The Official "Hey Grandpa" Recipe Thread

[ninjapoodles]

Author: ninjapoodles

Roasted Sweet & New Potatoes

Very simply tossed some farmer's market new potatoes and young sweet potatoes in olive oil, herbs, and sea salt, and roasted them at high heat until they caramelized, then served with a sprinkling of shredded cheese and a dollop of sour cream.

I like the high-heat roasting method for just about any combo of root veggies, actually. Carrots, beets, potatoes, garlic, onions, shallots...you name it!

 

[ninjapoodles]

Author: Queen Scoot

Crockpot Meat Loaf

2 pounds ground beef
2 eggs
3 Tablespoons minced dried onions
1 cup finely crushed cracker crumbs ( put in a plastic bag and roll with a rolling pin until almost like flour)
1/2 cup milk
1 1/2 teaspoons garlic salt
Potatoes
Carrots
Onion
8-ounce can tomato sauce


Place first 6 ingredients in a large bowl and mix well with your hands.

Grease the Crockpot with Pam.

Place meat mixture in the Crockpot and form into a loaf.

Peel several potatoes and cut into very thick chucks and place around meat loaf. Peel several carrots, cut into half or thirds and place on top of potatoes. Peel and cut an onion into thick slices and place on top of the meat loaf.

Pour an eight ounce can of tomato sauce over the meat and onions. Place the lid on the Crockpot and cook on high for 6 to 8 hours or on low for 9 to 12 hours.

 

[ninjapoodles]

Author: cknmom

Easy Oven-Fried Chicken

1 pkt ranch dressing mix, 1/4C. breadcrumbs; shake rinsed dried chicken, dip in milk, reshake; cook 375* for 50 min.

 

[ninjapoodles]

Author: cknmom

Italian Meatball Mix

2 1/1C. dry breadcrumbs,2/3C.dried minced onion,2/3C.grated parmesean cheese,1/3C.dried parsley flakes,1T.garlic powder,1T.garlic salt; Mix in bowl, store in fridgefor up to 2 months
To make meatballs:in bowl mix 1 egg and 1 b. ground meat and 1C. mix. Mix wellshape into 1 1/2" meatballs. Brown in skillet. Put in baking dish, bake 400* for 20 min.

 

[chickenbuddy]

Those potatoes look good!

 

[ninjapoodles]

Author: cknmom

Victorian Milk Bread

2tsp. yeast
1tsp. sugar
1 1/4C. lukewarm milk
3 1/2C. flour
1 1/2tsp. salt

egg glaze-1 egg and 1T. milk(I don't always use this as sometimes it makes the crust very hard)
I use my bread machine to mix and first rise the dough. Then I shape it into an 'S', put it into my bread pan let rise, bake 400* 30-45min. Depending on how dark you like your crust.

 

[ninjapoodles]

Author: Tutter

Healthier Tuna or Chicken & Broccoli Casserole

Cook pasta of choice. I usually use shells, or elbows. Only cook it until barely done, if even.

Cook bite sized chicken breast pieces, or have tuna ready. When I make chicken I brown the pieces a bit.

Saute broccoli florets. Put the chicken back in with the cooked florets and hold. If using tuna, wait on it.

In a saucepan heat some canned chicken or vegetable broth, or your own broth or stock. To it add salt and pepper, garlic granules optionally.

When it's hot, but not yet boiling, add 2 or 3 handfuls of grated sharp cheddar cheese. Cook, stirring, for a moment while it melts, then taste for salt and pepper. Remember that the pasta with mellow the flavors somewhat.

Mix some cornstarch with cold water in a bowl, a Tablespoon or 2, this you'll have to wing, and when well mixed, add all at once to the just-melted cheese and broth. Cook and stir until it starts to thicken.

Here's your goal.....you want the cheese sauce as thick as you'd want it in the casserole to eat. It will not thicken more in the baking process, and you'll have a soupy casserole if you don't make it the correct consistency now.

Now add the cheese sauce to the pan with the florets and chicken. Add drained pasta and stir, stir, stir. Taste again for salt and pepper. If using tuna, now is the time to carefully mix it in, so that it stays in nice chunks.

Turn the whole into a Pyrex dish, such as a 9 X 11 or 13". Bake at 350 uncovered until it's getting brown on top. Serve. smile (You may want to let the casserole sit for a few minutes before serving, but not too long.)

I put a little more pepper in this than I do some things. Or try a little extra pepper on it at the table. smile

 

[ninjapoodles]

Author: BamaChicken

Fig Preserves

1 cup of Karo Syrup, White
5 cups of Sugar
2 cups of water
I gallon of stemmed figs.
Bring the first ingredients to a rolling boil in a large Pot. I use a big Stainless steel Stock Pot that has a heavy bottom
After the rolling boil starts Drop in the figs. I let them cook on med high for around 1 hr. Sometimes the syrup get done quicker. I just cook them till the syrup gets like I like it. I like it sticky.
I have my jars sterilized and waiting for me to pour them full. It makes around 5 pints maybe a little more.
I don't wash my figs. I pick them right off the tree so they haven't been on the ground to get dirty.
Once you get practiced at making them you will know when they are ready as the syrup sort of changes color a little while it is boiling.
You just need your jar lids and rings and clean jars. They will seal like jelly.

 

[ninjapoodles]

Author: Aneesa's Muse

Mongolian Lamb

I make the Mongolian Lamb the same as you would with beef.. the trick is in slicing the meat very, very thin and not overcooking it.

I make a simple sauce with some soy, corn starch, sugar, fresh minced/mashed garlic, red pepper flakes or chop a whole chile, and a little water to get it consistency (but you want it to lightly coat, so... )

Let the sauce stand while you slice your partially frozen (makes thin slicing so much easier) chunk of lean lamb. You can slice into wide pieces or little "julienned" pieces ..up to you ...DH likes it wide and thin. Slice up a couple or more carrots, not too thin ..not too thick. Cut the whites off about 6 or more scallions ..slice those in 1" pieces or better; and slice the green tops the same way ...keep separate! You can add nonsense mushrooms or Crimini ..or whatever you like, but not necessary. (I like mushrooms, so I do)

Put the sliced lamb in the standing sauce and let it marinate for half hour or more.

You can start your rice now ..and/or other veggies, etc.

Heat some oil (peanut, canola, veg ..up to you) in a large skillet or a well seasoned Wok, and toss in your lamb. Move it around quite a bit, for 1 - 2 minutes ..remember, it's thin and is going to cook uber fast ...remove and set aside. Toss in carrots and white part of scallions now ..toss around a bit... and add lamb back to Wok. Move this mixture around for another minute and then add the sauce and green part of scallions. Toss the whole thing for 30 seconds or so and remove from heat!

Serve this over steamed Jasmine rice ..or short grain, if you prefer the "sticky" effect ..and a side of steamed broccoli, long beans, snow peas, asparagus or whatever.

Depending on your threshold for heat, you can add or eliminate the chiles. Personally, I marinate and cook with a few whole ones in there ...then remove almost all of them before serving. It's not so nice to bite into a whole chile, if you can't handle it

 

[ninjapoodles]

Author: Tutter

Cranberry Chicken

One 2 1/2 - 3 lb. broiler/fryer chicken cut into pieces

All-Purpose Flour, 1/3 Cup
Salt, 1 teaspoon
Butter or Margarine, 4 Tablespoons
Fresh Cranberries, 1 1/2 Cups
Sugar, 3/4 Cup
Onion, chopped, 1/4 Cup
Orange Juice, 3/4 Cup
*Ground Cinnamon, 1/4 teaspoon
*Ground Ginger, 1/4 teaspoon

Mix salt and flour, then dredge chicken pieces in it.

Brown in skillet with butter, turning once.

Meanwhile, mix all other ingredients in a saucepan and bring to boiling.

Pour cranberry mix over the chicken.

Cover and cook slowly for 30-40 minutes, or until the chicken is tender.

* You don't have to add the spice, or can add just one, or the other, if you don't care for one, or the other.

Also, you can add a teaspoon of orange zest if you like it. But if you zest an orange, please make sure they are organic.

If you have an electric skillet, this dish cooks well in them, for some reason.