Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

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Plum Sorbet and Red Wine Adult Popsicle Recipe

Hillbilly Recipes. 21 August

Red Lobster Crab Stuffed Mushrooms

ingredients
35 fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese


directions
Preheat oven to 400 degrees F.

Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.

Bake in oven for 12-15 minutes until cheese is lightly browned.

Hillbilly Recipes.

Follow · 20 August

MY STUFFED MUSHROOMS RECIPE

INGREDIENTS:

• 1 package whole fresh mushrooms (about 4-6 mushrooms)
• 1 Tbsp Extra Virgin Olive Oil
• 1 Tbsp minced garlic
• 1 can tuna flakes in oil
• 4 ounces cream cheese
• 1/4 tsp ground black pepper
• 1/4 tsp onion powder
• 1/4 tsp ground cayenne pepper

HOW TO COOK:

• Preheat oven to 350F, Grease a baking sheet.
• Clean mushrooms with a damp paper towel
• Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic, chopped mushroom stems and tuna flakes to the skillet.
• Saute until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic, tuna and mushroom mixture is no longer hot, stir in cheese, black pepper, onion powder and cayenne pepper. Mixture should be thick.
• Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Please like my page as well www.facebook.com/metrospoon many thanks

Hillbilly Recipes.

This is the spicy picked egg recipe

Hillbilly Recipes.

Made these spicy picked eggs today and I got the recipe from this page. The only thing different I did was add sausage links cut up in bite size pieces. Oh, now the wait, ugh! Thanks to the ppl who post really great recipes, I have been wanting to make these for a long time.

Hillbilly Recipes.

Pull apart rolls got recipe out of bread book. 2/3 cup milk 1 large egg 1 tablespoon butter 3/4 teaspoon salt 2 1/4 cups all-purpose flour 2 tablespoons grated Parmesan cheese 2 teaspoons sugar 3/4 teaspoon sweet Basil 1 1/2 teaspoos Bread Machine Yeast 2 tablespoons butter. Add milk, egg, 1 tbl butter, salt, flour, Parmesan, sugar, basil, and yeast to bread machine. In that order, put on dough cycle. When complet take out put on lightly floured surface and separate dough into 20 separet pieces. Form each piece into a ball take the other 2 tbls of butter melted and dip half of the rolls into butter. place in buttered bunt pan. Take other rolls and dip place on top of first rolls. Pour remaining butter over rolls. Cover with cloth put in a warm draft-free place for 25 minutes. Place in a preheated 375 degree oven for 20 to 25 minutes. Let cool 1 minute on wire rack remove from pan and enjoy.

Hillbilly Recipes.

Hillbilly Heaven Apple Cider Ribs

Ingredients
1/8 c salt
1/8 c black pepper
1/4 c paprika
1 c dark brown sugar packed
2 Tbsp granulated garlic
1 1/2 Tbsp onion powder
1 to 3 racks of pork ribs
1 to 3 c apple cider
butter, softened
dark brown sugar

Directions
1. Start your smoker. We use pecan wood for the best flavor for these ribs. Get your smoker to around 250 degrees to 275 degrees.
2. In a bowl mix the first 6 ingredients. Take ribs and remove the silver skin from the back of the ribs or they will be tough and the seasoning will not get all the way through your meat. Rub seasoning all over both sides of ribs and place in fridge for about 1 to 2 hours or while your smoker is getting hot.
3. Cook ribs on smoker meat side up for around 2 to 3 hours or until meat starts pulling away from the bones. Maintain your smoker temp. between 250 - 275 degrees.
4. Take one rack of ribs and place on enough heavy duty foil to wrap with out the bones going through and fold up the sides since you will be adding liquids to this and you will have lots of juice.
5. Be real careful since ribs will be hot. Rub both sides of first rack with butter, then with brown sugar, then pour 1 cup of apple cider and close foil tightly. Place back on smoker and repeat with remaining racks of ribs. Cook 2 to 3 more hours.

Hillbilly Recipes.

Mexican Street Corn.....

All the ingredients can be found in your grocery store in the ethnic food isle or spice isle so dont panic

Ingredients
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/2 teaspoon ancho or guajillo chili powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
1/4 cup finely chopped cilantro leaves and tender stems
4 ears shucked corn
1 lime, cut into wedges

While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until creamy and set aside.

When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Hillbilly Recipes.

if you have never tried to make your own salad dressing... you don't know what your missing... this is amazing

GREEN GODDESS SALAD DRESSING

½ cup coarsely chopped fresh parsley (¼ bunch)

1 cup chopped basil (1 ounce)

1/2 cup chopped fresh chives (1 ounce)

1/2 pound fresh spinach leaves

1 tablespoon apple cider vinegar, more to taste

3 cups mayonnaise

2 1/4 teaspoons Dijon mustard, more to taste

1 teaspoon salt, more to taste

3/4 teaspoon white pepper, more to taste

3/4 teaspoon fresh lemon juice, more to taste

In a blender, pulse together the parsley, basil, chives and spinach along with the cider vinegar. Remove the mixture to a large bowl and whisk in the mayonnaise, mustard, salt, pepper and lemon juice. Taste and adjust the flavorings and seasonings as desired. This makes a generous 3 cups of dressing, which will keep, covered and refrigerated, up to 1 week.