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Discussion in 'Recipes' started by ghrit, Mar 11, 2006.

  1. ghrit

    ghrit Ambulatory anachronism Administrator Founding Member

    I have favorites, too. Unfortunately, my life style is "buy it and fry it" or "heat it and eat it" 99% of the time. In the hope that I and others might learn some new tricks, post your faves here, both of the home and field varieties.

    For example, sausage is good, and more ways to make it exist than toothpicks. Let's see yours. If someone can come up with pemmican, that might be a good thing to have on the way to the hidey hole when SHTF.
  2. Infidel

    Infidel Guest

    How about roadkill beaver?
  3. Tracy

    Tracy Insatiably Curious Moderator Founding Member

    Someday Stew

    We have a large family and unpredictable drop-ins for dinner (funny how
    friends show up at dinner time [winkthumb]), so I, more often than not, make more than
    we eat for dinner. Here's a Trick I use for leftovers.

    I call it "Someday Stew"

    When we have extra steak or any good meat that I just can't hand over to the
    dog after dinner's done, I cut it up into smaller pieces and toss it in a
    freezer container (a large freezer container). I will also toss in vegies
    and such along the way when we have too many. When the freezer container is
    full... Someday is here. I toss onion, spices, potatoes and the contents
    of the freezer container into the pot with some broth and Voila! Someday

    It has an awesome flavor and I don't feel guilty about "wasting" a good
    steak for something as simple as stew.
  4. ChemicalGal

    ChemicalGal Monkey+++


    powdered jerky is mixed with dried berries, nuts & melted suet rolled up into balls

    The fat is rendered in a large kettle. The kettle is then taken from heat & allowed to cool. The the fat is examined and ONLY the hardest, purest fat is put aside for use in pemmican.
    (use soft fat for other things)

    Make fist sized balls of
    50% powdered jerky with a touch of salt added
    50% suet (fat) with small amount of dry, powdered berries and/or nuts.
    The componnts are then throughly mixed (the suet can be softened with heat) and formed
    into fist-sized balls.

    The balls must then be preserved & protected from moisture. this can be accomplished in several ways.
    1. Wrapping the pemmican in waxed paper & dipping in wax. This is the easiest way, but may not be possible under primitive conditions
    2. Wrapping in cheesecloth & dipping in suet. This is the classical method used by early settlers
    3. Just dipping the balls in melted suet. (Least desirable, but works)
    4 Stuffing the pemmican into cleaned, washed intestinal material from the meat source then dip in suet. This method works well but is more time ccnsuming than the others.

    Pemmican prepared properly will last for many years & is a highly nutritious food source.
    It can be used in stews with tubers & corn meal added, cooked by itself, or eaten raw.
    If mold forms on pemmican ball, it is merely washed or scrapped off and the rest used.
    By itself, it will keep people fit on long hikes or in other strenuous activity (because of the high fat content). and if used in conjunction with cornmeal provides almost all of the nutritional needs required for continuous living & working. Only fresh greens need to be added to make a complete, well rounded meal.
  5. ghrit

    ghrit Ambulatory anachronism Administrator Founding Member

    Now, THAT is what I'm talking about!! Any more trail food in your recipe book, CG??
  6. ChemicalGal

    ChemicalGal Monkey+++

    Any more trail food in your recipe book

    Sorry, other than a trail mix of nuts, fruits and m&ms that I make up & vaccuum seal.
    And Jerky, Dried Fruits .. that's about it, so would love to see some more
  7. monkeyman

    monkeyman Monkey+++ Moderator Emeritus Founding Member

    Well, I would imagine a lot of folks are familiar with it but pocket stew (aka boyscout stew) is a decent thing.
    Put hamburger, carrots, onnions, celery, potatos, salt, pepper, garlic and a lump of butter in the middle of a sheet of heavy aluminum foil then fold the foil over and roll up the edges. The whole thing can then be tossed in the freezer if desired so that you pull them out when ready for a camping trip and if wrapped in cloths and such in a pack can stay frozen for a day or 2 pretty easily. Put one by the the surface of the pack to thaw for that evenings meal then toss it in the coals of a camp fire for about 20 minutes or so and you have a meal ready to go.
    Other than that I buy the powdered broccoli cheese soup and have used that mixed with rice and meat shot on a hunting trip ( rabbit and also have done it with burger) and boil the rice, fry the meat then add water, rice and brocoli cheese soup mix to meat and add a bit of salt pepper, garlic and since I had it a dash of tobasco sauce. Dont look that pretty but was good eating.
    Ganado likes this.
  8. Sojourner

    Sojourner Silverback

    Making a beef roast in a rice cooker. Put about 2 tbsp of oil in the bottom of the cooker. Roll the roast in the oil, place the rack in the bottom of the cooker and add the seasoned roast on top. Add one cup of water, and turn on. When the cooker dings, add one cup of water and reset the cooker. Do this two or three times more (depends on how well done you like your roast). For the last reset, add one or two cups of water ( however much gravy you want), quartered onions to taste, and any other veggies that your family likes. The process makes a lovely gravy to go with rice or creamed potatoes. Takes 1 to 3 hours, but does not need as much tending as a regular pot roast.
  9. Infidel

    Infidel Guest

  10. Quigley_Sharps

    Quigley_Sharps The Badministrator Administrator Founding Member

    Swedish Meatballs

    Meat: (the main ingredient)
    2 pounds ground lean meat: use beef, pork or veal
    (may use some textured vegetable protein ground beef substitute)
    Filler: (to give the meatballs the right consistency)
    2 eggs
    1 cup milk, cream, meat broth or water
    1/2 cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup torn bread OR 1 cup mashed potatoes
    Salt and Pepper:
    Salt to taste (1 1/2 teaspoons suggested)
    Pepper to taste (white or black pepper - 1/2 teaspoon suggested)
    More Flavor:
    Option 1:
    1 minced onion
    1/4 tsp dry mustard or 1/4 teaspoon allspice
    Option 2:
    1/4 tsp dry mustard
    1/8 tsp ground nutmeg

    By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed. Form into balls about 3/4"-1 1/2" in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are. Serves 6-8, more on the SMörgåsbord.

    Cooking methods:

    Pan-fried: Heat a skillet with 2-3 tablespooons of cooking oil to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly. As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.

    Oven-fried: Use ungreased baking sheets -- the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes. Remove carefully from the baking sheets..

    For most sauces, you'll stir the meatballs into the sauce then transfer them to the serving dish. Meatballs can be prepared ahead, and refrigerated in a covered container for 2-3 days or frozen in airtight containers for several months. You can freeze cooled meatballs spread out on a clean, cool baking sheet, then transfer them to airtight containers, if you want to be able to make a large quantity of meatballs and remove just enough at one time. Thawed or refrigerated meatballs should be heated in a single layer on an ungreased rimmed baking sheet for 10-15 minutes at 375F.

    White sauce:

    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 1/2 cup half and half or cream
    1/2 cup water or chicken broth (may be made from bouillon)
    Fresh dill leaves or parsley leaves (optional)

    Add the flour to the butter in a saucepan, mix thoroughly, turn on heat to low heat. Discard the fat from the cooking pan, then rinse the pan in the water or broth to loosen the bits of meat from the pan. Add the water or broth to the butter/flour base in the saucepan and mix thoroughly. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly. Simmer until a good consistency. Add dill or parsley if desired. Stir the meatballs into the sauce until heated through. Transfer to the serving dish and serve immediately.
  11. RightHand

    RightHand Pioneer in a New World Moderator Founding Member

    I always use beef/pork/veal mixture. For the sauce. try adding some STRONG coffee (or even some freeze dried instant) to the cream . The combination of cream, meat stock, nutmeg and coffee adds a several layers of flavor.
  12. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    How about cookie recipes??

    (shut up ghost)

    Key Lime Cookies

    1/2 cup butter
    1 cup sugar
    1 egg plus 1 egg yolk
    1 1/2 cup flour
    1 tsp baking powder
    1/2 tsp salt
    1/4 cup key lime juice (real key lime juice..and sometimes I add a little extra)
    1 1/2 tsp grated lime zest
    1/2 cup powdered sugar
    1 1/2 cup white chocolate chips

    Preheat oven to 350 F. Spray baking sheets with nonstick vegetable coating. In a large bowl, mix butter, sugar, egg and egg yolk until creamy. Thoroughly mix in flour, baking powder, salt, lime juice and lime peel. Mix in chocolate chips. Spray cookie sheet with non-stick vegetable coating. Form dough into 1/2-inch balls. Place on prepared cookie sheet and bake at 350 F until lightly browned (8 to 10 minutes). Remove to wire rack. While still warm, sift confectioners' sugar over cookies
  13. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    I use coffee in the "rub" I put on meat when cookin' out....

    It's great on it!
  14. barebones

    barebones Monkey+++

    Great thread. I've learned some good tips here.

    I noticed that there wasn't any of the recipes that couldn't be converted to dutch oven cooking over an open fire. This might be something that we could all think about doing with our everyday recipes, that we use over an electric or gas burner now. Someday, these may not be available to us. Doesn't have to be done with a dutch oven either. Improvovising is a basic skill for all of us. A dutch oven may be just a tad too heavy to carry while on the run. [gone]
  15. Sojourner

    Sojourner Silverback

    My mom used to pot roast those little suckers with half-a-handful of garlic, a few onion tails, salt and pepper, and they made the most flavorful brown gravy to put on rice. What a meal!
  16. Sojourner

    Sojourner Silverback

    Instant Potato Packet

    1 c. instant potato flakes
    1/4 c. bacon bits
    1/4 tsp salt
    pinch of pepper
    1/4 tsp onion powder/onion flakes
    1/4 tsp garlic powder
    1 tbsp butter

    Combine all together in small ziploc bag. To use, just add hot water to the bag (or cup), mix well, and dinner is served. If there is time to cook, add dried veggies to the cup for a more substantial meal.
  17. ricdoug

    ricdoug Monkey+++

    Has anyone here ever eaten Nutria? I've read they are...

    popular in Louisiana and Florida. Ric



    Heart Healthy 'Crock-Pot' Nutria

    <TABLE cellSpacing=0 cellPadding=0 width="100%" border=0><TBODY><TR><TD align=left><TABLE cellSpacing=0 cellPadding=0 width=2 align=right border=0><TBODY><TR><TD>[​IMG]</TD><TD align=left>[​IMG]

    </TD></TR></TBODY></TABLE>2 hind saddle portions of nutria meat
    1 small onion, sliced thin
    1 tomato, cut into big wedges
    2 potatoes, sliced thin
    2 carrots, sliced thin
    8 Brussels sprouts
    1/2 cup white wine
    1 cup water
    2 teaspoons chopped garlic
    Salt and pepper to taste
    1 cup demi-glace (optional)

    Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace. Makes four servings.

    Nutria Chili
    Recipe by: Chef Enola Prudhomme

    3 tablespoons vegetable oil
    2 pounds nutria ground meat
    1 tablespoon + 1 teaspoon salt
    1 teaspoon red pepper
    1 tablespoon + 1 teaspoon chili powder
    1 cup diced onion
    1 cup diced green bell pepper
    1 cup diced red bell pepper
    1 cup tomato paste
    4 cups beef stock (or water)
    1 can red kidney beans (opt.)

    In a heavy 5-quart pot on high heat, add oil and heat until very hot. Add nutria meat, and cook and stir 10 minutes. Add salt, red pepper, chili powder, onion and both bell peppers. Cook and stir 15 minutes. Add tomato paste and 4 cups stock. Cook 30 minutes; reduce heat to medium. Add red kidney beans; cook an additional 10 minutes. Serve hot!​

    Nutria Ragondin Sausage Jambalaya
    Recipe by: Mattie Harris
    2 lbs diced ragondin (nutria) meat
    1 lb smoked sausage
    1/4 c. oil
    2 onions, chopped
    3 cloves garlic, minced
    2 c. rice
    1 T Lea & Perrin's Worchestershire sauce
    1 c. Rotel tomatoes
    3 c. water
    Salt & pepper (to taste)

    Heat oil in large dutch oven. Brown nutria meat and sausage. Remove from pot. Add all other ingredients except rice. Simmer for 20 minutes. Return meat to pot. Cook 2-3 hours or until meat is tender. Add rice and bring to boil. Stir and cover. Cook over low heat for 35-40 minutes. Eat and enjoy! Serves 6 to 8.​

    Nutria Sausage
    Recipe by: Chef Enola Prudhomme
    2 pounds nutria meat
    1 pound pork meat
    10 1/2 ounces potato, peeled
    2 1/4 teaspoons salt
    2 teaspoons Enola's Secret Seasoning (or Creole Seasoning)
    1 teaspoon sage

    Ground nutria and pork with potato. Add all other ingredients; mix well. If using bar-b-que pit to smoke, build fire on one side of pit. Place sausage on the other side of pit; this will allow smoke to get to sausage without cooking too fast. If you have used bacon fat, put on your fire. This will create lots of smoke. This will take less time to get a good smoke taste. Let sausage smoke 1 hour and 15 minutes; turn; let smoke 1 hour, then remove from pit and let cool.

    Makes 4 pounds, 5 ounces​

    Smoked Nutria and Andouille Sausage Gumbo
    Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro

    2 smoked nutria, cut into serving pieces
    1/2 pound sliced andouille sausage
    1 cup vegetable oil
    1 1/2 cups flour
    2 cups chopped onion
    1 cup chopped celery
    1 cup chopped bell pepper
    Salt and cracked black pepper to taste
    1/4 cup diced garlic
    3 quarts chicken stock
    2 cups sliced green onions
    1 cup chopped parsley

    In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour. Using a wire whisk, stir until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again.

    Add onions, celery, bell pepper, and garlic. Sauté approximately three to five minutes or until vegetables are wilted. Add smoked nutria and andouille sausage. Sauté in roux approximately fifteen minutes.

    Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer.

    Cook until smoked nutria is tender, adding additional stock to retain volume of liquid. Once tender, approximately one hour, add green onions and parsley. Season to taste using salt and pepper. Cook additional five minutes and serve over cooked rice.​

    Stuffed Nutria Hindquarters

    3 tablespoons butter
    1 pound nutria meat, ground
    4 cups chopped onion
    1 cup green bell pepper
    1 cup red bell pepper
    1/4 teaspoon red pepper
    2 teaspoons salt
    1 teaspoon Enola's Secret Seasoning or (Creole Seasoning)
    1 cup stock or water
    1-10 3/4 ounce can cream of mushroom soup
    2 cups fresh La. Crawfish, peeled, deveined and chopped
    13 slices of bread (stale)
    Click here for Enola's Secret Seasoning Recipe.
    Preheat oven to 350 degrees.

    Put bread in food processor press pulse button several times. Bread crumbs must be course; set aside.

    In a 5-quart pot on high heat melt butter. Add meat, onion and both bell peppers; cook and stir 10 minutes. Add red pepper, salt and seasoning; cook 5 minutes. Add stock and cook, stirring occasionally, for 10 minutes. Reduce heat to medium. Add cream of mushroom; cook for 7 minutes. Add crawfish, then reduce heat to medium and cook 5 minutes. Remove from heat, add bread crumbs, stir until mixture is moist but holds together.

    15 nutria hindquarters
    5 tablespoons Enola's Secret Seasoning

    Remove the large leg bone, then pound out legs, and sprinkle seasoning evenly on both sides. Lay leg flat, stuff inside, roll and tie with cooking string. Place stuffed legs in oiled baking pan. Bake at 350 degrees, covered, for 1 hour or until tender. Uncover, then cook an additional 10 minutes or until brown.

    Makes 15 Servings​

    Makes 4 Servings

    2 tablespoons vegetable oil
    1-3 pound nutria, cut in serving pieces
    2 tablespoons Enola's Secret Seasoning + 2 teaspoons
    2 cups finely chopped onion
    1 cup finely chopped green bell pepper
    1 tablespoon flour
    1 teaspoon salt (opt.)
    3 3/4 cups chicken stock or broth

    In a heavy 5-quart pot on high heat, add oil, heat until very hot. Sprinkle seasoning on meat; stir well. Add meat to pot, brown on all sides. Cook and stir 10 minutes. Add onion, bell pepper and flour, cook and stir 10 minutes. Add salt and chicken stock to pot cook and stir occasionally, (about 15 minutes) scraping the bottom of pot to remove all the goodness. Serve over hot cooked rice, pasta or cream potatoes.​

    4 tablespoons salt
    5 tablespoons plus 1 teaspoon granulated garlic
    2 teaspoons ground black pepper
    2 tablespoons granulated onion
    2 teaspoons ground red pepper
    3 tablespoons paprika
    1 teaspoon ground white pepper
    2 tablespoons dried oregano leaves
    2 tablespoons dried thyme leaves

    In a small bowl, combine all ingredients and mix well. Store in zip-lock bags or jars.​

    Scientific Classification
    Kingdom: Animalia (animals)
    Phylum: Chordata
    Subphylum: Vertebrata (vertebrates)
    Class: Mammalia (mammals)
    Order: Rodentia (rodents)
    Family: Myocastoridae
    Genus: Myocastor
    Species: coypus

    The nutria, Myocastor coypus, is a large semi-aquatic rodent. The generic name is derived from two Greek words (mys, for mouse, and kastor, for beaver) that translate as mouse beaver. The specific name coypus is the Latinized form of coypu, a name in the language of the Araucanian Indians of south-central Chile and adjacent parts of Argentina for an aquatic mammal that was possibly this species. In most of the world the animal is called coypu, but in North America the animal is called nutria. In the rest of the world, nutria is the name of the fur of the animal.
    Nutria are smaller than a beaver but larger than a muskrat; unlike beavers or muskrats, however, it has a round, slightly haired tail. The forelegs are small compared with its body size. The forepaws, have five toes; four are clawed and the fifth is reduced in size. The digits are used to groom and to excavate roots, rhizomes, and burrows, and are used in feeding. The hindfoot consists of four webbed, strongly clawed toes and one unwebbed toe. The hind legs are large compared with the forelegs; consequently, when moving on land, the nutria's chest drags on the ground and its back appears hunched. Although appearing awkward, the nutria is capable of fast overland travel for considerable distances. The ears are small and the eyes are set high on the head. The nose and mouth are valvular (i.e., can be closed to prevent entry of water), and nutria are capable of swimming long distances underwater. When pursed while underwater, nutria can see and will take evasive action to avoid capture.

    Males are slightly larger then females. Nutria weigh an average of 12.0 pounds (5.4 kg). Females have four pairs of mammary glands that are located on the side of the body, rather than on the belly. Presumably, this positioning of the mammary glands allow the young to nurse with their nose above the water's surface while the mother is floating.
    Nutria breed year round and are extremely prolific. Males reach sexual maturity between 4 and 9 months, whereas, females reach sexual maturity between 3 and 9 months. Sexual maturity may vary with habitat quality. With a gestation period of only 130 days, in one year, an adult nutria can produce two litters and be pregnant for a third. The number of young in a litter ranges from 1-13 with an average of 4.5 young. Females can breed within a day of having a litter. Litter size can vary with age of female, habitat quality and time of year. The young nutria at birth are fully furred and the eyes are open. Newborn nutria feed on vegetation within hours and will nurse for 7-8 weeks.
    Nutria are well adapted for movement on land, however, are more at home in the water. In the coastal marshes they are often seen moving about leisurely in the daytime, but their period of greatest feeding activity is just prior to sunrise and after sunset. Nutria are strict vegetarians, consuming their food both on land and water, where they shove aquatic plants to their mouths with their forepaws. These animals consume approximately 25 percent of their weight daily. Nutria predominately feed on the base of plant stems and dig for roots and rhizomes in the winter. They often construct circular platforms of compacted, coarse emergent vegetation, which they use for feeding, birthing, resting and grooming. Nutria may also construct burrows in levees, dikes and embankments.
    (Lowery, 1974; Kinler, Linscombe, Ramsey, 1987, Genesis Laboratories, Inc., 2002)
    Click here for information on Nutria Sounds
    Right-click on a photo to save to your computer.​

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  18. melbo

    melbo Hunter Gatherer Administrator Founding Member

    MarieLaveau's Chili

    Sure, no problem. Keep in mind the measurements are approximate, and you can adjust the spices according to your taste

    4 cans chili hot beans
    1 small can tomato paste
    2 pounds ground beef, browned and drained
    1 large onion, chopped
    1 bell pepper, chopped
    2 cans diced tomatoes, with juice
    1 beef boullion cube
    2 tablespoons cumin
    2 teaspoons oregano
    2 tablespoons cilantro
    3 tablespoons chili powder
    3 cloves garlic, minced (or 2 tablespoons garlic powder)
    2 jalapeno peppers, chopped
    salt to taste
    cayenne pepper to taste
    juice of half a lime

    Brown the beef in the pot you're going to make the chili in, and add the onions, garlic, bell pepper, and jalapenos just before it's brown. Allow to brown well, stirring often, until the vegetables are soft. Drain well, and rinse the pot with hot water so you don't have greasy chili. Put the beef and veggies back in, and put it on medium heat. Add the tomatoes and juice and the tomato paste, and let it simmer for 10 minutes or so.
    Add the remaining ingredients, with enough water to make it the consistency you want, and simmer for at least an hour. Taste, and adjust the seasonings as necessary.

    A shortcut is to use the Mexican Ro-Tel tomatoes, with lime and cilantro already in them.
    Serves aprox (6 with leftovers)
  19. RightHand

    RightHand Pioneer in a New World Moderator Founding Member

    Sounds great - but its missing the bottle of beer added to the mix !
  20. Tango3

    Tango3 Aimless wanderer

    You wanna see my sausage:eek:???we don't know eachother well enough yet.
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