Grandma's Easy Recipes

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Grandmother's Pork TamalesEvery December my grandmother's kitchen turned into a tamale line, everyone spreading masa on ...
10/07/2026

Grandmother's Pork Tamales
Every December my grandmother's kitchen turned into a tamale line, everyone spreading masa on husks.

Ingredients
Makes about 5 dozen tamales
5 lbs fresh corn masa
1 lb corn husks
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 lb lard
5 cups cooked pork broth (from the cooked pork), used as needed
8 oz whole ancho chiles
5 lb pork shoulder
3-4 cloves garlic
½ teaspoon ground black pepper
2 teaspoons ground cumin

Directions
1. The day before, cover the anchos with boiling water for 30 minutes or more, until soft. Stem, seed and chop them, keeping the liquid.
2. Blend the chiles smooth with soaking liquid as needed. Strain through a fine sieve and refrigerate.
3. Soak the husks overnight in warm water. Rinse and dry them, cutting wide ones in half.
4. Simmer the pork in 1-2 inch pieces with the garlic, pepper, cumin and water for about 3 hours, until tender. Shred, chill overnight and keep the broth.
5. Beat the lard until light, then add the salt, baking powder and masa. Work in chili purée to a dark pink and a little broth, until a pinch of dough floats in water.
6. Simmer about 1 cup chili purée in some hot lard until slightly thick, salt it, then add the pork and some broth and cook 20 minutes.
7. Spread masa over the bottom two-thirds of each husk, add pork down the center, fold the sides in and the top down. Steam standing up until the masa pulls away from the husk.

How did your family fill theirs?

Million Dollar Spaghetti CasseroleWhat goes in the oven on a busy Sunday when the whole family is coming over for dinner...
10/07/2026

Million Dollar Spaghetti Casserole
What goes in the oven on a busy Sunday when the whole family is coming over for dinner?

Ingredients
1 lb ground beef
1 jar spaghetti sauce
8 oz cream cheese
¼ cup sour cream
½ lb cottage cheese (1 cup)
½ cup butter (1 stick)
1 pkg spaghetti (16 oz)
Grated cheddar cheese

Directions
1. Preheat the oven to 350°F. Boil the spaghetti until al dente, then drain and set aside.
2. Blend the cream cheese, sour cream and cottage cheese until smooth.
3. Brown the ground beef over medium-low heat, drain well and stir in the spaghetti sauce.
4. Put a few slices of butter in a 9x13 pan, add half the spaghetti and spread the cream cheese mixture over it.
5. Add the rest of the spaghetti and a few more slices of butter, then pour the meat sauce over the top.
6. Bake 30 minutes. Top with as much cheddar as you like and bake 15 minutes more, until the cheese has melted.

What do you put on the table next to it?

Copycat Texas Roadhouse SteakThe trick is the five minutes after the grill: let the steak rest before you cut it.Ingredi...
10/07/2026

Copycat Texas Roadhouse Steak
The trick is the five minutes after the grill: let the steak rest before you cut it.

Ingredients
4 ribeye steaks, about 1 inch thick
1 tbsp kosher salt
2 tsp brown sugar
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
½ tsp chili powder
½ tsp ground turmeric
1 tbsp vegetable oil
2 tbsp butter, melted

Directions
1. Take the steaks out of the fridge 30 minutes before cooking, so they cook evenly to the middle.
2. Mix the salt, brown sugar, paprika, garlic powder, onion powder, pepper, chili powder and turmeric in a small bowl.
3. Pat the steaks dry, rub them lightly with the oil and press the seasoning onto both sides.
4. Heat the grill or a cast iron grill pan to high, about 450–500 °F. Grill 4–5 minutes per side, turning once, until a thermometer reads 130 °F for medium-rare.
5. Brush the steaks with the melted butter right as they come off the heat.
6. Rest them on a board for 5 minutes, so the juices stay in the meat, then slice and serve.

What's your own trick for a good crust on a steak?

Lemon Butter Baked ShrimpWhat goes in the oven on a busy weeknight when there's a bag of shrimp in the freezer?Ingredien...
10/06/2026

Lemon Butter Baked Shrimp
What goes in the oven on a busy weeknight when there's a bag of shrimp in the freezer?

Ingredients
1 lb raw shrimp, cleaned, peeled and deveined
8 tbsp butter (1 stick), melted
3 cloves garlic, minced
1 packet Good Seasons Italian all natural seasoning
1 1/2 lemons, sliced into circles
1 tbsp dried parsley leaves
1 tsp ground black pepper

Directions
1. Preheat the oven to 350°F.
2. Mix the melted butter and garlic in a small bowl. Pour it into a glass casserole dish and spread it over the bottom.
3. Lay the lemon slices on the butter in a single layer.
4. Arrange the shrimp on top of the lemon slices.
5. Sprinkle the Italian seasoning over the shrimp, then the parsley and pepper.
6. Bake uncovered for 15 minutes.

What would you serve with it: rice, pasta or crusty bread?

Baked Shrimp Penne with MozzarellaOut of ideas for dinner and you have a bag of shrimp in the freezer?It's penne in a sl...
10/06/2026

Baked Shrimp Penne with Mozzarella
Out of ideas for dinner and you have a bag of shrimp in the freezer?
It's penne in a slow-cooked tomato and onion sauce with big shrimp, baked in the tray under a layer of melted mozzarella. Pieces of chicken work just as well as shrimp.
Would your table go for shrimp in their pasta?

Smothered Oxtails with GritsSpoon these over a bowl of hot grits, with soft scrambled eggs and a biscuit on the side.Ing...
10/06/2026

Smothered Oxtails with Grits
Spoon these over a bowl of hot grits, with soft scrambled eggs and a biscuit on the side.

Ingredients
3 lb oxtails
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
¼ cup all-purpose flour
3 tbsp vegetable oil
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 tbsp tomato paste
4 cups beef broth
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 tbsp chopped parsley
To serve: hot grits, scrambled eggs, biscuits

Directions
1. Season the oxtails with salt, pepper, garlic powder, onion powder and paprika, then toss in the flour.
2. Heat the oil in a Dutch oven over medium-high heat. Sear the oxtails 4–5 minutes per side until deep brown, then set them aside.
3. Cook the onion and bell pepper in the same pot for 5 minutes until soft. Stir in the garlic and tomato paste for 1 minute.
4. Pour in the broth and Worcestershire, scraping up the browned bits. Add the thyme and return the oxtails.
5. Cover and simmer on low for 3 hours, until the meat pulls easily from the bone.
6. Remove the thyme, skim off the fat and simmer uncovered 10 minutes until the gravy coats a spoon.
7. Sprinkle with parsley and serve over grits with eggs and biscuits.

What do you put on the plate next to your oxtails?

Italian Cream CakeI keep a box of white cake mix in the pantry just for this one, no shame.Ingredients1 (16.25-ounce) pa...
10/05/2026

Italian Cream Cake
I keep a box of white cake mix in the pantry just for this one, no shame.

Ingredients
1 (16.25-ounce) package white cake mix
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 tablespoons rum (optional)
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Directions
1. Beat the cake mix, eggs, buttermilk and oil at medium speed with an electric mixer for 2 minutes. Stir in the coconut and pecans.
2. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 15 to 17 minutes, until a wooden pick in the center comes out clean.
3. Cool in the pans on wire racks 10 minutes, then turn out and cool completely.
4. Sprinkle each layer evenly with rum, if using, and let stand 10 minutes.
5. For the frosting, beat the cream cheese and butter at medium speed until smooth. Add the powdered sugar gradually, beating until light and fluffy, then stir in the vanilla and pecans.
6. Spread frosting between the layers and over the top and sides. Chill 2 hours before slicing.

Pan-Seared Lemon Butter FishI made this twice last week, and both times the pan was empty before I sat down.White fish f...
10/05/2026

Pan-Seared Lemon Butter Fish
I made this twice last week, and both times the pan was empty before I sat down.
White fish fillets go into a hot pan with butter until the tops turn golden and flecked with black pepper. Lemon slices sizzle right next to them, and a few parsley leaves go on at the end.
What do you serve with it, rice or a green salad?

Cajun Sausage and Shrimp PastaThe sizzle when the andouille rounds hit the hot butter and oil.Ingredients8 oz rotini2 tb...
10/05/2026

Cajun Sausage and Shrimp Pasta
The sizzle when the andouille rounds hit the hot butter and oil.

Ingredients
8 oz rotini
2 tbsp olive oil
1 tbsp butter
6 oz andouille sausage
3 green onions
2 celery stalks
1 lb large peeled and deveined shrimp (16-20 size)
1 tbsp blackening seasoning
1 tsp minced garlic
1 tbsp tomato paste
½ cup cream
4 oz cream cheese
½ cup pasta water
1 tsp Italian seasoning
½ tsp kosher salt
Black pepper to taste
1 roma tomato
Italian flat leaf parsley
1 lemon
Shredded parmesan

Directions
1. Cook the rotini according to the package and save ½ cup of pasta water. Cut the green onions, keeping the green tops for garnish.
2. Heat the oil and butter in a large skillet over medium-high heat. Slice the sausage into ¼-inch rounds and cook 2–3 minutes, stirring often, until browned.
3. Add the diced celery and the white parts of the green onions. Cook about 2 minutes until softened.
4. Toss the shrimp in the blackening seasoning and add them to the pan. Cook 1 minute, turn them and cook 1–2 minutes more.
5. Turn the heat down to medium, stir in the garlic and tomato paste and cook 1 minute.
6. Add the cream, cream cheese, pasta water, Italian seasoning, salt and pepper. Stir until the cream cheese has melted and the sauce is smooth.
7. Top with the diced tomato, minced parsley and green onion tops. Serve with parmesan and a lemon wedge.

Broccoli Cauliflower SaladWhat is your trick for keeping a creamy salad from going watery in the fridge overnight?Bite-s...
10/04/2026

Broccoli Cauliflower Salad
What is your trick for keeping a creamy salad from going watery in the fridge overnight?
Bite-size cauliflower and broccoli florets folded into a creamy dressing with shredded cheddar and crispy bacon bits. It stays crunchy, it is served cold, and one big bowl goes straight to the cookout table.

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