Displaying all posts for Dinners

These are some of the dinner that Grandpa serves to his guests or to his lovely wife. They are, however, recipes that you will feel good about serving.

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 »

Easy Saturday Night Beef Casserole

by March 23, 2016 » Add the first comment.

Ingredients 2 LB cubed skirt steak 1 package onion soup mix 1 can cream of mushroom soup 1/2 C milk 1/2 C beer Step by Step Place beef in large cast iron casserole Cook till browned Add soup mix and stir to coat Mix mushroom soup with Read more »

Talapia Two Ways

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BAKED or FRIED Ingredients Talapia, sole or flounder 1 C milk 1 tsp salt 1/2 onion (slivered) 1/4 C AP flour 1 egg (beaten) Panko bread crumbs 1/2 onion (grated) salt, pepper 2 TBL butter Step by Step Place fish in a zip lock baggie with 1 Read more »

Shepherd’s Pie Baked Potato

by March 9, 2016 » Add the first comment.

Start out just as if you were making a twice-baked potato. Scrub four russet potatoes (high starch – good for baking) Poke a few holes in the top of the potato to let the steam escape. Bake the potato for about 40 minutes at 400º Cut the top off Read more »

Fried Chicken Breast

by March 5, 2016 » Add the first comment.

Basic Fried Chicken Breast INGREDIENTS 2 chicken breasts MARINATE 1 egg (well beaten) 1/2 C evaporated milk (sub buttermilk) 1/4 C water DREDGE 1/2 C flour 1/2 C Panko crumbs 1/2 tsp Lowrey seasoning salt 1/2 tsp black pepper STEP BY STEP Combine marinate ingredients Put breast Read more »

Kung Pao Beef

by March 3, 2016 » Add the first comment.
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Before we begin… If you want to know the differences between the five main traditional Chinese dishes, Kung Pao usually starts off with fresh, moist, unroasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into the Read more »

Sichuan Beef

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( formerly Szechwan or Szechuan ) Before we begin… If you want to know the differences between some of these traditional Chinese dishes, Sichuan Beef usually includes Thai peppers or some other very hot peppers Ingredients to feed 4 people 1 lb. beef flank Read more »

Hunan Beef

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Before we begin… If you want to know the differences between some of these traditional Chinese dishes, Hunan Beef is very spicy, and is sometimes difficult to distinguish from a Sichuan meal.  There are minor differences in vegetables and seasonings.  Hunan uses hot Thai peppers. Ingredients to Read more »

Mandarin Beef

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Before we begin… If you want to know the differences between some of these traditional Chinese dishes, The beef is tossed in cornstarch early, which gives it kind of a coating. Mandarin Beef is the least spicy of the five recipes outlined here at GrandpaCooks.com Ingredients to Read more »

Mongolian Beef

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Before we begin… If you want to know the differences between some of these traditional Chinese dishes, Freezing your meat for 30 minutes will help you get nice thin cuts Mongolian cuisine primarily consists of green onion/scallions and beef. Use of vegetables and spices is limited. Sometimes foods Read more »

Beer Braised Brisket

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Before we begin… Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As Read more »

Buttermilk Baked Chicken

by February 23, 2016 » Add the first comment.

1 C buttermilk 2 cloves garlic 1/2 onion – minced 3 sprigs thyme 1/2 lemon – juice and zest 1 tsp salt 1 TBL cayenne pepper sauce 8 chicken legs ( drumsticks ) Toss all of the above ingredients together and put into a zip lock Read more »

Flank Steak au Vin

by February 18, 2016 » Add the first comment.

SAUCE – Warm in small pot 1 clove crushed garlic 1/2 minced onion 1/4 C fresh chopped parsley 1/4 tsp rosemary 1/4 tsp basil 1/4 tsp oregano 1/2 tsp salt 1 C burgundy or chianti wine 8 OZ can crushed tomatoes 1 TBL tomato paste 1/2 C water Bring up Read more »

Stuffed Chicken Breast

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Butterfly two skin-on chicken breasts Use a piping bag to put in a mixture of ricotta or goat cheese mixed with parsley Season with salt and pepper Sear in hot skillet to get some color – skin down Top with rosemary, thyme and shaved garlic Bake at 375º for about Read more »

Somalian Whole Fish

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So, before I started cooking, I was a webmaster.  After I retired, I did free web sites for marginal businesses.  One of my customers was from Somalia, and he was so appreciative that he and his wife brought us a fish cooked in the traditional way from his village.  Here Read more »

Quik Kung Pao Chicken

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Make your Kung Pao sauce ahead of time 1/2 C veggie broth 2 TBL black rice vinegar or a dark balsamic vinegar 1 TBL white sugar 1 TBL soy sauce 1 TBL Hoisin sauce 1 TBL corn starch 2 tsp tomato paste 1 tsp Sriracha Heat in sauce pan till Read more »

Chicken Roll Casserole

by February 16, 2016 » Add the first comment.

4 chicken breasts – butterfly and pallard 2 TBL each breast 1 small onions – diced dash cinnamon EVOO salt and pepper to taste to taste 1 C orange juice OR 1/2 C juice and 1/2 C white wine 3 TBL flour 2 TBL grated orange rind Grated cheese Read more »

Spinach Casserole

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2 pkg frozen chopped spinach 1 8 oz pkg cream cheese 6 TBL butter 1 C herb flavored crumbs or dressing 4 TBL melted butter salt and pepper to taste Cook spinach according to directions, drain and squeeze liquid Mix with seasonings, cream cheese and 4 TBL butter Put into Read more »

Norwegian Meatballs

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1 LB ground beef 1 LB ground pork 1 LB ground veal 2 medium eggs – well beaten 1/3 C milk 2 medium potatoes – peeled and coarsely grated 1 onion – grated 1/2 tsp nutmeg 1/2 tsp ginger 1/4 tsp ground clove salt and pepper to taste Gently mix Read more »

Crown Roast

by January 30, 2016 » Add the first comment.

This recipe is not that hard, and it looks as if you’ve gone all out. Buy TWO center cut pork roasts – about $3 per pound Cut straight across the top of the bones and clean them. Use the meat for something else, don’t throw it away. Lay down Read more »

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