In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

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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    I am including your forum names with each recipe if you would like your actual name whole or part of it let me know.....
     
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  2. Butcher

    Butcher

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    Cheesy Cornbread & Chili Bake
    Serves: 8 servings
    What You'll Need:
    2 tablespoons vegetable oil
    1 large onion, chopped
    3 cloves garlic, minced
    2 pounds ground beef
    1 (28-ounce) can crushed tomatoes
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1 teaspoon salt
    1 teaspoon black pepper
    2 (16-ounce) cans red kidney beans, drained
    1 (8-1/2-ounce) package corn muffin mix
    1 cup (4 ounces) shredded Mexican cheese blend

    What To Do: 1.In a large pot over medium-high heat, heat oil; saute onion and garlic 5 minutes, or until tender. Add ground beef and brown 8 to 10 minutes, or until no pink remains; drain off excess liquid. Add remaining ingredients except muffin mix and cheese; mix well. Cover and simmer over low heat 20 to 25 minutes, or until thickened.
    2.Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    3.Spoon chili into prepared baking dish. Prepare muffin mix as directed on package; stir in cheese. Spread mixture over chili.
    4.Bake 20 minutes, or until a toothpick inserted in center of cornbread topping comes out clean. Cool slightly and serve.
     
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  3. bocefus78

    bocefus78

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    Swags....you beat me to the poppers. Just got done preparing these with step by step pics and all. Mine vary slightly...I use lil smokies instead of chicken.

    And here I thought I had a good one picked out :grizz:
     

    Attached Files:

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  4. BrianK

    BrianK

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    Ice Cubes

    [​IMG]
    • Prep Time: 2 mins
    • Total Time: 2 hrs 2 mins
    • Yield: 2 trays
    About This Recipe
    "I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty."


    Ingredients
      • 2 cups water ( approximately)
      • 2 tablespoons water ( additional if needed)
    Directions
    1. Empty the ice cubes that are left in the trays (if there are any left) into the bin.
    2. Take the trays over to the sink and fill them with cold water.
    3. Place the water filled ice trays back in the freezer.
    4. Replace the ice bin if you had to remove it.
    5. Shut the door to the freezer.
    Nutrition Facts
    Serving Size: 1 (503 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
    Calories from Fat 0
    %
    Amount Per Serving
    % Daily Value
    Total Fat 0.0g
    0%
    Saturated Fat 0.0g
    0%
    Cholesterol 0.0mg
    0%
    Sugars 0.0 g
    Sodium 7.5mg
    0%
    Total Carbohydrate 0.0g
    0%
    Dietary Fiber 0.0g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0g
    0%
     
  5. WeldrDave

    WeldrDave Military Outpost Moderator

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    :rofl: :lol::rofl: :lol::rofl: :lol::rofl: :lol::rofl: :lol:
     
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  6. basod

    basod

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    Spicy Bacon Wrapped Chicken
    6 Chicken breast tenderloins
    6 strips of bacon
    1/8cup Chili Powder
    1/8cup Paprika
    1/4cup brown sugar
    1tsp cayenne pepper(eliminate or add more for heat)

    In a bowl mix Chili Powder, Paprika, Brown sugar, and cayenne. Wrap tenderloins with a strip of bacon and set with a toothpick. Dredge wrapped tenderloins in the rub and grill over medium low indirect heat (White Oak smoke wood gives an extra nice flavor) until bacon is crispy. They go great with Jalapeno poppers.
    If you want to make more of an appetizer use chicken breast cubed to ~1.5" and cut bacon into 1/3 strips.
     

    Attached Files:

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  7. Well Seasoned

    Well Seasoned Administrator

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    It's New Year's Eve and I'm making something special. I am including pictures during the preparation and cooking process. If there is too many, feel free to use the last picture as the final product.

    Braised Short Ribs:

    Ingredients:

    -2lb bone in beef spare ribs
    -Salt
    -Pepper
    -Extra virgin olive oil
    -1 carrot
    -1 onion
    -1 celery stalk
    -2 cloves garlic (smashed)
    -1tsp thyme, rosemary,& oregano
    -2 cups regular tomato sauce
    -1 bottle full bodied beer
    -1 cup of chicken stock

    1. Preheat oven to 275°F or when the woodstove is down to coals. Season ribs with salt & pepper.
    2.Heat Dutch oven to high heat. Add two TBSP of olive oil. Once the pan is smoking, carefully add the ribs and heavily sear both sides.

    20141231_171530.jpg

    Remove the ribs from pan and add the onion, celery, carrots, and saute for roughly 3 minutes. Now add the garlic and continue to saute another minute.

    20141231_171952.jpg

    Deglaze the pan with beer, scraping the stuck on flavor off with a wooden spoon.

    20141231_172238.jpg

    3. Reduce the beer liquid down to half, then add the tomato sauce and chicken broth and bring back to a boil adding the short ribs. Cover and place into oven or wood stove for 2 hours until the meat is falling off the bone. I enjoy eating this dish with a side of garlic mashed potatoes and corn. Enjoy!

    20141231_192957.jpg
     
    Last edited: Dec 31, 2014
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  8. gbreda

    gbreda

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    Subscribed !! Will add as I can-I generally dont have recipes, I usually "wing it", but getting ideas from you guys is awesome !! :thumbs:
     
  9. tuneighty

    tuneighty

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    Maybe not quite a recipe, but wanted to share none the less as you will NEVER go back to purchasing premade packets after trying this:

    Taco Seasoning
    2 Tablespoons chili powder
    1 Tablespoon ground cumin (Fresh ground)
    2 teaspoons cornstarch (or arrow root powder)
    2 teaspoons hot smoked paprika
    1 teaspoons coarse salt
    1 teaspoon ground coriander (Fresh ground)
    1/4 teaspoon cayenne pepper
    1 teaspoon cocoa powder

    2/3 Cup liquid

    Place the cumin, coriander, and coarse salt into the grinder and pulse.

    This is enough for 1lb of ground beef.



     
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  10. mj_deere

    mj_deere

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    This is a meal that my family enjoys when it is cold and blowing outside. It is easy to put together and fills your belly!

    Red Scalloped Potatoes and Ham

    Ingredients:
    8 lg red potatoes
    3 tablespoons of butter
    1 onion chopped
    1, 10.75 oz. can cream of broccoli soup
    1, 10.75 oz. can cream of chicken soup
    1 cup milk
    salt and pepper to taste 4 cups shredded cheddar cheese
    Two cups cubed ham

    Preheat oven to 350 degrees, butter a large baking dish
    Wash and peel potatoes so that only some of the peels remain. cut potatoes in 1/8 inch slices. Put potatoes in the prepared dish.
    Melt the butter in a large pot over medium-high heat. Cook the onions in the melted butter until soft and translucent. Stir in the broccoli soup, chicken soup, milk, salt and pepper, and half the cheese. Cook until the cheese is melted. Pour the mixture over the potatoes, and use the remaining cheese to top the dish. Cover with foil.
    Bake in the oven for 45 minutes. Remove the cover for the last 10 minutes so the cheese will brown.
     
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  11. Elderthewelder

    Elderthewelder

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    Easy Baby Back Ribs
    Remove ribs from packaging and rinse with cold water / pat dry
    Remove the thin membrane layer from bone side of ribs
    coat meat side only with brown sugar and refrigerate over night
    remove from fridge and apply your favorite pork rub, store bought is fine
    cook for 3 hours at 275 degrees. ( the 275 is key on this)
    apply sauce during the last 15 minutes of cooking
    [​IMG]
    [​IMG]
     
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  12. Shawn Curry

    Shawn Curry

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    image.jpg photo(1).JPG

    Smoky Chipotle Chili

    7-10lb chuck roast (any type of roast will do)
    1lb bacon
    60oz diced tomatoes, drained (about 3 large or 5 small cans)
    4 cans kidney beans, drained
    1 large onion, diced
    5 cloves garlic, minced
    1/2 can chipotles in adobo sauce
    juice of 1 lime
    3 tbs chipotle chili powder
    3 tbs other chili powder
    2 tsp oregano
    2 tsp cumin
    flour/masa/cornstach
    salt and pepper to taste

    shredded cheese
    sour cream

    Smoke the roast until internal temp reaches 170. Took me about 10 hours at 225-250. You can wait until 1/2 to 1 hour before the meat is done to start the rest.

    Drain and reserve juice from tomatoes. Puree tomatoes in food processor or blender in batches, with the chilis, lime juice, and seasonings. Combine with drained beans in large crock pot or dutch oven and set aside. When the roast has cooled enough to handle, dice and add to crock pot. In a frying pan, cook all the bacon until crispy, reserving grease. Cook the onion and garlic in the bacon grease, then use flour or masa harina to make a roux. I like to add enough where it's just turning into a "paste". Cook roux for 1-2 mins, then gradually add reserved tomato juice, and 2-4 cups of water to reach a "creamy" consistency. Add to crock pot with crumbled bacon. Cook on med-low heat for at least 30 minutes, or until meat is fork tender. Add salt and pepper to taste. Garnish with shredded cheese and sour cream.
     
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  13. Paul bunion

    Paul bunion

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    Saffron Yogurt Marinated Chicken Thighs.

    The roots of this flavorful recipe come from Indian Tandoori chicken recipes. With the addition of saffron it brings on some Mediterranean flavor. You can use any cut of chicken that you like. I prefer thighs when cooking over an open fire as in my opinion they are the easiest and most forgiving part of the chicken to cook.

    I get the saffron from Trader Joe. As far as saffron goes it is reasonably priced but it is possible to spend as much on saffron as you do on chicken. A vial weighs .02 of an ounce. If you can’t find saffron you can use paprika for the the red color but it will lack the saffron flavor.

    Ingredients:

    6-10 pieces, Chicken thigh. Skin on, trim the fat if you desire.

    Juice of one lemon

    For the Marinade:

    1 (6 oz.) container plain yogurt

    2 garlic cloves, pressed or chopped

    1 tbsp. fresh ginger. Grated or chopped. A Microplane is the absolute best tool to use to grate ginger.

    1 tsp. cumin

    ½ tsp cardamom

    ½ tsp. red cayenne

    ½ vial (.01 oz.) saffron threads, crushed



    Directions:

    Put chicken thighs in a bowl and coat with the lemon juice while you prepare the marinade.

    Mix the remaining ingredients together. A blender works well to further mince the garlic and ginger if you chopped them with a knife. It isn’t as necessary if you use a garlic press and Microplane.

    Coat the chicken with the marinade. Turn and stir a few times while marinating for 4 hours.

    Cook till done. I use a thermometer and go for about 170 degrees.

    My favorite way to cook is over an open fire with the usual challenges of uneven heat and flare ups from fat dripping. A gas grill will work also. At any rate cooking over a fire will be vastly superior to baking in the oven. (Although I think an outdoor wood fired oven might produce good results).
     
  14. Woodwidow

    Woodwidow

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    Campinspecter's Meatloaf

    1 1/2 lb ground beef
    1 c. soft bread crumbs
    2 eggs
    1 tsp. Worcestershire sauce - Campinspecter read 1 Tablespoon so I think this is why they turned out better.
    1 medium onion minced or finely chopped
    1/2 apple - diced finely
    1 1/2 tsp salt
    pepper to taste
    He also added yellow peppers and Bok Choy diced finely.
    1 unpeeled apple, cored and cut in eight pieces
    3 tablespoon ketchup
    2 tablespoon brown sugar.

    Mix all but the last three ingredients. Put in pan. Insert apple wedges on top. Dribble ketchup over then sprinkle brown sugar.
    Bake 350 F for one hour.

    100_2260.JPG
     
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  15. Pallet Pete

    Pallet Pete Moderator

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    I'm going through the emails tonight folks... I'm sorry I have been very busy and have not had the time until today.. There are a lot of good recipes in here! :thumbs: Keep them coming!
     
  16. papadave

    papadave

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    Brian, do you mind if I send this to my wife?
    She NEEDS it.
    Hilarious.
     
  17. BrianK

    BrianK

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    Sure. Its an old family recipe, had to pry it outta my grandma. Threatened to put her in the home if she didn't share it with us youngins.
     
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  18. Greenstick

    Greenstick

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    North Dakota Knoephla Soup

    1 large stock pot (2 gallon)
    1/2 stick real butter
    1/2 C finely chopped onion
    2 chicken bullion cubes
    3 quarts water
    4-5 red potatoes cubed skin on
    1 can cream of chicken soup
    6 eggs
    flour
    3-4 cups cubed ham
    2 cans evaporated milk
    1 pint 1/2 & 1/2
    pepper to taste

    Directions
    In large stock pot melt butter. Add onion and cook until translucent. Pour in water and add bullion cubes, can of soup and potatoes, set heat to high. While bringing to boil, in mixing bowl combine eggs and flour to make a stiff dough. Once boil is reached spoon in teaspoon sized drops of dough. Once all dough is in soup boil hard for 5 minutes. Turn down heat to simmer. Add evaporated milk, ham, 1/2 & 1/2 and pepper to taste. Simmer to bring up to temperature. Soup may be eaten now. Usually if soup is cooled and refrigerated and slowly rewarmed the next day it tastes even better.

    Aaron "Greenstick" Fauss
     
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  19. Mrs. Dex

    Mrs. Dex

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    Mrs. Dex's Chicken Noodle Soup
    Serves 10+ people


    Soup Ingredients:
    25 Cups of water
    25 chicken bullion cubes (I used Wyler's brand)
    5 lbs carrots chopped (baby carrots work but are not as flavorful)
    2 stocks celery chopped
    3 medium white onions chopped
    1 palm full of garlic powder
    1 palm full of dried parsley
    1 palm full of ground black pepper
    1 palm full of onion powder
    1 bay leaf
    5 lbs chicken (I use fresh tenders but its up to you)

    Place all above ingredients in a large stock pot. Bring to a boil and then reduce to a simmer for 2 hours minimum. Keep covered.

    In a separate pot, boil 5 lbs of chicken in water until cooked through. Remove the chicken and chop into small pieces. Add to stock pot and mix in with soup.

    Noodle ingredients:
    3 cups all-purpose flour
    2 eggs
    1 palm full of salt
    1/2 cup of water (reserve some depending on how the dough turns out-add more if too dry, add more flour if too sticky)

    I mix the above ingredients with my hands until a ball of dough forms. I do not use a recipe or measure ingredients so this may be off a bit.

    Flour a large surface and roll out the dough about 1/8-1/4 inch thick. I use a pizza cutter to cut strips in the dough. I make the noodles about 1/2"x1". They expand once cooked. They are dumpling like noodles.

    You could make them larger or smaller, or make spoon dropped dumplings if you choose. Rames brand frozen noodles are an easy substitution that is similar to mine or Kluski dried noodles work well too but the 2 store bought brands do not freeze well with left overs.

    Add the noodles to the soup using a large thin knife or spatula to release them from the surface. Cook the noodles for about 35-45 minutes until they are soft. Remove bay leaf before serving. Garnish with crackers, parmesan cheese or fresh herbs.

    Cool soup completely before putting it into Ziplock bags or plastic containers to freeze.
     
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  20. Mrs. Dex

    Mrs. Dex

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    Crock Pot Chicken and Noodles

    Serves 4 with leftovers
    5-8 hours


    4 chicken breasts
    1 can cream of chicken soup
    32 oz Chicken broth
    1 ground black pepper
    1 bag Kluski noodles
    1 bag frozen veggies (peas, mixed veggies, whatever you like)

    In a crock pot place 4 chicken breasts (fresh or frozen) in the bottom . Top with a can of cream of chicken soup, chicken broth and pepper. Cook on low 8 hours, high 6 hours.
    45 minutes before ready to eat add a bag of noodles and veggies and stir.

    I make ours without veggies and just make a veggie side.