Official FHC recipe book submission thread...

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. 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
[email protected]


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.





Thanks everybody!

 

Have at er, Grizzly Adam!

 

Perfect thank you!

 

Cant wait! Recipes coming from me soon.

 

Is this the official page to put recipies on?

 

Sorry, I had too…

 

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

 

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

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.