Quick and Easy English Muffins- Close Enough to Thomas English Muffins
- Martha’s Muffins
- Olde Style English Muffins
- Basic Muffins – UNTESTED
- Bread, Buns and Muffins
- Iona – Bread, Muffins, etc
- English Muffin Loaf
- x
Category: COLLECTION INDEX
Juevos Rancheros – COLLECTION
HIS AND HERS
Grandpa’s Huevos Rancheros
Top with avocado (blue plate) or mushrooms (green plate)
- Slice mushrooms and cook in butter, then set aside
- Sautee slivered onions, the set aside
- Add 1 C enchilada sauce to the pan and bring to simmer
- Dip corn tortillas in sauce and put on a small square of aluminum foil placed on a baking tray
- Mix refried beans in with remaining sauce and heat
- Place on tortillas
- Add sliced onion
- Create a recess in the center and add a whole egg
- Top with avocado (blue plate) or mushrooms (green plate)
- Sprinkle with grated cheese
- Bake at 350º for 13 minutes
- Use foil to move to plates (remove foil or just keep it there) The tortillas will be soft and may fall apart
See also: CAZUELA DE HUEVOS RANCHEROS for a casserole recipe, if you are cooking for more than two people.
When I make Huevos Ranchers it is never the same. Of course, it is served on a corn tortilla, and then spread with refried beans, but sometimes has a fried egg on top, sometimes ham, sometimes green chilis… and then topped with cheese. The concept is a corn tortilla with tasty goodness. Here are several recipes if you want some guidance your first time through.
QUICK AND SIMPLE
PHOTO SHOWN AT RIGHT
Corn tortilla heated and browned on both sides
Smear with refried beans
Sprinkle with diced peppers
Top with scrambled egg disc
Top with shredded beef and salsa mixed together
Top with poached egg
Sprinkle with cheese
Broil about five minutes
Grandma’s Huevos Rancheros
2 fried or poached eggs
½ tsp vegetable oil
1/8 small onion
1/8 sliced bell pepper
¼ clove garlic, chopped
¼ CU Salsa
1 TBL diced green chiles
2 corn tortillas
2 TBS shredded cheese
1. Heat vegetable oil in large skillet
2. Saute onion, bell pepper and garlic
3. Add salsa and chiles – bring to boil, remove from heat
4. Top corn tortilla with 1/3 CU sauce and one egg
5. Sprinkle with cheese
Huevos Rancheros Casserole with Ranchero Sauce
- Place the canned and fresh tomatoes, the onion, jalapeño, garlic, water, chilies powder, salt, cumin, oregano, sugar and vinegar in a 2-quart saucepan. Simmer for 15 to 20 minutes.
- Preheat the oven to 350 degrees.
- While the sauce is simmering, prepare the tortillas and the eggs.
- Heat the oil in a skillet.
- Place a tortilla in the hot oil and fry just until softened.
- As each tortilla is done, place it on a plate.
- Repeat this procedure until all the tortillas are cooked.
- Oil a long baking dish (about 9 x 13 inches).
- Spoon half of the sauce over the bottom, then arrange the tortillas over the sauce.
- Top the tortillas with more sauce.
- Sprinkle with half of the grated cheddar cheese.
- Crack the eggs onto the cheese layer at intervals so that there will be a few inches between each egg.
- Spoon the remaining sauce over the length of the eggs and sprinkle with the remaining cheddar cheese.
- Bake for about 13 minutes at 350º
- Pierce one of the eggs with a sharp paring knife to check that the eggs are done as you like.
- After 20 minutes of baking, the eggs are hard- cooked.
- When the eggs are cooked to your liking, remove the pan from the oven and let cool for 10 minutes.
- To serve, cut the casserole into squares. Sprinkle with freshly grated cotija or feta cheese.
Serves 6 to 8.
Note: Cotija cheese is sold in small rounds, and is available in the dairy case of many supermarkets. It is easily crumbled. You can substitute feta cheese.
Black Olive Huevos
Options
Add Black olives
Use a tomatillo rather than tomatoes
Add Artichokes
Top with cilantro
Include diced green chilies
Use tortilla chips or corn chips rather than corn tortilla
Use poached egg rather than Fried Egg
Special Steps Break your egg into separate bowls. This will assure that you have an unbroken yolk. If you break the yolk, save this for scrambled eggs the following morning.
Huevos Rancheros – SAUCE
The Ranchero Sauce
— 1 large can (28 ounces) diced tomatoes with juice
— 2 fresh tomatoes, diced
— 1 cup diced onion
— 1 jalapeno chile, seeded and minced
— 2 minced cloves garlic
— 1 cup water
— 2 tablespoons red chile powder
— 1/2 teaspoon salt
— 1/2 teaspoon ground cumin
— 1 teaspoon oregano
— 1 teaspoon sugar
— 1 tablespoon vinegar
Adapted from Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, and is the author of “California Rancho Cooking,” “The Salsa Book” and “The Chipotle Chile Cook Book.”
America’s Test Kitchen
- 1 Can diced tomatoes – strained – reserve liquid
- 1 C strained reserved tomato juice
- 2 tsp brown sugar
- 1 tsp lime
- 1/2 Onion – diced
- 4 tsp Chili powder
- 1/2 C canned green chilies
- 2 garlic cloves – sliced thin
- 2 TBL EVOO
- Salt and pepper to taste
- 1/4 C pepper jack cheese
- 4 eggs
STEP BY STEP
- Strain diced tomatoes, reserving liquid
- Add brown sugar and lime to strained tomato juice
- To tomatoes, add onion. green chilies, garlic, EVOO, chili powder and salt/pepper to taste
- Stir to combine
- Transfer to baking sheet lined with parchment paper or waxed paper
- Spread into an even layer
Alternately you can use a comal or a large cast iron skillet - Bake at 500º for about 40 minutes
- Turn oven down to 400º
- Put cooked mixture into a glass baking dish, and add the strained/reserved juice back into it, and stir to combine
- Sprinkle with pepper jack
- Nestle 1 egg at a time into an impression you will make in the sauce
- Season with salt and pepper
- Bake at 400º for 15 minutes
- Tent with aluminum for about 5 minutes
- Top with avocado, scallions and cilantro
GZ’s Huevos Rancheros
Geofry Zakarian cooked with his two daughters Anna and Madeline
- 1 can of Refried beans or chili beans
- Pico de gallo – Chop, dice and mix: red chili pepper, roma tomato, lime juice, red onion – add a little bit of chopped cilantro
Optionally, use a jar of store-bought salsa - Crisp corn tortilla taco or tostada
Optionally, you can use a bag of corn chips - Two sunny side up eggs
- Heat beans in a skillet
- Cook two eggs sunny side up
- Put heated beans in the bottom of a bowl
- Put corn chips on top of beans
- Top with an egg
- Garnish with cilantro, avocado, tomato, lime, chili, onion, salt, pepper
- Top with fresh salt and pepper
Lemon Party Punch
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale
1. Dissolve sugar in canned or frozen lemon juice.
2. Add tea, water and other juices and chill.
3. Just before serving add gingerale and pour over ice cubes in punch bowl.
4. Garnish with slices of banana, strawberries or other fresh fruit.
Makes about 2 gallons punch.
Grandpa’s Mashed Potatoes
These are not your traditional potato skins, but instead gives you a yummy use for the left-over skins.
INGREDIENTS
- 4 “regular” russett potatoes – Use starchy, not waxy
- 1 carrot – julienne strips
- 1-2 C raw cauliflower – cut into one inch pieces
- 1/2 onion – slivers
- 3 TBL olive oil OR 6 TBL butter
- 2 TBL “chives” or cut green onion tops
- 1 tsp oregano
- 1/4 CU half and half (at the very end) or low-fat buttermilk
Use whole milk if you must, but not low fat regular milk
STEP BY STEP
- Cut the skins off the potatoes into nice large flat hunks. This can be stored in a bowl of salted water and used later for potato skins.
When ready, bake peels at 400º for 20 minutes. - Rinse remaining potatoes and cut into one inch (or less) sized pieces.
- Cut 1/2 onion into slices into mixing bowl
- Using a potato peeler, peel the carrot into the mixing bowl.
- Toss potatoes, onion and carrot in the mixing bowl
- Put the pieces into a steamer basket with one inch of water in the bottom of the pan.
Alternately you can use a pot of water, but this rinses a lot of the sugars and starches away. - Cook or steam potatoes for about 20 minutes
- Drain water from pan and put veggies back into the empty pan.
- Add 6 TBL of butter
- Using a potato masher, crush the pieces into a mush. If you like “lumpy” potatoes, don’t
crush them too much. - Add splashes of milk product, stirring continually, ONLY to the point of giving them a creamy texture
- Add chives and oregano and mix with a fork.
- Optional: At this point, you can add a bit of shredded cheddar cheese
- For really fancy potatoes, pipe them into mounds using a fluted piping tip, then broil them for about three minutes. Otherwise, just plate and serve with a side of gravy.
- Special Steps A “quick release” ice-cream scoop can give you those pretty restaurant mounds of potatoes.
- Variations For less starch in the potatoes, and less stringent onions, run tap water gently through them after Step 3.
Healthy Alternative
Use half russet potato and half cauliflower. Add a bit of extra salt and butter.
Party Tray Dip
Ingredients
- 1 1/2 CU sour cream
- 1 CU plain yogurt
- 1 CU ranch dressing
- 1 sm Vidalia or Walla onion (finely diced)
- 1 CU baby spinach greens (diced and compressed)
- 1 CU cilantro (diced and compressed)
- 1 tsp salt 1 tsp cumin 2 tsp garlic
Instructions
1. Mix all ingredients
2. (optional) Let meld in fridger for at least an hour before serving
Tips: Cast Iron Skillets
This page was created for my brother Steve.
Please also review my post: Care of your Non-Stick Skillets
Starting to Rust?
Steve,
You said that your cast iron was starting to rust. Also, food probably sticks to it when you use it.
Seasoning Your Cast Iron
- You will want to do this with a new cast iron pan as well.
- Wash it in warm, soapy water and scrub all rust off of it using steel wool or other abrasive surface. Towel dry immediately.
- Put into your oven and turn heat to 350º.
- Using peanut oil, canola oil or corn oil pour oil and smear it in with a paper towel, rubbing it into the iron. Both sides, including handles, etc! Be careful not to burn yourself.
- After it has been coated with oil turn off the oven, put in upside down on a baking sheet, and let rest for 1 hour
- Let it cool completely, then wipe excess oil off it. Reseasoning your pan only has to be done once unless it burns or you use soap on it. Also, don’t cook acidic things like tomato sauce
Cooking with Your Cast Iron
- If it has been weeks (or more) since using your cast iron, rinse it before starting to heat the pan.
- Always rub a bit of Canola oil on your pan when it begins to heat up
- Spread the oil over the surface
- Use medium to medium-high heat
- Always let it preheat completely before cooking in it.
- NEVER cook over 500º
- Always use potholders or mitts. The handle will be hot.
- Never use in a microwave
- Never allow liquids to completely boil away.
- If cooking on a ceramic or halogen cooking surface always lift the pan, do not slide it. Sliding it will damage your cooking surface.
THE PENNY TRICK – If you are boiling water, put a penny in the bottom of your pan. If it boils dry (which will ruin your pan) the penny will start to rattle because of the boiling water beneath the penny. The rattling will tell you your pan is nearly empty (usually) before your pot is destroyed.
Cleaning Your Cast Iron
- Never put water onto the cooking surface until it is UNDER 250º in temperature
- Let the hot water tap get as HOT as possible.
- If you want, boil water on the stove.
- Pour the hot water over the cooking surface.
- Scrape with a metal spatula if necessary.
- NEVER use soap on it, that will remove the coating.
If you DO use soap on it, you must season it again from the beginning. - Dry immediately and completely with a towel before putting it away.
- If I’ve used the oven, I put it into the warm oven to help it thoroughly dry.
- Never use bleach
- Never use oven cleaner
- Never clean in a dish washing machine
- Never use a Brillo pad without seasoning it afterward.
- Do not store your pan with the lid on, as it inhibits air flow, or if you do keep the lid on it, place a towel in between the pan and the lid.
Why you Never Want to use Soap
- The oil eventually creates almost a Teflon surface on the skillet.
- It was the hot oil time after time after time that gave scientists the idea for Teflon, but cast iron is better because there are no chemicals.
- If you use soap, it cuts the oil and your pan starts to rust again.
- If you ever HAVE to wash it in soap, repeat the entire seasoning process again.
Applesauce
–
Grandma’s Applesauce
By Cynthia Cielle
This is a really healthy and rustic applesauce.
- 4 apples – cut into about 16 pieces each
- Cover with water
- Bring up to a simmer and let cook 15-30 minutes until soft
- Squish using a potato masher
- Top with Grandpa’s CinnaSugar®
–
Basic Applesauce
A far cry from that overly sweetened, grainy mush that dominates supermarket shelves, this applesauce is tart with a hint of sweetness. Try it on latkes, with some braised pork, or on its own.
Ingredients
- 1 C apple cider or apple juice
- 1 C water
- 1 whole cinnamon stick
- 1/4 cup granulated sugar or brown sugar
- 1/4 tsp fine salt
- 3 pounds crisp apples (about 6 large), such as Fuji, Winesap, Gala, or Granny Smith
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tsp vanilla at the very end
Step by Step
- Add the apple cider, juice, water, and the cinnamon stick. Bring to a gentle boil over medium heat in a large, heavy-bottomed saucepan.
- Peel, core, and coarsely chop the apples into 1/2-inch pieces. Add the apple to the hot liquid
- Lower the heat to medium low and gently boil for 20 to 30 minutes, stirring occasionally with a wooden spoon and checking to make sure the apples are not scorching.
- When the apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from the heat.
- Remove the cinnamon stick and discard. Let mixture cool for a few minutes, then add the vanilla, sugar, a large pinch of salt, and the lemon juice.
- Let the apples cool to room temperature.
- For smooth applesauce, using a food mill fitted with a medium disk, pass the apple mixture through the mill to form a smooth purée. Alternately, blend in a food processor to desired consistency.
- For chunky sauce, beat the apples with a potato masher or wooden spoon until the desired consistency is reached.
Grandpa’s note: If you are canning the applesauce, skip step 6 and proceed VERY CAREFULLY. A Food Processor will work, but steam is explosive: make sure the body of the processor is well vented. Can in hot water bath about 15 minutes using standard canning guidelines.
–
Jim Morgan’s Applesauce
Yes, this recipe is originally from Alton Brown, but this Facebook post of Alton’s recipe was made with Jim’s very own apples. Pretty good recipe too.
–
Calvados Applesauce
1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados
Instructions
1. Peel and core apples, then cut into 1-inch pieces.
2. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
3. Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes.
4. Add Calvados and simmer, stirring occasionally, 1 minute.
5. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cook’s note: Applesauce can be made 3 days ahead and chilled, covered.
Makes about 1 1/4 cups
* Active time:10 min
* Start to finish:1 hr (includes cooling)
Cacik (Turkish Yogurt soup)
Most people know this as Tzatziki. Greek yogurt sauce, but the Turks say the Greeks stole it from them.
Ingredients for multiple servings
- 1 cucumber – deseeded
- ½ tsp dill
- 1 tsp mint (minced)
- 1-2 CU plain yogurt
- ± 1 tsp garlic to taste
- scant black pepper
- 1 TBL lemon juice
- 1 tsp EVOO
- pinch of salt
Step by Step
- Peel cucumber and scoop out seeds
- Slice cucumber into small pieces or slices
(ALT: Grate cucumber) - Add yogurt and spices
- Blend until smooth.
- Fold in cucumbers
- OPT: Mix in some crumbled feta cheese
- Refrigerate at least 3 hours to blend flavors
- Serve cold with a dusting of mint on top.
Notes We’ve always said “Kay Sick,” but when visiting in Istanbul, we were told that the proper way to say this is “Jay Jick”
Turkey was created in 1923 from the Turkish remnants of the Ottoman Empire. Soon thereafter the country instituted secular laws to replace traditional religious fiats. In 1945 Turkey joined the UN and in 1952 it became a member of NATO. Turkey occupied the northern portion of Cyprus in 1974 to prevent a Greek takeover of the island; relations between the two countries remain strained. Periodic military offensives against Kurdish separatists have dislocated part of the population in southeast Turkey and have drawn international condemnation.
Sourdough – COLLECTION INDEX
Care and Feeding of your Sourdough (Printable Summary)
Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX
Thinking about venturing into the world of Sourdough? Read Grandpa’s Sourdough BEGINNERS OVERVIEW as one of your first steps.
It’s started to get too confusing with so many recipes and notes on my web page, so this is the ONLY page that will link to the other pages.
More accurately called Sourdough, the entire process has taken on a nearly cult following. Click here to read what Wiki has to say about Sourdough.
Much of this page is based on (or was taken from) CarlsFriends.NET which offers Carl Griffith’s 1847 Oregon Trail Sourdough Starter. This page is not intended to take away from Carl’s Friends, but rather be a continuing legacy of Carl T Griffith. (Reciprocal information here.)
BACKGROUND INFORMATION
About Carl T. Griffith :: Carl is an actual descendent of those who came west on the Oregon Trail. He has inspired hundreds, if not thousands, of bakers to explore sourdough bread. He got me started!!!!
Carls Brochure :: This gives a bit of background information about this starter that has been alive since 1811. (Backup page) :: (Grandpa’s note: check recipes from above link)
About Carl and the 1847 Oregon Trail Starter :: A legacy that spans over 170 years
Musings from Carl :: The inspiration behind Carl’s Friends
BEGINNERS
Print out this page :: This is a VERY brief overview that will be handy to have on hand until you are familiar with the sourdough process.
Obtaining Dried Starter
Getting Starter from Carl T Griffith :: SASE required
Getting Starter from Grandpa :: SASE OR $1 required
Making Your own Starter from Scratch
Basic Sourdough Starter :: This is a very basic recipe to make your own sourdough starter
Susan’s Easy Sourdough Starter :: by Susan Payne
Honey Sourdough Starter :: A recipe from one of our church ladies
Rita’s Sourdough Starter :: From Rita Davenport
Son of Norway Sourdough Starter :: From Fedrelaudet Lodge 23 – Petersburg, Alaska
Maintaining your starter
How to Revive your Sourdough Starter :: Unless you are given a live sponge, you will need to bring it back to life. Click here to get a live sponge.
Regular Care and Feeding of your Starter :: Feed your starter at least every 7-10 days
OK… My Starter is alive – Now what? :: You must feed your starter weekly or it will die
OK… My Starter is alive – Now what? :: Here is a brief printable sheet that all beginner and intermediate sourdough bakers should have handy.
INTERMEDIATE BAKERS
Making your own dried starter :: Grandpa’s way and Carl’s way. You ‘ve learned… now you want to share.
ADVANCED BAKERS
External Links :: There is soooooo much to learn about sourdough. Here are some links that will help you expand your knowledge.
NOTHING BUT RECIPES
Grandpa’s Sourdough Bread :: This is the recipe that I make most of the time.
Sour Dough Cinnamon Rolls :: By our of the Church Ladies at Phoenix First UCC.
Sourdough Braided Wheat Rolls :: Unknown source
Sourdough Parker House Rolls :: by Trysha Mapley – Mapley’s Morsels
Irish Soudough Soda Bread :: Traditional soda bread with the tang of sourdough.
Royal Caribbean Cruise – Sourdough Rolls :: provided through the courtesy of Royal Caribbean Cruise Lines
Four Sourdough Recipes :: Two Breads, Pizza Dough and Sweet Rolls
Basic Bread :: Basic recipe from a TV show
xxxxxxxxxxxxx :: zzzzzzzzzzzzz
Biscuits and Gravy
Bisquick has the best recipe for drop biscuits. Just buy yourself a box of Bisquick (or use our recipes by CLICKING HERE) and then focus on the gravy.
INGREDIENTS
- 1/4 onion (minced)
- Sausage – 2 patties or 3 links
ROUX – FLOUR BASE - 1 TBL butter (softened)
- 1 TBL EVOO
- 2 TBL flour
- 1/4 C stock or broth
- salt and pepper to taste
GRAVY - 1 CU SKIM milk
- Add more milk if needed for consistency
STEP BY STEP
- Brown 1/2 – 1 C sausage and onion in a skillet, then set aside
- Melt butter, EVOO and flour in your skillet
- When it starts to brown, add the broth, salt and pepper
- Add milk and whisk to incorporate (stirring constantly)
For a richer gravy, beat 1 egg yolk into your milk
Drizzle more milk, if needed, and cook until thickened (stirring constantly or it will scorch)
Spinach Dip
INGREDIENTS
- 8 oz sour cream
- 8 oz mayo
- 1 pkg Knorr veg soup (or similar)
- 1 can water chestnuts – chopped
- 2 TBL chopped onion
- 2 TBL chopped chives
- 1 TBL chopped or grated carrot
- 1 lemon – lemon zest and juice
- 1 pkg (previously) frozen chopped spinach (wring out)
STEP BY STEP
- Mix all ingredients together
- OPTIONAL: Serve in hollowed out loaf of bread or a “red cabbage bowl”
Potato Salad – COLLECTION INDEX
Simple potato salad
- Eight Yukon gold potatoes cut into about 3/4 inch pieces
- 1/4 CU apple cider vinegar
- Cut and cook your potatoes
- Toss them in the vinegar
- Refrigerate overnight
- 1 CU Miracle Whip Salad Dressing
- 1/4 CU Dijon mustard
- 1 tsp garlic powder
- 1 tsp celery salt
- 1 TBL tarragon
- Mix well, then add chopped ingredients
- One bunch chives
- 1/4 C chopped parsley
- 2 TBL sweet pickle relish
- 2 TBL (or 1 stalk) diced celery
- Mix well then fold in potatoes
- Optional: Fold in 2 hard boiled eggs (chopped)
- Put your vinegar in the freezer while you cook potatoes.
- Boil potatoes until softened, but not mushy
- Put potatoes into the cold vinegar
- Refrigerate overnight
- Mix everything except potatoes
- Toss potatoes in gently at the last minute
- Add eggs at this point too, if you desire
- Mix until uniformly coated
- Refrigerate and serve cold.
All-American Potato Salad
INGREDIENTS
4 1/2 pounds small red-skinned potatoes
1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijon mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives
DIRECTIONS
- Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Put into ice water briefly, then set aside.
- Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
- Add potatoes and gently toss until most of dressing is absorbed.
- Stir mayonnaise, pickle juice and mustard in another large bowl to blend.
- Add all remaining ingredients and reserved potato mixture; toss to coat.
- Season to taste with salt and pepper.
- Cover and refrigerate.
DO-AHEAD TIP:
- Salad can be prepared 1 day ahead. Keep refrigerated.
- Recipe created exclusively for Cooking.com by Bruce Aidells.
Nutrition Information
8 servings – Facts Per Serving:
Calories: 619 Fat. Total: 42g Carbohydrates, Total: 52g
Cholesterol: 179mg Sodium: 984mg Protein: 11g
Fiber: 6g % Cal. from Fat: 61% Fat, Saturated: 0g
©1998- 2012 Cooking.com
Here is another Potato Salad recipe
from Recipe du Jour
The Best Potato Salad Bill Ever Ate
1/4 C vinegar
1/4 C sugar
1/4 C water
1/4 tsp salt
1 tsp mustard
dash pepper
2 eggs, beaten
1 C salad dressing (Miracle Whip)
Combine first six ingredients, through pepper, in a saucepan. Bring to a boil. Reduce heat. Gradually beat in eggs. Cook ’til slightly thickened and no longer bubbly, about 5 minutes. Take off heat; beat in salad dressing. Cool
Pour this dressing over diced cooked potatoes, diced celery, chopped onions, a couple of hard cooked eggs, and chopped dill pickle.
Martha Stewart Potato Salad
* 5 pounds medium red-skinned potatoes
* 1 medium white onion, finely grated
* 2/3 cup cold water
* 1/2 cup distilled white vinegar
* 1 teaspoon sugar
* 1/2 teaspoon coarse salt
* 1 cup Hellmanns Mayonnaise
* Chopped parsley, for garnish (optional)
* Hard-boiled eggs, sliced , for garnish (optional)
1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4- inch-thick slices.
2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowl until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.
Authentic German Potato Salad
Ingredients
- 1 1/2 C diced peeled potatoes
- 2 slices bacon
- 1/2 small onion, diced
- 1/4 green bell pepper
- 2 TBL white vinegar
- 1 TBL water
- 1 1/2 TBL white sugar
- 1/2 tsp salt
- scant ground black pepper
- 1 tsp chopped fresh parsley
Directions
- Steam potatoes, covered, 10 minutes or until tender.
- Set aside to cool.
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Remove from the pan and set aside, reserving 2 teaspoons drippings.
- Add onion to the bacon grease, and cook over medium heat until browned.
- Add the potatoes, onion, and bell pepper – toss gently to coat.
- Add the vinegar, water, sugar, salt and pepper to the pan.
- Bring to a boil, then add the potatoes and parsley.
- Crumble in half of the bacon.
- Heat through, then transfer to a serving dish.
- Add the bacon and parsley; toss gently.
- Crumble the remaining bacon over the top, and serve warm.
Notes
If you’d like, you can cook the potatoes a day ahead then keep them chilled until you’re ready to prepare the recipe.
The potatoes in German Potato Salad are usually sliced, rather than cubed, but you’re the boss…make whatever shape your gang prefers.
Three Potato Salad
Amish Potato Salad
3 pounds Yukon Gold potatoes peeled
Cut potatoes into approx three-quarter inch cubes
Salted water to cover by about an inch.
Bring water and salt to a boil
Add pieces of potato
Cook about 10 minutes
Dressing
1/3 cup cider vinegar
1/4 cup sugar
Heat in microwave for 20 to 30 seconds just to make the sugar dissolve more easily
2 tablespoons Plochmann’s or French’s yellow mustard
Add half teaspoon each of salt and celery seed
Add the yolk from a hard-boiled egg, set white aside for later use
Drain potatoes in a colander, and let them set for a few minutes to completely drain
Drizzle 2 tbl dressing over top of hot potatoes and mix very gently
Put into refrigerator for at least 30 minutes
Mix remainder of dressing with 3/4 c sour cream
Break several hard-boiled eggs and the set aside egg white into the dressing mixture
Add one ribs of celery diced very very small
Mix everything together until well coated
Refrigerate 30 minutes and serve cold
Hollandaise Sauce – COLLECTION
Grandpa’s Hollandaise
Create your own double boiler
- Put 1 C distilled water into a soup pan and bring up to boil.
- Reduce water in soup pan to active simmer and place a large metal mixing bowl onto the soup pan, creating a double boiler
- – WARNING: Don’t heat the Hollandaise too quickly or let temperature of liquid rise above 175 degrees or eggs may congeal. It may also separate and once that happens there is no recovery. Your sauce will still taste the same, it will just not be as creamy looking. 160 degrees is ideal.
Alternate: to a double boiler
A double boiler helps guarantee success, but you can do this in a mixing bowl right on the stove top. Put in three yolks and three tabs of COL butter. Put on and take off of the heat – never letting it get really hot. When ribbons start to appear, take it off the heat and whisk in a splash of lemon.
Hollandaise – Recipes and Notes
Knorr Hollandaise Sauce Powder
–
Eggs Benedict
–
Salmon Benedict
–
The Five Mother Sauces
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Sauce Maltaise
This is a French Hollandaise. Reduce orange juice with peppercorns until almost dry. Mix in with Hollandaise instead of lemon juice.
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Other Sauces
Other Recipes for Making Hollandaise
Basic Hollandaise
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While this is technically a good recipe (more technically accurate than mine) I still prefer my recipe, but here it is for your reference.
Blender Hollandaise
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Here is an alternate recipe that does not require cooking. You are forewarned about the whole raw egg stuff.
Pumpkin Hollandaise
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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.
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A YouTube video from a Third Party, but a nice recipe. Also includes Oysters and Pumpkin Cheesecake.
Microwave Hollandaise
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This is actually a pretty good recipe. It is easier than a double boiler, but actually takes about as much time as real Hollandaise.
Avocado Hollandaise
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This is not exactly a Hollandaise, but it makes a creamy VEGAN sauce for putting over cooked vegetables.
Tomato Cream Hollandaise
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This is another VEGAN creamy sauce recipe – This has not yet been fully debugged.
Mustard Hollandaise
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- Using a Double Boiler
- 3 egg yolks – whisk together
- Cook slowly, so they don’t scramble
- Color will lighten
- Add scant Cream of Tartar
- Look for “a ribbon”
- Slowly add clarified butter – whisking constantly
- Add lemon juice
- Dijon mustard and whole grain mustard
- Salt and pepper
- Put sausage, ham, or spinach on an English muffin
- Top with a poached egg
- Top with Hollandaise sauce
- Top with a bit of diced greens for color
Bread Pudding – COLLECTION
Optional Additions:
- Brioche
- browned sausage
- cheddar or Monterey jack cheese
- Make ahead, refrigerate overnight, bring to room temp before cooking
Grandpa’s Bread Pudding
Start with Grandpa’s recipe for BASIC CUSTARD, but use brown sugar, not white.
Bread Mixture: 2-3 C challah or brioche, mixed with 1/2 cup raisins, 1 chopped banana, and 1/2 C cottage cheese.
Once you have the custard liquid made, pour it over top of your bread mixture and let rest for 2-8 hours.
OPTIONS:
1 TBL oat bran
1 TBL wheat germ
1-2 oz dark rum or cognac
After Crisco, additionally coat ramekins with fine corn meal
Variations FILLING OPTION: Try combining with sausage, cheese, bell pepper, onion, ham, etc.
BREAD: Don’t use stale bread crumbs, but instead use Fresh hard bread like a baguette torn into rustic small pieces.
Use a firm bread. French Bread, Sourdough, etc. – DO NOT USE SPONGE BREAD – You can, however use Hawaiian Bread, Brioche or Hallah for a nicely textured bread.
Bake bread crumbs at 350° for about 10 minutes
Cover and soak golden raisins in bourbon over low heat
After 5 minutes at a simmer, drain bourbon into custard
Immerse bread crumbs gently into custard
Soak cubed bread crumbs in custard mixture for 20-30 minutes
Using slotted spoon, put bread crumbs evenly into lightly greased individual ramekins or baking dish
TOPPING OPTION: Toss bread crumbs with Parmesan cheese and butter.
Top bread pudding with this topping, then cook 5 minutes more.
Fill up with bread, then add remaining liquid
Bake 45 minutes at 350
– For large baking dish, increase this time to 50 minutes
. Cover with foil for first half hour
Meanwhile prepare topping. After removing foil, sprinkle toping and then continue cooking.
Remove and let set on counter for about five minutes
Run spatula around the edges
Topping
Pieces of butter
Add sugar and cinnamon
Cut together with pastry cutter
Basic Custard
IRC Bread Pudding
Apple Bread Pudding
Bread Pudding – another idea
Savory Corn Bread Pudding
Drop Biscuits
Drop biscuits are just about the easiest and best thing that you can serve with breakfast.
Here is the recipe from the Bisquick box, which is just about perfect. I do like, however, to sometimes add shredded cheddar cheese or chives.
Easy for Yesica to make for Eliseo.
Basic Drop Biscuits
INGREDIENTS & STEP BY STEP
- 1 CU Bisquick
- 1/3 CU milk
- Mix and drop onto ungreased baking pan
- Bake at 400 for about 12-15 minutes
For Corn Dogs add 2 TBL corn meal to the above recipe. Roll dough flat, cut into wedges, wrap around hot dogs. Bake as directed above.
Garlic Cheese Drop Biscuits
INGREDIENTS
- 2 cups Original Bisquick® mix
- 2/3 cup milk
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 2 tablespoons butter or margarine
- 1/8 teaspoon garlic powder
STEP BY STEP
- Heat oven to 450ºF.
- Stir Bisquick mix, milk and cheese until soft dough forms.
- Drop dough by 9 spoonfuls onto ungreased cookie sheet.
- Bake 12-15 minutes or until golden brown.
- Stir together butter and garlic powder; brush over warm biscuits.
Grandpa’s Biscuits
INGREDIENTS
- 1 CU Bisquick
- 2 stalks of chives – diced
- 1/4 CU softened butter
- (mix above lightly together)
- 1/4 CU Sour Cream
- 1/2 CU Buttermilk
STEP BY STEP
- Preheat oven to 450 degrees F
- Combine (fold) all gently until soft and sticky – DO NOT OVER MIX
– If too sticky or wet, add more Bisquick
– If too dry, add ONE tablespoon of milk - Lightly flower your baking surface (preferably a baking stone)
- For drop biscuits
– Pull off golf-ball sized chunks and let drop on baking surface
– You can moush into shape, but do not roll. They should be rustic. - For more traditional biscuits
Pull off smaller than golf-ball sized chunks and roll lightly into balls
– Flatten slightly, then place onto baking surface - Brush top of bottom later lightly with butter
- Roll another and place it on top of the first layer
- Press them together
- Bake at 400º for 12-15 minutes or until golden brown
Drop Biscuits from Scratch
INGREDIENTS
- 2 CU All Purpose Flour
- 1 TBL Baking Powder
- 1 TBL Sugar
- 1 tsp Salt
- 1 tsp cream of tartar
(sift above five together) - 1/4 CU cold butter
- 1/2 C cold shortening
(cut above into dry ingredients) - 1/2 CU Sour Cream
- 1/2 CU Buttermilk
STEP BY STEP
- Sift together dry ingredients
- In separate bowl, mix wet ingredients
- Cut in shortening and butter into dry ingredients
- Combine (fold) all together gently – DO NOT OVER MIX
- Drop small chunks onto baking stone
- Bake @ 350-400º degrees for about 12-15 minutes
Shopping List Salsa
ADD MY VIDEO BACK IN LATER
This is perfect when you want about a quart of salsa.
Just buy the ingredients, process, and you are done!
The video above is Grandpa showing you just how easy this recipe is.
INGREDIENTS: Shopping List:
- 2 Tomatoes
- 1 Green chili pepper
- 1 Jalapano pepper(optional)
- 1 Serano chili pepper (optional)
- 1 Sweet onion
- 1 Orange bellpPepper
- 1 Bunch cilantro
- 2 Green onions
- 3 Garlic cloves
- 1 tsp salt
STEP BY STEP
- Remove skin from tomatoes (Optional) See below
- Pulse onion and garlic until chopped – about 5 x
- Add bell pepper pulse 3 x
- Add jalapeno and serrano peppers pulse 3 x
- Cut tomato into large pieces and ** process until blended but chunky
- Cut all other ingredients into pieces and *** pulse until chunky (not too small though)
- Add salt to taste
- Pour into mixing bowl, mix and store in refrigerator
NOTES
- To remove skin from tomatoes, bring pot of water to boiling. Put a small X on the top of the tomato. Put tomatoes in boiling water for about 60 seconds. Remove and put into cold water for another 60 seconds. The skin should easily peel off.
- Process – means blender or food processor. If you have neither chop the heck out of it with a knife. Goodwill though, has blenders for just a couple of dollars.
- Pulse – means run your processor in short bursts until the ingredients are “chopped” into small pieces.
Rowena’s Shoe Peg Salad
This recipe has been provided by Rowena Stallings – on the condition that it NEVER be brought to one of the First Church Potlucks by anyone other than her.
INGREDIENTS
- 1 can (No.2) Le Sueur Peas
- 1 can Shoe Peg White Corn
- 1 cup celery (cut fine)
- 1 bunch green onions (cut fine)
- 1 small jar Pimientos (chopped ones)
Dressing:
- 1/3 cup Salad oil
- 3/4 cup sugar
- 2/3 cup Vinegar
STEP BY STEP
- Mix dressing together, Pour over Vegetables.
- I heat the Dressing just to dissolve the sugar.
- Marinate for several hours or over night.
Have fun eating !!!
See you at church.
Rowena
Tips: Guacamole – COLLECTION
Grandpa’s Guacamole
Other Guacamole Recipes
Quick Guacamole
Avocado – Tips and Tricks
Canyon Ranch Copy Cat Guacamole
Chipotle’s House Spicy Guacamole – Copy Cat
Guacamole Deviled Eggs
Avocado Salsa
Avocado Mousse
Take Guacamole (above) and blend with a bit of tomato water and heavy cream
Chunky and Creamy Guac
- Use a fresh avocado, remove from skin and mash in a bowl
- Add 1 TBL lime juice immediately
- Minced red onion, minced garlic, chopped cilantro, Choloula (to taste), 2 jalapenos (seeds and veins removed)
- Mix well
- Put into a bowl and then cover TIGHTLY with plastic. Press onto the guac
- Serve with fresh chips
Grandpa’s Thunder Powder
Thunder Powder is good for Dry Rub BBQ, topping on a soup or eggs or rice, even on buttered toast to give it an extra zing. Anything that might benefit from an extra nuance of flavor is a good candidate for Thunder Powder.
A spicy-hot delicious seasoning that is like a thunderstorm…
…always good, but never exactly the same!
INGREDIENTS
ADD THESE BASE INGREDIENTS to make just under 1 cup of Thunder Powder.
…in more or less these quantities!
This is not an exact recipe, so just use what you have available and what appeals to you.
- 2 TBL Brown Sugar
- 4 TBL Paprika
- 2 TBL Garlic powder
- 2 TBL Onion powder
- 2 TBL Cayenne pepper
- 2 TBL Salt
- 1 TBL Cumin
- 1 TBL Celery salt
- 1 TBL ground oregano
- 1 TBL Dry mustard
- 1 tsp Black Pepper
- 1 tsp White Pepper
- 1 tsp Turmeric
- 1 tsp Ground Bay Leaf (Not Old Bay Seasoning)
- 1 tsp Ground Clove
- 1 tsp Ground Chipotle – Smokey jalapeño
STEP BY STEP
- Mix above and store.
- Don’t worry if you don’t have all of the above ingredients.
- This is a general flavor mixture, and a few missing ingredients are not going to spoil the mix.
- Mix in a large bowl and spoon into storage containers or shaker.
- Makes about 1 Cup of Thunder Powder
- See also: Tony’s Creole Seasoning
- For something geared for dry rub BBQ, try Grandpa’s Dry Rub.
- If you like it a bit spicier, try Grandpa’s Thunder Powder.
- For a spicier version, see Grandpa’s Arghhh Powder.
Grandpa’s Thunder Powder
A spicy, hot, delicious powder that is like a thunderstorm…
… always good, but never the same.
Probably contains chili powder, garlic, onion, salt, cayenne pepper and black pepper.
May contain adana, sumac, paprika, clove, bay, crushed red pepper, cumin,
celery salt, turmeric, curry powder, white pepper, and chipotle powder
Simple Spice Mix
- 2 TBL Cumin
- 2TBL Ancho chili powder – alt red chili
- 1 TBL garlic powder
- 1 TBL onion poder
- 1 TBL celery salt
- 1 tsp black pepper
- 1/2 tsp ground clove
Cinnamon Rolls – COLLECTION
Cinnamon Roll Icing
VIDEO – Cinnamon Rolls Class
Grandpa’s Cinnamon Rolls
- OPTIONAL: Spread thin layer of very soft cream cheese
- OPTIONAL: Sprinkle very lightly with powdered ginger