Poll: Favorite Camping Recipes/Meals

22 years ago

Hello all-want to share your favorite camping meals? I am taking a long weekend in the mountains Mother's Day weekend, and plan to do a lot more camping this summer. And already I am thinking about what I am going to cook! :) We use 2 propane burners to cook with when we tent camp-so far I have not been very creative with them. What do you like to make when you are in the great outdoors?

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Comments (34)

tplife
22 years ago
We like home made beef stew for the first-night arrival's heat n' eat simplicity. Other meals are generally marinated and frozen ahead of time and then simply fried, sauteed or grilled. I am fortunate to be married to a gourmet cook, but what we take camping is much more simplified than what we eat at home. All our entres and salads are from scratch with select meats and fresh cheeses. The entrees are better than anything I have ever had in restaurants, and since everything tastes good outdoors, it is heaven. Here is the menu from our upcoming Yosemite trip. Currently we are marinating 7 lbs. of beef jerky to start drying on Tuesday night.

Dinner Menu
1. Korean BBQ Beef with jasmine rice and garden salad, dressing

2. Chinese BBQ Chicken with macaroni & cheese and spinach

3. Rubbed Rib eye Steak with mashed potatoes and cob corn

4. Thai Shrimp Kebabs with potato salad and macaroni salad

5. All-American Sirloin Burgers, fully dressed on sesame seed buns with French fries

6. Vietnamese BBQ Pork Chops with jasmine rice and garden salad

7. Â¼ pound Polish Sausage with sauerkraut, potato salad and macaroni salad

8. Spicy Hot Wings with broccoli & celery

Breakfast List Breads
2 dozen eggs bacon 2 loafs wheat bread
pancake mix sausage 1 pkg. seeded H-dog buns
cereal 1 pkg. seeded H-burger buns
1 pkg.croissant rolls
Beverages
milk juice water Fruit
soda beer tequila watermelon
oranges
Super Sides apples
instant mashed potatoes
5 lbs. potato salad Misc.
5 lbs. macaroni salad margarine
3 days of rice / 7 people olive oil
3 lbs. garden salad burger sauce
14 cobs corn hot sauce
mayonnaise
lunchmeat
head lettuce
tomatoes

Snacks
Pistaschios,beef jerky
Chips & salsa, cookies
Yogurt,Candy (chocolate)
mjwsatx
22 years ago
WOW!! Where do I sign up for the trip???

Mike /////\/\\/\/////
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Camping Meals
Q
Comments (18)
Hi Linda, I am going to C and P some ideas from a thread I started and saved - to help me come up with ideas...maybe something will strike you! How about some "Hobo Stew"....before you leave home, brown some ground beef with onions and whatever seasoning you like. Do this ahead of time and freeze it. When you are ready to prepare dinner, put the beef in a pot with some broth, or water or beer or a combination of and add whatever canned/frozen veggies you might have with you...corn, peas, beans, etc. We make this for our annual hayride....I prepare the beef and the entry fee for those attending is one can of veggies. It's always different, but always good! You could also freeze some chicken breast ahead of time....in a marinade of your choice. They will marinate as they thaw, then you can toss them on the grill. Any left overs make good sandwiches for lunch. Kielbasa or hot links on the grill make for good appetizers, or snacks for folks that drop by. Just grill and slice...serve with something as simple as catsup. It's not gourmet, but it'll work. ________________________________________ Freeze your large containers of water. It will keep your food cold and you will have cold water to drink when the ice melts. How about chicken fajitas? Slice and marinate chicken breasts and bell peppers (yellow and orange) and onions. Then fry it all up in one huge pan. Serve on soft corn tortillas with shredded lettuce and sour cream. ________________________________________ How about wraps? for a cold food. My daughter and I cabin camp and we have a lot of vegies that are prepared and various lunch meats, sauces, etc. We have it all ready in zip locks and very easy to prepare and for clean up. ________________________________________ Pasta salad! Goes with everything! No worries if it sits out for awhile. Make ahead and take in a big bowl or big ziploc!! Marinate your steaks in ziplocs a day or two ahead. Toss 'em on the grill and pitch the bag. No cleanup! Make chili or spaghetti ahead and freeze or refrigerate. Heat & eat with garlic bread. Pickles. Candy bars. Chips/crackers. Cheese. Hey! It's camping! Go for it! Deanna ________________________________________ How about breakfast tacos? That used to be a staple when we went camping years back. Scramble eggs, add whatever else you like, such as bacon or sausage, potatoes, peppers, onions. Add to flour tortillas, top with cheese and hot sauce if desired. We would usually take fajitas for first night as we would have everything already made before we left and a big bag of flour tortillas. Also quesedillas are good and quick over the campfire, too. ________________________________________ Couscous is great for a quick and easy and tasty side dish. Boil 2 cups water in a pot. If desired, add bullion cube or other flavorings. Stir in 1 cup couscous, return to boil, then remove from heat, cover the pot and leave alone off the heat for 5 minutes. Fluff with fork, mix in some butter if desired. Easy, quick, fulla carbs, no waste, and easier than messing with straining a pot of pasta out there in the wilderness. ________________________________________ My huband is going camping with the kids this weekend (father-kid). They are bringing cereal, granola bars, milk, taylor ham, bacon, eggs, coffee singles, cold cuts, bread, condiments, london boil (pre-marinaded), hot dogs, hamburgers, pre-cooked pasta, chili, potatoes (to be baked in the fire), marshmallows, s'mors-stuff, cookies, chips and stuff. If I was going I would bring boneless chick breast or pork chops to cook on the fire/grill, BBQ sauce, fruit salad, and a pasta salad. ________________________________________ Things cooked on a stick, individual foil dinners cooked in the coals, and banana boats! For the banana desert, use one banana per person, pull back one section of the peel, slit banana still in the peel with a knife, insert pieces of Hershey bars, nuts, mini marshmallows, etc. Lay section of peel back over the filled banana, wrap in foil, lay in coals or on grate over fire until hot and gooey. ________________________________________ You can do all sorts of aluminum "package" meals on a campfire. Just use sturdy heavy duty foil-- butter inner surface then layer sliced potatoes, onion,sliced ham or beef or spam-- add some seasoning , another dab of butter or oil-- wrap tightly and keep turning in the coals. Boxes of mac & cheese-- just add extra cheese.( use the little cans of evaporated milk) Do a big, huge pan of brownies. English muffins & toppings for mini pizzas. Couple of meatloafs-- good cold sandwiches or reheat, sliced Stuff for tacos Frozen hash browns-- & plenty of eggs-- There's a canned, refrigerated ham pattie we often use at camp,it's in the same section as the hams in the grocery. Canned tuna or salmon makes a nice addition to a tossed salad. Fruit Have fun -- don't forget the bug spray, liquid Benedryl, tylenol,deck of cards, good batteries & to check for ticks! ________________________________________ Where we usually camp, it is cold in the mornings and evenings even in summer. So my usual camping menu has warming items for breakfast and dinner. For breakfast it is nice to have hot cocoa packs to make for the kids. Also cooking fresh or dried fruit in a pot of oatmeal. For dinner, a chicken stew or beef stew made ahead of time with veggies and potatoes makes a one pot heat and eat meal. As suggested for the french dip, it can be frozen for transport and keep the ice chest cold. For lunches, we like to keep them simple: fresh fruit, pb & j sandwiches or cheese and crackers, some gorp (nuts, dried fruit and M&Ms) for snacks. ________________________________________ The cabin looks just wonderful! My Mom bought this huge cast iron frying pan that fit the campfire, it had to be 2' across at least! My Mom rarely cooked inside after getting the frying pan. Everything tasted great in the cast iron but then again we were usually starving for every meal! We even had roast turkey at least once per Summer. My Dad would dig a hole and place logs across the hole. Then place large rocks on top of the logs and start a fire inside the hole. When the fire would heat the rocks and eventually burn through the logs and the rocks would fall into the hole making an oven. Then my Mom would place the foil wrapped turkey inside the hole on top of the heated rocks and it would bake. It was delicious! Stacy
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Comments (24)
Made my first batch of stovetop lasagne and it is going to become one of my "go to" recipes. Great for using up spare pasta, which I almost always seem to have around, particularly lasagne sheets. Also great for when you feel like eating lasagne but don't feel like fussing with assembly. This is a combo recipe from Tyler Florence and Pillsbury. Skillet Lasagne Before starting the meat you can make a mirpoix of oil, onions, carrots and celery if you want, or some green pepper and mushrooms, whatever you would like in your pasta sauce, but if you use a jarred or canned sauce you don't have to do this, particularly if your sauce already contains onions, etc. So however much you want to flavor it up or not depends on your taste and time. Add garlic towards the end of this step if you want some. 1-2 tsp. is probably enough. I use the lower end of the garlic spectrum. Brown a pound of some type of protein. Most recipes call for ground beef but I used ground turkey and next time I make it I may use a mix of meat and beans, or perhaps some veggie crumbles, and I'll bet you could use part italian sausage for flavor it you're a big meat eater. Salt the meat to your taste as it is browning. If the meat is fatty, drain before proceeding with the dish. Add 1 large jar canned spaghetti sauce or Italian flavored tomato sauce. You need 26-28 fl. ounces of the sauce, so use whatever you have on hand that will equal that amount. I used a 24 oz. jar of Ragu spaghetti sauce and 2 oz. of my own home canned tomato basil sauce. You could also use canned tomatoes and canned tomato sauce, tomato paste, etc. to get the desired amount. Season to your taste with italian seasoning if you like. I tend to do this because I find store bought sauce bland, and if I am making the sauce from just plain tomato sauce, then I want a lot of seasoning. Add 1 1/2 cups water. When mixture is boiling lightly, add 3 cups pasta (you don't want a hard boil because too much of the water might evaporate if you do that, and then the pasta will stick--ask me how I know!). The pasta I used was broken up lasagne noodles and then some campanelii to supplement to 3 cups. You could also use mafalda ribbons. Cook the pasta for about 15 min. Test for pasta being done. Your water should be absorbed and the sauce thickened. Watch out, since this dish actually might get too thick if you're not careful. You can always add more water to it if it starts to get too thick. While the pasta is cooking, make the ricotta topping. The recipe says to use 16 oz. of ricotta, which is a typical container (although mine was 15). For my taste, this is too much, but your mileage may vary. Mix this with about an equal amount of chopped frozen spinach. I had a 16 oz. bag, which I used about half. If I had a 10 oz. package I would use it all. Mix the ricotta and spinach with 1/3 cup grated parmesean, a healthy pinch of basil or oregano or italian seasoning, and 1 TBSLP dried parsley if you have it. If you hate spinach you don't have to add it, just plain ricotta is fine, and if you have some other type of vegetable you would like ti mix in, like kale or shredded zuchinni or something else, by all means do it. When the pasta is done, mix up the casserole to make sure the meat, sauce and pasta are evenly distributed. Spoon the ricotta mixture on top of the casserole and cook 5-7 min. more until the topping is heated through. Then, top the dish with 1 cup of shredded mozzarella or italian style shredded cheese and broil for about 3-4 min. until cheese melts. Here's two pictures of my dish. I was out of shredded mozzarella so I had to use mostly cheddar in my dish.
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Comments (8)
holy cow--what happened? i have posted those recipes before and they were fine then! how very odd...but thanx for the heads up and let me try this again. and thanx for the link, ann--there are some lovely things on it! Tommis Raspberry Cream Cheese Coffee Cake Combine in a large mixing bowl: 2 Â¼ C all purpose flour Â¾ C sugar Cut in 1 Â½ sticks of butter, until you have a crumbly mix Set aside 1 C of this To the remaining mixture, add in: Â½ tsp baking powder Â½ tsp baking soda Â½ tsp salt Â¾ C sour cream 1 beaten egg 1 Â½ tsp almond extract Spread this in the bottom and sides of a 9" spring form pan Make the filling by beating together in a small bowl: 8 oz package of cream cheese, softened Â½ C sugar 1 egg Pour this over the batter in the spring form pan and spoon over this about Â½ C raspberry jam and then sprinkle on Â½ C slivered almonds and the reserved 1 C of crumb mixture Bake at 350 degrees for 60 minutes and let cool for 15 minutes before removing from the spring form pan. Almond and Raspberry Pine Nut Tart (the Greens Cookbook) 1 recipe sweet tart dough (page 344) Prepare according to directions, lining a 9" tart pan and partially baking it Â½ C almonds Bring a small pan of water to a boil, adding the almonds. Turn off the heat and let them sit for 1 minute. Drain them and rub them in a towel to remove the skins and dry. Grind the almonds in a food processor for about 45 seconds. Add: 1/3 C sugar Pinch of salt 2 eggs 1 tsp vanilla a few drops of almond extract Process another 10 secondsÂthen add: Â½ C unsalted butter at room temp 2 T flour Â½ tsp baking powder Process another 10 seconds or long enough to make a smooth batter Preheat the oven to 375. Spread a thick layer of raspberry or apricot jam over the tart shell, then cover it with the almond filling. Sprinkle Â½ C of pine nuts over the top and bake until the surface is firm and browned (about 30 minutes). Remove it from the oven and let it cool; then dust with powdered sugar. Serve as is or with sweetened whipped cream. Dough for a 9-inch springform pan 1 C all purpose flour pinch of salt 1 T sugar Â¼ tsp grated orange peel 4 oz (1 stick) unsalted butter 1 T water Â½ tsp vanilla In a food processor, combine the flour, salt, sugar and orange peel. Then add the butter, cut into small pieces, and process until a coarse meal has formed (10 to 15 seconds). Combine the water and vanilla and pour it into the butter/flour mixture while the processor is running, mixing for another few seconds. DonÂt work it to the point of forming a ball. Empty it onto a work surface and form it into a ball. Flatten that into a circle, wrap in plastic and refrigerate it for Â½ an hour or freeze for future use. When ready, use your hands to press the dough into the springform pan, working a rim up just past the bottom edge of the pan. Cover the shell lightly with foil and put it into the freezer for at least Â½ an hour or until the dough is firmly set. Preheat the oven to 400 degrees. Place the shell into the lower 1/3 of the oven. Check after 5 minutes; use a knife point to pierce any large air bubbles. Cook until lightly brownedÂa total of 10 or 12 minutes. Fill and finish baking as per the instructions.
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Favorite lettuce wrap recipes
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Comments (13)
I have a secret Vietnamese restaurant in Corona QueensNY. I've taken out of town guests but not co-workers. (you know the drill with work-mates. Takes a half an hour to get even two in the car with hair fluff and peeing and 'hold on, i forgot my wallet'.) "i'm just going for a walk"...and zip to my secret spot alone. Been there a hundred times alone and they know me now, (freckled red-head) and know i don't mind another joining me at my small table. No english is spoken. The lunch is quick service. A second of sitting, a pile of crisp greens, big ones, and seasonal, are on the table and a simple glass of mixed herbs in water like a bouquet, also seasonal, but always the basic thai basil, mint, cilantro, sometimes pea shoots, chives, with a trio of dipping sauces. Like some restaurants plop down a basket of breads and butter. I'm having a salad roll immediately, so fantastic. After a dozen menu trials i now only order a favorite, a phoBang beef. In a bowl with a noodle base, broth is minor at the base. It layers up with herbs and sprouts and topped with grilled slices of tender beef. Used in more wraps with the table greens. (the broth and noodles are a bonus to finish)...and odd bowl to mouth suck and slurp following my table neighbors manors. I have a home version that is a mock of this. But i serve it the same. A bouquet of herbs, lettuce is big red leaf, Boston for big and tender if in winter months. Whatever looks big and leafy. (i need a big leaf for a hand roll) Always is a personal choice as to what is added. With so many choices of leaf, herb, vegetarian or beef, i could not serve a leaf wrap dish pre-made ahead of time. (not to be confused with app offerings like lovely endive or radicchio treats) I like the full-on piles of leaf and herb, a bounty of choices, to let my guest chose and make their own. It can be a magical meal. It is not sloppy. Actually more contained that a taco.
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boosie
22 years ago
My favorite meal is Breakfast. I usually make breakfast burritos. I cook the sausages and peppers adding a little taco seasoning in before we go and freeze them in a ziploc container, I take grated cheese and milk and eggs. In the morning all I have to do is reheat the sausages and cook the eggs. I really like these because they are hot, I only have to use one pan and they are so filling. After the mixture is cooked fill the soft tortilla shell with the filling, add sour cream, salsa, and enjoy. This is our favorite breakfast meal.

Something else we really enjoy is corn on the cob, marinated steak, grilled cheese for the kids, and regular tacos in the evening. No one ever said you could only make hamburger and hotdogs when your camping.
muffinbaker74
22 years ago
Have to get the hubby to answer that one. He's the camp cook and an awesome one at that. He too is a chef by trade so we eat pretty good.
Where in PA are you Lisa?
Gettysburg/Hanover area here.
tplife
22 years ago
Wow muffinbaker. So you're both chefs? Makes the working hours pretty compatible, doesn't it?
lisa_in_pa
Original Author
22 years ago
Muffinbaker-I'm about 40 min. NW of Phila.

You are lucky to have the hubby cook for you! :)

Lisa
dalew
22 years ago
During the seasonal use of my little popup camper, I keep some "rations" aboard so that in case a notion comes over me to take off to some favorite fishing hole, a few meals can be prepared without having to stop off and buy "something". Now if I'm going for a short stay, like a long weekend, will take some already prepared dishes along with bread, milk, eggs, some fresh vegies, ect. - plus the stored on board food stuffs can be used if necessary. Try to keep this stored on board food items to a minimum and I'm constantly searching for items (and recipes) that take up little space and weight.

A food item I came across this camping season is the fully cooked ground beef that comes in a foil pouch, and of course, requires no refrigeration until after it is opened. The brand name is "Jack Link's". To my surprise this ground beef is pretty tasty and a lot of dishes can be made, from spaghetti to chili, and my favorite quick meal with ground beef for the weary, tired fisherman - shepard's pie. I think the shelf life for this product is something like two years.

Dale
josouthcarolina
22 years ago
Dale, Where do you find the precooked ground beef? I have not noticed it in the grocery stores. Sounds good and I am sure it is very versatile too. It would be great to take backpacking.

Also, how do you prepare your shepard's pie? Thanks in advance.

Jo
ColoradoKate2
22 years ago
I have spotted the pre-cooked ground beef at Wal-Mart. It even comes in different flavors!!!

Our favorite meal is simple. I mix ground beef with onion soup mix, bread crumbs, eggs, and some steak sauce. Form into patties, freeze. At the campsite, slice potatoes, onions and green peppers into the bottom of a large piece of foil, sprayed with non-stick cooking spray or coated with a little canola or olive oil. Place patty on top, seal tightly, place on hot coals. Cook. We eat right out of the foil "plate" so there is no mess. We have also placed them on a grill, it just takes a little longer.

Enjoy!
dalew
22 years ago
Jo ~ that's where I get mine, at our local Wal-Mart Super Store. It's where they have the canned meats. At lot of tuna is going this foil pouch route as well as breast of chicken. All this pouch stuff stores real well in the camper. The ground beef comes in regular flavor, Italian (great for spaghetti) and Mexican (great for tacos) - I prefer the regular as you can spice it to do the spaghette & tacos anyway, plus it contains a little less sodium.

Shepard's Pie was my favorite hot meal in the field when I was in the military. Being a grunt, "c-rations" were a way of life and after awhile you were up to here with "C-Rats" and a regular hot meal was heaven on this earth. But when you ate hot meals in the field you ate out of your "mess kit", which meant that whatever you were being served it was just piled, one on top of the other, in that mess kit. This dish, "shepard's pie", lends itself well to being all mixed together, even in a fish camp. Essenially here are the ingredients:

1 lb fresh ground beef - throughly cooked (or one pack of this foil pouched ground beef). Add a couple cloves of garlic, using a garlic press to the meat (important).

Mashed potatoes - either fresh or instant, enough for a serving of four.

(2) 15oz cans of LESUEUR early peas. When serving, make sure they are drained (and heated, of course).

(2) 12oz cans of beef gravy (or equal amount of packaged or homemade), and, again, heated.

Here's how it's served ...

Onto a tin camp dish (or mess kit if you still have one), plop a scoop of mashed potatoes, then right in the middle of the potatoes spoon in a helping of ground beef; next, an equal amount of peas and then ladle a good portion of gravy over the whole mess ... good eating for some hungry campers, fisherman or grunts!

Dale
jen_
22 years ago
Jo and Dale where have you been???

My favorite things to make are more along the lines of desserts. We do apple crisp, strawberry shortcake, cinnamon rolls, and things like that with a dutch oven. There is nothing like a good homemade dessert still warm from the fire when you are camping!
lisa_in_pa
Original Author
22 years ago
That pre-cooked beef sounds like a good idea-what section in Walmart did you find it-camping or otherwise? It sounds like just the thing when you are away from coolers-it certainly sounds better than freeze-dried foods!

Lisa
josouthcarolina
22 years ago
Lisa, Dale said that it is where the canned meats are located. I'm going to get some of it for sure.

Hamburger Helper has come out with a new soft taco bake. You just add browned hamburger and layer it and bake. The hamburger pouch will be so much easier to make it in camp. Just slam it together and bake! Kraft used to make the soft taco bake but I can't find it any longer. It was delicious and I would put a dollop of sour cream on top.

I'm sure this dish could be made in a dutch oven and it does not take very long to cook.

Jen, I've been right here checking in on for the forum every time I'm on line, but there just hasn't been much activity here lately. A couple of more months and you'll be in Maine, huh?

Dale, thanks for the shepard's pie recipe. Sounds good and I will try it.

Jo
gardengardengardenga
22 years ago
I'll try your recipes too! Thanks
alicemagooey
22 years ago
you all ought to spice up your fare with wild edibles...They are really quite good.They do not require transportation(except from the ground to your camp kitchen)...Some of them quite resemble things we are used to like asparagus..I have read your gourmet recipes in posts that preceeded mine..think you need more 'healthful fare'!!' grin ?..Atkins would not mind the addition of some cattail spikes to your meal,or a few cooked greens,now would he?or some wild strawberries,or blueberries.
cheers!
alice
(wild food advocate)
BrandyMama
22 years ago
We've been precooking alot of stuff this year and it has woked out well. I will grill a bunch of chicken breasts and steaks at home and then use them in salads and wraps when we get to camp. I also reheat them to use in other recipes like fajitas and tacos. We shoot for easy and quick since we have little kids to supervise at the same time. Pasta and rice salads work well too. I will make a basic pasta salad at home (whole wheat penne, lowfat italian dressing, peppers, olives) and add tuna, chicken or steak to it for meals at camp. Same with rice salad (brown rice, sesame oil, rice vinegar, dried cranberries) and it is great cold.

Brandy
jersey_ponder
22 years ago
an oldie but goodie of ours is still the basic hotdog over a fire put into a warm bicuit cooked over the fire. It is a variation from the hotdog bun and taste so much better.
We also make some pepper steak with onions and peppers over rice. SOme fresh italian bread, a bag of salad.
THe kids always loved cooking things in their pie irons, there are so many things to experiment with.
Lynda
Craftybrat
22 years ago
These all sound so yummy! My kids liked the basic stick over fire stuff. So we had to get creative with that. Found bacon was fun, dripping grease on flames was fun, and then we had bacon for our salads, and biscuts wrapped around a stick slow roasted over the fire had to be watched really carefully then dipped in honey or butter and cinnamon and sugar. It helped if I had a bottle of really good wine and a good pre-made green salad for myself when they where busy 'cooking' their food 'stuff'. They got older they tried stuff like hanging a steak on a stick ...good way to ruin a good steak. I always kept things like hot dogs and good suasages just in case their stick stuff does not work out. We have planked out some salmon once it was very good. I was very happy to see that on the end of the fishing line!!!!
kksmama
22 years ago
An easy one is bean and cheese quesadillas, just spread refried beans and shredded cheddar on a tortilla, fold it over and heat on the grill. Another favorite this time was stew - I'd planned for beef cubes with onion and carrots, but then added in a can of tomatoes, can of black beans, can of baked beans and leftover sausage and pork chops. Extra baked potatoes from the night before made great hash browns when sauteed with onion the next morning and topped with shredded cheese.
robsouth
21 years ago
weber little smokie grill cooks anyting you want and at a small cost. better than those coleman cookers anyday and much cheaper to use and own. use you own imagination as to how to cook and what to cook, but can't beat it for versatility.
jersey_ponder
21 years ago
How about some good old fashioned stew, you can make it in advance at home and just warm it up if you want. Or some chili, always a hit with my family. Pour over some rice and enjoy. I guess with fall coming it has me thinking this way.
Lynda
Gwyn
21 years ago
We like eggs and bacon for breakfast with bagels or toast.

Lunch and Dinner is normally a one pot meal - either rice with veggies and meat or beefaroni with veggies. Also sometimes do hotdogs or hamburgers. Also roasted potatoes in foil dome on campfire. Also soak corn in the husks in a bucket of water for 15 and then cook in husks on campfire YUM.
nedraw
21 years ago
I like a breakfast dish a resturant here does called loaded potatos. It's diced potatos (can add onions and/or peppers if you like them), fried or baked in foil, then add ham and chopped tomatos and top with cheese. Let warm until cheese is melted. I've also just put everything in a double or triple layer of heavy duty coals and stuck it in the coals until the potatos were done. Good for breakfast or dinner. Can be made with raw or left over potatoes. There's also a veggie version that adds onions and peppers and skips the ham.
pkock
21 years ago
Some excellent ideas posted here. Hubby and I have been accustomed to primitive camping, so it takes some adjustment to convert meals to popup camping with electricity and all that. We have 2 young kids of the microwave generation, and we want to make sure they appreciate camp cookery in its primitive glory - so no microwaves in our popup. Most of our food still gets cooked on the fire.

The main difference is what you can bring with you. Hubby and I used to camp miles from the car, and had to backpack everything in and out. Lordy, we can bring anything in the popup. Not much of a challenge, really. We can cook just about anything there we can cook at home, with the exception maybe of a pizza or baked goods. Pre-cooking at home and sealing in ziplock bags makes it a snap. Our favorite camp meal is tacos. Heck, that's our favorite home meal. ;-)

I'll never forget, though, our last primitive trip. Hubby is a trained chef too, though he doesn't work as one now. In the middle of Red River Gorge State Park, at the bottom of a huge cliff, we dined on hot wings, spanish rice, and quesadillas with sauteed onions, peppers, and portabello mushrooms.
jen_
21 years ago
pkock, I do the same all summer-- cook mostly on the fire and no microwave. I do give in to some modern appliances and have a small coffeemaker.

I do bake on the fire in the dutch oven. We've lugged it out to our wilderness site (accessible by boat only) and baked a cake out there! What an amazing treat! It tastes so incredibly good in that surrounding! You would probably enjoy that kind of cooking-- or hubby would! You can do those pizzas, cakes, casseroles, anything baked basically! Nothing like homemade baked macaroni and cheese when camping!
coronabarb
21 years ago
Jen,

I cook in dutch ovens too...belong to the So. Calif. D.O. Society. You can cook just about anything in these great pots. Stews, soups, and chili are especially easy and good. I haven't tried bread yet but I plan to soon.

coronabarb
potterhead2
21 years ago
Anybody try "eggs in a bag"? Our girl scout troop used to love this and it works so well we use it at home. Boil water in your largest pot(s). For each person you need a quart size freezer ziploc bag (must be freezer type). In each bag you put a teaspoon of butter, 2 eggs, and any omelet ingredients you have precooked and brought with you (peppers, onions, sausage, etc.).
Carefully drop the bags upright into the boiling water, do not overcrowd them and be sure the tops of the bags don't hang over the rim of the pot.
Every couple of minutes use tongs to squeeze the bag contents which moves the uncooked egg to the surface. Eggs are done when no more egg 'squirts' when you squeeze the bag (about 5 minutes in a large pot with 5-6 bags).
To serve, you simply 'slide' the eggs out of the bag onto your plate and sprinkle with grated cheese.
Tastes great, no pan to clean, and you already have your hot water for washing the plates!
carol04
21 years ago
Hi, my husband & I may be doing a side trip to Yosemite Park, CA, this summer while visitng for a Wedding,in San Jose. My husband suggested we do a couple of nights of camping while there. 'Problem is, we'll be living out of suitcases. I haven't been camping in sometime, but sure did enjoy food that was cooked outdoors, especially breakfast! Any suggestions? (besides eating at the lodge on site!!!) Thanks!
Gwyn
21 years ago
I love doing the one pot meals

Rice and meat and veggies

pasta and tuna and veggies

another must have is corn on the campfire - soak the corn in husks for 15min in a bucket of water and then put on fire the husks burn the the corn inside is yummy plain or with butter

Eggs and bacon and toast is a msut for breakie
jennmonkey
21 years ago
My favorite dinner camping is salmon, baked potato, and a veggie all cooked on the fire wrapped in foil. It's soooo delish and no dishes to wash! I love one-pot meals too. pasta and sauce, burritos, rice and beans. I eat better camping than I do at home :)
QueenBee52
21 years ago
if you will boil or bake some potatoes, chill, slice and ziplock it- great for hash browns, fritattas, etc.
grill up some chicken breasts and pork chops on your grill at home or your george foreman, freeze and ziplock- the possibilities are endless. make sandwiches on toasted hoagie rolls, shred for wraps, add to eggs and cheese for omelets.
another thing that is easy and great- cook a roast beef or pork butt, shred, freeze and take along. add some of the roast beef and some provolone cheese on a buttered hoagie roll, grill or heat ( can even press like a cuban sandwich) and serve.
i still love the hot dogs, marshmallows and smores over a campfire, tho
mozy1
21 years ago
Well, unfortunately, I'm no Becky-Home-Ecky, so I get excited about Nathan's hotdogs when camping! I am kind of fussy about the fat content of my diet, but when I camp, I don't care. Nathan's hotdogs are a nostalgic piece of heaven for me, reminding me of my growing up years in New York City (think Coney Island, which put Nathan's on the map out there!). Plus, they truly are the best tasting hotdogs I have ever eaten.

I did a dance in the aisle of the grocery store here in Cleveland when I saw those hotdogs!!!

mozy
Campin_Fool
21 years ago
There are few of life's pleasures that surpass a dutch oven full of my wife's Chicken & Dumplins' simmered for the better part of the day, on the woodstove, when were campin'. Don't ask me how she does it, I'm not sure she knows, shes not much on recipes. I do know there is a basic concept but it varies with available vegetables. Best consumed on a chilly evening.
willowbeachbirding
21 years ago
I bought hubby 2 "sandwich makers" that you heat over your fire and we will be making pizzas with these. What an amazing smell that comes from your campsite. You can just imagine what people are saying when they walk by and smell frestly cooked pizza. I spread margarine on 2 pieces of bread , put 1 piece of bread in the sandwich maker, add sauce, cheese, pepperoni, mushrooms, more sauce on that and the 2nd piece of bread. YUM!! YUM!! We also enjoy making "spider dogs" over the fire as well. Take a hot dog and slice it the length of the dog to about 1 inch from the end then turn over and slice again so it looks like there's 4 small pieces. Use a hot dog stick and place over fire and the small pices start to curl and look like spider legs. That's a favorite of our kids.

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