Raider Recipes

[Sarsons]

We thought that it would be a cool idea to get a sticky thread going where members can post their favorite recipes, and here it is! Every month one recipe will be selected from this thread and be featured in the MRB newsletter! So, what do you need to do to contribute to this? Simply copy the below form and post a reply using it as the guide for your recipe.

Your welcome to add positive comments for the recipes you like, but please remember to add your own too. They can even be right out of your favorite cook books. If you have a "small" (not taking up the page) photo of the finished product that you want to attach to your post that would be great! Below is the form to use, I will start this thread off with my favorite muffin recipe that I have pretty much memorized by now . If anyone needs help just let me know. A glossary of terms and ingredients can be added later if anyone would be interested in one.

[color="#FFFACD"][b]Name:[/b][/color]


[color="#FFFACD"][b]Recipe name:[/b][/color]


[color="#FFFACD"][b]approximate yield:[/b][/color]



[color=#FFFFFF][b]Ingredients list (please include units of measure):[/b][/color]




[color=#FFFFFF][b]Tools/other materials needed:[/b][/color]


[color=#FFFFFF][b]Instructions:[/b][/color]




[color=#FFFFFF][b]Comments:[/b][/color]

[Sarsons]

Name: M. Sarsons

Recipe name: Marvelous Oatmeal Raisin Bran Muffins

approximate yield: 12 muffins

Ingredients list (please include units of measure):

1 cup All-purpose flour

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

1 cup Raisins

3/4 cup Quick oats

1 cup Milk

1/4 cup Bran (wheat bran)

1/3 cup Cooking oil (canola or vegetable)

3-5 tbsp Molasses (the range is to allow change for taste)

1 Large egg

1/4 cup Brown sugar

1 tbsp Vanilla

Tools/other materials needed: Muffin tray(s), non-stick cooking spray (ex. PAM), Large mixing bowl, medium mixing bowl.

Instructions: Combine flour, baking powder, baking soda, oatmeal, salt and raisins in a large bowl. Mix well and make a 'well' in the center.

Stir milk and bran in a medium bowl and let stand for 5 minutes (string occasionally to hydrate the bran).

Add remaining 5 ingredients to the bran and milk mixture in order shown. *tip* measure out the molasses after the oil, and dip the spoon back into the bowl to get coated in oil to help with the molasses not getting stuck to the spoon*. Beat together with spoon until mixed. Pour into the well in the dry mix. Stir dry mix into the center gently just until everything is moistened. Batter WILL be lumpy! Fill greased muffin trays 3/4 full. Bake at 350ºF for 20 to 25 minutes, or until wooden pick inserted in center of various muffins comes out clean. cool in pan for 5 minutes. Remove from tray onto wire rake to cool. Enjoy with butter or your favorite jam!

Comments: This is a family favorite and I hope it makes a good addition to the thread

[Bennett]

Oatmeal raisin bran? What is this healthy crap!? I mean....oh...nice one, I was actually tempted to make a recipe section for the newsletter but being the kentucky redneck I am....I had to make a gun article.

[Goodwin 1st MRB]

Cool thread.

I've got some great home discovered recipe's that have become favorites of friends/family.

I'll post 'em up in a bit (except my one, secret, internationally acclaimed (yes, other countries have tasted and enjoyed) Chicken recipe)

I like this thread!!

I'm also working at a place that's 100% Polish - so I've been getting recipe's off them for some different cuisine.

I'd love to get some ideas for recipes from around the world - I LOVE trying new things.

[I have no arms BAR]

Awesome, glad you ran with my idea Sarsons. I'm too lazy to actually do the work.

[Luna 1st MRB]

Name:G. Luna

Recipe name:SPAM Fruitcake

approximate yield:10

Ingredients list (please include units of measure):

* 10 undented cans of SPAM

* 5 bags of those horrible little jellied fruits

* 2 bags of those repulsive, unidentified nuts for texture

* 1 box cheap, sticky brown cake mix

* 8 tablespoons powdered Portland cement

* 1 tube epoxy resin

* 1 bag M&M's

Tools/other materials needed:

Mixing Bowl, Bandages, Soldering Gun, Microwave.

Instructions:

Using the little keys, carefully open SPAM cans, then treat bleeding fingers. CAREfully and properly dispose of SPAM (contact the EPA and Nuclear Regulatory Commission for detailed instructions and impact statements.) Microwave cans for 10 minutes to insure sterility; ignore the sparks and funny noises.

Replace microwave.

Combine jellied fruits and nuts in a large bowl and mix well. Prepare cake mix as close to instructions as is convenient, folding in cement, epoxy and fruit/nut mixture. QUICKLY fill SPAM cans with mixture and solder lids back on. Beautifully gift-wrap each can and mail to all those miserable, lazy ingrates who sent YOU fruitcakes last year. Discard contaminated dishes and utensils, sit on couch and eat entire bag of M&M's in order of color preference.

Comments: Enjoy Your Christmas Treat.

[Dillon 1st MRB]

Name: T. Dillon

Recipe name: Tennesee Pork Loin with sweet whiskey BBQ sauce

approximate yield: 6 Marine Raiders or 12-20 lesser people

Ingredients list (please include units of measure):

1 center-cut piece or pork loin - The big 3' type, not tenderloin

3 tablespoons whiskey - I like somehting oaky like a good Irish Whiskey - Tulamore DEW is the best

2 tablespoons of Cold Mountain Rub

3 tablespoons Dijon mustard

1/2 cup firmly packed brown sugar

12 slices bacon

Barbecue Sauce - best recipe is down below

Butcher's string

2 cups of wood chips(preferably hickory), soak for 1 hour in water then drained

Cold Mountain Rub - mix it and put it in some sort of air tight container. It'll last for 6 months and is good on chicken, pork or beef.

1/2 cup coarse salt (kosher or sea)

1/2 cup sugar

1/2 cup freshly ground black pepper

1/2 cup sweet paprika

Glaze

3 tablespoons salted butter

3 tablespoons brown sugar

3 tablespoons Dijon mustard

3 tablespoons Tennessee whiskey

Nashville-style Sweet BBQ Sauce

2 cups ketchup

1/2 cup firmly packed brown sugar

6 to 8 tablespoons lemon juice (you can do the fresh lemons if you have a tree or something)

1 teaspoon grated lemon zest - dried is fine

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1-1/2 teaspoons liquid smoke

2 teaspoons dry mustard

1 teaspoon onion powder

1/2 teaspoon ground black pepper

Tools/other materials needed: A smoker. Or a grill you can smoke with.

Instructions:

Combine the rub ingredients. Set aside.

Combine the glaze ingredients in a sauce pan, heat it up at medium until its syrupy (if that's a word), set aside.

Butterfly the loin. Cut it almost in half, to where it folds open like a book (or a butterfly).

Sprinkle some rub inside.

Glaze the hell out of the inside and outside.

Put bacon inside.

Fold it back over and put more rub (really work it in with your fingers) and then glaze it. Now put bacon under, over, around.... all over. Tie it up with the Butcher String.

Cook on a hot grill with indirect heat and hickory smoke. Glaze after 30 minutes and every 15 minutes after that. Let it drip (you should have a drip pan under it). It should cook in about an hour or so. Internal temperature needs to be at 160. Slice it into pork-chop sized ovals and serve with the BBQ sauce.

BBQ Sauce - combine everything in a pot. Bring to a nice little boil. Reduce heat and let it simmer on low for 20 minutes to let the flavors ease out. Stir it so it doesn't burn.

Comments: This thing has quite a lot going on, but if you can follow the instructions and RTFM, you will be fine. It simply amazes people. I brought this to a poluck at work and it actually served 24 people. And it was amazing.

[Marsden 1st MRB]

Aww Dude u fuckin win. I am so hungry after reading that dillon. i get my money tomorow and guess what i'm makin for dinner next week lol

[Gooderham 1st MRB]

I could give you the recipe for my brownies, but I would have to kill you.

[Yamagata 1st MRB]

Name: Yamagata

Recipe name: The Best Baked Beans EVER

approximate yield: 12 - 16 servings

Ingredients list:

• 1 pound bacon cut into 1/4-inch slivers

• 1 can (15 ounces) black beans

• 1 can (15 ounces) dark red kidney beans

• 3 cans (each 15 ounces) baked beans

• 1 large sweet onion, finely chopped

• 1 red bell pepper, cored, seeded, and finely chopped

• 1 poblano pepper, seeded and finely chopped

• 4 cloves garlic, minced

• 2 to 6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in)

• 2 cups sweet red barbecue sauce (your favorite commercial brand)

• 1-1/2 cups firmly packed light brown sugar, + to taste

• 1/2 cup Dijon mustard, + to taste

• 2 teaspoons liquid smoke (optional)

• Coarse salt (kosher or sea) and freshly ground black pepper

Tools/other materials needed:

• A food processor is a good tool for finely chopping veggies.
• Meant to be BBQ'd but if you decide to go stovetop, add liquid smoke for flavor.
• (BBQ) Use pre-soaked (1 hour in water) hickory or pecan wood chips for smoke.
• (BBQ) 1 large (turkey-size) or 2 medium-size aluminum foil pans.

Instructions:

1. Place bacon in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Remove from heat, pour off all the bacon fat, saving a few tablespoons for the beans.
2. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl (Or into a large stewing pot for stove-top cooking).
3. Add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix.
4. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. Drizzle a few tablespoons of bacon fat over the beans for extra flavor.
5. (BBQ) Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.
6. (BBQ) Transfer the bean mixture to the aluminum foil pan or pans. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. If the beans start to dry out, cover them loosely with aluminum foil.
7. Cook the beans until they are thick and richly flavored, about 1 hour. Remove the beans from the heat and let them rest for 15 minutes, then serve.

Comments: The more Jalapenos, the better. If you don't like heat, don't use more than two! This makes a lot, so prepare to have left-overs for lunch and dinner the next few days. I could eat a bowl of these for lunch any day.

Picture: http://3.bp.blogspot.com/_kGHUYpjtsdM/S_3G..._05_26_0747.JPG

[GMoney BAR]

I'm keeping my recipes. They're just too damn good. lol I'll think about sharing them later. Provided I get the right influences.

[Wells 1st MRB]

I'm keeping my recipes. They're just too damn good. lol I'll think about sharing them later. Provided I get the right influences.

DO IT. I'll post a picture of it and let people guess if you don't haha

[Dillon 1st MRB]

Name: PFC T. Dillon

Recipe name: Bacon Poppers

approximate yield: Appetizer for 12

Ingredients list (please include units of measure): 24 Jalapeno Peppers, 14-16 ounce tub of cream cheese, 12 strips of bacon

Tools/other materials needed: Spoon, sharp knife, wooden toothpicks

Instructions: Slice the Jalapeno's in half. Use the spoon to scrape out the seeds and remove the stem. Fill the hollowed out inside with cream cheese. Wrap the entire thing with half a strip of uncooked bacon. Stick a toothpick through it to hold it all together. Wood, not plastic. Bake for 12 minutes at 450.

Comments: Easy and amazing. The bestest easiest football watching food ever. If you want an added twist, add all sorts of stuff to the cream cheese and whip it. Some things that would be good would be cheddar cheese, green onions, or even shrimp.

Edited September 7, 2010 by Dillon 1st MRB

[Dillon 1st MRB]

Name: PFC T. Dillon

Recipe name: Cheater's Peach and Raspberry Cobler

approximate yield: ~20

Ingredients list (please include units of measure): 2- 16 ounce cans of peaches in heavy syrup.

1 16 ounce bag of frozen raspberries

1 box of yellow cake mix.

1 stick of butter, melted.

Tools/other materials needed: Baking pan.

Instructions: Add peaches and heavy syrup to pan. Sprinkle the raspberries on top. Throw the yellow cake mix on top, spread it evenly. Drip the melted butter over the cake mix. I like to take some brandy and sprinkle it in there as well. You want to make sure none of the top is dry. Bake at 350 for 40 minutes.

Comments: Serve it with vanilla ice cream or you will wish yourself dead. On a scale of 1-10 in difficulty, this is a 0.

[Dillon 1st MRB]

Name: PFC. T. Dillon

Recipe name: Cheater's Fried Chicken

approximate yield: 4

Ingredients list (please include units of measure): 4 (thawed) chicken breasts. 1 cup of Ranch Salad Dressing. Two handfuls of Sour Cream and Onion Potato Chips.

Tools/other materials needed: Two bowl/plates. Baking pan.

Instructions: Pour the ranch dressing in one bow. Crumble up the potato chips and put into the second bowl. Dip the chicken (rolling it) in the ranch, then immediately dip and roll into the crumbled potato chips. Put on the baking pan. Repeat for the other breasts. Bake at 350 for 40 minutes.

Comments: Another seriously easy and good one. It can be made gluten free for anyone with an allergy.

[GMoney BAR]

DO IT. I'll post a picture of it and let people guess if you don't haha

Yeah yeah yeah, they can guess all they want but it wont be right. Besides you've only seen my dessert cake and half the unit has too.

[Ritchey 1st MRB]

I have to say, Dillon's recipes are some of the most unhealthy and yet insanely tasty sounding I've ever seen.

[B. Farr]

Way to easy to make and in less than 15 minutes

Name: B. Farr

Recipe name: Roast Beef and Gravy over Garlic Roasted Mashed Potatoes

Approximate yield:4 Serving for normal people, about 2 serving for us guys

Ingredients list (please include units of measure):

1 Pkg Hillshire Deli sliced Roast Beef

2 Pkgs Idahoan Instant Roasted Garlic Mashed Potatoes

2 Pkgs McCormick Brown Gravy Mix

2-4 slices Bread

Instructions: Follow the instructions on the packages of potatoes and gravy mix. Once gravy has thickened, add roast beef into gravy mix and stir gently for about 2 minutes, just enough to warm up the roast beef. Place 1 or 2 pieces of bread on a plate, scoop a good serving of mashed potatoes onto the bread, place roast beef on top of the mashed potatoes, cover with gravy, ENJOY!!!!

Comments:I went to Beef O'Brady's one ight, and ordered The Dublin. Roast Beefon mashed potatoes and gravy. It was great, so I came home and made it. Tastes awesome.

Edited September 10, 2010 by B. Farr 1st MRB

[Dillon 1st MRB]

Comments:I went to Beef O'Brady's one ight, and ordered The Dublin. Roast Beefon mashed potatoes and gravy. It was great, so I came home and made it. Tastes awesome.

It looks amazing. I think it would be really good in a boxty (irish potato pancake/tortilla/pita-thingy).

Yeah yeah yeah, they can guess all they want but it wont be right. Besides you've only seen my dessert cake and half the unit has too.

Its true. Althought cheater's fried chicken is almost good for you (compared to real fried chicken).

[Dillon 1st MRB]

Name: SSgt. Dillon

Recipe name: Cheater's Homemade Bread

approximate yield: 1 Loaf

Ingredients list (please include units of measure): 3 cups flour

3 Tablespoons sugar

1 12 ounce bottle of a medium dark beer at room temperature (let it sit out overnight or a couple of hours).

Tools/other materials needed: Bread pan

Instructions: Mix the flour and sugar. Slowly add the beer and stir it till its smooth. Bake at 350 for 50 minutes. Let it cool.

Comments: Fucking easiest bread recipe ever. Eat it with Cheater's Corned Beef and Cabbage.

[Dillon 1st MRB]

Name: SSgt. Dillon

Recipe name: Cheater's Corned Beef and Cabbage

approximate yield: 12 servings.

Ingredients list (please include units of measure): 1 corned beef

1 head cabbage

1 cup of brown sugar

1 12 ounce medium dark beer (or even Guiness)

Tools/other materials needed: Crock pot

Instructions: Put the uncooked corned beef in the crock pot. Add the brown sugar, then the beer. Chop up the cabbage and put on top. Cook on low for 8 hours. Serve with spicy mustard and/or horseradish. A sharp white cheddar is amazing with it, as well.

Comments: Goes great with Cheater's Homemade Bread.

[Takel 1st MRB]

Name:Pfc. J. Takel

Recipe name:Chocolate spread and jam (jelly for you americans) sandwich

approximate yield:snack for 1

Ingredients list (please include units of measure): Your favourite chocolate spread x 1, jar of raspberry jam x 1, two slices of bread (white, wholemeal, homemade, doesn't really matter)

Tools/other materials needed:

knife x 1, teaspoon x 1, plate x 1

Instructions:

place your two slices of bread on a suitable surface (breadboard, plate etc), take your knife and spread the chocolate spread thickly over one slice, take the teaspoon and remove a large dollop of jam from the jam jar, spread that thickly over your second slice using the knife, don't worry about jam/chocolate cross contamination.

Pick up either slice and place it over the other, you know have a lovely snack that tastes suspiciously like a cake made of bread...

Comments:

I don't care if this topic has not been posted in for months, so don't bring it up

Edited March 16, 2011 by Takel 1st MRB

[Yamagata 1st MRB]

***BUMP***

Name: Yama

Recipe name: Oyako Donburi (親子丼) a.k.a. "Mother & Child Rice Bowl"

approximate yield: 1 to 2 Servings

Ingredients list:

• 2-3 cups cooked Japanese rice
• 1 boneless chicken thigh
• 1 small onion
• 2 eggs
• Salt to taste

Donburi Sauce:
• ½ cup dashi stock (dried skipjack tuna stock)
• 1 teaspoon of mirin
• 1 teaspoon of Japanese soy sauce

Tools/other materials needed:

Small/medium saucepan

Mixing bowl

Donburi bowls or deep soup bowls

Furikake seasoning (optional)

*Chicken stock can be substituted for dashi stock

Instructions:

1. Cooking the rice takes the longest, be sure your rice is cooked and ready to go.
2. Mix the eggs, don't beat, in a separate mixing bowl lightly with chopsticks or a fork.
3. Cut chicken into bite-size pieces, and thinly slice onions.
4. Mix sauce ingredients in saucepan, bring to gentle boil.
5. Add chicken and onion and simmer until chicken is almost done (for about 5 minutes), season as needed.
6. Slowly pour egg over the chicken and onions, do not stir.
7. Simmer until egg starts to bubble around the edges of the pan, it should still be slightly runny (the hot rice will finish the cooking) don't let the egg cook solid.
8. Slide the egg topping out of the saucepan over the hot rice in the donburi bowl, the sauce and egg should seep into the rice.
9. Serve immediately, Enjoy!

Comments:

The rice will finish cooking the egg, but it will be a little runny. If you don't like runny eggs, you can thoroughly cook them before adding them to the rice.

Donburi is basically a rice bowl with toppings that were simmered together, this is the chicken and egg donburi, I've also had Oyakodon with chicken katsu which is kind of like fried chicken which was AMAZING, that is similar to Katsudon which is pork katsu and egg over rice. You can substitute out the egg and/or chicken for pork, beef, or fish among other toppings. I first had this when I was in Japan, and I've loved it since.

[J. Anderson 1st MRB]

Lets revive another one i will post something later

[H. Stone 1st MRB]

Well I have a ton of recipes that i was saving for the Stone Recipes- but being the newsletter thus died- I will be posting soon