Camping Out Ideas

does anyone know any simple, little mess, hearty camping recipes?

Public Comments

1. burger steak... just bring burger patties, and a sauce powder...
2. I have never been camping, but would imagine that "one pot" meals would be easiest, like stews and soups?
3. Well when we went camping, we were treated to Dinty Moore stew heated up on a coleman stove. Very simple, and with the right amnt of seasoning, quite tasty. Then just add some saltines or bread. Maybe something good for desert. I remember it like it was yesterday.
4. we called these "hobo sandwhiches" but will really only work if you are taking a cooler for some of the items... in individual foil wrappers: hamburger patty, salted shredded carrots shredded potatoes and onions top with cheddar cheese added the last 5 minutes cook beef and veggies on fire or grill and put cheese on the last 5 minutes. Any variety of veggies could be added as well...mushrooms, peppers
5. From CampingRecipes.com Brunswick Stew 2 cans of Castlebury BBQ Pork 1 lg. can of white chicken 2 cans of tomato sauce 2 cans of diced tomatoes 1 can of cream corn 1 can of whole kernal corn 1 can of lima beans or english peas 1 bottle of Heinz hot ketchup Pour cans in dish and bring to a boil (drain corn and peas only). Simmer for 15-20 mins. Lots more at: http://www.scoutorama.com/recipe/ http://www.thecampingsource.com/camping_recipes/recipe_category_list.aspx http://camping.about.com/cs/campingrecipelinks/a/recipes001.htm
6. BREAKFAST: Omlettes in a bag Put eggs and ham in a small zipper plastic bag ,squish it with your hands. Put in boiling water for about 10 min. open bag put on plate top with shredded cheese and enjoy.
7. Campfire Potato Packets 6 large baking potatoes 1 large onion, chopped 4 ounces green chiles 4 ounces black olives, chopped 1/4 teaspoon garlic powder 1/2 teaspoon lemon pepper Butter or margarine (optional) Scrub and chop baking potatoes into pieces, but do not peel. Prepare 6 to 8 square pieces of heavy-duty aluminum foil, one piece per serving. Place equal portions of the ingredients on each foil square. If butter or margarine is available, place one teaspoonful on top of each packet. Fold the foil, sealing ends. Place on barbecue grill or in coals of campfire for about 45 to 55 minutes. Campfire Hash 'n' Eggs 1 (15 ounce) can corned beef hash 1 tablespoon instant minced onion 1 1/2 tablespoons prepared mustard 8 eggs 2 (1 ounce) slices American cheese In a large skillet, stir together hash, onion and mustard. Cook over medium heat or medium-hot coals, stirring occasionally, until lightly browned, about 4 minutes. With a spoon, make 8 indentations in hash mixture, about 2 inches in diameter each. Break and drop an egg into each indentation. Cover and cook until egg whites are almost set, about 10 - 15 minutes. Baggie Omelet Eggs (1-2 per person) Milk Any or all of the following....cheese, ham, bacon, onions, peppers, tomatoes, mushrooms Pita Bread (optional) Zipper type freezer bag Put 1-2 eggs in bag and add desired amount of milk. Add the additional ingredients. Seal bag tightly. Place bag in boiling water and cook for 3-5 minutes until desired doneness. To eat as a breakfast sandwich, put egg combination in pita bread.
8. try going to kraftfoods.com. They have lots of easy recipes, and pics to go along with em!! Hope that helps!
9. Marinate a variety of veggies like onions, peppers, potatoes, string beans, carrots) for several hours and then place them in an aluminum foil packet and just cook over fire.
10. Campfire casserole Use canned foods to help speed up this dish. 750 g round steak, finely chopped or minced 2Tablespoons olive oil 1 onion, coarsely chopped 450g can of red beans (drained and rinsed) 450 g can of mixed beans (drained and rinsed) 450g can of tomato soup or 1 can of crushed tomato's 1 Cup water 2 Tbilisi's golden syrup or 2 Tablespoons dark brown sugar 2 Tablespoons vinegar 3/4 teaspoon ground pepper seasoning Heat the oil and saute the meat until lightly browned. Combine all the remaining ingredients, cover and cook in a moderate oven/heat/fire coals for 1 1/2 hours, adding a little water if needed, or meat is tender. Serves 6 Note: Tomato soup give the meal a robust taste Beef Guinness - A simpler/easier Pot Roast 1/4 cup of Oil 4 lbs. of Pot Roast/Bottom round. salt/pepper to taste 1 or 2 Spanish onions 2 bottles Guinness Extra Stout 1 cup brown sugar 1/4 cup apple cider vinegar 1 basket of mushrooms How to Prepare: Browning or siring all sides of meat in hot oil (adding salt/pepper as meat turns) Cover Pot, add sliced onions 1/4 inch thick or wider, cook until all starts to soften, add beer to 1/2 or 2/3 high, based on pot, add sugar, vinegar. Cover and simmer for 30 minutes to the pound or til done. Suggest serving with Mash Potato with its gravy! Serves 5-6 Chicken and Dumplings 1 package of Bear Creek Chicken Noodle soup mix 1 pound of boneless chicken thighs, cut into bite-sized pieces 2 packages of Bisquick baking mix (or similar product) 1 small bottle of cooking oil 2 tablespoons mixed chopped dried herbs, such as basil, oregano, or thyme 1 small package of shredded Cheddar cheese (optional) Kosher salt and freshly ground pepper How to Prepare: Cut chicken into pieces and place in gallon size ziplock bag. Add Kosher salt and freshly ground pepper and rub (through the bag) over the chicken. Set aside for 10 minutes. Heat a small amount of oil in pot or Dutch Oven over medium-high heat. Add chicken and brown on all sides, turning with large wooden spoon. Remove chicken from pan and reserve. In gallon sized ziplock bag, add baking mix and enough water to make into a soft dough. Add dried herbs (and Cheddar cheese) and mix throughout. Add 8 cups of water to pot or Dutch Oven and bring to boil. Add soup mix to boiling water slowly, stirring until mix is completely incorporated. Lower heat and add dumplings to top of soup mix by cutting the corner of ziplock bag and piping mixture into small, bite-sized rounds. Cover and cook for ten to fifteen minutes at low heat. Dumplings should be soft, slightly doughy, and have risen notably. Serves 7-8 Blueberry dump cake 1can crushed pineapple, large can with juice 3 cups blueberries, fresh 3/4 cup sugar 1box yellow cake mix 1/2 cup butter, melted 1 cup pecans, coarsely chopped How to Prepare: Melt 1 tbs butter in a 10" or 12" Dutch oven, add pineapple with juice, add blueberries, cover with sugar and top with cake mix. Add ingredients in that order and DO NOT STIR! Drizzle with remaining butter (melted), and top with pecans. Bake 1/2 hour on medium hook, raise to one higher hook, add top coals and bake an additional 10-15 minutes until bubbly - then remove from fire and set on cooking table to continue baking until browned on top. About 1 hour total baking time Enjoy your camping and cooking