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Offline anne of oaktower

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Camp Recipes
« on: May 22, 2008, 10:52:49 PM »
As I recall, there were a couple of good cooking and recipe threads in our former home, and hopefully we can get those revived.

This is the place for all those recipes you previously posted and any new ones anyone would like to add.  Having never been the camp cook before, I have none to offer (yet), but look forward to seeing what some of your favorites are  :)
aka: Oak-hearted Annie / Anne of Oak Barrel / Barefoot Annie

"It is never too late to be what you might have been."

Offline DonaCatalina

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Re: Camp Recipes
« Reply #1 on: May 23, 2008, 12:50:11 PM »
This is easy to do while camping.
The taste is so rich and delicious.
Marinade 6-8 boneless skinless chicken strips in zesty Italian dressing.
This is best done in a Ziploc bag with the air forced out.
One bottle can marinade up to a maximum of 2 lbs of chicken.

Remove chicken from marinade and discard marinade.
Take a large slice of pepperoni, about 2-3” in diameter and roll up one chicken tender with one piece of pepperoni.
Use wooden skewers to hold the chicken in a roll.
Dust liberally with grated Parmesan/Romano cheese.
Grill over indirect heat for 20-25 minutes.
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Offline anne of oaktower

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Re: Camp Recipes
« Reply #2 on: May 23, 2008, 04:46:04 PM »
Thanks, DonaCatalina.  Sounds yummy.  And we rennies do seem to have a certain fondness for food on a stick, don't we?  ;D
aka: Oak-hearted Annie / Anne of Oak Barrel / Barefoot Annie

"It is never too late to be what you might have been."

Offline Cilean

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Re: Camp Recipes
« Reply #3 on: May 23, 2008, 07:06:08 PM »

I love Cooking when I am camping! 

These are easy to create with minium time in camp yet they taste divine!

Marinated Flank Steaks

Flank steak (2 pounds)
1/3 cup minced shallot
3 tablespoons soy sauce
1/2 cup olive oil
3 tablespoons fresh thyme
2 cloves of garlic minced
3 tablespoons freshly squeezed lemon juice

Place the flank steak in a zip-lock bag. In the bag combine the minced shallot, soy sauce, olive oil, thyme, garlic and lemon juice. Freeze overnight(I freeze everything I can to help with ice usage). It should be thawed by the time it is needed.  When ready to prepare, remove flank steak from the marinade and place on the grill. Grill for about 3 or 4 minutes (for rare), or up to 5 minutes for medium.


White Hot Chocolate

 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.


Easy Omelettes
I make up 2 dozen eggs for this and it is awesome through the whole weekend!!! I have a family of 4!


24large eggs
Salt and freshly ground black pepper
1 Box of resealable freezer bags quart size

Add-Ins these are the things you can check to clear out of your refridgerator, They are suggestions!
It depends on how much your family adores things but I suggest about 6 oz in ziplock bags

Shredded Cheddar
Crumbled feta
Shredded mozzarella
Cooked and crumbled bacon
Cooked and crumbled sausage
Diced ham
Chopped bell peppers
Chopped spinach
Diced red onion
Diced tomatoes
Sauteed sliced mushrooms
Sliced black olives
Dried onion
Dried Oregano
Fresh Basil
Garlic Salt
Minced Dried Garlic
(Sargento has some awesome shredded Cheeses now, one has tomato, bacon and mozeralla)


In a medium mixing bowl whisk together eggs, salt, pepper.  I use a stick blender because it will add air.  You will need a large Ziplock freezer Gallon size or larger bag to hold the egg mixture.  Now when it is morning and you have the stove going and you want a large pot of boiling water.  I pour into each quart size baggie about 1/2 to 1/3 of the way to full.  I then will ask people to come and put in the add-ins they want.  Then seal the bag and make sure it is sealed.  Place the baggies into the boiling water.  It will take about 5 to 8 minutes to cook completely. Remove bags from the water with tongs and drain them on a paper towel lined plate. Open them up and it is done!!! You can do as many as 12 baggies at once! 12 people can be fed in like 8 minutes!  I make enough for my family plus any friends who stop by roughly 2 eggs per person and it is a grand morning for everyone!!!


Dutch Oven Stew.

Ingredients:
4 or 5 pounds of stew beef
2 bags mixed vegetables (the frozen stuff you can buy at any supermarket)
6 or 7 large potatoes, diced
A bunch of celery, chopped
A bunch of carrots, chopped
Some onions, chopped
A packet of stew seasoning mix

Equipment:
12 inch Dutch oven

Method:
Throw the meat into the oven with enough water to cover. Put the lid on, check and stir periodically. When the meat is brown, throw in rest of ingredients. Put the lid on again. Continue to check and stir. Remember, a lot of moisture will evaporate, so there's no real need to worry if you put in too much water at first. When the vegetables are tender, it's time to eat!

Peach Cobbler Dessert


Ingredients:
3 or 4 cans of canned slice peaches.
A box of cake mix
Brown sugar.

Method:
Put the peach slices on the bottom of the Dutch oven. Reserve some peach juice and mix it with the cake mix. Pour the mixture on top of the peaches. Cover the whole thing with brown sugar. Now place the lid on the Dutch oven and continue to cook until the cake mix is baked. It's now ready to eat.



Here is one of my sons fav dishes from Boy Scouts
Black Forrest Cobbler

2 cans Cherry pie filling
Chocholate cake mix
Place filling in dutch oven.
Heat until fillng is bubbling.
Add prepared cake mix
Cover and cook until done check after 15 minutes.
You will need at least 10 coals on the bottom and 12 on the top
to cook evenly

Orzo Meatball Dinner

INGREDIENTS:
1 32 ounce package frozen meatballs
4 14-1/2 ounce cans of beef broth
2 cups water
1-2 cups fresh chopped spinach
1-1/2 cups Orzo (macaroni product)
1 medium onion, chopped
salt and pepper, to taste
parmesan cheese
PREPARATION:
Mix ingredients together, except spinach, in a large sauce pan and bring to a boil. Reduce heat and cook for 15 minutes then add the spinach and cook for 5 more minutes. Add parmesan cheese and serve.  This can also be done in a dutch oven, again needing 10 coals on top and bottom.

I can tell you we have used these recipes time and time again!

Cilean

« Last Edit: May 23, 2008, 07:08:43 PM by Cilean »
Lady Cilean Stirling
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Offline anne of oaktower

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Re: Camp Recipes
« Reply #4 on: May 23, 2008, 08:07:58 PM »
Mmmmm...fantastic recipes, Cilean!  For those who like their beverages with a little kick, a some ButterShots or Peppermint Schnapps would be fantastic in that White Hot Cocoa.
aka: Oak-hearted Annie / Anne of Oak Barrel / Barefoot Annie

"It is never too late to be what you might have been."

Offline Cilean

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Re: Camp Recipes
« Reply #5 on: May 29, 2008, 08:45:45 PM »



I have used Vanilla Schapps in the Hot White Chocolate, and when I make deep hot chocolate with Semi-Sweet chips I sometimes add the Vanilla and the Godiva Liquers, I have to rememeber the kids can't taste it!  ;D

I prep before camping, I make rice or pasta before and freeze it, I cook all the bacon and sausage as well, it helps and I will put potatoes in the fire Friday night, at the end of the night about 45 minutes before we turn in and douse the fire, then I put the warmed potatoes at the end of our bedding and with 5 potatoes and 1 each in the boys sleeping bags you will have warmth for a couple of hours!

Just some more thoughts, I never like people leaving my campsite hungry! So I would rather bring too much? Then not have enough! 

Good Food, Good People. Good Time!

Cilean



Lady Cilean Stirling
"Looking Good is not an Option, It is a Necessity"
My Motto? Never Pay Retail

Offline Marietta Graziella

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Re: Camp Recipes
« Reply #6 on: June 08, 2008, 08:54:40 AM »
Cilean,

Thank you for the wonderful ideas!  The recipes and the potatoes for warmth.  I look forward to trying out a few of these this season!

Keep those ideas coming!


How do you all feel about foil packet cooking?  Does it work out?  Too fussy?  Too space consuming when feeding lots? 

What about wood cooking?  When we camp we usually just have wood to cook with, not coals.   Will I need to start bringing coal and learning to cook like that?
Nothing clever to say here.  Not enough caffine yet.

Offline DonaCatalina

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Re: Camp Recipes
« Reply #7 on: June 08, 2008, 10:23:04 AM »
If you soak your wood for 24 hours in water before you use it, you will find that it cooks a lot like charcoal. But you will have to use a little charcoal or tinder to actually get the fire going.
Cooking with wet wood also adds a smokey flavor to your food.
Which is good in some cases.

Personally I prefer to cook with charcoal and a little wood so that I can better control the temperature.
I find that gas grills are somewhat lacking for outdoor cooking.
But it all comes down to what you have learned to cook with and what you are comfortable with.
Aurum peccamenes multifariam texit
Marquesa de Trives
Portrait Goddess

Offline cassietheig

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Dough Boys
« Reply #8 on: June 10, 2008, 08:06:21 PM »
4 round dowels (about an inch in diameter)
roll(s) instant biscuits (the kind in the tube)
Can(s) of fruit pie filling (we like cherry)
Can(s) spray whipped topping

1.Open the biscuits and take one out.

2.Flatten and strech the biscuit dough so that it will wrap around the end of the dowel and pinch together (it should cover about 4-5 inches of the end of the dowel.) **Make sure you pinch it closed at the end and the sides so that it stays together while cooking

3. Cook over your campfire (like you would roast a marshmellow) turning until biscuit is fully cooked and easily slides off the end of the dowel.

4. Fill hot hollow biscuit with pie filling and top with whip cream

5. Share with your fellow campers and Enjoy!  ;D

Offline DonaCatalina

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Pig On a Stick
« Reply #9 on: June 11, 2008, 08:44:35 AM »
This looks more complicated than it really is. Its a great recipe to take camping and wow the other campers.

2 pounds pork tenderloin
1/2 cup light soy sauce
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, Smokey Sweet Pepper.
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Special equipment: 2 dozen (10-inch) wooden skewers soaked in water for 20 minutes, then drained well.
Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag.
In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator for 1 hour minimum. This can be as much as 24 hours in advance as long as the meat in the Ziploc bag stays chilled.
When ready to cook the pork, start fire in grill about 10 minutes before you’re ready to cook. Indirect heat will not dry the meat out as much and prevent scorching. Remove pork from bag; discard marinade. Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a grill for 8 minutes, turning once.
Serve with Warm pineapple Salsa.
This can be prepared ahead earlier in the day and warmed just before serving. Your grill should still have enough heat left for this.
Ingredients
2 shallots, finely chopped
1 jalapeño pepper, minced
1 1/2 teaspoons grated fresh ginger
Vegetable cooking spray or Olive Oil
1 1/4 cups fresh orange juice
1 pineapple, peeled and chopped
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1/2 teaspoon curry powder
Preparation
Sauté first 3 ingredients in a skillet coated with cooking spray over high heat 2 minutes. Add juice, and cook 5 minutes or until mixture is reduced by half. Stir in pineapple and remaining ingredients; reduce heat to low, and cook until thoroughly heated.
Yield
6 to 8 servings
Aurum peccamenes multifariam texit
Marquesa de Trives
Portrait Goddess

Offline Merry

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Re: Camp Recipes
« Reply #10 on: June 14, 2008, 09:14:25 AM »
OK...this has to be done...sorry..

For all of us who are either new to camp cooking, or just plain lazy...or....

Bears are an issue at Valhalla and the bear boxes fill up fast!  So storing fresh or cold food is always a challenge. 

Taco Soup

1 can diced tomatoes
1 -4 oz can tomato sauce
1 can black beans, undrained
1 can kidney beans, undrained
1 can corn, undrained
1 can cooked chicken (look in the tuna section of your market)
1 pkg of your favorite taco seasoning.

Open everything and put it in a 3-qt pot.  Simmer and eat with tortillas.  If there is room in the bear box for a small cooler, sour cream on top after serving is yummy!

This was great for a quickie lunch or dinner. 

Offline mpullen

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Re: Camp Recipes
« Reply #11 on: June 30, 2008, 10:53:56 AM »
Lemon Rosemary Game Hens

Simple recipe

4 Cornish game hens (yeh I know they are really just chickens)
1 Bottle lemon juice
2 packages fresh Rosemary

Marinate hens with lemon juice and Rosemary in a plastic bag overnight. Be sure to slightly crush the Rosemary first to release the oils.

Preheat oven to 375

Cut hens in half, from back through breast
Place on cooking sheet and cook for about 45 minutes. Baste with the left-over Rosemary lemon juice.

Reduce heat to 275 and cook for another 30 minutes.

Offline midnightferret

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Re: Camp Recipes
« Reply #12 on: July 21, 2008, 01:41:28 PM »
Here's my biscuit recipe. It's just a standard recipe but this is what I do:

Before going to the site, put 2 cups flour, 1/4 tsp salt, 1 Tbs baking powder in a large ziplock bag. Shake it, baby!

At camp, dump out flour mix into med bowl, add 6 tbs cold butter and cut through it with 2 knives (I have used plastic knives before) until mixture is like pea-sized crumbs or a little finer. Put in less than a cup of milk (3/4 cup? I forgot my measuring cup last time and guessed) and mix just until you have a ball of dough. Knead this about 10 times. Shape into biscuits about a quarter inch thick or so. Brush tops with the remaining 2 Tbs of butter (might as well use the whole stick, right?)

Put in a cake/biscuit pan. Bake in 425 deg camp oven for about 15 mins, or in a dutch oven preheated, well greased, with a few coals top and bottom 15 mins, then finish with coals on top only until golden brown. Serve with ... you guessed it MORE BUTTER! Oh, and jelly or honey.

Also great with sausage gravy:

1lb bulk breakfast sausage, halved
2Tbs flour
2cups milk
Salt, pepper, cayenne to taste. I've used other seasonings, too.

Make the first half of the sausage into patties. Fry in skillet, remove and drain on paper towels. Fry the rest of the sausage broken up in skillet and also remove to drain. Leave all the grease in the pan (about 2-3 Tbs?). Add flour and stir constantly over low heat for 2 mins. Gradually add milk - keep stirring and stirring, and then let simmer until it starts to thicken up. When it "makes gravy" add the seasonings first, and then add the bulk sausage crumbles back in. Mix it up really well, still over low heat. Serve over biscuits with extra sausage patties if desired!

You can also use the biscuit dough to top chicken pot pie, but that's a totally different post right there. :)

Offline Valiss

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Re: Camp Recipes
« Reply #13 on: July 21, 2008, 01:54:11 PM »
Here's what we had this weekend at faire for dinner:

Random Foil Pockets of Delicious.
(The Standard Recipe)

-Tater tots
-Onion
-Precooked chicken or beef (raw or precooked), cut into cubes
-Ketchup
-Salt n Pepper
-Brocolli

Put all in center of a large piece of foil. 
Fold in the sides and place on the edge of the fire.
Rotate every few minutes.
In about 10 minutes you are ready to serve.

If you use raw meat, make it 15-20 minutes (depending on how you like it cooked).

This is a VERY simple recipe that lends itself well to a potluck-style of eating.  All you need is aluminum foil and.... whatever else you got!  Usually everyone pictches in a meat, veggies or spices.  Throw a handful of what you got in the foil, wrap it up tight and toss on fire/camp stove.  In just 10 minutes or so, you have a delicious hot meal you can eat with a fork right out of the foil.

Enjoy!
« Last Edit: July 21, 2008, 02:01:37 PM by Valiss »

Offline anne of oaktower

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Re: Camp Recipes
« Reply #14 on: July 21, 2008, 06:32:49 PM »
Mmmmm....'tis sounding yummy in here!

Has anyone made the dessert mountain pies with canned pie filling?  I don't particularly care for canned pie filling - it is usually much too sour for my taste - but I have discovered a way to improve the flavor a bit.  A small handful of mini marshmallows, or three or four regular marshmallows torn into bits, added to the mountain pie before closing and cooking adds a touch of sweetness.  And, of course, if you're fortunate enough to have some vanilla ice cream on hand, a la mode is definitely the way to go!
aka: Oak-hearted Annie / Anne of Oak Barrel / Barefoot Annie

"It is never too late to be what you might have been."

 

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