Homemade noodles recipe

So you can make the soup but now you need the noodles. Yes, you can use some other noodles if you wish. Egg noodles or if you can find the noodles that look like home made they work pretty close too.

Noodle recipe:
1/4 c milk
2 eggs
2 c flour
1/4 tsp crushed sage
3/4 garlic salt

Beat all your ingredients together except for the flour which you will add 2 cups to make a stiff dough. Cover and let rest for about 10 minutes. Divide dough in half and on a flour surface roll out your dough.

I use a small rolling pin and cut my dough into fourths just because I have a smaller working space. If you have a larger area to work then dividing in half is the way to go. Next I use a pizza cutter to cut slices to make my noodles. Cut one way then the other depending on how long you want to make your noodles.

Next take your noodles and lay them on a cookie sheet or some kind of flat surface to put your tray in the oven on warm so they just start to get crusty or dried...not hard though.

While my noodles are in the oven I usually take the meat off the bone of the drumsticks at this time and do all that. Once the noodles are ready get your stock pot of broth boiling. Add the noodles and let them boil until they swell up and are soft then add your chicken. Now you can keep cooking and add you carrots/celery or transfer over to a LARGE crock pot.

Now you can cut up your celery and carrots unless you get them pre-cut while your drumsticks cook down or you can do them at any time. You can add them to the mix in the stock pot and continue cooking or add everything to the crock pot and let it simmer on high for the day until veggies are tender. On the stove top this all goes faster. If you pre cook your veggies then once you add everything together and boil for awhile your soup is ready.

I say experiment and try out what different things work out for you. Have fun cooking and enjoy your soup !!

Homemade Chicken Noodle Soup

This recipe is for that like mom or grandma would make homemade chicken noodle soup from scratch with make your own noodles. This is a more advanced recipe and it does take a big chunk out of your day. When you feel more comfortable making this then you can find ways to become speedy and have it made in a few hours.

First thing I do is get my ingredients at the store, some of this stuff you may already have on hand:

One big package of chicken drumsticks (un-thawed)
2 big cartoons of chicken broth
one bunch of celery
one bag of pre cut carrots (they have ridges like Ruffles chips)
one large onion
garlic salt
all purpose seasoning
basil
italian seasoning
celery salt
extra powdered chicken or beef broth as needed
and any other seasoning you may want to add depending on your tastes

Cooking down the chicken:

dump both of your cartons of chicken broth into a big cooking pot
add your chicken drumsticks
now you will need to probably add extra water covering the drumsticks in liquid
at this time I add like 2 chicken bouillon cubes
take your celery and cut out the leaves and add them to the pot
cut your onion in half and I take out the center cut it up and add it to the pot
now add all your favorite seasonings...Im pretty generous with them

 

This is what the start of your stock pot full of chicken will resemble. 

 Now boil away stirring occasionally. 

Cook until the meat pretty much falls off the bone.

Now I use some sort of slotted spoon to take out all the drumsticks and any long celery stocks.

 Transfer your drumsticks into a colander or I use this nifty strainer that stretches across the sink. This way you can get air all around the drumsticks and they cool faster to take the meat off of the bone. I place a bowl underneath and then drop my bones and skin in it and put my meat into another bowl. Now you can take those pieces and chop it up a bit or just use as is. I stir in some garlic salt and stir the meat up a bit.

Now your ready to make your homemade noodles !!!

That recipe next !!! Stay tuned. 

Advanced Beef/Pork Roast Recipe

This is a more advanced way to cook your roasts that I like to do. I will list each way to do them.

BEEF........

Get your slab of meat that you want to use as a roast...dont worry about the size.

Get fresh cloves of garlic.
Unwrap or unhusk your garlic cloves.
Slice each clove lengthwise into small slivers.

Now take your sharp knife and cut slits in your roast and slide in a sliver of the garlic all the way into the slit until you can not seed the garlic anymore.

Do this all over the meat on both sides everywhere here and there. You can opt out in this garlic step to make is easier.

Brush olive oil over the whole roast. You can opt to not do this. Sometimes I do and sometimes I dont.

Now season your roast heavily with these spices....
Montreal Steak Seasoning
Garlic Salt
Seasoning Salt
Pepper
Tyme
Rosemary
All Purpose Seasoning
McCormicks Steak Rub....just sprinkle this

Now put your roast in a pan and place in over on like 350'.

We like our beef roast rare when we do it this way. So I will cut a slit in it and look to see where it is in cooking. Take out when you like the color.

Now you can also take all of this and putit in a cooking bag for the oven. I add some worchestershire sauce and some soy sauce in the bottom of the bag/roast when i do it this way. And cook well done or whatever texture you like.

When we cook it rare we like to eat it with horseradish sauce and drizzle of gravy.

PORK..........

I do the same thing as above as for garlic and for seasonings I use:

Garlic Salt
Seasoning Salt
Pepper
McCormick Grill Mates Roasted Garlic and Herb Seasoning
All Purpose Seasoning
McCormicks Pork Rub

Now I turn this all into a heavy rub all over the pork roast.

Place pork in a pan and cook away around 350-375'.

With pork you want it well done and you can crisp the outside of the roast so you get crusties as we call them. Crusties are so yummy on your pork roast.

You can also palce all of this in a bag and cook it. No water needed as pork usually produces its own juices for this in the bag.

Using a bag is just a more intermediate way of cooking until you are more framiliar with your roast cooking times and so forth.

Practice makes a better roast and it may take a few times and combinations of your own to get your roast down to where you like it.

For Veggies in with Pork/Beef:
Now if you want to add veggies you can around your roast in a big pan. No need to cover it. I cut up potatoes, carrots, celery, and onion and place all around the roast.( Not under the roast though) And I will season my veggies with garlic salt, seasoning salt and slice up slivers of butter and place on top of veggies all over. This will melt and coat the veggies. For healthier version which we do is to get the "I cant believe its not butter" Spray. And spary it all over the veggies. You'll have to check things and spray more part way through the cooking process so the veggies dont burn or over cook.

Any questions feel free to ask !!!

Beginner roast recipe below....keep reading.

Beginner Beef/Pork Roast...easy how to.. with veggies !!

This is an easy beginner way to do your roast....Either Beef or Pork.

McCormick's now has a bag and seasonings you can purchase from your local store. Inside you get a bag to cook your orast and seasonings.

We use this for a easy quick roast.

Get your roast...dont get too big of one...
Place inside the bag with veggies and water to what the recipe reccomends which is:

You Will Need
1 package McCormick® Bag 'n Season® Beef/Pork Roast
3 to 4 pounds chuck, bottom round or rump roast, trimmed.
4 cups cut-up fresh vegetables, such as potatoes, carrots and onions
1/4 cup water

PREHEAT oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Place roast and vegetables into Bag.

STIR Seasoning Mix and water until well blended. Pour over roast. Close Bag loosely with nylon tie. Cut 4 small holes in top of Bag to allow steam to escape.

BAKE in lower half of oven 2 hours.

Now we use 2 seasoning packets so you will have an extra cooking bag which we then use for different things. I reccomend 2 packets to have it seasoned correctly but we also add more veggies to this also.

You will notice if the meat starts to fall apart its done. You can tell through the bag. Then its done !!

Empty contents out into a big serving pan or your choice and EAT UP !!!

Cooking Roasts with peppercinis

We cook all kinds of different roasts....so I will try to list each different one we do.

The pepperoncini flavor is subtle, not overpowering!

Crock Pot Elk/deer roast with peppercini peppers..havnt done it with pork/beef yet but should be just as good too !!!

One or two Deer or elk roasts....depends onthe size of your crock pot and size of your roast
One jar on sliced peppercini peppers...mild or hot
Seasonings you can use...yes we use all of them.....you can choose
Pepper
Salt
Garlic Salt
Fajita Seasoning by Fiesta (we find it at Walmart but it does have MSG in it so we dont get anymore...if your familiar with Emmons Meat Market in Corvallis, OR they sold some that was the best and no MSG) 
McCormick Montreal Steak Seasoning
Seasoning salt
All purpose seasoning of some brand

Combine jar of peppers in with roast and cup of water.
Let it cook for a day or longer in the crock pot under low heat.

The last 1/2 hour of cooking time, take roast out of crock pot and "shred" the meat apart with a knife, and return meat to the juices in crock pot for 30 minutes.

This is a great recipe for shredded meat style from the roast which after you drain the water off of it makes a great meat start to shredded meat burritos !!! We have made this several times. Add a bit of mexican spices and your ready !!!

YUM !!!

The Archery Hut Marinate

This marinate is good we found on elk, deer, grouse, quail, pork, beef.....and any meat really.


3/4 cup oil
1/4 cup soy sauce
2 tbsp wine vinegar
3 tbsp honey
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
1 1/2 tsp onion powder


Mix together in a 1/2 gallon glass jar. Put meat in jar, cover and set overnight or at least 12 hours. Turn and shake jar often. BBQ on grill or indoors.


This also works in a Food Saver marinate container.


You can marinate for a day or two. It wont hurt anything. Just shake it all up often.


ENJOY !!!!


Thanks go to Wilma from The Archery Hut of Lebanon, Oregon.

YUMMY skirt steak that makes you drool !!!

I use a knife type tenderizer and I use the mallet type also.

Stab out your skirt steak with the knife tenderizer going in all directions on both sides

Pound out the steak with your mallet on both sides

Get your glass jar with the Archery Hut marinade mixed in it and add your skirt steak.

Let the skirt steak marinate for a day or two.

Throw on BBQ but dont over cook. We cook still very pink inside.

Slice up your steak into small hunks and eat or slice very thin and make sandwiches !!!

OH SO YUMMY !!!

Garlicky LAMB ROAST and or LEG

This is how we make a YUMMY lamb roast and or leg of lamb.....ENJOY.

Take your hunk of lamb roast...if it has a bone in it you either remove the bone or if you have a hunk like we did the other night just slice it open like a book so you can season the inside and close it back up.

Seasoning for the inside:

Tyme

Rosemary

Italian Seasoning

Pepper/ Salt

Olive oil

Garlic.....use fresh garlic and slice up each clove flat wise

Close the roast back up together and then tie it all up with string.

Season the outside with salt and pepper.

Outside Seasoning:

Add all of this to your blender......

Bunch of fresh mint

Bunch of italian parsley

4 lemons juice squeezed out into blender

add a bit of the zest from the lemons also

several garlic cloves....no need to cut up since its going in the blender

olive oil

Blend up into a semi paste style.

Now take the paste and get a brush and brush it all over the whole roast.

The first time we did this we didnt baste too much onto it. You may want to go with a light coating.

The second time we coated the heck out of it...a thick paste all over the whole roast. Everywhere.

Now we like to put our roast on racks and then put in the oven.

Dont be afraid of it getting a nice thick crusty-ness to the outside. That is the best.

We cook the roast depending on what size and how you like yours for about 2-3 hours.

Sometimes rare lamb is good and sometimes it will be tuff if you dont cook it enough. It just depends on how you like yours. We like our meat rare but like our lamb cooked more so its not tuff.

You can taste test when you think the process is done cooking to determine your stlye.

Slice it up and eat away. We drizzle just a little bit of brown gravy over ours and eat up.

If you get it right the lamb will melt in your mouth and the flavor is so good. You can taste so many flavors in your mouth its unbelievable.

Any questions feel free to ask away.

If you need a video to accompany this where we got our idea from:

http://www.foodnetwork.com/videos/garlicky-roasted-leg-of-lamb/8550.html

Ground Beef and Cilantro Soup

2 cups of ground beef, deer, elk or turkey
6 cups of chicken stock
3 eggs whites or 2 scrambled up eggs
1 tsp of salt (I use sea salt)
1/2 tsp white pepper or black
1 tbsp Fresh Ginger root
1 tbsp finely chopped scallion (green onion)
One bunch of cilantro chopped up finely

Marinade
1tsp of salt
1tsp sugar
1tsp rice vinegar
1tsp soy sauce

combine all ingredients for the marinade in a bowl and marinate the beef for 20 minutes. then cook beef in a pan drain off any fat and I mix the marinate again and add to the cooked beef. You can opt to not add the marinade before cooking and then add after its cooked.

bring the stock to a boil. Add beef, stirring to break up any clumps, and let simmer for 10 minutes. I then add your ginger to this mix. I get some fresh root and then peel off hte skin of the ginger root and then cut it up very fine.

slowly add the eggs to the mix as its at a low boiling temp, stirring rapidly so that they form into shreds. Kind of like in egg flower soup.

Then I add the cilantro and the green onions. And let it cook on a medium heat for like 10 minutes and then its done. You will notice the broth turn clear.

I now add two big cans of chicken broth the big cans and about a 1lb of ground meat 2 bunches of cilantro and sometimes 2 onions. And Im very generous with the ginger too. We just love a bunch of this soup.

So ENJOY !!!

Over Baked Summer Sausage

 Im first posting recipes from my Facebook page.....


Oven Baked Summer Sausage
5 lbs Meat (ground)
5 tsp Morton Tender Quick Curing Salt
2 1/2 tsp mustard seed
2 1/2 tsp pepper
2 1/2 tsp garlic salt
2 tsp liquid smoke or hickory smoke salt


Mix all together (I just use my hands and get in there and mix all the meat and stuff together)
Cover. Refrigerate.
2nd day mix again with your hands. Put back in fridge covered.
3rd day form into rolls with your hands no need for any casing.


You should get about 8 rolls. The thicker you make the rolls the longer it takes for them to cook.


Bake on broiler pan at 200' for 4-8 hrs.
Or I use the racks from our smoker and put them over a flat pan and the rolls on the rack.
Turn every 2 hours.


Now cooking time depends on how thick your rolls are and what type of meat you use.
Deer and elk will be less time cooking as they are not as fatty and over cooking that meat will
make your rolls dry. I sometimes mix a bit of ground beef with my deer or elk because we dont have much fat added to our ground deer/elk at the butcher.


So when its done cut when cool and have with cheese and crackers.


You can wrap your extra rolls in foil and freeze too !!!

ALL THINGS COME TO A BLOG ????

Well all things usually end up in a website or a blog. SO its a blog I have picked. Its much easier to share with everyone. Facebook does not make it easy to find my recipes when I post them. Hope to see you back often.