Military Veterans and Patriots

Tag: Recipe

  • Hot Dogs Wrapped in Bacon – It’s Super Bowl Sunday After All – Crock Pot or Oven

    Hot Dogs Wrapped in Bacon – It’s Super Bowl Sunday After All – Crock Pot or Oven

    Ingredients

    1 pound bacon, if you can afford it; chicken or turkey bacon won’t wrap as well. Sorry, a week is only a long time if you are really in dire straits. I guess Superbowl might qualify as dire straits.
    1 pound hot dogs (or those little smokey sized dogs, beef, turkey or chicken dogs.)
    1 package (1 pound size) brown sugar, or, if you don’t want them as sweet, you can use less brown sugar, or lite if it will thicken.

    Directions

    Cut the slices of bacon in half. Cut each hot dog into 4 equal sized pieces.

    Wrap one half slice of bacon around each piece of the hot dog. Hold in place with a toothpick.

    Sprinkle the brown sugar evenly over the hot dogs (you may have to gently mix them a bit to make sure they all get coated evenly in a crock pot) Place the wrapped hot dogs in the crock pot for about three hours to be sure the bacon is cooked, or in the oven for about 20-25 minutes.

    Cover the crock pot and cook on high heat for 3 hours or until the bacon is cooked. Or, if you’re using the oven heat to 400 degrees, and cook for about 20-25 minutes. Enjoy with some ranch dressing, barbecue sauce or nacho cheese sauce. OR have some chili, or mac and cheese ready too. Cole slaw, Potato salad or stuffed mushrooms will work out okay, too. Enjoy.

  • Yummy Great Lunch, Because It’s Still Cold Outside

    Yummy Great Lunch, Because It’s Still Cold Outside

    • 1 cup pearl barley, rinsed thoroughly
    • 1 onion, chopped
    • 1 carrot, sliced
    • 2 celery stalks, sliced
    • 2 bay leaves
    • 4 sprigs fresh parsley
    • 1 tablespoon chicken consomme or chicken soup powder
    • 1 cup coconut milk/cream
    • 1 tablespoon of canola oil (It has plenty of nutrition and won’t taint you, promise)
    • 5 cups of water
    • Salt and freshly ground black pepper

    Sauté vegetables in oil for 5 minutes, stir occasionally. Combine all ingredients except the coconut cream in a pot and bring to a boil over high heat. Reduce the heat and simmer covered until the barley is tender, 1 to 1½ hours. Add the coconut cream and heat. Don’t forget to take out the bay leaves. All done. Enjoy.

    Recipe came from International Fellowship of Christians and Jews daily newsletter. Shalom.

  • Warm Up Soup – Magazine Article

    Warm Up Soup – Magazine Article

    Scottish lentil and turnip soup

    5 cups ham or vegetable stock 
    8 ounces red lentils
    1 leek, chopped
    2 carrots, chopped
    1 turnip, chopped
    A shredded ham hock (optional)

    If you’re using ham stock, put the stock into a soup pot, cover with water and let it simmer for about three hours. When it’s ready, remove from the pan, set aside and skim any foam off the stock. You’ll have more than you need for this recipe, so measure out about a quart and store the rest for another time. 

    Add your lentils, leek, carrots, turnip and pepper to the ham stock

    Mix thoroughly, cover and simmer for about an hour until the lentils have completely broken down and the vegetables are soft.

    Add about a cup of shredded ham hock, salt and pepper if needed, enjoy.

  • Poor Man’s Supper

    Poor Man’s Supper

    1 large cast iron skillet
    Metal spatula
    Your favorite cooking oil

    Depending on how many you are feeding, you will need 3-4 eggs, beaten, 2-3 large potatoes, sliced, 2-3 hot dogs sliced, a large onion, sliced. If you are feeling rich that day, slice a couple of green peppers.

    Slice potatoes and place them in the skillet that has been sufficiently oiled, over medium heat. to prevent potatoes from sticking to the skillet. If you want them crispy you can let them cook a little bit longer; or for less crispy, not as long with a cover over the skillet to retain some moisture. Turn sliced potatoes periodically.

    When potatoes are desired texture, add hot dogs and cook to desired heat/texture, and onions and cook to desired texture, mixing periodically

    Add beaten eggs, stirring to make a scrambled egg mixture with the other ingredients until they are relatively firm, being careful not to burn them.

    Put your dinner on a plate or in a bowl, top with your favorite hot sauce or ketchup and enjoy.

    I make this every once in awhile, but found it on YouTube as well.

    https://twitter.com/historyinmemes/status/1825055024160047301







  • Gazpacho (cold soup)

    Gazpacho (cold soup)

    Found a cool, easy summer recipe. Yummy. Nourishing.

    Ingredients:

    2 cups tomato juice
    About half cup skinned tomatoes
    About half cup pickled cucumber
    About half cup diced green pepper
    Couple of chili peppers
    small onion chopped – about 1/4 cup
    1 Teaspoon mayonnaise
    1 Teaspoon red wine vinegar
    salt and pepper – or just pepper for seasoning1 clove of garlic minced
    Stalk of celery for garnish

    Chop all the ingredients and mix them well until the soup is uniform
    Season with salt and pepper, garnish with some of your chili pepper, garnish with stalk of celery if desired
    Chill in the refrigerator for about an hour. If you need to add salt and pepper go for it
    Serve chilled.

  • Summer Smoothie

    Summer Smoothie

    Tasty, Refreshing, Healthy

    You will need a blender and a tall hurricane glass

    Ingredients:
    1 Banana
    1 handful of strawberries
    At least a six ounce glass of orange juice
    Ice cubes or crushed ice
    Orange slice and strawberry for garnish
    Whipped cream if desired on top

    Place the peeled banana, strawberries and orange juice into the blender. Adjust orange juice to taste. Turn blender on and blend all ingredients. Add ice a bit at a time and blend until the drink mixture is the consistency of a smoothie, a slushy, an Italian ice – in other words: Thick. Pour your smoothie into your hurricane glass, garnish with an orange slice and/or a strawberry. Enjoy.

  • Broccoli Cheese Bites

    Broccoli Cheese Bites

    For those who want an easy to make treat to add your party contribution, this recipe is a winner every time. I have had it in my recipe box for nearly 50 years, and whenever I have made broccoli cheese bites for a party they have gone quickly, have never been fed to the dog to avoid hurting my feelings, and I have never gone home with an empty baking dish.

    You will need at least a 9″ x 13″ baking dish. A glass baking dish makes for an attractive presentation.

    Preheat your oven to 350 degrees.

    Ingredients:

    2 – 10 ounce packages of fresh frozen broccoli
    3 eggs
    1 cup of flour
    1 cup of light cream (not milk, not half and half)
    1 Tbsp. baking powder
    1 tsp. garlic salt
    1/4 tsp. white pepper
    2 Tbsp. minced onion
    1 pound cheddar cheese
    3 Tbsp. butter or margarine

    Steam the broccoli for 6 minutes and then chop it if you did not buy chopped.
    Beat the eggs, add flour, cream, seasonings, baking powder and onions. Mix well until everything is blended together. Melt the butter in your 9″ x 13″ baking dish (do not put the baking dish on a stove burner), and pour in the broccoli mixture. Bake it for 35 minutes. Remove from the oven and let set for 6 to 8 minutes. Cut it into bite size servings. You may leave it in the baking dish (preferable) or remove the bite size servings and place on an attractive platter to take to the party or to serve to your party guests.
    Enjoy!

  • Colcannon Potatoes

    Colcannon Potatoes


    One cannot have St. Patrick’s Day without a traditional dish!

    Ingredients

    • 1 medium head cabbage (about 2 pounds), shredded
    • 4 pounds medium potatoes (about 8), peeled and quartered
    • 2 cups whole milk
    • 1 cup chopped green onions
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1/4 cup butter, melted
    • Minced fresh parsley
    • Crumbled cooked bacon

    Directions

    • Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.

    • In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.

    • Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.
  • Mardi Gras Shrimp

    Mardi Gras Shrimp

    This was in today’s American Spectator. It appears that asked readers for recipes they had used during the COVID plandemic.

    Mardi Gras Shrimp

    4 lb. (one box) shrimp, peeled if desired
    1/2 cup butter
    1/3 cup olive oil
    1 cup sliced onions
    1/2 cup Worchestershire sauce
    4 Tbsp. Tabasco sauce
    3 cloves garlic, crushed
    Juice of 4 lemons
    2 tsp. black pepper
    3 tsp. chopped parsley
    1 tsp. red pepper
    1 tsp. oregano
    1 1/2 tsp. rosemary
    1 1/2 tsp. thyme
    1/2 can beer

    Mix all ingredients except butter and oil in a large bowl and let marinate for one hour.

    Heat butter and oil in a large, heavy skillet and add all ingredients.

    Sauté until shrimp are pink and done, usually about 7 to 8 minutes.

    Remove shrimp to a heated serving dish and cover.

    Reduce liquid in skillet by 1/2 or until thick.

    Pour over shrimp and eat hot. Lots of bread and cold beverages will be required. Enjoy!

    – Steve Younker

  • DIY: Portable Fire Pit Grill (with a BONUS)

    DIY: Portable Fire Pit Grill (with a BONUS)

    Since it is summer, and many of us are cooking outdoors, and many more are enjoying camping vacations in order to socially isolate, I thought I would post a how-to video on making your own fire pit grill

    Yes, they can be store bought, with one that is similar to the product made in the video retailing at around $60.00 (featured image)

    But for those of you with workshops and pieces of scrap lying around, this is a fun and easy project.

    Now here is the BONUS I promised you…an easy recipe to try out on that homemade fire pit grill…

    Potato-Sausage Foil Packs

    Ingredients

    • 1 medium green pepper
    • 1 medium sweet red pepper
    • 1 medium sweet yellow pepper
    • 1 package (14 ounces) smoked turkey kielbasa, sliced
    • 2 large potatoes, cut into wedges
    • 1 medium onion, chopped
    • 4 teaspoons lemon juice
    • 4 teaspoons olive oil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon pepper
    • Lemon wedges, optional

    Directions

    • Cut peppers into 1-in. pieces; place in a large bowl. Toss with the next 7 ingredients. Divide mixture among 4 double thicknesses of heavy-duty foil (about 18×12 in.). Fold foil around mixture, sealing tightly.Grill, covered, over medium heat until potatoes are tender, 30-35 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.

    Nutrition Facts
    1 serving: 344 calories, 10g fat (2g saturated fat), 62mg cholesterol, 990mg sodium, 42g carbohydrate (8g sugars, 6g fiber), 21g protein.

    Source: www.tasteofhome.com