Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Spinach Pies

These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chaniá in Crete. Every cook has a version (some use onions; some don’t). Chef Evelina Makrinaki adds a splash of brandy to the dough, making it a little fluffy.

DOUGH
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup water
2 tablespoons extra-virgin olive oil

FILLING
5 ounces curly spinach, stemmed and finely chopped
1/4 pound Greek feta cheese, finely crumbled
1/4 pound manouri or mild feta cheese, finely crumbled
1/2 small onion, finely grated
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1/2 cup finely chopped fennel fronds or dill
2 tablespoons extra-virgin olive oil
Salt
Pepper

1 large egg beaten with 1 teaspoon water
Sesame seeds, for sprinkling

  1. Make the dough In a bowl, whisk the 2 cups of flour with the salt.
  2. Make a well in the center and pour in the water and oil,
  3. using a wooden spoon to gradually incorporate them into the flour until a shaggy dough starts to form.
  4. Turn the dough out onto a lightly floured work surface and knead until a soft dough forms, about 2 minutes.
  5. Wrap the dough in plastic and let rest at room temperature for 30 minutes.
  6. Make the filling In a bowl, combine all of the ingredients except the egg wash and sesame seeds and mix well.
  7. Preheat the oven to 450°.
  8. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, a scant 1/4 inch thick.
  9. Cut the dough into twelve 4-inch squares.
  10. Spoon 2 tablespoons of the filling into the center of each square; bring up the 4 corners to meet in the center, then pinch together to seal.
  11. Arrange the pies on a parchment paper–lined baking sheet.
  12. Brush with the egg wash and sprinkle with sesame seeds.
  13. Bake the pies for about 30 minutes, until lightly browned and the filling is hot.
  14. Let cool for at least 5 minutes, then serve warm or at room temperature.

Make Ahead
The pies can be baked early in the day.
Suggested Pairing

Try this dish with a vibrant, orange peel-scented white from Crete.

Ohio Buckeyes

buckeyesCHILL TIME – 1 Hr

This is such an easy desert recipe:

2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1 1/2 pounds confectioners’ sugar
1 (12-ounce) package semisweet chocolate chips
1/3 cake paraffin wax (see Note)

  1. In a large bowl, combine peanut butter and butter; mix until smooth.
  2. Gradually add confectioners’ sugar, stirring until thoroughly mixed.
  3. Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.
  4. In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth.
  5. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter.
  6. Place on the prepared baking sheet and remove toothpick.
  7. Using your finger, fill in the hole left by the toothpick.
  8. After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.
  9. Makes about 5 dozen treats.

Notes

Cake paraffin wax is commonly used in chocolate to assist in the process of melting and keep it solid at room temperature. You should be able to find paraffin wax at your grocery store in the aisle where canning supplies and jars are sold. You may also find it in the aisle where baking supplies are sold.

See photos of real buckeyes (left) and confectionery buckeyes (right).
buckeye-real buckeye-choc

Here is a recipe from Sam the Cooking Guy.

2 C creamy peanut butter
1 C salted butter
16 oz (box) powdered sugar

Blend all together and shape into small golf balls or large marbles… however you envision it.
Place on a small baking sheet and freeze for one hour, or refrigerate for 3-4 hours.
In a double boiler, melt
2 C Nestle chocolate morsals
2 TBL vegetable shortening
2 TBL paraffin wax (also sometimes called baker’s wax or canning wax)

After balls are cooled, use toothpicks to hold them while you dip them ALMOST all the way into the chocolate.
Refrigerate at least one hour before serving.

Six Layer Decadence

aka  Sex in a Pan – from http://www.bakingglory.com/cakes/sex-in-a-pan/
Prep Time: 45 minutes

Cook Time: 20 minutes
Yield: 10 servings

Ingredients

Crust (first layer)
    • 1 cup pecans, chopped
    • 3 tbsp white sugar
    • ½ cup butter
    • 1 cup flour
Cream cheese (second layer)
    • 8oz (225g) package cream cheese
    • 1 cup powdered sugar
    • 1 cup whipped cream or cool whip
Vanilla pudding (third layer)
    • 1 package of instant vanilla pudding (5.1 oz or 144 g)
    • 2 cups milk
Chocolate Pudding (fourth layer)
    • 1 package of instant chocolate pudding (5.1 oz or 144 g)
    • 2 cups milk
Whipped Cream (fifth layer)
    • 2 cups whipped cream or cool whip
Chocolate (sixth layer)
  • shaved chocolate

Preparation Instructions

  1. Preheat oven to 350° F / 175° C.
  2. Oil/spray a 9×13 inch (23x34cm) baking dish.
  3. Mix chopped pecans or whatever you want to use, with some sugar, butter and flour then press it into your baking dish.
  4. Bake it for about 20 minutes, let it cool down completely before you add the second layer.
  5. Prepare your vanilla and chocolate puddings as per instructions on their packages.
  6. Mix cream cheese, powdered sugar and whipped cream until light and fluffy.
  7. Let them cool for a while then place it evenly over the crust.
  8. On with the next layers now, evenly spread vanilla pudding.
  9. Add the chocolate pudding layer as well.
  10. Fifth layer is whipped cream spread over entire surface.
  11. Shave a lot of dark chocolate on top of your cake and enjoy!
  12. I would refrigerate over night but two hours might just be enough.

Chiles Rellenos

RECIPE FROM AllRecipes.com is below.

Overview

Makes: 4 servings

  • Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty.
  • Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.
  • Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below).
  • This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo. by Christine Gallary

Instructions
For the salsa:

  1. Heat the broiler to high and arrange a rack in the upper third of the oven.
  2. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes.
  3. Broil until the tomato skins start to blacken and blister, about 7 minutes.
  4. Transfer the vegetables to a blender, add the measured lime juice and salt, and blend into a smooth purée.
  5. Taste and season with additional salt and lime juice as needed.
  6. Transfer to a small saucepan and keep warm over low heat.

For the chiles rellenos:

    1. Lay 1 chile on a work surface so that it sits flat naturally without rolling.
    2. Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).
    3. Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.
    4. Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.
    5. Repeat with the remaining peppers.
    6. Turn 2 gas burners to medium-high heat.
    7. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.
      (Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven.
    8. Place all of the chiles directly on the rack.
    9. Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes.
    10. The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.)
    11. Remove to a large heatproof bowl; repeat with the remaining 2 chiles.
    12. Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes.
    13. Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
    14. Heat the oven to 250°F and arrange a rack in the middle.
    15. Place a wire rack over a baking sheet and set aside.
    16. Season the inside and outside of the chiles with salt and pepper.
    17. Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
    18. Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
    19. Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.
    20. Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
    21. Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes.
    22. Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.
    23. Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.
    24. Lay the chile seam-side down on top of the mound of batter.
    25. Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.
    26. Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes.
    27. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)
    28. Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm.
    29. Repeat with the remaining stuffed chiles.
    30. To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno.
    31. Serve immediately, passing the remaining salsa on the side.

From All Recipes

Authentic Mexican Chile Rellenos

Authentic chile relleno recipe handed down for generations in my family.

Submitted by Kentucky Guera
Prep Time:  25 mins
Cook Time:  20 mins
Additional Time:  15 mins
Total Time:  1 hr
Servings:  6
 

How to Make Chile Rellenos

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this chile relleno recipe: 

  1. Broil the peppers until charred, then steam them in a covered bowl until cooled. 
  2. Remove the skins, seeds, and cores. Rinse and pat dry. 
  3. Stuff peppers with strips of cheese.
  4. Whisk egg yolks and baking powder, then beat the egg whites until stiff peaks form. 
  5. Gently fold the beaten whites into the yolk mixture. 
  6. Roll each pepper in flour, then dip them into the egg mixture. 
  7. Fry in vegetable shortening until golden and crispy. 

Ingredients

  • 6 fresh Anaheim chile peppers
  • 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
  • 2 large eggs, separated
  • 1 teaspoon baking powder
  • ¾ cup all-purpose flour
  • 1 cup vegetable shortening for frying

Directions

    1. Gather all ingredients.
    2. Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
    3. Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
    4. Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
    5. Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
    6. Whisk egg yolks and baking powder in a bowl until combined.
    7. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
    8. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
    9. Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
    10. Serve and enjoy!

More About This Recipe:

This restaurant-worthy chile relleno recipe is easy, cheesy, and full of Mexican flavor. 

What Is a Chile Relleno? 

Chile relleno is a Mexican dish that means “stuffed chile.” A chile pepper (such as a poblano or an Anaheim) is broiled, peeled, then stuffed with cheese and fried to golden and crispy perfection. Chile rellenos are served alone or topped with a tomato sauce. 

What to Serve With Chile Rellenos

Explore the entire All Recipes collection of Mexican Side Dishes for delicious serving inspiration. Here are a few of the top-rated recipes you’ll find: 

How to Store Chile Rellenos

Store leftover fried chile rellenos in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet in the oven. 

Can You Freeze Chile Rellenos? 

You can freeze chile rellenos for up to two months. Thaw in the refrigerator overnight, then reheat in the oven. 

Allrecipes Community Tips and Praise

  • “Absolute best chile relleno recipe,” raves Cindy M. Thomason. “The rellenos came out nice and fluffy.”
  • “This is my go-to recipe since the first time I made them,” says Vicki Page. “Delicious, easy, and authentic. I don’t change anything, usually. I may put some taco seasonings in the flour on occasion, and a spicy tomato sauce on top.”
  • “Awesome,” according to Leslie Tau-Holzhausen. “I never made them before and they came out perfect. I used poblanos because that’s what I had on hand. I charred them over an open flame on the stove and followed the rest of the recipe as indicated. This is a no-fail recipe.”

Editorial contributions by Corey Williams

 

Ultimate Chopper – Ultimate Recipe Book

uc-cover
Yep, I was sipping the cooking sherry one night, and this InfoMercial came up. It looked GREAT. But wait, there’s more. I received not one, but TWO of this marvelous miniature kitchen food processor/chopper. Too good to be true? No. I’ve worn the first one out, and I am still happy while wearing the second one out. GET IT HERE directly from the manufacturer, or order it from Amazon Either way, it is about $60.

Page 1 Page 2 Page 3 Page 4 Page 5
Page 6 Page 7 Page 8 Page 9 Page 10
Page 11 Page 12 Page 13 Page 14 Page 15

The recipe book IS NOT laid out very well. Many recipes finish on the NEXT page, so be sure to keep that in mind. Also, the blender is powerful, and liquids tend to sneak out the top, so I prefer usually to use it for chopping dry ingredients like cheese, nuts, etc.

Page 1
Baba Ghannouj
Hamburger/Cheeseburger
Chicken Salad
Chocolate Mousse
Denver Omelet

Page 2
Dungeness Crab Cakes
Egg Salad
Guacamole
Hummus

Page 3
Ice Cream
Pasta Filling
Peanut Butter
Pesto Sauce
Muffin Pizza Sauce

Page 4
Red Pepper Dip
Salmon Cakes
Salsa
Smoked Salmon Spread
Sorbet

Page 5
Soy Pancakes
Spaghetti Sauce
Split Pea Soup
Tabbouleh

Page 6
Icey Treat
Tortilla Soup
Veggie Burgers

Page 7
Cream of Broccoli Soup
Strawberry/Banana Smoothie
Ultimate Smoothie

 Page 8
Acorn Squash Soup
Apple Pancakes

Page 9
BBQ Ribs
Tony’s Burgers
Chicken and Asparagus

Page 10
Grilled Brushchetta
Grilled Crab
Blender Bearnaise Sauce

Page 11
Grilled Swordfish
Anchovy-Caper Butter
Grilled Veggies
Dressing

Page 12
Ham Spread
Nachos
Scampi Kabobs

Page 13
Stuffed Mushrooms
Swedish Meatballs
Tri-Mustard Steak

Page 14
Turkey Cheese Ball
Ultimate Steak Rollups

Page 15
recipes conclude

QT: Quick Taco – Table of Contents

Quick Taco Instructions – To buy your own CLICK HERE.

As seen on tv. Available from …image

Please use the list below to find recipes within the Quick Taco Recipe Guide

Seasonings and Sauces

Taco Seasoning
Fajita Seasoning
Simple Fresh Salsa
Guacamole
Tomatillo Sauce
Salsa Verde
Cilantro Crema

image

Meal Recipes

Ground Beef Tacos – BASIC
Carne Asada Tacos
Pork Carnitas
Chicken Tomatillo
Shredded Chicken
Shrimp Tomatillo
Nacho Tacos
Double Decker Tacos
Chicken Fajitas
Beef Fajitas
Fish Tacos

Turn the baking rack upside down for a serving stand.

image

Alternatives and Out of the Box Ideas

Using Canned Biscuits
Breakfast Pockets
Using Crescent Rolls
Not so Sloppy Joes
Cheese-Steak Sandwiches
Double Meat Pizzas

Dessert Creations

Basic Instructions
Banana Split
Tropical Taco Delight
Chocolate Delight
Strawberry Shortcake

Grandpa’s SOS Creamed Beef

imageGood: 2 handfuls ground beef
Better: 1 handful ground beef and 1 ground pork or turkey
Best: 1/2 pound corned beef

Cook meat until browned

Good: Add 1 can Campbell’s Cream of Mushroom Soup then heat

Best: in a medium sized skillet…
Fry 1 piece of bacon, cut into bits
Add 1 TBL butter
Add 1/4 diced onion
Add 1 clove fresh minced garlic
Add 1 hefty splash of Worcestershire sauce
Sprinkle in 1 tbl flour . DO NOT be tempted to add more
Cook till browned
Drizzle in 1 C cold milk stirring continually
Stir until thickened – about 4-8 minutes
Serve over drop biscuits
Top with a poached egg

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