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Ultimate Slow-Cooked Taco Spaghetti 🍝🌮Ingredients:450g ground beef1 onion, chopped2 cloves garlic, minced1 packet taco s...
10/17/2024

Ultimate Slow-Cooked Taco Spaghetti 🍝🌮

Ingredients:
450g ground beef
1 onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
400g can diced tomatoes, undrained
280g can Ro*Tel diced tomatoes and green chilies, undrained
960ml chicken broth
225g spaghetti, uncooked
100g shredded cheddar cheese
15g fresh cilantro, chopped
Salt and pepper to taste
Sour cream, for serving (optional)
Avocado slices, for garnish (optional)
Instructions:
Brown the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer the beef to a slow cooker.

Add Ingredients: To the slow cooker, add the chopped onion, minced garlic, taco seasoning, diced tomatoes (with their juices), Ro*Tel tomatoes (with their juices), and chicken broth. Stir to combine.

Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.

Add Spaghetti: About 30 minutes before serving, stir in the uncooked spaghetti. Cover and cook until the spaghetti is tender, about 25-30 minutes.

Finish the Dish: Once the spaghetti is cooked, stir in the shredded cheddar cheese and chopped cilantro. Season with salt and pepper to taste.

Serve: Ladle the taco spaghetti into bowls and top with a dollop of sour cream and avocado slices, if desired. Enjoy your ultimate slow-cooked taco spaghetti!

I’m definitely making this soon Pickled Eggs Sausage & OnionsIngredients 6 hard-boiled eggs, peeled1 pound sausage of yo...
10/16/2024

I’m definitely making this soon
Pickled Eggs Sausage & Onions
Ingredients
6 hard-boiled eggs, peeled
1 pound sausage of your choice (such as kielbasa or smoked sausage), sliced
1 onion, thinly sliced
1 cup white vinegar
1 cup water
1/4 cup sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon red pepper flakes (optional)
Instructions
Preparing the Pickling Liquid
In a medium saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes (if using).
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to allow the flavors to meld.
Assembling the Jar
Place the peeled hard-boiled eggs, sliced sausage, and thinly sliced onion in a clean glass jar or container with a lid.
Carefully pour the hot vinegar mixture over the eggs, sausage, and onions, ensuring everything is fully submerged.
Allow the pickling liquid to cool to room temperature

Strawberry Mango Tropical Smoothie 🥭🍓Ingredients :1 cup fresh or frozen strawberries1 cup mango chunks fresh or frozen1 ...
10/16/2024

Strawberry Mango Tropical Smoothie 🥭🍓

Ingredients :

1 cup fresh or frozen strawberries
1 cup mango chunks fresh or frozen
1 banane pelée
1/2 cup Greek yogurt (plain or vanilla)
1/2 cup coconut milk (or any milk of your choice)
1 tablespoon of honey or agave syrup (optional, for sweetness)
1/2 cup ice cubes (optional, for a thicker smoothie)
Fresh mint leaves for garnish (optional)
Itineraries:

Mix the ingredients :

In a blender, combine strawberries, mango chunks, banana, Greek yogurt, coconut milk, and honey (if using).
Mix until smooth and creamy. If you prefer a thicker smoothie, add the ice cubes and blend again until well incorporated.
Serve :

Pour the smoothie into glasses and garnish with fresh mint leaves if you wish.
Serve immediately for best flavor and texture.
Preparation Time: 10 minutes | Total Time: 10 minutes| Servings: 2 | Calories: 180 kcal per serving

This Strawberry Mango Tropical Smoothie is a delicious and refreshing drink, perfect for a quick breakfast or a tropical treat! 🥭

Honey Mustard Sauce 🍯🍯A versatile blend of sweet honey and tangy mustard, perfect for dipping, spreading, or marinating....
10/15/2024

Honey Mustard Sauce 🍯🍯

A versatile blend of sweet honey and tangy mustard, perfect for dipping, spreading, or marinating.

Ingredients:

½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
⅓ cup honey
1 tablespoon lemon juice
¼ teaspoon paprika
Salt and pepper to taste

Instructions:

Combine mayonnaise, Dijon mustard, yellow mustard, and honey in a medium bowl, whisking until smooth. Add lemon juice and paprika, adjusting salt and pepper to taste. Continue whisking until thoroughly combined and smooth. For optimal flavor, chill in the refrigerator for 30 minutes before serving.

Additional Information:

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 16

Old School Butter Pound Cake 🍰Indulge in the rich and moist goodness of this classic butter pound cake, a treat that's s...
10/15/2024

Old School Butter Pound Cake 🍰

Indulge in the rich and moist goodness of this classic butter pound cake, a treat that's sure to win over your taste buds!

Ingredients:

1 1/2 cups cake flour
1 1/2 cups all-purpose flour
3 sticks unsalted butter, softened at room temperature
8 oz cream cheese, room temperature
3 1/4 cups sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs

Instructions:

Begin by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius). Butter, oil, and flour a 10-cup shaped pan, such as a Bundt pan.

Using a mixer on medium speed, beat together the butter and cream cheese until the mixture comes together smoothly.

Add the sugar, vanilla extract, and almond extract to the butter mixture.
Beat the mixture until it becomes light and fluffy. Reduce the mixer speed to low.

Add the eggs one at a time, alternating with additions of flour (about 1/2 cup each time), until all the eggs and flour are fully incorporated.

Transfer the batter into the prepared Bundt pan, spreading it evenly.

Place the Bundt pan in the cold oven, then turn the heat on to 325 degrees Fahrenheit (165 degrees Celsius).

Bake the cake for approximately 1 1/2 hours, or until a tester inserted into the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Enjoy slices of this decadent butter pound cake with your favorite beverage or as a delightful dessert!

Prep Time: 30 minutes | Cook Time: 1 hour 30 minutes | Total Time: 2 hours | Yield: 12-16 servings

Smoked Salmon Avocado StackA delicious and healthy appetizer or light lunch option.Ingredients:1/2 cup smoked salmon, sh...
10/15/2024

Smoked Salmon Avocado Stack
A delicious and healthy appetizer or light lunch option.
Ingredients:
1/2 cup smoked salmon, shredded
1 avocado, sliced
1/4 cup red onion, thinly sliced
1/4 cup capers, drained
1/4 cup dill, chopped
1/4 cup Greek yogurt
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
Make the dressing: In a small bowl, combine the Greek yogurt, lemon juice, salt, and pepper.
Assemble: On a serving plate, layer the smoked salmon, avocado, red onion, and capers.
Drizzle dressing: Drizzle the dressing over the salad.
Garnish with dill: Garnish with chopped dill.
Serve: Serve immediately and enjoy!
Tips:
You can use any type of smoked salmon you prefer.
For a spicier version, add a pinch of red pepper flakes to the dressing.
Serve with a side of crusty bread.
Enjoy this delicious and refreshing smoked salmon avocado stack!

Muffaletta SandwichIngredients• 1 large round loaf Italian bread or muffaletta bread• 1/2 cup olive salad (recipe below)...
10/15/2024

Muffaletta Sandwich

Ingredients
• 1 large round loaf Italian bread or muffaletta bread
• 1/2 cup olive salad (recipe below)
• 4 ounces salami, thinly sliced
• 4 ounces ham, thinly sliced
• 4 ounces provolone cheese, thinly sliced
• 4 ounces mozzarella cheese, thinly sliced
• 4 ounces mortadella, thinly sliced
• 1/4 cup roasted red peppers, thinly sliced
• 1/4 cup pepperoncini peppers, sliced
• 1/4 cup black olives, sliced
• 1/4 cup green olives, sliced
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions
1. In a small bowl, combine the sliced black olives, green olives, roasted red peppers, pepperoncini peppers, red wine vinegar, olive oil, dried oregano, dried basil, garlic powder, salt, and pepper. Mix well to combine and let the olive salad marinate for at least 30 minutes.
2. Slice the loaf of Italian bread horizontally. Spread the olive salad evenly over the bottom half of the bread.
3. Layer the Genoa salami, ham, provolone cheese, mozzarella cheese, and mortadella over the olive salad.
4. Place the top half of the bread over the layered meats and cheese. Press down gently to compact the sandwich.
5. Wrap the entire sandwich tightly in plastic wrap and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld together.
6. When ready to serve, unwrap the sandwich and cut into wedges. Serve chilled or at room temperature.

PINEAPPLE MANGO SMOOTHIE 🍍🥭1 Banana 🍌1 cup pineapple 🍍1 cup mango 🥭1/4 cup yogurt 🍦1 cup almond milk 🥛Ice cubes 🧊
10/15/2024

PINEAPPLE MANGO SMOOTHIE 🍍🥭
1 Banana 🍌
1 cup pineapple 🍍
1 cup mango 🥭
1/4 cup yogurt 🍦
1 cup almond milk 🥛
Ice cubes 🧊

Slow Cooker Cuban SandwichesIngredients :For the pork:4-5 lbs. pork shoulder or butt roastjuice from 2 orangesjuice from...
10/15/2024

Slow Cooker Cuban Sandwiches
Ingredients :
For the pork:
4-5 lbs. pork shoulder or butt roast
juice from 2 oranges
juice from 2 limes
4 cloves garlic minced
1 Tbsp. cumin
1 Tbsp. dried oregano
1 tsp. cayenne pepper
1 tsp. kosher salt
1 tsp. black pepper
For the cubans:
2 Cuban bread loaves or Italian bread loaves
4 Tbsp. unsalted butter softened
½ lb. sliced swiss cheese
½ lb. sliced deli ham
12 sandwich pickles sliced lengthwise
yellow mustard
Instructions :
For the Pork:
In a bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, cayenne pepper, kosher salt, and black pepper. Mix well.
Place the pork shoulder in the slow cooker, the fat side should be facing up.. Pour the marinade over the pork, ensuring it is well coated. Cook on low heat for 8-10 hours, or until the pork is tender and easily shreds with a fork.
Once cooked, remove the pork from the slow cooker and discard any fat and skim, if your pork has bones remove and discard them. Shred the pork using two forks and return the shredded pork to the slow cooker to soak up the flavorful cooking juices. Set aside.
For the Cubans:
If using a panini press, preheat it to medium heat. If using a cast iron skillet, place it over medium heat.
Trim the ends off of each loaf of bread and cut the loaves in half horizontally.
Spread a thin layer of the softened butter on the outside of each slice of bread. On the inside of the bread, spread a generous amount of yellow mustard.
On the bottom halves of the bread, layer the swiss cheese, sliced ham, shredded pork, pickles and then another layer of swiss cheese, finally place the top half of the bread on the sandwiches. Repeat until all the sandwiches have been assembled.
(If using a panini press) Place the sandwiches in the preheated panini press and close the lid. Grill for 3-5 minutes, or until the bread is golden brown and crispy, and the cheese is melted. Repeat with the remaining sandwiches.
(If using a cast iron skillet) Place the sandwich into the preheated skillet. Use another heavy skillet or a foil-wrapped brick to press down the sandwich. Cook for 2-3 minutes on each side, pressing down firmly, until the bread is golden brown and crispy and the cheese has melted. Repeat with the remaining sandwiches.
Slice the sandwiches in half and serve, enjoy with a side of chips or a fresh salad and additional pickles. Enjoy!

Vegetable Soup. serves 6ingredients:3 tablespoons olive oil2 tablespoons ghee or unsalted butter2 leeks (white part only...
10/15/2024

Vegetable Soup. serves 6

ingredients:
3 tablespoons olive oil
2 tablespoons ghee or unsalted butter
2 leeks (white part only), quartered and sliced thinly
3 carrots, peeled and diced small
3 parsnips, peeled and diced small
3 ribs celery, diced small
2 small red potatoes, peeled and diced small
Salt
Black pepper
1 teaspoons dried parsley
1 teaspoon Italian seasoning
4 cloves garlic, pressed through garlic press
1 (14.5 ounce) can whole tomatoes, drained and seeded, and finely diced
6 cups vegetables broth or chicken broth
1 cup peas
1 cup kale, chopped
1 tablespoon chopped, fresh parsley
Small squeeze of lemon
Preparation:
Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
Place a medium-large soup pot over medium-high heat, and add in the ghee or butter and the oil. Once melted together, add in the leeks, carrots, parsnips, celery and diced potatoes, plus a pinch or two of salt and black pepper, and cook those together for about 3-4 minutes, or until they begin to become slightly translucent.
Add the Italian seasoning and the dried parsley, along with the garlic, and stir those in to incorporate.
Then, add the tomatoes followed by the vegetable or chicken stock, and bring to the boil. Once boiling, reduce the heat so that the soup is gently simmering, cover, and allow to cook for 15 minutes, or until the vegetables are tender yet have a slight bite still.
Turn the heat off the soup, stir in the peas, kale, chopped parsley and the small squeeze of lemon, and taste to see if any additional salt/pepper is needed before serving.
Tips & Tidbits for my Vegetable Soup Recipe:
Choose your veggies: You can get as creative as you'd like here, using the veggies that are your favorite! I personally love the combination of earthy, sweet and savory flavors when choosing my veggies, and like to use carrots, parsnips, leeks, kale, and diced tomatoes to list a few.
Combo of oil and ghee or butter for

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