Favorite Recipes

[MinotBob]

While anxiously for MB's Horseradish pickle recipe, I thought it would be fun find out other favorite recipes.

This is one that I like when I go camping. Really simple and everyone gets the omelet that they want.

Omelet in a Bag

Ingredients:

Eggs
Favorite spices and Pepper Blend
Ham, Cheese, veggies and whatever else you like in your omelet

You'll also need quart-size ziplock freezer bags and a large pot of boiling water.

Break as many eggs in freezer bag as you like in your omelet. Add cheese, ham, mushrooms or whatever you desire. Shake in spices to season. Squish all together and boil for 12 minutes (low altitude) to 18 minutes (high altitude). You can boil 7 or 8 bags at a time, so this is great for camping or a large crowd.

[Hazcat]

SEALED bags??

[MinotBob]

SEALED bags??

Yup. Ziplock boilable bags.

[m25operator]

MinotBob, as much as I like new recipe's, I like new techniques, and yours as simple as it is, I have never thought about, and simple is always good. I will try your technique, truthfully it could work for cake like recipes too.

In honor of MB'S horse radish pickles, here is my favorite.

Habanero pickles.  Purchase or jar your favorite dill pickle, drain half the juice into the blender or food processor, add 1 Habanero pepper and puree, the pepper should look like little flecks, add it back into the pickle jar and wait 2 weeks. I personally like 2 Haby's, but that depends on the heat in the pepper.  If you make some sandwich slice type or hamburger type, it will dress up your sandwich or burger. The pickles should be refrigerated after this process.

M25's Teriyaki marinade/sauce, 1/2 teriyaki sauce, 1/2 unsulphered molasses, ( honey can substituted for molasses ) + spices you like, granulated garlic, onion powder, cayenne, salt etc... marinate beef, chicken or pork, and then use to baste as it grills, careful when grilling as the sugar in the molasses or honey will char or make it flame up big time.

Same recipe, different application, Hamburgers.
Take 1 - 2 pounds of ground meat, beef works great, but turkey or pork can work.
add 1 well beaten egg, and I like finely chopped peppers, bell is just fine, but I like a little more spice, so jalapeno, serrano, or even banana peppers is cool, finely chopped onions are good too, now add the teriyaki sauce to the meat, 3 table spoons for 1 pound, and 5 for 2 pounds, mix it really well by hand and cook as normal, basting it with the remainder of the sauce. If this doesn't  put a smile on your guests face, they must be from Childress Texas, the most bland food loving place I've ever been to.

Last but not least. Hot sauce roast ( some common themes here ). So easy most won't try it, but a 12 year old can do this, I know.

Beef or pork roast, as long as it will fit in the crock pot or dutch oven.
1-2 cans or bottles of your favorite salsa, I like rotel, herdez, or Pace is ok, as long as is it is  not sweet, no sugary type stuff.
Now sear the meat in a hot skillet, put into the crock pot or dutch oven, cover with the hot sauce and water just to cover, cook on low heat 250 degrees until you can take a fork and turn it in the meat.  Done!!!!

Not quite, remove the meat, and use a blender of some sort and puree, the juices, ad roux, ( flour and water, or cornstarch and water, in a thick slather ) and make gravy from the juices.

Make some mashed taters and pour gravy over both meat and taters.

Much better than the effort it took.

Having the hot sauce roast tonight for supper.

Bon appetite

[Pathfinder]

While anxiously for MB's Horseradish pickle recipe, I thought it would be fun find out other favorite recipes.

This is one that I like when I go camping. Really simple and everyone gets the omelet that they want.

Omelet in a Bag

Ingredients:

Eggs
Favorite spices and Pepper Blend
Ham, Cheese, veggies and whatever else you like in your omelet

You'll also need quart-size ziplock freezer bags and a large pot of boiling water.

Break as many eggs in freezer bag as you like in your omelet. Add cheese, ham, mushrooms or whatever you desire. Shake in spices to season. Squish all together and boil for 12 minutes (low altitude) to 18 minutes (high altitude). You can boil 7 or 8 bags at a time, so this is great for camping or a large crowd.

I've used these a number of times with the Boy Scout troop - great breakfast, very little cleanup. Throw the cooked omelets inside half a pita for a little carbo loading.

BTW - use ONLY ziploc freezer bags - regular ones will melt.

[Sponsor]

[jaybet]

I'm hungry!
Talke some BIG shrimp (8- 12s). Shell them and stick it in part of a poblano pepper. Wrap a piece of geonoa salami around the pepper and stick it on a skewer.  Do that  a bunch more times, cook 'em on your grille, and DO NOT go to bed right after you eat them. You'll have very strange dreams.       

[SwoopSJ]

All right, here's an easy family favorite that I've modified a little over the years.  It's quite simple and seems to satisfy almost everyone. 

Italian beefy mac 'n cheese

Per box of Velveta shells and cheese add:

1/2 lb of meat (I prefer half ground beef and half sausage)
1/2-whole large yellow onion (depends on how well you like it, I use a whole)
2-3 cloves garlic
2/3 tsp dried basil
2/3 tsp dried oregano
salt n' pepper to taste
extra cheese (your choice) until your achieve desired level of constipation   
ice cold beer (somewhat optional) for the chef

The secret to creating the flavor that I strive for is to slowly caramelize the onions with a little salt first, then add in the garlic and meat.  Add your spices when the meat first loses its pinkness then mix with the cooked mac and cheese.  I like to use a mixture of extra cheeses, which ones just depends on my mood.  If you really wanna be lazy, you can just mix in a jar of Ragu Cheddar sauce and it turns out nice also.  Serve with some good crusty garlic bread and you can't go wrong.   

Swoop

[Big Frank]

I COULD give you my red beans and rice recipe but I'd have to swear you all to secrecy. That's right, a d*mned yankee who cooks red beans and rice. You got a problem with that?    It's so good that when I served it at a New Year's Eve party my mother-in-law said that was the only thing she wanted for Chistmas that year. 51 weeks later she got it and was so thrilled she asked for them for Christmas again.

[Hazcat]

Take a big ol' pork butt (roast) ,  stick it in a big roaster, with salt, pepper, onions, and garlic.  Pour about 2 or 3 cups of Mojo over it.  Cover and put it in the oven at 300-325 for ohh, about 4 hours or so until it's falling apart into the juices.

Cook up some black beans and yellow rice.  Dice up some onion.

Pull the pork apart into little pieces.

Put some rice on a plate, top with the pork (make sure you get juice as well), black beans and diced onions!  YUM!

[MinotBob]

Another one I like is the Rock Salt Roast. I have never ruined a roast cooking it this way. (how many women can say that)

I like a 5-6 lb Rolled Roast or Standing Rib Roast

Poke it full of holes with a fork and smother it with Worcester Sauce and wrap it in cheese cloth. Then add about 1 inch of rock salt to the bottom of a large cooking pot. Set the roast in the pot and completely cover it with  Rock Salt even if you have to build up the sides of the pot. You want at least 1 inch of Rock Salt over the top of the roast.

Then cook it at 550 deg or as hot as your oven will get, for 20 minutes per pound.

Take it out of the oven and let it sit for 30 minutes as it will continue to cook. Then carefully dig it out and you have the juiciest roast you've ever eaten and it won't be salty. Generally it will come out Medium to Medium Rare. If you want it more done just let it sit on top of the stove for a little longer.