Good Camping Recipes???
Posted: March 27th, 2011 | Author: Mitch | Filed under: Camping Recipes | Tags: Camping Recipes | 9 Comments »Hey, me and my family are going camping this weekend and i was wanderiing if anyone has good camping recipes that are easy to make.
s’mores! my all time fave. chocolate grahm crakcers and marshmallows! they’re very fun to make
try this website, it’s the kamp grounds of america and they have a lot of great info on here. how to store and cook etc.
http://www.koa.com/recipes/
Get one of those sandwich makers that you can hold over the fire. Put some butter, garlic, lemon juice & shrip (prawns) in it and roast it over the fire. Just remember to hold it straight so the butter doesn’t drip out.
(Not the "easiest", but still very good!)
Roast some corn over the fire – buy some ears of sweet corn -and leave them in their husks. Soak them in a bucket of water for about an hour before you want to cook, then lay them out on the grill. Wet an old dish towel in the water from teh bucket, and squeeze out the excess water. Lay the towel over the ears of corn on the grill to create a steam blanket.
Turn the ears of corn after about 10-15 minutes per side (the husks will burn on the outside). Re-wet the towel and reapply it each time you turn them. Brown them evenly all around. When you’re ready to eat, peel the husks (watch out, they’re hot!) and butter & salt the corn. Amazingly tasty, and they go great with burgers or chicken on the grill.
When we go backpacking, weight is always the issue, so I always make a batch of dehydrated chicken noodle soup. Here it goes…..
egg noodles or orzo pasta (if you use the egg noodles crush them up, so they cook faster)
chicken boulion
dehydrated veggies (check the health food section in your grocery store)
1 packet or can processed chicken
Add water and boil!
Happy camping
when we went camping in Flagstaff earlier this summer, we got a couple of steaks, salt n peppered them, and just threw them right on the coals for a couple minutes, then wrapped them in foil and let them sit and finish cooking for a few mins. turned out awesome. you do have to have a pair of tongs though, since you have to pull hot coals off the meat when you turn them.
mac/cheese and hotdogs….mmmmyummy
brown 1/2 lb to 1 lb of ground beef or turkey along with a 1/2 of the package of taco seasonings and add a can of no beans chili. Heat until warm. Each person pours some over tortilla chips and shredded cheese, lettuce, chopped tomatoes and onions, salsa or what ever else you want.
These are all camping recipes you can easily make and taste awesome! They are from my cook book I have written. Have Fun!!!
Dave’s Dutch Tamale Pie
Dave Herzog
1 lb. ground turkey (try lean ground round)
1 ½ Tbs. chili powder
½ tsp. cumin
1 tsp. fajita seasoning
2 Tbs. garlic, minced
1 28oz. can diced tomatoes
1 15 oz. can whole kernel corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 ½ c. shredded Colby cheddar cheese
½ c. chicken broth
1 12 oz. box corn muffin mix (12 oz. Aunt Jemima corn bread mix from a 5 lb. bag)
½ c. milk
2 Tbs. melted butter or vegetable oil
1 large egg
In a 12” deep Dutch oven, brown turkey with chili powder,
cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add broth, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Cover and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.
Serves 6
2002 Salt Lake City Olympic Baked Beans
Coleen Sloan
1 lb. hamburger
1 large can red kidney beans
1 large can pork and beans
1 large can crushed pineapple
1 red pepper, chopped
1 green pepper, chopped
1 medium onion, chopped
2 Tbs. barbeque sauce
2 Tbs. Worcestershire sauce
2 Tbs. liquid smoke
2 Tbs. backstrap molasses
Brown the hamburger with the red and green peppers and onions in a 12” Dutch oven, then add the rest of the ingredients. Simmer for 15 minutes, stirring occasionally. Serves 8
Collen and I used this recipe for an event in which we ca-
tered during the 2002 Winter Olympic Games in Salt Lake City.
Quick Camp Stroganoff
Phillip Herzog, Dave’s Brother
1 lb. ground beef
1 pkg. taco seasoning
1 medium onion
1 8 oz. can diced or sliced black olives, drained
2 cans cream of mushroom soup
1 pt. sour cream
Egg noodles or rice, cooked (more for lovers and less for picky eaters)
Prepare rice or noodles according to box directions, or do it your way. While rice or noodles are cooking, in a 10” Dutch oven, brown ground beef, drain when browned. Add taco seasoning and diced onions, mix well
Stir in olives, soup, and sour cream. Heat through till bubbly. Serve over hot noodles or rice.
Serves 4 to 8
2002 Salt Lake City Olympic Peach Cobbler
Coleen Sloan
1 large can sliced peaches, undrained
1 box spice cake mix
¾ can lemon-lime soda (Sprite or 7-Up)
In a preheated and oiled 12” Dutch oven, pour the peaches into the bottom. Sprinkle the cake mix over the peaches. Do not stir! Drizzle about ¾ of a can of soda over the cake mix. Cover and bake at 350o for about 35 to 45 minutes.
Serves 6 to 8
Coleen and I used this recipe for an event in which we catered during the 2002 Winter Olymipcs in Salt Lake City.
One Messed up Omelet for 12
David Herzog
2 c. ham, diced or browned hamburger sausage or bacon
2 c. onion, diced
2 c. green bell pepper, diced
2 c. mushrooms, sliced
2 dz. Large eggs scrambled with ¼ cup water
Season salt and pepper to taste
8 oz. shredded cheddar, jack, or any cheese you like
3 Tbs. butter
In a 10” or larger Dutch oven, combine meat and vegetables with butter and sauté until heated through but slightly firm.
Add eggs, salt and pepper. Stir together, cover and cook5 to 10 minutes over medium heat. Remove cover and stir, top with cheese and cook 5 minutes more. Serve
Chicken Cacciatore
David Herzog
1 fryer chicken, cut into sections
1 medium onion, cut in half then sliced
1 green bell pepper, sliced
2 Tbs. Italian seasoning
1 tsp. rubbed sage
2 Tbs. granulated garlic
1 Tbs. whole rosemary
1 15 oz. cans diced tomatoes
1 c. flour or seasoned bread crumbs
Salt and pepper to taste
Preheat a well oiled 12” or 14” Dutch oven to about 350o. In a plastic bag, combine flour, salt and pepper, 1 Tbs. garlic and sage; shake to mix well. Place chicken 2 or 3 pieces at a time in the bag and shake to coat evenly. Place all the chicken into the bottom of the Dutch oven. Cover and bake at 350o for 30 minutes, turning once.
While the chicken is baking, combine in a large bowl; tomatoes, Italian seasoning, rosemary, 1 Tbs. garlic, onions and bell peppers, stir well. After 30 minutes, pour tomato mixture over
chicken and bake covered 30 to 45 minutes more. Chicken is done when you can smell it.
Serves 6
Chicken or Pork Tortilla Casserole
4 chicken breasts cooked and shredded or 1 lb. cooked and cubed pork
½ pound tortilla chips
1 pound cheddar cheese, grated, add some pepper jack cheese
2 Ortega chilies, diced
Mix together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk or sour cream
1 large chopped onion
1 7 oz can green chili salsa
Grease a 12 inch Dutch oven. Crumble half of the chips into bottom; then layer of chicken, a layer of soup mixture, a layer of cheese. Repeat layers, ending with cheese.
Bake at 300° for 1 ½ hours Serves 8