Displaying all posts for COLLECTION INDEX


by July 29, 2017 » Add the first comment.

Personal Carrot Cake This makes a cake small enough for two people Showpiece Carrot Cake As tasty as it is beautiful Carrot Cake A private recipe from Iona James Ormshy’s Whole-Wheat Carrot Cake I am not even sure where I got this recipe Read more »


by July 28, 2017 » Add the first comment.

Crepe Lasagna Cok au Vin Crepe Filling


by July 23, 2017 » Add the first comment.

Spelled by some Fritatta, but according to Google, the title spelling is correct. New Life Frittata Zucchini Frittata North American Frittata Spanish European Frittata    


by July 15, 2017 » Add the first comment.

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 Read more »


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There are many ways to make French Toast.  Here are just a few of the possibilities. French Toast Casserole Ice Cream French Toast Grandpa’s French Toast Mini French Toast Medallions French Toast Rolls Flatten sponge bread Read more »

Brownies and Fudge – COLLECTION INDEX

by May 18, 2017 » Add the first comment.

CLASSIC BROWNIES Grandpa’s Brownie Snack – a mixture of OTC ingredients for night snacks Fudge Brownies – from a friend Salted Caramel Fudge Brownies – from Food and Wine magazine Caramel Pecan Brownies – from a misc third party Easiest Fudge in the World – Read more »


by May 17, 2017 » Add the first comment.

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 Read more »


by April 23, 2017 » Add the first comment.

Here is a collection of several recipes – some more complex than others, but all of them are good. Easy Ketchup Large can of ripe tomatoes OR 10 tomatoes – halved, salted and broiled until edges just start to blacken 1 can tomato paste 1 large onion – minced Read more »


by February 23, 2017 » Add the first comment.

Beef Ribs 1. Cut rib rack in half to get 3-4 ribs per rack. Leave fat back on. Season/coat your ribs with depending on how spicy you want your coating, then let sit on counter 1 hour. Even better: In refrigerator overnight! 2. Cooking- 250°-300° in grill Read more »


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Dry rubs can be used for both meats and vegetables. They can be mild or spicy. Browse the recipes below and find one that suits your palate. Grandpa’s Dry Rub This is a good coating for when you are planning to bake chicken, pork loin, rib roast Read more »


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BBQ RIBS It sounds simplistic, but ribs are ribs. OK, not really, but tips for beef ribs can also apply to pork ribs and short ribs. Here is a collection of recipes that I’ve created, many tips for which overlap with other rib recipes. All my rib recipes are Read more »

Lemon Curd and Tarts – COLLECTION

by February 1, 2017 » Add the first comment.

Basic Lemon Curd Gives new life to yesterday’s French Toast. Great as a desert pudding all by itself too! INGREDIENTS 3 egg yolks 1 whole egg 1 cup granulated sugar 2 dashes of salt lemon zest and juice of 4 lemons ( 3/4 – 1 C ) 1/2 Read more »

Mac and Cheese – COLLECTION

by January 30, 2017 » Add the first comment.

Grandpa’s Mac and Cheese Ingredients 4 C dried macaroni pasta (large) 2 eggs 1/2 stick butter (4 TBL) 1/4 C AP flour 2 C whole milk 1/4 C Dijon mustard 1 LB fresh sharp cheddar 1/2 tsp salt – 1/2 tsp pepper 1/4 C black olives (rough chop) 1/2 Read more »


by September 23, 2016 » Add the first comment.

• Growing and Making Pickles • Easy Pickling – OVERVIEW The basic ingredients are 1 C vinegar, 1 C sugar, 1 TBL salt Heat to simmer and pour over items to be pickled STEP BY STEP Collect vegetables that you want to pickle Cut veggies into Read more »


by April 21, 2016 » Add the first comment.

Pork Chop Notes Bone-in means more flavor.  Unless you have a specific reason, always use bone-in pork chops. Frenching the pork chop means to scrape the meat off the bone to create a “handle.” Consider a two-day brine – Boil apple cider and add sugar, salt, cloves, bay, corriander Read more »

Chicken Pot Pie – COLLECTION

by March 24, 2016 » Add the first comment.

Basic Chicken Pot Pie This recipe is much like the one shown below. You may use my ingredients, but be sure to watch the video for some important tips. Ingredients – Filling 4 TBL butter 1/4 C AP flour 1-1/2 C chicken broth IN A SEPARATE MIXING BOWL, COMBINE Read more »

Spring Rolls – COLLECTION

by January 19, 2016 » Add the first comment.

See also: Spring Roll Dipping Sauces I created this base recipe during a vacation where we are currently traveling Europe and are living in Istanbul, Turkey.  You might guess that pork is difficult to come by in a Muslim country,  so I created a more vegetarian option. Saying SPRING ROLL Read more »

Meatballs – COLLECTION

by December 29, 2015 » Add the first comment.

For best taste, use 1/2 LB ground beef, 1/2 LB ground pork and 1/2 LB ground veal.  All below recipe ingredients below are geared to 1-1/2 LB of meat unless otherwise specified. Meatloaf Meatballs INGREDIENTS 2 TBL Worcestershire sauce 2 TBL Dijon one handful Chopped parsley 1 egg plus an extra yolk Read more »


by December 28, 2015 » Add the first comment.

Taco Shells Use golden corn for hard tacos, and white corn tortillas for soft tortillas. Soften shell, fill, fold in half, secure with a toothpick and then fry Alternate Preparations for the Meats OK… so a taco is some sort of filling in a corn (or flour) tortilla shell.  Usually Read more »


by October 19, 2015 » Add the second comment.

Tips and Tricks CLICK HERE 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 Read more »