Grandma's Old Recipes

Easy Leftover Turkey Soup

Tender shredded turkey, sweet carrots,
celery, and potatoes simmered in rich
chicken broth with thyme and rosemary —
hearty, herby, and deeply comforting
in every single bowl.

Ingredients:

2 cups cooked turkey, shredded
1 medium onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
3 cloves garlic, minced
6 cups chicken broth, low-sodium
1 tsp dried thyme
1 tsp dried rosemary
1 cup green beans, chopped (optional)
1 cup potatoes, diced (optional)
1 tbsp olive oil
Salt and pepper to taste

Directions:

1- Warm a large pot over medium heat and
add olive oil until shimmering
2- Add diced onion, sliced carrots, and
celery then sauté 5-7 minutes until
softened and onion turns translucent
3- Stir in minced garlic and cook 1 minute
until fragrant
4- Add shredded turkey, chicken broth,
thyme, rosemary, salt, and pepper
then bring to a gentle boil
5- Reduce heat and simmer 20 minutes
tasting and adjusting seasoning as needed
6- Add green beans and potatoes if using
then simmer 10 more minutes until
vegetables are tender
7- Ladle into bowls and garnish with fresh
herbs then serve hot with crusty bread

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories per serving: 250

Roadhouse Ribs

Tender baby back ribs cooked with beer, onion, and garlic, then finished with a sweet and savory hoisin grape jelly glaze.
This recipe gives the ribs a rich roadhouse-style flavor with a sticky caramelized finish.

Ingredients:

- 3 lbs baby back ribs

- 2 cans (12 oz each) beer

- 1 small onion, quartered

- 2 cloves garlic, crushed

- 1/2 cup hoisin sauce

- 1/2 cup grape jelly

- 1 tbsp Worcestershire sauce or soy sauce

- 2 tsp brown sugar

- 1 tbsp dry mustard

- 2 cloves garlic, finely minced

- 1/2 tsp hot sauce

- Juice of 1 lime

Directions:

1- Remove the membrane from the bone side of the ribs

2- Add hoisin sauce, grape jelly, Worcestershire sauce, brown sugar, dry mustard, minced garlic, hot sauce, and lime juice to a small saucepan

3- Bring the glaze to a boil and cook for 5 minutes, then remove from heat and set aside

4- Pour beer into the Instant Pot, then add quartered onion and crushed garlic

5- Place the ribs in the pot, cutting the slab in half if needed to fit

6- Cook on high pressure for 15 minutes after pressure builds

7- Let the pot sit for 5 minutes, then carefully release the remaining pressure

8- Remove the ribs carefully and brush the glaze over the entire surface

9- Broil or grill the ribs on high heat for about 5 minutes until the glaze caramelizes

10- Cut into individual ribs and serve immediately

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per serving: 784

Tomato And Beef Macaroni Soup

Tender macaroni, lean ground beef, and diced tomatoes simmer in a savory beef broth with garlic and Italian seasoning.
A hearty family soup made with simple ingredients and ready in about 35 minutes.

Ingredients:

- 1 pound lean ground beef

- 1/2 cup ketchup

- 2 large cans chopped or diced tomatoes

- 2 tbsp Worcestershire Sauce

- 2 tsp onion powder

- 3 tsp minced garlic

- 7 1/4 cups beef broth

- 2 tbsp brown sugar

- 1 tsp Italian Seasoning

- Salt and pepper to taste

- 2 cups dry macaroni pasta

- Cheese for garnish, if desired

Directions:

1- Place a large Dutch oven or stock pot over medium heat

2- Add the ground beef, minced garlic, and onion powder

3- Cook until the beef is no longer pink, breaking it into small pieces as it cooks

4- Drain any excess grease from the pot

5- Pour in the beef broth, then add chopped tomatoes, Worcestershire Sauce, brown sugar, Italian Seasoning, and ketchup

6- Bring the soup to a boil, then reduce heat, cover, and simmer for about 10 minutes

7- Add the dry macaroni pasta to the pot

8- Cook for about 15 minutes, or until the macaroni is tender

9- Season with salt and pepper to taste

10- Sprinkle cheese on top if desired and serve warm

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories per serving: 400

Crockpot Beef Vegetable Soup

Tender beef, sweet carrots, Yukon gold
potatoes, and fresh vegetables slow-cooked
in a rich savory broth — hearty, smoky,
and deeply comforting in every bowl.

Ingredients:

1 tbsp extra virgin olive oil
1 lb boneless chuck roast, cut into 1-inch cubes
2 tsp kosher salt, divided
1/4 tsp ground black pepper
3-4 cups low sodium beef broth, divided
1 small yellow onion, diced
2 cloves garlic, minced
4 large carrots, peeled and chopped
2 Yukon gold potatoes, peeled and diced
2 parsnips, peeled and diced
2 ribs celery, diced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
3 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp granulated sugar
1 cup peas, fresh or frozen
Fresh parsley, optional for garnish

Directions:

1- Heat olive oil in a skillet over medium-
high heat then season beef with 1 tsp
salt and pepper and brown on all sides
2- Transfer browned beef to slow cooker
then add diced onion to the same skillet
and cook 3 minutes until softened
3- Stir in minced garlic and cook 30 seconds
until fragrant
4- Pour 1/2 cup beef broth into skillet
scraping up all browned bits then
transfer everything to slow cooker
5- Add carrots, potatoes, parsnips, celery,
diced tomatoes with juice, tomato sauce,
tomato paste, Worcestershire sauce,
oregano, smoked paprika, sugar, remaining
broth and salt then stir well to combine
6- Cover and cook on LOW for 8 hours until
beef is completely fork tender
7- Stir in peas until warmed through then
adjust consistency with remaining broth
if needed
8- Serve hot garnished with fresh parsley

Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 6
Calories per serving: 400

Grilled Chicken with Chili and Lime

Juicy skin-on chicken thighs marinated in
fresh lime juice, cilantro, jalapeño, honey,
garlic, and bold chili powder — grilled until
deeply golden with smoky char marks and bright
zesty flavor in every single bite.
This easy 30-minute summer recipe is the
kind of vibrant crowd-pleasing dish that
works perfectly for backyard barbecues,
quick weeknight dinners, or any gathering
where everyone keeps asking for seconds.

Ingredients:

4 skin-on chicken thighs, bones removed
1/2 cup fresh lime juice
1 tbsp lime zest
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
1 small jalapeño, chopped
2 cloves garlic, minced
1 tbsp honey
1 tsp salt
1 tsp chili powder

Directions:

1- Rinse chicken thighs, remove bones and
pat completely dry with paper towels
2- Whisk lime juice, lime zest, olive oil,
cilantro, jalapeño, garlic, honey, salt,
and chili powder together in a large bowl
3- Add chicken to marinade, coat evenly and
refrigerate at least 2 hours or overnight
for best flavor
4- Preheat grill to medium-high heat 400°F
(200°C) and brush grates lightly with oil
5- Place chicken on grill with some of the
garlic, cilantro, and jalapeños from the
marinade on top
6- Grill 6-8 minutes per side until deeply
golden, charred, and internal temperature
reaches 165°F (74°C)
7- Rest 5 minutes then serve with lime
wedges, Mexican street corn, or
cilantro lime rice

Prep Time: 10 minutes
Marinate Time: 2 hours
Cook Time: 16 minutes
Total Time: 30 minutes
Servings: 4
Calories per serving: 320

Beef Vegetable Soup

Ground chuck simmered with colorful bell
peppers, sweet carrots, chunky red potatoes,
and whole tomatoes in rich beef broth —
deeply savory, hearty, and soul-warming in
every single bowl.
This is the kind of cozy one-pot homestyle
soup that fills the whole house with the
most incredible aroma and tastes even
better the next day when the flavors have
fully melded together.

Ingredients:

2 1/2 lbs ground chuck
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
14 oz can whole tomatoes
3 cups beef broth
1 yellow bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 carrots, peeled and sliced
5 red potatoes, cut into chunks
3 tbsp tomato paste
1/2 tsp kosher salt
1/2 tsp black pepper
2 tsp dried parsley flakes
1/2 tsp ground oregano
1/4 tsp cayenne pepper

Directions:

1- Heat a large pot over medium-high heat
then add ground chuck, diced onion,
celery, and minced garlic
2- Cook 5-7 minutes until meat is browned
then remove from heat and drain excess fat
3- Return pot to heat then add crushed
whole tomatoes, beef broth, all bell
peppers, carrots, red potatoes, tomato
paste, and all seasonings
4- Stir until fully combined then bring
to a bubbling boil
5- Reduce heat, cover pot and simmer
15-20 minutes until potatoes are
tender but not mushy
6- Taste and adjust seasoning then add
extra broth if a soupier texture
is preferred
7- Ladle into bowls and serve hot with
crusty bread on the side

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories per serving: 300

Cajun Chicken Spaghetti

Golden seared chicken in a rich creamy garlic
sauce with bold Cajun seasoning tossed through
tender spaghetti — smoky, spicy, and deeply
satisfying in every single twirl.
This easy 30-minute skillet pasta is the kind
of cozy weeknight dinner that fills the whole
house with the most incredible aroma and makes
the whole family come running to the table.

Ingredients:

8 oz spaghetti
1 lb chicken breast, sliced
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 tbsp Cajun seasoning
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions:

1- Bring a large pot of salted water to a
boil and cook spaghetti until al dente
then drain and set aside
2- Heat olive oil in a large skillet over
medium heat then add sliced chicken,
season with salt, pepper and Cajun
seasoning
3- Cook chicken 5-7 minutes until golden
and cooked through then push to the
side of the pan
4- Add minced garlic to the pan and sauté
1 minute until fragrant
5- Pour in heavy cream and chicken broth
then stir to combine and simmer until
sauce thickens slightly
6- Add cooked spaghetti to the skillet
and toss until every strand is coated
in the creamy Cajun sauce
7- Taste and adjust seasoning then garnish
with fresh parsley and serve hot

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per serving: 650

Oven-Baked Pork Ribs with Barbecue Sauce

Baby back pork ribs rubbed in a bold spice
blend, slow-baked with sweet apple cider
until fall-off-the-bone tender, then glazed
layer by layer in rich homemade barbecue
sauce until thick, sticky, and caramelized.
This is the kind of oven BBQ recipe that
delivers real smoky barbecue flavor without
ever stepping outside — perfect for any
family dinner or gathering all year round.

Ingredients:

4 lbs pork baby back ribs
1 cup sweet alcoholic apple cider
1 tbsp paprika
1 tbsp garlic powder
1 tsp cayenne pepper
1 tbsp molasses
1 cup tomato ketchup
1/4 cup brown sugar
2 tbsp Worcestershire sauce

For the dry rub:
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
1 tsp black pepper

Directions:

1- Mix paprika, garlic powder, onion powder,
cayenne, thyme, oregano, salt, and pepper
in a bowl to make the dry rub
2- Massage rub generously onto both sides
of ribs then marinate 20 minutes or
overnight for best flavor
3- Preheat oven to 320°F (160°C)
4- Place ribs on a large baking tray, pour
apple cider underneath, and cover
tightly with foil
5- Bake covered for 1 hour 30 minutes
until meat is fork tender
6- Increase oven to 350°F (180°C), drizzle
with olive oil, and bake uncovered
15 minutes until rub turns crusty
7- Mix ketchup, brown sugar, Worcestershire
sauce, molasses, and garlic powder to
make the barbecue sauce
8- Slather sauce generously over ribs
then return to oven 5-10 minutes
9- Flip ribs, coat again with sauce, and
repeat until ribs are thick and
deeply glazed all over
10- Rest 10 minutes then cut into portions
and drizzle with extra sauce to serve

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 4
Calories per serving: 400

Shrimp Egg Rolls

Plump fresh shrimp, fragrant garlic and
ginger, crunchy cabbage, and sweet carrots
all wrapped in a crispy golden shell — a
homemade appetizer that is savory, light,
and absolutely irresistible in every bite.
This is the kind of easy crowd-pleasing
recipe that works perfectly for family
dinners, game day snacking, or any cozy
night at home with your favorite dipping
sauce on the side.

Ingredients:

1 lb shrimp, peeled and deveined
Egg roll wrappers
2 cups cabbage, shredded
1 cup carrots, julienned or grated
3 stalks green onions, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
Salt and black pepper to taste
Cooking oil for frying

Directions:

1- Heat sesame oil in a skillet over medium
heat then add garlic and ginger and
sauté 30 seconds until fragrant
2- Add carrots, cabbage, and green onions
then stir-fry 3-4 minutes until softened
3- Add chopped shrimp and cook until pink
then stir in soy sauce, salt, and pepper
4- Remove filling from heat and cool
completely for 10-15 minutes
5- Lay one egg roll wrapper flat and spoon
2 tablespoons of filling onto the bottom
6- Fold bottom up over filling, fold in
sides, then roll tightly and seal top
corner with a dab of water
7- Heat oil in a pot to 350°F then fry
rolls 3-5 minutes until golden brown
8- Drain on paper towels and serve hot
with soy sauce or hoisin for dipping

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories per serving: 200

Prime Rib Roast

A stunning bone-in standing rib roast coated
in garlic herb butter with fresh rosemary and
thyme — seared at high heat for a golden crust
then slow-roasted to a perfectly juicy
medium-rare finish.
This is the kind of showstopping holiday
centerpiece that brings restaurant-quality
flavor straight to your table and makes every
single guest ask for the recipe before
dessert is even served.

Ingredients:

1 standing rib roast, bone-in
4 cloves fresh garlic, minced
2 tbsp fresh thyme, chopped
2 tbsp fresh rosemary, chopped
4 tbsp unsalted butter, softened
1 cup beef broth, low-salt
1 large onion, quartered
1 head garlic, halved

Directions:

1- Remove roast from fridge 2-3 hours before
cooking and pat completely dry with
paper towels
2- Preheat oven to 460°F (240°C)
3- Mix softened butter with minced garlic,
rosemary, and thyme to make garlic
herb butter
4- Place quartered onion and halved garlic
in a heavy oven-proof skillet to form
a roasting bed
5- Spread thin layer of butter on bone side
then place roast bone-side down on the
onion bed and coat top and sides with
remaining butter
6- Roast at 460°F for 20 minutes to sear
and develop a golden crust
7- Reduce oven to 250°F (120°C) and slow
roast for 1.5 hours, basting every
30 minutes until internal temperature
reaches 124°F (51°C) for medium-rare
8- Transfer roast to a plate, cover loosely
with foil and rest 20-30 minutes
9- Return skillet to medium-high heat, add
wine and beef stock and simmer 10 minutes
until reduced into a rich sauce
10- Slice and serve with red wine sauce
alongside mashed potatoes and
sauteed spinach

Prep Time: 3 hours
Cook Time: 1 hour 30 minutes
Total Time: 4 hours 30 minutes
Servings: 8
Calories per serving: 600