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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.
Ingredients
Grated hard cheese
Misc spices
Instructions
1. Grate cheese
2. Spread in small pile on parchment paper
3. Bake at 375 degrees for 10 minutes or until the edges start to blacken
4. Carefully (HOT) place over top of glass and let droop
5. When cooled, use as bowl for meatball, salad, etc.
Note: 17 pounds of milk goes into 1 pound of Parmesean cheese, and takes 1 year of aging.
Ingredients
Instructions
Actually, as it turns out, I am not sure what a parfait is. Anyway, this is tasty and pretty. Maybe something like a Trifle?!?
Ingredients
Instructions
Special Steps
To cut the orange, use a sharp knife and cut inside the veins. Discard veins and remaining orange.
Ingredients
6 small red potatoes
2 TBL olive oil
1 TBL oregano
Instructions
1. Clean, dry, and halve the potatoes
2. Toss in bowl with olive oil and oregano
3. Spread in pan, and bake in oven at 523 degrees for 12-15 minutes
Ingredients
Instructions
See recipes for Garam Masala and breads in this collection
Note
Paneer is a special favorite with North Indians. This “cottage cheese” with its delicate milky flavour is used all over India to make delicious dishes ranging from curries to desserts. Available at most supermarkets in block form or even as curds, it readily takes on the flavor of the spices in which it is cooked. When used to make desserts it gives a rich and creamy flavour. Paneer can be bought at the supermarket or better still, made at home quite easily.
More readily available is Queso Fresca, which does not melt as readily as other cheeses.
Ingredients 1 (14-ounce) package wide rice noodles 1/4 cup oyster sauce 1/4 cup fish sauce 1/4 cup freshly squeezed lime juice (from about 2 limes) 3 tablespoons vegetable oil 2 medium shallots, peeled and thinly sliced 3 medium garlic cloves, peeled and coarsely chopped 1 pound ground chicken 2 medium red or green bell peppers, thinly sliced 3 large eggs, lightly beaten 2 medium jalapeño peppers, thinly sliced 1 cup loosely packed Thai basil leaves
Instructions
1. Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain. Combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.
2. Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir- fry just until they begin to soften, about 5 minutes.
3. Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce ingredients. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately.
Variations
A tangle of rice noodles wraps up juicy ground chicken, tender pieces of egg, and sweet bell peppers. Add an Asian-inspired sauce and fiery jalapeños, and you have a quick, easy take on a popular Thai dish that’s great for a weeknight dinner.
What to buy: Wide rice noodles, oyster sauce, and fish sauce can be found at Asian markets and in the Asian foods section of the supermarket.
Thai basil is a variety of basil that has purple stems and releases a slightly peppery flavor when cooked. It can be found in Asian markets. If you can’t find it, go ahead and substitute regular basil.
Ingredients
1 CU cooked brown rice
1/2 can chunk pineapple (with all of the juice)
1/2 CU canned chicken, salmon or tuna OR
1/2 CU shredded pork (great using leftovers)
1/2 onion (roughly chopped)
1/4 CU broth or stock
1 stalk celery (chopped)
1 large carrot (chopped)
2 cloves garlic (chopped)
3 TBL Sesame Ginger salad dressing
1 TBL low sodium Soy sauce
2 chive onions (chopped greens to 1/2 inch)
Instructions
1. Lightly saute onion in corn, canola or safflour oil
2. Add carrots and celery and cook 5 minutes
3. Add garlic and cook 2 minutes
4. Add pineapple juice and reduce approx 4 minutes
5. Add broth and cook approx 2 minutes to heat
6. Add pineapple and rice and cook for approx 2 minutes to heat
7. Plate and top with meat
8. Garnish with chopped chives
TIPS FOR BUYING PINEAPPLES
:: GREEN ? Do not buy
:: GREEN and BROWN ? Time to buy
:: BROWN ? Do not buy. Too ripe.
INGREDIENTS
STEP BY STEP
1. Cut pineapple into pieces
2. Roll pieces in sugar completely coating
3. Fry in butter for 5-8 minutes
4. Remove from pan and set aside to cool
5. Add water to deglaze the pan or create a topping sauce
OPT: Sprinkle lightly with cinnamon
Ingredients
Pineapple
Fresh ginger
3 sticks cinnamon
3 TBL sugar
1 lemon
Instructions
1. Run pineapple through juicer
2. Run 2 fingers of ginger through juicer (or grate and squeeze)
3. Pour into sauce pan and add 3 sticks of cinnamon
4. Bring to boil, then simmer 15 minutes
5. Add 3 TBL sugar
6. Strain and chill
7. Pour into tall glass and squeeze lemon rind oil over top
8. Serve with white and dark chocolates
Garnish glass with a wedge of pineapple
Serve with Mango or Papaya
Ingredients
1 sm can tomato paste
2 jalapenos
2 TBL cayenne powder
1 can green chile pepers
1 TBL (opt) red pepper flakes
1 MED sweet onion
1/4 CU white vinegar
1 head of garlic
1/4 CU brown sugar
1 TBL molasses
1 TBL lemon juice
1 TBL paprika
Instructions
1. Mix wet and powder ingredients
2. Chop all peppers and onion VERY small or put in food processor and chop lightly
3. Mix all together
Makes about 2 CU Picante
Main Ingredients:
Instructions Preparation:
2½ qts beef stock, canned low-sodium beef broth or consommé, or Phở-in-a- can
4 tbsp sugar or brown sugar
1 pc ginger, 4”, unpeeled, microwaved on high for 4 min, then well crushed
2 medium white onions, microwaved on high for 4 min, then quartered
4 garlic cloves, microwaved on high for 2 min, then crushed
1 small cinnamon stick, broken
4 star anise, broken
8 whole cloves, crushed
1 tbsp whole black and/or white peppercorns, crushed
1 tbsp coriander seeds, crushed (optional)
1 bay leaf (optional)
2 pods cardamom, crushed, or 1/8 tsp seeds (optional)
¼ cup nước mắm or more, but be careful – depending on the brand, it can be salty!
4 finely sliced green onions
½ lb bean sprouts (Essential!)
+ sweet or Thai basil (Essential!) Sold by the bunch
+ fresh coriander/cilantro sprigs (Essential!) Sold by the bunch
+ other VN herbs, such as spearmint, sawtooth (culantro), purple perilla (shiso), etc.
2 Thai bird, serrano, or Jalapeño chiles – red or green, thinly sliced
2 limes, large, quartered into wedges
+ Chinese Hoisin sauce (bottled)
+ Sriracha or other hot red chili sauce (bottled)
+ nước mắm, to taste (bottled) (Yep, it’s Essential!)
“I’m the Will Rogers of VN (or SE Asian or Korean) restaurants. I’m so glad to to get it, that I’ve never met a dish I didn’t like. I recall when Phoenix was a culinary desert in the 70’s. I have tested it and tweaked it many times, I’ve simplified the traditional dish over the years, so it’s a good starting point for those who want to jump into the Pho and experiment!
Notes This ethnic dish will certainly become both a family favorite and a great way to “wow” guests! The many Phở variations ensure recipe longevity though your improvisation!
Phở (~pronounced “fah” or “fəh”) is the quintessential breakfast meal in Vietnam, but it’s great any time! It’s nearly addictive! While it starts out as a basic bowl of pasta, around Sài Gòn, elegantly brightened by fresh herbs, the fragrant, spicy broth has emerged as the real star!
Get fresh Phở noodles from the many local Vietnamese (VN) or Asian markets, along with the Hoisin, chili, and fish sauces. Pre-cooked dry bánh phở is okay, too. Any other thin oriental noodles, or even linguine, can substitute in a pinch.
The fish sauce is essential! Use VN nước mắm, but others, such as Thai nam pla, will work well. If it sounds unappetizing, think again. Its sublime, je ne sais quoi, anchovy flavor is a key constituent of Worcestershire and most bottled brown meat sauces, such as A-1, Heinz, & HP. Start with some in the broth, allowing diners to kick it up at the table. It traditionally replaces soy sauce.
To present Phở as a main course, place the pasta in extra-large, individual serving bowls, add the meats & onion, and ladle in the hot spicy broth, which quickly cooks the raw beef & onion.
Then, at the diners’ discretion, a generous portion of garnishes can be added. Dumping in the sprouts and tearing up the herbs is half the fun! Enjoy with a large soup spoon in one hand and chopsticks in the other to slurp up the noodles! The Hoisin, chili, and fish sauces can be added by the diner directly to each bowl or, better yet, put in individual small bowls for dipping solid morsels fished out of the broth with chopsticks or a fork.
Beef Broth:
3 lbs beef bones (ask your butcher to cut them into managable pieces)
1.5 lbs beef short ribs or beef brisket
16 c water (4 quarts)
1 large yellow onion, peeled and quartered
2 large pieces ginger, split horizontally, not peeled
10-12 whole star anise
6-8 whole cloves
1 cinnamon stick
2 tbs salt
1/4 c fish sauce
2 tbs sugar
Thinly sliced raw sirloin beef, if desired
Directions:
Ingredients
Noodles: See recipe for Cold Sesame Noodles
Shrimp
2 eggs
Tamarind Sauce: see Next Recipe
Minced salted Japanese Asian radish
Shallots, Garlic, Scallions
From America’s Test Kitchen
Instructions
1. Mince 2 TBL Radish, Dice 2 TBL Shrimp, Mince 2 TBL Shallots
2. Press or Dice 2 Cloves Garlic
3. 2 TBL green part of scallions – diced
4. Cook above in 12′ rounded skillet, Flat bottomed Wok or Stir Fry Pan
5. Drain noodles
6. Heat 1 TBL peanut oil in skillet – just to start of point of smoking
7. Add 12 OZ Medium Sized shrimp – #31-35 pound
8. Cook in hot oil only 2-3 minutes
9. In another TBL of hot oil, add garlic and shallots
10. Cook 1 ½ minute on medium heat
11. Throw in 2 eggs scrambled and cook about 20 seconds
12. Remove while still barely moist
13. Add shrimp, radish, noodles
14. Turn to high, toss together
15. Pour in sauce and all the rest, including some bean sprouts
16. Cook 2 ½ minutes stirring constantly
17. Garnish – Serve hot
Ingredients When buying chicken in the store, look for the following characteristics…
When storing, follow these guidelines…
Instructions
1. Tight seal on package
2. Keep on bottom shelf near back for up to 3 days
3. Avoid cracked packaging & any pink discoloration spots.
4. Pooled juice in bottom of styro container can mean it’s been on the self for a while.
5. Check expiration date.
6. White skin = grain fed… yellow skin = corn fed… taste is about the same.
7. Generally better to buy chicken with the bone in.
Use an instant read thermometer:
Chicken –e.g. 140 F = underdone, needs to be 165 F
Cook chicken to 160 F. If to 180 F it gets tough
Ingredients
1 pork loin or Chicken breast
1 TBL rosemary
1 tsp thyme
1 tsp garlic
1 TBL olive oil
pepper to taste
Instructions
1. Place pork loin in the center of plastic wrap
2. Baste with olive oil, and sprinkle with spices
3. Wrap tightly in plastic
4. Put in hot water (about 150 degrees) for 10 minutes
Ingredients
Here is an example of Christian Spain adapting the flavors of Moorish Spain to their favorite meat. Originally made with lamb, these spicy pork morsels are served at tapas bars all over Spain.
To dress up this classic in summertime, brush peach halves with some of the marinade and grill them along with the kebabs. I like to use pork tenderloins for this recipe because they are a good size and are tender.
* 1/2 cup olive oil
* 2 tablespoons cumin seeds, toasted in a dry pan until fragrant, finely ground
* 1 tablespoon sweet paprika
* 1/2 to 1 teaspoon hot paprika
* 1/2 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
* 2 teaspoons dried oregano
* Salt
* 1/2 teaspoon freshly ground black pepper
* 2 pounds pork tenderloin, cut into 1-inch pieces
* 2 tablespoons minced garlic
* 2 tablespoons chopped fresh flat-leaf parsley
* 1/4 cup fresh lemon juice
* Lemon wedges for serving
Instructions 1. In a small saucepan, combine the oil, cumin, sweet and hot paprika, saffron infusion, oregano, 1 teaspoon salt, and the pepper and warm over low heat for 3 to 4 minutes to release the aromas of the seasonings. Remove from the heat and let cool to room temperature.
2. Place the pork in a bowl and rub with the oil mixture, coating evenly. Add the garlic, parsley, and lemon juice and toss well. Cover and refrigerate overnight. Bring to room temperature before cooking.
3. Soak bamboo skewers in water to cover for 30 minutes. Prepare a fire in a charcoal or gas grill, or preheat the broiler.
4. Drain the skewers. Remove the pork from the marinade, thread onto the skewers, and sprinkle with salt. Place on the grill rack, or arrange on a broiler pan and slip under the broiler. Grill or broil, turning once, until just cooked through, about 4 minutes on each side.
5. Serve the skewers with lemon wedges.
Notes This is like coming home to Spain — pure Spanish tapas bar food. If there is one dish I have to eat seconds of at a tapas bar, this pork — marinated in olive oil, sweet and hot paprikas, cumin, saffron and garlic — is it.
Although this dish requires thinking ahead by 24 hours because you need to marinate the meat, the payback is tenfold. Make extra marinade and freeze it for use later on fish, chicken, lamb, sliced eggplant and even onions for grilling. It is that good.
Joyce Goldstein, cookbook author and San Francisco chef, staked out her claim to the Mediterranean palate maybe two decades ago with some of the best tasting, most sure-footed recipes in the business. I think this will be a keeper.
From Tapas: Sensational Small Plates from Spain by Joyce Goldstein (Chronicle Books, 2009). (C) 2009 by Joyce Goldstein.
Ingredients
1 CU cooked brown rice
1 CU shredded pork (great using leftovers)
1/4 CU broth or stock (chicken, pork or beef)
2 cloves garlic
1/2 onion – roughly chopped
1 large egg
1/2 tsp Chinese mustard
2 scallion greens – chopped into 3/4 inch pieces
1/4 CU bean sprouts
Instructions
1. Heat peanut oil in pan and lightly saute onion and garlic
2. Dump onion and garlic in bowl with pork or rice
3. Gently scramble an egg in the hot pan with the Chinese mustard
4. Add everything into the pan except scallions and sprouts
5. Heat throughout
6. For presentation, spoon and compress heated mixture into small bowl or cup. Set plate on top of cup and invert. Remove bowl.
7. Sprinkle with scallions and sprouts
8. For heat, use chinese mustard or Sriracha Red Sauce drizzled around food
9. Also for presentation, you can sprinkle plate lightly with powdered red pepper
Ingredients
Two fresh Bartlett pears
2 CU Burgandy wine
1 CU water
1 TBL Cinnamon
1 TBL Rosemary
1 TBL Sugar
1 TBL Lemon Juice
Above liquid supports two pears. Increase ingredients as necessary to accomdate extra pears.
Instructions
1. LEAVE THE STEM IN THE PEAR
2. Peel pears carefully using long strokes
3. Simmer in mixture 30 minutes
4. Refrigerate overnight in the liquid (minus 1 CU)
5. Reduce the remaining liquid until thickened
6. Cool thickend liquid for presentation the next day
7. Set scoop of ice cream on plates until melted
8. Place carefully in freezer
———-
9. Cut bottom of pear so it sits flat
10. Serve on top of frozen ice cream plate
11. Drizzle plate with thickened liquid
Some kids eat Play Dough. This is one that won’t hurt them if they eat it.
Ingredients
2 cups flour
1 cup salt
1 cup water
Food coloring
Instructions
1. Mix-knead 7-10 minutes.
2. Put in plastic bag.
3. Shape
4. Air dry
5. Bake at 325° for ½ hour for ¼” thickness.
INGREDIENTS
4 eight inch pitas
Serve with Grandma’s Greens Dip
STEP BY STEP
Ingredients
Carrot
Celery
Onion
Garlic
Parsley
Thyme
Bay leaf
1-2 CU red wine vinegar
—————
1.5 CU veal demi gloss ( a reduction of veal stock)
Instructions
1. Dice all ingredients (except bay leaf) really, really small
2. Heat and reduce till thick
3. Add veal demi-gloss, bring to simmer, then simer for 20 minutes
4. Strain through a fine mesh strainer