Category: TOPICS & CATEGORIES

Raviolo (Large Raviolis)

You will need two large sheets of pasta

  • 1/2 pound 00 flour (about 2 C)
  • 2 whole eggs, plus 2 egg yolks
  • 1 TBL water or more if needed
  • 1 tsp EVOO
  • Kosher salt

Alternately, use won ton wrappers

Ingredients for Filling

  • 1/2 cup fresh ricotta cheese
  • 1/4 cup freshly grated Parmigiano, plus more for garnish
  • 2 TBL thawed frozen chopped spinach (squeeze out excess liquid)
  • 2 tablespoons unsalted butter, divided
  • 2 ounces freshly grated Parmigiano-Reggiano cheese, divided
  • Pinch of freshly grated nutmeg
  • Coarse salt and freshly ground white pepper
  • 1 large egg yolks plus 1 egg yolks
  • 1 slices bacon
  • 2 TBL chopped fresh Italian parsley
  • All-purpose flour, as needed

Step by Step

  1. Finely chop spinach and add to a medium bowl along with soft cheese and half the Parmigiano-Reggiano
    Cheese options:  Ricotta, robiola, brie, piedmont, cream cheese
  2. Season with nutmeg, salt, and white pepper
  3. Saute bacon and render until crisp – Drain on paper towel, then break into pieces
  4. Stir all of the above to combine
  5. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside
  6. Bring a large pot of water to a boil
    Making the Pasta Sheets – INSTRUCTIONS HERE
    Assembling the Raviolo
  7. Pipe filling into 2&1/2 inch “tires” forming a 1-inch-high edge with a hole in the middle – – – like a doughnut
  8. Place 1 egg yolk in the center of each circle; season with salt and white pepper
  9. Spray a little cold water around filling and gently place second piece of dough over filling and yolks to cover
  10. Gently press edges together to seal, eliminating as much air as possible.  DO NOT press down on the yolk.
  11. Use an upside down cutter to budge the tire into a perfectly round little pillow
  12. Center a 4-inch fluted round cutter around filling and cut each raviolo
    Cooking the Raviolo
  13. Add salt to boiling water and return to boil
  14. Gently transfer ravioli to boiling water and cook for 4 minutes
  15. Meanwhile, place remaining butter in a small saucepan over medium-high heat
  16. Cook until melted and lightly browned
  17. Drain ravioli and divide among 4 serving plates
  18. Pour browned butter over ravioli and garnish with remaining cheese and shaved truffles.  Serve with seared asparagus.

 

Carrot Cake – COLLECTION

Grandpa’s Carrot Cake

  • 2 large carrots (grated)
    DRY INGREDIENTS
  • 1/2 C AP raising flour
  • 1 TBL raw Old Fashioned oatmeal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
    WET INGREDIENTS
  • 2 eggs
  • 1/2 C light brown sugar
  • 1 TBL melted butter
  • 2 TBL raisins
  • 1/2 tsp vanilla
  1. Pre-heat oven to 400º
  2. Prepare Dry Ingredients:  Sieve flour, spices and baking powder into bowl and fold in with big movements.
  3. Lightly grease 1 large round springform pan
  4. Fold waxed paper into a triangle four times – ending up with a thin wedge
  5. Place point of wedge in the center of your round pan and trim to the edge of the pan.
  6. Open up your circle and place in the bottom of your pan.
  7. Grease lightly with cooking spray.
  8. Peel carrots and grate into small strips
  9. Whisk eggs and sugar together with whisk until doubled
    Move whisk side to side, not in a circular motion
  10. Whisk in melted butter.
  11. Add carrots, oatmeal and raisins and fold in with spatula.
  12. Fold in dry ingredients
  13. Bake for 50 minutes at 400º or until a skewer inserted into the middle of the cake comes out clean.
  14. Serve with cream cheese icing (see below) or just sprinkled with icing sugar.

Cream cheese icing

  • 100 g cream cheese
  • 1 lemon – well washed – zested and juiced
  • 2 tsp vanilla
  • 1 TBL whipping cream
  • 30 g confectioner sugar
  • Mix all ingredients together with the hand mixer.

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.

• Personal Carrot Cake

This makes a cake small enough for two people

• Showpiece Carrot Cake

As tasty as it is beautiful

• James Ormshy’s Whole-Wheat Carrot Cake

This is from Cindy’s Recipe Cards

Personal Carrot Cake

You will need a scale to do this recipe justice.

Dry Ingredients

  • 1 large carrot – grated and weighed (eg) 130 gm
  • ± 1 C AP flour (sifted and weighed (eg) 130 gm – same weight as your carrot
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp Grandpa’s CinnaSugar®
  • Dash  allspice

Wet Ingredients

  • same weight as your carrots :: 3 parts white, 1 part brown sugars
    (eg) 130 gm – approx 100 gm white, 30 gm brown
  • 2 eggs – assuming APPROXIMATELY 8 ounces of sugar
  • 2 ounces (weight) Greek Yogurt
  • 1.5 ounces (weight) crushed pineapple
  • 1.5 ounces (weight) mayonnaise
  • 1 tsp ginger, grated
  • ½  lemon, zest and juice
  • ½  cup (volume) blended oil
  • granulated sugar

Step by Step

  1. Combine wet and dry ingredients – folding gently
  2. Pour into buttered springform pan
  3. Bake at 300º for 45 minutes – or until internal temp is 200º
  4. Let cool for 30 minutes
  5. Using a fork, poke about 200 holes in the top
    Not exactly 200, just a lot of holes
  6. Combine in sauce pan (over low heat) 1 TBL butter, vanilla, 1/4 C sugar, cinnamon and 2 TBL buttermilk
  7. Pour evenly on top of poked cake
  8. While this soaks in, mix the cream cheese topping:  2 oz Softened cream cheese, 3 TBL powdered sugar, 2 oz butter and vanilla
  9. When cake has cooled to about 80º or lower (about 1 hour) spread topping
  10. Remove springform pan

 

Crepes – COLLECTION

Your crepe batter should be like EXTREMELY thin pancake batter, but not as thin as milk.  After pouring into the skillet quickly tip the pan to spread the batter around making it as thin as possible.

HINT:  Mix only half of your liquid into your flour and stir until smooth, THEN pour in the rest of your liquid.  This will help avoid lumps.

Quick and Simple All-Purpose Crepe Batter
1 C flour
1/2 milk
4 TBL butter (melted)
1/2 C water
3-4 eggs
1 tsp canola oil or melted butter
1/2 tsp salt
1/2 tsp vanilla
1 TBL CinnaSugar

 

• for savory – sub 1/4 C of buckwheat flour for AP flour,
and add a dash of French Toast seasoning or cumin

Wholly Crepes – Halifax, Nova Scotia

Crepe Lasagna

Cok au Vin Crepe Filling

Grandpa’s Breakfast Crepe
with cream cheese and jam filling
Crepe Cake
Cullen Campbell
Crepe Notes

 

 

 

 

 

 

 

Blinchiki (Russian Style Crepes)

Prep Time: 20 minutes

Cook Time: 3 minutes

 

12-15 crepes

Ingredients:

1 eggs

2 cups milk

1 tablespoon sugar

1/2 teaspoon salt

1,5 cups all purpose flour

2 tablespoons of any oil, plus more for pan

For Serving:

Any fillings

Russian traditional fillings:

Desserts: Sour cream, sweetened condensed milk, any jam, honey, cottage cheese

Savory: Caviar, smoked salmon with sour cream

In a medium bowl, whisk together eggs, milk, sugar, and salt. Mix in flour, 1/4 – 1/2 cup at a time, until a runny batter forms. Whisk in the oil and let rest for about 15 minutes.

In a 10 inch skillet or pan, rub a little oil and heat over medium low to medium. Once thoroughly heated, add 1/4 – 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cook until bubbles begin to form and the bottom turns golden, about 2 minutes. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.

Enjoy from Blinchiki!

Heath Bars – Copy Cat Recipe

Ingredients

  • 3/4 C sliced or lightly crushed almonds
  • 1 pound Vermont or Irish butter (higher fat content)
  • 2 1/2 C granulated sugar
  • 1/2 tsp coarse sea salt
  • 1/4 C dark Karo syrup
  • 1/3 C water
  • 2 bags semi-sweet chocolate chips
  • 1/2 C Canola oil

Step by Step

  1. Preheat oven to 350ºF.
  2. Spread almonds onto a baking sheet and toast until lightly browned (10-12 minutes)
  3. Remove almonds, cool and LIGHTLY chop in a food processor – set aside.
  4. Spray a cookie sheet with cooking spray
  5. Line cookie sheet with foil and press until smoothed
  6. Spray the foil and set aside
  7. In a large saucepan over low heat, melt the butter
  8. Add the sugar, salt, corn syrup and water
  9. Increase temperature to medium and bring the mixture to a boil WITHOUT STIRRING
  10. Monitor temperature until soft crack stage – 280ºF PLUS OR MINUS ONLY ONE DEGREE
    This can take quite a long time – be patient
  11. Monitor temperature with a full immersion thermometer.  DO NOT use an infrared in this case, cause you need internal temperature.
  12. Using a pastry brush, keep the side of the pot brushed clean to avoid crystallization
  13. When the mixture reaches 280ºF pour into the prepared baking sheet and let cool about 10 minutes
  14. Cut it into bars and let cool another 10 minutes
  15. Use a paper towel to dab off excess grease
  16. Using a double boiler, melt the chocolate chips over medium heat.
  17. Stir in the Canola oil
  18. Using a fork, tongs or chopsticks, dip each bar into the chocolate
  19. Let excess chocolate drip off.
  20. Place on a baking sheet lined with waxed paper for cooling
  21. Repeat with the rest of the bars.
  22. Refrigerate an hour, then wrap in clean waxed paper.

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

Yesica’s Brunch Quiche

 

This is a special recipe for Eliseo.

  • 4 eggs
  • 1 C half and half
  • 1 C cooked spinach
  • Salt, pepper to taste or a small amount of Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 C Gruyere cheese or goat cheese (grated)
  • 1/2 C Shredded Cheddar Mix (shredded)

Step by Step

  1. Spray a cooking ramikin with Pam
  2. Mix all ingredients together
  3. Add ingredients – including optional
  4. Bake 350º covered for about 20 minutes
  5. Bake 350º uncovered for 10 more minutes
  6. Let cool at least 10 minutes before cutting

Optional Ingredients

  • Cooked bacon – pieces
  • Ham – cooked
  • Onion – chopped and sauteed
  • Parsley
  • Spinach – frozen and thawed, then chopped
  • Chives – chopped
  • Mushrooms – chopped
  • Broccoli – cooked and chopped
  • Tomatoes – crushed, then oven seared 10 minutes

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

Fried Salmon

  1. Fresh salmon
  2. In the fat part of the filet, cut cross hatches across skin – about 3/4 inch slices – halfway through
  3. Oil and Salt both sides lightly
  4. Cook in 400º hot canola oil (skin side down) just till it cooks about halfway (2 minutes per side)

NOTE:  When you put it in, LEAVE IT ALONE for the first 2 minutes.

Ice Cream French Toast

INGREDIENTS

  • 6 egg yolks
  • 1/2 C sugar
  • 1 tsp Grandpa’s CinnaSugar
  • 1/2 tsp vanilla extract
  • scant salt
  • 1 C whole milk
  • 1 C heavy whipping cream
  • Soft bread (brioche, banana bread, croissant, Hawaiian rolls, etc)
  • 4 TBL clarified butter (for the fry pan)

STEP BY STEP

  1. Cream together yolks and sugar
  2. Mix in cinnamon, vanilla and salt
  3. Mix in milk and cream
  4. Soak thick slices of the bread for 1/2 hour – 2 hours
    Thicker breads need to soak longer
  5. Heat clarified butter in a non-stick skillet
  6. Cook the bread 6 minutes per side, then 3 minutes per side  ( 6 flip 6 flip 3 flip 3 serve )
  7. Serve with real maple syrup or macerated fruit

You can also break bread apart and put into a greased baking dish, and skip steps 5 and 6 above.  Just bake at 350º for 20 minutes and serve with berries on top.

 

GOING THE EXTRA MILE

  1. Macerate fruit:  Toss 1/2 C strawberries, 2 TBL lemon juice, 1/2 blueberries and 1/2 C sugar, and a splash of Balsamic vinegar.
  2. Let rest for about 30 minutes.

OPTIONAL CRUNCH TOPPING

  • 1/2 C Brown Sugar
  • 1/2 C Flour
  • 3 TBL melted butter
  • 3 TBL maple syrup
  • 2 TBL raw oatmeal
  • Optional 1/4 C chopped pecans

Mix together and put on top of soaked bread

SIMPLIFIED

You can use the above ingredients, or you can buy 1 pint of vanilla ice cream, then skip right to step 4 above.

 

French Toast – COLLECTION

There are many ways to make French Toast.  Here are just a few of the possibilities  In Spain, this is called Torrijas or Easter Bread.

French Toast Casserole

Ice Cream French Toast

Mini French Toast Medallions

Grandpa’s French Toast

French Toast Rolls

  • Flatten sponge bread with a rolling pin
  • Trim crust
  • Stuff and roll
  • Dip in egg mixture
  • Fry in pan

Ricotta Filling

  • Ricotta
  • Powdered sugar
  • Vanilla
  • Orange zest
  • Cinnamon
  • 1 Egg yolk
    Alt Filling: Jam

Tips

  • It’s always better if you can let your custard sit in the fridge overnight.
  • Use a fresh but hearty bread.  Slice thickly and let air dry in rack for 6 hours.
  • Soak in custard mixture at least 1 minute per side

Oven French Toast

  • Preheat oven to 375º
  • Grill in cast iron skillet till lightly browned using butter
  • Finish in oven at 375º for about 5 minutes

This will not only cook them properly, but they will all be hot when you serve them.

Stuffed French Toast

  • Cut a slice of brioche about an inch thick.
  • Cut a slice all the way through, making a pocket.
  • Pipe in Cream Cheese Filling (right)
  • Soak in mixture of two eggs, 1/4 C buttermilk and 1/4 C whole milk for 20-30 minutes.
  • Heat butter up in your skillet until it starts to brown.  Be very careful to not take it too far, or it will make the butter bitter.
  • Cook over low heat for 10-15 minutes
  • Top with Plum Sauce

Cream Cheese Filling

  • Cream Cheese (room temperature)
  • Vanilla
  • Lemon juice and zest
  • Sugar
  • CinnaSugar

Brownies and Fudge – COLLECTION INDEX

Sugar Chemistry

Sugar Temperature Chart

The Chemistry of Brownies

The Chemistry of Brownies

Equivalents

CLASSIC FUDGE

The Easiest Fudge in the World

– not necessarily the best, but the easiest

Easiest Fudge in the World

Basic Chocolate Fudge

– understand the basics before venturing out
https://www.grandpacooks.com/recipes/basic-chocolate-fudge

Easy Peasy Fudge

Easy Peasy Fudge

Old Timey Chocolate Fudge

– be careful to NOT overbake
https://www.grandpacooks.com/recipes/old-timey-chocolate-fudge

CLASSIC BROWNIES

Grandpa’s Brownie Snack

– a mixture of OTC ingredients for night snacks
https://www.grandpacooks.com/recipes/brownie-snack

David’s Chocolate Fudge Brownies

David’s Fudge Brownies

Late Night Chocolate Fudge Brownie Mix

Late Night Chocolate Fudge Brownie Mix

Basic Fudge Brownies

– from a friend – Dueling recipes
https://www.grandpacooks.com/recipes/fudge-brownies

Salted Caramel Fudge Brownies

– from Food and Wine magazine
https://www.grandpacooks.com/recipes/salted-caramel-fudge-brownies

Caramel Pecan Brownies

Caramel Pecan Brownies

Batter Brownies…

– or Cookies or Cupcakes
https://www.grandpacooks.com/recipes/brownie-batter-cookies-or-cupcakes

Chocolate Chunk Brownies

– a deconstructed recipe from Grandpa
https://www.grandpacooks.com/recipes/chunk-chocolate-brownie

BROWNIES WITH ANOTHER STORY

Alice B Toklas Brownies

– a special recipe for the boomers
https://www.grandpacooks.com/recipes/alice-b-toklas-brownies

Pumpkin Chocolate Brownies

– a treat worthy of The Great Pumpkin

Pumpkin Chocolate Brownies

Lemony Lemon Brownies

– a Facebook share

Lemony Lemon Brownies

Multi-Level Brownies

  • Mix a brownie box mix
  • Spread 1/3 brownie mix onto a baking pan lined with parchment
  • Spread a layer of Nutella
  • Spread another third of the brownie mix
  • Put down a layer of lightly crushed oreos
  • Add a layer of Biscoff caramel spread
  • Add the final third of the brownie mix
  • Bake 375º for 40 minutes
  • Let cool 10 minutes before cutting

Strawberry Fudge

– by Chef Country Velador of Super Chunk Sweets & Treats – Your Life A to Z
https://www.grandpacooks.com/recipes/4069

Momma Reiner’s Chocolate Fudge

https://www.grandpacooks.com/recipes/momma-reiners-chocolate-fudge
– from Martha Stewart

Momma Reiner’s Chocolate Fudge Marshmallows

https://www.grandpacooks.com/recipes/momma-reiners-chocolate-fudge-marshmallows
– from Martha Stewart

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

Ketchup – COLLECTION INDEX

Here is a collection of several recipes – some more complex than others, but all of them are good.

Easy Ketchup

Whitehouse Tomato Catsup #1

Grandpa’s Ketchup

Green Tomato Ketchup

Healthy Ketchup

 

 

Ketchup and Mustard

Recipe from www.NewScanCook.com

Ketchup

Fresh Tomatoes from the vine
Halve and grill tomatoes with sliced onions, garlic, bay, brown sugar until some of the edges start to blacken – – Optional: use broiler
Add pinches of cinnamon, cloves, coriander, caraway
While still warm, add a few fresh tomatoes, brown sugar, honey, white vinegar
Blend or puree, then cool
Pass through strainer or food mill

Mustard

Mustard seed . Soaked over night in white wine vinegar . Just to cover
Mash
Add Honey
Corriander seeds
Mash … Continue to taste
Mustard powder … Again to taste
Add white wine vinegar for desired consistency

 

 

 

Robert’s Jalapeño Ketchup

Use this link to view the recipe.

Olive Garden sliders

If you’ve ever eaten at Olive Garden, you are familiar with their buttery garlic breadsticks.  They just keep coming.  If you ask for some near the end of your meal to take home, they always oblige.

 

You can create tasty little sliders with the left-over bread sticks.

For Grandma, I used some thinly sliced chicken with some cheddar cheese.  For me, I used ham and cheddar.  Put both open faced in the oven at 350º for about 8 minutes and that’s it.  A little spread of mustard or mayo and they are ready for your mouth.

Ahi Tuna Poke

  • Sushi Grade Ahi Tuna cut into 1/2 inch small cubes
  • Ask for sushi grade – Whole Foods or AJ’s
  • Green onions
  • Cilantro
  • Jalapeño – deseeded
  • 1/2 Avocado
  • Pour in sauce (bottom)
  • Toss gently
  • Plate with Won Tons and Shrimps
  • Fry Won Tons – 145º – Fry up to a golden brown

Shrimp Side Dish

  • 6 C boiling water plus
  • 1 T lemon
  • 1 T lemon
  • 1 T Old Bay seasoning

Put shrimp in the boiling water mixture for two minutes
Put into ice bath after it loses ALL transluscency

Agave Ponzu Sauce

  • Lemon juice
  • Soy sauce
  • Agave syrup
  • Honey
  • Tobers Angry Sauce or Siracha

Mix sauce together

Machaca Beef

Thanks to Ninos Restaurant in Sun City and Macayos Restaurant in Phoenix for this recipe.

  1. Use a chuck roast or chuck eye roast or bottom roast
  2. Cut into large pieces – about 2-3 inches
  3. Put into a pot of water (or crock pot) and cover with beer plus two inches
  4. Add large pieces of celery, carrot and onion
  5. Add salt, pepper, oregano, cloves, and Grandpa's Thunder Powder or Arghhh Powder
  6. Bring water to a boil and simmer for 2-1/2 – 3 hours
    If using a crock pot, let slow cook on low for 6-8 hours.
  7. Let cool so you can handle it safely – KEEP the braising liquid
    Keep some for gravy, and use some to keep the meat moist in the refrigerator
  8. Shred while still warm – refrigerate for up to a week in the braising liquid
    Discard any large pieces of fat or gristle.
  9. When ready to serve, heat up a skillet with butter, onion and garlic
  10. Sear the shredded meat in the hot skillet  – this will create more texture in the meat
  11. Add 1 small (drained) can of diced tomatoes and 1 can green chilies
  12. Add salt, pepper and desired spices
  13. Rehydrate with a bit of the braising liquid
  14. Cook for about 20 minutes, then serve on taco shells, tostada shells or tortillas.
    This is also good when mixed with BBQ sauce and served on a hamburger bun

Asian Dipping Sauces – COLLECTION

Spring Roll Dipping Sauces

Peanut Dipping Sauce

Ingredients

2 TBL sesame oil
1 tsp garlic
1 tsp cumin
1/4 CU orange juice
1/4 CU smooth peanut butter (commercial, not natural)
1 tsp ketchup
1 TBL brown sugar or 2 TBL honey
handful of minced cilantro
1 tsp rice wine vinegar
1 TBL soy or balsamic vinegar
1 TBL lime juice
1 tsp minced fresh ginger
1/2 tsp corn starch

optional: 2 TBL Asian chili sauce or Cayenne pepper

Instructions

1. Heat canola up to smoke point 2. Add garlic 3. CAREFULLY add chicken broth 4. Bring up to a boil 5. Whisk in PB, ketchup, vinegar and soy. 6. Cook for 5 minutes 7. Add Corn Starch MIXED WITH WATER slowly to thicken 8. Add VERY thinly sliced thai chili peppers for heat

If you like things spicy, add 1/2 tsp chili powder

Teriyaki Dipping Sauce

Ingredients

2 TBL soy sauce
1 TBL sesame oil
4 TBL rice wine vinegar
1 TBL ginger (juice)
2 TBL brown sugar
½ CU minced pineapple
1 TBL cornstarch in ½ CU water
pinch of cayenne pepper

Instructions

1. Mix all together except cornstarch.
2. Heat to boil and cook 5 minutes
3. Add cornstarch ONLY as necessary to thicken.
4. Serve hot or cold

Notes

This is a good sauce for Lettuce Wraps

Use any of the following sauces for your Spring Rolls.

Sweet and Sour Dipping Sauce

  • 1 C sugar
  • 1/2 tsp salt
  • 3 TBL catsup
  • 1/2 C vinegar
  • 1 TBL cornstarch
  • 1 C water
Cook sugar, salt, catsup, and vinegar until like syrup. Mix cornstarch and water. Add to sauce and cook until thick. Keep warm.

Sweet and Tart Dipping Sauce

INGREDIENTS

  • 1/2 cup water
  • 1/3 cup Karo Syrup
  • 4 tablespoons fish sauce (called nuoc mam)
  • 1/3 cup fresh lime juice
  • 1 large clove garlic, minced and muddled
  • 1 tsp molasses

STEP BY STEP

  1. Put everything in a screw-top jar and shake together.
  2. Taste and adjust to your personal preference, adding more lime or Karo as needed.
  3. Let meld about 30 minutes before pouring into individual dipping bowls.
  4. Sauce keeps two weeks in the refrigerator.

OTHER OPTIONS

  • Hoisin Sauce
  • Oyster Sauce
  • Mirin is rice wine sweetened with a large amount of sugar

Vietnamese Fish Sauce

fish sauceVietnamese is light and clear.
Chinese is darker and thicker.

Use on your food instead of salt.

  • 2 TBL sugar
  • 2 TBL lime juice
  • 3 TBL fish sauce
  • 2 TBL water
  • 2 Cloves garlic – minced
  • 3 Thai chilies cut into small rounds

Fish sauce (nuoc mam) is a pungent, salty liquid made from fermented anchovies. It adds depth and flavor to numerous Vietnamese dishes. For best results, choose bottles priced at $3 to $4 rather than $1, and pass on jars that are dark, which indicates oxidation or the presence of additives. From Epicurious

Granola Snacks

Healthy Granola Snack and Granola Bars

Granola Snack

This recipe was created by Grandpa, as he sampled Granola sold by Sarah Bea.  To buy directly from her, visit her website BY CLICKING HERE.

  • 1/2 C ready-to-eat almonds – * Pulse
  • 1/2 C ready-to-eat cashews – * Pulse
  • 1/4 C ready-to-eat walnuts – * Pulse
  • 1/4 C ready-to-eat coconut flakes
  • 1/4 C ready-to-eat sunflower seeds
  • 1/2 C ready-to-eat pistachios – * Pulse
  • 1/2 C raw oats – * Pulse
  • 1/2 C dried cranberries – * Pulse
  • 1/4 C chocolate chips – * Pulse
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 1/2 C honey
  • 1/2 C sugar

* Pulse – This means to put them in a food processor and just pulse once or twice to break them from big chunks into smaller pieces

  1. Heat 1/2 C honey and 1/2 C sugar in a small pan
  2. When temperature reaches 255º mix all of the nut ingredients and 3 TBL butter into the sugar and spread it out on a pan to cool
  3. When it has cooled, you can crack it apart for easy eating

Alternately, mix all together, put on pan and bake at 300º for 20-25 minutes.  Let cool, then break apart.

Granola Bars

Here is a way to create a healthy Granola Bar.  Feel free to add and subtract ingredients according to your taste.

  • 1 C brown sugar
  • 1 C peanut butter
  • 1/3 C butter
  • 12 oz silken tofu
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/2 apple juice
    – MELT ABOVE INGREDIENTS ONLY IN A PAN
  • 2 C regular (raw) rolled oats
  • 1/2 C sliced peanuts
  • 1/2 C sliced pecans
  • 1/2 C sliced cashews
  • 1/4 C sliced pistachios
  • 1/4 C slivered almonds
  • 1/4 C sunflower seeds
  • 1/4 C pumpkin seeds
  • 1/4 C coconut
  • 1/2 C golden raisins
  • 1/4 C dried cranberries or blueberries
  • 1/4 C dried cherries or apricots
  • 1/4 C chocolate chips and/or butterscotch chips
  • 1/2 C Protein Powder
  • 1 tsp coarse sea salt
  • 2 TBL wheat flour
  • 2 TBL wheat germ
  • 1 can sweetened concensed milk
  • 1 tsp vanilla
  • optional: almond extract
    MIX TOGETHER
  • Top with 1 whole package graham crackers and press down
  1. Melt first ingredients over a low heat
  2. Meanwhile, butter a 9×12 pan and line with parchment paper
  3. Combine dry ingredients in a bowl
  4. Mix well
  5. Pour melted mixture over dry ingredients and mix well
  6. Press into your baking pan
  7. Press down with dampened spatula or your hands
  8. Top with graham crackers and press to flatten
  9. Bake at 350º for 30-35 minutes
  10. Let cool 20 minutes then cut into bars before completely cooled
  11. Turn out and cut with a pizza cutter
  12. Wrap each individually in squares of waxed paper
  13. Freeze and store for up to 3 months :: in the fridge for up to 2 weeks
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