The Official "Hey Grandpa" Recipe Thread

[Backyard Buddies]

Author: thechickenchick
Date: 9/13/2008

CROCKPOT SLOPPY JOES
1 LB burger
medium chopped onion
2 garlic cloves( I used powder)
1 cup ketchup
3 tbsp worcestershire sauce
2 tbsp prepared mustard
3 tbsp brown sugar
2 tbsp cider vinegar
1 1/2 tsp chili powder

Brown burger and onion. Combine remaining ingredients in crockpot. Add burger and onion. Cook on low for 5 hours. It has a tangy rich taste. It was just enough for our family of 3, so you would probably have to double it. Let me know how it turns out.

 

[Backyard Buddies]

Author: Purr
Date: 9/24/2008

There is an old family recipe I make called hot dog soup

1 pkg of dogs
plenty of water
several carrots
green beans
1 large onion
and enough ketchup to make it tasty

DH loves it and you can make a ton for pennies a serving

 

[Backyard Buddies]

Author: Redhead83402
Date: 9/26/2008

curry chicken with rice, broccoli, and curry sauce. Oh, and fresh peaches over cornbread, topped with whipping cream.

Curry chicken has fresh ginger, garlic, & green onions, then ghee, soy sauce ( has to be Aloha Shoyu, best soy sauce EVER MADE), sesame oil, peanut oil, dill weed, curry powder, a touch of poultry seasoning, & a touch of marjoram. I also use RealSalt (it's a sea salt that has the most heavenly flavor, makes everything else taste better too, sorta like MSG, but without all the ugly side effects.)
Once the chicken is fully cooked, take it out of the pan, turn off the heat, and make a roux ( just hot water & flour, beat till the lumps are out), add that back into the pan with all the drippings & such that's left, and stir till it's mixed in nicely. Add some more water & soy sauce, then turn the heat back on, and stir till you have gravy.

For the rice, I like to add chicken soup base to the water before it starts to boil, before you add the rice. Makes for tasty rice.

For the cornbread, I just use a basic cornbread recipe, then add sugar, cinnamon, nutmeg, & Mexican vanilla. When it's done cooking, & still piping hot, I get a stick of real butter, and go over the top with it. Keeps the cornbread from ever getting hard & dry. (Well, and the sugar does that as well.)

 

[Backyard Buddies]

Author: the1much
Date: 9/30/2008

heres what i do for a 12lbs brisket,,,,
soak the wood chips overnight ,,while doing that, i make a dry rub and rub the meat like i LOVE it heh,, and let that sit in the fridge overnight. next morning start the smoker ( i have a HUGE 1 so it may not take so long as i do) and let the smoker heat up for a couple hours till it gets to 250 degrees,, then BEFORE i put the meat in, i throw the soaked chips in,,this will bring the temp. down, so once its back up and going good, throw the meat on, in 2 hour i flip it,, then 2 hours later i wrap it good..REAL good in foil, then let it cook another 5 hours,( theres NO need to use the smoke chips after wrapping, just plain ole wood will do) after its cooked, take out and let sit for at least an hour. while its sitting i make my sauce,( 2 cans of cranberry sauce(gelled not whole crans) and 1 bottle of chili sauce, a glunk of lemon juice, and simmer it till everything is a sauce consistency),,, then i PIG OUT!
ive never heard of brisket till i got down here,,i never knew cow butt tasted so good

 

[Backyard Buddies]

Author: Aneesasmuse
Date: 10/3/2008

Here's my Mongolian sauce for lamb, beef or chicken ..even prawns work...

I start with about 1/2 c. of water and almost equal that in a good Soy Sauce, in a big mixer cup or a small'ish mixer bowl. Whisk in about a tsp. of Corn Starch to get it a good consistency ..not too terribly thick, but some substance, as heat will make it thicken up later. I add about 3 Tbsp. of Turbinado sugar (any brown or cane, organic sugar works) and adjust it as my taste buds suggest. Stir this up really well ..until the sugar is dissolved mostly. Now, you can add the minced fresh garlic ..a large clove or two (we like garlic) ..up to you. You can also add some minced fresh ginger, but I don't really like too much of that particular flavor in mine, so I slice a couple "coins" off and float them for however long I let the sauce stand.. and that's enough infusion for me. Add some chopped chile or bird pepper ...tiny bit, as these are smokin' hot peppers ..or some crushed red pepper flakes to taste. You can also skip this and just toss some whole dried chiles in at the last few seconds of cooking. (I don't do this cuz DH grumbles when he has to pick them out.. LOL )

Whatever meat (about a pound) you decide to use (besides the prawns.. they don't need to be sliced paper thin) ...slice into very thin slices or julienne thin strips ..your choice. I find that slicing meat really thin is easiest before it is completely defrosted. The firmness allows for more control of each slice.

Toss the meat into the mixer cup or bowlwith the marinade, and let stand for 30 minutes or so...

From here, you can slice up your scallions (separate green from white) and thin biased carrots (optional), and get the rice started ...and prepare your Wok or big pan with hot oil.

It's a fast process once you start cooking the meat, so have everything right there ...remove meat from marinade and keep the marinade. It will become the sauce in the last few steps. Toss meat in hot oil for about a minute ..remove it. Toss carrots and white parts of scallions ONLY into the oil ..about a minute or two (carrots should be al dente). Toss the partially cooked meat, green part of scallions and sauce back into the pot and stir around until all is bubbly and the sauce is thickening up from the added starch earlier... another minute, minute and a half. Remove from heat.

Serve over steamed Jasmine rice ..or even a good short grain (more sticky... yum!)

 

[Backyard Buddies]

Author: Redhead83402
Date: 10/3/2008

pani popo tonight ~ very easy ~ take either thawed rhodes rolls or your own bread dough parsed into rolls in a buttered pan, then take one can of coconut milk, 1/2 cup of sugar, a splash of vanilla, & a tablespoon of melted butter, & a dash of salt, mix together. Once the rolls have risen enough to put in the oven, pour your coconut mixture over the top of the rolls and bake for about 25 minutes, or until the tops of the rolls are a nice golden brown.

These are the perfect sweet compliment to any curry, fried rice, or stir fry.

 

[Backyard Buddies]

Author: Debiraymond
Date: 10/4/2008

Pizza cups - so yummy everybody loves them:

Take pillsbury grands biscuits and flatten them to a 4 in circle, press into muffin tin.

Brown ground beef, drain and add 1 jar pizza sauce, cut up pepperoni and mozerela cheese.

Put mixture into tins and top with cheese and pepperoni. Bake at 350 for 1/2 hour. DELISH!

 

[Backyard Buddies]

Author: Happyhen
Date: 10/4/2008

Pumpkin Waffles

Mix together:

2 1/2 cups flour
1/3 cup light brown sugar
2 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsps cinnamon
1 tsp ginger
1/4 tsp ground cloves

Combine and add to dry ingredients:

4 eggs
1 cup milk
1 cup buttermilk
1 cup pumpkin
6 TBSP butter, melted

Ladle onto hot waffle iron and cook about 5 minutes.

 

[menageriemama]

oops- posted in the wrong place- sorry!!

 

[thechickenchick]

Redhead83402 10/12/08


Burger Bundles

Stove Top Stuffing (herb or Savory flavor)
Hamburger
Rice
Cream of mushroom soup
thyme
rubbed sage
marjoram
rosemary
pepper
Seasalt
garlic & green onions sauteed in 1 tbps ghee or olive oil (optional)
eggs ( 2 per 3 pounds of 7% or lower fat)

For a 9 x 13 casserole, go with the smaller amounts on the rice & water, for a larger 13 x 24, use the larger amounts.

First make up a pot ( about 2 pkgs worth) of stovetop stuffing, herb flavor.. you can make your own instead, but this is one timesaver I think is quite tasty ~ Set aside.

Next get a large casserole or chafing dish ( I like to use my stainless steel 13 X 24, but then I always have a crowd to feed, too) and decide how much rice you are going to need. I usually use about 3 or 4 cups dry rice, and 5 or 7 cups water. Stir that up in the bottom of the pan, and add a can of cream of mushroom soup. ( you can make a white roux, and fresh sauteed mushrooms, & green onions, if you wish, but campbells works quite nicely). Sprinkle in some sea salt & Stir that up.

Then you take several pounds of hamburger (enough for each person to have either one whole, or half a serving, these things are big & filling), and flavor it however you like. (I like to add thyme, seasalt, rubbed sage, marjoram, rosemary & pepper. Also, green onions & garlic sauteed together & added to the meat as well is quite tasty) Add a few eggs & bread crumbs if you wish, in order to hold the mixture together. ( I use 7% fat, so it needs eggs to bind it)

Once you have a nice workable mixture, take a handful of beef, & pound it as flat as you can in your hand, then take a spoonful or so of the stuffing, place it in the center of the meat patty, and wrap the patty around it, tucking all the edges in, and drawing enough meat under to completely cover the stuffing. The flatter you can make the patty ( without holes) the better. Place it bottom side down ( bottom is the side you tucked) in the casserole dish, on top of the uncooked bed of rice, salt & water. Continue on till you have filled the dish with as many stuffed patties as you need or have room for.

Once done with that, wash up your hands, and take the remainder of the stuffing ( there is always leftover, & since it's now unsafe to eat the way it is cuz of meat hands) & spread it around the pan generously.

Then wash up again & get out one or two more cans of cream of mushroom, and spread it over the top, kind of smoothing the lumps here & there.

Next part is important, cover the whole affair with a nice strong tinfoil. Make a very good seal. Trust me, I somehow always overload the pan & it either spills on the way to the oven, or bubbles over in cooking, but a nice sealed tinfoil lid works perfectly, also seals in the steam necessary to cook the rice properly.

Cook it at 350* till it smells done. ( this is where recipe writing always gets me. I cook by smell, and it's really hard for me to estimate just how long I actually left something in the oven.....The meat will be brown, the rice will be done, the edges will be bubbling, & slightly browned, & it will smell heavenly....lol... probably about an hour or so....enough time to get some veggies on the stove, cooked up completely.)