I know all of us like to eat good and well so how about us sharing some ravorite recipies with us all. they dont have to be full course meals. just some favorite dishes that you enjoy. i.e whats do you like to take to eat when you go camping or 4wheeling? share the wealth and let us all enjoy!

here is one of my newest favs.

cut up taters and put in frying pan. use oilive oil to cook with. itialian seasoning as much as u like. salt and pepper. fry em, up in the the pan . enjoy.

 

One of my favorite meals while camping is what we call "hobo dinners"
cut up potatos, onions, carrots, pretty much any veggies you want.
Salt, pepper, some butter.
Throw on a chicken breast.
wrap up in foil and throw packet into the hot coals. Turn/flip every once in a while.
After about 30 minutes eat.
good eats
Mike

 

I'm a big fan of kitchen experiments...this one worked out real well and I posted it here back in September. I've run out since, and been meaning to make more, but this is how I'm going to make it again.

32oz of Heinz ketchup
1 cup of Apple Cider Vinegar
about 1/2 cup of molasses
I guess a small handful of brown sugar
about 1 Tbsp of:
garlic powder
onion powder
chipotle chile pepper powder
ground clove
allspice
mace
salt
pepper

couple of squirts of:
liquid smoke
worcestor sauce
soy sauce

a dash (this is how much worked in mine) of REALLY hot habanero sauce. I think it was called tropical sauce company or something, and it was XXXXTRA HOT on the label. It was extremely hot, but actually does have a good pepper flavor to it. Even if you don't make the sauce, but like hot things, you should pick it up.

1 sweet onion
1 1/2 granny smith apples

Put the liquid ingredients in a pan and bring it to a boil, putting in the vinegar slowly. Lower the heat, simmer it, and put in your dry ingredients. Let it simmer for a a few minutes, then put in slices of apple and onion and let it simmer for at least two hours. Scoop out the apples and onions and let it simmer a bit more. At this point, you should be tasting and adding as desired. NOTE: I noticed mine tasted a bit funny at this point, and I thought I wasted a lot of time...it was almost chalkyish...trust me, don't worry. Towards the end, start putting in the hot sauce. ANOTHER NOTE: I know some people like a lot of hot sauce, but this sauce was pretty sweet tasting, and the hot just works as an opposing flavor, I didn't want the hot flavor to take over though; mine worked out better this way. Put it in a container to breathe and cool off on the counter top, prefferrably glass, maybe even a sealing mason jar. After some time of this, all while stirring occasionally, put it in the fridge. You can taste it all you want, but mine still didn't taste right at this point...but it blew my doors off in the morning. I suggest rolling up some burgers and tossing them on a grill. If you have a smoker, this may even work out a lot better, for the sauce and the burgers.

Like I said, I'm not 100% on the ingredients, nor do I think I remembered all of them (I'll check and edit if I missed some or messed something up), I'm going off the top of my head here. This was only the second time I made sauce, but this stuff was amazing, sweet and hot. Everything can be bought at Acme too, which is where I originally found the hot sauce and liquid smoke.

 

Thai chicken and noodle soup with toasted coconut. This is one of my favorite soups, and its not as hard to make as it sounds.

1 whole chicken
Chicken stock base
1 - 8oz. can cream of coconut
1 - 8oz. can coconut milk
Extra chunky peanut butter
Fine egg noodles
Tumeric
Fresh cilantro
Ground cayenne pepper
Salt
Garlic powder
1/2 cup coconut flakes
Raw turbinado cane sugar (optional)


In a large stock pot, put the whole chicken. Add enough water to cover the chicken and bring to a boil. Add 2 tbsp. chicken stock base, 1-2 tsp. salt, and 1/2-1 tsp. garlic powder. Boil for 30-45 minutes, or until chicken is cooked. Remove chicken from boiling water, and place in cold water to cool.

Let stock continue boiling until it is reduced to approx. 4-6 cups. Turn off heat until chicken is prepared.

When chicken is cool enough to handle, pull the meat from the carcass and dice into 1/2" (approx.) cubes. Pour enough peanut oil in a large skillet or wok to cover the bottom and heat to approx 350. Slowly add the diced chicken, and season with tumeric and cayenne pepper to taste. If desired, add 2-3 tbsp cane sugar. Be careful with the tumeric, it will stain skin and clothing. Saute until chicken just starts to brown. Remove from heat and drain oil by using a collander or paper towels.

Bring the stock back to a light boil, add the cream of coconut and about 2/3 of the coconut milk. Reduce heat until no longer boiling. Add the chicken. Chop cilantro leaves until you have about 1/4 cup and add to stock. Stir until well mixed, then add peanut butter, 2-3 tbsp. at a time. Make sure peanut butter dissolves fully, then taste. Continue adding peanut butter until neither it nor the coconut is the dominant flavor.

Add about 2 cups egg noodles. Stir occasionally until noodles are cooked. The noodles will add thickness to the soup; for thicker soup, add more noodles. When noodles are cooked, reduce heat and simmer for another 45-60 minutes.

While simering, lightly oil a saute pan or skillet with peanut oil and heat. Add coconut flakes and toast to a golden brown. Remove from heat, put aside and allow to cool. Flakes will become crunchy.

Serve in bowls, sprinkle toasted coconut on top. Enjoy.

P.S. This soup is even better if refrigerated overnight, then reheated the next day!

 

I like to bake breads and this is by far the best bread recipe I've made.

This is a hand made recipe for two large loaves; I suppose one could use a mixer but you're on your own if you try to use a bread maker.

Honey Oat Bread

2 tbsp active dry yeast (I use Bakipan)
1/2 cup warm water
2 1/4 cups warm milk
1/3 cup honey
1/3 cup plus 1 tbsp butter
2 tsp salt
6 - 7 cpus unbleached flour (I use robin hood Best for Bread)
2 cups old fashioned oats - uncooked (usually called large flake oats; don't use quick or instant.)

Dissolve yeast in warm water
In large bowl combine milk, honey, butter, salt and stir until smooth.
When mixture has cooled to lukewarm, add dissolved yeast and water mixture.
gradually add flour and oats , mixing thoroughly until mixture is stiff. Knead on lightly floured surface 6 - 8 minutes until smooth and elastic. Place dough in greased bowl and let sit for 15 minutes, cut and shape into two laoves and put into 2 greased bread pans and let rise until well rounded above tops of pans. Gently brush tops with melted butter. Bake at 350 F for 45 - 55 minutes.

Be careful when adding the last two cups of flour; flours vary a lot and sometimes don't even need 6 cups to complete the recipe. Some parts of the dough are quite wet when I stop adding flour and after a bit of kneading it becomes almost too dry so be careful.

The original recipe said 55 minutes baking but I found 45 consistently gives me a texture and moistness that I prefer.

Check your oven temperature with a thermometer, a lot of ovens vary in temperature at a given setting so check it to be sure.

Oh, I also slice the top (carefully, with a razor) for better expansion in the oven and pour 1/4 to 1/2 cup of hot water in the oven just as I add the loaves for a type of steam oven effect.

enjoy, this bread is awesome.

 

When I'm out camping, I like to cut up some taters, onion, bell pepper and Polish Kielbasa, put in some olive oil, salt and pepper and fry it all up. Serve it with some Pace Picante sauce slathered all over it and wolf it down. After breakfast, we all like to sit in the sun like snakes after a meal cause it's so damn good.

 

It's not as complex like some of the other posts but it's simple and good ,corn on the cob still in the husks, Just put them on the hot coals and turn. Just add butter salt and pepper, GOOD TO GO!!

 

https://www.ford-trucks.com/forums/s...ead.php?t=2732

Here's an oldie but Goodie.

Ps, Disregard my sig....I was over zealous at the time

 

I make some ribs to die for.
Take a slab of ribs put them in a huge container.
Rub brown sugar and store bought rib rub all over the ribs
Fill the container 3/4 of the way with some good beer like hinaken
Put a little bit of worchester sauce in there and a little dash a liquid smoke
Fill the rest with water
Marinate in this mixture over night
The next day soak some good woodchips in water for 30 min
Get your smoker hot
Dump the mixture in you water pan in your smoker
Throw the ribs on and smoke till done usally like 4 hours
When about done coat the ribs with your favorite BBQ sauce and enjoy.

Just to let people know lock your fence gate when cooking these all your neighbors are going to try to eat some smelling this