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!
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Cool and Refreshing Dishes

Cool and Refreshing Dishes

On the hottest days of summer, turning on the stove and cooking a meal doesn't sound too fun. Instead try a couple of these cool and refreshing dishes. The secret to the best refreshing dishes is using the freshest ingredients you can find.

Melon Balls
Melon balls are a great starter to a summer meal; they are also fun to prepare.

You need:
1 melon-baller
Assorted melons
Mint sprigs for garnish

You can use any type of melon that you like. Cantaloupe is one of my favorites. You can also use different types of melons if you want a colorful and tasty appetizer. Cut the melons in half and seed them. Use the melon-baller and make as many melon balls as you can. Don't worry about making perfectly round melon balls; the shape doesn't change the flavor of the melon. Mix all the balls in a large bowl and place the sprigs of mint decoratively on top as garnish. To add a little pizazz to your melon (for the over 21 crowd) pour a little vodka over the melon balls and mix thoroughly. Enjoy!

Tomato and Pesto Sandwiches
Tomato and Pesto sandwiches are a simple and refreshing meal, great for a hot day. You can use store-bought tomatoes and pesto for a quick meal. This treat is the most rewarding when you have grown your fresh tomatoes and prepared your own pesto.

Pesto: This is a relatively loose recipe; you can alter the measurements depending on how you like your pesto.

1 1/2 cups fresh basil
1/4-cup pine nuts
2 gloves garlic
1/2 cup grated Parmesan cheese
1/2-cup olive oil

Combine all ingredients in a blender and mix until smooth. Homemade pesto also freezes well for use later.

Sandwiches: You can use however much of each ingredient you like depending on how many people are there for dinner. Also, you should choose whichever types of cheese you enjoy with tomatoes and pesto. Brie and goat cheese  both have excellent flavor and spread easily.

French baguette
Large tomatoes
Goat cheese

Slice the baguette into 1/4in rounds. Very lightly oil and toast in 350-degree oven for approximately 10 minutes. The bread slices should be very lightly toasted. Slice tomatoes into thick rounds. To serve, place each ingredient individually on the table. To eat, spread some pesto and cheese on a piece of toast and top with a tomato slice, then enjoy as many as you like. These sandwiches are also excellent with just pesto and cheese for those who don't like tomatoes.

Fruity Chocolate Popsicles
Popsicles are a very refreshing dessert to finish off you summer meal. This recipe makes a great fruity chocolate popsicle. You can also put this recipe into a mold for a frozen desert. For a delicious smoothie, replace the milk with yogurt, and add a little more sugar to make the recipe sweet enough for a smoothie. Adjust quantities, keeping proportions the same, to make enough for the number of popsicles you want. Double the recipe to fill a 1-quart mold.

1 small ripe banana
3/4 cup orange juice
1/2 cup milk
1/4 cup sugar
2 tablespoons coca

Put all ingredients into a blender and blend until smooth. Pour mixture into popsicle molds and freeze until frozen through. When ready, remove from mold and enjoy.

Best Ice Cream Sundae

Best Ice Cream Sundae

Can't you just picture it - hot fudge dripping down a peak of snow-white ice cream, topped with all your favorites.  It's the world's best ice cream sundae!  From banana splits to nuts and cherries, this sundae puts them all to shame.  So get that ice cream scoop and get ready - a magnificent ice cream treat awaits.

Make it Your Own
Classic ice cream sundaes involve hot fudge, caramel, or chocolate sauce, vanilla ice cream, and toppings like nuts, cherries, and bananas.  That's good, but it's a little boring.  What makes this ice cream sundae special is that you're going to add your own personal twist.  As you get ready to buy your ingredients, think about what you really like best.  Is it vanilla ice cream or a different flavor?  Do you long for a different type of sauce, like lemon or pineapple?  If you aren't so keen on peanuts, maybe candied pecans or cashews would be better.  And if cherries aren't your bag, by all means, don't include them in your sundae.

Consider Flavor Pairings
Some flavor combinations are classic, like peanut butter and jelly, because the saltiness of the peanut butter balances the sweetness of the jelly.  Consider putting together that kind of combination in your sundae.  Great combos include chocolate and orange, chocolate and mint, caramel and salted nuts, peach and vanilla, strawberries and cream, tropical fruit blends, and lemon-lime.  If one of these pairings is your very favorite, see if you can make it a part of your sundae.  For instance, if chocolate and orange is your favorite, you could use orange ice cream or sherbet, fudge sauce, and mandarin orange slices as a topping.  Mmmm!

Plan your sundae before you shop, so you can gather all the right ingredients.  If you're serving a family or a crowd, be sure to get a variety so everyone will find something they like.  And don't forget the staples - ice cream and a rich topping.

Hard ice cream is richer and more satisfying than soft serve.  Also, there's no reason your ice cream has to be vanilla.  Remember, most flavors blend well with chocolate.

Scoop your ice cream into a bowl and pour or spoon on the sauce.  If you can, preheat the sauce in the microwave.  Sprinkle on toppings and dig in!

Carnival Food

Carnival Food

Whether you're throwing a summertime bash at your campsite or are looking for a fun way to spice up the weekend, carnival food is just the ticket. Think of all of your old State Fair favorites like carmel corn, funnel cakes, and corn dogs. Isn't it time you learned to make these great American delicacies for yourself? These recipes make it easy.

Caramel Corn

Nothing tastes as great as homemade caramel corn. Sweet, sticky, and crunchy, it's the perfect snack for a ball game, a night around the campfire, or an all-night ghost-story session.

To save time, pop the popcorn in advance and let it cool. If you're making a large batch, remove the un-popped kernels by putting all the popcorn in a paper bag and shaking it until the old maids fall to the bottom.

3 cups popped popcorn
1 1/4 cups (packed) brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking soda

Combine brown sugar, butter, and corn syrup in heavy saucepan. Whisk over medium-low heat until sugar dissolves and butter melts. Attach clip-on candy thermometer to side of pan. Increase heat to high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with a wet pastry brush. This takes about 4 minutes.

Remove from heat. Stir in vanilla, salt, and baking soda. The mixture will change color and bubble up as the baking soda reacts with the sugar. Carefully pour syrup over popcorn, distributing it well. Stir with a large metal or wooden spoon until the popcorn is covered.

Set the mixture aside to cool. Caramel corn keeps well when stored in an airtight container.

Funnel Cakes

Crisp, light, and sweet funnel cakes are the stuff of happy childhood memories. This recipe makes about 8 cakes. In addition to the ingredients and frying pan, you will also need a funnel.

3 large eggs
2 1/4 cups milk
1/2 teaspoon lemon extract (or other flavoring, if you prefer)
4 cups flour
1 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying
Cinnamon sugar or powdered sugar for dusting

Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk, and flavoring until well blended. Sift the flour, sugar, baking powder, and salt together. Fold the flour mixture into the egg mixture. Stir until smooth.

Hold your finger over the funnel opening to keep it closed while you fill it with 3/4 cup of the filling. Lower the funnel until your hand is near the oil and carefully remove your finger. Be careful not to burn yourself!

Move the funnel around to make shapes in the hot oil. Fry the cake until golden on both sides. Remove from the oil and drain on paper towels. Dust with cinnamon sugar or powdered sugar.

Corn Dogs

Nothing says carnival like the taste of a corn dog, slathered in ketchup and mustard. Suit this recipe to your family by trying different types of hot dogs. You may find you prefer all beef dogs, spicy dogs, or some type that's unique to your area.

Oil for frying
1/2 cup all-purpose flour
2/3 cup yellow cornmeal
1/3 cup unsifted all-purpose flour
1 teaspoon salt
1/2 cup milk
1 egg, beaten
2 tablespoons vegetable oil
1 pound of hot dogs
10 wooden skewers

Place oil in a very deep pot or deep-fat fryer. Insert a deep-fat thermometer and heat to 375 degrees F. Place 1/2 cup dredging flour in pie pan or shallow dish and set aside.

Mix cornmeal, 1/3 cup flour, and salt in a 2-cup glass measure. Add milk, egg, and 2 tablespoons vegetable oil. Mix well and set aside.

Run the hot dogs onto the skewers. (If you have small children, be sure to cut the pointed ends off the skewers.) Roll the hot dogs in the flour to coat, then shake off the excess. Dip the dogs, one at a time, in cornmeal batter, then fry in 375 degree F oil until golden brown, about 2 to 3 minutes. Serve warm with ketchup and mustard.
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