Georgia’s Girl’s Pizza Pasta Ingredients: 3 c. hot water 14 oz. jar of pizza sauce, using a little water with lid on to rinse out the last remaining sauce and add to pot 2 (4 oz) cans mushrooms, drained 2 1/4 c. pasta, such as elbows, spiral, etc. (Mueller’s brand only) Add-ins, such as pepperoni, ground beef, onions, basil, Mrs. Dash, or other herbs and spices you prefer and Mozzarella cheese for topping, shredded is best
This is one of my favorite recipes post-deer season. The Franks Buffalo hot sauce is just my favorite, but you can substitute your favorite hot sauce. I am not good with measurements, and they’re all approximate. Sorry. So, you will need to adjust to taste. Ingredients: 2-3 lbs of fresh, trimmed venison backstrap 2 eggs 2 cups buttermilk 3/4 cup of Franks Hot Buffalo sauce 4 cups all-purpose flour 4 Tbsp black pepper 3 Tbsp cayenne pepper 2 Tbsp paprika 2 Tbsp seasoning salt 4 cups plain bread crumbs
Ingredients: 2 pounds fresh, green beans 1 1/4 pounds flank steak 1 teaspoon fresh ginger, grated or 1/2 teaspoon ginger powder 3 Tablespoons sesame oil 1 clove garlic, minced 1 1/2 cups beef stock or bullion 3 Tablespoons cornstarch 2 Tablespoons soy sauce 2 Tablespoons sherry Salt and pepper to taste
I have been using this recipe for about 20 years and continue to experiment with different ingredients and techniques. My favorite is still using the basic ingredients, letting it cool overnight, and slicing it for toast the next morning. My neighbors like it also.
4 to 4 1/2 cups all purpose flour
1 to 1 1/2 teaspoons of salt
1 to 2 teaspoons of granular yeast
about 1 3/4 to 2 cups of warm water[2]
May also use the following items (examples):
1/4 cup of wheat germ;
1/4 cup of oatmeal;
1/4 cup of rye flour;
1/4 cup of cornmeal;
Hey HJL! I’m a huge fan of SurvivalBlog.com. Thanks to you and JWR for all you do. Here is a recipe I like to make when camping. I use a Dutch oven on the fire, but you can easily make this at home in the kitchen. The beauty of this “oldie, but goodie” is that you can substitute any meat/protein you have on hand as well as add any canned veggies to the mix to make it go farther. This is the recipe I prefer. Ingredients 1/2 lb. to 1 lb. dehydrated ground beef (reconstituted), fresh ground beef, or ground …
Here is my recipe for Bobotie (a South African sweet meat dish) Ingredients: 2 pounds ground beef 2 onions, chopped 2 Tablespoons oil 2 Tablespoons curry powder 4 eggs 12 almonds or any nut you like, chopped or 1 Tablespoon pumpkin seeds 4 dried apricots, finely sliced 1 1/2 Tablespoons fennel seed 1 Tablespoon apricot jam 1 1/2 teaspoon turmeric Lemon juice to taste 6 lemon leaves 1 1/3 cup milk (fresh or prepared powdered) Directions: Preheat oven to 325 degrees F, then 300 degrees F later. Soak bread in a little milk until soft, then mash with a fork. …
Ingredients: 1 lb. beef (flank, london broil) or chicken (boneless breasts) 1 Tablespoon sesame oil (roasted kind) 2 Tablespoons olive or vegetable oil 1/2 cup tamari or soy sauce 1 Tablespoon sesame seeds, toasted (optional) 1 clove garlic, minced 1/4 cup red wine 1/4 cup sugar 3 green onions, chopped 1 teaspoon fresh, grated ginger Directions: To prep the beef, slice on diagonal as thin as you can. For the chicken breasts cut into 1/4-inch strips. Combine all ingredients in bowl and marinate 30 minutes, or overnight is better. Thread meat onto bamboo or metal skewers. Place on hot grill …
This recipe was economical, as the pre-made biscuit mix was not available in many of the countries we sailed to during our 7-year circumnavigation. Basic Baking Mix Ingredients: 9 cups flour 4 teaspoons salt 1/3 cup baking powder 1 3/4 cups vegetable shortening Directions: Combine first four ingredients; stir to mix well. Cut in shortening with clean fingers until mixture resembles loose crumbs. Do not pack down when measuring. Use dry measuring cup when measuring, scraping excel off with a knife. Keeps about four to six months in an airtight container at room temperature. Country Biscuits Ingredients: 2 cups Basic …
This recipe is my version of an old traditional French recipe, Porc aux Pruneaux, which I altered several years ago after a bumper crop of cherries. This is one of the treats of November after a hog is slaughtered and there’s lots of fresh pork on hand. Ingredients: 2 pounds pork shoulder or boneless rib meat, cut into bite sized chunks 1 large onion, cut into large dice 3 cups chicken stock OR 3 cups water & one bullion cube OR just 3 cups water 1/2 cup white wine, if available (increase water by 1/2 cup if not using) 1 …
Ingredients: 3-4 pound deer roast 2 tsp salt 1/2 tsp pepper 1 clove garlic, minced 1 can cream of mushroom soup 1 can of tomato sauce 2 onions, chopped coarsely 1 lb baby carrots 4-5 medium potatoes, quartered Directions: In a slow-cooking crock pot, combine deer with salt, pepper, garlic, and onions. Add cream of mushroom soup, tomato sauce, and enough water to cover meat. Cover and cook on low for 4 to 6 hours. (I usually cook overnight.) Add potatoes and carrots, cook an additional 3-4 hours until carrots and potatoes are tender. o o o Useful Recipe and …
I have served this on Thanksgiving every year for over 21 years. It is my granddaughter’s favorite, and she comments EVERY year at the start of dinner, “Sweet Potato / Squash Casserole! MY FAVORITE. I ate it as a baby on my first Thanksgiving!” Ingredients: 1 1/2 cups mashed butternut squash 1 1/2 cups mashed sweet potato 1/4 cup sugar 1/4 cup Brown sugar 1/3 cup melted butter (not margarine or spread) 1/2 cup heavy cream 1 tsp vanilla extract Directions: Mix all together. ( I use a hand mixer.) Put in 9×9 baking dish. Sprinkle with topping and bake …
An easy and flavorful summertime garden treat. We eat it on our tacos and burritos. We eat it on the side of cottage cheese. We dip celery/carrot sticks and tortilla chips in it. It wonderfully tops a bowl of fresh shredded lettuce. Shoot, we sometimes just eat it out of the bowl with a spoon. It’s good stuff. Ingredients: 6 large garden tomatoes, chopped small (or) 4-5 cups smaller garden tomatoes such as cherries or romas (measured before chopping) 1/2 cup finely diced red onions 1 large medium-to-hot pepper such as jalapeno, habanero, Serrano etc., chopped fine 3 cloves garlic, …
This simple, inexpensive meal will leave your guests asking, “Is there any more of that chicken?”. The result is a moist, fall-off-the bone chicken thigh wrapped in a crisp sweet and tangy skin. Note that hormones and antibiotics spoil this recipe, so shop for quality chicken. Ingredients: 6-8 plump chicken thighs 1-2 large cloves of garlic, minced Fresh ground mild chili or black pepper ½ cup olive oil ¼ cup Balsamic or apple cider vinegar ½ cup honey 1-2 tsp Balsamic or apple cider vinegar ½ cup molasses Directions: Preheat oven or covered grill to 350 degrees Fahrenheit. Place cooling …
Biga For Bread This is a bread starter that is used for artisan type breads, including Pugliese bread. This makes enough for two loaves. It must be made well in advance (at least 12 hours and preferably 24 hours) of making bread for best results, and it makes a big difference in the texture and the crust of bread, generating the nice soft and spongy inside with a crusty outside and excellent flavor. When using homemade yeast water instead of the combination of water and dry active yeast, it becomes a wonderful pre-ferment dough. Yeast water from raisins are most …
Ingredients: 2 slices white bread, crusts removed and crumbled 2 tablespoons mayonnaise 2 teaspoons OldBay seasoning 2 teaspoons parsley flakes 1/2 teaspoon prepared yellow mustard 1 egg, beaten 1 pound lump crab meat Directions: Mix bread, mayonnaise, OldBay, parsley, mustard, and egg in large bowl until well blended. Gently stir in crab meat. Shape into 4 patties. Broil 10 minutes without turning, or fry until golden brown on both sides. Sprinkle with additional OldBay, if you like OldBay. o o o Useful Recipe and Cooking Links: Do you have a favorite recipe that would be of interest to SurvivalBlog readers? …
