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Recipes for making your Camping and RVing outdoor adventure tasty!
There's nothing like being in the great outdoors and enjoying tantilizing treats made fresh on the BBQ or over a campfire. And what's even better is when you find that just right recipie that can easily be made ahead of time or quickly assembled in the comfort of your kitchen on wheels.
Go Camping America is always looking for recipie ideas to share with fellow outdoor recreation enthusiasts that make meal times easy, fun and enjoyable! To share your recipe, email us at gcainfo@arvc.org.
Here are a few recipes we have to make you the 'Chef Extraordinaire' of your campsite:
APPETIZERS/SNACKS/BEVERAGES
MAIN DISHES/ENTREES
GRILLING
DESSERTS |
APPETIZERS/SNACKS/BEVERAGES BEAN SALAD
Ingredients:
4 Cans Pinto Beans drained
1 Large Can Diced Tomatoes drained or 3 regular tomatoes diced
1 Sweet Onion diced
3 Bell Peppers diced green, red, and yellow
3 Tablespoons Dill Relish
1 or 2 Celery stalks sliced thin
1/2 Cup Apple Cider Vinegar
1/2 Cup Sugar
1-16 oz Kraft Sun Dried Tomato Dressing shake well
If you desire salt wait until everything is mixed together and see if it needs any.
Preparation:
Mix all ingredients in a large bowl and pour whatever amount of the Sun Dried Tomato Dressing you desire over the ingredients, mix together and put in refrigerator. Serve cold. You can play around with the ingredients, more or less of anything to your liking. You may prefer a different dressing to put over the ingredients but, this one is great!
Submitted by - Camelot RV Campground, Poplar Bluff, MO
________________________ SUPER SYRUP
This is a great recipe to make ahead when planning to have french toast or pancakes and includes the syrup and butter all in one ... keep it cool and all will be sweet with this tasty topping.
Ingredients:
1-1/2 Cup Butter
1/2 Syrup
1 Egg Yolk
1 Egg White - Beaten
Preparation:
Cream together the Butter, Syrup and Egg Yolk. Beat the egg white, and fold into the creamed mixture. Keep Chilled. Stir lightly and serve with a spoon to dish onto your pancakes or french toast.
________________________ INDIAN HEAD CAMPGROUND BEAN SOUP
(Serves 125)
Ingredients:
40 pounds Ham with the bone in. The butt ends work well, with mostof the fat trimmed off
20 pounds finely chopped sweet onion
1 gallon chopped carrots, not too fine
14 gallons canned Great Northern White Beans
Preparation:
Start with enough water to cover the ham, using a large butchering kettle (mine is 45 gallons) over a wood fire, and add the chopped onions. Cook the ham until done, remove the ham from the kettle, cut ham into spoon sized pieces,and return the ham to the kettle. Usually the ham takes about 4 hours of cooking, adding water as it boils away. Remove and discard the bones before adding the carrots.
If you start at 8am, and wish to serve around 5:30, add the carrots around 2pm, and the beans around 4pm, and continue to add water as needed, and pull the fire from beneath the kettle just before adding the beans. A big kettle will retain enough heat to warm up the beans, but you may keep a small fire if you think it is needed. Just remember to keep the kettle only warm, and you do not need to boil anything once the beans are in.
You can easily serve 125 hungry people.
Submitted by - Thomas A. Long, Indian Head Campground
________________________ BUFFALO HILL'S SALSA
Ingredients:
1 Bunch Cilantro finely chopped
1 Onion Chopped
1 28oz can Crushed Tomato
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Cumin
1 tbs. Lime Juice
2 or 3 Fresh Roasted Jalapeno Peppers finely chopped. (Adjust number of peppers for heat you desire.)
Preparation:
Mix in a bowl and let sit in fridge overnight.
Submitted by -Buffalo Hills Campground, Sterling, CO
________________________ NO-BAKE SNACK MIX
Ingredients:
3 cups POST SPOON SIZE Shredded Wheat Cereal
(See Variation Note)
2 cups popped popcorn
1 cup small pretzels
1/2 cup Planters Cocktail Peanuts (remember some people are allergic to peanuts)
3 Tbsp. butter or margarine, melted
1 Tbsp. Worcestershire sauce (See Variation Note)
1/2 tsp. seasoned salt (See Variation Note)
Preparation:
TOSS cereal with popcorn, pretzels and peanuts in large microwave safe bowl.
MIX butter, Worcestershire sauce and seasoned salt until well blended. Drizzle all over cereal mixture; toss to coat.
MICROWAVE on HIGH 2 to 3 min. or until cereal is crisp, stirring after 2 min.
Variation Note: You can replace the Shredded Wheat with a spoon size cereal of your choice.
For a sweet taste omit the Worcestershire sauce and seasoned salt. Add dried cranberries or your favorite dried fruits or raisins and 1/2 tsp. ground cinnamon.
Other variations - use your imagination - maybe Quick chocolate mix, etc.
Submitted by - Camelot RV Campground, Poplar Bluff, MO |
MAIN DISHES/ENTREES QUICK AND EASY CASSEROLE
Ingredients:
1 32 oz Pkg Hash Brown Potatoes-thawed
1 16 oz Sour Cream
1 can Cream of Chicken Soup
1 chopped onion
1 cube melted butter
2 cups shredded cheese
Salt and pepper to taste
Topping:
2 cups crushed Corn Flakes
1/2 cube butter
1 cup cheese
Preparation:
Put topping on potatoes bake at 350 * for 40 min to 1 hour. This dish can be made ahead of time and heated up over and over again for breakfast, lunch or dinner.
Submitted by - Enjoy America
________________________ MESA VERDE RV RESORT - TEQUILA CHICKEN
(Serves 4)
Ingredients:
1 1/2 lbs. Boneless,skinless, chicken breasts
1/2 each Red, yellow & green sweet peppers-slices julienne style
1/2 Onion-very thin slices
2 Tbsp. Olive oil
1 Tbsp. Chicken soup base mix(like Tone's, Lipton, etc.)
3 Tbsp. Lime juice(prefer fresh, but can use bottled)
12 oz. Sour cream(Fat Free or Low Fat can be used)
2 Tbsp. Margarine
1 Tbsp. Garlic-minced
3 Tbsp. Tequila(optional)
1/4 C. Parmesan cheese
1/4 tsp. Pepper
2 tsp. Cilantro(optional)
3 C. Spinach Fettuccine, uncooked
Salt to taste, because of the soup base mix.
Preparation:
Rinse chicken, pat dry; cut into bite size pieces. In a large skillet heat oil and add chicken. Cook for 5 minutes, turning until evenly browned. Remove chicken and set aside. To skillet, add peppers and onion, and sauté until they are crisp/tender. Remove vegetables from the skillet and set aside along with the chicken. To the skillet, add all of the other ingredients except the cilantro and pasta. Over low heat, mix all together, to a creamy texture. Return the chicken and vegetables to the skillet and blend with the sauce. Cover and simmer for 10 to 15 minutes or until the chicken is tender and no longer pink.
Meanwhile, cook the pasta according to the packaged directions. Drain. Add the drained pasta to the skillet of chicken, vegetables and sauce. Stir all together. Heat over low, just enough to heat throughly. Spoon into a serving dish and garnish with Cilantro.
Recipe can be doubled very easily. The recipe can be prepared a day ahead with or without the pasta. If with the pasta, you may have to add more liquid (water, milk, broth or Tequila). It also can be reheated in the microwave and it can be frozen. ENJOY!
Submitted by - The Lowery Family/Mesa Verde RV Resort, Mesa Verde, CO
________________________ CAMPFIRE HOBO BREAKFAST
Ingredients:
2 thin sliced onions
4 potatos cut in small cubes
1 diced green pepper
8 fresh mushrooms thinly sliced
1-pound fresh sausage (uncooked) torn into small pieces
2 cups shredded cheddar
Salt and pepper
¼ tsp. garlic salt
½ tsp. Italian seasoning, dill or rosemary
In a bowl, whip together:
8 eggs
½ cup milk
Salt and pepper
Sprinking of the spices you used above
Preparation:
Start your campfire and let it burn down to a good cooking stage. Place your grate on top of the campfire ring. You will need a large piece of heavy-duty aluminum foil.
Fold up the edges slightly to keep the liquids from running out. In the middle of the foil, pour egg mixture carefully over top, making sure nothing escapes out of the foil. Add 1 stick of margarine or butter cut into pieces.
Fold up foil – holding both long sides together and fold down. Fold until you are a couple of inches from the food. Fold both sides up making a packet. Be very careful and do not puncture foil when handling. Place carefully over the fire.
Cook at a medium heat stage – no flames. Cook approximately 45 minutes making sure the fire stays at an even cook stage. Enjoy!
NOTE: We have also made this in the oven either in the foil packet or a casserole dish - nothings as good as an open fire though!
Submitted by - Steve and Jackie Brookhart/Twin Oaks Campground and Cabins, Wellston, MI
________________________ BRANSON SHENANIGANS BEAN RAREBIT
(Serves 6-8)
Ingredients:
4 Slices of bacon fried and crumbled
1 small onion chopped
1 lb. can pork & beans (do not drain)
1 lb. can red kidney beans (drained)
1 lb. can butter beans (drained)
1/4 lb. American cheese-sliced
1/2 cup brown sugar
1/3 cup catsup
2 Tbs. Worcestershire sauce
Grated Parmesan Cheese
Preparation:
Brown bacon in dutch oven. Remove bacon and crumble. Brown onion in remaining bacon fat. Pour off most of grease and return crumbled bacon to pan with onion. Stir in remaining ingredients except Parmesan Cheese. Cover and heat on low for an hour or more stirring frequently. Add Parmesan just before serving. Reheats well and improves flavor if allowed to cool in the refrigerator overnight and then warmed for the next day's meals.
Submitted by - Branson Shenanigans RV Park, Branson, Missouri
________________________ TRAILBLAZER CHICKEN
Ingredients:
6-8 boneless/skinless chicken breasts
1 small (8oz) bottle of catalina french salad dressing
1 envelope of french onion soup mix
1 can (16 oz) whole berry cranberry sauce
Preparation:
Preheat oven to 350 degrees (or stoke your camp cooking fire). Can also be prepared in a crockpot but be careful not to overcook the swift cooking chicken breasts. Combine salad dressing, onion soup mix and cranberry sauce in an oven proof dish with lid (or dutch oven) or high-sided tin pan. Mix in chicken breast being sure to coat and if possible cover each piece. Cover cooking vessel and cook approximately 25-35 minutes or until the chicken reaches an internal temperature of 165 degrees.
Serve with rice topped with a ladleful of sauce, a salad with french dressing and crusty sopping bread.
Surprise…it's delish!!
Submitted by - Roadabode Productions - RV note cards / RV Christmas cards
________________________ JOHN AND TERRIE’s TASTY GRILLED SALMON
(Serves 4)
Ingredients:
1 pound salmon filet
mayonnaise
dill - fresh or dried
1 onion - sliced
1 lemon - sliced
aluminum foil
Preparation:
Preheat grill - medium heat. Prepare a square of foil large enough to completely cover fish + half again more. Rinse salmon and pat dry. Set filet - skin side down - in center of foil. Spread a light coat of mayonnaise on fish. Sprinkle with dill. Cover fish with onion slices. Cover onion slices with lemon slices. Make a tent around the salmon and seal ends well at top and sides - creating a sealed pouch. Place on grill and cook 20-25 minutes. Use caution when opening - escaping steam is hot.
Serve with rice and vegetables. Mmmm…
Submitted by - Roadabode Productions - RV note cards / RV Christmas cards
________________________ CUBAN SHRIMP MOJO
In the Florida Keys, the Cuban marinade Mojo Criollo is king. Delicious on pork, chicken and beef, my favorite is shrimp mojo. The liquid marinade comes in a 24 ounce bottle - look for the leading Goya brand - usually available in the latin section of your grocery. Get the shrimp marinating in the morning, go exploring and enjoy your day and when you return your shrimp will be full of flavor and ready to grill.
Ingredients:
large (21-25/pound) shrimp - peeled, deveined and butterflied (amount dependent upon number of diners - plan 1/2 pound per person)
Goya Mojo Criollo marinade (see cook's note below)
medium bunch of fresh cilantro - coarsely chopped
olive oil
large ziploc bag
bamboo skewers
no stick cooking spray
assorted small veggie chunks (zucchini, peppers, grape tomatoes, etc.
Preparation:
Combine at least a cup of Mojo Criollo marinade, a splash of olive oil and cilantro in a ziploc bag and mix well. Reserve approximately 1/4 of marinade mix. Add shrimp and adjust marinade amount by adding mojo and olive oil to cover shrimp. Seal bag and refrigerate - allowing to marinate at least 5 hours.
Prior to cooking, soak skewers in water.
Stoke grill and spray grill top with no stick cooking spray. Alternate shrimp and veggie chunks on skewers. Place on the hot grill and cook 3 minutes on one side, 3 minutes on the other until shrimp is opaque - basting with reserved marinade.
Delicious served with black beans and yellow rice. Muy Bien!!
COOK'S NOTE: Discard all unused marinade that came in contact with the raw shrimp. Do not serve at the table.
Submitted by - Roadabode Productions - RV note cards / RV Christmas cards
________________________ BAKED RED SNAPPER CONFETTI
(Serves 4)
Ingredients:
4 Red Snapper fillets (or your favorite fish)
1/2 cup diced tomatoes
1/2 cup each chopped red, green and yellow bell peppers
1/2 cup soft maragrine
2 tbps finely chopped garlic
1/2 cup chopped scallions
1 small can pitted black olives sliced
1 cup diced Monterey Jack Cheese
2 Lemons cut in half, 1/3 cup white wine (optional)
Fresh Parsley, Paprika
Preparation:
Combine maragrine and garlic and mix well. Spread thin layer of mixture in the bottom of the baking pan. Place fish in pan and baste with remaining mixture. Top with tomatoes, peppers, scallions and black olives. Preheat oven to 500 degrees. Bake fillets for 10 to 20 minutes. Remove from oven and sprinkle diced cheese over fish then place under broiler for 3 minutes. Remove and squeeze lemon juice over fish and sprinkle with white wine. Swirl pan to mix lemon juice and wine to create a wonderful flavor (alcohol will evaporate with heat). Spoon over fish and remove to serving plate. Serve with rick pilaf and broccoli. Garnish with parsley and lemon wedges. Sprinkle small amount of paprika over fish.
Submitted by - Lynn, Park Owner: The Old Pavilion RV Park and Campground (850-578-2484) |
GRILLING MARINATED POT ROAST
Ingredients:
5 ounces soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 ½ cups water
¼ cup brown sugar
¼ cup whiskey
Pot Roast (whatever your favorite roast is)
Preparation:
Combine marinade ingredients. Pour over pot roast. Marinate in refrigerator 4 to 5 hours or overnight, turning occasionally.
Cook on charcoal grill.
________________________ BRATS AND BEER
Ingredients:
6 to 8 Brats
1 can beer
1 onion, sliced
Preparation:
Combine all ingredients on stove over high fire; bring to a boil, then reduce heat and simmer 10 minutes. Remove brats from water and cook on grill. If not using brats immediately, store in juice, then bring to a boil again just before placing on grill.
________________________ HEARTY GRILLED TENDERLOINS
Ingredients:
2 cups onions, sliced
2 Tbsp. margarine
1 (8 ounce) can peeled tomatoes, drained and chopped
½ cup A-1 steak sauce, divided
2 Tbsp. red wine vinegar
¼ cup parsley, chopped
4 (4 to 6 ounce) beef tenderloin steaks, about 1 inch thick
Preparation:
In medium saucepan, over medium-high heat, cook onions in margarine until tender. Add tomatoes, ¼ cup steak sauce and vinegar; heat to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in parsley. Keep warm.
Grill steaks over medium heat 5 minutes on each side or until desired doneness, brushing with remaining steak sauce. Serve steaks with warm sauce.
________________________ BBQ BABY BACK RIBS
Ingredients:
2 Tbsp. firmly packed brown sugar
4 tsp. ground cumin
2 tsp. salt
1 tsp. black pepper
5 to 6 pounds pork loin back ribs
1 cup water
1 cup Sweet Baby Ray’s barbecue sauce
Preparation:
Cut rib slabs in half. Combine brown sugar, cumin, salt and pepper in small bowl. Rub onto ribs. Arrange ribs in 13x9 inch aluminum pan. Pour water over ribs; cover with aluminum foil, poking a few holes in the top with a fork. Place pan on grid in covered charcoal grill, making sure the heat is low. Grill for 1 to 2 hours, turning ribs once halfway through, adding additional charcoals as needed. (Grill time actually depends on how low you have the heat – the lower the better; outside temperature is also a factor.) Remove pan from grill. Adjust grill so heat becomes medium-hot.
When grill is ready, remove ribs from aluminum pan. Remove grid from grill and spray with nonstick cooking spray. Return grid to grill. Place ribs directly on grid. Cover grill and cook 20 minutes, turning ribs over every 5 minutes; baste with barbecue sauce during the last 10 minutes. Ribs should be browned and cooked through.
________________________ PICANTE GRILLED SHRIMP
Ingredients:
1 pound jumbo shrimp, peeled and deveined, tails left on (16 to 18 count per pound)
1 cup Pace picante sauce
2 Tbsp. lime juice
2 garlic cloves, minced
½ tsp. salt
Preparation:
Rinse shrimp in cool running water; dry with paper towels. Thread shrimp onto skewers.
NOTE: If using wooden skewers, make sure to soak the skewers in water for a few hours before beginning.
To prepare sauce, combine picante sauce, lime juice, minced garlic and salt; mix well. Brush shrimp with sauce. Place skewered shrimp on grill over hot coals; grill 5 to 8 minutes or until shrimp is cooked through, turning and basting occasionally with sauce. Heat remaining sauce; serve with shrimp.
________________________ GRILLED BALSAMIC VEGETABLES
1 medium eggplant (about 1 ¼ pounds)
2 medium zucchini
2 to 3 medium yellow squash
2 medium red bell peppers
¾ cup olive oil
¼ cup balsamic vinegar
1 tsp. salt
¼ tsp. black pepper
1 clove garlic, minced
2 to 3 Tbsp. finely chopped mixed fresh herbs or 1 to 1 ½ Tbsp. mixed dried herbs
Preparation:
Trim, then slice eggplant, zucchini and yellow squash lengthwise into ¼ to ½ thick slices. Cut red peppers into 1 inch wide strips. Put vegetables in large bowl. In small bowl, combine oil, vinegar, salt, black pepper, garlic and herbs. Pour vinaigrette over vegetables, turning to coat well. Let stand 30 minutes. Lift vegetables out of bowl, leaving any remaining vinaigrette in the bowl.
Oil hot grid to prevent sticking. Grill vegetables, on covered grill, over medium heat for 8 to 16 minutes until fork tender, turning once or twice. (Time depends on the vegetable; eggplant takes the longest.) As each type of vegetable is done, return them to the bowl with the vinaigrette, gently tossing to coat. Serve warm.
________________________ CAMPFIRE POTATOES
Ingredients:
10 potatoes
1 medium onion, thinly sliced
1 green pepper, thinly sliced
1 stick margarine
Seasoned salt
Pepper
Preparation:
Peel and thinly slice potatoes and onions. Thinly slice green peppers. Place in Reynold’s Grill Bag or on doubled aluminum foil. Slice margarine over potatoes. Sprinkle with seasoned salt and pepper. Seal foil tightly.
Cook on grill or campfire grate for about 30 minutes, turning once. Side dish is done when potatoes are tender.
________________________ CORN ON THE COB
Ingredients:
6 - "Extra" sweet corn on the cob (I put six because that's usually how it comes packed; any number will do)
Salt
Pepper
Margarine or Butter
Aluminum foil
Preparation:
Cut aluminum foil squares approximately 12"x12" for each cob of corn and lay on cabinet. Place one cob of corn per square of aluminum foil ion a "catacorner" fashion and heavily smear margarine or butter (put it on thick) all around the cob of corn. Next sprinkle salt and pepper all over the cob of corn, adding a little more than you would usually use. Roll the cob in the aluminum foil and twist the ends so that the melted butter will not flow out the ends. Put them on the pit or grill and leave them alone for 30-minutes (no need to roll over or change sides). After 30-minutes, take them out, unroll the cobs from the foil, and enjoy the meal. You'll never settle for anything less after you eat corn on the cob cooked like this.
Remember, the secret to success is using the "extra sweet" corn on the cob; putting more than normal butter and spices; and leaving them alone for 30-minutes.
Submitted by - Karl Gillard, Lake Charles, LA |
DESSERTS CHERRY JUNK
Ingredients:
1 can cherry pie filling
1 box white or yellow cake mix
1 stick butter
Preparation:
In a 13 x 9 pan spread cherry pie filling evenly over pan. Sprinkle 1 box of white or yellow cake mix over the top of the pie filling. Melt 1 stick of butter and pour over the top of the cake mix. Bake in oven according to directions on back of cake mix box.
Submitted by - Joan Faneuff / Leafy Oaks Campground, Clyde, Ohio
________________________ GOOD FOR YOU S'MORES
Substitute bananas for marshmallows, bananas are sweet and gooey when cooked and taste much better than marshmallows.
Ingredients:
graham crackers
chocolate or carob bars
bananas (unpeeled)
Preparation:
Use a fork to poke several holes in the unpeeled banana. This is an important step, they need to release air or they may explode.
Place whole banana still in skin onto hot coals. Let cook until soft, you can hear a hissing sound as the steam escapes. Scoop chunks of banana onto graham cracker, add chocolate or carob bar squares if you want to be really healthy. Squish with another graham cracker on top.
They're yummy!.
Submitted by - Turtle Rock Resort in Gold Beach, Oregon
________________________ REAL KEY LIME PIE
Ingredients:
1 14 oz. can condensed milk
3 egg yolks slightly beaten
1/4 cup lime juice
1/4 cup lemon juice
1 graham cracker pie crust
whipped cream
green sugar
chocolate syrup
lime and lemon slices
Preparation:
In a medium size bowl beat egg yolks slightly. Add condensed milk and mix well. Stir in very slowly the lemon and lime juices.
Pour mixture into a prepared graham cracker crust. Bake at 350 degrees for 12 to 15 minutes. Remove very carefully and cool. Place in refrigerator until cold. Serve each slice with whipped cream, green sugar, chocolate syrup and garnish with lemon and lime slices.
Submitted by - Lynn, Park Owner: The Old Pavilion RV Park and Campground |
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