Category: Grandpa’s Use Only

2 eggs
Chopped Veggies (Onion, Pepper, Tomatoes)
Dashes of Marsalla, curry, ground chili, turmeric
cream
Dashes of Corriander and Basil for top

1. Saute the peppers and onion, then add other veggies and spices
2. Beat eggs – add a bit of cream at the end
3. Pour egg mixture into hot skillet
4. Be careful NOT to overcook.
5. Top with corriander and basil

Huevos rancheros for more than four people can be time consuming if you are frying eggs and making up each dish separately. So here are layered softened corn tortillas, ranchero sauce, cheese and eggs to be baked in the oven.

Grease casserole pan bottom and sides
Essentially you are creating a lasagna

Corn tortillas
Layer of refried beans
Layer of pork or beef
Sliced tomatoes
Green chilies
Fried eggs over the top
Sprinkled with cheddar and provalone
Bake 350 degrees for about 10 minutes

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/4 cup molasses
1 large egg
Granulated sugar (for coating cookies)

1. In a large mixing bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate large bowl, use a wooden spoon to cream the butter and brown sugar until smooth.

2. Stir in the molasses and egg and mix until well blended. Gradually stir in the flour mixture until combined.

3. Cover the dough and refrigerate it for at least 1 to 2 hours or until firm enough to roll into balls. Heat the oven to 375.

4. Use a tiny spoon (we used one from a child’s tea set) to scoop the dough out of the bowl, then roll it with your fingertips into balls that are about 1/2 inch in diameter. Roll the balls in a shallow bowl of granulated sugar.

5. Place the balls on an ungreased baking sheet, leaving 2 inches between the cookies. Bake for 7 to 9 minutes or until the cookies are crinkled and set.

6. Cool the cookies on the baking sheets for about 5 minutes. Using a metal spatula, transfer them to a wire rack to cool completely. Repeat until all the dough is used.

7. The cookies can be stored in an airtight container in the freezer for up to 1 month and at room temperature for up to 1 week. Makes about 10 dozen Lucky Pennies.

8. KIDS’ STEPS: Kids can mix up the dough, shape it into balls, and roll the balls in sugar.

Original recipe from DisneyFamily.com

RECIPE ONE

1 cu lentils
onions
celery
carrots
1 tbl garlic
½ tsp salt
½ cu broth
½ tsp ginger

1. Boil lentils in 6 cu water for ½ hour.
2. Add diced onions, celery, carrots. “Drain and cook another ½ hour blend with 1 tbl garlic, ½ tsp salt, ½ cu broth and ½ tsp ginger.

RECIPE TWO

3 strips bacon (rendered) or olive oil
onion (chopped
3 carrots (slilvers)
1 ½ cu lentils (rinsed)
3 cloves garlic (minced)
2 tbl tom paste
½ tsp thyme
2 cu Chicken stock
1 tbl balsamic vinegar

1. Saute in bacon rendering or/olive oil, onion, add carrots, stir into pan – cook 5 min.
2. Add garlic, tom paste, thyme and lentils, stir & cook.
3. Add 2 cup chicken stock, 2 cu water, bring to boil.
4. Cover and cook 45 minutes, simmer. Add water if thickens too much.
5. Add 1 tsp salt , ¼ tsp pepper and 1 tbl salsamic vinegar, blend.

RECIPE THREE
1 CU fresh uncooked lentils
1/2 onion (diced)
1/2 CU broth
1 TBL garlic
1/2 tsp salt
1/2 tsp ginger
1/2 stalk celery (chopped)
1/2 carrot (sliced)

1. Rinse lentils, and let soak for 1 hour
2. Bring 6 CU water to full boil
3. Boil lentils for 1/2 hour – add water as required to keep them covered
4. Add onions and carrots and cook for another 1/2 hour
5. Drain
6. Put in blender with other ingredients
7. Leave blender cap vented for hot air to escape, or all Hell will break loose
8. Blend until fairly smooth
9. Serve topped with something of a contrasting color… If green lentils, use shredded carrot, if orange lentils use parsley

Lemon Cake mix
3/4 cup oil
1 cup water
1 3oz pkg lemon jello
4 eggs
2 cups powdered sugar
1/2 cup lemon concentrated juice

1. Mix together, cake mix w/oil, water, jello and eggs.
2. Bake at 350 till done. Done when toothpick comes out clean.
3. While cake is still warm, prick holes to bottom of pan about half inch apart (all over top of cake).
4. Mix 2 cups powdered sugar with 1/2 cup lemon juice, disolve sugar to make glaze.
5. Pour glaze over top of cake, spreading evenly.
6. Let cake cool before serving

1 ½ lb ground lamb
½ onion (minced med fine)
¼ cu parsley (chopped)
2 tsp oregano
salt & pepper
tomato slices
pita bread
lettuce

1. Mix lamb, onion, parsely, oregano and salt and pepper.
2. Use lg ice cream scoop for size grill 3 min/ea. side.
3. Heat pita bread on grill.
4. In pocket place tomato slices, lettuce and 2 mini burgers.

sauce, Tzatztiki sauce

Flank Steak or Skirt Steak (cut thin)
Carrots
Spinach
Sesame seeds
Paprika
2 tbl Ginger
2 Garlic cloves
2 Scallions
2- tbl brown sugar
¼ cu canola oil
¼ cu sesame oil
¼ cu soy
pinch red chili flakes

1. Marinate steak for at least 4 hours.
2. Sear or grill (skewer for appearance).
3. Top with spinach, carrots, garnish w/ paprika & sesame seeds
4. Cucumber-carrot salad; julienne equal amounts, chile flakes, rice wine, rice wine vinegar, sugar.
5. Spinach Garnish; ½ cu cooked spinach, 1 tbl rice wine,
1 tbl soy, 1 tbl sesame oil, 1 tbl garlic, 1 tbl brown sugar, 1 tbl sesame seeds, mix well and plate.

Marinade; 2 tbl ginger, ¼ cu sesame oil, 2 garlic cloves, pinch red chili flakes, 2 scallions, 2 tbl brown sugar, ¼ cu soy, ¼ cu canola oil – Note- increase to ½ cu sesame oil if grilling.

Ingredients
1/3 CU Kasha grain
1 CU stock
1/3 Farfale pasta (al dente) or long grain rice
1/2 CU water (if using rice rather than pasta)
1 medium onion (sauteed)
Mushrooms (sauteed)
3 TBL butter
1 egg (beaten well)
basil and parsley to taste

Instructions
1. Toast kasha to a nutty smell
2. Add beaten egg
3. Add 4 CU stock
4. Season with salt and pepper
5. Bring to boil, the reduce to simmer
6. Let simmer 10 minutes
– Meanwhile sautee mushrooms and onions in butter
7. Mix in other items: mushrooms, onions, butter, pasta
8. Place in casserole at 350 degrees for 30 minutes

Notes As a Jewish example of “soul food”, kasha is often served with onions and
brown gravy and bow tie pasta, known as Kasha varnishkas. It is also a popular
filling for knishes and is sometimes included in matzo ball soup.

Sometimes served with apples and honey.

Method 1

I N G R E D I E N T S
1 cup cream
1 tablespoon cultured buttermilk
Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

I N S T R U C T I O N S
In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated

————

Method 2

I N G R E D I E N T S
1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk

I N S T R U C T I O N S
Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.

Method 3

SHORTCUT RECIPE

I N G R E D I E N T S
* 1 cup heavy cream if you prefer a thick, creamy sour cream, or light cream for a smoother, lighter consistency
* 1 rounded tbsp. sour cream
* Bowl
* A sterilized pint jar

I N S T R U C T I O N S
Step 1:  Put the sour cream in the bowl and gradually add the cream, whisking as you add it. Make sure the two are thoroughly mixed.
Step 2:  Pour the mixture into the jar. Cover with waxed paper and a lid. Let the jar stand at room temperature for 24 to 48 hours, or until it has a firm consistency (when the jar is tilted, the cream should retain its shape).
Step 3:  Refrigerate the cream in the covered jar for 12 hours before using it.

Method 4

I N G R E D I E N T S
1 CU heavy cream
1/4 CU sour cream or buttermilk

I N S T R U C T I O N S
1. Mix heavy cream and sour cream or buttermilk in a screw-top jar
2. Cover, and let stand at room temperature about 24 hours until very thick.

SOUR CREAM NOTES, TIPS, HINTS, AND INFO

Sour cream is commonly used for dips, dressings, and sauces or simply “plain” as a condiment.

Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently.

Avoid using sour cream in dishes with a lot of salt, as the salt may cause curdling. Also dishes made with sour cream do not freeze well

Baking With Sour Cream
Cakes using acidic ingredients such as sour cream may development a metallic flavor if baked and stored in an aluminum pan. To prevent this reaction from taking place, line the bottom of the pan with parchment paper before adding the batter to the pan.

History and Use
Sour milk products including yogurt, kefir, kumiss, and sour cream have been used for centuries by eastern cultures including the Arabs and the Bulgars. Throughout history popularity spread to Germany, as well as Eastern and Central Europe and to the Americas as well.

Sour Cream Substitutions and Equivalents

Equivalents for 1 CU Sour Cream:

> For baking: 7/8 CU buttermilk or sour milk plus 3 TBL butter.
> For baking: 1 CU yogurt plus 1 tsp baking soda.
> For baking: 3/4 CU sour milk plus 1/3 CU butter.
> For baking: 3/4 CU buttermilk plus 1/3 CU butter.
> Cooked sauces: 1 CU yogurt plus 1 TBL flour plus 2 tsp water.
> Cooked sauces: 1 CU evaporated milk plus 1 TBL vinegar or lemon juice.
> Dips: 1 CU yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).
> Dips: 1 CU cottage cheese plus 1/4 CU yogurt or buttermilk, briefly whirled in a blender.
> Dips: 6 OZ cream cheese plus 3 TBL milk, briefly whirled in a blender.
> Lower fat: 1 CU low-fat cottage cheese plus 1 TBL lemon juice plus 2 TBL skim milk, whipped until smooth in a blender.
> Lower fat: 1 can chilled evaporated milk whipped with 1 tsp lemon juice.

Let stand 5 minutes to thicken.

Notes

This cannot be made and used in the same day. If you do not have time to make your own sour cream, use the Substitutions and Equivalents suggestions.

Plan ahead to give the sour cream 24 hours to thicken up and chill. Time is required for the chemical reaction to produce your sour cream.

There are many substitutes for sour cream, depending on the recipe and your specific needs. Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes.

 

Grated Cheddar Cheese
2 cup macaroni
2 tbl butter
1 tbl flour
¾ tsp salt
onion salt
2 cup milk

1. Melt 2 tbl butter
2. Add 1 tbl flour, ¾ tsp salt, speck pepper, dash onion salt.
3. Stir in 2 cups milk, add some cheese.
4. Stir into cooked macaroni, pour into greased pan top w/cheese.
5. Bake at 350 until cheese starts to brown

Red beans
Green olives
Salt pepper
1 tbl brine
olive oil
bay leaves
½ cu sofrito
rice

Instructions

1. Prepare beans, soak w/ bay leaves, simmer 2 hours.
2. Cover bottom of pan w/ olive oil, add ½ cu sofrito to hot oil and cook water out of sofreto.
3. Add 12 green olives w/ 2 tbl brine salt (quite a bit) black pepper.
4. Put beans into hot pan, add uncooked rice, add bean liquid, add “caldo” broth. 2 fingers of liquid over rice,
5. Cook until rice is seen, lower heat, mix & cover for 20 min or longer.

These are from Martha Stewart Web Site

Ingredients

* 3 large egg whites
* 1/2 teaspoon cream of tartar
* 2/3 cup plus 2 tablespoons sugar
* 3/4 cup light corn syrup
* 2/3 cup granulated sugar
* 1 teaspoon pure vanilla extract

Instructions 1. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.

2. In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.

3. With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.

Makes about 5 cups

Chicken
Pepper
Hoja Santa leaves
butter
garlic oil
salt
white vinegar
tomato

Instructions

Briefly sear chicken pieces
Do not overcook
Assemble and bake 30 minutes

 

Mexican Chicken Salad

Chicken
onion
avocado
salsa
cheese
cilantro
scallions
oregano
bell pepper
radish
sour cream
cabbage

Instructions
1. Cook bowls 350 degree for 10 minutes.
2. Roll chicken in 1 egg, 1/4 cu milk and flour. Cook in olive oil.
3. Saute onions in olive oil
4. Layer plate with cabbage
5. Base, oregano, bell pepper, onions, radish, sour cream
6. Topping, chicken, avocado, cilantro, scallions, salsa, cheese.

Mexican Carne Molida Salad
1 lb hamburger
1 onion (diced)
1 can stewed tomatoes
2 small cans tomato sauce
1 can chili w/out beans
1 can mushrooms
2 tsp worchestershire sauce
½ tsp garlic salt

Instructions
1. Brown hamburger with onion.
2. Add all ingredients to cooked hamburger.
3. Cook and simmer 1 hour.
4. Serve over tossed salad topped with Fritos and grated cheese.

1/4 CU tomato
1/4 CU kalamata olives
1/4 CU red onions (diced)
1/8 CU roasted peppers
1/8 CU mint leaves
1/4 CU yellow tomatoes
1/8 CU feta cheese
1 cucumber
some fresh basil leaves

Instructions
1. Tear romaine lettuce and arrange on plate
2. Arrange other ingredients on top topping with sliced cucumber and feta
3. Drizzle top with lemon juice and olive oil
4. Top with thinly cut basil leaves

Rub pita bread with olive oil and grill (see recipe for Pita Chips)

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Variations Handwritten notes to this recipe are scanned in PDF document at
http://www.xml3.com/family/Recipes/03.pdf
Several other Greek recipes are in this document as well.

Goat cheese
Steamed asparagus tips
Red bell (shredded)
Shredded meat

Instructions
1. Use strudel pastry (keep moist).
2. Brush w/ butter, lay down row of filling, fold ends, roll tightly, brush w/ butter @ end finish rolling.
3. Brush outside w/ butter.
4. Bake till golden brown. Cut ends off to sit flat, then cut center on bias.

Serve with basil sauce

1 tsp onion (minced)
1 tsp red bell pepper (minced)
1 tsp green bell pepper (minced)
1 TBL Velveta cheese
1 egg
1 flour tortilla
scant oil

Instructions
1. Lightly saute onion and bell peppers in oil
2. Meanwhile, spread cheese onto tortilla
3. Add egg to skillet with other ingredients
4. Microwave tortilla for 15 seconds
5. Cook egg until no longer runny, but still soft
6. Pour into tortilla and fold (see special steps)

Special Steps
Folding a tortilla into a burrito
1. After filling with desired ingredients fold one side of tortilla in so that edge of tortilla is about 1 inch toward center.
2. Perpendicular to first fold, start folding about 1 inch pieces until you have rolled the ingredients into the tortilla/

15 OZ can tomato sauce
8 OZ water
6 OZ tomato paste
2 tomato with seeds removed (grated)
1/2 onion (grated)
4 cloves garlic (grated)
2 TBL jalapeno (minced)
2 TBL white vinegar
1 TBL sugar or 2 TBL Karo Syrup
1 TBL lime
1 tsp salt

Instructions
1. Put tomato sauce, water and tomato paste in sauce pan under medium heat.
2. Mince tomato, garlic, jalapeno, vinegar, sugar, lime, salt and onion in food processor
3. Add minced ingredients to pan and simmer 10 minutes.
4. Cool to serve.

Notes I tried adding Cayenne pepper to this and (while I am a Cayenne FANATIC) it detracted VERY MUCH from the overall flavor. This is best when prepared just as shown above.

CLICK TO ENLARGE

Ingredients:

For the Crust

• 6 tablespoons unsalted butter, softened (three-quarters of one stick)
• 3/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed

For the Filling

• 3 cups miniature marshmallows
• For the Topping
• 1 heaping cup creamy peanut butter
• 1/3 light corn syrup (light in color rather than dark)
• 1/4 cup unsalted butter (4 tablespoons, half of one stick)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups peanuts (I use Oh Nuts Roasted Salted Peanuts, honey roasted or similar may be substituted)
• 1 1/2 cups Rice Krispies cereal (or vegan and gluten-free cereal)

Directions:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang (you must line your pan), spray with cooking spray; set aside.

For the Crust – In a medium bowl, combine all ingredients and stir to combine. Keep working the butter into the flour and brown sugar and transfer the sandy and crumbly mixture into the prepared pan. Press mixture down firmly with fingertips, and then pack it down with the bottom of a drinking glass or back of a spoon. Bake for 10-12 minutes, or just until crust has set and pale in color; don’t worry if it’s a bit underbaked as pan will be going back into the oven in the next step.

For the Filling – Evenly sprinkle the marshmallows over the crust and bake for about 5 minutes or until they have begun to melt and before they start browning (we aren’t making s’mores); set pan aside.

For the Topping- In a large microwave-safe bowl, combine peanut butter, corn syrup, butter and heat on high power to melt, about 1 minute; stir to combine. Add the vanilla and stir to combine. Add the peanuts and cereal and stir to combine. Pour mixture over the marshmallows, smoothing it lightly with a spatula to create an even flat layer. Set pan aside to cool for at least 4 hours before slicing, or overnight; refrigerating the bars can be used to expedite the cooling process. Slice bars by lifting them out using the foil overhang and transfer to a cutting board. Bars will keep in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.

Recipe may be kept vegan by replacing the butter with margarine or Earth Balance, by using vegan marshmallows, and using a vegan cereal.Recipe may be kept gluten-free by using a gluten free flour blend for the crust and and using gluten free cereal of your choice. Take care all ingredients used are suitable for your dietary needs.

From allfreecopycatrecipes.com

Make the crust by combining six tablespoons of softened butter with flour and brown sugar and stir to incorporate the butter. The softer the butter is, the easier this will be. Don’t be alarmed if the mixture looks quite crumbly, sandy, and dry.

Transfer it to a foil-lined baking pan, and absolutely line the pan to make your life much easier. Press the crumbs down with your fingertips and then really pack it down using the back of a spoon or press down on it with the bottom of a drinking glass, helping it get nice and smooth.

Bake the crust for about ten to twelve minutes, or just until it has barely set and still pale and golden. If it’s slightly under-baked, that’s fine because the pan is going back into the oven.

–

Sprinkle three cups of marshmallows over the buttery crust and return the pan to the oven for about five minutes, or just long enough to soften and begin to melt the marshmallows. Keep a watchful eye on the marshmallows and remove the pan from the oven before the marshmallows start toasting and browning because these aren’t s’mores.

The final layer is a mixture of melted peanut butter, butter, and corn syrup, that’s stirred together before adding a splash of vanilla and one-and-a-half cups of both crispy rice cereal and roasted salted peanuts. Stir the cereal and peanuts into the warm and sticky peanut buttery broth and then pour it over the marshmallows.

These bars need to set up for at least four to six hours before slicing them. I made them at night and sliced into them the next morning and you could probably speed up the process by putting the pan into the refrigerator.

–

I love the diverse layers and flavors going on, from sweet and gooey to salty and crunchy. Each is notable and distinct. The buttery crust resembles a shortbread crust, crispy and firm without being dry or too sweet.

The marshmallow filling is the perfect squishy and sweet complement to the crust, providing plenty of oozing, cloud-like softness. Too often marshmallows get lost in layered bars because they are squished and flattened by the weight of the subsequent layers. I planned around that unfortunate phenomenon and used an ample amount of marshmallows so this layer would really stand out and be thick, puffy, and voluptuous.

–

The final layer is for peanut and peanut butter fanatics, and reminds me of a Payday candy bar. The melted peanut butter, butter, and corn syrup creates a beautiful brown sauce that’s both sweet with a touch of savory. The salty peanuts and crispy rice cereal added help soak up saucy peanut butter mixture and after the bars set up, there’s an abundance of crunchy and crispy texture, along with chewy and gooey.

I got over my issue with nuts in desserts as I sank my teeth into one of these babies.