Category: Meals for Beginners

Step by Step Directions and amounts included

Asparagus – COLLECTION

  • Pencil thin asparagus has an intense flavor.
  • Older thicker asparagus has a milder flavor.
  • Dry cooking activates the amino acids, giving a meaty flavor
  • Moist cooking gives the asparagus more of a grassy flavor
  • Quick method:  Microwave in a wet paper towel 3-4 minutes
  • When buying, examine that stalks in the center
  • Stalks will dry from the bottom, and rot from the tips
  • Tips should be tightly packed
  • Store upright in a glass of water – like flowers

 

Twice Baked Mini-Potatoes

Based on a recipe by Barb Fenzel of Les Petites Gourmets

  1. Miniature potatoes
  2. Poke holes with a fork in miniature potatoes
  3. Halve a russet potato
  4. Combine 1 TBL Thunder Powder, 1 TBL sugar, 1 tsp CinnaSugar in a mixing bowl
  5. Coat mini potatoes with EVOO
  6. Coat mini potatoes with seasoning
  7. Bake all potatoes at 400º for 40 minutes
  8. Let all potatoes cool
  9. Cut the tips off the mini potatoes, so they sit flat, and then halve them.
  10. Scoop out the “meat” of the potatoes, being careful to not break the skin.
  11. Scoop out the russet meat as well.
  12. Combine the russet meat, half of the mini potato meat, and 1 TBL butter per 3 potatoes plus sour cream, chives and perhaps horseradish
  13. Crush the potatoes up and mix in just a bit of shredded cheese
  14. Put the filling back in the emptied shell of the mini potatoes
  15. Put on a sheet pan and bake at 350º for 8-10 minutes
  16. Garnish with chives or Thunder Powder

Peanut Butter Ice Cream Blondies

  • TOPPING
    • 1/4 C Melted peanut butter
    • 3 TBL Butter
    • 1/4 C Brown sugar
  • MELT TOGETHER AND SET ASIDE
    • 3/4 C softened butter
    • 1/2 tsp baking powder
    • 1/2 C Brown sugar
    • 1 tsp cinnamon
    • 1 tsp kosher salt
    • 3 large Eggs
  • – WHISK
    • 1/2 C Crunchy Peanut Butter
    • 2 tsp Vanilla
    • 1/2 Peanuts (crushed)
    • 1 1/2 C Flour
    • 3/4 C white granulated sugar
  • – MIX ALL TOGETHER
    • – Pour into two baking dishes lined with parchment paper
    • – Spread it out so it is fairly even on top
    • – Top each with half your topping – using it all up
  1. Bake at 350º for 25 minutes
  2. Let cool 10 minutes
  3. Turn out of pan
  4. Let cool completely
  5. Spread one cake with (cheap) softened ice cream
  6. Spread “Topping” over the ice cream
  7. Invert the second cake, and add as the lid,
    putting the rough side down, and the smooth side up
  8. Put into freezer for 4 hours
  9. Cut into squares

Yukon Gold Potato Soup

Ingredients

  • 5 lbs Yukon Gold potatoes, peeled, cleaned and cut into 1 inch cubes
  • 1 ½ lbs onions, peeled and cut into 2 inch cubes
  • 4 oz butter, chilled and cut into ½” pieces
  • 4 large garlic cloves, chopped
  • 1 ½ cups white wine
  • 1 tsp dried thyme
  • 8 cups chicken broth
  • Salt and fresh ground pepper to taste
  • 1 cup heavy cream

Step by Step

  1. In large saucepan, melt butter over medium heat.
  2. Add potatoes and onions.
  3. Season with salt and pepper.
  4. Saute for about 6-8 minutes
  5. Add garlic, thyme and white wine.
  6. Bring to boil and reduce wine by half.
  7. Add chicken broth and bring to boil.
  8. Cover and reduce heat to simmer.
  9. Simmer for 20 minutes.
  10. Puree with immersion blender or blender until smooth.
    NOTE:  If you use a blender, be sure to vent the top or it will explode
  11. Taste for seasonings and add heavy cream.
  12. Can be prepared ahead of time and gently reheated before service.

Chicken Parmesan Stuffed Garlic Bread

From AZFamily Good Morning America
Prep Time: 15 minutes / Cook Time: 25 minutes / Servings: 4-6

Ingredients:

For the Bread:

• 3-4 frozen, pre-cooked, boneless, breaded chicken tenders, thawed
• 1 large baguette
• 10 slices mozzarella cheese
• 1 cup marinara sauce

For the Garlic Butter
• ? cup melted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon grated parmesan cheese

Steps:

1. Preheat oven to 350 degrees.
2. Slice the thawed chicken breast tenders into ½ inch thick strips.
3. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
4. Hollow out the insides of the baguette pieces with a knife.
5. Lay two slices of mozzarella on top of each other with a 1 inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
6. Push the rolled chicken strips into a baguette piece.
7. Slice the stuffed baguette pieces into 1 inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
8. In a small bowl, mix together ingredients for garlic butter.
9. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
10. Wrap the foil over the re-assembled baguette and bake at 350 degrees for 20–25 minutes, until cheese is melted and the top is starting to brown.
11. Remove the foil and serve with marinara

Click/tap here to download the free azfamily mobile app.

Your Life A to Z – Grandpa Cooks Recipe Agendas

Your Life A to Z – Recipe Agendas

SEE ALSO KNOW 99

First Appearance

 

Intro Segment

  • Explain how the finest soups are made from Old Food

Cooking Segment 1

  1. Old Bread – cut into pieces – Soak in Eggs, Milk, Spices – put into oven at 350º
  2. Old bones, etc – Put into pot with bay leaf, salt, pepper,

Cooking Segment 2

  1. Check on Stock – taste, add salt
  2. Bread pudding is done
  3. Banana Bread – old bananas, etc – Mix, put into oven

Final Segment

  • Stock is done – Make Gravy – mention Chili, Soups, Pasta Sauce
  • Banana Bread is done
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Second Appearance

Intro Segment

  • Explain how the finest soups are made from Old Food

Cooking Segment 1

  1. French Fry Hash Browns
  2. Chop up old fruit and put into freezer

Cooking Segment 2

  1. Steam steak to reheat, slice against grain
  2. Sautee onion and bell pepper
  3. Add steak at last minute for fajitas
  4. Serve with tortillas and salsa

Final Segment

  • Fajitas are done
  • Blend smoothie – frozen fruit, yogurt, protein powder, drizzle milk or oj
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

Third Appearance

Intro Segment

  • Talk about some of the recipes we’ve done in the past

Cooking Segment 1

  1. Broth from a previous episode
  2. Make pasta sauce
  3. Crostini – Breadsticks – Slice and put into oven to crisp

Cooking Segment 2

  1. Taste pasta sauce and season
  2. Assemble crostini – Crostini are done. Top with several treatments
  3. Start rice pudding

Final Segment

  • Fix pasta during the break, and add pasta sauce
  • Bring out rice pudding
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Fourth Appearance

Intro Segment

  • Focus on Breakfasts

Cooking Segment 1

  1. Start Chili
  2. Start Cornbread

Cooking Segment 2

  1. French Toast Sliders
  2. Add to chili, taste

Final Segment

  • Display
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

 

Fifth Appearance

Intro Segment

  • Mexican Food Day

Cooking Segment 1

  1. Assemble tamales with home-made masa

Cooking Segment 2

  1. Burrito Medallions
  2. Horchata
  3. Steam Tamales

Final Segment

  • Display food
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Sixth Appearance

 

Intro Segment

  • Talk about Olive Garden if OK

Cooking Segment 1

  1. Ham and Cheese Sliders
  2. BBQ Pork with Cheddar Cheese

Cooking Segment 2

  1. Applesauce
  2. Croutons

Final Segment

  • Display food
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

 

Enchiladas – COLLECTION

Enchilada Sauce – collection index

Grandpa’s Corn/Flour Tortillas

Spinach and Poblano Enchilada

View the Basic Enchilada Casserole

Grandpa’s Enchilada Casserole

Select your favorite canned enchilada sauce, OR MAKE YOUR OWN, then proceed with recipe. For this recipe I used Grandpa’s Enchilada Sauce.

This recipe takes a little bit of time to make, but it is actually very easy.

INGREDIENTS

  • Grandpa’s Enchilada Sauce
  • Corn Tortillas
  • Your filling of choice
    – for this recipe, I used green chiles, sauteed onion, chopped
    – another option is shredded cheese, shredded meat, green chilies, chopped tomato, minced onion, and cilantro
  • Tomato and cheese
  • Grated cheese for the top
  • Chopped chives or cilantro for garnish

STEP BY STEP

  1. Pour 1/4 C sauce into the bottom of a greased casserole dish
    – Alternately you can use small individual ramekins or plates
  2. Pour about 1/2 inch of sauce into a sauté pan
  3. Heat to a simmer
  4. Dip corn tortillas in the sauce just to coat (about 3-5 seconds per side)
  5. Put 1-2 TBL filling into the middle
  6. Roll up from one end and place seam side down in casserole dish
  7. About 14 were able to fit in the 9×12 pan above
  8. Spread remainder of sauce over top and sprinkle with cheese
  9. When ready to serve bake at 350º for about 15 minutes

You can prepare this several hours ahead of time. When you are ready to serve, just pop it into a COLD oven, set the temperature to 325, and bake for 45 minutes.

Garnish with pickled red onions, avocado, tomato, sour cream, queso fresco or refried beans.

Grandpa’s Round Enchiladas

IMG_7884Grease small casserole dishes.
Lay strip of foil down so that the foil can be used to remove casserole after cooking.
Oil the strip of foil as well.
Lay down topping of your choice. The bottom will become the top after it is turned out.

IMG_7883What is shown here is sauteed mushrooms and the other is green chilies.
Sprinkle with cheddar cheese.
Lay down corn tortilla pieces.
Spoon with enchilada sauce.
Layer with shredded chicken and some cheese.
Spoon some salsa as the next layer.
Finally layer some more corn tortilla pieces and sauce.

Cook 25 minutes at 350°
Invert pan onto a plate.
Remove the foil, sprinkle with cheese and serve.

THIRD PARTY RECIPES

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.

•  Shawna’s Chicken Enchilada Lasagna

Shawna’s Chicken Enchilada Casserole

From “Dinner Time in No Time”
This is what Shawna Arnold usually fixes for potlucks.  There are NEVER any left-overs to take home.

•  Tex-Mex Cheese Enchiladas

Tex-Mex is a cuisine that crosses the border both into Texas and Mexico

•  Chicken Enchilada Casserole

A recipe from a magazine… sorry, I don’t remember which one.

•  White Chicken Enchiladas

A pleasing cream-based enchilada dish (or casserole)

•  Early Morning Breakfast Enchilada

An easy recipe for when your eyes are not yet opened

•  Smoked Chicken Enchiladas

This is a good recipe for using left-over chicken

•  Chicken Enchiladas

Similar to the recipe just above this one

•  Enchilada Notes

A brief enchilada recipe written in a few scratched notes

Kansas City Sweet BBQ Sauce

  • 2 C Sir Kensington ketchup (or Heintz)
  • 2 C tomato sauce (Hunts Basil, Garlic and Tomato is good)
  • 1 1/4 C brown sugar
  • 3/4 C red wine vinegar
  • 1/2 C Worcestershire sauce
  • 1/4 C apple cider vinegar
  • 1/2 C Grandma’s unsulfured molasses
  • 3 tsp hickory-flavored liquid smoke
  • 2 TBL Tilamook butter
  • 2 cloves grated garlic
  • 1 tsp Dijon mustard or dry mustard
  • 1 TBL grated Vidalia onion
  • 1 TBL Grandpa’s Thunder Powder
  • 1/2 tsp celery seed
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground clove
  • Juice from one lemon
  1. Put into blender and puree.
  2. Start on low
  3. Brush onto meat during the last 5 minutes

Jack Daniels Savory BBQ Sauce

aka Tennessee BBQ Sauce

Ingredients

  • 1/2 C Jack Daniel’s Tennessee Whiskey plus 1 TBL
  • 4 cloves garlic – minced or grated
  • 1/2 C Vidalia onion – minced or grated
  • 2 C Sir Kensington ketchup (or Heintz)
  • 1/3 C white vinegar
  • 3/4 C fancy molasses
  • 1/2 C brown sugar
  • 4 Roma tomatoes (oven baked)
  • 3 TBL Worcestershire sauce
  • 1 tsp Liquid Smoke
  • 1 tsp Frank’s Red Hot Sauce – Cayenne Pepper sauce
  • 1 TBL Grandpa’s Thunder Powder
  1. Put roma tomatoes halved and face up on baking sheet
    . Drizzle with oil and Sprinkle with salt
  2. Add entire head of garlic . Cut off top
    . Drizzle with oil and Sprinkle with salt . Wrap in foil
  3. Add large quartered onion
    . Drizzle with oil and Sprinkle with salt . Wrap in foil
  4. Bake all at 350° for an hour
  5. Blend with 1 TBL Grandpa’s Thunder Powder and Cayenne Pepper sauce
  6. Run through a food mill or sieve to remove solids
  7. Transfer liquid to a heavy sauce pan
  8. Add the following
    • 1/2 C lemon juice with zest
    • 1/2 C Jack Daniels
    • 1/2 C brown sugar
    • 1/4 C Grandma’s Unsulfured Molasses
    • 1 TBL Worchestershire sauce
    • 1/2 tsp Liquid Smoke
    • 1 TBL  dried mustard powder
  9. Bring the contents to a slow boil, then reduce heat and simmer (uncovered, on low) for 20-30 minutes
  10. Stir in 1 TBL Jack Daniel’s and simmer for an additional 5 minutes.
  11. Brush onto the meat, poultry, seafood of your choice for grilling.

Fresh Pepper BBQ Sauce

Fresh Pepper BBQ Sauce

Chipotle *
Pasilla *
Hatch, New Mexico *
Anaheim or Poblano *
1 onion – chopped small
1 entire head of garlic
* peppers should be blackened and skins, seeds and stems removed
1/4 C molasses
1/4 C brown sugar
1 C bourbon
3 C ketchup
1/3 C apricot jam (or fresh apricots with skins removed)
Simmer over low heat for about 20 minutes
Blend – For smoother sauce, put everything through a food mill

Classic Texas Style Rib Sauce

1/4 C onions – minced
1/ TBL butter
1/2 C white wine or Jack Daniels whiskey
2 tsp salt
1 tsp black pepper
2 tsp cayenne powder
2 tsp chili powder
2 TBL white vinegar
1 tsp chipotle
1 tsp dry mustard
1 TBL molasses
4 tbl Worcestershire,
3 cloves garlic
1 6 oz can tomato paste or 2 cu tomato juice

Cook 30 minutes or reduce until thickened

Optional: Add 2 TBL blackberry Jam

Savory BBQ Sauce

6 OZ (3/4 CU) tomato paste
6 OZ beef or chicken stock (homemade)
6 OZ water
1 lime – zested and juiced (no seeds though)
1/4 CU orange juice
1/4 CU cider vinegar
1/4 CU sugar
1-2 TBL cayenne pepper Durkee or Red Hot sauce
4 cloves garlic (chopped big to remove, or minced to stay)
1/4 onion (big pieces – will be removed)
1 tsp instant coffee
1 tsp salt
1 tsp cinnamon
1 tsp cumin
1/4 CU Jack Daniels southern whiskey

Instructions
1. Stir all over med heat until it almost comes to a boil.
2. Cover and simmer for one or two hours until sauce thickens and coats the back of a spoon.

Banana Bowl

Ingredients:

  • 2 cu skim milk
  • 3 egg yolks
  • 1/3 cu sugar
  • 3 tbl corn starch

Instructions:

Slice & line bowls deeply. Whisk over simmering water until ribbons start to form about 10 minutes, will also increase in volume. Ladle over bananas into bowls, poke bananas down, refrigerate for 1 hour (better overnight). Tunk air bubbles out, cover & refriderate.

Special Steps:

Serve with whipped cream and crumbled cookies.

Couscous

Title of Recipe: Couscous

Ingredients:
1 CU couscous
1 TBL olive or peanut oil
1 radish (diced)
6 peanuts (crushed)
1 TBL parsley (dried)
1 cherry tomato (diced)
1 chives (diced)
8 yellow raisins (coarsely chopped)
fond – remains of fried pork chop

Instructions:
1. Cook couscous
2. Add remaining ingredients and toss

Meat Loaf

Title of Recipe: Meat Loaf

Ingredients:
2/3 cup dry bread crumbs
1 cup milk
1 ½ – 2 lbs ground beef
2 beaten eggs
onion salt, etc.
½ tsp sage
¼ cup brown sugar
¼ cup catsup
¼ tsp nutmeg
1 tsp dry mustard

Instructions:
Bake in greased pan at 350° for 45 min.

Special Steps:
Piquant sauce. ¼ c brown sugar, ¼ cup catsup, ¼ tsp nutmeg and 1 tsp dry mustard.

Cream Of Tomatoe Soup

Title of Recipe: Cream Of Tomatoe Soup

Ingredients:
3 cup tomatoe
1 tbl onion
¼ tsp celery seed
¼ bay leaf
2 cloves
4 tbl butter
4 tbl flour
3 cup milk

Instructions:
Cook uncovered 15 min, tomato, onion, celery seed & bay leaf. Press thru sieve, remove from heat. Make a hot white sauce with butter, floour & milk, add to soup and reheat.

HTML Snippets Powered By : XYZScripts.com