Category: TOPICS & CATEGORIES

Meatloaf – COLLECTION

Tips and Tricks

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Grandpa’s Meatloaf

This is actually one of the best meatloaves that I have EVER created. There are loads of cruciferous veggies in it. It is moist, yet holds together for a really meaty taste, plus it’s chucky jammed full of delicious greens. The first six greens are from your Gila Farms produce selection this week.

Grandpa's Green Meatloaf
Grandpa’s Green Meatloaf

1 large handful Mustard Greens
1 handful Kale
1 handful Spinach
1 handful Collard Greens

4 stalks Green Onions (minced)
4 stalks Garlic (minced)

1 lb hamburger
1/4 lb spicy pork or chorizo
1/2 CU uncooked oatmeal
2 eggs
1 large onion (minced)
1/2 carrot (minced)
1/2 stalk celery (minced)
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
Salt and pepper to taste

  1. Steam all greens for 15 minutes
  2. * SQUEEZE as much liquid out from greens as you are able
  3. Mince on cutting board
  4. Mix with all other ingredients except hamburger
  5. Add hamburger and mix just until meat is broken apart
  6. Firmly pack into loaf pan and top with more ketchup or BBQ squce
  7. Sprinkle VERY lightly with brown or white sugar
  8. Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
  9. Let sit on counter for 10 minutes before cutting.

NOTE: Don’t over-mix the meat, or it becomes mealy.

After your greens are steamed and chopped, wrap in a paper towel, then wrap that in a dark colored cloth (cause it will stain) and S Q U E E Z E absolutely all of the liquid from it. Chop again, and then put into bowl to mix.

Published in Grandpa’s Corner – IRC Volume 1, Issue 5

Grandma’s Meatloaf

This is how Cynthia makes meatloaf.

Great-Grandma’s Meatloaf

This is the recipe that my mother gave to me. It’s the way we’ve done it in the Andrews family for about 60 years. My revisions are in parentheses.

Chop and saute one stalk of celery – set aside
Mix 1 LB Hamburger (or 3/4 LB HB and 1/4 LB Ground Pork)
1/2 cup diced onion
Salt and pepper to taste
1 tsp parsley flakes
1 tsp Worcestershire Sauce
2 beaten eggs
(4 chopped scallions)
(1/4 C grated cheddar cheese)
2 1/2 slices sliced/diced bread (or 2 C raw oatmeal)
1/2 C warm whole milk to make very “wet”
Add cooked celery and a dash of nutmeg
Mix all well, but do not over process
Put into oven at 350 degrees for 2 hours

While it cooks, mix:
1/2 C ketchup
1 TBL flour
1 TBL sugar
Spread on top of meatloaf during last half hour of cooking time

Non Old-Fashioned Meatloaf

Ingredients

1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stuffing
1 large onion
2 eggs (beaten)
½ CU shredded mozzarella or Swiss
2 TBL cooked spinach

Instructions

1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving

Special Steps

Variations – Add 1 TBL cayenne pepper to the mixture before cooking
– Salt and pepper to taste
– If you use bread crumbs instead of stuffing, add 1 tsp each of oregano, ground cloves, chives, vinegar, and deli mustard
– If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU each of water, mushrooms or black olives, and diced tomato; and 2 TBL each of olive oil, garlic and parsley.

 

Mini Meatloaves

You can make a personal meatloaf for each person.

INGREDIENTS

  • 1 onion
  • 2 ribs celery
  • 1 TBL EVOO
    GLAZE
  • 1 C ketchup
  • 1/4 C brown sugar
  • 4 tsp apple cider vinegar
    MEAT LOAF
  • 1 C bread crumbs
  • 1/4 C buttermilk
  • 2 tsp thyme
  • 1 TBL salt
  • 1 TBL Dijon mustard
  • 1 C sour cream
  • 1 egg
  • 1 LB freshly ground chuck
  • 1/2 LB freshly ground pork
  • 1/2 LB freshly ground veal

STEP BY STEP

  1. Saute onion and celery in EVOO
  2. Mix with everything except meats and glaze
  3. Fold with ground meat – DO NOT OVER MIX
  4. Lightly grease cupcake pans
  5. Pack into cupcake pan and brush with glaze
  6. Bake at 350º for 25-30 minutes
  7. Let cool at least 5 minutes before trying to remove

 

Easy Peasy Meatloaf

Crack two eggs and beat well
1 lb each chuck and ground pork
1 1/2 cups Quaker ORIGINAL ( not instant ) Oatmeal
One 16 ounce can diced tomatoes
One packet French onion mushroom soup/dip mix
(OR 1 can Campbell’s tomato soup and 1/2 cup additional oats)
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper

REWRITE THESE

Preheat the oven to 350 degrees F.

Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.

In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.

Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!

Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.

THIRD PARTY RECIPES – RecipeBox.XYZ

Sunny Anderson’s Nunya Meatloaf

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.

Third Party Recipe – CLICK HERE

Jeff Mauro’s Crackin’ Meatloaf

Ingredients

Meatloaf:
1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
Glaze:
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.

In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.

For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.

Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.

Cook’s Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning.

Recipe courtesy of Jeff Mauro

To view original recipe, CLICK HERE.

Mushroom Crusted Turkey Meatloaf

Mushroom crusted turkey meatloaf

Adapted from the cooking show Family-Style with Chef Jeff

Shiitake, crimini, portabello
Dice and sauté in olive oil, garlic and salt

2 C Sauce . . Basil, celery, onion, lots of garlic, Green chilies, barbecue sauce, ketchup, Salt-and-pepper, Cayenne, chili powder, fresh thyme, dried mustard, Worcestershire sauce, chopped kale

3 pounds lean ground turkey meat
Sauce
Three turkey eggs, or five regular eggs
Stir to incorporate, then add 2 cups breadcrumbs
Hack into pan for cooking, and top with barbecue sauce then chopped mushrooms
Bake at 375° for one hour for small pan, up to 1 1/2 hours for large pan

Tips: Meatloaf

Rachel’s meatloaf

Hamburger pork combination or lamb if that sounds good
Breadcrumbs soaked in milk and then run out
One egg
Green onions, garlic, minced, parsley, Celery, salt, pepper, LEMON zest
Drizzle olive oil then mixed with hand’s. Bake at 425° for 30 minutes

Leftover Meatloaf Tricks

  • Serve a warmed over slide with a fried egg on top for breakfast
  • Dip a slice in egg wash and then panko bread crumnbs and fry in a skillet till browned
  • Start on low heat – about 325º – and cook till internal temp reaches about 165º – glaze at about 15 minutes

The goal of a casserole is not to prepare a restaurant-quality showpiece, but is rather to feed the hungry and heartbroken.

  • Allow for drainage, or you could get a soggy bottom. There are meatloaf pans that have holes in them to let the grease drop to the bottom of the pan.
  • A casserole should have kind of a creamy mouth feel to it, have a crunchy top (traditionally Ritz Crackers) and you should be able to identify the individual components within the casserole.
  • Add a bit of cornstarch to your meat and it will gel some of the run-off.  Shredded Parmesan also does this.
  • The advent of soup make it unnecessary to start with a bechemel sauce or veloute sauce.
  • Many meatloaf recipes use stale bread crumbs. Try these options:
    – Use a fresh and hearty loaf such as French bread
    – Use dry oatmeal – not minute oats, but traditional rolled oats

 

Tips: Hot Wings

MENU SUGGESTIONS:
Pair wings with more finger food. Corn on the cob would go nicely.
A classic pairing is celery and carrot sticks.
Roasted potato wedges are a good alternative and can be cooked alongside the wings.

IMPORTANT NOTE: Use a second clean metal pan for tossing after they are cooked to avoid cross-contamination from any juice that leaked out of the uncooked, lightly seared chicken.

Dipping sauce is yogurt with lime and honey

Pat wings with paper towel and then put on tray in a single layer.  Put on the bottom shelf for two hours to dry.

 

 

Grandpa’s Cornbread

See THIS LINK FOR  LOTS MORE

INGREDIENTS

  • 1 can creamed corn
    • If you don’t have creamed corn, use 1 can kernel corn and 3 TBL butter and 3 TBL cream. 
    • If you don’t have cream, use 6 TBL butter.
  • 1/4 cup honey
  • 1/4 C Gruyere cheese
  • 1/4 C Monterey Jack cheese
  • 1 small can Hatch Green Chiles
  • 1 cup buttermilk
  • 1/4 C room temperature butter (in addition to . . . )
  • 4 large eggs, slightly beaten
    • DRY INGREDIENTS
  • 1 cup all-purpose flour
  • 1/2 C potato or almond flour
  • 1 cup yellow cornmeal (fine ground)
  • 2 pieces crisped crumpled bacon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

OPTIONS

  • Combine wet ingredients
  • Combine dry ingredients separately
  • Substitute in a bit of whole wheat flour, raw oatmeal or flax.

STEP BY STEP

  1. Grease a 9-inch square pan.
  2. Preheat oven to 400°F
  3. In two separate bowls, fold wet and dry ingredients
  4. Gradually FOLD the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. – DO NOT OVERMIX
  5. For tender cornbread, do not overmix.
  6. Pour into HOT prepared cast iron 6 inch pan.
  7. Put 1 TBL butter into pan until it completely melts
  8. Fill no more than 3/4 full
  9. Bake 20 for 25 minutes at 400º or until the cornbread is lightly golden brown.
    If you like a moister interior, to for 425º for 16-20 minutes
  10. Let rest 5 minutes for a clean turn-out

A very cool way to cook this, is to preheat your cast iron skillet before pouring in the cornbread batter. Pour in the rendered bacon drippings, and bring it up to heat. At 400°, dump in your cornbread batter and continue with recipe. This will give it a very nice crispy crust.

Tips: Corn Bread

So, as I was writing this, I thought Corn Bread or Cornbread? I let Google decide. 8 million people say Cornbread, while 72 million say Corn Bread. So, now we know.

Special Steps:

Cast Iron- clean w/salt, seasoning-repeat yourself, wash, heat to sizzle, rub w/veg oil, repeat 5 times. Repeat every time you use it, do not drip dry-heat on burner.

Sprinkle a little red chili flakes in your corn bread for a spicy southwest version.

Cut back on the liquid and use creamed corn

Salsa Fresca no Caliente (not hot)

tom-salsaI have put two recipes here. Select whichever appeals the most for the mood you are in.

Salsa al Pastor

  • Pineapple
  • Red bell pepper
  • Red onion
  • Salt, lime juice, cilantro
  • One pepper the following peppers (in order of heat) Anaheim, Jalapeño or Serrano

Tomatillo Salsa

  • Husk and wash six tomatillos
  • Peel three cloves of garlic
  • Cut one onion into slices
  • Cut one green bell pepper into pieces
  1. Bake at 450º for 12-15 mintues
  2. Put 1 bunch of cilantro into a blender
  3. Add salt and 1 can green chiles
  4. Add 1 TBL lime juice
  5. Add baked ingredients
  6. Puree until the consistency you like

 

 

Ebelskiver

These are light roundish Danish-style pancakes that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling.

ebelskiverINGREDIENTS

for 21 small balls

    • DRY INGREDIENTS
  • 1 C Bisquick (sifted)
    . . . or 1 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 tsp baking soda
  • 1 tsp CinnaSugar®
  • 1 TBL granulated white sugar
  • Scallions
    • WET INGREDIENTS
  • 2 eggs, separated
  • 1 C low-fat buttermilk
  • 2 TBL melted butter
  • 2 TBL confectioner sugar
  • OPTIONAL:  SWEET POTATO if you want savory balls for dip shown below

STEP BY STEP

  1. Beat the egg yolks in a bowl; whisk in the buttermilk, sugar, and salt with the egg yolks until thoroughly mixed.
  2. Sift the Bisquick (or flour, baking powder, baking soda) and cinnamon together in a separate bowl.
  3. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
  4. With an electric mixer, beat the egg whites in a bowl until they form stiff peaks.
  5. Gently fold the beaten egg whites into the batter.
  6. Place the pan over medium-high heat.
  7. Put small tabs of butter in the round ebelskiver depressions, and brush melted butter around the depression once melted
  8. OPTION 1:  When the butter is very hot pour batter into the bottom of each depression, filling the round shapes not quite halfway.  Put balled fruit, jam, etc in the very center of the batter, then just barely cover with a bit more batter.
    NOTE:  Do only 3 or 4 rounds at a time, or they will get overdone.
  9. OPTION 2:  ALTERNATELY:  Fill a bit more than halfway and do not fill with fruit, jam etc.  Once rotated, the dough will flow to the bottom of the depression creating a hollow ebelskiver.
  10. Allow the ebelskiver to cook until the bottoms are golden brown, 2-3 minutes. The inside batter will still be runny.
  11. Using a shish-kabob wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over.
  12. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression.
  13. Cook until the other side of each pancake is browned, about 1 more minute.
  14. I like to rotate them one more time because there is usually an “uncooked spot” that I like to brown.
  15. Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
  16. If you made them without any filling, you can inject Creme Patisserie into the center as a filling.

DIP

  1. Greek Yogurt
  2. Buttermilk to thin
  3. Salt & Pepper
  4. Parsley
  5. Cilantro
  6. Lime zest and juice
  7. Minced garlic – pasted

Hint

This is a technique that I saw on Dining with the Chef (hosted by Chef Tatsuo Saito)

I have not yet tried it, but will absolutely give it a try.

  1. Coat the entire cast iron top surface with oil.
  2. Pour the batter generously into the cups, allowing it to overflow and spill onto the “non-bowl” surface, but not spill out
  3. As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.

See Akashiyaki

.903 Grapefruit Pruning Jelly

Why do they call it Grapefruit? Because it grows in clumps like grapes. CLICK HERE to read more.

Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.

For the health of your tree, you should harvest some of the fruit before it completely ripens. Pull off fruit where there are for than 5 grapes in a clump. This are actually not waste. While drinking the juice isn’t BAD for you, it can give you a tummy ache if you drink too much of it. A good solution is to make jelly that you use only a bit of at a time.

  • jelly6 C Freshly squeezed grapefruit juice from partially ripe grapefruit
    guts and seeds from four Seville oranges in a bouquet garni
    – IF you don’t have Seville oranges – 8 oz liquid pectin or 1 pkg sure-jell
  • 2 tbsp. whole allspice in a bouquet garni
  • 6 drops red food color (Optional) or 1 tsp Jello or 1/2 tsp Colorante
  • If you want more of a marmalade, use the skins from two of the riper grapefruits.
  • – Chop one up in a food processor
  • – Cut the other into small (but not minced) pieces
  • 4 C sugar – added near the end
  • 1/2 C corn syrup

Start a load of jelly jars in the dishwasher – Jars only, not the lids.
– Put the lids in a weak vinegar solution in a bowl. 1/4 vinegar, 1 C water

  1. Pour juice into a very large pot or canning kettle.
    – IMPORTANT NOTE: This should hold AT LEAST four times the amount of liquid, because it is going to foam up… A LOT
  2. Tie allspice in double-thickness square of cheesecloth; place in saucepan.
  3. Do the same with seeds and guts from four Seville oranges
  4. Add chopped fruit.
  5. Bring all but sugar to a boil and then simmer uncovered for an hour, to concentrate juice.
  6. Remove bouquet garni bags
  7. Add sugar and corn syrup and stir until dissolved.
  8. Bring to a full rolling boil until temperature is 220-223 degrees.
    – Not 219… there is a chemical reaction that happens at 220 degrees
  9. Pour into freshly washed jelly glasses immediately and seal.  Leave 1/4 inch headroom.

Salsa Boracha

Ingredients:

One onion
EVOO
1 bottle (or can) dark beer
(alt: instead of beer, you can use 1/2 C each tequila and OJ)
4 dried peppers (see below)
1 tomato
1 fresh jalapeno

Instructions

  1. Cut one onion and heat in EVOO over medium heat for 8-10 minutes
  2. Add four cloves chopped garlic
  3. Add to pan and continue cooking another minute
  4. Add 1 C dark beer OR 1/2 C each tequila and orange juice
    – beer will give you a rustic yeasty taste
    – tequila and OJ will give you a brighter taste
  5. Add four (deseeded and de-stemmed) dried Anaheim, Pasilla, ancho, or poblabo peppers
  6. Add 1/2 tsp each cumin and salt
  7. Cook until liquid reduces to about half
  8. Add one chopped tomato and one deseeded fresh jalapeño pepper
  9. Let cool, then pulse in a blender until you get the desired consistency
  10. Serve with chips

Guinness Beef Stew

beef-stewUse only the whole uncut Chuck Eye Roast – the shoulder
Don’t use “pieces” called stew meat – they are usually unknown cuts of meat

Cut Chuck into 1.5 inch pieces
Heat 3 TBL EVOO in Dutch oven
Brown pieces of meat in the hot oil
Remove meat and set aside to put in later
Cut two onions into nice thick slices
Add a bit of salt and brown onion 8-10 minutes
Add 1 TBL tomato paste and two cloves of garlic, and cook another 60 seconds
Add 1/4 C AP flour and cook until browned
Whisk in 3 C of chicken broth SLOWLY
Add 1/2 of your bottle of Guinness beer
Add 2 TBL brown sugar and 1 tsp fresh thyme
Add meat back into the pot, cover, and put into the oven at 325 degrees for 2.5 hours
Stir halfway through, then fresh larger pieces of onion, celery, carrots, potatoes, parsnips
Cook another hour
Add other half of your Guinness and freshly chopped parsley at the very end

Tres Leches Cake

tres-leches

  • 14 oz can of Sweetened Condensed Milk
  • 12 oz can of Evaporated Milk
  • 1 C heavy cream or creme frache

Evaporated Milk invented by Gail Bordon in the 1856

  • Eagle Brand Evaporated milk came up with shelf-stable milk in the 1880’s
  • Carnation Company came up with the basis for this recipe
  • Sweetened Condensed Milk is 60% evaporated with sugar added; and is used for Key Lime Pie, Flan and must be thick enough to NOT flatten out and be runny, so America’s Test Kitchen ran a few tests and discovered that the best overall products were Eagle Brand and Carnation Sweetened Condensed Milks.
  1. Pour condensed milk into a glass bowl and cover with plastic wrap
  2. Microwave for 9-15 minutes – Stir about every 2-3 minutes
    – Microwave until milk starts to deepen in color
  3. Mix in Evaporated Milk and heavy cream
  4. Also 1 tsp vanilla extract
  5. Whisk all together

For the cake

  1. 2 C AP flour
  2. 2 tsp baking powder
  3. 1 tsp each of salt and ground cinnamon
  4. Whisk together
  5. To 1 C warm milk add 8 TBL butter
    Continue to heat until butter melts
  6. Crack 4 eggs into your stand mixer bowl with whisk attachment
  7. Beat until the eggs are fairly well beaten
  8. Add 2 C granulated sugar gradually
  9. Increase mixer to high – Beat 5-7 minutes until glossy
  10. turn machine to low, then start adding in your hot milk mixture
  11. Add another 2 tsp vanilla extract
  12. Add 3 C AP flour – one at a time – beating between each
  13. Pour into greased and floured 9×12 inch baking disk
  14. Bake at 325 degrees for 30-35 minutes
  15. Let rest about ten minutes

… or use Angel Food Cake or similar

  1. Poke holes liberally into the top of your cake with a chopstick or end of a mixing spoon.
  2. VERY SLOWLY Pour liquid mixture onto the cake
  3. Cool for another 15 minutes, then refrigerate at least 3 hours, preferably overnight
  4. DO NOT COVER or the condensation will make the topping gummy
  5. Take out of fridge about an hour before eating
  6. Top with whipped cream (recipe below)
  7. Garnish top lightly with cinnamon

Whipped Cream Topping

  • 1 C Heavy Whipping cream
  • 3 TBL corn syrup
  • 1 tsp Vanilla
  • Beat with a whisk attachment for about 2-3 minutes

 

Robert’s Jalapeño Ketchup

Before we begin…

  • The Jalapeño Puree (aka Chili Sauce)  takes about six months to age, so you might want to make several jars of the puree.  This will can very well.

This condiment will last you a few months

1/4 cup Franks Red Hot Cayenne Pepper Sauce
1/4 cup of Grandpa’s Jalapeño Chili Sauce
1 cup Heinz Ketchup

Consider MAKING YOUR OWN KETCHUP

Step by Step

  1. Mix well and bottle it up
  2. Keeps for a couple of months in the fridge

Oh, one more thing…

  • If you want REALLY HOT puree, just cut the stem off and use the whole pepper, seeds and all, for your chili sauce.  If you want good jalapeno flavor, but not quite as much heat, remove the seeds and veins from the pepper.
  • Be sure you wear gloves cause if you rub your eyes afterward it will hurt… A LOT.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Huevos Rancheros


INGREDIENTS

  • Corn tortillas
  • Leftover chopped steak (julienne strips)
  • Onion
  • Chili
  • Green chilies
  • Salsa
  • One egg per person
  • Shredded cheese

STEP BY STEP

  1. Put a corn tortilla in a baking dish and cook at 350º it till it just starts to brown
  2. Slivered onion, drizzled with EV00, and then microwave (Separately) for 30 seconds – Set aside
  3. Top browned tortilla with – in order:
  4. Leftover chopped steak Julian strips
  5. Microwaved onion
  6. Leftover chili
  7. Leftover green chilies
  8. One spoon of salsa
  9. Top with a undercooked lightly fried (or poached) egg
  10. Top with cheese and put into oven until cheese melts
  11. Turn out of cooking dish on the plate before serving

 

Two Easy Dips

Suz-KyleTwo Easy Dips
Suzanne Bissette
and Kyle Unfug
from AZ Family

Really though, all jokes aside, if you live in Arizona, be sure to watch this weekday morning show. Lots of good local information plus some of my favorite recipes from chefs from around the Valley. Sorry Suzanne and Kyle for the joke. I love you two!

Suzanne

  • 4 Green scallions – chopped on the bias in small pieces
  • 1 C Mayo (see Grandpa’s recipe) or Miracle Whip,
  • 1 C Shredded cheddar cheese,
  • 3 pieces Crumbled crisp bacon

Opt: jalapeños

Kyle

  • 2 sticks Cream cheese smear on bottom of pan
  • 1-2 cups pesto sauce
  • Heat oven to broil till the merest bubble
  • Serve with crackers or pita or French bread

 

QT: Quick Taco – Table of Contents

Quick Taco Instructions – To buy your own CLICK HERE.

As seen on tv. Available from …image

Please use the list below to find recipes within the Quick Taco Recipe Guide

Seasonings and Sauces

Taco Seasoning
Fajita Seasoning
Simple Fresh Salsa
Guacamole
Tomatillo Sauce
Salsa Verde
Cilantro Crema

image

Meal Recipes

Ground Beef Tacos – BASIC
Carne Asada Tacos
Pork Carnitas
Chicken Tomatillo
Shredded Chicken
Shrimp Tomatillo
Nacho Tacos
Double Decker Tacos
Chicken Fajitas
Beef Fajitas
Fish Tacos

Turn the baking rack upside down for a serving stand.

image

Alternatives and Out of the Box Ideas

Using Canned Biscuits
Breakfast Pockets
Using Crescent Rolls
Not so Sloppy Joes
Cheese-Steak Sandwiches
Double Meat Pizzas

Dessert Creations

Basic Instructions
Banana Split
Tropical Taco Delight
Chocolate Delight
Strawberry Shortcake

Grandpa’s Healthy Happy Pancakes

HH_PancakesTo make pancakes for two people
1 TBL sugar
1 egg (beaten)
scant salt
2 TBL Melted butter (cooled)
1/2 C buttermilk
1 CU Pre-Mix – GET MY RECIPE HERE
About 1-2 TBL Canola oil for step 5
Canola oil (for pan)

If you like puffier pancakes, add an additional 1/4 C of pancake pre-mix before step 6

1. Preheat your skillet to between 350 and 400º degrees
2. Mix egg, sugar, salt and (cooled) melted butter
3. Beat to uniform consistency
4. Drizzle in buttermilk, and mix
5. Drizzle in oil
6. Add liquid mixture to Pre-Mix all at once
7. Stir only to moisten MOST particles. It doesn’t have to be completely moistened
– DO NOT OVER-MIX. – Over-mixing will result in tough pancakes
8. Let batter stand for two minutes to “rest”
9. Drizzle oil into pan
10. Add uniform amounts of batter to the pan
11. Cook until bubbles appear and edges start to cook
12. Flip to cook other side
13. Repeat

Just for fun, when you serve, you can use a biscuit cutter to cut out a circle, then flip it over and put it back into the pancake.  It just looks cool.  It doesn’t do anything to the taste.

Six Bean Salad

Robert’s Six Bean Salad

We would usually call this Three Bean Salad, but this recipe has a few extra ingredients.

INGREDIENTS

  1. 1 can Black beans, drained
  2. 1 can (short cut) green beans, drained
  3. 1 can Kidney beans, drained
  4. 1 can Pinto beans, drained
  5. 1 can white beans, drained
  6. 1 can Garbanzo beans, drained
  7. 1/4 red onion, sliced as thinly as possible
  8. 1 red bell pepper, sliced thin
  9. 3 cloves of garlic, minced small
  10. 1 packet of crushed red pepper
  11. Juice and zest from one lemon
  12. 1 tsp dried paprika
  13. 1 TBL Dijon mustard
  14. 1 tsp dried cumin
  15. 1 bunch of cilantro, minced
  16. 2 tsp fresh oregano, minced
  17. 2 TBL chives
  18. NO SALT – because you did not rinse the beans
    If you rinsed the beans, add 1/2 tsp salt
  19. 1/2 tsp black pepper
  20. 1/2 C EVOO
  21. 2 TBL Karo Syrup
  22. 1/4 C fresh lime juice
  23. 1/4 C Red wine vinegar
  24. White vinegar to top after all else combined

STEP BY STEP

  1. In a large bowl mix first fourteen ingredients (1-14)
  2. Whisk all remaining ingredients (15-24 ) together
  3. Combine GENTLY with the first bowl
  4. Transfer to a large canning jar
  5. If necessary, top off jar with white vinegar
  6. Best if allowed to meld in the refrigerator for one hour before serving
  7. Will keep up to 2 weeks

Dan’s Three Bean Salad

INGREDIENTS

  • 1 LB fresh green beans (ends trimmed)
  • 1 TBL salt (for the water)
  • 3 scallions – greens and whites – cut into 1/2 inch pieces
  • 1 TBL olive oil
  • 2 cloves garlic – minced
  • 1 tsp orange zest – plus juice
  • 1 tsp lime zest – plus juice
  • 1 TBL white wine vinegar
  • 2 tsp sesame oil
  • 15 oz canned chickpeas (garbanzo beans) – rinsed
  • 15 oz canned cannelloni beans – rinsed
  • 15 oz canned kidney beans – rinsed
  • 1 TBL toasted sesame seeds
  • 1/2 tsp sea salt

STEP BY STEP

  1. Bring large pot of water to a boil
  2. Add 1 TBL salt – do not add until boiling
  3. Add trimmed green beans and blanche for 3-4 minutes
    if you like beans crisp cook 3 minutes, cook 4 if you like soft
  4. Drain and put into cold water – let rest 5-10 minutes
  5. Drain again, and place on a towel to continue draining
  6. Meanwhile, heat oil in a large skillet to shimmering
  7. Add garlic and cook 30 seconds, then add garbanzo beans
  8. Cook 3-4 minutes
  9. Add citrus juices and stir 1 minute
  10. Remove from heat and add vinegar, sesame oil, sesame seeds and citrus zests
  11. In a large bowl, gently stir together green beans, cannelloni beans, kidney beans and scallions
  12. Toss with vinegar mixture and 1/2 tsp salt

Quick Fresh Fruit Cobbler

cobblerBefore we begin…

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside
  • Peaches are in season first part of September
    – Blanche to remove skins

Ingredients to feed 6 people

  • 4 C fresh fruit – your choice (eg) peaches, berries, apples
  • 2 C accent fruit (eg) cherries or raisins
    Fruit Filling – Add to above fruit
  • 1/2 C sugar
  • 3 T cornstarch
  • juice and zest from one lemon
    Biscuit Topping
  • 1 1/2 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 TBL COLD butter
  • 1/2 C cold milk
  • 1/4 C cold cream
    Final Topping
  • 1/2 C rolled oats or Original Oats
  • 1/2 C sliced toasted almonds
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 TBL melted butter
  • 2 TBL maple syrup

Step by Step

  1. Preheat oven to 400
  2. Clean, cut, peel and slice all fruits
  3. Combine sugar, cornstarch, cinnamon
  4. Combine fruits and toss in lemon, then in sugar-cinnamon mixture
  5. Place in bottom of greased baking dish
  6. Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
  7. Add milk and stir briefly.  DO NOT overmix.  Keep it crumbly.
  8. Spoon this batter over top of the fruit in lumps – flatten lumps slightly
  9. Brush with heavy cream
  10. Sprinkle Final topping across the top
  11. then sprinkle with Turbinado sugar
  12. Bake at 375 for 35-50 minutes or until golden brown
  13. Let rest five minutes before cutting

Oh, one more thing…

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’   It originated in the U.S. sometime in the early to mid 19th century.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.
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