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Who's up for Hokey Ass Cookbook 2.0?

Discussion in 'The Hokey Ass Message Board' started by Zeke, Feb 17, 2007.

  1. Zeke
    Joined: Mar 4, 2001
    Posts: 1,716

    Zeke
    Member

    I've got five recipes to start this wheel a rolling. Come on I had 51 pages last time. Wadda ya got
     
  2. Domn8r
    Joined: Apr 15, 2006
    Posts: 172

    Domn8r
    Member
    from Helena, MO

    You can cook BBQ in the oven????? As a competion BBQer that's blasphemy!
     
  3. Domn8r
    Joined: Apr 15, 2006
    Posts: 172

    Domn8r
    Member
    from Helena, MO


    I'm in .... I'll be sending you some recipes in the next couple days!
     
  4. ChevyGirlRox
    Joined: May 13, 2005
    Posts: 3,490

    ChevyGirlRox
    Member
    from Ohio

    Sorry, that's the blonde coming out in me! :rolleyes:

    Recipes to soon follow....
     
  5. J Man
    Joined: Dec 11, 2003
    Posts: 4,132

    J Man
    Member
    from Angola, IN

    I got one I can add, just need to write it down.
     
  6. S.O.S---Sounds gross but ya can't knock it till ya try it!

    1.Toast slice of bread
    2.Add peanut butter
    3.Fry slice of bologna
    4.Add to toast
    5.Large glass o' milk
    6.Mmmmm repeat process
     
  7. i think you left rehab WAY to early!:eek: :p
     
  8. I wanted to stay longer but they wouldn't let me!lol
    Im tellin ya you gotta try it !
     
  9. Zeke
    Joined: Mar 4, 2001
    Posts: 1,716

    Zeke
    Member

    As a Army mess cook it's the only way to do it and still be able to feed 500 in one meal. :p
     
  10. Zeke
    Joined: Mar 4, 2001
    Posts: 1,716

    Zeke
    Member

    Recipes are coming in slowly but surely.
     
  11. kropduster
    Joined: Oct 19, 2005
    Posts: 681

    kropduster
    Member

    cool- bttt...............:) send a few in a day or two
     
  12. Zeke
    Joined: Mar 4, 2001
    Posts: 1,716

    Zeke
    Member

    Hmmmm definately not enough interest in this to do a second book. That's cool I can just do a update on the Hokey Ass Cookbook and add what i've received so far.
     
  13. zeke, the wifes workin on about 15 for ya!!!!!if you need even more we can do that too!!!!todd:)
     
  14. Zeke
    Joined: Mar 4, 2001
    Posts: 1,716

    Zeke
    Member

    That's cool man. If I get enough (yes I do realize that it takes some time) we'll do a second cookbook. If not I'll just update book one. Either way I want to have it in print a month or two before the HAMB drags.
     
  15. Tman
    Joined: Mar 2, 2001
    Posts: 34,661

    Tman
    ALLIANCE MEMBER

    Time to step up. I am good for 10 or so new creations. Look forward to some interesting "contests" for the new cookbook.


    Come'on what kinda recipes do you have? Proceeds go back to feeding drag folks and the HAMB! Plus you get a cool cookbook...............
     
  16. Zeke
    Joined: Mar 4, 2001
    Posts: 1,716

    Zeke
    Member

    I have about a dozen dessert recipes alone to add. I'm good for maybe 20-25 more recipes I think.
     
  17. SanDiegoJoe
    Joined: Apr 18, 2004
    Posts: 3,519

    SanDiegoJoe
    Member

    Pork Tenderloin with Apples

    1 – 3.5 lb. Pork Tenderloin (don’t trim, the fat tastes good)
    4 – Granny Smith apples – cored and cut into 8ths
    5 – Stalks of celery – cut into 1” lengths
    1 – Yellow onion – rough chopped
    1 - Stick of butter
    Apple cider
    Chicken stock
    Brown sugar
    1/2 - Teaspoon rosemary
    White wine
    Olive oil, about ½ cup
    Salt & pepper

    Season the pork with salt and pepper.
    In a Dutch oven, heat enough olive oil to cover the entire bottom.
    Once the oil is HOT pop the pork in and brown both sides. (No grate).
    Remove the pork and insert the grate into the Dutch oven. Re-insert the pork.
    Fill the oven about halfway up the sides of the meat with half cider and half chicken stock.
    Crumble about a handful of brown sugar over the top of the meat and into the liquid.
    Slice the stick of butter long ways and place the halves on top of the pork.
    Sprinkle the rosemary over the pork.

    Simmer for 2 hours. Don’t be tempted to look into the oven, unless you want to.

    Put the veggies and fruit into the oven. Don’t mound them over the meat.
    Pour about a cup of your wife’s favorite white wine over the meat.

    Simmer for another hour.

    To serve, remove the pork and place it onto a platter. Slice the pork into ½” slices. Drizzle some of the broth (a lot) over the meat and add a few of the squishy apple slices. Pour more of the broth over the mashed potatoes (you made some mashed potatoes, right?)

    Joe Poutous.

     
  18. Tman
    Joined: Mar 2, 2001
    Posts: 34,661

    Tman
    ALLIANCE MEMBER

    Send the recipes to Zeke
     
  19. RunaroundSue
    Joined: Feb 24, 2007
    Posts: 209

    RunaroundSue
    Member
    from Indy

    Denise.....YEAH!!!! I was afraid your cookie recipe was in the first cook book and I missed it. You told me what it was once but, p'shut like I remember?!?!? :eek:

    Can't wait!!
     
  20. Danimal
    Joined: Apr 23, 2006
    Posts: 4,131

    Danimal
    Member

    Chocolate Peanut Butter Pie

    1 pie crust (I'm lazy and use the little white dough guy brand)
    1 box of chocolate fudge and 1 box french vanilla INSTANT pudding mixed together in a bowl (I use that brand gelatin that makes some fun)
    1 tub of non-dairy whipped topping (it's cool)
    2/3 cup of powdered sugar
    1/3 cup of peanut butter (I'm choosy)
    2 3/4 cups milk (2% is fine)

    Prepare pie crust as directed. Let cool.
    Mix peanut butter and powdered sugar using a fork or like device until crumbly.
    Spread into bottom of pie crust saving a tablespoon or so for a topping.
    Mix pudding mix into milk for about 2 minutes (don't pour milk into pudding or you get little clumps in your pie like metal shavings in your oil, not a good sign)
    Pour pudding into pie crust over top of ps/pb blend.
    Top with 1/3 to 1/2 tub of that whipped topping.
    Sprinkle with remaining ps/pb stuff.

    Refridgerate for 2 hours
    Remove from fridge for 15 minutes to get tasty and serve

    Variation:
    Substitute for Chocolate Fudge/French Vanilla:
    2 boxes regular chocolate instand pudding
    or 1 reg choc/1 reg vanilla
    or 1 any type choc/1 white chocolate
    or whatever you want to try

    Or prepare each type according to pie filling instructions on box and pour one on top of the other for a two layer effect.

    Total cooking time: 20 minutes
    Total clean up time: Never tried it

    Suggestion: Make 2. They are really good.
     
  21. REMINDER!!!!!
    PLEASE "EMAIL" ZEKE THE RECIPES!
    its easier for him to keep them in line that way!
    zeke, i might have 30 now by the end of the week!ive told some gals at our restaurant to come up with recipes you can make while drunk!!!!hope that helps!;)
     
  22. Zeke
    Joined: Mar 4, 2001
    Posts: 1,716

    Zeke
    Member

    Sweet Breeder!! More the merrier. Thanks for the art. I plan to use it some way or another.

    And teah email the recipes to me. Much easier to track and give credit that way.
     
  23. Tman
    Joined: Mar 2, 2001
    Posts: 34,661

    Tman
    ALLIANCE MEMBER

    What freakin part of EMAILING the recipes to Zeke can't you rummys figure out? (said in my best Drill Sargent voice)

    To make this work the recipes should be sent to Zeke, NOT posted here. This is a fundraiser for the food at the HAMB drags. None of us have ever profited from it. I would however, like to see enough proceeds to keep the food bank account stocked AND be able to hand some cash over to Ryan after the drags.
     
  24. your welcome bro!!shanas gettin them at work today!
     
  25. Devin
    Joined: Dec 28, 2004
    Posts: 2,351

    Devin
    Member
    from Napa, CA

    I'm a chef for a living, how could I resist?
     
  26. 41 Dave
    Joined: May 23, 2005
    Posts: 2,594

    41 Dave
    Member

    Zeke, E-Mailed you a couple of my recipes. Good luck with this cook book. Let us know when they are available.

    41 Dave
     
  27. well, itll be later this weekend for she gets them all. but i have a couple others workin on some also!!!!
    and KROPDUSTER says sorry for pming them insted of emailin them!!!!he's only on step 1 of the 12!!!:D
     
  28. Zeke
    Joined: Mar 4, 2001
    Posts: 1,716

    Zeke
    Member

    Thanks guys, I really want to thank everyone for the help so far and for the recipes and art to come.
     
  29. hey ya z!!!we got swamped all weekend and then went to a food show the last 2 days!!!oddly enough, i think i might have gotten food poisoning the night before! how ironic!:eek:
    anyway, scouts honor, i will get them emailed by the end of the week!!!!sorry for the delay!:eek:
     
  30. Gumpa
    Joined: Jan 19, 2006
    Posts: 601

    Gumpa
    Member

    Hey Zeek I will send you the family cookbook we made up for the family for Christmas. I already sent you my favorite one for Bacon Grease Gravy. Gumpa
     

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