Bold Tek

Official FHC recipe book submission thread...

Discussion in 'The Smokehouse' started by Pallet Pete, Dec 29, 2014.

  1. Pallet Pete

    Pallet Pete Moderator

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    This is the official thread for recipe submissions. Please keep this thread to recipes and recipe related topics only. Mainly for my sanity while assembling the book. :rofl: :lol: The staff will delete any off topic posts in order to keep this usable for us while working on the book.



    I can not guarantee every recipe will make it in but I'm going to try my hardest to fit them all into the book. Below is a guideline for those of you submitting a recipe that needs to be written out. Along with posting them here please send a copy in .docx format to
    FHCrecipesubmission@gmail.com


    Please write them or submit pre-written recipes along this guideline. We want the book to be as professional as possible so that when it comes time to publish the book it will be easily usable.



    An example below.

    image.jpg



    Thanks everybody!
     
    Last edited: Dec 30, 2014
  2. Grizzly Adam

    Grizzly Adam Technical Administrator

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    And full colour pics! Submit full colour pics of your finished dishes!
     
  3. Grizzly Adam

    Grizzly Adam Technical Administrator

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    Scotty Overkill Do you care if I submit the hybrid wings recipe I based off of yours? I think it would be a great example of how this site grows things!
     
  4. Scotty Overkill

    Scotty Overkill Administrator

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  5. tuneighty

    tuneighty

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    Formatted properly? This is one passed on from my grandparents

    Sautéed Chicken Paprikash with Sour Cream
    (Csirke Paprikas Say “cheer-ke pah-pree-kash”)


    1 large yellow onion, peeled & finely 1 medium green or red bell pepper,

    chopped cored & cut lengthwise in strips

    2 Tablespoons butter Salt and Pepper to taste

    tomatoes, 1 can (14 oz.) diced

    8 pieces of chicken (thighs & breasts)

    ½ cup sour cream at room temperature

    ½ to 1 cup chicken stock

    1 to 2 Tablespoons Real Hungarian paprika

    1/2 Package Egg noodles (prepared as package indicates)


    Heat a heavy-duty sauté pan or flameproof casserole over medium heat for 2 minutes. Add the oil and sauté the onion until translucent. Remove and reserve the onion. Increase heat to medium high and add the chicken pieces to the pan. Sauté chicken until it is yellow on all sides. Don’t brown the chicken or cook it long enough for the surface to get hard. Remove the chicken and keep warm. Spoon up and discard as much fat from the pan as possible.

    Pour ½ cup chicken stock into the sauté pan and scrape up any brown bits from the bottom of the pan. Stir in salt and the paprika. Return onions and the chicken pieces to the sauté pan and add additional chicken stock to bring the liquid about halfway up the chicken pieces. Arrange the bell pepper strips and the tomatoes over the top of the chicken pieces, cover, and simmer 15 minutes, or until chicken is cooked through.

    Remove from heat and transfer chicken to a serving casserole: cover and keep warm. Remove sauté pan from heat and let sauce cool slightly. Mix about 2 tablespoons of the sauce into the sour cream, and very slowly whisk this mixture back into the sauce (this is tempering). Adjust seasonings. Return chicken to the sauté pan to reheat over very low heat for 2 to 3 minutes, and serve.


    Serve chicken with a generous helping of sauce over egg noodles.

    Yields 4 to 6 servings


    Notes:

    1 Never let the sauce boil after you have added the sour cream.

    2 It is important to temper the sour cream to keep it from curdling.
     

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  6. Pallet Pete

    Pallet Pete Moderator

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    Perfect thank you!
     
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  7. swags

    swags Moderator

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    Cant wait! Recipes coming from me soon.
     
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  8. WeldrDave

    WeldrDave Military Outpost Moderator

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    Is this the official page to put recipies on? :rofl: :lol:
     
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  9. WeldrDave

    WeldrDave Military Outpost Moderator

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    Sorry, I had too…:D
     
  10. fishingpol

    fishingpol

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    I'll submit a quick appetizer recipe until I can sit down and get some regular meals typed up here. I make this every Christmas and New Years eve. My dad has been making this every year since the 1970's that I recall.

    I don't measure exact when I make it, but I add ingredients until it tastes where I like it to be.

    Dad's clam dip

    1 10 oz. can of whole baby clams, drained.
    3-4 tablespoons of ketchup
    1 teaspoon of horseradish
    1/4 teaspoon of onion powder
    1/4 teaspoon of garlic powder
    1/2 teaspoon of Worcestershire sauce
    dash of liquid smoke to taste
    Salt and pepper to taste

    Mix ingredients in a bowl and let sit for a few hours in refrigerator. Serve chilled on crackers.


    Add any additional spices that you may like. It is not for everyone, but I swear it sweetens up as it sits. The horseradish gives it just enough bite, but the recipe is not hot.

    And for some unknown reason, the menfolk gravitate to this more then the wimmen.

    IMG_0004-001.JPG
     
  11. swags

    swags Moderator

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    Are you going to write in the name of each person so we know who's recipe we are trying?
     
  12. Pallet Pete

    Pallet Pete Moderator

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    That's up to the person if they want there name or forum name included.
     
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  13. swags

    swags Moderator

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    Breakfast Braid

    2 packages large crescent rolls

    4 OZ cream cheese (soften)

    ½ C milk

    8 eggs (put 1 egg white aside)

    1 green pepper (chopped)

    ½ onion (chopped)

    1 ts butter

    ¼ - ½ meat of choice (ham,bacon,sausage,ect) cooked

    ½ cheese

    Salt and pepper to taste

    Mix eggs, cream cheese, milk, onion, and pepper and fry until egg is almost done but not fully cooked. While egg is cooking spread crescent rolls out in to the shape of regular cookie sheet and pinch cut edges together. When eggs finished spread down the center of crescent rolls, spread meat and cheese over eggs. Cut outer edges of crescent into 1 inch strips and braid over eggs and meat. Brush remaining egg white over roll and bake at 375 for 25-28 minutes or until golden brown.

    Breakfast braid.jpg
     
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  14. swags

    swags Moderator

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    Corn Mush (breakfast) served with tomato gravy

    6 C water

    2 C yellow corn meal

    4 T flour

    1 T salt

    2 C cold water

    Bring the first 6 C of water to a boil. In a separate bowl mix the remaining ingredients. Add that to the boiling water and keep stirring until thick, it won’t take long. Cover and cook on low heat for 15 minutes. Pour into small glass pan and chill overnight.

    The Next morning cut into small squares about ½” thick. Dip in flour and fry in oil and butter. Serve with Tomato gravy. (mush is sometimes eaten with syrup)


    Tomato Gravy

    1 C tomato juice

    ½ C water

    3 T flour

    ½ tsp salt

    ½ C cream

    2 C milk

    Put juice and water in saucepan and bring to a boil. Blend flour salt and cream, then add milk and mix well. Add flour mixture to hot juice. Cook until thickened. For a sweet version add 2 T sugar.

    Mush.jpg
     
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  15. swags

    swags Moderator

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    Fried Pickles

    1 egg

    1 C milk

    1 T flour

    1 T worcestershire

    6 drops hot sauce

    ¾ tsp salt

    ¾ tsp pepper

    3 ½ C flour

    1 qt dill pickles

    Combine first 5 ingredients and stir well. Combine 3 ½ C flour, salt, pepper and stir well. Dip pickles in milk mixture then in flour mixture and repeat. Deep fry in oil at 350 until pickles float and are golden brown. Serve with a ranch and hot sauce dip.
    fried-pickles.jpg
     
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  16. swags

    swags Moderator

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    Seans Favorite Venison marinade

    1/3 C worchestershire

    1/3 C brown sugar

    ½ C olive oil

    3 T molasses

    3 T steak seasoning

    I typically use a bakstrap for this recipe but can be used with any cut of meat.

    Mix all ingredients and blend well. Marinade over night and grill on low heat. Save leftover marinade and simmer over low heat until it thickens. Slice thin and serve with rice and pour thickened marinade over rice and meat.
    Venison Marinade pic.jpg
     
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  17. swags

    swags Moderator

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    Ginger chicken/duck

    This one you almost cannot mess up. Bacon wrapped chicken or duck is simple, and fantastic. I have used many different marinades including store bought marinades. All of which I add ginger to, gives a great flavor. I add about 1 tsp if ginger. My favorite marinade though is hickory syrup, has a smoky earthy taste and is sweet. I used a pint of the syrup for a marinade and another pint to simmer down and drizzle over the chicken/duck.

    Cut chicken breasts into bite size pieces and wrap each piece with 1/3 thin sliced bacon. The thinner the bacon the better for this recipe. Stick a toothpick through to hold the bacon on the chicken. Cook over coals in a cast iron grill or in the over at 375 for 25-30 minutes.
    duck.jpg
     
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  18. swags

    swags Moderator

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    Bacon wrapped Chicken Jalapeno poppers

    1/2 cup cream cheese

    1/2 cup shredded sharp Cheddar cheese

    12 jalapeno peppers, seeds and membranes removed

    12 slices bacon

    1 chicken breast

    Grill 2 chicken breasts and finely chop/shred chicken. While chicken is on the grill carefully slice one side of jalapeno open and scoop out seeds. Mix shredded chicken, cream cheese, and cheddar together until evenly blended. Stuff each jalapeno full of mixture and wrap with 1 piece of bacon securing the ends with a toothpick. Grill over medium heat for 15 minutes or until bacon is crisp.
    jalepeno.jpg
     
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  19. Butcher

    Butcher

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    Potato soup.
    2Tbls butter. Real butter not that crap they tell ya is good fer ya.
    1/2 cup chopped celery
    1/2 cup chopped onions
    1/2 cup chopped carrots
    8 cups of peeled and diced spuds
    3 cups of chicken broth.
    1 and 1/2 cups of whole milk.
    1 and 1/2 tsp salt
    1/4 tsp pepper
    2 cups shredded cheese. I like cheddar.
    2 cups diced ham. The cheaper the better.
    Get yer pan hot and melt the butter. throw in the onions and celery and cook till tender. Throw in the carrots and spuds and the broth and simmer till the spuds are tender too. About 12 minutes. Mush the spuds till they are just a little lumpy. Stir in the milk, seasonings, cheese and ham and let it simmer. dont let it come to a boil.
     
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  20. Butcher

    Butcher

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    Don't peek stew.
    1 lbs lean beef cubed
    2 large potatoes cubed
    2 large carrots cubed
    1 medium onion sliced
    1 can cream of mushroom soup
    1 soup can water
    1 teaspoon each of salt and pepper
    Put in dutch oven with a tight lid a bake at 350 for 3 hours.
    Now dont peek until its done!