The Official "Hey Grandpa" Recipe Thread

[Backyard Buddies]

Author: BackyardBuddies
Date: 5/27/2008

I'm making tortellini soup - no recipe, just winging it.

I chopped onion and garlic and sauteed it in a bit of olive oil. I opened 2 - 32 oz containers of chicken broth, 2 - 14.5 oz cans of diced tomatoes and juice, some dried herbs and a splash of red wine and dumped it all in the pot where I sauteed the onion/garlic. In another pot I'm boiling up some pesto tortellini. I'm going to toss the cooked tortellini and some frozen chopped spinach into the chicken broth base and will top it with a sprinkling of parmesan cheese. Served with French bread.

Who knows how it will taste, but it was easy to make!

 

[Backyard Buddies]

Author: Tutter
Date: 5/28/2008

Saurkraut, (I like Cosmic Cabbage. lol!), rinsed if it's too salty
*Canned Tomatoes, 1-2 large cans, with juice, diced
Onion, thinly quartered
Meat, bite sized, as for stew.

Salt, to taste...be careful since there's saurkraut
Pepper, a little
Sugar, to taste. This isn't sweet, but you want to balance the acidity
Sour Salt (Citric Acid in rock or powder form.), should equal 1 or 1 1/2 pea sized pieces, or the same in powder. Start small, you can add more. There's really no substitute for this ingredient. Lemon juice isn't the same. To taste as it has for generations you'll need it, I'm afraid.
Garlic Powder/Granules, to taste (op)
Sweet Paprika, to taste (op)

*I usually add one large can tomatoes, with it's juice, and 1 small or medium can of tomato sauce. If you add the sauce, you'll probably add more water, as it's tomato based, but not like tomato soup.

Put everything in the pot with some water, and cook for a couple of hours.

Taste and adjust sour salt, sugar, and salt. Sometimes if it's too 'blah', it just needs a little salt to bring out the flavors, not more sour salt etc. Too much water could make it bland, but it should definitely have a soup consistency.

Serve with rye bread and horseradish or mustard. The way it's usually eaten, is that people take the meat out of their soup, and have it with the bread which is spread with horseradish or mustard.

Also, some people put a small bowl in the middle of the table. In it, put about 1/2 cup of the soup liquid, and a few red pepper flakes. Then, whoever wants a little "bite" to their soup, can add a little to their own bowl.

 

[ninjapoodles]

Author: Yogiman

Grilled Corn-On-The-Cob

Ingredients:
Fresh Corn
Mayonnaise
Chili Powder
Parmesan Cheese

Instructions:
Peel the shucks back far enough to remove the silks and wash.
Apply a generous coating of mayonnaise ( according to taste)
Sprinke chile powder according to personal taste
Coat with Parmesan cheese
Cover with shucks and grill to desired doneness.

 

[Backyard Buddies]

Author: chicknmania
Date: 5/30/2008

Thousand fold dinners

1- 2 frozen hamburger patties per person
sliced potatoes
sliced carrots
chopped onions
sliced green peppers, if you want
salt and pepper

Everyone makes their own; put your patty in a section of tinfoil about 6x6 inches or so, then pile whatever you want on top of above ingredients. Just make sure you have enough room to securely seal the tinfoil. Then, put about a tbsp of water in there too, and start rolling the tinfoil over all the food. Fold, fold, fold, til you can't anymore. Put the tinfoil package containing your dinner in the coals, and leave it for about 15 minutes, depending on how much stuff is in there. No need to turn, but package will be hot, so you need tongs to take it out.

Banana boats for dessert

Remove a section of peel from a banana, and slice your banana in the same area. Fill the hole in the banana with chocolate and marshmallows. Wrap in foil and put on the coals for ten minutes or so, use your judgment.

 

[ninjapoodles]

Author: BayCityBabe

Super Salmon

One pound of salmon filet in a casserole dish. Top with 1/4 cup of Paul Newman sesame-ginger dressing. Sprinkle with sesame seeds. Bake at 400` for 20 minutes or cook on the grill in foil. Serve with veggie rice pilaf or a salad & french bread.

 

[Backyard Buddies]

Author: Tutter
Date: 5/30/2008

As long as you already know about cooking in the coals, then you can probably do corn without a problem. We usually do this on the edges on the barbeque, but I think it will be fine as long as it's watched well.

Pull back husks and de-silk. Oil or butter, and add seasonings if you wish. Pull the husks back into place. Now wrap tightly in heavy foil. I always turn the square on end, so it looks like a diamond, and roll that way, starting at the little end nearest you, and bringing the 2 side pieces in about halfway through the rolling, so it's like rolling a burrito, cabbage roll, or eggroll. Hmmmm, I'm not sure that was clear at all..... Some people leave the husks off, but I think it gives extra protection, and tastes better. Maybe the latter is my imagination, but that was what we thought a few years ago when we did some with, and some without, side by side.

 

[ninjapoodles]

Author: Tutter

Three-Cheese Manicotti

Cook manicotti noodles al dente.

Make filling by mixing ricotta with finally minced parsley, a couple of handfuls of mozzerella cheese, and some parmesan.

Make a very flavorful, and very, very thick sauce. I make the same sauce I use for pizzas.

Fill the pasta with the ricotta filling, and line a Pyrex baking dish with them.

Ladle the sauce over.

Now, this last part is personal preference, but I then top with a little more mozzerella, and grate on some more parmesan.

Bake until done, and serve as is, or with French or sour dough bread, and salad or green beans.

 

[Backyard Buddies]

Author: Tutter
Date: 6/3/2008

Tonight is a ground meat version of stroganoff, with asparagus....it is really good here right now.

I cook meat, onions, and portobello mushrooms pieces, using some garlic, and a good amount of sweet paprika. Eventually I add sour cream, heat through, and serve over noodles or rice. Everyone's running late, so I don't know which it will be tonight, but I'd better take a vote and get either the rice on, or the pasta water!

 

[Backyard Buddies]

Author: Amystours
Date: 6/4/2008

Sugared Summer Squash

All I did was slice the squash, put it in a skillet with a tiny amount of water (basically to keep it from sticking or burning on the bottom), cook it down till it's a little bit tender, then I just sprinkle about a tea/table spoon of sugar over the top, depending on your tastes. Stir that up let it cook for a few more minutes, and there ya go!

I like squash just simply cooked down, but my MIL showed me how to add sugar, and it's great, actually! I always throw a little salt and pepper on it, anyway.

 

[Backyard Buddies]

Author: Chknmom
Date: 6/6/2008

Zippy BBQ sauce

1C. ketchup
1/2C. water
4T.dk. brown sugar
4T. grated onion(I used dehyderated)
4T. worcestershire sauce
4T.cider or red wine vinegar
1t. salt
1/2t. chili powder
1/4t. garlic powder
1/4t. pepper
dash of tabasco

Mix all in saucepan. Simmer 15 min. Makes 2C.

I increase and decrease amounts as desired.