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Old 09-02-2008, 03:20 PM   #1
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Camping recipes

Missy and I talked about starting this thread this past weekend. If you have any good camping recipes post them here. I know I am always looking for something new and interesting to try at camp.
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Old 09-02-2008, 03:31 PM   #2
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Camp Omelets in a Bag

What you need:

Freezer bags (must be freezer regular ziplocks are too weak)
sharpie (to write names on each bag)
Big pot
Tongs
Eggs (enough for 2-3 eggs per bag)
green onion
mushrooms
cheese
tomatoes
onions
bell peppers
jalapenos
bacon bits
hamburger (cooked)
ham
whatever you want as ingredients really

If you are making these to go camping what we normally do at home before leaving is crack and beat all the eggs, then funnel them into a clean 2 liter soda bottle. We also chop all the veggies and put them in little baggies.

Once at camp give the 2 liter bottle a shake and pour equal amounts of egg into each freezer bag, put in the ingredients you want, ***go light on the cheese it can make the omelet runny and seem not done, sqeeze out all the air, seal the bag and write your name on it. cook in a big pot of boiling water 10-15 minutes.

The more ingredients you put in the omelet the longer it may have to cook.
after 10-15 minutes I normally pull the fullest one out of the pot with tongs and stick a knife in the middle to see if it is done. if the biggest on eis done the rest will be as well. If it isn't just seal the bag and put it back in the water for a few more minutes.

With all the prep work done at home clean up is a breeze.

Last edited by redbeardsolelady; 09-02-2008 at 03:34 PM. Reason: typo
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Old 09-02-2008, 03:36 PM   #3
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beer.........................open can.


seriously, good thread.
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Old 09-02-2008, 03:39 PM   #4
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Quote:
Originally Posted by jackson View Post
beer.........................open can.


seriously, good thread.
X2 but I bring an old school and seasoned cast iron frying pan myself with a camp stove.
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Old 09-02-2008, 03:53 PM   #5
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Need I say more?


I'll have to scare a couple up, I really have some believe it or not.
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Old 09-02-2008, 05:43 PM   #6
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3x for beer! there is a porkchop in every one!
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Old 09-02-2008, 05:45 PM   #7
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Quote:
Originally Posted by redbeardsolelady View Post
What you need:

Freezer bags (must be freezer regular ziplocks are too weak)
sharpie (to write names on each bag)
Big pot
Tongs
Eggs (enough for 2-3 eggs per bag)
green onion
mushrooms
cheese
tomatoes
onions
bell peppers
jalapenos
5lb bacon
5 more lb bacon (cooked)
Canadian BACON

whatever you want as ingredients really

If you are making these to go camping what we normally do at home before leaving is crack and beat all the eggs, then funnel them into a clean 2 liter soda bottle. We also chop all the veggies and put them in little baggies.

Once at camp give the 2 liter bottle a shake and pour equal amounts of egg into each freezer bag, put in the ingredients you want, ***go light on the cheese it can make the omelet runny and seem not done, sqeeze out all the air, seal the bag and write your name on it. cook in a big pot of boiling water 10-15 minutes.

The more ingredients you put in the omelet the longer it may have to cook.
after 10-15 minutes I normally pull the fullest one out of the pot with tongs and stick a knife in the middle to see if it is done. if the biggest on eis done the rest will be as well. If it isn't just seal the bag and put it back in the water for a few more minutes.

With all the prep work done at home clean up is a breeze.

fixed it for you

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Old 09-02-2008, 05:56 PM   #8
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What about the fried bacon spam? Sounds good in one of those egg thingies.
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Old 09-02-2008, 06:50 PM   #9
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Quote:
Originally Posted by billsbar View Post
fixed it for you

Thanks for fixing that....I knew there was a typo somewhere!!
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Old 09-02-2008, 07:00 PM   #10
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Inovative Smores

If you are tired of regular Smores then give this recipe a try.

What you need:

Aluminum foil
tortilla shells
mini marshmallows
various mini candy bars (snickers, mars, toffe bars, peanut butter cups etc...)
grahm crackers

lay a tortilla shell on a piece of foil, crumble some graham cracker in the center of the shell, add a couple of broken mini chocolate bars, top it off with some mini marshmallows, fold it up like a buritto, and wrap the foil tightly around it. Lay it on the grill you cooked dinner on or put it in a rack and hold it over the fire for about 10 minutes (depending on how hot the coals are you will need to adjust the time)
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Old 09-02-2008, 11:48 PM   #11
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lots and lots of string cheese and beef jerky are all that is needed for trips far from a restroom in the cold.
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Old 09-03-2008, 03:17 AM   #12
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Campfire Cabbage


Prep time: 30m

Ingredients:
2-3 slices bacon
1 large onion
1 head of cabbage
salt pepper
garlic powder


How to Prepare:
In a large dutch oven or frying pan, cook chopped up bacon until almost burnt. Add chopped onion and cabbage and stir until cabbage is wilted. Add enough water to cover. Bring to a boil. Cook until most of the water is gone and cabbage is desired tenderness. If need be, more water can be added. Add seasoning to taste.
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Old 09-03-2008, 03:28 AM   #13
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Camp Beef Brisket


Ingredients
1/4 c paprika
2 Tbsp garlic, minced
1 Tbsp thyme
1 Tbsp basil
1 Tbsp oregano
1 Tbsp dried parsley
1 Tbsp ground black pepper
1/2 tsp cayenne
1/2 tsp ground nutmeg
2 Tbsp Tabasco sauce
2 Tbsp Worcestershire sauce
3-4 pound(s) beef brisket
Directions
Mix all the spices together, then dry rub the meat. Coat with Tabasco and Worcestershire sauce, rubbing in carefully not to displace spices. Refrigerate for 3 to 5 days - if time permits. Place meat trivet in bottom of Dutch oven large enough to hold brisket. Place brisket (fat side up) on trivet. Cover and hang low over the fire to get the pot hot. When the meat starts to sizzle, raise to the highest hook and cook over low fire for approximately 12 hours. Go for a ride, take a nap, do some fishing…or cook the brisket overnight. Low and slow is the key to a good, juicy brisket that is fork tender, and that's just all there is to it! When it's done, throw it on the grill to crisp the outside, slice and pour the juices from the pot over the meat.
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Old 09-03-2008, 03:31 AM   #14
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Chicken and Veggies


Ingredients
boneless skinless chicken breast
red potatoes
baby carrots
green peppers
onion
corn
italian dressing (or spice mixture of your choice)
Directions
You will need Reynolds foil grill bags. Cut everything up, put it in a bag, and cover it with italian dressing (usually about half a bottle per foil bag), roll the bag down, throw the grate over the campfire or directly on hot coals. Cook until potatoes are tender and chicken is cooked.
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Old 09-03-2008, 03:33 AM   #15
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Campfire Dinner


1 pound(s) lean hamburger
6 potatoes
3-4 carrots
1 medium to large onion
4 slice(s) bacon
seasoning
Directions
Make hamburger into 4 patties. Slice the potatoes, carrots, and onion. Place 1 hamburger pattie, 1/4 of the potatoes, carrots, and onions on a piece of aluminum foil, large enough to wrap around all ingredients. Add 1slice of bacon, halved. Season with your preferred seasonings. Wrap all ingredients in the foil, and seal well. I then wrap it again. Place in a bed of coals for approximately 15 minutes, turn and cook for another 15 minutes. Cooking time varies, so just keep checking. Variations can include mushrooms, peas, or anything else desired.
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Old 09-03-2008, 03:36 AM   #16
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Campfire Onion


1 large onion
1/4 c butter
1 beef bouillon cube
1 Tbsp Worchester sauce
1 tsp fresh garlic
Directions
Hollow out the center of the large onion, add butter, bouillon, worchester and garlic. Cover completely with aluminum foil and place over the campfire on a rack for approximately 45 minutes.


DO NOT FIX THIS AND THE CABBAGE IN THE SAME NIGHT , SOMEBODY WILL GET BLOWN UP !
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Old 09-03-2008, 03:37 AM   #17
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Campfire Potatoes and Onions


Ingredients
2-3 pound(s) white or red potatoes
1 medium to large onion
6-8 slice(s) bacon
1-2 Tbsp olive oil
Directions
Cut onion and potatoes into chunks. Lay out foil into a "pan". Lay 3 to 4 slices of bacon on the bottom, then add onions and potatoes. Add oil and top with remaining bacon. Wrap tightly. Grill 20 to 25 minutes and then flip foil packet over and cook an additional 2- minutes.
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Old 09-03-2008, 03:40 AM   #18
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Chicken Pie


Ingredients
2 Pillsbury pie crusts
2 chicken breasts, boiled
1 can peas and carrots or mixed vegetables (drained)
1 can cream of chicken soup
1/4 c milk
Directions
Bake at 400 degrees for 30 to 35 minutes or until crust is browned in dutch oven. Makes 1 9" pie.
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Old 09-03-2008, 03:42 AM   #19
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Dutch Oven Chicken

Ingredients
4-6 boneless chicken breasts
4-6 large pieces of country ham
2 cans of mushroom soup
Directions
Start a fire. Place chicken in the Dutch oven. Place the country ham slices on top of the chicken. Pour the mushroom soup over chicken and ham. Put the lid on. Place oven in the fire and put some hot briquettes on the lid of the dutch oven. This takes about 1 hour to cook.
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Old 09-03-2008, 03:44 AM   #20
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Dutch Oven Cobbler

2 cans crushed pineapple
3 cans cherry pie filling
1 package yellow cake mix
1/2 c butter
1 c walnuts or pecans
Directions
Start with a hot fire and bed of coals. Grease the dutch oven thoroughtly. Add ingredients to dutch oven in the above order and spread evenly, but DO NOT MIX TOGETHER. Top with pats of butter and sprinkle with nuts if desired. Close lid and seal. Place dutch oven on bed of 15-25 coals, evenly spaced for even cooking. Place 10-15 coals on top of lid to heat from the top. Allow approximately 30 minutes for cooking. Check the cobbler by carefully lifting the lid (do not drop in coals or ashes), then put a knife in it and if it comes out clean, it is ready. The pie filling should be bubbling up around the edges and through the crust. Let it cool and enjoy alone or with ped cream or vanilla ice cream.
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Old 09-03-2008, 03:46 AM   #21
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Dutch Oven Stuffed Peppers


4 large green bell peppers
1 1/2 pound(s) hamburger
1 can Vegetable Beef soup
1 package Lipton Beefy Onion dry soup mix
1 egg
Directions
Cut the top off the green pepper and clean out. Retain the tops. Mix together all the ingredients, then form into 4 balls. Fill each green pepper with a hamburger ball and then replace the top of the pepper. Place the peppers on a wire rack in the bottom of the Dutch oven. Cover with the lid. Place 12 hot Briquettes under the Dutch oven, 10-12 an inch apart around the lid of the Dutch oven, and two on each side of the handle in the middle. Cook for 1 1/2-2 hours. Every 30 minutes add fresh hot coals to the bottom and top of the oven and rotate the oven one quarter of a turn. The tops of the peppers may turn dark brown, but cook until the meat reaches the doneness level you prefer.
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Old 09-03-2008, 03:47 AM   #22
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dadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond reputedadstoybox has a reputation beyond repute
I got about 300 of these for cooking at deer camp every year , how many yall want


Dont buy no junk japan dutch oven either . get a good one.
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Old 09-03-2008, 03:50 AM   #23
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Grilled Squash & Zucchini


4 squash (sliced lengthwise)
4 zucchini (sliced lenghtwise)
1 green bell pepper (diced)
1 small white onioin (diced)
4 Tbsp butter
2 Tbsp Mrs. Dash seasoning
2 Tbsp garlic, minced
Directions
Place one half each squash and zucchini on square of foil. Cover with bell peppers and onions, 1/2 pat of butter and Mrs. Dash seasoning. Fold foil top down, and seal the ends. Place foil pouches on Swing Grill and cook for about 30 to 35 minutes over medium low heat.
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Old 09-03-2008, 03:55 AM   #24
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Pulled Pork Barbeque Sandwiches


1 5-7 pound Boston butt pork roast (boned and tied)
1 bulb garlic cloves (peeled)
bread
barbecue sauce
Directions
Preheat Dutch oven with 2-3 cups of water and bring to a low boil. (Never add cold water to a hot Dutch oven, as it could possibly crack.) Place meat trivet in bottom center of oven. Drop cloves of garlic into the water. Place roast in center of trivet being careful not to allow meat to touch the sides. Reduce heat and cook until desired doneness or until meat reaches temperature of 170 - about 2 hours. Remove from heat and allow to cool. For sandwiches, pull meat into shreds and serve on bread with your favorite barbecue sauce.
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Old 09-03-2008, 04:00 AM   #25
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check this place out. just found them while prowling around.



http://www.razzledazzlerecipes.com/c...sh-recipes.htm
__________________
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All the women in the world gave birth to children while my mother gave birth to a LEGEND
DTB Enterprises
Haul-A-Round Trailer Mfg.
Well Lit Offroad Lighting
QuadCarrier


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pie

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