The Best Camping TipsFree Camping Recipes
Hearty German Goulash
Hearty German Goulash
This recipe takes a bit of time as the meat must be cooked and then allowed to simmer. You can cook the meat ahead of time at home to cut the amount of time you will want to cook on your camp stove.
Serves: 6
- 2 pounds boneless pork roast, trimmed
- 2 cups onions, chopped
- 2 cloves garlic, chopped
- 1 teaspoon dried dill
- 1 teaspoon caraway seed
- 1 tablespoon salt
- 1 beef bouillon cube
- 3/4 cup boiling water
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 1 tablespoon brown sugar
- 1 can sauerkraut, drained
- 2 cups sour cream
Instructions
- Cut pork into 2-inch cubes.
- In large Dutch oven, combine the pork, onion, garlic, dill, caraway, salt, pepper, bouillon cube and boiling water.
- Bring to boil. Reduce heat and simmer, covered, 1 hour. (To save time at the campsite, do this ahead of time at home)
- Add paprika and brown sugar, stir to dissolve.
- Add sauerkraut, mix well.
- Simmer, covered, until meat is tender, about 1 hour or longer.
- Stir in sour cream; heat thoroughly before serving.
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S’Mores in a Pan
Easy S’Mores in a Pan
If you have a beautiful roaring campfire you would never be making S’Mores in a Pan! But if you are camping where there are fire restrictions because of a drought or any other reason, or you just want easy S’Mores at home then this is the recipe for you! Make these ahead of time and they will be ready for snacking any time of day! Or, for some fun around the campfire, use your camp stove to melt the ingredients, add the grahams and chocolate chips, and then press in a pan and you are done!
1/4 cup butter
1 (10 oz) bag regular marshmallows
1 box of Golden Graham cereal
2 cups Chocolate Chips
Melt butter over medium heat. Add marshmallows and keep stirring until the marshmallows are melted completely and you have a smooth liquid. Remove from heat. Add Golden Grahams and stir to coat well. Crush a few of them up before adding them to make some smaller pieces. Stir in chocolate chips.
Grease a 9×13 pan and press down the S’mores. Drizzle with some melted chocolate chips over the top for some added chocolate. Allow to cool, cut into pieces and enjoy!
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Sweet Stuffed Onions
Sweet Stuffed Onions
Sweet Stuffed Onions is an easy addition to your campfire meals. This campfire dinner recipe is very easy to prepare!
Ingredients
- 4 extra-large sweet onions
- 1 pound thinly-cut pork sirloin, cubed (or substitute other meat)
- 2 teaspoons salt
- 2 teaspoons black pepper
- ½ teaspoon ground cumin
- 1 cup boxed cornbread stuffing mix
- 2 tablespoons mild green chile powder
- 3 large poblano chiles, roasted, peeled and seeded
- ¼ cup sweet red pepper, chopped
- ½ cup Mexican Parmesan cheese, grated
- cilantro and avocado for garnish (optional)
Directions
1. Slice the tops off of the onions ¼ of the way down, and slice the roots from bottom creating a flat bottom. Peel the skins from the onions. Cut an ‘X’ into the center and use a spoon or melon baller to remove the center portion, leaving the walls approximately ½-inch thick. Dice ¼ cup of onion from the centers and store the remaining onion for use in another recipe.
2. Mix diced onion with pork, salt and pepper, cumin, stuffing mix, chile powder, poblano chiles, red pepper and cheese. Fill each onion bowl with mixture. Wrap onions in large squares of heavy duty foil, bringing seams together on top by flattening the foil slightly. Keep wrapped onions upright and nestle each on hot coals. With a small shovel, top each onion with 1 to 2 hot coals.
3. Cook approximately 30 minutes, or until a meat thermometer inserted into center registers 175-180°F. Remove from coals, carefully open foil and serve. Garnish with cilantro and avocado, if desired. Serves 4.
Remember to bring a few kitchen utensils — a spoon, large mixing bowl, sharp knife, meat thermometer, and foil to prepare this free campfire recipe for Stuffed Onions at the campsite.
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Biscuits and Gravy
Easy Biscuits and Gravy
Ingredients
1 pound pork sausage
3 tablespoons shortening
3 tablespoons flour
2 cups milk
1/2 tsp salt (more or less to taste)
1 tsp pepper
1 package of large dough biscuits
Instructions
Prepare biscuits ahead of time before leaving for the camping trip. Store in an airtight container or ziplock bag. On the morning prior to preparing the gravy wrap the biscuits in foil and lay on grill close to fire or on the back of your cook stove, any place where they can get warm.
Melt the shortening in the frying pan. Add sausage–cutting into small pieces–and fry until brown. Stir in the flour. Add milk (about 1/2 quart) and cook until it is a nice gravy thickness. If too thick add more milk, if too thin add more flower, a small amount at a time.
Serve sausage gravy on top of biscuits add some salt and peper as desired.
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Best Seasoning For All Your Camping Meals — Only Need One!
A Seasoning for Every Meal
One of the best seasonings that I have found is Suzanne’s Gourmet Southwest Rub. This awesome combination of spices makes all of your camping meals better! It is great with almost anything, from eggs at breakfast, to adding extra zest to sandwiches for lunch, to making a great dip when combined with sour cream or yogurt, to seasoning the meat, pasta and vegetables for dinner! The ingredients are listed as ancho chili flakes, garlic, onions, salt, spices and dark brown sugar. I believe the secret is in their combination of ‘spices’! Add it to any of your favorite camping recipes for extra flavoring or an exciting new flavor!
The seasoning is available at Suzanne’s Hot Stuff, located in Cave Creek, Arizona. It is also available from their website www.suzanneshotstuff.com. If you are from or are visiting Arizona be sure to visit their store in Cave Creek, located just north of Phoenix. They also have many other great southwest seasoning products. Or log on to their website where you can place an order and can also check out all of their other products. Everything that I have tried has been wonderful! Their website also has some great recipes to try!
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Baked Tomato Chicken Breasts
Baked Tomato Chicken Breasts
Baked Tomato Chicken Breasts in foil packs is a very easy camping recipe to prepare! Each serving is wrapped individually so you can arrange them over the hottest spots of your campfire. This chicken breast recipe will become one of your favorites!
Baked Tomato Chicken Breasts
1 can (28 oz.) diced tomatoes, drained
1 package (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cloves garlic, minced
6 boneless, skinless chicken breast halves (1-1/2 lb.)
1 ½ tsp. dried basil leaves
1 tsp pepper
1 ½ cups shredded Mozzarella Cheese
Combine the tomatoes, stuffing mix and garlic just until stuffing mix is moistened.
Prepare six large sheets of heavy-duty foil by spraying one side with cooking spray. Place one chicken breast on center of each of the sheets of foil; top with basil, stuffing mixture and cheese. Bring up foil on sides, fold top and ends to seal each packet. Be sure to leave room inside the chicken packet for heat circulation.
Arrange each package of chicken over the fire on the camp grill. Bake 35 to 40 min. or until chicken is done (165ºF). Actual time will depend on how hot the fire is. Cool five minutes. Carefully cut small slits in the foil to release the steam.
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Baked Vegetables
Baked Vegetables
Easy camping meals must include this campfire vegetable recipe for baked vegetables. This is an easy way to prepare vegetables by wrapping them in foil and baking over the campfire! All you need to add is oil to keep them moist and your favorite seasonings. No special cookware is required, and cleanup is a breeze!
Baked Vegetables
4 medium potatoes
4 carrots
1 onion
2 stalks celery
2 cloves garlic
1/2 cup olive oil
1 tsp pepper
1 1/2 tsp basil
Slice potatoes 1/4 inch thick. Slice carrots and celery 1/2 inch thick. Slice onion to 1/4 inch thick or less. Mince or chop garlic. Pour olive oil over vegetables and toss to coat evenly. Add the pepper and basil, mix. Create a foil pouch by using a piece of heavy duty foil 12 inches by 20 inches. Place vegetables in the middle. Bring the 12 inch sides together over top and fold tight. Fold up open ends and fold tight. The tight fold will ensure that the moisture stays inside.
Place on grill over fire. Bake until vegetables are tender, which will depend on how hot your fire is. For a good fire, average 30 minutes.
Variations:
1. Include or substitute your favor seasoning for the pepper and basil.
2. Use your favorite combination of vegetables. If you don’t like celery, leave it out. It works best to use vegetables that require similar length of cooking time. Try broccoli and cauliflour, which do not need to bake as long as the potatoes.
3. For added flavor, add a few dabs of butter to the vegetables before you close the foil wrap.
Visit Mountain Plus Outdoor Gear for this handy Adjust-a-Grill. Many other camp stoves are also available at Mountain Plus.
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Pancake S’mores
Pancake S’mores
Here is a new idea to include with your campfire breakfast recipes based on the traditional favorite campfire snack — s’mores! Make these Pancake S’mores the next time you’re in charge of fixing breakfast at the campsite.
Pancake S’mores
2 cups Original Bisquick® mix.
1 1/3 cups milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
1/3 cup graham cracker crumbs
7 t ablespoons marshmallow creme
7 tablespoons milk chocolate chips
1. Heat skillet; grease if necessary. Stir Bisquick mix, milk, sugar, vanilla and egg until blended. Pour batter by slightly less than 1/4 cupfuls onto hot skillet.
2. Cook until bubbles break on surface. Sprinkle about 1 teaspoon cracker crumbs over each pancake. Turn; cook until golden. Remove from griddle.
3. Spread about 1 tablespoon marshmallow creme over the crumbs side of each of 7 pancakes; sprinkle about 1 tablespoon chocolate chips over marshmallow creme on each. Top with another pancake, crumbs side down.
For a special touch, sprinkle tops of pancake s’mores with additional graham cracker crumbs and chocolate chips.
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