100 Easy Camping Recipes by Bonnie Scott [download pdf books]


  • Full Title : 100 Easy Camping Recipes
  • Autor: Bonnie Scott
  • Print Length: 122 pages
  • Publisher: CreateSpace Independent Publishing Platform
  • Publication Date: August 7, 2012
  • Language: English
  • ISBN-10: 147832967X
  • ISBN-13: 978-1478329671
  • Download File Format: mobi

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Do you love camping in the great outdoors? Just wait until you get any of the 100 recipes in this camping cookbook cooking over an open flame. Camp cooking has never been easier or tastier.
There is nothing better than preparing a meal over a campfire. Preparing quick meals on camping trips is easy if you have the right recipes and ingredients.
100 Easy Camping Recipes provides exciting recipes like:
  • Breakfast Burritos
  • Pizzaburgers
  • Quick Stroganoff
  • Grilled Chicken Fajitas
  • Easy Peasy Sausage and Potatoes
  • Grilled Fish
  • And of course, Desserts
With camping hacks for making life easier, tips for camping with the kids and camping checklists to be sure your trip is organized, you'll find that 100 Easy Camping Recipes provides you with much more than just a few basic camping recipes.
Buy 100 Easy Camping Recipes today and see for yourself how quick and easy it is to make delicious recipes outdoors!

 

From the Back Cover

Preparing quick meals on camping trips is easy if you have the right recipes and ingredients. Just wait until you get any of the 100 recipes in this cookbook cooking over an open flame. Camp cooking has never been easier or tastier.

 Hot dogs and canned foods are by no means the extent of foods you can prepare easily while camping. If you can cook it at home, you can cook it over a campfire if you bring the needed ingredients and cooking equipment.

Get a head start on any of these recipes by combining the seasonings at home in advance. Store each set in a separate plastic bag, label it and add a copy of the recipe. Cooking out will be a breeze when you are organized and that will leave extra time for fun in the sun.

There are many ways to cook while camping, from grilling to tin foil packets to Dutch ovens. Just pop your meat and veggie in tin foil, cook it over the campfire and you have a quick and delicious meal. You will find many recipes you’ll love inside this camp cooking guide.

From chicken, beef, pork, fish and turkey to side dishes and ending up with desserts, this collection of camping recipes features a wide variety of meals so you can cook out any time of the year.

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iting in the wind at the peak for friends on the next chairlift, it isn’t as social as we’d like. We solve the problem by baking rather than frying. Prepare this dish the night before and pop it in the oven while you’re suiting up; then you can enjoy a delicious breakfast and still make first tracks. (Purists may point out that the recipe is essentially for a breakfast bread pudding. Whatever you call it, this dish is both easy and wonderful.)

SERVES 6 TO 8

1 (1-pound) loaf Italian bread, brioche, large dense baguette, or other dense white bread

5 large eggs

2½ cups whole milk

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

¾ cup (packed) light brown sugar

¼ teaspoon ground cinnamon

3 tablespoons unsalted butter, melted, plus more for the pan

1 cup pecans (about 3 ounces), coarsely chopped

1½ cups frozen blueberries or mixed berries

Maple syrup (optional)

1. The night before you wish to serve the dish, butter a heavy roasting pan, 9 × 13 inches or larger. If you have large loaves of bread, cut them into slices ¾ inch thick and arrange the slices in the pan so they overlap slightly. If you have commercially sliced bread that is thinner than ¾ inch, cut the slices on the diagonal and generously overlap them in the pan. If you have a baguette, cut the slices 1 inch thick and arrange them in one tight layer in the pan.

2. In a large bowl, combine the eggs, milk, nutmeg, vanilla, and ½ cup of the sugar. Whisk until well combined. Pour the mixture evenly over the bread slices. Cover the pan with plastic wrap or foil and refrigerate overnight or for at least 3 hours.

3. Center a rack in the oven and preheat to 400°F. Mix the remaining ¼ cup sugar with the cinnamon. Uncover the pan and sprinkle the sugar mixture on top. Follow with the butter, and then the pecans and blueberries.

4. Bake for 30 to 40 minutes, depending on the size of the pan, until the bread is golden brown and the berry juices are bubbling. The French toast may puff up in the oven and then fall back to its original height while it cools. Serve slices warm, with or without syrup.

b is for better

THE SYRUP SHELVES in the grocery store can be confusing to contemplate. Here is some basic advice: When you see bottles, including most of the nationally known brands, marked “breakfast syrup,” walk away. Don’t even make eye contact.

In our opinion, the only syrup worth consuming is pure maple syrup. It is made simply, with just one ingredient. Early in the spring, maple trees are tapped, and the watery sap runs into buckets or into a line system for collection. This sap is boiled down to about one-fortieth of its original volume to make pure maple syrup.

The only complicated task is choosing among the thousands of brands and bottles. Most syrup is made by tiny producers literally in the front yards of rural homes in Vermont and other New England states. The U.S. Department of Agriculture (USDA) has four grades for maple syrup, which are supposed to help the consumer figure out what is in the bottle. The grades are sorted by color, which is a good indication of how strongly flavored the syrups are.

GRADE A LIGHT, also called Fancy Grade, is often produced at the beginning of the sugaring season. It has the mildest flavor and the highest price tag. We feel that Grade A Light syrup is for tourists and wimps. Why pay extra to get less maple flavor?

GRADE A MEDIUM AMBER is the next darkest. Much of the syrup sold fits into this category. It has a richer maple flavor than the light variety.

GRADE A DARK AMBER is even darker and more flavorful.

GRADE B is the darkest of all, with the most maple flavor and a nutty, caramel aspect. Some folks call Grade B cooking syrup and use it only to flavor foods, not as a table syrup. We think this is a mistake. More flavor is better.

No matter which you choose, be assured that there are no purity differences among the grades—just differences in color and flavor. Although we think that the inexpensive Grade B is the best way to go, the decision is really a matter of taste. (We don’t really like light beers either, but that’s another story.)

Store opened syrup in the refrigerator. It will keep more than three months before mold begins to form and the syrup must be thrown away.

blueberry buttermilk pancakes

INNOVATION IS NOT ALWAYS IMPROVEMENT. For example, battery-powered boot warmers are a great idea on paper, but they don’t work well in practice. This is why we swear by the classic flavor of tender buttermilk pancakes. Dressed up with blueberries, they are perfect.

MAKES 10 (4-INCH) PANCAKES

1½ cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 large eggs

1¾ cups buttermilk

3 tablespoons unsalted butter, melted, plus more for cooking

1 cup fresh or frozen blueberries

Maple syrup

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined.

2. Heat a large nonstick skillet or griddle over medium heat. Brush lightly with butter. When the skillet is hot, pour in ¼ cup batter for each pancake, leaving room for the pancakes to spread. Sprinkle the tops with blueberries. Cook until small bubbles appear on the surface and the bottoms are golden, 2 to 3 minutes. Flip the pancakes and cook until golden, another 1 to 2 minutes. Repeat with the remaining batter, adding butter to the pan as needed. Serve immediately with maple syrup.

oatmeal pancakes with sautéed cinnamon apples

PACKED WITH WHOLE GRAINS, these pancakes will keep you going all morning long. Even better, they taste great and have a nutty flavor that goes nicely with warm apple slices.

MAKES 10 (4-INCH) PANCAKES

½ cup old-fashioned rolled oats

½ cup whole wheat flour

2 tablespoons wheat germ

2 tablespoons light brown sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

¼ teaspoon salt

1 large egg, lightly beaten

1 cup whole milk

Unsalted butter

Sautéed Cinnamon Apples (recipe follows)

1. In a large bowl, whisk together the oats, flour, wheat germ, sugar, baking powder, cinnamon, and salt. Whisk in the egg and milk until just combined.

2. Heat a large nonstick skillet or griddle over medium heat. Brush lightly with butter. When the skillet is hot, pour in ¼ cup batter for each pancake, leaving room for the pancakes to spread. Cook until small bubbles appear on the surface and the bottoms are golden, about 2 minutes. Flip the pancakes and cook until golden, about 1 minute. Repeat with the remaining batter, adding butter to the pan as needed. Serve immediately, topped with the apples.

sautéed cinnamon apples

MAKES ABOUT 2 CUPS

2 tablespoons unsalted butter

2 tablespoons brown sugar

2 medium apples, peeled, cored, and sliced

¼ cup chopped walnuts

¼ teaspoon ground cinnamon

Melt the butter in a medium skillet over medium heat. Add the sugar and stir with a wooden spoon to dissolve. Add the apples, walnuts, and cinnamon and cook for 6 minutes, or until the apples are soft. Serve warm over pancakes or oatmeal.

maple-glazed bacon

WE’RE FANS OF BACON, but not of scrubbing a grease-spattered cooktop before skiing. So we prepare it in the oven, where the mess is at least contained, if not eliminated. The sweet maple glaze used here turns an ordinary breakfast item into a truly divine day-starter.

SERVES 4 TO 6

12 ounces thick-cut bacon (about 12 slices)

1 tablespoon maple syrup or 1 tablespoon brown sugar

1. Preheat the oven to 375°F.

2. Arrange the bacon slices in one layer on a rimmed baking sheet or in a roasting pan. Brush the syrup onto the bacon slices. (If you’re using brown sugar, mix it with 2 teaspoons of water in a teacup and then brush it on.)

3. Bake for 6 to 7 minutes. Using tongs or a fork, flip each strip of bacon and cook for an additional 3 to 5 minutes or until crisp.

4. Remove the bacon to drain on paper towels for a minute or two before serving.

NOTE The cooking time for bacon is highly dependent on the thickness of the slices. If you are using slices that are less than 1 ounce each, check the bacon frequently to avoid burning.

huevos rancheros

IN MOST WESTERN SKI TOWNS, you can’t swing a ski pole without hitting a plateful of this savory, hearty breakfast. Luckily, it is easy to whip up at home. We’ll help you avoid the crowds at the diner, if not at the ski lift.

SERVES 4

1 (14-ounce) can diced tomatoes

1 small onion, chopped

2 garlic cloves

1 canned chipotle pepper in adobo sauce

Salt

1 tablespoon vegetable oil

4 (6-inch) corn tortillas

1 tablespoon unsalted butter

8 large eggs

Freshly ground black pepper

1 cup (4 ounces) shredded Monterey Jack

¼ cup chopped fresh cilantro (optional)

1. Place the tomatoes and their juice, the onion, garlic, and chipotle in a blender and puree until smooth. Transfer the mixture to a medium saucepan and place over medium heat. Bring to a simmer. Add ¼ teaspoon salt and cook for 5 minutes. Remove from the heat and keep warm until ready to serve.

2. Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Fry the tortillas one at a time, 20 seconds per side. Drain them on paper towels.

3. Reduce the heat to medium-low, add the butter, and let melt. Carefully break 4 of the eggs into the skillet. Cover and cook until set, about 2 minutes. Sprinkle with salt and pepper. Transfer to a plate and keep warm. Repeat with the remaining eggs.

4. Place the tortillas on plates and spread sauce on them. Sprinkle with cheese and top each tortilla with 2 fried eggs. Ladle additional sauce around the tortillas. Garnish with chopped cilantro, if desired, and serve immediately.

eggs benedict with chipotle hollandaise

CLASSIC EGGS BENEDICT HAVE THEIR PLACE, but making the hollandaise sauce can be intimidating. The blender method of preparation reduces the fear factor. These eggs Benedict have a Mexican twist, fired up with chipotle peppers and served over corn bread for a Southwestern taste.

SERVES 4

2 teaspoons vinegar

4 large eggs

3 large egg yolks

1 tablespoon fresh lemon juice

1 tablespoon hot water

10 tablespoons unsalted butter, melted and hot

1 canned chipotle pepper in adobo sauce

Salt and freshly ground black pepper

4 slices Canadian bacon

2 (4-inch) squares Buttermilk Corn Bread or store-bought corn bread

1. To poach the eggs: In a large saucepan, bring 2 inches of water and the vinegar to a boil. Reduce the heat so that the water simmers gently. Break 1 egg into a small bowl. Carefully tip the bowl, allowing the egg to slide gently into the water. Repeat with the remaining eggs. Cook for 3 to 4 minutes, until the whites are firm and the yolks are just set but still runny in the middle. Carefully remove the eggs with a slotted spoon and transfer to paper towels to drain.

2. To make the sauce: Combine the yolks, lemon juice, and hot water in a blender. Blend for 1 minute. With the blender running, slowly and carefully pour the hot butter through the open hole of the blender lid. Blend for 1 minute. Add the chipotle pepper and a pinch of salt and pepper and blend for 30 more seconds or until smooth. Keep warm until ready to serve.

3. In a nonstick skillet, heat the bacon until warmed through.

4. Slice the squares of corn bread in half horizontally to create 4 equal squares. Place the squares on plates and top each with 1 slice of bacon and 1 poached egg. Pour the warm sauce over the top and serve immediately.

NOTE You can easily adapt the recipe to your taste by including more peppers than called for or not using them at all. Serve on toasted English muffin halves if you don’t have corn bread on hand.

ham and cheddar breakfast strata

YOU MAY WANT TO SERVE EGGS TO A CROWD, but perhaps you aren’t sure you can expertly fold a ten-egg omelet while everyone watches—the culinary equivalent of tackling those mogul runs right under the lift. We don’t blame you. This dish is the perfect solution: You mix it up the night before and then bake it in the morning. You’ll look like an expert, plunking down a bubbling brunch dish with less effort than it takes to fill the juice glasses.

SERVES 6 TO 8

10 large eggs

1¾ cups whole milk

1 tablespoon plus 1 teaspoon Dijon mustard

½ teaspoon salt

2 cups cubed ham steak (about 10 ounces)

1 red bell pepper, cored, seeded, and diced

8 scallions, white and light green parts, thinly sliced

1 small onion, diced

1½ cups shredded sharp Cheddar (about 6 ounces)

Unsalted butter

6 cups cubed sourdough sandwich bread (about ½ loaf)

1. The night before you wish to serve the strata, combine the eggs, milk, mustard, and salt in a medium bowl. Whisk until thoroughly blended.

2. In another medium bowl, mix the ham, bell pepper, scallions, onion, and 1 cup of the cheese.

3. Butter a 9 × 13-inch baking dish. Place half of the bread on the bottom of the dish in one layer. Scatter half of the ham mixture over the bread. Repeat, using the remaining bread and ham mixture.

4. Pour the egg mixture evenly over the top. Cover and refrigerate overnight or for at least 1 hour.

5. Preheat the oven to 375°F.

6. Uncover the strata and bake for 45 to 50 minutes, or until the center is just set. Sprinkle the remaining cheese on top and bake for an additional 10 minutes, or until bubbling and beginning to brown.

7. Cut into squares and serve hot or at room temperature.

super sour-cream muffins

MUFFINS BAKE UP QUICKLY, are easily portable, and have a built-in portion-control mechanism…unless you bring along the whole batch. Muffin batters are similar from recipe to recipe, the main difference being the liquid ingredient. We like sour cream for the flavor it imparts and the cakelike texture it gives the muffins.

MAKES 12 MUFFINS

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

¾ cup sugar, plus more for garnish

8 tablespoons unsalted butter (1 stick), melted, plus more for the pan

½ teaspoon vanilla extract

1 cup sour cream

1. Preheat the oven to 375°F. Butter a standard 12-cup muffin tin and set aside.

2. In a large bowl, stir together the flour, baking powder, baking soda, and salt.

3. In a medium bowl, whisk together the egg, sugar, 8 tablespoons butter, and the vanilla. Whisk in the sour cream.

4. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir just to combine. Do not overmix. Divide the batter evenly in the muffin tin and sprinkle the tops with sugar.

5. Bake until golden, about 20 minutes. (A toothpick inserted into the center of a muffin should come out clean.) Cool the muffins in the pan on a rack for about 10 minutes. Remove the muffins from the pan to the rack to continue cooling. Serve warm or at room temperature.

BLUEBERRY MUFFINS

Add 1 teaspoon grated lemon zest to the wet ingredients in step 3. Gently fold in 1 cup fresh or frozen blueberries after mixing the batter in step 4.

CRANBERRY -ORANGE MUFFINS

Add 2 teaspoons grated orange zest to the wet ingredients in step 3. Gently fold in 1 cup chopped fresh cranberries (or ¾ cup dried) after mixing the batter in step 4.

apple–raisin bran muffins

THIS IS THE HEALTHIEST MUFFIN RECIPE we actually love. It is very low in sugar and features two whole grains. These muffins are terrific just out of the oven, with a dense, hearty character. They are not cupcakes disguised as breakfast! Chopping the apple adds to the preparation time, but the results are worth it.

MAKES 12 MUFFINS

2 cups Raisin Bran or Bran Flakes cereal

1 cup whole milk

1 large egg

⅓ cup (firmly packed) dark brown sugar

8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the pan

1½ cups peeled and finely diced apples (from 1 to 2 tart apples)

¾ cup all-purpose flour

½ cup whole wheat flour or all-purpose

1 tablespoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

1. Preheat the oven to 400°F. Butter a standard 12-cup muffin tin and set aside.

2. Combine the cereal and milk in a medium bowl and set aside to soften for 5 minutes.

3. In a large bowl, whisk the egg. Add the sugar and the 8 tablespoons melted butter. Whisk to combine. Stir in the softened cereal and the apples.

4. In a medium bowl, stir together the all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, and salt. Add this mixture to the wet ingredients and stir until just moistened. The batter will be thick and lumpy.

5. Spoon the batter evenly into the muffin tin. The 12 cups will be quite full.

6. Bake for 20 to 25 minutes, or until the tops of the muffins begin to brown. Remove the pan to a cooling rack for 5 minutes. When the muffins are cool enough to handle, tip them onto a plate. Serve warm.

quick pains au chocolat

THESE LITTLE GEMS address the age-old problem of how to get more chocolate into your morning. Serve them with steaming cups of café au lait before you head out into the cold.

MAKES 8 PASTRIES

1 sheet frozen puff pastry (from 17.3-ounce package), thawed and cut into 8 squares

1 large egg, lightly beaten with 2 teaspoons water

½ cup chopped bittersweet chocolate or chocolate chips

Sugar

1. Preheat the oven to 375°F.

2. Brush one edge of a puff pastry square with the egg wash. Place 1 tablespoon chocolate on the opposite edge of the pastry square and roll the dough tightly toward the egg wash side. Press the edge with the egg wash into the dough to seal. Place the pastry roll, seam side down, on a baking sheet. Repeat with the remaining squares and chocolate.

3. Brush the tops of the pastry rolls with the remaining egg wash and sprinkle lightly with sugar. Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

cinnamon streusel coffee cake

DON’T YOU LOVE HOW SOME BREAKFAST DISHES are really desserts in disguise? Tina’s mother acknowledged the scam and often served the same recipe for a weekend breakfast treat and a speedy evening dessert. This coffee cake has a sugar-cinnamon crumb layer right on top. Enjoy it at any time of the day.

MAKES 1 (8-INCH) SQUARE COFFEE CAKE; SERVES 9

Topping

¾ cup plus 2 tablespoons all-purpose flour

½ cup (packed) light brown sugar

1 teaspoon ground cinnamon

5 tablespoons unsalted butter, cut into pieces

Cake

Unsalted butter

1½ cups all-purpose flour

⅔ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 large egg

½ cup whole milk

⅓ cup vegetable oil

1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Butter an 8 × 8-inch baking pan and set aside.

2. To prepare the topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the butter and, using a pastry blender or fork, mix the ingredients until the mixture is crumbly and resembles wet sand.

3. To make the cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the egg, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir just to combine. Pour the cake batter into the prepared pan and sprinkle the streusel topping evenly over the batter.

4. Bake for 35 minutes, or until a toothpick inserted in the center comes out

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