Misc. Recipes (Domestic, sides, desserts...ect)

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Magnum gurly

Magnum gurly

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Deviled Eggs (Submitted by Mommabear)

Use as many eggs as you desire. I always cook up a dozen for this. Boil 5 minutes, drain, run warm water over them as you peel them , I have asbestos fingertips, but you may want to use gloves, or just let them cool first

Cut them in half

Put the yolks in a bowl and the whites on your serving tray.

Add these ingredients into the yolks...
1/3 cup Hellmans mayo
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper

Mix until creamy

Spoon deviled eggs mixture into the hollow egg whites , sprinkle with paprika and top with a parsley leaf ( if you wish)

I would let it sit in the fridge for an hour or so to let the flavors blend.
 
Bannock recipe, take anywhere just add water (Submitted by crazy davey)
Premix 2 cups of flour with,

-1/2 tsp of salt
-2 tsp baking powder
-1 tblsp of sugar
-1/4 cup of powdered milk

(multiply ratio as needed)

Mix all ingredients well and store in a ziplock bag or container of choice.

When ready to eat, just take 1 cup of mixture and add cold water slowly while mixing, just a little water at a time. Untill you get a nice uniform dough, and dont knead too much, you want to keep the air in the dough making it lighter and not so much like a hockey puck.

Then spread dough evenly into a well oiled pan and cook slowly untill browned and then flip and do the same for the other side. Add butter and maybe some jam and enjoy.

If you make the dough nice and thick it can also be wrapped around a stick and cooked over the fire, just take your time not to burn it

NOTE:add raisins, blueberries etc. to make it even more enjoyable
 
Curried Goat (Submitted by Mommabear)

5 Ibs cubed goat ( gonna serve about 5 people)

3-4 tblsp curry powder

2 diced onion

tsp thyme

garlic powder ( as much as YOU like )

2 scotch bonnets

carrots ( optional)

Add onion, thyme and garlic powder to goat meat. Rub it all in, let sit for 15 minutes . You can let it sit overnight in the fridge.

In a large pan add some cooking oil , stir in your curyy, let cook for a minute or two, brown your goat in the curry oil. Throw it all into a crock pot , add 1/2 cup water ( at this point you can add diced carrots) and let cook all day long. 1/2 hour before serving thicken the juice with cornstarch and throw in the hot peppers. Serve with rice and coleslaw!
 
Baked Stuffed Taters (Submitted by Dragonfire)

Stuffed Baked Taters

6 baked Russets
6 slices fried bacon(crisp and diced)
6 green onions (diced)
chicken stock
shredded cheddar or mozz cheese

Cut bakers in half. Spoon out "meat", making sure not to rip skins. Add taters, onions, bacon in large bowl and mash as you normally do using chicken stock instead of milk. Spoon or "pipe" back into skins and sprinkle with shredded cheese. Put in oven set at 400 until cheese has melted.
For something a little different add 2 cups of shredded, fried walleye or any other lean fish to the mixture and/or just handform into patties and fry.
One of my favourites.
 
Homemade Bull's Eye BBQ Sauce (Submitted by MysticBear)

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In responce to the previous thread re: BBQ Sauces. Here is my special Bear Sauce (Mystic that is).

2 cups of water
1 1/2 cups Light Corn Syrup
1 cup Tomato paste
1 1/3 cups of White vinegar
2/3 cup Brown Sugar
6 Tbls Molasses (fancy)
1 tsp Liquid Smoke (Amount optional)
2 tsp salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder (Amount Optional)
1/2 tsp Black Pepper
1/2 tsp Powdered Mustard
1/4 tsp Paprika
1/4 tsp Cayenne Pepper (Amount Optional)

Combine all of the ingredients in a sauce pan (heavy bottom) over high heat and whisk until smooth. Bring to a boil, then reduce the heat and simmer uncovered for forty-five minutes or thickened to your satisfaction.

Cool and store overnight in the refrigerator before use.

The recipe should make slightly more then three cups depending upon the thickness. The sauce keeps well, however storage has never been a problem as it does not last very long.

I was given this recipe a few years ago and now it is all I make.. It tastes just like the commercial Bullseye brand but only has ingredients you recognize.

mb

(Fancy Molassas is a higher grade that is not as strong in colour or flavour)
 
Basic pickled eggs (Submitted by Mommabear)

All depends on how much you want to make .. but

For a 1.5 litre mason jar

1 dozen eggs , boiled and peeled

Put eggs in jar, add white vinegar until half full then top it off with water. Will be ready within a week! Store in the fridge.

If you like spice, hot, ect. , just add some garlic cloves, hot peppers whta have you. I found most people like it basic.

note* racoons like it too and can get the top off .. store well! LOL
 
Pickle Eggs (Submitted by Ceska)

1 doz. eggs boiled and peeled.
Put them in a big jar

I add lots of garlic, black peppercorns, onion, a sprig of dill.

If I make them hot 3-5 birds eye chilies get tossed in.

Substituting roasted red peppers or sun dried tomatoes for chilies is nice if you don't like the heat.

I top with pure white vineger.

This jar gets tossed into the stove at 200F till it warms up and then gets sealed.

I let mine sit in a cool dark place for 3 weeks.

A jar rarely lasts 2 days once opened. mmmmm
 
Hot pepper relish (Submitted by Mommabear)

We just picked up about 10Ibs of hot banana peppers for pickling. Plus about 5Ibs of the red hot banana peppers for this yummy relish

2 qt Hot peppers, finely chopped ( for the chopping and such, you can just throw it all in your processor )
1 onion finely chopped
3 garlic bulbs crushed
2 tb Salt
2 c Sugar
2 c Vinegar


Combine peppers, onion and garlic add the salt; let stand 3 to 4 hours. Add sugar and vinegar; cook, stirring frequently, about 45 minutes. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath

I adjusted the recipe for the 5Ibs of peppers , plus the garlic and onions. If you are going to adjust the recipe for larger batches... ease off on the sugar.. for example.. the batch that I just made would have called for 6 cups of sugar.. I put in 2.5 cups.Just the sugar can be adjusted. Why? cause I said so
 
Dill Pickles for hungry hunters (Submitted by Mommabear)

8 Ibs pickling cucumbers

2 bags of ice and a huge plastic container

Your going to ice the cucumbers overnight.( makes them crisp)

Sterilize 7 500 ml jars and lids

Peel at least 7 bulbs of garlic.. yes lot's of garlic!

2 bunches of dill ( buy this or grow it)

Your brine :

8 cups water
6 cups white vinegar ( 5% )
3/4 cups course salt
1/4 cup sugar
2 Tbsp mixed pickling spice ( this is my secret , instead of tieing the spice mix in a cheesecloth I use one of my pantyhose Put the spice mix in the cloth ( or pantyhose) and drop in brine , bring to a boil

Add a few cloves of garlic and some dill to your sterilized jars, fill with cucumbers, add brine to the top of jar but do not overfill.
seal with lids. Not too tight!

Place the jars of pickles into a pot of hot water covering them for a 10 minute " hot water bath" , basically gives it a better seal.

4 weeks they will be ready to munch on
 
Home-made Eatmore bars (Submitted by 7mm-08)

2 cups chocolate chips 2/3 cup peanut butter
1 cup corn syrup 4 cups plain crushed peanuts

Mix 2 cups of chocolate chips 1 cup corn syrup in pot and bring to boil.Remove from heat and add 2/3 cup of peanut butter.Stir well mix in 4 cups plain crushed peanuts.Roll out on a greased cookie sheet and cool.

If you make them let me know how you like them.They are a big hit around our house.
 
Campfire dessert MMMM! (Submitted by Redfrog)

Please don't call the Ziplock police.

Here's a recipe for apple fritters.
Place a deep cast iron pot or dutch oven over a bed of cooking coals. Addd some vegie oil or shortning.

In a Ziplock bag, mix:
Couple diced apples diced fine
1 egg
1/2 cup milk
1 cup flour
Dash of salt
1/2 tsp or so of nutmeg
1 tsp cinnamon
1tbl sp. brown sugar

Zip the bag and squish.
some lumps are fine. don't mix to a smooth slurry.

Spoon out into the hot oil. Cook till golden brown.

Place in a ziplock with icing sugar. shake.
I usually then horde these from the ther guys till they get the dishes done.
 
Hot mustard recipe

(submitted by magnum gurly)
15 min 15 min prep

2 tablespoons Coleman's dry mustard (in a yellow tin at grocery stores)
1 tablespoon warm water (releases more heat)
1 tablespoon rice wine vinegar or chili oil

Put dry mustard into a small bowl add warm water, stir.
Slowly add in the rice wine vinegar or chili oil until desired consistency.
It takes about 10 minutes to mature (become hot).
BE CAREFUL AND USE SPARINGLY IT IS HOT!

(submitted by sunray)

1/2 c brown mustard seed 1/2 c water
1 tbspn chervil 1 tsp thyme
1 tsp taragon 1 tsp salt
1 tbspn lemon juice
Grind seeds and strain. Bring water and herbs to a boil them simmer 5 mins. Strain into mustard powder, add salt and lemon juice. Let it sit for 2 weeks in your refrigerator before using. Yield: 1 cup

(submitted by Big Guy)

1/2 cup dry mustard
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons white sugar
3 egg yolks, beaten
DIRECTIONS
In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.
 
biscuits (submitted by Redfrog)


To start here’s a recipe for baking powder biscuits. I make this up at home and then put the dough in a cooler till I need it.

Baking powder biscuits.

2 cups all purpose flour
3tsps baking powder
1tsp salt
1/2cup shortening ….. I like to use margarine instead.
¾ cup milk

Mix dry ingredients, and work shortening into mix, add milk, mix to dough consistency.
Turn onto floured surface and knead lightly.
I use something round, can, jar, whatever to cut the biscuits .
I then put them in a vacuum seal bag, but a ziplock works ok.
I like the vac/seal as food keeps longer.
If you want to bake at home, brush with butter or milk and place in a 450 degree oven for about 12 minutes.

I sometimes add diced ham and cheese, or fruit, raisins, cranberries. They sure don’t last long.

In a Dutch oven:
Of course the oven is well seasoned. I never use soap on any of my cast iron. I simply get it hot till it just starts smoking and add some water. It will deglaze and steam clean the utensil. I wipe with a paper towel and while it is still warm wipe with a very light coat of veggie oil. Just enough to see a shine.

I have a Dutch oven with legs and a concave lid. I have a “two part” campfire.
I build a fairly substantial one to start. I then can haul the coals from the burning “part” to the cooking ‘part” That allows me more control on the heat. I don’t like black biscuits.

Place the lightly oiled oven in the coals. Cover the lid with coals. After it preheats for a few minutes. Put the biscuits in . 10-15 minutes depending on the heat.

These recipes and times are guidelines only. You may find you need to modify a bit to get things working for you. Even the altitude makes a difference. It takes longer to cook food at higher elevations.
 
Campfire Omelets(submitted by Redfrog)

Some of the best things in life are the simplest. Fresh air, beautiful country, great friends, a lake to fish on or go swimming in, and of course gourmet meals.

When some people go camping, they think a gourmet meal is burning a Smokie to add to the beans instead of just a regular weiner.

With a little thought and planning beforehand, bush meals can be as interesting and delicious as any prepared at home.

I’m a fan of breakfast. Not the noisy kind in a bowl, but a real breakfast, cooked over a campfire., by a real man!!!

Guys, if you can boil water, prepare to astound everyone in your group.

Once the fire is going, put a large pot of water on to boil. Of course you can use your camp stove or even do this at home for special occasions.

You’ll need Ziplok freezer bags, eggs and your favorite omelet fillings.
Crack a couple eggs into the Ziplok, squish the eggs around, add shredded cheese, diced onions, peppers, ham, smokies, whatever floats your boat. 6 people??? Everyone can have exactly what they want.

Take the air out of the bag and place into boiling water. Sit back looking smug while you enjoy your coffee.

THIRTEEN MINUTES later, remove from water, cut open the bag and the omelet will roll out, done to perfection. Everyone will be thoroughly impressed. No sticks or ashes, no burnt egg smell[YEEEUUCK!] and one of the camp lackeys can use the boiled water to wash the dishes.

Since toast can sometimes be a pain to get done just right in camp, I like to use the tortillas or other flat breads. They are available in different flavors. Add some salsa and enjoy.

This works great for a crowd of house guests at home. Everyone adds their own ingredients, and the kids love it.





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Campfire breakfast (submitted by 350mag)

Get camp fire going...

Fill bottom of paper bag with Bacon...

Crack 3 eggs on top of Bacon...

Sit on top of fire..

Bacon grease keeps bag from burning and everything cooks up nice...
 
Cheese Scones (submitted by Bigguy)

2 ¼ cups flour
2 ½ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ cup cold butter, cubed
1 cup grated cheese
1 cup buttermilk (or 3 tbsp. lemon juice and fill one cup of milk)
1 egg slightly beaten

1. In a large bowl, stir together flour, baking powder, salt, and baking soda.
2. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.
3. Stir in grated cheese.
4. Add buttermilk to mixture all at once, stirring with a fork to make soft, slightly sticky dough.
5. With lightly floured hands, press dough into a ball. On a lightly floured surface, knead gently 10 times.
6. Using 2 ½ inch floured cutter, cut into rounds ( a straight sided glass is a good substitute). Place on an ungreased baking sheet.
7. Gather up scraps and repeat with remaining dough. Cut out more rounds.
8. Brush tops of scones with egg. Bake in 450° F oven for 12-15 minutes until golden brown.
9. Let cool on racks.

*Substitution: Use a ½ cup of dried fruit such as cranberries or raisins instead of cheese.
 
Mom's Buttermilk Biscuits (submitted by Bigguy)

1Tbs dry yeast
½ cup warm water
5 cups flour
1 tsp. baking powder
2 Tbs. sugar
½ tsp. salt
¾ cup shortening
2 cups buttermilk


Add yeast to warm water let bloom for 10 minutes. Cut shortening into the dry ingredients, until it resembles a coarse meal. Add yeast and the buttermilk, mix and knead a few minutes. Roll out to 1” thick. Cut into biscuits, brush tops with melted butter. Bake at 400F for approx 12 minutes
 
MARCEL’S CORN BREAD RECIPE (submitted by Doug)

1 CUP CORN MEAL
1 CUP ALL PURPOSE FLOUR
4 TSP BAKING POWDER
0.5 TSP SALT
2 TBSP WHITE SUGAR
1 CUP MILK
0.25 CUP SHORTENING
1 EGG

Heat oven to 425 F. Blend all ingredients for 20 seconds, then beat vigorously for 1 minute. Pour into a greased 8’ x 8” cake pan. Bake for 20-25 minutes or until golden brown
 
MARCEL’S BANNOCK RECIPE (submitted by Doug)

2.5 CUPS ALL PURPOSE FLOUR
5 TSP BAKING POWDER
0.5 TSP SALT
2 TBSP WHITE SUGAR
3 TBSP LARD
1 CUP WATER

Combine dry ingredients, mix well, add lard and work it to form fine crumbs. (Use two table knives to “cut” the dough for this.) Add water a bit at a time, stir and knead. Fry in a cast iron frying pan with enough oil (or lard) to keep it from sticking. Start the pan on high and reduce immediately to medium. Bannock is cooked when it is golden brown. This dough can also be shaped into a thick string, wrapped around a green stick, and cooked over an open fire. Serve warm.
 
Tea Biscuits(submitted by SealHunter)

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk

smple as that. Throw in a few raisns, or my favourite... Cop up a slice of frying ham, and thrown in some grated cheese.

400 F 12 -15

5 minutes to have it mixed, 15 minutes you'r eating. They keep well in a zip lok or frozen

Tea Buns(submitted by arancio)

This one comes from the rock, eh?

½ lb butter
3 cups flour
1 cup raisins
½ cup sugar
2 eggs
1 tsp vanilla
1 cup milk
3 tsp baking powder

Cream butter, sugar and eggs together.
Blend in milk, add vanilla.
Add flour and baking powder.
Roll out on board or form with hands 1/2 inch thick.
Bake at 375F for 20 minutes until nice and brown.
 
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