REOVille Recipe Thread

[PapawBrett]

Don't worry, this thread will die as quickly as my other threads do...
But, since the Holidays are Coming, maybe we could share some of our favorite Holiday Recipes with each other ! and I'll start it off with...

Papaw's Holiday Ham
1 REAL Ham (NOT Spiral Cut, Sugar Cured, Virginia (salted), boneless or canned. just a Real Ham)
1 Small can Pineapple Slices
1 Small jar Maraschino Cherries

Remove exterior fat from Ham. Place Ham in large Crock Pot, add 1 to 1 1/2 cups water. Remove Pineapple slices from can (syrup not needed) and place carefully onto Ham. Using a fork or strainer, remove half of the Cherries from jar/ syrup. with a paring knife, slice each cherry into half and place onto Ham or into water.
Cook on High for one hour, then reduce heat to Low setting for one to three hours, depending on crock pot. Bone should be extremely hot to the touch, meat should be tender but not falling off of bone. Slice thin and serve.

 

[jifjifjif]

jifjifjif's adult egg nog:

Fill a 16 ounce Solo cup halfway with store bought egg nog
Add 8 ounces of Bourbon
Stir while trying not to spill

Drink to forget all of your Holiday woes.



Good idea, PapaW. I'm just joking with the above recipe. Perhaps I can try to add a real one in the near future.

 

[Rule62]

I was working on an Egg Nog e-juice recipe last year. It was pretty good, as I recall. I'll have to dig it out and mix up a batch.

 

[nerak]

Easy Sweet Potato Casserole

1 Large Can Yams
1 Large can Crushed Pineapple
1 stick Butter
1/2 cup chopped pecans (or your choice of nuts)
1/2 cup Brown Sugar
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1 bag Miniature Marshmallows

Drain off juice from pineapple and cook in small pan over low heat till caramelized.

Combine yams, softened butter, spices, brown sugar, nuts and pineapple in a large mixing bowl. Mix until well blended.

Pour into baking dish. Bake in the oven at 350 for 1 hour. Cover top with marshmallows and place under broiler till marshmallows are lightly browned.

I have made this for years without the pineapple. But found I do like the extra flavor. Pineapple and the nuts are optional.

 

[ed101z]

Recipe::

Whatever your favorite foods are... eat plenty. Drink loudly. Burp quietly.

Afterwords... grab your Reo Grand and vape your favorite juice till your eyes swell.

 

[keepsmiling]

Ambrosia
1/2 cup heavy cream**
1 tablespoon sugar**
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines /or mandarin oranges
1 cup chopped pineapple
1 cup grated coconut
1 cup toasted, chopped pecans or walnuts
1/2 cup drained maraschino cherries

Directions

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
** You can substitute the real whipped cream for cool whip or any non-dairy whip topping

 

[MotherNatural]

I was working on an Egg Nog e-juice recipe last year. It was pretty good, as I recall. I'll have to dig it out and mix up a batch.

I am longing for a good eggnog juice. Share your recipe?

 

[Doffy]

2kg lamb shoulder [4.5 lbs]
2 bulbs [not cloves] garlic
handful of rosemary
extra virgin olive oil
salt
water

marinate the lamb shoulder overnight in the rosemary and garlic with some olive oil

remove and set aside lumps in the morning, bring the lamb to room temperature

preheat oven to 220 C / 430 F and place lamb in a hot tray for about 20 minutes or until a bit brown

add a few cups of water, lower heat to 120 C / 250 F and cook for 11 hours

uncover for 1 more hour

no need to stand meat at room temp when it is cooked this slow

 

[Spydro]

Spydro’s Coyote Scat Munch'ems

Don't laugh at the name until you've seen them, and don’t let it deter you until you’ve tried them.

A treat I often made around hunting campfires that young or old made disappear in a flash. This can be easily done at home by baking on cookie sheet(s), but it’s not as much fun as in the outdoors around a campfire.

2 cups brown sugar
1 cup butter or margarine
1/4 cup white corn syrup
1/2 teaspoon baking soda
14-16 ounce bag of cheese puffs (Cheetos)

Small cook pot
Large Dutch oven (or a cookie sheet at home)
Aluminum foil
Wax paper
Cooking Spray (Pam)

Line Dutch oven with foil sprayed with cooking spray, pour in the whole bag of Cheetos and set aside. Mix sugar, butter and syrup in a suitable campfire or gas stove safe container (large empty can will do in a pinch). Melt & stir over fire or on stove, then bring mixture to a boil for about 5 minutes. Remove from fire, add baking soda and stir. Pour over Cheetos and quickly toss them to distribute mixture evenly. Cover Dutch oven with lid and set coals (or briquets) top and bottom to bake at about 250 degrees for 1 hour, stirring every 15 minutes. Pour out on waxed paper sprayed with cooking spray. Quickly separate Cheetos pieces, then let cool.

Goes great with your favorite beverage while enjoying the stars and campfire... and of course swapping lies about the days hunt. Take plenty of fixings ‘cause once your gang has tried them, one batch just won't be enough.

Spydro

 

[johanct]

Visited some friends in Madison WI, one cold December. Tasted Tom & Jerries for the first time in my life - just had to take the recipe with me back to South Africa (converted to metric):

Ingredients

• 12 egg(s)
• 1 cup sugar
• 1 bottle good quality brandy
• Pinch of ground allspice
• Pinch of ground cinnamon
• Pinch of ground cloves
• .75 liter dark rum
• Milk or Milk and Water 50% / 50%
• nutmeg
Glass Type: mug

Instructions
Separate the eggs. Beat the whites until they form a stiff froth, and the yolks -- to which you have added the sugar -- "until they are as thin as water," as the professor advises, gradually adding 125 ml brandy add a pinch each of ground allspice, cinnamon, and cloves. Fold the whites into the yolks. When ready to serve, give it another stir and then put 15 ml tablespoon of this batter in a small mug or tumbler. Now add 15 ml brandy and 15 ml Jamaican rum, stirring constantly to avoid curdling. Fill to the top with hot milk and stir until you get foam. Sprinkle a little grated nutmeg on top. This one may require practice and a certain amount of fiddling, but it's well worth the effort. Note: Some people find the milk too rich and filling, so they use half hot milk, half boiling water.

 

[Spydro]

Spydro’s Wild Rub

Here's my seasoning rub that's great for any kind of wild game, bird or fish, and even any of the store bought kinds of meat too (Slow Elk, Land Seagulls, Yesterday’s Catch, etc).

1 cup of your favorite dry steak seasoning mix (I make my own fresh but Montreal is a good store bought one).
1/4 cup onion powder
3/4 cup fresh ground coffee

Mix together: Put in an appropriate shaker (I use a large empty spice bottle that I can reseal).

Prep meat for cooking and rub the mixture into the meat to taste - both sides (and don't forget the inside).

Fry, grill, broil, braise or bake (it works for any method). Get ready to dig in for the feast of your life. BTW, makes a great seasoning for jerky and pemmican too.

Mix will last for several months stored airtight. You can vary the quantities to taste, try other "meat" specific spices and for sure try different coffee blends or flavors (the coffee is the secret ingredient).

Spydro

 

[Bigflyrodder]

Spot on with the coffee for game Spydro, we often make a sort of marinade close to what you listed above but adding garlic, Tobasco, and sometimes a little vinegar for gamier steaks of venison, elk, moose. Works great with buffalo too.

 

[Raynman]

Well I cheat with all good things. My eggnog goes something like this. Buy deans eggnog full strength pour into one gallon container. Now rinse out the container using the skim milk. Fill the rest up with skim milk. Put in fridge pour as needed. Damn I gotta go make some now.

 

[Spydro]

Ditto the vinegar BFR... there was no such thing as gamy meat. Vinegar is another old family trick for big game as soon as it's harvested. After field dressing, hang, skin, wash the meat with it, then wrap with muslin to let it cool and cure. Keeps the bugs off, meat raiders away, and starts to tenderize the meat. No vinegar or gamy taste later when the meat is cooked, just tender, juicy meat. Makes any wild meat a delicacy, including those many folks normally wouldn't eat. Don't ask, but growing up on a high mountain ranch everything wild... fins, fur, feather or plant was edible.

 

[Bigflyrodder]

I hear ya Spydro, spent a lot of years at 8,500ft in CO.

 

[Train2]

Recipes? This one is simple, but high-value!!
I've followed this recipe for TGiving 4 of the last 5 years with great response - the one year I didn't make the turkey everyone regretted it...

Keeping a turkey in an oven for hours and hours and hours is why turkey is dry. No one LIKES it dry, but that's what you get with most long-cook recipes. Basting can replace some moisture, but it's a catch-22, opening the oven lowers the temp, and basting lowers the temp, so you have to cook longer, so it dries out more...

Once upon a time, ovens could only really hold 300 degrees, so you had to cook for a long time, so you had to baste, etc. But now that you don't have to feed wood to the fire to keep your oven hot, you also don't have to cook a turkey the way your great-great-great-grandmother did.

TRY THIS. You'll thank me.

• Preheat your oven to 450 degrees.
• Wash and dry your bird.
• If previously frozen, make sure it has been thoroughly defrosted (fresh is always preferable).
• Pop the bird in, un-stuffed, and resist every temptation to open the oven door for at least 30 minutes.
• At that point, take a quick peek. If it's getting too brown, cover with foil. Otherwise, leave it alone for another 30 minutes. (That's a total of one hour at 450°.)
• After this first hour, place foil over the bird and lower the oven to 375°. Cook another 1 to 1½ hours (depending on the size of your bird) without opening the oven.
• You can then perform all the timeless rituals of testing for doneness if you want, but the only accurate test is obtaining a temperature of 170° in the meatiest part of the leg joint.
• Remove the bird from the oven, tent it with foil, and let rest for 10-20 minutes before carving.

Yes, that's IT.
30-60 minutes at 450, foil cover, finish at 375 for 60-90 minutes.

NOTES:
1 - some people will be weirded out by moist turkey.
2 - There may not be enough drippings for gravy - make it separately, all that juice is still in the bird
3 - No stuffing!! Got to make that separately too, because it's not enough cook time to handle a stuffed bird
4 - Wouldn't recommend overloading the oven with other stuff (like stuffing) - but since you're not occupying the oven with the bird all day, you can do that other baking first...

 

[Spydro]

I hear ya Spydro, spent a lot of years at 8,500ft in CO.

Where I was born is 8, 845', but a lot of free time was spent from 9,500' up to 14,000' much of my life.

 

[Bigflyrodder]

Where I was born is 8, 845', but a lot of free time was spent from 9,500' up to 14,000' much of my life.

Nice, I've spent many days and nights at 14,000 fishing the high mountain lakes and hunting elk. Life's different above treeline.

 

[2buildawall]

Eggnog!!!! Uggghhh......lactose intolerant here.

Recipe
Smoked Turkey
Thaw Turkey if you do not have a freshy
Soak in brine over night
Rub Turk-a-lurk with your favorite spices
Put breast down in smoker at 225
Smoke for 12 hours
Use Apple or Cherry Wood
My brine and spice recipes are never the same but always Rock the House!

Day after Thanksgiving hit the treestand at 6am for late season archery! I need a sour apple vape for the treestand.

 

[keepsmiling]

Life's different above treeline.

Yeah..no BUGS right!?