Recipes to Enjoy

[colorado russ]

Have you tried elote? Figure you have given your other Mexican dishes. Was skeptical first time I had it but great!

We like to remove silks, submerge in water for 20 mins then toss on grill - steams the corn.

 

[elky McElkerson]

Have you tried elote? Figure you have given your other Mexican dishes. Was skeptical first time I had it but great!

We like to remove silks, submerge in water for 20 mins then toss on grill - steams the corn.

Maybe. At a Mexican fairground. [emoji3]


Sent via Jedi mind trick.

 

[WW]

Rocky Roads Ice Cream Leather: My wife decided to try to dehydrate some ice cream last night. We had talked about trying this several days before. So she figured what the heck, lets give it a try! She put about three scoops of Rocky Roads in the dehydrator and let it run overnight. The techture was similar to fruit leather and the taste was out of this world.

 

[iccyman001]

Bill,

did you put the ice-cream on a sheet of wax paper? Or in a bowl?

 

[WW]

It was on reusable sheets that you can get from the Dollar Store. You can probably use parchment paper as well. But not wax paper.

 

[iccyman001]

I have to try this!

 

[elky McElkerson]

Sent via Jedi mind trick.

 

[elky McElkerson]

Christmas morning leftover breakfast.

Broc potato hash with a poached egg.

Sent via Jedi mind trick.

 

[cnelk]

Peach Cobbler in Crock Pot

Talk about easy!!!

Ingredients

2 cans - Canned peaches
1 box - Yellow cake mix
1/4 cup - Brown sugar
1 tbsp - Vanilla extract
1 tbsp - Cinnamon
1/2 stick butter

Spray bottom of crock pot with nonstick cooking spray

Drain peaches
Place them in crock pot evenly.
Sprinkle brown sugar over peaches
Drizzle vanilla over peaches
Sprinkle cinnamon over peaches
Spread cake mix evenly over peaches
Drizzle melted butter over cake mix

Cover and cook on HIGH for 3 - 3 1/2 hours

Serve warm with ice cream!

 

[colorado russ]

Tried this last night even though I was skeptical after reading some of the ingredients. Turned out really good! It\'s from our favorite cookbook and it hasn\'t let us down yet.

Mad Creek Meatballs
1 lb elk burger
1/2 C rolled corn chips
1/2 onion - minced
3 t Cumin
1 t Garlic salt
4 T chopped fresh cilantro
pepper to taste
2 T butter
1 can Cheddar cheese soup
1 C mild picante sauce

Combine meat, rolled chips, onion, cumin, garlic salt, fresh cilantro and pepper. Roll into tight balls. Brown meatballs in hot butter in hot skillet. Add soup and salsa, stirring gently to mix. Let simmer covered for 20 minutes. Serve over rice or roll meatballs in flour tortillas. Serves 4.

My wife made spanish rice and it went really well with it.

Enjoy!

 

[Baby Huey]

Elk Back Strap Roast.

Pretty simple:
-Elk Back Strap
-Olive Oil
-Montreal Steak Seasoning
-Garlic Powder

Heat oven to 350 degrees.

Coat the roast in olive oil
Add seasonings over entire roast and place in baking pan

Bake for 40 minutes at 350, then shut off oven and leave in oven for one our. Done.

 

[cohunter14]

Looks awesome Roman! I\'ve never done one in the oven before, always used the grill. But I might have to try that... :think:

 

[iccyman001]

Elk Back Strap Roast.

Pretty simple:
-Elk Back Strap
-Olive Oil
-Montreal Steak Seasoning
-Garlic Powder

Heat oven to 350 degrees.

Coat the roast in olive oil
Add seasonings over entire roast and place in baking pan

Bake for 40 minutes at 350, then shut off oven and leave in oven for one our. Done.

wow...just wow!!!!!!!!!!!!!


Tim, Gary, Francis, Terry, Scott...... I think I know what I should cook for you in Turkey camp :upthumb:

 

[F M]

That looks awesome Roman.

Yep Dan that sounds like a plan. :upthumb:

 

[Matt Dworak]

That Elk Backstrap Roast looks freaking fantastic!!

Here\'s one for y\'all (getting ready for our annual wild game party this weekend)

http://thinairoutdoors.com/

 

[cohunter14]

Cooked up some elk brats yesterday and they turned out awesome! We simply took 15lbs of elk ground along with 10lbs of ground pork, mixed with Cabelas Bratwurst seasoning kit, and stuffed them. We used our grinder to also do the stuffing, which ended up taking quite a while, but in the end it was definitely worth it. Made probably 70 brats I would guess.

 

[iccyman001]

Cooked up some elk brats yesterday and they turned out awesome! We simply took 15lbs of elk ground along with 10lbs of ground pork, mixed with Cabelas Bratwurst seasoning kit, and stuffed them. We used our grinder to also do the stuffing, which ended up taking quite a while, but in the end it was definitely worth it. Made probably 70 brats I would guess.

Yum!!!!
Any pics?

Will you smoke them at all or just do them on the grill?

 

[cohunter14]

I forgot to take pics, but I\'ll try to the next time I am over at my folks place. We froze all of the brats there (except for the ones we ate for dinner). The plan is to divide them up for each of us, but we are definitely planning on smoking some as well to try that out. :dance2:

 

[colorado russ]

Anyone have a brat recipe they\'re willing to share? I see Derek used the Cabela\'s seasoning. Assuming fresh hog casings. I have some recipes at home but ones I have tried just weren\'t as good as I had hoped. Been looking for the red casings used for hot links in OK/TX but can\'t find locally. Likely someone sued over the use of red dye #5!

Reason for asking is that I\'m going to embark on a weekend of making stuff that will be vacuum sealed and used throughout the summer/fall. If anyone in or around Colorado Springs wants to join in on the fun, just let me know!

Here\'s what\'s on my list thus far. Will use ground elk on everything calling for meat:
Filipino lumpia
Texas hot links
Jalapeno and Cheddar summer sausage
Chipotle and White Cheddar summer sausage
Spicy snack sticks
Roasted chickpeas(may even try on smoker for 15 mins or so)
Red chile posole

 

[cohunter14]

Russ, the kit I used included the casings. You just soak them for a couple hours before use and they are fine.