British boy scouts cookbook 59pg
Backwoods Cooking
Our lighthearted tribute to the "best of the best" of backwoods country cooking really shines in our Hillbilly Ribs recipe. This is down-home cookin' that'll guarantee a full house at the table.
Nourishing veggies and aromatic spices come together in the most delicious way in this easy, comforting, and low-fat French Country Veggie Stew. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.
By Jennifer Grahovac Issue #119 • September/October, 2009 When my husband and I decided to return to Ohio after living for 15 years in the mountains of Vermont, it was with some trepidation and a little sadness. Our time spent in Vermont had been time we used to plan for our “great escape.” We had […]
Elderberries are an important part of how I keep my family healthy all winter long. Elderberry oxymel, syrup, jelly, vinegar, mead...the list goes on. They're easy to pick off the bushes in large clusters, and
Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!
This Scotch Broth recipe comes together perfectly to create a hearty and delicious soup. Made traditionally with mutton, this warming dish is the perfect partner to counter Scotland's not so warming weather!
Salty, meaty and delicious. We've made a cracking curry recipe using halloumi and it works an absolute charm. Get involved.
A warm bowl of pumpkin soup on a chilly fall evening is comfort food at its finest. Even better? A warm bowl of pumpkin soup that practically cooks itself. Get out your slow cooker and make this fragrant, coconut milk-laced soup ASAP. First you need to sauté some onion, carrot, celery, garlic, and spices in a skillet, then transfer them to your slow cooker.
By Patrice Lewis Issue #173 • September/October, 2018 Before we had our garden established, I routinely purchased chopped garlic at the grocery store. Why? Because it was easier to scoop a tablespoon of chopped garlic out of a jar than to dice up fresh garlic. Then we grew a garden. The first time I harvested […]
I have also seen a ton of cake-in-a-can recipes, so I decided to try and make an Apple Pie in a Can to see how it would work. Check it out!
This is a light, non-tomatoey soup. It doesn't sit so heavy in your belly!! It can be made one time, add more chicken broth the next day & eat again!!! Even on the 3rd day - it's delicious!!
When it comes to comfort food, a steaming bowl
RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. **great recipe for gatherings, DIY spread, make ahead**
It's no secret that Hubby and I enjoy a good margarita. So why not expand on that?! Margarita Moonshine is the perfect combination of margarita flavor, with a backwoods kick. If you're a fan of margaritas, then you should definitely to try this moonshine. You will love it! 'Tis the season... A quart of Margarita Moonshine would also make a great Christmas gift. If you start a batch now, you should have just enough time to let it mellow, before giving it to friends and loved ones. Printable Recipe Ingredients: 2 cups Sugar 8 cups Water 2 cups Everclear 2 1/2 cups freshly squeezed Lemon Juice 1/2 cup freshly squeezed Lime Juice 1 1/2 cup Margarita Mix 1 Tbs Sea Salt Method: Pour half of the amount of water into a large saucepan. Heat up the water and mix in the sugar until completely dissolved. Remove the pan from the heat and allow it to cool completely. Meanwhile, juice your lemons and limes. (We like to get a little pulp in there too, but make sure you remove any seeds.) Stir the now cooled sugar water mixture, along with the rest of the water, Everclear, lemon, lime, margarita mix, and sea salt into a gallon jug. You can now transfer the mixture into smaller containers if you like. (We prefer to use the quart sized glass jars.) Place the moonshine in the refrigerator and let it rest for at least a week before you drink it. (It will be EXTREMELY strong at first, but will mellow out as it sits.) Shake well before serving. Makes 1 Gallon Pass it around... and Enjoy!
This chicken fried steak recipe is one of Ladd Drummond's favorite meals. Serve it with gravy and mashed potatoes to satisfy all your comfort food cravings!
I first came across this technique for making sandwiches while reading a book called “The Gastronaut” by Stefan Gates. I was so intrigued by the whole concept that I decided to try it myself Sittin…
This wild boar stew is the perfect winter warmer, hearty and delicious the aroma from the kitchen will have your belly rumbling all day!
Dehydrating chili and chili mac. This Beef & Bean Chili recipe is #1 at Backpacking Chef. Rehydrates well in backpacking meals.
Deer hearts are one of the most underappreciated cuts of venison around. While many hunters leave them in the woods for the crows and coyotes, the savvy ones know how to cook them right. Properly
Korean Style Pink Radish Pickle Recipe
With the scares from contaminated spinach and lettuce, is a really great time to start thinking of growing your own leafy greens from your very own garden.
Cauliflower Parmesan from Delish.com is a real vegetarian's delight.
Peaches are available at our local u-pick and I was thrilled to be out there…
