Recipes to Paddle By
This is new but growing. Please submit your favorites.
Basic Breakfast Couscous
This recipe serves two.
Ingredients
1 cup water
1/16 tsp. salt
1 Tbs. Dry Butter Buds
1/4 cup dried fruit, chopped up into raisin sized bits
1/2 cup Couscous
1 Tbs. powdered milk
1/8 cup nuts
1/2 Tbs. cinnamon
3 Tbs. real maple syrup
Preparation
Bring the water to a boil. Dump in all the ingredients except the syrup. Cover and simmer, aprox 5-10 min depending on conditions and ingredients. Remove from heat when the water is nearly absorbed. Fluff with a fork and mix in the cinnamon and syrup.
Dried peaches, pears, apples and raisins work well in this recipe. Reduce the quantity of strong flavored nuts like walnuts and increase the quantity with mild flavored nuts like shredded almonds. Strawberry and grape jelly are excellent substitutes for the Maple syrup. 1/4 tsp. of vanilla extract can be added for more flavor.
Ed's Beer Rosemary Pork chops
Chopped Red chilies
Chops
Fresh (or dried) rosemary
minced garlic
pecans halves or walnuts. (pine nuts, cashews will work too)
onions, sliced then cut the slices in half for strings
Salt & Pepper to taste
Sliced apples skin on
Beer
However many chops you need.
wash & Pat dry
sprinkle w/ salt & pepper both sides of chops
apply rosemary, chops, peppers, garlic, onions, , nuts.
and a layer of apples (in that order)
Cook in a Dutch oven or a baking dish covered after pouring enough beer to cover 1/2 of first layer. Cooks in about 30 min.
Submitted by: Tom Lawton
Scott's killer oysters.
Two dozen fresh oysters shucked.
Roll them in crushed pistachio nuts.
Replace them in the shell and covered them up with smoked gouda cheese.
Bake them for 7 minutes.
Pesto, or basil sauce (An AK favorite)
Submitted by Martin Layne
12 walnut halves,
2 or 3 tablespoons of pignoli (pine nuts)
4 ounces of pancetta (salt pork), - I use proscuitto, can't find the good (plain
old ham works)
stuff. Macon doesn't have many delis.
The pork is optional of course.
3 cups or 6 handfuls of fresh basil without the large stems 1, (or 2)
tablespoons cooked spinach.
3 or 4 cloves of garlic
4 oz. Parmigiano cheese- freshly grated
4 oz. Romano- freshly grated
salt, pepper
1-2 cups of olive oil.
If you make it in a food processor, use half the oil, add nuts, pork, garlic
and grind to almost your liking.
Then add the basil leaves, remainder of oil, salt pepper, - then re-process
for just a few seconds or until You get the coarse/fine blend you want. Add
more oil if you want it more smooth and blend longer.
Cold pressed extra virgin olive oil works/tastes best .(sometimes called
first pressing)
Hint from webmassa: Do it up and throw it into a ZipLock. It keeps well. You don't need all that much for a serving. You can also freeze it in ice cube trays and bag it. It'll keep for a couple of months in your freezer. One cube is sufficient for an average serving.
Submitted by Martin Layne
Uncooked plum tomato dressing
1 pound plum tomatoes diced
little bit of olive oil
1/2 cup of fresh basil, chopped fine
Parsley, chopped fine, suit to your taste.
Mix it together.
Serve over warm spaghetti, linguine, shells, etc.
Hint from the webmassa: You can use dried herbs, enough olive oil to coat
everything, dice the tomatoes. The herbs will hydrate and marry. Salt before
serving
Submitted by Martin Layne
Agliata, or Garlic sauce
3 slices of Italian or white bread if you must
1.5cups cold milk
4 oz walnuts
2-3 cloves garlic
Put in processor or blender and chop until nuts are ground to your liking.
Refrigerate for an hour.
Put over hot pasta. Eat. Enough for 3/4 pound of pasta.
Hint from webmassa: Use boxed milk. Put the chopped nuts & bread in just prior to serving. You can throw some dried spices in with the bread before processing if you wish. This is trail cooking.
Submitted by Tom Lawton
Nan's Chop Suey
1 lb or more steak, cut in strips
Cook, not brown, 7 minutes in oil
Add 1 C onion
Add 2 C celery
Cook with a little water
Add salt & pepper
Cover & cook 5 minutes
Add 1 can bean sprouts, drained
Add 1 can water chestnuts, sliced
Bring to a boil
Add soy sauce
Add 1/2 jar bead molasses
Thicken with corn starch & water
Simmer 15 minutes
Serve on rice garnished with fresh Chow Mein noodles
Swiped by Mustash
Meat Balls
There are as many ways to make meatballs as there are cooks that make them. I work full time, so I like the convenience of dried ingredients when possible. Of course, you can substitute fresh for dried anytime. All the seasonings are optional and the quantities can be doubled and even tripled in some cases, except the Garlic and Onion powder. I like Garlic and Onion but I wouldn't recommend increasing them unless you have a Vampire problem in your area.
Meatballs Made My Way
Main ingredients.
1 1/2 lbs. of ground meat. Beef alone or in combination with Pork, Venison and Veal. Low fat is preferable.
1/2 cup Breadcrumbs
1 egg
Seasonings
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Butter Buds sprinkles or 1 tablespoon butter. Use real butter with ultra-low fat meats such as Venison.
1 teaspoon wine vinegar or lemon juice
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon dried grated lemon rind
1/4 teaspoon dried grated orange peel
Preparation
Mix it all in a large bowl by hand. This is a hands on/in project. Let it squish through your fingers till it is thoroughly mixed.
Form into egg sized balls and steam for 20 minutes. Steaming cooks without washing out the nutritional value.
Swiped by Mustash
Sally Lunn Bread
This recipe, in its original form, as Sally herself baked it, called for yeast, but more modern versions substitute baking powder.
Ingredients
2 cups all-purpose flour
1/2 tsp. salt
1/2 cup sugar
Combine dry ingredients at home and put in zipper-top bag
2 1/2-tsp. baking powder in a film can and drop it into the plastic bag
1/2 cup shortening
3 eggs or equivalent reconstituted from powdered form
7 fl.oz water
1/3 cup Nonfat Dry Milk
Preparation
If you're using fresh eggs out of a cooler, let them warm up before using. Beat the eggs. Combine all the liquid ingredients. It's easiest to add the shortening if you melt it first, but let it cool to lukewarm before adding the eggs. Add the baking powder to the flour and sugar, then add the liquid in thirds, stirring thoroughly between batches. A large mixing bowl is handy, but it can also be mixed in a gallon sized plastic bag. The pan should be greased, but if you mix it in the Teflon-lined Outback Oven you can skip this step. Bake at 425 degrees for 30 to 45 minutes, or until a toothpick can be stuck into the batter and emerge clean. The right temperature in an Outback Oven is on the high side of "Bake". Allow to cool before devouring. Makes enough for up to 8 to snack on.
Low Country Boil
Boil water in a very large steam kettle on stove or on an outdoor cooker. Season water with your choice of mentioned flavorings along with a little lemon juice or vinegar. Add potatoes, carrots, sausage and onions. Bring back to a boil and boil until almost tender. Add corn-on-the cob and crabs and boil for 5 minutes longer. Finally, add shrimp and simmer for 3 to 4 minutes more, or until shrimp are just cooked. Enjoy with cornbread, slaw, and watermelon!
Ingredients:
1/2 pound kielbasa or turkey kielbasa (per person)
1/2 pound raw shrimp in shell (per person)
3 small new potatoes (per person)
1 ear of corn (per person)
cayenne to taste
cloves
garlic
bay leaves
Old Bay seasoning
black pepper
Tabasco pepper sauce
Optional:
2 small onions (per person)
1 carrot cut into fourths (per person)
1 to 2 crabs (per person)
Dave's Low Country Boil
Famous in the Low Country of Georgia and South Carolina. This boil is done
best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn
for an all-in-one pot all-you-can-eat buffet! Prep Time: approx. 30
Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour . Makes 15
servings.
Printed from Allrecipes, Submitted by Lisa Guidos
Old Bay Seasoning TM to taste
5 pounds new potatoes
3 (16 ounce) packages cooked
kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and
silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and de-veined
newspapers
beer
Directions
1 Heat a large pot of water over an outdoor cooker, or medium-high heat
indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and
sausage, and cook for about 10 minutes. Add the corn and crab; cook for another
5 minutes, then add the shrimp when everything else is almost done, and
cook for another 3 or 4 minutes.
2 Drain off the water, and pour the contents out onto a picnic table
covered with newspaper. Grab a paper plate and a beer and enjoy!
