Don’t get your skillet too hot, or it will burn before it fully sets
Be patient. Slower is better.
1 egg is 1.5 ounces – two is 3.0 ounces – three is 4.5 ounces
Some great omelet and frittata filling suggestions
Asparagus, ham, Parmesan cheese, parsley
Gruyere and mushroom
Feta and spinach
Bellpeppers and onion.
OTHER COMMENTS
The easiest way to get egg shells in your eggs is to baby them. Slap them firmly on the edge of the sink to crack the shell, then decisively split the shells apart. No fuss, no muss.
If you do get a shell piece in your egg, use the edge of the broken shell to scoop it out.
Ingredients
1 1/2 CU White Flour
1/2 CU Corn Meal or Wheat Flour
3/4 CU Warm Water
2 TBL olive oil
– will be adding more for consistency
1 pkg yeast
1 TBL white sugar or 2 TBL honey – to mix with yeast
2 TBL white sugar – to mix with dry ingredients
scant salt
Instructions
1. Warm water to ‘very warm’ to the touch, but NOT HOT
2. Combine water, sugar and yeast together to let the yeast activate
(approx three minutes)
3. Mix everything in a large bowl except for water and sugar/yeast mixture
( Mix in oregano if doing this recipe by hand, NOT in a bread maker)
4. Add remaining ingredients and mix together. Add water JUST until crumbs stop being crumbly
5. Knead for approx 25 minutes or until you feel your arms will fall off – If using a bread maker – approx 15 minutes
HINT: Press your finger one inch into the dough, it should bounce back most of the way
6. Cover with damp tea towel and let rise – approx 90 minutes
OPTIONAL: Add oregano to the dough
7. Punch down and knead another 5 minutes
8. Remove and form into a well-shaped ball and oil outside very lightly
9. Place in well-greased pan to rise
10. Put dark damp cloth over pan and place in the sun (or warm place) for 75 more minutes
11. Remove to floured surface and flatten (with hands) to desired size. Do not roll. Rolling will eliminate many of the bubbles that will make your crush lighter.
12. Bake the dough without toppings for 5 minutes at 350 degrees for a less soggy crust
13. Spread ingredients on pizza crust and bake for 20 minutes @ 350 degrees
Special Steps For sauce, see Dad’s Red Sauce.
Variations
1. There are many different recipes on the market for making pizza dough.
2. Try substituting cornmeal or mesquite meal in place of Wheat Flour and see which you prefer!
3. Try mixing chives into dough instead of oregano
4. Spread sauce leaving a two-inch border. Roll thin strips of cheese into the border to use with marinara or garlic dipping sauce.
This recipe will be featured in Cooking for 1-1/2 – Recipes for single parents
4 CU Flour 4 tsp Yeast 4 tbl EVOO (Olive Oil) 4 tsp sugar 4 shakes of salt Basil (dried good, fresh better) 1 CU (four 1/4 cups) VERY warm water
(AS) = Adult Step
Put water into a glass bowl
Add Sugar to water
Add Yeast to water
Stir four times briefly to dissolve
Cover and let rest while you get the sauce ready (SEE RECIPE)
After Sauce is ready, put liquid into Kitchen Aid*
Add flour and continue mixing until thick like pudding
Shake Salt and Olive Oil into the pudding
Mince and add 12 leaves basil, or add 4 large pinches of dried basil
(AS) Continue to add flour until the dough ball is tacky (but not sticky) and a finger impression pressed into the dough mostly bounces back.
(AS) Once dough is completed, remove, coat with oil, cover with large damp towel, and allow to rise in a warm place for 20 minutes.
(AS) Clean up from previous step, and prepare your work area for the next step
Rinse dishes, clean counter top, sprinkle with corn meal
Get out four individual rising bowls and coat lightly with solid Crisco
(AS) In 20 minutes remove dough, cut into half, then half again, making four pieces.
Fold each dough ball three or four times, and recreate a ball.
Cover with a few drops of oil, and let rise in small rising bowls for 20 minutes
In 20 minutes halve each dough ball for small pizzas, or use “as is” for a larger pizza.
Spread corn meal lightly on the kitchen counter
Flatten balls with your hands, turning/slipping frequently
(OPT) Keep flattening and if you want a thin crust pizza, “dock” sheet with a fork
(Cut in circle) Put on metal personal pizza pans
Cover with sauce
Cover with desired toppings
Cover lightly with cheese
Set oven to 400 degrees
As each pizza is finished put pan over very low flame for four minutes
SET TIMER for stove top process so it doesn’t burn
Put into oven after four minutes on the stovetop.
Cook for ten minutes in oven (SET TIMER) at 400 degrees
Let cool 5 minutes before removing and cutting – Serve hot
* If you don’t have a Kitchen Aid, do this by hand. Consider using your points from a credit card program to get a Kitchen Aid if you do a lot of cooking.
For Easy and Good level recipes, try not to confuse the budding chef with too much information. By the time they (or you) are ready for Better and Best level recipes, here are some extra recipes, tips and tricks to keep in mind.
Pizza Tips
– Pizzarias use a very hot oven – 800-900° – Use at least 500° at home
Types of Pizza
– New York flat – Very thin – “Saturday Night Fever pizza”
– Neopolitana is a thin crust, but with a little substance to it
– Siciliana – This is a thicker crust – not quite deep dish
– Chicago Style Pizza – Also known as deep dish. This is a very thick pizza
How to THROW a pie
– Flour your peel
– Start to flatten Dough
– Smash air out
– Flatten from outside in
– Leave some thickness in the middle to stretch
– Flip hand to hand
– Toss on fists . Thumbs up
Making your Pizza
– Put onto peel
– Put firm Wisconsin Mozzarella cheese down first
– Then sauce . Tomatoes, evoo, puree, salt
– Dot your pizza with sauce, don’t drown it
– Pecorino cheese . Make it snow
– Fresh Mozzarella on top
– Parmesan regiano cheese
– Drizzle EVOO over top
Cooking at home
– 500° – best with a pizza stone
Put the stone in first to preheat and become hot
– Cook 4-5 minutes
– OPTION: Then turn broiler 2-3 minutes
– Basil after oven and more evoo and more parm
Reheating Leftover Pizza
– Use a hot baking stone or skillet for crisp pie
Alt sauce
– Evoo in skillet
– Tomatoes, chipotle in adobo, oregano
ALT Cracker Crust – St Louis Pizza
– Flour
– Salt
– Baking Powder
– BLEND
– Add 2 TBL oil
– Bind with water – Adjust so that it just comes together
– – Better not enough than too much !!
– Create rounds and wrap in plastic – let rest in fridge 2 hours
– Crush canned whole (drained) tomatoes with basic for sauce – Use EVOO also
– Add salt, pepper, oregano, basil
– For cheese, use a chopped mix of provolone, cheddar, Swiss, Parmesan
– Roll out dough very flat
– A bit of sauce, cheese, toppings
– Use preheated pizza stone – Use parchment paper and slide off cookie sheet
Alt Chicago Style Deep-Dish Pizza
– – – The only difference to your standard pizza dough, is that you add a bit more yeast, and let it rise more than you might with a thin crust, and a bit of extra EVOO oil
– Water, oil, yeast, sugar, flour, cornmeal
– Finish on the counter on a bed of flour
– Let raise in the fridge overnight
– Finish rise next day on the counter
– Sliced peppers in hot cast iron skillet
– Brush with oil
– Salt and pepper
– Bit of sugar and vinegar near end
– Sliced sausage
– Oil iron pan again
– Dough in hot deep dish pan
– . Let set 1/2 hour to rise
– EVOO on dough
– Sauce to edge
– Cheese, pepperoni, cheeses, other toppings
– Peppers on it, sausage, salt
– Bake 20 minutes at 425 till browned
– uncover until the cheese starts to brown and things crisp up
For a Special Italian Treat, try Farinata
– Chickpea flour, water, oil and salt
Mix to the consistency of a thin pancake batter
Pour onto a RIMMED pizza pan
Put into oven
Top and eat when it’s hot
Stovetop Pizza
CLICK HERE TO WATCH VIDEO
In cast iron skillet (with cover) or dutch oven
– start with 1 tbl olive oil in bottom of pan
mix the following in the pan
– 1/2 cup AP flour
– 1/2 cup self-rising flour
– 1 tsp yeast
– 1 tbl honey
– 2/3 cup lukewarm water
– 1 tbl olive oil
– pinch of salt
Top with sauce, then your favorite toppings, and then cheese
Turn stovetop surface to medium heat
Cook 5 minutes with lid on and lid vents closed
Rotate lid to open vents (do not remove lid)
Cook another 10 minutes with lid vents open
Remove to cutting board, cut and serve
2 CU all purpose flour
1 PKG yeast (or 1 TBL)
1 TBL corn meal
2 TBL olive oil
2 tsp sugar or honey
1 tsp salt
APPROX 3/4 CU water
Instructions
1. Dissolve yeast and sugar into 3 TBL very warm water (105-110 degrees)
2. Let set for about 5 minutes
3. Meanwhile, sift dry ingredients into mixing bowl, and create a basin in the center.
4. Pour yeast mixture into 1/2 CU warm water and then into basin
5. Combine quickly to moisten all flour.
6. Pour onto floured counter top.
7. Knead dough well for 8-12 minutes. A Kitchen Aid mixer with A dough hook works well for this.
Finish on a floured counter-top
If dough seems a little sticky, add more flour, but floured counter top will slowly add flour to your ball, so don’t add too much.
8. Once ball of dough returns to near normal when you push a finger into it, your dough is ready.
9. Coat your hands very lightly with oil, then pick up your ball and form into nice round shape and put into clean bowl to rise. Make sure the oil from your hands has covered the dough ball. You can also put in a Ziploc bag and freeze at this point.
10. Cover with towel and set in warm place for 45 minutes
11. Pound dough down, re-ball, and prepare as needed for end product. – cut in half for two medium pizzas (three for thin crusts) or two calzones
12. Re-shape pieces, and roll flat using floured rolling pin, flipping in between rolls. READ SPECIAL NOTE ABOUT FLATTENING DOUGH
13. If for a pizza, bake the dough without toppings for 5 minutes at 350 degrees for a less soggy crust.
14. For a calzone place on a parchment paper before flattening. Fill one side with ricotta cheese, mozzarella, and parmesan. Add other ingredients. Use the parchment paper to fold over the top calzone.
Special Steps
For a richer tasting dough, make it the day before and refrigerate it overnight. Allow it to thoroughly warm before using it though.
Variations
1. Mix chives into dough
2. Spread sauce leaving 2 inch border on crust, then roll thin strips of cheese into the border making a dippable stuffed crust
Notes
TYPE OF FLOUR: Best with specifically long grain bread or pizza dough flour
SAUCE: See Pizza – Dad’s Red Sauce for the topping
KNEADING BY HAND: If kneading by hand, mix with fingers then push with heel of hand, fold over, push, fold over, push about six or ten times, then repeat the entire process.
SPECIAL NOTE ABOUT FLATTENING DOUGH: Using a rolling pin will squeeze most of the bubbles from the dough and will produce a very “mechanically correct” pizza crust. Shaping with your fingers only will leave the bubbles inside the dough which will give a lighter crust with the great bubbles that form on “real” pizza, but it takes more skill.
1 can whole tomatoes (seeds removed)
4 cloves garlic (peeled and minced)
1/2 CU onion (chopped)
1/4 CU each celery and carrot (chopped)
Instructions
1. Strain tomato juice into sauce pan and put on medium heat
2. Discard seeds and lightly chop tomatoes
3. Sweat (do not saute) mirpois vegetables and garlic in a hot skillet for about five minutes
4. Combine mirpois mixture and tomatoes
5. Broil in flat pan for 10 minutes or until start to brown
6. Remove vegetables to sauce pan
7. Use 1/4 CU white wine to deglaze flat pan
8. Combine everything, including white wine syrup, into a single sauce pan
9. Cook 20 minutes.
10. Serve chunky for mussels, gently mashed for pasta, minced for meatballs, and blended for pizza or lasagna
Special Optional Steps
Heat and simmer tomato juice with 1/4 CU sherry vinegar, 1 TBL sugar, red pepper, oregano and basil. Reduce until a syrup consistency.
Notes:
Onion, celery and carrot are called mirpois vegetables.
Takes only 30 minutes, but tastes like 2 hour scratch.
Sweating vegetables means to NOT brown them, but only gently sizzle to translucent consistency.
Spaghetti noodles
1 can diced tomatoes (cut up)
1 medium onion (diced)
1 TBL olive oil
1 carrot (cut into long strips)
several sprigs of of rosemary
two stalks of celery (cut into long strips)
1/4 CU mozzerela
1/4 CU Parmesean
Instructions
1. Heat olive oil up to smoke point
2. Saute onion
3. Add tomatoes to pan
4. Tie carrot, rosemary and celery with white cotton string and add to pan
5. Bring contents up to boiling and simmer 60 minutes
6. Boil spagetti until al-dente
7. Remove spice bundle
8. Plate spagetti noodles, spoon sauce over top, and sprinkle cheese on top
Take twelve Roma tomatoes and cut them in half.
Place them flat side up on a baking sheet.
Drizzle them with EVOO and sprinkle with salt
Cut the top off an entire hand of garlic.
Drizzle it also with oil and salt
Wrap in foil and place on the tray with the tomatoes.
Piece a Sweet Onion into large pieces, toss with oil and salt.
Wrap that also in foil.
Cook everything for 60 minutes at 350º
Optional:
Blacken 2 Anaheim or Poblano Peppers
Put into plastic bag to sweat for ten minutes and cool
Remove from back and remove charred peel
Cut open and discard seeds and veins
Grandpa Teaches One-on-One Cooking Classes using Zoom for young Chef’s
Here is an example of Kate’s Class
Zoom Participants / Screens
Kate (Chef) and Jenn (Parent and Helper)
Laptop with Grandpa and Grandma
Skillet camera, so Kate can see the skillet
Here is the plan
Talk and chit chat a little bit
Review things we will need – make sure they are set out
Talk about WHY of mis-en-place
What you will need before we start to cook
Non stick Skillet – Put skillet on stove but don’t turn it on yet
Two eggs
Mixing bowl
Fork (or whisk) and butter knife
3 tsp pieces of COLD Butter
A wooden spatula and a rubber spatula
Shredded cheese (or slice of cheese)
If a slice of cheese, cut a triangle for garnish
Break the rest of the cheese into pieces
Plate
Bread, Tortilla or English Muffin
Extra Toppings
Before you start, decide if you want any extra toppings or ingredients.
Dice any of the following and sprinkle on before you put the cheese on:
• Ham
• Cooked bacon
• Cooked onion
• Mushroom
• Bell pepper
• Peppers
• Olives
• Chives
• Avocado
• Spinach
Here is what you do
COOKING
Break your egg into a little bowl. If you get any shells in the bowl, use the edge of the eggshell to remove them
Dump the egg into your mixing bowl.
Repeat Steps 1 and 2 with the other egg
If you have an electric stove top, turn the heat on your pan to Medium-High. If you cook with gas, turn stovetop on medium after Step 6
Beat the egg with a fork (or whisk) until well mixed
Put three small tabs of COLD butter in the pan
How many is the chef cooking for today? Talk about if you are making omelets for more than two people, you can put them on a baking sheet in the oven set to about 250º
Check on your butter – is it starting to melt?
Spread it around the pan with the wooden spatula
It will melt, then it may start to turn a tiny bit brown
– This is “brown butter” and tastes better than plain old melted butter
– You want it to cook just a little bit, because it tastes better
– If it goes too far, it gets bitter
Pour in your egg and tip the pan to spread it around the bottom
It doesn’t have to cover the pan completely, just as much as you can
If you are using a toaster, put your bread it
When the egg is not shiny, sprinkle your cheese on it
If not using a toaster, put your bread or tortilla in the microwave for 20 seconds
Use your rubber spatula and fold over the edge, then fold it again
Carefully move it to the plate
Top with a bit of cheese or your triangle of cheese
There are a lot of steps, but if you go step-by-step this is an easy no-fail recipe.
Preheat your oven to 350º
Spray (or grease) a cupcake pan.
1/2 onion – diced
thick slice of ham – diced (or bacon)
Fry ham/bacon in a fry pan
When nearly done add diced onion
Cook about 5 more minutes
Optional DICED or SLICED things to add:
Mushrooms, bell pepper, jalapeño peppers, olives, chives
Mix the cooked vegetables and put on a cutting board
Divide in half, then half again, then again until you have as many piles as you have muffin spaces.
Loosely place the mixture into each space
Top each space loosely with a bit of grated cheese.
In a mixing bowl, crack 1 egg per 2 spaces. (eg) 16 muffins = 8 eggs
Whisk together with eggs: 1/2 cup of milk, 1/2 tsp baking powder, 1 tsp EVOO, and salt/pepper to taste.
SLOWLY pour the egg mixture into the spaces. If you run out of egg mixture, just break/beat an extra egg and use that.
Put into the oven for 20 – 25 minutes.
After they’re cooked, allow them to cool in the muffin tin for about 5 minutes.
Making your own pizza dough is really not that hard, but if you are not quite ready to tackle making your own, but want that pizzeria-quality dough, call one of your local NON-CHAIN pizzerias. Ask what they would charge for a ball of dough. It should be somewhere between $3 and $5.
Dough #2 – Pretty Good, and Really Quick
8 hours before making your pizza, combine the following in a glass bowl
1 TBL fresh yeast
1 C water – very warm to the touch, but not hot – About 105-110º
1 TBL sugar
Sift together in a large mixing bowl
4 C flour
1 tsp sea salt
Create a pile of flour, with an indentation (well) in the middle using 2 C of your flour
Pour your yeast mixture into the well, a little at a time, stirring to incorporate
Add more flour if necessary to firm up your ball
Once it is kind of firm, knead it in the remaining flour spread onto your counter
Pull it in with your fingers, and push it away with the ball of your hand
Knead until it becomes elastic like Buddah’s stomach
Pinch, pull together, and form into a smooth ball
Let rise in a large lightly oiled bowl for about 1/2 hour
For Family Pizza Night, cut off softball sized pieces
Roll them into small balls and put into glass bowls for about 2-4 hours
When you are ready, flatten them into shape as described below.
Dough #3 – Quality taste and an adventure, but overnight
About 24-36 hours before you will be making pizzas, combine the following in a glass bowl.
PLEASE NOTE: NO SUGAR IS USED IN THIS DOUGH RECIPE.
Sift together in a large mixing bowl
4 C flour
1 tsp sea salt
1 TBL fresh yeast
Prepare 1 C water – very warm to the touch, but not hot – About 105-110º
Create a pile of flour, with an indentation (well) in the middle using 2 C of your flour
Pour your water into the well, a little at a time, stirring to incorporate
Add more flour if necessary to firm up your ball
Once it is kind of firm, knead it in the remaining flour spread onto your counter
Pull it in with your fingers, and push it away with the ball of your hand
Knead until it becomes elastic like Buddah’s stomach
Pinch, pull together, and form into a smooth ball
For Family Pizza Night, cut off softball sized pieces – otherwise, this will make about two 14 inch pizzas
Let rise in a large lightly oiled bowl for about 2 hours at room temperature
Cover and refrigerate for AT LEAST 20 hours – and as long as 36 hours
When you are ready, flatten the cold dough into shape as described below.
There is no need to let it come up to room temperature.
How to Handle your Dough
Flatten dough ball with your fingers
For a pizza, top with red sauce and your favorite ingredients for a great pizza.
It makes it easier to get into the oven if you flatten your pizza onto parchment paper.
For a calzone, fill it half-way with sauce and ingredients for a classic calzone.
When you fold your calzone in half, you will want to pinch or roll the edge so it doesn’t leak
Some Tips about Cheese
Mozzarella cheese is a given. Buffalo mozzarella is a plus
Provalone is an OK substitute for Mozzarella
Gruyere has a nice melty stringiness about it
Pecorino cheese is another good one to use
Some Tips about Sauce
Canned whole Marzano tomatoes – Put through a food mill or use food processor
If you have typical store bought tomatoes, halve or quarter them, drizzle them with EVOO and a bit of salt, then bake them at 400º for an hour. THEN run them through a food mill.
Topping Suggestions
Slivered garlic
Baby spinach leaves
Sun dried tomatoes
Basil chiffonade
EVOO drizzle
Black and red pepper
Tips for a Successful Bake
Cook on pizza stone for nice crisp crust
Preheat up pizza stone to 500º – – – 550º if your oven supports it.
Use your fingertips to flatten dough to a wide disk
Other Yummy Tips
Don’t use too much sauce, or your ingredients will get lost. If you want, serve with marinara dipping sauce for the crust pieces, but not too much sauce.
Don’t overcrowd your pizza with cheese. Leave some space between cheeses.
Use real Parmesan, not the stuff in the green can
A few leaves of basil give a good taste to your pizza
Dirzzle EVOO onto your pizza before baking.
Your pizza will bake in about 6-10 minutes at 500 degrees
Basic Calzone Recipe
Make substitutions to taste
Remove Bratwurst or Italian Sausage from their casings and brown in a skillet – Set aside
In the United States, refrigerate eggs when you get home
In Europe, they sell eggs fresh out of the nest, which have not been washed. This means that the protective coating preservative is still there. In the US, we wash eggs before selling them.
One week in refrigerator is about the same as one day on the counter.
Ingredients
3 Eggs
2 TBL cold Butter – in pieces
1/4 tsp salt
Small nonstick pan
1 TBL whole milk
1 TBL water
Step by Step
Beat egg until white and yolk is incorporated, but not completely homogeneous
Bring temperature of pan up to 250°
Small drop of water should gently start to boil
Mix egg, water, and milk together
Add in pieces of cold butter – BUTTER HAS BUILT-IN EMULSIFIERS
Add egg and butter to hot pan
Stir egg gently, slowly and continually with spatula
As it begins to gel keep pushing it towards the center, bringing up from the bottom.
Eggs should be cooked, but still moist. Not dry.
AS SOON AS most of the liquid is gone, but egg is moist, serve. It will continue to cook.
Plate up, garnish with a sprig of parsley, and serve with toast.
NOTE: If eggs are completely cooked in the pan, they are overcooked on the plate.
Beatitudes Slow and Easy Scrambled Eggs
Preheat a skillet to about 225 degrees (so that water lazily rolls across the pan’s surface, but doesn’t bounce or dance.)
Beat your eggs for about 50 strokes
Add a cold pad of butter to your eegs
Add just a dab of EVOO to your skillet
Add your eggs to the skillet and slowly (but continually) mix/agitate with a spatula
Plate when jelled, but not hard or dry
Optionally, add green onions, chives, crushed bacon, or cheese to your eggs at the last second before plating
Top with cheese if you wish.
How do restaurants make scrambled eggs taste better than homemade?
They don’t.
You can easily make scrambled eggs the way a restaurant does.
Here are the six common sins of scrambled eggs and how to avoid them:
No milk. Use a splash of water instead. The steam creates lighter eggs.
Don’t whip eggs till frothy. Just mix with a fork. You’re breaking and incorporating the yolks in with the whites, not trying to make a souffle.
Easy on the heat. Medium-low heat (3–4 on an electric, 3 on a gas stove). Never cook eggs over high heat.
No oil. If you’ve just made bacon, put some bacon grease in the pan. If not, use a pat of butter. Note: If you use bacon grease, use less salt.
Pay attention. Stir constantly and gently with a soft, flexible silicone spatula, constantly scraping the bottom of the pan to keep them from sticking while the eggs cook. Toss in a pinch of salt to taste just before the end.
Watch the late exit. Take them off the heat before you think they’re done. They should be shiny, and still look a little wet. Don’t worry, they will continue to cook on the plate.
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
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
Steam all greens for 15 minutes
* SQUEEZE as much liquid out from greens as you are able
Mince on cutting board
Mix with all other ingredients except hamburger
Add hamburger and mix just until meat is broken apart
Firmly pack into loaf pan and top with more ketchup or BBQ squce
Sprinkle VERY lightly with brown or white sugar
Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
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
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
Saute onion and celery in EVOO
Mix with everything except meats and glaze
Fold with ground meat – DO NOT OVER MIX
Lightly grease cupcake pans
Pack into cupcake pan and brush with glaze
Bake at 350º for 25-30 minutes
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.
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.
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
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.
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
Combine
1/4 cup sour cream
1/4 cup Miracle Whip
1/4 cup yogurt
1/4 cup Ranch Dressing
then add
1 small clove garlic, minced
1 tablespoon fresh lemon juice
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
3 chives/green onions sliced small
then
drizzle 1-2 tablespoons milk until desired consistency
gently fold in
4 ounces blue cheese, crumbled
Refrigerate for at least an hour to let flavors combine
In a sauce pan
melt 1/2 cup butter
then add (in order, with 30 seconds between each add)
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup Frank’s Red Hot or Durkee hot sauce
Cook 3 minutes, then set aside
Preheat vegetable oil (Canola or Safflower) to 375° for frying
2 pounds chicken wings, split, tossed with
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1/2 cup all-purpose flour, for dredging
Fry wings in small batches (8-10 minutes)
Serve warm with blue cheese dip
Chinese Chicken Wings
1/3 C water
1/3 C Sake
4 TBL Brown sugar
1/3 C naturally brewed soy sauce
3 TBL Mirin . Sweetened rice wine
3 TBL Oyster sauce
1-3 Tien Tsin chili
1 stick cinnamon
2 cloves Star anise
1 branch Ginger . peeled and sliced
3 Green onions
Pre heat large sauté pan with sesame oil
Brown wings in sesame oil
Meanwhile, combine all other ingredients
Add combined ingredients
Boil then simmer uncovered to reduce . about 30 minutes
Stir to coat with remaining glaze
Sprinkle with sesame seeds and scallions
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.
