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.

Rachel Ray’s basic stuffing

Rachel Ray’s basic stuffing
Serves 5 people

2 C Chopped Apple
1 C Celery
1 C Onion
2 TBL thyme
1 bay leaf

One stick of butter melting in large sauté pan
Chopped ingredients into butter
Salt and pepper to taste
Cook at medium heat for about 20 minutes
One half bag Pepperidge Farm stuffing mix
1 tablespoon poultry seasoning
2 cups turkey stock
Mix lightly until most liquid is absorbed

Chestnuts, 1/2 LB ground Italian sausage
Deglaze with brandy

Robert@RobertAndrews.NET

Holiday pie

Holiday pie

Make 3-2-1 pie dough from scratch
three parts flour, two parts butter, one part salted water … And a little bit of sugar

Start dried cherries and/ or raisins cooking in sauté pan in Brandy, molasses and Karo syrup.
Let simmer for 10 minutes until brandy evaporates

Mixed together pie dough being careful not to overmix
Wrapped in plastic and set aside for 30 minutes
Roll out to 1/8 inch thick.

Asian pears . Or other pair specifically selected for low moisture content and ability to withstand heat from baking
Toss in honey . Then in cinnamon, ground cloves, scant salt

This is the recipe from Sonoran living
Place pears in center of pie dough
Poor brandied cherries over-the-top allowing to spill over the inch

This is my adaptation
Mixed pears and brandied cherries very lightly
Pour mixture into center of pie dough

Fold edges up leaving some of the fruit showing through the top

Sprinkle top with crumbled cookies
Bake at about 350° for 30 minutes or until dough has finished browning

Cookie crumbles

Robert@RobertAndrews.NET

Urban farm mashed sweet potatoes

Urban farm mashed sweet potatoes

Grab as many sweet potatoes as you can
Peel them . using peel your compost
Cut peeled sweet potatoes into 1 inch or smaller cubes
Rinse and steam them for 30 minutes
mix with one stick of melted butter, and sour cream and horseradish to taste
squish initially with a potato masher
put squished potatoes into kitchen aid with
beater attachment
turn on mixer and add buttermilk until creamy
season to taste with grated Parmesan cheese, salt and white pepper

Robert@RobertAndrews.NET

Tips from America’s Test Kitchen

  1. Save rind from Parmesan cheese, store in freezer, and add to soup for extra flavor.
  2. For a quick cooking meats such as fish, sprinkle a bit of sugar over the top so that it will instantly caramelize when it hits the hot pan.
  3. For a bit of a meaty mystery taste, add a little soy sauce or anchovy. Something with umami .
  4. Season things to be served cold more aggressively. Use vinegar, salt, pepper, sugar, lemon juice, etc. just before serving.
  5. Don’t over cook things with a chocolate base. As soon you start to smell them consider taking them out of the oven, or turning the oven off.
  6. Sautéed meat when it has been dried. If there is liquid, that will turn to steam and cook the meat, but will not brown it. This is called the Pallard reaction.
  7. Herbs fall into two categories. Those added early, and those added late. Herbs that are added early are things such as rosemary, Thyme… Full flavored herbs. Herbs that are added near the end are things such as basil, parsley, cilantro, and chives.
  8. If you are cooking something that uses butter or oil and other spices such as cinnamon, nutmeg, etc., melt your butter and put the spices into the hot butter to more fully develop the flavor of the spices.
  9. When sautéing chicken, heat your skillet up to about 450° before putting the meat into it.
  10. When sautéing onions, use 1/2 tsp of baking soda to speed up the process.

 

English muffin loaf

English muffin loaf

5 cups bread flour
4.5 teaspoons instant yeast
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking soda

3 cups whole milk . heat to 110°

dough will be very wet

Spray plastic wrap with Pam and cover bowl with plastic wrap

Let rise in warm place for about 30 minutes

Stir gently to release any large bubbles.
Spray bread loaf pan, and sprinkle cornmeal in to coat bottom and sides.
Fill each loaf pan about halfway.
Spray plastic wrap and cover.
Let them rise for 30 to 60 minutes until they double in size.

Bake and oven at 375° for 30 minutes. Rotate pans halfway through.

Pull out if internal temperature exceeds 200°.

Robert@RobertAndrews.NET

Shawna’s Enchilada Casserole

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

This is a third-party recipe, but I got it from Shawna… hence the title.  This is what she brings to most potlucks, and there are never any left-overs.  Click the image below to view the Pampered Chef recipe.

Here is another recipe:

  1. Prepare the sauce in a large pot
    • 3 C tomato sauce
    • 2 C chicken broth
    • 2 chipotle peppers
    • 4 cloves of garlic
    • 1 TBL Thunder Powder
    • 2 tsp ground cumin
    • 1/2 tsp salt
  2. Bring to a boil, then reduce to simmer
  3. In a hot skillet, add
    • 1 TBL vegetable or canola oil
    • 1 LB chicken thighs
    • Saute for about 7 minutes
  4. Set chicken aside, then add
    • 1.5 C diced onion
    • 2 TBL butter
    • Cook 5 minutes over medium heat
    • then add 2 tsp minced garlic
    • 1 tsp dried oregano
  5. Put chicken back into the skillet
  6. Add 1/4 C of your sauce into the skillet and toss to coatIN A SQUARE or RECTANGULAR GLASS BAKING CASSEROLE DISH
  7. Put in 1/2 C of your sauce
  8. Cut 6 corn tortillas in half and dip each one into the sauce and place the flat edge of the cut tortilla against the side of the square baking dish, covering the bottom of the pan
  9. Add half of your chicken mixture
  10. Sprinkle with 1 C queso fresco or queso blanco cheese
  11. Add another layer of tortillas, then chicken, then cheese
  12. Add the last layer of tortillas and cover with the remaining sauce and a mixture of 1/2 C queso fresco and mozzarella cheese
  13. Cover and bake at 350º for 30 minutes
  14. Uncover and bake for another 10 minutes
  15. Let rest 10 minutes before cutting into servings

 

Basic Pot Roast

Basic Pot Roast

Meats: beef brisket, bottom or top round, or chuck eye roast

Tie meat together
Dry and sear large roast in hot pan with EVOO
Poke holes in meat
Stick in garlic
Season/coat with Grandpa's Thunder Powder or Arghhh Powder depending on how spicy you want your coating.
Meat in bottom of Braising pan to sear
. Set aside
Cook veggies over meat fond
. Onion, carrot, celery, bell peppers, garlic
. Thyme, bat, peppercorns
. Add 1 TBL flour till browner
. Add 1 1/4 C water ot white wine or stock
. Add a splash of vinegar
Add meat back into pan
Turn every 30-40 minutes
Cook on low for 4-6 hours
Remove meat carefully
. Strain remaining juice from pan
. Add sauce back into pan, toss solids into trash
. Add vegetable to eat . Carrots, turnips, potatoes
Put meat back on top . Cook 45 minutes more
Plate and top with sauce

Sauce
Brandy
Worchestershire
Beef stock
Dijon
Lemon juice

Robert@RobertAndrews.NET

Focaccia – COLLECTION INDEX

Cooks County Focaccia

Caramelized Onion Focaccia

Nevin McGuire’s Focaccia

Olive Focaccia ala Martha Stewart

Basic Focaccia

  • 1/2 C water
  • 1 tsp yeast
  • 1 TBL dried milk
  • 1 tsp sugar
    MIX and let proof
  • Add 1 C flour, 1/2 tsp salt, and 1 TBL EVOO
  1. Mix with a dough hook for 8 minutes
  2. Form a ball and let rest 90 minutes @ room temperature
  3. Grease baking tray and flatten into shape using oiled hands – mostly your fingers – DO NOT ROLL COMPLETELY FLAT
  4. Cover and let rise another 90 minutes
  5. Drizzle with EVOO and spread on your choice of pancetta, grapes, brown sugar, caramelized onions, kalamata olives, sun-dried tomatoes, etc.
  6. Bake @ 450º for about 10-12 minutes or 425º for 25 minutes

 

Potatoes au Gratin

  1. Sauté sliced mushrooms in a cast iron skillet and cook for five minutes
  2. Add onions and cook for five move minutes.
  3. Add 2 TBL flour and 2 TBL butter and cook for three more minutes.
  4. Add garlic and cook for one minute.
  5. Add 1/4 C milk and whisk all until combined.
  6. Put onion mixture into a bowl and set aside.
  7. Slice potatoes about thickness of a fat potato chip
  8. Grease bottom of pan and layer two layers potatoes
  9. Scatter half of your onion mixture over top
  10. Layer ham slices
  11. Layer half of your shredded cheese
  12. Add one more layer of thin potatoes, the rest of your onion mixture and the rest of your shredded cheese.
  13. Cook for five minutes on medium high heat
  14. Cover with 1 C stock
  15. Reduce to lowest setting possible (barely a simmer)
  16. Cover and cook for two hours.
  17. Alternately, place in the oven at 275° two hours
  18. Add 1/2 C cream over top, and then top with shredded Parmesan cheese
  19. Sprinkle with salt and black pepper to taste
  20. Cook another 30 minutes
  21. Top with shredded parsley or chives and serve

Variations

  • At Step 10  you can substitute thinly sliced chicken thighs
  • At Step 12 you can add shredded cooked, and squeezed dry, spinach

Google Images

 

Cannelloni 2

Cannelloni 2

Filling
Ground pork and HB mix . Browned
Move aside and add onions to carmelize
Add rosemary
Add tomato paste in hot spot
mix together
Deglaze with white wine
Reduce liquids
Add Minced carrots and celery
Season
Add 2 C stock
Cook till reduced
Wring out cooled spinach and mix in
No running liquid in pan
Set aside to cool
Mix in chopped ham, parsley, cheese and lemon zest

Béchamel Sauce
1 stick butter . Melted
1/4 c Flour . Stir till browned
Slowly add warm milk . Whisk
Bay leaves
White pepper
Nutmeg
Blue cheese
Simmer 10-15 minutes stirring frequently

Pasta
3 cups flour
Three eggs
3 Tbl EVOO
Salt
Mix until grainy
Add water until it comes together

Cannelloni Shells
Cut to golf ball size
Roll into long sheet
. Lots or passes, lots of flour
Cut into four inch segments
Put between dry kitchen towels
Boil 30 seconds . Till it comes up
Plunge into ice water
Put cooked pasta between damp towels

Cooking
Line base of baking dish with maranara
. Add just a bit of you béchamel
Roll cannelloni as you would an enchilada
Line baking dish with cannellonis
Top with red sauce and béchamel
Top with grated cheese
Cover with foil and bake at 375° for 30 minutes
Uncover and cook another 20 minutes

This recipe is transcribed and adapted from Lidia’s Italy

Robert@RobertAndrews.NET

Chicago deep dish pizza

Chicago deep dish pizza

Yeast, Warm water, sugar
Allow time to proof

To kitchen aid with dough hook, add corn flour, bread flour, Salt, lots of EVOO

Add just enough water for dough to come together
Take go out of the basket and finish kneading on floured surface by hand

Cover with plastic and allow to rise in refrigerator overnight

Plop out and press into greased cast iron skillet or deep stoneware dish forming a bit of a raised ridge around the perimeter

Add a bit of sauce all around the bottom
Add in provolone and mozzarella and cheddar cheeses
Spread sauce over top of cheese
Add dry oregano and other dry ingredients
Add pepperoni
Top with more cheese
Cook at 425° covered with foil for 20 minutes
Uncover and cook for five more minutes

SKILLET PIZZA
Brown your sausage before your start using a cast iron skillet
Add mushrooms and onions, if you wish, when sausage has browned
Continue to saute until onions have softened
Remove and set aside
Add a bit of EVOO
Flatten your pizza crust dough to fit into your pan
Lay down a layer of mozzarella
Put back in your toppings and spread around
Add sauce onto toppings
Add optional ingredients: pepperoni, black olives, artichokes, etc
Add more mozzarella
Bake at 425º for 25-30 minutes

Robert@RobertAndrews.NET

St. Louis Shortbread pizza

St. Louis shortbread pizza

4 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons oil
Water – enough to bind
Mix in kitchen aid on fast speed

Finish working by hand on floured surface

Wrap in plastic wrap and let relax in refrigerator for 30 minutes

Sauce
Crush canned whole tomatoes and drain liquid
Add four clothes garlic
Basil
Salt
Olive oil

Cheese
Provolone, cheddar, mozzarella, Swiss, parmesan
Blend/chop until pulverized

Roll out the dough

Bake at 450° on preheated baking stone

Add sauce, cheese, and toppings
Bake for about six minutes

This recipe is decanted from Lidia’s Italy

Robert@RobertAndrews.NET

Cannelloni

Cannelloni

Filling
Ground pork and HB mix . Browned
Move aside and add onions to carmelize
Add rosemary
Add tomato paste in hot spot
mix together
Deglaze with white wine
Reduce liquids
Add Minced carrots and celery
Season
Add 2 C stock
Cook till reduced
Wring out cooled spinach and mix in
No running liquid in pan
Set aside to cool
Mix in chopped ham, parsley, cheese and lemon zest

Béchamel Sauce
1 stick butter . Melted
1/4 c Flour . Stir till browned
Slowly add warm milk . Whisk
Bay leaves
White pepper
Nutmeg
Blue cheese
Simmer 10-15 minutes stirring frequently

Cannelloni Shells
Cut to golf ball size
Roll into long sheet
. Lots or passes, lots of flour
Cut into four inch segments
Put between dry kitchen towels
Boil 30 seconds . Till it comes up
Plunge into ice water
Put cooked pasta between damp towels

Cooking
Line base of baking dish with maranara
. Add just a bit of you béchamel
Roll cannelloni as you would an enchilada
Line baking dish with cannellonis
Top with red sauce and béchamel
Top with grated cheese
Cover with foil and bake at 375° for 30 minutes
Uncover and cook another 20 minutes

This recipe is transcribed and adapted from Lidia’s Italy

Robert@RobertAndrews.NET

Puff Pastry Pizzas

Little Pizza Squares

  1. Cut puff pastry into four inch squares
  2. Add cheese and desired toppings
  3. Bake at 425º until done – about 15 minutes

Pizza Rolls

  1. Use pizza dough or puff pastry
  2. Roll till flattened
  3. Drizzle with EVOO
  4. Add desired toppings
  5. Sprinkle with additional mozzerella
  6. Roll it up into a log
  7. Wrap in plastic wrap and refrigerate for 15-30 minutes
  8. Cut into 3/4 inch medallions and lay on cookie sheet
  9. Bake at 450º about 12 minutes

Personal Pizzas

  1. Thaw a sheet of puff pastry.
  2. Roll just to flatten and shape
  3. Use a biscuit cutter to cut along the “fold” making three small sheets
  4. Top mini-pizzas with desired toppings
    1. Sauteed mushroom and garlic
    2. Tomato and black olive
    3. Pepperoni and sausage
    4. Artichoke and Swiss cheese
    5. Ham and pineapple
  5. Top with a bit of additional mozzarella
  6. Bake at 425º for 15 minutes

Enchilada Notes

SELECT YOUR FAVORITE ENCHILADA SAUCE then proceed with recipe.

Preferred for this recipe is the Tomatillo Sauce

Beans
Stock pot
Onions and lots of onions
Simmer 2 hours
Drain and add lots of evoo
Roughly blend
When you are ready to serve heat up in a pan.
. They will darken.

Enchilada
Dip corn tortilla in sauce
Pan fry about 30 seconds
Put on cookie sheet
Top with cheeses
Roll up and put in baking dish
Top with more sauce and cheese
Bake at 400 for 5 minutes

Side Salad
Chopped tomato
Onion
Avocado
Lettuce
Radish
Cilantro
Sour cream
Lime juice
Salt-and-pepper

Robert@RobertAndrews.NET

Steel Cut Oatmeal

2015-12-31 17.23.27THREE KINGS OF OATMEAL

  • Steel cut: Raw oats, cut with steel blades
  • Rolled: Steamed and softened, then rolled flat
  • Instant: rolled oats pre-cooked, then dried . Add boiling water

INGREDIENTS

Step One
•  1 TBL butter
•  1/2 C steel cut oats
•  1-1/2 C boiling water

Step Two
•  1/4 C whole milk
•  1/4 C low fat buttermilk
•  1/4 C cottage cheese

Finishing Touches
•  1 tsp brown sugar
•  1/4 tsp cinnamon

  1. In a large saucepan, melt the butter and add the oats
  2. Stir for 2-3 minutes to toast
  3. Add the boiling water and reduce heat to simmer
  4. Cook uncovered at a barely perceptible simmer for 25 minutes
  5. Stir gently, every 5 minutes or so, scraping the bottom of the pan
  6. Longer cooking makes thicker and softer oatmeal
  7. Add buttermilk and cottage cheese
  8. Stir gently to combine
  9. Cook for an additional 5 minutes
  10. Spoon into a serving bowl
  11. Top with remaining ingredients.

Crepe notes from chef cullen campbell

Crepe notes from chef cullen campbell of crudo restaurant

Ingredients
Crepes
1 ½ cups flour
4 eggs
2 cups milk
½ tsp. salt

Steps
1. Pour flour into mixing bowl. Crack eggs into flour then add salt & milk. Whisk until smooth.
2. Using a crepe pan or a non-stick pan turn burner on to medium heat. Add a little canola oil to pan. Once hot ladle the crepe batter into the pan just enough to cover the bottom. Brown one side, and then turn crepe over to make sure it has been cooked through.

Ingredients
Bechamel
2 tbsp. butter
2 tbsp. flour
2 cups milk
1 bay leaf
Pinch of nutmeg

Steps
1. Make a roux with butter & flour on medium high heat until golden brown.
2. Heat milk & bay leaf almost to a boil then add milk to the roux pan while whisking constantly. Season with salt, pepper & a pinch of nutmeg.

Ingredients
Filling
2 cups ricotta
2 eggs
1 oz. basil, chopped
1 oz. parsley, chopped
½ oz. thyme, chopped
1 small roasted butternut squash

Steps
1. Put all ingredients in mixing bowl and whisk together.

Cheese Layers
1 cup grated parmesan
1 cup grated fontina

Assemble
Oil a springform pan or pizza pan and lay one crepe down. Scoop a generous amount of filling on the crepe, spread evenly over from side to side, top that with a layer of bechamel & sprinkle with a little cheese mixture. Repeat the same process again, top with one more crepe, spread bechamel on top crepe & sprinkle cheese mixture on top. Place in a 350 degree oven for 35 minute until the top is golden brown. Pull out of the oven, let cool for 30 minutes & slice just like a pie.

Robert@RobertAndrews.NET

Notes from Trees Class with Shane

Trees Class with Shane

Almond . Regular water

Peach and Apricot
Orange, Lime, Lemon, Grapefruit . Less water
. Produce fruit on last years wood

Fertilize just before leaf drop

Section of tree dies, look for blister
. Seal then paint to protect

Acidify the soil . Alka Liche

Citrus tree goes dormant . Fertilize mid February, then monthly through October

Sisous . Fast growing . Invasive roots

Ficus . Dirty . Lots of leaves

Texas ebony
. Low water slow grow . More water fast grow

Pomegranate good in winter . Likes high water
. Prop it up during fruiting . Sweet, wonderful, others
. Wonderful most common . 10 ft high

Apple . Bloom in spring . Fruit in summer and fall
. Look at chill hours . 300 or less
. Dorset or ansheimer to mix pollinate
. Prop up tree during fruiting
. Thin for larger apples
. Ours golden dorset or ana??

Cherry . Royal lee and mini royal
. Trim after last chance of frost . Mid feb
. Cut one third back

Fig . China honey . Grackles eat them

Graft . Different leaf? Cut it off

Roof rat . Just collect fruit

Pecans
. Prepare soil . Sand for drainage
. Mix with native soil

Water crystals if you tend to under water

Plant level . Same as in pot . Twice as wide and mixed
. Not higher or skin will rot
. Keep soil moist entire time
. Fill with water . How long to drain
. Avidify soil if over two hours . Alka Liche

Lime near new driveway pours . Take years to cleanse

Plant starter . Hair root growth . Helps reduce shock
. Better than B vitamin

Iron . Winter it is hard to absorb . Need supplement
. Iron plus sulfur “fast acting iron”
. Gypsum neutralizes salt

Scare em away . Scare tape. Long piece hanging freely in the sun

Bird X netting

Insect problems . Bore beetles . Kill use systemic
. Bayer advanced . Fruit citrus veg insect control
Lingers six months .

Bore problems .

Fungicides . Neem oil . Dusty leaves . Spider mites

Thuricide organic worm killer

Hatch white grub and let it hatch

Wilt stop . Oil . Prevents dehydration and freeze damage

Deep Water before freeze . Cover with frost blanket
. Not plastic or wide weave cloth

Robert@RobertAndrews.NET

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