTE:  They will appear to be less cooked than they really are.  Don’t cook for more than another 30 seconds, or the yolk will be hard.
    8. Use teflon spatula to remove eggs to the top of your hashed browns

Grandpa’s Ketchup

The Whitehouse Recipe is a fun part of history, and makes pretty good ketchup (or should I say catsup) but this variation has a few twists added by Grandpa.

  • 1 8 oz can tomato paste
  • 3-5 tomatoes – cut into pieces
  • 1 small onion (minced)
  • ½ tsp EACH dry hot mustard, nutmeg, coriander, black pepper, cayenne pepper, cinnamon, ground clove, salt, garlic powder, paprika
  • 2 bay leaves
  • 1 TBL lime juice
  • 1 TBL soft brown sugar (packed) HOLD FOR LATER
  • 2 TBL apple cider vinegar – HOLD FOR LATER

Step by Step

  1. Combine all ingredients (except sugar and vinegar) in a large heavy pan
  2. Rinse can/jar of tomato paste into pan with 2 TBL water, TWICE
  3. Bring the mixture to the boil, then reduce to a slow simmer.
  4. Cook over a medium heat for 20 minutes stirring often and carefully.
  5. Add brown sugar and vinegar and cook until it starts to thicken (10-40 minutes) stirring frequently
  6. Leave to cool a full half hour
  7. Run through a food mill’s finest settings for the ketchup
  8. Run through the next larger food mill screen for a nice spread for crostini
  9. Pour the ketchup mixture through a funnel into suitable bottles
  10. Use it as you would any commercial tomato ketchup
  11. Stored in the fridge this ketchup will keep for a month.

Note: Before Step 6 if you put it (while hot) into sterilized canning jars (and sterilized canning lids) you can store it for up to a year.

Tips and Tricks – COLLECTION

  1. 100 Great Tips
  2. A Very Basic Pickle Overview
  3. All About Eggplants
  4. Baked Potato Secret
  5. Bread Wrapper Color Tag Codes
  6. Breadsticks – Several Recipes and Tips
  7. Chicken Tips and Tricks
  8. Chicken with Sour Cream
  9. Decorative Chocolate Garnish
  10. Grandpa’s Pizzas and Calzones
  11. Life Hacks – 2013
  12. Life Hacks – 2016
  13. Life Hacks – 2017
  14. Life Hacks – 2023
  15. Life Hacks – 2025
  16. No Refrigeration Needed
  17. Non-Perishable Emergency Food
  18. Onion Tips
  19. Photos for Guys Grocery Games
  20. Pineapple Tips
  21. Product Review: GOTHAM STEEL 9.5 inche Non-stick Titanium Skillet
  22. Quick Sauces
  23. Shredding Chicken Hack
  24. Steam Juicer
  25. Store-quality burger sauce
  26. Tip: Weight Loss
  27. Tips and Tricks – July 2023
  28. Tips from America’s Test Kitchen
  29. Tips: _MISC – MOVE AROUND
  30. Tips: Airline Tickets
  31. Tips: Around the Kitchen
  32. Tips: Avocado
  33. Tips: BBQ
  34. Tips: Butter
  35. Tips: Buying Good Meat
  36. Tips: Cast Iron Skillets
  37. Tips: Caul Fat
  38. Tips: Cheese
  39. Tips: Chicken
  40. Tips: Clogged Drains
  41. Tips: Coconut
  42. Tips: Cooking on an Electric Range
  43. Tips: Cow Parts – Dissection
  44. Tips: Dietary Water
  45. Tips: Edible Colors
  46. Tips: Equipment
  47. Tips: Equivalents – COLLECTION
  48. Tips: Fish from Alton Brown
  49. Tips: Freezing Things
  50. Tips: Freezing Things
  51. Tips: Fresh Fish
  52. Tips: Frozen or Canned Food
  53. Tips: Frying Food
  54. TIps: Gadgets
  55. Tips: Gardening
  56. Tips: Garlic and Ginger
  57. Tips: Garlic Paste
  58. Tips: Grinding your own Meat
  59. Tips: Grinding, Grating, Peeling
  60. Tips: Grocery Shopping
  61. Tips: Guacamole – COLLECTION
  62. Tips: Holes in Pot Handles
  63. Tips: Hot Wings
  64. TIPS: IP Address of your Computer
  65. TIps: Knives
  66. Tips: Meatloaf
  67. Tips: MISC Notes
  68. Tips: Non-Stick Skillets
  69. Tips: Noodles
  70. Tips: Oils Demystified
  71. Tips: Omelets
  72. Tips: Oranges
  73. Tips: Pasta
  74. Tips: Peppers Demystified
  75. Tips: Pickling and Canning
  76. Tips: Pig Parts – Dissection
  77. Tips: Piping Bag
  78. Tips: Pizza
  79. Tips: Pork
  80. Tips: Potatoes
  81. Tips: Preserving Food
  82. Tips: Recipe Rehab
  83. Tips: Safety
  84. Tips: Salads
  85. Tips: Salsa
  86. Tips: Sauces
  87. Tips: Spring Rolls
  88. Tips: Squid
  89. Tips: Starch Thickeners
  90. Tips: Steak
  91. Tips: Storing Fruits and Veggies
  92. Tips: Tires – What you need to know
  93. Tips: Tomatoes
  94. Tips: Tuna
  95. Tips: USDA Safe Food Handling
  96. Tips: Vegetables
  97. Tips: Yeast
  98. Tips: Animals – Cows, Pigs, Chickens…
  99. Tips: BBQ and Grilling
  100. Tips: Butter and Oil
  101. Tips: Cheese Info
  102. Tips: Corn Bread
  103. TIPS: Cut down on Salt
  104. Tips: Eggs
  105. TIPS: Everyday Eating
  106. Tips: Grilling Burgers (Beef)
  107. Tips: Healthy Eating
  108. Tips: Just what is a pinch?!?
  109. Tips: Kitchen
  110. Tips: Peppers
  111. Tips: Pizzas
  112. Tips: Potluck Safety
  113. Tips: Salads
  114. Tips: Skills and Kitchen Safety
  115. Tips: Steaks (Beef)
  116. Tips: Substitutions
  117. Tips: Terminology
  118. Tips: Working with Turkey
121 Total Number of Tips

Biscuits – COLLECTION

Misc Bisquick Recipes

Beatitudes TV – Collection Index 2

Episodes 21 – 40

This is an index, by Episode Number, of the What's on the Menu series at Beatitudes Campus in Phoenix, Arizona.  Click on the words  "Episode Number" to see a text recipe, or click on the movie camera to see the TV broadcast.
Use this link to preview all of our menus.

What’s on the Menu Collection: Index 1, Index 2, or Index 3

• •  Episode Number 21:
     Chicken Chop Salad – Susie Singleton

• •  Episode Number 22:
     Bistro Patty Melt Sandwich – Thomas Wells

• •  Episode Number 23:
     Cheese Ravioli with Veggies – Lauro Villanuevo

• •  Episode Number 24:
    Beef and Guac Quesadilla – Mason Walker

• •  Episode Number 25:
     Sweet and Sour Chicken – Demetrio Aviles

• •  Episode Number 26:
     Chili Lime Shrimp Quesadilla – Keelan Gilliam

• •  Episode Number 27:
     Sesame Ginger Chicken – David Fernandez

• •  Episode Number 28:
     California Chicken and Avocado Salad – Tim Fickett

• •  Episode Number 29:
     Buffalo Chicken Salad – Andy Rodriguez

• •  Special Episode:
     Grilled Cheesesteak Sandwich – Cosmin Barbu

• •  Episode Number 30:
     Vegetarian Greek Salad – John Ramos Bell

• •  Episode Number 31:
     Composed Macaroni Salad – Keelan Gilliam

• •  Episode Number 32:
     Cheese Tortellini with Spinach and Tomato – Kevin Younger

• •  Episode Number 33:
     Rockfish Sandwich – Bruce Guzman

• •  Episode Number 34:
     Coconut Salmon Curry – David Fernandez

• •  Episode Number 35:
     Catfish with Collard Greens – Kelan Gilliam

• •  Episode Number 36 ?!?
     Turkey Panini – Manny Insunza

• •  Episode Number 36; Segment One:
     Garlic Beef Stir Fry – Timothy Ficket and Lori Eddings

• •  Episode Number 36; Segment Two:
     Toasted Almonds – Timothy Ficket

• •  Episode Number 36; Segment Three:
     Mindful Eating – Joe Kane and Lori Eddings

• •  Episode Number 37; Segment One:
     Reuben Sandwich – Mason Walker

• •  Episode Number 37; Segment Two:
     Shaker Salad – Mason and Lori Eddings

• •  Episode Number 38; Segment One:
     Chicken Schnitzel – David Fernandez

• •  Episode Number 38; Segment Two:
     Umami Burger – David and Lori Eddings

• •  Episode Number 39 a:
     Gouda Quesadilla with Red and Green Peppers and Mushrooms – Keelan Gilliam

• •  Episode Number 39 b:
     Summer Nutrition Month Green Salad – Lori Eddings

• •  Episode Number 40:
     Shrimp Stir Fry – Timothy Fickett

View most episodes of
What’s on the Menu
on YouTube.
Use this link to preview all of our menus.
See Grandpa's
What’s on the Menu Collection Index:
Index 1, Index 2, or Index 3

 

 

Beatitudes TV – COLLECTION INDEX 1

Episodes 01 – 20

This is an index, by Episode Number, of the What's on the Menu series at Beatitudes Campus in Phoenix, Arizona.  Click on the words  "Episode Number" to see a text recipe, or click on the movie camera to see the TV broadcast.
Use this link to preview all of our menus.

What’s on the Menu Collection: Index 1, Index 2, or Index 3

• •  Preamble:
     Beatitudes Cranberry Apple Cole Slaw

• •  Episode Number 1:
     Greek Chicken Salad – Manny Inzunza 

• •  Episode Number 2:
     Grilled Cheesesteak Sandwich – Cosmin Barbu

• •  Episode Number 3:
     Mediterranean Pasta – Andy Rodriguez

• •  Episode Number 4:
     Shrimp Caprese Salad – Keelan Gilliam

• •  Episode Number 5:
     Sweet and Sour Pork – Mason Walker

• •  Episode Number 6:
     Steak Chimichurri Sandwich – Hector Rodriguez

• •  Episode Number 7:
     Pan Seared Ribeye and Shrimp – Stephanie Shearer

• •  Episode Number 8:
     Seared Salmon Salad – Evelyn Smith

• •  Episode Number 9:
     Chicken Taco Salad – Thomas Wells

• •  Episode Number 10:
     Strawberry Steak Salad – James Turchaney

• •  Episode Number 11:
     Shrimp Louis Salad – James Ramos Bell

• •  Episode Number 12:
     Cajun Lime Chicken Salad – David Fernandez

• •  Episode Number 13:
     Salmon Salad – Cosmin Barbu

• •  Episode Number 14:
     Chicken Cobb Salad – Jose Lopez

• •  Episode Number 15:
     Margarita Chicken – Mason Walker

• •  Episode Number 16:
     BLT Panzanella Salad – Angela Ramiro

• •  Episode Number 17:
     Salmon Cobb – Stephanie Shearer

• •  Episode Number 18:
     Chop Chop Chicken – Keelan Gillian

• •  Episode Number 19:
     Southwest Chicken Skillet – Andy Rodriguez

• •  Episode Number 20:
     Portabello Grilled Cheesesteak Sandwich – Manny Gonzalez

View most episodes of
What’s on the Menu
on YouTube.
Use this link to preview all of our menus.
See Grandpa's
What’s on the Menu Collection Index:
Index 1, Index 2, or Index 3

 

Polenta, Grits & Corn Meal – COLLECTION

There are subtle differences: Color, texture, etc – but it’s nearly all the same.

•  Grinding your own Grits

•  Buying Stone Ground Grits

•  Simple Grits

•  Grandpa’s Grits

•  Corn Meal Mush

•  Fried Polenta

•  Hush Puppies

•  Savory Corn Bread Pudding

•  Corn Dogs

•  Corn Meal Snack

•  Small Loaf of Corn Bread

•  Classic Corn Bread

•  Corn Dogs for Kids

•  Corn Tortillas

•  July 4 Corn Dog Bites

Upside Down Cakes – COLLECTION

Artichoke – COLLECTION INDEX

Artichoke is kind of a love/hate thing.  You either like them, or you don’t.  With that in mind, here are all of my artichoke-centric recipes

 

Charoset – Seder Recipe

  • 1/2 C sweet red wine such as Manischewitz Extra Heavy
  • 1/2 C apple juice
  • 2 TBL white vinegar
  • 2 TBL packed brown sugar
  • 1 TBL ground cinnamon
  • 1/2 tsp salt
    • COMBINE ABOVE AND BRING TO A HIGH SIMMER, MEANWHILE
  • 2 red apples – peeled and coarsely chopped
  • 2 green apples – peeled and coarsely chopped
  • 1/2 C figs or dates – choppped
  • 1/2 C golden raisins
  • 1/2 cup finely chopped walnuts, toasted – chopped
  • 1/4 C pistachios or hazelnuts – also chopped
  • 2 small or 1 large orange – chopped
  • 2 tsp prepared horseradish
  • 5 mint leaves

If using a food processor, DO NOT over process

Two days before:  Soak the nuts in water.  Keep in refrigerator.  Peel off skins if necessary.
Soak raisins, dates and/or figs in wine.

One day before:  Drain nuts and fruit, then combine with all other ingredients.
Stir all processed ingredients together, cover and store at room temperature on kitchen counter.

Day of serving:  Add splashes of extra wine if necessary to make it very easy to spread on mazo balls or crackers.

 

 

Fondue – COLLECTION INDEX

Tips:

  • For cheese fondue use a cast iron pot rather than an electric pot.
  • Rub sides and bottom with a clove of garlic before anything
  • Then, add liquid ingredients
    • ALTON BROWN’S INGREDIENTS
      • 1 C Sauvignon Blanc
      • 2 TBL Fruit Brandy (or Kirsch or Hard Apple Cider)
      • 1 TBL Lemon Juice
        • Heat to 135º
      • 1/2 tsp Horseradish (added at the very end)
    • Grate Cheeses
      • 7 oz Emmenthaler
      • 6 oz Gruyere
      • 3 oz Gouda
      • 11 gm (about 1.5 TBL) cornstarch
      • 1/4 tsp White pepper
      • 1/4 tsp citric acid
    • When liquid has it 135º start adding cheeses a bit at a time
      • Keep heating, but keep heat below 155º
      • Finish with a whisk
    • Serve with cubes of meat, bread, blanched veggies
    • Use Leftover as a cheese spread on a grilled cheese sandwich

 

Pancakes – COLLECTION INDEX

Traditional Style Pancakes

•  Bisquick Pancakes

•  Grandpa’s Healthy Happy Pancakes

•  Healthy Happy Pancake Premix

•  Blueberry Pancakes

•  Picture Perfect Pancakes

•  Perfectly Shaped Pancakes

•  Stuffed Herb Pancakes

•  No Flour Oatmeal Pancakes

Condensed Milk Pancakes

This is good for the day after using half a can of sweetened condensed milk.   Pour leftover condensed milk into a measuring cup and add an equal amount of water.  Use as the liquid in any other pancake recipe.

•  Fluffy Pancakes

Other Types of Pancakes

•  Sheet pan Pancakes

Butter the bottom and sides of a sheet pan very liberally.  Pour pancake batter into the pan and shake to settle.  Add toppings and bake 350º for 18-20 minutes.

•  Grandpa’s Sausage Pancakes on a Stick

•  Plain Potato Pancakes

•  Southwestern Potato Pancakes

•  Mu Shu Pancakes

Casseroles – COLLECTION INDEX

CLICK HERE TO SEARCH ENTIRE SITE FOR CASSEROLES

COLLECTIONS

•  Casserole Tips and Tricks

•  French Toast Casserole

BREAKFAST CASSEROLES

•  Breakfast Casserole Collection

LUNCH and DINNER CASSEROLES

•  Spinach Casserole

•  Chicken, Broccoli, and Rice

ETHNICALLY POSITIONED CASSEROLES

•  Mexican Casserole

•  Enchilda Casserole

•  Chile Relleno Casserole

•  Chinese Casserole

MEAT CASSEROLES

•  Easy Saturday Night Beef Casserole

•  Chicken Roll Casserole

•  Chicken Casserole

•  King Ranch Casserole

•  Chicken Enchilada Casserole

VEGETABLE CASSEROLES

Three Green Bean Casseroles

•  All variations of Campbells famous recipe

••    The Original Recipe

••    Grandpa’s Twists

••    My Mom’s Variation

•  Spinach Casserole • ONE • TWO

•  Polenta Casserole

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