Camp Cuisine
Camp Cuisine - Camping Recipes
Inspire your inner camp chef with recipes for camping trips. It doesn’t matter if it’s shared around a campfire, cooked in your RV's gourmet kitchen, or take-out from the local deli, food just tastes better on a camping vacation!
Find and share more great camping recipes at CampingCafe.com
Saint Patrick's Day Party Recipes
Saint Patrick's Day Party
St. Patrick's Day is a great day to break out and hold a fun themed dinner party. This day is a day for celebration and pure fun. This year, when you hold your party try this recipe to make your party delicious and fun.
No St. Patrick's Day Party would be a St. Patrick's Day party without some traditional corned beef. Many corned beef recipes tell you to boil your corned beef, but my family has found that roasted corned beef is a much better way to cook your St. Patrick's Day dinner.
Corned Beef & Cabbage Recipe
1/4 cabbage per person
2-3 potatoes per person
2-3 carrots per person
Start by purchasing a pre-packaged piece of corned beef. The pre-packaged beef is already seasoned properly and makes a delicious meal. Preheat your oven to 325 degrees. Place the corned beef into a roasting pan with about half of an inch of water. Cover the pan and bake for approximately an hour and a half.
Make sure to check the water level in the pan as you are baking. You want to be sure that the water doesn't completely boil out. Next wash the potatoes, but don't peel them. Peel the carrots. Cut the potatoes and carrots into quarters. Cut the cabbage into eighths. After the corned beef has baked for about and hour and half, remove it from the oven and add the potatoes and carrots. Bake for another 45 minutes. Remove it from the oven again, and place the cabbage slices on top. Bake for another 15 minutes.
Serve your corned beef and cabbage piping hot, with home-made soda bread, green beer and enjoy a thoroughly festive St. Patrick's Day dinner.
- Category: Camp Cuisine
Easy Scone Recipe
How to Make Scones
Scones are a nice easy, but delicious treat to surprise your friends and family with. They are delightful as a breakfast treat, but can be eaten at any time of day. If you really want to make a special occasion bake these scones and serve to your friends with devonshire cream, jam and nice hot tea. Enjoying tea time with your friends can be a great way to catch-up and you and your friends are guaranteed to come away with special memories.
You will need:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
5 tablespoons unsalted butter, chilled
1/2 cup heavy cream
2 large eggs
1/3 - 1/2 cup dried currants
The classic scone is made with dried currents. However, if you are not a fan of currents they can be replaced with raisins or other types of dried fruit.
Start by preheating your oven to 450 degrees. Next in a large bowl or food processor mix together the flour, baking powder, salt and sugar.
Cut the butter into pieces and mix into the dry ingredients, either using the food processor or a pastry blender. Don't overprocess your butter and dry ingredients. It should look like course meal with some larger lumps of butter.
Now slightly beat the eggs, then working quickly blend the egg, cream and currents with a spatula (if you are working by hand). You want your dough to be soft and slightly wet, but not overblended. If you are working with a food processor add the eggs and currents to the wet ingredients, then with the processor running pour the cream into the mixture. Be very careful not to overprocess especially when using a food processor, the dough should just be starting to gather into a ball when you remove it.
Place the dough onto a floured surface. Roll out the dough into 1/2 to 3/4 inch thick. Using either floured biscuit cutter or a knife cut the dough into biscuit rounds or wedges. If you are cutting wedges you won't have to worry about gathering the scraps, rolling out the dough again and cutting out the last of the scones, which you will need to do if you are using a biscuit cutter.
Your scones should be approximately 1/2 inch apart on a greased baking sheet. To finish, you can glaze with an egg wash and sprinkle with sugar, or brush the tops with cream or milk. Place your baking sheet into the preheated oven and bake for 10 to 15 minutes, or until the tops of the scones are golden brown.
Remove from the oven, allow to cool or serve warm.
- Category: Camp Cuisine
Southwest Sauce Recipes
Spice up your Camping Recipes with Southwestern Flavors
The southwestern United States has produced some truly delicious flavors. These flavors can best be found in the sauces that accompany the delicious dishes served throughout the area. Here are a few simple and classic southwestern flavors.
Tomatillo Sauce
This is also known as Salsa Verde and is an excellent sauce to be served with dishes, but is also delicious served as a salsa with chips.
Approx. 1 lb fresh, or canned tomatillos, husked and washed
1 small onion, chopped
1-2 small jalapenos, seeded and minced
1 garlic clove, minced
1/4-1/2 cup fresh cilantro
1 tbsp lime juice, fresh or
Bring 2 quarts of water to a boil. Meanwhile, fill a bowl with ice water and set aside. When the water has come to a boil, stir in salt to taste and the tomatillos to the boiling water. Cook until the tomatillos are tender, but not mushy, approximately 9 minutes. After the tomatillos are cooked, transfer them to the ice water and allow to cool for 5-7 minutes.
Once cool, drain the tomatillos from the ice water. Place into a food processor with the other ingredients. Process lightly, the salsa should be roughly chopped, not pureed.
Chipotle Sauce
2 dried chipotle chiles
1 dried ancho chiles
1 small onion, chopped
1-2 cloves garlic
1/2 tsp cumin
Start the sauce by discarding the stems and removing the seeds from the chiles. Rinse the chiles then bring to a boil in a small saucepan with 2 cups water. Add the onion and garlic to the water, and simmer uncovered until the chiles are softened, approximately half an hour.
Grind the cumin. Drain the chiles and vegetables, but reserve the water. Transfer to a food processor. Add the cumin and one cup of chile water, puree until smooth. If the sauce is too thick, add more chile water as necessary.
- Category: Camp Cuisine
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Camp Cuisine