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    WhatsBurning?A Sizzling Hot Compilation

    of the Coolest Burner Recipes.

    by Spankey LoveJoy, and the Burning ManCommunity

    Arranged for Printing by Swartie

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    Table of Contents

    BEFORE THE FEAST

    SOUP OF THE DAY

    WET YOUR WHISTLE

    UNDER THE SEA

    PLAYA TASTIC

    VEG OUT

    CAVEMAN

    BACON

    SWEET TOOTH

    POTPOURRI

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    BEFORE

    THEFEAST

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    Madelaine Miller

    Barbecue Deviled Eggs

    Ingredients

    12 large eggs

    cup mayonnaise

    1/3 cup finely chopped smoked pork

    1 Tbsp Dijon mustard

    tsp salt

    tsp pepper

    1/8 tsp hot sauce

    Garnish: paprika

    Preparation

    Place eggs in a single layer in a large saucepan; addwater to a depth of 3 inches. Bring to a boil; cover,remove from heat, & let stand 15 minutes.

    Drain & fill pan with cold water & ice. Tap each egg firmlyon the counter until cracks form all over the shell. Peelunder cold running water.

    Cut eggs in half lengthwise & carefully remove yolks.Mash yolks with mayonnaise. Stir in pork & next 4ingredients; blend well.

    Spoon yolk mixture evenly into egg white halves.Garnish, with paprika if desired.

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    Betty

    Vegan Guacamole

    2 Haas avocados1-2 Tbsp lime or lemon juice cup onion, chopped cup red bell pepperChopped jalapenos, to tasteCumin, to tasteSea salt & pepper, to taste

    Remove the meat of 2 Haas avocados from their skin.Begin by FIRST removing the little nubby thing that youusually find at the end of your avocado -- this will ensureit doesn't accidentally end up in your vegan guacamole!

    Cut avocados in half -- do this by cutting from top tobottom on both sides of the avocado. Then holding both

    halves give it a little twist just before you pull the 2halves apart. You'll be left with the pit on only one sideof the avocado. Remove the pit & toss. Using a spoon,scoop out the avocado & place into a bowl, mashing it(with a fork) until desired consistency is reached.

    Next, stir lime or lemon juice into the avocado. This isnot only for flavor, but to keep the pretty green color.

    :O)

    Finally, add chopped bell pepper & jalapenos. Sprinklewith cumin & sea salt, to taste.

    Serve with tortilla chips, soft pitas, or pita crisps -- heatoven to 400F, cut pitas in half & lay halves on a bakingsheet, bake until crisp, break into bite-sized pieces.

    Yield: 1-2 cups, depending on size of your avocados

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    Angie

    Vegan Mini Cheese 'n Chive Muffins

    These are beloved by all who feast upon them. Seriously,they're fabulous.

    cup Earth Balance (or other non-dairy butter)2 cups Follow Your Heart Cheddar Cheese (or other

    vegan cheese), shredded

    2 cups unbleached white flour1 cup dairy-free sour cream1 Tbsp baking powder2 Tbsp chives (can use the kind in a spice jar, or use

    chop fresh chives)

    1. Preheat oven to 375F.

    2. Melt butter in a medium saucepan over medium heat.Add cheese & cook 2 minutes, stirring constantly. Stir inflour, sour cream, baking powder & chives. Mixture willbe very thick.

    3. Spoon batter into ungreased mini muffin pans, filling2/3 full. Bake for 20 to 22 minutes. Remove muffinsfrom pans immediately. Serve warm, gently reheating if

    necessary.

    Yield: 4 dozen mini muffins

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    Medicine Man

    Swiss Cheese Fondue

    Ingredients

    1 clove Garlic1 lb Swiss cheese, grated fine3 Tbsp Flour2 cups Dry White Wine (Rhine, Riesling, Chablis)Salt & Pepper to taste

    Few grains Nutmeg6 Tbsp Kirshwasser

    Preparation

    1. Rub sides of earthenware dish with garlic.

    2. Dredge cheese in flour.

    3. Pour wine into dish & heat until almost boiling.

    4. Add cheese to wine with salt, pepper & nutmeg.

    5. Stir constantly with wooden spoon until bubbling.

    6. Add Kirshwasser & serve hot over alcohol lamp.

    7. If it becomes too thick, stir in preheated wine.

    Makes 6 - 8 servings.

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    Chellebelle

    Artichoke, Cheese & Olive Antipasto

    Ingredients

    3 (6. 5 oz) jars marinated artichoke hearts, undrained1 (12 oz) jar roasted red bell peppers, drain & slice1 (15 oz) can black olives, drained1 pound smoked provolone cheese, diced

    1/3 cup olive oil cup balsamic vinegar tsp dried oregano1 clove garlic, finely chopped1 pinch salt & pepper to taste8 fresh basil leaves, cut into thin strips

    Preparation

    Pour the jars of artichoke hearts with all their liquid intoa 1 quart or larger container with a tight sealing lid.Add the bell peppers, black olives, & provolone cheese.

    In a medium bowl, whisk together the olive oil, balsamicvinegar, oregano, garlic, salt & pepper. Pour over the

    ingredients in the container. Seal the lid, & refrigerate forat least 3 hours, shaking gently about once per hour.

    To serve, allow the mixture to come to roomtemperature. Soon onto serving plates, & top with basilshreds as a garnish.

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    Charlotte

    Veggie Dip

    Ingredients

    cup mayonnaise cup sour cream cup jarred roasted red bell peppers* cup finely chopped onion

    cup finely chopped green bell pepper tsp salt1/8 tsp garlic powder1/8 tsp pepper1/8 tsp hot sauceBaby carrots, celery sticks, radish slices

    Preparation

    Drain & chop roasted red bell peppers. Stir together first9 ingredients in a medium bowl. Cover & chill at least 2hours. Serve dip with baby carrots, celery sticks, &radish slices.

    *1 (2 oz) jar diced pimiento, drained, may be

    substituted.

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    Jill Hough

    Grilled Pepper Poppers

    Ingredients

    cup (4 oz) soft goat cheese cup (4 oz) fat-free cream cheese, softened cup (2 oz) grated fresh Parmesan cheese cup finely chopped seeded tomato

    2 Tbsp thinly sliced green onions2 Tbsp chopped fresh sage tsp kosher salt2 Tbsp chopped fresh cilantro16 jalapeno peppers, halved lengthwise & seeded(about 1 pounds)Cooking spray

    Preparation

    1. Prepare grill to medium-high heat.

    2. Combine first 7 ingredients in a bowl, stirring well.

    3. Spoon about 2 tsp of the cheese mixture into each

    pepper half.

    4. Place pepper halves, cheese side up, on grill rackcoated with cooking spray.

    5. Grill peppers 5 minutes or until bottoms of peppersare charred & cheese mixture is lightly browned.

    6. Carefully place peppers on a serving platter.

    7. Sprinkle with cilantro.

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    Seffon

    Tasty Vegan Hummus

    Ingredients

    2 cups cooked or canned garbanzo beans1-2 cloves of garlic1-2 green onions, choppedExtra-virgin olive oil

    Lemon juiceRoasted sesame tahiniCuminSalt & pepperPaprika, Pine Nuts (for garnish)

    Preparation

    In a food processor, place garbanzo beans. Add the restof the ingredients to taste, until you simply melt fromthe purely delicious taste. ;O)

    Place in bowl. Drizzle with extra-virgin olive oil. Sprinklewith paprika & pine nuts. Serve with warm soft pitas, orpita crisps -- heat oven to 400F, cut pitas in half & lay

    halves on a baking sheet, bake until crisp, break intobite-sized pieces.

    Yield: 3 cups hummus (+/-)

    Variations:

    Add your favorite spicy flavors to "up" the heat. Saut

    the garlic or some chopped yellow onions, until softenedbefore adding to the hummus. Add some diced pimientopieces to add a little color & a bit of zing.

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    Medicine Man

    7 Layer Dip

    Ingredients

    16 oz Sour Cream1 oz Taco Seasoning2 16 oz Cans Refried Beans16 oz Salsa

    2 cups Cheese, Shredded4 oz Black Olives, Sliced2 cups Lettuce, Shredded1 Large Tomato, Chopped2 Avocados, Diced cup Green Onions, ChoppedTortilla Chips

    Preparation

    1. Mix sour cream & taco seasoning.

    2. Chill for 30 Min.

    3. Combine beans & salsa in sauce pan.

    4. Heat on Medium.

    5. Cool down beans & salsa.

    6. Spread beans & salsa in 11x13 inch pan.

    7. Spread sour cream mix over beans.

    8. Layer the cheese, olives, lettuce, tomatoes, avocados& green onions.

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    Oscar

    Loaded Baked Potato Dip

    Ingredients

    1 (2.1 oz) pkg fully cooked bacon slices1 (16 oz) container sour cream2 cups (8 oz) freshly shredded sharp Cheddar cheese1/3 cup sliced fresh chives

    2 tsp hot sauce

    Garnishes: cooked, crumbled bacon; sliced fresh chives;freshly cracked pepper

    Preparation

    1. Microwave bacon according to pkg directions untilcrisp; drain on paper towels.

    2. Cool 10 minutes; crumble.

    3. Stir together bacon & next 4 ingredients.

    4. Cover & chill 1 to 24 hours before serving.

    5. Garnish, if desired.

    6. Serve with crispy, warm waffle fries.

    Store leftovers? in refrigerator up to 7 days.

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    Michelle

    Vegan Cheesy Mustard Bites

    Ingredients

    1 baguette, sliced on the diagonal into 24 pieces1 large tomato, seeds removed, coarsely chopped cup nutritional yeast2 Tbsp flour

    tsp salt1 cup water1 Tbsp extra-virgin olive oil1 tsp Bragg's Liquid Aminos (or Tamari)2 tsp Dijon mustard

    Preparation

    Preheat oven to 350F. Brush bread with a little extra-virgin olive oil & lightly toast in oven, about 10 minutes.

    In the meantime, whisk the nutritional yeast, flour, &salt in a small saucepan. Add the water, oil & Braggs, &stir over medium heat until sauce starts to thicken. Stirin mustard & simmer on low heat until warmed

    throughout.

    When the bread is toasted, spoon sauce onto each slice.

    Sprinkle with chopped tomatoes, salt & pepper.

    Arrange slices on a baking sheet & broil for a fewminutes until the sauce is warmed & has a few brown

    spots & the tomatoes are slightly roasted.

    Yield: 2 dozen

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    Claire Coombs

    Freedom Chunky Chicken Salad

    I never measure ingredients, but make a guess for you.

    Chunks of cooked chicken as you wish, canned chickenworks...

    OK......so let's add a guessamation:

    2 cups of chix (fresh or canned)

    All ingredients are optional: How bout that for freedom!

    cup of chopped celery

    cup of chopped onion (red and/or white onion works

    fine)

    Add more mayo for moisture & taste!

    Start with cup of mayo (I like Trader Joes: no low-fatfor me!)

    1 or 2 Tbsp mustard (any kind you want)

    cup golden raisins and/or dried cranberries

    A good pinch of basil (fresh chopped, or dried)

    Curry powder to taste (or use whatever spices you like:basil, garlic, oregano......

    Have fun, share, enjoy, and be free!

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    Carl Sue

    Better pigs in a blanket

    Ingredients

    1 Pillsbury croissant rolls2 Avocados1 bag of pepperoni1 iceberg lettuce

    Swiss cheese (optional in my case)

    Preparation

    1. Unroll & separate croissant rolls.

    2. Place a pepperoni on croissant roll.

    3. If you want cheese add a slice here.

    4. Cut a piece of lettuce & place it on the pile.

    5. Place a slice of Avocado on piece of lettuce.

    6. Fold the croissant roll up over contents & seal it or you

    will have a hard time baking.

    7. Toss in oven till croissant is cooked.

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    Tony V

    Vegan Guacamole

    Ingredients

    2 Haas avocados1-2 Tbsp lime or lemon juice cup onion, chopped cup red bell pepper

    Chopped jalapenos, to tasteCumin, to tasteSea salt & pepper, to taste

    Preparation

    Remove the meat of 2 Haas avocados from their skin.

    Begin by FIRST removing the little nubby thing that youusually find at the end of your avocado -- this will ensureit doesn't accidentally end up in your vegan guacamole!

    Cut avocados in half -- do this by cutting from top tobottom on both sides of the avocado. Then holding bothhalves give it a little twist just before you pull the 2

    halves apart. You'll be left with the pit on only one sideof the avocado. Remove the pit & toss. Using a spoon,scoop out the avocado & place into a bowl, mashing it(with a fork) until desired consistency is reached.

    Next, stir lime or lemon juice into the avocado. This isnot only for flavor, but to keep the pretty green color.:O)

    Finally, add chopped bell pepper & jalapenos. Sprinklewith cumin & sea salt, to taste.

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    Vegan Guacamole continued. . .

    Serve with tortilla chips, soft pitas, or pita crisps -- heatoven to 400F, cut pitas in half & lay halves on a bakingsheet, bake until crisp, break into bite-sized pieces.

    Yield: 1-2 cups, depending on the size of your avocados

    Variations:

    Add chopped tomato on top, or mix into guacamole.

    Vary the chilies, depending on desired level of spice.

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    SOUP

    OF THEDAY

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    Markus

    Tomato, Lentil & Vegetable Soup

    Ingredients

    1 cup of red lentils, rinsed1 tin of plum tomatoes1 onion, chopped2 large potatoes, peeled & diced

    1 sweet potato (or carrot) diced2 sticks of celery, chopped1 handful of pasta10 fresh sage leaves (or a tsp of dried)1 tsp of Vegan stock or other stock of choice1 handful of greens, chopped (we used kale)Salt & Black Pepper (to taste)

    Preparation

    1. Place lentils in large pan & cover with water.

    2. Bring to a boil, then turn down to simmer.

    3. Prepare the vegetables & add them to the pan with

    the tomatoes, pasta, stock & herbs - add more water ifyou need, if too thick.

    4. Cook at a low simmer until vegetables & pasta aretender, (probably about 20 minutes).

    5. Add the greens for the last couple of minutes ofcooking time & season to taste.

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    Amanda Panda

    Cream of Tomato Soup

    Ingredients

    2 tins of plum tomatoesAbout a cup of water (rinse out the tins with it)1 onion5 cloves of garlic

    2 medium sweet potatoes, peeled & chopped1 or 2 handfuls of cashew nutsSea Salt (to taste)

    Preparation

    1. Place the tomatoes & water in a pan & bring to the

    boil, adding the onion, sweet potato & garlic as it heats.

    2. Once it boils, turn down to a simmer for 10-15minutes, until potatoes are soft.

    3. Place soup in a blender & add the cashew nuts.

    4. Blend & taste for seasoning, add salt as desired.

    *Note: If your blender is not very strong, try soakingthe cashews in water overnight to soften them beforeusing.

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    Ashley

    Vegan Chicken Noodle Soup

    Ingredients

    1 leek, finely chopped2 carrots, thinly sliced2 cloves of garlic, finely chopped1 handful of small broccoli florets

    1 tin of sweetcorn (320g or thereabouts)1 pack of vegan noodles*Chicken substitute, torn up into bite-size pieces1 stock cube (we used Kallo Organic)Enough water to cover wellSalt (to taste)

    Preparation

    Place all the vegetables except sweetcorn in a large pan& cover with water. Bring to the boil & turn down tosimmer for a few minutes.

    Crumble up the noodles & add the sweetcorn, chickensub & stock, add more water if needed & bring back to

    boil & then switch off & leave to slow cook for about 10minutes - season & eat :)

    (*For the Vegan Noodles: Supernoodle style thoughother cheaper brands are just as good - discard theflavour sachet).

    Alternatively you could use some spaghetti or other

    pasta/noodles of your choice broken up & increasecooking time a bit.

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    Zhenia Nagorny

    I wanted to submit one of my favorite winter recipes:

    LEBANESE LENTIL SOUP (Serves 6)

    Ingredients

    1 cups lentils

    8 cups water or chicken stock1 Tbsp salt, or to taste cup extra-virgin olive oil2 medium red onions, finely chopped tsp ground black pepper3 Tbsp fresh lemon juice cup chopped cilantro/coriander or parsleyLemon wedges

    Preparation

    Combine lentils, water & salt in a 5 to 6 quart pot. Bringto a boil. Then lower heat, cover & simmer gently about20 minutes while you cook the onions.

    Heat olive oil in a large frying pan over medium-highheat. Add onions & cook, stirring often, until they turn avery dark brown color, about 15-20 minutes. Stirconstantly during last 5 to 10 minutes of cooking toprevent burning. (It may be necessary to reduce heat tomedium.)

    When onions are well browned, add 1 cup simmeringlentil water to the pan with the onions. Stand back; thewater will sizzle & steam. Continue cooking, stirringevery now & then, until the water has almost totallyevaporated, about 3-5 minutes.

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    Scrape onion mixture into the pot with the lentils. Stir inthe pepper. Cover & simmer 10 more minutes.

    Remove soup from heat, cool & refrigerate 4 to 6 hours,then reheat before serving. (It needs to stand in order tothicken. The soup can be made a day or two ahead,refrigerated & reheated. )

    To serve, reheat soup & ladle into bowls. Stir Tbsplemon juice into each bowl & finish each with a sprinkleof cilantro or parsley. Serve with lemon wedges.

    Thanks!

    Zhenia

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    WET

    YOURWHISTL

    E

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    Spankey

    COSMOPOLITAN Cocktail

    2 Parts ABSOLUT CITRON1 Part Orange Liqueur1 Part Cranberry Juice1 Splash Lime Juice1 Twist Orange

    Fill a shaker with ice cubes. Add all ingredients. Shake

    & strain into a chilled cocktail glass. Garnish withorange.

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    Menth

    Fruit Crush:

    7 cups Water2 cups Sugar1 (46oz) Can Pineapple Juice1 (12oz) Can Frozen Lemonade2 (12oz) Cans Orange Juice

    1. Boil Water & dissolve sugar into it.

    2. Add Juices.

    3. Serve over ice.

    -----------------------------------------------------

    Paul-E

    Acapulco Gold Drink

    cup pineapple juice

    2 Tbsp coconut creme2 Tbsp whipping cream2 Tbsp coconut

    1. Mix in a blender.

    2. Garnish.

    3. Place sliced pineapple on rim of glass.

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    Jenn

    Southern Sweet Iced Tea

    We in the south make the best iced tea you'll find.

    Maybe it's how it's done, or maybe it is the water in thesouth, or maybe it's just that a southern belle has put alot of TLC into making the tea. Who knows!

    We recommend Luzianne Tea Bags if available.

    3 Family size tea bags2 cups of cold water1 cup of sugar

    1. Place two cups water in pot & add tea bags.

    2. Bring to a boil, do not continue boiling.

    3. Remove from heat & let steep.

    4. Pour warm tea into empty pitcher.

    5. Add the sugar & stir until the sugar is dissolved.

    6. Fill remaining pitcher with cold water.

    Optional - some women say they use less water & addice to the tea.

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    Martha

    Watermelon Lemonade

    1 lbs sliced seedless watermelon, rind removed cup(s) fresh lemon juice cup(s) mild honey (such as orange blossom)Zest of 1 lemon1 lemon, thinly sliced, for garnish

    In the bowl of a food processor, place watermelon &

    process until very smooth. Strain through a coarse sieveset over a bowl, stirring to push through any pulp. Pourjuice into a large pitcher. Add lemon zest.

    In a bowl, whisk lemon juice & honey until honeydissolves; stir into watermelon juice. Stir in 1 cupscold water; cover & refrigerate until very cold. Serveover ice & garnish with lemon slices.

    -----------------------------------------------------

    Spankey

    Summertime

    1 Part ABSOLUT VODKA1 Part Dry Vermouth1 Part Lemon JuiceTonic Water1 Slice Grapefruit

    Fill a chilled highball glass with ice cubes. Add ABSOLUTVodka, dry vermouth & lemon juice. Top up with tonicwater. Garnish with grapefruit.

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    Martha

    Lime-aide

    1 cup(s) sugar1 cup(s) fresh lime juiceLime wedges for garnish (14 to 16 limes total)

    Heat sugar & 1 cup water in a small saucepan overmedium heat, stirring, until sugar has dissolved, 5 to 6minutes.

    Stir together lime juice & 5 cups water in a large pitcher;stir in sugar syrup. Refrigerate until cold (or up 2 daysin an airtight container). Garnish each serving with alime wedge.

    -----------------------------------------------------

    Martha

    Lemon-aide

    1 cup(s) sugar

    6 large lemons, seeded & juicedLemon wedges for garnish

    Bring the sugar & 1 cup of water to a boil in a smallsaucepan. Stir occasionally until sugar dissolvescompletely. Cool.

    Stir the syrup, unstrained lemon juice, & 4 cups of cold

    water together in a large pitcher. Chill. Serve over ice.Garnish each serving with a lemon wedge.

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    David

    Bellini

    2 oz peach juice or peach puree4 oz Champagne

    1. Pour the peach juice or peach puree into aChampagne flute.

    2. Slowly add the Champagne.

    3. Enjoy!

    -----------------------------------------------------

    Dale W

    Lemon Drop Martini

    white sugar1 long strip of lemon zest1 (1.5 fluid oz) jigger citron vodka oz lime juice

    1 oz sweet & sour mix1 cup crushed ice

    Moisten the edges of a martini glass with a little limejuice, & then dip moistened edges into sugar. Place thelemon zest strip in the martini glass.

    Combine vodka, lime juice, sweet & sour mix, & ice in a

    shaker. Shake vigorously, & strain into a martini glass.

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    ChixRock

    Baby Blue Punch

    1 (0.13 oz) pkg blue, berry unsweetened drink mix1 (2 liter) bottle lemon-lime carbonated beverage1 (64 fluid oz) bottle white cranberry juice8 scoops vanilla ice cream1 cup white sugar, or to taste

    In a large punch bowl, stir together the drink mix,

    lemon-lime soda, & white cranberry juice. Taste, & stir insugar to your liking. (I like to add the whole cup.)

    Float scoops of ice cream on the top. The ice creammelts somewhat & turns the punch a beautiful baby bluecolor with frothy white clouds floating on the top.

    -----------------------------------------------------

    Sherri

    Lemon~Lime Ginger Ale

    1 handful of grapes1 apple, cored & sliced inch fresh ginger (less, if taste too strong for you) lime & lemonsparkling mineral water

    Remove the grapes from the stem. Juice the apple &ginger together, then juice the rest of the fruit. Pour the

    juice in a large glass & fill to the top with sparkling water& serve with ice.

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    Sarah-May

    Cinnapear Smoothie

    2 pears, quartered & cores removed1 banana cut into chunks1 cup milk cup vanilla yogurt tsp ground cinnamon1 pinch ground nutmeg

    Place the pears, banana, milk, yogurt, cinnamon, &nutmeg into a blender. Cover, & puree until smooth.Pour into glasses to serve.

    -----------------------------------------------------

    Joshua

    Frosty Orangeliciousness Smoothie

    cup fat-free vanilla ice cream cup orange juice1 orange, peeled & frozen

    1 tsp orange zest (optional)

    Place all ingredients in a blender & combine.

    Enjoy!

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    JenZ

    Mint & Fruit Smoothie:

    cup red seedless grapes, frozen cup unsweetened applesauce, or to taste1 Tbsp fresh lime juice3 frozen strawberries1 cup cubed fresh pineapple3 fresh mint leaves

    Place frozen grapes, applesauce, & lime juice into ablender. Puree until smooth. Add frozen strawberries,cubed pineapple, & mint leaves. Pulse a few times untilthe strawberries & pineapple are in small bits.

    -----------------------------------------------------

    Brueggemeier

    PINA COLADA SLUSH:

    8 cup water3 cup sugar

    Juice of 4 lemons1 (6 oz) can frozen orange juice1 (46 oz) can pineapple juice1 can coconut cream1 (26 oz) bottle rum or vodka

    Combine water & sugar & boil for 5 minutes. Addremaining ingredients. Freeze at least 24 hours. When

    ready to serve, fill glasses half full with slush & fill with7-Up.

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    Ash Crack

    Blueberry Martini:

    1 liter vodka1 pint blueberries, rinsed & dried1 cup raspberry flavored liqueur1 lime, juiced1 twist lime zest, for garnish

    To make the blueberry vodka:

    Pour out approximately 1/3 of the bottle of vodka into aholding container; set aside. Score each blueberry with asmall nick & place into vodka bottle.

    With the vodka previously set aside, fill the vodka bottleuntil just below the neck. Add just enough raspberry

    liqueur to top off the bottle.

    Let sit in a dark place for 2 weeks.

    To make the martinis:

    In a cocktail shaker filled with ice, combine 2 parts

    blueberry vodka, 1 part raspberry liqueur, & a dash oflime juice. Shake vigorously & strain into glass.

    Garnish with twist of lime zest.

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    Mikey Mike

    Salty Dog Cocktail

    1 Part ABSOLUT VODKA2 Parts Grapefruit Juice1 Peel Grapefruit

    Fill a rocks glass with ice cubes.

    Add all ingredients.

    Garnish with grapefruit.

    -----------------------------------------------------

    Mathilda

    Sunshine Sparkling Juice

    2 lemons3 large oranges1 (6 oz) can frozen lemonade concentrate1 liter club soda

    2 (750 milliliter) bottles sparkling apple cider1 Tbsp white sugar2 trays ice cubes

    Thinly slice the lemons & the oranges & place in a largepunch bowl. Pour in the thawed lemonade. Gently stir inthe club soda & the sparkling apple cider. Add sugar totaste. Add ice.

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    Steven

    After Midnight

    2 tsp instant coffee1 glass of cold milk2 tsp instant cocoa1 dash cream

    Add coffee & cocoa to milk mix well. Add cream tosmoothen. Serve highball glass over ice or without ice

    -----------------------------------------------------

    Valerie Lynne

    Greatness Fruit Punch

    2 cups white sugar6 cups water2 (3 oz) pkgs strawberry gelatin mix1 (46 fluid oz) can pineapple juice2/3 cup lemon juice1 quart orange juice

    2 (2 liter) bottles lemon-lime soda

    In a large saucepan, combine sugar, water, & strawberryflavored gelatin. Boil for 3 minutes. Stir in pineapplejuice, lemon juice, & orange juice. Divide mixture in half,& freeze in 2 separate containers.

    When ready to serve, place the frozen contents of one

    container in a punch bowl, & stir in 1 bottle of lemon-lime soda until slushy.

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    Pete

    Sex on the Playa

    Mexican beer joins the party in this take on the classiccocktail "Sex on the Beach."

    Out of personal preference, I use pomegranate juiceinstead of cranberry juice, but either one works well.

    "Sex on the Playa" is best when enjoyed with someoneelse!

    Ingredients

    8 oz Mexican pale lager (Corona), chilled1 oz peach schnapps1 oz vodka

    2 oz orange juice, chilled2 oz pomegranate juice, chilled(you can substitute cranberry juice)crushed icepomegranate seeds (optional)

    Preparation

    Mix the beer, peach schnapps, vodka & juices in a tallmixing glass or cocktail shaker.

    Fill two cocktail glasses with crushed ice & pour in thecocktail.

    Garnish with pomegranate seeds if desired.

    Serves 2

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    UNDER

    THESEA

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    Rayne

    Halibut with Zesty Peach Salsa

    MARINADE:1/3 cup orange juice2 Tbsp canola oil2 Tbsp lime juice1 Tbsp brown sugar2 tsp grated lime peel1 garlic clove, minced

    tsp salt4 (6 oz) halibut steaks

    SALSA:2 cups chopped fresh or frozen peaches cup chopped sweet red pepper cup chopped red onion1 jalapeno pepper, seeded & chopped*

    2 Tbsp orange juice1 Tbsp minced fresh cilantro2 tsp lime juice tsp salt

    In a bowl, combine the first seven ingredients; mix well.Remove cup for basting; cover & refrigerate. Pourremaining marinade into a large resealable plastic bag;

    add the halibut. Seal bag & turn to coat; refrigerate for 2hours. In a bowl, combine salsa ingredients; cover &refrigerate until serving.

    If grilling the fish, coat grill rack with nonstick cookingspray before starting the grill. Drain & discard marinadefrom fish. Grill, uncovered, over medium heat or broil 4-6 inches from the heat for 4-6 minutes on each side or

    until fish flakes easily with a fork, basting occasionallywith reserved marinade. Serve with the peach salsa.

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    Mabcat

    Grilled Fish Tacos with Chipotle-Lime

    Dressing

    Ingredients

    MARINADE: cup extra virgin olive oil2 Tbsp distilled white vinegar2 Tbsp fresh lime juice2 tsp lime zest1 tsp honey2 cloves garlic, minced tsp cumin tsp chili powder1 tsp seafood seasoning, such as Old Bay tsp ground black pepper1 tsp hot pepper sauce, or to taste1 pound tilapia fillets, cut into chunks

    DRESSING:

    1 (8 oz) container light sour cream cup adobo sauce from chipotle peppers2 Tbsp fresh lime juice2 tsp lime zest tsp cumin

    tsp chili powder tsp seafood seasoning, such as Old BaySalt & pepper to taste

    TOPPINGS:

    1 (10 oz) pkg tortillas3 ripe tomatoes, seeded & diced1 bunch cilantro, chopped

    1 small head cabbage, cored & shredded2 limes, cut in wedges

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    Grilled Fish Tacos continued

    Preparation

    To make the marinade, whisk together the olive oil,vinegar, lime juice, lime zest, honey, garlic, cumin, chilipowder, seafood seasoning, black pepper, & hot sauce ina bowl until blended. Place the tilapia in a shallow dish, &pour the marinade over the fish. Cover, & refrigerate 6to 8 hours.

    To make the dressing, combine the sour cream & adobosauce in a bowl. Stir in the lime juice, lime zest, cumin,chili powder, seafood seasoning. Add salt, & pepper indesired amounts. Cover, & refrigerate until needed.

    Preheat an outdoor grill for high heat & lightly oil grate.Set grate 4 inches from the heat.

    Remove fish from marinade, drain off any excess &discard marinade. Grill fish pieces until easily flaked witha fork, turning once, about 9 minutes.

    Assemble tacos by placing fish pieces in the center oftortillas with desired amounts of tomatoes, cilantro, &cabbage; drizzle with dressing. To serve, roll up tortillasaround fillings, & garnish with lime wedges.

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    Acadia Boi

    Blackened Tuna Steaks & Mango Salsa

    Ingredients

    2 Tbsp olive oil2 Tbsp lime juice2 cloves garlic, minced4 tuna steaks

    1 fresh mango - peeled, pitted, & chopped cup finely chopped red bell pepper Spanish onion, finely chopped1 green onion, chopped2 Tbsp chopped fresh cilantro1 jalapeno pepper, seeded & minced2 Tbsp lime juice

    1 tsp olive oil

    2 Tbsp paprika1 Tbsp cayenne pepper1 Tbsp onion powder2 tsp salt1 tsp ground black pepper1 tsp dried thyme

    1 tsp dried basil1 tsp dried oregano1 Tbsp garlic powder4 Tbsp olive oil

    *Continued on next page

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    Blackened Tuna Steaks continued

    Preparation

    Whisk together the olive oil, lime juice, & garlic in abowl. Rub the tuna steaks with the mixture. Place thesteaks in a sealable container & chill in refrigerator 3hours.

    Combine the mango, bell pepper, Spanish onion, greenonion, cilantro, & jalapeno pepper in a bowl; stir. Add thelime juice & 1 tsp olive oil & toss to combine. Chill inrefrigerator 1 hour.

    Stir together the paprika, cayenne pepper, onion powder,salt, pepper, thyme, basil, oregano, & garlic powder in abowl.

    Remove the tuna steaks from the refrigerator & gentlyrinse with water & then dip each side of each steak in thespice mixture to coat.

    Heat 2 Tbsp olive oil in a large skillet over medium heat.Gently lay the tuna steaks into the hot oil. Cook the tunaon one side for 3 minutes; remove to a plate.

    Pour the remaining 2 Tbsp olive oil into the skillet & let itget hot. Lay the tuna with the uncooked side down into

    the skillet & cook another 3 minutes; remove from heatimmediately.

    Spoon about cup of the mango salsa onto each of 4plates. Lay the tuna steaks atop the salsa & serveimmediately.

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    Shannon Bluestein

    Grant's Special Mardi Gras Pasta

    Ingredients

    1 (12 oz) pkg dry fettuccine pasta cup butter3 Tbsp green onions, chopped cup sliced mushrooms cup chopped andouille sausage

    2 Tbsp minced garlic cup chopped tomato1 cup fresh shrimp - peeled, deveined, & chopped1 Tbsp dry white wine1 Tbsp lemon juice1 cup heavy cream1 1/3 Tbsp chopped green bell pepper1 1/3 Tbsp chopped red bell pepper

    1 1/3 Tbsp chopped yellow bell pepper cup diced cold butter1 Tbsp chopped fresh parsleySalt & ground black pepper to taste

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    Grants Special Mardi Gras Pasta continued

    Preparation

    Fill a large pot with lightly salted water & bring to arolling boil over high heat. Once the water is boiling, stirin the fettuccine, & return to a boil. Cook the pastauncovered, stirring occasionally, until the pasta hascooked through, but is still firm to the bite, about 8minutes. Drain well in a colander set in the sink.

    Melt cup of butter in a large skillet over medium heat,& cook & stir the green onions, mushrooms, & andouillesausage until the mushrooms begin to release theirliquid, about 5 minutes.

    Stir in garlic & tomato, & cook, stirring often, until thegarlic is fragrant, 3 minutes; stir in the shrimp, & cook &stir until the shrimp are opaque & pink, about 3 moreminutes.

    Pour in white wine & lemon juice, & cook until the liquidhas reduced by half, about 8 minutes. Pour in heavycream, & cook until the cream has reduced & thickened.Stir in the green, red, & yellow bell pepper.

    Drop in about 2 Tbsp of the diced cold butter. Holdingthe skillet by the handle, swirl the sauce over medium-

    low heat until the butter has melted & incorporated;repeat several times with 2 more Tbsp of butter until allremaining butter is incorporated.

    Remove the sauce from the heat, & stir in parsley.Season to taste with salt & black pepper. Gently toss thesauce with the cooked fettuccine to serve.

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    J - Zeller

    Peppered Shrimp Alfredo

    Ingredients

    12 oz penne pasta cup butter2 Tbsp extra-virgin olive oil1 onion, diced

    2 cloves garlic, minced1 red bell pepper, diced pound Portobello mushrooms, diced1 pound medium shrimp, peeled & deveined1 (15 oz) jar Alfredo sauce cup grated Romano cheese cup cream1 tsp cayenne pepper, or more to taste

    Salt & pepper to taste cup chopped parsley

    Preparation

    Bring a large pot of lightly salted water to boil. Add pasta& cook 8 to 10 minutes or until al dent; drain.

    Meanwhile, melt butter together with the olive oil in asaucepan over medium heat. Stir in onion, & cook untilsoftened & translucent, about 2 minutes.

    Stir in garlic, red pepper, & mushroom; cook overmedium-high heat until soft, about 2 minutes more.

    Stir in the shrimp, & cook until firm & pink, then pour in

    Alfredo sauce, Romano cheese, & cream; bring to asimmer stirring constantly until thickened, about 5minutes.

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    Peppered Shrimp Alfredo continued

    Season with cayenne, salt, & pepper to taste. Stirdrained pasta into the sauce, & serve sprinkled withchopped parsley.

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    Blue Bayou

    Calamari

    Ingredients

    3 cups vegetable oil cup all-purpose flour1 tsp salt1 tsp dried oregano

    tsp ground black pepper12 squid, cleaned & sliced into rings1 lemon - cut into wedges, for garnish

    Preparation

    Preheat oil in a heavy, deep frying pan or pot. Oil shouldbe heated to 365F (180C).

    In a medium size mixing bowl mix together flour, salt,oregano & black pepper. Dredge squid through flour &spice mixture.

    Place squid in oil for 2 to 3 minutes or until light brown.Beware of overcooking, squid will be tough ifovercooked. Dry squid on paper towels.

    Serve with wedges of lemon.

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    Uga Muddy

    Lobster Ravioli

    in Tomato Cream Sauce with Shrimp

    Ingredients

    For the Shrimp Stock:

    pound unpeeled large shrimp1 yellow onion, quartered2 stalks celery with leaves, cut into pieces1 lemon, halved1 Tbsp dried basil1 Tbsp dried oregano1 Tbsp dried thyme2 Tbsp whole black peppercorns

    cup chopped fresh flat-leaf parsley3 cups waterFor the Sauce:

    1 Tbsp unsalted butter1 shallot, minced2 cloves garlic, minced2 tsp lemon zest1 tsp kosher salt tsp freshly ground black pepper1 cup white wine1 cup canned petite diced tomatoes cup heavy creamsalt & freshly ground black pepper to taste16 lobster ravioli

    For Garnish:

    1 Tbsp chopped fresh flat-leaf parsley1 tsp lemon zest

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    Lobster Ravioli continued

    Preparation

    Peel & devein the shrimp, saving the shells & heads.Chop the shrimp into bite-size pieces.

    To make the shrimp stock, combine the shrimp shells &heads, onion, & celery in a large pot. Squeeze lemonjuice into the pot, then add lemon halves as well. Adddried basil, oregano, thyme, peppercorns, cup parsley,& 3 cups of water. Cover pot & bring to a boil. Reduceheat & simmer, uncovered, for 1 hour, skimming awayany foam or impurities that rise to the surface. Strain theshrimp stock & set aside.

    Heat butter in a large skillet over medium heat. Cookshrimp pieces 1-2 minutes, until pink & almost cookedthrough. Remove & set aside. Add shallots to the pan;cook & stir until the shallots have softened & turnedtranslucent, about 5 minutes.

    Stir in garlic, lemon zest, salt, & pepper. Cook for thirtyseconds, then add the white wine. Bring to a boil & cookuntil the white wine is reduced by half, about 5 minutes.Add the shrimp stock to the pan, bring it to a boil, &simmer until the sauce is reduced by half, about 15minutes.

    Meanwhile, fill a large pot with heavily salted water &bring to a rolling boil over high heat. Then stir in theravioli, & return to a boil. Cook uncovered, stirringoccasionally, until the ravioli float to the top & the fillingis hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.

    Stir diced tomatoes & cream into the shrimp sauce &heat through. Return shrimp to the pan, taste the sauce,& season to taste with salt & pepper. Fold the ravioli intothe sauce.

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    Lobster Ravioli continued

    Place four ravioli onto each of four warmed pasta bowlsor plates & top with sauce. Garnish the pasta withchopped parsley & lemon zest.

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    Betty Pritchard

    Creole Shrimp & Pasta Meuniere

    Ingredients

    2 (8 oz) pkgs angel hair pasta7 Tbsp butter1 Tbsp Worcestershire sauceHot pepper sauce, to taste

    Jalapeno pepper sauce, to taste lemon, juiced tsp fines herbs1 bay leaf tsp dried thyme3 Tbsp vegetable oil1 pounds large shrimp - peeled & deveined2 Tbsp chopped fresh parsley

    Preparation

    Cook pasta in a large pot of boiling water until done.Drain.

    Meanwhile, melt butter in a small saucepan over very

    low heat. Add Worcestershire sauce, & hot sauces totaste; mix well. Stir in lemon juice, herb mix, bay leaf, &thyme. Keep warm, but do not simmer.

    Heat oil in large skillet. Saute shrimp in oil for 3 to 4minutes, or just until shrimp turn pink. Pour off all but 1Tbsp liquid from skillet. Remove & discard bay leaf. Addbutter sauce, & stir well. Stir in parsley.

    Serve over angel hair pasta.

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    PLAYA

    TASTIC

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    Poly Girl

    Caponota

    Ingredients

    cup of olive oil (more or less).1 medium eggplant cut in 1" cubes unpeeled.1 large coarsely chopped yellow onion.1 cup chopped celery

    1 cups crushed tomatoes cup of pitted olives cut in halves.6 Anchovy fillets minced4 Tbsp capers4 Tbsp red wine vinegar2 Tbsp sugar tsp salt & pepper2 Tbsp minced parsley

    Preparation

    Heating some of the oil in a large, heavy saucepan overmoderately high heat, add eggplant & saut, stirring now& then, 10 minutes until golden & nearly translucent,Note: if anything, under cook eggplant otherwise it can

    get mushy.

    Add remaining oil, onion, celery & stir fry 5-8 minutesuntil pale golden.

    Add remaining ingredients, cover & simmer 1 - 1 hours until quite thick, stirring now & then. Cool &correct seasoning to taste.

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    Playa Turtle

    Angel Hair w/ Veggies

    This is a simple dish with no set quantities.

    Cook enough pasta for the folks in your group & eyeballthe rest to your liking.

    Ingredients

    Angel Hair PastaExtra Virgin Olive OilFresh GarlicFresh TomatoesBroccoliBasilShallots

    Preparation

    1. Prepare the pasta al dent.

    2. In a separate pan, heat the olive oil & add mincedgarlic, & shallots.

    3. Remove from heat & toss oil mixture into pasta.

    4. Add finely chopped basil, tomatoes, & broccoli.

    We like to find fresh vegetables for our camping meals atroadside farm stands.

    Easy & filling.

    Enjoy!

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    Pete

    Sex on the Playa

    Mexican beer joins the party in this take on the classiccocktail "Sex on the Beach."

    Out of personal preference, I use pomegranate juiceinstead of cranberry juice, but either one works well.

    "Sex on the Playa" is best when enjoyed with someoneelse!

    Ingredients

    8 oz Mexican pale lager (Corona), chilled1 oz Peach schnapps1 oz Vodka

    2 oz Orange juice, chilled2 oz Pomegranate juice, chilled(you can substitute cranberry juice)Crushed icePomegranate seeds (optional)

    Preparation

    Mix the beer, peach schnapps, vodka & juices in a tallmixing glass or cocktail shaker.

    Fill two cocktail glasses with crushed ice & pour in thecocktail.

    Garnish with pomegranate seeds if desired.

    Serves 2

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    Lisa Loo's Lava Cake

    ** Playa Friendly **

    Ingredients

    1 pkg Devil's food cake mix

    All ingredients required for cake mix

    1 box chocolate instant pudding

    Handful of chocolate chips

    Preparation

    1. Prepare Devil's food cake as per instructions on box

    2. Pour into oiled or sprayed crock pot

    3. Prepare pudding according to instructions on box &pour on top of Devil's food cake batter.

    4. Throw in chocolate chips.

    5. Place lid on crock pot. Turn on Hi.

    6. Watch football for 2 hours.

    Serve with vanilla ice cream.

    Oh, so yummy!

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    Juwanna Brownie

    This is yummy comfort food. Easy to make at the Burn,

    but is also easier to make in advance, vacuum seal; thenfreeze. :)

    SKILLET MAC N' TURK

    Ingredients

    3 Tbsp of olive oil

    1 lbs ground turkey (or beef) lb uncooked elbow macaroni1 cup of minced onion cup chopped green pepper3 minced garlic1 16 oz can of tomato sauce cup of water1 tsp of dried Thyme

    Salt & pepper to taste2 Tbsp Worcestershire sauce1 cups of graded sharp cheddar cheese (Tillamook)

    Preparation

    Heat-up 1- Tbsp of olive oil in a large, deep skillet.

    Saut turkey until it looses its pinkness. Remove fromskillet & set aside. Add the rest of the olive oil to theskillet. Cook macaroni, onion, garlic & green pepper untilmacaroni appears more yellow.

    Return meat & add Worcestershire sauce, tomato sauce, cup of cheese, seasonings & water. Cover & simmerfor 20 minutes, or until macaroni is al dent.

    Top with extra cheese. Serves 6.

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    Joshua

    Self Serve Sandwich Bar Vegan Friendly

    Ingredients

    Vegan breads, approx 2 slices per camper

    2 large ripe tomatoes, sliced

    1 large cucumber, peeled & thinly sliced

    1 medium white or red onion, thinly sliced

    1 large ripe avocado

    A variety of pickles such as dill or sweet

    Assorted greens such as iceberg or romaine lettuce,spinach leaves, & sprouts

    Condiments: mustard, ketchup, & vegan mayonnaise

    Preparation

    Keep aside one half of the avocado for slices & mash theother half to use as a spread.

    Lay all the ingredients out on the table & let the campersassemble their favorite sandwiches.

    You can go for a traditional sandwich or an open facedcreation!

    Serve with tortilla chips & watermelon slices.

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    Henry Chang - Soul in the Machine

    Spaghetti O's

    Hey All -

    This is my favorite meal to cook at Burning Man.

    Ingredients

    1 can of Spaghetti-Os

    1 can opener

    Preparation

    1. Use the can opener to open the can of Spaghetti-Os

    2. Eat

    That's it!

    Thanks,

    Henry Chang(Soul in the Machine)

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    Big Bloo's

    Fry bread

    Ingredients

    In a large bowl mix:

    Double handful of flour1 Tbsp of baking powder

    1 tsp of salt

    Preparation(Add any other seasonings such as garlic, basil, orwhatever you like for flavor if you want, but none isneeded. About a Tbsp is all that is needed.)

    Double or triple the ingredients for larger batchesAdd water slowly while mixing with your hands untildough is completely mixed & fairly smooth (about theconsistency of bread or biscuit dough.)Let the dough rest for 15 min.

    Tear off pieces & flatten with your hands (about the sizeof tennis balls) or roll out the dough & cut with anythinground or into strips.Drop flattened pieces into hot oil & deep fry, or fry in apan with about 3 inches of oil until golden brown & thenturn over & do the same on the other side.

    One batch makes plenty for 4 people. You can't eventaste the playa dust.

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    VEG

    OUT

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    Shelly

    Couscous

    This recipe was given to me by a friend that grew up inIndia. Its now a staple meal for me at my local regionalburn.

    Ingredients

    10 Tbsp white wine vinegar

    4 Tbsp lemon juice9 Tbsp vegetable oil1 tsp salt & 1 Tbsp pepper cup water4 scallions, minced1 cups couscous (1 box)1 cucumber, seeded & cut into inch cubes1 cup fresh mint, chopped (or 2-3 Tbsp dry)8 oz feta cheese, crumbled

    12 radishes, thinly sliced1 cup pistachios

    Preparation

    1. In medium saucepan, bring to a boil: 6 Tbsp vinegar, salt &water.

    2. Remove from heat & quickly stir in couscous & cover. Letstand 5 minutes

    3. Put couscous in bowl & fluff with fork, let cool beforeproceeding.

    4. Make dressing with remaining vinegar, lemon juice, oil,pepper.

    5. Toss remaining ingredients into couscous adding thedressing.

    6. If making ahead of time, don't add radishes & nuts until justbefore serving otherwise they get soggy.

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    Sue

    Marinated Carrot Salad

    We found this a useful recipe for Burning Man. We put itin jars sized for one evenings serving, then little cleanupwas needed (we washed the jars at home!), & nocooking. Besides being easy, it's very delicious.

    Ingredients

    6 cups slice carrots1 large onion, cut into rings1 large green pepper, diced2 cups tomato sauce1 cup olive oil1 cup sugar cup white rice vinegar

    1 tsp dry mustard powder2 tsp saltPepper to taste

    Preparation

    1. Cook carrots until approaching doneness (softened but

    with some firmness) & drain.

    2. Combine carrots, onion, & pepper in large bowl.

    3. Combine remaining ingredients, heat & stir until sugar& seasonings are dissolved.

    4. Pour liquid over vegetables & let set 24 hours in

    refrigerator.

    Serves about 8-12.

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    Taz the Rockstar

    Gourmet Gorp

    This recipe is vegetarian, & can be made vegan, raw &gluten-free with very simply substitutions (i.e. dairy-freechocolate pieces).

    I get all the ingredients at Trader Joes, mostly in thedried fruits & nuts aisle.

    Ingredients

    Multigrain pretzel nuggetsChocolate-covered candy-coated sunflower seedsPeanutsLess-salt cashews

    RaisinsAlmondsDried apricotsOrange-flavored dried cranberries

    Preparation

    1. Just dump a pkg of each into a big bowl

    2. Then seal in serving-size baggies

    Serves Lots!

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    Reza

    Spiced Cauliflower with Sesame Seeds

    Vegan Friendly

    Ingredients

    1 Tbsp extra-virgin olive oil or clarified butter1 tsp cumin seeds2 medium yellow onions, finely sliced1 pinch of turmeric

    Fine grain sea salt (to taste)1 medium / 12 oz cauliflower, thinly sliced4 dried red chiles, stemmed & halved1-2 tsp sesame seeds, lightly toasted1 garlic clove, grated4 cm / 1 inch piece of fresh ginger, peeled & finely

    grated1-2 green jalapeno chiles, seeds removed, finely

    chopped2-3 Tbsp chopped fresh cilantro / coriander

    Preparation

    Heat the oil in a large skillet over medium-high heat, addthe cumin seeds & cook until they begin to crackle, just30 seconds or so. Stir in the onions, along with the

    turmeric & a few pinches of salt. Cook, stirring often,until the onions caramelize a bit & turn lightly golden,roughly 7 - 10 minutes. Add the red chiles, sesameseeds, garlic, & half of the ginger. Continue to cook foranother minute. Add the cauliflower & stir well. Cover thepan & cook the cauliflower over low-medium heat for 3 -5 minutes, until just tender.

    When the cauliflower is nearly cooked, remove the lid,increase the heat, & stir in the green chiles & remainingginger. Salt to taste, sprinkle with cilantro & enjoy.

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    Medicine Man

    Super Cole Slaw

    Ingredients

    pkg ready Cole Slaw cup Green Bell Pepper cup Red Bell Pepper3 Green Onions

    8 Oz can Water Chestnuts2 Oz Toasted Slivered Almonds3 Oz Top Ramen Noodles

    Dressing

    cup Veg. Oil1 tsp Salt

    tsp Pepper1/8 cup Sugar2 Tbsp Vinegar1 tsp Seasoned Salt

    Preparation

    Melt sugar in vinegar. Mix all together!

    Mmmmmmm.

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    Khamang

    Cucumber Peanut Salad - Vegan Friendly

    Ingredients

    3 medium cucumbers, partially peeled1-2 green Serrano chiles, stemmed & minced cup/2.5 oz/70 g peanuts, toasted1/3 cup/1.5 oz/45 g dried big-flake coconut, toasted

    2 Tbsp fresh lemon juice1 tsp natural cane sugar1 Tbsp, ghee, clarified butter, or sunflower oil tsp black mustard seeds tsp cumin seedsScant tsp fine grain sea saltA handful cilantro, chopped

    Preparation

    Halve the cucumbers lengthwise, scrape out the seeds, &chop into pieces roughly the size of pencil erasers. Justbefore you're ready to serve, transfer to a mixing bowl &toss gently with chiles, peanuts, coconut, lemon juice, &sugar.

    Over medium heat melt the ghee in a small skillet. Whenhot stir in the mustard seeds. They are going to sputter& spit a bit, & when this starts to happen, add the cuminfor 15-30 seconds, just long enough to toast the spices.Cover with a lid if needed. Remove from heat, stir in thesalt, & immediately stir this into the salad. Turn out ontoa patter topped with the cilantro.

    Serves 4.

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    Anjum

    Spiced Coconut Spinach - Vegan Friendly

    Ingredients

    1 Shallot1 Large clove of garlic tsp fine-grain sea salt

    1 Tbsp ghee, clarified butter, or sunflower oil tsp yellow mustard seeds tsp whole cumin seeds tsp red pepper flakes1 cup finely sliced asparagus - optional7 oz / 200g spinach, well washed, & chopped1 Squeeze of lemon1 Tbsp unsweetened coconut, lightly toasted

    Preparation

    Place the shallot & garlic on a cutting board, sprinklewith the salt, & chop/mash everything into a paste.

    Heat the oil in your largest skillet over medium heat. Add

    the seeds, cover with a lid, & let them toast a bit.Remove the lid, stir in the red pepper flakes & let cookfor a minute. Stir in the asparagus if you're using it, letcook roughly another minute, then stir in the garlic-shallot paste & all of the spinach. Keep stirring until thespinach starts collapsing a bit, & brightens up - barelyany time at all - perhaps a minute. Finish with a bit offresh lemon juice & the coconut.

    Serves 2-3.

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    Medicine Man

    Cucumber Salad with Sour Cream Dressing

    Ingredients

    1 large cucumber2 hard-cooked eggs, sliced3 Tbsp minced scallion tops2 radishes, sliced

    cup sour cream1 tsp Vinegar1 tsp horseradish tsp salt

    Preparation

    1. Peel & slice cucumber & combine with eggs, scallions& radishes.

    2. Chill.

    3. Mix remaining ingredients & add just before serving.

    Caution: This is yummy!

    Enjoy!

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    Taz the Rockstar

    Sesame Ginger Salad Dressing

    Great over spinach & tofu, or just over rice; also great asa marinade, stir-fry sauce, or saut sauce.

    This recipe is vegan, & can be made raw & gluten-freewith very simple substitutions (i.e. gluten-free soysauce).

    Ingredients

    tsp brown rice or rice wine vinegar Tbsp ground/powdered ginger (or finely chopped

    fresh ginger to taste) cup soy sauce (San-J organic tamari)

    2/3 cup Tbsp sesame oil (Spectrum organic)

    Preparation

    Mix together and bottle it.

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    Playa Turtle

    Angel Hair w/ Veggies

    This is a simple dish with no set quantities.

    Cook enough pasta for the folks in your group & eyeballthe rest to your liking.

    Ingredients

    Angel Hair PastaExtra Virgin Olive OilFresh GarlicFresh TomatoesBroccoliBasilShallots

    Preparation

    1. Prepare the pasta al dent.

    2. In a separate pan, heat the olive oil & add mincedgarlic, & shallots.

    3. Remove from heat & toss oil mixture into pasta.

    4. Add finely chopped basil, tomatoes, & broccoli.

    We like to find fresh vegetables for our camping meals atroadside farm stands.

    Easy & filling.

    Enjoy!

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    B. Braaten

    Cream of Vegetable Casserole

    Ingredients

    cup dehydrated broccoli cup dehydrated shredded carrots.1 (0.6 oz) pkg Creamy Broccoli soup mix cup herb stuffing mix

    2 Tbsp margarine / oil (optional)

    Preparation

    Rehydrate the broccoli & carrots in 1 cups water.

    Stir in the soup mix & margarine / oil.

    Bring to boil, and then remove from heat.

    Add the stuffing mix.

    Toss lightly, cover & let stand 5-10 minutes.

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    Amanda

    Vegetarian Chili

    Ingredients

    1 Can of black beans, drained1 Can of pinto or chili beans, drained1 Small can of green chili sauce1 Small can of stewed tomatoes (fire roasted if possible)

    2 Garlic cloves, crushed & diced1 Yellow onion, sliced1 Carrot, sliced (optional)1 Bell pepper, sliced (for color use yellow or orange)1 Jalapeno, diced6 to 8 mushrooms, sliced1 Tbsp Cayenne Pepper (I use a lot more)1 Tbsp Cumin? tsp Cinnamon

    Garlic SaltBlack PepperHot Sauce, optionalItalian Seasoning Mix, optionalOil or butterSalt

    Preparation

    Get all of your veggies cut & ready before you leave yourhouse. This will reduce the time spent prepping at thecampsite.

    In a large pan or Dutch oven heat oil or butter. Saut theonions & garlic until transparent. Throw in the carrot &cook until tender. Next throw in the bell pepper &

    jalapeno until cooked. If you prefer your chili mellow,use a pepper with less heat instead of a jalapeno.

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    Vegetarian Chili continued. . .

    Then saut the mushrooms in the mix. At this point, add

    the cayenne pepper & cumin, which will coat the veggies.To save time you can mix all your dry ingredientstogether ahead of time.

    Then open your green chili sauce & stewed tomatoes &add them to the pan. Stir gently until mixed. Next add allof your beans (try to rinse them if possible). Stir gentlyuntil mixed. At this point it should look like a giantvegetable melody with a great smell.

    Add remainder of seasonings if you havent already. Ipersonally like to go crazy with the hot sauce & cayennepepper, but season to personal taste. The cinnamon willmask the intensity of the spicy smell.

    Cover & cook for 20 minutes or more on a low heat(remember to stir occasionally). The sauce & mixtureshould begin to thicken up some. Serve with cornbread.

    Variations include: adding corn, zucchini, Creoleseasonings, any other veggies, a dash of nutmeg, cheeseon top. I havent found a veggie that I didnt like in thisrecipe yet. Just remember to take note of when to addthe veggie to the cooking schedule.

    Very hearty! Makes great burritos the next day.

    Even my meat-loving roommate enjoys this one!

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    Dutch

    Breakfast Scramble - Vegan Friendly

    Ingredients

    1-2 Tbsp vegan margarine(Earth Balance or Smart Balance Light)

    1 diced white onion

    1 diced green or red bell pepper

    1 pkg extra firm tofu, drained, or vegan sausage

    A dash of salt, pepper, & garlic to taste

    Preparation

    Heat the margarine in a skillet over the campfire or thecamp stove over medium heat. Add the onions & peppersto the skillet & cook for a few minutes or just until theystart to get soft. Add tofu or sausage to the veggies &scramble all ingredients in the pan together.

    Continue cooking until even heated, season to taste withthe spices, & serve with toast, juice, fruit & coffee.

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    Dusty Puppy

    Black Bean Burritos

    Ingredients

    Tortilla shells - I like the soft taco size (pack easier)1 pkg of Fantastic Foods dried Black BeansMany packets of taco sauceCheddar cheese, diced peppers (if first 2 days on trail)

    (for dinner for 2, we use pkg beans & 6-8 tortillas)

    Preparation

    1. Boil water for beans.2. Add beans, stirring well, & turn off burner.3. Cover & let sit 5 minutes.4. Warm shells if desired (makes folding easier).5. Make burritos

    Enjoy!

    *do not cook the beans - just let them sit, or else youwill have a very messy pan. Use an extra tortilla to wipeleftover beans from pan.

    *you could also make the beans, and then makequesadillas if you have a big enough fry pan.

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    Big Bloo's

    Fry bread

    In a large bowl mix:

    Double handful of flour1 Tbsp of baking powder1 tsp of salt

    PreparationAdd any other seasonings such as garlic, basil, orwhatever you like for flavor, if you want, but none isneeded. About a Tbsp is all that is needed.Double or triple the ingredients for larger batches.

    Add water slowly while mixing with your hands untildough is completely mixed & fairly smooth (about theconsistency of bread or biscuit dough.)Let the dough rest for 15 min.Tear off pieces & flatten with your hands (about the size

    of tennis balls) or roll out the dough & cut with anythinground or into strips.Drop flattened pieces into hot oil & deep fry, or fry in apan with about 3 inches of oil until golden brown & thenturn over & do the same on the other side.One batch makes plenty for 4 people. You can't even

    taste the playa dust.

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    Annacia

    Foil Packet Veggies on the Grill

    Ingredients

    1 bell pepper, sliced1 medium onion, sliced3 medium carrots, julienned1 garlic clove, chopped

    1 cup sugar-snap peas (or snow peas)2 Tbsp olive oil1 tsp basil tsp salt tsp black pepper, ground

    Preparation

    Prep Time: 15 minutesTotal Time: 35 minutes

    1. Preheat grill to medium heat.2. Cut two sheets of aluminum foil to 20 inches in length &arrange them cross-wise on a flat surface.3. Place veggies in center of foil, sprinkle with seasonings &drizzle with olive oil.4. Bring ends of top layer of foil together & fold downward 3-4times toward the veggies, leaving enough slack so that theveggies don't spill too much out the sides.5. Repeat with bottom layer of foil until tightly sealed.6. Place packet on top rack of grill & cook, covered, for 10-15minutes. Do not turn.7. Remove packet from grill with oven mitts, being careful notto tear the bottom of the packet.8. Carefully open foil & serve directly from packet.

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    Joshua

    Self Serve Sandwich Bar Vegan Friendly

    Ingredients

    Vegan breads, approx 2 slices per camper

    2 large ripe tomatoes, sliced

    1 large cucumber, peeled & thinly sliced

    1 medium white or red onion, thinly sliced

    1 large ripe avocado

    A variety of pickles such as dill or sweet

    Assorted greens such as iceberg or romaine lettuce,spinach leaves, & sprouts

    Condiments: mustard, ketchup, & vegan mayonnaise

    Preparation

    Keep aside one half of the avocado for slices & mash theother half to use as a spread.

    Lay all the ingredients out on the table & let the campersassemble their favorite sandwiches.

    You can go for a traditional sandwich or an open facedcreation!

    Serve with tortilla chips & watermelon slices.

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    Lisa Loo's Lava Cake

    **Playa & Vegetarian Friendly**

    Ingredients

    1 pkg Devil's food cake mix

    All ingredients required for preparation of cake mix

    1 box chocolate instant pudding

    Handful of chocolate chips

    Preparation

    Prepare Devil's food cake by the instructions on box

    Pour into oiled or sprayed crock pot

    Prepare pudding according to instructions on box & pouron top of Devil's food cake batter. Throw in chocolatechips. Place lid on crock pot. Turn on H1. Watch footballfor 2 hours. Serve with vanilla ice cream.

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    Jafar

    Rice Goulash

    Ingredients (use vegan versions)

    2 Tbsp oil1 Chopped onion0.5 tsp crushed red pepper flakes0.5 tsp dry ground ginger

    1 Clove of garlic minced1 cup rice2 cups vegetable broth or water1 Green pepper chopped1 cup corn kernels (frozen, fresh, canned all OK)1 Tomato, chopped1 Can of chickpeas drained & rinsed(or 2 cups of home cooked chickpeas)

    Salt & pepper to taste

    Preparation

    Cook the chopped onion in oil for a few minutes overmedium heat until almost golden. Add spices, garlic, &rice & cook until golden. Add hot broth or water. Bake at

    375 F or simmer on to of stove for 20 min. Add choppedgreen pepper, tomato, corn, & chickpeas. Cook another15 min in oven or on stovetop.

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    Nectar Kitchen

    Quinoa Gazpacho

    Its easy, flexible & feeds folks to happy reviews. Cansubstitute Bulgur for Quinoa in a pinch because as thespace aliens told me long ago, "if you can't find quinoayou're bound to have bulgur..."

    1 cup quinoa1 cup & a bit more vegetable stock

    1 (4 oz) can tomato paste2 Tbsp balsamic vinegar4-6 Roma tomatoes or equivalent canned cup white onion1 Cucumber1 Green bell pepper3 Tbsp cilantro1 Garlic clove

    1 Splash of hot sauce & Cumin to taste

    Give the cucumber a rustic dice after you de-seeded it.Cut the bell pepper however you like. Roasted bellpeppers work as well.

    Use more or less fresh/canned tomatoes per desire tohave more soup like or more stew like gruel.

    Bring stock, tomatoes, garlic portion, portion onion& quinoa to a boil & simmer on lowish heat for 15-20minutes or until quinoa is done.

    Combine well with other ingredients & chill for at least anhour, preferably overnight. Holds for a week or so (offthe Playa at least!).

    Try dry roasting quinoa in a fry pan with a toss of playadust for 10-15 min, look for darkening of color & changein smell to more nutty aroma.

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    Maggie May

    Breakfast Hotdish

    Ingredients

    6 Eggs2 Shredded potatoes fresh or frozen1 Small onion1 Small green pepper

    1 cup shredded cheese or sliced American

    Preparation

    In bottom of heavy skillet coat with olive oil, addshredded potatoes, onion, green pepper, continue untillightly browned, beat eggs & pour over ingredients, add

    cheese on top...cover with lid, cook until set.

    We always make this on the last day of camping, usingup ingredients.

    Many options, tastes great!

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    Roger Doger

    Bugs Bunny Bagels

    Ingredients

    cup peanut butter1 Small carrot, shredded1 Tbsp sunflower seeds, shelled1 Tbsp raisins or dried currants

    1 Tbsp honey2 Wheat bagels, split

    Preparation:

    Combine all the ingredients except the bagels.

    Spread the mixture on two bagel halves & top with theremaining bagel halves.

    Optional: Toast bagels prior to spreading on the mixture.

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    Martin

    Marinated Fake 'Chicken' Kebabs

    Ingredients

    cup tamari sauce cup olive oil cup red wine vinegar

    2 large garlic cloves, crushed1 pkg faux chicken, thawed & cut or torn into chunks(try Worthington's Chick-etts, also super great is Wu

    Chung Mock Chicken)1 onion, cut into wedges1 green pepper, cut into 1-inch pieces12 cherry tomatoes

    Preparation

    Combine the first four ingredients & beat with a wirewhisk until blended.

    Pour over the faux chicken & refrigerate for up to 24hours but no less than 8 hours, then put into a cooler to

    take with you.

    Alternate spearing marinated mock meat, wedges ofonion, green pepper, & whole cherry tomatoes ontoskewers.

    Grill the vegetables & "chicken" until brown.

    Enjoy and Celebrate!

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    squirrelfeathers

    Vegan Zucchini

    Ingredients

    3 cups Flour (all white.. or half whole wheat)1 tsp salt & 2 tsp ground cinnamon tsp Ground nutmeg (or not) tsp baking powder & 1 tsp baking soda

    4 Tbsp ground flax seeds mixed with 4 Tbsp water. cup unsweetened applesauce cup white or turbinado sugar1 cup packed light-brown sugar cup vegetable oil2 tsp vanilla extract2 to 2 cups zucchini, coarsely shredded(2-3 fairly large ones)

    Preparation

    First step: Grate the zucchini. Since its zucchini, & youhave too much of it or you wouldnt be making zucchinibread, dont bother grating all the way down to the end& grating your fingers. Throw away or compost the ends

    without guilt.

    Why do all of my recipes lately involve a grater? I hategrating anything. I usually grate my knuckles bymistake. I think this is some sort of subconscious desireto goad myself into finally buying a food processor. Fornow, this works.

    Step two: Throw it into a bowl with the wet ingredients,which includes the sugar. It also includes the flax seeds grind those up in a coffee, nut, or spice grinder; theywont gum up anything unless wet.

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    Vegan Zucchini continued. . .

    *Then* throw into a little separate bowl & mix in thewater until the whole mess gets sticky & disgusting in afairly egg-like way, & add it to the main wet ingredients.

    If youre feeling particular, mix the dry ingredients,including the spices, in a separate bowl & then add themto the wet. I throw them in with the dry & mix themthere; it turns out fine.

    Bake at 350F until a toothpick comes out clean. For 95

    pans (the recipe fills two), zucchini bread takes a littleover an hour to bake.

    For 35 pans (the recipe fills four), as pictured, it takesabout 40 minutes.

    Let cool.

    Devour ferociously without looking at it too carefully!

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    CAVE

    MAN

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    Mommy's

    Sour Cream Enchiladas

    2 lbs ground meat - beef or chicken or SoyMeat(SoyMeat: rehydrated textured soy protein)4 Tbsp butter1 Pkg chili seasoning2 Cans cream of mushroom soup1 cup sour cream

    2 cups shredded cheddar cheese cup milk8 Flour tortillas

    Preparation

    Brown the meat. In a medium sauce pan on low heat

    melt butter & chili seasoning. Stir in soup, sour creaminto chili seasoning mixture...

    Mix well. Remove from heat. Reserve half the mixture.Do the remaining mixture add the browned meat thecheddar cheese.

    Roll the meat mixture into the tortillas, & place seam

    side down into a well greased baking dish (can use non-stick spray or non-stick dish). Add milk to remainingsauce, pour over top of enchiladas.

    Bake at 375F covered for 15 minutes. Remove fromoven top with remaining shredded cheese. Bake for 5more minutes or until the cheese is melted.

    Serve warm.

    Enjoy!

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    Medicine Man

    Meat Loaf

    Ingredients

    2 lbs Chuck Ground Beef1 Egg, slightly beaten2 tsp Salt1/8 tsp Pepper

    2 tsp Crushed Sage1 tsp Celery Salt1 Minced Onion Minced Green Bell pepper8 Oz (1 Cup) Tomato Sauce

    Preparation

    1. Blend all ingredients in a bowl except tomato sauce.

    2. Add half of tomato sauce.

    3. Pack into pan.

    4. Pour rest of sauce on top.

    5. Bake at 350F for 1 hour & 15 minutes.

    Serves 6 to 8.

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    Matt "Shap" Shapard

    Dry Rubbed Pulled Pork, Playa pre-frozen friendly

    3in deep roasting pan (oven method) OR 5 quart slow cooker2 gallon Ziploc tm bag4-7 lb whole Boston butt or similar pork shoulder cut.

    Dry Rub1 Tbsp ground cumin1 Tbsp garlic powder

    1 Tbsp onion powder2 Tbsp chili powder1 Tbsp salt1 Tbsp ground pepper1 Tbsp paprika cup brown sugar

    Brine Solution cup salt, & cup brown sugar2 quarts cold water3 Tbsp dry rub mix2 bay leaves

    Preparation

    Rinse the pork shoulder in cold water & place in a 2gallon Ziploc bag, cover in brine, and add bay leaves.Refrigerate for at least 8 hours.

    Remove the pork shoulder & pat the skin dry with papertowels. Cover & massage dry rub into shoulder.

    Place uncovered (fat side up) in a 225F oven on themiddle rack. OR - Place in a Slow Cooker on high, set onlow about half way through, & flipping fat side down.

    Takes about 1.5 hours per pound. The bone should liftout with ease when done.

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    Medicine Man - Beef Bourguignon

    Ingredients

    2 lb chuck steak, one inch cubed lb butter6 medium onions, sliced1 Tbsp flourSalt, pepper, thyme, marjoram cup beef bouillon lb mushrooms

    1 cup burgundy

    Preparation

    1. Brown onions in butter, then remove & save.2. Roll cubes in spices & brown.3. Add bouillon & wine.4. Simmer 3 hours.5. Put in onions & mushrooms.6. Simmer one hour.7. Thin with wine as required.

    ---

    Medicine Man - Leg of Lamb

    1. Place roasting pan on your oven's middle rackand cook for 10 minutes at 475F.

    2. Reduce heat to 400F & continue cooking foranother 40 minutes or until the roast reachesan internal temperature between 140F - 150F.

    3. Season with pepper, garlic & rosemary.

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    Marie Latzig

    Cheesy Brat Stew

    Ingredients

    6 Fully cooked brats or Polish Sausage (1 Lb)Cut into pieces.

    6 Medium potatoes peeled & diced

    1 Can green beans drained

    1 Can Cream of Mushroom soup

    1 cup Shredded cheddar cheese

    1 Small onion - diced

    Preparation

    In a casserole dish, mix all together & bake at 350 for 45mins.

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    Lyle Latzig

    Hamburger Hashbrown Hotdish

    Ingredients

    1 lb Hamburger

    2 lb Bag of cubed or shredded hashbrowns

    2 Cans Cream of Mushroom soup

    1 cups milk

    1 Can Peas

    1 cup Shredded cheddar cheese

    1 cup French Fried Onions - optional

    Preparation

    Brown the hamburger. Mix cream soup & milk add thebrowned hamburger. Preheat oven to 350F. Greasecasserole dish. Layer all the items in dish. Cover with foil

    & bake for 45 minutes. Uncover add fried onions on topbake for 5 mins or until lightly browned.

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    Antonio Vincent Pota

    Ingredients

    9 lasagna noodles cup butter1 onion, chopped, & 1 clove garlic, minced cup all-purpose flour1 tsp salt & tsp ground black pepper2 cups chicken broth1 cups milk4 cups shredded mozzarella cheese, divided

    1 cup grated Parmesan cheese, divided1 tsp dry basil, 1 tsp dry oregano, 1 Tbsp fresh parsley2 cups ricotta cheese2 cups cubed, cooked chicken meat2 (10 oz) pkgs frozen chopped spinach, thawed & drained cup grated Parmesan cheese for topping

    Preparation

    Preheat oven to 350F (175C). Bring a large pot of lightlysalted water to a boil. Cook lasagna noodles in boiling waterfor 8 to 10 min. Drain, & rinse with cold water.

    Melt butter in a large saucepan over medium heat. Cook onion& garlic in butter until tender, stirring frequently. Stir in flour &salt, & simmer until bubbly. Mix in broth & milk, & boil, stirringconstantly, for 1 minute. Stir in 2 cups mozzarella cheese & cup Parmesan cheese. Season with basil, oregano, & groundblack pepper. Remove from heat, & set aside.

    Spread 1/3 of the sauce mixture in the bottom of a 9x13 inchbaking dish. Layer with 1/3 of the noodles, ricotta, & chicken.Arrange 1/3 of the noodles over the chicken, & layer with 1/3of the sauce mixture, spinach, & the remaining 2 cupsmozzarella cheese cup Parmesan cheese. Arrange remainingnoodles over cheese, & spread sauce evenly over noodles.Sprinkle with parsley & cup Parmesan cheese.

    Bake 35 to 40 minutes in the preheated oven.

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    Trip Toy - Meatballs

    I created & ate my first Meatball recipe! Success!

    Ingredients

    1.5 lb lean ground beef cup milk2 slices of your choice of bread; Panade or of med onion, chopped into small cubes or grated1/3 cup of red bell peppers, chop into small cubes or grate2 Tbsp parsley flakes (or 1 tsp dry)

    5 cloves garlic, minced tsp ground ginger tsp salt & Tbsp ground black pepper bottle of your choice of sauce(barbecue sauce, sweet & sour, pasta sauce, etc) tsp of ground nutmeg tsp celery seeds

    Preparation

    1. Preheat oven 350F.

    2. Panade: Pinch off bits from the two slices of bread &soak them with the cup of milk in a bowl for 10minutes & stir occasionally.

    3. Add the onions, red bell peppers, parsley flakes,

    garlic, ground ginger, salt, ground black peppers, groundnutmeg, celery seeds & salt into the bowl of the Panademixture. Mix very well.

    4. Add lean ground beef in the mix. Mix very well.

    5. After sanitizing your hands or put on food-safe gloves,scoop out a chunk of meat-mixture & form into a small

    or medium sized ball; which ever size you prefer. Linethe meat-mixture balls in a baking-safe glass dish.

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    Trip Toy Meatballs, continued. . .

    6. Once you line the whole baking dish with the meat-mixture, cover with aluminum foil & put it in the oven for25 minutes.

    7. After 25 minutes, remove the dish from the oven &set aside the meatballs & pour out the fat/juice in thebaking dish. Then spread the barbecue sauce all over thedish & replace the meatballs.

    8. Either roll the meatballs to cover the entire ball with

    sauce or use a basking brush to bask the meatballs withmore sauce.

    9. Recover & bake for another 20 minutes.

    10. Uncover & bake for another 15 minutes or untildesired charred & center of meatballs are no longer pink.

    Enjoy!

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    Scotto & Wildchild

    Kielbasa Sausage Rice Bake

    Place the following in a greased casserole dish:

    1 lb Kielbasa sausage cut into inch chunks1 Can cream of mushroom soup1 Can soup water1 Medium chopped onion1 Chopped celery stalk Green pepper2 Tbsp Worcestershire sauce1 cup uncooked rice

    Preparation

    Bake at 350F for 1 hour.

    Thats it! Enjoy!!

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    Trip Toy

    Corn Beef

    1 Can of 12oz of your choice of brand Corn Beef2 Tbsp Chopped garlic1 Whole red or yellow onion (sliced any way you want)1 Dash of dried basil (your choice of basil)3 Dash of peppercorn (your choice of peppercorn)2 Tbsp of your choice of oil50-100 pieces of frozen or fresh peas5 Tbsp of water

    You can either use a large frying pan or a large Wok.Personally I use a Wok.

    1. First add the oil, heat, then add the chopped garlic.

    2. When the garlic turns slightly brown, add the sliced onions.Heat for another 5 minutes while occasionally mixing or untilOnions softens or becomes translucent.

    3. When the onions softened, add a handful of frozen peas. (ifyou are using fresh or thawed peas, add them just before youadd the basil)

    4. When the most of the peas are thawed, add the Corn Beef &immediately break it apart (or you can break it apart while youwait for the peas to thaw).

    5. Once you broke most of the corn beef apart, add the water(preferably just enough where it will take 7 minutes to fullyevaporate). Mix well.

    6. (Add the thawed or fresh peas) Add the basil & peppercorn,mix then cover. Set heat on medium or medium low. Checkback in 7-10 minutes.

    7. Uncover, mix then recover, heat another 5 minutes thenturn off the heat. You're finish. If done correctly, most of thewater has evaporated & the meal is left moist.

    Note: You don't need peas; you can leave it out.

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    Debbie Latzig

    Calico Bean Casserole

    Ingredients

    1 lb Hamburger

    lb Bacon

    1 Can Kidney Beans - Drained

    1 Can Lima Beans - Drained

    1 Can Baked Beans

    SAUCE:

    cup Ketchup

    1 tsp Salt

    2 tsp Vinegar

    1 tsp Mustard

    cup Brown Sugar

    Preparation

    In a slow cooker brown the hamburger. Add all thebeans, & the sauce. Cook on low heat until ready to

    serve. Enjoy!

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    BACON

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    Trip Toy

    Bacon-Lover's Breakfast Sandwich

    3 strips of your choice brand of bacon1 medium egg1.5 Tbsp of peppercorn (black, white, or mix)1 tsp of sea salt1 handful of fresh spinach1 or 2 slices of your favorite cheese (pepper jack, Swiss,

    feta, etc)1 or 2 slices of tomatoes2 or 3 slices of your favorite bread (berry wheat, potato,

    multi-grain, etc)

    1. Cut the bacon into 1 inch pieces.2. Mix the egg (scramble) with the sea salt & peppercorn & setaside.3. Set the pan to medium-high & cook the bacon until lightbrown & slightly crispy.4. Add the egg mixture to the pan. Mix the contents every minfor 3 mins to until eggs are to your liking.5. Set the pan fire to low; keeping it warm. (Skip this step ifyou choose not to toast your bread)6. Easy method: use a toaster to toast your bread7. Here's the order of the layers: Spinach, eggs/baconmixture, cheese tomato, a dash of peppercorn.

    OR (pan method)

    8. Make room in the pan for one slice of bread & top the breadwith spinach & then the egg/bacon mixture,9. Add cheese on top of the egg/bacon mixture, following thetomato. Raise heat to medium-low & top it with the secondbread.10. Wait one min then flip the sandwich over. Heating anotherminute or two or until cheese is slightly melted.

    11. Enjoy!

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    Salade Liegeoise Bacon

    1 pound of green beans (less if you want just a hint ofbeans, more if you really like green beans); chopped into bitesize pieces (I use inch)

    1 large (white or yellow) diced onion

    At least 1 to 1 pounds of fatty bacon (thick cut is best),more if you like it really bacony, it's all about the fat render

    3 pounds of potatoes, cut into bite size pieces (bite size is

    up to you, say inch bites)

    to cup Vinegar

    1. Boil the cut potatoes (skin on), until they're cooked but stillfirm. When they reach that stage, drain & run cold water overthem to stop them from continuing to cook. You don't wantmushy potatoes for this, as they're going to get tossed withother ingredients in a little bit. Do not overcook the potatoes,

    mushy is not good here.

    2. Take your bacon, chop it into about - inch slices. Cookit up nice & crispy (or not, if you prefer). You're looking for alot of fat off the bacon, so thick sliced is best, anything thatwill render LOTS of fat. As the bacon cooks & crisps, remove it& set it aside, but leave the rendered fat in the pan. Onceyou've got enough bacon grease rendered where you think it'llthoroughly coat the green beans & potatoes, throw the onion

    dice in there & let them get seared by the hot, sizzled upbacon fat. Let 'em caramelize a bit, then turn the heat off & letit rest a bit.

    3. While your bacon is cooking, you can cook the green beans. inch pieces seem to work. The amount of time is up to you,I like my beans cooked but not mushy, so I usually steamthem in the microwave for about 5-6 minutes. You can useyour preferred method for cooking them, just bear in mind

    they'll be tossed around a bit later. When you're satisfied, setthem aside, or toss 'em into the same bowl as the potatoes.

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    Salade Liegeoise Bacon continued

    4. Turn the heat back up on the bacon fat & onions, thenslowly drizzle about a quarter cup of vinegar up in there. Go

    slow, & make sure the bacon fat isn't too sizzly hot, becausethe vinegar can make it rise up & take your ass out if you'renot careful. Mix it all up & give it a taste. It should have just asubtle flavoring of vinegar, not overwhelming. Most times Ican smell it when it's right.

    5. Dump that bad boy combo on top of the potatoes & greenbeans, toss it all up. Give it a taste, you might need to addmore vinegar, you might even need to add more bacon fat,

    depending on your preference. I like a subtle flavoring ofvinegar, your taste might vary. The thing is that this is servedroom temperature, so you have a lot of correction room.

    6. Add the cooked bacon parts that you removed from therendered fat earlier, & make it pretty. I usually cook someextra bacon after the fact to throw on top of the finished dish,because, after all, who doesn't like more bacon?

    I couldn't tell you how many this serves, possibly 5-to-100,depending on the fan base for the combined flavors, & howmany show up. Let's say there are usually no leftoversanytime I've brought it to a potluck.

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    Medicine Man

    Vera Cruz Tomatoes

    Ingredients

    3 Strips bacon cup Chopped onion8 oz Fresh spinach cup Sour Cream

    1 Dash hot pepper sauce4 Big tomatoes cup Shredded mozzarella cheese

    Preparation

    1. Cook bacon until crisp, drain, crumble, and reserve 2 Tbsp

    of the drippings.

    2. Cook Onion in drippings until tender.

    3. Stir in spinach. Cook until tender, 3 to 5 Min.

    4. Remove from heat & stir in sour cream, bacon & peppersauce.

    5. Cut tops from tomatoes, remove centers & drain.

    6. Salt shells & fill with spinach mixture.

    7. Place in 8x8x2 baking pan. Bake at 375F for 20 to 25 Min.

    8. Top with cheese & bake 3 Min more.

    Makes 4 Servings.

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    Geoff Oahu

    Genius Scrambled Omelet

    Ingredients

    1 Soup Pot1 Gallon Size Thick Plastic Freezer Bag1 Long Spoon1 Tongs

    Pr