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Your Favorite Camp Cooking Recipes 
Submit your favorite recipes to be posted here and receive a 10% off e-coupon. Just e-mail us. After putting in your entry I will e-mail your e-coupon. Get all the cooking gear you need for your great meal in our Camp Cooking area. Youll find dutch ovens, skillets and pans. Looking to do some RV cooking using your Pampered Chef Products? Get them from my niece you'll be glad you did. Cooking Aboard Your Rv This 218 page paperback, from the writer of the food column in Family Motor Coaching magazine, Janet Groene gives you tips on cooking, dishwashing and more, and includes 300 recipes. Good Food for Camp and Trail : All-Natural Recipes for Delicious Meals Outdoors Meal planning, nutrition guide, and recipe book. 190 pages of planning and preparing food on the trail. Roughing It Easy/a Unique Ideabook for Camping and Cooking More than a million copies of previous editions sold. Covers everything, fire-building, cooking, backing and more. Woodalls Campsite Cookbook Camping Cuisine; The Ultimate Cookbook for the Avid Camper 164 page paperback cookbook to take along camping. Product Links: Corbin Brothers Eastern Shore Seasoning - The Seasoning that Bites Back!" Corbin Brothers Seasoning of the Eastern Shore. Great on all foods and ideal for any cooking style or occasion. It's not just for seafood anymore!
 Here are some tried and tested great camping ideas.
Rhubarb Dessert Ingredients:
8 cups Rhubarb
1 ½ cups sugar
6 oz package of strawberry jello
1 package of jiffy cake mix
1 stick margarine
1 cup hot water
1 cup mini marshmallows Mix:
Mix Rhubarb, Jello and sugar in a large gallon size zip lock bag. Add Mini marshmallows and shake. Pour ingredients into a large dutch oven. (or 9x13 pan). Sprinkle jiffy cake mix on top. Cut the stick of margarine Into slices and place on top of the jiffy cake mix. Pour hot water over everything. In oven bake at 350 for 1 hour. On campfire place dutch oven in fire. Keep fire going for 15 minutes, place coals on top of the dutch oven. Do not feed fire. Let oven sit for 45 minutes. Serve with whipped cream. Submitted by Stacy B. Spaghetti with Brown butter and Mitzirha from Rick Spaghetti Butter Mizithra (a white, firm, Greek, sheep cheese, if unavailable, try parmesian or romano, but try finding the mizithra) Prepare the pasta. Melt, and bring to simmer, a stick of butter in a small pan. (one stick will be enough for 5 or more campers, easy) Watch and stir the butter. It will foam up, lose the foam, then foam up again. With the second foam, you will see color streaks in the foam as you stir. Once it is browned, let it sit for a bit to let the solids settle. I use the solids on french bread. Finely grate the cheese. Serve the pasta, sprinkle a tablespoon of butter over the pasta, add a couple fingers worth (maybe 2 tbsp or less) of cheese. Might consider a parsley garnish, but with or without, it is ready to eat now.(for patrons of the Olde Spaghetti Factory, this is very similar to one of their 'Signature' dishes. I serve this in camp and at home.) Submitted by Rick C. Easy Outdoor Chili You cant get a chili recipe much easier than this one for a campsite and it taste great. 1lb browned ground beef
2 cans 15oz kidney beans undrained
2 cans 15 oz diced tomatoes undrained
1/4 cup diced onion
1 Tbsp sugar
Heat and serves 4 This recipe is worth a 20% discount, but I'll settle for 10%!
Submitted by Darren C. Campfire Cherry Pastries Enjoy for breakfast or dessert. Get the pre-made pastries sold in the dairy section, near the ready to cut & cook cookies. Take 2 sheets of foil and rub with a little oil (olive, canola, etc.) on both top and bottom sheets. Put each pastry on a separate sheet of foil, lay a sheet on top and crimp the edges together. Cook each packet on the grate, over the fire, turning once. Check after about 10-12 minutes. Pastries are down when they have risen and are brown. Open foil and drizzle on the pre made icing. Enjoy! Submitted by Dawn Margavage The Masked Merchant Veggie Pack This was perfected in the mid 80's on the shores of Greers Ferry Lake by Gary and Mark. It later found its way to some of the best camp cook outs in the south. - two sheets of heavy duty aluminum foil
- potato's ( about 1 good sized per person )
- 2 medium onions
- 2 yellow squash
- 2 zuchini squash
- 4 to 5 carrots
- 3 to 4 slices bacon
- seasonings
- half stick of butter
Cross the sheets of foil. Slice the veggies and break up the bacon. Place them on the foil. Cover with bacon, seasonings and butter. Wrap tightly. You may place directly on the camp fiire coals or put on a grill. Cook untill vegies are tender. Time will vary depending on coals or grill. Serve with your favorite meat. Serving suggestion: Place your fresh fish inside with the veggies. MMMMM GOOD!! Ben's Grilled Chicken Marinade This is from Ben a Filipino friend of mine and this chicken is a crowd pleaser and keeps them coming back for more. - 1 medium bottle of soy sauce
- 1/4 cup of sesame seed oil
- 1/4 cup of oyster sauce
- 2 tablespoons of garlic powder
- 1 tablespoon of accent seasoning
Prepare prior to departing. Soak your favorite chicken pieces on the way to your hideaway in a sealable container. Grill chicken until tender and brush occasionally with the mixture. This is so good you'll wonder why it isn't sold nationally. Gary's Easy Pork Loin This is a great recipe for Campers or your next Hunt Camp. - 1 2-5 lbs pork loin
- 1 small (2-3 oz) bottle of garlic oil
- Montreal seasoning mix
- Foil or large foil cooking bags
Rub the loin with the garlic oil. Coat liberally with the montreal seasoning. Wrap tightly with three layers of foil or the large cooking bag. Grilling: Over low coals cook 2 hrs rotating about every 15 min. Oven: preheat oven to 350 degrees. Place in shallow pan for 1 1/2 to 2 hrs. Goes great with the veggie pack. Rabbi's Grilled Vidalia Onion A wonderful addition to any campsite. The aroma will make the neighbors stop by to see what it is.... - 2 large vidalia onions
- 8 beef bullion cubes
- real butter (no margerine please)
- foil
Skin the onions. Cut a whole in the top, and three around the onion, a little larger than a bullion cube. Fill each whole with a cube and butter to where it is packed. Wrap tightly with foil. Place over low coals 30-45 min or until sides mash in easily. Beer Butt Chicken So good it'll make you wish you were the egg. - 1 chicken
- 2 can's of your favorite beer
- a little melted butter
- Seasoning's (garlic powder, salt, pepper, or mixtures)
Open one can of beer and taste. Open the other can to where the lid is almost completly removed. Taste the first opened beer, again. Wash and brush the chicken with the melted butter. Taste the first beer, again. Then cover the with the seasonings. Take the unused beer can and place it in the cavity of the chicken. Place the chicken on the grill to where it sits on the can. (you may have to tie the legs). Now roast low to medium until temperature is 170-175 degrees or for about an hour until tender. While roasting continue to taste the first beer until gone. Remove from grill let sit for 10-15 min. Drink another beer during this time. Carve or just plain rip apart and enjoy. *Remember to open the can of beer that you shove up the chicken, before cooking* Mark's Morning Mixture Start the day off right.. Mark's mixture will give you the energy to hike the trails or ski the day away. (serves 4-6) - 8 - 12 eggs
- mushrooms (fresh sliced or canned)
- 1 small onion
- 1 small green pepper
- cheese (either 1 1/2 cups grated or a few slices of your favorite)
- 1 lb sausage
- salt and pepper
In large skillet fry sausage loosely adding onions, peppers and mushrooms when sausage is almost finished. This will allow the veggies to become tender. Drain any excess fat. Stir in eggs and season to taste with salt and pepper. When the eggs are done sprinkle or lay sliced cheese over your mixture until melted. Serve with toast and coffee. Dave's Fococcia Bread
1 large pizza dough
(can be bought from local pizza joint, supermarket)
salt to taste
crushed black pepper
1/2 cup olive oil
2 tbsp. basil (fresh preferably)
2 tbsp. oregano
crushed red pepper to taste
4 garlic cloves
Opt: warm marinara mauce for dipping
Pre-heat oven to 375 F.
After coating dough with flour, set into a round or square flour/butter coated baking tray, so that the thickness is about a little over an inch high.
Mix basil, oregano, and crushed garlic into half of the oil.
Pour mixed oil onto dough and coat evenly.
Bake at 375 for 25 minutes, or until crispy on outside, chewy on the inside.
Serve with remainder of oil poured over bread, to taste. Venison Bobby's Venison Chili
From the heart of Texas here is Bobby's Own Venison Recipe that is unbeatable. 3 lbs ground venison
1 onion
1 bell pepper
4 packs of McCormick original chili mix
8 small cans of tomato sauce (8 oz)
Optional for more flavor: chili pepper, salt, garlic powder, cayenne pepper, oregano 2 cups cornmeal 1 box of minute rice 3-4 cups of water (add to make it as thick or thin as you want) Brown the meat and drain. Mix together the tomato sauce, 4 spice packs, chopped onion/bell pepper,a few dashes of the optional spices (go easy on the cayenne!) When it starts to boil add the meat and cornmeal. Cover it and let it boil (stirring often) for 15-20 minutes. While its cooking, make the entire box of white rice. Serve the chili over a half a bowl of rice with crackers. Just add a little water when you stir if it looks to thick. Barbecued Venison Ribs 2 1/2 c Water
3 c Ketchup
1 tb White vinegar
1/4 c Lemon juice
1/2 c Worcestershire sauce
1/2 c 100% Wisconsin maple syrup
1/2 c Brown sugar
2 md Onions,diced
2 tb Chili powder
1/2 ts Salt
6 lb Venison ribs with some loin meat attached
Freshly ground black pepper to taste
Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings. Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup. Venison Shish Kabobs 2 lb. venison, cut into chunks
Italian Dressing
1 can pineapple chunks
12 cherry tomatoes
1 large onion, cut up into chunks
1 green pepper, cut up into chunks
l lb. whole mushrooms Marinate venison chunks overnight in Italian dressing. Put meat and remaining ingredients onto skewers. Grill for 20 min. or so turning often until done to your preference. Venison Gravy on Biscuits 1 pound ground venison
1 can mushrooms (4-ounce)
1 can cream of mushroom soup
1 can milk
salt and pepper to taste Brown the venison in a large fry pan. Add mushrooms and cook for a few minutes. Add mushroom soup and milk and stir and cook until smooth and hot. Salt and pepper to taste and serve over hot bisquits. Million Dollar Stew 1-2 pounds venison
2 cans Campbells cream of mushroom soup
1 envelope dry Liptons onion-mushroom soup mix
4-5 skinned & cubed potatoes
cup of water After removing all fat and tendons, cut venison into slices or chunks (1/2" across grain) and soak in several rinses of fresh water. Drain venison and place in crock-pot. Add cubed potatoes and cover with cream of mushroom soup. Sprinkle dry onion-mushroom soup mix on top and add cup of water. Cook on low or medium overnight (approximately eight hours) and stir several times while cooking. Venison should fall apart when done. Make enough for the next day because this stew is even better when heated again. Texas Snakebite Chili 2 pounds ground venison
1 - 14.5 oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 15 oz can Tomato Sauce (thick and zesty kind the best)
1/2 cup chili pepper
1/2 tbsp. Paprika
1/2 tbsp. comino (cumin) - a ground spice
1/2 tbsp. oregano - ground finely
1/2 tbsp. salt
1/2 tbsp. dried onion flakes or 1/4 cup finely chopped fresh onion
1/2 tbsp. garlic powder (or to taste)
2 tsp. of red pepper (1/2 tbsp. if you want to fire it up!)
2 tbsp. of masa flour
1/4 cup warm water
1 - 15 oz can of pinto beans (if desired)
Brown venison, drain off fat. Add all ingredients except last three. Cook for 30 minutes, stir occasionally. Stir masa and water together to make thick, flowable mixture. Add to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add more water or sauce as needed to consistency desired. From Debbie Woolston Try: MOUNTAIN MAN BREAKFAST 1 lb sausage 1 bags hashbrowns 12 eggs ½ lb cheese Fry sausage, add hashbrowns, brown. In a bowl, scramble eggs, pour over sausage & potatoes, bake about 15-20 minutes til eggs are firm. 12 coals top & bottom. Top with cheese, cover til melted. DUTCH OVEN CHICKEN & RICE 3 cans Cream Soup (mushroom, chicken, celery) 2 c rice 8 pieces chicken 1/2 pkg dried onion soup Mix soups and rice, put in bottom of sprayed DO (12"). Top with chicken, sprinkle with dry soup. 8-10 coals bottom, 10-12 top. Cook 45-60 min. (Can use other creamy soups) DUMP CAKE COBBLER 30-32 oz pie filling or canned fruit 1 cake mix 1 cube butter or marg. Double line DO with foil. Place fruit in bottom of pan. Sprinkle dry mix on top, dot with butter. Bake about 45 minutes. 8-10 coals bottom, 12 top. Sincerely, Debbie Woolston From Charlie Fairchild Try: Here's a great recipe for Beef Stew . . .
Ingredients: Stew Beef, Potatos, Baby carrots, onion Bisquick, water.
Equipment: One lage pot with lid, cutting board and knife, one plate, one large cooking spoon, and a propane stove.
Instructions: Take your plate and put some bisquick into it. Cut up your stew meat and roll in the bisquick, put in the pot. Clean and cut the potatos into bite size bits, put in the pot. Cut up some of the onion and add to the beef and potatos. You can just add the carrots or you can cut them up. Add about 2-3 cups of water but do not drown everything. The juice from the meat will add alot of flavor so don't go over board withe sesonings. If you want a thick stew and more Bisquick. Put the pot on the stove on medium heat and cover. stir offten. The stew should be ready in about one hour. Fish Sauteed Steelhead Steaks 3 tbls. olive oil
4-8 steelhead steaks, about 1 inch thick
1 cup chopped onion
2 cloves garlic, minced
1 tsp. basil
1 tbls. parsley
2 ripe tomatoes, peeled, seeded and chopped
1/2 tsp. Salt
pepper to taste Heat oil in good sized skillet. Add the steaks and saute for 2-4 minutes, turn and finish cooking. Remove the steaks and keep them warm. Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium low heat for about 10 minutes, until the fish flakes easily with a fork. Everyday Bluegills 20 bluegill fillets
1/2 cup catsup
1/2 cup milk
1 heaping tbsp. horseradish
1 egg
dry breading (Drakes, Frying Magic, or other)
vegetable or peanut oil Lightly beat the egg and mix it with the milk. Soak the bluegill fillets in milk/egg mixture while preparing breading and oil. Pour 1/8 of an inch of oil in electric skillet and heat to 375 degrees. Place breading mixture in a large zipper-style bag. Add 6 or 8 fillets, close top, and shake until fillets are evenly covered. Drop coated fillets in hot oil and cook for 3 to 3 1/2 minutes on each side. Continue cooking more fillets. Serve hot with a dipping sauce of the catsup and horseradish. Bluegills may be served as an appetizer or entré. Cajun Catfish with Shrimp and Red Bell Pepper 2 catfish fillets (between 4-6 ounces each)
8 - 12, medium to small shrimp, peeled and deveined
1 red bell pepper, julienned
Cajun spice (available in most grocery stores)
1 T olive oil
1 T peanut oil
Your favorite rice
Fresh chopped parsley for garnish (if desired) Prepare rice before starting catfish - this dish comes together quickly. Place oil in pan or electric skillet over medium high heat. Sprinkle Cajun seasoning to taste on filets (do not dredge). When oil is hot place fillets in pan, adjust heat as necessary. Cook 3-4 minutes then turn. Add shrimp and peppers about one minute after flipping. Cook another 3-4 minutes, making sure not too over cook the shrimp. Remove pan from heat. Spoon rice onto middle of the plate then place catfish on the rice followed by shrimp and bell peppers. Garnish with chopped parsley. Panfish Chowder 4 slices bacon
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup chopped celery
1 pound yellow perch (or other fish) cut in 1-inch chunks
1 can cooked potatoes, diced
1 cup water
salt
pepper
1 cup milk
1 can creamed corn
Makes 4 servings Cook the bacon and reserve two tablespoons of bacon drippings. Place the bacon drippings in a large pan that has a cover. Add onion, carrot and celery to the pan and cook for about 5 minutes, stirring constantly. Stir in the fish, potatoes, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon. Beer Battered Fish Beat 2 eggs and add one can of beer. For the dry mix use a 1:1 ratio of Jiffy Corn Muffin Mix and Frying Magic. Deep-fat fry the fish using olive oil or corn oil. The dry mix can also be seasoned with salt and pepper if desired. Succulent Frog Legs 8 - 10 bullfrog legs
4 tablespoons lemon juice
2 tablespoons butter
2 tablespoons olive oil
1 glove garlic or minced garlic Add lemon juice to bowl of water and soak frog legs several hours. Add olive oil to skillet. Pat dry frog legs with a paper towel and place in skillet. Cook over medium heat turning once after undersides are golden brown. Sprinkle diced chives over frog legs. Add 2 tablespoons of cooking wine to oil. Cover and steam several minutes until golden brown. Serves three to four people. Wild Turkey CAJUN DEEP-FRIED WILD TURKEY
(Courtesy of NWTF)
1 (10-15 lb.) unstuffed wild turkey
5 gallons peanut oil
2 tbsp. Cajun seasoning
1 stick butter or margarine
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper (optional) Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings. CHICKEN FRIED WILD TURKEY BREAST
1 (five pound) turkey breast deboned and cut into strips
1 (16-ounce) bottle Italian dressing
1/2 tsp. Lemon Pepper Dash or two of Liquid Smoke
2 eggs beaten
2 cups of milk
Salt as needed
Pepper as needed
2 cups flour
Peanut or vegatable oil as needed Marinate turkey strips in Italian dressing, lemon pepper, and Liquid Smoke 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. Yield: 8 to 10 servings WILD TURKEY CHILI
3 pounds ground wild turkey
2 cups chopped celery
6 medium onions chopped
2 cloves garlic
1/2 tsp. cayenne pepper
1 tsp. marjoram
1 tsp. cumin
3 tsp. salt
2 (16-ounce) cans diced tomatoes
1/2 cup chili powder
1 tablespoon paprika
4 cups tomato juice
2 (20-ounce) cans pinto beans undrained
In a large pot, brown turkey. Add celery, and next 10 ingredients in order listed, Simmer for 60 minutes. Add pinto beans, and simmer an additional 60 minutes. Yield 8 to 10 servings Smoked Wild Turkey
Clean and trim turkey and stuff inside with celery stalks and quartered onions.
Mix:
1/2 c. Olive Oil
1-2 Tblsp. Rosemary
1-2 Tblsp Thyme Leaves
3-4 Cloves Garlic Minced
Rub turkey inside and out with mixture. 2 Large Vidalia Onion cut in quarters.
1 pound Thick Sliced Smoked Bacon
Separate onions into single layers and cover entire turkey with single layers of onion and secure with toothpicks. Place bacon over entire turkey hooking it over the toothpicks. Place turkey in smoker, using charcoal and whatever chunks of wood you prefer...we like hickory...and smoke for at least 6-8 hours. Cajun Mardi Gras Wild Turkey Breast1 pound bacon, diced into 1/4-inch pieces Cajun poultry seasoning, as needed 4 tablespoons butter or margarine divided1 1/2 cups chopped onion 1 (2-pound) boneless turkey breast, cut into
1-inch chunks4 tablespoons vegetable oil, divided1 tablespoon Worcestershire sauce In a large, heavy skillet, add bacon and sprinkle it with Cajun seasoning. Fry until crisp. Drain, discard grease and set aside. In the same skillet, add 1 tablespoon of butter, and sauté the chopped onion until tender. Remove onion, and set aside. In a large bowl, combine turkey, 2 tablespoons of oil, Worcestershire sauce and more Cajun seasoning. In the same skillet, heat remaining butter and oil until sizzling. Add turkey, bacon and onion. Sauté until turkey is brown and tender. Serve entree over rice. For the Coleman Road Trip Grill Try: Here are some great recipes for use with theColeman Road Trip Grill developed by The Clever Cleaver Brothers® Crack Back Chicken with Jack Sauce | 4 chicken breast with the ribs | | Olive oil | | Jack Sauce | | 1/2 cup crushed pineapple | | 2 tablespoons hoisin sauce | | 2 tablespoons BBQ sauce | | 2 tablespoons maple syrup | | 3 cloves minced garlic | | 1/4 cup chopped Georgia Pecans | | 2 teaspoons grated ginger | | 2 tablespoons Jack Daniels | | 1 tablespoon Cholula Hot Sauce | | | | 1 | In a plastic bowl with an airtight lid, combine all the Jack sauce ingredients. Cover and refrigerate over night. | | 2 | Pre-heat your Coleman RoadTripTM Grill to medium-high heat. | | 3 | Rub the chicken lightly with olive oil and place on the grill. Cook until the internal temperature reaches 170º. This can be confirmed with a meat thermometer. | | 4 | When the chicken is done, coat with Jack Sauce and cook for 1 minute more on each side. Remove and enjoy. In Your Face Beer and Cheese Soup 1 cup minced salt pork | 2 cloves minced garlic | 1 cup 1/2"-diced onion | 1 cup shredded carrot | 1 teaspoon thyme | 1/2 cup flour | 16 oz. bottle of beer | 1 quart beef broth | 1 pound of 1/2"-sliced cooked bratwurst | 1/2 teaspoon paprika | 1/2 teaspoon salt | 1/2 teaspoon coarsely ground black pepper | 1/4 cup Cholula Hot Sauce | 2 cups shredded smoked cheddar cheese | | | | 1 | In a large stockpot on the burner portion of the Coleman RoadTripTM Grill, render the minced salt pork over medium heat until it is golden brown. | | 2 | Add the garlic, onion, carrot and thyme. Cook for 1 minute. | | 3 | Add the flour and combine to make a roux. Let this cook for 3 minutes, stirring occasionally, without letting the roux burn. | | 4 | Add the beer, beef broth, Bratwurst, paprika, salt, pepper and Cholula Hot Sauce. Bring this to a boil, turn to simmer and let cook for 5 minutes. | | 5 | Whip in the cheese and enjoy your "In Your Face" Beer and Cheese Soup. Early Bird Special Breakfast Quesadillias 1 tablespoon butter | 1/4 cup thinly sliced green pepper | 1/4 cup thinly sliced red pepper | 1/4 cup thinly sliced Spanish onion | 1 tablespoon chopped fresh cilantro | 1/8 teaspoon black pepper | 1/8 teaspoon salt | 4 large eggs beaten with 1 tablespoon milk | 1/2 cup cooked & cooled chorizo | 4 flour tortillas - approximately 8" size | 2 cups shredded Jack or Cheddar cheese | 2 tablespoons butter | | | | 1 | Using the burner on the Coleman RoadTripTM Grill , melt 1 tablespoon of butter in a sauté pan. When hot, add the red pepper, green pepper, onion, cilantro, salt and pepper. Sauté for approximately 2 minutes and mix in the cooked chorizo. | | 2 | Add the egg mixture and combine. Mix it around and cook just until the eggs are cooked. | | 3 | Lay the tortillas flat and sprinkle 1/4 cup of shredded cheese on half of each tortilla. Spread 1/2 cup of the cooked egg mixture over the cheese. Top the egg with another 1/4 cup of shredded cheese. Fold the other half of the tortilla over the cheese and press down slightly. | | 4 | Melt 1 tablespoon of butter on the griddle side of the Coleman RoadTripTM Grill . When hot, carefully place 2 quesadillas on the grill and heat on both sides until golden brown and the cheese melts. Do this again for the other 2 quesadillas. Enjoy with your favorite salsa. Other submitted recipes. |
Chicken Tetrazinni - 3 lb Chicken
- 8 oz Pkg Spaghetti
- 1/4 c. margarine
- small bell pepper, chopped
- small onion chopped
- 10 oz. Can cream of chicken soup
- 10 oz. Can cream of mushroom soup
- 1/2 lb of garted chedar cheese
Cook chicken in saucepan until done. Take the bones out. Cook spaghetti in chicken broth. Sautee bell pepper and onion in margarine. Mix all ingrediants (not cheese) and put in a aluminium casserole pan. Sprinkle cheese over top. Cover with foil set in camp fire where heat surrounds container. ( simulate bake at 350 for 30 min) Remove foil and continue cooking for 25 min more. Scampi - 2 lb large raw shrimp
- 2 t. greated lemon peel
- 6 cloves garlic crushed
- 1/4 c. chopped parsley
- 1 t. salt
- 6 lemon wedges
- 1/2 c. butter or margarine
- 2 T. lemon juice
Remove shells from shrimp leaving tail section only, devein and wash. Mix garlic, butter, salt and 1 tbsp of parsley saucepan. Get some sheets of heavy duty foil, a skillet or ducth oven. (We are going to make a baking dish.) Layer the shrimp in the bottom of whatever you have or made. Pour the mixture over the shrimp. Place in center of fire for about 8 minutes. Remove and sprinkle with lemon peel, lemon juice and remaining parsley. Hash Brown Caserole - 32 oz bag of hash browns (thawed)
- 8 oz sour cream
- 3/4 c. margarine malted
- 4 oz sharp cheddar cheese
- 1/2 c onion chopped
- 10 oz. Can cream of chicken soup
- 2 c herb seasoned stuffing mix
Combine hash browns, 1/2 c margarine, onion, soup, sour cream, and cheese and mix well. Spoon into greased dutch oven. Crush stuffing mix and stir in remaining ingredients. Sprinkle over hash brown mixture. Bake in center fire to simulate 350 degress for about 50 minutes. No-fuss Beef Roast - 4 to 6 lbs beef rib roast
- 1 1/2t seasoned salt
- 1/2 c. margarine cubed
- 1/4 t cayenne pepper
- 1 t garlic powder
- 1/2 t onion powder
Combine salt, pepper garlic and onion powder and rub over raost. Place Roast fat side down in large dutch oven. Dot with the cubed butter. Place in center fire for 1 3/4 to 3 hours depending on desired doneness. Let stand 10 to 15 before carving. Thicken pan juices for gravy. Beef and Pepper Rice Skillet - 1 1/2 lb thin cut round steak
- 2 T oil
- 1 c rice
- 3 T soy sauce
- 1 c onion chopped
- 10 oz. Can beef broth
- 10 oz water
- 1 c bell pepper chopped
- 2 cloves garlic crushed
Brown beef in oil stir in onion, garlic and soy sauce. Cook till onions are tender. Add remaining ingredients except peppers and bring to boil. Moved to side of fire reducing heat, cover and cook till liquid is absorbed. Stir in peppers and serve. |
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| Cream of Chicken and Rice | This is a fast and easy dinner meal to prepare, not to mention nutritious as well. Three simple items are required and dinner is served. If you are feel creative, change cream of chicken with cream of mushrooms soup. What you need: - 1 6-ounce can chicken (all white meat)
- 1 can Campbell's Cream of Chicken soup
- 1 1/4 cups Uncle Ben's Minute Rice
Directions:
Get a one-quart pot add the can of soup, one can of water, and the chicken. Stir to a boiling heat. Remove from heat; add the Minute rice and stir. Cover and let sit for five minutes, uncover, stir and serve. | Outdoor Grilled Turkey | What you need: - 1 whole turkey (12 pounds suggested)
- 1 tablespoon vegetable oil
- 1 teaspoon of your favorite seasoning salt and pepper to taste
Directions:
1 Prepare an outdoor grill for indirect medium-high heat.
2 Thoroughly clean turkey. Turn wings back to hold neck skin in place.
Return legs to tucked position. Brush turkey with oil. Season inside and out
with your favorite seasonings, salt, and pepper.
3 Place turkey, breast side up, on a metal grate inside a large roasting
pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal
thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving. |
| Chicken Teriyaki | This recipe is good for the first couple of days on the trail. It is also a good fixed camp recipe that can be made in large quantities by changing the ingredients. Remember to protect the items like peppers in a large plastic container that can be squished. Ingredients: (serves 8) - 8 cups of instant Minute Rice
- 4 cans of white chicken meat chunks
- 1 small green pepper
- 1 small red pepper
- 1 small onion
- 1 small can of mushrooms, drained
- 1 medium can of pineapple chunks, drained
- 1 6-8 oz bottle of teriyaki sauce or teriyaki marinade
- 1 or 2 small carrots
- Cooking oil.
Directions for preparation:
Slice onions and peppers into thin strips. Cut in half if too long. Slice carrots into very thin slices.
Boil 8 cups (2 qts) of water in a large pot. Add the instant rice and stir to wet all rice. Remove from heat. Cover and let stand for five to six minutes until all water is absorbed.
Fluff with fork or spoon.
In different large pot or skillet, heat a couple of ounces of vegetable oil. Add sliced peppers, onion and carrots. Sauté with medium-hot heat until onion starts to become transparent. Add chicken with juice, mushrooms. Add teriyaki sauce to flavor and sauté until chicken is hot through and mixture is steaming. Stir as needed.
Add chicken and vegetables mixture to rice, stir to combine and serve.
Can also be served as bed of rice with chicken/vegetables over top and with extra sauce available. | Lime Salmon Steaks | Fish dishes just seem to always taste better when cooked over a campfire, so get your fire pit nice and hot and impress your campsite neighbors with this gourmet presentation! Ingredients: - salmon steaks
- 1 lemon
- 1 lime
- 1 teaspoon cumin
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 4 tablespoons butter
- salt and pepper
Instructions:
Place salmon steaks on aluminum foil. Grate lemon and lime into zest in a small bowl, blend with butter and set aside. Squeeze both lemon and lime over salmon steaks. Drizzle salmon steaks with olive oil and add salt, pepper, garlic, and cumin. Slice the remaining lemon and lime and lay over salmon. Place the butter zest mixture over each salmon steak. Fold the foil around the salmon steaks. Place foil salmon pouches on campfire grill and cook until the salmon flakes. Be careful to not overcook the salmon steaks as they are best tender and juicy not well done.
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Soups Hot & Sour Soba Seafood Soup
Treat yourself to the spicy flavor of Chinese takeout, even when you're far from home. 4 and 1/2 cups water
1/2 cup seasoned rice vinegar
3 cubes Knorr fish bouillon
1 ounce dried mushrooms (Asian markets offer various varieties)
1 bundle buckwheat soba noodles (4 oz.)
2 teaspoons dried minced garlic
1 tablespoon dried chopped chives
2 teaspoons red pepper flakes
4 pouches crab or imitation crab (3.53 oz. each), or 2 cans (6 oz. each) In camp: Bring water and vinegar to a boil in a medium pot. Add bouillon and stir to dissolve. Add mushrooms, garlic, chives, and crushed pepper; cook for 2 minutes. Break soba noodles in half, add to pot, and continue cooking 5 minutes. Stir in crab, undrained, and cook for another 2 minutes. Makes 3 generous servings. |
Barley Corned Beef Soup With Dill
With spoonfuls of hearty barley, this meat-lovers' meal will satisfy even the hungriest hiker. 8 cups water
3 tablespoons instant beef bouillon
1/4cup dried onion flakes
2 cups quick-cooking barley
3 tablespoons dried parsley flakes
1 can corned beef (12 ounces)
2 teaspoons dried dill In camp: Bring water to boil in a pot. Stir in bouillon and onion flakes; cook 2 minutes, then stir in barley and cook 5 more minutes. Add corned beef, breaking meat apart with spoon, then parsley and dill, and simmer 5 minutes. Remove pot from heat and allow soup to stand for 5 minutes. Serves 5. Dried Corn & Salmon Chowder
Thick potato broth and chunks of salmon deliver stick-to-your-ribs satisfaction. 6 cups water
1 and 1/2 cups dried (not freeze-dried) sweet corn
2 tablespoons instant vegetable bouillon
2 tablespoons dried chopped chives
1 cup instant mashed potatoes
1/2 cup dried milk
1 pouch pink salmon (7 oz.)
1 teaspoon good quality lemon pepper
1 tablespoon butter (optional) At home: Combine mashed potatoes and dried milk in a zipper-lock bag. In camp: Bring water to a boil. Add corn, bouillon, and chives. Boil gently 15 to 20 minutes. Stir in salmon, breaking up meat with spoon, and cook 2 more minutes. Add potato-milk mixture, stirring for 1 minute. Remove from heat and allow soup to stand for a few minutes. Just before serving, stir in lemon pepper and, if desired, butter. Serves 3, or 2 generously. Tip: Pre-soak the corn by pouring 2 cups boiling water over corn and let stand for 30 to 60 minutes. Reduce cooking water to 4 cups, and shorten the boiling time to about 5 minutes. Mountain Mulligatawny
This classic East Indian rice-and-chicken soup delivers the exotic aroma of curry. 6 cups water
1/3 cup finely chopped dried apple
1/4 cup finely chopped sun-dried tomato
2 tablespoons instant chicken bouillon
1 tablespoon dried onion flakes
1 teaspoon dried minced garlic
2 teaspoons hot or mild curry powder
1 teaspoon coriander
1 teaspoon cumin seed
2 tablespoons dried parsley
1 cup instant brown rice
1 pouch chicken breast pieces (7 oz.) At home: Chop apples and tomatoes. Place in zipper-lock bag with bouillon, onion flakes, and garlic. Place brown rice in a separate zipper-lock bag with curry powder, coriander, cumin seed, and parsley. In camp: Bring water to a boil in a medium pot and stir in contents of apple/tomato bag. Cook for 3 minutes. Add contents of rice bag. Continue cooking 5 minutes, stirring occasionally. Add chicken, breaking up meat with a spoon, and simmer 3 minutes. Remove pot from heat to cool down. This thick soup (not much broth) serves 3. | |
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