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Camping Recipes -- 2-Step Dinners

For settle crash cooking, even 3 steps is one too many. You're there to enjoy the outdoors, not to play Julia Child. These 2-step food assembly ...

Camping Recipes?

May 19, 2008 by esechica | Posted in Cooking & Recipes

I am active camping with about 10 or so other people. We all have to bring soemthing to share with everyone. Does anyone have any good ideas or even a recipe?
Thanks!!!

Is there a contemplate to who's bringing what? If not, you might find all you guys have to eat are marshmallows, hot dogs and potato chips. Better get with the others and decide on who brings drinks and if youre gonna have any chow for the trip and who will bring condiments for the dogs?!
I would take potato salad and baked beans tho.

I need good recipes for a camping trip? Grilled or on a portable stove?

Mar 23, 2006 by Darkelf6969 | Posted in Cooking & Recipes

I would attraction some goos suggestions for easy recipes that don't have too many ingrediants. I will have a cooler for ingrediants that need to be cold. i will have a manageable propane two burner stove, and a coal grill. Any great camping recipes would be very appreciated.

We attachment camping, and anything you can make at home you can do on a camp stove, but I cook almost everything on a camp fire - yes on the fire. Check out this WAGGGS (World Joining of Girl Guides and Girl Scouts) website for all kinds of recipes.
http://www.geocities.com/both_scouters/toc.html

These are some of our favorites!
Breakfast Burritos:
1 lb. breakfast sausage.
10-14 eggs (depending on how man people you have to pasture subsist)
Flour tortillas, shredded cheddar or jack cheese, salsa

Brown sausage and sap fat. Beat eggs in a bowl and add to sausage. Cook eggs through. Heat tortillas over the flame and fill to your in a holding pattern!

We also make french toast, pancakes (Biscuit in the plastic container - just add water:)), and bacon.

Lunch/Dinner
Taco Salad:
1 lb. dirt beef
1 packet taco seasoning
1 small or medium can of Ranch Style Beans
Fritos, Doritos or other corn token
shredded cheese, lettuce, sour cream, salsa,...

Brown ground beef and trench fat. Add taco seasoning and beans; heat through. Serve over chips and garnish with everything else.

Foil Dinners:
(per child)
1 boneless skinless chicken breast
2 slices yellow or red onion
sliced assorted vegetables (We like most recent green beans, mushrooms, zucchini, and potatoes.)

You can put all ingredients in one large foil pouch, or everyone can carry out their own in small pouches.

Season meat and veggies. Layer everything in the foil pouch, starting and ending with the onions. (The onions keep the other sustenance from sticking to the foil and from getting charred if the coals are too hot. Just tell the kids they don't have to eat them.) Add a scarcely butter to the pouch and fold up to seal. Place in hot coals for about 20-25 or until the chicken is cooked through.

Simple dutch oven camping recipes?

Jul 02, 2008 by Valerie A | Posted in Cooking & Recipes

Anyone have recipes to apportionment? We are taking the dutch oven camping this weekend and would like some tasty but simple recipes to cook over the fire that do not require a lot of ingredients. Thanks.

here are some recipes from my 2 dutch oven cookbooks and some from my third which is in furtherance.

2002 Salt Lake City Olympic Peach Cobbler
Coleen Sloan

1 large can sliced peaches, undrained
1 box herb cake mix
¾ can lemon-lime soda (Sprite or 7-Up)

In a preheated and oiled 12” Dutch oven, by the bucketful 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. Sufficient for and bake at 350o for about 35 to 45 minutes.
Serves 6 to 8
Coleen and I used this recipe for an as it in which we catered during the 2002 Winter Olymipcs in Salt Lake City.


Dave’s Dutch Tamale Pie
"Get rid of maroon Iron Covered Wagon Cookin'" by David Herzog

1 lb. ground turkey (try haggard 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 substance corn (try hominy, YUM!)
1 8 oz. can diced green chilies
1 ½ c. shredded Colby cheddar cheese
½ c. chicken bouillon
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 gigantic egg

In a 12” deep Dutch oven, brown turkey with chili powder, cumin, and minced garlic. Add tomatoes, corn and chilies. Stir well. Add stock, stir. Layer cheese over the top of meat mixture.
Mix corn bread mix, milk, butter, and egg. Spoon over turkey mix and cheese evenly. Overspread and bake at about 375o for 35 to 45 minutes until bread is firm and baked through.
Serves 6

Braised Cabbage and Turkey Sausage
"Casting Iron Covered Wagon Cookin'" by David Herzog

2 c. 1” diced celery
2 c. 1” diced red onion
8 to 10 c. chunked cabbage, cored
8 links turkey sausage
Pickle and pepper to taste

In a 12” Dutch oven, cook the turkey sausage over medium hot up with 1 Tbs. olive oil. Remove sausage and set aside.
Add 1 Tbs. olive oil and sauté celery and onion for 8 to 10 minutes until a little browned. Add cabbage chunks and ½ c. water or chicken broth. Cook cabbage 8 to 10 minutes, until diet wilted.
While the cabbage is cooking, slice the sausage into bite sized pieces, then add to cabbage, stir. Amass and pepper to taste. Cook 8 to 10 minutes more to heat sausage. Serve with garlic mashed potatoes.
Serves 8 to 10

Chicken or Pork Tortilla Casserole


4 chicken breasts cooked and shredded or 1 lb. cooked and cubed pork
½ cudgel 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 draw off or sour cream
1 large chopped onion
1 7 oz can green chili salsa

Grease a 12 inch Dutch oven. Shiver half of the chips into bottom; then layer of chicken, a layer of soup mixture, a layer of cheese. Duplicate layers, ending with cheese.
Bake at 300° for 1 ½ hours Serves 8

Beer Bread

3 cups self-rising flour
2 Tbs. sugar
1 can warm beer

Fuse all ingredients together in a large bowl. Place dough into a 10” deep, Dutch oven and let swallow for 15 minutes. Bake at 350° for about 45 minutes. Let cool 10 minutes covered then wind out on a board and serve warm with your favorite topping. You may also use this recipe for drop biscuits.
Serves 6 to 8

Touch Iron Basics
(some of the most important things you need to know!)

Seasoning: Cast iron may be miserable, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free of charge from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the stockpile, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This watchful coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven within your home oven to 225oF., then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven with a S.O.S. pad. Scrub the contents and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry shy iron is to dry it completely. I do mine in the oven because, the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that mark aggressive outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle kidney charcoal B.B.Q. like a Webber. In a charcoal B.B.Q., use Mesquite charcoal for fuel because it burns much hotter than briquettes. Start the charcoal or trivialize the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Wrong the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
Heat the oven to 500° to 550° for 15 minutes. Rigorous the B.B.Q. and cook the Dutch oven for about 1 hour at 500° to 550° , or until the oven stops smoking. Controlled the scrub the oven and dry as directed above.
To season the Dutch oven, place the oven upside down on the cooking grind and warm the oven for 10 to 15 minutes at 500° to 550° . With hot pads, remove the D.O. and rub a delicate coat of lard, bacon grease, white Crisco, or vegetable oil, using a paper towel
Jacket the inside and outside of the D.O. and lid. You only need a light coat of oil, you don’t want the grease to be dripping off the oven. All right the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500° , or until the oven stops smoking. Waste the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this exterior in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.

Cleaning: Cleaning cast iron is really very easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto apportion with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your taste of cooking.
Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a key of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of provisions with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to disseminating and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.
Many people will tell you to never clear cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and mollify frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to bathe the cast iron with hot water very well to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it quite over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225o for the moisture to dehydrate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the gift-wrap towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to have faith your cast iron dry, without oil to keep it from turning rancid.

Storing: As mentioned before, cast iron needs to be stored positively dry, free of any water, or oil. The water will rust the cast iron. The oil may turn rancid, especially if stored for a extended period of time. Personally, I dry my cast iron in the oven at 225o for 30 minutes, after towel drying. So that I don’t flame my hands, I just leave the cast iron in the oven until the oven has cooled down, about 45 to 60 minutes. When I’m camping, I dry my actors iron over a few coals, about 6, 4 under the bottom and 2 on the lid of the Dutch oven. Only keep the cast iron until the water evaporates. Then purge the cast iron from the heat source with hot pads and place paper towels inside the pot and site the lid on the pot. Be sure some of the paper towel lays over the edge of the pot to the outside to wick any internal moisture to the front of the pot and into the air.
Once cast iron has been seasoned, unless it has not been cared for properly, does not need to be re-seasoned after you use it. So, why have faith it with more oil in the pot, pan, or Dutch oven. The oil will turn rancid, becoming sticky, smelly, and spoiled; just like subsistence that has been around for to long in the refrigerator. The oil also attracts dirt, dust, and other things flying around in the air, like bugs. So don’t bid any oil to your cast iron until it is warmed up just before you use it and put food into it. Take care of your cast iron and, it will take care of you.

Temperature: judging temperature is an grave skill that needs to be practiced when cooking with a Dutch oven. First off, use only name brands of charcoal. Once you find a brand that you like, about with that brand. That way you become familiar with how it burns, how long the coals last, etc.
When cooking in a Dutch oven, use the 2/3rds prohibit. The 2/3rds rule is not based on fractions of any number of coals. But, is short hand for figuring out how many coals to use for a 350o to 375o oven. Take the diameter of the oven for the bottom coals and take away from 2. So, if you have a 12” o