Grizz's World
of Noshing (Grizz's Favourite Recipes)
I love food and am fascinated by cooking. I wanted to share some of my favourite recipes here like some sort of digital recipe box full of index cards with hand-written notes. For more recipes like mine, be sure to visit my friend Blue's recipe page too!
Kool-aid Hard Candies
Ingredients
Instructions
Grizz's comments:
Roasted Grapes with Honey & Goat Cheese
Ingredients
Instructions
Grizz's comments:
Frozen grapes
Ingredients
Instructions
Grizz's comments:
These are my grandpa's favourite snack. He calls them "diabetic candy." Can be used as a wine garnish for a romantic vibe.
Hot Root Salad
Ingredients
Instructions
Grizz's comments:
My buddy and I came up with this recipe for his family's winter gathering. It was a huge hit so we made using it turkey bacon the next time we had supper together and it was a big hit all over again. Highly recommended.
Microwave "Pizza"
Ingredients
Instructions
Grizz's comments:
These little pizzas are super easy and kid friendly. They remind me of the matzo pizzas we have during Pesach.
Crockpot Taco Dip
Ingredients
Instructions
Grizz's comments: I was first introduced to this dip in my youth. It is very delicious, but can be overly salty. Like in the nacho recipe below, you can substitue cumin, paprika, and garlic powder for the taco seasoning to avoid extra sodium.
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Velveta Nachos
Ingredients
Instructions
Grizz's comments:
These nachos are quick, easy, and delicious. If you find the taco season too salty as I do, you can make your own taco seasoning with cumin, paprika, and garlic powder (not garlic salt). If you sauce seems a bit thin right out of the microwave, take heart: it does thick even after cooling only slightly. I prefer the cheese sauce a bit on the thin side so it soaks into the chips a bit.
Log Cabin Toast
Ingredients
Instructions
Grizz's comments:
I first came across this recipe when I we in grade school and I made it often as a sweet snack. Highly recommended for youngsters, as long as you leave the coke for the adults.
Figgy Pudding with Soft Sauce(1773)
Ingredients
Instructions
Instructions
Grizz's comments:
I very much enjoyed this dish. This is a dense traditional bread pudding with raisins and a pourable caramel sauce. Plum pudding is another name for the dish. Neither figs nor plums are traditionally used; "figgy" and "plum" both meant dried fruits. Raisins are the go-to fruit for the dish.
I made this dish when I had an abundance of bread and buns that were going stale. I simply ground them up and dried them in the oven. I actually did this about a week in advance.
There are three traditional methods to cook a figgy pudding. There is the baking method (listed above), the boiling method, and the steaming method. Both the boiling and steaming method involve tying the pudding up tightling in a flour or cheese cloth and cooking for around 4 hours. I chose to steam mine. To do this, I put a plate inside a pot, added water to cover, and then placed the wrapped pudding on the plate. The plate prevents the bottom of the pudding from burning. I then covered the pot and brought the water to a slow boil.
After the first hour, the water was very full of sugars and was in danger of giving my pudding a burnt taste. I turned the heat off and after it had a chance to cool, I changed out the water. I then returned it to the heat and let it continue to cook, checking on it hourly and topping off the water.
The soft sauce is quite nice and taste like Werther's candies. I used margarine instead of butter which worked well enough, but the sauce does break when it cools down. It does whisk back togeter nicely when reheated.
1c Sugar
1/2c Corn syrup
1/4c Water
1 pkt Kool-aid
1. Combine sugar, corn syrup and water. It is easier to do as the solution begins to warm up, but not once boiling!
2. Looking but not touching, summer the solution until it reaches 300 degrees.
3. Mix thekool-aid with a tiny bit of water and carefully until combined. Remember, your solution it very hot!
4. If adding any more volatile ingredients, stir the candy until it reaches 240.
5. Pour solution into a 8"x8" pan lined with parchment paper.
6. Once cool enough to hold it's shaped, carefully remove the candy and waxpaper from the pan. The candy is still very hot!
7. Cut the candy into an 8x8 grid to make 64 pieces of candy.
8. Dredge in sugar while still hot. This will make them less sticky to handle.
Makes a good hard candy that could be infused with foreign substances.
2 cups Red or black seedless grapes
1 tbsp Olive oil
1 tbsp Honey
1/2 tsp Fresh thyme
Salt
2 oz Goat cheese, crumbled
Toasted pecans
Toasted baguette slices
1. On a baking sheet, toss grapes with olive oil, honey, thyme, and a pinch of salt.
2.Roast for 15-20 minutes in 400 degree oven, until the grapes are slightly blistered. Maybe shake the pan part way through if you can be bothered to.
3. After letting cool slightly, transfer to serving dish and sprinkle with crumbled goat cheese and nuts.
4. Serve on toasted slices baguette.
We made these for valentine's day last year and they were absolutely delicious. I think a little rosemary would be a welcome addition, but you would probably need to grind it for this dish.
Grapes
1. Remove grapes from stem, wash, dry, and freeze.
2. Consume once frozen
Sweet potatoes, chopped
Carrots, sliced or baby
Red or gold waxy potatoes, chopped
Acorn squash, chopped
Turnips, chopped
Shallots, chopped
Seasoning blend
Bacon, cooked
Sauce
Mayo
Dijon mustard
Lemon juice
Thyme
Rosemary
Seasoning blend
1. For the sauce, mix a lot of mayo with a bit of dijon, lemon juice to taste, thyme, and rosemary. Season to taste. Place in fridge to infuse.
2. Place all the prepped veg on a greased pan, season and toss with either vegetable oil or bacon grease.
3. Baked in 425 degree oven for approximately 45 minutes, until veg is tender and nicely browned.
4. Mix veg with sauce. Take care to not over-sauce.
5. Top with crumbled bacon at time of serving.
Letover sauce works well with chicken, and on burgers if paired with pickles.
1 slice bread
1-2 TBSP pizza sauce
Pizza cheese
Optional Ingredients
Pepperoni
Canadian bacon
Parmesean cheese
1. Put bread slice on microwavable plate.
2. Using your finger tips, smoosh the center of the slice flat.
3. Spread sauce on to the smooshed bread.
4. Add any optional ingredients and top with pizza cheese.
5. Microwave until cheese is melted, about 45 seconds.
6. Let it cool for a minute and then enjoy.
1 block Velveta cheese
Milk
1 packet Taco seasoning
1 lb. Ground sausage, fully cooked
1 can Ro-tel, drained (optional)
Tortilla chips
1. Cube up the velveta and put into crockpot.
2. Add taco seasoning, sausage, Ro-tel (if used), and milk. Be careful not to add too much milk.
3. Set crockpot to medium heat and cover.
4. Stir every 15 minutes. until the Velveta is fully melted. reduce heat to low or warm. The dip is now ready to be consumed with tortilla chips.
Velveta cheese
Milk
Taco seasoning
Tortilla chips
1. Cube up some of the velveta and put in a microwave safe bowl.
2. Add milk. Be careful, it is easy to add too much.
3. Microwave for a minutes, stir. If the velveta does mix in fully, microwave longer.
4. Add some taco seasoning. Again, be carefull to not use too much.
5. Serve on tortila chips with any extras you like, such as jalepenos, tomatoes, or olives if you like gross things.
2 slices bread
Butter or margarine
Cinnamon
Sugar
1. Toast the bread
2. Butter toast while still hot
3. Sprinkle with cinnamon and sugar.
4. Cut each slice of toast into three long pieces, for a total of six.
5. Build a log cabin by placing two of the toast pieces on a plate with a couple inches of space between them.
6. Place the next two pieces atop the first two, in the opposite direction. Your toast should now look like the pound symbol (#).
7. Top with the last two pieces, running them the same direction as the bottom layer.
8. Optionally, you can create a snow effect by dusting with either powdered sugar or cocaine.
4 cups bread crumbs, unseasoned
3/4 cup sugar
3/4 cup raisins
2 sticks butter, frozen and finely chopped
1 tsp nutmeg
4 cups milk, whole
3 eggs, large
1. Mix all dry ingredients in a large bowl together until well incorporated.
2. Whisk eggs and milk together.
3. Combine wet and dry mixtures mix well until you have mush.
4. Let rest for 5-10 minutes to hydrate.
5. Transfer into a well buttered bundt pan.
6. Bake at 350 Fahrenheit for 50-70 minutes.
7. Serve plain or with sauce.
Soft Sauce
1 cup sugar
1/4 cup water
6 tbsp butter, chopped
1/2 cup heavy cream, warmed
1 teaspoon vanilla extract
Pinch of salt
1. Warm the heavy cream and chop the butter.
2. In a medium, heavy-bottomed saucepan, combine the sugar and water.
3. Stir over medium heat until it looks like wet sand and the sugar begins to bubble.
4. Once boiling, stop stirring. You can swirl the pan gently for even cooking.
5. Cook until golden, around 6-10 minutes.
6. Remove the pan from the heat.
7. Carefully but quickly, whisk in butter pieces until melted and combined.
8. Stir in salt.
9. Continuing to whisk, slowly pour in the warm heavy cream. The mixture may bubble up vigorously. Whisk until smooth.
10. Stir in vanilla.