Category: TOPICS & CATEGORIES

Deviled Eggs

Easy, Good, Better, Best

See also my page on How to Hard-Boil Eggs

Deviled Egg tips

  • For a smooth filling, push yolk through sieve. For a more rustic filling, crush with a fork.
  • Yolks tend to stick to your knife. Cut your egg in half with dental floss. This will give a clean cut.
  • Six eggs will produce 12 deviled eggs. I always prepare eight eggs to allow for some breaking.
  • If making deviled eggs, use a plastic bag as a pastry bag to get fancy star-bursts of the egg yolk topping.
  • After cracking eggs, let them set in a bowl of water for 10 minutes. This will loosen the shell.
  • Store peeled hard boiled eggs in a sealed container of water in the refrigerator.  They tend to pick up smells from other foods.

Easy – Fail Safe

Prepare your Hard-Boil Eggs

  • Let fully cool – great if they can be refrigerated overnight before the next steps.
  • Cut 6 eggs in half lengthwise – creating 12 halves.
  • Carefully remove yolk and put into mixing bowl.
  • Crush yolks with a fork
  • Mix in 1 TBL each of mayo and mustard (I prefer to use dijon)
  • Mix well with half teaspoon each of dry mustard, salt and vinegar
  • Spoon yolk mixture into egg halves.
  • Sprinkle lightly with paprika and refrigerate up to two days
  • When serving (if for a potluck) keep the egg tray on a very damp frozen towel

Good

Prepare as above (in Easy) but add a dash of Tabasco
Put egg yolk mixture into the corner of a plastic bag
Cut the tip off, and use this to pipe filling into the white egg half.
Top some with alternate toppings: paprika, tarragon, Parmesan cheese, wasabi and chives, chipotle and cilantro, capers, etc. Use your imagination.

Better

Rather than Tabasco, use a teaspoon of prepared horseradish
Also, add a teaspoon of sour cream
Top with chives, toast points, parsley, cilantro, caviar, etc. Use your imagination.

Best

This is the receipe that I usually use
Even I like to break it up though. Don’t be afraid to use your imagination.

I like to add a dash of Worchestershire Sauce
Sometimes I top the egg with a dash of Choloula
Another topping is fresh grated garlic or onion
I like to sprinkle ground cayenne pepper rather than paprika

Alternate Topping Suggestions

  • Green Olives
  • Black Olives
  • Red Bell Pepper
  • Anchovies
  • Taco Chip
  • Mint Leaf
  • Spinach
  • … and so forth – again… use your imagination

 

Grandpa’s Tabbouleh

Cous Cous Salad

INGREDIENTS

  • 1/4 CU uncooked couscous or Bulgar wheat
  • 2/3 CU chicken stock or water if none is available
  • 1 tsp olive oil
  • 1 TBL milk or cream
  • 1 TBL red raisins or cranberries (minced)
  • 1 TBL golden raisins (minced)
  • scant salt and pepper

STEP BY STEP

  1. Soak Bulgar or Couscous for 30 minutes, then drain and squeeze.
  2. Chop raisins very finely
  3. Heat water, stock, oil, raisins and seasoning to boiling
  4. Add Bulgar or Couscous and mix.
  5. Add milk and mix well
  6. Turn off heat and let rest 15 minutes.
  7. Fluff with fork, breaking up any lumps, and serve

Suggested options to mix in after step seven

  • 1 TBL diced cucumber
  • juice and zest from one lemon
  • 1 TBL diced scallions or chives
  • (optional) a bit of diced Roma tomato
  • 1 C minced parsley
  • A bit of spearmint
  • Slivered radish
  • Slivered or chopped almonds
  • Crushed peanuts
  • Fond from pan fried pork chop . ALT rendered bacon

Notes I discovered this at Lowery’s Steak House. It was so good, I ate the entire portion grain by grain. This is my attempt at re-creating it.

Serving suggestions
Great served with poached eggs over top
Also pretty if served in a lettuce cup

++++++++++

Cous-cous Tabbouleh

1 CU cooked plain cous-cous
1 lemon (zest AND juice)
1 TBL olive oil
1 TBL sesame oil

ALL BELOW ITEMS CHOPPED
1 TBL parsley (fresh is better)
2 TBL mint
4 green onions
2 large tomatoes
1 green pepper
8 black olives
Salt and pepper to taste

1. Cook couscous
2. Mix lemon juice, oil salt and pepper in large bowl
3. Combine with couscous and let marinate for two hours
4. Add parsley, mint, onions and pepper
5. Gently mix well
6. Top with tomatoes and black olives

Tips: Pork

ribs2ribs1Chops- Bone like porterhouse, Pork tenderloin, Pork filet, Pork roast (fresh ham),
Smoked ham, pork ribs (baby backs most tender), dry rub, the same Chinese style ribs.

 

Ribs

$$ Spare ribs are meaty, rich and big – 3-4 ribs per guest

$$$ St. Louis cut ribs are just trimmed spare ribs – you pay extra for their work – Easy to eat, and they cook evenly

$$$$ Baby Back ribs are lean, tender and short – 6-7 ribs per guest

 

Roberto’s Taco Salad

taco-saladUse your favorite toppings

  • ½ romaine
  • ½ cabbage
  • red onions
  • chopped roma tomato
  • diced red bell
  • diced jalapeno
  • black olive
  • artichoke
  • hot black beans or ground cooked
  • hamburger or chicken
  • cheese
  • guacamole
  • sour cream
  • chives
  1. To make the bowl, place a flour tortilla into a taco bowl form.  If you don’t have one, drape it over top of a tuna can or other similar shape with a flat bottom
  2. Bake at 325º for 12-14 minutes
  3. Brown your hamburger
  4. Mix romaine and cabbage – put in bottom of bowl.
  5. Add red onion, chopped tomato, red bell, jalapeno, black olives, artichoke.
  6. Add black beans or cooked hamburger
  7. Top with grated cheese
  8. Garnish with guacamole, sour cream & chives

 

 

Cole Slaw – COLLECTION

In a hurry? The single best slaw dressing is Marzhetti Slaw Dressing. NOT THE LIGHT, which is (IMHO) not very good. The regular is great. Here are some other recipes:

Grandpas Homemade Slaw Dressing

Apple Radish Slaw

Tomato Slaw

Bok Choi Slaw

Sweet Pepper Slaw

19Dad’s Cole Slaw

Not the dad of my grandkids… MY DAD. This is the recipe from Great Grandpa Andrews.

Classic Cole Slaw

Collins Cole Slaw

Scratch Slaw

  • 1/2 head green cabbage – sliced thinly
  • 1/2 head red cabbage – sliced thinly
  • 2 TBL kosher salt
    • Toss cabbage with salt and let rest
  • Prepare dressing
    • 1/2 C buttermilk
    • 1/4 C mayonnaise
    • 1/4 C yogurt
    • 1 TBL pickle juice
    • 1 tsp dry ground mustard
    • 1 TBL chives
  • After 1/2 hour, rinse the salted cabbage well in standing water
  • Spin using a salad spinner to dry
  • Add 1 carrot – julienne strips
  • Toss all together and refrigerate 90 minutes or as long as overnight

Tips: BBQ

BBQ Tips

Ingredients:
1 lb salmon filet
1 lb chick breast
1 lb flank steak
soy
mirin
rice vinegar
turmeric
five spice
chili flakes
coriander
grapeseed oil
lemon grass
molasses
asparagus
mint
sprouts
watercress

Instructions:
Chicken rub – coriander, turmeric, five spice, chili flakes

Slice salmon into strips, marinate in soy & rice vinegar for10 mintues, mint and sprouts on plate.

Chicken breast w/o skin, cut into strips, put between plastic and pound flat, skewer on lemongrass. Plate w/watercress.

Flank Steak – cut into strips across grain, pound flat, pastry brush-apply molasses, wrap around asparagus, brush w/oil & put on grill. Plate w/baby lettuce or any small leaf. (cut at angle).

+++++++

BBQ and other Meat Tips

Ingredients How different can BBQ be?

In South Carolina they use mustard-laced shredded pork.
In North Carolina they use pepper and vinegar.
In Kansas City, a tangy tomato-based sauce is used.
In Memphis, Worcestershire is added to the sauce.
In Texas, beef brisket is preferred over pork

In Arizona, my recipe is the best ! ! ! !
See “Robert’s Quick n Tasty BBQ Ribs” under “Main Courses”

Instructions
1. Meat / Butcher tip @ http://www.xml3.com/family/Recipes/Tips_2.pdf
2. Marinate meat in a plastic bag. This allows for easy agitation.
3. Put meats into freezer for 30 minutes to make them firm before slicing

+++++++++

BBQ Tips

1 lb salmon filet
1 lb chick breast
1 lb flank steak
soy
mirin
rice vinegar
turmeric
five spice
chili flakes
coriander
grapeseed oil
lemon grass
molasses
asparagus
mint
sprouts
watercress

Instructions
1. Chicken rub – coriander, turmeric, five spice, chili flakes

2. Slice salmon into strips, marinate in soy & rice vinegar for10 mintues, mint and sprouts on plate.

3. Chicken breast w/ o skin, cut into strips, put between plastic and pound flat, skewer on lemongrass. Plate w/ watercress.

4. Flank Steak – cut into strips across grain, pound flat, pastry brush-apply molasses, wrap around asparagus, brush w/ oil & put on grill. Plate w/ baby lettuce or any small leaf. (cut at angle).

Butternut Squash Soup

INGREDIENTS

  • 1/4 C EVOO
  • 1 tsp salt
  • 1 butternut squash
  • 1 acorn squash
  • 1 entire stick of butter
  • 1 onion or one washed leek
  • 2 cloves of garlic
  • 1 Granny Smith apple
  • 1 C pumpkin puree
  • 4 C chicken stock
  • 1/2 C heavy cream (at the end)
  • 1/2 tsp nutmeg
  • scant black pepper

STEP BY STEP

  1. Peel and cut up butternut and acorn squashes into 1/2 inch pieces
  2. Toss in 2 TBL EVOO and 1 tsp salt
  3. Bake at 450º for about 30 minutes
  4. Sautee onion, garlic and apple in 2 TBL EVOO
  5. Add pumpkin puree and saute until it starts to bubble
  6. Add 1/2 of the chicken stock and stir to incorporate
  7. Toss cooked squash with the nutmeg and black pepper
  8. Add to the stock pot
  9. Remove from heat
  10. Add the remainder of the chicken stock
  11. Put into blender and puree
  12. Whip cream until you have peaks, then stir in (optional) 1 TBL Calvados liquor
  13. Serve topped with cream mixture, croutons and chopped parsley or cilantro
  14. Sprinkle with grated parmesan

 

 

 

Tips: Butter

Butter Taste Tests

Butter – Saturated fat increases bad cholesterol and increases good cholesterol.

Margarine – Trans-fat, hydrogenated decreases good cholesterol raises bad cholesterol.

Artificial margarines – Gums & tropical oils, 80% fat=margarine (hard) like butter,

Taste Winners – Land O’ Lakes, soft baking butter with canola oil – Olivio, Olive oil spread – Land O’ Lakes, Sweet Cream unsalted butter.

Chicken Tips and Tricks

Chicken Breasts
Tight seal on package, keep on bottom shelf near back for up to 3 days.
Avoid cracked packaging & any pink discoloration spots.
Pooled juice in bottom of container can mean it’s been on the self for a while.
Check expiration date.

White skin = grain fed
Yellow skin = corn fed
Taste is the same.

Generally better to buy chicken with the bone in.

Cutting a whole chicken

Turn up side down, Crack breastbone w/knife, push down & lift out breastbone. Separate rib meat, follow down rib w/sharp knife – remove ribs. Use bones for stock.

Use bones for stock.

Taquitos and Flautas

TaquitosThe difference between taquitos and flautas are; the first is flour tortilla, and the second is made from corn tortillas.

Ingredients:
Beef, chicken, chorizo or pork – Cooked
OR
1/4 C Onion, 1 potato and 6 oz chorizo

Olive oil
Carrots
Cabbage
Garlic
Basil
Cumin
Coriander or cilantro
Parsley
Lime

  1. Sear meat pieces and set aside
  2. To hot skillet, add carrots, cabbage, garlic, basil, cumin, coriander, parsley.
  3. Don’t need to cook completely.
  4. Add 1 tbl lime juice and cilantro.
  5. Heat tortilla in a hot cast iron skillet for about 15 seconds per side
  6. Roll in tortillas (or empanada wrappers) and hold in place w/ 2 toothpicks.
  7. Spray w/ oil & broil till golden brown or fry in shallow pan of hot oil until browned.
  8. You can also deep fry, and then let drain on rack over a paper towel
  9. Remove toothpicks
  10. Plate and serve with cooked veggies, guacamole, mango, cantaloupe and side salad.
  11. Top with chipotle & sour cream or Mexican crema

Oil or oven should be preheated to 350º

From Cindy’s Recipe Cards:

Title of Recipe: Taquitos

Ingredients:
Beef, chicken or pork
Meat
Olive oil
Carrots
Cabbage
Garlic
Basil
cumin
coriander/cilantro
parsley
lime

Instruction:
Sear meat pieces in hot olive oil tossed in corn starch. Add carrots, cabbage, garlic, basil, cumin, coriander, parsley. Don’t need to cook completely. Add 1 tbl lime juice and cilantro. Roll into flour tortillas (sushi roll) hold in place w/toothpick. Spray w/oil & broil till golden brown. Cut @ angle and plate.

Special Steps:
Top with chipotle & sour cream. Serve with mango, cantaloupe and side salad.

Egg Salad Sandwich

INGREDIENTS

  • 6 eggs (chopped)
  • 1/4 CU Miracle Whip (or mayonnaise)
  • 1 tsp fresh dill (chopped)
  • 1 tsp onion (minced and rinsed) or chive
  • 1 TBL Dijon whole grain mustard
  • 1 dash of Tabasco
  • 1 piece chopped bacon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp white vinegar

STEP BY STEP

  1. Stir together all ingredients
  2. Chill for 1 hour to allow flavors to mix
  3. Serve on bread, toast or a toasted croissant
  4. Top with avocado, lettuce and tomato
  5. Salt and serve

Try this with a thin slice of smoked salmon and serve on a Brioche bun.

Eggs should be at least 1 week old.  Put into pan and cover with cold water.  Add 1/2 C salt and bring to a boil.  Agitate a few times gently as they cook (to center the yolk).  When the water comes to a full boil, cover and remove from burner and let rest (covered) for 10 minutes.  Remove eggs to an ice bath.  Peel under slowly running water.

Egg Nog from Scratch

Egg Nog with Raw Eggs

INGREDIENTS

  • 4 eggs (PASTEURIZED and separated)
  • 3 oz Jim Beam Kentucky Bourbon Whiskey
  • 1 CU heavy cream
  • 1 PT whole milk (not skim)
  • 1 tsp grated nutmeg
  • 1/3 CU sugar
  • 1 TBL sugar additional

STEP BY STEP

  1. Separate white from the yolks. Set whites aside.
  2. Beat egg yolks well
  3. Add sugar very slowly to combine – set aside
  4. In small pan, add nutmeg, cream and milk
  5. Mix to combine, and bring mixture slowly to a boil
  6. Remove mixture from heat
  7. TEMPER half of your heated mixture into your egg yolk mixture
  8. Slowly whisk egg yolk mixture back into the pot
  9. Add whiskey and combine, then chill for at least an hour
  10. During this time, leave egg whites on counter to come up to room temperature
  11. Beat egg whites to firm peaks
  12. Add 1 TBL sugar and combine
  13. Add cold mixture to egg whites and gently combine or fold together
  14.  Serve with a sprinkle of nutmeg on top

EXTRA STUFF YOU NEED TO KNOW

  • Since you are using raw eggs, be sure that you get fresh eggs.
  • Don’t serve this to anyone that is pregnant because of the raw eggs.
  • Use a slotted spoon or your fingers to separate the egg yolk from the whites. Use a pinch pot to isolage each separated yolk and white before putting them into a larger container.  Don’t use the egg white if ANY yolk has broken into it. Use them for scrambled eggs tomorrow morning!
  • TEMPERING EGGS, means to mix three tablespoons of the heated mixture into the beaten egg yolks, one tablespoon at a time, whisking constantly, raising the temperature slightly and thinning the yolks. Add a second tablespoon, then a third, then you can add the eggs back into the heated pan, whisking constantly, without worrying about them cooking and becoming lumpy

Here is a video from Your Life A to Z about how to make “Tom’s Egg Nog”

 

Mollie’s Egg Nog for Two

  • Separate two eggs – set yolks aside
  • Whisk whites into soft peaks
  • Put into fridge to stay cold
  • Put yolks into mixer
  • Add  ¼ C  sugar
  • Mix to combine until thick and lighter in color
  • Add 2 C cream and 2 C  whole milk
  • Whisk on low to combine
  • Fold beaten whites into the mixture
  • Add ¼ C  brandy
  • Chill for one hour before serving
  • Pour into glass and garnish with nutmeg

Mollie’s Egg Nog for Six

  • Separate six eggs – set yolks aside
  • Whisk whites into soft peaks
  • Put into fridge to stay cold
  • Put yolks into mixer
  • Add ¾ C sugar
  • Mix to combine until thick and lighter in color
  • Add 6 C cream and 6 C whole milk
  • Whisk on low to combine
  • Fold beaten whites into the mixture
  • Add ½ C brandy
  • Chill for one hour before serving
  • Pour into glass and garnish with nutmeg

SINGLE SERVING Recipe for KTVK

  • 1 egg  (PASTEURIZED and separated)
  • 1 oz Jim Beam Kentucky Bourbon Whiskey
  • 1/4 CU heavy cream
  • 1/2 C whole milk (not skim)
  • 1/4 tsp grated nutmeg
  • 2 TBL sugar

Step by Step

  1. Separate white from the yolks. Set whites aside.
  2. Beat egg yolks well
  3. Add sugar very slowly to combine – set aside
  4. In small glass bowl, add nutmeg, cream and milk
  5. Mix to combine
  6. Microwave for 60 seconds
  7. TEMPER half of your heated mixture into your egg yolk mixture
  8. Slowly whisk egg yolk mixture back into the pot
  9. Add whiskey and combine, then chill for at least an hour
  10. During this time, leave egg whites on counter to come up to room temperature
  11. Beat egg whites to firm peaks
  12. Add 1 TBL sugar and combine
  13. Add cold mixture to egg whites and gently combine or fold together
  14.  Serve with a sprinkle of nutmeg on top

Apricot Oven Butter

This is the recipe we created in 2013. CLICK HERE for our recipe that we created in 2012.

apricot-butterINGREDIENTS

  • 4 C pitted and halved apricots – chop in food processor (or peeled apples)
  • 1 C distilled or RO water
  • 1/2 C apple cider vinegar
  • 1.5 C brown sugar
  • 1/2 C honey
  • 1 tsp pectin
  • 1 TBL cinnamon
    At the last minute, you will add
  • 1 TBL vanilla
  • Juice and zest from one lemon

STEP BY STEP

Apricot Butter usually is done on the stove top, but that takes a lot of standing up. We do it in the oven, so we can sit down and put our feet up.

Mix all of the above ingredients (diced) together in a pan and heat on stove top to 180-190º.
Let simmer for 2 hours
You can double or triple this recipe easily without any special modifications.

  1. Press hot mixture through colander or food mill to remove large pieces of pulp.
    Pulse the pulp in a food processor and set aside.
  2. Take 1/2 of the strained mixture and put into glass casserole dish, crock pot basin, or some other NON-METALIC and oven-safe cooking container.
    This will create our smooth apple butter.
  3. Take the other half of the strained mixture, and put into a second container
  4. Mix the pulp back into this second container.
    NOTE:  This will create a smooth apricot butter for Grandpa, and a rustic apricot preserve butter for Grandma.
  5. Preheat the oven to 300 degrees
  6. Put the two containers (smooth and rustic) into the oven and note the time on paper.
  7. Write down a timeline every half hour for the next three hours.
    (EG)  2:00 – 2:30 – 3:00 – 3:30 – 4:00 – 4:30 – 5:00
  8. Put a checkmark next to the first one, case that task has been done.
  9. At each 1/2 hour point, remove the pot and use a silicon spatula or wooden spoon to stir the mixture
  10. Put the pots back in the oven and put a checkmark next to the time showing that you have completed that step.
  11. Somewhere halfway through your cooking time, start your canning water starting to boil.  When it boils, turn it to low.
  12. Put your empty jars into the canning water.  This will sterilize your jars.  Water should cover an upright jar by about an inch.
  13. At the three hour mark, remove the pots and put near your canning area.  The Oven Butter should be nicely darkened by this point.
  14. Stir 1/2 TBL vanilla and lemon into your cooked mixture

canning-jar-topCANNING YOUR APRICOT BUTTER / APPLE BUTTER

  1. Sterilize your jars, canning funnel and ladle in the hot water
  2. Remove a jar and place near the pots.  Drop a lid into the water.
  3. Ladle your jars full just to where it touches the bottom of your canning funnel – about 1/2 inch from the top
  4. Wipe the rim clean.
  5. Remove the lid from the hot water bath and cover the jar of butter.  Tighten very firmly, but do not bear down.
  6. Repeat until all jars are filled.
  7. Place jars in hot water bath, completely covering the top of the jar.
  8. Bring the temperature of water to over 190°. Simmer at 190° or higher for 20 minutes.  DO NOT bring up to a full boil.
  9. Remove and wait for the happy little PING.
  10. Butter can be stored in a cool dark place for about a year.

Just for pretty, after the cans cool you can remove the ring, put a piece of nice fabric over the top and put the ring back on.

 

Babaghanouj

Eggplant is better if it is heavy for it’s size.
Also you want one that is shiny and still firm to the touch, not spongy.

Preheat your oven to 500°
Bake your whole eggplant until it starts to char. 15 to 20 minutes
Put in a large bowl and cover with saran wrap
Leave in refrigerator until the next morning
Remove peel and scoop out the meat
Food process meat of eggplants.
Add 3 TBL tahini or peanut butter.
Add 2 TBL Greek yogurt.
Add a little bit of parsley and mint.
Add juice from 1 lemon and 1 clove of minced garlic.
Add 1 TBL olive oil.
Add one can chickpeas.
Blend well

Dutch Baby

INGREDIENTS

  • 1/2 C  plain flour
  • 2 eggs
  • 1/2 CU (4 FL OZ) milk
  • 3 TBL butter (melted)
  • 2 TBL sugar
  • 1/2 tsp vanilla
  • 1/2 tsp lemon zest or juice
  • scant nutmeg
  • salt and pepper for taste

STEP BY STEP

  1. Cover the bottom of a cast iron skillet liberally with butter
  2. Place skillet in a COLD oven and turn heat to 425 degrees F or 220 C.
  3. Use a sieve to sift the flour and other dry ingredients into a bowl.
  4. Mix HALF the dry ingredients with all of the wet ingredients and mix well
  5. Add in the remaining dry ingredients and mix, but do not over-mix
  6. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
  7. Add the batter to the pan. It should sizzle as you pour it.
  8. Bake for about 20 to 40 minutes minutes.
  9. Let the pudding rise and get golden brown in color
  10. Remove from oven
  11. It will start to deflate as soon as it has been removed from the oven.   Cut and serve immediately with sugar and lemon

See also “Yorkshire Pudding”

Going the Extra Step

Caramel Apple Baby

While your Baby cooks, prepare the following filling.  After removing from the oven (ABOVE) the center will collapse.  Let it; then pour your filling into the cavity and serve.

  1. In a hot skillet, add 2 TBL butter, 1/4 C water and 1/4 C brown sugar
  2. Let caramelize a bit then put in apple slices or pieces
  3. Stir to coat, then simmer covered for five minutes
  4. Uncover and sprinkle with cinnamon, salt and some white sugar
  5. Cook uncovered for an additional 5-7 minutes
  6. Pour into your Dutch Baby and serve hot

Tips: Fish from Alton Brown

1. Lube your fish up then rub with salt and pepper inside and out
2. Wrap VERY tightly in foil and cook at 500 degrees for 30 minutes or (better yet) internal temperature of 120 degrees, but DON’T OVERCOOK
3. Plate on top of bed of fresh parsley and dill, and garnish with lemon slices

Try to hide your fish, layering the ingredients like this:

Parsley
Dill
Onion
Lemon
Fish
Lemon
Onion
Dill
Parsley

 

Grandpas Frappuccino

Why spend $4 for a small bottle of Frappuccino, when you can make a good Copy Cat Frappuccino for under a buck?

Grandpa’s Copy Cat Frap

There is a lot of internet chatter about canning your own coffee, while (in theory) it can be done, flavor will suffer. I’ve tried it.  It seems a bit more cardboardy and bitter.  I prefer to make my coffee fresh, in a large batch, on the stove, and have found that this recipe gives me nearly an entire weeks worth of coffee, with decent flavor.

Purists would tell me that as soon as I started adding sugar, milk, etc I had lost the entire coffee experience anyway, so I figure that this makes me happy, so it might make you happy.  This is the recipe that I use.

For storage I use

  • ONE – 64 ounce bottle (from apple juice or similar) for storing the entire recipe after it has been filtered, but not flavored: BLACK
  • TWO – 32 ounce PowerAde bottles for storing flavored Frap Concentrate: DARK BROWN (Chocolate brown)
  • FIVE – 16 ounce bottles (Gatorade or Body Armor, emptied) for ready to drink Frapp:  TAN (Light brown)

SEE BOTTOM OF THIS PAGE FOR SINGLE SERVING RECIPE

Grandpa’s Frappuccino

Ten Servings – Coffee Concentrate

This makes a total of ten 16 ounce bottles, but I split the 64 ounces of brewed coffee into two 32 ounce bottles, which allows me to prepare only five bottles of Frap at a time.

SUMMARY:  Prepare 8 C (64 ounces) of strong coffee.

  • 8 CU (64 ounces) water in a large pot
  • 2 C ground coffee or two hotel coffee bags (caf or decaf)

STEP BY STEP

  1. Put ground coffee into 9 C cold water and cover
  2. Heat cold water on high for about 6-8 minutes
  3. DO NOT BRING TO A BOIL
  4. Reduce to lowest hot setting and cook 3-4 hours
    (too hot to touch, but not hot enough to bring water to a full boil)
  5. Stir once half-way through
  6. Turn off stove, leave covered
  7. Let steep (cool) for an additional 60 minutes
  8. Lift carefully off stove and pour into two large 4 C measuring cups leaving as many of the grounds behind as possible.  I use a strainer purchased from AMAZON.   Discard or compost the grounds.
  9. Let cool completely (just warm to the touch is OK) before pouring the coffee into your plastic bottle.  Then, pour the coffee into your large 64 ounce bottle and refrigerate overnight to let the grounds completely settle

Grandpa’s Frap Concentrate

TWO BATCHES – Frap Concentrate

SUMMARY:  Here you will flavor half the coffee from the previous night, and store the other half for later use.

  • You will need TWO 32 ounce bottles – such as a Powerade bottle
  • 1/4 C sugar
  • 1 TBL Stevia (buy it in bulk)
  • 1-2 TBL Toriani coffee syrup (I like French Vanilla or Hazelnut)
  • 1 tsp of vanilla
  • 2 TBL whole milk (to color the Concentrate)
  1. Fill one 32 ounce bottle and store it in the fridge for use another day
  2. Pour 8 ounces of your coffee into a measuring cup and the remainder into your 32 ounce bottle
  3. At this point you have 8 ounces in a measuring cup, and 24 ounces remaining in your bottle.
  4. Heat the 8 ounces for about 90 seconds
  5. Add the sugar and Stevia and stir until completely dissolved
  6. Add all other ingredients
  7. Pour the mixture into your 32 ounce bottle
  8. You will notice the color difference between the two bottles.  The dark brown bottle contains the flavoring, the black coffee is unflavored.
  9. We will use the dark brown bottle as the source for the next recipe.  When you are ready to prepare the second bottle, just start with step three of this recipe.

Grandpa’s Frappuccino

FIVE BOTTLES – Ready-to-drink Frappuccino

SUMMARY:  We will now finish our Frap and pour into bottles.

  1. The most complex step was making the Frap Concentrate.  Now it is an easy job of just combining ingredients.
  2. Pour 3/4 C of concentrate into each of your five bottles
  3. Now, I know you were not THAT precise, so spread the rest of the concentrate across the other bottles to even things up
  4. Add 1/4 C milk to each bottle
  5. Top off each bottle with water (or milk) and refrigerate.

Single Servings of Grandpa’s Frap

  1. Pour 3/4 C of concentrate or 1 C strong coffee into a single 16 ounce bottle
  2. Add 1/2 C milk onto the bottle
  3. Top off the bottle with water (or milk) and enjoy

Flavor Variations – for one serving

  • Add 1/8 tsp cocoa for a type of Mocha
  • Add 1 tbs hot fudge for a different flavor of Mocha
  • Try a few drops only of almond extract

What does it all mean? – Start out with 4 oz of espresso, then add…

  • Cappuccino – 6 oz of milk
  • Latte – 8-12 oz milk
  • Mocha – 2 oz chocolate, 8 oz milk
  • Macchiato – 1 oz foamed milk
  • Doppio – just add another 4 oz espresso (double espresso or double Dutch)
  • Venti Macchiato – steamed almond milk with mocha topping

Enchilada Sauce – COLLECTION

Grandpa’s Easiest Ever Enchilada Sauce

Grandpa’s Red Enchilada Sauce

Grandpa’s Green Enchilada Sauce 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.

Pretty Darned Easy Enchilada Sauce

Mild Green Enchilada Sauce

You can easily double any of these recipes and can the extra.  Put canning jars (not lids) through the dishwasher and time the cycle so that it finishes just when you finish your enchilada sauce.  When sauce is finished, put the lids into a bowl of nearly boiling hot water for 30 seconds.  Pour hot sauce into “sterile” jars, and put the lid on.  For those jars that “PING” the sauce will stay on the shelf for up to a month.  PLEASE NOTE:  YOU MUST ELIMINATE THE MEAT if you are planning to can your sauce in this manner, otherwise leave one inch head space and freeze the sauce.

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