Campfire Cooks and Connoisseurs

Campfire Cooks and Connoisseurs

by Sharon
(AZ)

Campfire cooks time to move beyond beans and weenie's and get your creative culinary juices flowing.

Keep the troops happy with delicious nutritious snacks, and meals prepared in a variety of outdoor favorites like open-fire meals, Dutch ovens, grilling, pie irons, camp stoves and for super easy clean up try some tin-foil favorites.

Post your favorite recipes along with tips for making your outdoor meals memorable.

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Campfire Cooks and Connoisseurs

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Apr 18, 2012
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Campfire Meals
by: Anonymous

I still love the classic campfire meals, but it can be fun to create some new campground classics that add a fresh spin to old favorites.

If you want to add some fresh ideas to your summer camping trips try these twists on old recipes.

Instead of Frito-pie which is cheese and canned chili over corn chips try nacho bowls. Chicken in a spicy sauce, tortilla chips, lettuce, and a squeeze of lime.

Have you ever made hobo-bundles which is a basic meat and vegetable mix wrapped in tin-foil. Try a vegetarian pack instead maybe with fresh herbs and Asia flavors for variety.

If you've been using pancake mix from a box try whole-grain pancakes from your own mix using whole-wheat flour, wheat germ, and wheat bran then adding in fresh fruit like blueberries and use real maple syrup.

Pineapple upside down cake has been a long time favorite for outdoor cooking. Give yours an update by using freash pineapple instead of canned fruit.


Apr 18, 2012
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Dutch Oven Stew
by: Cindy

This Dutch oven stew recipe makes a great meal. This recipe uses sausage instead of beef if you're looking for a variety. Enjoy the recipe.

Sausage and Bean Dutch-Oven Stew

2 cans (15.5 oz) cannellini beans and chickpeas drained and rinsed
1/3 cup olice oil
1 Tbsp chopped fresh rosemary leaves
1/2 each red and yellow bell peppers, sliced
1 poblano chile, sliced
4 medium garlic cloves, chopped
1 1/2 pounds cooked Italian sausages, such as Saag's or Aidells, cut into 1 inch chunks
1/4 cup fresh oregano leaves

When the fire is hot Mix all ingrediants except oregano with 3/4 cup water in a 4 to 6 quart cast iron dutch oven. Cover

Use bottom heating for this recipe. Heat and cook checking and stirring every 10 to 15 minutes. Add more water if stew is getting dry. Cook until peppers soften and sausages swell about 30 to 45 minutes.

Sprinkle the oregano on top and serve.

Apr 18, 2012
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Dutch Oven Peach Cobbler
by: Donna

Here's my favorite dutch oven peach cobbler recipe. Enjoy!

Dutch-Oven Peach Cobbler

2 lbs frozen peaches, thawed
1/2 tsp cinnamon
3/4 cup sugar, divided
1 cup Hearty Whole-Grain Pancake mix
1/4 cup butter, cut into 1/8-inch pieces
1 large egg
Sweetened whipped cream

Prepare your fire. When the coals are hot. Mix peaches, cinnamon, and 1/2 cup sugar in a 4 to 6 quart cast-iron camp dutch oven.

Stir pancake mix, butter, egg, remaining 1/4 cup sugar, and 1/4 cup water in a medium bowl to make a thick and chunky batter. Drop 4 evenly spaced heaping spoonsfuls over peaches. Cover.

Arrange coals for top and bottom heat cooking and cook checking every 10 minutes, until the batter is puffed, firm and starting to brown about 20 to 25 minutes.

Serve portions with whipped cream.

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