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Market Square => Ren Faire Camping => Topic started by: anne of oaktower on May 22, 2008, 10:52:49 PM

Title: Camp Recipes
Post by: anne of oaktower 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  :)
Title: Re: Camp Recipes
Post by: DonaCatalina 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.
Title: Re: Camp Recipes
Post by: anne of oaktower 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
Title: Re: Camp Recipes
Post by: Cilean 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

Title: Re: Camp Recipes
Post by: anne of oaktower 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.
Title: Re: Camp Recipes
Post by: Cilean 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



Title: Re: Camp Recipes
Post by: Marietta Graziella 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?
Title: Re: Camp Recipes
Post by: DonaCatalina 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.
Title: Dough Boys
Post by: cassietheig 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
Title: Pig On a Stick
Post by: DonaCatalina 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
Title: Re: Camp Recipes
Post by: Merry 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. 
Title: Re: Camp Recipes
Post by: mpullen 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.
Title: Re: Camp Recipes
Post by: midnightferret 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. :)
Title: Re: Camp Recipes
Post by: Valiss 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!
Title: Re: Camp Recipes
Post by: anne of oaktower 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!
Title: Re: Camp Recipes
Post by: Erynn on July 22, 2008, 10:45:35 AM
Here is the recipe of my family's chip dip. Posting the actual name would go against my thing of not posting my last name anywhere, but it can be found on some recipe websites with my last name. (How it got there, I don't know)

1 8oz packet of cream cheese
1/3 cup Western or French dressing
2 tblsp ketchup

Let the cream cheese sit out to soften. Mix everything together and enjoy! (you can also put a little bit of onion powder in it, but I don't recall anyone in my family doing that in a long time)

It is a strange dip that a lot of people are afraid to try (it is orange) but usually once people try it they love it. It's rare for us to have a get together on my dad's side without having it.
Title: Re: Camp Recipes
Post by: Grov on September 30, 2008, 12:11:12 PM
Quote from: Marietta Graziella 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?
I did that in the Scouts.  No problem with it at all.  Use Heavy Duty Foil and double it up then back packets.  Important that you roll the edges a couple times to keep them from seperating as the food cooks and produce gases inside the pouch.  We always Pammed the insides, put in a few half slices of bacon and just poured a bit of scrambled egg in.  Make sur eyou don't overfill the packets.  Needs space to expand.  Chuck it right onto the coals.  Once the packet puffs up, you can poke a hole in one side.  If steam escapes, then it's done.  Remove from coals.  Let it cool a bit.  Filet the package and eat right out of it.  The smoother the sides of the package, the less egg you lose in the wrinkles.  Been ages since I used that method but it works just fine.
Title: Re: Camp Recipes
Post by: Rani Zemirah on September 30, 2008, 01:53:11 PM
The foil packets are great for cooking so many things! We call them hobo pockets, and put just about anything we can think of in them. It's fun to prep lots of different ingredients and let folks pick and choose, then just roll up their own. It helps if you use a marker or something on the inside packet to identify whose is whose, or you can go for the "surprise packet"!

Some things to make the cooking faster are:

* slice vegetables fairly thin, or dice small (1/2")
* cut meats into smallish/med. pieces, or use ground meats
* prep veg at home if possible

It's also good to remember to use the dull side of the foil facing in as the cooking surface, and the shiny side facing in to wrap the second layer. This helps the ingredients to cook evenly with no scorching.

Mmmm... hobo pockets... I really want to go camping now!

Title: Re: Camp Recipes
Post by: dragongirl on October 05, 2008, 08:24:44 PM
I just cook like I do in the house, only with fresher ingrediants and more creativity.  Imagine having to peel potatos with a serated knife*shudders*.  This year at Pennsic we had chicken and rice, beef stew with mashed potatos, pulled pork, spagetti and meat sauce, and suasage and peppers.  The smells out of our camp were better then those at the food court.
Title: Re: Camp Recipes
Post by: Dinobabe on January 15, 2009, 03:03:17 PM
This happened by accident at a Civil War reenactment.  I had made peach cobbler for desert but the main meal was so big no one was hungry for it.  I decided to leave the dutch oven in the dying fire because I just didn't want to deal with it.  When I got up the next morning the guys were huddled around the pot eating the cobbler.  They said it was the best cobbler they had ever had (and it was still warm!)!  ;D

Dutch Oven Peach Cobbler:
1 large can (or three small) sliced peaches
1 box yellow cake mix
1 can Sprite (maybe two)

Mix in Dutch Oven, place in fire, cover with coals, cook 30-45 minutes. (check in five minutes, you should not have a crust yet, if you do it is too hot; thin coals, check in 10 minutes, crust should be forming now; if not add a few coals)
If you let it sit all night you will end up with a pudding like texture with a crust on top.
Title: Re: Camp Recipes
Post by: midnightferret on March 24, 2009, 03:08:01 PM
I wish there was a way to use my crockpot at camp - we are "primitive," so I don't think it's an option. But can you imagine coming back to Faire after a long day and having the food ALL READY for you? I saw a propane crockpot, I think, on the interwebs, but I would be too afraid of burning the whole campground down.

After Scarby, I'm going to try to come up with some *gasp* NEW recipes for the fall! Maybe I'll even go camping and test them... Who wants to come?  ;)

Title: Re: Camp Recipes
Post by: Dinobabe on March 24, 2009, 04:51:29 PM
Quote from: midnightferret on March 24, 2009, 03:08:01 PM
I wish there was a way to use my crockpot at camp - we are "primitive," so I don't think it's an option. But can you imagine coming back to Faire after a long day and having the food ALL READY for you? I saw a propane crockpot, I think, on the interwebs, but I would be too afraid of burning the whole campground down.

After Scarby, I'm going to try to come up with some *gasp* NEW recipes for the fall! Maybe I'll even go camping and test them... Who wants to come?  ;)



All you need is a Dutch Oven!
Dig a small fire pit, get a hot fire going and let it go to coals, put your food in the oven, place on lid, put oven in fire, cover with coals, cover with dirt.  Viola!
Title: Re: Camp Recipes
Post by: midnightferret on March 25, 2009, 12:27:57 AM
But, TRF makes you use metal firepits - they don't let you dig a dirt one: they call that an "open" fire and it's not allowed. But I supposed you could put a Dutch oven int he bowl of your metal firepit. What would you cover the coals with, though? Could you put dirt on your metal firepit bowl? Would you want to? Would it smoke everyone out?

I wish I had a backyard to experiment in.
Title: Re: Camp Recipes
Post by: Dinobabe on March 25, 2009, 09:26:32 AM
Quote from: midnightferret on March 25, 2009, 12:27:57 AM
But, TRF makes you use metal firepits - they don't let you dig a dirt one: they call that an "open" fire and it's not allowed. But I supposed you could put a Dutch oven int he bowl of your metal firepit. What would you cover the coals with, though? Could you put dirt on your metal firepit bowl? Would you want to? Would it smoke everyone out?

I wish I had a backyard to experiment in.

2nd solution... I do this for Civil War when I don't have a lot of time.  Make your crock-pot meal at home, place in zip-lock bags, when you get back from faire dump it into the dutch oven, heat, eat!  It doesn't take long and you didn't do any "cooking" in camp.
Ham and beans is my favorite!
Title: Re: Camp Recipes
Post by: DonaCatalina on March 25, 2009, 11:29:00 AM
Quote from: Dinobabe on March 25, 2009, 09:26:32 AM

2nd solution... I do this for Civil War when I don't have a lot of time.  Make your crock-pot meal at home, place in zip-lock bags, when you get back from faire dump it into the dutch oven, heat, eat!  It doesn't take long and you didn't do any "cooking" in camp.
Ham and beans is my favorite!

This is a typical SCA 'feast with no real kitchen' solution We have cooked everything from Mongolian Lamb Stew to Pork in Garlic Parmesan Sauce with spaghetti.

If you're careful you can dump the ziploc bag in a pot of boiling water and have a complete meal in about 20 minutes.
Title: Re: Camp Recipes
Post by: RenRobin on March 25, 2009, 01:20:23 PM
Quote from: midnightferret on March 24, 2009, 03:08:01 PM
I wish there was a way to use my crockpot at camp - we are "primitive," so I don't think it's an option. But can you imagine coming back to Faire after a long day and having the food ALL READY for you? I saw a propane crockpot, I think, on the interwebs, but I would be too afraid of burning the whole campground down.

After Scarby, I'm going to try to come up with some *gasp* NEW recipes for the fall! Maybe I'll even go camping and test them... Who wants to come?  ;)



I do!  Welcome back Midnight!!!  We have missed you!  I do have a backyard by the way and willing to share and experiment with outdoor cooking.
Title: Re: Camp Recipes
Post by: midnightferret on March 25, 2009, 02:25:58 PM
Hi RenRobin! *hugs*

Thanks for the welcome: you make me feel loved! We could cook all sorts of things in your backyard. Heheheh.

I have cooked - not in the crockpot - stew and red beans and other things, frozen them, and then brought them to camp and heated with a stove. They *were* pretty good. I thought that when we moved to TX, I would have a shorter drive and it wouldn't be necessary to do so many crazy things trying to have good food at camp.

I guess my 21st Century American mentality keeps urging me to try and get that "cooked fresh at camp" taste WITHOUT all the work. In any case, since this is a recipe thread, I will contribute by posting this link to a crockpot recipe I made yesterday: http://midnightferret.com/recipes/2009/03/24/really-the-best-crockpot-pulled-pork/ (http://midnightferret.com/recipes/2009/03/24/really-the-best-crockpot-pulled-pork/)
It's only a link because it's a crock pot recipe and not a camp recipe. But I thought it would be nice to actually post a recipe, since I hijacked the thread. I like pork sandwiches, but never found the recipe that tasted quite right to me, so I took a bunch of other recipes and combined/added to them.
Title: Re: Camp Recipes
Post by: Lady Rochelle on March 29, 2009, 05:15:55 PM
Well Ferret, you have 2 options on the crock pot thing. They have a propane crock pot now so you can cook while in faire or you can get an inverter  and plug it into your ciggie lighter and plug the traditional one in  there
Title: Re: Camp Recipes
Post by: midnightferret on March 30, 2009, 04:17:31 PM
Hi Rochelle! *hugs* I looked at propane slow-cookers, but the pots in them are stainless: I don't think that would be very good for "slow" cooking. If I just wanna heat something up real fast, I can do it in a pot on a stove. Also - I still wonder if you could be sure you wouldn't burn down the camp.

Ok, time for more recipes! I eat a lot of chicken and fish at home, but usually because of sanitary concerns (and husband preferences) Faire is the time for meat! Rawr! I'll repost Cyn and Midnight's Accidental Foil Beef
:

Heavy Duty foil
salt
pepper
garlic powder
onion powder
cayenne
red wine
beef sirloin tips

Spray squares of foil with cooking spray. Season meat well. Put it in the pouch, drizzle with red wine, wrap tightly, and cook on the edge of the coals for around 15-20 mins.
Title: Re: Camp Recipes
Post by: WindChime on March 30, 2009, 09:44:18 PM
oh that sounds delish. I can't wait to try that at home. Who needs to camp when they can have the great food done at home in a fire pit.
Title: Re: Camp Recipes
Post by: KeeperoftheBar on March 31, 2009, 07:23:47 AM
This is my world famous recipe for Sausage & Beans that I learned in the Boy Scouts...

Open can of Beanie Weinies,
place on edge of fire till hot,
eat with spoon.

No muss, no fuss and very tasty.
Title: Re: Camp Recipes
Post by: raevyncait on March 31, 2009, 09:08:23 AM
I'm not much of a camper, but did it at TRF for opening last year. My contribution to food was 8 can soup, which I made ahead of time, put in ziploc bags and froze them, used them to help keepmy cooler cold Friday, and by the time we got back to camp on Saturday, they had thawed enough to put in the stock pot on the camp stove, in about 20 minutes we had nice hot soup.

1lb ground meat, browned (I have used beef, turkey, and bison, though any ground meat should work)
3 cans Campbell's minestrone soup
2 cans Ranch style beans
2 cans whole kernel corn
1 can Rotel
chopped onion

Put it all in the crock pot and cook for a couple of hours to get flavors all melded together.  It can also be simmered all day on low without a problem.  You can also add beef or chicken stock or broth if you want more soup

Serve with crackers or biscuits. I also like to add shredded sharp cheddar on top of mine.
Title: Re: Camp Recipes
Post by: DonaCatalina on March 31, 2009, 10:21:56 AM
New one for this year!

5 medium white rose potatoes cut into largish pieces.
1 package of carrots shoestrings (look in the salad section)
3-4 links mild Italian Sausage, sliced 1/4" thick. (I also like Central Market Bacon & Onion Sausage for this)
1/2 teaspoon basil
1/2 teaspoon parsley flakes
1 teaspoon garlic powder
2 tablespoons olive oil
salt & pepper to taste.

toss this mixture together into a foil pan. Cover tightly with 2 or more layers of foil.
After your morning campfire is no longer flaming, bury the foil covered pan in the hot coals.

(If it is windy outside you shouldn't do this without a firescreen. Even though a firescreen is a good idea anyway)

By dinnertime you will have a warm delicious meal. If your fire burns down too quickly, you may have to do a bit of a warm-up.





Title: Re: Camp Recipes
Post by: midnightferret on March 31, 2009, 03:05:36 PM
Ooh, DonaCatalina, that sounds pretty good!
Title: Re: Camp Recipes
Post by: brigaqueen1 on April 08, 2009, 09:02:36 AM
Some friends came to camp one night and made this...I make it all the time at home now....There's no set amounts so you can make a huge batch or a smaller one, just toss the stuff in...

Head or 2 of cabbage, chop it up (not small pieces) in a pot or dutch oven, add like a stick of butter (butter...not margarine!), a beer (or water or both) and Tony Chachere's seasoning (I add and taste). Cook that down for a bit...then add a few cans of black eyed peas (drained) and some cut up smoked sausage (I usually get the garlic ones but venison smoked sausage is good too). Let it all heat thru and there ya go! Next time I make it I'm going to add some stewed tomatoes...I'm sure you can add just about anything to this.
Title: Re: Camp Recipes
Post by: DonaCatalina on May 11, 2009, 10:13:52 AM
All of these can be prepped before you leave home except for actually stuffing the pork.

Stuffed Pork Loin


2 center cut pork loins, approximately 3" thick
   butter flied.
4 slices thick cut bacon
Butcher's twine

Marinade:
½ cup dry red wine
½ cup olive oil
1/3 cup apple cider
1/2 tablespoon garlic powder
1/8 teaspoon black pepper
½ teaspoon parsley flakes
1/8 teaspoon ground mustard
Mix these ingredient and marinade pork loin for 1-2 hours before stuffing.

Stuffing:
1 carrot diced very fine
¼ sweet yellow onion diced very fine
1 tablespoon balsamic vinegar
1 tablespoon honey
1/8 teaspoon ground cinnamon
½ teaspoon rosemary
¼ teaspoon sage
Pinch of red and black pepper
Pinch of kosher salt
Mix these ingredients and let sit for at least an hour before cooking.

Stuff pork with the carrot mixture. Wrap bacon slices around pork loins and tie shut with butcher twine. Bake at 350 for about 1 hour, or grill using indirect heat for about 1 hour and fifteen minutes. The edge of a spoon should penetrate the outer edge of the meat easily.
Title: Re: Camp Recipes
Post by: RenRobin on May 14, 2009, 01:30:01 PM
Easy Omelets

We made these omelets at FourWinds this year for the first time and was completely surprised how simple and easy it was.  Clean up is a breeze!

What you need:
Large pot of boiling water
Quart sized FREEZER resealable bags
Sharpie marker
eggs or egg beaters
Omelet fixins': shredded cheeses, crumbled bacon, browned breakfast sausage, green peppers, onions
                   sliced mushrooms, chopped tomatoes...whatever you like to put in an omelet. 
                   It can all be prepped ahead of time and put in resealable bags and refrigerated.

Write each person's name on the bag with the sharpie marker, so you know who they belongs to.

In a resealable FREEZER bag( must be a Freezer bag as it is a heavier weight plastic), put no more than 2 eggs in the bag, next throw in your favorite fixins, smoosh together so that your ingredients are well mixed, add salt and pepper and seal with as much of the air removed as possible, otherwise you will have eggdrop soup if you are not careful.

Next place into the pot of water that is at a full rolling boil.  In a big pot you can cook 6-8 at a time, a dutch oven I would not put more than 4.  Cook for 13 -15 minutes

Remove from the water carefully, open and dump onto a plate. 

No, the bags do not melt if they touch the sides of the pot; no they do not stick to each other ( or did not when we did it) and the omelet simply slips out with no butter or oil needed for lubrication.You will be amazed.  I promise.
Title: Re: Camp Recipes
Post by: DonaCatalina on May 14, 2009, 01:54:34 PM
OOOh....I never thought of doing omelets this way. Thanks!
Title: Re: Camp Recipes
Post by: RenRobin on May 15, 2009, 08:10:53 AM
Most Welcome!
Title: Re: Camp Recipes
Post by: dragongirl on May 30, 2009, 07:52:18 PM
My sister reminded me of this recipe when we were on the phone last night.

You take the campfire sandwich cooker and either liberally coat with butter or spray with pan, which ever you prefer.  You put a slice of bread in each side, add cheese, ham or candian bacon, and one egg. then hold over low to med flame turning regularly for about 2 1/2 minutes and you have a breakfast sandwich. 

For dessert you butter the bread and coat with cinnamon and suger and file with the fruit filling of your choice and heat for about 2 minutes.  Then top with fresh whipped cream
Title: Re: Camp Recipes
Post by: midnightferret on July 08, 2009, 12:29:03 AM
This is more of a what I'm thinking of making before I go to TRF one weekend, rather than a camp recipe, but just think of the implications!

http://smittenkitchen.com/2009/05/graham-crackers/ (http://smittenkitchen.com/2009/05/graham-crackers/)

http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/ (http://smittenkitchen.com/2009/06/springy-fluffy-marshmallows/)

Just think of it: gourmet S'mores, a cup of boozy hot chocolate... heck of a late-night snack.
Title: Re: Camp Recipes
Post by: Laird Fraser of Lovatt on July 10, 2009, 07:42:51 AM
Ok, now that i'm drooling.  Thank you for all the great ideas...
Title: Re: Camp Recipes
Post by: batninja on September 22, 2009, 08:34:40 AM
I'm thinking of doing something a little different than the standard Friday night tin foil dinners...

Does anyone have a 'tried-and-true' Dutch over recipe for Sherpherd's Pie? 
Title: Re: Camp Recipes
Post by: dragongirl on September 27, 2009, 09:27:21 PM
Well this recipe was prepared and eaten at the last 2 events. 

1 lb of 80% chopped Beef
1 lb of Chopped Pork
1 can of peas
1 bag of prechopped carrots
3 med onions rough chopped
2 cans of Beef Connsume
2 packets of Durkee Beef Stew seasonings
One bag of Oridea premade mashed potatos

Mix everything but the mashed potato's together and let simmer until the meat seperates and gives the "slopp joe" look then add potatos cover and let cook until potatos are GBD
Title: Re: Camp Recipes
Post by: Bonny Pearl on June 12, 2011, 02:23:37 PM
Not sure if this recipe is out there or not but our local grocery (which is near TRF) is now selling an item in their butcher section I am addicted to!!  I've seen them labeled Dragon Eggs and Armadillo Eggs.  I guess they can't decide what to call them lol.

The recipe is sort of like a Scotch Egg but with a Texas twist.

Half of a fresh, seeded jalepeno filled with cream cheese and then surrounded with breakfast sausage.  They look like oblong sausage balls.  Put them on the grill and devour!  NOM!  ;D

This is something that seems easy to prepare ahead of time and keep in a cooler.
Title: Re: Camp Recipes
Post by: Bonny Pearl on August 23, 2011, 06:15:49 PM
Just saw this recipe on Delish

Bacon-Bourbon Brownies with Pecans

http://www.delish.com/recipefinder/bacon-bourbon-brownies-pecans-recipe-fw0811

I think I just found my favorite food group lol!  :D 
Title: Re: Camp Recipes
Post by: Rani Zemirah on August 23, 2011, 06:31:27 PM
[headdesk/repeat] 

That is just... WRONG!!!  ::)  :D
Title: Re: Camp Recipes
Post by: Bonny Pearl on August 23, 2011, 06:49:17 PM
Isn't it though?!  LOL!  I think I am going to do a test run on this recipe just to see how these flavors blend.  Who knows, could be a start for a loki recipe for someone....bacon chocolate pecan loki.... why not, they sell bacon chocolate bars now!  :D
Title: Re: Camp Recipes
Post by: Rani Zemirah on August 23, 2011, 06:52:51 PM
I haven't been able to bring myself to try any of the chocolate covered bacon that's been so popular lately... mainly because I'm afraid that if it's bad... I will never be able to get rid of the memory of it, and it will ruin two of my favorite things!  LOL 
Title: Re: Camp Recipes
Post by: Bonny Pearl on August 23, 2011, 06:55:45 PM
I've tried it.  I am a big fan of dark chocolate but NOT with bacon.  Milk chocolate is best for this.  It's all about the salty-n-sweet aspect of snacking.  Dark chocolate isn't sweet enough for it.

Title: Re: Camp Recipes
Post by: Rani Zemirah on August 23, 2011, 07:00:50 PM
I don't care for dark chocolate at all... it's just too bitter for my taste.  But it's the idea of the smoke flavor that I find unsettling.  Of course, I'm not a fan of maple flavored bacon, either, so I probably wouldn't like the chocolate. 
Title: Re: Camp Recipes
Post by: dragongirl on August 28, 2011, 01:10:49 AM
At Pennsic a couple of years ago one of the food vendors had chocolate and toffee covered bacon...it was amazing!  However, I could only eat one peice because it was just too rich. 
Title: Re: Camp Recipes
Post by: Bonny Pearl on August 28, 2011, 01:12:50 PM
Oh I love toffee! 
Title: Re: Camp Recipes
Post by: DonaCatalina on September 03, 2013, 05:20:47 AM
All in one Potato dish
Makes 4
1 medium potato (peel and dice)
8 eggs
1/2 c milk
1/2 tsp dried basil
1/2 tsp salt
pepper to taste
2 Tbsp oil
1 medium onion (chopped)
1/2 green pepper (diced)
1/2 red pepper (diced)
1 small zucchini diced
1 clove garlic minced
1/2 c shredded cheddar cheese

Preparation

Cook potato in salted boiling water until tender. Drain. Beat together eggs, milk, basil, salt and pepper until eggs are just blended. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion, peppers and/or zucchini & garlic. Sauté 3 minutes. Add potato and sauté 2 minutes longer. Pour eggs over vegetables in skillet. Cook over low to medium heat until eggs are almost set, but still moist on the surface [10-12 minutes] occasionally lift edge of the eggs to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese. Place under broiler until cheese melts, 2-3 minutes. Cut into wedges to serve. If no broiler is available, still sprinkle cheese on, it will melt. Serve with crusty roll & salad.