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camping recipes

Campfire Girls' Texas Hash (camping)
4-8 servings 40 min. cook 10 min. prep

1/2- 1lb lean ground beef
1 medium onion, chopped
2-3 cloves garlic, minced (optional)
1 cup long-grain white rice, uncooked
1 (14.5 ounces) can peeled diced tomatoes
1-2 tablespoon dark chili powder

In a deep-sided sauté pan, Dutch oven, or other deep pan with tight-fitting lid, brown beef over medium-high heat. (If not using lean ground beef, you will need to drain off all but a few Tbsp. of the fat at this point.) Add onion and garlic. Sauté until onion begins to get transparent. Add rice. Stir in and sauté a little more, just until rice starts to get opaque.
Reduce heat to low. Add tomatoes, with their liquid. Stir well. Stir in chili powder.
Add half the tomato can or so of water, and stir. Cover and cook for 15 minutes.
Remove lid and stir again. Add 1/3 to 1/2 can more water, as necessary. Make sure you stir thoroughly so that none burns to the sides. Cook another 10 to 15 minutes, or until rice is done and all water is absorbed.

camping recipes

Camping Pasta Recipe
1-pound pasta -- any kind
1 package spaghetti sauce mix
1 can of tomato paste
1 pound lean hamburger -- ground turkey or Italian sausage
2 pots
2 stirring spoons
1 lid
Potholders or gloves

Heat water to a boil in a large pot. In a smaller pot cook the meat and add the sauce mix, water, and tomato paste according to the instructions on the sauce package. Cook the pasta in the water for 8-10 minutes. Place the lid on the pot and with gloves or potholders drain the water from the pasta through the crack between the lid and the pot. Putting the pot on a stump or log and letting the stump or log holds the weight of the pot helps. Mix the sauce with the drained pasta and serve. Grated cheese may be used with the pasta. Pasta notes: Spaghetti is the traditional pasta, but wheels, or other forms that are more compact and larger will be much easier to drain

camping recipes

Camping Campfire Fajitas
Servings: 4 Preparation time: 30 minutes

1-pound boneless, skinless chicken breasts
1 large green bell pepper
1 large red bell pepper
1 medium yellow onion
5 cloves garlic, minced
1/2-cup olive oil
1-tablespoon salt
1/2 teaspoon ground cayenne pepper
1 tablespoon dried cilantro
1 tablespoon dried oregano
1-teaspoon ground cumin
2 tablespoons liquid smoke
1 lime
2 tablespoons Butter
Flour tortillas
Sour cream
Shredded cheese

At home: Slice chicken into 2-3 inch strips, place in a large zipper bag, add olive oil, garlic, liquid smoke and spices, and refrigerate. De-seed and core the peppers, slice them into 2-3 inch strips as well, then do the same with the onion. Place all of these together in an airtight container and refrigerate.

At camp: Get a hot fire going and place the chicken across the campfire grate. While the chicken is cooking, in a large skillet melt the butter and add the vegetables. Sauté over medium heat, until the onions become translucent. Combine everything in a flour tortilla and enjoy!

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