recipes

“These are the recipes Bruce Almighty! and I concocted on our trip in July. Not lightweight by any means, but we ate well and didn’t have the usual craving for fat, etc that usually comes after 8 or 9 (or two!) days out.

salmon surprise by Bruce Almighty’s mom
1 package roasted garlic instant potato (or any kind – I used “loaded baked”) makes 4 cups I think
7oz foil package of salmon
dehydrated mushrooms, onions, broccoli, etc
butter buds

ham and cheese delight
1 package instant potato, any kind (I used garlic and herb)
7oz foil package of ham
3 or more cheddar bells
butter buds
dehydrated mushrooms, broccoli, etc

yummy tortellini
7oz foil package of salmon
dry tortellini, comes stuffed with several flavors – I buy a bunch of dif kinds, throw in a gallon bag and mix up, then rebag enough for a meal, cook half the time it says. I like portabella mushroom, but if isn’t cooked enough the mushrooms are like rocks.
Parmesan cheese
olive oil
butter buds
dehydrated mushrooms, broccoli

teriyaki rice with shredded teriyaki jerky
Lipton teriyaki rice
shredded teriyaki jerky
add the jerky while the rice is sitting

chicken dinner
1 package instant potato, I used chicken and herb
7oz foil chicken
½ package chicken gravy
1 package instant chicken noodle soup
dehydrated onions, mushrooms, broccoli, etc
butter buds
salt, pepper

fancy mac & cheese
8oz garlic summer sausage or 7oz foil ham
3 packages cheese from microwave Easy mac dinners – plain or nacho
rice and corn pasta

I get most of my stuff at Wal-mart. I keep all the “add-mes” (the dehydrated veggies, butter buds and stuff) in separate snack size baggies until I use them. You could throw ‘em altogether, but I like to wait and see what I feel like. Plus it’s more fun that way.

Yummy lunches were tuna creations and tortilla shells by Bruce (my grandgirl said they were “yummy” on our trip)

Additions to breakfast were pre-cooked bacon warmed in Enertia bags, idea by SnowNymph. Added to my oatmeal and cream of wheat were freeze dried bananas and fruit and nut mixes I found in the cereal aisle at Wal-mart.”

“How nice, a "twigeater" thread :]


You've made my day!


So much crapola on Trail Talk %^[”

“thanks so much”

“Oh my LOrd TwigEaten ,thanks You for those yummy recipies !This Personage hopes Your'e Personage does'nt mind if I use some an another of them on my Next Hiking Adventure .”

“Hi TomT! =D

You should add some of those strange recipes you and the H-man had on the last winter trip. :)

PS - someone had a nice recipe for mussels - strider or chief - on one of the PNW trips. Can I get that recipe please?”

“WTH do you find foil packaged chicken?

All I ever see is umpteen kinds of foil packed tuna~~~~:P”

“Our Wal-mart has chicken, tuna, ham, turkey and salmon in addition to the tuna creations.

All but the latter come in 3 and 7oz packages.”

“Thanks twigeater I just picked up a dehydrator this weekend and can't wait to try it out.”

“Wal-Mart???

Uh, I don't remember what we were cookin' on that trip.

Miso soup?

All I can seem to remember is stuff like moose and moose by-products cooked up by a certain somebody ~~~%^]”

“Well I think I just might go to a Wal-Mart for the first time. My grocery only has tuna in foil. The others would be a good replacement for freeze dried meat portions.”

“Ha ha...didn't think you'd like deer heart, did ya?
Yeah miso soup and something fishy...

must hike, I don't dehydrate my own stuff, I buy it all. I get the onion (and garlic) at the Cristmas Tree shop for $2 for 5oz or something like that. Mushrooms from the grocery store and broccoli from trailfoods.com. I tried sun dried tomatos, but don't like 'em. I'm always looking for other veggies though.”

“You don't like sun dried tomatoes? Try this.

Pre-heat oven to 450°F

Spread olive oil thinly on aluminum foil.

Place boned, skinned chicken breast on foil.

Cover with four thinly shredded sun dried tomatoes, scliced black olives and chives.

Fold foil over chicken.

Bake for ½ hr.

During last 5 minutes add to the oven two zucchini halves split length-wise and brushed with oilve oil.

Serve with, well, I like pasta - spaghetti or linguine tossed in oil (a touch), cream and parmesan or romano cheese.

Trust Unca' Gremlin”

“Sprinkle the olive oil, toss, then pour on cream, toss, and the toss while shaking the cheese.”

“LOL, trust you eh? okey-dokey...maybe I just don't know what to do with 'em...sounds yummy! Bet it could even be turned into a backpacking meal with chicken in a foil pouch.

I was excited to find olives in plastic bags as well. I like lots of olives in my martini!”

“"....toss while shaking the cheese."
gremlin

That sounds funny!
How many hands does that require?

twigger,
Dear heart?
Aw, aren't you nice %^]”

“oooooooh. thanks for the recipes!!”

“Twigeater, thanks for the ideas! TWB has been trying to figure out a freeze dried martini for years, he still hasn't gotten it, LOL!”

“Thanks for posting the recipes, Twiggie. You and Pennsy have both told me them before, but alas, my memory sucks. I didn't forget the taste though. ;-)”

“You could substitute CousCous for some of them potatoes and vary your menu a little.”

“yep cous cous is good, I used to bring that. There are so many yummy flavors of instant potato out there now though, and I confess - I like instant potato. I still like Uncle Ben's boil in bag rice as well.

I notice I have no recipes with those real bacon bits - I always bring them, so I must use 'em somewhere!

And I forgot croutons - lots of new flavors there as well. I used to do stuffing, but croutons are yummier!”

“I tried some couscous the other day. It was okay for a few bites then it got old. I suppose if I spiced it up a tad with something it would be much more palatable.

I think it was wild mushroom flavor.”

“chicken dinner
1 package instant potato, I used chicken and herb
7oz foil chicken......twigeater


I read this as one package instant potato, ONE used chicken....
I think I need new glasses. LOL”

“ONE used chicken. LOL!!! Well, they do things a bit different in Maine ya know.

Twisgta - you ruined our master plan. We were gonna designate someone to go to Titanium Chef with our recipes and win all the prizes. *sigh* Mouthy Maine woman! *duck*

A word about Walmart - I found all the pouch varietys only in the Walmart Supercenters, not the regular Walmarts.

I recently got dried red bell peppers from Trailfoods.com, in addition to the broccoli, mushrooms and onions. I'm looking forward to trying them in the recipes. These are found under the bulk food link.

Speaking of food, I gotta git to the store tomorrow. Maine is just a few days away. Woohoo!!”

“ooops! hehe

one used chicken...not even gonna go there, LOL...”

“Ha ha, I know what the herb is for, but what's with the chicken?”

“I have a recipe for Pesto Tortelini, servers 2 hungry hikers a bag of tortelini, I like the 4 cheese flavor.
Boil the tortelini per instructions about 8 minutes. After about 4 minutes add dried porcini mushrooms.
Drain
Add Half a tube of pesto Sauce to flavor
Add Parmesean cheese
Add chicken or tuna
Stir.

the tube Pesto is pretty good by itself but sometimes I add garlic.

You can add almost anthing that you want to it, I have added bacon bits and beef jerky, or whatever I have in my pack. they also make tomatoe paste in a tube, I haven't tried that one but i think that you would have to add more seasonings.”

“twigeater,

Don't know which recipie you might be thinking about, so here's a couple of mussel recipies that have been well received in the past. I always use freshly harvested mussels. I cook over campfires when at the beach, so fuel conservation isn't an issue. Also, I don't worry too much about pack weight, so I use pretty much all fresh ingredients. That said....

Mussel baked onions. 10 or 12 mussels per onion, steamed, taken from shell, and de-bearded. Use as the add-in ingredient for the Baked Onion recipie posted on Phil's photo page. If the mussels are larger, cut each into two or three pieces.

Mussell Curry. 10 or 12 mussels per person, steamed open and cleaned as above.
Using butter (or margarine) and flour, make up a roux in a large fry pan. Add canned condensed milk (unsweetened) to create white sauce. I figure 1 can per 3 people.
You could use a white gravy powdered mix (one of the just add water types) but fresh-made white sauce is much better, of course. Once the roux is fully integrated (this is why you carried that little whisk) abegin adding curry and ginger seasonings - curry for flavor, ginger for heat - to the sauce. Taste as you go, season until it's right. Keep the stir on, use a spatula across the bottom of the pan all the while you're cooking the sauce, because it can burn easily.
In the meantime, make up some steamed white rice in a separate pot. Uncle Ben's instant works just fine for me. I usually plan about 1 or 1.5 cups (dry) per person.
Back to the sauce.... once the seasonings are right, stir until the sauce begins to thicken towards gravy. Once you get tar pit action (bubbles blurping at you), toss in the mussels, stir to distribute evenly, then set off the heat for a couple of minutes.
Serve the mussel curry sauce over the rice. Steamed or bliked green beans makes for a great accompanyment.

Of course, you can't go wrong with mussels steamed in the shell. Toss a few cloves of peeled garlic and some diced onions in to a big pot, fill with nicve mussels, boil them open and eat out of the shell. Gotta have garlic bread and beer with this one, but it's my fav mussel meal.

Boy o boy, time to go to the ocean.....”

“gotta start using spellchecker. That's steamed or boiled green beans, not whatever it is that I typed up there....”

“Twigeater, I found the thread....”

“thanks!

There was red tide where we were that week anyway, so we couldn't pick any mussels.”

“Anyone have a nice recipe for chicken at home? I have a bunch of chicken but I only have a couple recipes. Looking for something I could cook for dinner tonight. Suggestions?”

“Cook rice, place in casserole dish add 1 can of cream of (your choice here) add frozen broccoli, add some milk, cubed yellow cheese (american) cubed chicken a little salt and pepper. Bake at 350 for 45 min to an hour stir a couple of times”

“Pound your chicken into oblivion (thin pieces), brown in a frying pan in olive oil or butter, remove from the pan and deglaze the pan with a little white wine and add fine diced onions, green pepper, celery, cook till just soft, add cumin, a little cayenne and diced tomatoes and more wine, put the chicken back in, salt and pepper to taste, and serve with rice or your preferred side dish. And a galss of your dooking wine of course.”

“This is the only chili that should be made with beans in it.


I am working on a dehyrated version. I can use the chicken in a pouch, but dehyrading the canned beans leaves a mess on rehydration. I haven't tried the powdered sour cream yet. Has anyone had any success with it?


Recipe I started with:

1 pound boneless, skinless chicken breast, cut in 1 inch cubes.
1 medium onion chopped
1 1/2 tsp garlic powder
1 tbsp veg. oil.
2 15 oz. cans great northern beans drained
1 14 oz. can chicken broth
1 small chopped green chilies
1 tbsp ground cumin
1/4 tsp cayenne pepper
8 oz. sour cream

saute chicken, onion, garlic, oil, until chicken is lightly browned.

add beans, broth, chilies, seasonings.

bring to boil, reduce heat, simmer 20 minutes.

remove from heat. add sour cream. serve immediately”

“I just grilled some of my award winning trout and boy was it good. Went fishin' today and did good. Hey Matt, do you smell something fishy? LOL”

“and you didn't bring me any karo?? shame on you!”

“Pecan Tassies

Submitted by Debbie McNair from Midway, GA

Makes 24

TART SHELLS:

1/2 c butter, softened

1 3 oz.pkg cream cheese, softened

1 c all-purpose flour

1/4 tsp salt

FILLING:

2 tbsp butter,melted

3/4 c light brown sugar, packed

1 ea egg 1 tsp vanilla

1/4 tsp salt

1/2 tsp ground cinnamon

1 c pecans, chopped

For tart shells, beat butter and cream cheese in small bowl, until smooth. Add flour and salt and mix, until a soft dough forms. Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of ungreased mini-muffin pan. Dip mini tart shaper in flour; press into dough to form tart shell. (Use floured fingers to press dough up sides of muffin cups, if you do not have a tart shaper.)

For filling, combine remaining ingredients, except pecans in a small bowl; mix well. Sprinkle pecans into each tart shell. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until light golden brown. Remove from muffin pan to cooling rack (loosen edges with a knife, if needed). Cool completely.”

“That is the 'diet' version, is it not? ;-)”

“Gotta be, any respectable tart recipe calls for LARD.”

“I saw the thread and who started it and thought, "What the he11 does twiggy know about pecans?" ;-)”

“Those pecan tassies are a favorite in my mom's family.”

“I know that I love pecan pie!

you should be wondering what I know about "tassies..."
last edited: 11/08/05 2:20:05 PM”

“I know I'm not doing a goggle image search on tassies from work. ;-)”

“LOL

They gotta be good, right?”

“what I want to hear is Twiggy saying pecan does she say it peecan or peecon..lol
last edited: 11/08/05 3:20:49 PM”

“pee-cahn”

“except when I'm talking pie, then it's
pee-can pie.”

“Chicken Stuffed w/Smoked Gouda and Mozzarella Wrapped in Prosciutto

Pepper the chicken and put a tiny bit of sage on it. Sage is powerful. Fill each filet with one slice of smoked gouda made small to fit in the center and a small piece of mozzarella or shredded.

Wrap and surround in prosciutto, close with toothpicks and fry in oil and butter.

Remove chicken and add wine to deglaze pan and scrap bottom for tasty tid bits. Add chicken broth that you mixed some flour in to thicken the sauce. Then add in heavy cream which I would first mix with some warm chicken broth so the heavy cream doesn't curdle.

Cook sauce 5 mins to get rid of flour taste and to thicken then add chicken back to finish cooking for about 1 minute or so on each side depending how long you fried them. I think it's preferable to fry less and cook more in the moisture of the sauce. Then you're done.”

“And don't tell twigeater that I actually ate some of it:)”

“Lipstick that chicken sounds good albeit a gazillion calories! :-)”