Scrap Yard Knife Company

Scrap Yard Cookbook

Posted By: DMelone

Scrap Yard Cookbook - 03/17/07 04:41 PM

After reading Horn Dog's Horn Dog Ale post and the several recipes in that as well as the crock pot thread. I was wondering if you all would want to do a Scrap Yard cookbook? Nothing frilly! I am talking about camp food, beer making, BBQ, crock pots and even survival food. One guy on the other foum actually had a Busse breakfast that was made using his Busse knives.

This is all about meat, beer and potatoes.......... As well as anyhting else we can eat!

I guess that I am just getting hungry right about now. grin
Posted By: Horn Dog

Re: Scrap Yard Cookbook - 03/17/07 04:45 PM

You are making me hungry now DMelone. Sounds like a good idea. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: ugug

Re: Scrap Yard Cookbook - 03/17/07 10:51 PM

i'm off to central asia this summer, so wil hopefuly post lots of pics of using knives to hunt skin and cook wild animals... <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: diceman

Re: Scrap Yard Cookbook - 03/18/07 04:50 AM

Glazed Burboun Salmon:

TOO EASY:

Salmon Filets. In a ziplock with the following - Brown Sugar, Soy Sauce, Grated Ginger, Lemon Juice, Borboun. Play around with the ammounts - but it should just be a somewhat thick marinade. Leave them in there for at least a few hours - try overnight (in the fridge of course). Throw them on a baking sheet. Spoon the excess glaze on top of the fish. Place in Oven. Broil. Call it 8" under the filliment - and let 'er go for like 10-14 minutes TOPS (everyone knows that Salmon is best Medium/Medium Rare, right!). Don't over cook it though, for real. You'll have a nice glazed MOIST flaky salmon filet that tastes AWESOME. My personal favorite...
Posted By: ColdOne

Re: Scrap Yard Cookbook - 03/18/07 08:15 AM

A treat I like at the campfire... Bannock on a stick!
2 cups flour
2 tablespoons baking powder
2 tablespoons sugar (or less, if you prefer your bannock less sweet)
2 pinches salt

Just add water until it is dough, then wrap a bit on a stick and cook over the fire!
Posted By: diceman

Re: Scrap Yard Cookbook - 03/18/07 08:22 AM

Interesting... I'll have to try that one.

Here's one from a buddy of mine:

Grilled cheese and corned beef hash. Just try it. I hope I don't need to expound on that... (the hash goes inside with the cheese though, for anyone who needed help!)
Posted By: ColdOne

Re: Scrap Yard Cookbook - 03/18/07 08:31 AM

That sounds really tasty actually! I think I'll plan that on the next camping trip.

I like the bannock, simply and tasty, you can wrap a hotdog in it and make a pogo!
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/18/07 06:42 PM

My Messican Guacamole:

8 Avacados
2 Tomatoes
1 Spanish onion
1 Sprig of cilantro
2 Fresh jalapenos (not the jar type)
7 Limes
Salt

First dice up the tomatoes, half of the onion and the jalapeno into small chunks.
Dice the cilantro
throw this in the bowl and salt (to taste)
Cut the limes and sqeeze them into a cup (again eyeball it as it should only be around a 1/2 inch in the bottom. Sometimes I get carried away and do a little more) The rest of the limes I save for the Coronas.
Pour juice into the mixture and stir.
Not cut the avacados in half and de-pit them. Throw the slices into the bowl and smash it around. I use a mash potato masher. Put one pit into the mess as this helps keep it fresh a little bit longer.

I usually salt it a little more as this goes great with the beer.

Next time I will put the recipe for my shepards pie.
Posted By: diceman

Re: Scrap Yard Cookbook - 03/18/07 10:23 PM

Diceman's Coctail Sauce

Lots of Ketchup. Add Horseraddish and Tabasco to taste (I like my SPICY!). Throw in some Worshestershire sauce and lemon juice. I also throw in some Chipolte Tabasco and some Frank's Red Hot. Then cook up some shrimp so that you have an excuse to eat the sauce. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/18/07 10:40 PM

This is turning out to be a good thread! I can feel myself gaining weight.
Posted By: diceman

Re: Scrap Yard Cookbook - 03/18/07 10:42 PM

Excellent thread and a great idea Dmelone. Now we can keep all of our cooking ideas consolidated!
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/18/07 10:46 PM

Thanks Diceman!

Speaking of food. Time for my crock pot beef with giardinare (however it is spelled). Be back later
Posted By: Horn Dog

Re: Scrap Yard Cookbook - 03/18/07 10:50 PM

Quote
Diceman's Coctail Sauce

Lots of Ketchup. Add Horseraddish and Tabasco to taste (I like my SPICY!). Throw in some Worshestershire sauce and lemon juice. I also throw in some Chipolte Tabasco and some Frank's Red Hot. Then cook up some shrimp so that you have an excuse to eat the sauce. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Now thats good. They do a LOT of shrimping here!
Posted By: ColdOne

Re: Scrap Yard Cookbook - 03/19/07 01:35 AM

A nice simply one:
Fresh rabbit, cut into small pieces
into the slow cooker, add cream of mushroom soup. Chop up and add some veggies. Simmer for 8 hours. Enjoy!
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/19/07 05:25 PM

ColdOne... I will have to give your bannock a try!! That sounds great, plus I can make doughnuts with it.
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/19/07 10:23 PM

Egg Sausage Casserole

2 lbs of bulk pork sausage
3 cups of milk
1 tspn. Salt
1 and ½ cups of graded cheddar cheese
9 eggs, slightly beaten
1 and ½ tsp dry mustard
3 to 5 slices of white bread cut into ¼ inch cubes

Brown sausage and drain on paper towel
Mix eggs, milk, mustard and salt.
Place sausage in the bottom of lightly buttered 13 x 9 inch glass pan.
Sprinkle bread crumbs and grated cheese over sausage.
Pour egg and milk mixture over sausage, bread cubes and cheese.
Cover with foil and refrigerate overnight or for at least several hours
Bake uncovered @ 350 degrees for 1 hour.
Serves 8 to 10
Posted By: Horn Dog

Re: Scrap Yard Cookbook - 03/19/07 10:26 PM

I hope that is not some kind of quiche, Melone. Real men don't eat quiche (while others are looking). Sounds great.
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/19/07 10:26 PM

Frying pan Sausage & Peppers

1# Italian. Sausage, (cut in 3/4 " pcs.)
1 ea. Green & Red Peppers, (cut in 1" pcs.)
1 med. Onion, (cut in thin wedges)
1 minced Garlic Clove
1/4 tsp. Dried Oregano
1 cup Chicken Broth
8oz. Cooked & Drained Egg Noodles.

In large Fry Pan, Brown Sausage over med. heat 10 min. Remove Sausage. Drain all but 2 Tblsp. drippings.

Add Peppers, Onion, Garlic, & Oregano.
Saute 3 min. or till tender-crisp.
Add Chicken Broth & Sausage.
Cook till Heated. Add Noodles, & Toss to Coat.
(4 Servings)
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/19/07 11:31 PM

Quote
I hope that is not some kind of quiche, Melone. Real men don't eat quiche (while others are looking). Sounds great.


No HD.. No quiche here my friend! This is a man dish... One could even prepare it withthei Busse/Scrap knife. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: Bubbamets5505

Re: Scrap Yard Cookbook - 03/23/07 07:53 PM

Ok here it is.

The Baby Bubba Burger.

Take one pound of beef put it in a bowl. Add one egg white, about two table spoons of flower, some worcestershire sauce and some salt and pepper(the amount depends on your taste). Take the beef and mold it into One pattie two patties four patties? It's up to you. Now while grilling the burger/burgers to perfection fry up some bacon and sauté some onions and mushrooms. Now that all that is done get some sturdy bread that won't fall apart on ya. Add some Mayonnaise mustard and the secret ingredient Guacamole. Pile up some Bacon, sautéd onions and mushrooms on that bad boy and you got yourself a Baby Bubba Burger. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />


By the way. Here's a not as good as Dmelone's but real simple Guacamole recipe.

Bubba's Guac for two (or one if your man enough <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />).

Take two avacados put em in the food processor blend em up. Add a quarter of an onion or more if you like (I like about half an onion). Add a quarter cup of salsa. And add about 1/4 tablespoon of salt (more or less depending on your taste). Then you blend it all up and you have a really simple but pretty tasty bowl of Guacamole.

Enjoy

Edit: One egg white. Not one egg. <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" /> if you miss that it could be disastrous. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/23/07 07:56 PM

Now that is what I am talking about!!
Posted By: scrappy

Re: Scrap Yard Cookbook - 03/23/07 07:58 PM

I love guac! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: Bubbamets5505

Re: Scrap Yard Cookbook - 03/23/07 09:39 PM

Quote
I love guac! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Heck Yeah! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/23/07 09:44 PM

I need to add more to this.
Posted By: diceman

Re: Scrap Yard Cookbook - 03/23/07 10:44 PM

This is kind of a pseudo-recipie - do it however you want - Bubba's burger reminded me of it...

Do up a patty (whatever you like) and toss it in a tortilla shell, top it with salsa, grated cheese, sour cream, guac, and some hot sauce (tabasco chipolte!!) and make a burrito around your burger. I like 'em!
Posted By: james_bond

Re: Scrap Yard Cookbook - 03/24/07 12:35 AM

Quote
...and some hot sauce (tabasco chipolte!!)

That stuff is the fricken best I put it on everything (with in reason) another faveorite sause is Frank's Red Hot.
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/24/07 02:59 PM

Quote
Quote
...and some hot sauce (tabasco chipolte!!)

That stuff is the fricken best I put it on everything (with in reason) another faveorite sause is Frank's Red Hot.

I love Tobasco.. Frank's is pretty [censored] tasty too! Good choice JB!
Posted By: Kraz

Re: Scrap Yard Cookbook - 03/25/07 05:36 AM

I like Trappy's Red Devil, Louisiana Hot Sauce. It's not as hot as Tabasco but makes the best buffalo wings in the world! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: diceman

Re: Scrap Yard Cookbook - 03/25/07 06:49 AM

Quote
Quote
...and some hot sauce (tabasco chipolte!!)

That stuff is the fricken best I put it on everything (with in reason) another faveorite sause is Frank's Red Hot.

Tabasco Chipolte on pizza - can't go wrong with that!!


Here's something I just had....

Vanilla Icecream, in a cup, add some milk, toss in some Nerds, and stir with your Dogfather until thick. Nice little snack!

I also make Daqueries (spelled wrong?) and add pineapple chunks while its in the blender. Very nice... <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: diceman

Re: Scrap Yard Cookbook - 09/23/07 07:52 PM

Whichdawg - time to add your recipe you were talking about in the death chat for your roast <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Thought I'd revive this wonderful thread!!
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 09/23/07 08:00 PM

Cool thread! I better find out how it comes out first before posting it here!
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 09/23/07 08:04 PM

alright, I'm smoking a beef brisket(s) today, never done it before, any tips?

I'm using hickory chunks, dry marinated the meat last night with; brown sugar, onion powder, hungarian paprika, salt n pepper. I'm gonna baste it during the smoking with a spray bottle of olive oil and apple juice. We've got two, one we're gonna smoke for 2-3 hours and finish it off in the croc-pot (the smokettes like it tender) and the other one we're gonna leave on the smoker for 7-8 hours till done. Am I missing anything?
Posted By: diceman

Re: Scrap Yard Cookbook - 09/23/07 08:19 PM

Just take pictures when you're done!

Are you going to put a good bit of Apple Juice in the crock pot? You'll want some liquid in there so that it doesn't get dry, but I'm sure you knew that!

Sounds awesome.
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 09/23/07 08:25 PM

good idea Dan!
Posted By: Jerrwhy

Re: Scrap Yard Cookbook - 09/24/07 12:35 AM

Give me some time to dig things up. I've got some beer, snack recipies around here somewhere.
Posted By: diceman

Re: Scrap Yard Cookbook - 09/24/07 12:41 AM

Quote
Give me some time to dig things up. I've got some beer, snack recipies around here somewhere.

Excellent! DMelone will be happy to see this thread up and running again I think! It was a great idea on his part to start it.
Posted By: Unsub

Re: Scrap Yard Cookbook - 09/24/07 01:40 AM

Bad idea to read it before dinner though.
We are having a nice pork roast that I get to try my new Spyderco kitchen knife on. Pork roasts are a really great meal and makes great sandwiches.
Posted By: james_bond

Re: Scrap Yard Cookbook - 09/24/07 05:49 AM

so it is not "MY" recipt, but it is way good, it takes a while to make(viedogames and The Yard help time pass)

I just finnished this great Honey Wheat bread, hot out of the oven with a generous slab of butter melting on it.

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1/3 cup honey
1/3 cup vegetable oil
5 cups all-purpose flour


DIRECTIONS
Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

and my home smells good too.
Posted By: DMelone

Re: Scrap Yard Cookbook - 09/24/07 03:56 PM

Quote
alright, I'm smoking a beef brisket(s) today, never done it before, any tips?

I'm using hickory chunks, dry marinated the meat last night with; brown sugar, onion powder, hungarian paprika, salt n pepper. I'm gonna baste it during the smoking with a spray bottle of olive oil and apple juice. We've got two, one we're gonna smoke for 2-3 hours and finish it off in the croc-pot (the smokettes like it tender) and the other one we're gonna leave on the smoker for 7-8 hours till done. Am I missing anything?


Great that the thread has started again! WD, It must have been a brisket night as my wife made crock pot brisket today as well. We started by going to the new Cabelas store that they opened this past Friday while it cooked.

I will have to try your recipe as well.
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 09/24/07 08:23 PM

it came out pretty darn good bro, only thing was for it's size, we only smoked it like 8 hours, so we finished it off in the dutch oven to make it more tender, but the taste and the dry marinade came out great! It was so moist and juicy!
Posted By: rooikat

Re: Scrap Yard Cookbook - 09/24/07 08:25 PM

Today's lunch:
Free range chicken breasts, 2 of em.
Broiled with oregano, cayenne(?) pepper, garlic, salt, thyme on top.
I onlu broil them for 12 minutes, as I like the chicken moist, not dried out.

2 portuguese rolls, toasted til crispy, then converted into garlic bread with butter and garlic powder. Toasted a second time for 1 minute to melt everything real good.

Put the chicken on the bread, add a little bit of mayo, and, a lunch fit for the chicken king himself!

To drink: Iced coffee, made with real milk (no skim for me), and a bit of condensed milk for flavor.
Posted By: din

Re: Scrap Yard Cookbook - 09/27/07 11:27 PM

just sending this back up so it doesn't get neglected, need some more recipes please. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: cgeyer

Re: Scrap Yard Cookbook - 09/28/07 01:13 AM

Here's an easy one I make for football games
Queso Fundido (we like to call it Wolf Dip)
2 lbs queso cheese, grated
1 lb choritzo
1/4 cup chopped onion
pat of butter
dip chips of your choice

Cook onion in butter on med-low heat. Once onions are translucent, add choritzo, and turn up heat to med/med-high. Once the meat has cooked, add grated cheese and stir constantly until melted.


We sometimes add salsa, too (maybe a 1/4 to 1/2 cup), at the end.
Oh so good....
<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: stansbrew

Re: Scrap Yard Cookbook - 09/28/07 04:43 PM

Well I guess I will add one of my favs.
Stansbrew and CHILI
Crock pot is easy or on the stove (you just have to stir more)
Canned chili beans 2 cans
Pinto beans 1 can
Black beans 1 can
Fresh chopped tomatoes 4 medium
1/2 fresh apple chopped into small chunks
2 or 3 fine chopped chili peppers or jalapeno
1 pound of burger fried with 1 white onion, mix in fresh garlic and hot sauce Tapatio'
1 pound of cryspy fried BACON, big thick chunks

Add all of your ingridents together in your crock pot turn on high, stir in your cooked bacon, cooked burger, and add in 1/2 bottle of Sweet Baby Rays BBQ sauce and chili powder to taste for spice!!
Now for the secret spice............
OK don't tell anyone..........
Get a small bowl add 1/4 cup of brown sugar and (my personal fav) Cognac Courvoisier another 1/4 cup mix togather and stir in to your chili.
Simmer your chili for 2 or 3 hours and serve with fresh corn bread and a good home brew!
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 11/20/07 01:59 AM

"Candied Sweet Potatoes!"

1-lg (tall 50+oz) can yams(drained) or cut up sweet potatoes
1-reg size container honey (like the plastic bear container)
1-stick of butter (cut up in pieces and spread on top)
2 tbs brown sugar (sprinkled all over)

bake 350+ with the rest (even longer,over 2 hr for best flavor)until turning dark brown(if you forget and burn it, it's still great! I dare you to try it!)
Posted By: Implume

Re: Scrap Yard Cookbook - 11/20/07 11:43 AM

HUNKY BACON

My maternal grandparents came to America from what is now Slovakia. I grew up eating what my mother learned to cook from her mother. One thing she made was called Hunky Bacon. That name is no longer Politically Correct, but then neither am I. The over sensitive can call it Gypsy Bacon, which is just as authentic.

It’s best made with Hungarian bacon, which is paprika cured and double smoked. If you live near a city that still has ethnic neighborhoods you can probably find it in local markets. You may be able to score it on line. If you can’t, use cured slab bacon.

We always made hunky bacon when we went camping. It's inherently a slow process, taking far more time for the cooking than the eating. This is for sitting around the campfire at day’s end. Talking, telling stories, reminiscing, and slowly cooking your snack. I've seen old photos of a Hungarian herdsman in traditional costume. He was squatting before a fire, bread in hand, toasting a chunk of bacon over the flames. No time clock for him.

Here’s the procedure. Cut a thick slice of sturdy rye bread. Thin slice an onion, or fine dice it. Spread onion to taste on your slice of bread. Don't be niggard. Cut a piece of bacon, about one half by three inches. Leave the rind intact. Slice through the meat almost down to the rind, say every three eighth inches. Poke a sharpened stick or toasting fork through the bacon, as though you were going to roast a marshmallow. If the rind is tough, you may have to pierce it with a knife first. Hold the bacon in the fire. If you keep the right distance, the fat will begin to melt but the bacon won't ignite. If the bacon does start to burn, blow the fire out and continue. A little char will add to the flavor. The rind side of the bacon will curl, and the cut edge will spread out like a cockscomb as the bacon toasts.

Your bread can be sitting on a log, toasting as you work. Or you can hold it in your hand, toasting bread and hand both. Keep touching the bacon to your bread. Each time, you wick off some of the melted bacon grease, flavoring bread and onion both. Continue until the bacon is well smoked and rendered. You want it at least slightly crisped. Do not hurry the process, the slow cooking should be savored as much as the eating.

Finally everything is ready. If you are fastidious, dice the bacon and spread it on the bread in an open faced sandwich. Or drop the bacon onto the bread and fold bread and onion around the meat in a causal sandwich. The manly can take a bite of bread, a nibble of the bacon, and chew them together. To really be traditional, clear your palate occasionally with a shot of Slivovitz. Bourbon will do in a pinch, or even Scotch.

Once you finish, grab more bread, onion, and bacon. Repeat the process. Continue until fire, conversation, ingredients, appetite, or wakefulness is exhausted. Whichever comes first.
Posted By: Horn Dog

Re: Scrap Yard Cookbook - 11/22/07 03:10 AM

Scrap Yard Brunswick Stew: from Brunswick, Georgia

1. Shoot 6 to 8 squirrels in the head with a .22 rifle. Shotgun pellets are too hard to remove and you never get them all.

2. Skin them with a good sharp SS4 or YKLE and quarter them.

3. Chop their heads off on a stump with the Dog Father.

4. Cook the squirrels with a little water in a pressure cooker for 15-20 minutes. Debone when cool and save the broth.

5. Follow your favorite Brunswick stew recipe or get one on line, using only squirrel meat and the Squirrel broth. The meat will hold together and have more flavor than the mixture of chicken, beef, and pork that some fake Brunswick stew recipes use. It was originally a small game stew anyway.

Enjoy!
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 11/22/07 03:35 AM

[Linked Image from i15.tinypic.com]
Posted By: Horn Dog

Re: Scrap Yard Cookbook - 11/22/07 03:45 AM

Darned tree rats are digging up my yard. Time for them to be "relocated". They really are tasty, though. No kidding. They make the best broth, much better than chicken.
Posted By: Rainwalker

Re: Scrap Yard Cookbook - 11/22/07 06:31 AM

Those tree rats are real good eating. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

When you get one that's been fussing at you from a tree, it makes it all the more satisfying to eat it too. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: VANCE

Re: Scrap Yard Cookbook - 11/22/07 06:43 AM

just come to my house


i can make bacon cheese burgers
[Linked Image from i4.photobucket.com]


pork chops, scallloped potatos,field peas
[Linked Image from i4.photobucket.com]


chicken w/pesto sauce & noodles
[Linked Image from i4.photobucket.com]

pizza
[Linked Image from i4.photobucket.com]

talapia,rice,peas & corn
[Linked Image from i4.photobucket.com]
Posted By: Horn Dog

Re: Scrap Yard Cookbook - 11/22/07 06:45 AM

Oh yeah, one shot, one kill. I love it in late Winter when the leaves are off the trees. You can't get close to them because they have grown wary of hunters by then and can see a long way. They "think" they are out of range. Hehe. I have head shot them in mid bark and watched the bullet blow they leettle ole haids up at 70 yrds! Still had the nut in his mouth. It's fun to camo up and snipe them with a silhouette rifle and subsonics. If the light is just right, you can see the bullet arc to the target and hear that thump. And they're much easier to drag out of the swamp than a deer or wild hog. Big fun. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />

Squirrel Gun: A Ruger heavy barrel target .22 with a Weaver 4-16x42. Air rifle scopes work well, too. That's for late season. FOr early when the leaves are on the trees and the shots are fast and close, a Ruger 10/22 with a 7 power air rifle scope for those fast snap multishot engagements. So much cheap fun. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
I am Squirrel Bawana!
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 11/22/07 11:03 PM

First course today, home made Cinnamon Rolls:
[Linked Image from i1.tinypic.com]

* 1-1/2 packages (about 3-1/4 teaspoons) dry yeast
* 1/4 cup warm water
* 1/2 cup shortening
* 1/3 cup sugar
* 1-1/2 teaspoon salt
* 1 cup milk
* 1 egg
* 4 to 5 cups sifted flour
* 1 stick melted butter
* 1/2-3/4 cup (packed) brown sugar (to sweet tooth)
* 2-3 tbs cinnamon (to taste)
* raisins/craysins (about one every 2-inch square) (optional)
* crushed nuts (optional; walnuts or pecans are best)

* Vanilla Frosting
* 1-2 cups powdered sugar (depends on your sweet tooth)
* 1-2 tablespoon butter, melted
* 1 teaspoon vanilla
* 2 tbs milk or cream
* 6oz soft cream cheese

PREPARATION:
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.

Mix warm water to the yeast and soak 10 minutes.

Add the dissolved yeast and beaten egg to mixture.
Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle.

Knead on floured board until elastic and smooth. Avoid too much flour.
Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size.
Roll dough out into a rectangle.
Mix melted butter with brown sugar and cinnamon
Layer/pour on top of rectangle the mixture of butter
(being careful not to use hot butter, it will kill the yeast), brn sugar and cinnamon.
layer on raisins/craysins. Sprinkle nuts as desired.
Roll up jelly-roll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick.
Place slices in an 8 or 9 inch round greased cake pan.
Place one slice in the middle and other slices around it.
Press rolls down to even out and fill pan.
Let rise until rolls fill the pan generously...about another hour.

Bake in a 350 degree F oven about 15 - 20 minutes.
If rolls start get "too brown" before time,
cover with a piece of fine foil until the end of baking.
Do not over bake rolls.

Remove immediately from pan by inverting onto a plate
and then tip over onto another plate to right the rolls.

-For the Frosting:
In a medium bowl, mix sugar, melted butter and vanilla.
Then stir in enough milk/cream and cream cheese to reach a thick consistency.
add more nuts.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt
and run into the rolls.

Makes 12-14 large rolls enjoy!
Posted By: VANCE

Re: Scrap Yard Cookbook - 11/22/07 11:54 PM

man those look yummy
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 11/23/07 12:21 AM

they are the best bro! the walnut topping and icing is more than good eye candy! try em out.
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 12/08/07 03:55 AM

Well a new tradition here for me tonight; "the decorating of the tree"
they do it here and I'm a part of the family so I made my famous;

"Pineapple Cake"
[Linked Image from i2.tinypic.com]

heat oven 350.

2 cups sugar
2 cups flour
2 tsp baking soda
2 eggs
1 -20 oz can crushed pineapple
1 tsp vanilla
1/2 cup chopped walnuts


mix dry ingredients
add wet ingredients
bake 35-45 minutes well greased cake pans
it browns pretty fast, keep an eye on it
test with toothpick

frosting:
8-oz cream cheese
1 stick butter
1 3/4 cup powdered sugar (optional)
(reg sugar makes grainy which is okay)
1 tsp vanilla
1/2 cup nuts (optional)
I put some in between layers an load it on top!

For extra goodness and visual appeal
I put carmalized-whole rings of pineapple on top and inbetween.
I have them under the frosting in this picture (like a surprise)

In nonstick 12-inch skillet, heat 1/2 c brown sugar
with 2 tbs butter over medium heat until melted,
stirring to combine. Add pineapple to skillet;
arrange in single layer. Cook pineapple 15 minutes,
turning pieces over once.

this is an amazingly good receipe and very easy, enjoy.
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 03/24/08 04:27 AM

I'm sooo full! I can finally make good burgers!

Stuffed Burgers;
(3 pounds of meat)

1/2 C- A1 steak sauce
1 tbs- teriyaki sauce
2-3 tbs- worchester sauce
2- eggs
2-3 stalks- green onions (chopped)
2 tsp- blk pepper
2 tsp- garlic
1/2- (med/small)onion yellow or red chopped fine
optional salt to taste.

6 slices cheese for stuffing (sharp cheddar, swiss, mozzarella/italian works best)
1 small can mushrooms for stuffing or equivalent fresh

Prepare;

mix ingredients with meat; sauces, eggs then the rest with meat
I use my hands to do it, assistant helps!

I use two plates to form the patties. one upside down, I put wax paper on plate,
then I roll around 1/4 lb ball of meat, another sheet of wax paper on top of meat
and I put the other plate on top (bottom down) and flatten to make a nice patti.

3 lbs makes about 8 patties about 6-8 inches wide, 1/2 inch thick.

then I stuff them. a patti for the base, one layer of cheese, next heaping tbs mushrooms,
then one more layer of cheese.

put another patti on top and pinch all sides close

freeze the stuffed patties over night.

I cooked them on the grill, not to close to the flame,
I used a little soaked hickory and watched the flare-ups
until well cooked to taste. If they bounce back when
pushed in the center, it's a good sign. No red in juice
is another. I use onion buns and serve.

Makes approximately 4- 1/2 burgers
Posted By: lighthiker

Re: Scrap Yard Cookbook - 03/24/08 04:49 PM

WD - add some grilled tomatoes to go with those burgers.

Take several full tomatoes. Slice off the top making it about 1/4 inch thick. Scoop out the middle. Use the middle for stuffing in the burgers. Fill the middle with a cube of mozzerella cheese or pepper jack. Cube, not shredded. Add some olive oil. Put the top back on. Grill until the cheese is melted. The shredded melts to fast and the tomato does not cook enough for my liking.
Posted By: mikeal

Re: Scrap Yard Cookbook - 03/25/08 04:42 PM

Pepperoni dip

1 packet cream cheese
2 cups shredded Mozzarella cheese
pizza sauce
diced pepperoni

Soften the cream cheese. You can mix in some garlic, red pepper, Italian seasoning, whatever at this point.
Spread the cream cheese on the bottom of a Pyrex pie plate
Spread 1 cup shredded cheese on top
Spread pizza sauce on top of that (not too much)
Spread the rest of the shredded cheese
Spread the pepperoni on top. If you use too much, it tends to get greasy.
Bake at 350 or so until the top just begins to brown and it is bubbly.
I usually serve with tostitos scoops.

Really quick and easy to do, very forgiving and is popular with people not on a diet.

You can use chili or taco meat instead of pizza sauce and pepper jack/cheddar instead of mozzarella. Mix some hot sauce/taco seasoning in with the cream cheese and spread Jalapeños on top.
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/25/08 04:48 PM

Welcome Mikeal! That sounds great!!!
Posted By: mikeal

Re: Scrap Yard Cookbook - 03/25/08 06:33 PM

Thanks. It's sort of odd that my first post on this board is on a recipe thread...
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/25/08 08:04 PM

At least it is a good post!! Food and knives is what it is all about! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: Rainwalker

Re: Scrap Yard Cookbook - 03/25/08 08:13 PM

Welcome to the Yard, mikeal. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Man, that Pepperoni dip sounds great! <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />
Posted By: scrappy

Re: Scrap Yard Cookbook - 03/25/08 08:46 PM

whichdog, those deserts are delicious looking(tounge out).
Posted By: ThePitbullofLove

Re: Scrap Yard Cookbook - 10/27/09 07:49 AM

Armadillo Eggs

* 24 jalapeno peppers
* 1 pound sausage
* 2 cups all-purpose baking mix
* 1 (16 ounce) package Cheddar cheese, shredded
* 1 tablespoon crushed red pepper flakes
* 1 tablespoon garlic salt
* 1 (16 ounce) package Monterey Jack cheese, cubed



1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
3. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
4. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
5. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

I add about 1/3 cup of milk to make the batter a bit easier to mold.

If jalapenos are too hot for your delicate constitution, you can try other peppers.
Posted By: ThePitbullofLove

Re: Scrap Yard Cookbook - 10/27/09 07:51 AM

Black bean chili with chorizo, avocado relish, and cumin crema-

Ingredients:
1/4 cup olive oil
3 lbs of beef cut into 1/2" cubes or 1/4" strips
16oz of Chorizo sausage
1 large red onion
5 cloves of garlic
3 Tablespoons of ancho chili powder
1 tablespoon of pasilla or chipotle chili powder
1 tablespoon of ground cumin
3 jalepeno and 3 serano peppers
1 poblano pepper
one aneheim pepper
1 bottle of dark Mexican Beer
4 cups of chicken stock
1 cup of beef stock
2 10 oz cans of Ro-Tel tomatoes and chilies
1 small can of Chipotle pepper in adabo sauce
2 cups of black beans(rinsed & drained)
1 lime
1 tablespoon of honey

Brown the beef in a large stock pot or dutch oven with olive oil (it will probably take 3-4 "sessions"), remove the beef and add remaining beef to brown.
set beef aside
Brown chorizo, set aside
drain off most of the fat (leave 3-4 tablespoons in the bottom of the pot).
Add red onion and cook until onions are soft.
Add garlic and diced fresh peppers; cook for 2-3 minutes being careful not to scorch the garlic
add chili powder and cumin, cook 2 min
add beer and cook until it reduced by 1/2-3/4
return beef and sausage to the pot, add chicken and beef stock, tomatoes, chipotle/adabo puree, and honey and bring to a boil
reduce the heat to medium and let simmer 45-50 min
add beans and cook for 15-20 minutes until beans are tender, add salt, pepper, hot sauce, etc, and the juice of one lime to taste.

The relish is easy
2 avocados pitted peeled and diced
1/2 of a red onion diced
3-4 cloves of fresh garlic
1 jalapeno and one serano chili
a teaspoon of lime
fresh chopped cilantro to taste
toss together in a small bowl with cracked black pepper and sea salt

let it sit refrigerated for at least an hour to set up


The crema is sour cream or creme fresche with salt, pepper, and toasted cumin.
whisk it together, and put it in the refrigerator for 2 hours. This lets the flavors blend a bit.

Use the relish and creama to accent the chili. I also topped with cheese, green onions, and some fresh chopped cilantro.
Posted By: ThePitbullofLove

Re: Scrap Yard Cookbook - 10/27/09 07:53 AM

Kung Pao Shrimp

1.5-2 pounds of peeled/deveined shrimp
6 dried chili peppers
3 cloves garlic, minced
1 table spoon minced ginger
3/4 cup of chicken broth
2 tablespoons of soy sauce
2 table spoons of oyster sauce
1/2 green bell pepper, diced
1/2 red or yellow bell pepper, diced
2 tablespoons of chili garlic sauce
1 tsp rice vinegar
3 green onions diced
1 medium white onion diced
1 tablespoon of cornstarch
1/2 teaspoon ground white pepper
3/4 cup of roasted peanuts
1# broccoli florettes
chili pepper flakes

mix-chicken broth, soy sauce, vinegar, cornstarch, chili flakes & salt until smooth set aside
mix-chili garlic sauce, oyster sauce, and rice vinegar, set aside

steam broccoli set aside
in a wok or large fry pan, heat 2 tbsp of peanut oil
add minced garlic and ginger until brown
add peanuts, dried chilies, bell peppers, onion, and stir fry until onions go clear
add shrimp and cook until they go pink
add chili garlic mixture an stir
add chicken broth mixture and stir in
cook 3-4 min, add cooked broccoli
remove, garnish with green onion and red pepper flakes

serve over white rice or with fried rice side
Posted By: ThePitbullofLove

Re: Scrap Yard Cookbook - 10/27/09 07:54 AM

Fried Rice

it's best if you use rice that's left over or made the previous day.

3-4 green onions diced
3 eggs
1 tsp of sea salt
ground pepper to taste
4 tblsp of peanut oil
4 cups of cooked rice
2 tblsp of oyster sauce
1 tblsp of soy sauce
2/3 cup of frozen peas
2/3 cup of diced baby carrots
1/4 cup white onion diced

Optional-pork, chicken, shrimp, etc. depending on your tastes

get your wok or fry pan hot with 2 tbsp of oil. crack eggs, and beat with salt and pepper. Add eggs to skillet and scramble them, not getting them "too done". remove from skillet, and set aside.

add other 2 tbsp of oil to skillet
add white onion, peas, carrots and stir fry until onions are clear, then add rice oyster, and soy sauce. cook until heated, then add eggs back to the mix, being sure to break then up.
add green onion, cook a few more min, then serve.
Posted By: Art

Re: Scrap Yard Cookbook - 10/27/09 07:57 AM

Man that chili sounds good. I've been to some chili cook-offs but I never saw anything like that, I've gotta try that one.
Posted By: ThePitbullofLove

Re: Scrap Yard Cookbook - 10/27/09 08:08 AM

Oh...it's fantastic. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

[Linked Image from images110.fotki.com]
Posted By: AZ fishhead

Re: Scrap Yard Cookbook - 10/27/09 08:21 AM


Thanks for all of the advice on tree rats. Elk season is over so I am now resigned to shooting rodents. I will try the pressure cooker trick and make a stew. In the past my least favorite part of squirrel season was having to eat them.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/27/09 03:18 PM

<img src="/ubbthreads/images/graemlins/confused.gif" alt="" /> Fried squirrel is a VERY tasty meal! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Posted By: Renee

Re: Scrap Yard Cookbook - 10/27/09 04:19 PM

You guys have some great ideas that I am going to have to try! I love the pepperoni dip, I sometimes eat that with wheat thins, it is good that way too! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: digthisbigcrux

Re: Scrap Yard Cookbook - 10/27/09 05:11 PM

Habanero Sauce

• 1 ½ cups chopped carrots
• 6 to 8 chopped tomatoes
• 1 large chopped Walla Walla onion
• 2 cups lime juice
• 3 cloves garlic, minced
• 2 tsp salt
• 1 ¼ cup chopped habanero chiles (usually about 15 peppers)


or


Jalapeno Sauce


• 1 pound jalapeno – I leave the seeds in about half, as I like it hot
• pinch of fresh oregano
• 6 to 8 quartered tomatillios
• 1 cup cilantro -- chopped
• 1 large onion -- quartered
• 6 large garlic clove -- chopped
• 1/2 teaspoon salt
• 1 lime -- juiced
• 1 cup water
• 1 cups white wine vinegar ( I sometimes use a little less)



1. Combine all the ingredients in a pan and bring to a boil. Turn down the heat and simmer for 20 minutes
2. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
3. Pour in sterilized jars and refrigerate


[Linked Image from i732.photobucket.com]

[Linked Image from i732.photobucket.com]

[Linked Image from i732.photobucket.com]

[Linked Image from i732.photobucket.com]

[Linked Image from i732.photobucket.com]

[Linked Image from i732.photobucket.com]


I especially like the Hab sauce. I use it on everything...eggs, hashbrowns, beans...I also use a tablespoon or two in other dishes like chili or my spaghetti sauce to give it some heat. I like the balance of flavor and heat with this one.
Posted By: mpalmer1000

Re: Scrap Yard Cookbook - 10/27/09 05:15 PM

Atomic Buffalo Turds

3 dozen Jalapeño Peppers, fresh

Stuffing:

2 packages cream cheese
1 medium minced red onion
aprox. 2 teaspoons Weber Grill Creations “N’Orleans Cajun” spice

Beef little smokies, sliced in half lengthwise
Grated Mexican Cheese blend
½ strips bacon


Halve the jalapeño’s and scoop out and discard the seeds and white membrane. Soak the halves in Sprite for an hour to reduce the hotness of the jalapeños

Mix the cream cheese, minced onion, and 2 t’s spice mix. Blend well.


Take a butter knife and fill halved jalapeño pepper with cream cheese mixture. Put ½ sliced little smokie on the cream cheese, spread more cream cheese on top of the little smokie sliver. Repeat until you’ve filled all your pepper halves and arrange closely on cutting board.

Sprinkle generous amount of Mexican cheese blend over all of your turds. Then, wrap each one with a half strip of bacon and use a toothpick to hold the bacon in place. Ideally, the bacon will keep the cheese from dribbling out when you smoke them. Sprinkle your bacon-wrapped turds with a generous amount of the grilling spice.

Place your turds on the grill smoker over LOW, INDIRECT heat. I add hickory smoke. Let them slow cook/smoke for 60-90 minutes or until the bacon looks crisp.

Serve your turds to your friends.
Posted By: mpalmer1000

Re: Scrap Yard Cookbook - 10/27/09 05:21 PM

Also you can use Bananna peppers if Jalapeño's are too hot for your tastes. These are really REALLY good.
Posted By: digthisbigcrux

Re: Scrap Yard Cookbook - 10/27/09 05:27 PM

those sound great mpalmer...as do pitbull's armadillo eggs. I love the hot stuff....my business end hates me in the morning, but that never seems to deter me from indulging.
Posted By: mpalmer1000

Re: Scrap Yard Cookbook - 10/27/09 05:41 PM

I like this recipe because you can make em a little milder yet they taste awesome either way.
Posted By: Wiggitty

Re: Scrap Yard Cookbook - 10/28/09 11:58 AM

Quote
Armadillo Eggs

* 24 jalapeno peppers
*

I wondered about the armadillo eggs. I stopped wondering after I read the first ingrediant.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/28/09 12:29 PM

My wife makes a simple, Killer "Clam Chowder"

Patty's Clam Chowder:

1 lb crisped and diced bacon
1 large can cream of mushroom soup
1 1/2 lb cut up taters
2 cans minced or diced clams
1 cup evaporated or regular milk
1 can drained yellow corn
1 whole onion, diced

Peel and dice the potatoes and boil in a 6-8 quart pot until done.
Add all the other ingredients and continue to cook until it boils, then reduce the heat and simmer for about 10 minutes (or until throughly heated again).

Serve in bowls and top with the crackers, cheese and french fried onions. (the kind that comes in a can)
Posted By: Wiggitty

Re: Scrap Yard Cookbook - 10/29/09 04:20 AM

the chowder sounds good. and simple enough for even me to make.
Posted By: monsterdog

Re: Scrap Yard Cookbook - 10/29/09 04:30 AM

Alright, here is my recipe for a veggie burger:

1 large bun (kaiser roll or similar)
1 small red onion
1/4 lb of shredded cheddar cheese
1 egg
1/4 lb of hot italian sausage (lose, without casing)
3/4 lb of ground chuck
4 slices of thick bacon
Mayo
(Chipotle) Tabasco
Salt + pepper

Beat the egg with salt and pepper to taste and scramble it.

Chop onion finely, sweat it until almost translucent, add cheese and melt it into a glop of gooey oniony cheesy runny goodness.

Fry the bacon. If you are not using a grill for the hamburger patty, you can use some of the bacon grease to fry the patty in.

Combine the chuck and sausage into a flat patty, a little bigger around than your roll. Grill until done with plenty of pepper on each side and a little salt (for medium-rare: sear one side, flip over, wait for blood to come to the surface, then flip over and wait for blood again, it should be done by then.)

Split the roll, put mayo on the bottom and Tabasco on the top. Then put the scrambled egg on the bottom, followed by the patty, then the melted cheese and finally the bacon.

Adding any other vegetables than the onion is done at your OWN RISK <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> You obviously have to cook most of these items almost simultaneously or at least keep them warm.

Why is this called a veggie burger? Because the blood clot in your brain will most likely make you into a vegetable if you eat this thing. But [censored] its good, in the Russian-roulette-adrenaline-mixed-with-bacon-grease kinda way <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/09 11:20 AM

Glad you splained it at the last, <img src="/ubbthreads/images/graemlins/doh.gif" alt="" /> I was setting here reading you post and going VEGGIE BURGER <img src="/ubbthreads/images/graemlins/confused.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/09 11:37 AM

My Wife's dead sister Debbie had what she called her Texas style baked beans, and we really like them. All the folks at my Stepsons wedding liked them too.

2 lbs bacon, 4 lbs hamburger, 4 cans baked beans(we use bushes)
4 beef bouillon cubes, 1 1/2 cups water, 1 Tbls mustard
1 jar hot&spicy BBQ sauce, minced onions and garlic along with salt and peppeer to taste.

Fry the bacon until crisp then set aside for later. Brown the hamburger and drain off the grease, then season with the salt and pepper.

Open the beans and pour off the juice and then ad them and them and the BBQ sauce to the hamburger and throughly mix together.

Dissolve the bouillon cubes in hot water and when completely dissolved add this to the hamburger/bean mixture as well.

Add the mustard, onions and garlic, and grumble the bacon over the top. Put your concoction on top of the stove in a large pot on low heat (or a crock pot if making a smaller batch) heat this all up for at least 30 minutes so all the flavors can mix together and enjoy.

** Last time my wife made this she cut the beans, hamburger, bacon, bouillon in half and fixed it an a crock pot (after cooking the beef and bacon).
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/09 11:49 AM

One final dish from Debbie:
Debbie's Oven Fried Potatoes

10 whole white potatoes, veg oil and butter. Lowerys seasoned salt and Lowerys seasoned pepper, minced or thinly sliced onion.

Wash the spuds and cut off the ends of each one and throw away. (DO NOT PEEL THE POTATOES!!!!)

Thinly slice the potatoes into rounds and stack them on edge in a pan of some kind.

Mix the oil and (heated)butter together and brush lightly over the potatoes, be careful and don't over coat and let all the liquid puddle in the bottom of the pan. Sprinkle the remaining ingredents over the top and cover with foil. Bake in a 350 degree oven until the potatoes are done.

You can use as many or as few potates as you want. Patty usually makes ours in a 9x13 inch class baking dish and it works out real fine. Oh, we use real butter for this, seems to make it even more tasty. Feel free to add your own ingredients for your own unique flavor.
Posted By: Renee

Re: Scrap Yard Cookbook - 10/29/09 12:59 PM

Apple pie drink

1 gallon apple juice
1 gallon apple cider
1 1/2 cups sugar
5-6 cinnamon sticks

Mix everything together and bring to a boil, simmer for 45 mins. Let it cool. Once it has cooled add a 5th of Everclear (some people also use Moonshine). Put in canning jars with a cinnamon stick and put upside down in fridge. Serve on ice.

Tastes just like apple pie, I had it last night and it was AWESOME!
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 10/29/09 01:50 PM

I've had that Renee, it's goooooooood!
we make it for parties and for when we go camping <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Posted By: Renee

Re: Scrap Yard Cookbook - 10/29/09 02:04 PM

We made it for a camping trip this weekend, but I got to do a little taste testing last night! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Posted By: ordawg1

Re: Scrap Yard Cookbook - 10/29/09 06:06 PM

WOW.............Everclear <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />..............last time I drank that I " THOUGHT" I could fly. <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" /> Maybe I should try it with the apple juice etc instead of straight <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: MustardMan

Re: Scrap Yard Cookbook - 10/29/09 06:20 PM

I grew up spending a lot of time on the Susquehanna River in Pennsyltucky. we did a lot of fishing, but we weren't terribly good fishermen, so all we ever managed to catch were carp.

Now, I don't know if you've ever eaten carp out of a polluted river downstream from coal mines and the Three Mile Island nuclear power plant, but it's not exactly the tastiest stuff.

One time, sitting around a fire with a handful of grizzled old fishermen, we were lamenting the fact that we never caught anything that was actually edible. That's when one of those fishermen leaned in close, and shared his recipe for making even the nastiest, worst-tasting disgusting bottom feeder not only edible, but surprisingly tasty. I present to you:

Gnarled Fisherman's Fire Pit Carp

Ingredients: Several cloves of garlic, a sweet onion, a tablespoon or so of cracked red pepper, and a little bit of olive oil.

Now the biggest trick to this recipe is the wood. You're going to cook the fish in a camp fire, and you absolutely must use the right wood. You want something with a strong flavor, but not too sweet or fruity. That rules out mesquite and apple wood. You also don't want something mild, so walnut is no good. You don't want the bitterness that comes from conifers, so any kind of pine is a STRICT no-no. What you REALLY want is Hickory. Pretty much no other wood will work for this recipe - you HAVE to use a nice quality hickory.

Build up a nice big fire out of the hickory. I mean, really get that sucker roaring. You want a LOT of burned down hickory ash to infuse as much flavor as you can. While the fire is burning down, prepare your carp.

After you've cleaned the carp, you're going to stuff it with the ingredients above. Dice up the onions and garlic, and add them to a bowl with the olive oil and red pepper. Stir it up really well - you want them lightly coated with the oil so they will brown nicely without being so saturated that they sizzle and burn. Go light on the oil. After it's all mixed up, stuff it into the fish. Be liberal - use LOTS of the stuffing.

After you've gotten the fish good and stuffed, select a nice flat hickory board. Using two nails, secure the head and tail of the carp to the board. Wrap the whole thing in foil, and put it on ice to chill before you cook it.

After an hour or two, when the fire has burned down to a giant pile of smoldering coals, you're ready to cook your carp. Dig out a hole in the middle of the ashes, place the foil-wrapped carp and board down into the pit, and shovel coals on top of the carp. Let it bake in those coals for at least half an hour, occasionally drizzling a little bit of light beer on top to keep the coals from over heating. When you drizzle in the beer, and you can smell the garlic and onions in the steam, you know your meal is just about ready.

Dig out all of the coals and carefully extract your bundle from the fire. Everything will be tender and easily fall apart, so use a small brush to get most of the ash off the foil, then gently peel the foil back. Pull out the two nails, throw the fish in the river, and eat the board.


And that's the only way to make carp taste good.


















<img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
Posted By: P-Easy

Re: Scrap Yard Cookbook - 10/29/09 10:40 PM

MM I will read this thoroughly later, just saw ur post in the JYD chat.

OUt the door to the corn maze now though.

The first sentence or two sounds good though!
Posted By: mpalmer1000

Re: Scrap Yard Cookbook - 10/29/09 11:12 PM

Quote
I grew up spending a lot of time on the Susquehanna River in Pennsyltucky. we did a lot of fishing, but we weren't terribly good fishermen, so all we ever managed to catch were carp.

Now, I don't know if you've ever eaten carp out of a polluted river downstream from coal mines and the Three Mile Island nuclear power plant, but it's not exactly the tastiest stuff.

One time, sitting around a fire with a handful of grizzled old fishermen, we were lamenting the fact that we never caught anything that was actually edible. That's when one of those fishermen leaned in close, and shared his recipe for making even the nastiest, worst-tasting disgusting bottom feeder not only edible, but surprisingly tasty. I present to you:

Gnarled Fisherman's Fire Pit Carp


Hahahahahahaha, I never tried carp. Coarse thats because carp dont live in the crystal clear streams of NW Montana and Idaho. Brother Dog trout are the fish that dreams (of fishermen) are made of. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Ingredients: Several cloves of garlic, a sweet onion, a tablespoon or so of cracked red pepper, and a little bit of olive oil.

Now the biggest trick to this recipe is the wood. You're going to cook the fish in a camp fire, and you absolutely must use the right wood. You want something with a strong flavor, but not too sweet or fruity. That rules out mesquite and apple wood. You also don't want something mild, so walnut is no good. You don't want the bitterness that comes from conifers, so any kind of pine is a STRICT no-no. What you REALLY want is Hickory. Pretty much no other wood will work for this recipe - you HAVE to use a nice quality hickory.

Build up a nice big fire out of the hickory. I mean, really get that sucker roaring. You want a LOT of burned down hickory ash to infuse as much flavor as you can. While the fire is burning down, prepare your carp.

After you've cleaned the carp, you're going to stuff it with the ingredients above. Dice up the onions and garlic, and add them to a bowl with the olive oil and red pepper. Stir it up really well - you want them lightly coated with the oil so they will brown nicely without being so saturated that they sizzle and burn. Go light on the oil. After it's all mixed up, stuff it into the fish. Be liberal - use LOTS of the stuffing.

After you've gotten the fish good and stuffed, select a nice flat hickory board. Using two nails, secure the head and tail of the carp to the board. Wrap the whole thing in foil, and put it on ice to chill before you cook it.

After an hour or two, when the fire has burned down to a giant pile of smoldering coals, you're ready to cook your carp. Dig out a hole in the middle of the ashes, place the foil-wrapped carp and board down into the pit, and shovel coals on top of the carp. Let it bake in those coals for at least half an hour, occasionally drizzling a little bit of light beer on top to keep the coals from over heating. When you drizzle in the beer, and you can smell the garlic and onions in the steam, you know your meal is just about ready.

Dig out all of the coals and carefully extract your bundle from the fire. Everything will be tender and easily fall apart, so use a small brush to get most of the ash off the foil, then gently peel the foil back. Pull out the two nails, throw the fish in the river, and eat the board.


And that's the only way to make carp taste good.[quote]

Carp are the fish of the devel, unless of corse you are in Iraq and they are the only fish available then they are just good ol fun. I didnt dare eat them but catching them with slim jim's and vienna sausages was a hoot.
[Linked Image from i254.photobucket.com]


















<img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
Posted By: ordawg1

Re: Scrap Yard Cookbook - 10/30/09 05:36 AM

Great recipe there MM <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />LMAO- Thanks <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: myketheknife

Re: Scrap Yard Cookbook - 10/30/09 12:25 PM

Quick fried backstraps.Cut straps into 3/8-1/2" steaks(hopefuly with bussekin knife)heat enough oil to cover bottom of fry pan on med.high.when hot dip steaks into flour seasoned to taste(Jonny's seasoning salt is good)& place in pan.CAREFUlL HOT OIL.when steaks start to brown flip em.It only takes a minute or two.MM good & tender.
Posted By: MustardMan

Re: Scrap Yard Cookbook - 10/31/09 07:19 PM

Man either no one liked the joke, or no one read my recipe all the way through.... you guys need to pay closer attention, and go back to re-read my recipe <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
Posted By: myketheknife

Re: Scrap Yard Cookbook - 10/31/09 08:09 PM

OK read it through,HAHA.Best carp recipe ever.
Posted By: mpalmer1000

Re: Scrap Yard Cookbook - 11/01/09 10:04 AM

Just add ice <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />
[Linked Image from i254.photobucket.com]
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/01/09 10:22 AM

I read it, just thought you were messing around, maybe saying there is no such thing as a good carp. BUT THERE IS. When I was stationed a Offutt in Omaha, there was (maybe still is) a big fish place just up the road. When you order fried fish, unless you specify something different, you WILL get carp, and you will never know it. As soomeone else said, mmmm good!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/01/09 10:58 AM

Now for another favorite, SHANGHI LUMPIA

THE INGREDIENTS:
1 1/2 lb ground beef, 1 lb ground pork
1 finely grated carrot, 1 whole(small) chopped onion, garlic powder or garlic salt, and regular salt (if you want more) and pepper to taste. And soy sauce. You can add to the mixture or just use it as a dipping sauce when eating, our preferred method.
50 lumpia wrappers (these are paper thin wrappers kinda like wanton or egg roll wrappers). You can use wanton or eggroll wrappers but it really changes the taste.

THE PREP: I like to mix everything together raw and cook it as a complete roll, which seems to be easier to me, but you can brown the pork and beef before adding the other ingredients if you want.
Lay out 1 wrapper and place about 2 tblsp of the filling (you want the finished roll about as big around as you thumb) about 2 inches from the nearest edge, from side to side (like you were making your own cigarette. Then roll it into a tight log shape and when you're about an inch from the other end, wet the end of the wrapper with water and complete the wrap. This will keep it from unrolling. (be sure and let it set for about 5-10 minutes before you cook them.

Put them into a deep fryer at 350 degrees, or in a pan with enough oil to cover about half way up. If using a pan,when browned turn over and cook the other side. ** It only takes a couple minutes per side to cook.

It may sound complicated, but as I said spread out the filling on the wrapper like you were going to roll your own cigarette and you've got it made.

I also like to use celery LEAVES only (don't like celery) but the leaves give it a nice additional flavor. You could also use celery salt.

Once you understand what you are doing, you can of course, experiement with what you put into it. We ususlly cut each wrapper in half when done and they don't last long!.

You can also make them up, freeze them un-cooked and just cook what you want straight from the freezer.
Posted By: Wiggitty

Re: Scrap Yard Cookbook - 11/01/09 06:34 PM

so who's going to volunteer to test each of these and then compile them in to hardback?
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/01/09 09:58 PM

Does anyone know Alton Brown or maybe Rachel Ray!!!!
Posted By: Walker

Re: Scrap Yard Cookbook - 11/01/09 10:13 PM

Sounds like we need to have a giant Scrap Yard potluck. I volunteer to bring the beer. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: myketheknife

Re: Scrap Yard Cookbook - 11/05/09 08:01 AM

Quote
Now for another favorite, SHANGHI LUMPIA

THE INGREDIENTS:
1 1/2 lb ground beef, 1 lb ground pork
1 finely grated carrot, 1 whole(small) chopped onion, garlic powder or garlic salt, and regular salt (if you want more) and pepper to taste. And soy sauce. You can add to the mixture or just use it as a dipping sauce when eating, our preferred method.
50 lumpia wrappers (these are paper thin wrappers kinda like wanton or egg roll wrappers). You can use wanton or eggroll wrappers but it really changes the taste.

THE PREP: I like to mix everything together raw and cook it as a complete roll, which seems to be easier to me, but you can brown the pork and beef before adding the other ingredients if you want.
Lay out 1 wrapper and place about 2 tblsp of the filling (you want the finished roll about as big around as you thumb) about 2 inches from the nearest edge, from side to side (like you were making your own cigarette. Then roll it into a tight log shape and when you're about an inch from the other end, wet the end of the wrapper with water and complete the wrap. This will keep it from unrolling. (be sure and let it set for about 5-10 minutes before you cook them.

Put them into a deep fryer at 350 degrees, or in a pan with enough oil to cover about half way up. If using a pan,when browned turn over and cook the other side. ** It only takes a couple minutes per side to cook.

It may sound complicated, but as I said spread out the filling on the wrapper like you were going to roll your own cigarette and you've got it made.

I also like to use celery LEAVES only (don't like celery) but the leaves give it a nice additional flavor. You could also use celery salt.

Once you understand what you are doing, you can of course, experiement with what you put into it. We ususlly cut each wrapper in half when done and they don't last long!.

You can also make them up, freeze them un-cooked and just cook what you want straight from the freezer.
MMMMMMM lumpia.thanks for the recipe Skunk.
Posted By: myketheknife

Re: Scrap Yard Cookbook - 11/05/09 08:45 AM

how about hobo stew?first a story.....there were two hobos walking down the rr tracks,one named dan the other jerry.sooo they are walking along & jerry says i sure am hungry,we haven't eaten since that dead deer yesterday morning.dan says yep.sooo they come across a dead racoon & jerry says alright food & starts chowing down.he asks dan,don't you want some?dan says he'll wait for something better.sooo a few hours later they are walking along & jerry says he doesn't feel very good & then throws up.dan wipps out his trusty spoon & says alright finally a hot meal.lol no disrespect intended. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/footinmouth.gif" alt="" />
Posted By: Implume

Re: Scrap Yard Cookbook - 11/05/09 12:09 PM

Quote
Does anyone know Alton Brown or maybe Rachel Ray!!!!

IIRC Amy O was mashing on Alton at some knife show.

It was an unrequited passion.
Posted By: monsterdog

Re: Scrap Yard Cookbook - 11/05/09 08:42 PM

Quote
Does anyone know Alton Brown or maybe Rachel Ray!!!!

Yeah Alton Brown has been seen at BLADE I think. Didn't know the Amy-O story though.
Posted By: Implume

Re: Scrap Yard Cookbook - 11/06/09 10:46 AM

Quote
Quote
Does anyone know Alton Brown or maybe Rachel Ray!!!!

Yeah Alton Brown has been seen at BLADE I think. Didn't know the Amy-O story though.

There are pictures of Amy cuddling up to an uncomfortable looking Alton Brown. He clearly had no idea what a celebrity Amy-O is.
Posted By: Implume

Re: Scrap Yard Cookbook - 11/06/09 10:52 AM

BOGRACS GULYAS (GOULASH)

A bogras is a large kettle, and gulyas means "cowboy" or "Sheppard." Almost certainly the Magyars started as a cow herding rather than a sheepherding people. Hungarians still raise the Hungarian Steppe Cattle they brought with them into the Carpathian Basin. So "cowboy" would be closer to the original meaning. Without the ten gallon hats.

Gulyas got its start at least as early as the ninth century, when the seven tribes were pastoral nomads in central Asia. As is standard practice for nomadic peoples, they would slaughter a steer, horse, or some such and prepare a sort of dried stew. A mixture of (say) beef and onion was simmered in a bogras until the meat was cooked and the liquid evaporated. Then the remnants would be sun dried. After that the stuff was dumped into a cow's stomach for storage and transport. Come lunch time, this rough and ready pemmican could be eaten as is. Or it could be simmered again. Eaten dry it was gulyas meat. If only a little water was added, it became gulyas stew. If there was plenty of water it became gulyas soup. Some people claim that if it's thick, it isn't gulyas, but I don't hold with that notion. Probably because I like to make my gulyas thick.

Paprika was not on Magyar spice shelf. Paprika is native to the Americas, and so is unlikely to have been used in central Asia before Columbus. (Well, there are those iconoclasts who claim that paprika grew wild in pre-Columbian Africa, but there is little evidence supporting the contention.) Paprika probably spread from Central America through Spain to Italy. Thence from the Venetians to Istanbul. It entered Hungary through the good offices of the Ottoman Turks. At this time the Turks had conquered the Balkans and much of south-central Europe. They continued to hold much of the area for centuries. Originally the Hungarians called paprika torok bors; that is, Turkish pepper.

There are sweet, medium, and hot Hungarian Paprikas, to be used at the cook's discretion. Use a lot of discretion with the hot paprika, it’s mouth searing. I’d go with half-hot if you can find it. Otherwise use sweet. In no case should you substitute other paprikas in any Slavic or Magyar recipes. Spanish paprika, for example, is a different species of the plant, with a much different taste. California paprika is good for food coloring. I've never seen paprika save as a ground dried spice. But In Hungary and contiguous areas various parts of the plant are also used fresh. Paprika took over the cooking of the area because it could be grown by any peasant. Pepper had to be imported from the Spice Islands, and cost a fortune and a half. Paprika was the poor man's pepper.

A proper gulyas is never thickened with flour. Nor is it French-ified by the addition of wine.

1 Large Onion
Oil
3 lb Lean Stewing Beef
Hungarian Paprika
2 tsp Caraway Seeds
pinch of Marjoram
Salt
Garlic
Beef Stock

I use a heavy bottomed stock pot for this recipe. Peel, fine chop, and sauté the onion in the pot. Cut the beef into 1" cubes. When the onion is nicely translucent, lower the heat and add the paprika. Use enough to paprika color the onions a deep dull orange. Gently warming paprika with the onions brings out its flavor. But over heating Hungarian paprika will make it bitter, so be cautious. Remove and reserve the onion. Deglaze the pot with a little stock, and scrape all the paprika out of the pot.

Rewarm the pot and add more oil. Brown each piece of meat on all sides. Set the beef aside as it is browned, until all the meat is done. I just dump the pieces into the same bowl that holds the onions. When the meat is all browned, deglaze the pot with a cup of beef stock. Add marjoram, garlic, and salt. (If you use canned beef broth, leave off the salt till later. Store bought stock is plenty salty by itself. Those boxes of chicken or beef broth aren’t over stalted. Homemade stock is best.)

Crush the caraway seeds to release their flavor, and add them. The back of a spoon is what the cookbooks recommend. Or you can use the butt of a Chinese cleaver-slicer and a cup as a pestle and mortar. Hey, if you have one, you can even use a proper mortar and pestle. In my experience, wetting the caraway seeds makes crunching them an easier proposition. Return the beef and onions to the pot. Add enough stock to just cover the meat. Simmer for an hour or more, with the pot covered. The liquid should not bubble, but should be warm enough that there are currents visible in the water. Add more stock as necessary. It’s done when the beef is fork tender.

If you order gulyas in a Budapest restaurant, you’re likely to get something like this. Perhaps with potatoes or drop noodles on the side. You can get fancier, and some Hungarian cooks do. But basic gulyas isn’t far removed from its horse-barbarian roots.
Posted By: monsterdog

Re: Scrap Yard Cookbook - 11/06/09 05:43 PM

Quote
There are pictures of Amy cuddling up to an uncomfortable looking Alton Brown. He clearly had no idea what a celebrity Amy-O is.

Links or it didn't happen <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />
Posted By: Implume

Re: Scrap Yard Cookbook - 11/06/09 07:07 PM

Quote
Quote
There are pictures of Amy cuddling up to an uncomfortable looking Alton Brown. He clearly had no idea what a celebrity Amy-O is.

Links or it didn't happen <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

Ye Gods, I don’t know.

I think it happened a few years ago. Somebody posted pictures in the Bladeforums Busse Combat section. I looked at the pictures, but I never made notes. If you want to scroll through a thousand posts until you find it, feel free.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/06/09 09:47 PM

Implume, you seem very informed about that part of the world. Where are you from/where are you. Me, I'm right in the middle of the U.S. The south eastern part of Missouri, right at the top of the boot heel (just look at a map of Missouri and you'll know what I mean).
Posted By: WhichDawg

Re: Scrap Yard Cookbook - 11/06/09 10:15 PM

very nice Implume <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I luv paprika, one of my favorite spices that I use often.

Not long ago I heard a woman making "deviled eggs" and someone
(brother) suggested she put lots of paprika on the tops, she said;
"why? paprika is just a garnish!" what some think with cheap store bought
stuff (california).

I cringed then laughed then rolled my eyes. I use Hungarian Sweet and Spanish smoked
from reputable suppliers and can't wait to try your recipe <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Posted By: Implume

Re: Scrap Yard Cookbook - 11/06/09 11:24 PM

Quote
Implume, you seem very informed about that part of the world. Where are you from/where are you. Me, I'm right in the middle of the U.S. The south eastern part of Missouri, right at the top of the boot heel (just look at a map of Missouri and you'll know what I mean).

I’m from far off, exotic Ohio.

My grandparents now, they came through Ellis Island from what is now Slovakia. At the turn of the last century it was still part of Hungary. Grandpa was an ex Hussar. In those days cavalry regiments all kept units of fancy trick riders for parades and such. He was one of those trick riders. My mom said he used to demonstrate one of his tricks, using three kitchen chairs set in a row. He’d stand on his head on one chair, with a hand on each of the other chairs. Back in the day he used to do the same thing on three horses galloping side by side.

He came to America and worked the West Virginia coal mines for seven years, saving money to bring his wife to join him. When she finally arrived she started a boarding house. The family had moved to Cleveland by the time my mother was born. Grandma taught my mom to cook, and my mom taught me. Cleveland had and has a big Hungarian section, so a lot of the exotic ingredients were available locally. Not so much in Washington state.
Posted By: Implume

Re: Scrap Yard Cookbook - 11/07/09 12:43 AM

Quote
very nice Implume <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I luv paprika, one of my favorite spices that I use often.

Not long ago I heard a woman making "deviled eggs" and someone
(brother) suggested she put lots of paprika on the tops, she said;
"why? paprika is just a garnish!" what some think with cheap store bought
stuff (california).

I cringed then laughed then rolled my eyes. I use Hungarian Sweet and Spanish smoked
from reputable suppliers and can't wait to try your recipe <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Travelers used to talk about the “fiery cuisine” of Hungary. That was due to paprika, which in its natural state is indeed fiery. Like any other hot pepper, much of the heat lived in the capsaicin rich veins and seeds. To cool the pepper those innards had to be removed by hand. A labor intensive process that was seldom entirely successful. Your average peasant learned to like his food hot.

It wasn’t until the mid nineteenth century that a machine was invented to strip the hot stuff out of the paprika. Only then did we get mild, half-hot, and hot paprika.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/13/09 12:17 PM

Here's one of our favorites, and it's pretty easy.

VICHYSSOISE (VISHY SWAS) Potato soup.

The last time my wife used about 8 pounds of potatoes so it was a BIG pot. We just doubled up on chicken broth, onion and bacon, (I used about 1 to 1 1/2 pounds), and I would have used the full 2 pound block of cheese, but she nixed that idea.

3 cups peeled and diced potatoes, 1 pound of diced velveeta cheese
2 cans chicken broth, 2 cups milk, 1/2 medium chopped onion
8 strips of crisp fried bacon (drained), 1/2cup flour, 4tsp butter, and just salt and pepper to taste.

Cook the potatoes in the chicken broth (use no water) with the onion, salt and pepper. *** Don't over cook the potatoes.
Mix the flour with 1/2 cup of milk to make a slurry and add that and the other cup and a half of milk to the potatoes so the soup thickens.

Add the margarine and the cheese and continue cooking until they are completely melted.

Add the bacon and stir to thoroughly mix together. You can reserve some of the bacon for a garnish when put into bowls if you want. We don't

You might want to add some more potatoes (as I said my wife cut up about 8 pounds) just be sure to thoroughly drain them before adding to the mix. If you need to thin it down when re-heating, again, use chicken broth DO NOT USE ANY WATER IN THIS RECIPE

Posted By: ThePitsBro52

Re: Scrap Yard Cookbook - 11/14/09 10:04 AM

[Linked Image from images46.fotki.com]

NY strip with a balsamic and shallot reduction.

1 small frying pan
5 shallots
1/4 cup of balsamic vingar
1/4 teaspoon of sugar
1 teaspoon clive oil
1/4 teaspoon of rosemary
pinch of kosher salt
pinch black pepper


1 ny strip cooked to peference

peel and thinly slice the shallots. bring frying pan up to medium heat. add olive oil, added shallots. lightly brown the shallots, add sugar, salt, pepper and rosemary. then add the balsamic vingar. keep it on medium heat until the vingar reduces by half, should take 5-8 minutes. add to steak. fin.

18yr old glen livet and firearms optional.
Posted By: ThePitsBro52

Re: Scrap Yard Cookbook - 11/14/09 10:22 AM

filet au poivre

[Linked Image from images47.fotki.com]

9oz filet
1 and 1/2oz congac
1 tablespoon freshly cracked assorted peppercorns mccormick makes it a bottle
2 cups heavy whipping cream

cut the filet into 3 equal medallions. and liberally season both sides with the freshly cracked peppercorns.
[Linked Image from images44.fotki.com]

with a large frying pan on medium heat place the medallions in the pan, and let cook until the sides turn grey, then flip each medallion. for rare to mid rare remove the medallions from the pan 30 to 45 seconds after they are flipped. for more doneness leave in the pan.

after removing the medallions from the pan, and still under medium heat carefully add the congac to the pan and deglaze the peppercorns from the bottom of the pan. add the cream stirring the whole time to keep from burning the cream, allow to reduce in volume in half, and pour over the filets.

[Linked Image from images46.fotki.com]

g43 lugar and muk optional
Posted By: Wiggitty

Re: Scrap Yard Cookbook - 11/14/09 01:30 PM

wow. that looks great. i'm so hungry now.
Posted By: Implume

Re: Scrap Yard Cookbook - 11/15/09 05:31 AM

It’s not exactly a recipe, but have you ever wondered about the phrase “eat crow”?

It originated in the War of 1812. During a cease fire, a New England soldier out hunting strayed onto British territory. An English officer went to investigate a shot and found the Yankee had bagged a crow. (Poor eating, crow is. Our Yank must have been hungry!) The officer was unarmed, so he professed admiration for the American's weapon and asked if he could inspect it. Once he had the gun in hand, he covered the American and charged him with trespassing. The officer told the solider that as punishment he must swallow a bite of the crow. It was in the nature of "Let this be a lesson to you." Raw crow is even worse than cooked crow. When Our Hero had chocked down a gobbet of uncooked bird, the Redcoat returned his gun. But the damned fool didn't unload it first. The New Englander turned his squirrel rifle upon the Englishman and compelled him to eat the rest of the crow.

The next day this officer visited the commander of the American forces to complain of this trooper’s ungentlemanly behavior. From the description the Englishman gave, the commander recognized the soldier in question, an inveterate poacher. The soldier was called on the carpet, and his commander asked “Did you ever meet this gentleman?” Our man was no fool, and he knew he was in trouble. He hemmed and hawed and finally said, “I dined with him yesterday, captain”.

The story is the poacher’s quick wit saved him from punishment.
Posted By: snaggletooth

Re: Scrap Yard Cookbook - 11/15/09 06:18 AM

Thanks for the great recipies! Nice weapon/drink choices too!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 11/15/09 06:35 AM

You HAVE to have paprika on deviled eggs!!! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/15/09 01:32 PM

Think I might have posted this somewhere, but Our neighbor puts instant mashed potatoes in her Deviled eggs. Just enough to make them a little fluffy, and tasty!
Posted By: MRpink

Re: Scrap Yard Cookbook - 11/23/09 10:39 PM

making my first chili tonight for dinner.
Posted By: Dumpster Dan

Re: Scrap Yard Cookbook - 11/24/09 03:07 AM

Quote
making my first chili tonight for dinner.

That sounds really good. It is a bit cool outside with a good dose of drizzle...some hot chili would clear that right up

Dan
Posted By: Silverback

Re: Scrap Yard Cookbook - 11/25/09 09:37 PM

Goes with everything, easily reheated.

Black Beans

1 Tblspn. Olive or Corn Oil
1 Bell Pepper [red is nice], seeded and coarsely chopped
½ of a cue ball size Onion; coarsely chopped [about the size of the beans]
1 or 2 Bay Leaves
1 or more cloves of Garlic, peeled & left whole
1 can Black Beans 15.5 oz.
¼ cup approximately Chicken Broth or water; if needed


In a sauce pan or skillet sauté peppers and onions in oil over medium heat wait 5min. and add the garlic and the Bay Leaves. 5 more min. and test for softness. A small amount of broth can be added after 5 min. and cooked to evaporation. If the peppers and onions are still not soft, add more broth and repeat.

Add the Black Beans including the liquid, to the peppers and onions and mix together.

Cook for another 10 min. or more. If the bean mixture is to thick add broth or water to loosen up. If to much liquid is added, no problem, just simmer on a medium heat till some of the liquid evaporates and the consistency is to your liking. Remove the Bay Leaf. This recipe does not have to be increased proportionately.
Posted By: Wiggitty

Re: Scrap Yard Cookbook - 11/26/09 03:20 AM

always amazed by the recipes on here.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/06/09 11:29 AM

GOOD LUCK HOPPIN JOHN:
Taken from the local Electric Co-op monthly magazine a couple years ago. This is a recipe for a double batch. For single batch just half everything EXEPT THE BACON!!! WE LOVE BACON ** This makes a great New Years Day meal.

8 strips bacon, 1 whole medium size onion, 2 regular cans black eyed peas
1 1/2 cup uncooked rice, 2 cups water(you can get by with 1 1/2 if you watch it)
1/4 teaspoon crushed red pepper flakes, salt and pepper to taste.

Partially cook the diced up bacon (you might want to pour off most of the grease and save it for flavoring something else later on). When it's ALMOST crispy add the chopped up onion and continue cooking until they turn soft. Add the black eyed peas,rice, water and pepper flakes (we ALSO like to add 4-6 chopped green onions) and don't forget to salt it. As soon as it boils, cover it reduce to a simmer and cook until the rice is the softness you like (takes about 20-25 minutes).
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/06/09 11:46 AM

Hey Dan why don't you do a poll and see how many people would like to have a copy of the ScrapYard Cookbook. List a cutoff date for entries and when it's done see how much it would cost and publish the price BEFORE PUBLISHING THE BOOK so you would not be out any unnecessary money. Anybody else like this idea?

And If there enough submissions of recipes you could make it a yearly issue (or just issue a yearly update). Any takers? I'm in!
Posted By: Wiggitty

Re: Scrap Yard Cookbook - 12/06/09 02:25 PM

maybe one of the members would have the time/ interest/ skills to combine them on a web site.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/06/09 02:26 PM

Mornin Wigs. Are you thinking of perhaps ah maybe ANDY!
Posted By: Wiggitty

Re: Scrap Yard Cookbook - 12/06/09 02:35 PM

mmmmm. MAYBE....
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/10/09 11:58 AM

Another recipe from the Thanksgiving dinner we had.

PHYLLIS'S SAUSAGE DRESSING: (aka Randy's Redneck Dressing) grin

1 Box stove top Turkey dressing
1 Box stove top Herb dressing
1 Box uncle bens wild and long grain rice
1LB Sausage
** USE CHICKEN BROTH INSTEAD OF WATER FOR THE ABOVE ITEMS
Fix each ingredient seperately and set asid to cool off some. After cooling, combine everything in a 9x13 baking dish and cook at 350 degrees until heated all the way through.


Maybe I should rename it to Randy's Redneck Dressing. Yeah, that kinda sings don't it? wink
Posted By: ColtMan

Re: Scrap Yard Cookbook - 12/10/09 10:24 PM

Coltman burger recipe:

1.) Get in car, truck or on motorcycle

2.) Drive to nearest McDonald's, What-A-Burger, Wendy's or Jack in the Box

3.) Pull through drive through or go inside the restaurant

4.) Order a burger

Bon apetite
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/17/09 12:40 PM

Ok, here's another favorite Desert, real easy and very tasty.

Donna's Whipped Cream Stuff (stupid name but it fits) from a lady at church.

2 cups of diet-7UP
2 pks diet lemon jello
2 8oz pks cream cheese
1 16oz container of coolwhip.

** There is really no difference in taste between diet and non diet items, so if you use the diet it is ok for Diabetics.
DO NOT USE ALL DIET INGREDENTS! <img src="/ubbthreads/images/graemlins/barf.gif" alt="" />

Heat the 7UP and add the jello. Stir until it is all disolved.
Add the Cream cheese and stir until mixed (small chunks are ok, and even adds something to it). ** slightly warming the cream cheese makes it easier to add

Gently fold in the coolwhip until throughly mixed together and pour into a container large enough (9x9x2). I THINK a 9x13x2 will hold a double batch.

Refrigerate until completely chilled and set up.
Posted By: banana-clip

Re: Scrap Yard Cookbook - 12/17/09 07:21 PM

There are some really great recipes on here.

Gettin hungry just reading them.
Posted By: Implume

Re: Scrap Yard Cookbook - 12/28/09 12:59 AM

SZEKELY GULYAS

We always had pork as a main dish on New Year's Day, to start the year off right. Think about barnyard animals. Chickens scratch backwards. Beef cattle forage backwards. That is, they reach a hoof forwards and drag it to the rear when looking for food. Sheep also forage backwards. To celebrate the New Year by feasting on any of these creatures is all wrong. It is symbolically equivalent to driving with your eyes glued to the rear view mirror.

But the pig roots forward. So pork on New Year's Day launches your spirit into the year to come in the right direction. That's good, peasant wisdom, and I won't have it questioned.

One delicious way to launch your spirit is Szekely Gulyas.

Around 900, the Magyars left the steppes north of the Black Sea (then mostly dominated by the Kazar empire) and crossed through the Iron Gate. They invaded and settled the area that was to become Hungary and Romania.

The Szeklers were a nomadic people racially and linguistically related to the Magyars, who were already living in the Danube basin when the ten hordes arrived. (Actually, there were seven Magyar hordes. The other three tribes were expatriate Kazars who had joined up with the Magyars.)

The Szeklers claimed to be descended from Attila and his gang of merry cutthroats. In Hungary, Attila isn’t “the scourge of God.” The Huns are considered the good guys. Attila is the hero who brought glory, power, and loot to the many tribes of steppe horsemen who united to form the Hunnish empire. Attila is still a popular boy’s name, in Magyar land. Attila based himself on the Hungarian plains between forays against the Eastern and Western Roman empires. After Attila’s death the Hunnish confederation fell apart even faster than Alexander’s empire did.

The Szeklers boast that after Attila died they were lead to settle Transylvania by Irnach, Attila’s youngest and favorite son. Modern historians are not convinced. Be that as it may, the Szeklers believe it. Once the Magyars settled down to kingdom-making, they drafted the Szeklers to help secure that eastern flank of the kingdom. The word Szekler means 'Frontier Guard', and these people are so called because they occupied and defended Transylvania and Wallachia. Defense was needed. The Szeklers eventually went head to head with the expanding Ottoman Turkish empire.

What with one thing and another, the Szeklers lived in geographic and cultural isolation from the seven—or ten—tribes. Common wisdom has it that in this isolation the Szeklers started making a pork and sauerkraut and sour cream gulyas. I used to think so myself. The fact is, the dish was not developed in Transylvania. It had nothing to do with the Szekler people. Nor is it really a gulyas. (Three strikes you’re out!)

A nineteenth century letter published in the Hungarian restaurateur’s guild told this story: In 1846 the Pest County librarian was a man named Szekely, (a common ethnic name in Hungary). One night Mr. Szekely showed up late at a restaurant called the Zenelo Ora, that is, "The Musical Clock." The kitchen had shut down, so Szekly asked the owner to serve him some leftover pork porkolt on the same plate with some sauerkraut. Szekely got his dinner, much to his relief. That might have been the end of it, except...

The incident was observed by Petrofi, the noted Hungarian poet. (Successful nineteenth century poets were the rock starts of their day.) The next day Petofi asked the owner to give him some of "Szekely's gulyas." That is, the same mixture Mr. Szekely had eaten the night before. The publican improvised to the extent of topping the concoction with sour cream, and a great pseudo-national dish was born. By now even some Transylvanians believe that they invented the stuff.

2 Large Onions
Sweet Hungarian Paprika
Half Sweet Hungarian Paprika

Chop the onions. In a large saucepan, sauté the onion until it is translucent. Reduce the heat. Add enough paprika to turn the onion a deep, dull red orange. I use mostly sweet, with a tang of half-sweet. Adjust that to your taste. Cook long enough to develop the paprika’s flavor.

2 lb. Lean Leg of Pork or...
Pork Shoulder or...
Country Style Pork Ribs or...you get the picture

While the onion sweats, trim away as much fat and gristle from the meat as you can. Cut the pork into cubes, maybe 1 1/2". Wipe the cubes dry.

Remove and reserve the onion. Deglaze the pan, add the deglazing liquor to the onions and meat. Add more oil and brown the meat on all sides. If you have trimmed away any bones, brown them with the meat. Let the bones simmer with the meat and onions, they will enrich the sauce. It's very central European to get as much sauce or stock as possible from current cooking. Pre-made stocks strikes a good Hungarian housewife as spendthrift.

Set the meat with the onions as you finish browning each batch.

2 tsp. Caraway Seed
Salt
Pepper
Garlic
Water

Return the meat and onions to the pan. Add water to cover. Add salt, pepper, and fresh garlic to taste. If you don't plan to rinse the sauerkraut (infera), don't add salt at this time.

Crack the caraway seed. Use a mortar and pestle, or the butt of a Chinese cleaver and a cup, or whatever will work. You want to crack the seeds to release their flavor. Add the bruised seeds to the stew. Cover the pot and poach the stew for 1 hour, stirring occasionally.

3 lb. Sauerkraut

Sauerkraut sold in plastic bags and kept refrigerated in the store seems to be the best. The next choice is that sold refrigerated in jars. Jars at room temperature come next. Canned sauerkraut is at the bottom of the list. Canned sauerkraut is already cooked, and so should be added later in the day than the others.

For a milder flavor, and less salt, rinse the sauerkraut in cold water, and squeeze it dry. Don't rinse it, and you get more flavor. Include the juice for an even stronger kick. Be cautious about pouring in all the juice. You might or might not like the flavor you'll end up with. Approach it by stages till you find your comfort level.

After the stew has poached for an hour, remove the bones. Mix the sauerkraut into the pot. Add water to cover. Stir as you bring everything to a simmer, then poach for 1/2 hour or until meat is tender.

1 qt Sour Cream

When you add the sauerkraut to the gulyas set the sour cream out to reach room temperature. You don't really need to do this, but it does make for a smoother blend. You can substitute a good fat-free sour cream to make this a healthier dish.

After the additional half-hour's cooking is up, remove the dish from the heat. Gradually mix some of the cooking liquid with the sour cream until they combine to form a creamy paste. (This is optional, you can get by with just dumping the sour cream in and stirring well. You might end up with little lumps of unblended sour cream. Tastes fine, not as pretty a show. I don’t bother unless I’m feeding guests.) Add the sour cream mixture to the pot, stirring constantly. Warm everything over a low heat until it is all heated through. Do not boil.

Serve hot. Some put it over boiled potatoes. I prefer drop noodles.
Posted By: ThePitsBro52

Re: Scrap Yard Cookbook - 12/28/09 05:39 AM

standing rib roast.

needed
1. first cut prime rib loin bone in.
2.canola oil(olive oil will do but not extra virgin)
3. spice rub(2 tablespoons montreal seasoning, 1 tablespoon italian seasoning((basil,oregano,thyme, rosemary), 1 teaspoon cumin, 1 teaspoon red pepper flake, 1 teaspoon garlic salt, 1 teaspoon onion salt, 1 teaspoon mustard powder, 1 teaspoon whitepepper. mix spices together.

4. thermometer(one with and internal meat probe and outside the oven display.
5. roasting pan with rack.
6. large tupperware container(large enough to fit the loin)with several air holes drilled in.



get the loin alteast 3-4 days before you plan on cooking. place it in the fridge in the tupper ware pan and let age for 3-4 days.

the day of cooking allow the loin to sit out and come to room temp, before cooking. preheat the oven to 250 with the roasting pan and rack in the oven.

keep the ribs on the loin along with the fat cap. lightly coat the loin with the oil. hand rub the spice rub on the loin, including the sides and bottom of the loin.

when the oven has reached 250 place the loin in the roasting pan. place oven safe probe in the loin and put loin in the oven.

cook loin until the internal temp of the loin in the dead center of the loin is 118-120 degrees. remove the loin from the oven and place on a platter and wrap with foil. keep the pan in the oven and turn the temp up to 500. when the oven reaches 500 unwrap the loin and place in the roasting pan in the oven for 8-10 mins. this will crust the loin.

remove from the loin from the oven and place on a platter cover with foil until ready to serve. remove fat cap and then remove the rib bones. what you should have is a perfectly cooked mid rare prime rib.
Posted By: ThePitsBro52

Re: Scrap Yard Cookbook - 01/16/10 09:16 AM

my desert

1 heaping tablespoon of nutella
2 cups of post trail crunch cereal
1 cup of reddi whip

mix in a bowl and freeze for three hours and done.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/24/10 11:05 AM

CHERRY CRUMB CAKE

1 can crushed pineapples (drained)

1 can Cherry pie filling

1 box yellow or white cake mix.

pour the pineapples into a glass baking dish and spread evenly (more or less)

pour the cherry filling on top and spread around, again evenly (more or less)

Now dump the cake mix on top, again spreading it around somewhat evenly

Now Top that with some pecans or walnuts or whatever kind of nuts you want. Bake in a 350 degree oven until the top starts turning brown.

Let cool so you don't burn yourself and enjoy.

** Caution** It don't last very long!

If you want a thicker "cake", just double the pineapples and cherry pie filling.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/07/10 02:47 PM

Just to bring this back as we were talking about breakfasts!
Posted By: Vendetta13

Re: Scrap Yard Cookbook - 04/07/10 02:52 PM

I'm usually in no condition to make breakfast.
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/07/10 06:34 PM

This is a great thread. I don't have anything constructive to add though. My spec-e-al-it-tee is chili, but I don't use a recipe. Its more of a "Tim Taylor More Power" kind of experience.

The last batch stained our ladle bloodish red. <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/07/10 07:27 PM

Now THAT sounds like some great chili!!! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/07/10 07:54 PM

My wife calls my cooking "passive aggressive"....as in...."it doesn't put up much of a fight going down, but sometimes its angry coming back out". <img src="/ubbthreads/images/graemlins/doh.gif" alt="" />

We've had to throw out a lot of Rubbermaid containers, because once my chili goes in it....you can never use that container for anything else...or it will end up tasting like my chili <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/07/10 11:24 PM

See my post above yours! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: Bushman5

Re: Scrap Yard Cookbook - 04/08/10 01:19 AM

my GF seems to love to throw away perfectly good food....i dont get it......

potato skins! the best part of the spud, and it has the most nutrients, yet she throws them away........AAAAUGGGHHH!!!!!

soak em in briny water overnight, then drain water as much as possible.

[Linked Image from img21.imageshack.us]


heat up a DEEP cast iron pan with 2lbs lard. (yea thats right , i said LARD! pure fricking PIG FAT! anyonehas a problem with that can go live in the desert with the rest of the camel jockeys!) (YEA, i said that too!)
[Linked Image from img144.imageshack.us]

[Linked Image from img46.imageshack.us]

drain and toss in a bowl of salt. then "crisp" them in the oven for 10 minutes r so.
[Linked Image from img260.imageshack.us]
Posted By: ThePitsBro52

Re: Scrap Yard Cookbook - 04/08/10 02:34 AM

did someone say chilli?

[Linked Image from images42.fotki.com]

[Linked Image from images43.fotki.com]
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/08/10 03:26 AM

Interesting idea...chili on rice <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: ThePitsBro52

Re: Scrap Yard Cookbook - 04/08/10 03:30 AM

cheese too

[Linked Image from images45.fotki.com]
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/08/10 04:50 AM

I use a lot of cheese on my chili.

Anyone else put Mild Yellow Mustard in their chili (not an ingredient, but on top right before you eat it)?
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/08/10 05:06 AM

Quote
Interesting idea...chili on rice <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />


The first time I ate chili on rice was in VietNam and I learned to love it - especially with lots of cheese on top! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/08/10 05:08 AM

We never ate fish or rice when I was growing up. My mother later told me it was because my father wouldn't touch the stuff after coming back from Vietnam.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/08/10 05:15 AM

The rice I ate over there was from a mess-hall set up at an artillery base we were at for a few weeks. I would not touch the locals' cooking! <img src="/ubbthreads/images/graemlins/barf.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbdn.gif" alt="" />
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/08/10 05:18 AM

I asked my father about it years later, and he made some comment about how as a Recon Marine he frequently ate things in the field that he shouldn't have.

By the way Tom, thank you for your service.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/08/10 05:29 AM

Thanks for the thought, and I hope you expressed the same to your father! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/08/10 05:29 AM

Many many times.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/08/10 05:31 AM

Good! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> I hope you get your package tomorrow! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" />
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/08/10 05:37 AM

I hope it arrives too! <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crossfingers.gif" alt="" /> This will be my first "uncoated" blade <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

I'm bringing home my nice work camera so I can get a few quality pictures of my growing Bussekin Family. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I've started thinking about some pants for her. I'll probably end up with a kydex "taco", but a there is something classy about leather. There is no rush, because she's going to be a safe-queen <img src="/ubbthreads/images/graemlins/blush.gif" alt="" />
Posted By: Bushman5

Re: Scrap Yard Cookbook - 04/09/10 06:30 PM

Bushman5's fried chicken legs.

take 5lbs of chicken legs, put into a big bowl and pour two cups coarse salt over them. cover with water and let sit in fridge overnight.

change the water in the AM, and add more salt.

in the afternoon, drain the water, rinse the chicken with cold fresh water, and liberally douse with curry powder, cumin, cayenne and drizzle with soy sauce. Put back into the fridge until the evening.

heat up a big deep cast iron pan (dutch oven is beter) and put in 3 lbs lard or frying oil.

LIGHTLY rinse off the the chicken legs and pat dry, then fry until crisp.

pics later
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 04/11/10 03:35 AM

You can grow up on Beans and Rice. That's Puerto Rican food right there! I didn't get very tall, but I made it, lol

El CacaFuego's Breakfast sandwich extraordinaire!

Spray a nonstick pan with Pam or butter (I use pam 'cause the Army makes me watch my weight...), then season the pan FIRST before cracking the eggs.

I use: Salt, Brown sugar, Garlic powder, Cayanne Pepper, Onion Salt, and occasionally some sundried tomato from my Mother's Garden during the summer, ground up real fine in a food processor.

After seasoning the pan, crack the eggs, and over medium heat scrape the seasoning off of the pan as the eggs cook, scrambling the eggs in the process. When they get about half done, throw your bread of choice into the toaster (or in the oven if you have the time to preheat), and toast to your taste. Slice some Pepper Jack or Sharp Cheddar real thin, and slap it on the bread when it's done toasting. After your eggs are cooked through, kick the heat up to high and cajunize by searing the eggs just a bit. Throw a little bit of Mayo or even Better, Miracle Whip, on one slice of bread, put the eggs in between the bread, and you get the idea! If you have some chicken, lunch meat, heck I'm sure it'd be good with Venison, it'll definitely be more filling. There was a point where I ate 2 of these a day, lol. Good stuff.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/11/10 03:40 AM

Sounds tasty ECF! By the way, Howdy and Welcome to the Scrap Yard! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 04/11/10 03:54 AM

Thank you, it's great to be here. Can't wait to try a few of these recipes out. Can't wait for my Dereg too!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/11/10 04:03 AM

You will love the DeReg - I have two of them myself! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/11/10 05:55 AM

You have one seriously disturbing avatar <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/sad.gif" alt="" /> <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 04/11/10 05:57 AM

Tom - the avatar comment was for El Caca. You beat me in <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

I've considered de-reg'g one of my Reg's...but I don't have the heart to do it. <img src="/ubbthreads/images/graemlins/doh.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/14/10 02:20 PM

Sportsnut you need to get your two recipes in this thread (the fatty and the ribs) and Horndog, you need to add yours as well. YUM YUM. I'm gonna print this thread out one of these days.
Posted By: sportsnut

Smoke a Fatty - 05/14/10 08:59 PM

First you start out with some sausage, and flatten' it out and add the first layer.
[Linked Image from i8.photobucket.com]

Then start adding layers of whatever you like.
[Linked Image from i8.photobucket.com]
[Linked Image from i8.photobucket.com]
[Linked Image from i8.photobucket.com]
[Linked Image from i8.photobucket.com]

Roll it up and wipe with olive oil and add rub.
[Linked Image from i8.photobucket.com]

Smoke it.
[Linked Image from i8.photobucket.com]

Slice with any Scrapyard and enjoy.
[Linked Image from i8.photobucket.com]
Posted By: SkunkHunter

Re: Smoke a Fatty - 07/13/10 04:30 AM

just brought this back up because Patty is baking Gooey butter cake!
Posted By: El CacaFuego

Re: Smoke a Fatty - 07/13/10 04:45 AM

sounds delicious!
Posted By: SkunkHunter

Re: Smoke a Fatty - 07/30/10 01:39 PM

Maybe We can get our own Photo Journalist to add to this?
Posted By: banana-clip

Re: Smoke a Fatty - 07/30/10 02:28 PM

Wow...that looks really tasty.
Posted By: Ishikawa

Re: Smoke a Fatty - 07/31/10 04:42 AM

I do love to cook...will try to share a few recipes from over the years.

A recipe similar to SportsNut's listed above, similar in concept...revers in execution:

- Venison Backstrap....butterfly it lengthwise and open it up.
- Line the inside with jalapeno halves, deseeded.
- Top the jalapeno's with pork sausage (your choice on type of sausage, but I've had good luck with pork).
- Fold the butterfly back over the stuffing, making every effort to keep it all inside.
- Wrap with fresh BACON, and throw it on the grill.

The Bacon will flame up, and mostly burn...the goal is to let it take the flame while allowing the bacon grease to maintain moisture in the backstrap. Remove the charred bacon once the setup is cooked through, slice it up and serve with sides. I like sauteed cabbage & potatoes....or green veggies <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

[Linked Image from i99.photobucket.com]
Posted By: Ireash

Re: Smoke a Fatty - 07/31/10 06:20 AM

Quote
I do love to cook...will try to share a few recipes from over the years.

A recipe similar to SportsNut's listed above, similar in concept...revers in execution:

- Venison Backstrap....butterfly it lengthwise and open it up.
- Line the inside with jalapeno halves, deseeded.
- Top the jalapeno's with pork sausage (your choice on type of sausage, but I've had good luck with pork).
- Fold the butterfly back over the stuffing, making every effort to keep it all inside.
- Wrap with fresh BACON, and throw it on the grill.

The Bacon will flame up, and mostly burn...the goal is to let it take the flame while allowing the bacon grease to maintain moisture in the backstrap. Remove the charred bacon once the setup is cooked through, slice it up and serve with sides. I like sauteed cabbage & potatoes....or green veggies <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

[Linked Image from i99.photobucket.com]

<img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />THAT LOOKS GOOOOOOOD <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

And the gun is for a zombies that come to take a mans hard earned meal!!! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: ThePitsBro52

Re: Smoke a Fatty - 08/02/10 10:48 AM

Pork Tenderloin

in one bowl add 1/2 cup djon mustard, 1/4 general tso's sauce, 2 tblsps teriyaki sauce, 1 tsp salt, 1 tsp pepper, 1 tsp minced garlic. mix and coat the tenderloin, place in large covered dish, refrigderate 1 day.

preheat oven to 375, place tederloin on foil covered sheet pan, cover tenderloin with the remains of the marinade in the bottom of the dish. cook in the oven for 1 hour. remove from oven let rest 10mins. sliced enjoy.

side dish. take 8 to 10 small yukon gold potatoes. clean and place in boiling water. boil for 25-30 mins. remove from water. in a large saute pan add half stick butter, 1 tsp of minced garlic set to medium heat. place potatoes on a cut board and using a paper towel in one hand gently press down until flat and repeat on all the potatoes. add the potatoes to the saute pan, add salt and pepper to taste. let cook 5 mins one side and flip, add salt and pepper to taste. once brown on each side, remove pan from heat. shake 1 tblsp of parmesan cheese on top, followed by 1/2 cup of mozzarella cheese.
Posted By: SkunkHunter

Re: Smoke a Fatty - 08/12/10 01:47 PM

Possum Surprise.

2 heads cauliflower, 1 bunch broccoli, 1 whole purple onion, 10 strips (or a pound if you like bacon), 1 cup shredded cheese (we use chedddar and white mixture). Mayonaise to bind.

Cut the Cauliflower FLORETS ONLY from the bunch,and then cut them into small pieces. Cut the broccoli the same way and put both into a mixing bowl along with the chopped purple onion. NEXT, add the crisply fried bacon and the shredded cheese (we use between 1 and 1 1/2 cups). Then add enough mayonaise or miracle whip to bind it all together.

We have NO idea why it's called Possum suprise, just what someone on the family started calling it.
Posted By: coyotebc

Re: Smoke a Fatty - 10/03/10 06:51 AM

to the top
Posted By: SkunkHunter

Re: Smoke a Fatty - 10/07/10 03:32 PM

Had some Debbie's Texas Style Baked Beans this past week, and this back to the top cause everyody gots to eat!
Posted By: SkunkHunter

Re: Smoke a Fatty - 11/27/10 02:40 PM

Lotta good eats here. We just had a Nice holiday and got one coming up next month, so back to the top just cause we can!
Posted By: ThePitsBro52

Re: Smoke a Fatty - 12/01/10 07:00 AM

cranberry relish

1 package fresh cranberries
1 can cranberry jelly
2 cups cranberry juice
2 cups orange juice
1/2 cup plain sugar
1/4 brown sugar
1 orange(zest)
1 lime(zest)
1/4 cup fresh sage diced
1 pinch nutmeg
1 teaspoon pepper
1 teaspoon kosher salt

add cranberries, orange juice, cranberry juice, the zest of 1 orange, zest of 1 lime, sage, nutmeg, brown sugar, pepper, salt, and half of the plain sugar into sauce pan. over medium heat bring to a boil. after it comes to a boil lower heat to low medium. continue cooking at low heat for 1 and half hours stirring contiunously. add remaining sugar until desired sweetness is acheived. allow it to reduce in volume by half, until all the cranberries are soft and broken. in a mixing bowl add the cranberry jelly. remove sauce from the heat and pour over the jelly in the mixing bowl, stir until well mixed. serve hot or cold.
Posted By: SkunkHunter

Re: Smoke a Fatty - 12/04/10 02:06 PM

^ Nope, never happen in our household. Bet is tastes really good but just to much work for us and Don't really care for cranberries. Now cranberry juice is different, at least in moderation.
Posted By: monsterdog

Re: Scrap Yard Cookbook - 12/13/10 05:21 AM

I'll tell you how to make good pork ribs in 6 easy steps, you don't even need a smoker:

1. Get yourself a raw rack (yeah, not that kind of raw rack).

2. Rinse and dab dry with paper towel and cover in salt and pepper (I mean a LOT, gotta look white) on both sides and leave it in a pan for [color:"red"]20 minutes[/color].

3. Rinse off your rack with cold water and dab it dry again.

4. Put McCormicks pork rub liberally on both sides.

5. Stick it in a 300 degree oven on a roast rack (different kind of rack) for about 3 hours. (Bonus tip: Cover the pan and roasting rack in aluminum foil first, makes cleaning up easy.)

6. Put BBQ sauce on it and eat.
Posted By: Bushman5

Re: Smoke a Fatty - 12/16/10 08:47 AM

here is some of mine:

http://thebushlab.blogspot.com/2010/12/food-tactical-cooking-aka-more-good.html

and

http://thebushlab.blogspot.com/2010/12/food-whats-cooking-in-bush-lab.html
Posted By: rth548

Re: Scrap Yard Cookbook - 12/16/10 09:03 AM

How bout some Jalapeno Poppers?

[Linked Image from i55.photobucket.com]

Take about 15 jalapeno peppers, halved de-seeded and washed.

Boil until they change colors and turn a little waxy.

While the peppers are boiling, in a bowl mix one box of cream cheese and one 12 oz pack of cheddar cheese. Add a dash or two of worstechire sauce, then mix together.

Once the peppers are cool, spread on a broiler pan and pack each pepper half with the cheese mixture.

Top each pepper with a small slice of bacon

Then broil on high about 5-6 minutes.

Not very spicy, but lots of flavor!
Posted By: Bushman5

Re: Scrap Yard Cookbook - 12/16/10 09:30 AM

^ ooooooh heck ya!!!!!

thanks for that, i'm gonna do a batch with HABENAROES!
Posted By: rth548

Re: Scrap Yard Cookbook - 12/16/10 09:48 AM

Quote
^ ooooooh heck ya!!!!!

thanks for that, i'm gonna do a batch with HABENAROES!

Goes great with cold beer or margaritas!
Posted By: Bushman5

Re: Scrap Yard Cookbook - 12/16/10 10:10 AM

anything goes with cold beers! <img src="/ubbthreads/images/graemlins/loopy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/loopy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/2weeks.gif" alt="" />
Posted By: rth548

Re: Scrap Yard Cookbook - 12/16/10 10:16 AM

Quote
anything goes with cold beers! <img src="/ubbthreads/images/graemlins/loopy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/loopy.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> <img src="/ubbthreads/images/graemlins/2weeks.gif" alt="" />

Wise man you are Bushman! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: Ireash

Re: Scrap Yard Cookbook - 12/17/10 10:18 PM

Quote
^ ooooooh heck ya!!!!!

thanks for that, i'm gonna do a batch with HABENAROES!

AHHH...A Man with the same Heat tolerance as me!!!!!

LUV EM!!!!

If you havent tried Daves insanity "Ghost pepper" sauce , you should! World market carries it! <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" /> <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/03/11 10:28 PM

Super simple cocktail sauce

In a bowl toss in some ketchup, about 2/3 or 3/4 as much as you think you will need. Next add spicy brown mustard and mix. Taste it and keep adding which ever you need until you get the "taste" you want. It's not exactly like cocktail sauce but it's super simple and the taste is quite close I think.
Posted By: Ireash

Re: Scrap Yard Cookbook - 02/26/11 12:38 AM

I wrote this up for my cousins wife...this is my Grandmothers Italian pasta sauce recipe with meatball recipe included...Enjoy!

This will make A LOT of sauce so you will have to cut it in half unless you want a lot of leftovers...I freeze dinner size portions of meatballs/sausage and sauce in freezer bags and then just defrost them and pour over pasta!!! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Ing.

Hot or Mild Italian Sausages
2 lbs Ground Beef
FRESH Garlic
FRESH Basil Leaves
Dried Italian seasonings
onions
sugar
2 large cans crushed tomatoes
2 large cans tomato puree
1 large can of tomato paste and one small can
salt
Bread Crumbs
2 eggs



Poke holes in sausages with fork and boil in a saucepan for about 6 minutes, then lightly brown in another frying pan. Set aside.


smash 6 large cloves of garlic and heat up with olive oil. do not brown the garlic!!!

Add Tomato paste and cook for about 1 minute stirring constantly...careful not to burn it.

Add about 1/2 finely chopped onion, cook for about one more minute stirring constantly

Add tomato puree and crushed tomatoes and stir well.

you can also add diced tomato if you want the chunkier sauce.

add ROUGHLY a 3/4 can water for every can you used of tomato product. you will have to measure thickness and add as needed during simmering process. I usually dont after that but it can vary.

Add basil leaves and italian seasonings and salt to taste.

Add about a 2 teaspoons of sugar

Stir

Add sausages and raise heat to slight boil then reduce to low simmer stirring the whole time. cover the pot.

meatballs:


in large bowl combine
2 lbs ground beef
3 cloves of finely chopped garlic
Salt and pepper
Italian seasonings
two eggs
cover in bread crumbs and parmesan cheese.

Mix well and roll into balls and slightly brown in a frying pan.


put the meatballs in simmering sauce and cover. You might have to raise the heat now for a minute to get it back to a simmering state then drop it back to low.

Simmer for about 2-3 hours...I usually simmer for more! 8)

Enjoy!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook *DELETED* - 02/26/11 12:43 AM

Post deleted by SkunkHunter
Posted By: adamlau

Re: Scrap Yard Cookbook - 03/02/11 10:50 AM

Only recipe I have is Cinnamon Toast Crunch + Broguiere's Chocolate Milk + Makara (Cassia) Cinnamon <img src="/ubbthreads/images/graemlins/frown.gif" alt="" /> .
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/07/11 02:00 AM

Back to page one for hopefully a Killer soup recipe!
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 03/07/11 08:27 AM

Soup? I got soup!

Take a whole chicken, thawed, and drop it into a large pot, large enough to completely immerse the bird in water. Bring to a simmer, and let cook for at least 1-1/2 hours until the chicken comes off the bone with little effort.

You'll also need:

Mixed veggies: your choice, Peas and Carrots mixture is good, and healthy!
Rice: Any kind works, Wild Rice will need to be cooked for longer though
Noodles: Bowties or other sorts of flat newdohlsch!
Mushrooms: Canned works just fine, but fresh are better, sliced
Anahiem chilis: For a bit of spice
Bullion
opt: Potatoes, cubed beef steak can be either substituted for the chicken, or thrown in with. No such thing as too much meat in a chunky soup, I say.

After boiling the chicken, remove from the broth. Do not dump broth. Strip the meat from the chicken and discard the bones, breaking chicken pieces into 1-2" pieces, then return the meat to the broth. Add rice, mixed veggies, mushrooms and chilis, then simmer for about an hour and a half. Cook for a little longer to bring out the spiciness from the chilis if you'd like. 10 minutes prior to serving, or removing from heat, Add the egg noodles. Adding them too early makes them turn to mush. Also, at the same time, add bullion to taste. Be careful not to add too much, or it will be too salty and will ruin the whole batch.
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 03/08/11 02:46 AM

INGREDIENTS

[Linked Image from i56.tinypic.com]

(4 Cans) Hot Rotel
(1 Can) Mexican Diced Tomatoes
(1 Can) Pinto Beans
(1 Can) Red Kidney Beans
(1 Can) White Corn - DRAINED
(1 Can) Black Beans - DRAINED & THOROUGHLY RINSED
(1 Pouch) Ranch Mix
(1/4 Cup) Taco Seasoning
(2 to 3 Pounds) Chicken

If you don't like [color:"red"]really spicy[/color]...substitute "Regular" Rotel and a 6oz can of "Green Chillies" for "Hot" Rotel.

DIRECTIONS

1) Pour all canned goods into a Crock Pot (complete with the can's liquid UNLESS it says to drain or drain & rinse).

2) Stir in Ranch dip powder.

3) Stir in Taco powder.

4) Boil chicken and shred it thoroughly.

[Linked Image from i54.tinypic.com]

5) Add chicken to Crock Pot,

[Linked Image from i55.tinypic.com]

[Linked Image from i52.tinypic.com]

6) Stir everything together and cook COVERED on high for several hours.

***Cook covered for around 2 hours or longer if your crock pot doesn't bring ingredients to right below "simmering" fairly quickly. Chicken should be TENDER and succulent. Beans should be soft but not chalky. There is no risk of illness from "undercooking" since the chicken was boiled. You will only have "hard" beans or "under simmer-blended" broth***

[Linked Image from i52.tinypic.com]

REPEATED WARNING This is a "SPICY" recipe. If you don't like "hot" then please heed the advice to substitute "Regular Rotel" and a 6oz can of "Green Chillies" for the "Hot Rotel". This recipe WILL clean your sinuses!
Posted By: Dumpster Dan

Re: Scrap Yard Cookbook - 03/10/11 11:08 PM

Quote
INGREDIENTS

[Linked Image from i56.tinypic.com]

(4 Cans) Hot Rotel
(1 Can) Mexican Diced Tomatoes
(1 Can) Pinto Beans
(1 Can) Red Kidney Beans
(1 Can) White Corn - DRAINED
(1 Can) Black Beans - DRAINED & THOROUGHLY RINSED
(1 Pouch) Ranch Mix
(1/4 Cup) Taco Seasoning
(2 to 3 Pounds) Chicken

If you don't like [color:"red"]really spicy[/color]...substitute "Regular" Rotel and a 6oz can of "Green Chillies" for "Hot" Rotel.

DIRECTIONS

1) Pour all canned goods into a Crock Pot (complete with the can's liquid UNLESS it says to drain or drain & rinse).

2) Stir in Ranch dip powder.

3) Stir in Taco powder.

4) Boil chicken and shred it thoroughly.

[Linked Image from i54.tinypic.com]

5) Add chicken to Crock Pot,

[Linked Image from i55.tinypic.com]

[Linked Image from i52.tinypic.com]

6) Stir everything together and cook COVERED on high for several hours.

***Cook covered for around 2 hours or longer if your crock pot doesn't bring ingredients to right below "simmering" fairly quickly. Chicken should be TENDER and succulent. Beans should be soft but not chalky. There is no risk of illness from "undercooking" since the chicken was boiled. You will only have "hard" beans or "under simmer-blended" broth***

[Linked Image from i52.tinypic.com]

REPEATED WARNING This is a "SPICY" recipe. If you don't like "hot" then please heed the advice to substitute "Regular Rotel" and a 6oz can of "Green Chillies" for the "Hot Rotel". This recipe WILL clean your sinuses!


Oh that looks so goooood

I have a request into Patti for this one

Thanks

Dan
Posted By: Endeavour Morse

Re: Scrap Yard Cookbook - 03/11/11 12:43 AM

Thanks Big Dog!

Enjoy! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: Dumpster Dan

Re: Scrap Yard Cookbook - 03/11/11 02:11 AM

Quote
Thanks Big Dog!

Enjoy! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I'm getting out the shop early tonight for dinner

Man I am now hungry

Dan
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/08/11 02:14 AM

Might have already posted this up. If so, sorry.

CHEESECAKE! Not exactly, but GOOD!
One "Brick" of cream cheese, softened.
One tub (8oz) Cool whip or some sort of whipped topping.
One cup of sugar.
Blend it all together and ladle into a graham cracker crust. You don't really even have to get all the "Lumps" out if you don't want to.
Top with cherry/strawberry pie filling and stick in the frig for at least an hour.(If you can wait that long)! Umm Umm GOOD
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/08/11 03:54 PM

Steeley's Pepper Chicken
This is one for the grill which in my area that season is coming up quick.
Ingredients:
Chicken
1 jar Pepper Jelly ( this would be the jelly that has jalapeno peppers in it )
Brown sugar
A little water
Large Ziplock bag

Ok first fire up yout grill
Then cut your chicken into the desired size and thickness.
Put the jar of jelly in a large bowl, you may need more than one jar depending on how much chicken you make.
Next add enough hot water to get the jelly to a liquidy state.
Add a some brown sugar, I will leave the amount up to you a few tablespoons would probably do.
Stir all ingredients together and put into your large ziplock bag.
Let Marinate as long as you like. Marinating is necessary if you need it in a pinch though.
Next put your chicken on the grill but save the jelly sauce you made. As you cook the chicken keep basting it with the jelly sauce until the chicken is all cooked or you run out of sauce. Save a little sauce for within the last minute or so of cooking, dont let it burn just keep flipping it over and basting it until done.
When you are done you will have chicken that is very juicy and has a delicious spicy caramelized coating. Enjoy.
Steeley
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 04/09/11 04:03 AM

That sounds amazing, I may just give that a whirl tonight, if I can find that pepper jelly you speak of.

I've really been craving chicken!
Posted By: rth548

Re: Scrap Yard Cookbook - 04/09/11 04:07 AM

Sounds good Steely!
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/09/11 05:21 AM

My grandma makes the Jelly I use. Hey if anybody wants some PM me your addresses and ill get a few jars from her. I like cooking I dont care if anybody ever thinks its girly lol if you cant cook how you gonna survive lol. <img src="/ubbthreads/images/graemlins/footinmouth.gif" alt="" /> <img src="/ubbthreads/images/graemlins/crazy.gif" alt="" />
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 04/09/11 05:24 AM

I love cooking, I'm up early every morning just so I can make my own eggs! Besides, every girl I've ever dated loved having a guy that could cook.

I really need to learn how to brew my own beer though... If I can't brew burr, whats the point in surviving??
Posted By: rth548

Re: Scrap Yard Cookbook - 04/09/11 05:26 AM

Hey, don't think like that. I love to cook, lots of guys I know do. Some are even pretty good at it!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/09/11 05:27 AM

Steely, the majority of Chefs are MEN! Nothing wrong with cooking. I like to cook as well.
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/09/11 05:27 AM

Knives might could substitute if it had to lol.
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 04/09/11 05:27 AM

I think this thread is evidence that alot of us love to cook, actually <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: rth548

Re: Scrap Yard Cookbook - 04/09/11 05:27 AM

ECF, I like the way you think!
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/09/11 05:34 AM

Yes cooking is fun and relaxing unless you catch something on fire haha.
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 04/09/11 05:37 AM

lol, I've caught my work shirt on fire. One of my hoodies is missing a sizable portion of the sleeve cuff... oops!
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/09/11 05:39 AM

Haha. Oh another good recipe with that pepper Jelly is.
One 8oz package of cream cheese
about one jar of pepper jelly
mix together in a bowl and use as dip with your favorite crackers!
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 04/09/11 05:41 AM

OOH, or tortilla chips even! nom nom!

I really need to find something to eat, this thread is making me hungry!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/09/11 05:42 AM

Steeley, funny you should mention the cream cheese pepper dip. A lady was just talking about that the other day at the Doctors office up in St. Louis!
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/09/11 05:45 AM

That is funny. I went on vacation with a friend once and out of the blue they made the dip it was kinda funny because I thought my grandma had the crazy idea of making pepper jelly initially I was like WTH haha. Come to find out its pretty awesome.
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/19/11 03:32 AM

Here is my ugly mug and the stir fry I made tonight <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />.
http://photos-e.ak.fbcdn.net/hphotos-ak-snc6/207423_1941766620502_1132532928_32307008_8146652_s.jpg
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/19/11 03:36 AM

The chow looks good, and you're not ALL that ugly! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/19/11 03:59 AM

Haha at least I can swoon the ladies with my cooking... Even if I do have to were a brown paper bag on my head haha.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/19/11 02:57 PM

Or else dress like the star in "V is for Vendetta"! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/20/11 05:47 AM

Ahh excellent idea! Haha
Posted By: Sigfest

Re: Scrap Yard Cookbook - 04/23/11 12:24 AM

Good recipes here. That Pepper Jelly sounded good.
Posted By: Rainwalker

Re: Scrap Yard Cookbook - 04/23/11 01:51 AM

Quote
Here is my ugly mug and the stir fry I made tonight <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />.

Looks good to me! <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

Stir fry is so great and easy to make, I'm always coming up with some new crazy concoction from whatever ingredients I find, and whenever they ask... What'cha cook'in dad?... I always say... Stir fry! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: Steeley

Re: Scrap Yard Cookbook - 04/23/11 02:48 AM

Stir fry is great +1 on that. Next time I want to try and make it with steak. Or else a separately marinated chicken. Maybe in a sweet sauce.
Posted By: Legion Prime

Re: Scrap Yard Cookbook - 04/26/11 05:47 AM

I've done up a couple beef briskets here at work, this recipe is great for that as it takes essentially nothing to make.

2.5-3 lb beef brisket (NOT corned)
2 bottles Heinz chili sauce
1 packet dry onion soup mix
2 tsp garlic powder

Trim the fat off the outside of the brisket & set it in a slow cooker. Mix the rest of the ingredients in a bowl & pour over the brisket. Let it cook on low for 8 hours (6 on high, but I'm in no rush).
I always try to cut this against the grain but once I get it out, it's just so [censored] difficult to cut something that just falls apart <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> I will caution you, the black crusty stuff on the sides, leave it alone. That's not tasty carmelization, after 8 hours that's just plain carbon. Get the roast out, separate the fat/oil & spoon the sauce over the meat if you can get it cut, then fill it up with hot soapy water to soak. I usually end up using only half the sauce as it's so rich, however it's perfect to save to toss in whatever you make next. Last time I added it in about halfway through cooking some baked beans.
Posted By: richard j

Re: Scrap Yard Cookbook - 04/26/11 04:34 PM

i like chicken nuggets but not what they coat most of them with. i came up with 2 good coating mixes that can be used on chicken and 1 is good on fish.

i take about 2 cups of white cornmeal and mix in some mrs dash table blend until there is a good mix. then i cut up chicken breasts into chunks and coat them with the cornmeal and deep fry them in canola oil until they are a light golden brown. dont let it get dark brown or the chicken will get too dry. this mixture is also good for fish

the other one i have for chicken is 2 cups of instant potatoes crushed or ground to the same consistency of corn meal. mix in some mrs dash the same way as the cornmeal and prepare it the same way. i tried some on a piece of fish just to see what it was like and it came off in the deep fryer
Posted By: ToboTech

Re: Scrap Yard Cookbook - 04/27/11 08:52 PM

wow, lots of good stuff in this thread!
Posted By: Ireash

Re: Scrap Yard Cookbook - 05/03/11 03:51 AM

Maple Salmon...MM GOOD

1/4 cup pure maple syrup
2-3 tablespoons soy sauce or tamari sauce (natural soy)
1 garlic clove finely chopped
1 teaspoon grated ginger root
salt and pepper

Mix all ingredients and marinate salmon for 30 minutes, No more, no less!

Place in foil and wrap it up and place in the oven.

when the salmon is about done open the foil and broil until the syrup carmelizes a bit and remove.

Brown rice to go with Salmon

1 cup Brown rice
1/4 cup chopped onions
1 clove Garlic
fresh chopped cilantro to taste
1 teaspoon cumin
Salt and pepper
2 1/2 cups chicken stock
1 tablespoon olive oil



Put olive oil and garlic into pot and heat slightly careful not to burn garlic.
Add rice and brown lightly
Add all other ingredients, stir and bring to a boil.
reduce heat and simmer for about 45-1 hours stirring once or twice.

Enjoy!
Posted By: Sar5

Re: Scrap Yard Cookbook - 05/03/11 04:06 AM

That sounds great! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: D-Math

Re: Scrap Yard Cookbook - 05/03/11 11:52 PM

Salmon on the Beech:

1 Freshley caught and filleted salmon,
Tin Foil
A Fire
Lemon pepper and an onion

First, build yourself a fire, get them coals smoldering,
Catch yourself a salmon, then clean and fillet it.
put some chopped onions and lemon pepper on top, if you want to make it interesting, pour a little JD or some bbq sauce on it <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Wrap the fillets in tin foil, and find a place on top of the fire to place it, let it cook till hot,
pull it off, let it cool, enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/10/11 06:10 AM

My Nacho Cheese Mix:

2 pounds of Velveeta cheese (or 4 pounds)

2-3 pounds of cooked hamburger meat

1-2 cans of ro-tel

Cut up the cheese into 1-2 inch cubes so it will melt quicker and easier in the crock pot.

Dump the cheese the ro-tel and the hamburger into a crock pot. Heat until all the cheese is completely melted, stirring occasionally.

Then all ya gotta do is stuff your face!

Enjoy
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/10/11 06:47 AM

Pizza Snacks

1/2 pound of sausage (cooked)
1 pound of hamburger meat (cooked)
2 pounds of Velveeta cheese
2 TBL spoons of Oregano
2 TBL spoons of catsup (we usually use about 4)
1 TBL spoons of garlic salt

Mix everything together in a crock pot or just a large pot on top of the stove stirring so it won't burn.

After the cheese is completely melted and everything is well mixed, spread onto Party Rye bread (tiny loaves about 2-3 inches square).

THEN put into a 350 degree oven for 10 or 15 minutes just to "bake" it. Remove from the oven and eat or you can cool for a few minutes then freeze them and just nuke them for a quick snack or heat them up in the oven.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/23/11 09:39 AM

Offered up by Knotslip

SQUIRREL STEW
3 squirrels
2 cans tomatoes
2 lg. onions
Juice of 1 lemon
Dash of hot sauce
1/2 stick butter
2 to 3 tbsp. Worcestershire sauce
1 c. catsup
1 can yellow corn
Salt & pepper to taste

Dress 3 young squirrels and let soak in salt water several hours. Remove and put in pot and simmer until tender. Pull meat from bones and strain liquid to avoid small bones. Add 2 cans tomatoes and 2 large onions. Cook slowly for 1 hour. Add to liquid juice of 1 lemon, dash of hot sauce, 1/2 stick butter, 2 to 3 tablespoons of Worcestershire, 1 cup catsup, salt and pepper to taste. Let simmer for 30 minutes. Add 1 can yellow corn and simmer about 10 minutes, stirring to keep it from sticking. Makes about 1 gallon.

This stew may be made with chicken, rabbit, deer, beef or any other meats.
Posted By: sf45acp

Re: Scrap Yard Cookbook - 06/25/11 10:50 PM

Not sure I rally have anything to contribute but I sure can reap the harvest of all these good looking recipes.
Posted By: sf45acp

Re: Scrap Yard Cookbook - 06/25/11 10:52 PM

Quote
Offered up by Knotslip

SQUIRREL STEW
3 squirrels
2 cans tomatoes
2 lg. onions
Juice of 1 lemon
Dash of hot sauce
1/2 stick butter
2 to 3 tbsp. Worcestershire sauce
1 c. catsup
1 can yellow corn
Salt & pepper to taste

Dress 3 young squirrels and let soak in salt water several hours. Remove and put in pot and simmer until tender. Pull meat from bones and strain liquid to avoid small bones. Add 2 cans tomatoes and 2 large onions. Cook slowly for 1 hour. Add to liquid juice of 1 lemon, dash of hot sauce, 1/2 stick butter, 2 to 3 tablespoons of Worcestershire, 1 cup catsup, salt and pepper to taste. Let simmer for 30 minutes. Add 1 can yellow corn and simmer about 10 minutes, stirring to keep it from sticking. Makes about 1 gallon.

This stew may be made with chicken, rabbit, deer, beef or any other meats.

SkunkHunter, I 'm sure this will come in handy starting early Fall when the season kicks in. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/10/11 10:54 AM

I can't remember if I posted this here or not, but we were talking food over on the ZDC so thought I would put up my simple chili recipe up here in case I haven't done so yet. So without further fanfare,

SKUNKHUNTER CHILI

My chili is very easy. Ground beef, Mushrooms, Onions (we are using the dried chopped ones now, they are actually cheaper for us as they don't go bad on us)Chili beans (or kidney beans and I have even used red beans before). I think Cazio said he uses black beans. Anyway, I use tomato sauce not tomato juice as I like my chili thicker. And I usually use just a hint of garlic. So

1. Ground beef (2 pounds at least)
2. Two cans(or 3) chili beans, juice and all
3. 12 to 15 ounces of canned mushrooms (drained of the juice)
4. Chopped dried onions, or 1 whole medium size fresh onion chopped
5. Two cans of tomato sauce (or three if you like it more soupy)
6. Chili powder to taste
7. Garlic powder or salt if you like

*** I like to add a can of corned beef(but you could add more). Gives it an additional texture and slightly alters the taste and makes it just a little more tasty in my opinion.

I bring mine to a boil and immediately lower it to a simmer for AT LEAST 30 minutes but I like to let go for an hour.
Posted By: cazio

Re: Scrap Yard Cookbook - 09/10/11 05:43 PM

I went through here last night and did see it. Thank god I had already eaten dinner but I was still tempted. I got to put some of these to the test soon.
Posted By: gun dog

Re: Scrap Yard Cookbook - 09/10/11 09:53 PM

this is awesome. these dogs can cook! <img src="/ubbthreads/images/graemlins/bowdown.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/07/11 09:33 AM

A fellow dog mentioned pickled Jalapenos, so I found this on the net.

For homemade pickled Jalapenos you need

A pair of vinyl / kitchen glovesA glass jar/bottle, which is sanitized by soaking the jar in hot boiling water for about 10 mins then and thoroughly dried with paper towel or clean kitchen cloth... this is the best preservation technique along with vinegar & salt.
4 C Fresh Jalapeno, washed dried & sliced
1 C Distilled White Vinegar 5% (In a day or 2 all the jalapeños will be submerged in this vinegar)
3 Tbsp Pickling salt



Method


Keep the glass jar ready using above method..
Do not forget to wear gloves before you touch this spicy peppers..mean it..they are real spicy..Make sure to wash these peppers, dry it with kitchen towel, remove the pod, and slice it.
Fill Jar with pieces of peppers and pickling solution, leaving 1/2 inch head space.It stays good for almost more than a year..Enjoy these peppers after 20 days of pickling process.

Please Note

Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.
Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable.
Posted By: Domino

Re: Scrap Yard Cookbook - 10/10/11 12:54 AM

OK, my heritage is Italian. I made sure that I learned several family favorites
before the older folks made their transition. Here is one of my favorite dishes.
It is classic "peasant food".
My mom always says that God took care of the peasants. I.e., this is healthy,
and cheap.
Rich folk would eat a lot of rich foods that were heart attack on a plate sort of deal.

Olive and Onion Pie

Enough Pizza dough for 2 9X13 pans. (pick your favorite recipe)
4-6 large Spanish Onions (sweet onions i.e., Vidalia, do not work well, imo)
I can of Pitted black Olives; chopped (or any of your fave, as long as pitted)
1 can achovies.
Olive Oil (pure, you can add a little EVOO later, if you want to)
You need a LARGE pan to cook this massive pile of onions.

Mash Anchovies into a paste
Cut onions into Slivers

Spread one Pizza dough portion into the bottom and sides a the 9X13 pan and prebake for at 375 for 10 or so minutes. You want it drier so you don't get s mouthful of raw dough.

Cook the onions in Olive oil until golden. Add the Anchovies and cook about 2 more minutes. Add Olives, and remove from heat.

Add the Olive/Onion Mixture to the prebaked dough pan. Cover with the 2nd portion of pizza dough. Poke lotsa holes into the top piece of dough.

Cook until dough looks golden on edges. could take about 15 minutes, but I always check at 10 minutes.

You can also make personal size calzones with this mixture. It is one of my favorite comfort foods. Add black pepper of you want to, but be real cautious if you want to add salt as the anchovies are very salty. DO NOT soak the anchovies in milk for this recipe.

Try it, you'll like it! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: monsterdog

Re: Scrap Yard Cookbook - 10/10/11 08:09 PM

This is so easy it shouldn't be a recipe, but its darn tasty.

You'll need:

* A dozen chicken thighs, skin on
* Vegetable cooking oil
* Fresh ground salt & pepper

* 3-4 inch deep Roast pan
* Aluminum foil
* Brush
* Oven

1. Line the roast pan with heavy duty aluminum foil for easy clean up
2. Pre-heat oven to 300F
3. Brush the foil/tray liberally with oil
4. Brush chicken liberally with oil on all sides and sprinkle salt and pepper all over it. The oil will keep it on there
5. Place chicken in roast pan with the skin side up
6. Put the pan with the chicken in the oven at 300F for about an hour and a half until the skin is golden brown (internal temp of 165F for chicken, though I prefer around 180-190F).

You can add herbs and spices to the salt and pepper: curry powder or thyme and rosemary works well.

You will have a lot of rendered chicken fat in the pan, honestly some people might find this gross but its awesome to dip some bread in while you eat the chicken. Especially if you opted to put a little more flavor on with herbs and spices.
Posted By: Sthrnfrydyankee

Re: Scrap Yard Cookbook - 10/23/11 04:18 PM

SUPER EASY Smokehouse Maple chicken thighs (THE BEST CHICKEN I HAVE MADE YET)

1 Pkg chicken thighs WITH SKIN ON (Skin can be removed AFTER chicken is cooked)
3/4 cup mayonnaise
1 shaker McCormick Smokehouse Maple seasoning (Spice aisle in grocery stores)
A grill PREFERABLY charcoal
2-3 nice hickory chunks (you'll know them when you find them HAHAHA)


In a small bowl combine mayo with 2-3 TBSP of SM seasoning and mix real well till both ingredients are blended.

Take your chicken thighs and remove the EXTRA flap of loose skin from the thigh, leaving the main skin to cover the whole piece of chicken.

Use your fingers to slather the mayo/seasoning mixture evenly all over the chicken thigh top, bottom and UNDER the skin (lifting the skin from the long flat side is easiest to get under the skin. Make sure you get in all the cracks and crevices.

After coating all of the thighs with mayo mixture, lift the skin up and shake extra seasoning all over the top of the thigh and lay the skin back down so it covers the entire thigh. Now lay all of your thighs SKIN SIDE DOWN and shake the seasoning generously all over the bottom of the thighs directly on the meat.

I do not coat the skin with extra seasoning as I nor my family eat the skin and because I put seasoning on the bottom of the thigh also it really doesn't do anything but waste the seasoning. NOW if YOU eat the skin by all means coat that chicken skin up.

If your charcoal chimney is ready pour your charcoal to 1 side of the grill. You WILL be using the offset heat cooking method. Place all of your charcoal to 1 side, throw your hickory chunks right on the hot coals. Give a minute to start smoking/flaming. Now put your cooking grate on the grill and lay the chicken thighs SKIN SIDE UP on the opposite side of the coals and cook at 225-235 for around 1 1/2 hours. Adjust the vents on your grill to keep a nice consistent temp

When the chicken is done I PERSONALLY remove the skin before eating, I just leave it there to help baste the meat and keep the chicken moist while cooking. If you like eating the skin, take the skin off as you are pulling the cooked thighs from the grill and throw them over the coals it will crisp them right up.


I hope yall love this recipe, my whole family does. Its cheap, easy and my kids eat it up till its GONE. I find that cheesy Au Graten potatoes go awesome with this chicken and once I perfect my tater recipe I will post that also.
Posted By: Steeley

Re: Scrap Yard Cookbook - 10/24/11 02:56 AM

Man sounds good!
Posted By: Mashed Cat

Re: Scrap Yard Cookbook - 10/25/11 08:22 PM

This one is super easy, but always delicious. I like to make this when I go out for the day and know I won't have time to set up dinner when I come home.


PORK VERDE BURRITOS
3-4# Pork roast (cut up into golf ball size chunks)
4 Jars La Victoria verde salsa (medium heat)
1-2 tbls. minced garlic
Pinch of salt and pepper
20 flour tortilla shells

Put first 4 ingriedients into crockpot on high heat for about 6-7 hours. Stir gently about every hour, if your around ( I try not to break up the chunks until serving). After 6-7 hours brake-up the pork a little and serve in a tortilla shell like a burrito (you will need a fork) I also like to laddle a little sauce over the top of mine like an enchalada style.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/07/11 04:51 AM

Compliments of CoyoteBC (Thanks Bill)

CHAI TEA

Ingredients
2cup cold water
4tea bags
2cup whole milk
2honey
1/2tsp ground ginger
1/2tsp ground nutmeg
1/4tsp ground cinnamon

Directions
1 Heat water to boiling. Add tea bags, reduce heat. Simmer 2 minutes. Remove tea bags.
2 Slowly stir in remaining ingredients into tea. Heat to boiling. Stir with wire whisk to foam milk. Pour into cups.

Additional Information
Earl Grey, pekoe, or herbal teas may also be used.


Diabetic Chai Tea
2 cups water
4 black tea, I prefer Earl Gray tea bags
2 cups nonfat milk
2 tablespoons Splenda sugar substitute
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Directions:
1Heat water to boiling. Add tea bags; reduce heat and simmer for 2 to 4 minutes, depending on how strong you like your tea.2Remove tea bags and add spices. Simmer for additional 2 minutes.3Add milk and Splenda, heat to a near boil stirring constantly.4Serve and enjoy.
Posted By: Andy the Aussie

Re: Scrap Yard Cookbook - 11/07/11 08:53 AM

Lunch from the weekend..... lemon and garlic marinated 1.2kg lamb chunk cooked on the BBQ plate (with the hood down for the most part)....

[Linked Image from i997.photobucket.com]
Posted By: Sthrnfrydyankee

Re: Scrap Yard Cookbook - 11/07/11 04:40 PM

OMG Aussie I would steal that right off your plate and run Brother HAHAHA
Posted By: gun dog

Re: Scrap Yard Cookbook - 11/07/11 08:11 PM

looks great!
Posted By: KnotSlip

Re: Scrap Yard Cookbook - 11/09/11 01:03 AM

So when will the Scrap Yard cookbook be available at the shop? <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> Someone should put one together..I think someone may be working on one...?
Posted By: Andy the Aussie

Re: Scrap Yard Cookbook - 11/09/11 11:32 AM

It was delicious..... but trying to snatch it out from under me could have seen your fingers and my Regulator meeting up... <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/15/12 04:06 PM

I Got this Buffalo Chili recipe out of a local paper and thought some of you dogs might like it.

Meriwether's Buffalo Chili

Eating terrific buffalo chili does not require a trip out west. Nor does finding quality buffalo meat. There are nearly 50 bison ranches right here in Missouri.

So this recipe, adapted from Stephanie Anderson's book, "Killer Chili," is well within your purview. It was the specialty of Meriwether's, formerly the restaurant at the Missouri History Museum in St. Louis.


2-3 tablespoons olive oil

1/2 cup diced onions

1/2 roasted poblano chili, seeded and diced

1 stalk celery, diced

1/2 cup diced red bell pepper

2 tablespoons minced garlic

1 1/4 pound ground bison

4 tablespoons chili powder

1/2 tablespoons ground cumin

1 teaspoon cayenne pepper

4 (14.5-ounce) cans diced tomatoes

4 (16-ounce) cans kidney beans

4 (16-ounce) cans black beans

3/4 cup tomato juice

Saute in olive oil over medium heat the onions, poblanos, celery, bell pepper and garlic until the onion is translucent. Add bison meat and cook until browned.

Mix together chili powder, cumin and cayenne, and add to meat and vegetable mixture. Add tomatoes, beans and tomato juice. Simmer 40 minutes, stirring occasionally. Serves 10.
Posted By: ThePitsBro52

Re: Scrap Yard Cookbook - 02/17/12 04:31 AM

thai beef, with peanut butter sauce.

1/4 pound of beef tips
1 tablespoon of rice wine vingar
1 tablespoon of sirracha
1 teaspoon soy sauce
1 tablespoon crunchy peanut butter
1/2 can of coconut milk
1 cup of frozen peas.
1 cup white rice

place beef tips, vingar, sirracha, and soy sauce, in a plastic bag and let marinate for a day. cook off rice. in lightly oiled frypan on medium high heat add beef tips and marinate sauce until browned. add peanut butter, peas, and coconut milk. let simmer until sauce is reduced by half. add to rice. enjoy.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/19/12 04:22 PM

Ooey Gooey Butter Cake

Cake
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Preheat oven to 350-degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. (Patty uses a glass dish, cleans up A LOT better than the metal ones.

Filling
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Oh and Patty makes it all together and only uses 8 tbls of butter, NOT 16 and only 2 eggs (I think).

As it is cooking, every once in a while shake the tar out of it, so the center part will stay sort of soft/gooey/runny. When the surrounding edge and part way toward the center gets brown and the center has set up, BUT not firm, it's done. It is supposed to be sort of gooey/sticky in the middle section.
Posted By: gun dog

Re: Scrap Yard Cookbook - 02/21/12 04:02 AM

Some body make a PDF cookbook from this thread please!!!!!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/05/12 02:45 AM

I THOUGHT I had posted this here but couldn't find it. So here ya go.


Broccoli-Cheddar Cornbread

2- 8.5-ounce boxes Jiffy corn muffin mix
4-tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
4- eggs
8- ounces cottage cheese
1- cup shredded sharp cheddar cheese
1- small yellow onion, finely chopped
10- ounces frozen chopped broccoli, (We just use the bagged florets). Chop the florets up in a food processor until they are in small pieces, or the size you want.

Preheat the oven to 375 degrees.

In a large bowl, whisk together the corn bread mix, melted butter, eggs, and cottage cheese until well blended. Stir in the cheddar cheese, onion and broccoli until evenly combined.

Spoon the batter into a 10 to 12 inch cast iron skillet and cook as you would your regular cornbread. Bake until a light golden brown and a toothpick inserted in the center comes out clean.

This cornbread SHOULD be very moist and tasty. DO NOT COOK UNTIL DRY


Serves 8 to 10.


(You can also use a 9/13 backing dish, glass is best if you don't have a cast iron skillet.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/28/12 03:41 PM

Come on Dogs, The grill should already be out, get the steaks in the marinade and warming up to room temperature, plan your side dishes and favorite beverages. IT'S THE WEEKEND!
Posted By: Mastiff

Re: Scrap Yard Cookbook - 04/28/12 05:31 PM

This recipe is always a HUGE hit:

Korean Short Ribs

• 1 cup soy sauce
• 1/2 cup mirin (sweet Japanese rice wine) or sweet Sherry
• 1/2 cup (packed) dark brown sugar
• 1/4 cup unseasoned rice vinegar
• 1/4 cup oriental sesame oil
• 1/4 cup minced garlic (about 15 cloves)
• 2 large green onions, chopped
• 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat). Drain ribs; discard marinade, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/11/12 11:47 PM

Here's a couple recipes for homemade Ranch dressing.

Recipe: Homemade Ranch Dressing

Prep Time: 2 Hours | Cook Time: | Difficulty: Easy | Servings: 8
Ingredients

1 clove (to 2 Cloves) Garlic
Salt To Taste
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency)
White Vinegar (optional, To Taste)
Worcestershire Sauce, To Taste (optional)
Fresh Dill (optional, To Taste)
Cayenne Pepper (optional, To Taste)
Paprika (optional, To Taste)
Fresh Oregano (optional, To Taste)
Tabasco (optional, To Taste)

Preparation Instructions

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

(Don’t overdo the garlic or you’ll be up all night).



And here is another
Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
Posted By: monsterdog

Re: Scrap Yard Cookbook - 07/12/12 06:09 AM

I had the slow cooker out a couple of weekends in a row, it keeps the house nice and cool compared to the oven <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

So anyway, made pulled chicken and pulled pork, here is the chicken (the pork is the same but I added 7up and used a pork butt cut evenly into big pieces and cooked it a little longer).

This is 10 mins of prep time for super delicious eats for the rest of the week:

4-5 pounds of mixed breast and thigh meat, no skin or bones.

Slap everything whole into your slow cooker along with a jar of chipotle peppers in adobo sauce, maybe a little salt, pepper and a handful of crushed garlic cloves as well.

Make sure everything is covered in everything else. No extra liquid, at least as long as you use about half dark meat.

Put a lid on it.

Let it sit on high for 3-4 hours. Probably 1-2 hours longer on low, should give you even more tender meat, but you won't need it.

When it shreds easily with a fork, drain the liquid out (there will be more than you think), shred the whole thing up and add a jar of your favorite bbq sauce. Mine happens to be the "Hot Bone Suckin' Sauce".

With the pork I reduced the liquid afterwards and thickened it up a little, added some agave syrup, cumin, rosemary, chili powder and some salt and pepper, and now have a jar of really delicious homemade bbq sauce in the fridge for next time <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Serve heated in a roll with pickles and/or slaw.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/11/12 06:55 PM

Here's one for ya, got it off the wife's facebook page.

"Chocolate Chunk & Caramel Pecan Pie"

Ingredients:
1/2 cup butter
3/4 cup light-color corn syrup
2/3 cup granulated sugar
2/3 cup packed brown sugar
2 tablespoons water
1/4 teaspoon salt
1 cup whipping cream
2 teaspoons vanilla
2 1/2 cups pecan halves
Pastry for a Single-Crust Pie
3 eggs, lightly beaten
6 ounces dark, bittersweet, or semisweet chocolate, chopped
Whipped cream (optional)

Directions:
1. For caramel sauce, in a medium heavy saucepan, heat butter over low heat until melted, stirring frequently. Stir in corn syrup, granulated sugar, brown sugar, the water, and salt. Bring to boiling over medium heat, stirring constantly; reduce heat. Boil gently, uncovered, for 10 to 12 minutes or until reduced to 1 3/4 cups, stirring frequently. Remove from heat. Carefully whisk in cream and vanilla. Cool for 30 minutes.

2. Meanwhile, preheat oven to 350 degrees F. Spread pecans in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, stirring once. Remove from oven.

3. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired.

4. For filling, transfer 1-1/4 cups of the caramel sauce to a large bowl. Stir in eggs until combined. Stir in pecans and chocolate. Pour filling into pastry shell. Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until filling sets. Cool on a wire rack.

5. To serve, reheat the remaining caramel sauce over low heat. Spoon warm sauce over pie. If desired, serve with whipped cream. Makes 8 servings.
From the Test Kitchen

*Tip Test Kitchen Tip: If you have any leftover caramel sauce, transfer to an airtight container, cover, and store in the refrigerator for up to 5 days. To serve, heat over low heat until warm. Serve over ice cream or desserts.

Pastry for Single Crust Pie:
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up, or shortening
1/4 - 1/3 cup ice water

Directions:
1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.
Posted By: PrimitiveEnergy

Re: Scrap Yard Cookbook - 10/12/12 07:50 AM

These recipies came directly from my cooking school in Chiang Mai, Thailand.

Green Curry with Chicken/Gaeng Kow wahn gai.
[Linked Image from i330.photobucket.com]

INGREDIENTS for CHILI PASTE
2 green hot chillies
1 tbsp. chopped shallots
1 teaspoon chopped galangal
1/2 teaspoon chopped kaffir lime rind
1 teaspoon chopped garlic
1 tbsp. chopped lemongrass
1 tbsp. chopped grachai(no english translation,used in fish dishes)
1/4 teaspoon roasted cumin seeds
1/4 teaspoon roasted coriander seeds
1/2 teaspoon salt

OTHER INGREDIENTS
1 cup sliced eggplant
1/4 cup smaller pea-liked eggplants (makheau phuang)
1/3 cup sliced onion
70 grams of either sliced chicken,beef,pork,fishball,or tofu
1 teaspoon sugar
1 tbsp fish sauce
3 kaffir lime leaves
2 stems sweet basil
1 cup coconut milk
1 cup of water

PREPERATIONS OF GREEN CHILI PASTE
Put ingredients for the chilli paste in a mortar. Pound pestal until everything is mixed and ground thouroughly.

PREPERATIONS OF GREEN CURRY
Pour coconut milk in wok and heat on a low fire. Stir until oil appears. Add green curry paste and stir until fragrant. Add chicken and wait until almost done. Put your vegetables in the wok and add some water. When everything is cooked, add sugar and fishsauce. Stir and taste. If preferred add some more salt or sugar. Finally put the sweet basil and lime leaves. Serve with rice.
Posted By: PrimitiveEnergy

Re: Scrap Yard Cookbook - 10/12/12 07:56 AM

Papaya Salad/Sohmtum
[Linked Image from i330.photobucket.com]

INGREDIENTS
1 cup shredded green papaya
1 hot chili
5 cloves of garlic
1 tbsp. lemon juice
2 teaspoons sugar
1/3 cup of sliced long bean
1/3 cup sliced tomatoes
2 tbsp peanuts
1 tbsp fish sauce
1/4 teaspoon salt

PREPARATION
Put garlic and chillies into mortar and crush with pestal. Add the shredded papaya,peanuts, and longbeans. Crush before adding the tomatoes. Mix with lemon juice, sugar,fish sauce, and salt. Pound one more time thoroughly until ready. Serve with raw cabbage,lettuce,longbeans, and morning glory.
Posted By: PrimitiveEnergy

Re: Scrap Yard Cookbook - 10/12/12 07:59 AM

Thai dipping sauce.

Preperations
Crush garlic and chili. Put into bowl together with water,salt,sugar and vinegar. Heat on low fire to boiling. Mix flour with some water and add to the mixture to make thicker.
Posted By: PrimitiveEnergy

Re: Scrap Yard Cookbook - 10/12/12 08:12 AM

Hot and Sour Soup with Shrimp/ Tom yum goong
[Linked Image from i330.photobucket.com]

Ingredients
2 crushed hot chillies
1/2 cup of sliced straw mushrooms
1 stalk of lemongrass
1/4 sliced onion
1/4 cup of sliced galangal
1/4 cup of sliced tomatoes
3 kaffir lime leaves
1 tbsp lime juice
2 tbsp fish sauce
1/2 teaspoon sugar
1/2 tbsp shrimp chili paste
2 cups of water
5 shrimps
1 tbsp chopped spring onion
1 stem of coriander plant
1/4 teaspoon of salt
2 leaves of parsley

Preperations
Place water in a wok, heat until boiling. Add chillies,lemongrass,galangal,and onion. Cook until fragrant. Add shrimps,tomatoes,and mushrooms. When done, flavour with fish sauce,sugar,and shrimp chilli paste. Stir thoroughly and finally add lime juice,spring onion, parsley,coriander,and lime leaves. Serve with rice.
Posted By: elof_alv

Re: Scrap Yard Cookbook - 10/13/12 12:01 PM

For all the beacon lovers:
Pork belly, the stuff that beacon is cut from (the stuff gets called differently in UK and in AU, so just making sure...), as much as you want. Cut into chunky pieces, say inch by inch. Preheat generous piece of lard on a skillet and brown the meat.
Transfer to a baking tray (if baking) or into the slow cooker.
Pour in a pint of water and a pint of dry red wine.(liquids are supposed to cover the meat on a baking tray, in slow cooker it might be less)
Add some rock salt, a few springs of fresh thyme, 4-6 crushed (whole) garlic cloves, some chili flakes, pepper (other spices to taste).
Put in oven preheated to 200C/400F degrees, bake for 30 min, then turn down the temp to 150C/300F and bake for another 1.5-2 hours.
Might need to top up on liquids after an hour, don't bother with water, put some more wine in! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> another cup, 250 ml, should do (basically you use a whole bottle, a pint in first go and a healthy swig from the bottle for you, then a swig for you and the rest into the baking tray <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />)
Serve with mashed potato immediately or eat cold with bread later <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I'd recommend oven made, it just tastes better.

[Linked Image from i1231.photobucket.com]
Posted By: J&G Designs

Re: Scrap Yard Cookbook - 10/13/12 01:00 PM

This is making me hungry!
Posted By: gun dog

Re: Scrap Yard Cookbook - 10/18/12 09:11 PM

Bump
Posted By: greaser

Re: Scrap Yard Cookbook - 10/18/12 10:37 PM

Ah there it is. Thanks GD.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/18/12 11:55 PM

Found this on my wife's facebook page. (Courtesy of the Runaway Spoon)

Bacon-Blanketed, Herb Roasted Turkey

I usually cook an 18 – 20 pound turkey. Not because I have a huge family, but because I like Thanksgiving leftovers. I always buy a fresh, never frozen turkey of the best quality I can afford. If you buy a frozen turkey, you need to get it in advance and leave plenty of time for thawing. You can do a computer search for the proper method. My methods below are for a big bird, but easily adapt to a smaller one.

What you’ll need:

A large plastic bag

A platter or pan that fits the turkey in the fridge

Kitchen twine

A roasting pan that fits the turkey (and fits in your oven. Check. This is important.)

A probe-style meat thermometer

A turkey

Lots of kosher salt

1 ½ pounds bacon

½ pound butter

Fresh herbs: sage, thyme, oregano, parsley, marjoram, rosemary

Roasting vegetables: carrots, celery, onions, leeks, apples

I dry brine my turkey for a juicy bird. I used to wet brine, which involved removing drawers from my fridge and stuffing turkey into a large stockpot full of salted water. That is a lot of trouble. Here’s my easy solution that makes for a lovely moist turkey.

Start the brine 2 to 3 days before Thanksgiving. Remove all the interior parts from the bird. Discard them or use them for stock, or the giblets for gravy. Wash the bird well, inside and out. Place the bird in a great big plastic bag. Cookware stores sell fancy “brining bags” but a cheap browning bag from the grocery works just as well, or a big ziptop bag. Go to town rubbing kosher salt all over the gobbler, inside and out. Use a lot of salt. Wash your hands. Tie the bag closed and place it on a platter or pan and put it in the fridge for up to two days. I do this on Tuesday, butter it up on Wednesday for cooking on Thursday. Thoroughly wash the sink you rinsed the turkey in. Right now.

Now we work on the flavor and added juiciness. I tinkered with this recipe for many years, until I hit on just the right method. I have always rubbed butter on roasted chicken or turkey, or covered it in bacon to keep the bird moist. For a big mama gobbler, I double down.

In a food processor, blend together ½ pound raw bacon slices, ½ pound butter and generous handfuls of fresh herbs. I like a lot of sage, some parsley, oregano, thyme, marjoram and maybe rosemary. A packet and a half of “poultry herbs” works well. Blend all this until you have a smooth paste. You can make this ahead and store the bacon butter in an airtight container for up to five days.

We eat our big meal at one o’clock, so I like to have everything ready to go in the morning. I prepare my bird on Wednesday evening and refrigerate it. I have a timer feature on my oven that lets me start preheating before I want to wake up, so the oven is ready for the bird when I stumble out of bed.

When you are ready to prepare the turkey, bring the bacon butter to room temperature. Take the turkey out of its salt bag and give it a good rinse. Place it breast side up on a large platter or pan that will fit in the fridge. Wash the sink you rinsed the turkey in. Now. If your turkey comes with a pop-up timer, remove it now. It’s useless. Wash your hands, remove your rings and watch and gently separate the skin from the flesh. Lift the skin by the cavity and gently slide your hands under the skin. It will pull away from the flesh. Keep going to get the skin opened up all the way to the neck and over the legs. Try not to tear the skin, but don’t fall apart if you do. It’s not a big deal. Now take big fistfuls of butter and rub it up under the skin and overthe flesh. Use about ¾ quarters of the bacon butter under the flesh. Pat theskin down and press the butter into a pretty even layer under the skin. Rub the remaining butter over the outside of the bird, paying particular attention to the legs, which will not be covered by the bacon blanket.

There is nothing like presenting a beautiful bird to your guests at Thanksgiving, and if I may say so, this is a stunner. But the bacon is not only decorative, it amps up the juiciness of the meat and flavors the juices for the gravy. I use thick cut bacon, the best I can find. I don’t use any kind of artificially flavored bacon. My big babies use about a pound of bacon.

I weave the bacon strips into a lattice. It’s kind of like making those construction paper placemats from kindergarten. Lay one strip crosswise over the breast, then one lengthwise. Keep going, folding up the strips already placed to fit the new ones under. The bacon will shrink when you cook the bird, so place the strips close together and use as many as you can fit. Tie the legs of the bird together with kitchen twine. When you’ve got the bacon all woven, wash your hands thoroughly, put the bird in the fridge, fix yourself a bourbon and collapse on the sofa.

As I said, we do the meal for lunch, and I am not a morning person, so I do as much ahead as possible. With the turkey ready to go and the oven heated to 450 degrees, I get ready to roast. Remember, remove one rack and place the other in the right position to fit the pan with the bird. You don’t want to get everything hot, then have to move things around. I like good, flavorful juices from the bird to add to gravy. That really is the only thing that makes gravy worth serving. My roasting technique creates good juices.

Line the deep roasting pan that fits your bird with several layers of foil. It never makes clean up a breeze, but it helps. If you have a rack that fits a deep roasting pan, great. I use a grid that is technically a cooling rack. No rack, nor problem. Just set the bird on the vegetables as follows. Cover the bottom of the roasting dish with a thick layer of aromatic root vegetables. Whole vegetables, don’t’ peel or chop, just remove the paper from onions and the tops from carrots. I use carrots, celery, leeks, onions and a couple of apples cut in half. Stuff an apple and an onion into the cavity of the bird. Tuck some fresh sage leaves and any other herbs you have around the bird. Place the rack over the vegetables if you are using one, don’t worry if it’s wobbly, or just put the bird on the vegetables directly. Take a piece of foil and mold it to make a shield to cover the bird if it starts to brown too much later. Remove the molded piece of foil to a safe place. It is really hard to properly cover a hot turkey in a hot oven. Roast the turkey at 450° for 30 minutes, then turn the heat down to 375° for the rest of the cooking. I highly recommend that you make the small investment in a probe meat thermometer, one with a probe to stick in the turkey and a long cord that plugs into a counter unit. Gently stick the probe into a thick part of the breast, carefully sliding it between an opening in the bacon blanket. Make sure you don’t’ go so deep you hit the bone. You want the turkey to be cooked to 165°. I usually set the thermometer to 155°, remove the turkey from the oven and cover the whole pan with foil. I let it rest until it reaches 165°. If the turkey and the bacon start to get too brown before the meat is cooked, cover it with your prepared foil armor. Generally, you need about 15 minutes cooking per pound of turkey. For a 20 pound turkey, I go 4 to 4 ½ hours. Leave your self some wiggle room, the turkey will happily wait under its warm foil wrap. Your guests are not likely to be so patient.

Now we have our beautiful cooked turkey. Remove the bird to carving board (preferably one with a well to collect juices). Allow some time for your guests to ohh and ahh and admire your bird. Then let the designated carver go to work. Pour the juices from the roasting pan into a measuring cup, or one of those neat gravy separators if you have one. Let the juice settle for a bit, skim off the fat, and add the delicious juices to your gravy.

Here is a link to the entire article WITH pictures.
http://therunawayspoon.com/blog/2011/10/bacon-blanketed-herb-roasted-turkey/
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/30/12 12:46 AM

Do you like Shrimp, Chicken or grilled chicken along with broccoli and pasta? Well here ya go.

**Shrimp & Broccoli Alfredo

8 Oz of linguini pasta
1 cup fresh or frozen broccoli flowerets
2 Tbls. butter
1 pound shrimp (any size you want)
1 can (10 3/4 Oz.) Campbell condensed Cream of Mushroom soup (regular, 98%fat free or 25% less sodium)
1/2 cup milk (whole or 2%)
1/2 cup grated parmesan cheese
1/4 tsp ground black pepper.

1. Prepare the linguini noodles according to package directions in a 3 quart sauce pan. Add the broccoli when you have 4 minutes of boiling time left. Drain the noodles and broccoli well in a colander.

2. Heat the butter in a 10inch skillet over medium-high heat. Add the Shrimp and cook until they turn color (or are no longer frozen).

3. Stir the soup, milk, cheese, black pepper and linguini noodles in to the skillet cooking until the mixture is hot and bubbling. Serve with additional grated Parmesan cheese on top.

** If using chicken, cut 1 pound of boneless, skinless chicken breasts into approx 1-1 1/2 inch pieces and cook in the butter until well browned.

You can also use Grilled Boneless, skinless chicken breasts for a slightly grilled flavor.

Oh and I stole this recipe from a magazine and the recipe came from the Campbellskitchen.com website. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Posted By: gun dog

Re: Scrap Yard Cookbook - 11/30/12 01:14 AM

Yum!!!!
Posted By: monsterdog

Re: Scrap Yard Cookbook - 12/24/12 07:13 AM

Brown cabbage with smoked hog jowls.

You need:

1 head of regular cabbage
1/2 cup of regular white sugar
1 stick of butter
2lbs of smoked hog jowls (preferably with the skin still on)
Salt + pepper

You can substitute the jowl with a similarly sized side of bacon or pork belly, as whole as you can get, no thin slices allowed.

If you're not into the whole "candied cabbage and pork" thing, you might not want to try this, but you can also alter the flavor profile a bit by adding a bit of apple cider vinegar at some point during cooking and still stay traditional.

Preparation instructions:

Slice up the cabbage into 1 inch wide ribbons. Easiest to just cut it into 1 inch slices and break them apart with your hands. Make sure you rinse it well, but you can't have a lot of water left on it or you will have a sugar explosion <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Melt the sugar in a cast iron pot big enough to accommodate all the ingredients, medium heat probably, take care to not burn it (look for a light caramel color). And be careful, this stuff is like napalm on your skin.

When the sugar is melted add the butter, stir it up until its melted and foaming and add the cabbage, keep stirring and frying it up until it starts to brown all over.

Turn down the heat and add the meat. If mostly whole pieces, put it in the middle and pack the cabbage around it, if cut into thick slices or chunks, just mix it into the cabbage.

Add a bit of water and let it cook under a lid for an hour and a half or so on low heat. You might want to stir it around a little as it cooks or add more. water to keep it from burning. When done it should not have any real liquid to speak of left in the pot though and the cabbage should have an even brown color to it.

Season to taste with the salt and pepper.

Serve with whole grain bread, mustard and pickled slices of red beets.

This is probably an acquired taste, congrats, you're now Danish <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/26/12 09:52 AM

Here is another one Patty found. It's really good!

NACHO CHEESE DIP

1/2 pound bulk spicy pork sausage
1/2 pound ground beef
1 onion, diced
1 (2 pound) loaf processed cheese food (such as Velveeta®), cubed
1 (28 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 (10.75 ounce) can condensed cream of mushroom soup
Directions
Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
Layer cheese food cubes atop meat mixture.
Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.
Posted By: coyotebc

Re: Scrap Yard Cookbook - 01/14/13 04:08 AM

Here is an appetizer that my oldest daughter makes
2 lbs fully cooked kubasa sausage (can be substituted with garlic sausage)
3/4 cup brown sugar
1 cup unsweetened chunky applesauce
2 tbsp. Dijon mustard
2 cloves minced garlic

Cut kubasa into 1 inch pieces and toss into slow cooker.
Mix other ingredients in and cook on high for 1 to 2 hours
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/14/13 04:20 AM

Oh Man that sounds good Bill. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: coyotebc

Re: Scrap Yard Cookbook - 01/14/13 04:34 AM

Here is one that my other daughter makes for desert called Kutya
For this recipe you use whole wheat aka wheat berries

Original Recipe
2 cups whole wheat
1 cup ground poppy seeds
1/3 cup honey
2/3 cup sugar
1/2 cup hot water

Nina's Recipe
2 cups whole wheat
1/2 cup poppy seeds (ground if available)
1/2 kilogram of honey (1 lbs)
1 cup white sugar
1/2 cup boiling water

Directions
Soak wheat overnight (this requires at least 8 hours, but 12 to 16 hours is preferable)
If any wheat floats, submerge it.
Mix so any chafe and other unwanted floats and is removed.

After soak, drain wheat and transfer into a pot. The wheat must only take up a 1/4 of the pot volume at most (it will expand a lot in the pot)
Add in fresh water leaving about 3 fingers width from the top of the pot
Cover pot and heat about 1/2 way between medium and high on your burner

Boil until wheat splits and water turns creamy and milk like.
For 2 cups of wheat it takes approximately 4 hours FREQUENTLY check on it and mix it.

The wheat will absorb the water so you will need to constantly and more ( it is best to add boiling water so a kettle is an asset)

Once the water is creamy and milk like, remove from heat and drain well.
Mix honey and 1/2 cup of hot water (if you are using Nina's recipe start with only 1 cup of honey) and add to wheat
Add sugar and ground poppy seeds)

If ground poppy seeds are not available then you can buy regular poppy seeds and grind them yourself.
Using mortar and pedestal, coffee grinders, small blenders or bowl and spoon

Mix everything well

Taste
In "Nina's" the rest of the honey bottle goes in to satisfy her love of honey and insatiable sweet tooth. Add sugar if you want sweetness but not the honey taste

If you are eating it that day, put the kutya on the element on min.
If you are not eating it that day then leave it to cool and put into containers and place in fridge.
When on the heat to too long or if re-heating too long the wheat hardens a bit so be mindful of this.

Eating suggestions from Nina
Hot kutya is the best kutya, but some crazy people like it cold. For on demand heating the microwave works well

To cut the deadly sweetness adding milk or cream to it in your bowl is great. Just add to taste

If you are a fan of cinnamon it can be sprinkled of the kutya whether it is hot or cold.

Nina's favorite way is to heat up some kutya and pour it over some French-Vanilla ice cream
Posted By: coyotebc

Re: Scrap Yard Cookbook - 01/14/13 04:40 AM

Randy did the slow cooker thread get merged with this one do you know?

I just made this one tonight
5 cans of pork'n beans (14 ounce cans)
1/4 cup chopped onion
1/3 cup real maple syrup
2 teaspoons dry mustard
6 slices bacon, cooked and crumbled (when I make this for vegetarians I use "bacon bits" made from soy, and bought at the store)

Combine all ingredients in a slow cooker. Cover and cook on
1 (low) for 6 to 8 hours
or
2 (High) for 3 to 4 hours
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/14/13 04:42 AM

OH MAN, that Kutya sounds REALLY nice, but I bet it IS sweet. <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />
Posted By: DogTired

Re: Scrap Yard Cookbook - 01/14/13 04:44 AM

Here's what I made for dinner tonight:

Venison Stroganoff

2 lbs venison backstraps, trimmed and cut into finger-sized pieces
2 t kosher salt (maybe more)
2 t cracked pepper
2 T paprika
Up to 2 lbs interesting mushrooms (king oyster, criminea, baby portabella, etc.)
2 medium onions chopped small
4-6 medium cloves garlic
1 1/2-1 3/4 cups sour cream (or creme fraiche)
Small bunch flat parsley, stems finely chopped and leaves rough chopped (optional)
2-3 T butter
1 t marjoram
1 t tarragon
1/8 t nutmeg
1 T sugar
1 T lemon juice (or the zest from one lemon)
Olive oil

Rub salt, pepper, and paprika into the venison; set aside.

Sautee onion and garlic in olive oil until onion softens. Remove from heat and put in a separate dish.

Add more olive oil to the pan and heat. Add mushrooms, tarragon, and nutmeg and sautee until mushrooms begin to brown.

Add venison and cook for a few minutes. Add parsley stalks, onion/garlic mixture and finish browning the venison (don't over cook or it becomes tough).

Add butter, sour cream, sugar and lemon and cook till sauce is mixed and venison reaches medium/medium rare.

Sprinkle chopped parsley leaves over top and serve.


Made some whole wheat egg noodles to go with:

2 1/2 + 1/4 wheat flour
1/4 t salt
3 eggs beaten
1/2 cup milk
2 T olive oil

Mix together all but 1/4 cup flour

As needed, add more flour until it's dough that doesn't stick to your fingers

On a floured surface, roll dough out until 1/4" thick or less. Slice thin, let air dry for a bit, then cook till al dente.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/14/13 04:47 AM

I didn't know there was a slow cooker thread Bill.
Posted By: coyotebc

Re: Scrap Yard Cookbook - 01/14/13 04:48 AM

North Carolina Pork Barbecue
3 pounds port butt, shoulder or blade roast (I use pork chops as well)
15 ounce can whole tomatoes
1/2 cup vinegar
1 medium onion, sliced
2 tablespoons Worcester sauce
1 tablespoon sugar
2 teaspoons crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
(Add Frank's hot sauce or extra pepper flakes if you want to make it hotter)

Combine all ingredients in slow cooker and cook on
low for 10 hours
or
high for 5 hours

Pork is done when it falls apart if lifted with a fork.
Remove and discard bone.

Option 1
Remove meat and discard bone
Shred meat with a fork or dice
Served with sauce meat was cooked in or other barbecue sauce
Serve on buns with coleslaw

Option 2
Remove bones and shred meat
Pour meat/sauce mix over cooked rice
Posted By: coyotebc

Re: Scrap Yard Cookbook - 01/14/13 04:53 AM

Quote
After reading Horn Dog's Horn Dog Ale post and the several recipes in that as well as the crock pot thread. I was wondering if you all would want to do a Scrap Yard cookbook? Nothing frilly! I am talking about camp food, beer making, BBQ, crock pots and even survival food. One guy on the other foum actually had a Busse breakfast that was made using his Busse knives.

This is all about meat, beer and potatoes.......... As well as anyhting else we can eat!

I guess that I am just getting hungry right about now. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Randy
This was the first post in this thread so I assumed we had this thread
Posted By: monsterdog

Re: Scrap Yard Cookbook - 01/22/13 11:23 PM

Pork Tenderloin Medallions in Mushroom Cream Sauce

Serves 4-8 people

Prep time: 20 minutes
Total cooking time: 90-120 minues

You'll need a big pot, preferably a dutch oven, and a few containers while cooking. Also a container you can shake a liquid in. If your Half&Half came in something with a screw top this will work, so will any kind of clean screw-top jar.

Ingredients:

1 Pork Tenderloin (2-4lbs), cut into 2 inch thick slices
1 Pint of Half&Half
2 Trays of fresh Mushrooms, quartered or sliced
A heat resistant oil (canola is my go-to) and/or Butter
All purpose flour
Red wine
1 Tablespoon dried Herbes de Provence (savory, thyme, rosemary, sage)
1 Tablespoon paprika
1 Tablespoon dried garlic powder
Sea salt and fresh/coarse ground black pepper to taste

Something to serve it over: Pasta, rice, mashed potatoes, or steamed vegetables.

Method:

Leave out the half&half at this point, you want it to be closer to room temperature when you need it.

Salt and pepper your tenderloin medallions evenly.

Heat your choice of fat to medium-high heat in your pot and sear the medallions so they get nice and browned.

In the meantime clean/cut your mushrooms, make sure they are not covered in water and salt and pepper them.

Remove the browned medallions from the pot and store them in something, it doesn't matter if they are raw inside as long as they got a nice surface color.

Add your mushrooms, and possibly more fat to your pot if it is dry. Stir until they have released most of their liquid, then add a small glass of red wine and all the herbs/garlic powder/paprika. Deglaze the pot with the liquid you now have in it to get all the flavors and to avoid burning anything.

Turn the heat off and wait until the pot stops bubbling. Then wait another couple of minutes. Start to slowly add the half&half while stirring in the same spot. You want to temper the liquids by adding just a little half&half to begin with and then gradually add more until its all in the pot. If the temperature is too off, it will coagulate and look kind of grainy (but still taste good).

Turn the heat back on to low and start slowly heating the pot up again, make sure everything is mixed evenly in it.

Add some cold water to a shaker/jar/half&half carton and a few spoon fulls of flour to that. Close up the container and shake it vigorously until you have an even slurry. If it separates before you need it, shake it again before you use it.

When the pot is once again bubbling a little (but not boiling!), start slowly stirring in your slurry to thicken to your preference. Be careful how much you use, it will continue to thicken when simmering and turn into jello if you use too much and the only remedy is more liquid (red wine or water.)

Add the meat and its juices back to the pot and cook everything on low until the meat is at least 150F in the middle and looks fully cooked inside. Stir occasionally, it should probably take another 30-60 minutes for the meat to cook. Prepare what ever you are serving it over now.

Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/23/13 03:31 AM

Quote
Quote
After reading Horn Dog's Horn Dog Ale post and the several recipes in that as well as the crock pot thread. I was wondering if you all would want to do a Scrap Yard cookbook? Nothing frilly! I am talking about camp food, beer making, BBQ, crock pots and even survival food. One guy on the other foum actually had a Busse breakfast that was made using his Busse knives.

This is all about meat, beer and potatoes.......... As well as anyhting else we can eat!

I guess that I am just getting hungry right about now. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Randy
This was the first post in this thread so I assumed we had this thread

Bill I read the above post as well and I don't remember any other threads than this one here.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/09/13 10:10 PM

Just Kiped this off facebook.

Cheesy Loaded Baked Potato Skins Recipe!

What should you buy? ~ Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.

You can even use the leftover scooped potatoes for a potato soup!

INGREDIENTS
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
2 cups shredded sharp cheddar cheese (about 4 ounces)
8 to 10 slices cooked, crumbled bacon
1/2 cup sour cream
4 tablespoons finely chopped fresh chives

INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.

Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately
Posted By: ThePitsBro52

Re: Scrap Yard Cookbook - 03/21/13 01:47 PM

pollo y queso sopa

1 whole rotisserie chicken from the store deli
1 quart skim milk
1 pint heavy cream
1 container of sliced assorted mushrooms
1 large can of rotel
1 can of white corn
1 can of black beans
1 pound of shredded queso fresco
1 tablespoon adobo seasoning
1 teaspoon italian seasoning
1 tablespoon minced garlic
8oz of olive oil

clean and shred meat from chicken and place in a bowl. heat a large saucepan to medium 4oz of olive oil, add mushrooms, stir constantly, when they begin to brown add garlic. add reaming 4oz of oil to pan, add chicken, adobo seasoning, and italian seasoning. stir until chicken is heated.

in stock pot on medium heat add milk, cream, and rotel. stir constantly, after about 5 mins. add chicken and mushrooms to stock pot. stir about another 5-10 mins on medium heat. add 8oz of queso fresco stir until melted and soup begins to thicken, add remaining 8oz of queso. stir for 5 more mins on low heat, add drained can of black beans, and drained can of white corn.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/21/13 01:54 PM

Thanks B52, Our very own Mr. Food (Ok, Alton Brown maybe)! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> For those that may not know it, ThePitsBro52 is a Chef! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/23/13 06:03 PM

Tedwca posted this on fb and I stole it (hope ya don't mind Ted).

3 Meat Pizza Casserole Recipe

Pizza was on the menu until I came across this 3 Meat Pizza Casserole Recipe. I didn’t feel like dealing with a crust, and this looked really good. And it made a hit! Just an excellent blend of flavors. This is a simple recipe-but there is some prep time involved. Graduation is right around the corner, this would make a great dish for a graduation party. The recipe says to let it set for 5 minutes before serving. My oldest boy took one look at it-it did not make the 5 minutes. Give this one a try you wont regret it. Enjoy
&#12288;
Ingredients
1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
&#12288;
Directions
1. Cook pasta in boiling water until al dent é.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.



3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.

4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/23/13 06:04 PM

AND, Patty posted this one on fb.

Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9&#8243;X13&#8243; glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/23/13 06:14 PM

FRIED GREEN TOMATOES AND FRIED OKRA

Fried Green Tomatoes. Southerners all know about fried green tomatoes and fried okra. It would be a wasted summer without this dish on the table a few times during the season. There are a number of different recipes out there for this treat. You cannot be a southerner if you don’t like fried okra and tomatoes!

3 or 4 green tomatoes
1/2 cup all-purpose flour or 1/2 cup cornmeal
2 eggs
salt and pepper
dash of garlic powder
1/2 to 3/4 cup cooking oil

Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both. I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.
For okra: Cut okra into 1/4 inch pieces and dip into egg and then flour or meal. Cook just like you did the tomatoes.

I bet you can’t stop eating this once you have tried it!

A friend of Patty's said she does hers this way:
after slicing I put them in a bowl and pour buttermilk over them for at least 15 min, then put in strainer and let the buttermilk drain off, then when you roll in cornmeal with salt and black pepper, then cook, it makes a better coating and they are awesome, we love buttermilk but if you dont that is ok because you cannot taste it at all..
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/23/13 06:31 PM

Creamy Burrito Casserole

1 lb ground beef
1/2 medium onion chopped
1 package of taco seasoning
6 large flour tortillas
1 can refried beans
2-3 cups shredded Colby Jack cheese
1 can cream of mushroom soup
4 ounces sour cream
a little hot sauce if you want spicy

Brown ground meat and onion, drain if necessary. Add taco seasoning and mix in refried beans. Mix sour cream and soup in separate bowl. Spread 1/2 of soup mixture in casserole dish. Tear up 3 tortillas and spread over soup mixture. Put 1/2 of meat mixture over tortillas. Add a layer of cheese and then add hot sauce if you are using it. Repeat layers. Then sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees.
Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. We used 3 cups of cheese because we like things cheesy. We also made the casserole the night before and refrigerated it before cooking it before we ate. I think that worked well but it needed the full 30 minutes to warm up (even after we had let it sit out awhile to try to get to room temperature).
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/23/13 06:31 PM

Italian Beef casserole with Bow Tie Pasta

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 teaspoon oregano
1 teaspoon Italian seasoning
salt/pepper
fresh spinach
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
2 cups mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. During the last 30 minutes of cook time, add the fresh spinach, bow tie pasta, parmesan cheese and 1 cup of mozzarella cheese and mix in well. Then turn the crock-pot to high. Then add the last cup of mozzarella to melt on top.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/23/13 06:32 PM

Cheesy Pizza Casserole

2 1/2 cups uncooked egg noodles
1/2 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
salt and pepper to taste
1 green bell pepper, chopped (optional)
1 cup chorizo sausage (or sweet or hot Italian Sausage)
16 ounces pizza sauce
4 tablespoons milk
2 cups shredded Mozzarella cheese

Preheat oven to 350 degrees. Cook noodles according to package directions and drain. In a medium skillet over medium-high heat, brown the ground beef, sausage, garlic, onion, and green bell pepper. Add salt and pepper and italian seasoning. Drain excess fat. Stir in noodles, pizza sauce and milk, then mix well. Pour mixture into a 2 quart casserole dish. Bake for 20 minutes, top with cheese, then bake for an additional 5 to 10 minutes until cheese is hot and bubbly.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/23/13 11:40 PM

Copy Cat Recipe: Red Lobsters Cheddar Bay Biscuits:
What You Need

2 cups Bisquick
2/3 cup milk 2/3 cup shredded cheddar cheese
6 tablespoons butter ½ teaspoon garlic powder ¼ teaspoon Old Bay Seasoning
Salt
1/4 Cup of Sour Cream
1/4 Cup of Parmesan Cheese

What To Do

Preheat Oven to 450

In a Medium Size Bowl mix the following: milk, Parmesan cheese, sour cream, cheddar cheese, bay seasoning, Bisquick, garlic powder.I used an ice cream scoop and portioned 15 biscuits onto a cookie sheet ( I used parchment paper).

Cook biscuits for 8 minutes or so.

Melt butter ( I used the microwave) – brush melted butter on each biscuit and sprinkle a little salt. Place biscuits BACK into the oven to bake for 2 more minute.

Enjoy
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/24/13 08:28 PM

Mediterranean Hummus

Ingredients

2 cans (16 oz. ea.) chick peas or garbanzos beans, rinsed and drained
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2/3 cup olive oil
1/4 cup lemon juice
2 Tbsp. chopped fresh parsley
1 Tbsp. sesame seeds, toasted (optional)

Directions

Process all ingredients until almost smooth in food processor or blender. Serve, if desired, with pita bread cut into wedges.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/24/13 10:44 PM

This one's for you lazi!

MISSISSIPPI SIN DIP

16oz sour cream
8oz cream cheese (softened)
2 cups cheddar cheese, shredded
1/2 cup chopped ham
1 green onion chopped
1/4 tsp hot sauce
1 tsp Worcestshire sauce
salt; pepper
1 loaf of French bread

Mix all the ingredients together. Hollow out the loaf creating a boat, pour mixture in loaf, wrap in foil, bake at 350 for 1 hour.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/25/13 04:59 AM

Two Ingredient Lemon Bars......
Here's another fb tasty treat.
Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares!
Yep this is like you cut your self a slice right out of the middle of the pie!
This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13&#8243; baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />)
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
I have come across this recipe in a few different places so thanks to those who shared this yummy recipe!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/25/13 06:09 AM

Crock-Pot Chicken Teriyaki

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
&#8531; cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/25/13 06:46 AM

Cheesy Ham Biscuit Pull Aparts

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits (I used the buttery flavor).

1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/26/13 02:13 AM

I kipped this from a post Tedwca made on fb. He gives credit for the recipe at the end.

&#9734;.•&#9829;•Cheesy Garlic Baked Chicken Recipe!.•&#9829;•&#9734;

4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese

Directions:

1
Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> lightly grease it.
2
In small sauté pan, sauté garlic with the oil until tender.
3
Remove from heat and stir in brown sugar & a teaspoon of salt
4
Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
5
Add salt and pepper to taste.
6
Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Recipe courtesy of Derf from Canada <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/26/13 03:31 AM

This sounds good and it's got BACON!

Have left over mashed potatoes???? Make these yummy
Loaded Potato Bites
*Makes 18-24 bites depending on size

Ingredients:
- 2 cups leftover mashed potatoes
- 2 tablespoons of flour
- 2/3 cup of shredded cheddar cheese
- 3 strips bacon
- 1/3 cup scallions, chopped
- 1 egg
- 1 ¼ - 1 ½ cups Italian bread crumbs
- Oil for frying
- Salt and Pepper
- Ranch or Honey Mustard for dipping

Directions:

1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.

2. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.

3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.

4. Allow to cool for a minute or two and serve with dipping sauce.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/26/13 10:30 PM

Outback Steakhouse Alice Springs Chicken

Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry's Seasoning Salt

6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (Can be omitted)

2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 03/27/13 10:46 AM

You're listing some fine tasting goodies there Randy! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />
Posted By: rth548

Re: Scrap Yard Cookbook - 03/27/13 11:46 AM

That chicken recipe sounds really good! I'll have to print it up for OGB to try!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/02/13 04:59 AM

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/04/13 06:37 PM

Mini Peach Cobbler Recipe:

Preheat oven to 350&#730;F.

You will need:

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.
Posted By: Psyop

Re: Scrap Yard Cookbook - 04/08/13 06:37 AM

MMMMMMMMMMMMMM
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/09/13 02:48 AM

Easy no bake Peanut butter bars.

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/09/13 02:56 AM

APPLE TORTILLAS

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden.
Serve with vanilla ice cream.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/16/13 02:52 AM

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
Posted By: Ray Settanta

Re: Scrap Yard Cookbook - 04/17/13 03:30 AM

That potato soup sounds real good.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/17/13 06:11 AM

I'm finding these things on fb and figured I might as well post them up here for the dogs.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/17/13 03:40 PM

AHA! I wondered about all those fantastic recipes! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/18/13 05:59 AM

Originally Posted by SkunkHunter
I'm finding these things on fb and figured I might as well post them up here for the dogs.


What, you think I'm the galloping Gourmet or something? wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/22/13 10:57 PM

Have I mentioned that I like food.

Pastry stuffed meatloaf roll

2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls



In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/23/13 12:01 AM

Sweet Hawaiian Crockpot Chicken:

Ingredients:
1 cup Pineapple Juice
1/2 cup packed Brown Sugar
1/3 cup Light Soy Sauce
2 pounds Chicken Breast

Directions:
Cut chicken into small pieces. Add all ingredients to the crockpot, and cook on low 6-8 hrs and they should just fall apart. Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/23/13 12:02 AM

I LOVE this!! Are you a shrimp lover too?
Try this quick way to make the best shrimp.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste.

It seems like all of a sudden all these great recipes are showing up on fb.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/23/13 02:38 AM

Snickerdoodle Poppers --- shut the front door! This one is too good not to SHARE with your friends -- do it! smile

1 can of Pillsbury Grands Flaky Layers Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces)

Directions:
Unroll the biscuits and cut them into fourths. Roll each piece into a ball…

Prepare the instant Vanilla pudding according to the directions and set aside..or feel free to make your own Pastry Cream!

In a medium pot heat up about 2&#8243; of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden.

Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them goood!

Carefully inject each popper with some of the Vanilla Pudding.
Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/27/13 06:34 PM

This one's for you JJ!

Cajun Chicken with Pepper Jack

Preparation time: 15 minutes
Cooking time: 40 minutes

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
2 tbsp GF Cajun seasoning
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used.

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/27/13 07:13 PM

Crockpot Ranch Porkchops:

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer porkchops, add the cream of chuicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.

The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/27/13 07:54 PM

I always wondered how they did this. Mine always turned out soggy.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


On medium high heat, heat the oil in a large skillet or wok.
Add the peas/carrots mix, onion and garlic.
Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated!
**You could really play around with this rice too!
Try adding whatever you would like in it
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/28/13 02:49 PM

Oven Roasted Sausages, Potatoes, and Peppers

This recipe will serve 3-4 adults.

1 package (1 lb) of your favorite sausage links (Johnsonvilles, Evergood, or Any smoked sausageyou like.
4-5 decent-sized potatoes (I prefer yukon gold, or red bliss)
1 small jar banana peppers
1-2 bell peppers, sliced
1 large onion, sliced
3 tbsp olive oil (yes, it has to be OLIVE oil)
salt & pepper
*Optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine.
*Optional — 3 tbsp creole seasoning

Directions:
1.Spray a large baking pan w/ nonstick spray (make sure there is at least a small “lip” that provides a “side” to the pan, don’t use a flat baking sheet.
2.Slice sausages into thin rounds, about 1/5&#8243; thick. if you know how to slice using a “bias” cut, do that.
3.Cut potatoes into 1/2&#8243; chunks
4.Slice onion and pepper into strips
5.Place all ingredients on baking sheet and drizzle oil over. use your hands to toss everything together in the oil, making sure everything feels coated.
6.Add salt & pepper and spices (if using)
7.Top w/ sliced banana peppers
8.Bake at 400 for about 30-35 min, until potatoes are tender
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/28/13 03:06 PM

BACON BACON BACON!

Bacon and Cheese Pull Aparts

1 egg
2 TB. milk
1 (16.3-oz.) can Pillsbury Grands Flaky Layers Refrigerated Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2" pieces
1 cup shredded Cheddar cheese
4 finely chopped green onions

1). Heat oven to 350°F. Spray 11x7 or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with whisk until smooth.

2). Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange pieces in single layer.

3). Bake at 350°F. for 25 minutes or until golden brown. Cut into squares.

Optional: For a buttery flavor, lightly brush melted butter over top when removed from the oven.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/29/13 11:12 PM

For all Low Carbers!!

TACO BAKE

Ingredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend

Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top.

Facebook is good for SOME things. grin
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/30/13 01:57 AM

Man, there is some great sounding foods here!!! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/30/13 02:06 AM

Haha, I've been kinda overloading the thread lately, but MAN do those recipes sound good, and I wanted to share them with the Dogs.
Posted By: Psyop

Re: Scrap Yard Cookbook - 04/30/13 02:55 AM

Sounds good
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/02/13 07:25 AM

Reading this thread really makes me hungry! shocked............. grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/02/13 02:01 PM

fb strikes again

CRACK STICKS
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted

Directions
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups. Good warm or cold. ADDICTING!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/02/13 02:08 PM

Anyone willing to try this? Just sounds to simple.

How to cook corn perfectly, without having to peel all the husks and silky strings off! Slides right out of the husk!

1. Remove a few of the outer husks that might be dirty.
2. Cut the bottoms off of the corn. Be sure to cut above the part of the cob where the husk is attached. It would be above the part of the cob where it starts to round down.
3. Place a moist paper towel on the bottom of the microwave or on top of the carousel and place the corn on the paper towel.
4. Use this guide for your cook time. Remember the cooking time can vary for each microwave.
1 ear - 2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes
5. After cooking, let the corn sit about 3 minutes. It will continue to cook and will be cooler and easier to handle.
6. Pick the cooked corn up by the top (you might want to use an oven mitt if it is too hot to handle) and squeeze and lightly shake out the ear of corn. It should just slide out leaving the silk and all of the husks intact.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/03/13 06:08 AM

Whatever works! grin
Posted By: Ray Settanta

Re: Scrap Yard Cookbook - 05/04/13 03:57 PM

Originally Posted by SkunkHunter
Anyone willing to try this? Just sounds to simple.

How to cook corn perfectly, without having to peel all the husks and silky strings off! Slides right out of the husk!

1. Remove a few of the outer husks that might be dirty.
2. Cut the bottoms off of the corn. Be sure to cut above the part of the cob where the husk is attached. It would be above the part of the cob where it starts to round down.
3. Place a moist paper towel on the bottom of the microwave or on top of the carousel and place the corn on the paper towel.
4. Use this guide for your cook time. Remember the cooking time can vary for each microwave.
1 ear - 2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes
5. After cooking, let the corn sit about 3 minutes. It will continue to cook and will be cooler and easier to handle.
6. Pick the cooked corn up by the top (you might want to use an oven mitt if it is too hot to handle) and squeeze and lightly shake out the ear of corn. It should just slide out leaving the silk and all of the husks intact.


I tried this last night. I used the SOD to cut the cob and I put the corn on a plate and forgot to put down the paper towel.
This method worked perfectly and all the silk was removed with the husk. And I mean all! Also forgot the oven mitt too. I doubt I will forget the next time. I like this and will use this method again. Thanks!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/04/13 08:14 PM

Good review Ray! grin
Posted By: monsterdog

Re: Scrap Yard Cookbook - 05/04/13 08:21 PM

ScrapYard Guacamole (with dangerous knife action, now that you know this I can't be held liable for your idiocy!)

You need:
3 ripe (soft but not rotten) avocados
1 small yellow or red onion
2-3 big cloves of garlic
2 limes
1 bunch fresh cilantro
Ground cumin
Chili powder
Sriracha sauce (https://en.wikipedia.org/wiki/Sriracha_sauce)
Salt & pepper


Prepare like this:

Finely dice the onion and cilantro, mix with a table spoon each of ground cumin, chili powder, and sriracha sauce.

Add salt & pepper, plus the juice from the two limes (roll them on a hard surface with the palm of your hand before cutting them in half to squeeze, this makes squeezing easier.)

Peel, crush (with the side of your knife blade on top of the clove, give it a good whack, don't cut yourself), and finely dice the garlic cloves and add them to the mix.

Cut the avocados length wise around the pit and twist them apart. Whack the edge of a Scrap Yard knife into the pit and twist to get it out. Don't whack your hand, stupid!

Scoop the avocado out and mash/mix it into your mixture with a fork.

The lime juice will keep it from going brown, but put it into a container with a tight fitting lid and let it sit in the fridge for half an hour and mix it again before eating it.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/05/13 06:57 PM

This thread makes me hungry! shocked
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/06/13 01:22 AM

FRIED CABBAGE WITH SAUSAGE

This is a quick and easy dish and makes a meal served with cornbread.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound polish sausage, sliced into round pieces (I use smoked sausage)
1 (15 ounce) can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 of green pepper
few drops of hot sauce (optional)

Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/06/13 04:44 AM

This could be part of the "renewable resources" program! wink............. grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/07/13 03:00 AM

Face books hits a home run again!

Creamy Orange Ice Cream Pie.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream

1. Heat oven to 375°F.
2. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).

3. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

4. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

5. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/07/13 03:08 AM

Cowboy Caviar!

2 cans Mexicorn, 1 can Rotel (reg or hot), 2 cups shredded cheddar, 6 green onions (sliced), + 1 cup each mayo and sour cream. Awesome Dip!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/07/13 04:15 AM

Sounds good, but I would have to delete the onions....as a humanitarian gesture! blush
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/07/13 08:10 PM

Hey lazi, this one's for you!

MISSISSPPI ROAST

Mississippi Roast - - Put chuck roast in crock pot, Sprinkle with dry Hidden Valley ranch dressing mix, add packet of dry McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/08/13 12:34 AM

That sounds like slow-cooker Italian Beef! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/09/13 03:50 PM

Bacon Cheddar Potato Cakes
Made from leftover mashed potatoes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.

Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/09/13 08:38 PM

Sausage Cream Cheese Dip
Ingredients
• 16 oz pork hot sausage (found in the roll form, like Jimmy Dean)
• 12 oz cream cheese, softened
• 1 can Rotel tomatoes (Original), undrained
Instructions
1. Brown sausage in a non-stick skillet, breaking it up into crumbles with a spatula until no longer pink. Drain the grease.
2. In a medium saucepan, heat the tomatoes and cream cheese over medium heat, stirring occasionally. Heat until the cream cheese is completely melted.
3. Add the browned sausage to the cream cheese mixture and stir to combine. A splash or two of milk can be mixed in if you like a slightly looser dip. We like it thick and hearty! Serve with tortilla chips or your favorite dipping chip.
Notes
• CROCK POT DIRECTIONS: For a party or game day! After browning the sausage, combine all of the ingredients in a small crock pot over low heat until the cream cheese melts, stirring occasionally. Switch it to warm and you've got nice warm dip for the whole event...
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/10/13 02:31 AM

Party at Randy's house! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/10/13 06:13 AM

Haha, yeah Right! Been helping my folks move the last couple days, so haven't been able to get any preparations for the party done. Sorry guys. wink
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/10/13 10:37 AM

Bummer! smirk
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/11/13 05:24 AM

This Tasty recipe comes from Hobbes. Ya gotta wonder what a guy from Pa. knows about cooking a Swamp Rat! grin

Heart Healthy 'Crock-Pot' Nutria

2 hind saddle portions of nutria meat
1 small onion, sliced thin
1 tomato, cut into big wedges
2 potatoes, sliced thin
2 carrots, sliced thin
8 Brussels sprouts
1/2 cup white wine
1 cup water
2 teaspoons chopped garlic
Salt and pepper to taste
1 cup demi-glace (optional)

Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace. Makes four servings.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/11/13 05:29 AM

Leave it to you! laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/12/13 04:21 PM

Ice Cream In A Bag Less Than 10 minutes

Here is what you will need to make homemade ice cream in a baggie:

2 Tablespoon sugar
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag

Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.

Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.

Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)

Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.

Open the baggie and pop in a spoon.

And fb hits another home run. Just the right amount for a snack.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/12/13 10:07 PM

We might have to try that when the grandkids are here! grin
Posted By: rth548

Re: Scrap Yard Cookbook - 05/13/13 04:24 AM

Sounds good! I'm something of an ice cream fanatic anyway, so this may be a good thing to try.
Posted By: rth548

Re: Scrap Yard Cookbook - 05/13/13 04:24 AM

Or maybe not, if you ask my Doc!
Posted By: rth548

Re: Scrap Yard Cookbook - 05/13/13 05:29 AM

I'd have to throw some pineapple or bananas in the mix for flavor though.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/13/13 06:19 AM

Sounds like it's late-night snack time! laugh
Posted By: rth548

Re: Scrap Yard Cookbook - 05/13/13 06:39 AM

Nah, I'm at work! frown
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/13/13 06:40 AM

Well, I just got a glass of iced tea, so I'll have to find something to accompany it. Maybe salsa and chips. grin
Posted By: rth548

Re: Scrap Yard Cookbook - 05/13/13 06:41 AM

Sounds good! Bring mine on over, if you don't mind.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/13/13 06:42 AM

I would, but the General doesn't like for me to be out too late. whistle
Posted By: rth548

Re: Scrap Yard Cookbook - 05/13/13 06:43 AM

Just tell her to go to sleep. It's not too bad a drive.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/13/13 06:44 AM

Even Randy is too far to drive to this late! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/14/13 10:26 PM

5 Minute 4 Ingredient No Bake Cheesecake

Ingredients:
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese.

Instructions:

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust ( (I like to use a vanilla wafer crust instead of graham and I used an 8” cake pan. Recipe below.) ) or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.

Vanilla Wafer Crust
24-30 vanilla wafers depending on pan size
3 Tablespoons melted butter
Mix both ingredients until it sticks together. Punch onto sides of cake pan to resemble a crust.

Add-ons-Make it your own!

To make this recipe your own, there are several things you can add.

Oreo cookie crust. Incorporate a few of the cookies in to the batter, smashed of course. Top with a few whole or halved cookies as well.

Fresh strawberries, with or without glaze. I like to cut the strawberries up in to quarters and place in a zip-lock bag. Gently whacking the bag of berries on the counter a few times to start releasing the juices. A half an hour later, you have a no fuss, no extra sugar strawberry topping and glaze. Although a little vanilla in bag wouldn't hurt anything.

Key lime juice instead of regular. This will give you a tart cheesecake, more like a key lime bar if you lessen the cool whip content. About half is needed for recipe, although the more that is used, the lighter and fluffier the taste and texture will be
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/14/13 11:27 PM

New way to serve potatoes, love it!!

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!! Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato centre with the crunch on the outside without all the fat!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/14/13 11:42 PM

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars....This is soooo much HEALTHIER than those you buy at the store!! They contain a TON of stuff that is not good for you!!

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/14/13 11:45 PM

Mini Tortilla Pizzas Quick and easy
Ingredients
3-4 Whole wheat wraps
1 (15 oz) Can pizza sauce
3/4 cup Shredded mozzarella cheese
1/4 cup Parmesan cheese
48 Mini turkey pepperonis (or 12 whole turkey pepperonis each cut into 4 even pieces)
1 tsp Basil/oregano mix or Italian seasoning
1/2 tsp Garlic powder
Pinch Sweetener (sugar/stevia/splenda)
Pinch Black pepper

Directions
Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.
Press each wrap circle into muffin tin using your fingers.

Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!
Meanwhile, pour pizza sauce, parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.
Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!
Divide mozzarella cheese evenly over each mini pizza.
Place 4 mini pepperoni’s on top of each pizza.
Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.
Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!
Serve warm and enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/14/13 11:52 PM

Grilled Balsamic Flank Steak
serves 4 ( 5 points)
Ingredients
¼ c. balsamic vinegar
1 T. Worcestershire sauce
2 tsp. dark brown sugar
1 garlic clove, minced
1 lb. flank steak
salt and pepper

Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/14/13 11:55 PM

Sloppy Joe Squares
What you'll need:
1 lb lean (at least 80%) ground beef (I say go with 93% or ground turkey)
1 can (15.5 oz) sloppy joe sauce
2 cans (12 oz each) crescent dinner rolls (fat free or reduced)
2 cups shredded Cheddar cheese (8 oz) (reduced or fat free)
1 tablespoon sesame seed
What you need to do:
1) Heat oven to 350°F.
2) In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
3) Stir in sauce. Heat to boiling, stirring occasionally.
4) Unroll 1 can of the dough; place in ungreased 13x9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish.
5) Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese.
6) Sprinkle with sesame seed.

Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.
Makes 8 servings
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/15/13 01:06 AM

Cracker Barrel Copycat Hashbrown Casserole recipe

Ingredients

2 lbs frozen hash browns
1/2 cup butter
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1 onion, peeled and chopped
2 cups grated cheddar cheese (separated into 1 1/2 cups and 1/2 cup portions)
salt and pepper to taste

Instructions

Preheat oven to 350°F
Spray an 9 x 13 baking dish with cooking spray.
Mix all the ingredients above, except for the 1/2 cup of cheddar cheese
Add mixture to the baking dish
Top with remaining 1/2 cup of cheddar cheese
Bake for 40 minutes or until golden brown
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/15/13 01:07 AM

EASY HAM AND CHEESE BISCUITS
Ingredients

1/2 lb sliced deli ham
2 cups shredded cheese
2 tubes refrigerator biscuits (such as Grands)

Instructions

Flatten each biscuit until it's slightly larger than the bottom of a coffee mug. You can do this with your fingers or use an actual straight-sided coffee mug to roll them out.
Place approximately 1 tablespoon of shredded cheese in the middle of the dough circle.
Top the cheese with about 1 tablespoon of ham, or approximately one slice folded up.
Carefully bring up the sides of the dough around the filling and pinch them together to create a ball, enclosing the filling inside.
Place the ball, seam side down, on a greased tinfoil-lined baking sheet. Repeat with rest of biscuits and filling, placing the balls together on the baking sheet, with sides touching slightly.
Sprinkle lightly with cheese.
Bake at 350 for about 8 to 10 minutes, or until the tops are golden brown. Do not over bake.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/15/13 01:11 AM

Cheesy Scalloped Potato Casserole.

INGREDIENTS

1 1/2 cups powdered non-dairy creamer (found in the coffee aisle)
3 1/2 cups water
6 tablespoons butter, melted (1 minute in the microwave does the trick)
6 tablespoons flour
2 tablespoons dried minced onion
2 teaspoons salt
1 teaspoon black pepper
3/4 teaspoon paprika
6-8 large potatoes, peeled and sliced very thin
1 pound diced cooked ham
1 1/2 cups sharp cheddar cheese, shredded

DIRECTIONS

Pre-heat your oven to 350 degrees.
In a large sauce pan, off the heat combine powdered non-dairy creamer with water. Whisk until well combined.
Turn the heat on to medium heat and stir in butter and flour. Whisk vigorously to incorporate flour.
Add in dried minced onion, salt, pepper, and paprika. Bring the mixture to a boil and cook for 3-4 minutes, or until the sauce thickens up a bit. Remove from heat. Stir in ham.
Spray a 9×13 inch casserole dish with non-stick cooking spray.
Arrange half of the potatoes in the casserole dish. Pour half the sauce over the top of the potatoes. Add the remaining potatoes, and the rest of the sauce.
Top with cheese.
Cover the casserole with foil and bake for 1 hour and 10 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is all gooey and the potatoes are fork tender.
Remove the casserole from the oven and allow it to cool for about 20 minutes before serving. If you eat it right away, the sauce will be watery. Be patient and allow it to cool! smile
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/16/13 04:14 AM

This thread sure make a body hungry! shocked
Posted By: rth548

Re: Scrap Yard Cookbook - 05/16/13 04:15 AM

I know! My partner just headed out to get us a milkshake from Cookout!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/16/13 04:18 AM

Good...now I don't feel so guilty about my ice cream! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/17/13 01:41 PM

4 Layer Pizza Dip
8 ounces Philadelphia cream cheese (room temperature)
1/2 cup sour cream
8 ounces finely shredded Italian cheese blend (divided)
14.5 ounce can diced tomatoes
1/4 teaspoon galic powder
1/4 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
12 slices pepperoni
4 slices cooked bacon, chopped (or 1/4 cup real bacon pieces)

Preheat oven to 350°.

In a blender combine tomatoes, garlic, onion, Italian seasoning, salt, and pepper. Blend until pureed. Set pizza sauce aside.

In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded cheese. Mix well until well combined.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/17/13 02:11 PM

BubbleCrumb Bacon Breakfast Bake

To make this Breakfast Casserole, you will nee the following ingredients:

3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or colby jack cheese, shredded

In a 9×13 casserole (like my WH Gramercy casserole)
add the TATER TOTS
salt to taste,
and pepper to taste.

Bake in a preheated 400 degree oven
until TATER TOTS are golden brown.

Remove from oven
and set aside.
Lower oven temp to 350.

In a mixing bowl, add 8 eggs,
2 cups milk,
and 3 cups shredded cheese. mix well an set aside.

In a frying pan, fry bacon until crisp, then crumble.

discard all bacon grease except 1 tablespoon for sauteing
the onion and peppers.

In the same fry pan as the bacon, saute the diced onion and peppers until soft.

Layer the onions and peppers on top of the pre cooked TATER TOTS.

Layer the bacon crumbles on top of the onions and peppers.

Pour the egg and cheese mixture over the bacon layer.

COVER with aluminum foil and bake in a pre heated
350 oven for 45 minutes. UNCOVER and bake for an
additional 30 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/17/13 02:12 PM

Try this quick way to make the best shrimp.

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/17/13 02:14 PM

Bacon and Egg Cups:
Ingredients:
12 slices of bacon
8 eggs
finely shredded cheese (eyeball it)
pepper (eyeball it)
parsley (eyeball it)

Line your muffin pan with the bacon.

Crack your eggs...

Whisk together your eggs, pepper, cheese and parsley.

Fill your bacon cups with egg mixture.
About 3/4 of the way.

Bake the bacon egg cups for 30 to 35 min at 350 degrees or until the egg cups are golden brown and don't jiggle. Scoop them out and
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/17/13 02:15 PM

Two Ingredient Lemon Bars

This is all you need:
1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13&#8243; baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.
NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :))
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/17/13 02:18 PM

FRIED MOZZARELLA PEPPERONI EGG ROLLS!!!
12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni diagonally from corner to corner. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 degrees F. Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.
Posted By: Ray Settanta

Re: Scrap Yard Cookbook - 05/17/13 05:11 PM

Thanks for posting the recipes. My wife and I have tried a few and they were all great. grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/17/13 07:25 PM

SKINNY BROCCOLI SALAD
(This recipe came from my Weight Watchers page of healthier recipes.)

2 stalk(s) uncooked broccoli, Chopped
1 head(s) (medium) uncooked cauliflower, Chopped
1/2 cup(s) sweet red pepper(s), Chopped
1/2 cup(s) green pepper(s), Chopped
1 large fresh tomato(es), chopped
1/2 large uncooked red onion(s), Chopped
1 item(s) (large) large canned ripe black olive(s), 1 cup chopped
1/2 cup(s) low-fat shredded cheddar cheese
1 1/2 cup(s) fat free Ranch dressing
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/18/13 02:00 PM

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours
Posted By: Ray Settanta

Re: Scrap Yard Cookbook - 05/18/13 02:45 PM

That sounds like a good-tasting one and easy to do also.
Posted By: DogTired

Re: Scrap Yard Cookbook - 05/18/13 03:57 PM

Maybe someday I'll write out a recipe for my lip smackin', taste-bud-tantalizing, mouth-wateringly good BBQ rub I use for my smoked meats....never been good with recipes. I just create.
Posted By: DogTired

Re: Scrap Yard Cookbook - 05/18/13 04:17 PM

Great on pork shoulder, ribs, brisket AND chicken.
Posted By: DogTired

Re: Scrap Yard Cookbook - 05/18/13 04:17 PM

for all your pit Q needs grin
Posted By: DogTired

Re: Scrap Yard Cookbook - 05/18/13 04:23 PM

Ingredients include:
- Brown sugar
- kosher salt
- black pepper
- cumin
- oregano
- MSG
- paprika
- turmeric
- cayenne pepper
- dry mustard
- celery seed/salt

That's about it...but it's all about the proportions...
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/19/13 05:39 AM

Proportions are everything. Just the right combination get it done! Just like Chili. It's ALWAYS better the second day.
Posted By: DogTired

Re: Scrap Yard Cookbook - 05/20/13 12:16 AM

Randy, you're making your chili all wrong then my man wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/20/13 02:01 AM

I probably am DT, but it works for me.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/20/13 03:59 AM

Whatever works! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/21/13 02:29 PM

FRIED CABBAGE WITH BACON AND ONION

1 lb bacon, finely chopped
1 medium onion, chopped
2 lbs cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:

Fry bacon until crisp and well browned.

Drain and set aside.

Add chopped onion to the bacon grease and stir until translucent.

Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.

Add the crumbled bacon bits and cover.

Cook over low heat until cabbage is tender

* I usually add 2 or 3 pinches of sugar while this is cooking, just helps bring out the flavor even more.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/22/13 03:12 PM

Easy Mexican Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/27/13 11:10 PM

WOW!
NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Boney App e tight. grin wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/03/13 01:56 PM

Just cause EVERYONE loves bacon

BLT Dip
recipe found on Mamaw June's reicpes


Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350&#730;. Spray a 11&#8260;2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/10/13 02:17 AM

And fb scores another one.

CROCKPOT BEEF AND BROCCOLI


Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
1/3 cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)
Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/12/13 02:28 AM

For all you single fellers out there, or those who just don't like to cook, I give you this labor saver from fb.

Complete Steak Dinner in CrockPot


Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes
and foil wrapped frozen corn cobs
cook on low for 6 hours
Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/12/13 03:14 AM

OK, this is SO sinful that I just had to post it.

Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting
Makes one bundt cake

Cream Cheese Filling:

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Apple Cake Batter:

• 1 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil



• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup pecan halves (garnish)


1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/12/13 03:17 AM

Roasted cabbage

INSANELY delicious, easy, inexpensive & healthy

1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill,) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.



Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..



Then cut the halves in half again…



…to make quarters.



Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.



Wrap each wedge and bake for 20-30 minutes.



I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some like to cook them up to an hour for softer cabbage.



The wedges reheat wonderfull in the oven or the microwave!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/12/13 03:20 AM

Oven Baked Chicken fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/12/13 03:22 PM

BAKED CHEESE & BROCCOLI PATTIES
- yield: 8 broccoli patties


INGREDIENTS
2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp light cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten (can use whites for healthier version)
salt/pepper

INSTRUCTIONS
Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.

Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt/pepper to taste. Sauté until onions are garlic are tender, set aside to cool.

Add the broccoli to a kitchen towel. Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli into a large bowl, add the onion and garlic and mix gently.

To the same bowl, add the panko, the cheeses, eggs, and salt/pepper to taste.

Mix together and form into patties, place on the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/14/13 01:16 AM

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

Instead of bread - make oppsie bread instead YUMMMMM

Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

Oopsies
6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/14/13 11:12 AM

Taco Seasoning

Rachel Ray talked about how you should make your own taco seasoning because the stuff you buy in stores is full of sodium, preservatives, etc. This is just full of flavor. Simply spices!

1 T chili powder
1 T ground cumin
1 T garlic powder
1 T onion powder
1/4 - 1/2 T crushed red pepper
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/14/13 01:47 PM

I Love these things!

Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/16/13 07:58 PM

*Munkee*

Cookies 'n Cream Fudge

2 1/2 cups sugar
1/2 cup margarine or 1/2 cup butter
2/3 cup evaporated milk
2 cups marshmallow creme
8 ounces almond bark or 8 ounces vanilla candy coating, cut into pieces
1 teaspoon vanilla
12 Oreo cookies, broken into bite-size pieces

Directions:

1. Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil.
2. In large heavy duty saucepan, combine sugar, margarine, and milk.
3. Bring to a boil over medium heat, stirring constantly.
4. Continue boiling 3 minutes over medium heat, stirring constantly.
5. Remove from heat.
6. Add marshmallow creme, candy coating and vanilla; blend until smooth.
7. Pour half of mixture into foil-lined pan.
8. Sprinkle cookie pieces over entire surface.
9. Top with remaining mixture.
10. Cool to room temperature.
11. Refrigerate 1 to 2 hours or until set.
12. Remove fudge from pan by lifting foil; remove foil from fudge.
13. Using large knife, cut into squares.
14. Store in refrigerator.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/17/13 01:09 PM

Cheeseburger Soup

Ingredients:
1/2 pound ground beef (use 1 pound)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
16 oz of Velveeta processed cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/19/13 01:56 PM

Rotel Cups

Ingredients
1 can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions

Preheat oven to 350. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 minutes.

**can add cooked cut up shrimp, scallops or pepperoni, hot ham, chicken, sausage

makes: 45 cups
Posted By: Private Klink

Re: Scrap Yard Cookbook - 06/20/13 06:59 AM

Man, that sounds GOOD!!! shocked
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/20/13 11:59 AM

Originally Posted by Private Klink
Man, that sounds GOOD!!! shocked


Yup, fb is good for some things after all.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/25/13 02:32 AM

Layered Pudding Delight

14 graham crackers
1 pkg. Instant Vanilla pudding
2 cups cold milk
1 cup cool whip
1 can cherry pie filling

Mix pudding with milk and cool whip.

In 9x9 pan layer bottom with crackers, next ½ of the vanilla pudding mixture, next crackers, next last ½ of pudding mixture and top with cherry pie filling. Chill over night….serve.

Double recipe for 9x13 pan.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/26/13 07:40 PM

Loaded Potato and Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/30/13 03:14 PM

fb to the rescue!

GARLIC PARMESAN PULL APART BREAD

1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/30/13 03:15 PM

Here's a fb rendition of the dip Patty and I make.

The Greatest Queso That Ever Lived

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/30/13 08:52 PM

Baked Crab Rangoon (We call them Crab Raccoons)! grin

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/09/13 01:46 AM

Pecan Pie Cupcakes

Ingredients:

1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine all ingredients and mix well.

Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)

Fill each 3/4 full.

Bake in preheated oven for approx 18 minutes.

NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out.

Also don't fill the pan to the very top, they will overflow if you do.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/14/13 03:34 PM

HECK, even I could make these! Thanks fb.

No-Bake Chocolate Peanut Butter Coconut Bites
Yield: 24 bars or 60+ bite size pieces

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract
Optional: toasted coconut for topping

Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined.

Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/14/13 07:11 PM

Only 4 ingredients...and SOOO easy! (and creamy and cold...perfect for those hot summer days!)

1 (6 ounce) can frozen lemonade
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container cool whip/whipping cream or coconut milk
1 graham cracker crust (I buy this all ready made)

Use mixer and mix all ingredients until fluffy. Pour into ready made crust. Refrigerate until firm. I let it set overnight. This can also be made with limeade too. Top with whipped cream or Cool Whip and garnish with lemons.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/14/13 07:30 PM

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/15/13 12:20 AM

My favorite burgers.

1 pound of ground chuck
1 pound of good bacon, I prefer double smoked when I can find it
1 egg
salt
pepper
burger seasoning
your favorite burger toppings

Chop the bacon to about 1/4 wide pieces. Brown them in a skillet till good and crispy. In another bowl, combine chuck, salt, pepper, and seasoning. I found an amazing Hickory burger seasoning that I use. Add bacon AND grease to the chuck. Combine well, and form into your preferred size patties. I then pan fry the burgers, as grilling causes too much flre up due to the quite high fat content. Fry the egg to your preference, I like it a little runny. I like to get a good roll like brioche when I can, lightly butter and toast it, top with the burger, egg, your chosen cheese and other burger toppings and then ...............yum

Don't get any on your forehead, your tongue will beat your brains out trying to get to it.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/15/13 01:34 AM

Joe, that's one of the better burger recipes I've heard of. I have tried the "Runny" egg before and it is amazing how it improves the taste.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/15/13 01:35 AM

Give it a try, and let me know what you think.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/15/13 01:36 AM

Another good topping to add is some freshly roasted garlic
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/16/13 03:53 PM

Sweet Amish Macaroni Salad

"Absolutely the BEST macaroni salad! The mayo mixture is what makes it so delightful — that bit of sweetness
Ingredients:
Servings:
12-15
1 lb salad macaroni
4 hard-boiled eggs (chopped)
1 small onion, finely diced
3 celery ribs, diced small
1 small sweet pepper, seeded and diced small (red or orange)
dressing
2 cups light mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 tablespoons dill pickle relish
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika (to garnish)
Directions:
1
Cook the macaroni according to directions, drain well.
2
While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
3
Chop up all the veggies.
4
When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don't like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
5
Refrigerate for at least one hour, the longer you let it set the better the flavor. Overnight is not to long! Servings are approximately Does not include cook time or the chill time.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/16/13 05:05 PM

That sounds wonderful
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/16/13 05:14 PM

Folks have been posting up some good recipes on fb lately.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/16/13 05:15 PM

Hey, maybe we should change the name of this thread to "The Cooking Dog"! grin
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/16/13 05:50 PM

Or 'The Dumpster Book of Chow'
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/16/13 06:15 PM

Originally Posted by gunfixrjoe
Or 'The Dumpster Book of Chow'


That's a good one, but how about Dumpster Divin Dan's Book of Chow"
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/16/13 07:27 PM

Perfect!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/16/13 07:48 PM

There's nothing perfect, well MAYBE your plastic. smile
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/16/13 09:48 PM

Now ur just being silly
Posted By: Private Klink

Re: Scrap Yard Cookbook - 07/18/13 12:15 PM

That's our Randy! laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/18/13 12:16 PM

Yes but you do find me entertaining at times. grin That way we all have fun.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/18/13 12:17 PM

Oh, and GOOD EATS!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 07/18/13 12:19 PM

You DEFINITELY post some good recipes! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/21/13 01:43 PM

I KNOW you Hogs like corn, and everybody likes bacon, so here ya go.


Corn on the cob

2 slices of bacon per ear of corn
Tin foil
Pepper

Instructions

Husk each ear of corn. Wrap the bacon around each corn ensuring it overlaps. You will need two slices per ear of corn because the bacon shrinks. Sprinkle with pepper.
Place each bacon wrapped corn on a piece of tinfoil and twist the ends.
Grill on medium-high for about 20 minutes turning every 5 minutes. Remove from grill and open each package. The bacon will now be secured to the corn.
Place bacon wrapped corn directly on the grill for a couple of minutes to crisp the bacon watching carefully so it doesn't burn. Serve hot.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/21/13 01:47 PM

Here be another one Dogs.

Simple Reuben Sandwich
Make 4 sandwiches


Prep: 5 minute
Cook time: 10 minutes

INGREDIENTS
2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing

Russian Dressing:
Combine the following ingredients. Makes one-half cup.
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste

DIRECTIONS:
1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.
2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.
Serve with a side of coleslaw.
Make 4 sandwiches.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/22/13 12:04 PM

Originally Posted by SkunkHunter
I KNOW you Hogs like corn, and everybody likes bacon, so here ya go.


Corn on the cob

2 slices of bacon per ear of corn
Tin foil
Pepper

Instructions

Husk each ear of corn. Wrap the bacon around each corn ensuring it overlaps. You will need two slices per ear of corn because the bacon shrinks. Sprinkle with pepper.
Place each bacon wrapped corn on a piece of tinfoil and twist the ends.
Grill on medium-high for about 20 minutes turning every 5 minutes. Remove from grill and open each package. The bacon will now be secured to the corn.
Place bacon wrapped corn directly on the grill for a couple of minutes to crisp the bacon watching carefully so it doesn't burn. Serve hot.




Thats how we do corn on the cob here too!!!!!!!!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/22/13 12:10 PM

I've NEVER heard of that before.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/22/13 11:49 PM

Ice Cream Sandwich Cake

You can line the pan with foil if you like.

24 ice cream sandwiches
16 ounces of cool whip
1 jar caramel sundae topping
1 bag of your favorite candy, coarsely chopped Reese's peanut butter cups
Yep, that's it.

Lay half of the ice cream sandwiches (whole) in the bottom of a 9 x 13-inch pan, trimming the last couple to get complete coverage. Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Lay down another layer of ice cream sandwiches. Top with remaining cool whip and spread out evenly with a knife, making a lip around the edge so the sundae topping won't run out and over the edges. Top with remaining candy, cover and freeze for several hours (or overnight) before serving.


Depending on how cold your freezer is, you may need to thaw it on the counter for 10-15 minutes before serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/23/13 01:31 AM

OK grownups, here's one for the Kiddies.

Ingredients::
•2 packs (3 oz) Raspberry jello (or your favorite flavor)
•1 pkg unflavored gelatin (for extra firmness)
•3/4 cup whipping cream
•3 cups boiling water
•15 drops green food coloring
•100 flexible straws (or enough to fill your container)
•Tall container (1 quart or 1 liter carton of milk)

Directions::
1.Combine gelatin in bowl and add boiling water.
2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4.Add the gelatin mixture to the straw-filled container and let it set until firm.
5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/23/13 01:44 AM

Originally Posted by SkunkHunter
OK grownups, here's one for the Kiddies.

Ingredients::
•2 packs (3 oz) Raspberry jello (or your favorite flavor)
•1 pkg unflavored gelatin (for extra firmness)
•3/4 cup whipping cream
•3 cups boiling water
•15 drops green food coloring
•100 flexible straws (or enough to fill your container)
•Tall container (1 quart or 1 liter carton of milk)

Directions::
1.Combine gelatin in bowl and add boiling water.
2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.
4.Add the gelatin mixture to the straw-filled container and let it set until firm.
5.There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.


That sounds fun !!!!!!!!!!!!!!!!
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/23/13 01:54 AM

Football Dip


1 to 2lbs ground beef
1 jar Taco sauce, your heat preference
1 small jar mayo, real thing is tastier
1 small onion, chopped
1 head of garlic
1 package of shredded cheese
preferred beef seasonings

Oven roast garlic. If you don't know how, Google it and you will add awesome flavor to most any future dish. While that roasts, start sauteeing the onion, I use a little bacon grease to increase the flavor. Add beef, season to your liking and brown. Once beef is cooked thru, reduce heat, add taco sauce and mayo. Mix well and add cheese and garlic, mixing all together well. Serve with sturdy tortilla chips.

When I take this to gatherings, its always the first to run out.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/23/13 02:07 AM

Joe's Super Secret, I'm only telling you guys because you are awesome, Baked Bean Recipe.

Its not just the ingredients, its the procedure

1lb ground beef
1lb bacon
1 small onion
several cloves of roasted garlic
white vinegar
yellow mustard
dark brown sugar
1 LARGE can of baked beans, I use Bush's regular


Chop bacon into 1/4 inch pieces. In a large skillet, cook bacon slowly. Make it good and crispy, but not burned. Render as much fat as possible. Put bacon in a Crock Pot, keeping all the grease in the skillet. Return skillet to stovetop, and add onion and beef, season to taste. I add applewood smoked sea salt, black pepper, hickory burger seasoning, and a dash of liquid smoke. cook beef well, trying to evaporate as much water as possible. Add garlic and mix it in well. Add beef and beans to Crock Pot and mix together. Here's the tricky part. I don't measure the brown sugar, mustard or vinegar. I add some of each, mix and let it set about a half hour with Crock Pot on Low, then taste and adjust as needed.

Its a great side dish, that hardly ever has leftovers.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 07/23/13 04:26 AM

Forgot to mention on above post, do not drain beef before adding other ingredients. The reduced concoction has immense flavor
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/24/13 02:11 PM

Who buys frozen garlic bread or cheese sticks - NO MORE!!

Share this with your friends...they'll thank you!!!

Easy Cheesy Breadsticks
1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not seperate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce
Posted By: Private Klink

Re: Scrap Yard Cookbook - 07/24/13 02:39 PM

The General made Philly cheesesteak sandwiches yesterday...MMMMM MMMMMM Good!!! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/27/13 05:41 PM

Parmesan Upside Down Baked Potatoes

Ingredients:
7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded parmesan cheese
garlic powder
sea salt
freshly cracked pepper

1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 07/28/13 12:28 AM

How about veal parmesan?!!? wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/28/13 05:40 PM

You may never fry chicken again after tasting this baked crispy chicken. Share this post so it saves to your photos on your timeline

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/28/13 05:41 PM

Buffalo Chicken Cups
Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce
1 cup shredded cheddar cheese
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles (optional)

Directions:
Preheat oven to 375 degrees. Spray brownie pan very lightly with cooking spray.
In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 Cup cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese, if desired.
Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. Use a knife if needed to loosen the edges then pop each cup out.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/28/13 11:42 PM

Beef (ground) Jerky reicpe

4 lbs of lean ground (93/7) beef and added the following ingredients:

2/3 cup of Worcester sauce
2/3 cup of soy sauce
2 tsp of ground black pepper
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of Liquid Smoke
4 tsp of curing salt (optional)

Mix all of the seasoning ingredients together in a measuring bowl and let them sit for a few minutes. Put the 4lbs of ground beef into a large glass mixing bowl and break it up. Add half of the seasonings to the meat and mixed it well, then add the remaining seasonings and mixed the meat again. Then fill your jerky gun (If you have one) with the ground beef mixture and extruded it onto the fine mesh sheets that came with your dehydrator.

Four pounds of ground beef will usually fill all six trays of a dehydrator and yield just over a single pound of dried jerky, or close to 40 full length strips.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/28/13 11:52 PM

Amazingly Good Paleo Beef Jerky Recipe.
What’s Paleo? Simply put it’s a way of eating that best mimics the diets of our paleolithic hunter-gatherer ancestors – lean meats, seafood, vegetables, fruits, and nuts.


Flank steak as lean as possible (grass-fed), trim any excess fat
1 cup raw coconut aminos (it’s a substitute for soy sauce)
1 cup of organic apple juice (make sure there are no additives)
1 cup of pineapple juice (again, no additives)
1 tbsp fresh ground black pepper
1 tsp of paprika
1 tsp of garlic powder
Lime juice (not in the marinade)

Use a nice cut of flank steak (personal preference) and made sure to trim off all excess fat, although there was hardly any. Put the steak in the freezer for an hour or two to make slicing it into thin strips a little easier.

Then put all of the other ingredients (the marinade) into a Pyrex dish and add the sliced steak pieces, making sure that all of the steak is covered or submerged. Cover this and put it in the fridge overnight.

Give the entire batch of steak a heavy dose of freshly squeezed lime juice, all over. Then arrange the pieces of steak onto the drying sheets making sure to leave a lot of room around each piece. I set the temperature gauge to half way between 125F and 153F. The jerky had dried for about four hours and was completely done.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/29/13 02:09 AM

Bisquick, sour cream, 7up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is:

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/30/13 02:19 AM

Only FOUR ingredients for this pie!! Thats it, and only 3 simple steps! Its almost silly....... if it wasn't for the fact that this is a candy bar pie, which is always serious business.

Butterfinger Pie
6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions:
1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill.
4. (They forgot this step). Eat and say Ahhhhhh grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/31/13 12:13 AM

Buckeyes

1 1/2 cups Jif Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 -4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons Crisco All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/31/13 08:14 PM

Bacon Onion Foil Packet Potatoes
(Makes either 2 or 3 servings, depending on how many pieces of foil you use)

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/31/13 08:37 PM

Home made Caramel!

Unopened can of sweetened condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! You need to try this!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/03/13 06:43 PM

Now these I could sink my teeth into!

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/04/13 02:40 PM

UNSTUFFED CABBAGE ROLLS

I saw this easy, healthy recipe and had to try it. I'm glad I did! My family says I can make this again, and I don't mind if I do!

Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food. Eat it often!


Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/04/13 02:49 PM

Bayou Brownies

Ingredients:
1 cup chopped pecans
1/2 cup butter, melted
3 large eggs
1 (18 1/4 ounce) package yellow cake mix
1 (8 ounce) package cream cheese
1 (16 ounce) package powdered sugar

Instructions:

Combine pecans, butter, 1 egg and cake mix.

Stir until well blended.

Press into the bottom of a lightly greased 13X9 inch pan.

Set aside.

Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl.

Beat at medium speed until smooth.

Pour cream cheese mixture over cake mix layer.

Bake at 325 for 40 minutes or until cheese mixture is set.
Let cool completely in pan on wire rack.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/04/13 10:56 PM

Mexican Stuffed Shells

Yield: 16 shells

Ingredients

1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Instructions

Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/05/13 12:22 AM

Just found this in another thread and thought it should be here.

I love gumbo. Rabbit gumbo, chicken and sausage gumbo, seafood gumbo, tasso gumbo, and the list goes on. If I can kill it, I like it in gumbo.

There is a problem with making gumbo on a camping trip. Roux takes a lot of time and effort to make. Veggies go bad. Veggies get bruised in a pack. Rice takes time to make. A kitchen is where gumbo is made without getting aggravated.

Unless ...

You prepare the gumbo fixin's and use the right ingredients. So here is my recipe for camp gumbo that'll make your Mountain House freeze-dried eating friends jealous.

A dead critter
Savoie's Dry Roux
Old Bay seasoning
Salt 'n' pepper
Cayenne Pepper
Dehydrated cooked rice
Dehydrated onions
Dehydrated bell peppers
Celery flakes
Water



Here is the prep (done before hitting the wilderness preferably):

Put 1-2 table spoons of roux powder (I use two since I like my gumbo thick), a teaspoon of Old Bay seasoning and salt and red+black pepper to taste in a small Ziplock bag. Go easy with the hot stuff and add more when cooking if you want it hotter.

Put 1/3 cup of dried bell peppers, 1/3 cup dried onions, 1/3 cup dried/cooked rice and a heaping table spoon of celery flakes in a Ziplock bag.



Everything you need for gumbo outdoors.



Here is what to do in the wild.

Kill a critter. Clean the critter and butcher 'em.

Brown the critter meat.

Add roux and seasoning bag's contents into about 3 cups of water in the pot with the meat. Boil for about 10 minutes then simmer until meat is fully cooked (you never know where that critter has been so cook him well). Add contents of veggie/rice bag to boiling water. Boil for 2-3 minutes then simmer for 10.

Let the gumbo cool a bit then dig in.

You can also just bag up all the ingredients separately to leave your menu options open to stuff other than gumbo.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/08/13 06:36 PM

Worlds Best Chocolate No Bake Bars -
Looks so good, I bet you didn't guess they are GOOD FOR YOU!
Made with coconut oil & honey instead of sugar!

1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/09/13 07:13 PM

Seriously, I LOVE Long John Silvers! So here is a recipe that is supposed to be just like theirs.

LONG JOHN SILVER'S FISH BATTER

Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water

Directions:
1. Sift dry ingredients

2. Add water and mix well

3. Use to coat fish or chicken filets

4. Cover the fish or chicken completely

5. Deep fry until a deep golden brown
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/09/13 08:11 PM

BLT Dip

To SAVE this recipe, be sure to click SHARE so it will store on your personal page.

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350&#730;. Spray a 11&#8260;2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/11/13 09:36 PM

Preheat oven to 375°
Chop a head of broccoli (do not rinse, immediately prior to preparing!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up!!
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/13/13 12:25 PM

GRANDMOTHER'S FAVORITE PEACH COBBLER

1 stick butter
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
1 can (30 ounces) sliced peaches in syrup
1 teaspoon cinnamon
1/3 teaspoon nutmeg

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup.
Mix 1 cup sugar and the other dry ingredients together in a bowl.
Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.
Bake for 45 minutes to 1 hour or until top crust is golden brown.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/13/13 12:27 PM

Million Dollar Pie

I make this a lot an have for years. Everyone LOVES it!!

2 Graham Cracker pie crusts
1 15oz can of Crushed pineapple (drained well)
1 9oz tub of Cool Whip THAWED
1 can Sweetened Condensed Milk
1/4 cup Lemon Juice
1/2 tsp vanilla extract
I add Maraschino cherries, Coconut, walnuts and Mandarin oranges. The amount of each depends on your taste. I like a lot of Cherries an walnuts in mine! Lol

Mix everything EXCEPT the Cool whip together in a large bowl, mix well then add the Cool whip last.
Divide the mixture between the 2 crusts, chill for at least about 2 hours or overnight.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/13/13 12:29 PM

Don't know if this is true or not, but it sounds good.

Did anyone ever try this trick on how to make boxed cake taste like it came from a bakery?

Step 1: Look at the directions on the cake mix
Step 2: Add one more egg (or add 2 if you want it to be very rich
Step 3: Use melted butter instead of oil and double the amount
Step 4: Instead of water, use milk.
Step 5: Mix well and bake for the time recommended on the box.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 08/13/13 02:43 PM

It sure sounds good! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/14/13 02:34 PM

Kentucky Hot Brown Bake

SHARE to save to your timeline

All recipes are free to share

INGREDIENTS
8 oz package refrigerated crescent rolls
1 lb. package smoked turkey lunch meat
8 slices cooked bacon
8 slices Swiss cheese
3 Roma tomatoes, sliced thin
4 eggs, beaten

INSTRUCTIONS
Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8" pan that is greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the turkey, bacon, cheese and tomatoes.
Pour half the eggs over the top.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
Let sit at room temp for 15-20 minutes before serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/18/13 02:30 PM

Dr. Pepper Pulled Pork in the Slow Cooker!! ((SHARE to keep!!))

Ingredients:
2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Directions:
Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/19/13 01:08 AM

BEST DARN HAM SANDWICHES YOU'LL EVER HAVE!!!
2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of Virginia ham (NOT honey ham)
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

You can make these with turkey also and they are good. Not as great as the ham, but they are good.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 08/20/13 06:58 PM

"Finger food"! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/25/13 06:55 PM

Deviled Egg Spread
Recipe from Katie Lee
Food & Wine – Sept 2009
Printable recipe
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

Perfect Hard Boiled Eggs
In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/25/13 06:56 PM

Crunchy honey garlic pork chops:
And you can use chicken

Ingredients:
6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:
1 1/2 cups honey
1/2 cup brown sugar (I added this)
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/27/13 03:12 PM

Meatball Sandwich Casserole

You will need:

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/27/13 07:34 PM

Quicker than rice Krispie treats and tastier than Reese's"

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips

Directions:

1
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
2
Pat into a 8x8 lightly greased pan (Line pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
3
Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/29/13 02:57 PM

HOMEMADE PIMENTO CHEESE
I'm making this to take on vacation this weekend for lunches on the beach! So good!
This is one delicious recipe; full flavored, not bland like some of the store bought pimento cheeses. Pack a few of these in zip bags the next time you pack a cooler and go to the beach or a game. You will be glad you did. You can also use this for grilled cheese sandwiches or on toasted bread sandwiches.
You Will Need:

2 Cups of Sharp Cheddar
8 oz. of softened Cream Cheese
1/2 Cup of Mayo
1/4 Teaspoon Garlic Powder
1/4 Teaspoon of Onion Powder
1 Jalapeno Pepper, seeded and minced (more or less to taste)
1 (4 oz.) Jar of Pimento, drained
Salt & Black Pepper (to taste)


Instructions:
Put all the ingredients in a bowl together and mix on medium speed with a mixer until mixed together well.


Tips:
I like to mix everything together without the shredded cheese and then add the cheese shred and mix again.
You can eat it right away or store it covered in the fridge for sandwiches or dip over the next couple of days.
Toast a couple of slices of bread and make a warm toasted pimento cheese sandwich to go along with soup for dinner.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/04/13 03:35 PM

CROCKPOT MEATLOAF & BAKED POTATOES

2.5 pounds of ground turkey (or beef, if you prefer)

1 egg

3/4 cup smashed cornflakes (or bread crumbs, but I prefer corn flakes)

1 envelope of Lipton onion soup mix

1/4 cup Worcestershire sauce

salt, pepper, paprika, garlic salt, Italian seasoning to taste.

Mix the ingredients well and form a “loaf” in the bottom of your crock pot.

Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil. Place them around the meatloaf. Cook for 8-10 hours on low.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/06/13 05:13 PM

ALTERNATIVE to ICING


When you must have frosting but want a better alternative! Don't forget to SHARE this so it will be SAVED to your timeline!
Great icing!!
All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in 1 8 oz container of Cool Whip.
A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 09/07/13 06:40 AM

Almost a diet food! whistle........................... grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/08/13 02:35 PM

Just when you thought you had tried the best dip out there YUMMMM

Texas Trash Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/08/13 08:39 PM

You GOT to love this!

BACON BREAD!!! Yes! Now!
Recipe from Anabolic Cooking:

Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/10/13 08:04 PM

Bacon Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 09/11/13 03:56 AM

Man, that bacon bread sounds tasty!!! smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/19/13 06:09 PM

ITALIAN BAKE

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/20/13 05:59 PM

For all you diabetics out there... please share...

Diabetic Cheesecake

A delicious Diabetic Friendly Cheesecake
Ingredients for Diabetic Cheesecake
Unsalted soda crackers
1 can sugar free cherry pie filling
1 package fat free vanilla pudding mix
1 envelope light dessert topping mix
Directions for Diabetic Cheesecake
Prepare pudding and dessert topping in two separate bowls. In glass dish layer: crackers, pudding, cherry, topping etc. make sure crackers on bottom and cherries on top. Makes layers 3 – 4 times depending on size of dish.Allow to sit several hours in fridge. Crackers will soften and this dessert is low fat, low sugar and delish!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/23/13 10:53 PM

I mean, where else would you put recipes for your own homemade Coffee Creamer!

COFFEE DRINKERS....THANK ME LATER....

Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!
SHARE this to your TIMELINE so you won't lose it.

For whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.

French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/24/13 12:36 PM

Slow Cooker Cabbage Rolls

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/30/13 01:02 AM

Strawberry Icebox Cake (no bake)
Ingredients

2 lbs. strawberries, washed and sliced
1 box Graham Crackers
2 tubs whipped topping (like Cool Whip)
1 bar dark chocolate
1/3 cup half and half
Instructions

In a 9×13 pan, layer the ingredients: whipped topping, graham crackers, whipped topping, strawberries. Repeat until you reach the top, ending with a berry layer.

For the ganache, break the chocolate into pieces. Heat the cream or half and half until almost boiling, then pour on top of the chocolate, whisking til melted. Immediately drizzle on top and garnish with strawberries.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 09/30/13 04:57 AM

But I like my coffe black, with a little sugar. laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/01/13 12:12 AM

Originally Posted by Private Klink
But I like my coffe black, with a little sugar. laugh


So I gather you just have the General stick her finger in your Coffee, cause she's so sweet to you. smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/07/13 01:48 AM

Chocolate Chip Pudding Cookies

Yields 36 cookies
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips

DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips. Drop by tablespoonfuls, onto an ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.
Posted By: gunfixrjoe

Re: Scrap Yard Cookbook - 10/07/13 02:28 AM

Originally Posted by SkunkHunter
You GOT to love this!

BACON BREAD!!! Yes! Now!
Recipe from Anabolic Cooking:

Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.



Oh My!!!!!!!!!!!!!!!!!!!!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/07/13 03:35 AM

It's not all that bad. Considering it has 1 gram of fiber you can subtract 1 gram of carbs!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/12/13 02:29 PM

Wendy's chili

Ingredients: 2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions: In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/12/13 02:34 PM

Here's a recipe for one hour yeast rolls.

ONE HOUR YEAST ROLLS
1 cup of warm water
1/4 cup sugar
1/3 cup oil 2 tablespoons yeast
1 teaspoon salt 1 egg, beaten
3 1/3 cup flour
In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.
Stir in salt and beaten egg to yeast mixture.
Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.
Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.
Bake in 375 degree oven for 10 minutes.
Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/12/13 03:08 PM

CROCKPOT BREAKFAST CASSEROLE

Breakfast casserole in the crock pot! Cooks while you sleep!

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard or Turmeric
1 16 oz. roll maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom. 2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard or turmeric.
6. Add plenty of salt....and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wooden spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread diced chiles salsa diced green onions or what ever else you might like.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/12/13 04:30 PM

How about some Crockpot Honey Mustard BBQ Chicken?!?

This is another seriously easy, and yes… delicious chicken dinner!
What You’ll Need:

4 – 5 Boneless Skinless Chicken Breasts, thawed
1 cup Sweet Baby Ray’s Honey Barbecue Sauce
1 cup French’s Honey Mustard
Crockpot

What You’ll Do:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together BBQ Sauce and Mustard
Pour mixture over chicken, and cook on high for 30 more minutes {covered}

How easy is that?? Serve with some Easy Seasoned JoJo’s, or Sweet Potato Fries as a tasty side.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/12/13 04:32 PM

Crockpot BBQ Drumsticks

What You’ll Need:

Approx. 10 -12 Chicken Drumsticks {or 4 – 5 lbs.}
1 bottle Sweet Baby Ray’s BBQ sauce {18 oz.}
Optional: 1/2 cup water + sliced White Onion
Crockpot


What You’ll Do:

If adding onions, place 1/2 cup water and sliced onions on the bottom of the Crockpot, then lay Drumsticks on top.
If not adding onions, simply place Drumsticks in Crockpot.
Cover and cook on high for 3 hours.
After 3 hours, remove juices from crockpot, and pour entire contents of BBQ sauce bottle over chicken.
Cover, and cook for 30 minutes more, or until done.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/12/13 04:37 PM

Crockpot Buffalo Chicken Recipe!

The recipe couldn’t be easier, and makes such a delicious chicken dinner… full of Zing!

What You’ll Need:

4 – 5 Boneless Skinless Chicken Breasts, thawed
1 bottle Frank’s RedHot Wings Buffalo Sauce {12 oz.}
1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
Green Onions {check out this green onion trick to grow them again and again!}
Crockpot

What You’ll Do:

Cook chicken in crockpot on high for 3 hours {covered}
After 3 hours, drain juices from crockpot
Mix together Buffalo Sauce and Ranch Seasoning Mix
Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
Serve as chicken breasts and garnish with green onions, or shred and serve on buns.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/13/13 01:53 PM

Loaded Baked Potato Soup Recipe

Serves 8
Baked potatoes like you have never had them...in soup.

Prep Time - 1 hr

Cook Time - 30 min

Ingredients

2 tbsp butter
2 tbsp flour
2 cups fat free cream or half & half
2 cups skim milk
3 russet potatoes
1 tsp salt
1 tsp pepper
1 cup reduced fat sour cream
3/4 cup reduced fat cheese, shredded (separated)
3 slices crispy bacon, crumbled (separated)
1/4 cup green onions, chopped (separated)

Instructions

Bake potatoes in oven or microwave, either will work great

After potatoes are baked and cooled remove the potato flesh and set aside

In a medium saucepan, over medium heat melt the butter

Add in the flour and stir for 3-5 minutes, to cook out the flour taste

Slowly add in the cream and milk, stirring until smooth and there is no lumps

Continue stirring until soup is thickened (5-7 minutes)

Add in potatoes, salt & pepper - stir to combine

Reduce heat to low and simmer for 15 minutes stirring occasionally

Once potatoes are heated through and the soup is thick and creamy remove from heat and add in 3/4 cup sour cream, 2 slices bacon, and half of the green onion

Stir to combine and let sit over low heat for 5-10 minutes to help the flavors come together, stirring occasionally

Taste (trust me you will be so excited) and adjust seasonings as needed

Serve and garnish with remaining sour cream, bacon and green onions

Notes

1/2-3/4 cup serving is 6 WW+ points

Nutritional Info

Calories: 238 Total Fat: 9.2 g Saturated Fat: 5.5 g Trans Fat: 0.1 g Cholesterol: 28.4 mg Sodium: 579.7 mg Total Carbs: 29.1 g Dietary Fiber: 1.3 g Sugars: 3.9 g Protein: 10.6 g
Posted By: rth548

Re: Scrap Yard Cookbook - 10/13/13 01:55 PM

Oh COME ON Randy! I'm sitting at work with the power out and can't get anything, and your're posting THIS????
Posted By: rth548

Re: Scrap Yard Cookbook - 10/13/13 01:56 PM

For punishment, you have to make some and bring it to me!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/13/13 09:16 PM

Originally Posted by rth548
For punishment, you have to make some and bring it to me!


Sure, be there tomorrow morning. grin
Posted By: VANCE

Re: Scrap Yard Cookbook - 10/13/13 09:21 PM

got this marinade from a fella on another forum'=

steak marinade

2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Teaspoons Montreal Seasoning
1 Teaspoon Fine(espresso grind)Coffee

Mix together and rub both sides of steak.
Put in a ziplock bag and refridge for 2-4 hours prior to grilling.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/13/13 09:28 PM

SO, you like Honey AND Cinnamon. Well here ya go. Some of it may actually work. Some, I'm not so sure about.

Cinnamon and Honey



It is found that a mix of honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also note honey as very effective medicine for all kinds of diseases. Honey can be used without side effects which is also a plus.
Today’s science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:

HEART DISEASES: Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol and could potentially save one from heart attack. Also, even if you have already had an attack studies show you could be kept miles away from the next attack. Regular use of cinnamon honey strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

ARTHRITIS: Arthritis patients can benefit by taking one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken daily even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain — and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain.

BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder….who knew?

CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterolcould be cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses, and it’s delicious too!

UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also is said to clear stomach ulcers from its root.

GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.

INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals

INFLUENZA: A scientist in Spain has proved that honey contains a natural ‘Ingredient’ which kills the influenza germs and saves the patient from flu.

LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.

RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

SKIN INFECTIONS:Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.

WEIGHT LOSS:Daily in the morning one half hour before
breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month.

FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.

BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.

HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing. Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/13/13 10:01 PM

Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.

To Bake
Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/13/13 10:03 PM

FALL DIP

Put those apple slices to good use! DIP!!! {Cool Whip, vanilla pudding mix, and a can of pumpkin} I make this every year. You use 16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. Mix everything together and then add some pumpkin pie spice. Serve with graham crackers.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/14/13 10:58 PM

Don't know if this gumbo recipe was ever posted up here or not, but here it is.

I love gumbo. Rabbit gumbo, chicken and sausage gumbo, seafood gumbo, tasso gumbo, and the list goes on. If I can kill it, I like it in gumbo.

There is a problem with making gumbo on a camping trip. Roux takes a lot of time and effort to make. Veggies go bad. Veggies get bruised in a pack. Rice takes time to make. A kitchen is where gumbo is made without getting aggravated.

Unless ...

You prepare the gumbo fixin's and use the right ingredients. So here is my recipe for camp gumbo that'll make your Mountain House freeze-dried eating friends jealous.

A dead critter
Savoie's Dry Roux
Old Bay seasoning
Salt 'n' pepper
Cayenne Pepper
Dehydrated cooked rice
Dehydrated onions
Dehydrated bell peppers
Celery flakes
Water



Here is the prep (done before hitting the wilderness preferably):

Put 1-2 table spoons of roux powder (I use two since I like my gumbo thick), a teaspoon of Old Bay seasoning and salt and red+black pepper to taste in a small Ziplock bag. Go easy with the hot stuff and add more when cooking if you want it hotter.

Put 1/3 cup of dried bell peppers, 1/3 cup dried onions, 1/3 cup dried/cooked rice and a heaping table spoon of celery flakes in a Ziplock bag.


Here is what to do in the wild.

Kill a critter. Clean the critter and butcher 'em.

Brown the critter meat.

Add roux and seasoning bag's contents into about 3 cups of water in the pot with the meat. Boil for about 10 minutes then simmer until meat is fully cooked (you never know where that critter has been so cook him well). Add contents of veggie/rice bag to boiling water. Boil for 2-3 minutes then simmer for 10.

Let the gumbo cool a bit then dig in.

You can also just bag up all the ingredients separately to leave your menu options open to stuff other than gumbo.
Posted By: VANCE

Re: Scrap Yard Cookbook - 10/15/13 12:56 AM

just add above ingredients

twas awesome
[Linked Image from i4.photobucket.com]
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/15/13 05:01 PM

"Reuben Pizza"
1 Roll of Pillsbury Thin Crust pizza dough
Thousand Island dressing (as sauce)
Thinly shaved Corn Beef
Sauerkraut, drained
10 squares of Swiss Cheese (No exact measurements.. add as much/little as you like)

Pre-bake dough as directed Add dressing (as sauce), top with sauerkraut, corn beef and cheese. Bake 6-10 Minutes

*Make sure the sauerkraut is drained really well so that your pizza isn't soggy
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/20/13 10:50 PM

BAKED PARMESAN TOMATOES

Recipe from Metabolic Cookbook
4 Tomatoes halved horizontally
1/4 c. freshly grated Parmesan cheese
1 Tsp. chopped fresh oregano
1/4 Tsp. Sea-salt
Fresh ground pepper to taste
4 Tsp. extra virgin olive oil

DIRECTIONS - Place tomatoes cut side up on baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with olive oil and bake in oven at 450• F, for 15 min. or until tomatoes are tender, Enjoy !!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/20/13 10:57 PM

Who don't like bacon! OK, and chicken

Cream Cheese Stuffed Chicken Breasts
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions: Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll CHicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and bake for about 30 minutes at 375. Broil for about 5 minute to crisp bacon.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/20/13 11:01 PM

OK, since Todd is posting up such good recipes over on fb here is the third one.

Oven Baked fajitas
Ingredients: 1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions: Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Posted By: rth548

Re: Scrap Yard Cookbook - 10/20/13 11:04 PM

I'm thinking all three of those will get tried out this next week or so.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/20/13 11:04 PM

They sure do sound good.
Posted By: rth548

Re: Scrap Yard Cookbook - 10/20/13 11:13 PM

Originally Posted by SkunkHunter
They sure do sound good.

I'll let you know laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/20/13 11:20 PM

Filipino Chicken Adobo

Recipe courtesy of Corinne Domingo

Ingredients

4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

Directions

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Posted By: monsterdog

Re: Scrap Yard Cookbook - 10/21/13 12:35 AM

I love that crusty bread recipe, Randy, we make it all the time (its also sometimes called "no knead bread".)

Here is my take on pulled pork, I figured out the "secret" by chance, and it makes a ton of difference.

1 pork butt, maybe 3-5lbs (also works well with half white meat, half dark meat chicken if you don't like pork)
1 really large yellow onion (this is the secret, it makes the recipe)
Salt + Pepper

Set your crockpot to "low".

Cut the pork into a few chunks (bigger than your fist) and put it in the slow cooker. Add plenty of salt, maybe a couple of tablespoons, along with pepper to taste.

Slice the onion and put the slices on top of the meat and put a lid on the whole thing.

When the onions start getting soft, mix them in between the meat chunks, and let it all sit in the cooker with a lid on until the meat easily comes apart with two forks.

Drain the whole thing (but save the liquid!) when its done and shred the meat up, make sure to put as much of the onion back in your shredded pork and add a jar of your favorite bbq sauce (I prefer bone suckin' sauce).

You can add some of the liquid back in if you prefer your pulled pork a little more moist and you can save it to make a really nice gravy out of (make a roux, add more onions, add your liquid, salt and pepper to taste.)
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/21/13 08:15 PM

It ALL sounds good! smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/21/13 08:16 PM

Cowboy Cornbread
Brown and season 2 lbs of hamburger meat, drain, add two cans of drained Rotel tomatoes and one can of Ranch style beans. Simmer 10 minutes. Mix two packages of Mexican style cornbread per directions, (or two pkgs. of your preferred 8 X 8-inch cornbread mix). Add a can of cream style corn to cornbread mix, toss in shredded cheese of choice and stir. Pour half of your cornbread mix in the bottom of the pan, pour meat mixture, top with more shredded cheese, pour remaining cornbread mix on top. Bake at 350 until cornbread is done. Tah-dah!! Cowboy Cornbread!! Very easy, Very tasty, Very inexpensive!! Enjoy!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/21/13 08:21 PM

Sounds great Randy, and it's a meal in itself! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/22/13 01:16 AM


Ingredients

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend

Directions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 9 servings.

You can use corn tortillas in place of the flour and pinto beans instead of black beans. It's wonderful!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/28/13 10:18 PM

Bannock on a Green Stick

The following recipe provides enough bannock for one day. Stored in a waterproof bag, it is easy to carry a week or ten day supply.
1-cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons milk powder.

Mix all the ingredients well, making sure the butter is evenly distributed throughout. Sometimes I will melt the butter before adding it to the mixture. Then slowly add water while mixing until a dough ball is formed. Make the bannock dough into a cigar shape and wrap it around a green stick. Try to keep the thickness of the dough about 1/2 inch. Slowly roast the bannock over a hot fire, rotating occasionally until it turns a golden brown. You will hear the butter sizzling and your stomach rumble as the bannock cooks.

Copyright © SurvivalTopics.com Read more at: http://survivaltopics.com/asymmetrical-warfare-brings-down-powerful-governments/
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/28/13 10:22 PM

Multi-flour Bannock Recipe

This combination of flours, spices, and dried fruit makes the bannock a delicious meal of itself. It can be cooked over an open fire on a green stick or formed into a loaf and baked.

Makes a 3-day supply:
1 Cup Barley flour 1 Cup Wheat flour
1/2 Cup Rolled Oats
1 Cup White Sugar
1/2 to 1 Cup Raisins or other dried fruit
1 1/2 Cup Buttermilk
1 teaspoon baking powder
1 tbsp. Coarse Ground Salt
1 tbsp. Cinnamon
1 tbsp. Cloves
1 tbsp. Nutmeg
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/28/13 10:23 PM

Fried Bannock
If you like fried foods then you need to try fried Bannock.
4 cups flour
2 tbsp baking powder
2 tbsp sugar
1/2 cup milk
1/4 cup margarine/butter
2 eggs
1/4 tbsp salt
Mix all the ingredients so a dough ball is formed. Break off pieces and flatten into rounds about 1/2 inch thick. Fry to a golden brown in the oil of your choice

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/28/13 11:17 PM

You like bacon, you like cheese and spuds? Well check this out.

Bacon and Cheddar Potato Cakes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/28/13 11:40 PM


Garlic Rubbed Roasted Cabbage Steaks By: Everyday Maven
Serves: 4
Ingredients 1 (approx 2lb) head of organic green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil
2 to 3 large smashed garlic cloves
kosher salt
freshly ground black pepper
olive oil spray OR non-stick cooking spray.

Instructions: Preheat oven to 375F and spray a baking sheet with non-stick cooking spray.
1. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 25 minutes. Carefully flip the cabbage steaks and roast for an additional 25 minutes until edges are brown and crispy.
A very nice optional condiment would be adding balsamic vinegar on the top when finished cooking.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 12:42 PM

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/29/13 05:43 PM

In honor of deer season, we need to see some venison recipes! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:46 PM

I'll see what I can do.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:48 PM

Venison Black Bean Chili

2 pounds venison roast, cut up
1 packet chili seasonings
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 large onion, chopped
2- 15 oz cans black beans, drained
2- 14½ oz cans chili-style chopped tomatoes with juice
1 6 oz can tomato paste
1 16 oz refried beans with green chili
Salt and pepper, to taste
Sour cream
1 bunch green onions, sliced
1 cup shredded Colby jack cheese

Cut the venison into 1-inch cubes. Turn the crock pot on low and place venison, chili seasoning, chili powder, garlic powder, and cumin. Add in chopped onion, beans, and 2 cans of chopped tomatoes. Cover and cook for 8-10 hours.

Uncover and stir in tomato paste, refried beans and the salt and pepper. Serve at once, garnish with sour cream, green onions and cheese
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:49 PM


Venison Cabbage Rolls

1 lb ground venison
1 chopped onion
Garlic (to taste)
¼ - ½ tsp nutmeg
Salt and Pepper (to taste)
2 cups tomato sauce
Cooked brown or white rice
Cabbage leaves
Grated cheese
Parsley

Prior to cooking the meat and sauce, boil cabbage leaves for 2-3 minutes. Cook venison until brown; mix in onions, nutmeg, salt, pepper, and garlic to taste. Cook on stove until onions are cooked (softened). Mix in rice and 1 cup of tomato sauce. Create rolls by adding the meat and sauce into boiled cabbage leaves. Return rolls to pan, pouring the rest of the tomato sauce on top. Allow rolls to simmer for 20 minutes. Serve, garnishing with optional parsley and grated cheese.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:49 PM

Chicken-fried Venison Steaks

Use round of venison and cut into steaks about ¾-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about ¼-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 Tablespoons. Stir in 3 Tablespoons flour and brown slightly. Add ½ cup milk and cook, stirring constantly over a low heat, until thickened. Add ½ teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:50 PM

Venison Chili

1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 Tbsp. oil
2 cloves garlic, minced
3 teaspoons chili powder
1 tsp. salt
½ tsp. pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
¼ tsp. cumin
2 tablespoons parsley, chopped
¼ cup masa flour or all purpose flour

Rinse beans and place in a large soup kettle. Add 2qts water and 2 tps salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1½ qts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into ½ cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:50 PM

Cheesy Venison Toasts

Ingredients:
1 pound ground venison
1 pound Bob Evans (or other) hot & spice sausage
1 pound Velveeta cheese, cubed
1 loaf cocktail rye bread

Directions:
In large skillet (5 qt. recommended), brown the venison and sausage, drain. Add cubed Velveeta and cook on low heat until melted. Arrange cocktail rye slices on an ungreased baking sheet. Spoon about 2 Tablespoons of meat and cheese mixture onto each rye slice. Broil for about 5 minutes or until the rye is toasting and the mixture sets with a slight crust forming. Serve warm.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:52 PM

Easy Asian Venison
(Vicki Mountz)

1 lb. ground venison
Oil for cooking
Minced garlic to taste
2 packages (3 oz.) Oriental-flavored instant ramen noodles, broken up
2 cups frozen stir fry vegetable mix
2 cups water
¼ teaspoon ground ginger
1 bunch green onions, sliced thin
1 individual serving pineapple chunks
Soy sauce to taste


Brown the venison and garlic in a small amount of oil in a large nonstick skillet until done. Use a slotted spoon to remove the venison from the pan and put in a bowl. Add to the venison the seasoning from one of the ramen noodle packages and stir well.

Put the noodles in the skillet and add the vegetable mixture, 2 cups of water, ginger, soy sauce and the remaining seasoning package. Bring to a boil, reduce heat, cover and simmer for about 2 or 3 minutes, until the noodles are tender. Return venison to skillet, stir in green onions and pineapple chunks and heat throug
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:53 PM

Fayette County Deer Jerky

Marinade:
½ bottle of liquid smoke (2 ounces)
¾ cup of Worcestershire sauce
¾ cup of soy sauce
1 tsp of seasoning salt
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of pepper
½ bottle of Tabasco sauce (to taste)

Mix liquid smoke, worcestershire sauce, soy sauce, seasoning salt, garlic and onion powder, pepper and Tabasco sauce in large bowl. Cut deer meat into ¼-inch thick slices and marinate in bowl overnight. Place meat in dehydrator or oven at 125-140°F degrees for 10 to 12 hours. Cook until meat snaps.

Makes 5 pounds
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 05:54 PM

And you might go here, nothing but deer. Dan should know all about this OHIO DNR site!

http://www.dnr.state.oh.us/tabid/5679/Default.aspx#blackbean
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/29/13 06:00 PM

Good work Randy!!! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 06:02 PM

Thank you , thank you very much. We Mods ARE here to serve (aren't we Tom? wink )
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/29/13 06:02 PM

I figure that with that list folks should find plenty of ideas.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/29/13 06:04 PM

It's a great start at least! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/04/13 04:32 AM

Broccoli Cheese Soup for the Crock Pot!!!
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions:
1 Sauté onion in butter.
2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 11/04/13 03:46 PM

You need to post the recipe for beer-cheese soup as well! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/05/13 01:40 AM

Baked Fried Chicken
I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin! This is super easy and you are TOTALLY going to love it!

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through. ENJOY!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 11/07/13 07:12 AM

Sure sounds good to me! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/11/13 12:12 PM

BROWNIE REFRIGERATOR CAKE

Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/19/13 02:32 AM

Sweet Potato Pecan casserole

2 POUNDS SWEET POTATOES
1/4 TSP. SALT
1/4C. BROWN SUGAR
2T. BUTTER
1/4C. HEAVY CREAM
3 YOLKS
3 WHITES
TOPPING:
HANDFUL OF PECANS-MORE OR LESS DEPENDING ON YOUR TASTE-CHOPPED FINE
2T. BROWN SUGAR
2T. MELTED BUTTER

PREHEAT OVEN 400. BOIL POTATOES UNTIL TENDER. DRAIN, PEEL AND MASH THEM. ADD SALT, SUGAR, BUTTER, CREAM AND YOLKS. BEAT THE 3 EGG WHITES UNTIL STIFF AND FOLD THEM IN. SPREAD IN A SOUFFLE DISH. FOR THE TOPPING, COMBINE THE MELTED BUTTER, PECANS AND SUGAR AND SPREAD ON TOP! BAKE 30-35 MINUTES!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/19/13 03:07 AM

In time for the Holidays. For those that may have forgotten.



OLD FASHION CORNBREAD DRESSING

9 -10 cups cornbread, crumbled
2 cups celery, chopped
3 cups onions, chopped
2 ½ tablespoons poultry seasoning
1 Tsp of Sage
1 teaspoon salt
1/2 cup butter, melted
3-4 cups chicken broth
3 eggs, lightly beaten
1 cup of cooked chicken
Place the crumbled cornbread in a large mixing bowl. Add chopped celery and onions. Mix.
Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups then more till you get a thick consistency) Add the seasonings gradually. Test to your taste. Mix well and spoon into a greased 9 x 13 casserole pan. Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 11/19/13 03:34 AM

I really like the sound of that sweet potato pecan casserole! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/19/13 01:14 PM

Who doesn't love pizza or grilled cheese? Both of them are two of my favorite things, probably because I am crazy about cheese and pepperoni. This one of my favorite quick lunches/snacks for my kids (okay for me too). It's easy and a fun new way to look at grilled cheese. Add whatever you like on your pizza. I even added mushrooms to mine (yes it's one of my favorite things too). smile Even dip it in a little pizza sauce and its gooood.


Pizza Grilled Cheese

Ingredients

4 sliced bread
butter
4 mozzarella, sliced
pepperoni (cut in half or mini)
italian seasoning or basil
parmesan cheese (opt)
pizza sauce (for dipping)


Cooking Directions

*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 11/20/13 05:36 AM

That would really go good right about now! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/20/13 12:46 PM

Pecan Cake Bars

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping: 1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans
Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/21/13 03:20 AM

Loaded Mashed Potato Bombs

Ingredients

1 1/4 lbs. potatoes (I used a yellow skinned potato)
3 tablespoons buttermilk (or milk)
1/8 cup sour cream
OR
Left over mashed potatoes (or packaged mashed potatoes)
Other
1/8 teaspoon garlic powder
1 1/2 tablespoons butter
1/2 tablespoon sliced chives (or green onions)
3 pieces of bacon cooked crisp and chopped or 2 tablespoons bacon bits
1/3 cup shredded cheddar cheese
10 3/4" cubes of cheddar cheese
1 roll of biscuit dough (10 biscuits)
salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
Mashed Potatoes
Wash potatoes and poke with a fork a few times. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slighty. Slice each potato in 1/2 length wise. Scoop out the pulp and mash potatoes, buttermilk, sour cream, butter, garlic powder, salt and pepper until smooth. Stir in chives, bacon and shredded cheddar cheese. Let cool completely.
Assembly
Wrap 1 1/2 tablespoons of mashed potatoes around each cube of cheese. Roll each biscuit with a rolling pin until big enough to enclose the potato ball. Be sure to seal each biscuit completely to hold the cheese in.
Place seam side down on a pan. Bake 15-20 minutes or until heated through and cheese is melted.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/23/13 01:36 AM

10 Easy Crock-pot freezer meals


Savory Pepper Steak

Ingredients

1½ lbs round steak, cut into ½ in strips
¼ cup flour
½ tsp salt
½ tsp pepper
1 small onion
4-5 garlic cloves
1 green pepper, diced
1 red pepper, diced
1 (16 oz) can Italian style tomatoes
1 tbsp beef bouillon
2 tbsp Worcestershire sauce
1 tbsp steak seasoning
1 tbsp steak sauce

Instructions

Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag. In a med bowl mix together the rest of the ingredients, add to bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8 hours.



Crock Pot Sweet & Sour Meatballs


Ingredients

1 (16oz) pkg frozen fully cooked meatballs
1 onion – diced
1 green pepper, diced
1 red pepper, diced
1 (16-18oz) bottle sweet & sour sauce
1 cup pineapple tidbits, drained

Instructions

Place the frozen meatballs, peppers, onions & sweet and sour sauce into a gallon-sized freezer bag. Zip close & place in freezer. When ready to use thaw in fridge overnight. Cook on low 4 hours, during the last hour add in the pineapple.
Serve over rice.

Nutrition Information
Serving size: 6


Crock Pot Teriyaki Pork Chops

Ingredients

4 pork chops, about 1 in thick\
2 garlic cloves, minced
2 tbsp brown sugar
¼ cup soy sauce
&#8531; cup chicken broth
salt & pepper to taste

Instructions

Sprinkle salt & pepper on pork chops if desired, place in a gallon-sized freezer bag. In a small bowl mix garlic, brown sugar, soy sauce, and chicken broth together, add to bag. Place flat in freezer, when ready to use thaw in fridge overnight. Cook on high 4-5 hours or low 6-7 hours.

Crock Pot BBQ Cranberry Chicken

Ingredients

2 lbs chicken breast
¼ cup dried minced onion
1 (16 oz) can whole cranberry sauce
1 cup BBQ sauce (I use Sweet Baby Rays)

Instructions

Combine all ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Cook on high 3-4 hours or low 6-7 hours.

Honey Bourbon Crock Pot Chicken

Ingredients

1 lb boneless, skinless chicken thighs
salt & pepper
½ cup diced onion
1 cup honey
½ cup soy sauce
¼ cup ketchup
1 tbsp canola oil
2 garlic cloves, minced
¼ tsp red pepper flakes
1-2 tbsp cornstarch
sesame seeds, optional

Instructions

Salt & pepper chicken and place in gallon-sized freezer bag.
In a medium bowl, mix together honey, soy sauce, ketchup, oil, garlic, red pepper flakes, and onion, add to bag. Zip close and freeze.
When ready to use thaw in fridge overnight.
Cook on low 3-4 hours, remove chick then slice into strips
Combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into crock pot & mix, If sauce doesn’t thicken, add one more Tbsp of cornstarch and water
Place chicken back in crock pot and stir around to coat
Serve over rice, sprinkle with sesame seeds.

Crock Pot Pork Carnitas

Ingredients

2 lb pork tenderloin roast
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Tortillas
Toppings – cheese, salsa, sour cream, lettuce, avocado ect

Instructions

Place the roast and onion in gallon-sized freezer bag. Sprinkle in cumin, then add salsa & Ro-Tel. Zip close & place in freezer. When ready to use thaw in fridge for 24 hours. Cook on low 8-10 hours.
Once cooked, remove roast from crock pot and shred
Drain juice out of crock pot, reserving some in a small bowl. Leave onions & tomatoes in crock pot.
Add meat back int he crock pot & stir
Add some of the reserved juice back
Serve on tortillas with desired toppings.


Southwestern Chicken Chili

Ingredients

1½ lbs chicken breast
3 cans petite diced tomatoes (14.5 oz each)
2 cups medium salsa
1 (14.5 oz) can corn, undrained
2 (14.5 oz) cans black beans, drained and rinsed
1 pkg ranch seasoning
1 pkg taco seasoning
Toppings – cheese, sour cream, tortilla strips ect

Instructions

Combine all of the ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Cook on low 4-5 hours. Remove chicken from crock pot and shred. Place chicken back in crock pot and stir. Serve with desired toppings.

Crock Pot Sausage & Peppers

Ingredients

12 oz pkg sausage, cut into ¼ in piece
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
2 garlic cloves, minced
1 can Italian diced tomatoes
1 Tbsp Italian seasoning

Instructions

Combine all ingredients in a gallon-sized freezer bag, zip close & place in freezer. When ready to use thaw in fridge overnight. Cook on low 6-8 hours. Serve over rice.

Apple BBQ Pork Tenderloin

Ingredients

1-2 lb pork tenderloin
1 cup chunky applesauce
1 cup BBQ sauce
2 tbsp minced dried onion

Instructions

Place pork tenderloin in a gallon-sized freezer bag, in a medium bowl mix together applesauce, BBQ sauce and onion, add to bag. Zip close and freeze. When ready to use thaw in fridge overnight. Cook on low 6-8 hours, or high 3-4 hours. Serve over rice or pasta.



Pineapple Chicken Burritos

Ingredients

3 fresh or frozen chicken breasts
½ (20-ounce) can crushed pineapple, drained
1 (15-ounce) cans black beans, rinsed and drained
1 cups medium salsa
5-6 burrito sized flour tortillas
1 (10 oz) cans green enchilada sauce
1 cups shredded cheddar/monterry jack blend
1 cup cooked rice

Instructions

Place the chicken, pineapple, beans, and salsa in a gallon size ziplog freezer bag. Zip close and place in freezer. When ready to use thaw in fridge for 24 hours.
Cook on low for 6 to 8 hours. Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
Mix in the cooked rice.
Fill 5-6 of the burrito tortillas. Place in in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/23/13 01:38 AM

BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

Warning: PARTY FOOD! I guarantee if you make these, they will be gone! I made them for a gathering and
everyone just kept eating them, and eating them …

Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/23/13 11:48 AM

Chocolate Chip Cookie Cheesecake

Ingredients
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Instructions
Preheat oven to 350 degrees F.

In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.

Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/24/13 12:02 AM

UN~STUFFED CABBAGE ROLLS

I saw this easy, healthy recipe and had to try it. I'm glad I did! My family says I can make this again, and I don't mind if I do!

Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food. Eat it often!


Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
Posted By: rth548

Re: Scrap Yard Cookbook - 11/27/13 11:49 AM

Originally Posted by SkunkHunter
Who doesn't love pizza or grilled cheese? Both of them are two of my favorite things, probably because I am crazy about cheese and pepperoni. This one of my favorite quick lunches/snacks for my kids (okay for me too). It's easy and a fun new way to look at grilled cheese. Add whatever you like on your pizza. I even added mushrooms to mine (yes it's one of my favorite things too). smile Even dip it in a little pizza sauce and its gooood.


Pizza Grilled Cheese

Ingredients

4 sliced bread
butter
4 mozzarella, sliced
pepperoni (cut in half or mini)
italian seasoning or basil
parmesan cheese (opt)
pizza sauce (for dipping)


Cooking Directions

*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.


This one sounds really good to me. Gonna give it a try this weekend when football is on.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/07/13 07:15 PM

Italian No Bake Cake

Ingredients: 1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions: Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together.
Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, coconut and cherries. Refrigerate overnight. Note: You can replace coconut with pecans if you'd like.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/08/13 07:49 PM

CREAM CHEESE SAUSAGE BALLS
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F. Mix all ingredients until well combined. Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 12/08/13 07:52 PM

Sounds like great snacking on a cold winter evening! wink
Posted By: rth548

Re: Scrap Yard Cookbook - 12/08/13 08:26 PM

Right now I'd take some flavored cardboard!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 12/09/13 06:37 AM

Now THAT is what I call desperation!!! shocked................................ grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/09/13 05:48 PM

Cream Cheese Mints

4 ounces cream cheese, room temperature
exactly 1/2 teaspoon peppermint or spearmint extract
3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well.
Then add the remaining sugar and mix until well combined.

Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve.
Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/09/13 07:08 PM

Snowball Cookies
1 cup all purpose flour
1/2 tsp salt
2 tbsp sugar
1 tsp vanilla
1/2 cup butter
1 cup pecans (optional)chopped
1 cup powdered sugar

Combine all ingredients except powdered sugar. Roll into balls and bake at 350 degrees for 10 minutes or until slightly browned. Roll in powdered sugar while still warm. Cool then roll in powdered sugar again.
Posted By: rth548

Re: Scrap Yard Cookbook - 12/09/13 11:30 PM

Originally Posted by Private Klink
Now THAT is what I call desperation!!! shocked................................ grin

I'd call it my ex-wifes cooking! laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/10/13 01:23 AM

SOS (MILITARY STYLE CREAMED BEEF)

Printed from COOKS.COM
1 pound ground beef
1 medium onion, chopped
1 tsp. Crisco or oil
salt and black pepper, to taste
3 tablespoons flour
2-1/2 cups milk (more if you like it thinner)
6 slices buttered toast or biscuits

Add the teaspoon of oil or Crisco to hot, deep skillet along with the ground beef. As beef begins to lose raw look, add the chopped onion, salt and pepper.

Reduce heat and simmer, stirring often, until meat is completely cooked. Sprinkle flour over top and stir into meat and onion mixture until totally absorbed.

Slowly add milk, stirring constantly, until thickened. Taste and adjust salt and pepper.

Serve over 2 slices of toast or biscuits; fried egg is a great accompaniment!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 12/10/13 09:06 AM

Real SHTF food! grin
Posted By: monsterdog

Re: Scrap Yard Cookbook - 12/13/13 03:59 AM

SOS, also good with mild italian sausage instead of beef smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/13/13 07:19 AM

Now that DOES sound Yummy MD!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 12/13/13 07:20 AM

It sure does! smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/22/13 10:58 PM

Chicken Bacon Ranch Pizza Casserole

Ingredients

1 lb. bacon, fried and crumbled, grease saved
2 lb. boneless, skinless chicken thighs
2 tablespoons of ranch seasoning
1 bell pepper, diced
2 clove garlic, minced
1 lb. bow tie pasta, cooked al dente
2 jars of Alfredo sauce
1/3 cup of evaporated milk or regular milk
3 roma tomatoes, diced
4 cups shredded Italian cheese blend

Instructions

Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.
After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
Bake for 30 minutes on 350.
Posted By: Psyop

Re: Scrap Yard Cookbook - 12/23/13 05:08 AM

That sounds good
Posted By: Psyop

Re: Scrap Yard Cookbook - 12/23/13 05:08 AM

You cant beat bacon
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/13/14 03:04 PM

fb hits another home run!

Chocolate Chip Gooey Butter Cake

Crust
1 box butter-recipe cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling

1 8 oz. package cream cheese, softened
2 eggs
1 tsp. pure vanilla extract
1 16 oz. box powdered sugar
1/2 cup (1 stick) butter, melted
1 cup chocolate chips

Preheat oven to 350 degrees. Light grease a 9 x 13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter.

Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/14/14 12:44 AM

FRIED CABBAGE WITH SAUSAGE (great for low carbers)
This is a quick and easy dish.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces (I use turkey)
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. Only 4 g net carbs per serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/15/14 07:23 PM

Cheeseburger Cauliflower

This recipe could not be easier to make, and it's delicious. Perfect weeknight meal!
Ingredients

1 pound ground beef
1 medium head of cauliflower (about 2 pounds)
1 cup cheddar cheese
garlic powder, to taste
salt and pepper, to taste

Directions:
Steam cauliflower until tender. While it's steaming, brown ground beef, adding the seasonings just before the beef is done cooking. Add cauliflower and cheese. Mix it all up, stirring until the cheese is melted. Serve hot, and enjoy!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 01/16/14 07:33 AM

Sounds like a nice warm meal for a cold wintery day! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/19/14 09:17 AM

Copycat White Castle: Krystal Burgers

Ingredients

1 1/2 pounds hamburger
1 package Lipton onion soup mix
1 tablespoon peanut butter (yes, peanut butter.. trust me)
1/2 cup milk
1 onion, finely chopped
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)
Instructions

In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/19/14 09:21 AM

One Pot Creamy Garlic Pasta

Ingredients

1 lb angel hair pasta
3 14.5 oz cans of chicken broth
1 1/2 cups of whipping cream
1/2 cup grated parmesan
2 tbsp butter
1 tsp minced garlic
chopped parsley for garnish

Instructions

1. Melt butter in large pot over medium heat.
2. When butter is melted, add garlic.
3. Cook for 1 minute.
After cooking garlic, add chicken broth to the pot and bring to a boil.
4. Once chicken broth is boiling, add angel hair pasta.
Cook pasta until done then lower heat and let simmer until most of the broth has evaporated.
5. Turn heat off and add whipping cream and Parmesan cheese.
Garnish with chopped parsley and serve
Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/19/14 08:38 PM

Farmer Casserole

ingredients:
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/19/14 10:08 PM

Caramel and Chocolate Pecan Bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Caramel and Chocolate Pecan Bars

Ingredients

For the crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
1 cup pecan halves
For the topping:
2/3 cup unsalted butter
1/2 cup firmly packed brown sugar
1 cup semisweet chocolate chips

Instructions

To make the crust:

Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.

Press onto bottom of ungreased 9&#8243;x 13&#8243;x 2" baking pan. Place pecans evenly over top of crust.

To make the topping:

Preheat oven to 350°.

Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.

Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.

Remove from oven. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/19/14 10:10 PM

Chocolate Cashew Bars

Prep Time: 25 minutes

Cook Time: 47 minutes

Yield: 24 2-inch bars

Chocolate Cashew Bars

Ingredients

For the crust:
1 & 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup packed light brown sugar
For the topping:
3/4 cup granulated sugar
3/4 cup light corn syrup
3 eggs, lightly beaten
3 Tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 & 1/2 cups salted cashews, coarsely chopped
1 & 1/2 cups semi-sweet chocolate chips

Instructions

To make the crust:

Preheat oven to 350°.

Using an electric mixer on slow speed, mix all crust ingredients until mixture resembles coarse crumbs. Press mixture into bottom of ungreased 9&#8243;x 13&#8243; baking pan.

Bake for 15 minutes, or until edges are lightly browned.

To make the topping:

Stir together sugar, corn syrup, eggs, melted butter, and vanilla extract. Stir in cashews and chocolate chips.

Spread topping over partially baked crust. Bake until set, about 28-32 minutes.

Cool completely before cutting into bars. Cover and store refrigerated.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/19/14 10:13 PM

Chocolate Chocolate Chip Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 standard-sized muffins

Chocolate Chocolate Chip Muffins

Ingredients

1 & 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
3/4 cup semisweet or milk chocolate chips plus 1/4 cup for tops
1 cup milk
1/3 cup + 2 teaspoons canola oil
1 large egg
1 teaspoon vanilla extract

Instructions

Preheat oven to 375°. Grease or line a 12-cup standard muffin pan.

Whisk together flour, baking powder, baking soda, cocoa, and sugar. Stir in 3/4 cup chocolate chips. Add milk, oil, egg, and vanilla, and stir just until blended.

Spoon batter into prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake 15-20 minutes, or until muffins are dark, risen, and springy.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/21/14 03:33 PM

String Cheese Balls

String cheese chopped into bite size pieces, dipped in milk and bread crumbs, baked at 425 for 8-10 minutes- serve with marinara sauce! Kids will love this...AND it's baked not fried!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/21/14 05:26 PM

Pepper Jack Meat Loaf

1 lb ground beef, turkey or chicken
1 cup celery, diced
½ cup onion, diced
1 cup oatmeal or crumbled saltine cracker
2 eggs
2 cups pepper jack cheese shredded
¼ cup ketchup
1/8 tsp chili powder
Salt and pepper

Preheat oven to 400 degrees F. Grease a loaf pan.

Mix meat, celery, onion, oatmeal or crackers, eggs together well. Press half of the meat mixture into prepared loaf pan. Place cheese over meat mixture. Top with remaining meat mixture and press down to seal. Spread ketchup over top of meat loaf….sprinkle with chili powder, salt and pepper.

Bake, covered lightly with foil, for 30 minutes.

Increase oven temperature to 425 degrees F, remove cover and continue to bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean.

Let sit for 5 minutes then slice and serve.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/22/14 03:22 PM

And another fb jewell!

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients
2 lb. frozen peaches
1 box yellow cake mix
... 1 can(s) diet 7up or sprite

Directions
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches. (try sugar free Pillsbury for less)
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.
6 ENJOY!!

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/27/14 12:19 AM

OK, so I like food.

Recipe of the Day!! Apple Cinnamon Bread!

Don't forget to share on your timeline so you always have this yummy one.

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/27/14 02:34 PM

OK, so I like food. Don't judge me. wink grin

I love ranch dressing, but it's full of fat and calories, until now. This whole jar of Ranch Dressing is only 1.75 grams of fat and 255 calories! 1 cup plain Greek yogurt 1 packet hidden valley ranch mix 1/2 cup 1% milk. Whisk together, chill 1 hour before use. Perfect consistency and tastes better than bottled!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/27/14 02:35 PM

Crockpot Cashew Chicken.. Oh so good!!!!!!!!!!

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews ( I love cashews so I would add more )


Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you like the sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients...
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/27/14 03:12 PM

Banana Split Dessert

2 cups graham cracker crumbs (about 10 whole crackers crushed)
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted

2 packages (8 oz each) cream cheese, room temperature
1 Can (20 oz) crushed Pineapple, drained
1 cup strawberries, sliced thin
4 ripe bananas
2 cups cold Milk
1 Large box instant Vanilla Pudding
2 cups heavy whipping cream
2 tsp pure vanilla extract
1/4 cup powdered sugar
1 cup chopped pecans or walnuts

In a medium sized bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9 x 13 inch pan. Set aside.

Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple. Add sliced strawberries over bananas.

In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream/powdered sugar mixture and fold into pudding. Layer pudding over bananas. Spread remaining whipped cream over pudding and sprinkle with huts. Chill for 5 hours before serving.

NOTE: You can also use 1 carton (8 ounces) Cool Whip, thawed instead of the whipped cream.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/27/14 09:48 PM

Might have already posted this once before, but Oh well. I LOVE these things. Plus the fiber is good for you. grin

Chocolate Oatmeal No Bake Cookies

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/28/14 03:41 AM

OK, so this is cheating. BUT you get all the recipes AND shopping list to boot!

Easy Cheeseburger Casserole (makes 3 freezer meals)

For the topping:

2 pounds of ground beef (again, mine was pre-cooked)

1 onion, diced very finely

Six cups Cheddar Cheese, grated

For the crust:

5 cups of self rising flour

3/4 cup of sour cream

1 egg

1 cup (more or less) of water



Directions:

In a saute pan, cook together the ground beef over medium high heat until onion is soft. Set aside to cool.

Make the crust first by combining the flour, egg, sour cream and enough water to bring it together into a thick, but spreadable consistency.

Spray the pans (I used three round pans) and spread a layer of the dough into each one. 4. Sprinkle the cooled meat mixture over the dough, then top each one with about 2 cups of cheddar. Top with lid.

Write on lid: Bake at 350 degrees for 25-30 minutes, until cheese is lightly browned and bubbly.

————————————–

Tex Mex Chicken Casserole (makes 4 casseroles)

4 chicken breasts, cooked and shredded

8 cups of cooked rice

2 can of Rotel tomatoes

2 packs of taco seasoning

2 cans of whole kernel corn, drained

2 cans of black beans (undrained)

1 small can of black olives, drained

6 cups of cheddar cheese, grated

Directions:

Mix together all of the ingredients in a bowl, except the cheese. Divide out into four pans, then top each with the cheddar cheese and top with cardboard topper.

Write on lid: Remove cardboard piece and bake at 350 until thoroughly heated and cheese is melted (all ingredients are already cooked, so it’s just a matter of heating it well.) *Serve with sour cream and salsa on top and tortilla chips.



—————————

Chicken Casserole (makes 3 casseroles)

4 shredded, cooked chicken breasts

5 cups of cooked rice

2 cans of cream of chicken condensed soup

1 cup of chicken broth

2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)

1 Tablespoon of salt

1/2 Tablespoon of black pepper

3 cup of French’s onions

3 cups of shredded cheddar cheese

Directions:

In a small bowl, combine the cheese and onions together – set aside (for the topping)

In a large bowl, combine the rest of the ingredients together, then separate into pans. Top each one with 1/3 of the topping mixture and freeze.

Write on lid: Bake at 350 until thoroughly warm and cheese is melted (everything is already cooked in the casserole.)



—————

Cheesy Hashbrown Potato Casserole/ Funeral Potatoes (makes 1 freezer meal)

Potatoes:

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns

2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)

2 cups sour cream (light is fine)

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onions

Topping:

2 cups crushed corn flakes

2 Tbsp butter, melted

Directions:

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9×13 inch baking dish (or put frozen hash-browns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Cover with cardboard lid.

Write on lid: Bake at 350 degrees for 30 to 40 minutes. Serve with sliced ham and veggies.



———————

Baked Cheesy Chicken Penne (makes 2 freezer meals)

6 tablespoons butter, plus more for baking dishes

kosher salt and black pepper

1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)

1/2 cup plus 2 tablespoons flour

6 garlic cloves, finely minced

6 cups whole milk

10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

1 cup sliced oil-packed sun-dried tomatoes, drained

1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

1 1/2 cup freshly grated Parmesan (about 6 ounces)

Directions:

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months.

Write on lid: Preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.




======================================================================================

SHOPPING LIST (to make ALL the above recipes):

12 FOIL CASSEROLE DISHES with lids, all sizes (I got mine at Dollar Tree)

2 pounds of ground beef (mine was pre-cooked)

10 chicken breasts, cooked and shredded

1 and &#8531; onions, diced very finely

16 cups Cheddar Cheese, grated

5 cups of self rising flour

3/4 cup of sour cream

1 egg

13 cups of cooked rice

2 cans of Rotel tomatoes

2 packs of taco seasoning

2 cans of whole kernel corn, drained

2 cans of black beans (undrained)

1 small can of black olives, drained

4 cans of cream of chicken condensed soup

1 cup of chicken broth

2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)

1 Tablespoon of salt

3 cup of French’s onions

12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns

2 cups sour cream (light is fine)

1/2 cup butter, melted, plus 2 Tbsp butter, melted

2 cups crushed corn flakes

6 tablespoons butter, plus more for baking dishes

Salt and black pepper

1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

1 teaspoon olive oil

1/2 cup plus 2 tablespoons flour

6 garlic cloves, finely minced

6 cups whole milk

10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

1 cup sliced oil-packed sun-dried tomatoes, drained

1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

1 1/2 cup freshly grated Parmesan (about 6 ounces)
Posted By: Private Klink

Re: Scrap Yard Cookbook - 01/28/14 08:43 PM

It ALL sounds good! smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/29/14 04:55 PM

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9x13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)
~Enjoy!!~
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/29/14 05:12 PM

Philly Cheese steak Sloppy Joes
1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns


Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 01/30/14 06:15 AM

Now THAT sounds great! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/06/14 06:03 PM

Biscuit Cinnamon Roll Recipe
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 16

Ingredients

2 Small Cans of Pillsbury biscuits
½ cup Pancake Syrup
3 Tablespoons Butter (Melted)
&#8531; Cup Brown Sugar (Packed)
½ teaspoon cinnamon
Nuts (Optional)

Instructions

Preheat oven to 375 Degrees
Combine melted butter and pancake syrup in a small bowl and set aside
Combine brown sugar and cinnamon in a separate bowl and set aside
Spray a bunt pan with cooking spray
Pour half of your syrup mixture in the bottom of the pan
Sprinkle half of your sugar mixture in the bottom of the pan as well
Open your biscuits and put them in the pan, overlapping them as the picture shows
Pour the rest of your syrup mixture over top and sprinkle the rest of your sugar mixture
Bake for 20-25 minutes
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/06/14 06:20 PM

Grands!® Monkey Bread

This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!

Ingredients

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Steps

1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3 In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/06/14 06:20 PM

Cream Cheese Stuffed Monkey Bread

A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury® crescent dough oozing with warm caramel and cinnamon.

Ingredients

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 container (8 oz) honey-nut cream cheese
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
3/4 cup packed brown sugar
1/2 cup butter, melted

Steps

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.
2 Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
3 Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.
4 Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
5 Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.

Try plain or fruit-flavored cream cheese in place of the honey-nut cream cheese.

Store any remaining monkey bread in the refrigerator to keep the cream cheese food safe.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/07/14 01:39 PM

Canned deer meat

Clean meat of most of the fat and silver skin but you don't have to get to picky, cut into 1 inch chunks or smaller.

Into the bottom of a clean mason jar add 1/2 in slice of an onion (and a half of a hot pepper if wanted). Start adding meat to the jar and pack as tight as you can use the handle end of a wooden spoon to pack and try to get rid of air pockets.

Leave about 1 inch of space from the top, add another slice of onion (and another pepper) and 1 tablespoon of salt for a quart jar and 1/2 tablespoon for pint. Wipe the top of jar clean put on a new lid and ring, tighten but not overly tight so steam can escape.

Put jars on a cookie sheet and put into oven 200 deg. for 4 hrs. after 4 hrs lay a towel on counter top and set cookie sheet on towel to allow jars to cool and seal.

After a couple hrs the jars should start to pop and seal. After totally cool check to see if the the jars sealed the ones that didn't should be put into the fridge and eaten first the others can be stored at room temp. for years.

The meat can be eaten straight out of the jar on crackers or bread, warmed with bbq sauce, added to cooked onions and peppers for fajitas, added to cream of mushroom and extra mush and put over rice, noodles, or biscuits. The list goes on and on for uses and last lot longer than the freezer and it is already cooked. ENJOY
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/10/14 02:46 AM

Red Velvet Sugar Cookie Bars with Cream Cheese Frosting

Prep time
15 mins

Cook time
20 mins

Total time
35 mins

Ingredients

3&#8531; cups flour
¼ cup unsweet­ened cocoa
½ teaspoon salt
1 teaspoon bak­ing pow­der
1 cup but­ter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla extract
2 Tablespoons (one 1-ounce bottle) red food coloring

Cream Cheese Frosting:
2 8 Oz cream cheese, softened
½ cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Have a 9×13 inch pan ready. I like to line mine with aluminum foil and spray it with cooking spray so that the bars easily lift out and are easy to cut.
In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
Add the flour mixture until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
To make the cream cheese frosting, Beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/10/14 11:19 PM

Baked Crab Rangoon:

Ingredients:

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Directions:

Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brow
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/11/14 02:27 AM

Chicken Pop-ups

Ingredients
Cream Base
1/4 C Butter
3Tbls Flour
1 C Milk
1 Cube Chicken Bouillon

Chicken
2 small boneless skinless Breast
1 Small boneless skinless thigh
1 Large can of Pillsbury Grand Biscuits
2-3Tbls of oil
1/2 onion chopped
1 Carrot thinly sliced rounds
1/2 C cream Corn
1/2 C Frozen Peas
1 Pinch of Onion Powder
1 Pinch of Nutmeg
Salt
Pepper to taste

Directions:
Base
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. It will be thick.

Chicken
Cook chicken as desired
Saute Onions and carrots in oil on low heat until soft and onion translucent. Salt well to keep from browning.
While onions and carrots are sauteing, chop chicken and add to a large bowl. Mix in cream base, frozen pea's, cream corn, and onion, and carrots, adding onion powder, nutmeg and pepper. Mix well.
Spray or butter 3 small 3 by 6 Inch Baking crocks, add one biscuits each, stretching to fill bottom of each crock. On top of each biscuits fill with chicken mix top with 2 biscuits stretched and pinched together to fit top,
Bake for 17-20 until brown warm and bubbly.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/16/14 09:17 PM

So easy a Cave man can do it!

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/17/14 05:01 PM

Bacon and Green Chile Pie

1 refrigerated pie crust

8 slices bacon, cooked till crisp and crumbled

1- 6 ounce can diced green chilies, drained

1/2 cup finely chopped sweet onion

4 ounces Pepper Jack Cheese, cut into 1/4 inch cubes

4 ounces Hot Pepper Wisconsin Cheddar, cut into ¼ inch cubes

1-1/4 cups whole milk or half and half

1 Tablespoon all purpose flour

4 eggs

Preheat oven to 425. Spray a piece of foil with cooking spray and place it sprayed side down directly on to crust. Bake crust for 5 minutes. Remove from oven and remove foil. Lower oven temperature to 400. Beat together milk, flour and eggs in a medium sized bowl. Sprinkle cooked and crumbled bacon on the bottom of the crust, add green chilies and onion. Top with cheese cubes. Pour milk/egg/flour mixture over top. Bake for 30 to 35 minutes or until knife inserted into center comes out clean. Let quiche stand for 10 minutes before cutting
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/17/14 10:56 PM

BREAD IN YOUR CROCK POT!

http://www.artisanbreadinfive.com/2012/05/29/crock-pot-bread-baking-fast-bread-in-a-slow-cooker
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/18/14 03:59 AM

Mini Pineapple Upside Down Cakes
Cake Ingredients:

2 eggs
2/3 cup white sugar
4 Tbsp pineapple juice
2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 cup brown sugar (packed)
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
Place wire rack of cakes on sheet tray to cool.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/19/14 04:38 PM

SLOW COOKED BACON CHEESE POTATOES
*Can be cooked in the oven - 200c (390 to 400 F) for an hour, covered.

Ingredients

200g (8 ounces is close enough) bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g (Again, just use 8 ounces) cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)

Instructions
1. Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/19/14 04:52 PM

Oven Roasted Smoked Sausage and Potatoes

Ingredients

1 package of smoked sausage, sliced into rounds

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into ½ inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

a handful of grated strong cheddar cheese

Directions

Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/20/14 03:09 PM

Chocolate Chip Cookie Cheesecake
Perfect for a weekend treat!

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
6 ounce of sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Directions:

1. Preheat oven to 180 degrees C.
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
4. Bake 45 to 50 minutes, or until golden and center is slightly firm.
5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
If desired top with ice cream or whipped cream.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/20/14 03:46 PM

Now THIS would be worth it!

Crunchy Honey Garlic Pork (see bottom for my substitutions)
6 to 9 thin pork chops
2 eggs
4 Tbsp water
2 cups flour
1 tsp salt and pepper
1 tsp garlic powder
oil for frying

For the Glaze:
1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp ginger
dash cayenne pepper
1/2 cup soy sauce
1 Tbsp garlic
1 Tbsp butter

Directions:
1. Whisk the eggs and water in a shallow dish
2. Mix the flour, salt, pepper & garlic powder in another shallow dish
3. Dip the chops in the flour, then egg mixture, then back in flour mixture again. This is what puts the crispy coating on them. Be sure to get plenty of flour on the last coating, shake slightly and place in a frying pan with a half inch of hot oil.
4. Be sure the oil is hot and pan fry the chops until golden brown.
5. Remove chops from pan and put in a 9x13 baking dish.
6. Saute garlic in butter. Add the honey, soy sauce, brown sugar, and cayenne to the garlic. Bring to a boil and then simmer for 5 minutes. Watch carefully because it will foam and might boil over.
7. Pour half the glaze over the pork, flip over the chops and glaze the other side.
8. Place uncovered in a preheated 375 oven for about 20 minutes.

My Substitutions:
* I only had chicken breasts on hand so I used that instead of pork. I pounded them thin before coating with egg and flour. I think either chicken or pork would be delicious.
* I skipped frying them in 1/2 cup oil and fried them in a non stick skillet with about 1 Tbsp peanut oil. They still got crispy and brown.
* Pay attention to the warning about the glaze boiling over. Even though I read that mine boiled over and made a huge sticky mess.
* I served with rice and saved some of the glaze to drizzle over the rice.
Posted By: DogTired

Re: Scrap Yard Cookbook - 02/20/14 04:12 PM

Remimd me and I'll post my venison recipes--chorizo, Italian sausage, breakfast sausage, Bratwurst, stuffed pinwheel steaks, stroganoff, Chinese sauteed venison with potatoes, chicken-fried steak....etc.
Posted By: DogTired

Re: Scrap Yard Cookbook - 02/21/14 02:47 AM

Brats
• 2 lbs venison
• 2 lbs fatty pork (shoulder/butt)
• 1 1/2 T Sugar
• 1 T salt
• 1 1/2 t coriander
• 2 t caraway seed
• 1 t nutmeg
• 1 1/2 t allspice
• 1/2 onion minced
• 2/3 cup milk
• 1 t marjoram
• 1 t pepper
• 1 1/2 t sage
Fiddle with the ingredients a little--nothing was precise (this is less onion that I used, which I think may be a good thing)
May want a 1/4 t of cayenne pepper for a little kick.
Posted By: DogTired

Re: Scrap Yard Cookbook - 02/21/14 02:47 AM

Mild Italian Sausage

10 lbs meat (5 venison, 5 fatty pork)
4 T kosher salt
3+ T fennel seed
1 T cracked pepper
3 T sugar
1 T crushed red pepper
2 t caraway seed
1 T ground coriander
2 T garlic powder
1 T basil
2 T oregano
3 T red wine vinegar
Posted By: DogTired

Re: Scrap Yard Cookbook - 02/21/14 02:49 AM

Breakfast Sausage

10 lbs Venison
5 lbs fat
5T kosher salt
3T ground pepper
2.5T Dry sage
1.5 (2)T Dry thyme
1t dry rosemary
1T Nutmeg
1T Cayenne pepper
1T Red pepper flakes
6T Brown Sugar
1T Garlic powder
Posted By: DogTired

Re: Scrap Yard Cookbook - 02/21/14 02:50 AM

Chorizo

12-13 pounds meat (3 to 1 venison to pork)
9 T Chili powder
10 T Paprika
2 T Cayenne
6 T Onion powder
4 T Garlic powder
6 T Kosher salt
2 T Ground pepper
2 T Oregano
2 T Cumin
2 T Crushed red pepper
1 T Cinnamon
1 1/2 t Ground cloves
1 1/2 t Coriander
1 t Cardamom (added by accident but seems ok)
3 cups Apple cider vinegar
Posted By: DogTired

Re: Scrap Yard Cookbook - 02/21/14 02:57 AM

Venison Stroganoff

2 lbs venison backstraps, trimmed and cut into finger-sized pieces
2 t kosher salt (maybe more)
2 t cracked pepper
2 T paprika
Up to 2 lbs interesting mushrooms
2 medium onions chopped small
4-6 medium cloves garlic
1 1/2-1 3/4 cups sour cream (or creme fraiche)
2 T dry parsley (or a small bunch of flat parsley, stems finely chopped and leaves rough chopped )
2-3 T butter
1 t marjoram
1 t tarragon
1/8 t nutmeg
1 T sugar
1 T lemon juice (or the zest from one lemon)
Olive oil

Rub salt, pepper, and paprika into the venison; set aside.
Sautee onion and garlic in olive oil until onion softens. Remove from heat and put in a separate dish.
Add more olive oil to the pan and heat. Add mushrooms, tarragon, and nutmeg and sautee until mushrooms begin to brown.
Add venison and cook for a few minutes. Add onion/garlic mixture (if using fresh parsley, add parsley stalks) and finish browning the venison (don't over cook or it becomes tough).
Add butter, sour cream, dry parsley, sugar and lemon and cook till sauce is mixed and venison reaches medium/medium rare.
If using fresh chopped parsley leaves, sprinkle over top and serve.&#8195;
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/21/14 06:08 AM

WAY TO GO DT!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/24/14 01:39 PM

ANOTHER fb gem.

Homemade King Hawaiian Rolls & Loaf....all done (smells awesome)

Ingredients
•6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
•3 eggs
•2 cups pineapple juice, room temperature
•3/4 cup sugar
•1 teaspoon vanilla
•2 (1/4 ounce) envelopes yeast
•1/2 cup (8 tablespoons) butter, melted

Instructions
1.In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
2.Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
3.Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
4.Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/25/14 02:29 AM

Peach Dumplings - Oh My Gosh
Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Instructions:
Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/25/14 01:33 PM

40 Freezer bag (crockpot) meals in 4 hours!

Here's the link to all of them. Just click on the name above each pic for the preparation.

http://whoneedsacape.com/2013/08/40-meals4-hours-recipe-collection/
Posted By: avalenz

Re: Scrap Yard Cookbook - 02/26/14 08:11 PM

Those are convenient for the Dog on the go.
Posted By: yesh

Re: Scrap Yard Cookbook - 02/28/14 02:19 PM

Don't really know what to call this recipe, as I just sorta made it up a while ago....

- 1 lb. Ground Meat
- 16 oz. Sauerkraut
- 1 large sweet potato
- Brown Sugar

1. Dice up the sweet potato and steam lightly in a smallish pot until it starts to become tender.
2. Add the 1 lb. package of meat and season with salt, pepper , habanero pepper, etc.
3. Continue cooking the mix on medium-low, stirring ocassionally.
4. Once you are satisfied that the meat is done cooking and the potatos are tender enough, then serve in a bowl and mix in sauerkraut.
5. Add a little brown sugar if you wish, then enjoy!

[Linked Image from i1152.photobucket.com]

I also added a little bit of spinach when I started steaming the potato, first time I tried it and I like it. This recipe might not be for everyone, but hopefully somebody will try it..... smile
Posted By: Private Klink

Re: Scrap Yard Cookbook - 02/28/14 07:19 PM

Habanero sauce?!!? I think that my sphincter would hate me for it! eek............................... grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/04/14 04:55 PM

Amish Cinnamon Bread. No kneading, you just mix it up.

Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.
Posted By: yesh

Re: Scrap Yard Cookbook - 03/04/14 05:50 PM

Originally Posted by Private Klink
Habanero sauce?!!? I think that my sphincter would hate me for it! eek............................... grin


Hehe, mine loves it...... smile
Posted By: greaser

Re: Scrap Yard Cookbook - 03/05/14 04:51 AM

Originally Posted by A_Fond_Farewell
Originally Posted by Private Klink
Habanero sauce?!!? I think that my sphincter would hate me for it! eek............................... grin


Hehe, mine loves it...... smile


Um






lol
Posted By: yesh

Re: Scrap Yard Cookbook - 03/05/14 02:56 PM

Well, I guess that was just my way of saying I've never had sphincter problems after consuming spicy food. I can eat garlic raw, so I guess maybe I have a high tolerance to it....
Posted By: J33psr0ck

Re: Scrap Yard Cookbook - 03/06/14 04:49 AM

I am hungry again after reading these recipies. Skunk you come up with some great stuff.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/06/14 06:10 AM

What can I say, I like to eat PLUS most of them came from fb.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 03/06/14 01:26 PM

Meat and salt! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/11/14 01:15 PM

I might have posted this before, and if so I apologize.

Olive Garden Alfredo Sauce (Copy Cat)

1 lb pkg Pasta (penne or fettuccine)
1 stick of butter (½ cup)
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper

Make Pasta to your liking.

In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil.
Add in Parmesan Cheese and mix until the cheese melts.
Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking).
While the sauce is still hot, mix into the noodles and serve. Just like Olive Garden. {copy cat}
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/14/14 09:14 AM

OVEN BAKED BLACKENED TILAPIA

Ingredients:

1 pound tilapia fillets
2 T extra-virgin olive oil

BLACKENING RUB
3 T Paprika
1 t salt
1T onion powder
1 t black pepper
1/2 to 1 t cayenne pepper
1 t thyme
1 t oregano
1/2 t garlic powder

SIMPLE TARTER SAUCE
1/3 C mayonnaise
2 t lemon juice
1 t sweet pickle relish
1/4 t onion powder


Instructions:

1. Preheat oven to 425.
2. Combine the blackening rub ingredients together.
3. Line a sheet pan with foil, pour the olive oil on the foil and brush it anywhere the fish will lay.
4. Rinse and pat dry you fish. Brush it with olive oil, then cover the fillets with the rub and rub in in well on both sides.
5. Place the fillets on the foil and give them a light spray with PAM cooking spray (yes, spray each side before putting on the foil).
6. Cook until nicely brown and flaky, about 10-11 minutes for big fillets and a minute or two less for smaller ones.

Tarter Sauce:
Mix the Tarter sauce ingredients together and mix well. You can dip the fish in the sauce or spread it over the fillets.
6.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/14/14 06:25 PM

Chicken with beans and Taters.

In a 9x13 pan, cut 3 chicken breasts in half, add 2 cans green beans on one side and cut up red skin potatoes on the other. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Cover it with aluminum foil and bake at 350 for 1 hour.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 03/14/14 06:29 PM

You're making me hungry.....AGAIN! shocked
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/14/14 06:51 PM

Glad to be of service! grin
Posted By: Private Klink

Re: Scrap Yard Cookbook - 03/15/14 04:57 AM

If you delivered; now THAT would be super-service! grin
Posted By: greaser

Re: Scrap Yard Cookbook - 03/15/14 05:07 AM

I think this will be the summer of trying all these recipes out.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/15/14 10:27 AM

Skinny Cheeseburger Casserole

Prep time: 20 minutes

Cook time: 25 minutes

Yield: 8 servings

Serving size: 1 cup

Ingredients

2 cups whole wheat elbow macaroni, uncooked
1/2 onion, diced
1 lb lean ground beef
2 cups reduced-fat, shredded cheddar cheese
2 - 14.5 oz cans diced tomatoes
2 Tbsp tomato paste
2 Tbsp Dijon mustard
1 Tbsp garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 tsp extra virgin olive oil
non-stick cooking spray
1/4 cup hamburger dill chips, chopped (*optional)
*Optional ingredients are not included in nutritional calculations

Instructions

Preheat oven to 350 degrees, and spray a 9x13 inch casserole dish with nonstick cooking spray. (I used one of my favorite red casserole dishes from Chantal!)
In a large stock pot, cook pasta according to package directions, drain and set aside.
In a medium skillet, add olive oil and cook onions and garlic for 1-2 minutes.
Add ground beef and cook until browned. Add salt and pepper to ground beef while cooking.
Add in tomatoes, tomato paste and mustard.
Allow the mixture to cook and thicken until bubbly.
Add the pasta to sauce and mix to cover evenly.
Transfer mixture to casserole dish.
Top with cheese and bake for 20-25 minutes.
Remove from oven and top with chopped dill pickles before serving (optional).

Nutrition Information

Per Serving (1 cup):

Calories: 258

Fat: 9g

Carbohydrates: 18g

Fiber: 4g

Protein: 24g

Sugars: 5g

Sodium: 528mg

Vitamin A: 16%

Vitamin C: 25%

Calcium: 27%

Iron: 10%
WWP+: 6 points
Posted By: monsterdog

Re: Scrap Yard Cookbook - 03/23/14 10:50 PM

Sriracha chicken w. barley (serves 2-3)

This came out of what I had in the pantry and fridge today, was good enough to post here:

6 skinless/boneless chicken thighs
4 Tablespoons Sriracha sauce (
https://en.wikipedia.org/wiki/Sriracha_sauce )
2 Tablespoons olive oil
1 Tablespoon of McCormick's Sweet & Smoky grillmates rub (or similar spice mix, sweet, smoky, hint of cinnamon)
1 Tablespoon maple syrup
1/2 Teaspoon salt
Pepper to taste

Put all of the above in a ziplock bag (or use your vacuum sealer for bonus points), mix it around until everything is mixed and chicken is covered completely.

Squeeze as much air out of the ziplock bag as you can and let it marinade in the fridge for a couple of hours.

Dump the contents of your bag into a caserole dish, get as much of the marinade out as you can and make sure the chicken is all covered.

Put it in your oven at 350 degrees for about 45-60 minutes, or until the internal temperature of the meat is ~170-180F and the juices run clear.

In the meantime make about 3 cups of cooked barley (follow instructions on bag on how to get 3 cups when done! wink ), you can add some herbs or spices to the water if you want, definitely add salt.

Serve the chicken on a bed of barley, use the juices from the chicken to flavor the barley (as much or little as you like.)
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/29/14 07:07 PM

Brown Sugar Carmel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 03/30/14 08:50 PM

A diabetic's delight! whistle
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/07/14 12:54 PM

Homemade Strawberry Jam

Ingredients:
5 - cups prepared ripe strawberries (about 4lbs)
1 - 7.5 oz box (49 - gram) Sure Jell powdered fruit pectin
1/4 - cup lemon juice
1/2 -teaspoon butter or margarine, optional
7 - cups sugar, measured into a separate bowl
canning jars, lids and rings
large canning pot

Directions:
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

Place washed jars in boiling water for 10 minutes to sterilize them.

Pour boiling water over flat lids and rings in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Remove the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush strawberries thoroughly, one layer at a time.

You can leave a some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6- or 8-quart sauce pot and add lemon juice.

Stir pectin into prepared fruit in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to full rolling boil and boil. Jam reaches it's ideal set at (220 degrees). Boil the jam until it reaches 220 degrees (use a candy thermometer). Skim off any foam with a spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads with a clean cloth. Cover with 2-piece lids. Screw bands tightly.

Place jars on elevated rack in boiling water canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.

Process pint size jars for 10 minutes and half pints for 5 minutes. Using canning tongs remove jars and place upright on a towel to cool completely. Check seals by pressing middle of lid with finger.


If the lid does not pop back then it is sealed.If the lid pops back when pressed then it is not sealed. Either reprocess jars or store in refrigerator.

Store properly canned jam in pantry. Properly canned items can last in your pantry for up to 1 year.

Recipe source: Sure Jell
Recipe yields: Approx 5 pint size jars
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/07/14 04:51 PM

A canner's delight! wink
Posted By: GeneralDelivery

Re: Scrap Yard Cookbook - 04/07/14 07:53 PM

And a Jam lovers delight.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/07/14 09:39 PM

No doubt about it! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/08/14 01:05 PM

Loaded Cauliflower

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.
ENJOY!!!!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/08/14 03:41 PM

Almost sounds like my cauliflower at the Golden Corral! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/13/14 03:02 PM

I love bread and I love cheesy pepperoni pizza too, so thanks to pinterest, this was an amazing combination! Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine

Ingredients:

Frozen bread dough *homemade is fine as well*
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)

Directions:

Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).
Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).
Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/13/14 05:23 PM

Now THAT'S a pizza roll! smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/15/14 02:59 AM

Mexican Chicken Spaghetti.

Ingredients

1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or Mexican
1 can(s) ro-tel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8 SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/15/14 04:05 AM

Sounds great for a cold day....like TODAY! eek
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/27/14 07:09 PM


Spanish Potatoes in Garlic Mayonnaise - Patatas Alioli:

Recipe Type: Salad and Salad Dressing, Potatoes, Garlic, Tapa
Cuisine: Spanish
Menu: Spanish Paella Dinner Menu
Yields: 4 to 6 servings
Prep time: 30 min
Cook time: 30 min


Ingredients:

3/4 pound potatoes*
1/2 cup good-quality mayonnaise**
3 cloves garlic
2 tablespoons minced parsley
Sherry vinegar or fresh-squeezed lemon juice
Coarse salt (to taste)

* I usually weight my potatoes.

** If desired, make your own Homemade Mayonnaise.


Preparation:

Thoroughly wash the potatoes. Place them, unpeeled, in a saucepan and cover with cold water.

On high heat, bring to a rolling boil and cook the potatoes, uncovered, for 15 to 20 minutes, depending on the quality and size of the potatoes. Prick with a knife to check for doneness. When cooked, turn off the heat and leave the potatoes to temper in the water another 20 minutes. After 20 minutes, remove from the water and let cool. Peel and cut the cooled cooked potatoes into 3/4-inch chunks

Garlic Cloves: When preparing garlic for cooking, check for and remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness. To remove the green sprouts, cut the garlic in half, pull out the sprout from each side, and discard.

In a bowl, combine the mayonnaise, minced garlic, and parsley. The mayonnaise should be a little thin to combine smoothly with the potatoes, so dilute with a little sherry vinegar or fresh-squeezed lemon juice, if necessary. Gently fold in the potato chunks. Season with salt and let sit for approximately 20 minutes at room temperature before serving.

Salad may be made ahead of time and refrigerated. Bring to room temperature before serving.

Makes 4 to 6 servings.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/27/14 07:17 PM

Homemade Mayonnaise.


Mayonnaise is one of the many foods that is referred to as an emulsion. An emulsion is a combination of two unlike components. According to Julia Child, mayonnaise is also something every cook must confidently and rapidly whip up on command with nary a qualm, because it is one of the elemental cookery procedures.

Fresh, homemade mayonnaise is so much better tasting than the store-bought commercial mayonnaise. It is easy-to-make, inexpensive, and so good! You will definitely impress your family and friends with the wonderful taste of homemade mayonnaise. It has a silkiness and elegance that can't be beat. Once you make your own mayonnaise, you will understand the taste difference. Give it a try!

Homemade Mayonnaise

The Science of Mayonnaise: Before attempting to make homemade mayonnaise, it is important to understand just how mayonnaise works. Mayonnaise is an emulsion of oil in lemon juice that has been stabilized by the molecule lecithin found in the egg yolks. The key to making mayonnaise is to avoid having the components of the emulsion separate back into their individual components. This is called "turned" or "broken" mayonnaise. No matter how long you mix the oil and lemon juice together, it will always separate into a gooey mess unless the egg yolk is added as a stabilizer.

Why To Make Your Own Mayonnaise: There are two (2) main reasons for making your own mayonnaise - freshness and flavor. Homemade mayonnaise is fast and easy to make in a blender or food processor. It takes less than 5 minutes to make.



Homemade Blender Mayonnaise Recipe

Recipe Type: Condiments, Eggs
Yields: approximately 2 to 2 1/4 cups
Prep time: 5 min


Ingredients:

2 egg yolks, room temperature*
1 whole egg, room temperature*
1 tablespoon freshly-squeezed lemon juice, plus more if needed**
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
Big pinch freshly-ground white pepper
Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)***

* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.

** Some people like to use vinegar in place of the lemon juice. I personally like the flavor of the freshly-squeezed lemon juice.

*** For a basic mayonnaise, use an oil with a mild flavor that won't overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pure olive oil or sunflower oil. An unrefined oil, such as extra virgin olive oil, will solidify when chilled and cause separation later as it returns to room temperature.


Preparation:

Put the egg yolks, egg white, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor or blender; process for 10 seconds or more, until creamy.

With the food processor or blender running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. Add 10 to 15% of the oil at this time. The first addition should be small and gradual. Wait about 30 second between additions.

When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Add about 50% of the oil at this time.

Then continue until the remaining 1 1/2 cups of oil are incorporated. You may not need to use all the remaining oil at this time.

Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in additional drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some of the remaining oil for a thicker sauce.

Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week. The fresher the eggs used, the longer the mayonnaise will keep.

Makes approximately 2 to 2 1/4 cups.



Precautions for Preparing Mayonnaise:

IMPORTANT: All the ingredients must be at room temperature. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.

Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.

Eggs keep the fat (oil) and the liquid (vinegar or lemon juice) of the mayonnaise evenly blended together. If egg yolks weren’t used to emulsify the mayonnaise, the heavier liquid would sink and the lighter fat would float just as they do in vinegar and oil dressing.

Never use aluminum bowls or saucepans to prepare mayonnaise, as they will turn the mayonnaise gray. Stainless steel, enameled, plastic (food processor) or glass may be used.

Add the oil very slowly, especially at the beginning.

Since homemade mayonnaise has fresh eggs in it, the mayonnaise should not be left at room temperature for more than a couple hours, as food poisoning is always a concern.



Repairing "Turned" or "Broken" Mayonnaise:

Mayonnaise frequently breaks when stored overnight in the refrigerator and should be reconstituted before being used. If mayonnaise breaks at any point, it can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk. As soon as this new mixture begins to thicken, the broken mayonnaise can be added more quickly.




Mayonnaise Variations:

Aioli Fusion Mayonnaise Sauce: Excellent served with poached fish and crab cakes.

Champagne Mayonnaise: You can use a regular, white distilled vinegar, or you can amp up your mayonnaise with a flavored vinegar, such as a champagne or pinot noir vinegar.

Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.

Chipotle Mayonnaise: To the finished mayonnaise, stir in half of a roughly chopped chipotle pepper in adobe sauce. Also add 1 teaspoon of the adobo sauce. Taste and add more to your taste.

Citrus Mayonnaise: Substitute Meyer lemon juice, lime juice, or blood-orange juice for the lemon juice; the blood-orange juice will tint the mayonnaise a delicate pink. If you use blood-orange juice, you could add 1/2 teaspoon of sugar at the beginning of the recipe.

Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.

Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.

Garlic Mayonnaise (Aïoli): Prepare mayonnaise. Add 2 teaspoons minced garlic (roasted for an additional flavor boost) with the first group of ingredients.

Herb Mayonnaise: Add 1/4 cup of roughly chopped herbs midway through the processing (after the mayonnaise has begun to thicken but before you have added all the oil).

Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.

Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.

Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed garlic clove; press through a fine sieve and blend into mayonnaise.

Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.

Tarragon Mayonnaise: Excellent served with poached fish and crab cakes.

Thousand Island dressing: Prepare mayonnaise. Into 1/2 cup of mayonnaise, stir in 1 tablespoon of tomato paste or 2 tablespoons of ketchup, and 1 tablespoon each of finely chopped gherkins, minced scallion whites and chopped green olives. Season with mustard, lemon juice and black pepper.

Wasabi or Horseradish Mayonnaise: To the finished mayonnaise, add 1/2 teaspoon wasabi powder or 2 teaspoons prepared horseradish (adding more to taste).

Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/27/14 10:12 PM

I just open the cap on the jar of Miracle Whip! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/30/14 07:35 PM

Duncan Hines recipe from the back of a cake box from the 1970's


Ingredients

1 pkg. Duncan Hines yellow cake mix
( for variations try chocolate cake mix for black forrest cheesecake)
2 tbsp. oil
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon
3 tsp. vanilla
1 (1 lb. 5 oz.) can cherry pie filling


Baking Instructions

Preheat oven to 300 degrees.
Reserve 1 cup of dry cake mix.
In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up the sides of greased 13 x 9 x 2 inch pan.
In same bowl, blend cream cheese and sugar.
Add 3 eggs and reserved cake mix; beat 1 minute at medium speed.
At low speed slowly add milk and flavorings; mix until smooth.
Pour into crust.
Bake at 300 degrees for 45 to 55 minutes until center is firm.
When cool, top with pie filling.
Chill before serving. Store in refrigerator; freeze covered with foil. Makes a 13 x 9 inch cheesecake.
(let cool in oven until characteristic crack forms in middle of cake. when completely cool top with 1 large can or 1-1/2 regular size can cherry pie filling)
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/01/14 06:53 AM

I think that Duncan Hines makes the BEST boxed cake mix!!! wink
Posted By: coyotebc

Re: Scrap Yard Cookbook - 05/04/14 06:32 PM

I agree Tom
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/04/14 07:01 PM

When the General made the wedding cake for her sister we used the Duncan Hines boxes...outstanding cake! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/04/14 09:55 PM

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!

2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!
Posted By: GeneralDelivery

Re: Scrap Yard Cookbook - 05/04/14 11:11 PM

That last one sounds good Randy. I think Ill try it.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/05/14 04:44 AM

Easy to fix meals are great! wink
Posted By: monsterdog

Re: Scrap Yard Cookbook - 05/05/14 09:07 PM

Banana Roll (dessert)

You'll need a hand/stand mixer (or good stamina with a whisk.)

Dough:

4 egg whites
1 cup sugar
1 cup chopped and toasted walnuts (or pecans/hazelnuts/almonds)
1 teaspoon corn starch
1 teaspoon lemon juice

Filling:

1/2 pint heavy whipping cream
The seeds from one vanilla pod (or vanilla essence)
1 bar of milk chocolate, chopped (or half a cup of chocolate chips)
Confectioner's sugar to taste
2-3 bananas, peeled and sliced into 1/2 inch thick pieces


* Start oven at 400F and also toast the chopped nuts in piping hot, dry skillet

* Whip the egg whites into a soft foam, add sugar a little at a time until you have a firm and shiny meringue (pull out the whisk and little tops should form at the end), then whip in lemon juice and corn starch

* Carefully fold in the nuts

* Spread evenly (1/2 to 1 inch layer) on a cookie sheet and bake it in the oven at 400F for 10 minutes

* Turn oven down to 350F and bake for another 10 minutes

It will be thick and bubbled up and starting to brown at this point, it needs to be uniformly flat, so:

* Take it out of the oven, and flip the cake over onto another cookie sheet and leave the original sheet attached on top

* Leave it covered with a slightly moist tea towel and let it cool down

* Make the filling by whipping the cream and adding the vanilla, and confectioner's sugar to taste (you don't want it too sweet.) Fold in the chocolate.

* Pull the top cookie sheet off the cake (careful, it's somewhat fragile) and spread your whipped cream evenly onto your cake, then layer the sliced bananas on top of that

* Use the cookie sheet it's sitting on to help you roll it up, you want the end of the cake to be somewhere in the middle of the finished cake, showing a nice swirly pattern when cut.

* Leave the finished roll in the fridge for at least an hour, serve cold and sliced into pieces

Finished product (half eaten wink ):

[Linked Image from lh6.googleusercontent.com]
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/05/14 09:40 PM

That looks TASTY!!! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/05/14 11:08 PM

DING DONG CAKE!
1 box of Chocolate cake mix,bake as directed.
When cake is done let sit 10 minutes and then turn out on cooling rack. When cooled, slice cake in half and put one half back in bottom of pan.

Icing
1 package of cream cheese, softened.
3 cups powered sugar
1 stick of margarine softened.

Mix together with mixer, fold in 1 container of cool whip, spread on cake layer in pan, then put the other cake layer on top. Thne take 1 can of chocolate icing and add 2 tbsp of milk stir up well and spread on cake. Keep any leftovers in fridge.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/05/14 11:35 PM

BigBoy Resturant's Strawberry Pie:

2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry gelatin
1 baked 9 inch pie shell, cooled
Whipped topping
2 cups sliced strawberries (or more if you like) per pie.

Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves.
Mix berries in gelatin before placing in pie shell. Pour into pie shell
let chill 2 or 3 hours. Garnish with whipped topping. ENJOY!!!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/06/14 04:53 AM

Mmmmmmmmmmm...strawberry pie! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/21/14 01:21 AM

Farmer Casserole

ingredients:
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/22/14 09:05 AM

Baked Potato Casserole

Ingredients

8 medium-size potatoes, peeled and chopped into 1-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese (divided)
6 slices of bacon, cooked and chopped
1 small onion, chopped
1/2 cup sour cream
Green onions or parsley for garnish

Directions

Preheat the oven to 350 degrees F.
Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
Put the potatoes back in the saucepan and toss with the bacon.
In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/23/14 02:39 PM

Recipe for Strawberry-Banana Cheesecake Salad

Stir together:

1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling

Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to nanner discoloration lol
Posted By: Private Klink

Re: Scrap Yard Cookbook - 05/23/14 08:24 PM

Sounds like a cool dessert for a hot summer day! smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/27/14 01:20 AM

Ok, here's another fun recipe to try that involves brownies and cookies or better known as BROOKIES!!!

Ingredients:
-Brownie Mix and ingredients listed to make
-Packaged Chocolate Chip Cookie Dough

How to Make:
1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = brookies!

Make brownie and cookie mixes according to box directions. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

Suggestion: Bake on 350 degrees F for 20 minutes, but start checking around 12-15 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/27/14 01:28 AM

COOKIES AND CREAM

1 bag Oreos, crushed
8oz cream cheese, softened
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 sm boxes instant vanilla pudding
1/2 tsp vanilla
12 oz Cool Whip, thawed

Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/27/14 01:34 AM

** Snickers Caramel Apple **

Ingredients:

6 regular size Snickers Candy Bars
4 medium apples I used Red Delicious
1 (5.1 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (16 oz.) tub cool whip thawed to room temp
1/2 cup caramel ice cream topping

Instructions:

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers into bite size pieces.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/27/14 11:31 AM

HUMMINGBIRD CAKE

If you are looking for the perfect cake recipe, here it is!! Besides being unbelieveabley delicious, it’s super easy to make – literally just dump and stir the ingredients for the cake. Only the frosting requires a mixer, if you make it homemadeHummingbird Cake is such a lovely name for a cake. Although I do not know how it got its name, it does seem that it may have something to do with how sugary rich this cake is maybe? just like the nectar that Hummingbirds love to feed on.
This cake is similar to a carrot cake, especially when filled and frosted with the ever popular cream cheese icing.

Ingredients:

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs- lightly beaten
2 teaspoons vanilla extract
1 1/2 cups oil
1 (8 ounce can) crushed pineapple -do not drain
2 cups bananas, mashed or about 3 – 4 large bananas
1 cups pecans or almonds/ walnuts chopped

(it is supposed to be pecans but sometimes I change it up a bit)

1. Combine the flour, sugar, baking soda, salt, cinnamon.
2. Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
3. Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Then Frost with cream cheese frosting or any favorite frosting you may have!

Pecan Cream Cheese Frosting:

1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 pound box (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup finely chopped pecans



Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/27/14 01:02 PM

Easy & Healthy Shrimp....No Butter (uses chicken broth, white wine, lemon juice)
Ingredients

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
Preparation

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/27/14 03:31 PM

Apple Pie Enchiladas - Incredibly easy to make and are Out Of This World Good!

Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - store bought is great for this, Just be sure to buy Flour Tortillas

Directions:
1. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon and roll up, tucking in edges; and place seam side down in prepared dish.
2. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
3. Pour sauce over enchiladas and let stand 45 minutes.
Note: Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transform the flour tortillas into a faux pasty dough.
4. Bake in preheated oven at 350 degrees F for 30 minutes, or until golden.

Tip: Each sauce recipe is enough for 6 Apple Pie Enchiladas.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/27/14 05:26 PM

Stove-Top Pasta and Cheese

Homemade macaroni and cheese requires many more steps than store-bought mixes, including making a béchamel sauce from scratch. This stove-top version, which matches the boxed kind in ease, approaches the sublime flavor of more-involved baked varieties. Whisking a mixture of eggs and grated cheddar and Parmesan into steaming-hot noodles on the stove top creates a luscious sauce — in mere minutes.


2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper
1 pound spaghetti
3 large eggs, room temperature
1 ounce Parmesan, finely grated (about 1/2 cup)
1 ounce sharp cheddar, finely grated (about 1/2 cup)
1/2 cup heavy cream
1/2 teaspoon Dijon mustard

1. Pulse bread in a food processor until coarsely ground (you should have 1 cup). Toast breadcrumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes. Remove from heat and add butter, tossing to coat. Season with salt and pepper.

2. Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.

3. Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.

4. Return pasta to pot and add egg mixture. Cook over low heat, stirring, until sauce has thickened, about 2 minutes. Add reserved pasta water, 1/4 cup at a time, until pasta is evenly coated. Season with salt and pepper. Serve immediately, topped with breadcrumbs.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/02/14 12:22 PM

BETTER-THAN-TAKEOUT-FRIED-RICE

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 06/02/14 02:07 PM

Skip the onion (onions don't agree with me blush) and easy on the garlic; then you have a real winner! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/03/14 12:45 AM

Chocolate Cobbler~ Fresh, Hot & Bubbly out of the oven~ Yummmmm

2 sticks butter
1 1/4 cup sugar
1 1/2 cup self-rising flour
1 tsp vanilla
3/4 cup milk

Chocolate Layer:
1 cup sugar
6 tbsp. cocoa powder
2 cups boiling water

Directions.
1. Preheat oven to 350'. In a 9x13 baking dish, melt 2 sticks butter in the oven.
2 Meanwhile in a bowl, mix together the 1 1/4 cup sugar, flower, vanilla and milk. Once the butter is melted pour the batter over the butter, DO NOT STIR.
3. In a separate bowl mix together the cocoa and remaining 1 cup sugar.
4. Sprinkle cocoa/sugar mixture on top of batter. DO NOT STIR.
5. Pour the 2 cups of boiling water over the top of that. DO NOT STIR. Bake for 30-45 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/08/14 02:00 PM

The Greatest Queso That Ever Lived

Ingredients
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
1 Green Onion *Optional

Instructions
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/08/14 02:02 PM

BEST DARN HAM SANDWISHES YOU'LL EVER HAVE!!!
2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of virginia ham (NOT honey ham)
12 slices swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds

Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/19/14 05:30 PM

CHEESECAKE JARS
They’re easy to put together, and they travel well too. If blueberries aren’t your thing, you can easily substitute cherries, lemon, chocolate pudding, or peaches for the blueberries. Just make sure you’re using ready-to-go pie filling, and not just canned fruit, or your cheesecakes will get soggy.

~ serves 6 ~

for the graham cracker crust layer:

1 heaping cup of graham cracker crumbs

3 Tablespoons brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup melted butter

Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint canning jars.

for the cheesecake layer:

8 oz. cream cheese, room temperature

1/2 cup sugar

1/2 cup sour cream

2 Tablespoons fresh lemon juice

2 teaspoons vanilla extract

1 teaspoon lemon or orange zest

Place all of the cheesecake ingredients in the bowl of a counter top mixer. Whip until smooth and fluffy. Divide evenly among the 6 (half pint) jars… on top of the graham cracker crust layer.

for the blueberry layer:

TIP: a little almond extract will make canned pie filling taste fresh and wonderful!

1 (20 oz.) can blueberry pie filling

1/4 teaspoon pure almond extract

Mix fruit filling with extract and divide evenly among the 6 jars. Place lids on jars an refrigerate until ready to eat.

Add a dollop of whipped cream to the tops of the jars and sprinkle with a little nutmeg if desired.

Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/23/14 01:34 PM

CREAMY CAULIFLOWER, CHEDDAR CHEESE AND BACON

4 cups cauliflower florets (1 L)
Cheese Sauce** (at the end)

Topping:
2/3 cup grated sharp Cheddar cheese (150 mL)
4 slices cooked bacon, chopped
2 tbsp chopped, fresh parsley (30 mL)

Preheat oven to 350°F (180°C).

In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces.

In large bowl, combine cauliflower and Cheese Sauce (see ingredient listing). Place cauliflower in 2-qt (2 L) shallow casserole dish. I

Topping: In small bowl combine 2/3 cup (150 mL) grated Cheddar cheese, bacon and parsley. Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly. You could put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Yield: 6 servings
1 serving
248.7 calories
12.6 g protein
20.4 g fat
1.3 g fiber
3.6 g net carbs

**CHEESE SAUCE:
4 oz cream cheese (125 g)
3 tbsp butter (45 mL)
1/3 cup low-carb milk, OR (75 mL)
whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)
1/8 tsp white pepper (0.5 mL)
2/3 cup shredded Monterey, OR Cheddar cheese (150 mL)

In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and white pepper. Whisk occasionally. Stir in Cheddar cheese until it melts and sauce is smooth. Add extra water if necessary 1 tablespoon (15 mL) at a time.


Yield: 1 cup (250 mL)

2 tbsp (30 mL) per serving

125.2 calories

4.0 g protein
11.9 g fat
0.7 g net carbs
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/23/14 10:28 PM

Jalapeno Popper Chicken Recipe

Prep time
5 mins
Cook time
1 hour
Total time
1 hour 5 mins

Jalapeno Popper Chicken makes the perfect meal combining a favorite jalapeno popper dip with baked chicken. A definite go-to family favorite.
Serves: 6-8


Ingredients
6 skinless, boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese
For the topping:
½ cup crushed butter crackers (1/2 sleeve)
½ cup Parmesan cheese
4 tablespoons butter, melted

Instructions

Preheat oven to 425º F. Place chicken breasts in a small casserole dish and bake until juices run clear when pricked, about 45 minutes.
While chicken is baking, prepare jalapeno popper topping for chicken. Add bacon, jalapenos, and onions to a small skillet and fry until bacon is crispy and jalapenos and onions are tender. Remove from heat and add to a small mixing bowl. Add cream cheese, mayonnaise or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well-combined.
Remove chicken from oven and reduce oven heat to 350º F. Spread jalapeno popper topping on top of chicken until well-covered.
For the topping, mix together crushed crackers, cheese, and melted butter. Sprinkle on top of jalapeno popper topped chicken. Bake until crackers are lightly browned, about 15 minutes. Serve warm.
Posted By: Ray Settanta

Re: Scrap Yard Cookbook - 06/24/14 02:30 AM

This one sounds really good!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/29/14 11:58 AM

Sour Cream & Cherry Coffee Cake

Ingredients:
1 - 18 oz package white cake mix, dry
1 - 8 oz container sour cream or plain greek yogurt
3 - eggs
1/4 - cup water or milk (milk gives it a richer taste)
1 - 21 oz can cherry pie filling
1/4 - cup sliced almonds, optional

Icing:
1 ½ - cups powdered sugar
2 - tablespoons milk
½ - teaspoon vanilla or almond extract

Directions:
Preheat oven to 350. Lightly grease a jelly-roll pan or 9 x 13 inch baking pan. Mix together the sour cream, eggs and water.

Combine with the cake mix. Spread mixture into a greased baking dish and drop the pie filling over the batter in spoonfuls.

Make sure to swirl the pie filling throughout the batter. If not the pie filling will settle in the middle.Bake for 30-40 minutes or until lightly browned and cooked through.

Test with toothpick for doneness. Cool in pan and drizzle with a simple icing if desired.

To prepare the icing blend all the ingredients together until smooth. Drizzle over coffee cake and garnish with sliced almonds.

Cook's Note: To make a apple version just use apple pie filling in place of cherry pie, sprinkle some brown sugar (about 1/4 cup) and cinnamon over the pie filling before swirling, omit the slivered almonds, and use vanilla extract instead of almond for the icing.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/29/14 10:05 PM

Barbeque Baked Beans
8 servings

Ingredients

1 tablespoon olive oil
1 red bell pepper, chopped
1/2 onion, chopped
2 cloves garlic, chopped
2 (28-ounce) cans baked beans
1/2 cup brown sugar
1/3 cup Neelys BBQ seasoning, recipe follows
1/4 cup molasses
1 cup Neelys BBQ sauce, recipe follows
3/4 cup chopped pork or beef brisket

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce:
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.



Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/30/14 01:50 AM

Amazing Tomato Basil Pasta

Details
Cooking Time: 15 Minutes
Recipes Makes: 4 Servings
Calories: 371
Carbs: 53 Grams
Fat: 11 Grams
Protein: 16 Grams


Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish


Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/30/14 02:35 AM

We may already have this somewhere but I don't remember it being this easy. If it is a double post I apologize, but it just sounds so dog gone good...

Unstuffed Cabbage Rolls

Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer --especially colon cancer. It is a very alkaline forming food.

Here's a recipe for unstuffed cabbage rolls, basically, if you love the taste but are too lazy to make them yourself. If you want it less "soupy" or to extend it you can add 1 c. of rice

Ingredients:

1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/07/14 12:26 AM

Refrigerator Pickles
~from Savoring Time in the Kitchen's Mom

Makes about 6 Cups

1 cup white vinegar
1 cup granulated sugar
1 cup water
1-2 teaspoons celery seed (I use 2)
1 teaspoon salt

3 cups sliced cucumber
3 small onions, thinly sliced

Place sliced cucumber and onions in a large container or bowl. In a separate bowl, stir vinegar, sugar, water and salt together until dissolved. Add celery seed. Pour mixture over cucumber and onions and refrigerate.

**Many have asked when these can be eaten. I sometimes nibble on them the same day but they taste best in 1-2 days in my opinion.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/07/14 01:13 AM

Bacon Chicken Veggie Rigatoni

Prep time
15 mins
Cook time
20 mins
Total time
35 mins

This dish is simple, delicious and the sauce is a lot lighter than traditional pasta sauces!
Author: Nikki
Recipe type: Dinner
Serves: 6

Ingredients

1 lb cooked rigatoni
1 rotisserie chicken, shredded
¼ cup melted butter
¼ cup flour
4 cups skim milk
1 (14 oz) packet Knors vegetable mix
½ teaspoon salt
1 cup cooked and chopped bacon
1½ cups grated Swiss cheese, separated
½ cup Parmesan cheese
1 diced tomato

Instructions

Dump cooked rigatoni and shredded rotisserie chicken into a 9x13 baking dish. Toss around to evenly distribute ingredients through pan.

To make sauce: Melt butter in a large sauce pan. Add flour and stir to form roux. Let simmer for 1-2 minutes. Slowly add skim milk and stir until sauce thickens. After sauce has thickened, add Knors vegetable mix, salt, chopped bacon, 1 cup Swiss cheese, Parmesan cheese and diced tomato. Stir to evenly mix in.
Pour sauce over pasta.
Top pasta/sauce with ½ cup Swiss cheese.
Bake at 350 degrees F for 20 minutes or until pasta is heated through and cheese on top has melted.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/08/14 12:19 AM

Hawaiian Fried Rice
Serves 6
This rice is packed with diced ham, red bell pepper, and pineapple! The pineapple adds a slight sweetness to every bite and makes this rice heavenly.
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Ingredients

4 Tablespoons soy sauce
1 Tablespoon sesame seed oil
1 teaspoon hot sauce
1/2 Tablespoon vegetable oil, divided
2 cups diced ham
1 red bell pepper, seeded and diced
6 green onions, diced, white and green parts separated
3 garlic cloves, minced
5 cups cooked rice, white or brown, cold
3 large eggs
1 cup pineapple pieces

Instructions

In a small bowl, stir together the soy sauce, sesame oil and hot sauce. Set aside.
In a large, non-stick skillet, heat 1/2 of the vegetable oil over medium-high heat. Add the diced ham, red bell pepper and the chopped white parts of the green onions. Cook and stir for 5 to 7 minutes, or until ham is browned and bell pepper is crisp-tender. Stir in the garlic and cook another minute. Pour this mixture into a bowl, and set aside.
Heat the remaining vegetable oil in the same skillet until hot, and then add the cold rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated, about 8 minutes.
Push the rice to one side of the skillet. Crack the eggs onto the other side of skillet and stir until lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring until combined and hot.
Turn off the heat, stir in the pineapple and green parts of the onions. Serve!

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/13/14 05:44 PM

ZUCCHINI SNACK

Cut a zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/15/14 12:58 PM

One afternoon is supposed to equal two weeks of good eats!

http://kojo-designs.com/2012/04/get...h-of-meals-via-crockpot-freezer-cooking/
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/15/14 01:01 PM

Now THIS does look good!

BRAIDED APPLE BREAD

http://www.eatliverun.com/apple-braid/#more-24074
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/15/14 08:23 PM

Bobby’s Favorite Goulash

Ingredients:
3 - tablespoon soy sauce
3 - bay leaves
2 - tablespoon Italian seasoning
1 - teaspoon Paula Deen’s House Seasoning (recipe below)
2 - (15-ounce) cans diced tomatoes (prefer red gold basil, garlic & oregano)
2- (15-ounce) cans tomato sauce (prefer red gold)
3 - cups water
3 - cloves garlic, chopped
2 - large onion, chopped
2 lbs - lean ground beef or turkey
1 - teaspoon Paula Deen’s Seasoned Salt
2 - cups elbow macaroni or whole grain pasta, uncooked
1 - cup frozen mixed veggies or frozen corn

Directions:
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease.

Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.

Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt.

Stir well. If adding mixed veggies or corn add them now. Place a lid on the pot and allow this to cook for 15 to 20 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes.

Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.

Serves 6-8
Paula's (Deen) house seasoning.

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions
Mix ingredients together and store in an airtight container for up to 6 months.

Optional: Add onion powder to your liking.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/27/14 07:15 PM

'John Wayne Casserole'

Source: Adapted from Mississippi Magazine

Ingredients

2 pounds ground beef, cooked and drained

1 (1.25-ounce) packet taco seasoning

4 ounces sour cream

4 ounces mayonnaise

8 ounces Cheddar cheese, shredded and divided

1 yellow onion, chopped

2 cups Bisquick

1 cup of water

2 tomatoes, sliced

1 green bell pepper, chopped

1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir Bisquick and water together to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/29/14 07:40 PM

Glazed Lemon Zucchini Bread

Ingredients

2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TB lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk

Instructions

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/29/14 07:44 PM

Quick Italian Cream Cake Recipe

1 (18.5-ounce) package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)
Preparation

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting

Ingredients

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
Preparation

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 07/29/14 07:58 PM

Baked Sweet & Sour Chicken


Ingredients:
3-4 boneless, skinless chicken breasts, cubed
1 (16 oz.) bottle French or Catalina salad dressing
1 (generous) cup apricot (or peach) preserves
1 (1/2 oz.) packet onion soup mix
1 (15.75 oz) can pineapple chunks, drained
2 green peppers, chopped
cooked rice (for serving)

Directions:
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cut the chicken breasts into 1-inch chunks.
In a mixing bowl, combine salad dressing, apricot preserves and dry soup mix.
Add in chicken breasts.
Stir well. Then pour into baking dish.

Bake, uncovered, for 45 minutes.
Then stir in drained pineapple and chopped green peppers.
Stir and cook for an additional 15 minutes.
Remove from oven and serve chicken mixture over cooked rice.
Enjoy!
Posted By: Dumpster Dan

Re: Scrap Yard Cookbook - 07/30/14 09:20 PM

I tried caveman steaks right on the hot coals. It was depicted in a TV show...BBQ University. The best steaks I ever made. I'm hungry, I'm going home to cook smile

Dan
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/05/14 02:56 AM

OK, here are a couple more. First up, I hope you like meatballs.

Meatball Sandwich Casserole

You will need:

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/05/14 02:59 AM

And Now for one that sounds absolutely heavenly!

Sausage Muffins!

1 cup of Bisquick
1 lb cooked sausage
4 eggs beaten
1 cup of shredded Cheddar cheese.

Mix it all together after preparing the bisquick according to directions and cooking the sausage.

Heat oven and bake at 350 degrees 20 minutes. YUM! Great for a cold night!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/05/14 12:29 PM

THE BEST MEXICAN BEEF CASSEROLE EVER!!

Ingredients:

1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
2 cans rotel tomatoes with green chiles drained
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

Directions:

Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8x12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/19/14 08:42 PM

CREAMY CHICKEN TAQUITOS

Ingredients

3 ounces cream cheese, softened
¼ cup green salsa
1 Tablespoon fresh lime juice
½ tsp ground cumin
1 tsp chili powder
½ teaspoon onion powder
2 cloves garlic, minced
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
cooking spray

Instructions

Preheat oven to 425 degrees F.
Combine cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic in a large bowl and stir until well combined. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can and place on a greased baking sheet, seam side down. Repeat with remaining tortillas and make sure to leave space between each taquito.
Spray the tops lightly with cooking spray.
Bake for 15 – 20 minutes or until crisp and golden in color.

Notes
recipe from: Our Best Bites
**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425&#730;F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).
Posted By: Private Klink

Re: Scrap Yard Cookbook - 08/20/14 07:32 AM

Some great sounding chow for sure!!! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/25/14 01:21 PM


Ingredients

2-1/2 cups graham cracker crumbs
1/2 cup plus 2 tablespoons butter, melted
1/4 cup sugar
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1/4 cup orange juice
1 package (16 ounces) frozen unsweetened sliced peaches
1 tablespoon grated lemon peel
1-1/2 cups heavy whipping cream
Sweetened whipped cream, optional

1 piece equals 302 calories, 19 g fat (11 g saturated fat), 58 mg cholesterol, 170 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.


Directions

In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of two greased 9-in. pie plates. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.
In a blender, combine the milk, lemon juice, orange juice, peaches and lemon peel; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture.
Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream if desired. Yield: 2 pies (8 servings each).

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/25/14 09:37 PM


Ingredients

½ pound ground beef
1 can (8-3/4 ounces) whole kernel corn, drained
&#8532; cup condensed cream of chicken soup, undiluted
½ cup shredded cheddar cheese, divided
&#8531; cup 2% milk
2 tablespoons sour cream
¾ teaspoon onion powder
¼ teaspoon pepper
2 cups frozen Tater Tots

Instructions

Preheat oven to 375°.
In a large skillet, cook beef over medium heat until no longer pink.
Stir in the corn, soup, ¼ cup cheese, milk, sour cream, onion powder and pepper.
Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots
Sprinkle with remaining cheese
Bake, uncovered, 20-25 minutes or until bubbly
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/25/14 09:40 PM

Might already have this here, but hey, it's Shrimp fried rice so it's worth it!

BETTER-THAN-TAKEOUT-FRIED-RICE

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound cooked shrimp or cooked boneless, skinless chicken breasts.
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 08/28/14 06:53 PM

Grilled Salmon with Dill Butter Recipe

Prep time: 15 minutes
Cook time: 10 minutes
Yield: Serves 4.

Skin-on is helpful when grilling salmon, as the skin helps hold the fish together on the grill grates.
Save Recipe
Ingredients

4 6-ounce portions of salmon, preferably skin-on
Salt
2 Tbsp vegetable oil, plus more to wipe down the grill
1/4 cup unsalted butter, at room temperature
2 teaspoons chopped fresh dill
One lemon, thinly sliced, for garnish

Method

1 Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature while you preheat your grill for high, direct heat.

2 While the grill is heating, mix the fresh dill with the butter in a small bowl.

3 When the grill is hot, scrape down the grates with a grill brush. Pour a little vegetable oil onto a paper towel, and use tongs to wipe down the grill grates. Coat the salmon in the remaining 2 tablespoons of oil and place, skin side up, onto the grill grates. Grill over high heat for 2-4 minutes (depending on how thick your salmon pieces are) undisturbed.

Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill. Cover and grill it for another 3-5 minutes, depending on how well done you prefer your salmon. The salmon should be just cooked through when done.

4 To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it's okay if the skin sticks to the grill grates) and place on the lemon slices. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/01/14 03:34 AM

ALTERNATIVE to ICING
When you must have frosting but want a better alternative!

All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in 1 8 oz container of Cool Whip.
A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/01/14 09:35 PM

7UP BISCUITS

ONLY 4 INGREDIENTS!!!!!

I keep getting asked over & over again for this recipe. People can't get enough. Fast, easy to make and soooo good!!!! Recipe is hard to find. Share it to your Wall so you'll have it whenever you need it.

~~ 7 UP BISCUITS ~~

INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/02/14 01:02 AM

If everyone wants something different for dinner, try making Mini _________ Pies

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/03/14 05:54 AM

Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/03/14 06:00 AM

Fried Peach Pie
***To SAVE this recipe, be sure to click SHARE so it will store on your personal page.**

For the filling:
6 to 7 oz dried fruit, such as peaches, apples, or apricots
2 cups water
1 cup sugar
4 Tbsp (½ stick) butter or margarine
1 Tbsp lemon juice
½ tsp ground cinnamon

For the dough:
2 cups all-purpose flour
1 tsp salt
½ cup shortening
½ cup milk, plus more if needed
Vegetable Oil

1.Place the dried fruit in a large saucepan and add the water and sugar. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until the fruit is tender and the sugar is dissolved, about 20 minutes.

2.Add all the other ingredients and mash together with a potato masher or fork. Set aside while you prepare the dough.

3.To make the dough, in a medium bowl, combine the flour and salt. Cut in the shortening with a long-tined fork. Add the milk and stir until the dough sticks together. Divide into 10 portions. Roll each portion out on a floured surface into a 5- or 6-inch circle. Place 2 tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.

4.In a large skillet, pour the oil to a depth of ¼ inch and heat over medium heat. Add the fruit pies to the hot oil and fry until browned on both sides, 3 to 4 minutes, turning as needed. Remove to a paper towel-lined plate.
Makes 10 pies
Posted By: Private Klink

Re: Scrap Yard Cookbook - 09/03/14 09:42 PM

That sounds like the perfect "Cop food" for when you run out of donuts! laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/04/14 06:33 AM

Originally Posted by Private Klink
That sounds like the perfect "Cop food" for when you run out of donuts! laugh


Haha, fat chance of that happening! We've now got TWO donut shops just 6 miles away! grin
Posted By: Private Klink

Re: Scrap Yard Cookbook - 09/04/14 10:56 AM

An LEO Heaven! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/05/14 07:17 PM

Crockpot Mexican Pulled Pork

This is a super easy recipe that has perfect crunchy caramelized brown bits from the pork that really makes the difference. This recipe is said to be ‘no fail’. It makes a lot of super moist pulled pork, enough for 10-12 servings, which provides plenty for more than one meal. You can use the pork for enchiladas, nachos, tacos, burritos, quesadillas, and anything you can imagine. Many thanks to Nagi at RecipeTinEats.com for sharing this delicious entry.

------------------------------------

Pork Carnitas

INGREDIENTS

5 lb / 2.5 kg pork shoulder, skinless, bone-in (4lb/2kg without bone)
1 onion, coarsely chopped
1 jalapeno, seeded and ribs removed, chopped
2 tbsp salt
1 tsp black pepper
4 cloves garlic, minced
2 oranges, juice only
Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

INSTRUCTIONS

Rinse and dry the pork shoulder, rub in salt and pepper.
Combine the rub ingredients then rub all over the pork.
Place the pork in a slow cooker, top with the onion, jalapeno, minced garlic (don’t worry about spreading it) and squeeze over the juice of the orange.
Cook on low for 8 to 10 hours or on high for 6 hours.
The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
Skim off the fat from the juices remaining in the slow cooker. If you have a lot more than 1½ to 2 cups, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.

To Freeze

Pour the juices over the pulled pork and store in zip-lock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the next steps to brown.

To Serve

Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/05/14 08:02 PM

GOT THIS FROM A FRIEND.....

Been doing this for years! My mother taught it to me! Unopened can of sweetened condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! Need to try this! — 3 hours on the stovetop!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/06/14 01:59 PM

lazy stuffed peppers recipe

prep time
20 mins
cook time
40 mins
total time
1 hour

recipe type: main meals
makes: 6-8 servings
what you'll need

2 Tbsp olive oil
1 lb extra-lean ground beef
1 medium yellow onion, finely diced
3 bell peppers, seeded and diced large
2 cloves garlic, minced
14.5 oz can petite diced tomatoes, with juices
14.5 oz can chicken or beef broth
8 oz can tomato sauce
2 tsp beef or chicken bouillon
2 tsp Worcestershire sauce
1 tsp Italian seasoning or oregano
1 cup white long grain rice, uncooked
1½ cups shredded cheddar cheese

let's do it

Place a large skillet with a tight fitting lid over medium-high heat then add olive oil. When the oil is hot, add ground beef and cook 5–7 minutes, breaking into small pieces as it browns.
Add onions, bell peppers and garlic in with beef; stir to combine. Once the peppers have started to soften and the onions are translucent, carefully drain excess grease from skillet.
Return to stove reducing heat to medium. Stir in diced tomatoes with juice, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning.
Bring to a boil then stir in uncooked rice. Return to a boil, reduce heat to low, cover and simmer for 25 minutes, or until rice is tender.
Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheddar cheese and replace the lid. Allow the casserole to rest, covered, for about 10 minutes before serving. Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/07/14 08:33 AM

Ingredients
4 boneless pork chops, 1/2" thick
1 Tbsp olive oil
1 c parmesan cheese
1 c Itialian bread crumbs
1 tsp black pepper
1 tsp garlic powder

Directions
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
Posted By: rlacan71

Re: Scrap Yard Cookbook - 09/07/14 08:41 AM

This is oh so yummy...

In the Army we made what we called Ranger Cookies. You take the Creamer, Hot Cocoa , and sugar packets from your MRE and mix them all up adding some water...or milk if you could scrounge some. Pour the goop into your mess kit / metal canteen holder / or aluminum foil and hold over the fire till its a Cookie.

Bet that made you guys huuuungry huh.
Posted By: rlacan71

Re: Scrap Yard Cookbook - 09/07/14 08:50 AM

No I wasn't a bad assed Ranger, that's just what we called them. I signed up as 11B aka infantry. However during basic I was redesigned to 11x meaning they just put you where most help is needed I guess. This was in 1990 round Desert Storm / Shield. Bastages changed my MOS to 11M. Mechanized... stuck me in the back of a Bradley. And I'm Claustrophobic. Instead of Infantry in Saudi I became Mechanized infantry in Germany.

Ugh that pissed me off.

Rant over.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/09/14 02:49 AM

Crock Pot Beef

3 pound beef roast such as a chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry Ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired) Add the meat to your cooker. Pour the water, salad dressing mixture over the roast.In the slow cooker, cook it on high for about 4 hours, on low about 8 hours.

** The lower sodium version and just as good:
Use low sodium gravy mix, with only 1/2 of each of the other two packets. Still taste as delicious, but a whole lot less sodium.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/11/14 08:10 PM

Here's another version, Serve it over mashed potatoes.

Crock Pot Beef Tips:
2 lb. stew meat
1 can cream of mushroom
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1small can mushrooms
1 cup water
Mix all ingredients and pour over the meat, set to low for the day, voila!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 09/11/14 09:44 PM

Crock pot Italian Beef


Remove the stems from a 12 ounce jar of pepperocini, then pourhalf into the pot.
Put in a beef roast of your choosing; rump roast, arm roast, etc.
Pour remaining pepperocini on top, along with the juice.
Cook on high for about six hours; the beef will shread pretty easily.
Serve on Italian rolls, sub rolls, etc.

We like to add a little extra garlic and oregano, but that's us. An easy meal to fix that tastes great! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/12/14 05:48 AM

Oh man that DOES sound good Tom. Thanks!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 09/12/14 09:56 PM

It IS, and you're welcome! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/13/14 05:33 AM

Since we are getting close to "Tis the Season", here is one sure to please.


Crockpot Christmas Crack

Ingredients
1 - 16 oz jar(s)
unsalted peanuts
1 - 16 oz. jar(s)
salted peanuts
1 - 12 oz bag(s)
semi-sweet chocolate chips
1 - 12 oz bag(s)
milk chocolate chips
2 - 10 oz bag(s)
peanut butter chips
2 - 1 lb pkg
white almond bark or vanilla candy coating

Directions
1. Layer all ingredients in a large crockpot (starting with peanuts).
2. Turn the pot on low, cover with lid, and leave sitting for 2 hours.
3. Remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes.
4. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil.
5. Allow to harden for at least 1 hour. Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/13/14 05:47 AM

Sweet Slow Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder

Directions

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/13/14 06:00 AM

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream, kale, and bacon to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

BEST. SOUP. EVER!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/13/14 06:00 AM

Mexican White Cheese Dip

2 tsps onion powder
2 tsps garlic powder
2 tsps cumin ...
2 cans chopped green chilies
1 tbs butter or margarine
1/2 cup milk, or as needed
1 pound white American cheese, cubed

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately
Posted By: Private Klink

Re: Scrap Yard Cookbook - 09/13/14 04:29 PM

Queso blanco is great with chips! wink
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 09/14/14 01:23 AM

Man Randy, you are one prodigious Chef my friend!
Posted By: El CacaFuego

Re: Scrap Yard Cookbook - 09/14/14 01:26 AM

Going to have to try that Queso recipe methinks.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/14/14 07:58 AM

I can cook, but I sure ain't no Chef!

I just post things that look and sound yummy, mostly from fb.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/16/14 02:53 AM

Pumpkin Cheesecake Shooters


Ingredients:

3 (1.5 oz total) whole chocolate graham crackers
4 oz 1/3 fat cream cheese, softened
1/2 cup pure canned pumpkin
1 tsp pure vanilla extract
3 tbsp dark brown sugar, unpacked
1 tsp pumpkin pie spice
1/4 tsp nutmeg1/4 tsp cinnamon
8 oz light whipped topping (I used Truwhip light)


Directions:

Crush graham crackers in a food processor. Set aside.

In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy. Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off.

To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/25/14 07:44 AM

NO KNEAD PEASANT BREAD.

The bread: This is a sticky, no-knead dough, so, while the original recipe doesn't call for one, some sort of baking vessel, such as pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required to bake this bread. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don't have a 1- or 1.5-qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes.

Ingredients

4 cups (510 g | 1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
2 teaspoons kosher salt
2 cups lukewarm water**
2 to 3 teaspoons sugar (I use 2, my mom uses 3 — difference is negligible)
2 teaspoons active-dry yeast***
room temperature butter, about 2 tablespoons

* My mother always uses 1 cup graham flour and 3 cups all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup.

** To make foolproof lukewarm water that will not kill the yeast (water that's too hot can kill yeast), boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

***I buy Red Star yeast in bulk (2lbs.) from Amazon. I store it in my freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet — I think it's 2.25 teaspoons. I have made the bread with active dry and rapid rise and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: Red Star Baking Yeast Also, if you buy instant yeast, there is no need to do the proofing step — you can add the yeast directly to the flour — but the proofing step does just give you the assurance that your yeast is active. I love SAF instant yeast, which can be purchased from King Arthur flour as well as Amazon.

Instructions

Mixing the dough:
• If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.

• If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.
Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1.5 to 2 hours, do so — this will help the second rise go more quickly.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won't get above 300ºF. The goal is to just create a slightly warm environment for the bread. My mother always covers the dough with a tea towel that she has run under hot water and rung out so it's just damp.
Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the pyrex bowls I mentioned above) with about a tablespoon of butter each. (My mother might use even more — more butter not only adds flavor but also prevents sticking). Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: I do not do the warm-oven trick for the second rise. I simply set my bowls on top of my oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

Notes

Variations:

#1. Cornmeal. Substitute 1 cup of the flour with 1 cup of cornmeal. Proceed with the recipe as directed.

#2. Faux focaccia. Instead of spreading butter in two Pyrex bowls in preparation for baking, butter one 9x9-inch glass baking dish and one Pyrex bowl or just butter one large 9x13-inch Pyrex baking dish. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil (if using the small square pan) and 2 tablespoons of olive oil (if using the large one). Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425ºF and 17 minutes (or longer) at 375ºF. Remove from pan and let cool on cooling rack.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/26/14 08:29 AM

..magically makes it's own crust!

1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 cup flaked coconut
1 tsp. vanilla
1 TBS. butter, softened

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.
make sure you click on share to save this awesome recipe.
Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 09/26/14 08:41 AM

Cheesy Ham Chowder


Ingredients:

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham


Directions:

In a Dutch oven, cook the bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels to drain. In the drippings,
saute onion and carrots until tender. Stir in flour until blended.
Gradually add milk and water. Bring to a boil; cook and stir for 2
minutes or until thickened.
Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer,
uncovered, for 20 minutes or until potatoes are tender. Add cheese
and ham; heat until cheese is melted. Stir in bacon. Yield: 10
servings.


Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/04/14 09:24 AM

Crustless Pizza

Low carb and gluten free
Details
Cooking Time: 30
Recipes Makes: 4
Calories: 377
Carbs: 7
Fat: 31
Protein: 19


CRUST:
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

TOPPING:
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder


Directions
Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/07/14 03:02 AM

BAKED APPLE PIE ROLL-UPS !

HERE'S THE RECIPE...
10 slices white bread
1 can apple pie filling
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon

Instructions:
Preheat oven to 350 degrees.
Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.
Dip each piece into melted butter (I poured a tiny bit of butter into a "butter dish" and just rolled in there) and then roll in the cinnamon sugar.
Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/07/14 04:53 AM

You and your roll-ups! whistle........................... laugh laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/09/14 07:44 AM

Originally Posted by Private Klink
You and your roll-ups! whistle........................... laugh laugh


Yeah. grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/09/14 07:45 AM

You may not want to know this one....but...you can use flattened cinnamon rolls as a PIE CRUST. Now you can't UN-know that...so enjoy!

I can't decide which pie would be best...Apple?...

Treat it as a "normal" pie crust - Just follow whatever your "normal" pie baking instructions are
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/09/14 03:09 PM

Sounds like a GREAT idea, as cinnamon is good with apple! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/12/14 08:53 PM

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!

2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/12/14 09:00 PM

Fast! Easy! Delicious Meal...
Ingredients:
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
Like & Follow the page Delicious Recipes <<
Directions:
Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Posted By: feederle

Re: Scrap Yard Cookbook - 10/13/14 08:31 AM

The last two sound easy enough to do even with the products one can get in Germany smile
I´ll try them out this week!
Thanks!!!
Posted By: feederle

Re: Scrap Yard Cookbook - 10/13/14 05:00 PM

I´m just eating the cabbage thing...reaaaaaaally good! Just added what I had in the fridge: pumpking a red bell pepper and some mushrooms smile
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/18/14 11:03 PM

Copied directly from fb.

By popular demand (from my kids, mostly) here is my recipe for a most excellent seven layer bean dip. When I say "my recipe" I mean I totally stole it from my sister. It's hers. But I added my own stuff to it. Feel free to steal it and add your own twist:

Pre Heat your oven to 375.

1 16 ounce can refried beans.
1-2 pounds of ground beef or chicken (how meaty do you want it?)
1 package of taco seasoning
1-2 tablespoons of lime juice

1 8-ounce container of salsa (mild to spicy/red or verde, your call)
1 small can of jalepenos/chopped
8 oz of sour cream
2 diced tomatoes
6 oz of guacamole
2 cups shredded Mexican blend cheese
½ cup white onion
¼ cup green onion (optional)
1 small can diced olives (optional)

8th layer?? Tobasco Sauce (optional)

Cook ground beef, drain the grease. Follow the TACO SEASONING packet directions and mix the packet (with water) into the ground beef. Add the lime juice and stir.
Set the beef aside.

Chop onions, tomatoes and mix with jalepenos. Set aside.

Coat the bottom and the sides of a fairly large casserole dish with olive oil, just enough to keep things from sticking. The start layering your goodies!

Beans on the bottom
Ground Beef/Lime mixture
Onion/Tomato/Olives (if you like them) Mixture
Mexican Cheese Blend

Then I prefer to make little ‘piles’ on top of the cheese with the following:

Salsa (I like Verde, the Green salsa because it adds a tang)
Guacamole
Sour Cream

*When I’m feeling kicky I like to put Tobasco Sauce on the top. You can also add the Tabasco to the Beef/Lime mixture.

Slam the casserole dish into the oven for 20 or so minutes or until the cheese is all melty and the piles of sour cream and guacamole have spread all over the top. I like it to be a little toasty on top, frankly. Just make sure it’s warm all the way through.

Let it sit for 10 minutes (HA, good luck)
Serve with Chips or flour tortillas or with a shovel.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/18/14 11:16 PM

An oldie but goodie! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/19/14 12:09 AM

Originally Posted by Private Klink
You and your roll-ups! whistle........................... laugh laugh


Hey, an apple IS a fruit you know. grin
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/19/14 03:41 AM

Yes, and we all know how fruity you are! laugh laugh laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/20/14 10:24 PM

CHEESEBURGER PIE

Ingredients

8 slices bacon, cooked crisp and crumbled into medium pieces
2 tablespoons bacon fat (reserved from cooking the bacon)
¼ pound onions, sliced thickly
¼ pound mushrooms, sliced
1 pound 80/20 ground beef
1 cup beef stock
1 cup heavy cream
Dash of Worcestershire sauce
Dash of hot sauce
¼ teaspoon salt
Few grinds black pepper
2 tablespoons flour
2 tablespoons water
½ cup shredded cheddar cheese
For the Dumplings:
1 cup flour
2 teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
1 tablespoon cold butter, cut into several pieces
½ cup milk

Instructions

In a large skillet over medium high heat, add bacon fat. Once fat is hot, add onions and mushrooms and sauté for 4 minutes. Add ground beef and cook until no longer pink. Add stock, cream, Worcestershire sauce, hot sauce, salt and pepper. Bring to a boil then reduce heat and simmer 20 minutes.
Preheat the oven to 400 degrees.
In a small bowl, mix 2 tablespoons of the four and water to form a slurry. Add to cooked beef and stir.
Pour mixture into a medium sized casserole dish (about 8X8 for example) sprayed with pan spray. Stir in cheddar cheese and top with crumbled bacon.
In a small bowl, mix flour, baking powder, sugar and salt. Add cold butter and mix by hand until butter is pea shaped. Add milk and mix to form sticky dumpling dough. Drop by spoonfuls onto beef mixture.
Cover casserole dish and bake for 15 minutes.
Serve with a side of lettuce and tomato.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/24/14 08:47 AM

Pull Apart Pizza Bread!!!

Ingredients
2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
&#8531; cup olive oil
1 - 8 oz package of pepperoni (we used the turkey)
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it's amazing)
Instructions
Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it's done.
Flip over on to a plate while it's still hot.
Serve with a side sauce and enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/25/14 06:37 AM

From Yahoo Food's Cookbook of the Week:

Husk Cheeseburger
Makes 10 cheeseburgers

When I opened Husk, I knew we had to have a cheeseburger on the menu. Everyone has their own idea of the perfect burger; mine was inspired by the drive-in that my family used to take me to when I was young. Robo’s was the only real “restaurant” in my hometown, and my family just loved it. We would go there after my Little League baseball games. As a game wound down, I would be daydreaming about that burger, shake, and crinkle-cut fries. It’s probably the reason for some missed fly balls.

What I remember most about the cheeseburger was the squishy bun and how wonderful it was to eat the double patty covered in gooey American cheese. This recipe is a tip of the hat to that burger. I’ve changed it a little to make it my own—I wouldn’t dare try and replicate the burger from Robo’s. This recipe feeds a crowd, but you can halve it for a smaller group.

If you don’t have a meat grinder, ask the butcher to grind the meats for you.

Special Sauce
1¾ cups mayonnaise, preferably Duke’s
1¼ cups yellow mustard
5 tablespoons ketchup
½ cup Bread-and-Butter Pickles, drained and cut into &#8539;-inch dice
¼ cup pickled jalapeños, drained and cut into &#8539;-inch dice
Grated zest (use a Microplane) and juice of 1 lemon
1 tablespoon Husk Hot Sauce (or other hot sauce)
Kosher salt and freshly ground black pepper to taste
2 tablespoons pepper vinegar, preferably Texas Pete brand

Cheeseburgers
One 3-pound fresh boneless chuck roast
12 ounces fresh flank steak
3 ounces bacon, preferably Benton’s
3 tablespoons unsalted butter, at room temperature
10 hamburger buns, preferably potato rolls
1 cup shaved white onion
20 slices American cheese
50 Bread-and-Butter Pickles

For the sauce:
1. Combine all of the ingredients in a large container and stir together to blend well. Cover, and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:
1. Grind the chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl. Mix gently to combine. Then run half of the mixture through the small die. Mix the two together.

2. Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)

3. Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.

4. Heat two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat.

5. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 10/25/14 05:33 PM

You ruined it with the mayo! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/31/14 12:06 PM

Reeses peanut butter- no bake bars -
Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips

Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 10/31/14 08:18 PM

Spicy Italian Crescent Ring

Ingredients
2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup well drained roasted red bell peppers (from a jar)
8 slices provolone cheese, halved
1/3 lb deli sliced hot salami
1/4 lb deli sliced ham
1/4 lb deli sliced capocollo
1/2 cup well drained hot pepper rings (from a jar)

Steps
1 Heat oven to 375°F.
2 Unroll both cans of dough; separate into 8 rectangles. On un-greased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
3 Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
4 Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
5 Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.
To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.

*If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings.
Source: pillsbury.com
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/06/14 07:26 AM

Now this, even I could do!

Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/09/14 07:44 AM

Corn Casserole

1 (15oz) can whole kernel corn, drained
1 (15oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/19/14 07:45 AM

ALTON BROWN'S WHITE TRASH


Ingredients:

3 1/2 cups Cheerios toasted oat cereal
3 cups Rice Chex
3 cups Corn Chex
16 ounces M&M's plain chocolate candy
2 1/2 cups salted mixed nuts
2 cups small pretzels
2 (11 ounce) packages white chocolate chips (Ghirardelli brand preferred)

Directions:

1. Dump the cereals, M&Ms, nuts & pretzels in a large bowl.
2. Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.
3. Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
4. Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
5. Store in zip-top bags or air-tight containers.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/19/14 11:38 AM

Caramel Cheesecake Bites

The biscuit base:
7 oz graham crackers
2 1/2 oz melted butter
1/3/4 oz blanched almonds

Cream:
28 oz Philadelphia
3 oz sugar
1 tablespoon vanilla extract
4 eggs

The salted butter caramel:
2 3/4 oz of powdered sugar
1 oz of liquid cream
1 3/4 oz salted butter
3 pinches of sea salt

Chop the blanched almonds. Reduce cookie crumbs using a blender and add the chopped almonds biscuits. Add the melted butter and mix again.
Cover mold mini springform pan with parchment paper, place the cookie crumbs and pack the mold bottom and edges. Freeze time to prepare the cream.
Preheat oven to 325 ° F.

In a bowl, mix the Philadelphia using a wooden spoon, then add sugar and vanilla. Mix well. Add eggs one at a time. Mix briefly after each egg. Avoid mixing too, the cream should not be too liquid.
Pour this mixture over the biscuit and bake 1 hour and then cool off in the oven crust. Then place in the fridge for 48 hours.

For the caramel:
Put the sugar in a saucepan and heat over low heat ultra.
Let it melt; without mixing; sugar to obtain a light amber caramel.

Meanwhile, heat the cream so that it is just simmering.
When the sugar is liquid, add the cream off the heat. Mix well (if pieces of caramel form, dissolve by delivering ultra saucepan over low heat while stirring). Then always add the butter off the heat, stir and add the salt. Stir and put in a jar. Close and store at room temperature.

When ready to serve, unmold the cheesecake on a serving dish
Posted By: feederle

Re: Scrap Yard Cookbook - 11/19/14 01:07 PM

Do you actually cook everything you are posting smile?
Posted By: Private Klink

Re: Scrap Yard Cookbook - 11/19/14 03:33 PM

No, he has said before that he pulls these recipes from a web-site. wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/20/14 06:42 AM

Originally Posted by feederle
Do you actually cook everything you are posting smile?


NOPE! we have made a few, but like Tom said, the last several have come straight from fb. (And friends)
Posted By: feederle

Re: Scrap Yard Cookbook - 11/20/14 08:51 PM

wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/25/14 02:49 AM

Runza Casserole

2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbage
salt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/26/14 07:14 AM

Oven Baked Tacos!

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/26/14 07:15 AM

Parmesan Baked Pork Chops

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 11/26/14 09:00 AM

Sounds like the perfect meal before a Ganza! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 11/27/14 12:07 PM

EASY CHOCOLATE PEANUT BUTTER BALLS

Ingredients:
18oz Peanut Butter Jar
¼ Cup Butter
2 Cups Powdered Sugar
½ teaspoon Vanilla Extract
12 oz bag of Nestle’s Semi- Sweet Morsels

1. Mix the peanut butter, butter, vanilla extract and powdered sugar in a bowl. Stir until combined.
2. Shape into approximately 1-inch balls and place on baking pan. Put in Freezer for about 20 minutes.
3. Melt Nestle’s Semi- Sweet Morsels according to Pkg ( I Microwaved )
4. Dip peanut butter balls into chocolate w/ toothpick letting the excess coating drip off. return the chocolate coated peanut butter balls back pan until chocolate is firm.
5. Store in a Ziploc bag in the refrigerator.
ENJOY!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/02/14 03:46 AM

Wonton Jalapeno Poppers! - Baked or Fried?

In a bowl mix Cream Cheese, Jack Cheese, Chopped Jalapeno, Garlic, and Green Onions (and anything else you want).

Fill Wontons with the mix and fold into triangles, fry them in a pan or just throw them on a baking sheet and put in the oven at 350 for 10 min or so. Then dip them in... whatever...
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/02/14 02:34 PM

Another Dip Dogs.

Ingredients

8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
Instructions

Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/03/14 11:48 AM

Wow! This is so easy I think even TOM could do it! grin

http://thoughtfulwomen.org/2014/11/25/watch-happens-pours-condensed-milk-top-chocolate-chips/
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/07/14 08:25 AM

This is a pretty easy lean breakfast to make:

Egg muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

I love these. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee.

Ingredients
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
Green chillies
Fresh coriander
You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.
Eggs 6 beaten with 2 tbsp milk, black pepper to taste

Instructions
-Preheat oven at 200C
-Grease your muffin tin
-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/07/14 08:43 AM

FRENCH TOAST BAKE -- The ideal breakfast for Christmas morning! Easy too! Prepare the night before and pop in the oven Christmas morning. SO DELISH! Your family will sing Hallelujah!

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syr
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/09/14 03:04 AM

~Bacon Ranch Cheese Ball~

Ingredients
(2) 8 oz packages of cream cheese, room temp
1/2 cup shredded cheddar
1 cup bacon crumbles, divided
1 package of Hidden Valley Ranch dip mix
Instructions

Place cream cheese in a medium sized mixing bowl.
Mix with mixer until both blocks are combined.
Add in ranch dip mix and mix well.
Blend in shredded cheddar and 1/2 cup of the bacon crumbles.
Once mixed, using your hands, form into a ball.
Roll the ball into the remaining 1/2 cup of bacon crumbles.
Refrigerate 1 hour before serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/09/14 03:26 AM

BEST HAM SANDWICHES YOU'LL EVER HAVE!!!

A GREAT recipe for finger (football) food! SHARE this one it's a KEEPER!!!!
Ingredients:
2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of Virginia ham (NOT honey ham)
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds
Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/11/14 06:15 PM

Crockpot french dip sandwiches

1 can french onion soup (10.5 oz)
1 can beef broth (10.5 oz)
1 can or bottle of beer (12 oz)
1-3 lbs of pork tenderloin or some kind of roast
french rolls or something similar
swiss or provologne cheese slices
Process

Pour beef broth, french onion soup, and beer into crockpot
Put tenderloin or roast in crockpot as a whole
Cook on low for 7 hours
About 30 minutes before time is up, shred the meat with a fork
Re cover and continue cooking for the remaining 30 minutes
Slice open bread and put swiss cheese slices inside
Put in oven at 200 degrees for 10-15 minutes or until toasty
Remove from oven and fill em up with meat. Thank you Chelsey Tarver!!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 12/11/14 10:04 PM

Now THAT sounds fantastic!!! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/12/14 08:00 AM

FRIED CABBAGE WITH SAUSAGE (great for low carbers)
This is a quick and easy dish.
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces (I use turkey)
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. Only 4 g net carbs per serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/12/14 09:33 AM

Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1&#8243; thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1&#8243; thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/17/14 06:39 AM

One Pan Meatballs! - just eat it over the stove... no one likes doing more dishes than they have to right?

Bowl: Ground Meat, Eggs, Bread Crumbs, Worcestershire, Garlic, Basil, and Oregano.

Roll into a "ball" then stuff a cube of Mozzarella into the center of the balls. Throw in a skillet over med-high heat and cook the balls for a few minutes on each side. Then pour your Marinara sauce on top and simmer for 10 minutes.. then top with MORE Mozzarella.. then eat right out of the pan Enjoy!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/18/14 01:43 PM

Pull Apart Pizza Bread

Ingredients

2 Cans of pizza dough or biscuits
2 cups mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning or parsley flakes
&#8531; cup olive oil
1 - 8 oz package of pepperoni (we used the turkey)
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it's amazing)

Instructions

Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it's done.
Flip over on to a plate while it's still hot.
Serve with a side sauce and enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/19/14 07:13 AM

o Bake Coconut Pecan Praline Cookies
Ingredients

2 1/2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1 stick (1/2 cup) salted butter
1 tsp vanilla extract
2 1/2 cups chopped pecans
2 cups sweetened shredded coconut
Instructions

In a medium sized bowl, combine coconut and pecans; set aside.
In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes.
Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
Drop by large spoonfuls on wax paper. Let harden completely -- about an hour to an hour and a half -- before serving.
Notes

Makes about 20 large cookies.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 12/19/14 10:33 AM

***Biscuits & Gravy Casserole***

This makes for an awesome easy breakfast for the gang...

Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/02/15 06:12 AM

Ham and Cheese Sliders


You NEED the Sweet Rolls!
Details
Cooking Time: 25
Recipes Makes: 14
Calories: 252
Carbs: 24
Fat: 13
Protein: 9

Ingredients Related Tips
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Directions

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Posted By: Private Klink

Re: Scrap Yard Cookbook - 01/02/15 06:51 AM

Sounds like a great breakfast to me. grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/03/15 07:07 AM

PHILLY CHEESE STEAK DIP!

1½ cups GRILLED and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese

Instructions

Saute onion and green pepper in olive oil over medium heat. Set aside.
In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.
Serve with chips or toasted baguettes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/04/15 06:30 AM

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated. Try adding some green onion.

ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/05/15 02:22 PM

Bierocks (makes 16 huge-size or 32 regular-size)

Filling:
1 lb hamburger
1 or 2 onions, minced
2 tsp minced garlic
1 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
2 tsp pepper
1 tsp beef better than bouillon, optional
1 head cabbage, thinly sliced
shredded cheddar, optional

Dough:
4 1/3 c. flour
2 1/4 tsp bread machine yeast
1 c. milk
1/3 c. sugar
1/3 c. butter
1 tsp salt
2 eggs

Note: I don't really measure (except for the dough - you've got to measure that), so I probably use more seasonings than listed. Just

taste the filling after it's cooked & decide for yourself.

In super large skillet or pot, sprinkle hamburger with seasonings, and mix them in. Add onion, garlic & beef better than bouillon and brown slowly over med-low heat until done. Mix in the shredded cabbage, cover and cook, stirring occasionally, until cabbage is translucent, stirring occasionally. Taste and adjust seasonings.

Meanwhile, heat milk, sugar, butter and salt in small saucepan just until warm (110 or so degrees). Put all dough ingredients into bread machine on dough cycle. (Alternately, knead dough by hand or with mixer and dough hook.) When kneading stops, transfer dough to bowl oiled with olive oil, turning to coat. Let rise until doubled, about an hour.

When dough is risen and filling is done, plop dough onto cutting board or silicone mat and cut into 16 (or 32) wedges (like a pizza - i even use a pizza cutter).

Divide filling in pan into fourths - leave the filling in the skillet & draw a line through the middle with your wooden spoon, pushing half the filling to one side; half to the other. Then draw another line to separate the filling into fourths. Each fourth will fill 4 (or 8) dough wedges.

Spray a cookie sheet with non-stick cooking spray or line with parchment paper.

To fill, use fingers to flatten a dough wedge into a thin circle on mat/cutting board or in your palm. Spoon a 1/16th (or 1/32nd) portion of filling into middle of dough circle (just eye-ball those fourths you divided & scoop out four (or eight) bierocks-worth of filling from each fourth of the skillet), add a bit of cheese if you like; bring outside edges up into center and pinch to seal. Place bierock seam side down onto cookie sheet.

Preheat oven to 375 degrees. Let bierocks rise for up to an hour. (They're fine if they don't rise at all.) Bake at 375 for 30 min or so, until golden brown.

Even if I'm planning to freeze them, I still bake them first. When you want one, just microwave it or pop it into a hot oven to heat.

Note: you can make these with other fillings: chicken, broccoli & cheddar; ham, spinach & swiss; taco meat, black beans & monterey jack; corned beef, sauerkraut & swiss, pizza toppings and mozzarella . . . anything you could think of would probably work.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/07/15 06:41 PM

For all Venison lovers out there.....

Sweet Bacon Wrapped Venison Tenderloin

2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:

1
Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2
Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3
Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4
Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6
Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7
Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8
Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9
OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10
OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11
Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12
You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/08/15 06:32 AM

OK, I know there are other potato soup recipes here, but this is probably the easiest and MAN IS IT TASTY!

Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits (If you like bacon, use a pound! smile
1 cup shredded cheddar cheese
salt and pepper to taste ***

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours (ours were done on high in about 3 to 3.5 hours) or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with the cheddar cheese and some additional bacon bits.

*** IF you use a whole pound of bacon, you might want to taste it before adding more salt!
Posted By: rth548

Re: Scrap Yard Cookbook - 01/08/15 10:00 AM

Originally Posted by SkunkHunter
For all Venison lovers out there.....

Sweet Bacon Wrapped Venison Tenderloin

2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:

1
Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2
Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3
Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4
Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6
Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7
Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8
Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9
OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10
OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11
Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12
You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.


We did this a while back and it was AWESOME!!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/09/15 12:44 PM

Now I can go with this!

1-2-3 Cake. I love this idea!!!

1 box ANY flavor cake mix
1 box (MUST BE) angel food cake mix.

Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert.

Spoon 3 Tbsp of the dry mixture in a big coffee mug.
Stir in 2 Tbsp of water and mix well.
Microwave for 1 minute (you may need to experiment with the time some depending on your microwave).

You'll wind up with a single serving of cake!

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now and then without making an entire cake!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/09/15 01:37 PM

Slow Cooker Bacon-Wrapped Apple Chicken


Ingredients

4 boneless skinless chicken breasts
1 cup BBQ sauce, I LOVE Sweet Baby Rays
¼ cup brown sugar
&#8539; cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon

Instructions

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/12/15 07:40 PM

This came from a girl I work with.

Cauliflower Salad!!!

I love potato salad...but I hate all those carbs...so I made a low carb potato salad / with cauliflower instead .... It was SOOOO good.


1 head of cauliflower steamed or boiled until tender in bite size pieces.

6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend together.

1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)

3 tbs of mustard
3 tbs of pickle relish

1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste.

Mix it all together and you can garnish with egg slices and parsley and chill over night. ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/13/15 03:29 PM

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!

2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/14/15 07:36 AM

Low-Carb Stuffed Cheesy Peppers!
Exactly what they sound like, Meat, Cheese, and Peppers.... done in 30 minutes smile

In a skillet cook Onions, Garlic, and Diced Tomatoes for a few minutes. Then stir in ground beef (or turkey) and cook until done. Hollow out the Peppers (simmer for a few minutes in boiling water) and stuff the mixture inside. Bake at 350 for 15 minutes, then top with Cheese and bake for another 5. DONE!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/15/15 07:16 AM

Here's a good one from Cooking with ISIS wink

Bacon Wrapped Cream Cheese Stuffed Chicken Breast
Ingredients

2 Boneless skinless chicken breast
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/18/15 07:15 AM

Creamy Burrito Casserole

Ingredients
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Directions
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/19/15 04:03 AM

PINEAPPLE UPSIDE DOWN CUPCAKES!

Ingredients

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Directions

1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.

2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/25/15 08:08 PM

Now this sounds good.

Granny Cake

1 1/2 cup sugar
2 cup flour
1/2 tsp. salt (omit if using self-rising flour)
1 tsp. baking soda (omit if using self-rising flour)
2 eggs
1 (20 oz.) can crushed pineapple in its own juice (including juice)
1 cup brown sugar
1 cup chopped pecans

1 cup evaporated milk
1/2 cup sugar
1 stick margarine
1 tsp. vanilla

Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.

Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil.

AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/25/15 09:54 PM

Outback Steakhouse Alice Springs Chicken

Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness.
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.
***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/30/15 06:57 AM

just in time for Superbowl Sunday!

Jambalaya Dip
Served right in the skillet
Details
Cooking Time: 30
Recipes Makes: 8
Calories: 316
Carbs: 3.2
Fat: 25.4
Protein: 18.6

Ingredients:
12 oz shrimp, peeled, cleaned and chopped into 1/2 inch pieces (you can use mini shrimp if you want to keep them whole)
8 oz fully cooked smoked sausage, sliced
1 onion, chopped
1 bell pepper, red or green, chopped
2 ribs celery, chopped
1 Tbsp olive oil
2 tsp Tabasco Original Red sauce
12 oz cream cheese, cubed
8 oz Colby-Jack cheese, grated
1 tsp salt
1/2 tsp ground pepper
1 tsp thyme
1 tsp dried parsley for garnish

Directions

In a large skillet, heat olive oil over medium high heat.
Cook onion, pepper and celery until softened.
Add shrimp and cook another few minutes until it is pink.
Add the smoked sausage and Tabasco Original Red sauce and heat through.
Turn off heat, add the cheeses, and seasonings
Toss to distribute ingredients evenly.
Transfer to an oven proof casserole dish or cast iron skillet.
Sprinkle with parsley and bake for 20 minutes in a preheated 400 degree oven.
Serve warm with chips, crackers or slices of baguette.


Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 01/30/15 12:32 PM

More Superbowl Munchies! (Actually 10)

http://ftw.usatoday.com/2015/01/the-only-10-super-bowl-recipes-you-will-ever-need


Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/01/15 12:48 PM

White chicken enchiladas

8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/02/15 03:40 AM

Now This sounds good.

TACO SOUP

Ingredients:
2 lbs lean ground beef
1 medium yellow onion, chopped
2 15 oz cans stewed tomatoes - regular
1 10 oz can rotel tomatoes
1 14 oz can pinto beans
1 14 oz can ranch style beans
1 14 oz can corn kernels
2 cups chicken or vegetable broth
1 cup water
Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
Drain.
Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
You can top with grated cheese and crumbled tortilla chips if you like.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/02/15 10:51 PM

CRAZY GOOD CASSEROLE

Amazingly delicious!!!!

Ingredients:
4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste

Directions:
Cook and crumble bacon.
While bacon is cooking, cut chicken into bite sized chunks.
Set cooked bacon aside for later use.
In the same pan cook chicken in bacon drippings.
Add garlic powder and salt and pepper to taste.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
Stir to mix well.
Pour into prepared baking pan.
Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/05/15 08:03 PM

CHICKEN DORITO'S CASSEROLE

The kids will LOVE it!!!!

Ingredients
3 cooked and shredded chicken breasts
1 can of cream of mushroom (or your choice of cream of xxx soup)
2 cans of Rotel (tomato's with chili's)
1 (8 oz) bag of shredded cheese
1 bag of Dorito's

Directions
Preheat oven to 350 degrees.
Combine the shredded chicken, cream of mushroom soup and Rotel.
Crunch up 3/4 of the bag of chips and spread on the bottom of a 9x13 casserole dish. Spread chicken mixture over the top of the crunched up Doritos. Add remaining Doritos over the top of the chicken mixture. Add shredded cheese over the top.
Cook at 350 degrees until heated through and cheese is melted and slightly browned.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/07/15 01:06 PM

STRAWBERRY CREAM CHEESE COBBLER

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/08/15 07:37 AM

Momma's Easy No Yeast Dinner Rolls:

1 Cup Flour
1 tsp Baking Powder
1 tsp of salt
1/2 Cup milk
2 Tablespoons Mayo

Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 350 degree oven for 15 minutes or till done and golden brown.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/10/15 02:32 AM

SLOW COOKED BACON CHEESE POTATOES
*Can be cooked in the oven - 200c for an hour, covered.

Ingredients

200g (7oz) bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g (8oz) cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)

Instructions
1. Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours

To make sure you never lose this recipe, click SHARE so it will always be on your timeline!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 02/10/15 05:50 AM

Other than all the onions that sounds great! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/11/15 08:30 AM

SOUTHERN STYLE CABBAGE SOUP heart emoticon

Prep time - 20 min
Cook Time- about 45 min

Ingredients:
1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 tbs of salsa; optional
Knorr Beef Broth, makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash of Tony Chachere's Creole Seasoning. I add a lot!
dash of Old Bay Seasoning
dash of Salt-Free Mrs Dash

Instructions
Sauté celery, onion, bell pepper and garlic in olive oil and set aside
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft
Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.

He says.....
"I think y'all can experiment and add green beans, corn, lentils or any other vegetables that you like. I cook this often and never make it the same way twice. I really enjoy experimenting with various spices when I cook and decided to add Old Bay for an extra depth of flavor. The only thing that I wouldn't change is the Knorr chicken or beef broth. I've found the Knorr broth that comes in the individual tubs you mix with water is superior to other brands because of flavor and low sodium content.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/11/15 09:02 PM

Orange Fluff Jello Salad Recipe:
Ingredients:
1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
20 ounce can pineapple tidbits (drained)
22 ounces mandarin oranges (drained)
2 to 3 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)
Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.


Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/11/15 09:05 PM

And the BEST RECIPE OF ALL TIME...

JELLO FRUITY ROLL-UPS!
Ingredients
1 jell-o ( 3-oz package )
1/2 cup water
1 1/2 cups marshmallows ( miniature (or 12 large) )

Directions
Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well. Bring water to a boil in microwave- about 1 minute. Add gelatin and stir well. Return to microwave for 1 minute and stir well. (This step ensures that jello is completely dissolved.)

Add marshmallows and return to microwave for 45 seconds to 1 minute or until marshmallows are puffed and slightly melted. Whisk until marshmallows are completely dissolved. Creamy layer will float to the
Servings

10
Posted By: Private Klink

Re: Scrap Yard Cookbook - 02/12/15 03:44 AM

Why am I NOT surprised?!!? laugh laugh laugh
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 06:43 AM

Originally Posted by Private Klink
Why am I NOT surprised?!!? laugh laugh laugh


Hehe. The devil made me do it. wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:01 AM

Traditional Potato Latkes

Makes approx. 20 pancakes

Ingredients

4-5 potatoes
2 white onions
3 eggs, beaten
1/2 cup all-purpose flour
1 1/2 teaspoon salt
1 teaspoon pepper, or to taste
vegetable/canola oil, for frying
sour cream, garnish
apple sauce, garnish

Directions

Peel potatoes and place with onions in food processor. Pulse with fitted knife blade until smooth and creamy.
In a large bowl, combine the potato mixture with eggs, and season with salt and pepper. Add (enough) flour so that everything stays together and doesn’t fall apart.
In a large frying pan or deep skillet, carefully heat 1 inch of oil on medium-high heat.
Gently place 1/4 cup of latke mixture into the oil and flatten a little so that it will cook evenly. Cook each side until cooked through and golden brown, then transfer onto paper towels to drain. Continue with the rest of latkes.
Serve latkes hot, with sour cream and apple sauce.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:03 AM

Traditional Louisiana Gumbo

(Makes 10 servings)

Ingredients

12 ounces medium shrimp, peeled, deveined and sliced
8 ounces boneless, skinless chicken breast; trimmed and cut into 1/2-inch pieces
8 ounces andouille sausage, thinly sliced
1/2 cup all-purpose flour
1/3 cup butter
1 large onion, chopped
1 large green bell pepper, diced
1/2 stalk celery, diced
8 cups reduced-sodium chicken broth
2 cups water
2 cup long-grain white rice
15 okra pods, trimmed and cut into 1/2-inch-long pieces (1-2 cups)
4 cloves garlic, minced
2 bay leaf
2 tablespoons canola oil
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt and pepper, to taste
hot sauce, to taste

Directions

In a large skillet, start by making a roux. Instead of using bacon fat, melt your butter over medium-low heat and add your flour, whisking constantly until smooth and a deep golden amber color (around 10-15 minutes). Remove from heat and keep whisking until cool.

Tip: It’s very easy for roux to burn, so stir continuously and keep an eye on it; reduce heat if flour is browning too quickly.

Mix vegetables (onion, pepper, celery and garlic), chicken and sausage into the roux and return to a simmer. Cook for 10-15 minutes or until vegetables are tender. Remove from heat.
Bring chicken broth and water to a boil in a heavy stockpot and whisk in roux/vegetable/meat mixture. Reduce to a simmer and add okra, salt and pepper, thyme, oregano, cayenne, bay leaves, Cajun and Old Bay seasoning. Cover and cook for 30 minutes.
Stir in rice, cover and cook for another 30 minutes.
Add the shrimp and simmer until shrimp is opaque, another 10 minutes. (Chicken and sausage should be cooked through and rice tender.)
Remove bay leaves, season with salt and pepper, and/or hot sauce.
Serve hot and enjoy!



Tip: Gumbo will continue to release and develop flavors the longer it cooks, so it’s okay if it stays on low heat for a little longer. It also freezes well if you don’t want to serve immediately.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:05 AM

Bacon-Wrapped Smokies

(Makes 16 servings)



Ingredients

1(16 oz) package of bacon, cut into thirds

1 (14 oz) package of mini sausages or cocktail wieners

3/4 cup brown sugar (for extra smokiness use dark brown sugar)

Directions

Preheat oven to 350º F and cover a baking sheet with aluminum foil.
Cut bacon slices into thirds. It’s easier to wrap the smokies with cold bacon, so refrigerate majority of the slab when you start wrapping.
Take a piece of bacon (1/3 of full slice) and wrap it around your sausage. Secure it in place with a toothpick. Continue wrapping.
Place your finished smokies on the baking sheet and sprinkle them liberally with brown sugar.
Bake sausages for 40-45 minutes or until the sugar is bubbly and has melted and the bacon is crispy.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:10 AM

Fried Eggplant with Honey (Berenjas Fritas con Miel de Caña)

(makes 4 servings)

Ingredients:

1 large eggplant
1-2 tsp salt
1 cup extra virgin olive oil for frying
1 cup unbleached white flour
2-3 oz "miel de cana" (honey or molasses)

Directions:

1. Rinse the eggplant and dry with a towel. Slice the eggplant into rounds approximately 1/8-inch thick.

2. Lay the rounds on a large baking sheet and sprinkle them with salt. Flip them over and lightly salt the other side. Then allow the eggplant to sit for 1 hour to draw the moisture from the eggplant. Pat dry with a paper towel.

3. In a medium frying pan, pour olive oil and heat on medium-high. Keep a plate next to the stovetop and cover it with flour.

4. Once the oil has heated up, coat slices of eggplant in the flour on both sides. Shake off excess flour, then fry in oil. Flip over the slices once the bottom begins to look golden-brown.

5. After both sides are cooked, remove eggplant slices from the oil and place on paper towels to absorb excess oil.

6. Arrange eggplant on a serving platter and drizzle with honey or molasses. Enjoy!

Recipe adapted from About.com Spanish Food.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:14 AM

Balsamic-Glazed Salmon

(makes 6 servings)

Ingredients:

1 salmon fillet (2 pounds) cut into 6 serving pieces, or six pre-cut salmon fillets
Salt and pepper
3 tablespoons honey
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon brown sugar
1 1/2 teaspoons sesame seeds

Directions:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and place the salmon, skin-side down, on the sheet. Sprinkle the salmon with salt and pepper.
Whisk together the honey, vinegar, brown sugar, sesame seeds, and garlic in a small bowl. (If it seems too thick, whisk in a splash of water.) Then, brush half the glaze over the salmon.
Bake the salmon for 10 minutes, then brush the salmon with the remaining glaze. Bake the salmon for 5 more minutes, or until it flakes easily.
Serve with rice, veggies, or another side.
Enjoy!

I think I might try this with Talapia.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:17 AM

Shrimp Po’ Boys

(makes 4 sandwiches)

Ingredients:

For the shrimp:

2 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon lemon zest
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled and deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal

For the rémoulade:

1/2 cup mayonnaise
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1/2 teaspoon Tabasco sauce (if you like spice, add a little more)
2 garlic cloves, minced

For the sandwich:

4 8-inch-long French rolls, cut horizontally
Sliced tomatoes
Dill pickles
Lettuce

Directions:

Prep the rémoulade by mixing the ingredients well, and then cover and refrigerate.
For the shrimp, whisk together the salt, cayenne pepper, garlic powder, paprika, oregano, thyme, pepper, onion powder, and lemon zest until well blended.
Fill a large pot with about 2 inches of oil and heat over medium heat to about 350 degrees.
Put about 2 tablespoons of the spice mix into a medium bowl and coat the shrimp evenly with the spices. Pour the buttermilk into a separate medium bowl, and whisk the cornmeal and flour together in another medium bowl.
Working in batches, dip the shrimp into the buttermilk and then the flour/cornmeal before putting into the oil for frying. Cook the shrimp in batches so the pot isn’t too crowded, for about four minutes per batch until the shrimp are golden-brown.
Let the shrimp drain on a paper towel before adding to the sandwiches. Spread the top of the bread with rémoulade; line the bread with lettuce, tomatoes, and pickles (if desired); and then add your shrimp. If you want it spicy, definitely dab some hot sauce on there, too.
Enjoy!

Po’ boy recipe adapted from Bon Appétit
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:27 AM

Shrimp Creole

Ingredients:

1 pound of medium shrimp, peeled and deveined
1 tablespoon of olive oil
1 tablespoon of unsalted butter
1 medium onion, chopped
1 small green bell pepper, chopped
1 stalk of celery, chopped
1/2 teaspoon salt
1/4 teaspoon of cayenne pepper
1 tablespoon minced garlic
1 bay leaf
1 28-ounce can of crushed tomatoes, not drained
1 tablespoon of all-purpose flour
3 tablespoons of chicken broth (or shrimp broth, if you can find it/make it!)
1/2 teaspoon of Cajun or Creole seasoning, to taste
Couple dashes of Worcestershire sauce
Couple dashes of hot sauce, to taste
1 green onion, sliced
1 tablespoon fresh parsley, chopped
Cooked rice

Directions:

If not purchased already peeled and deveined, peel and devein the shrimp and pat them dry with paper towels. Set them aside for now (and consider using the shells to make shrimp stock – click here for a recipe).
Put a large skillet over medium heat and add the butter and olive oil. Once heated, then add the onion, green pepper, and celery and sauté for about 5 minutes until they are all tender.
Then, add the crushed tomatoes, salt, cayenne pepper, garlic, and bay leaf and bring the mixture to a boil. Reduce the heat to medium low and simmer until reduced and thickened, for about 30 minutes.
In a small dish, stir the flour and chicken broth (or shrimp broth/stock) and then stir this into the tomato mixture. Cook for another 5 minutes.
Sprinkle the shrimp with the Cajun/Creole seasoning and add them to the tomato mixture. Add the Worcestershire and hot sauces and stir everything together.
Cook the mixture for 5 to 6 minutes, or until the shrimp start to look opaque and cooked all the way through.
Stir in the green onion and parsley and let the entire mixture get heated all the way through.
Once hot enough, serve the mixture over hot rice.
Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:29 AM

Oh man, found this really nice Recipe site.

http://12tomatoes.com/browse
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:31 AM

Maryland Crab Cakes

Ingredients:

1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise (or sour cream)
1 1/2 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 cups breadcrumbs, ideally fresh from white or sourdough bread
1/4 cup panko breadcrumbs
1 tablespoon freshly chopped flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 teaspoon of salt
Lemon wedges for serving

Directions:

Decide whether you’d like to sauté or bake the crab cakes. If you want to bake them, preheat the oven for 400 degrees F.
If necessary, drain the crabmeat and pick through it for shells (shells won’t be in jumbo lump crabmeat). Put the crab in a medium-size bowl and set aside.
Get a small bowl and whisk the egg, mayonnaise, mustard, Old Bay seasoning (or substitute), lemon juice, Worcestershire sauce, and salt. Pour the mixture on top of the crab and gently mix until well-combined – be careful to gently break up lumps with your fingers and not to over-mix.
Add the breadcrumbs and parsley to the mixture, and gently mix them until well combined. You want the mixture to still have a loose, meaty texture – not mashed together too much.
Cover the crab cakes with plastic wrap and let them refrigerate for one to three hours.
Mold the crab mixture into eight crab cakes – each should be about an inch thick.
If you want to sauté the crab cakes, heat the butter and olive oil in a 12-inch nonstick skillet over medium heat. Once the butter is frothy, add the cakes to the pan and cook on one side for four minutes – about when the underside will be golden-brown. Then, flip the crab cakes and reduce the heat to medium low. Cook the cakes for another four minutes, or until the other side is golden-brown.
If you want to bake the crab cakes, then melt extra butter and brush a baking sheet with it. Put the crab cakes on the sheet. Then, melt the 2 tablespoons of butter and the olive oil together, and brush the tops of the crab cakes with it. Bake them for 20 minutes.
Serve with lemon wedges and your choice of side dishes.
Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:36 AM

Donut Muffins Recipe

(makes 24 muffins)

Ingredients

1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups flour
1 cup milk

Directions

Preheat the oven to 425F. Line a muffin tin with paper or silicone muffin cups and grease the cups with non-stick spray.
In a mixing bowl, cream the butter, vegetable oil, and sugars until smooth.
Add the eggs and beat to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
Alternate gradually stirring a little flour and milk into the butter mixture, making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they're a pale, golden brown and a skewer inserted into the middle of one of the center muffins comes out clean.
Remove from the oven and let cool until you can handle them. Serve plain, or top with a glaze or simple cinnamon and sugar mixture.
Enjoy
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/12/15 07:40 AM

Crab Rangoon

(makes 6 servings)

Ingredients

2 cups vegetable oil
5oz crab meat
4oz cream cheese at room temperature
1 clove garlic, minced
1 green onion, thinly sliced
1 teaspoon red onion, chopped
1/4 teaspoon freshly ground white pepper
1 1/2 teaspoons sesame oil
1 teaspoon Worcetershire sauce
kosher salt and ground black pepper to taste
24 2" won ton wrappers

Directions

Heat the vegetable oil in a large skillet or Dutch oven over medium high heat.
In a large bowl, combine the crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, red onion, white pepper, and salt and pepper.
Place the wonton wrappers on a work surface. Spoon 1 1/2 teaspoons of the crab mixture into the center of each wrapper. Use your fingers to rub the edges of the wrappers with water. Fold two corners of the wonton wrapper together. Fold the other two ends to make a tiny parcel (pictured above). Pinch to seal tight and make sure there is no leakage.
Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy (about 1-2 minutes). Transfer to a paper towel lined plate.
Serve immediately with sauce.
Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/14/15 07:03 PM

http://www.littlethings.com/bacon-b...edium=Facebook&utm_campaign=Facebook

Make sure you scroll down to the video of the bacon!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/14/15 07:21 PM

Woohoo, hit a gold mine with this one!

http://www.johnsonville.com/recipe/...utm_term=Cooking&utm_campaign=Recipe
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/14/15 07:29 PM

CHOCOLATE MAYONNAISE CAKE

CAKE
Ingredients:
•2 cups of all-purpose Flour
•2/3 cups of unsweetened cocoa powder
•1 1/4 teaspoon of baking Soda
•1/4 teaspoon baking powder
•3 eggs
•1 2/3 cup sugar
•1 teaspoon vanilla
•1 cup of Mayonnaise
•1 1/3 cups water

Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350° for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.

PEANUT BUTTER FROSTING
Ingredients:
3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk

Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/16/15 10:05 PM

Creamy Burrito Casserole

Ingredients
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Directions
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/17/15 03:19 AM

LUNCHROOM LADIES 50 YEAR OLD RECIPE!

1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts.
Pour in 9x13 pan, bake 20-25 mins on 350. Check at 20 minutes.

**Icing*
1/4 c softened butter
¼ c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt
Mix all together & frost as desired.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/17/15 03:44 AM

BACON & CREAM CHEESE DEVILED EGGS

You can adjust the ingredients to your own taste.

Ingredients:
1 Dozen Hard Boiled Eggs
4 slices of bacon (cooked & crumbled)
4 oz Softened Cream Cheese
1/4 Cup Mayonnaise
2 TBS Yellow Prepared Mustard
Paprika
1/2 TBS Worcestershire Sauce
Cayenne Pepper To Taste
Salt & Pepper To Taste

1. Prepare eggs. Cool and peel.

2. Slice eggs lengthwise with a knife.

3. Gently remove yolks and place in a mixing bowl.

4. Add cream cheese, mayo, mustard, worcestershire sauce, cayenne pepper to taste, salt, and pepper to the yolks. Mix/mash well until smooth. I used a food processor and it came out SUPER creamy.

5. Scoop mixture into a pastry bag, or resealable gallon bag and fit a tip on if desired. I just used a ziploc bag. No tip required. you can simply cut a small corner of the bag off.

6. Squeeze mixture into the empty egg whites.

7. Top with a sprinkle of paprika and crushed bacon bits.

8. Best if chilled for at least 2 hours before serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/18/15 03:40 PM

One Pot Goulash
Slightly adapted from the Food Network
Printable recipe
Yield: 8-10 servings

2 lb. ground beef
1 large onion, chopped
1 green pepper, seeded and chopped
8 oz. fresh mushrooms, sliced
4 cloves of garlic, minced
3 cups water
1 can (29 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
1 tbsp. Italian seasoning
1 tsp. paprika
1 tsp. sugar
1 tsp. crushed red pepper flakes
1-2 tbsp. Worcestershire sauce
Salt and pepper, to taste
2½ cups uncooked elbow macaroni

In a 5 qt. pan, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and mushrooms. Cook until tender, about 3-5 minutes. Drain if desired. Add beef mixture back to the pot and add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, crushed red pepper flakes, Worcestershire sauce, salt and pepper. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.
Posted By: coyotebc

Re: Scrap Yard Cookbook - 02/19/15 05:46 AM

Pauline is making cabbage rolls right now for her uncle's birthday party
Oh the torture of that awesome smell
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/19/15 07:41 AM

A casserole with chicken, potatoes, mushroom, onions and bacon in a great tasting gravy!

COUNTRY FARM CHICKEN CASSEROLE

Ingredients to serve 4:
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder

Directions:
1. Preheat oven to 425 degrees.
2. Cook the bacon; crumble and set aside; reserve bacon grease.
3. Peel and cube the potatoes; fry potatoes in bacon grease.
4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
5. Fry the mushrooms in the bacon grease.
6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
7. After the chicken is cooked, cut into cubes.
8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
9. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
10. Bake for 30 minutes covered with foil.
11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/19/15 07:45 AM

Don't like peeling hard boiled eggs? This handy tip works!

Take a pint jar and fill not quite half full of water. Drop in the egg. Screw on a lid then shake the egg violently for about 5 seconds or so. Take off the top and the shell will either be off the egg already or will come off so easy you can't believe it.

We Peeled a dozen eggs like this in about 5 minutes or so. We now have an egg peeling jar!

Oh and NO, it's not a Patty original, she found it on the internet somewhere.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/20/15 06:22 AM

Can't vouch for this, but is sounds good anyway.

ACID RE FLUX Smoothie

Ingredients: 1 and 1/2 cups diced fresh pineapple, 1 banana, 1/2 cup Greek yogurt, 1/2 cup ice, 1/2 cup pineapple juice or water. Blend to consistency of a smoothie.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/20/15 06:22 AM

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/20/15 06:28 AM

This is insane!

Cheesecake Crescent Rolls~

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup Sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/20/15 08:22 PM

I posted this in the Death Chat, but thought it should go here as well.


The whole world is concerned about China-made "black hearted goods".
Can you differentiate which one is made in Taiwan or China ?

If the first 3 digits of the barcode are 690 691 or 692, the product isMADE IN CHINA.
471 is Made in Taiwan .
This is our right to know, but the government and related departments never educate the public, therefore we have to RESCUE ourselves.

Nowadays, Chinese businessmen know that consumers do not prefer products "MADE IN CHINA ", so they don't show from which country it is made.

However, you may now refer to the barcode - remember if the first 3 digits are:

690-692 ... then it is MADE IN CHINA
00 - 09 ... USA & CANADA
30 - 37 FRANCE
40 - 44 GERMANY
471 ... Taiwan
49 ... JAPAN
50 ... UK

BUY USA & CANADIAN MADE by watching for "0" at the beginning of the number.
We need every boost we can get! Pass this on to everybody on your E-Mail Contact List!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/21/15 01:44 PM

Cauliflower Salad!!!
Patty and I made this yesterday and it is VERY good. Tasts almost like potato salad!

1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/25/15 12:31 AM

Cinnamon Roll Pancakes Recipe!

It's a lot easier to make than you'd expect! like emoticon

PANCAKE INGREDIENTS:
4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten

PANCAKE DIRECTIONS:
1. Mix the dry ingredients in one bowl and the wet ingredients in another bowl.

2. Stir them together until everything is moistened leaving a few lumps.

CINNAMON FILLING INGREDIENTS:
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon

CINNAMON FILLING DIRECTIONS:
1. Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. (This will keep in the fridge so you can make them again and again and again!)

2. Heat your griddle to 325 degrees. You don't want these too cook too quickly. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon, so I suggest 325.

The cinnamon kind of melts out and creates the craters which then fill perfectly with the cream cheese glaze.

CREAM CHEESE GLAZE INGREDIENTS:
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla

CREAM CHEESE GLAZE DIRECTIONS:
1. In a microwave safe bowl melt the butter and cream cheese and then stir together.

2. Whisk in the powdered sugar and vanilla.

3. Add a little milk if needed to make it a glaze consistency.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/26/15 01:20 AM

AND, here's another. Thank goodness facebook is good for something.


Annette’s Potato Soup Recipe
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. In a Nonstick 12-Quart Stockpot, boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end.

2. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.

4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.

5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.

8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/27/15 03:00 AM

LOADED CAULIFLOWER


You won't believe it's low carb!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 02/28/15 02:25 AM

Chicken Enchilada Pillows

A simple and unique twist on traditional enchiladas. This recipe is so delicious and will soon become a new family favorite!
Recipe type: Entrée
Serves: 8 pillows
Ingredients

1½ cups cooked and shredded chicken
½ cup black beans, drained
½ cup frozen corn
½ tsp. cumin
½ cup red enchilada sauce
½ cup shredded Mexican cheese, shredded colby jack and monterey cheese will work as well
1 can Pillsbury BIG and FLAKY Crescent Rolls
1 egg
1 Tbsp. water
2 cups crushed tortilla chips
TOPPING
½ cup sour cream
½ cup cream of chicken soup
extra cheese for sprinkling

Instructions

Combine chicken, black beans, corn, cumin, enchilada sauce and cheese in a large bowl until combined. You want the mixture to be damped enough from the enchilada sauce but not too wet.
Preheat oven to 350 degrees F.
Lay out the 8 crescents on a cookie sheet. Stretch the crescent out just slightly to make a little more room for the filling, being careful that you do tear or make any holes in crescent dough.
Place about 3 spoon fulls of the chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of the filling is showing. I'll call this the "pillow".
In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed tortilla chips and place on cookie sheet. Repeat for the remaining 7 crescents.
Cook the pillows at 350 F for 25-30 minutes. Keep an eye on them for when they brown. Your oven might cook them quicker.
For the topping: Combine sour cream and cream of chicken into a small sauce pan and stir over medium low heat until it is heated through. Top cooked Enchilada Pillows with topping and sprinkle with added cheese.


Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/01/15 03:15 AM


St. Louis Gooey Butter Cake
Melissa Clark

Yield16 to 20 servings

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to — or in place of — the pumpkin pie at many a Missourian’s Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.

Cake

3 tablespoons/45 milliliters milk at room temperature
1 ¾ teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 ¾ cups/215 grams all-purpose flour

For the topping

3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 ½ teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 ½ cups/300 grams sugar
½ teaspoon/3 grams kosher salt
1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners’ sugar, for sprinkling

Preparation

In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners’ sugar for serving.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/02/15 12:43 AM

PHILLY CHEESE STEAK SLOPPY JOES

1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/03/15 02:02 PM


Crock-Pot Cheesy Chicken Spaghetti

If you love creamy, spicy pasta dishes, this Crock-Pot version of my Cheesy Chicken Spaghetti will blow your mind. Cook the sauce for a few hours and then toss with pasta when you're ready to serve!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 40 minutes
Ingredients:

1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup

3/4-1 lb. cooked spaghetti

3 cups grated cheddar cheese

a few splashes chicken stock {optional}
Directions:

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.

**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.
Posted By: monsterdog

Re: Scrap Yard Cookbook - 03/11/15 12:23 AM

Indian Butter Chicken (crockpot version):

4 Skinless chicken thighs, large (bone in or out at your discretion, bone in is cheaper)
1 Onion, diced
3-4 cloves of garlic, minced
6 Oz can of tomato paste
14 Oz can of coconut milk
1/2 Cup yogurt, plain
1/2 Cup cream or half-n-half
3 Tablespoons butter (or ghee/clarified butter)
3 tablespoons olive oil

Spices (get most of it in the ethnic aisle of your supermarket or on Amazon):
2 Teaspoons curry powder
2 Teaspoons tandoori masala
1 Tablespoon curry paste
1 Teaspoon garam masala
12 Green cardamom pods
Salt to taste

Melt butter and oil in a large saute pan, saute the onion and garlic. Add half the spices and the chicken (diced if boneless, otherwise whole) once the onion is translucent.

Brown the chicken and add the rest of the spices, tomato paste and coconut milk.

Turn the heat down and stir in the yogurt and cream.

When completely stirred together, transfer to a slow cooker and leave it on high for 4-6 hours or low for 6-8 hours.

Pick out the cardamom pods before serving, and serve with jasmine rice with green peas mixed in, and maybe naan bread on the side.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/17/15 01:39 AM

TATER TOT SLOPPY JOE CASSEROLE

Ingredents:

1 pound ground beef
1 can sloppy joe mix
1 can of corned, drained
1 16 ounce bag of tater tots
1 cup shredded cheddar cheese


Instructions:

1. Cook the ground beef and crumble into small pieces, draining off the grease.
2. Mix in the can of sloppy joe and the corn.
3. Pour the mixture into a greased 9x13 inch baking dish.
4. Evenly distribute the cheese across the meat mixture.
5. Evenly distribute the tater tots on top of the cheese.
6. Bake at 450 for 20-30 minutes or until the Tots are browned.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/17/15 02:21 AM

BACON WRAPPED PORK TENDERLOIN

Ingredients:
3 pounds Pork Tenderloin Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Preparation Instruction:
Wrap the tenderloin pieces in bacon. Place in an 8 1/2&#8243; x 11&#8243; pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
Posted By: DMelone

Re: Scrap Yard Cookbook - 03/17/15 11:00 AM

We need to find a way to print all of these pages up so that we can thumb through them and use them to cook. Everything looks so good!
Posted By: Private Klink

Re: Scrap Yard Cookbook - 03/17/15 12:45 PM

Hi Dan, great to hear from you again. Happy Birthday!!! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/18/15 05:35 AM

Crock Pot Cube Steak and Gravy

Cube steak (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and Pepper to taste

Directions:
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/21/15 06:08 AM

Crispy Bacon Grilled Cheese roll-ups!

http://www.spendwithpennies.com/crispy-bacon-grilled-cheese-roll-ups/
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/22/15 03:16 PM


Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup each chopped onion, green pepper and sweet red pepper
1 teaspoon each dried basil, oregano and parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups uncooked penne pasta
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese


Directions

In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.

Originally published as Chicken Penne Casserole in Simple & Delicious January/February 2008, p35
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/22/15 04:51 PM

Bacon-Cheddar Cauliflower Chowder (Low-Carb Alternative to Baked
Potato Soup)

Print this recipe!

Serves 8, 265 calories, 7 grams of carbs, and 15 grams of protein per serving

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons gluten-free or all-purpose flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Directions:

Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

*Use a food processor’s chopping and grating blades to make prepping veggies and cheese a breeze!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/22/15 04:54 PM

Skinny Baked Cauliflower Tots

Cook time
25 mins
Total time
25 mins

Serves: 30-40 tots
Ingredients

2 cups cauliflower florets
1 large egg
½ cup onion, minced
¼ cup bell pepper, minced (optional)
½ cup cheddar cheese, shredded
¼ cup Parmesan cheese
¼ cup breadcrumbs
¼ minced cilantro or parsley (optional)
salt and pepper to taste
cooking spray or oil

Instructions

Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil. Set aside.

Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chopped with a knife or blend in the food processor ( just a few seconds.)

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/22/15 04:55 PM

Cauliflower Hash {Paleo}

Prep Time: 8 minutes

Cook Time: 12 minutes

Yield: 2 servings

Ingredients

2 tablespoons olive oil
3/4 lb (350 g) cauliflower, chopped into small pieces
1 medium onion, diced
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons water
1 large clove garlic, minced
2 teaspoons lemon juice
2 teaspoons minced fresh parsley leaves (for garnish)
Fried eggs, for serving (optional)

Instructions

Heat the oil in a large skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.
Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy, and has taken on a golden color, about 3 to 5 minutes.
Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly.
Stir in the lemon juice and cook until evaporated, about 30 seconds.
Serve with the parsley sprinkled on top, and add a fried egg if you like.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/22/15 04:58 PM

Olive Oil, Garlic & Romano Cheese Mashed Cauliflower

1 head cauliflower
salt & freshly cracked pepper
4-6 cloves garlic, peeled
1/3 cup extra virgin olive oil
1/3 c cream
1/3 c grated Romano cheese
Salt & freshly cracked pepper

Clean cauliflower and break into large flowerette pieces. In a large piece of aluminum foil, tightly wrap cauliflower flowerettes and peeled garlic cloves that have been seasoned with salt and pepper and place in 350°F oven and bake for 45-55 minutes or until tender. Put into casserole dish and mash to desired consistency (I like a little texture to mine). Add EVOO and cream and mix in well. Add the grated Romano cheese and season with salt and pepper as desired. Makes 3-4 servings. Can be made ahead and reheated in a 350°F oven until piping hot.

4 servings = per serving 287 calories; carbs 9.11g; fiber 3.7g = 5.41 net carbs
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/22/15 06:16 PM

Cauliflower
Fritters
*
Tortitas
de
Coliflor
Oct 8, 2013 by Little Lady Cook "La Cocinerita" 15 Comments Posted under: Recetas, Recipes

Cauliflower Fritters - Cocinerita.com

I love vegetables… not really, but I eat them and also when mixed with other ingredients, they taste wonderfully. I do eat some vegetables raw, but with the winter coming in, all I can think of is hot dishes. I can’t imagine having a greens salad in the middle of winter, not happening.

These cauliflower fritters recipe might not be the healthiest to try unless you substitute the flour for whole wheat and you bake them instead of frying them. But considering the rest of the ingredients, I think it should be okay to eat once in a while.

The cauliflower doesn’t have to be a boring vegetable. If you like steamed cauliflower, or just roasted with a pinch of salt and pepper, that’s great news! If you’re like me and need different ways to cook it in order to enjoy it, this recipe will come in handy.

If you don’t feel like making fritters, I really suggest getting nutritional yeast (because of its cheesy flavor), I do eat cheese but I try not to eat it too often, so if one day you’re tired and don’t want to spend much time in the kitchen, break the head of a cauliflower, drizzle it with olive oil, sprinkle salt and pepper, bake the florets crispy and once ready, sprinkle the life out of them with nutritional yeast and maybe a touch of butter or coconut oil.

How do you like to cook your cauliflower?

Try other recipes on the Blog for

Panamanian Ceviche
Fried Green Plantains (tostones/ patacones)
Chicheme (Panamanian Corn Drink)

Recipe – Makes 10 Fritters (cooking time: 25-35 minutes)

Ingredients:
1 medium size head (around 450 gr)
1/3 cup AP Flour
2 Large Eggs
2 Garlic cloves, finely chopped
4 tbs Cornmeal
1/2 tsp Chili Powder
1 1/2 tsp Salt
5 tbs Nutritional Yeast
Fresh Cilantro, chopped (2 tbs)
Fresh Black Pepper

Instructions:
1. Break down the cauliflower florets and cook it either by steaming or simmering in water for 5 minutes.
2. Drain the water and while it’s still warm, chop the cauliflower in tiny pieces (or use a food processor)
3. Mix the cauliflower with the spices, garlic and cilantro.
4. In a separate bowl beat the eggs and add to cauliflower mixture along with corn meal, flour and nutritional yeast.
5. Heat up a pan with 2 tbs of oil (I used coconut oil) and fry 3-4 (depending on the size of your pan).
6. Cook until golden grown on each side for a few minutes.

Notes:
– The fritters can be made up to one day ahead and then reheat them in the oven at 375F for a few minutes. (Topped with Provolone cheese gives it a different touch).
– You can skip the nutritional yeast, but you might want to add other spices since the yeast adds a cheesy flavor to the fritters.
– After frying the first batch, try one to check on seasoning, I eat a bit low in salt so you might want to adjust.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/22/15 06:16 PM

here is a link to 23 recipes.

http://www.buzzfeed.com/christineby...1LkXL&fb_ref=mobile_share#.eybJLBgnn
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/25/15 02:18 AM

I don't think that I have posted this before, and as Mr. Food would say, "Oh so good".

LOADED CAULIFLOWER

You won't believe it's low carb!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/30/15 12:42 AM

Oh man, Y'all GOT to check out these pasta recipes.

http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 03/31/15 07:29 AM

Swiss Cheese Chicken & Stuffing

4 boneless, skinless chicken breasts
Salt and black pepper
4-6 slices baby Swiss cheese
1 can Campbell's Cream of Chicken soup
1/3 cup milk
1 stick butter, melted
1 bag of Pepperidge Farm seasoned stuffing mix (not cubes) or 1 small box Stovetop Chicken stuffing mix

Heat oven to 350 degrees.
Spray 9 x 9 baking dish with cooking spray.
Arrange chicken in pan and season to taste with seasoned salt and black pepper.
Top each breast with a slice of cheese.

Combine soup and milk in a small bowl and whisk until smooth.
Pour soup over chicken to cover breasts entirely.
Combine melted butter and Stovetop in a small bowl (moisten a little more with some warm water if it seems too dry) and scoop over top of chicken.

Cover tightly with foil and bake 30-35 minutes.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/01/15 06:30 AM

COUNTRY FARM CHICKEN CASSEROLE

Ingredients to serve 4:
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder

Directions:
1. Preheat oven to 425 degrees.
2. Cook the bacon; crumble and set aside; reserve bacon grease.
3. Peel and cube the potatoes; fry potatoes in bacon grease.
4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
5. Fry the mushrooms in the bacon grease.
6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
7. After the chicken is cooked, cut into cubes.
8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
9. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
10. Bake for 30 minutes covered with foil.
11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/01/15 07:37 PM

{Oven Baked} Parmesan Zucchini Chips

Ingredients

1 Zucchini
¼ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
¼ tsp. garlic salt
2 tsp. extra virgin olive oil
pinch of pepper

Instructions

Preheat oven to 425&#8457;.
Slice zucchini into as thin slices as you can, the thinner you slice them, the crisper they will be.
Toss chips in olive oil to coat well.
In a separate bowl combine breadcrumbs, Parmesan cheese, garlic salt, and pepper.
Toss oiled chips in dry coating to cover.
Spread chips out on a baking sheet lined with parchment paper or a silpat mat.
Bake for 25-30 minutes until crisp and browned.
Serve with your favorite dip like ranch, french onion, or marinara.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/02/15 07:37 AM

Parmesan Baked Pork Chops

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake uncovered at 350 degrees for 40-45 minutes.

This works best if you flip 1/2 way through, or bake on a rack in the pan, so both sides are crispy.
Source: Janet's Appalachian Kitchen
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/03/15 05:42 AM

Prego & Mommy Chat
January 15 ·


Not at all healthy but oh so yummy! smile emoticon

Chili Dog Casserole

2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz) package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas (the fajita sized ones)
1 (8 oz) package Cheddar cheese, shredded

Preheat oven to 425 degrees

Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.

Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/03/15 02:57 PM

Now THAT sounds tasty!!! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/04/15 11:08 AM

EASY MAYONNAISE ROLLS

2 cups self-rising flour
4 tablespoons mayonnaise or Miracle Whip salad dressing (can use either)
1 cup milk
1 teaspoon sugar

Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/05/15 05:46 AM

Chili Cheesecake Dip

1 cup Crushed Tortilla Chips
3 Tablespoons Butter, Melted
16 ounces, weight Cream Cheese, Softened
2 whole Eggs
1/4 teaspoons Chili Powder
1/8 teaspoons Cumin
1 can Diced Green Chilies, Drained (4 Oz. Can)
1 whole Jalapeno Pepper, Seeded And Diced
4 ounces, weight Shredded Colby-jack Cheese
4 ounces, weight Shredded Sharp Cheddar Cheese
1/3 cups Sour Cream

Garnish
Tomatoes
Green Onions
Olives
Cilantro

Directions

Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up.)

In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Add the green chilis, jalapeno and both cheeses and blend with mixer. Pour over the crust and bake for 30 minutes at 325 degrees. DO NOT OVERCOOK. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan. Let cool to room temperature.

Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. Refrigerate until serving. Remove the sides of the pan and serve with tortilla chips.
This can be prepared 1 day in advance.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/09/15 06:03 AM

Sausage & Rice Casserole

Ingredients:

1 pound pork sausage
1 medium onion, diced
2-3 stalks celery, finely diced (about a cup and a half)
1/4 teaspoon red pepper flakes (optional)
1 14.5-ounce can chicken or vegetable broth (about 1 3/4 cups)
1 can cream of celery soup*
1 cup uncooked white rice

Preparation:

Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes and continue cooking until sausage is no longer pink and veggies are starting to become translucent.
**If your sausage is particularly fatty, drain off some of the fat.
Spray a medium-sized casserole dish with cooking spray or rub with butter. A 9X9 casserole dish should do the trick.

In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated. Pour into prepared casserole dish, cover tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove casserole from oven and let rest, covered, for 10-15 minutes before serving.

Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/09/15 06:25 AM

My MIL makes a casserole quite similar to that...very tasty! wink
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/09/15 06:28 AM

It really sounds good.
Posted By: Private Klink

Re: Scrap Yard Cookbook - 04/09/15 06:34 AM

Try it...you'll like it! grin
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/11/15 10:26 AM

Gooey Butter Cookies Recipe

Ingredients

Yellow Cake Box Mix
½ cup butter
½ tsp. vanilla
1 8 oz. Cream Cheese bar
1 egg
powdered sugar

Instructions

Beat butter, vanilla, egg and cream cheese until fluffy.
Mix in cake mix.
Chill for 30 minutes.
Roll into balls and dip in a bowl of powdered sugar.
Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/17/15 12:20 PM

[Linked Image from farm8.staticflickr.com]
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/18/15 05:16 AM


MUSHROOM MOZZARELLA BAKE

1 lb fresh mushrooms, sliced (0.454 kg)
3 tbsp butter (45 mL)
3/4 tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)
1 tsp dried parsley (5 mL)
1/4 tsp black pepper (1 mL)
3/4 cup grated Mozzarella cheese (175 mL)

Preheat oven to 350°F (180°C).

In large frying pan or electric frying pan with lid (slightly ajar), fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.

Yield: 6 servings
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/20/15 12:57 PM

OK, for all you green foodies, here ya go.

Avocado Salsa

Ingredients

3 avocados, diced chunky
¼ cup chopped red onion
3 Roma Tomatoes, diced
&#8539; cup fresh cilantro, finely chopped
1 Tbsp. lime juice
¼ tsp. garlic salt
&#8539; tsp. pepper

Instructions

After you have diced and chopped the avocados, red onion, Roma tomatoes and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt.
Toss and lightly stir to combine flavors.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/24/15 05:33 AM

EASY & YUMMY STROMBOLI


Ingredients:
Premade Pizza Dough
Cheese (Try: Provolone, Swiss, Mozzarella) (6-8 oz)
Meat (Try: Ham, Hard Salami, Turkey) (6-8 oz)
1 Beaten Egg Yolk
Garlic Powder
Dried Oregano
Dried Parsley

Instructions:
Preheat oven to 375&#7506;. Get out your dough. If you are able to make your own dough that’s fantastic, but store bought is fine for this. Roll out your dough into a rectangular shape. Put a layer of meat over the entire surface, leaving about an inch of dough showing all the ends and maybe 1/2 an inch at the long sides. Put a layer of cheese over the meat, again leaving room all the way around.

Sprinkle a fine layer of each garlic powder, oregano and parsley, over the cheese.

Roll it up starting at one of the shorter ends. Pinch the ends closed and place it on an oiled baking sheet seam down. Use a brush to paint the entire exposed surface with the egg yolk. Sprinkle a little cheese and seasoning over the top and bake at 375&#7506; for 25-30 minutes or until golden brown all over. Let stand a few minutes before cutting to serve.

For a twist add a marinara sauce or Greek yogurt ranch to dip it in!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 04/25/15 02:49 PM

BREAKFAST HASH

Ingredients:
1 lb Breakfast Sausage of your choice
6 Eggs
1/4 Cup of Milk
1 Green Pepper
1 Yellow Onion
1 Bag Southern Style Hash browns (thawed)
1/4 Cup Chicken Broth
1/2 Stick Butter
Franks Hot Sauce (to your liking)
3 Cups Shredded Cheese of your choice
Salt & Pepper to Taste

Directions:
Cook onions and green peppers till soft (about 10 minutes)
Mix Sausage in and cook till done
Add Thawed Potatoes, Chicken Broth, 1/2 Stick Butter, Hot Sauce and Salt & Pepper.
Stir gently so the potatoes do not break down!
Add 1 Cup Cheese and Stir.

If you are using an oven proof skillet then mix the eggs and milk and pour over the entire mixture. Add the two cups cheese to the top.
If you are not using an oven proof skillet transfer mixture to a casserole dish THEN pour egg mixture and cheese over it.
Bake at 350 until eggs are set and cheese is melted. Should take about 15 minutes depending on your oven.
Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/22/15 12:07 AM

Brownie Pecan Pie Ooey Gooey Butter Cake
Prep time: 20 mins
Total time: 1 hour 30 mins
Serves: Serves 12

A fudge brownie layer, topped with a pecan pie filling and then a cheesecake layer. Ooey gooey cake at it's best!
Ingredients
Base

1 18.3 oz. fudge brownie mix
1 egg
6 tablespoons melted butter
¼ cup water

Pecan Pie Filling

3 large eggs
1 cup light corn syrup
&#8531; cup packed light-brown sugar
¼ cup granulated sugar
4 tablespoons butter, melted
2 teaspoon vanilla extract
½ teaspoon salt
2 cups pecan halves

Topping

1 8 oz. cream cheese, room temperature
3 eggs
1 teaspoon vanilla
½ cup butter, melted
3 cups confectionery sugar

Instructions

Preheat oven to 325 degrees. Spray a 9 x 13 pan.
Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won't mix in add another tablespoon of water. This batter will be really thick.Spread it out on the bottom of the pan. Pat the dough into place.
In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.
Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling like shown in the picture above. Carefully put this in the oven.
Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.
Posted By: banana-clip

Re: Scrap Yard Cookbook - 05/24/15 03:10 AM

Awesome recipes Skunk.

I'm going to try those 39 calorie brownies.
Posted By: Dogfish

Re: Scrap Yard Cookbook - 05/24/15 11:43 AM

After grilling some steaks/vegetables for dinner, I decided to make desert. Super simple and quick.

Grilled Pineapple:

Ingredients/Prep (done at least an hour before grilling)-

- 1 cored and skinned pineapple cut into 2 inch slabs

- 1 stick of salted butter melted in a pot/cup

- 1 tablespoon of ground cinnamon

- 3 tablespoons of hot sauce (I just used Frank's Red Hot)

- 2 tablespoons of honey

- 1 zip lock bag

Melt the butter and add the honey, cinnamon, and hot sauce. Stir to combine.

Place the pineapple slabs in a zip lock with the marinade and keep at room temperature for at least 30 minutes prior to grilling.

Cooking instructions:

- On a HOT grill (400 degrees or more), sear the pineapple 2-4 minutes each side.

- Give one final brush with marinade mixture before flipping to other side.

- Serve

The beauty of this dish is that it carmelizes the sugars on the surface of the pineapple but retains a bit of tartness in the middle of the cut slab. The cinnamon and hot sauce add a complexity that is both tangy and sweet.

I served this last night to my wife as a surprise desert and she was nuts for it :-)

Enjoy!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/24/15 09:40 PM

Making an omelette isn’t the hardest thing ever, but it does take a lot of time if you’re cooking for several people.

Start by dicing up some onions and ham (or bacon) and sauté it in a frying pan with oil or butter over medium heat. Put any kind of vegetables you like. It’s an omelet so get creative!

Now lightly grease a muffin pan and place the onion and ham mixture evenly into each hole.

In a mixing bowl, crack 8 eggs, pour in a ¼ cup of milk, 1/2 tsp baking powder, 1tsp oil, and season with salt and pepper to taste.

Then whisk everything together.

Place some grated cheese onto the onion and ham mixture, then pour the mixed egg mixture into each hole. Next put the muffin pan into the pre-heated oven at 375°F for about 20 to 25 minutes.

After they’re cooked, allow them to cool in the pan for about 5 minutes so they won’t stick to the side.

Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/25/15 01:23 AM

MOUNDS CAKE

***Not Diet**** Chocoholics BEWARE!!!! Highly addictive!

You will Need :
1 Devil's Food Cake Mix
2 cups sugar (divided)
24 large marshmallows
1 1/2 cups milk (divided)
14 oz pkg. coconut
1 stick of butter
1 1/2 cups of chocolate chips

Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake
Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture.
Also Good refrigerated!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/25/15 11:01 PM

Bacon-Wrapped Jalapeno Chicken Bites

Prep time
20 mins
Cook time
10 mins
Total time
30 mins

Chicken spread with cream cheese and jalapenos, rolled and wrapped with bacon, then grilled
Author: Recipe adapted from Home Cooking with Trisha Yearwood
Serves: 16 bite-size

Ingredients

8 chicken tenders, flattened and cut in two
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half

Instructions

Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant ¼ teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides.

Notes
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 05/26/15 03:01 AM

Fried okra is one of my favorite foods in all the land – if it’s done right.
And by done right, I mean cooked with the perfect amount of crispy coating on the outside while being smooth and tender on the inside. You’d think that would be easy enough, but when I was first married I managed to have more burnt crisps of okra because I couldn’t figure out the perfect balance of how to make it just right.

Finally, like every good Southern girl, I called my Mama. She knew just what I was doing wrong and set me straight in my fried okra making ways.

All this time, I was trying to get the perfect fried okra on the stove top alone. The secret was the combination of the stove top AND the oven! It’s how her Mama taught her and her Mama before her.

Hallelujah! It was if I could hear the angels singing when she said that!

My fried okra making days have been just fine since that day nearly 18 years ago, And I’m ever so thankful!

The world just wouldn’t be the same without good fried okra.
Here’s my family’s Fried Okra recipe. It’s a tradition.

Fried Okra Recipe

Fried Okra is a Southern staple. So simple to make, fried okra makes the perfect side dish. Get this heirloom family fried okra recipe that you'll love.


Ingredients

2 pounds okra, sliced
¾ cup corn meal
½ cup all-purpose flour
½ teaspoon salt
¼ cup Canola or vegetable oil

Instructions

Preheat oven to 350º F.
Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.
In the meantime, heat oil in a large skillet over medium heat.
Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.
Allow okra to brown on one side, about 3 minutes, before gently stirring. Once both sides of okra have browned, about 3 more minutes, place into preheated oven. Cook until fork tender, about 10 minutes.

Notes
When slicing okra for cooking, make sure to discard the stem end and the tip. These are too tough, in my opinion, for frying.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/08/15 10:55 PM

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:

1
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2
Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3
In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4
Toss before serving.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/12/15 06:08 AM

Bacon Cheese Biscuits
You can stuff anything into biscuits!
Details
Cooking Time: 20
Recipes Makes: 6
Calories: 386
Carbs: 22
Fat: 23
Protein: 21.6
Ingredients Related Tips

2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)

Directions

Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface if you don't want any crescent rolls to stick.

Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.

Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn't leak out.

Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!


Posted By: Dogfish

Re: Scrap Yard Cookbook - 06/12/15 01:48 PM

The bacon cheese biscuits are now my focus for this weekend's cooking adventure.

These sound amazing!

Great recipe, SH!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/12/15 02:27 PM

It's amazing, you CAN actually find something worthwhile on fb.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/16/15 12:59 PM

Easy Homemade Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/16/15 01:32 PM

Grilled Jerk Shrimp and Pineapple Skewers

Hot and spicy jerk shrimp along with sweet and juicy pineapple on a stick is a fabulous combo!

Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4

Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!
ingredients

1 pound (20-25 or 16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces

directions

Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27g
Nutrition by: Nutritional facts powered by Edamam
Jerk Marinade
Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

A quick and easy homemade jerk marinade!
ingredients

1+ scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest

directions

Puree everything in a food processor.


Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.
Nutrition Facts: Calories 77, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 455mg, Carbs 8g (Fiber 1g, Sugars 4g), Protein 1g
Nutrition by: Nutritional facts powered by Edamam
Use in:
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema

Similar Recipes:
Grilled Coconut and Pineapple Sweet Chili Shrimp
Pesto Grilled Shrimp
Chipotle Lime Grilled Shrimp
Cilantro Lime Grilled Shrimp
Tom Yum Grilled Shrimp
Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa
Jerk Chicken
Jamaican Jerk Burgers with Pineapple and Banana Salsa
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Posted By: Ray Settanta

Re: Scrap Yard Cookbook - 06/17/15 01:42 PM

That sounds delicious!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/18/15 07:30 PM

Deep fired bacon wrapped peanut butter bites.

http://www.foodbeast.com/news/taco-shells
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/19/15 07:33 PM

SLICED BAKED POTATOES

Ingredients
4-5 potatoes
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheese of your choice
4 strips of cooked bacon

Directions
1. Preheat oven to 400 degrees

2. Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.

3. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;
Add some sour cream and enjoy!!
Posted By: SkunkHunter

Re: Scrap Yard Cookbook - 06/25/15 05:13 AM

Bacon Parmesan Fried Chicken
Details
Cooking Time: 30
Recipes Makes: 5
Calories: 413
Carbs: 0.9
Fat: 22.7
Protein: 48.7

Ingredients Related Tips
1/2 tsp salt
1-1 1/2 cups shredded cheese – for melting on top (I used Mozzarella)
3-4 slices of bacon- cooked and crumbed (can leave slightly under-done, it will finish cooking under broiler)
1 egg beaten
1 tablespoon water
Oil for frying – about 1/2 – 3/4 cup depending on size of skillet
4 boneless skinless chicken breasts – about 4-5 oz each
1 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp pepper


Directions
Preheat oven to 350 degrees
Bowl 1- mix egg and water
Bowl 2 - Parmesan cheese, pepper, salt and garlic
Bowl 3 - Grated Cheese and Bacon Crumbles
Heat oil over high heat (Make SURE it's hot)
Dip Chicken in "Bowl 1" then "Bowl 2"
Fry in hot oil until golden brown
Prepare a baking pan by covering with foil and placing wire rack on top
Place chicken on rack and bake about 20 minutes or until juices run clear
Remove from oven top with "Bowl 3" and bake it til Cheese melts
Posted By: