Recipe for the Day

[generalmeow]

I made this recipe last night, and it was awesome. Boneless Buffalo Wings. If you're gaining weight for a movie role, this is a good start to learn deep-frying.

I used canola oil, and Frank's Original Red Hot sauce, and it tasted exactly like Buffalo Wild Wings hot. Probably better and fresher. The nuggets without the sauce tasted like KFC. You could really coat them with whatever you want.

http://allrecipes.com/recipe/boneless-buffalo-wings/

The frying wasn't too scary, like I thought it might be. I used a medium sized pot, and about 3/4 of a bottle of canola oil. I have a cheap thermometer than hangs on the side of the pot and dips into the oil. Once it got to 375 degrees, I dropped the first batch in. I really just kept an eye on the temperature, and you can see that it drops to around 350 after you drop a batch in, and it starts rising back to 375 just around the time they were finished (5-6 minutes). Beautiful.

I used the thin cut breast fillets from King Soopers, and cut each one into 3-4 pieces. It made a good 25 pieces, and cooked in 4 batches. I used a slotted spoon to pull them out.

I found that the flour mix you make with the recipe ran out once I got down to coating the last 1/4 of the nuggets for the 2nd time, so I might make increase the size a little bit the next time. But they were still all coated fine in the end.

When deep frying, you should be prepared for the unlikely event of a fire. I read it's a good idea to have a wet towel there to throw over the pot if it catches fire, and it will extinguish it. Water is absolutely the worst thing you could throw on it.

[theGinsue]

There's lots of negative stuff to focus on lately. Two things that always cheer me up are eating and camping. Here's an idea that combines the two - even if you do this on a grill in your backyard.

You can put each ingredient in a pint glass mason jar, mixing bowls, or if you have a small family a muffin tin might be a good option.

Ingredient suggestions:
Waffle (or sugar) cones
Aluminum foil (to wrap them)
Blueberries
Strawberries
Peaches
Pineapple
Apples
Banana
Mini Marshmallows
Chocolate Chips
Butterscotch Chips
Chocolate chips
Walnuts
Peanuts
Almonds
Toffee pieces
Brown sugar
Coconut
Dried fruit
Raisins
Peanut Butter

Here's a suggestion of what to do:

1. Chop up the fruit like the bananas, etc. and get some marshmallows and chocolate chips ready. (Using these ingredients on a camping trip is good because they don't need to be refrigerated and you can easily slice the bananas with a plastic knife.)

2. Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.

3. Wrap the whole cone in aluminum foil, then put in over the hot coals/medium heat grill for 5-10 minutes or so, turning every so often.

4. Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy!

The combination of the melted peanut butter, chocolate and marshmallows with the warm bananas is awesome. Making it in the waffle of sugar cone gave it all a nice crunch and made it a little less messy than a regular s'more. (At least for some of us)



Recipe from: http://thehomesteadsurvival.com/camp.../#.UdN-zMu9KK1

[zteknik]

Now I want to go camping.....

[Great-Kazoo]

There's lots of negative stuff to focus on lately. Two things that always cheer me up are eating and camping. Here's an idea that combines the two - even if you do this on a grill in your backyard.

You can put each ingredient in a pint glass mason jar, mixing bowls, or if you have a small family a muffin tin might be a good option.

Ingredient suggestions:
Waffle (or sugar) cones
Aluminum foil (to wrap them)
Blueberries
Strawberries
Peaches
Pineapple
Apples
Banana
Mini Marshmallows
Chocolate Chips
Butterscotch Chips
Chocolate chips
Walnuts
Peanuts
Almonds
Toffee pieces
Brown sugar
Coconut
Dried fruit
Raisins
Peanut Butter

Here's a suggestion of what to do:

1. Chop up the fruit like the bananas, etc. and get some marshmallows and chocolate chips ready. (Using these ingredients on a camping trip is good because they don't need to be refrigerated and you can easily slice the bananas with a plastic knife.)

2. Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.

3. Wrap the whole cone in aluminum foil, then put in over the hot coals/medium heat grill for 5-10 minutes or so, turning every so often.

4. Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy!

The combination of the melted peanut butter, chocolate and marshmallows with the warm bananas is awesome. Making it in the waffle of sugar cone gave it all a nice crunch and made it a little less messy than a regular s'more. (At least for some of us)



Recipe from: http://thehomesteadsurvival.com/camp.../#.UdN-zMu9KK1

Now I want to go camping.....

Camping? i'm going to crank out a few this weekend on the grill.

[USAFGopherMike]

Reviving the recipe thread? Excellent. Here is an easy Vinaigrette Recipe:

Ingredients:

Extra Virgin Olive Oil (3 to 1 ratio of Olive oil to Vinegar - you'll know if you get it wrong)
White Wine Vinegar
Splash of Lemon Juice
Pinch of Oregano
SHake o Sea Salt
Couple grinds of Fresh Black Pepper
A dallop of Dijon or spicy brown mustard
One diced clove of garlic

Pour the Olive oil into a salad dressing mixer or plastic pour bottle
Whisk in Vinegar or shake
Combine mustard and lemon juice separately with a little olive oil
Add to oil/vinegar, again whisk or shake to immulsify
Add remaining ingredients and whisk or skake vigorsely
Put in fridge and let the flavors combine 30-60 mins
Remove, re-whisk or shake, serve over favorite salad or fresh cut tomatoes, cucumbers, onions.

[TriggerHappy]

SLOW COOKER
- Chuck roast
- 1 packet hidden valley ranch dressing mix (not dip)
- 1 packet McCormick's dy powder Au Jus mix
- 1 stick of butter
- about 4-7 pepperocini's

Set on low, when pulls apart it's done, about 7 hours.

You can thank me later!

[Monky]

SLOW COOKER
- Chuck roast
- 1 packet hidden valley ranch dressing mix (not dip)
- 1 packet McCormick's dy powder Au Jus mix
- 1 stick of butter
- about 4-7 pepperocini's

Set on low, when pulls apart it's done, about 7 hours.

You can thank me later!

It was disgusting! If any of you guys make it let me know. I'll save you and take it off your hands... You know.. For the dog


Sent by a free-range electronic weasel, with no sense of personal space.

[whistlepig]

2 lb elk roast 1 lb hickory smoked bacon corse grind them together 2 times through the grinder, grill till medium serve on a sweet bun with cojack and a fresh roasted chilli pepper. try it! Its the Best.

[ep303]

Made these a few weeks ago and they were awesome!



Crockpot Bacon Bourbon Baked Beans
serves at least 6-8
1 pound dry navy beans
10 slices thick-cut bacon, cut into pieces
1 medium sweet onion, chopped
1 clove garlic, minced
2 cups water
3/4 cup of your favortie BBQ sauce
1 cup loosely packed brown sugar
1/4 cup ketchup
2 tablespoons molasses
1 cup bourbon
1 1/2 tablespoons ground mustard
1/4 cup apple cider vinegar
2 tablespoons worcestershire sauce


The night before, add beans to a large pot and cover with water. Drain the next morning.
Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain. While beans are cooking, heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.
Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add in beans, onions (and all of the bacon fat) and bacon to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally. After 10-12 hours, turn crockpot to “warm” setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more.

Note: after 10-12 hours the liquid may still seem “liquidy.” It is imperative to let the beans sit for a while on the lower setting (or on the off setting, still covered) so they become thick and syrupy like traditional baked beans.

Recipe from: http://www.howsweeteats.com/2012/05/...n-baked-beans/

[Irving]

I made this last night with my daughter.


I kept it in the cheesecloth in the fridge over night and it turned out like a softer cream cheese. I don't know what I did wrong, but someone in the comments section said they did the same thing. I also used chives and basil and probably too much salt (I like salt though). I ended up putting it together with whole grain crackers, salami, and an olive medley to have the most fancy lunch at work today. I really like the taste of this cheese and plan on making some more for Christmas.



I did just use regular old Muslin that I got out of the fabrics section of Wal-mart.