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Camp Recipes

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anne of oaktower:
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  :)

DonaCatalina:
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.

anne of oaktower:
Thanks, DonaCatalina.  Sounds yummy.  And we rennies do seem to have a certain fondness for food on a stick, don't we?  ;D

Cilean:

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

anne of oaktower:
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.

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