The Official "Hey Grandpa" Recipe Thread

[Backyard Buddies]

Author: Annesasmuse
Date: 11/10/2008

I made a migraine friendly version of the Sour cream Chicken tonight cuz when I mentioned the new recipe to DH, his face lit up

I browned a large breast half in oil with salt n' pepper, first. When it was golden on both sides, I removed it to the board and cut it up the middle, long ways ..like fileting fish... and then put it back in the pan to brown the "middle" sides. Once it was almost done on those sides, I tossed in half of an onion, chopped ...one medium sized portobello mushroom, chopped ..and a couple cloves of garlic, chopped fine. I splashed a little more oil in there, too.

When the chicken was done all over, I took it back to the board and sliced it thin and across the grain... then returned it to the mix in the pan again. Once the onions and everything was getting golden, I added some corn starch and a quarter of a Knorr chicken bouillion (I already had sea salt and pepper, so didn't want to overwhelm it.. just add some flavor). Stirred that around a bit and added two big spoonfuls of sour cream and about half pint of heavy cream... stirring all the while.

I served this over Campanelle noodles and had petit peas sauteed in a little "bacon" grease. (We eat beef bacon.. but it's the same flavor in the end.)


I skipped the baking step.. and the MSG in the prepared soup.. and it was really, really good still. Thank you again, Backyard Buddies!

 

[Backyard Buddies]

Author: geckomama
Date: 11/11/2008

Hash
leftover Roast or whatever meat I have
leftover Vegetables from the roast (one of the veggies has to be potatoes!) usually potatoes, carrots, celery and onion.
I dice everthing up and throw it in a skillet
add beef broth, worchestershire sauce and ketchup
simmer and mix until heated through and then let sit without strirring until the bottom gets a little crispy (cuz, that is the way we like it).

Nothing too fancy but uses the leftovers and stretches them a long way. DH likes his hash served with a fried "dunky" (sunnyside up) egg on top!

Shephards Pie

Brown Hamburger
season with a splash of liquid smoke
salt and pepper to taste
garlic
onion
saute all together in a skillet and then add
frozen or fresh or canned (lol) peas, corn and carrots (or whatever veggie is needing to be cooked or on hand

I mix all of this together in the skillet add beef broth until kind of juicy then put in a greased casserole dish.

Spread a 1/2 inch thick layer of mashed potatoes on top and pop in the oven until bubbly! Since everything is precooked so to speak you only need about 20 to 30 minutes in a 325 degree oven.

Sorry I can't be more specific on amounts and measures.... I really am a pinch of this, pinch of that kinda cook ask if you need clarification on anything!

 

[Backyard Buddies]

Author: Skand
Date: 11/11/2008

Cornmeal Crunch Recipe


I make an effort to buy whole grain cornmeal - this is cornmeal that still has the nutritious bran and germ included. You can easily make this recipe vegan by omitting the cheese.

1 1/2 cups (medium grind) cornmeal
fine grain sea salt
4 cups yellow onion, chopped (about 3 medium)
1/4 cup olive oil
1/2 cup Parmesan cheese, freshly grated
3 cups water or vegetable broth
Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9 x 12-inch baking dish or tart pan - or roughly this size.
In a medium bowl combine the corn meal with 1 1/2 cups water and 1/2 teaspoon salt. Stir and set aside.
To caramelize the onions, heat a splash of olive oil in a large thick-bottomed skillet with a pinch or two of salt. Cook over high heat, stirring and scraping the pan occasionally - more often as the onions begin to get increasingly brown. Continue cooking until the onions collapse and turn deep brown in color. Remove from skillet and set aside.
Bring 1 1/2 cups water (or broth) to a boil in a medium saucepan, add the water and cornmeal mixture, bring back up to a boil and stir until it is thicker than a heavy frosting - about 5 minutes. Remove from heat and stir in the cheese and 2/3 of the onions. Spoon the mixture into the prepared pan, spreading it to an even thickness, and drizzle with about 3 tablespoons of olive oil. Bake for about 45 minutes, or until the bottom is golden and the cornmeal begins to pull away from the sides of the pan a bit. Serve topped with the remaining onions (and more grated cheese if you like).
Makes about 16 pieces.

 

[Backyard Buddies]

Author: cknmom
Date: 11/12/2008

Starbucks Classic Coffecake

Topping:
1C. flour
1C.brown sugar
1/2C.butter, softened
1t.cinn.
1/2C/ chopped pecans

Cake:
1C.butter, softened
3/4C. brown sugar
1/2C. sugar
2 eggs
1 1/2t.vanilla
2C. flour
1t.bk. powder
1/4t. salt
1/3C. milk

Preheat oven to 325*
Make topping, combine flour, br. sugar, butter and cinn.in bowl. It should have the consistancy of moist sand. Add pecans, set aside.

In large bowl, cream butter and sugars until smooth and fluffy. Add eggs and vanilla, mix well.

In another bowl combine flour, bk. powder and salt. Add to butter mixture a little at a time. Add milk, mix well.

Spoon into 9x13" greased baking pan .

Sprinkle topping over batter, completely covering batter.

Bake 50min. or until edges just begin to turn brown. Cool, slice.


This is very good!

 

[Backyard Buddies]

Author: Skand
Date: 11/14/2008

Meatloaf

I do the hb meat, 1 egg, a lil worchestershire sauce, a package of crackers, crumbled, salt and pepper, some onion ( i chop real fine, hate crunchy onion), a lil bell pepper, 8 oz can tomato sauce. Mix it up, put half in bottom of cast iron skillet. Slice some cheese, lay that on the layer, then add the other half. Bake 30 or so mins, drain grease, put back in for about 10 mins to get some crunchy to it.
Never have had my kids get yucked on meatloaf. MY mom can't cook, so we grew up with the theory that everything has to be covered in ketchup, so we could choke it down. We've noticed with the cheese in it, we don't hardly use ketchup on it.

 

[Backyard Buddies]

Author: Zookeeper9000
Date: 11/14/2008

Crock Pot Ribs

Spare ribs with salt, pepper and garlic powder, browned. Put in the crock pot at 6am smothered in sauerkraut and then covered with french onion soup and cook at about 200/250 till super at 6pm.

 

[Backyard Buddies]

Author: thechickenchick
Date: 11/14/2008

Hungarian Goulash

I am glad to share this recipe with you. I would maybe add corn and mushrooms but my DH would probabally cry!

2 lbs burger (I cook only with deer)
1/2 tsp onion pwder
1/2 tsp garlic pwder
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 tsp paprika
2 14 oz cans of diced tomatoes
1 c sour cream
4 bay leaves
Egg Noodles

Brown burger, mix onion pwder, garlic pwder, and flour until meat is coated. I do this in my slow cooker. Add every thing else except the sour cream. Simmer on low for a couple of hours. Add sour cream 30 minutes before serving. Serve over hot egg noodles. Sometimes I mix the 2 together. If you don't have time to do it in the crock pot it can be done faster on the stove or electric skillet.

 

[Backyard Buddies]

Author: Zookeeper9000
Date: 11/14/2008

Microwave fudge

1 bag of confection sugar (this is powdered sugar)
1 cup cocoa
1 stick of oleo ( I would think you could use butter)
1/2 cup milk

In a microwave safe bowl mix powdered sugar and cocoa together. Cut oleo/or butter up and place on top of the sugar and cocoa. Pour milk over this DO NOT STIR YET. Put wax paper over bowl and microwave on high for 3 minutes. Take out stir by hand then put back in and microwave for 3 more minutes. Take out and mix with mixer and put in buttered pan. Eat it and enjoy eating it.



Fudgy cocoa brownies

1 stick marg - guess ya could use butter
1/3 cup cocoa
1 cup sugar
2 eggs
1 teas vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup chopped nuts (optional)

Grease an 8 x 8x 2 in pan set aside. In medium sauce pan melt marg over low heat (or microwave in a 1 qt container). Remove from heat. Add cocoa and stir until well blended. Add sugar and mix well. Add eggs one at a time and stir in well. Stir in vanilla flour and salt. DO NOT OVER STIR. Fold in nuts. Spread in a prepared pan and bake @ 350 for 25 to 30 minutes, or until toothpick comes out clean.

Frosting

6 Tbls soft marg or butter
1/2 cup cocoa
2 2/3 cups of unsifted confection (powdered) sugar
1/3 cups milk
1 tsp vanilla

I just throw this in a bowl and beat it till smooth then I put a thin layer on when brownies are hot wait till they cool and then put a nice generous layer again. Then I eat way too many of them.

Enjoy

 

[Backyard Buddies]

Author: Backyard Buddies
Date: 11/16/2008

Zareshk Polo & Chicken
1. Prepare Rice according to directions
2. Prepare Chicken according to directions
3. Prepare Zareshk according to directions

Persian Rice
(Adjust the number of servings to feed your family. This is how the recipe was given to me)

4 cups Basmati Rice
6 T. Salt
Oil or butter

Rinse rice 5 - 6 times with warm water. Place rice in a pot, and cover completely with water. Add the salt and stir to blend. Soak for 3 - 4 hours (maximum of 10 hours).

Boil until rice is cooked but still crunchy, about 10 minutes. Strain into a colander, rinse well, and clean pot.

Place a small amount of oil or butter in pan. Add rice. (alternatively, you may put a whole pita pocket on the bottom before adding rice, if you wish). With the end of a wooden spoon, make numerous holes in the rice all the way down to the bottom of the pan to allow an escape for the steam.

Place a kitchen towel over the pan and close lid over the towel. Bring the edges of the towel up and secure to the handle of the lid (I use rubber bands).

Cook on medium heat for 10 minutes. Turn heat to low and continue cooking for an additional 20 minutes.

Remove lid and place a plate over the pan. Invert the rice onto the plate. The golden crust should come off be on the top of your pile of rice. If it doesn't, loosen with a spatula.


Chicken
(Recipe for 1 lb. of chicken, adjust to fit your family)

4 T Oil
1 Lg. Onion - chopped
4 Garlic Cloves - minced
1 lb. Boneless, Skinless Chicken Breast - cut into bite sized pieces
1 t. Salt
Pepper to taste
Juice of half a Lemon

In a saucepan, heat oil. Add onion and saute until golden brown. Add garlic and heat through. Add chicken and saute until cooked through. Add salt and pepper. Squeeze lemon over chicken and remove from heat.


Zereshk
(again, this is matched to the 1 lb. of chicken. Adjust to fit your family)

3/4 cup dried Zereshk (barberries - look like dried cranberries)
1/4 cup Butter
1/2 cup Water
2 t. Ground Saffron
2 t. Sugar

Rinse Zereshk in water to clean, removing and discarding any stems. Zereshk can harbor sand and dirt, so a good rinse is necessary.

In a small saucepan, melt butter on low heat. Add Zereshk and saute for 7 - 8 minutes. (this seems longer than I did, but that's how it is written. Watch for burning and adjust your timing)

Boil water and add saffron. Dissolve well.

Add saffron/water to currents. Add sugar and mix well. Stirring every two minutes, cook until the barberries soften. Remove from heat.


To Assemble

1. Spoon Rice onto a large serving platter.
2. Arrange Chicken - You can put it over the middle or arrange around the edges if you prefer.
3. Pour Zereshk over the rice.

 

[Backyard Buddies]

Author: AbiquiuNM
Date: 11/17/2008

Oven baked salmon fillets on top of chopped veggies that include spring onions, carrots, courgettes, and topped with lemon zest, lemon juice and chopped ginger. Wrapped in parchment and baked at 375 for 25 minutes. Yummy!