http://www.lulu.com/content/paperback-book/texags-outdoors-board-recipe-book/8588804

Available for hard-copy OR download at cost





Don't forget that the downloadable versions are available free here: TexAgs Recipe Book 2010 Version 1.3

We'll just go ahead and sticky this for a little while. -staff

[This message has been edited by TexAgs staff (edited 4/6/2010 11:49a).]

TTT for Tuesday

just downloaded a copy. thanks for all of your work.

[This message has been edited by Artemis (edited 4/6/2010 8:46a).]

Well done! Looks great. Just sent it to fam and friends.

Trying to decide what to meal to cook from my family out of this cookbook. Any suggestions?

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Start on page one, and work your way through?

Thanks, can't wait to try some of the recipes this weekend!

If anyone has additional recipes they would like to add, please post them here for Version 2.0.

Thanks for all the hard work!

Blue star for you, ma'am!

I've got three recipes that I am "known" for...

Dessert - Oreo Chocolate balls

1 package of oreos
1 package of cream cheese
1 package of baking chocolate

Recipe is very simple. Crush up all the oreos into a bowl. Take the cream cheese which should be around room temperature so that you can mold easy into the bowl. Mix it all up until you have a delicious oreo cream cheese goo. Form the goo into balls, whatever size you want, and dip this into melted chocolate to get it to coat the entire ball. You can use whatever flavor chocoalte you like and sometimes I will even drizzle rasberry syrup or the like over the orea before dipping it. Then place the ball in the freezer for about an hour or until chocolate has hardened. Enjoy them in all their glory.



Dessert - Fried Cheesecake

This recipe can be as easy or hard as you want it to be.

1 - Cheesecake (I usually use the ones that are assorted and already cut into small squares)
1 - Package of eggroll wrappers (I use the one in HEB in the freezer section with all the fried wontons and such)
3 - cups of milk
1 - cinnamon and chocolate/fruit syrup or dipping sauce

You will need a deep fryer for this. Start up your deep fryer and get it ready for the cheesecake. Dip the egg roll dough into the milk. Then take the dough and wrap it around the cheesecake piece so that it completely covers the cheesecake with no holes. Lay the cheesecake into the deep fryer. Wait for the dough to turn golden brown and remove from the fryer. Depending on the flavor of cheesecake you choose, you can sprinkle the cinnamon on, chocoalte, or fruit spread and enjoy. Watch out for inside will be hot, gooey, and delicious.



Main Dish - Ferrari Gnocchi Bake


This is probably the best dish I have ever made. I came up with it on the spot and have added to and changed it slightly to come up with what you see before you. I usually wing it so amounts will have to be honed in by you.

1 - Bag of golden potatos
1 - Flour
1 - Italian Suasage (I prefer spicy or venison sausage)
1 - Applewood Smoked Baco (Thicker the cut the better)
1 - Bag of Spinach
1 - Spicy Marinara Sauce (my recipe is family secret so sorry)
1- Cayanne pepper, ground pepper, basil, oregano and any other spice you enjoy on your pasta dishes

Start by boiling the potatos. When they are done you will want to let them cool and to simply peel the skins off of them. Do a good job or the gnocchi won't turn out well. Proceed to mash the peeled potatos up until there are NO chunks left. This is very important. Proceed to then mix the flour in slowly and to start treating the mixture like dough. Move it onto a flat floured surface. Continue to add dough and work it until it becomes more like bread dough. You have created your first gnocchi dough (wasn't that easy). You will want to cut into about 1 inch pieces instead of traditional 1/4 inch pieces for this recipe. (If you use the dough for pasta or soup, the 1/4 pieces work better. Also try sweet potatos for an added twist of flavor, just not in this recipe.) Place these pieces in the water to boil. Now take the bacon and start to fry it on a pay with olive oil and pepper. When it is nice and crispy cut it up into pieces. Start warming up your marinara suace. Put in spinach so it has time to cook and the bacon. Now in same pan without cleaning cook the italian suasage. When the sausage is cooked put it into the marinara suace as well. Sitr up the suace and add any spices such as cayan and pepper to the sauce. your pasta should be about cooked by the time you finish this. Strain the pasta and let it rest. (Should always let pasta rest after you strain it so that the water steams out and the pasta absorbs the suace and flavors more readily.) Put a few pieces at a time on your still uncleaned frying pan. Crisp the pieces of pastsa so there is a slight brown to them and they no longer feel like a wet noodle. The grease and taste from the sausage and bacon will help flavor the gnocchi, hence why I don't clean the frying pan between each step. Once the gnocchi is crisped properly place it aside. The marina sauce with bacon, sausage, spinach, and spices should now be combined with the gnocchi into a casserole or baking dish. Cover the top with your favorite cheese. Place into the oven at about 375 convection or 400 bake until the the cheese is melted and the sauce is bubbling. Serve and enjoy.



I'll try to see if I have anymore to share but these 3 are my favorites.

***Note these are not tree hugger healthy approved***

[This message has been edited by thaed137 (edited 4/8/2010 12:19p).]

No oven cooked steaks?

quote:

---

Dessert - Oreo Chocolate balls

1 package of oreos
1 package of cream cheese
1 package of baking chocolate

Recipe is very simple. Crush up all the oreos into a bowl. Take the cream cheese which should be around room temperature so that you can mold easy into the bowl. Mix it all up until you have a delicious oreo cream cheese goo. Form the goo into balls, whatever size you want, and dip this into melted chocolate to get it to coat the entire ball. You can use whatever flavor chocoalte you like and sometimes I will even drizzle rasberry syrup or the like over the orea before dipping it. Then place the ball in the freezer for about an hour or until chocolate has hardened. Enjoy them in all their glory.

---

I said i wanted duel credit for this one!

Just cause you stole my recipe does not mean you get credit for it.

So is this recipe book going to be added to and updated at some interval?


This is pretty f-ing awesome...Im looking forward to trying some of these.

Yes- it will be updated on an as-needed basis. I figure when there are 10-15 new recipe I'll push out a new version.

I have several personal recipes to add as I didn't have time to include them when I was working on everyone elses' recipes.

I just tried out Fido98's enchilada recipe. It was easy to make and it turned out great! I'll definitely be making it again in the future.

Thanks Fido for the recipe, and thanks again Artemis for putting the book together.

Can't download at work.

Is there a good shrimp/crawfish boil recipe in there?

i'll share one that usually ends up being a hit.

ribeye sliced 1/32 of an inch
prosciutto
asparagus
fresh blue cheese crumbles
evoo
crushed red pepper and garlic (don't remember the brand but i found a single herb bottle in this flavor that i like)
garlic
butcher string.

night before, in tupperware container apply crushed red pepper and garlic to ribeye slices as a rub.

day of, lay one slice of ribeye down. place similar sized slice of proscuitto on top. place asparagus stalk lengthwise along proscuitto. sprinkle freshly diced garlic and blue cheese crumbles along asparagus stalk. wrap ribeye up like a burrito and tie at both ends.

oevn 350 for 30 minutes. edit: i lightly drizzle them with evoo when all arranged in the pan.

i don't really know portion sizes but you just season it to taste. one full ribeye usually makes enough of these rolls for 2 people. i've grilled them as well, and they turned out ok, but i prefer them in the oven. it's nothing earth shattering but i've recieved some compliments on them and they're pretty easy aside from rolling the ribeye up and tying it off.

[This message has been edited by bravnot (edited 4/19/2010 3:48p).]

Great book! Thanks for your efforts to put that together.

.

How can you check out without signing up to join lulu? I really don't want to join anything, but want to buy the hardcopies for gifts and to help the cause.

Fireinthehole- I would suggest downloading the free PDF and taking to your local office depot or office max and having it printed/bound if you do not want to join lulu.com.

This is a zero profit book; as I do not want to be held responsible for doing the accounting on the income/donations.

Barracho Beans

1lb pinto beans
1lb bacon or ham hock/ham bone (if you use bacon, cut it in to smaller pieces)
2 quarts chicken stock
1 Tbs salt
½ Tbs black pepper
12oz of dark beer (I used Shiner bock, but you can just add more chicken stock or water if you don’t have beer)
2 -14.5oz cans stewed tomatoes
1 onion, chopped
Jalapenos or Serrano peppers, chopped (this time I used 4 Serrano peppers)
6 cloves garlic, chopped
1 ½ Tbs dried oregano
1 ½ cups cilantro, chopped

Soak the beans overnight in water. Drain and rinse the beans.

If using bacon, cook it in a skillet and then add in onion. Once the onion is cooked thru, combine all ingredients in a crock pot. Save half of the cilantro until you are almost ready to serve the beans.

Cook on low for about 8hours. About an hour before serving, add in the remaining cilantro.

I understand Artemis, and I am not looking for free. I would like to help out, I just don't like having to give out my email because I already get too many emails. Thanks for the book.

I keep trying to put FREESHIP in the promo code box and it's not working. Anyone else having this problem?

i paid for shipping

Just downloaded it, but may order it as a wedding present.

Did yellowpots pork loin rub the other day. AMAZING. My wife made me pick up another one this week for round 2. I actually did it a little differently though. We got the Tyson brand which gives you 2 smaller pork loins. I did both on the grill at the same time. Each one was about .75 pounds (esimtate), and I did them at 575 degrees on the grill for 7 minutes on each side. It was perfect.

what type of binding was used on the hardcopy Artemis? And thanks again for your work.

It should be coil bound.