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.

Instant Pot – Grandpa’s Notes

This is a collection of information for use with my InstantPot Duo.

See ALL INSTANT POT Recipes

  • Needs at least 2 C water
  • RIBS – Dry rub – bottom rack – Add carrots, onions, potatoes – 25 minutes on Meat/Stew – High Pressure – Slow release 15 minutes then vent – Finish in oven 5-10 minutes at 400º then broil 1-2 minutes
  • RICE – 4 parts rice, 5 parts water – At least 2 C water – Pressure cook 4 minutes – Slow release 10 minutes
  • BEANS – Soak beans overnight – Alt to soaking beans overnight: 4 C water, 1 C rinsed beans – Pressure cook 4 minutes – Slow release 10 minutes – Discard water, rinse, and proceed as if soaked overnight
  • BEANS – 2 C water, 2 C kidney beans, 1 onion, 1 TBL butter, 1 tsp cumin, 1 bunch cilantro – Pressure cook 10 minutes – Slow release for 20 minutes
  • POTATOES – Mashed – 2 C water and 5-8 whole potatoes (washed) – Pressure cook 20 minutes – Quick release – Remove potato skins, season and mash
  • CHICKEN – Brown pieced chicken on Saute – Deglaze with ½ C white wine – Pressure cook 12 minutes – Quick release
  • BEEF ROAST – Saute with EVOO – Deglaze with chicken stock – Pressure cook 50 minutes – Quick release
  • PORK SHOULDER – Sear large pieces of the pork (approx 4-6 inches) – Deglaze with chicken stock – Add liquid smoke – Pressure cook 70-90 minutes – Natural release

Quick Release – Press cancel and turn lever to release pressure

Natural Release – Press cancel and wait 10 minutes, then flip to release pressure.

Slow release – Press cancel and wait 20 minutes for pressure to reduce, then flip to release pressure.

IP Pulled Pork

  1. Cut max 4 LBS pork shoulder into 3-4 inch pieces
  2. Sprinkle all pieces with Grandpa's Thunder Powder or Arghhh Powder
  3. Use Sauteé to brown the pieces in EVOO.  Remove the pieces to a plate when browned on all sides
  4. Use 1/2 C white wine to deglaze bottom of pan
  5. Add an additional 1/2 C water
  6. Place pieces of meat back into the pot on the steaming rack, and pressure cook for 90 minutes.
  7. Use natural release for 20 minutes, then switch to quick release
  8. Put pork on a plate and let it cool
  9. Pour the liquid into a glass or bowl
  10. Remove any separated grease that rises to the top of the liquid
  11. Shred the pork.  Use liquid (with grease removed) to moisten the meat
  12. Really good when served with COLE SLAW.

IP BBQ Ribs

  1. Marinate ribs overnight with 1/2 C EVOO, 2 TBL Grandpa's Thunder Powder or Arghhh Powder, 6 cloves of garlic, 1/4 C ketchup, 1 tsp hot mustard, 1/4 C apple cider vinegar, 2 TBL sugar and 1 TBL soy sauce – optional 1/4 tsp liquid smoke
  2. Add marinate liquid and 1 C water
  3. If rib rack fits around perimeter of pot, stand upright – bones in, meat side out – otherwise, cut to fit and lay flat.  Use Steam Rack to keep them out of the water
  4. I like to wrap two potatoes (with skin on) in foil – more on that later…
  5. Pressure cook (medium) for 25 minutes
  6. 10 minute natural release, then release steam
    – They will be very tender, but not browned
  7. Spread with sauce and place on broiler or grill until seared and caramelized – about 4 minutes
  8. While ribs finish, use a paper towel to remove skin from potato
  9. Add 4 TBL butter, 1/2 tsp salt and crush to mix
  10. Add JUST ENOUGH milk to make creamy mashed potatoes.  Mix well.
    Too much milk, and they will be runny.

 

IP Pot Roast

  1. Get a Beef roast that will fit comfortably into your IP pot.
  2. Season your roast using Grandpa's Thunder Powder or Arghhh Powder
  3. Using Sauteé setting, sear your roast on all sides
  4. Set the roast aside
  5. Deglaze the inner pot with 1.5 C chicken stock
  6. Return roast to pan
  7. Pressure cook for 45 minutes
  8. Prepare your potato, carrot and onion
  9. Quick release
  10. Quickly add potato, carrot and onion into the pot
  11. Pressure cook for an additional 10 minutes
  12. Remove veggies to bowl and roast to a pan
  13. Tent roast with aluminum foil to rest
  14. Strain remaining liquid and return to IP
  15. Add 1/2 glass white wine
  16. Sauteé liquid until reduced to more than half
  17. Turn off heat, then add 1-2 TBL cold butter
  18. Plate sliced meat – drizzle with sauce

 

IP Rice

  1. Rinse 2 C rice well
  2. Soak in water 15 minutes
  3. Add rice to IP
  4. Add 2 C water to IP
  5. Lock lid
  6. Pressure cook for 4 minutes
  7. Use natural release for 10 minutes
  8. After 10 minutes, switch to quick release

IP Mashed Potatoes

  • Cut 4-8 washed potatoes into 1-2 inch pieces
  • Add 2 C water
  • Pressure cook for 15 minutes
  • Quick release
  • Mix with 1 TBL butter per potato and mash
  • Add just a splash of milk or cream for consistency

Tip from Grandpa:  If you make them too runny, just add a little bit of instant potatoes.

IP Potluck Sweet and Tangy Meatballs

  • 45 oz (1/2 bag) of  frozen meatballs
  • 18 oz grape jelly
  • 12 oz Heinz chili sauce
  • 1/2 C water
  • .
  1. Add 45 oz frozen meatballs to your IP
  2. Mix jelly, chili sauce and water
  3. Dump over your meatballs
  4. Put lid on and turn lever to seal for pressure cooking
  5. Pressure cook for 10 minutes.  Quick release when done.
  6. Cool for 1 minute, then toss and serve.

 

Crispy Hot Wings

  1. Preheat oven to 250º
  2. Prepare a mixture of 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 TBL baking powder
  3. Pat 24 wings dry – if frozen, thaw before patting dry
  4. Toss wings in seasoning mix
  5. Season wings prior to putting into the oven
  6. Bake wings for 30 minutes.  This will render much of the grease out of the wings, so they will smoke less.  The baking powder will also remove much of the liquid.
  7. Remove wings to a large mixing bowl, and turn the temperature of the oven up to 450º
  8. Add 2 TBL coconut oil or canola oil and toss to coat
  9. Meanwhile, mix 1 tsp GTP or desired seasonings, along with 1 TBL AP flour and 1 tsp cornstarch – and toss to coat all wings evenly
  10. Put onto greased wire rack on top of rimmed cookie pan.
  11. Bake at 450º for 30 minutes
  12. Flip, then bake another 15 minutes.
  13. Toss in Frank’s Red Hot Sauce or BBQ Sauce mixed with half as much melted butter.

Here is an Instant Pot Wing Recipe

IP Popcorn

This page is for Instant Pot only.

  • 1/2 C – 3/4 C Popcorn
  • 2 TBL Canola Oil
  • 2 TBL Country Crock Butter Spread – melted in microwave
  1. Push Sauteé button and wait for HOT to appear
    Press Adjust button to change temperature to More
  2. Add oil immediately after it says HOT
  3. As soon as oil starts to simmer, add melted butter
  4. The word HOT may disappear.
    Add popcorn when HOT reappears.  Spread to coat.
  5. Cover with standard lid – not pressure cooker lid.
  6. When it starts to slow, hit the cancel button.

IP Chicken Thighs

This recipe is a brief for Instant Pot only.

  1. Oil and season thighs, wings or drumsticks – 3 minutes
  2. Press Sauteé button and wait for HOT to appear – 4 min
  3. Put chicken in IP – skin side down – no lid – let brown 7 min
  4. .Remove chicken to plate and set aside
  5. Deglaze IP with 3/4 C white wine – 5 min
  6. Make sure you have silicone ring on lid or pressure will not work.
  7. Put chicken back in IP – skin side up – put lid on and lock it
  8. Press Pressure Cook button – press [-] and set time to 12 minutes
  9. Pressure cooking will start automatically
  10. After time has completed, press Cancel
  11. Carefully move Pressure Release toggle to allow steam to escape
    NOTE:  I do this in short bursts until steam flow has diminished
  12. Once “button” has dropped, remove chicken to plate
    IF YOU WANT SAUCE, CONTINUE
  13. Press Sauteé button again and wait for HOT to appear
  14. Allow liquid to boil and reduce until it begins to thicken
    NOTE: Allow 60 seconds AFTER pressing Cancel for temperature to drop, otherwise you may scorch the bottom of your IP
  15. Plate chicken and sauce over top
  16. Garnish with chopped rosemary and/or parsley

Cloud Bread

  1. 4 egg whites – Beat to stiff peaks with 1 tsp cream of tartar
  2. Add salt
  3. Combine (temper together) with 4 TBL cream cheese – softened
  4. Spread into pattys on baking tray
  5. Bake at 350º for 30 minutes
  6. Use for sandwiches

Pots and Co – Little Pot of…

We just finished our trip back to the US from Spain on British Airways and were served the most marvelous dessert. A Chocolate and Orange “Little Pot.”

It is labeled as “an indulgent blend of milk and dark chocolate infused with fresh orange zest.”

Here is a link for researching items to serve with at our pizza restaurants.

http://usa.potsandco.com/

http://www.grandepizza.com

http://www.uncletonysnypizza.com

http://www.tonysoncentral.com

http://www.cheesenstuffdeli.com

 

Twice Baked Mini-Potatoes

Based on a recipe by Barb Fenzel of Les Petites Gourmets

  1. Miniature potatoes
  2. Poke holes with a fork in miniature potatoes
  3. Halve a russet potato
  4. Combine 1 TBL Thunder Powder, 1 TBL sugar, 1 tsp CinnaSugar in a mixing bowl
  5. Coat mini potatoes with EVOO
  6. Coat mini potatoes with seasoning
  7. Bake all potatoes at 400º for 40 minutes
  8. Let all potatoes cool
  9. Cut the tips off the mini potatoes, so they sit flat, and then halve them.
  10. Scoop out the “meat” of the potatoes, being careful to not break the skin.
  11. Scoop out the russet meat as well.
  12. Combine the russet meat, half of the mini potato meat, and 1 TBL butter per 3 potatoes plus sour cream, chives and perhaps horseradish
  13. Crush the potatoes up and mix in just a bit of shredded cheese
  14. Put the filling back in the emptied shell of the mini potatoes
  15. Put on a sheet pan and bake at 350º for 8-10 minutes
  16. Garnish with chives or Thunder Powder

Edible Worms

  • Mix jello with HALF the liquid called for in the recipe
  • Alternate colors if you want, or if you want brown worms, use
    • blueberry and orange
    • raspberry and lime
    • lemon and grape
  • Close one end of straw (by folding) and tape in place
  • Put straws vertically into a tall glass
  • Pour slightly cooled jello into straws
  • Let cool for ½ hour in refrigerator
  • Using a pencil or pen, extrude the worm out onto a plate

Marshmallows

SUGAR TEMPERATURE CHART

Making your own is pretty easy

Sally’s Baking Addiction has a website with a similar recipe with much more information than I’ve provided here, including WHY you add some of these ingredients.  PS:  Her recipe differs slightly.  Try both!

  • 3/4 oz gelatin
  • 1/2 C COLD Water
  • 1/2 C warm water
  • 1.5 C granulated sugar
  • 1 C Light corn syrup
  • 2 TBL cornstarch
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  1. Dissolve gelatin in cold water
  2. Let rest while you prepare hot mixture
  3. Heat water and sugar on medium high for 3-5 minutes
  4. Heat until 240º
  5. Add Light corn syrup and cornstarch to the pan
  6. Continue to heat until it goes up to 245º
  7. Take to your mixer and add to the gelatin in your mixer – POUR SLOWLY
  8. Add vanilla and salt
  9. Beat as much air in as possible, so crank the speed up to high
  10. Beat about 12 minutes – longer for a stiff marshmaallow
  11. Spray a baking tray with oil, then pour in confectioner sugar and shake to dust
    ALTERNATELY PIPE INTO LONG STRIPS THEN SNIP INTO PIECES
  12. Pour into a flat baking tray using a greased spatula
  13. Smooth it out
  14. Paint with simple syrup
  15. Sprinkle with more confectioner sugar or dip into sparkles
  16. Turn out and cut with a pizza cutter
  17. Dust with a mixture of sugar and corn starch
  18. Store for up to three weeks

Science Corner

Here is some good information for you to remember in your cooking adventure.

How does elevation affect cooking?

  • Water boils at 212º at sea level
  • At 3,000 feet, the boiling point is 208º
  • A mile above (5,000 feet) it boils at 203º
  • A pressure cooker raises the boiling point to about 250º
  • This decreased pressure affects food preparation in two ways:
    • Water and other liquids evaporate faster and boil at lower temperatures.
    • Leavening gases in breads and cakes expand more quickly.
As altitude increases and atmospheric pressure decreases, the boiling point of water decreases. To compensate for the lower boiling point of water, the cooking time must be increased. Turning up the heat will not help cook food faster.  No matter how high the cooking temperature, water cannot exceed its own boiling point – unless if using a pressure cooker. Even if the heat is turned up, the water will simply boil away faster and whatever is being cooked will dry out faster.
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