Unchained Preppers
Off Topic/ B.S. => General Off Topic => Topic started by: rah45 on December 09, 2011, 09:36:47 AM
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This is engineered to get you guys who actually COOK (read: cook it all by yourself, not your wife, not McDonald's, not your dog) to post up pics of the excellent cuisine you prepare for yourself and your family. Please don't post hot dogs, or mundane things like that. Post things that require more effort than putting something in a heater and letting it sit for 10 minutes before sticking it in your chomper.
Now, I'm not an excellent cook. I'm very much a novice. However, I also think that it's a way to get to know one another and also a way to get good recipes. Most importantly, feel free to share the recipe if you could make it during WROL!
I'll start. My breakfast this morning: fried eggs with a fried burrito, and sweeeeet tea. I make great sweet tea, btw. ;)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/388045_338761866140810_100000209985377_1640392_1830393787_n.jpg)
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Wish I would of taken pictures of my cooking before I f'ed up my shoulder.
One of the best meals I done was moose ribs grilled with a sweet and hot sauce, with fire roasted potatoes, grilled corn, and home made 3 cheese pasta. Can't forget the beer either lol.
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Sorry no pictures; however this is one of our favorite deer camp breakfast (or dinner) dishes.
Corn & Sausage
1 # loose country sausage
2 Tbsp sausage grease or butter
3 Tbsp flour
1 Can corn (I like white corn)
1 1/4 C milk (At camp we use evaporated milk and H20 mixed- 1/2 C evap milk & 3/4 C H20)
Fry sausage till done. Pour off grease but 2 Tbsp. If you don't get 2 Tbsp fat add difference in butter to sausage.
Under a low heat add flour and stir for 2-3 minutes.
Add milk and corn and stir to the thickness you want. Serve.
Typically I also bake biscuts while I am making this meal.
At camp I make up a double batch and keep in the original fry pan in the cooler. Pull out and reheat after adding a little H20 for a quick breakfast or hearty lunch.
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lol, Oh shit you don't know what you started now.
I'm one hell of a chef, especially when it comes to off the wall broke person foods.
I'm sure my 5 ( yes 5 ) Years of high school chefs class had something to do with it.
Stand by to stand by on todays lunch. [URL=http://www.smileyvault.co
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Bring 1/2 Cup of rice to boil.
Fry two eggs
Slice up ( I just tear up ) 2 hotdogs
When the rice is done, drop it in the pan with the eggs, drop the hotdogs in as well.
Stir occasionally.
Just before you take it out of the pan, drop a slice of pepper jack cheese in the mix let it melt.
Take off and enjoy.
Love that shit man. Goood God is it good.
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lol, Oh shit you don't know what you started now.
Lol, well feel free to give me a karma boost as a tip. ;D
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Done [URL=http://www.smileyvault.co
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In keeping with the theme of this being a prepping site, this a simple one straight from my short-term food preps:
Here's my "Black Bean Dip" recipe, the taste is unbelievable.
No brand substitutions allowed (it won't taste the same.)
1 -15.4oz. can of "Amy's Vegetarian Organic Refried Beans ~ Black beans." Usually only found in health food stores, Whole Foods, Earth Fare, etc....But do check the health food section of your regular grocery store.
Half jar/8oz's. of "On The Border ~ Hot OR Medium Salsa" Found in Wal-Mart and other grocery stores.
Optional, if available, Juice from 1 Fresh Lime It's better to use NO lime than to use an old lime, it will totally screw up the taste.
Stir refried beans and salsa together in saucepan OR microwave safe bowl. Heat saucepan on medium, stir while bringing to a simmer and let simmer for 1 minute OR place bowl in microwave for 3 minutes. Remove from heat/microwave, stir, add lime juice, stir some more. It's done!
Best served with corn chips(non-GMO).....But you can dip just about anything in it in a pinch (fresh veggies-carrots, celery, broccoli), fried 'tree rat' OR even put it on a baked potato or bed of rice.
Can be served hot, room temp., or cold.
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I'll have to look around for those exact brands.
My wife love black beans so, a dip surprise would really treat her if it was out of the blue.
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O'Kay Reaver since you took chef classes you will love this one.
Many, many, MANY years ago my Grandmother taught me how to make this- Kurz (My Granny) Pumpkin Pie. Here you go:
Make a pie dough; roll out, put into a glass baking dish and set aside.
Pumpkin Pie Filling:
1 C Amish pumpkin, Cheese Pumpkin (previously cooked) or canned pumpkin (what I use)
3/4 C Cane Sugar
3 Eggs (separate yoke from white)
1 Tsp Cinnamon
1/2 Tsp Ginger
1/2 C Milk
1/2 C Evaporated Milk
Nutmeg
Using two bowels; seperate egg whites into one and yokes into the other. Mix pumpkin, sugar, cinnamon, ginger, milk & evap milk until smooth.
Whip egg whites to stiff peaks and fold into other mixture.
Pour into previously made pie shell and sprinkle (Grate nuts if you have it) nutmeg on top- Not much now but about 1/2 tsp.
Put into a 375 degree oven for 15 minutes. Then drop temp to 350 degrees, Then at the end of that 15 minutes drop temp to 325 degrees for 15 minutes more. You will know when it is done when a tooth pick or wooden match comes out of the center not coated with mixture.
Let stand in a cool environment for one hour.
This is the BEST pumpkin pie I have ever had. Every person who tries it begs me for the recipe. I have had girl friends drop to their knees...and...well...been very appreciative of this pie.
If you have family or friends who like coconut, sprinkle about 1/2" in the bottom of the pie dough before you pour in the mixture and bake. One of my earlier in life girlfriends was so ecstatic she love me all night with happy ending! ;)
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ok white rice cook that shit! add to taste some chilli powder, then some cheese or cheese powder and chow the fuck down!!!!!!!!!!
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home made taco seasoning
(from the interwebz... I season to my personal taste, and I like my food HOT!!!, but this is the original template that I started with. I personally add a whole pile of cayenne to this recipe)
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes (Aleppo peppers would add a wonderful depth of flavor)
1/2 tsp oregano
1 tsp paprika
1 Tbsp cumin
2 1/2 tsp salt (I recommend Real Salt.)
2 tsp pepper
the recipe calls for 2 tbsp taco mix per pound of ground meat, but YMMV, just make the shit in bulk and put in as much or as little as you like.
your welcome.
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home made taco seasoning
(from the interwebz... I season to my personal taste, and I like my food HOT!!!, but this is the original template that I started with. I personally add a whole pile of cayenne to this recipe)
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes (Aleppo peppers would add a wonderful depth of flavor)
1/2 tsp oregano
1 tsp paprika
1 Tbsp cumin
2 1/2 tsp salt (I recommend Real Salt.)
2 tsp pepper
the recipe calls for 2 tbsp taco mix per pound of ground meat, but YMMV, just make the shit in bulk and put in as much or as little as you like.
your welcome.
Thanks bro. [URL=http://www.smileyvault.co
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Special K, you forgot the Cilantro, dude!!! [url=http://yoursmiles.org/p-m
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JohnyMac's Blue Berry Mystery cake:
This is easy to make and folks just love it!!! By the way, I can't tell you what the mystery is
Ingrediants:
> 1 C Flour > 1Tsp Baking Powder
> 3 Tbls soft butter > 1/2 Tsp Salt
> 3/4 C Sugar > 1 Tbls Cozrn starch - Set aside for later
> 1/2 C Milk > 1/2 C more sugar - Set aside for later
> 1 Qt Blue Berries > 1 C boiling H20
Instructions:
> Cream together butter and 3/4 C sugar
> Mix into creamed sugar; milk, baking powder, flour and salt. You want a thinck batter but not so thick you have to paste onto
berries so add extra milk if you have to
> Spray a 8 x8" or 9x9" metal pan. If you don't have vegatable spray use vegatable oil from the bottles and coat pan
> Put about 1 to 1 1/2" of berries in pan and pour batter over berries. Work batter into the four corners on the pan so all berries
are covered
> Now, mix the 1/2 C of sugar and cornstarch together. Once well mixed sprincle over batter
> Pour over batter the 1 C of boiling H20 then put your uncooked mystery cake into a preheated 400 degree oven for 40 minutes
or so. Take out when cake is brown.
Cool for an hour or so. Cut in squares and take out of pan with a spatzula. Put a dalup of freshly whipped unsweetened wip cream on top. Enjoy. I have made this with cut up peaches too.
The mystery of the mystery cake will die with me and my brother.
If you want I will share with you guys a German peach pie/tart recept that is to die for.
PS: Sorry for any misspelled words as Spell Check is still down
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This is my favorite appetizer. Its pickeled jalepeno's with creme cheese wrapped in bacon. Pretty basic dish anyone can make.
Just chop off the stems of your jalapeno's and cut them long ways in half, Then clear out all the seeds. I use "San Marcos" jalepeno's with carrots. I think the carrots soak up some of the spicyness.
(http://i5.photobucket.com/albums/y168/gearheadkdr/2012-08-14_163847.jpg)
(http://i5.photobucket.com/albums/y168/gearheadkdr/2012-08-14_164315.jpg)
Next add the creme cheese, I like A lot!
(http://i5.photobucket.com/albums/y168/gearheadkdr/2012-08-14_164914.jpg)
Finally wrap them in bacon. one pack will usually make one can of jalepeno's. Rip the bacon strips in half. Put them in the oven for 20-30 mins give or take @ 325 degrees.
(http://i5.photobucket.com/albums/y168/gearheadkdr/2012-08-14_165533.jpg)
And your all done! Goes good with beer too. Total cost around $6. 3-4 people will find it very easy to eat them all. Or if your me you eat them all by yourself. Keep your doctors number handy though.
(http://i5.photobucket.com/albums/y168/gearheadkdr/2012-08-14_173418.jpg)
I ate mine with Refried beans.
(http://i5.photobucket.com/albums/y168/gearheadkdr/2012-08-14_175426.jpg)
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Oh man that looks GREAT! Thanks
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I use "San Marcos" jalepeno's with carrots. I think the carrots soak up some of the spicyness.
WHY IN THE FUCK WOULD YOU WANT TO SOAK UP THE SPICINESS?
lol... on a more serious note, I'm sure as shit gonna give this one a try.
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I use "San Marcos" jalepeno's with carrots. I think the carrots soak up some of the spicyness.
WHY IN THE FUCK WOULD YOU WANT TO SOAK UP THE SPICINESS?
lol... on a more serious note, I'm sure as shit gonna give this one a try.
LOL... im all about spicyness but after a few it gets warm. The carrots kind of seem to take it down a notch.
Let me know how you like it.
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I don't see how I could not like it. meat, cheese, and pepper. my three all-time favorite food categories. (you should see my version of the food pyramid, lol)
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I don't see how I could not like it. meat, cheese, and pepper. my three all-time favorite food categories. (you should see my version of the food pyramid, lol)
Haha yeah... ive never met a person who didnt like it yet.
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while we're talking about appetizers... I just recently pulled an idea out of my ass and it was awesome. get a jar or two of pitted manzanilla olives and some sliced salami, and some sliced pepperoni, and toothpicks. wrap one olive with exactly half a slice of one of the meats, and stick a toothpick through it. you could do all kinds of other stuff with this simple idea. figure out a way to incorporate cheese into it, or do the same thing with some kind of pickled pepper in place of the olive. no cooking necessary.
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Dang Ken that looks good!
We do them with fresh jalape?os but I'm loving the idea of using pickled. FANTASTIC!
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Ken, that looks so freaking good bro! [URL=http://www.smileyvault.co
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Chicken n beans
3 pcs chicken
1 lb white beans
3 sticks of celery (not stocks)
1 large white onion
1 bunch cilantro
1 jalapeno
chopped all vegetables up fine, chopped chicken up. cooked it all slow. ate a little first night. (better second day) took some fried it in a bit of olive oil the next morning, fried a couple of eggs, fire cooked a couple corn tortilla. Bammmm! was awsome.
salt to taste.
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Rock and roll NWP!
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ohhh wowwww!!! so I just attempted collard greens for the first time, and ;laksdjf;lkjasdf;lkjasd;lfkjasldfkj THAT SHIT IS ROLLIN'!!!!!!
2 cans collard greens (I'm going to re-create with fresh collards next time, but this time I just used the canned stuff)
1/2 clove fresh garlic, minced
3-5 strips of bacon fried before adding to greens, and ripped up into pieces after frying. (only fry it for about 1 minute on both sides, you don't want it crunchy)
somewhere in the ballpark of 20oz chicken broth (that measurement is what I used but it's nothing to split hairs about. 15oz, 20oz, or 25oz... probably won't matter much)
1 yellow onion, diced
a pinch of cayenne powder
1oz butter (again, the measurement isn't exact. I cut about 1/2 inch from a normal stick of butter)
salt and black pepper to taste
throw it all in a pot and let it simmer (not a hard rolling boil, just simmer) until the onion is soft. probably somewhere around 30-45 minutes.
straight up southern soul-food.
can be eaten as a side dish OR just dig right into the shit and eat as much as you want.
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I've always loved me some collard greens with a bunch of spicy pepper vinegar and hot sauce on 'em. Those are some good groceries, brother. Don't forget to cook some cornbread with it so you can soak up the pot liquor from the collard greens and eat like a BOSS!
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Pot Cheese and Noodles
My grandmother who was of German descent use to make this dish when she made roasted chicken. Up at hunting camp this is one of my brother & my favorites. We make extra and eat the left overs for lunch.
Ingredients:
> 1 Lb. PA. Dutch wide egg noodles
> 1/2 C. cottage cheese
> 2 Tbs Salted Butter
> 1 Tbs salt
Bring to a boil a big pot of water. Once boiling add 1 Tbsp salt to the water - Re bring to boil and add noodles. Cook noodles as per package directions.
Drain water off cooked noodles, add butter and stir until butter is melted, add cottage cheese and stir. The cottage cheese will semi melt.
Serve with any kind of roast; chicken, rib roast, eye roast, etc.
Serves four
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i got a good one
3 elk steaks
never mind yall can't use this one........ [img]http://www.arrse.co.uk/at
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i got a good one
3 elk steaks
never mind yall can't use this one........ [img]http://www.arrse.co.uk/at
Bullshit, some of the best Elk hunting is right here in my home state of New Mexico.
We got everything that CO has now with less Californians!
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That Guy Wrote:
Bullshit, some of the best Elk hunting is right here in my home state of New Mexico.
We got everything that CO has now with less Californians!
Oh that's rich! Minus the Californians!!!
Oh Mountain, we have Elk in PA. too. http://pittsburgh.about.com/cs/pennsylvania/a/elk.htm (http://pittsburgh.about.com/cs/pennsylvania/a/elk.htm) Probably taste better then Co. Elk too as they feast on corn and soybeans. [url=http://www.freesmileys.or
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i got a good one
3 elk steaks
never mind yall can't use this one........ [img]http://www.arrse.co.uk/at
Bullshit, some of the best Elk hunting is right here in my home state of New Mexico.
We got everything that CO has now with less Californians!
such great hunting your bagging one or two a year right? [img]http://www.arrse.co.uk/at
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Well in all honesty...You have to have a lottery permit to hunt Elk in PA. I am just to lazy to look up how many they issue yearly however I think it is around 50 or so. Probably a lot less than CO. or NM. [URL=http://www.smileyvault.co
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tags are $49 here
but i can go to fuckin walmart and buy them
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6567 Bulls and 5101 cows were took last year.. not bad.
http://www.wildlife.state.nm.us/recreation/hunting/harvest/documents/2011elkreport.pdf (http://www.wildlife.state.nm.us/recreation/hunting/harvest/documents/2011elkreport.pdf)
We sell licences at Wal-Mart too...
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how many elk did you bag last year tg?
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The best jerky I've ever had was Elk Jerky brought back by the pound from New Mexico. It has some crazy spicy green spice on it, and it was the best, it was the shit!, and I doubt I'll ever find any jerky as good as that again in my life. LOL
TG, do you know anything about that?
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I got two empty chest freezers that always bag me atleast half an elk a year. All without even having to leave the house!
I would imagine it was dehydrated powdered green chile EJR, I could find you some if you want it. Tastes kinda like a hot bell pepper?
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Yeah, that sounds about right, TG. It was fucking delicious I know that. I'll look into getting some at my local Hispanic grocery store now that I have a line on what it was. I thought it might be some special Hispanic pepper or something.
Now if you're talking about already prepared green peppered Elk Jerky, we will have to work something out when I get some cash, which might be a long time. LOL
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For the record it's Hatch Chile, Chile Colorado or Sandia Chile... Green Chile
There is also Anaheim Peppers (http://en.wikipedia.org/wiki/Anaheim_pepper) which are like our Sandia Peppers only milder.
New Mexican Cuisine Wiki (http://en.wikipedia.org/wiki/New_Mexican_cuisine)
Mail Order Chile (https://www.weshipchile.com/)
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Sunday dinner in my household is a big deal. It has always been since I can remember. It often involved family and friends sitting around a table for hours.
Well the weather here at the cabin is 'wicked' today. It's 38 degrees and the rain is coming at us horizontally from the south. This is the kind of day you grab a book, throw another log in the wood stove and braise a nice piece of beef.
Here is my recipe that always puts a smile on someones face. If I leave the window open slightly, friends will come out of nowhere.
Ingredients:
> Olive oil 2-3 tbls
> 3 C beef broth
> 2 1/2 - 3 #'s of chuck that is well marbled. A good rule of thumb is 8 Oz per person
> 3-4 cloves of garlic
> Assorted dried spices. I like pepper, rosemary, oregano, parsley, etc
> 1 big sweet onion (Wala Wala's or vadalia)
> Course salt
> 1/2 C flour
> One carrot per person plus one for the pot
> Couple of stalks of celery
> potatoes one med-lrg per person...2 per if they are small
> Green beans
> 1 C red wine or white wine & apple cider vinegar
- Cut and peel garlic and cut into thin slivers. Then make slits with a sharp knife and inject the sliver all over both sides of the
roast.
- Put ground pepper, rosemary, oregano, and course salt over both sides of meat.
- Dredge meat in flour and then lay the meat into the hot olive oil that you have heated up in a dutch oven type of pan
- Brown both sides. I purposely come close to burning the meat before I turn it over.
- While that is sizzling away I cut up the onion, celery and 1 carrot. Once the meat is done I pull it and throw in the cut up veggies
- With the veggies I throw in some more pepper, rosemary, oregano and some parsley. Cook veggies until the onions break down.
- Once onions have broken down I throw in a cup of red wine to de-glaze the pan. Today I didn't have red wine so I use a cup of
white plus a Tbsp of apple cider vinegar.
- Cook the wine down about 75% and then add back in the meat.
- Add beef broth till it is about 3/4 of the way up the meat cover and either:
+ cook on top of stove at a low heat or
+ (My favorite, put into a 300 degree oven)
- Either way, every hour turn the meat and add liquid if needed. If you use the oven method you probably will not need more
liquid.
- About one hour before it is done add your potatoes, carrots and green beans.
How do you know when it is done, you ask? Well start out thinking it will take 1hr & 15 minutes per # as a starting point. I can tell how far along we are every hour when I turn it over. When it starts to break up as you turn it over, that is when I add the veggies.
Serve the meat and veggies on a serving plate if wives are present*. When it's just us guys I leave it in the pot on the stove and we just line up with empty plates and serve our self from the pot.
* If I feel like it (Usually depends on how much wine I have consumed) I make gravy. After putting meat and veggies on a platter I stick it back in the tuned off oven. I put a strainer over a 4 cup cup and pour the cooking juices into it. In a saucier pan, I put three tbsp of salted butter and 3 tbsp of flour. Whisk over low heat until the roux changes to a very light brown. Then take the strained cooking juices and whisk into the roux. Then let it cook until it thickens. I use a teaspoon to determine when the gravy is done - Cook the gravy under low heat till the teaspoon comes out coated like you would see if you stuck a spoon into half & half.
Enjoy!
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Oh man, I'm drooling overhere..
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you guys are making me hungry.