Author Topic: Recipes  (Read 131096 times)

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Offline Pandora114

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Re: Recipes
« Reply #225 on: March 04, 2013, 07:35:24 »
Something easy and hearty and ready to go in the mornings

btw my kids love this

Crock Pot apple cinnamon oatmeal

Ingredients:
3 Spartan apples, cored and roughly chopped. (not peeled)
½ cup brown sugar
2 or 3 tsp of ground cinnamon, depending on taste (I usually add more because we like it)
Pinch of nutmeg
½ tsp of salt
couple of tbsp of flax seed or flax seed meal..for extra omegas
2 ½ cups of whole rolled oats, or steel cut oats.. (NOT the quick cooking or instant..that turns into a nasty paste)
3 cups of water.

Method:
Grease crock pot, or, put in a crock pot liner, in a cold crock pot.
Layer Apples, brown sugar, spices, salt then oats.  Add water, do not stir.
Put the cover on the crock pot and cook for 8-9hrs on low heat.

You can switch this up with raisins, or bananas, or peaches, whatever fruit you have on hand that goes well...

Offline Bert

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Re: Recipes
« Reply #226 on: September 14, 2013, 00:25:28 »
Two Hot Sauces

Hot Soya Sauce

Good for any dish you'd add soya sauce; meats, pastas, rice, potato

Ingredients/Utencils
-Whole raw jalapeno peppers
-Whole raw chili peppers
-Garlic
-Ginger
-Good quality low sodium soya sauce
-Glass jar

Method
-Finely dice the jalapeno peppers and the chili peppers into fine small chunks. Use a 60% jalapeno to 40% chili
pepper ratio until you figure out how hot versus taste you're seeking.   100% jalapeno is OK too and recommended
for beginners.
-Finely dice the garlic and ginger and mix them with the peppers.
-The garlic/ginger to pepper ratio is subject to taste. If you like it garlicy, dice and add more garlic vrs ginger. The
ginger adds a "tang" to the taste.
-Add the diced pepper/garlic/ginger mix to the jar filling it to the top.
-Pour the soya sauce into the pepper jar filling it to the top.
-Cap the jar and place in the refrigerator.
-Best served after a day sitting in the refrigerator or use immediately. Usually distributed by spoon.


Hot Chili Oil

Good for any dish that needs a spice up; meat, pastas, vegetables, or chilli. The more crushed
dried chili pepper you add, the hotter the oil.

Ingredients/Utencils
-Large fry pan or wok.
-Garlic
-Ginger
-Good quality crushed dried chili peppers
-Cayenne pepper powder
-Canola oil
-Container

*Calculate how much chili oil you want to make. The ratio of oil to chili per volume
could be 2:1 or twice as much oil as chili. If you want less hottness or less chili,
make the ratio 3:1.  I prefer more chili.

Method
-Finely dice/chop the garlic and ginger. Add as much of this as you want. I like alot of garlic to give the oil
more taste.  Put into a bowl.
 -Put the crushed chili pepper and a few table spoons of cayenne pepper into
another bowl.  The cayenne pepper adds color to the oil in the finished product, gives the oil a steady burn
and doesn't interfere with the chili taste.
-Get the garlic/ginger and the crushed chilis/cayenne ready to pour into the wok at the right time.  Timing
is important.
-In a well ventilated kitchen, pour the measure of oil into a wok or large fry pan.
-Turn the wok's stove burner up to 7 or 8 on a 10 (high) scale. You want the oil to be hot but you don't want
to burn the oil or the contents either.
-Wait for the oil to reach temperature.  A garlic or ginger test chunk should quickly bubble in the hot oil.
-Slowly add the diced garlic and ginger to the oil.  Do not dump quickly and be very careful of oil splatter.   
The garlic and ginger will vigorously bubble due to the water content.
- Stir the garlic and ginger a few times.  The idea is not to cook the mixture but to leach out the garlic and
ginger flavor into the oil.
-TEN SECONDS AFTER ADDING THE GARLIC/GINGER, remove the wok from the burner, and pour into the
wok the measure of crushed chili peppers/cayenne.
-Stir the mixture a few times.
-Turn off stove.
-Allow the chili oil to cool somewhere.
-Once cool, place the chili oil in the container.
-Distribute the chili oil by spoon.
« Last Edit: September 14, 2013, 00:29:38 by Bert »

Offline Journeyman

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Re: Recipes
« Reply #227 on: December 13, 2013, 00:56:25 »
It's that season again.  Anyone have any interesting turkey recipes?  (ie - stuff & roast 101 has been pretty much covered, thanks)

Offline Old Sweat

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Re: Recipes
« Reply #228 on: December 13, 2013, 06:25:14 »
Can't help with the turkey, but I hit upon a way to jazz up leftover slow cooker scalloped potatoes. Actually most of the potatoes were gone so there was a fair amount of 'broth' along with a couple of slabs of peameal bacon left. (I topped the potatoes with peameal and cooked the combination. It also works with hot Italian sausage.) Toss in some saurkraut and reheat. The kraut soaks up most of the broth and you get a very interesting combination of tastes.

Offline muskrat89

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Re: Recipes
« Reply #229 on: December 13, 2013, 07:22:01 »

Quote
Anyone have any interesting turkey recipes?

Do you have a smoker? I make this one a couple of times a year.....


http://www.smoking-meat.com/november-2010-smoked-cranberry-brined-turkey

One of my efforts here: http://www.skinnymoose.com/dryrubbedrat/2010/11/29/wow-brined-turkey-breast/
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Offline Journeyman

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Re: Recipes
« Reply #230 on: December 13, 2013, 08:52:10 »
Do you have a smoker?
  Just the girlfriend   :(

Offline milnews.ca

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Re: Recipes
« Reply #231 on: December 13, 2013, 10:26:16 »
Thought of going the deep fried turkey for a change?
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Offline Journeyman

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Re: Recipes
« Reply #232 on: December 13, 2013, 10:38:43 »
It's an option.  :dunno:

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Re: Recipes
« Reply #233 on: December 13, 2013, 10:48:20 »
I've never fried a bird, so I leave that advice to others, but as a consumer of fried turkey, done well it can be VERY nice - moist inside, very crispy/crunchy outside.
“Most great military blunders stem from the good intentions of some high-ranking buffoon ...” – George MacDonald Fraser, "The Sheik and the Dustbin"

The words I share here are my own, not those of anyone else or anybody I may be affiliated with.

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Offline BernDawg

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Re: Recipes
« Reply #234 on: December 18, 2013, 00:14:02 »
I BBQ our turkeys. Take out the goody bag, (Mrs uses some of that for her stuffing) and put a granny smith apple (quartered), one whole lemon with the ends cut off and four lengthwise slices through the peel (to let the steam out) and a couple of sprigs of fresh rosemary inside. Then rub down the outside with butter and liberally salt and pepper it. Put the sucker in a shallow roasting pan and pop it into the BBQ on med heat with the lid propped open a little, I bast it every 20 mins and add water to the pan as necessary. Generally cooks for 17 mins per pound but I use a meat thermometer to make sure its properly cooked through. You can tent it with tinfoil if it starts getting too crispy on the outside. If I'm feeling particularly daring I add mesquite chips and rosemary to the burner to smoke it as it cooks. The Mrs makes stuffing separately (can't have turkey without stuffing..) in the oven and drizzles some of the turkey drippings over it as it bakes. 
My sister turnd us on to this years ago and we haven't put a turkey in the oven since.
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Offline RomanE

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Re: Recipes
« Reply #235 on: February 10, 2014, 05:03:23 »
Turkey's meat is quite dry so I prefer to soak it in the marinade with a little while in case I don't want to cook the whole bird

Offline Old Sweat

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Re: Recipes
« Reply #236 on: September 23, 2014, 07:32:37 »
Last week my wife spent a couple of days with her friend, Bonnie, from Queen's and brought back this unique bit of finger food. (Bonnie bought some in Tokyo airport and my wife adapted it.)

Melt some Bakers block dark chocolate and cut it with some water, or Bailey's if that is your druthers.

Dip reduced salt ripple potato chips in it and lay them out on a baking tray. Finally put the tray in the freezer for a few hours to set.

We have served this twice and they don't last!

Offline Dimsum

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Re: Recipes
« Reply #237 on: September 01, 2016, 15:23:19 »
I got this from a Royal Australian Navy CPO Cook while posted in Oz, but never got around to making it until now.  It was freaking amazing (although both g/f and I really like garlic, so we used 3x the amount.)

Clarrie's Creamy Garlic Prawns

Butter:  125g
Garlic:   1 large clove or 1 tsp minced garlic
Flour:  1 tbsp (g/f doesn't do gluten so we used rice flour instead)
Cream:  1/2 cup
Chicken Stock:  1 cup
White wine:  2 tbsp
Dry mustard:  1/4 tsp
Prawns:  750g (thawed)
Parsley:  2 tbsp fresh chopped
S&P to taste

1.  Heat butter and sear garlic in saucepan
2.  Remove from heat and stir in flour until mixed through
3.  Add cream, stock and wine gradually while stirring constantly to mix well
4.  Return pan to stove and stir until sauce thickens and boils
5.  Add mustard and stir until mixed well
6.  S&P to taste
7.  Add prawns and simmer until cooked
8.  Add parsley and stir through
9.  Serve on steamed rice (or pasta)
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Offline Dimsum

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Re: Recipes
« Reply #238 on: September 01, 2016, 15:27:20 »
The easiest slow-cooker recipe I've seen, and it tastes amazing.

Lamb Shanks in Guinness

4 Lamb Shanks
1 large onion, roughly chopped
1 can Guinness
1 beef stock cube
1 tbsp olive oil
6-8 large mushrooms, whole
S&P

Optional:  Other root veg (carrots, etc) - I usually throw in 2 chopped carrots

1.  Brown shanks in a hot frypan with olive oil
2.  Add to slow cooker and spread onions and optional veggies around meat.
3.  Add stock cube and S&P to taste - I find I only need a bit of added salt
4.  Add can of Guinness and mushrooms on top
5.  Cook on Low for 8 hours
Philip II of Macedon to Spartans (346 BC):  "You are advised to submit without further delay, for if I bring my army into your land, I will destroy your farms, slay your people, and raze your city."

Reply:  "If."

Offline tomahawk6

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Re: Recipes
« Reply #239 on: December 10, 2016, 19:33:31 »
Simple turkey hack for getting a juicy bird - rub mayo on the bird.

Offline 211RadOp

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Re: Recipes
« Reply #240 on: December 13, 2016, 08:17:58 »
Over this last weekend, my wife and I did our Christmas baking and made some great cookies.  Instead of regular chocolate chip or chocolate chunk, make your regular chocolate chip cookie dough and add 1 1/2 Terry's Chocolate Oranges, chopped.  Turned out great!
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Offline Ganja Man

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Re: Recipes
« Reply #241 on: December 22, 2016, 21:57:13 »
http://cookwithmitch.blogspot.ca/2016/12/canadian-forces-moose-milk.html?m=1

Canadian Forces Moose Milk

1st time I ever had Moose Milk was when I was onboard HMCS Iroquois.  Then I noticed that it's every where I went when I was in the Canadian Forces.

Canadian Navy Moose Milk

Ingredients
1.14 litre dark rum
1.14 litre Kahlua
1.14 litre vodka
4 litres of vanilla soft scoop ice cream
4 litres of homogonized milk

Directions
Mix gently until frothy with still a few ice cream lumps. Liberally sprinkle nutmeg over top. Enjoy and give vehicle keys to a party staying sober.

Canadian Army Moose Milk

Ingredients
40oz Lambs Dark Rum
40oz Kahlua
40oz Vodka
1 gallon Vanilla Ice Cream (the good creamy expensive kind)
1 gallon eggnog

Directions
Mix all together, breaking up the ice cream a bit. Sprinkle nutmeg on top if you so desire. Stir occasionally as the ice cream starts to melt. Enjoy!

Canadian Air Force
Messes traditionally serve “Moose Milk” at their New Year’s Levees. This alcoholic concoction contains no moose milk whatsoever. The recipes vary, but tend to include eggs, sugar, maple syrup, cream, or ice cream, and some combination of rye whiskey and rum.
The Official (well…sort of) Recipe for RCAF Moose Milk

Anyways, here’s another Canadian recipe for Moose Milk – metric of course.

Ingredients
1 l rum
1 l Kahlua
1 l vodka
3 l vanilla ice cream (softened)
3 l 1% milk (just to be diet conscious)
chocolate pieces (break up a dark chocolate candy bar or two- this is the added secret moose poop garnish)
nutmeg

Directions
Stir together, leave in some lumps. Sprinkle nutmeg on top.

You may need to play with the proportions to suit your palate. It does make a lot, but that usually doesn’t seem to be a problem, somehow it gets used up. Can leave you with a bit of a hangover, probably all that milk. Or maybe it’s heading out for spicy food after – been there, done that.

Note: Courtesy of Cape Breton Post

MOOSE MILK WARNING – Within anything from a few minutes to an hour after imbibing on Moose Milk you will begin to feel the benefits.

Initially a mild feeling of euphoria will overtake you as your metabolism increases its efficiency. Within a very short period thereafter, you will note various other benefits including a massive increase in confidence, pride, intelligence and magnetism to the opposite sex. There are only two possible negative side effects and they can be avoided by following these warnings:

1. If you feel the urge to paw the ground and run head long into a member of the opposite sex. Resist.  Your really not that sexy.

2. Despite the strong cravings you will undoubtedly feel for more moose milk, under no circumstances should you attempt to milk a moose on your own; this job is strictly for the professionals.

Comments and suggestions are ALWAYS welcome.
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Offline Dimsum

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Re: Recipes
« Reply #242 on: December 23, 2016, 01:33:52 »

MOOSE MILK WARNING – Within anything from a few minutes to an hour after imbibing on Moose Milk you will begin to feel the benefits.


...and here I was, thinking it'd be something to do with people who are lactose-intolerant.  Although, if you didn't know whether or not you were, you'll find out an hour or so afterwards!

 :boke:
Philip II of Macedon to Spartans (346 BC):  "You are advised to submit without further delay, for if I bring my army into your land, I will destroy your farms, slay your people, and raze your city."

Reply:  "If."

Offline George Wallace

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Re: Recipes
« Reply #243 on: December 23, 2016, 09:34:57 »
DISCLAIMER: The opinions and arguments of George Wallace posted on this Site are solely those of George Wallace and not the opinion of Army.ca and are posted for information purposes only.

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Offline mariomike

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Re: Recipes
« Reply #244 on: December 23, 2016, 12:37:38 »
For more delicious recipes,

Moose Milk and Other Regimental Drinks 
https://army.ca/forums/index.php?topic=290.0
2 pages.

Moosemilk
https://army.ca/forums/index.php?topic=20445.0

Offline Ganja Man

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Re: Recipes
« Reply #245 on: January 04, 2017, 03:07:23 »
My project for tomorrow.  Luckily living in Toronto ingridients were easy to find all in one Grocer, Canadian Super Store!  Going to do more slow cooker meals this year, and try my hand at Soude Vide!!

Hot Sour Soup

The contrast in hot and sour flavors makes this Mandarin soup a unique offering.
The hot chili sesame oil and Sour Sauce are intensely flavored, so use
sparingly.
6 first-course servings
1 ounce dried Chinese black mushrooms
3⁄4 cup boiling water
1 quart reduced-sodium fat-free chicken broth
11⁄2 cups cubed tempeh or extra-firm light tofu
1⁄2 cup bamboo shoots
1⁄4 cup distilled white vinegar
2 tablespoons tamari soy sauce
1 tablespoon each: finely chopped gingerroot, brown
sugar, cornstarch
3 tablespoons water
Salt and pepper, to taste
1 egg, lightly beaten
1 teaspoon Asian sesame oil
12–18 drops hot chili sesame oil or Szechwan chili sauce
Sour Sauce (recipe follows)
1. Combine mushrooms and boiling water in small bowl; let stand until
mushrooms are softened, 15 to 20 minutes. Drain, reserving liquid. Slice
mushrooms, discarding tough stems.
2. Combine mushrooms and reserved liquid, broth, tempeh, bamboo
shoots, vinegar, soy sauce, gingerroot, and brown sugar in slow cooker;
cover and cook on high 2 to 3 hours. Stir in combined cornstarch and
water, stirring 2 to 3 minutes. Season to taste with salt and pepper. Slowly
stir egg into soup; stir in sesame oil. Serve with hot chili oil and Sour
Sauce.

Sour Sauce
Makes about 1⁄3 cup
3 tablespoons distilled white vinegar
1 tablespoon reduced-sodium tamari soy sauce
2 tablespoons packed light brown sugar
1. Mix all ingredients.

I know that I’m not perfect and that I don’t claim to be, so before you point your fingers make sure your hands are clean.

Offline dangerboy

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Re: Recipes
« Reply #246 on: January 04, 2017, 13:46:47 »
Going to do more slow cooker meals this year,

I should follow your example, I don't use mine as often as I should.
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Offline Ganja Man

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Re: Recipes
« Reply #247 on: January 04, 2017, 13:53:52 »
I should follow your example, I don't use mine as often as I should.

I know, ,so easy to make meals, and it is just sitting there.
I know that I’m not perfect and that I don’t claim to be, so before you point your fingers make sure your hands are clean.