The Cooks Crock

Hello Everyone! Welcome to the "New Cooks Crock"
Over the years House Dragon has gotten a reputation for many things and one of those things is Cooking ! It has been said " We eat better with House Dragon than We do at Home " , and this is probably true . In our cooking we try to follow one rule :
"Inexpensive but Elegant "
In other words we try to serve "Excellent" meals on a low budget , it helps that several of us are really gourmet cooks and can cobble almost anything together out of thin air. ( Or so it seems.) I have added this section with some of our best and easiest recipes , guaranteed to delight and please ;So that many of you may now benefit from our knowledge. Please Enjoy !


Okay so of late I have had a lot of people ask me for my Couscous salad and my Hummus recipe. So with out further introduction here is the Couscous recipe. It's fairly simple.

Couscous Salad
2 Beef Bullion cubes (add vegetables cubes if you want Vegan)
1 Large onion
1 Large tomato
1 can black olives
1 bunch Cilantro
1 bulb Garlic
1 box Couscous (10 oz box)
1 tablespoon Olive oil
4-6 tablespoon Modena Balsamic Vinegar
Salt to taste.

Start by de-stemming the Cilantro. and chop it very fine. Add the olive oil to two cups of water and the two bullion cubes, bring to boil. Stir in couscous and immediately cover and remove from heat let stand five minutes and then separate the couscous with a fork ( you will need to keep doing this every few minutes until the couscous cools)

Now dice all the other ingredients (onion , tomato , olives) Put all the vegetables in a large bowl.(including the cilantro) Blend the couscous into the vegetables ( mix it up) Now crush one whole garlic bulb( not a clove a whole bulb ) Add all the garlic to the bowl and mix again. Finally add 3 to 4 tablespoons of balsamic vinegar and a little salt ,mix again, If there is not enough vinegar and salt you may add more. (usually somewhere between 4 and six tablespoons is enough.) The strength of garlic varies from bulb to bulb so you may have to adjust that as well.


Greek Hummus

So before we start I would like to give credit where credit is due. Gabrielle sent me her Hummus recipe which was quite good which I over the years modified into this one which is completely Vegan. "Thanks Gabrielle" without you it would have been a lot harder to create this recipe.

3 [16 oz cans] Garbanzo Beans ( I like Bush)
1 teaspoon Sea Salt
1 Large Lemon
4 Tablespoon Almond Milk
2 Tablespoons Olive Oil
1 Garlic Bulb
2-3 Tablespoons Modena Balsamic Vinegar
2-3 Tablespoons Tahini ( I think woodstock is best )

Alright here is the process; you need a very good blender for this at least 50 watts. Set up your blender with the lid off. Rinse and drain two cans of the garbanzo beans. Pour into blender. Juice one large lemon and add the juice to the blender. Add the 4 tablespoons of almond milk and the salt. Add three cloves of garlic and two tablespoons of Vinegar to the blender.(save the rest for later.) Now put the lid on and blend. (Puree) [in other words "Make very smooth"](do not add any other liquid!) Okay now taste. If need be add the last tablespoon of vinegar and more salt. Add two tables spoons of Tahini. ( do not add too much it is easy to become over powering.)Blend again. Taste. Add more Tahini if necessary. Pour the blended mixture into a large bowl. Take the final can of garbanzo beans drain and rinse. Place in separate bowl. Use a fork to crush the beans. (This is to thicken the hummus and give it the right texture.) Once the beans are crushed add them to the blended Hummus ( Fold in with a spoon) Finally take the rest of the Bulb of garlic clean and crush and add to the hummus.(fold in) Makes about three pounds of hummus ( about right for a large party.) All good hummus has garlic in it . (You can add cilantro to it if you like.)[De-stem one bunch of cilantro and dice very fine and add to the hummus.]


Here I would like to include the House Dragon Pancakes from scratch recipe . We started doing this one because I can't stand restaurant pancakes or pancakes out of a bag or box .
(They always have too much salt and baking soda). So here it is ; it's quick and easy and delicious ! ------- J

House Dragon Pancakes
From Scratch

2 parts Flower
1 part milk
3 Extra Large Eggs
1/3 part oil ( we use canola )
1/4 part sugar ( or to taste)
2 teaspoons baking powder ( flat and level )
Now to make the batter start with the flower and the baking powder , to measure I use any old cup that looks close to a cup , hence the "Parts" rather than exact measurements and it is easy to remember . Blend the flower and the baking powder together. Add your eggs , milk , sugar , and oil (any oil will do I just happen to like canola ) Wisk together , until mixed well . if it is too thick add water until it is the correct consistency for pancakes , cook with butter until done . (Yum , Excellent !) -------------------------- J


Next I would like to share with you our recipe for Kilbasa soup ; again this is a quick and easy recipe that will delight everyone and is very filling .

Kilbasa Soup

1 - 2 Smoked Kilbasa Sausages
7 - 8 Packages Top ramen noodles ( chicken flavor )
1 Large onion
2 hearts of celery ( centers ; use all the yellow and green leaves)
1 pound of carrots
4 Table spoons dried crushed Garlic. ( or use fresh if you like)
Salt and pepper to taste

This is very quick and tasty . First chop up all the vegetables ; you should have about the same amount of celery as you do carrots , make sure and use all the leaves and the yellow parts of the celery . Chop it all into small pieces , no larger than half inch cubes . The onion should be chopped into quarter inch sections . Place the vegetables in one pan with a little salt and cover with water . Cook until done. Place all the packets of ramen into a large stock pot ( about 3- 4 gallons) pour in the seasoning packets as well . Add about two gallons of water and cook until done. Slice the kilbasa into rounds about 1/4 inch thick. When both the vegetables and the noodles are done pour the two together and add the kilbasa . Boil for about 5 to 10 minutes and serve ; It makes a wonderful soup. ----- J


Next we have House Dragon's Garlic Saffron Potatoes ; again easy to fix and a real crowd pleaser .( This makes wonderful Hash browns from leftovers the next morning.)

Garlic Saffron Potatoes
( This is one of my special recipes ---- James)

5 - 10 Pounds Potatoes
4- 6 ounces of Crushed Garlic ( again I find dried is the easiest )
2 Tablespoons salt ( Or to Taste )
1- 2 Tablespoons MSG
1- 2 Packages of Saz'on Goya ( It is a yellow Mexican spice )

Peel your potatoes and then chop the potatoes into very large pieces ; about two inch squares (2 inch) ; add the crushed garlic and cover your potatoes with water . Add all the rest of your spices . Saz'on Goya is a Mexican spice but can usually be found if you look for it . (It's very yellow and tastes ; to me ; like saffron. ) Bring to a boil and cook until done . Add a little pepper if you desire . These are absolutely delicious and really fill you up . Also the leftovers can be used the next morning to make the most wonderful "Real" hash browns . So make Lots !!!

------------------------------------- J


Last is , Erik's Chili in a minute , this is all made from canned ingredients and can be fixed in less than half an hour and really hits the spot on a cold night . (Or day for that matter.) ------------------------ J

Niall's : Chili in aMinute

Okay folks ; here it is ! The recipe for that wonderful chili that we had in Idaho at Uprising. It was Quick and really great for the cold rainy weather we were having at Uprising .
---------------------------- J

8 Sixteen oz. cans Kidney Beans
4 Seven oz. cans diced green Chilies (Hot)
2 Forty-six oz. cans V8 juice
2 Packages Shillings Chile seasoning
1 Large Onion
2 - 3 pounds Hamburger or Deer Burger ect.

Open all cans and mix in large 2 to 3 gallon pot . Dice onions and brown onions and Burger in frying pan , add to pot with rest of ingredients . Bring to boil and serve .

Feeds Approximately 15 - 20 Hungry Dragons


Well that's a start folks , we'll be adding more recipes to this list as time goes on ( We have hundreds of them and try to vary things from time to time .) I have only included some of the most popular and easy to make for now.