Category: Casseroles and Pan Dishes

Cavatapi and Cheese

    • 1 LB cooked Cavatapi pasta (screws)
      • set aside
    • 1 stick butter in hot skillet
    • 1/2 C AP flour
      • Cook together until it starts to brown
        • This is called a Roux
    • Put 6 C milk into a measuring cup
      • Add 1/2 C to the flour
      • Add another 1/2 C to the flour
      • Add the remainder of the milk and whisk together
        • This is called Bechemel Sauce
      • Add 4 oz Mozzarella, 4 oz Swiss and 4 oz Colby
        • This is called Mourney Sauce
      • Add 1/2 C Parmesan and 1 tsp Colorante
      • Cook together until it starts to thicken
        • Pour into slightly greased casserole
      • Top with a mixture of 1 C Panko, 1/4 Parmesan,
        1/2 tsp granulated garlic, and 1 TBL EVOO
    • Bake 25 minutes at 325º

 

Burrito Pie

  • 1/2 LB ground beef or turkey – browned
  • 1 small onion – sliced thin
  • 1 tsp minced garlic
  • taco seasoning
    • 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp chili powder, salt and pepper to taste
  • 1/2 can sliced black olives – drained
  • 1/2 can diced green chilies
  • 1/2 C chicken broth
  • 1 can diced tomatoes – drained
  • 6-8 oz taco sauce
  • 1 can refried beans
  • 8-10  small corn tortillas – halved
  • 8 oz shredded cheese
  • Optional:  Enchilada sauce for the topping
  1. Preheat the oven to 350º
  2. Brown meat with onion
  3. Add garlic and taco seasoning and stir for 30 seconds
  4. Add chicken broth and stir to dissolve all seasonings
  5. Mix in olives, chilies, tomatoes, and taco sauce
  6. Reduce heat and simmer 15-20 minutes
    • ASSEMBLY
  7. Spread a thin layer of beans on the bottom of a casserole
  8. Cover with a layer of tortillas – flat side to the side of the pan
    • overlap if necessary
  9. Cover with sauce, more meat, black olives, cheese, more tortillas and so forth until all ingredients are used up
  10. Finish with a layer of sauce, then cheese, then black olives
  11. Bake 20-30 minutes or until cheese is browned

 

EASY Goulash

This recipe is good for two as a meal, or four as a side.

  • Brown 1/3 ground sirloin
  • Add 1 small onion – chopped
  • Add 1 Anaheim pepper – chopped
  • Add 3 cloves chopped garlic and cook 15 seconds, then remove from heat
    • Set aside
  • Blanche 3 tomatoes and remove skins
  • Crush tomatoes
  • Add 2 TBL tomato paste
  • Add 1/2 C chicken stock or broth (not bullion)
  • Add a splash or two of apple cider vinegar
  • Add 1 tsp Worcestershire sauce
  • Add salt and pepper to taste
    • Bring to a boil
  • Add meat back into the pot
  • Reduce heat to a high simmer
  • Add 2/3 C elbow macaroni
    • Optional:  Use about eight baby potatoes
      – pieced – instead of macaroni
  • Cover and simmer for 30 minutes
  • Serve with bread and butter

 

Alpine Fondue

Simple Fondue

  • 3 oz Emmenthaler – grated
  • 2 oz gruyere – grated
  • 1 oz gouda – grated
  • 2 tsp cornstarch
  • scant white pepper

Use any 40% semi-firm cheese.  Other choices include asiago, young gouda, taleggio, fontina, gruyere, Emmenthaler, or Comté.  Good melting cheeses will have high moisture, high protein, low age (max 150 days) and low fat

Making Cheese

  • Enzyme is added to dairy to curdle
  • Curd is cut and whey removed
  • Put into presses which compress and remove more whey
  • Loose cheese is cut into blocks – put into round molds
  • Cheese is pressed into rounds
  • Turned out and placed on aging racks
  • Gruyere is aged months to years and is produced here in the US
  • Older cheeses are generally harder
  • Scrub and add salt and bacteria during aging process

Step by Step

  • Cast iron fondue pot or double boiler
  • Rub with garlic, add wine, brandy and lemon
  • 1 C white sauvignon blanc – high acid
    • 2 TBL fruit brandy
    • 1 TBL fresh lemon juice
    • 12 tsp  prepared horseradish
    • 1/2 cloves garlic
  • Bring heat to 135º
  • At 135º add cheeses – melt between handfulls
  • Heat until 150º
  • Important
    • #1 high acid
    • #2 corn starch
  • Final addition
  • Whisk until smooth
  • Add horseradish to smooth sauce
  • Dipping choices
    • bread
    • chilled veggies – broccoli, cauliflower
    • cooked sausage – kielbasa, bratwurst

Tuna Noodle Casserole

  1. Prepare 2 C wide egg noodles, drain and set aside
  2. Preheat oven to 400º
  3. Lightly grease an 8×8 casserole dish
    –
  4. Heat 1 TBL butter in a pan – add 1 TBL EVOO
  5. Add
    • 1/2 C onion chopped,
    • 1 stalk chopped celery
  6. Cook until onion begins to become translucent
  7. Add a splash of sherry to deglaze
  8. Add
    • 2 TBL flour
    • 1 C whole milk,
    • 1/4 C frozen peas
    • 1 can mushroom soup
    • salt and pepper
  9. Thicken for about 4 minutes
  10. Add
    • 1 can tuna in water (drained)
    • chopped red bell pepper,
    • green chiles
    • 1/2 C shredded cheddar cheese
    • Cooked egg noodles
  11. Mix all and put into baking dish
  12. Prepare topping.  Combine the following
    • minced parsley
    • 1/4 C Panko bread crumbs
    • 2 TBL melted butter
    • 1/4 C grated Parmesan cheese
  13. Sprinkle topping mixture on top of tuna
  14. Bake 400º for 15-20 minutes

 

Stuffed Bell Pepper

  1. Cut the top off a bell pepper, and set aside.
  2. Remove the veins and seeds from the body of the bell pepper.
  3. Brown 1/2 LB 80/20 hamburger and 1/2 LB ground pork.
  4. Add onions when meat has browned.
  5. Add 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp cinnamon, 2 cloves garlic (minced) or garlic powder, and 1 tsp dried oregano.
  6. Stir to combine, then add 1 C chicken stock.
  7. Add 1 can crushed tomato (drained).
  8. Add 2 TBL golden raisins and 8 black olives (crushed).
  9. Bring ingredients back to a simmer.
  10. Place bell peppers in a baking dish, and fill the bell peppers equally with the mix.  Put the top back on the peppers.
  11. Add 2 C of water to the bottom of the baking dish.
  12. Bake at 375º for 45 minutes.
  13. Garnish with a sprig of cilantro and serve with toasted English Muffins.

 

Claim Jumper Chicken Pot Pie

Copy Cat Recipe

I ate at Claim Jumper, here in Phoenix near I-17 and Loop 101, over 20 years ago.  I remember their portions were HUGE.  This time I ordered the Chicken Pot Pie.  Yep… it was huge.  And very tasty.  I had left-overs, so I researched this recipe so that I could get the crust right.

INGREDIENTS

  • 1 cup half and half
  • 1 cup chicken broth
  • 3 tablespoon all-purpose flour
  • 2 cup shredded, roasted, skinless chicken breast
    VEGETABLES
  • 1 onion – chopped
  • 1 C cremini mushrooms
  • 1/4 C frozen peas
  • 1 carrot – julienne strips
  • 2 stalks celery – strings removed, then sliced
  • 2 cloves garlic – chopped
    OR
  • 2 cup mixed frozen vegetables, thawed
    PLUS
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon chopped chives
  • 1 teaspoon chopped fresh thyme
  • 1 tsp chopped tarragon
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust

STEP BY STEP

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk together half-and-half, broth, and flour.
  3. Bring to a boil, then reduce heat and simmer, stirring frequently until mixture is thick – about four minutes.
  4. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.
  5. Let simmer for 30 minutes
  6. Cover and keep warm.

    PASTRY CRUST
  • 1 1/2 C AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1  egg yolk
  • 4 TBL cream cheese – cold pieces
  • 8 TBL cold butter – cold pieces
  • 1/4 C ice water
  1. Put in everything except the water and pulse until crumbs form
  2. Drizzle in water until it STARTS to come together
  3. Cut evenly into four parts
  4. Create a ball of each and refrigerate 30 minutes
  5. Roll out pie crust into large circles
    NOTE:  If you want a bottom crust as well as a top crust, double this recipe.  I use only a top crust.ASSEMBLY
  1. If you have a bottom crust, press that into the bottom of the ramekin and “blind bake” it for 10 minutes.
  2. Divide pie filling among four 10-ounce ramekins.
  3. Drape crusts over tops and fold edges down over rims.
  4. Cut an X into center of each pie to vent.
  5. Bake 25 minutes, until pastry is browned and filling is bubbly.
  6. Cool 5 minutes before serving.

Skillet Pizza with Stuffed Crust

I have two recipes for Skillet Pizzas here.  One is a Stuffed Crust, the other is a cast iron Sourdough Skillet Pizza.

Stuffed Crust

    1. Heat cast iron skillet to 425º in oven
    2. Flatten prepared pizza dough on counter top so that it is about 4 inches wider than the diameter of the skillet; then roll dough around a rolling pin for transportation to the skillet
    3. Add 1 TBL EVOO and 1 TBL butter to bottom of hot skillet
    4. Lay flattened dough carefully into hot skillet, 1-2” up the side – even spilling out over the edge
    5. Lay small sticks of mozzarella around the base of the pan, and fold the dough down over the cheese creating a “stuffed crust”
    6. Put a layer of sauce and shredded mozzarella on the bottom of the pizza
    7. Add cooked sausage, sauteed mushrooms, sauteed onion, olives, etc onto the cheese layer
      • NOTE:  If you use fresh onions, they should be on the top exposed to the direct heat
    8. Pour tomato sauce over toppings
    9. Sprinkle a bit more mozzarella on top
    10. Add pepperoni on the top if desired
    11. Bake at 450º for 20 minutes
    12. Top with fresh basil and grated Parmesan, and drizzle with EVOO

Sourdough Skillet Pizza

Start with making your Sourdough Starter.

Find it online: https://www.theperfectloaf.com/cornmeal-skillet-sourdough-pizza/

Cornmeal Skillet Sourdough Pizza

  • Author: Jennifer Latham
  • Prep Time: 5 hours
  • Cook Time: 30 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 2 pizzas
  • Category: Lunch, Dinner
  • Cuisine: Italian, American

Description

This cornmeal skillet sourdough pizza recipe makes for an easy, hearty meal. The choose-your-own-adventure of topping your pizza is always fun, and the convenience of cooking it in a skillet eliminates the headache of shaping the rounds and trying to shimmy them off of a peel. The dough borrows some of the principles from sourdough country bread, such as a high-hydration and adding a porridge. This means the substantial crust is packed with flavor and has a pleasing, tender texture.

Ingredients

 

Cornmeal Porridge

  • 51g Cornmeal or Polenta
  • 202g Water

Main Dough

  • 337g Type 85 Bread Flour or High-Protein White Bread Flour
  • 127g Water
  • 8g Fine Sea Salt
  • 84g Ripe Sourdough Starter (100% Hydration)
  • All of the Porridge

Instructions

    1. In a medium saucepan over medium-low heat, combine the cornmeal and 202g soaker water. Cook for 10-12 minutes, stirring often, until the cornmeal has thickened and is tender. Remove from the heat and let cool.
    2. In a medium mixing bowl (or in the bowl of a stand mixer fitted with the dough hook attachment), combine the remaining 129g water, sourdough starter, cooled porridge, salt, and flour. Mix until everything is combined. Cover with a clean dish towel and let rest in a warm, draft-free spot for 20 minutes.
    3. Knead the dough in the bowl. To do so, lift up one side, fold it over the middle and press down. Rotate the bowl a quarter-turn and repeat. Continue lifting and folding for about 5 minutes. The dough should be pretty wet and sticky but cohesive. If the dough seems very stiff, you can add another tablespoon or two of water. 
    4. Let the dough rest for three hours in a warm spot—the dough temperature should remain about 82°F (28°C). Turn the dough in the bowl twice at regular intervals during bulk fermentation by lifting and folding (as you did for kneading) a few times.  
    5. After three hours, the dough should have increased noticeably and have bubbles on top and throughout. 
    6. Scoop the dough from the bowl onto a clean work surface. Divide in half and round gently into balls. Let rest on the worksurface for 5 minutes.
    7. Prepare two 10-inch cast iron skillets (or the shallow end of a Dutch oven/combo cooker) by coating them very well with a few tablespoons of olive oil. Sprinkle a tablespoon of cornmeal over the bottom of each pan. (Alternatively, save one dough ball for later, see Notes.)
    8. Coat the dough balls with olive oil, either using your hands or a pastry brush. Set one ball in the middle of each skillet. Gently spread the dough flat in each pan, pressing and stretching with your fingertips. Don’t worry if it doesn’t quite stretch all the way; you can stretch it more just before cooking.
    9. Let the dough proof for about an hour (you don’t need to cover them, as the olive oil coating will keep them from drying out). During this time, preheat an empty oven with a rack in the middle to 500°F (260°C).
    10. After an hour, if the dough hasn’t spread all the way to the edges, you can gently press it out a little more.
    11. Top as desired, using a generous amount of toppings. (I usually start with a big spoonful of Bianco crushed tomatoes straight out of the can.)
    12. Cook the pizzas for about 20 minutes until the edges are golden brown. Check the pizzas after 10 minutes. If the toppings seem to be getting dark too quickly, turn the oven down to 450°F (230°C) and finish cooking.
    13. Remove the pans from the oven and let cool briefly. Carefully use a spatula to loosen the edges and remove the pizzas from the pans. If they stick, just take your time and use the spatula to loosen any stuck bits.
    14. Serve immediately.

Notes

One dough ball can be saved for the next day or up to two days later. After dividing the dough and balling each piece, place one in a small, oiled container with an airtight lid. Place the container into the refrigerator. To use, remove the dough from the refrigerator an hour before you want to use it, following Step 8 onward, above, with the dough.

 

Enchiladas – COLLECTION

Enchilada Sauce – collection index

Grandpa’s Corn/Flour Tortillas

Spinach and Poblano Enchilada

View the Basic Enchilada Casserole

Grandpa’s Enchilada Casserole

Select your favorite canned enchilada sauce, OR MAKE YOUR OWN, then proceed with recipe. For this recipe I used Grandpa’s Enchilada Sauce.

This recipe takes a little bit of time to make, but it is actually very easy.

INGREDIENTS

  • Grandpa’s Enchilada Sauce
  • Corn Tortillas
  • Your filling of choice
    – for this recipe, I used green chiles, sauteed onion, chopped
    – another option is shredded cheese, shredded meat, green chilies, chopped tomato, minced onion, and cilantro
  • Tomato and cheese
  • Grated cheese for the top
  • Chopped chives or cilantro for garnish

STEP BY STEP

  1. Pour 1/4 C sauce into the bottom of a greased casserole dish
    – Alternately you can use small individual ramekins or plates
  2. Pour about 1/2 inch of sauce into a sauté pan
  3. Heat to a simmer
  4. Dip corn tortillas in the sauce just to coat (about 3-5 seconds per side)
  5. Put 1-2 TBL filling into the middle
  6. Roll up from one end and place seam side down in casserole dish
  7. About 14 were able to fit in the 9×12 pan above
  8. Spread remainder of sauce over top and sprinkle with cheese
  9. When ready to serve bake at 350º for about 15 minutes

You can prepare this several hours ahead of time. When you are ready to serve, just pop it into a COLD oven, set the temperature to 325, and bake for 45 minutes.

Garnish with pickled red onions, avocado, tomato, sour cream, queso fresco or refried beans.

Grandpa’s Round Enchiladas

IMG_7884Grease small casserole dishes.
Lay strip of foil down so that the foil can be used to remove casserole after cooking.
Oil the strip of foil as well.
Lay down topping of your choice. The bottom will become the top after it is turned out.

IMG_7883What is shown here is sauteed mushrooms and the other is green chilies.
Sprinkle with cheddar cheese.
Lay down corn tortilla pieces.
Spoon with enchilada sauce.
Layer with shredded chicken and some cheese.
Spoon some salsa as the next layer.
Finally layer some more corn tortilla pieces and sauce.

Cook 25 minutes at 350°
Invert pan onto a plate.
Remove the foil, sprinkle with cheese and serve.

THIRD PARTY RECIPES

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.

•  Shawna’s Chicken Enchilada Lasagna

Shawna’s Chicken Enchilada Casserole

From “Dinner Time in No Time”
This is what Shawna Arnold usually fixes for potlucks.  There are NEVER any left-overs to take home.

•  Tex-Mex Cheese Enchiladas

Tex-Mex is a cuisine that crosses the border both into Texas and Mexico

•  Chicken Enchilada Casserole

A recipe from a magazine… sorry, I don’t remember which one.

•  White Chicken Enchiladas

A pleasing cream-based enchilada dish (or casserole)

•  Early Morning Breakfast Enchilada

An easy recipe for when your eyes are not yet opened

•  Smoked Chicken Enchiladas

This is a good recipe for using left-over chicken

•  Chicken Enchiladas

Similar to the recipe just above this one

•  Enchilada Notes

A brief enchilada recipe written in a few scratched notes

Lasagna – COLLECTION

See also: Pasta – COLLECTION

Rather than boiling lasagna noodles, put them into a glass baking dish and pour boiling water over them.  Let rest for 15-30 minutes – until they become pliable.

Grandpa’s Basic Lasagna

  • Lasagna1 C Bottled or canned spaghetti sauce
  • 1 can San Marzano plum tomatoes (drained)
  • Flat lasagna noodles (boiled 12 minutes)
  • 1/3 Ground beef (cooked and drained)
  • 1/3 Sausage (cooked and drained)
  • 1/3 Ground pork
  • Optional: Ham
  • Optional: Cooked crumbled bacon
  • Garlic
  • Onion
  • Mushrooms
  • Eggplant
  • Zucchini
  • Egg to bind
  • 1/2 CU mozzerella (shredded)
  • 1/2 CU Parmesean (grated)
  • 1/2 CU sharp cheddar (shredded)
  • Several basil leaves

1. Mix all together except noodles… everything
2. Lay down thin layer of sauce
3. Cover bottom with noodles
4. Layer from the mix
5. More noodles
6. More mix for a total of three layers
7.  Finally, top with mozzarella and Parmesean cheese
8. Bake 350 degrees for 25 minutes.

Grandpa’s Healthy Lasagna

A lasagna made with ingredients from our IRA Cooperative produce
Published in Grandpa’s Corner of the IRC Magazine – IRC Volume 1, Issue X

THIRD PARTY RECIPES

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.

•  Spinach and Ricotta Lasagna

A great lasagna with extra calcium from the spinach

•  Gluten Free Lasagna

A nice hearty lasagna for those with Ciliac Disease

•  Veggie Lasagna

A lasagna with zucchini and eggplant in place of the noodles

•  Spinach Lasagna

From America’s Test Kitchen

•  Veal Breast Lasagna

Meaty layers add to the flavor of this lasagna

•  Skillet Lasagna

Another great recipe from America’s Test Kitchen

•  Asparagus Lasagna

From a note that I found on my chair

•  Breakfast Monte Cristo Lasagna

Very similar to a true Monte Cristo

•  Shawna’s Enchilada Lasagna

From “Dinner Time in No Time”

•  A Simple Enchilada Lasagna

Three ingredients and a rest in the oven completes this lasagna

•  Fresh Tomato Lasagna

A nice basic lasagna with fresh ingredients

•  Lasagna Rolls

Little lasagna pillows wrapped in a pasta blanket

•  Green Chili Lasagna

A Mexican twist on an Italian favorite

•  Cabbage Lasagna

A vegetarian twist on lasagna casserole

•  Lazy-agna

A recipe idea from Mama’s Kitchen

• Pizza Lasagna

Best of both worlds

 

Eggplant – COLLECTION

All About Eggplants

  • A bit of basic information that you need to know

Eggplant – Basic Preparation

  • Many of the steps are repeated in all of below recipes

Grandpa’s Eggplant Parmigiana

2016-03-25 17.50.11 Ingredients

  • 1 eggplant – peeled and cut into 1/4 inch (or thinner) slices
  • Marinara sauce
  • Ricotta cheese *
  • Grated cheddar cheese
  • Sliced Provalone or Mozzarella cheese
  • 1/2 onion (finely diced)
  • 2 garlic cloves – sliced paper thin
  • 1/4 CU coarsely chopped fresh basil* Traditionally, Parmesan recipes also use Ricota cheese.Check out GrandpaCooks.com for our recipe on making your own homemade cheese. This does not have the exact taste of Ricotta, but we like it better. The main thing is that it does not melt, and it is fun and real easy to make.
    1. Peel eggplant
    2. Place sliced eggplant on wire rack over top of the sink
    3. Sprinkle both sides liberally with salt
    4. Let rest 30 minutes
    5. Rinse slices very well or the final dish will be too salty
    6. Pat slices dry and dredge in flour/paprika mixture
    7. Fry in 2 TBL EVOO @ 350º until browned, but not completely cooked – about 3 minutes for each side
    8. Set on a paper towel or newspaper to drain
  1. Spread 2 TBL marinara over bottom of a baking ramekin
  2. Place one of the slices in the ramekin
  3. Spread with 2 TBL marinara2016-03-25 18.11.30
  4. Sprinkle with a bit of shredded cheeses
  5. Place other slice on the cheese
  6. Spread more marinara
  7. Put sliced Provalone over top of marinara
  8. Sprinkle with garlic and onion
  9. Sprinkle with a bit more cheese
  10. Repeat until slices are gone
  11. Drizzle with a bit of EVOO
  12. Put 2-3 toothpicks in so it doesn’t slide apart
  13. Cover and bake at 350º for about 15 minutes
  14. Uncover and bake an additional 15 minutes
  15. Top with shreds of Parmesan and a few chiffonades of basil
  16. Serve with Italian bread

Easy Eggplant Parm

  1. Preheat oven to 450º
  2. Peel eggplant and cut into 1/4 inch steaks
  3. Combine 1/2 C panko and 1/4 C shredded Parm
  4. Dip one  side  in egg wash
  5. Put egg washed side into Panko mixture
  6. Put on lightly oiled sheet pan – Panko and Parm on top
  7. Bake for 5-8 minutes
  8. Flip so that Panko and Parm are down, and reduce temp to 350º
  9. Top with red sauce and a sheet of Mozzarella cheese
  10. Bake on bottom rack 10-15 minutes
  11. Serve with Italian bread

THIRD PARTY RECIPES

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.

• Stuffed Eggplant Rollups

  • Eggplant rollups with Marinara Sauce

• Eggplant or Zucchini Rolls

  • Similar to the above recipe, but individual gnoshes

• Avocado and Eggplant Velouté (soup)

  • A blend of eggplant, onion, garlic, and other spices

• Claudette’s Fried Eggplant

  • An Eggplant Parm by one of our friends

• Pasta Shells Stuffed with Eggplant

  • A flavorful pulp piped into shells, then topped and baked

• Crispy Panko Eggplant

  • Seasoned with Tomato, Provalone and Basil

• Lebanese Eggplant Moussaka

  • A regional favorite

• Eggplant and Zucchini

  • A recipe from Lidia’s Italy

• BBQ Eggplant

  • A vegetarian option to BBQ Steak

• Eggplant (Fagotini/Mantzani) Massimo Orman/Milianzani

  • A nice vegetarian recipe

• Eggplant Relish

  • Great for serving with Pita Chips

• Eggplant Lasagna with Meat Sauce

  • This recipe is good as stated, but you can eliminate the meat if you wish.

• Eggplant Ravioli in Tomato Soup

  • A fairly simple rustic Italian soup

• Eggplant (Fagotini/Mantzani)

  • Similar to other recipes but with a few twists

• Eggplant Rollatini

A submission from AllRecipes

Tossed Eggplant

  • A great side for chicken or beef

Eggplant Babaganoush

  • One of the first ways Eggplant was ever prepared

Garden Skillet Supper

  • Featuring our good friend “The Eggplant”

IRC Bread Pudding

Bread Pudding
A great cold-morning breakfast.

Recently the IRC has started to issue Bread Shares. With this program you get baked goodies, fresh from the oven. Tuesday will remain the distribution day, so as the weekend rolls around, here is a recipe you might want to try. This recipe will make two small casseroles.

INGREDIENTS

  • 2 C fresh French bread cut into 1/2 inch cubes.
  • 1 Apple cut into 1/2 inch cubes (Peel if you prefer)
  • 1 egg
  • 1 TBL sugar, brown sugar or honey
  • 1/4 C whole milk
  • 1/4 C cream, buttermilk or half and half
  • 2 tsp Grandpa’s CinnaSugar®
  • 1/2 tsp vanilla
  • Optional: Turbinado sugar for garnish

STEP BY STEP

  1. Mix sugar, cinnamon and nutmeg together before putting it into the liquid, or it will clump. Set a bit aside for glaze.
  2. Toss cut apples in the sugar mixture to coat. You can also add dried raisins or cherries
  3. Remove coated pieces into a small bowl and set aside
  4. Crack the egg into the remaining mixture and beat to mix thoroughly
  5. Add milk and vanilla with the egg mixture
    Don’t use skim on this, as the fat is needed to keep the bread from getting too soggy
    If you want to avoid milk with animal fats, use yogurt instead of milk.
  6. Gently fold the bread into the liquid and let set five minutes
  7. Lightly grease your casserole dishes
  8. VERY gently fold the fruit in with the softened bread
  9. Transfer to your baking dishes
    OPTIONAL: Sprinkle Turbinado sugar lightly over the top
  10. Bake at 350 for 45 minutes
  11. Grandma likes hers “turned out” to cool. I like mine to stay warm and leave it in the casserole.
  12. Serve with a small side dish of yogurt or a glass of milk

OTHER THOUGHTS

  • Some people say to leave the bread out overnight to get a bit hardened, but I prefer to use a fresh robust loaf like French bread
  • If you like it wit a bit more body, add 1 TBL oat bran, wheat germ or raw oatmeal.
  • You can also add a chopped banana or sliced apples into this for great taste and texture

 

Meat and Cheddar Pies

Ingredients

  • 12 Rhodes Frozen Dinner Rolls
    – one ball for each pie
  • 1/2 C Ground or shredded meat
  • 1/2 C Shredded cheddar cheese
  • 1/2 C canned Mixed Veggies (drained)
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt and pepper to taste

Step by Step

  1. Let balls defrost and rise 1 hour
  2. If using fresh ground hamburger, brown it in a skillet and drain off grease.
  3. Mix meat together with all other ingredients (except the dough)
  4. Using a rolling pin, roll defrosted dinner ball flat like a small tortilla
  5. Place 1 TBL meat mixture in the center and pinch edges together making a ball
  6. Place seam side down in a greased muffin tin
  7. Bake 350º for about 20 minutes – or until browned

Frittata – COLLECTION

Spelled by some Fritatta, but according to Google, my title spelling is correct.

New Life Frittata

New Life Frittata

Adding New Life to Old Food is the basis for one of my books. This is one of my favorite recipes from it.

Zucchini Frittata

Zucchini Frittata

North American Frittata

North American Frittata

Spanish European Frittata

Spanish European Frittata

Goat Cheese Frittata

Goat Cheese Frittata

Mini Breakfast Frittata

Mini Breakfast Frittata

Quiche – COLLECTION

Also TORTA ESPANOLA

A quiche is basically a custard with different ingredients mixed in. Here are some recipes. Where specified, many of these recipes use a BASIC CUSTARD.

For a dessert custard, use the above ingredients PLUS 1 TBL sugar or honey

Quiches frequently (but not always) are in a pastry crust.  Here is a link to a pastry crust.  I only have one.  I personally prepare it without a crust, which allows me to deviate from the form and use  a cupcake pan.

PASTRY DOUGH

VARIATION – Basic 1 egg per 1/2 C liquid (Half and Half for a dense quiche)

  • Bacon, leeks, gruyere
  • Caramelized onions – lots
  • Artichoke hearts, spinach (dry), Parmesan cheese
  • Sauteed mushrooms, Swiss cheese
  • Alternate Cheddar Cheese
  • Chicken, goat cheese, sun dried tomato
  • Blanched asparagus, smoked salmon
  • Spam and cheddar cheese
  • Ham, spinach and a strong flavored cheese

Bake at 350º covered for about 45 minutes (toothpick test) then uncover and let cook 15 more minutes

Third-Party Quiche Recipes

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.

• Leek and Stilton Quiche

https://www.grandpacooks.com/recipes/leek-and-stilton-quiche/

• Hash Brown Potato Quiche

Hash Brown Potato Quiche

• Mushroom, Gruyere and Spinach

Mushroom, Gruyere and Spinach Quiche

• Breakfast Quiche

Breakfast Quiche

• Brunch Quiche

Brunch Quiche

• Lunch or Dinner Quiche

Lunch or Dinner Quiche

• Spinach Breakfast Quiche

Spinach Breakfast Quiche

• Kale and Mustard Greens Quiche

Kale and Mustard Green Quiche

• Torta Española

Tortilla Española

• Quiche Florentine

Best Quiche Florentine

Pizza – COLLECTION

There are as many ways to make pizza as there are ways to make a casserole. Here are some that I enjoy:

A collection: soon to be decanted
– These will be broken apart into separate links

General Information

Tips and Tricks
– Some info to make your life easier

Tips and Tricks
– Pizza wisdom from Grandpa

Tips and Tricks
– from Southern Living magazine

Basic Pizza Dough
– from Grande Pizza

Sauce Recipes

Easy Pizza Sauce
– includes a simple pizza recipe as well

Basic Red Sauce
– takes about 30 minutes to prepare

Oven-Dried Tomato Sauce
– an easy alternative to sun-dried tomatoes

Traditional Pizzas

Domino’s Pacific Veggie Pizza
– one of my new favorites

Basic Pizza 1
– one of Grandpa’s recipes

Cooking for 1-1/2
– targeted for one of my books

Pizzetta – Mini Pizzas
– Great for kids and parties

Biscuit Dough Pizza Pie
– Great for kids and parties

Scratch Pizza
– for the truly adventurous

Sicilian Pizza
– adapted from America’s Test Kitchen

St Louis Pizza
– from Everyday Foods

Margherita Pizza
– just an overview at this point

Quick EZ Pizza
– from Diabetes Forecast magazine

The Ultimate Cheese Pizza
– from some third party source

Unusual Approaches to Pizza

Pizza Pot Pie
– adapted from Chicago Pizza and Grinder Company

Puff Pastry Pizza
– based on something I saw on TV

Cast Iron Pizza
– based on something I saw on TV

White Pizza
– based on something I saw on TV

Green Tomato Pizza
– created when my tomatoes did not ripen

Mozzarella Border Pizza
– good for sauce dippers

Four Breakfast Pizzas
– Eggs and Pizza

No-Wheat Classic Pizza
– Good for gluten allergies

Potato, Mozzarella and Spinach Pizza
– A recipe from the Iona Abbey. (protected)

Really Fricking Bizarre

Grilled Pizza Salad
– Make at your own risk

Pizza Scraps Frittata
– Created with my leftover pizza

Mexican Pizza
– an American South-of-the-Border Recipe

Tlayuda – Mexican Pizza
– a bit more authentic than the above recipe

Sour Cream Pizza
– quick, easy and very unusual

Pizza Balls
– good for involving the kids

Cauliflower Crust Pizza
– a healthier alternative – IS THIS A DUPE?

Slumber Party Personal Pinwheels
– good for lots of little hands

Pepperoni Pizza Pinwheels
– another kid-friendly recipe

Pizza Bread
– essentially Monkey Bread with pizza sauce

Pizza Dip
– a sophisticated departure from pizza pie

Skillet Pizza
– basic cast iron pizza

Chicago Deep Dish Skillet Pizza
– good approximation of the original

Gluten Free Deep Dish Pizza
– don’t let a gluten allergy slow you down

St. Louis Shortbread Pizza
– a pizza with a biscuit-like crust

Puff Pastry Pizza
– simple and kind of fun to make

Pizza Creations
– let your imagination run wild

Bacon and Egg Breakfast Pizza
– pizza: it’s not just for dinner

Another Breakfast Pizza
– inspired by Scramble Restaurant in Phoenix

Grilled Pineapple Dessert Pizza
– pizza is not just for dinner

HTML Snippets Powered By : XYZScripts.com