The Official "Hey Grandpa" Recipe Thread

[ninjapoodles]

Author: ams3651

Taco Salad

1 lb ground beef browned with taco seasoning (to your taste) and dried onion
2 bags lettuce
cherry tomatoes (or chopped but cherry are easy to pick out if you dont like)
about 1/4 cup shreded carrot
1 cup shredded cheddar cheese
1 small can of sliced black olives, drained
2 cups of broken up Doritoes (more or less)

I top with taco sauce but the recipe calls for Catalina dressing, we find that too sweet. Put the dressing on right before you serve.

 

[Backyard Buddies]

Author: BettyR
Date: 7/26/2008

Whole Grain Sandwich Loaf

I use a Kitchen Aid mixer to make my bread and I have a home mill so I make my own home milled flour.

I use one part Hard Red Wheat to 4 parts Hard White Wheat.

This recipe will give you slightly more than 3 pounds of dough for (2) 1-1/2 pound loaves.

2 cups very warm tap water
1/3 cup powdered milk
1 tablespoon sugar (for the yeast)
1/3 cup Splenda (I like a slightly sweet bread but I'm diabetic so I have to watch my sugars)
2-1/2 teaspoons salt
1/4 cup vegetable oil
1/3 cup Vital Wheat Gluten (you can find it in any large grocery store with the flour)
2 eggs

Beat on low speed with the paddle attachment until well combined then add:

2 cups of flour

Beat on low speed until combined then add:

4 teaspoons of instant yeast

Beat on medium speed until the gluten starts to develop and it starts to look stringy.

Remove the paddle and put on the dough hook...add:

1 more cup of flour and kneed with the dough hook adding 1 tablespoon of flour at a time until the dough comes together well but is still slightly sticky. You would rather have your dough too sticky than too stiff.

Kneed until you get a good window pane test then proof the dough for about an hour or till doubled.

Make your loaves let rise about 40 minutes or till double and bake at 375° for 25 minutes or until loaves reach an internal temp of 185°

Remove to cooling rack.

Makes 2 loves.

 

[Backyard Buddies]

Author: Purr
Date: 8/15/2008

wrapped a lemon pepper pork loin in foil and tossed it the oven

Then I threw eggplant cut in 1" chunks
diced onions and peppers ,and tomatoes chopped into a casserole dish.Added salt, pepper and Italian seasonings
sprinkled some penko bread crumbs and parmesan cheese on top and baked covered then uncovered and baked some more.
Trying to cut carbs so no bread or pasta or rice...........or potatoes, darn

 

[Backyard Buddies]

Author: BamaChicken
Date: 8/13/2008

Collards

I am plum ashamed to mention how good those collards were today. I put that ham bone in my cast iron dutch oven and the collards were all nice small leaves, young. I took the ham off the bone added the greens and cooked them till the water was gone and cut them up added the ham back in. My Lord, if they had been any better I think our tongues would have slapped our brains out.

 

[Backyard Buddies]

Author: BamaChicken
Date: 8/25/2008

Poppy seed Chicken casserole
3 to 4 chicken breast baked or boiled
1 3/4 cups sour cream
1 can cream of mushroom soup
1 sleeve of Ritz crackers
1/2 stick butter
1 tablespoon Poppy Seed
Take chicken off bone and cut into small pieces. you can use boneless skinless if you want to.
Place in a medium glass oblong pan
mix sourcream and soup throughly together and spread evenly over chicken.
Crush the crackers, mix poppy seed in crackers. Melt butter and stir into crackers. Top the casserole with this mixture and bake for 30 min on 350 Yum
Very good with fresh cranberry sauce.

 

[ninjapoodles]

Author: lizardz

Roasted Shrimp & Orzo

3/4 lb. orzo
1/2 c. freshly squeezed lemon juice (approx. 3 lemons)
2 lbs. shrimp, peeled & deveined (16-18 count)
1 c. minced scallions, white & green parts
1 c. chopped fresh dill
1 c. chopped fresh flat-leaf parsley
1 cucumber, seeded, med. dice
1/2 c. small-diced red onion
3/4 lb. feta cheese, diced or crumbled
kosher salt
olive oil
black pepper
Preheat oven to 400 degrees
Fill medium pot with water and bring to boil. Add 1 Tbl. salt and a splash of oil, then add orzo. Cook 9-11 minutes, until al dente, stirring occasionally. Drain and pour into a large bowl. Whisk lemon juice, 1/2 cup olive oil, 2 tsp. salt, and 1/2 tsp. pepper. Pour over the hot pasta and stir well.
Meanwhile, place shrimp on a sheet pan and drizzle some olive oil over them. Sprinkle with salt and pepper and toss to coat. Roast for 5-6 minutes, until done.
Add shrimp to the orzo, then add the scallions, dill, parsley, cucumber, onion, 2 tsp. salt and 1 tsp. pepper. Toss well. Add the feta and stir carefully. Let sit at room temperature for one hour to allow flavors to blend or refrigerate overnight-bring to room temperature before serving.

Notes - I did not use anywhere near the amount of olive oil or salt called for and it turned out great. I only used about a 1/4 cup mixed with the lemon juice and it was fine. Also didn't use as much dill as I didn't have that much. When cooking the shrimp, I added in a couple of crushed garlic cloves, which I then minced and added into the general mix at the end. This was really good! The recipe comes from one of the Barefoot Contessa cookbooks. It claims to feed six, but six what I don't know - maybe mice. It fed my husband and myself, with enough left over for my lunch tomorrow. It was really easy to make, too! - Hope you all enjoy.

 

[Backyard Buddies]

Author: Happyhen
Date: 8/31/2008

Here goes... I'm sorry I can't credit the source of these treats since I never wrote it down.

Peanut Butter Semi-freddo Serves 4-6

1 cup heavy cream
7 TBSP powdered sugar
1 tsp vanilla extract
1/2 cup smooth peanut butter

Whip cream, powdered sugar and vanilla until stiff peaks form.

Place peanut butter in small bowl and stir in 1/4 cup of the whipped cream. Gently fold peanut butter mix into the remaining whipped cream. Cover with plactic wrap and freeze for 1 to 24 hrs.

Chocolate Waffles makes about 6 waffles

4 ounces bittersweet chocolate
1/2 cup butter
1/2 cup sugar
4 large eggs
2 tsps vanilla extract
1/4 cup milk
1 cup flour
1 tsp baking powder
1/2 tsp salt

Melt chocolate with the butter.

Whisk sugar, eggs and vanilla, Whisk in chocolate mix. Stir in flour, baking powder and salt.

Cook in hot waffle iron.


The waffles are great with ice cream too. Mint chocolate chip, vanilla and black cherry being some of our favorites.

The peanut butter semi-freddo is also good served in a small bowl with half a Hershey chocolate bar tucked alongside.

 

[ninjapoodles]

Author: ninjapoodles

Chicken & Squash Casserole:

*A couple pounds of zucchini & straightneck squash, sliced
*A small, sweet onion, chopped
*Salt

Combine first three ingredients in a Dutch oven or other large, heavy pot. Add water just to cover, bring to boil, cook gently for 5 minutes. Drain veggies well. After I got the veggies out, I re-used the water they cooked in to boil 1/2 to 1 pound of skinless, boneless chicken until just cooked through. I salted and peppered the water heavily before cooking the chicken. Then I took it out and shredded/cut it up.

Meanwhile, in a good-size bowl, combine:

*1 cup grated carrots (I think you could use twice as much if you wanted)
*8oz. (1 cup) sour cream (I used reduced-fat)
*1 can cream of chicken soup (I used 98% fat-free)
*1/2 tsp. salt (or to taste)

Fold the cooked veggies and chicken into the sour-cream mixture until well-combined. Set aside.

Melt:

*1/2 cup butter or substitute of your choice (I like Smart Balance 50/50 Butter Blend)

Into melted butter, stir:

*8oz. Herbed stuffing mix (I used Pepperidge Farm)

In a lightly greased (or sprayed with Pam) 9/13" casserole dish, spread half the stuffing mixture on the bottom of the dish. Pour all of the filling over that, then top with the other half of the stuffing mixture.

Bake, uncovered, at 350F, for 30-35 minutes, until golden and bubbly. I had to tent some foil over it at about 20-25 minutes.

If you want to keep it vegetarian, it would still taste great. Just leave out the chicken, and switch the cream of chicken soup to cream of mushroom or something. This was my daughter's bowl (the rest of us ate from plates tongue ), and this was the FIRST time she ate squash and zucchini willingly. She loved it.

 

[ninjapoodles]

Author: Tutter

Grilled Eggplant With Tomato Topping

I fix the eggplant as I would for eggplant lasagna. (Peel, slice, put in colander over pot, lightly salting, and weighted for an hour with a plate on top, and large can on that. Drain off bitter water from eggplant, rinse quickly, dry well.)

Bread, or not. Cook in a pan, or on something like a Foreman Grill, or regular grill.

Serve eggplant slices hot on plate with a large dollop of a topping made by cooking down shredded carrots and low moisture tomatoes. The topping can be mild, or spicy, to your taste

 

[ninjapoodles]

Author: Backyard Buddies

Original Sour Cream Chicken

Original recipe thanks to Tanya T.

1 pkg. boneless skinless chicken breasts
1/2 cup butter
1 can cream of mushroom soup (undiluted)
8 oz. - 16 oz. sour cream (to taste)
salt and pepper (to taste)
pasta or rice

Preheat oven to 350 degrees. Melt the butter in a pan. Place chicken breasts in the pan and brown until they are almost done. Remove the chicken to an oven-safe casserole dish and set aside. Add the mushroom soup and the sour cream into the pan with the butter and mix well. Pour over the chicken. Cover with foil and bake for 30 minutes. Serve over rice or pasta.