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So, I've been keeping track of the recipes we're all posting (yeah, I'm OCD).
Here's what I've got so far:
http://i598.photobucket.com/albums/t...ipeIndex-1.jpg
Keep 'em coming.
And dont forget "Serve with veggies and an ice cold beverage". Right BigBear?!
Quote:
Originally Posted by theGinsue
BIG 10/4-Rgr that on that one!
Another entry: Great for a campfire if you bring all the spices, etc.
Lemon-Pepper Salmon
Directions:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 (4 ounce) salmon steaks
- 1 teaspoon minced garlic
- 1 tablespoon lemon pepper
- 1 teaspoon salt
- 1/4 cup water
- 1 cup chopped fresh tomatoes
- 1 cup chopped fresh cilantro
- 2 cups boiling water
- 1 cup uncooked couscous
Then serve with veggies and an ice-cold beverage! [Beer]
- Heat the butter and olive oil in a large skillet over medium heat, or campfire!! Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
- Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
http://www.guardian.co.uk/lifeandsty...oters-sandwich
Just made one of these. I'll post the verdict in six long, long hours time :D
Todays' recipe for dinner is a treat from our British brothers:
Beef Wellington!
Is the recipe really nessecary?! Let me know and I'll post it.
As always, enjoy with a side of veggies and an ice cold beverage!
I, or more accurately my wife, couldn't wait six hours like we were supposed to. But damn, it's one sumptuous sandwich. Next time, I'm going to get better bread, add some garlic and maybe a bit less Worcestershire Sauce, and make it earlier so it's ready in time for dinner!
1/2 cup chopped onions
1 lb ground beef (or chicken...)
3 potatoes chopped
2 cups Vegies
1 cup beef broth or gravy
1.5 cups flour
1 cup cheese
2 tsp sugar
2 tsp baking powder
1.5 cups milk
1 Jalapeno (optional)
For vegies i use whatever is in the frig (red peppers, cariots, peas...).
Preheat oven to 350.
In skillet brown the potatoes, onions, gralic and vegies. Season to taste.
Add to a greased 12x8 baking pan.
Brown the ground beef and add it to baking pan with the gravy (I snuck in a few mushrooms).
Now add a layer cheese.
Mix flour, sugar, baking powder and milk. Poor on top of pan.
Sprinkle with cheese and bake for 1 hour.
Anyone got a good recipe for haggis? I love it and want to make my own!
You are a sick man.
But, given that you asked, here's a Haggis recipe from Alton Brown...
Haggis
Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw
Ingredients
Directions
- 1 sheep stomach
- 1 sheep liver
- 1 sheep heart
- 1 sheep tongue
- 1/2 pound suet, minced
- 3 medium onions, minced
- 1/2 pound dry oats, toasted
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried ground herbs
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)
.
That was the same recipe I was going to post.:DQuote:
Originally Posted by theGinsue
Never been much of a haggis fan.
Don't knock it till you've tried it. It tastes better than you think.Quote:
Originally Posted by theGinsue
I am of Scottish descent. We kinda have to like it. Especially on saltine crackers...yum. It can also be made with chicken livers and cooked in a cheesecloth since sheep stomach is not sold in America.
This one is awesome and super easy.
1-2lbs ground beef (how ever meaty you want it, or turkey)
2 cans butter beans
2 cans kidney beans
brown sugar to taste ( i like mine sweet)
Optional 1 or 1/2 onion.
-Brown burger and onion - drain
-add all cans and brown sugar, DO NOT drain cans.
Bring to simmer (let that brown sugar get into the meat and beans)
Add salt and pepper to taste.
ENJOY!
*Per Big Bear: Serve with veggies and an ice cold beverage.*
Since I'm at work I will forgo my duties and responsibilities and would like to enlighten you on what I lovingly refer to as;
"MAZINS MEATLOAF"
I always make this in bulk so adjust ingredents for your own preference's
5lbs of lean ground beef (or bison)
1 Green peper
1 Yellow Peper
1 - 1.5 onions
1 Package of saltine crackers
3-4 eggs
1 bottle of ketchup (hate tomato paste tops)
3-4 Table spoons of miracle whip
pepper
2-3 Tblsp of mustard
Dice all the peppers and onions and put them in a bowl
Throw in your meat aka the hambuger.
Add the eggs, pepper, miracle whip, mustard, and 2 Tblsp of ketchup.
Add about half the pack of crackers and need with your hands untill all is
blended (wash your hand prior to needing unless your serving the in-laws).
Form this hunk of pretty meat into a loaf shape and put in a oven safe dish.
Now take the ketchup and coat the top and sides of the loaf very liberaly.
Put in oven @ 350-425 (most times I slow cook it at low temp)
Depending on size takes 45-65 min
To check if its done I use the grandma trick and stab it a few different places with a toothpick, if it comes out clean then its done!
"Serve with veggies and an ice cold beverage". [Tooth]
Quote:
Originally Posted by TriggerHappy
Thank you, lol.
The last two sound great. The wife and I are actually trying some of these. They are tasty.
I just tried this recipe out using Antelope stew meat and it was tasty! This is definately a keeper.
1/4 cup shortening
2 pounds cubed venison (or antelope)
1 cup onion, sliced
1 small garlic clove, minced
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoon salt
2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup water
Dash of hot pepper of choice (I used Chili powder)
Melt shortening in large skillet. Add meat, onion, garlic
Cook and stir until meat is brown and onion is tender
Stir in ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, hot pepper and 1-1/2 cups water.
Cover and simmer for 2 to 2-1/2 hours
Blend flour and 1/4 cup water, stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Serve over noodles. ENJOY!
-1 bag of Rhodes frozen dinner rolls
-2 sticks margarine
-1 cup brown sugar
-2 teaspoons cinnamon
-1 box butterscotch cook and serve pudding mix
Place about 10-12 rolls in bottom of bundt pan. Melt margarine in microwave, stir/whisk in brown sugar, pudding mix, cinnamon. Poor over rolls. Place in oven for 5-7 hours to rise (overnight, unless you dont sleep in like me). Turn oven on to 325 (leave rolls in oven for preheat). Bake about 50min (mine were done about 40) or until brown on top. Turn upside down onto foil covered cookie sheet. Done. These are super simple.
*put foil underneath pan in oven, sometimes they overflow and cause one hell of a mess*
I dont think this applies but:
*Per Big Bear: Serve with veggies and an ice cold beverage.*
1 Egg
1/4 cup Milk
1 cup shredded Cheddar Cheese
1/2 cup quick-cooking Oats
1/2 cup chopped Onion
1 teaspoon Salt
1 pound ground Elk/Deer
1/3 cup ketchup
1/4 cup packed Brown Sugar
1 teaspoon Mustard
In large bowl, whisk the egg and milk. Stir in the cheese, oats, onion, and salt.
Add the Elk/Deer and mix well. Shape into two loafs. Place into a loaf pan treated with nonstick cooking spray.
Combine the ketchup, brown sugar and mustard in a small bowl. Spoon sauce over the loaves. Bake uncovered at 350 degrees for 45 minutes.
Slice and serve on bread with some mayo and sharp cheddar
This one is solid, made it in the slow cooker last night and had a little for breakfast, it was that good. Still needs some tweeking with bbq sauce's.
Pulled pork
no real measurements just eyeballed it:
I used about 3-5 pounds of pork shoulder.
I fully layered the bottom of the slow cooker with thinly slice onions, lay shoulder over these.
add favorite bbq sauce (about 1 cup)
Dr pepper to cover about 1/3-2/3 of the meat i guess.
light salt. and pepper to taste
slow cooked for 10-12 hours on low.
BBQ Sundae's:
Layer a Kerr jar, medium size.
1st layer baked beans, 2nd coleslaw, 3rd pulled pork.
drizzle with bbq sauce and garnish with a dill pickle spear.
Great tailgating food.
http://i39.photobucket.com/albums/e1.../bbqsundae.jpg
Now I'm drooling after seeing that BBQ sundae...
Here is, at Ginsue's request, my posole recipe. This was my grandmother's, and a legacy of the decades that my family lived in Albuquerque. I got it from my aunt.
1 pkg Posole, frozen (I like the New Mexico Distributing brand, can get it at King Soopers. Or can use canned, eliminate corn cooking step but I don’t think it’s as good)
4-5 Pork Chops
1 medium size white onion
1 tsp salt
½ tsp oregano
1 can Red Enchilada sauce
Put posole in pan, cover with water. Bring to a boil and simmer. Cook until corn starts to ‘break’, usually after about 1 - 1½ hours. Cut pork chops into cubes. Cut onion into quarters, or smaller pieces if desired. Add pork cubes, onion quarters, salt and oregano. Add red enchilada sauce by spoonful until nice color and smells right. DO NOT add whole can (This was my Grandma’s note. I ALWAYS use the whole can, see note below) Cook for about 1 hour, or until done. I like it with fresh tortillas, sometimes homemade ones.
(When using the New Mexico Distributing Frozen Hominy, and about 1.5 lbs pork, the whole can of enchilada sauce is about right.)
Trigger, we're trying that pulled pork tomorrow... Sounds great.
As always: Enjoy with veggies and an ice cold beverage!
Edited to include "*Per Big Bear: Serve with veggies and an ice cold beverage.*"Quote:
Originally Posted by BigBear
Also added that I used a 3-5lb pork shoulder. Let me know how it goes. I ate one this morning and it was filling.
Been playing around with polenta. I'm likin' this.
Banana Polenta
2 cups – Half and Half
1 cup – Heavy Cream
1 cup – Corn Meal
1 lb – Ripe Banana
1/2 cup brown sugar
1/2 cup honey
In pot place all ingredients except corn meal; bring to boil, then simmer for 5 mins or till bananas break down; slowly whisk in corn meal; stir often so it does not stick.
Is this like a banana bread?? Sounds good!! [Beer]
I made these for the canning class and a couple of people wanted the recipe.
Two ways to do this. By hand or a bread machine dough cycle.
1 C water (1Tbs over for up here)
3 Tbs butter
1 large egg
3-1/4C bread flour
1/4 C sugar
1 ts salt
3 ts instant yeast
Run dough cycle or mix all ingredients. kneed until smooth. Let warm rise for 20 min, punch down and kneed again. let rise for 30 min.
after last rise or dough cycle punch down and make into 12 balls and place on greased cookie sheet. Let rise for 40 min. Brush with butter and Bake @ 375 11-14 min.
These are truly melt in your mouth rolls. I have made them by hand a couple of times but the machine makes them easy.
And, if I do say so, those rolls were fan-freaking-tastic!
THanks Jerry!
Take a Elk or Venison roast, size doesn't matter.
Slice garlic cloves in 3 pieces
Cut deep slits in roast and insert garlic slices , about 1 1/2" apart all over roast.
Pour Teriyaki Ginger sauce over roast. Found in the oriantal section at King soopers.
Pre heat oven to 300*F and using a meat thermometer cook until 140*F
Any more than that it tends to get a little tough.
Remove from oven, slice and serve!!
http://imageplay.net/img/m7Gbd148393/ELK_ROAST1.jpg
Hey Jerry - those rolls were fantastic and I am planning to make some soon. Is there supposed to be some flour in the ingredients list though? ;)Quote:
Originally Posted by jerrymrc
You guys are seriously slacking...
Gotta include the: Enjoy with veggies and an ice-cold beverage!!!
[Coffee]
I do love the Chili Rellenos, hate the work. Found this easy way and made a batch last night.
- 2 (7 ounce) cans whole green chile peppers, drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Longhorn or Cheddar cheese, shredded
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 (8 ounce) can enchilada sauce
I've got a good several days of leftovers with this. Sure you could take the time to stuff each chili and batter dip 'em, but this was less than 5 minutes of work.
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray.
- Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
- Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15-20 minutes. Sprinkle with remaining Jack and Cheddar cheeses, let sit about 5 minutes, and serve.
Oops. 3-1/4 C bread flour. I scoop and let it fall into the cup and card off with a knife. I do not try and pack it at all. I will go fix the recipe.Quote:
Originally Posted by ARgal
Thanks for catching that. ;)
Excellent catch. I hadn't looked too closely at the recipe but I'm planning to make some of these rolls this weekend.
- Served with warmed melted butter.
SOrry Bear, no veggies with this one, but plenty of "cold beverages".
Boo.
So, I've been wanting to make these since enjoying them at the canning class. Finally did so yesterday.Quote:
Originally Posted by jerrymrc
We were going over to a friends for dinner and I thought these would be a nice side item to take over. They stole the show!
My wife, son, and my friend and his family just LOVE these. In fact, my wife had me make some more today.
While I've tried to give Jerry credit for these, my wife and our friends have taken to calling these "Ginsue's buns". Geesh!
Thanks again for the recipe Jerry!
Knew I should have kept it a secret. [Rant2]
Actually the recipe came from my mom about 15 years ago. And I believe it was in one of the tupperware books in the early 90's. And I have modified it a little over the years. It has more butter and sugar than the original one. :)
Sounds like a good one!! I can't wait to try it! [Beer]
I have to say they are fantastic.Quote:
Originally Posted by DSB OUTDOORS
I believe these are the best dinner rolls I have ever tasted. And they were delicious with the homemade jam that Jerry served with them - yum, yum!!!Quote:
Originally Posted by jerrymrc
Made this a couple months back
Cherry wood smoked pork tenderloin with a red wine smoked porter glaze.
Fingerling potatoes roasted with olive oil kosher salt and cracked pepper.
small sweet peppers and crosaint
grilled shrimp with sea bay seasoning
http://farm6.static.flickr.com/5137/...07545828b7.jpg
Damn DFBrews!! That looks awsem!! [Pepsi]MMMM!!
Thanks cooking is something i strive to be amazing at.Quote:
Originally Posted by DSB OUTDOORS
tonights dinner was a 3 egg omelet, pan fried fingerling potatoes (see a theme? I love those potatoes) and homemade chorizo. a touch of marble cheddar and some homemade salsa.
There is also a loaf of bread for sammiches for the next week rising that is going into the oven in t minus 10 min.
http://farm6.static.flickr.com/5015/...4891fc19bc.jpg