Category: Grandpa’s Use Only

2 chicken breasts
1 CU chopped onion
2 TBS minced garlic
2 TBS lime juice
1 TBS grated ginger
½ tsp cardamom
½ tsp nutmeg
½ CU spiced butter
½ CU white wine
½ CU chili powder
1 TBS paprika

Instructions
1. Marinate chicken (or other meat) for 1-3 hours in lime juice
2. Cook onions in 2 TBS spiced butter over low heat – do not brown
3. Add remaining butter to pot with everything except meat
4. Bring to a simmer, then add meat
5. Cook covered for 30-40 minutes
6. Add water/wine as necessary to keep very wet

Special Steps
Variations Traditionally, you should add one hard boiled egg for each guest during the last five minutes of cooking.

Serve with Injera – Ethiopian Flat Bread

1 tsp cinnamon
1 tsp cloves
1 tsp fennel seed
1 tsp star anise
1 tsp Szechuan peppercorns (berries of an Ash tree)

1. Grind all ingredients very fine
2. Use as a rub for any meat, or in BBQ sauce

You can find this in most Asian markets.

This will probably be one of the most expensive steak sandwiches you ever prepare, but it will be one of the best.

2 filet mignon steaks
2 sourdough French rolls
3 TBL mayonnaise
3 TBL Dijon mustard
6 slices tomato
4 leaves Romaine lettuce

Instructions
1. Cut filet into thinner pieces (eg 1/4 inch rather than 1/2)
2. Prepare French rolls with desired toppings
3. Sear on very hot skillet about 1 minute per side – NO LONGER!

SOLUBLE FIBER
Slows glucose absorption
Reduces blood serum cholesterol
Stays in system longer

INSOLUBLE FIBER
Rushes through your system “natures broom”
Doesn’t absorb water

1 bunch cilantro
½ cu chipotle
1 head garlic
1 red onion
1 tbl white vinegar
1 can diced tomatoes
salt
1 tbl oregano
½ cu (red Fesnos) same heat as jalapeno
½ cu green serranos
1 cup chives (chopped)
2 tbl honey
tomato juice

Mix all ingredients.
Add tomato juice for consistency

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Instructions Handwritten notes to this recipe are scanned in PDF document at http://www.xml3.com/family/Recipes/01.pdf on page 3

1 CU 1 jar peanut butter (creamy)
1 CU granola or other “grainy” cereal
1 bag Nestles chocolate morsals

Instructions
1. Heat peanut butter 30 seconds in the microwave
2. GENTLY mix peanut butter and cereal
3. Using a measuring spoon, take out 1 TBL of the mixture and drop them into irregular shapes onto waxed paper
4. Melt chocolate in small sauce pan
5. Using a metal tongs, CAREFULLY pick up each shape and dip half of it into the chocolate.
6. Set on waxed paper to cool.

Like this? See the recipe for Buckeyes, Elephant Boogers, or Dipped Chocolate Delight

Enchilada Sauce – From recipe at this site

1/2 breast leftover chicken
4 Corn Tortillas
Grated cheese (to taste)

Instructions

See recipe for Enchilada Sauce – Prepare before proceeding.

1. Spray individual serving casserole bowl with oil
2. Place tortilla in bottom of each bowl
3. Put cheese on (top of) tortillas
4. Place shredded chicken on top
5. More cheese on top
6. Spoon hot sauce over top of what you’ve done so far
– Wiggle stuff around so it leaks into the cracks between ingredients
7. Put tortilla over top of mixture and spread liberally with more sauce
8. Sprinkle with more cheese
9. (Cover to minimize splatter and) Cook in microwave for 90 seconds
10. Remove and serve

Option: Add some chopped cilantro just after you add the chicken.

Recipe from Emeril Legasse

1 TBL each of:
paprika,
cayenne pepper,
black pepper,
white pepper,
thyme,
onion powder,
garlic powder

Use for any soup or meat
Store for up to 6 months

1 CU 1 jar peanut butter (creamy)
1 CU granola or other “grainy” cereal
1 bag Nestles chocolate morsals

1. Heat peanut butter 30 seconds in the microwave
2. GENTLY mix peanut butter and cereal
3. Using a measuring spoon, take out 1 TBL of the mixture and drop them into irregular shapes onto waxed paper
4. Melt chocolate in small sauce pan
5. Using a metal tongs, CAREFULLY pick up each shape and dip half of it into the chocolate.
6. Set on waxed paper to cool.

Like this? See the recipe for Buckeyes or Dipped Chocolate Delight

Cooking on an electric stove:

Electric Stove Tip

Use 2 burners. One on high to bring up to heat, one on medium.

1/2 CU peach nectar
1/2 CU cantalope nectar
1/2 CU orange juice

If you have a juicer, juice the ingredients, then mix and serve.
If you have only a blender, you can liquify the ingredients.

1 hand of garlic per person
olive oil

Instructions
1. Peel garlic to the point where each clove is still wrapped in its skin
2. Put each hand in its own custard cup
3. Pour olive oil so that all pieces are saturated
(alt) Have olive oil in a bowl and baste garlic, then remove to cup
4. Microwave each cup 1 min 15 seconds on high
5. Serve

Chicken breast
Thyme
Rosemary
Bay leaf
¼ cu vermouth
garlic
shallots
parsley
olive oil
salt & pepper

1. (Roast garlic first) in pan place garlic with 2 shallots, toss w/ 2 tsp olive oil, salt & pepper. Roast at 400° for 45 min in covered pan/uncover last 10 min.
2. Brine the chicken breast, cut backbone out, cut along fat lines, wings & backbone become stock.
3. Rinse & dry chicken, add sprig (thyme rosemary, bay leaf tied together as sprig) cook on med/high in oil, skin done 4-5 min.
4. Flip and cook 4 more minutes, remove chicken, pour off standing grease.

Sauce
1. ¾ cu stock, ¼ cu vermouth, serape bottom into sauce, add sprig.
2. Cook @ med heat & add garlic, shallots (peel and all).
3. Return chicken to pan, leave skin on & up above liquid line. Cook @ 450° for 10 min.
4. Remove chicken take out 10 cloves, place remaining around chicken. Squash garlic out, remove paper skin (strainer?), put pure into pan.
5. Bring sauce to simmer with 2 tbl butter, 1 tbl parsley.

4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp nutmeg
2 tsps black cumin seeds (shahjeera)
2 tsps dry ginger
1 tsp black cardamom (3-4 large pods approx)
1 tsp cloves
1 tsp cinnamon (2 X 1” pieces)
1 tsp crushed bay leaves

Instructions
1. Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally.

Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.

2. When the spices are roasted turn of the flame and allow them to cool.
3. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
4. Grind them all together, to a fine powder in a clean, dry coffee grinder.
5. Store in an air-tight container in a cool, dark place.

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Mango cubed
Pineapple cubed
Kiwi cubed
Papaya cubed
Egg yolk
Sugar
Whipped cream

Instructions
1. Mix fruit & put into bottom of bowl.
2. Custard- cook into custard egg yolk, sugar and whipped cream.
3. Spoon custard over top of fruit and broil till browned.

Sprinkle wilth powdered sugar and top w/ mint

Black beans
Tortilla
Squash
Crema mexicana
Greens
Ranchero cheese
Avocado

Instructions
1. ½ black bean, ½ tortilla, could be almost anything, i.e., squash? Pour into bowl @ save time.
2. Black bean, cook beans in broth, blend & strain.
3. Cut tortilla into strips (red and white) fry in skillet to make crisp.
4. Crema Mexicana drizzle, then score w/ toothpick.

Garnish w/ greens and tortilla chips and ranchero cheese and avocado.