Author: Robert Andrews

Pumpkin Pie

Cindy’s Pumpkin Pie (two pies)

To avoid cracks, cook to internal temp of 170º
  • 16 0z Pumpkin Pureé – PURE – not Pumpkin Pie Mix
  • 1 TBL Grandpa’s CinnaSugar®
  • 1/2 tsp ground ginger
  • 2 eggs
  • 1/4 C milk
  • 1/4 C corn syrup
  • 1/2 C sugar
  • 2 C flour – or until a thick pourable custard
  • Bake @ 350º till browning starts – approx 40 minutes
  • Turn off oven, but leave pie in to cook with residual heat

BASIC PIE CRUST

  • 10 oz AP flour – approx 2 C
  • 6.5 oz cold butter
  • 1 tsp sugar
  • 1/2 tsp salt
  • Pulse in food processor
  • 1/2 C ice cold water – add more if necessary to bring together
  • Should be moist, but not wet – DO NOT OVERWORK
  • Good for pot pies, pumpkin pies, etc
  • Refrigerate dough ball 1 hour, then roll out


 

Here is McCormick’s take on this classic Thanksgiving dessert:

Other Uses for Pumpkin

Welcome to Halloween.  Here are helpful recipes and tips.

Grandma’s Double Serve Pumpkin Pie – Based on THIS RECIPE.  See below.

 

  1. Make a small batch of crusts
  2. BASIC PIE CRUST
    • 4 oz AP flour – approx 1 C
    • 3 oz cold butter
    • 1/2 tsp sugar
    • scant tsp salt
    • Pulse in food processor
    • 1/4 C ice cold water – add more if necessary to bring together
    • Should be moist, but not wet – DO NOT OVERWORK
    • Refrigerate dough ball while you proceed with the recipe
  3. PREPARE PUMPKIN
    1. Slice pumpkin in half and remove seeds
    2. Further cut into segments and put into oven at 375º for 20 minutes – cut side down – skin side up.
    3. Rub canola onto the skin and bake 1 hour
    4. Let cool, then remove purée
  4. 5 0z Pumpkin Pureé – PUREE – not Pumpkin Pie Mix
  5. 2 tsp Grandpa’s CinnaSugar®
  6. 1/4 tsp ground ginger
  7. 1 egg
  8. 2 TBL milk
  9. 2 TBL corn syrup
  10. 1/4 C sugar
  11. 1 C flour – or until a thick pourable custard
  12. Put crust into a baking dish, then fill with custard.
  13. Bake @ 350º till browning starts – approx 40 minutes
  14. Turn off oven, but leave pie in to cook with residual heat
  15. To avoid cracks, cook to internal temp of 170º

 

Jambalaya

Basically you can just say that Jambalaya is kind of like a casserole.  It’s a concept, rather than a dish.  Here is an easy step by step, but if you want to go with tradition, click on the images to the right:

  • Raw meat (chicken, sausage, shrimp, pork, beef, fish, etc)
  • Lots of minced garlic (to taste)
  • One green bell pepper – diced
  • One onion – sliced thin
  • One celery – chopped
  • One can crushed tomatoes
  • 1-2 C chicken stock
  1. Brown the meat in EVOO
  2. Cook the above together for about an hour
  3. Stir occasionally
  4. Spill some of your beer and Tabasco sauce in there occasionally
  5. Put some rice and beans in during the last half hour

Browse the recipe to the right for a few other ideas and ingredients.

 

Bolognese Marinara Sauce ~~ 5

–
Quick Bison Bolognese

 

This recipe says to use bison, but I prefer half ground pork and half 80/20 ground beef.

–
Bolognese Made Easy

CLICK EITHER IMAGE FOR AN ENLARGEMENT

–
Basic Bolognese

CLICK IMAGE FOR AN ENLARGED AND CLEARER IMAGE.

–
Veggie Packed Bolognese

–
Grandpa’s Bolognese Sauce

  1. Heat 2 TBL EVOO in baking pot
  2. Add 1 grated onion
  3. … Salt, Bay leaves
  4. … Celery and julienne strips of carrots
  5. … Mix 1 LB your choice of raw ground meat with 1 cup white wine
  6. Add ground meat into pot
  7. Break it up, season and stir occasionally
  8. And a pinch of cinnamon
  9. After meat has browned add one large can crushed tomatoes
  10. Add equal parts tomato sauce and water to make it as soupy as you prefer
  11. Let simmer 30 minutes
  12. Cook fettuccine
  13. Strain lightly and put back into cooking pan
  14. Put into tablespoons butter, do not stir yet
  15. Put in as much sauce as you like
  16. Mix all together
  17. Place up and top with grated Parmesan cheese

Meatballs – COLLECTION

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.

Breadcrumbs help absorb extra moisture.  Roll them in breadcrumbs just before baking for a nice crispy coating.

Meatloaf Meatballs

INGREDIENTS

2 TBL Worcestershire sauce
2 TBL Dijon
one handful Chopped parsley
1 egg plus an extra yolk
Sautee onion, celery, thyme, garlic
Mix by hand and bake at 400 degrees

Cook russet potatoes
Mash russet potatoes
Add 1/2 and 1/2 or cream
Add fresh chives

Melt 1/2 stick butter add 4 TBL flour
Add stock and egg yolk for gravy

Meat balls over top of mashed potatoes, topped with gravy

Mexcian Meatballs

INGREDIENTS

1/2 pound ground beef
2 cloves garlic, minced
2 1/2 tablespoons dry bread crumbs
1 jalapeno pepper, seeds and ribs removed, chopped
1/2 teaspoon fresh-ground black pepper
1 egg, beaten to mix
1/4 teaspoon ground cumin
1 tablespoons chopped fresh oregano
1 teaspoons salt

In a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.

Meatloaf Meatballs Marinara

INGREDIENTS

Prepare Meatball Flavorings

In cast iron ceramic casserole Dutch oven
2 onions
2/3 C tomato paste
6 cloves minced garlic
1 TBL dried oregano
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin

Cook in skillet about 8 minutes

Remove half and set aside in lg mixing bowl

Maranara Sauce

Add to the casserole 1/2 C red wine
Bring up to simmer
56 oz crushed tomatoes
Pour into slow cooker

Meatloaf

INGREDIENTS

In mixing bowl, to tomato/onions add
1/2 C grated Parmesan cheese
2 eggs
1/4 lb sweet Italian sausage removed from casings
2 cloves minced garlic
3/4 tsp salt
1/2 C mozzarella cheese
Mix together
Add 1 lb 85% ground beef
Add 1/4 lb ground pork
3 TBL heavy cream
Work with your hands and combine
Divide into 16 meatballs

Precook Meatballs . She says microwave 4-7 minutes
Sear in skillet, then reduce heat, cover and cook 20 more minutes
Drain fat and nestle in sauce
Cook in crock pot on high for 4 hours

Serving
1/2 C more parm
2 TBL fresh basil chiffonade
Stir gently
Spoon over pasta
Top with grated parm

Norwegian Meatballs

INGREDIENTS

From NewScanCooks.com

Triple grind lean meat . 1 pound
1/4 cup bacon pieces . Cook to render, and use pieces and fat
1 teaspoon salt
One small over-boiled potato
. Cut potato into small pieces
. Use small sauce pan with minimal water
Add all of the above to meat and stir to combine. If necessary to create a moist mass use a bit of milk.

Add ground ginger, fresh ginger, nutmeg, salt, pepper, mace.

Dredge meatballs in a bit of AP flour and put into hot skillet.
Brown on both sides, but do not cook through
In a corner of your skillet melt butter and add your dredging flour. Cook until it is browned and thickened
And 2 cups stock and a splash of port wine
Let simmer 30 minutes

Serve with boiled peeled carrots and peeled white potatoes.
Put a bit of the sauce over the meatballs
Serve lingonberries on the side

Dinner Meatball

INGREDIENTS

1 /2 pound lean ground beef
Worchestershire
Panko bread crumbs
Parm cheese
Asiago cheese
Salt/pepper
10 min 350° for small meatballs
30 minutes at 300° for large meatballs

Serve with pasta or just sauce

Easy Meatballs

INGREDIENTS

1 cup beef
1 egg
1 cup bread crumbs
1 tbs garlic

Instructions
1. Mix ingredients
2. Form into balls
3. Cook in skillet until brown
4. Add to spaghetti or whatever
5. Salt and pepper to taste

Swedish Meatballs

I love Swedish meatballs, but meatballs can be a lot of work. Here’s how you make them easy.

INGREDIENTS

Start with good pork sausage, and squeeze it out of its casing. All the onion, garlic, and herbs you need are already in there. The only extra is a pinch of allspice. Then, just add some breadcrumbs and a splash of milk and roll the mixture into little balls. I brown them in a pan, steam them with some beef stock, and stir in a dash of sour cream. In less than fifteen minutes, you have cheated but delicious Swedish meatballs.

To round out the meal, I quickly boil up some new potatoes and smash them with the same milk and sour cream I have on hand for the meatballs. Done! The meatballs are soft and distinctly Scandinavian from the spice; the potatoes are hearty and tangy; and the gravy is like velvet.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family’s classic French recipes in a fresh, chic, modern way.
About This Recipe
Yield: 2 servings
Active time: 30 minutes
Total time: 30 minutes
This recipe appears in: Dinner for Two: IKEA-Inspired Swedish Meatballs and Smashed Potatoes
Rated:
Ingredients

1 pound baby new potatoes
Kosher salt and freshly ground black pepper
14 ounces of sweet pork sausage, removed from its casing
1/4 cup breadcrumbs (preferably fresh)
1/4 cup milk, plus 6 tablespoons
1/2 teaspoon ground nutmeg or allspice (or a combination of the two), divided
2 teaspoons olive oil
1 cup low sodium canned or homemade chicken broth
1/4 cup plus 2 tablespoons crème fraîche or sour cream
2 tablespoons chopped flat leaf parsley
Lingonberry jam (optional)

Procedures

1 Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes.

2 In a large bowl, gently mix together the sausage meat, breadcrumbs, 1/4 cup milk, 1/4 teaspoon of nutmeg or allspice, and 1/2 teaspoon pepper. Using wet hands or a scoop, divide mixture into 20 balls.

3 Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and brown on all sides, about 5 minutes total. Add broth, cover the pot, and simmer until the meatballs are cooked through, about 10 minutes. Add the remaining nutmeg or allspice and 2 tablespoons crème fraîche or sour cream. Stir to combine and simmer until sauce thickens lightly. Season to taste with salt and pepper.

4 Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of crème fraîche or sour cream, and season with salt and pepper. Add half the parsley, if using, and smash the potatoes. Plate the potatoes, and pour the meatballs and sauce over the top. Top with the remaining parsley. Serve with lingonberry jam

Pig Skin Meatballs

INGREDIENTS

2 lbs Slow cooked pork

Lager beer
Worchestershire sauce
Tamari soy
Apple cider
Cook gently 2.5 hours

Baked stuff potato
Dijon mustard
Sour cream
Sharp cheddar
Bacon bits
Chives

Bake 375° for 15 minutes

Chicken Meatball

INGREDIENTS
2 skinless chicken breasts, boned and defatted
1 TBLSP raisins
1 tsp minced fresh garlic
Pinch red chili flakes
1 tsp fennel seed
1/4 large carrot, sliced
2 TBLSP chopped fresh parsley
1 TBLSP chopped pine nuts
1/2 tsp salt
1 TBLSP olive oil
1 whole egg, beaten

Tex-Mex Meatballs in Red Chile Sauce

Family Potluck Meatballs

  • Shredded or chopped cooked chicken
  • Grated cheese
  • Egg
  • Panko crumbs
  • Onion
  • Peppers
  • Cilantro
  1. Mix all together and form into small balls
  2. Fry in small amount of oil
  3. Serve with toothpicks

 

Basic Pizza Dough

PIzza Ball
Pizza Dough Ball

INGREDIENTS to make FOUR 6-8 inch pizzas.
Simply double ingredients to make more pizzas or larger pizzas.

  • 1 C warm water – about 105º ±
  • 1-1/2 tsp dry yeast
  • 1 tsp sugar
  • 3 C bread flour
  • 1 tsp sea salt
  • 1/4 C olive oil

STEP BY STEP

  1. Mix water, yeast and sugar in a glass bowl
  2. Let feed 5 minutes
  3. Sift together flour and salt ( keep 1/2 C flour aside )
  4. Combine flour with yeast and EVOO
  5. Put 1/2 C flour on the counter
  6. Mix until a ball forms, then dump onto counter
  7. Add more flour if necessary
  8. Mix until flour is gone and dough ball is elastic
  9. Place in greased bowl and turn to cover ball
  10. Let rise on counter about 45 minutes
  11. Punch dough down to get rid of internal bubbles
  12. Turn out onto floured surface and cut into (approximately) 100 gm balls – baseball sized
  13. Let rise on counter for another hour
  14. Form into disks, leaving the border puffly
  15. Sprinkle baking sheet with cornmeal
  16. Put disk onto baking sheet
  17. Bake at 450 for 10-12 minutes

Dough may be wrapped in plastic and kept in the refrigerator for up to two days.  Let come up to room temperature and cover to let rise for at least 4 hours.

Freeze for up to a month.  Allow to thaw overnight in the refrigerator, then proceed as with the refrigerated balls.

 

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