Camping.com

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

Thanksgiving with a Twist

Thanksgiving with a Twist


Are you ready to do something different for your Thanksgiving dinner?  Tired of the same old turkey and cranberries?  Add a little pizzazz to your Thanksgiving meal with these recipes that combine traditional flavors with one of our favorite meal formats, burgers and fries. These turkey burgers served with yam fries and cranberry spritzer will completely change the way you feel about Thanksgiving.

Turkey Burgers
The easiest way to make a turkey burger is to simply shape your ground turkey into burger patties. However, these burgers can be somewhat bland and dry. There are many different recipes, such as this one, which make more flavorful and moist burgers. One pound of ground turkey makes four burgers.

1lb ground turkey (lean is best)
1/2 medium onion, chopped and lightly sautéed
1 egg
1/4-cup breadcrumbs or stuffing mix
2 Tbsp finely chopped celery, lightly sautéed

Start by sautéing the celery and onion until soft. This is an optional step, but it will make the onion and celery more flavorful. Now mix all of your ingredients together in a large bowl. Once your meat is mixed, shape into patties. Lightly spray your grill or pan with non-stick spray or brush with olive oil. Cook on medium/low until the inside of the burgers is no longer pink or the meat thermometer reads 160 degrees. Cooking these burgers on a grill will give you the best smoky flavor. Once done, serve immediately on warmed or toasted burger buns. You can garnish your burger with normal burger toppings, or, for more Thanksgiving flavors, try cranberry relish.

Yam (Sweet Potato) Fries
Yam or sweet potato fries are a simple, yet deliciously fantastic way to enjoy your Thanksgiving sweet potatoes. These oven-fried sweet potatoes make perfectly crispy fries.

2 large sweet potatoes or yams, washed
1 Tbsp canola or peanut oil, plus one additional tsp
Salt and black pepper

Use the extra teaspoon of oil to lightly coat your baking sheets. Preheat oven to 400 degrees and put the baking sheet in the oven. Cut the sweet potatoes in half and cut each half into four to six pieces depending on how large you want your fries. Toss the fries in a bowl with the tablespoon of oil, season generously with salt and pepper, and toss one more time.

Remove the baking sheet from the oven and spread the fries across the sheet so that they don't touch. Bake the fries for 15 minutes or until golden brown. Use a spatula to carefully turn the fries, making sure not to rip the crusty bottom part of the fries. Bake for another 15 minutes until the other side is golden brown and crusty as well. Carefully remove from baking sheet and serve hot.

Cranberry Spritzer
There are many variations on cranberry spritzers. They can be made with club soda, white wine, and even champagne. You should figure out how you like your drink, then experiment with the proportions in order to get the flavor you like. Cranberry spritzers offer a refreshing drink with a hint of Thanksgiving. If you or your guests are looking for something with a little kick, make your spritzers with white wine or champagne.

Non-Alcoholic Spritzer
4 cups cranberry juice
2 cups orange juice
1 cup club soda

Mix all ingredients together in a pitcher with ice and serve.

Spritzer with a Kick
4 cups cranberry juice, chilled
2 cups champagne, chilled
1 cup club soda, chilled

Mix all ingredients in a pitcher and serve. You can also add the club soda to each drink separately, so everyone can mix their drink just the way they like it.

Experience Spanish Cuisine

Experience Delicious Spanish Cuisine


Spanish food is one of this world's true delicacies. Tapas are one of Spain's better-known traditions. The tapa is somewhat similar to our appetizers. At a tapas bar you can try a variety of items, since each tapa is small.

Spain has a few lesser known food options that you might enjoy. First is the Spanish Tortilla, known as an omelette here. This dish is available at almost any restuarant throughout the day, but it is particularly good served for breakfast with a tall glass of freshly squeezed orange juice. Second, Chocolate with Churros. The people of Spain will eat churros for breakfast or as a late night snack. Spanish churros are a little different than the churros readily available here, and the secret to great churros is the thick hot drinking chocolate they are served with.

Spanish Tortilla
The  tortilla, also known as a potato tortilla, or the Spanish Omelette, is a dense cake-sized dish made with eggs and potatoes. It can be served many ways: in a wedge, in small chuncks, or even as a sandwich. This dish is a Spanish staple and there are many recipes, but it takes some practice to get your tortilla cooked perfectly.

Ingredients
2  tablespoons oil
1  onion, peeled, halved, and thinly sliced
2  pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
3/4  teaspoon salt
sprinkle of pepper
5  large eggs

Pour oil into a nonstick ovenproof frying pan over medium-high heat.  Once the oil is hot, add the onions and stir until they turn translucent (about 5 minutes). Add the potatoes, 1/2 teaspoon salt, and pepper.  Toss or stir to coat. Add 1/3 cup water.  Bring the water to a boil, reduce heat to medium, cover, and cook until potatoes are tender. If any liquid remains in pan, either pour it off or boil it off by continuing to cook with the lid off for a minute or two.

In a large bowl, beat eggs with 1/4 teaspoon salt and a little pepper. Add the potato mixture and coat gently. Place unwashed frying pan over medium-high heat.  When it has heated, pour in the egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.

Move the pan to the oven and broil the tortilla (about 6 inches from heat) until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen.  Place a plate face down on top of the pan and flip the whole thing (pan and plate) so that the tortilla falls out onto the plate. Cut into wedges and serve warm or at room temperature.



Churros con Chocolate  (Spanish hot chocolate with churros)
This is another Spanish staple. It is fairly rich, but when done right it is unbelievably satisfying. Some places in Spain have been serving this since the 1800s. You can serve your churros for breakfast or as desert. The only requirement is that you make sure you dip your churro into the thick smooth chocolate and revel in the flavors.

Spanish Style Hot Chocolate:
1 qt. milk
8 sq. (8 oz.) sweetened chocolate, shaved

Heat milk to boiling point in a saucepan. Add the chocolate, stirring constantly with a wooden spoon. Bring to a boil several times, stirring energetically and constantly. It should be very thick and somewhat foamy. Serve hot.

Churro:
1/2 c. water
1/2 c. milk
Pinch of salt
1 c. flour
1 egg white
Oil sufficient for deep frying
Powdered sugar

Heat the water, milk, and salt in a small pot. Bring to boiling point and begin to add the flour slowly, beating briskly and thoroughly. Remove from heat. Add egg white and beat until the dough is fluffy. Let the mixture cool.

Meanwhile, heat the oil in a pan for deep frying. Place dough iton a pastry tube and squeeze out churros in long stick-shapes or circles of dough.  Fry on both sides until golden brown.  Remove and drain on a paper towel, then dip them in sugar.

Sumptuous Soups

Sumptuous Soups


There is nothing like a nice, hearty soup to warm you, body and soul, on a cool fall night. From a nice chicken dumpling soup to a thick and chunky Spanish stew, you will find something to enjoy in soups from across the world. As it gets colder outside and the days get darker, nothing lifts your spirits and brings the family together like a bubbling pot of homemade soup.

Curried Butternut Squash and Apple Soup

October is a great time to find fresh squash. You will find an abundance of squash, from acorn squash, butternut squash, and zucchini to pumpkins, spaghetti squash, and hybrid varieties like honey bear. Squash is one of those foods that can be great cooked in many different ways. They can be baked, turned into pie filling, roasted, steams, and cubed or pureed for soup. Before your local farmers market closes for the winter, make a trip to pick up some squash so you can fix this sumptuous for your friends and family.

Ingredients:
3 tbsp butter
One large onion, chopped, about 2 cups
5 tsp curry powder
6 cups butternut squash, peeled, seeded and chopped, about 3 lbs
2 tart apples, peeled, cored and chopped
3 cups chicken stock
1 tsp salt
1 cup apple cider
Pepper to taste

In a large pot, melt butter; add onion and sauté until tender and translucent. Add the curry powder to the onions and stir thoroughly. Put the squash, apples, stock and salt into the pot. Bring to a boil and then reduce heat and simmer until squash and apples are tender, approximately 25 minutes. Remove 2 cups of liquid, set aside, and reserve for later. Blend the remaining soup in a blender until smooth and return to the pot. Add the cider and stir. Gradually add the reserved liquid to the soup; the soup should still be thick, but not overly so. You may not need to add all of the reserved liquid to reach the desired consistency.

If needed, reheat the soup before serving. Liberally grind pepper over the soup before serving. This soup is especially good served with rustic bread or some simple homemade buttermilk biscuits.

Serve this sumptuous soup piping hot and enjoy as it warms you from head to toe with its delicious and hearty flavor.

You are here: Home Camp Cuisine