Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

QT: Quick Taco – Table of Contents

Quick Taco Instructions – To buy your own CLICK HERE.

As seen on tv. Available from …image

Please use the list below to find recipes within the Quick Taco Recipe Guide

Seasonings and Sauces

Taco Seasoning
Fajita Seasoning
Simple Fresh Salsa
Guacamole
Tomatillo Sauce
Salsa Verde
Cilantro Crema

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Meal Recipes

Ground Beef Tacos – BASIC
Carne Asada Tacos
Pork Carnitas
Chicken Tomatillo
Shredded Chicken
Shrimp Tomatillo
Nacho Tacos
Double Decker Tacos
Chicken Fajitas
Beef Fajitas
Fish Tacos

Turn the baking rack upside down for a serving stand.

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Alternatives and Out of the Box Ideas

Using Canned Biscuits
Breakfast Pockets
Using Crescent Rolls
Not so Sloppy Joes
Cheese-Steak Sandwiches
Double Meat Pizzas

Dessert Creations

Basic Instructions
Banana Split
Tropical Taco Delight
Chocolate Delight
Strawberry Shortcake

Grandpa’s Healthy Happy Pancakes

HH_PancakesTo make pancakes for two people
1 TBL sugar
1 egg (beaten)
scant salt
2 TBL Melted butter (cooled)
1/2 C buttermilk
1 CU Pre-Mix – GET MY RECIPE HERE
About 1-2 TBL Canola oil for step 5
Canola oil (for pan)

If you like puffier pancakes, add an additional 1/4 C of pancake pre-mix before step 6

1. Preheat your skillet to between 350 and 400º degrees
2. Mix egg, sugar, salt and (cooled) melted butter
3. Beat to uniform consistency
4. Drizzle in buttermilk, and mix
5. Drizzle in oil
6. Add liquid mixture to Pre-Mix all at once
7. Stir only to moisten MOST particles. It doesn’t have to be completely moistened
– DO NOT OVER-MIX. – Over-mixing will result in tough pancakes
8. Let batter stand for two minutes to “rest”
9. Drizzle oil into pan
10. Add uniform amounts of batter to the pan
11. Cook until bubbles appear and edges start to cook
12. Flip to cook other side
13. Repeat

Just for fun, when you serve, you can use a biscuit cutter to cut out a circle, then flip it over and put it back into the pancake.  It just looks cool.  It doesn’t do anything to the taste.

Grandpa’s Easy Sourdough Starter

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

Grandpa’s Sour Dough STARTER from SCRATCH

If you would rather make your own starter, you can use this simple recipe. We’ve tested it, so know that it works.

Ingredients to get started

1 C flour
– – – Ideally start with 1/4 C rye flour and 3/4 C AP flour
1 C BOTTLED water (some people prefer to use milk instead)
 – – – DO NOT USE TAP WATER
1 package yeast mixture (or 1 TBL)
2 tsp sugar
NO SALT ! ! ! !

Step by Step

      • DAY ONE (Saturday)
    2. Mix yeast and sugar in 1/2 CU warm water.
    3. Let stand 5-10 minutes.
    4. Mix all other ingredients together and put in glass container with loosely fitting lid (to allow gasses to escape) OR Plastic Wrap with a toothpick hole in the top
    5. Let sit at room temperature overnight (12 hours) on first day
      • DAY TWO (Sunday)
    6. On the Second Morning, stir in 1/2 C more water and 1/2 C more flour
    7. Mix well and place back in the fridge
      • DAY THREE (Monday)
    8. On the Third Morning Share or Discard 1/2 of the mixture.  Keep approx 1/2 C starter in a container with a lose fitting lid or a glass bowl as described in Step 3.
      If you share it, tell the other person to start with Step 8 & 9 tonight, and then continue with Day Four tomorrow
    9. Stir in 1/2 C more water and 1/2 C more flour
    10. Mix well and place back in the fridge
      • DAY FOUR (Tuesday)
    11. Nothing to do today.  Just let it continue to age in the fridge
      • DAY FIVE (Wednesday)
    12. Your starter is alive and ready to use
    13. Remove half your starter to a mixing bowl and add to pancakes, bread, rolls or biscuit dough
    14. Feed your remaining starter by adding 1/2 C more water and 1/2 C more flour – Mix well
    15. Place back in the fridge in a glass jar with a loose fitting lid, or a lid with a tiny hole in the top.
    16. Repeat from Step 11 at least once a week
    17. About once a month, add just a pinch of sugar

Sour dough from places such like San Francisco have their “special” taste because of the molds and yeasts indigenous to that area. If you pay for a Sour Dough Starter, it will have the taste of the area from which it originates initially, but as you halve the starter (each time you use it) the tell-tale taste will diminish each time, until it takes on the characteristics of YOUR region.

Blueberry Yogurt Muffins

Make your Filling

  • Cut 2 C misc berries and other fruit so they are all about the same size.
  • Toss with 1/4 C confectioners sugar
  • Put into freezer overnight

Make your Dough

  • In a food processor, pulse the following for about 30 seconds
  • 3 C AP flour
  • 1/3 C granulated sugar
  • 1 TBL baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 TBL frozen butter
    THEN
  • Add 6 more TBL frozen butter, and pulse, but only for about 10 seconds

Create your Muffin/Scone mixture – Will be firm

 

  • 1/4 C unsweetened orange juice
  • 2 TBL canola oil
  • 1 tsp vanilla extract
  • 2 egg
  • 2 TBL dry milk
  • Frozen berries
  1. Form into rectangles, and cut into triangles from there
  2. Bake at 425º for 10 minutes
  3. Meanwhile, create a glaze with 2 TBL butter and 1 TBL honey
  4. Brush tops with glaze, then bake 5-8 minutes more

 

Grandpa’s Sourdough Starter

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

imageI got this from my cousin. She is currently living in Alaska.  I’ve adopted the recipe with a few suggestions from my experience.

  • 1 C potato puree
  • 1 TBL granulated sugar
  • 1 C flour
  • 1 tsp instant or rapid rise yeast – DO NOT use Active Dry Yeast
  1. Cut large Russett potato into twelve pieces with skins on.
  2. Put pieces in a pan, just barely covering them with water BUT ABSOLUTELY NO SALT
  3. Boil russet potatoes with jackets on until they fall to pieces (about 45 minutes)
  4. Lift skins out and mash remaining potatoes so that you have just a potato slurry or puree
  5. Let cool.  If you need more water to make 1 C puree, add bottled water – NOT tap water.
  6. Add all ingredients into a glass bowl (not metal) and beat into a smooth and creamy batter.
  7. Cover, and set in a warm place
  8. Let set for 3-4 days or until soured, then return to refrigerator

 

 

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