stefa70 205 Posted February 11, 2011 Report Share Posted February 11, 2011 Jen? Lip smacking drooling smilie? Quote Link to post Share on other sites
BRDof3...Rob 40 Posted February 13, 2011 Report Share Posted February 13, 2011 http://www.rvusa.org/dev/forum/viewforum.php?f=42&sid=ff92066e95b9b503716ce2c161e8e0d9I don't know if this has been linked yet, but this takes you to John's site, rvUSA,org. I have gotten some really good recipies from here. My kids ask for Frank's breakfast casserole every time we go out. Quote Link to post Share on other sites
Roller ... aka Ed 351 Posted March 1, 2011 Report Share Posted March 1, 2011 I didn't see a toot my own horn smiley. Quote Link to post Share on other sites
PureTcrazy...rita 380 Posted March 16, 2011 Report Share Posted March 16, 2011 I found this site that had lots of simple crockpot meals! http://southernfood.about.com/library/crock/bl6orless_pork.htm This was the pork page, but there are recipes for other meats as well. Click on the other links! Quote Link to post Share on other sites
DebbieT11 5 Posted April 17, 2011 Report Share Posted April 17, 2011 This was my contribution... and I promise you, it gets RAVE reviews. People think you put in a *lot* of effort here, and really, ya don't!! :rofl2:Pork Tenderloin in the CrockpotOK, this is cooking *my* way! You need 3 things....A whole pork tenderloina can of cranberry sauce (any kind)an envelope of onion soup mix (any kind)plop it all in the crockpot, cook it till you can't stand the smell any longer..... we eat it sliced one night, and shredded on sammies the next night. Yum-O!~! HappyCamper...Deb 1 Quote Link to post Share on other sites
PureTcrazy...rita 380 Posted April 17, 2011 Report Share Posted April 17, 2011 This was my contribution... and I promise you, it gets RAVE reviews. People think you put in a *lot* of effort here, and really, ya don't!! :rofl2:Pork Tenderloin in the CrockpotOK, this is cooking *my* way! You need 3 things....A whole pork tenderloina can of cranberry sauce (any kind)an envelope of onion soup mix (any kind)plop it all in the crockpot, cook it till you can't stand the smell any longer..... we eat it sliced one night, and shredded on sammies the next night. Yum-O!~!We are definitely going to try this one, it sounds delicious! Quote Link to post Share on other sites
Otter Spotter aka Debbie 58 Posted April 17, 2011 Report Share Posted April 17, 2011 Greek Salad Dressing1 1/2 C Olive Oil2 C Red Wine Vinegar4 Tsp Garlic Powder4 Tsp Dried Oregano4 Tsp Dried Basil1 Tbs Salt1 Tbs Onion Powder1 Tbs Dijon MustardCombine all ingredients in a 32oz (or larger) drink container with a pour spout. (Tupperware)Cover tightly and shake vigorously. Store at room temperature. Quote Link to post Share on other sites
HappyCamper...Deb 61 Posted January 3, 2012 Report Share Posted January 3, 2012 This was my contribution... and I promise you, it gets RAVE reviews. People think you put in a *lot* of effort here, and really, ya don't!! I'm a believer!!!! Made it during our New Year's camping this week. Yummmmmm!!! I must say, the longer you can hold off eating, the better. Super tasty shredded and on a bun! :) Quote Link to post Share on other sites
HappyCamper...Deb 61 Posted January 4, 2012 Report Share Posted January 4, 2012 The BEST S'MORES you'll ever eat!!!!Ingredients:marshmallowsKeebler fudge stripe cookiesJust like always, roast your marshmallow but then you just put it in between 2 fudge stripe cookies and OH MY GOSH they are AWESOME!This just made me think of our S'mores... Try Ghirardelli Pumpkin Spice Squares instead of plain chocolate. They are YUMMY!!! (It's as if these little squares were designed for S'mores!)We've tried other flavors, but the pumpkin spice is my favorite.I say experiment on your own.. Quote Link to post Share on other sites
shoreline99 137 Posted January 11, 2012 Report Share Posted January 11, 2012 [i haven't been shopping in a while] Empty Pantry Red Beans & RiceOlive oil1 kielbasa or chorizo sausage*1 onion4 cloves garlic (or two heaping spoonfuls chopped garlic)1 cup chicken or vegetable broth1 TBSP Creole or Cajun seasoning3 14.5/15 oz cans Red beans (any type)3 cups uncooked rice (not instant)Your favorite hot sauceSwirl a couple of tablespoons of olive oil in a heavy pan or dutch oven and heat over medium until hot. Add onion, sausage and garlic. Cover. Saute until onions start to brown, about ten minutes.Add in cajun seasoning (FWIW, i make my own but you can use Emeril's Essence or some other cajun seasoning) and stir for about a minute.Add in broth and beans (I drain them slightly but not all the way). Bring to a boil and simmer for 30-45 minutes. Add salt/pepper to taste.Cook rice according to package directions. Should make about 6 cups of rice when done.Put rice in bowl. Ladle bean mixture on top. Add hot sauce. Enjoy. Watch food disappear.*I just made this again last week, but with Andouille sausage. It was even better. Quote Link to post Share on other sites
polkadotsuitcase 12 Posted January 11, 2012 Report Share Posted January 11, 2012 Hey, did anyone ever post that recipe for the breakfast sandwich thingies? Ham, I think? I believe Liv posted photos on her TR that got everyone drooling? Quote Link to post Share on other sites
PureTcrazy...rita 380 Posted January 12, 2012 Report Share Posted January 12, 2012 Hey, did anyone ever post that recipe for the breakfast sandwich thingies? Ham, I think? I believe Liv posted photos on her TR that got everyone drooling?Kim also has that recipe and I thought she or Liv posted it somewhere. I'll pm Kim about it! Quote Link to post Share on other sites
disney4dan 68 Posted January 25, 2012 Report Share Posted January 25, 2012 I have been meaning to post this for a while, but never got around to it. Our oldest son can not eat foods containing gluten, which is found in wheat, barley, rye and oats so we had to learn to start cooking gluten free. There was a lot of expensive trial and error involved in trying to recreate some of the classics in a way that has a similar taste and texture. While we have since learned that you don't need to have breads and carbs to have a very healthy and varied diet, everyone loves some pancakes or waffles on a cold morning. This mix will be almost impossible to tell differently from normal buttermilk pancakes. Create a featherlight mix of flour to replace normal flour in the recipe.Featherlight Mix (from The Gluten-Free Gourmet Cooks Comfort Foods by Bette Hagman)Rice Flour (1 part) 3 cupsTapioca Flour (1 part) 3 cupsCornstarch (1 part) 3 cupsPotato Flour (1 tsp per cup) 3 TBSPBasic Buttermilk Pancake recipe2 c. flour (use the featherlight mix above)2 tsp. baking powder1 tsp. baking soda1/2 tsp. salt4 eggs, well beaten2 c. buttermilk1/2 c. milkCombine dry ingredients. Beat eggs and add buttermilk and milk. Add dry ingredients and mix well. Recipe can also be used for waffles.We also have a killer banana bread recipe that works with the featherlight mix, but it could hardly be called a camping recipe - needs an hour to cook. Quote Link to post Share on other sites
h2odivers...Ray 952 Posted March 3, 2012 Report Share Posted March 3, 2012 A little something we do all the time while camping. I always make beer butt chicken for myself, DW, and DD We usually only eat one chicken but I always make two. The next day I take the extra chicken shred all the meet up in a saucepan and then add BBQ sauce and heat till it's hot and make BBQ chix sandwiches. This also works with left over roast beef or pork. Quote Link to post Share on other sites
h2odivers...Ray 952 Posted March 3, 2012 Report Share Posted March 3, 2012 Grilled Beer Brats4 Beers1 Pack Hogie rolls1 large onionSpicy Mustard1 pack Frozen Johnsonville Bratwurst ( I prefer the uncooked ones)Pour the beers in a pot and start to heat. Cut onion in to quartes and place in the pot. Add the Brats and cook until they are cooked through. While the brats are cooking fire up the grill. when the brats are done in the beer bath place them on the grill and grill 4-5 minutes a side. Serve them up on a bun with the mustard and some of the onion from the beer bath.I have a similar recipe but it calls for 6 beers.After adding 4 beers open fifth beer and drinkThen when grilling brats drink sixth beer Quote Link to post Share on other sites
HappyCamper...Deb 61 Posted March 4, 2012 Report Share Posted March 4, 2012 I have a similar recipe but it calls for 6 beers.After adding 4 beers open fifth beer and drinkThen when grilling brats drink sixth beerIt's VERY important to see that both the brats AND grill master are well-infused with the beer. :rofl2: Quote Link to post Share on other sites
Onkel Hans 25 Posted March 31, 2012 Report Share Posted March 31, 2012 A good, New England recipe, here is a version I found on AllRecipes.com:"Beans baked the old-fashioned way -- in a bean hole! These are full of the authentic baked beans flavors of molasses and salt pork. Great for big outdoor gatherings."Ingredients: 10 cups dried great Northern beans 1 pound salt pork 2 onions 2 1/2 cups molasses 1 teaspoon black pepper 4 teaspoons dry hot mustard 1/2 cup butter Directions: 1. The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire. 2. Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long. 3. When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot. 4. Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain. 5. Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!I will look up my mother's recipe for bubble and squeak, that's a nice dutch oven recipe. Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted March 31, 2012 Report Share Posted March 31, 2012 I'm not digging any holes, but I'm betting you could do this in the oven too.My Memere used to make homemade beans all the time - like once a week!She'd have them in the oven all day on Saturday - talk about smelling good.In fact I think I'll give it a try and let you all know how it turns out. Quote Link to post Share on other sites
mouseketab.....Carol 1,261 Posted March 31, 2012 Report Share Posted March 31, 2012 MO, I think the code on your siggie is BROKE! Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted March 31, 2012 Report Share Posted March 31, 2012 rut roh reorge!I wonder how the heck that happened?I suspect foul play... Quote Link to post Share on other sites
BradyBzLyn...Mo 2,023 Posted April 1, 2012 Report Share Posted April 1, 2012 All better!Somehow some funky code snuck in. No idea where it came from.I had to relink the images and recreate the ticker. Quote Link to post Share on other sites
doodlebug....Cherie 461 Posted April 1, 2012 Report Share Posted April 1, 2012 Here is a simple apple salad that is light, refreshing and easy to makeCaramel Apple SaladAbout 5 good size granny smith apples cubed. (do not peel)3 full size snickers or payday bars cut into pieces. chilling them first makes this process easier.salted peanuts about 1/2 a cupI container of cool whip thawed. I usually don't thaw it completely it makes it stick to the apples better.1/4 cup powdered sugarmix well and keep chilled till ready to serveI used Payday bars when I made this in February at the Fort. Jen is allergic to chocolate! Quote Link to post Share on other sites
HappyCamper...Deb 61 Posted April 1, 2012 Report Share Posted April 1, 2012 Here is a simple apple salad that is light, refreshing and easy to makeCaramel Apple SaladAbout 5 good size granny smith apples cubed. (do not peel)3 full size snickers or payday bars cut into pieces. chilling them first makes this process easier.salted peanuts about 1/2 a cupI container of cool whip thawed. I usually don't thaw it completely it makes it stick to the apples better.1/4 cup powdered sugarmix well and keep chilled till ready to serveI used Payday bars when I made this in February at the Fort. Jen is allergic to chocolate!Insert drooling emoticon here! (don't have this one memorized yet for the phone)I hear this is an excellent dish post-op...recommended one week after surgery, correct? Quote Link to post Share on other sites
LORNADUCK 261 Posted April 1, 2012 Report Share Posted April 1, 2012 Here is a simple apple salad that is light, refreshing and easy to makeCaramel Apple SaladAbout 5 good size granny smith apples cubed. (do not peel)3 full size snickers or payday bars cut into pieces. chilling them first makes this process easier.salted peanuts about 1/2 a cupI container of cool whip thawed. I usually don't thaw it completely it makes it stick to the apples better.1/4 cup powdered sugarmix well and keep chilled till ready to serveI used Payday bars when I made this in February at the Fort. Jen is allergic to chocolate!I loved it, can only have it when Doodle makes it, because if I made in the house Rich would eat it and it's a NO NO for him Quote Link to post Share on other sites
campingpixi 11 Posted April 1, 2012 Report Share Posted April 1, 2012 I made this recipe last year and it was really good!! The only thing I did different was add brown sugar and crushed pineapple including the juice!Slow cooker fruited Ham - From Betty CrockerPrep time - 5 minsTotal Time - 8 hrs 5 minsServings - 8INGREDIENTS3-pound fully cooked smoked boneless ham 1/2 teaspoon pepper2 jars (6 ounces each) fruit chutney (1 1/2 cups) 1 cup dried apricots, chopped1 cup frozen small whole onions (from 1-pound bag) 1 tablespoon balsamic vinegarPlace ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham.Cover and cook on low heat setting 6 to 8 hours. Quote Link to post Share on other sites
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