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850 Posts
Discussion Starter · #1 ·
Alright, weird request but I'm in a technical writing class right now and we have to choose something to write. I have elected to write a cookbook. If I can get enough recipes, I'm going to name it the "SWB BBS Cookbook" and make it recipes from the people on this board.

So what do you guys got that's good? We have people from Alaska to Boston in here so there's got to be a lot of great localized recipes that you guys have. Mom's secret recipe... good trail food... local favorites... etc. Post them on this thread and I'll include you in the book.

When complete, I'll compile it into a downloadable PDF file if anyone wants a copy. If possible, writeup the recipes with ingredients and cooking instructions. Don't worry about the formatting I'll take care of that.



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1,751 Posts
Here's my salsa recipe. I like it, but my wife thinks its a little spicy for her tastes.


Ingredients: 3 Qts. Finely chopped & peeled Tomatoes
(scald for 3 min. in boiling water, dip in cold water, peel skins)
3 Large Onions (finely chopped)
2 Cups Jalapeno Peppers (finely chopped)(Less for milder salsa)
1 Cup White Vinegar
1/4 Cup Sugar
2 Tbsp. Cilantro
2 Cloves Garlic
1 Tsp. Oregano
Salt to taste

Combine all ingredients in large pot. Bring to a boil. Cook, stirring occasionally, until reduced to desired consistency or by 1/3. Dip into hot jar (sterilized) and seal. Double recipe gives about 9 pints. For hotter salsa leave seeds in jalapeno peppers. One bag of onions makes double batch of salsa. Heaping 5 gallon bucket of tomatoes (plus a few) makes 4 batches – approximately 20 pints.

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1,087 Posts
Here's my award winning chili recipe:

Road Kill Chili

2 lbs. Beef Round Steak or Roast (finely chopped)
¼ c. Bacon Drippings
6 Dry Red Chilies
1 tsp. Ground Cumin
1 tsp. Oregano
2 Onions (Chopped)
3 Tbsp. Flour
6 oz. Can Tomato Paste
Juice of one Lime
6 Garlic Cloves (Minced)
2-3 C. Hot Water
Pinch of Salt
Beef Stock
Louisiana Red Devil Pepper Sauce (Liberally Applied)
¼ lb. Longhorn (or Extra Sharp Cheddar) Cheese (Chopped)
1 Jalapeno Pepper (Chopped)
6 Sprinkles Worcestershire Sauce

Sear meat in bacon drippings until it is a healthy brown. Clean chili pods in cold water, removing seeds. Cover the chilies with fresh water and bring to a boil. After 20-25 minutes peel the chilies, keep the water. Remove the chilies, scrape pulp away from skins, and then mash the pulp into a potent paste.
Add sautéed meat and mix together in the water used to boil the chili pods. Cover the beef mixture with beef stock, and then add such additional water to make 2-3 cups. Dump in Lime juice, ground cumin, chopped onion, garlic, salt and black pepper to taste, chopped jalapeno pepper, tomato paste, oregano, flour, and initial dashes of Worcestershire sauce and Louisiana Red Devil Pepper Sauce (Tabasco will do in a pinch).
Swoggle everything all around in the pot until your soul tells you the mix has attained the perfect harmony.
Let simmer two to two and one half hours. Every half hour add a quick dash of Worcestershire sauce and generous sprinkles of Louisiana Red Devil Pepper Sauce or Tabasco (you will have the proper amount of hot stuff when the pots vapors sting your eyes and your stirring hand begins to feel semi-basted). Also each half hour, chunk into the simmering pot, handfuls of finely chopped Longhorn Cheese for texture improvements and a bonus of surprisingly exotic flavors.

This recipe serves 8

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1,415 Posts
My fav'rite cookies since I was 'in short pants':


4 cups granulated sugar
1/2 lb butter or margarine
1/2 cup cocoa
1 cup milk
1 tsp vanilla flavoring
1 1/4 cups peanut butter
6 cups oatmeal (instant or old-fashioned)

Combine sugar, butter, cocoa & milk, heat over low-medium heat stirring constantly until mixture comes to a rolling boil. Remove from heat. Add vanilla and peanut butter. Stir peanut butter into mixture until 'dissolved'. Then add oatmeal. Once mixed, drop onto waxed cookie sheet in teaspoon-size glumps. Allow to cool and gobble 'em down w/ big glass of cold milk!

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269 Posts
Manifold Burrito

Wrap you favorite frozen burrito in some tin foil - place it in a secure spot on your manifold and go wheeling - when you are feeling a bit hungry or just need some food to absorb all the beer you have been drinking stop, pop open the hood and grab it. This pretty much works for any pre-cooked food you want to warm up and eat on the trail.


This is my favorite chili recipe from the joy of cooking.

8 - 10 servings

To the traditional chili seasonings of cumin and chili powder, this Caribbean-inspired black bean version adds the tang of citrus and the blistering floral heat of the habanero pepper.

Pick over and rinse:

4 cups dried black beans
(or skip the cooking and use 10 cups canned, cooked)

Drain, combine the beans in a large pot with water to cover by two inches. Bring to a boil. Reduce the heat to low and simmer, partially covered, until almost tender, about one hour. Drain. Heat in the same large pot over medium heat until hot but not smoking:

1/4 cup vegetable oil

4 medium onions, finely diced
Cook, stirring occasionally, until just starting to brown, 8 to 10 minutes. Add:

1/4 cup minced garlic
1 to 2 tbsp minced habanero peppers or
6 to 8 tbsp minced fresh jalapeno peppers. (This makes it really hot. Start with one quarter and keep adding until you like it.)
Cook stirring, for one minute. Add, stir together well , and bring to a simmer:

4 tbsp chili powder (for medium spiciness, cut amount in half)
1/4 cup ground cumin
2 tbsp sugar
2 tsp salt
2 tsp ground black pepper
1 1/2 cups fresh orange juice
3/4 cups fresh lime juice
3 tsp grated orange zest
2 tsp grated lime zest
(28 oz can crushed tomatoes
6 cups water (I find that this makes it too thin, rather, do not drain the canned beans, and add 1-2 cups water)

Stir in the reserved black beans. Return to a simmer, cover, and reduce the heat to low. (Ensure that the chili does not burn.) Cook, partially covered, checking occasionally and adding more water as needed, until the beans are just soft to the bite, 1 1/2 to 2 hours. Adjust the seasonings and serve, garnished, if desired, with:

Sour cream
Chopped fresh cilantro
Minced scallions
Lime wedges for squeezing

Of course, this recipe is modified with copious amounts of dead cow or moose. Moose just goes with chili.

I also add a small can of green chiles and maybe like a cup of red wine to fill out the body of the flavor.

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302 Posts
Everybody has different names for them, but we call 'em Smokey Eggs.

Nice Tailgatin' Breakfast.

* Hard boil eggs
* Peel off shells
* Wrap boiled eggs in ground up sausage (kind you find in logs)
* Drop in deep fryer until sausage is done.



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2,547 Posts
Not a real recipe, more like a way of cooking. Out here in California I cook BBQ %95 rain or shine.

Healthy BBQ: these are really good.

Broccoli: Cut crowns 2x as big as the grates you have on your BBQ (So they don't fall in) put them in a bowl (No stalks). Use a oil-based salad dressing (I prefer italian) and cover slightly, shake the bowl to cover. On a medium-heat grill toss the Broccolli on and turn every 30sec or so. In about 5min it will be Bright Green It is now done. Result: Cooked broccoli taste, with raw broccoli crunch + Smoky BBQ flavor

Carrots: Get big 'ol fat carrots. Peel, clean and cut into diagnal potato chips about 1/2" thick. Grill on high, turning every min or so, brushing a mixture of melted butter and garlic on them. When the centers are no longer firm, they are done.

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5,472 Posts
"Caver Surprise" (pretty good and feeds 6 for $2.49

3 pks. Ramen Noodles
3 cans Condensed Cream of Mushroom
1 LARGE can French Cut Green Beans

Cook noodles as directed on package...*don't drain*
Add soup...*no additional water*
Throw in drained green beans when soup isn't lumpy
Season to taste...

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1,415 Posts
In reply to:

"Caver Surprise" (pretty good and feeds 6 for $2.49 )

3 pks. Ramen Noodles
3 cans Condensed Cream of Mushroom
1 LARGE can French Cut Green Beans

Cook noodles as directed on package...*don't drain*
Add soup...*no additional water*
Throw in drained green beans when soup isn't lumpy
Season to taste...

[/ QUOTE ]

Sounds like a 29 Palms MRE supplement turned into a [cheap] bachelor's "recipe"....

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113 Posts
When out camping or hunting, I like to take a big dutch oven, warm that sucker up. Dig a nice hole in the ground. start a fire in the hole, getting it nice and warm. Have a huge fire going, so as to have a nice bed of coals. Oak wood works real good for this. Take a nice big roast, season it with what you like, add potatoes, onions, carots, celery or what ever you want. Put it all in the dutch oven. Take some aluminin foil, spread across the top. Put the lid on the dutch oven, over the top of the foil. Put a nice layer of coals on the bottom of the hole. Place dutch oven in the hole. Cover with the remaining coals in the fire. Make sure that the coals are all around the sides and on top of the dutch oven. Lift the wire handle so it is sticking straight up. Cover with dirt. Make sure there is no smoke coming out of the ground.

Now the best part. Leave for the day, have fun wheel all you want to, go fishing, go hunting what ever. Come back, uncover, and pull out of the ground. Should be a nice warm roast all ready to eat for you!

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1,637 Posts
Here's one for Trout:

Trout Antoinette Will Brings Smiles at the Dinner Table
Trout anglers, here is a recipe for your winter-caught trout that will bring smiles at the dinner table: try trout Antoinette.

"Trout Antoinette is a refreshing alternative to fried, boiled or grilled trout," says Scott Reger, a fisheries biologist with the Arizona Game and Fish Department.

The recipe can be found in "Almost All Things Edible," a cookbook compiled by the Arizona Game and Fish Department that has wild game and fish recipes, and more. The 125-page cookbook can be purchased at any Game and Fish office or online at for $7 (plus shipping and handling if purchased online).

The recipe calls for placing the trout in a large frying pan. Salt to your taste. Add boiling water to cover and simmer six minutes. Remove the fish and drain the water. In a saucepan melt better; add paprika and allspice. Skin and bone the fish. Lay it on a warm platter. Pour butter sauce over and serve.

Shopping List:
- 4 medium (11- to 15-inch) trout, gutted and gilled, heads on
- 1/4 tsp. salt
- boiling water
- 6 tbs. Butter
- ¼ tsp. paprika
- 1/4 tsp. ground allspice


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1,637 Posts

required equipment
1. fishing gear
2. fishing license
3. warm clothes
4. snow shoes
5. whiskey (small bottle recommended because large bottle makes it difficult to snowshoe)
6. smoker

First check barometer for falling pressures and look out window to see if it's snowing or raining. If so call best buddy "insert name here" (or other damn fool), load gear and head for Short Hair Creek. Upon arrival at Short Hair Creek open Whiskey bottle and take large gulp (to fight the cold). Now don your snow shoes, fishing gear and head down hill to Wishon Reservoir. Use caution when getting near the lake to avoid going swimming, see Jon Pearson for further details about winter swimming at Wishon. Now drink the Whiskey as fast as possible to keep warm. Catch your limit of trout as fast as possible because you will soon be out of Whiskey. After you have your five fish limit snow shoe back to the truck and head home for more Whiskey.
As soon as possible after locating more Whiskey clean the trout. Waiting very long can seriously increase the chances of cutting off a finger. After fish have been cleaned, cut them in half length wise along the backbone and place in large plastic or ceramic bowl filled with the following brine recipe.

1/2 gallon cold water
1/4 cup soy sauce
1/2 cup white wine (OK to substitute apple juice)
1 teaspoon garlic and/or onion powder
1/2 cup plain salt (non iodized only!)
1/4 cup brown sugar (OK to substitute white sugar)

Mix brine thoroughly, add fish and refrigerate overnight (10 to 14 hrs). Be sure to re-mix (stir) the brine-fish mixture several times. In the morning take two aspirin and place empty Whiskey bottles in trash. Remove fish from brine and lightly rinse (do not over rinse). Place on smoker racks and season with one or more of the following: garlic, red pepper, black pepper, lemon pepper, chili powder or just about anything that strikes your taste. Allow the fish to dry at room temperature for 1 to 2 hrs before placing them in the smoker. Smoke fish for 10 to 18 hrs using 2 to 4 pans of alder wood depending on their size. Remove from smoker and refrigerate. Fish will have a very strong smoky flavor when first taken out of the smoker. Fish can be served at room temperature with cold beer or your favorite wine. Fish can be stored in refrigerator for two weeks or in freezer for one year.


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292 Posts
Here's an old family recipe that's been a favorite of mine since I was a little kid:

American Spaghetti

2 packages extra sharp cheddar cheese
2 packages Anthony's 5 Minute Thin spaghetti
2 Large (16 Oz.) cans whole peeled tomatos
1 tsp ground oregano
1 tsp ground marjoram
1 to 3 tsp onion salt

Bring a large pot of water to boil. while waiting for the water to boil, puree the two cans of tomatos and add to another baking pot, over medium heat. Break the cheese into small chunks and add to tomato sauce. Allow cheese to thoroughly melt, and then add oregano, marjoram, and onion salt. Preheat oven to 350 degrees.

When tomato sauce is fully melted, lower heat to simmer. When water comes to boil, add 1 3/4 packages of 5 minute spaghetti for 2 1/2 minutes. It is important to only half cook the spaghetti. Immdiately drain spaghetti and add to tomato/cheese sauce. Take spaghetti/sauce mix and bake in oven at 350 degrees for 30 minutes.

Remove from oven after 30 minutes, let stand for 10 minutes and serve.

This dish is especially good the next day.
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