Category: Recipe of the Week

The following simple recipe for Perfect Pizza Burgers comes to us from SurvivalBlog reader John M.. John says:  “This is a chef’s surprise dinner that most folks have never tried. Be advised that you should make a bunch of these burgers, because they will not stop at eating just one. Seriously, people become piranhas eating these and will beg you for the recipe.” This is a hamburger recipe that sandwiches pizza ingredients between two thin beef patties. Directions Start with 85 to 90% hamburger mix in the usual spices and add a 1/8 cup of Worcestershire to each pound of …

The following recipe for New England Dutch Oven Pot Roastis from SurvivalBlog reader “Pat Pending.” In this recipe, beef is browned in bacon fat! and then baked for several hours at low heat. Typically, chuck roast is used, but any beef roast will suffice. Other vegetable can be substituted for the listed vegetables, depending on what you have available. Ingredients 1/2 pound of thick-sliced bacon, chopped into coarse chunks 1 4-to-5 pound beef chuck roast Salt, to taste Ground pepper, to taste 1 minced yellow onion 3 sprigs of rosemary or thyme 1/2 cup dry red wine 2 cups of …

The following meatloaf recipe is from reader John M. John says: “Most everybody loves meatloaf. This recipe gets even better the next few days. Ingredients and Directions Use a 9 x 12 Pyrex dish or two bread loaf pans. I layer them with aluminum foil, which makes it easy to remove and makes transfer to the fridge a breeze. Use 2 to 2-1/2 pounds lean burger (you can also  use a combo of ground pork if you want) 6 oz of Mrs Cubbison’s stuffing mix (1/2 box) instead of stove top either will work. In a large mixing bowl mix …

The following “Yummy Tummy Pork Roast” recipe is from blog reader John M.  He says:  “This is by far one of my ‘keeper’ recipes.”  The directions are simple: Prepare a “slab” of pork usually 2 to 3 pounds by rinsing the meat, placing on a work surface and rubbing it with maple syrup then salt and pepper, and finally coat it with a generous layer of flour. Transfer this to a hot pot (cast iron my choice) on your stovetop and sear all sides till browned. To this pot add a whole diced white onion, 32 oz of chicken broth, …

The following recipe for Food Storage Potato Flake Rolls is from reader K.M.W..  She says: “These are a great use for the canned potato flakes and the powdered milk that you probably already have in your long-term storage food supply closet.” Ingredients 1/4 cup warm water 1 cup milk (warm) — fresh milk is best, but powdered milk works 1/2 Tbsp. active dry yeast 2 tsp. granulated sugar 3 Tbsp. butter (softened) 3 Tbsp. shortening (Okay to use butter-flavored shortening) 1/3 cup granulated sugar 1 tsp. table salt 1 large egg 3/4 cup instant potato flakes 1/2 cup (or more) …

The following recipe Butternut Squash and Beef Stew is from reader K.D.. Ingredients 3 tablespoon olive oil 1 onion, peeled and chopped 2 cloves garlic, chopped 1 tablespoon minced fresh rosemary 1 tablespoon chopped fresh thyme 2 pounds stew beef, cut into 2-inch cubes 2 tablespoons all-purpose flour 1 cup cooking wine (Marsala is preferred, but you may substitute Madeira, Port, or Pinot Noir wine.) 1 pound butternut squash, trimmed and cut into 2-inch cubes 1/4 cup chopped sun-dried tomatoes 3 to 4 cups beef broth 2 tablespoons fresh chopped parsley 1/2 teaspoon salt, or more to taste 1/2 teaspoon …

The following Simple Tomato Gazpacho recipe is from SurvivalBlog reader. A.G.. It is best made with an electric blender. What to do with all those tomatoes from your garden?  Make Gazpacho! A.G. says: “This is a recipe that I modified from one that I found online. The secret of great gazpacho is letting it sit in the refrigerator long enough for the flavors to meld and mellow. This is definitely one of those ‘better the second day’-type recipes.” Ingredients 2 ½ pounds of tomatoes (equates to 4-5 large tomatoes), cored and then cut into pieces 1 English cucumber, cut into chunks …

The following recipes for puddings are from Mrs. Alaska.  Her long-running blog is: Alaska Bush Life, Off-Road, Off-Grid. Why buy boxed pudding mix with fake flavors when you can make this comfort food from scratch in just three minutes (really!) from common pantry ingredients that are superior. Enjoy it warm or cold, alone or with fresh fruit. Once you make these simple puddings, I imagine that one can figure out how to make savory puddings, too, for example, with chicken broth, for people who are sick, or have toothaches, or have swallowing issues. Chocolate pudding Ingredients for one serving. Multiply, …

The following recipe for Dutch oven spaghetti with beef is from reader Arden K. It uses dried spaghetti, and there is no need to boil it, in advance. Ingredients 1 pound of lean or extra-lean ground beef 1 small onion, chopped 1 medium green pepper, chopped 2 cloves of garlic (or less, to taste), minced 1-1/2 cups water 1 can (8 ounces) tomato sauce 1 can (14-1/2 ounces) diced tomatoes, undrained 1 tablespoon chili powder (or less, to taste) 1 tablespoon grape jelly (optional) 1/2 teaspoon salt (or less, to taste, and to suit your diet) 6 ounces uncooked thin …

The following recipe for Stir-Fried Radish Pods is from Mrs. Alaska.  She lives at a remote homestead in Alaska. Since 2011, she has been blogging at: Alaska Bush Life, Off-Road, Off-Grid. Radishes are among the easiest and fastest vegetables to grow and harvest. The aptly named dix-huit jours varietal can be harvested a mere 18 days after germination! However, if you are willing to wait longer – 6 – 8 weeks – you are rewarded with so much more to eat than one small root. The young leaves are edible raw, in salads, the older leaves (which get leathery) are …

The following Peanut Brittle recipe is from SurvivalBlog reader Rick in Germany. Rick says: “I’ve made this twice and I will never buy this in the store ever again.” Ingredients 2 cups of sugar 1 cup of corn syrup (I use rice syrup to avoid GMOs). 1 teaspoon of vanilla extract. 1 cup of water. 1 teaspoon of baking soda. 1 teaspoon of salt. 1 tablespoon of butter. 2 cups of roasted peanuts.  I use salted roasted peanuts Required Gear A large sauce pan. Cookie sheet measuring at least 9”x13”, with a lip on all four sides.  You’ll want one …

The following recipe for a Summer Vegetable Harvest Soup is from reader J.S.. This soup can be prepared in just half an hour. Ingredients 1 small onion, quartered and thinly sliced 1 tablespoon olive oil 4 cups chicken broth (or vegetable broth) 1 can (15-1/2 ounces) navy beans, rinsed and drained 1/2 cup diced peeled potato 1/2 cup cut fresh green beans (2-inch long pieces) 1 cup sliced zucchini 1/2 cup chopped peeled tomato 1/4 teaspoon pepper (or to taste) 1/8 teaspoon ground turmeric 1/4 cup chopped celery leaves 2 tablespoons tomato paste Directions In a large saucepan, saute onion …

The following Berries Du Jour Cobbler recipe is from reader D.R.. This recipe can be made with any sort of berries that are seasonally available — alone, or in combination: Ingredients 6 to 8 cups of berries (fresh, frozen, or rehydrated.) 2 Tablespoons fresh-squeezed lemon juice 1/2 Cup plus 4 tablespoons of sugar, divided 3 Tablespoons cornstarch 1 1/2 Cups all-purpose baking flour 1 1/2 Teaspoons baking powder 6 Tablespoons butter, chilled, cut into slices 3/4 Cup of heavy whipping cream Directions Preheat your oven to 350 F. Combine your choice of berries and lemon juice in a medium bowl.  …

The following recipe for Wyoming Trail Biscuits is from Paul V., who lives near Gillette, Wyoming. Ingredients 3 c plain white flour 2 1/2 Tbsp baking powder 1/2 tsp ground nutmeg 1 Tbsp salt 3 Tbsp white sugar (crystalline or powdered) 1 c lard (You can substitute margarine or butter-flavor Crisco.) 1 c buttermilk Directions Put all of the dry ingredients in a large mixing bowl, and mix them well. Cut in the lard (or substitute) with a pastry cutter until the mixture looks like meal. Stir in buttermilk, to form dough. If the dough is not pliable, then add …

The following recipe for Homemade Haifa Hummus is from SurvivalBlog reader Yair L. Ingredients 1-1/2 cup of cooked chickpeas — Canned, preferably skinless, or home softened and cooked (or you may substitute garbanzo beans) 1/2 cup Tahini (ground sesame seeds) Storebought or homemade – Optional 1 TBS Extra Virgin Olive Oil 1/8 to 1/4 cup  Fresh-squeezed lemon juice (to taste) Water (or liquid from a can of chickpeas) Salt (optional) 1/2 teaspoon ground cumin (optional) 1 clove of pressed fresh garlic, finely chopped (optional) Chopped olives (optional) Pine nuts (optional) Chopped red pepeprs (optional) Garnish of your choice Directions (With …