» 1 cup all-purpose flour
» 1 teaspoon baking powder
» 1/2 teaspoon baking soda
» Pinch of salt
» 1 cup milk
» 1 large egg
» 2 tablespoons melted butter
» cooking oil
Preparation:
Mix flour, baking powder, baking soda and salt in a bowl.
Mix milk, beaten egg, melted butter
Mix thoroughly into a batter.
Pour 1/4 cup of batter onto hot, greased pan or griddle.
Cook until golden brown, flip and cook other side the same way.
Serve with topping of your choice.
Alan - February 11, 2010
Dutch Oven Beef Stew
Ingredients:
2 oz Olive Oil
8 Shallots
1 Teaspoon Thyme
1 Handfull fresh Parsley
2 Teaspoons Rosemary
3 Cloves Garlic
2 lb Carrots
3 lb Diced Stewing Steak
1/2 Pint Beef Stock or 1 stock cube and 1/2 pint water
3 lb Potatos
2 Bayleaves
2 oz Plain Flour
1/3 bottle Red Wine
Salt and Pepper to taste
Put the Dutch Oven on the heat source and add the olive oil. While this is heating season the flour and roll the cubed stewing steak in the flour. Brown the meat in the oil then add the sliced shallots garlic and rosemary and fry gently for 1 more minute. Add the red wine and allow the meat juices on the bottom of the dutch oven to dissolve into the wine. Add the beef stock Parsley Thyme Bayleaves and any remaining flour and mix thoroughly. Add the peeled and diced potatos and carrots. Put the lid on the dutch oven and cook for 2 and 1/2 hours until the meat is tender. Serve with crusty bread.
John - February 12, 2010
Just in time for pancake day!
Bob - February 13, 2010
A camping recipe from Bob.
I tried this by accident one night during a Scout campout, and everyone loved it.
•1 whole chicken, cut up
•1 cup flour
• salt and pepper, to taste
•1 teaspoon rosemary
•1 teaspoon thyme
•1 teaspoon poultry seasoning
•1/4 cup oil
•1 can condensed soup, celery or mushroom
Preparation:
Cut up chicken into breasts, legs, thighs, wings and the back.
Mix flour with the spices, salt and pepper. Heat oil in Dutch oven.
Coat chicken with flour mixture and fry in oil until slightly browned. Drain the leftover oil from the Dutch oven.
Arrange all the chicken in the Dutch oven with largest pieces near the bottom and side. Cover with the can of condensed soup of your choice.
Cover with lid and simmer over low heat for about one hour. If using hot coals, ensure that there are enough to keep the Dutch oven hot.
When done remove chicken from the Dutch oven and use some of the leftover juices for a gravy.
Servings: 4-6
James - February 13, 2010
Campfire Dice Potatoes
Ingredients
4 large potatoes
2 celery stalks
4 cubes butter
1 medium onion
parsley
salt and pepper
water
Directions
Cut aluminum foil into 4, 12X12 inch squares.
Dice potatoes, onions and celery into 1 inch cubes or smaller. ( 1″ for potatoes, smaller for celery and onions).
Put all diced items into a bowl, add add salt, pepper, and parsley to your liking.
Mix up until all ingredients are thouroughly combined. Place equal amounts from the bowl onto seperate pieces of the aluminum foil squares you cut.
Add butter to your liking to each group. Wrap up foil around your mixture leaving a small opening.
Pour about a 1/4 cup of water into each and crimp the hole shut.
Place over the campfire for about 20 minutes or until potatoes are soft.
Empty into a bowl and enjoy.
February 11, 2010
Tags: bushcraft, campfire, recipes Posted in: Campfire Recipes
5 Responses
Kids Campfire Recipe!
Pancakes are always popular on the campsite, and not just for the kids!
You will need a gas burner stove, a small frying pan or top griddle plate.
» Prep Time: 15 minutes
» Cook Time: 15 minutes
Ingredients:
This will make approx. 12 pancakes.
» 1 cup all-purpose flour
» 1 teaspoon baking powder
» 1/2 teaspoon baking soda
» Pinch of salt
» 1 cup milk
» 1 large egg
» 2 tablespoons melted butter
» cooking oil
Preparation:
Mix flour, baking powder, baking soda and salt in a bowl.
Mix milk, beaten egg, melted butter
Mix thoroughly into a batter.
Pour 1/4 cup of batter onto hot, greased pan or griddle.
Cook until golden brown, flip and cook other side the same way.
Serve with topping of your choice.
Dutch Oven Beef Stew
Ingredients:
2 oz Olive Oil
8 Shallots
1 Teaspoon Thyme
1 Handfull fresh Parsley
2 Teaspoons Rosemary
3 Cloves Garlic
2 lb Carrots
3 lb Diced Stewing Steak
1/2 Pint Beef Stock or 1 stock cube and 1/2 pint water
3 lb Potatos
2 Bayleaves
2 oz Plain Flour
1/3 bottle Red Wine
Salt and Pepper to taste
Put the Dutch Oven on the heat source and add the olive oil. While this is heating season the flour and roll the cubed stewing steak in the flour. Brown the meat in the oil then add the sliced shallots garlic and rosemary and fry gently for 1 more minute. Add the red wine and allow the meat juices on the bottom of the dutch oven to dissolve into the wine. Add the beef stock Parsley Thyme Bayleaves and any remaining flour and mix thoroughly. Add the peeled and diced potatos and carrots. Put the lid on the dutch oven and cook for 2 and 1/2 hours until the meat is tender. Serve with crusty bread.
Just in time for pancake day!
A camping recipe from Bob.
I tried this by accident one night during a Scout campout, and everyone loved it.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
•1 whole chicken, cut up
•1 cup flour
• salt and pepper, to taste
•1 teaspoon rosemary
•1 teaspoon thyme
•1 teaspoon poultry seasoning
•1/4 cup oil
•1 can condensed soup, celery or mushroom
Preparation:
Cut up chicken into breasts, legs, thighs, wings and the back.
Mix flour with the spices, salt and pepper. Heat oil in Dutch oven.
Coat chicken with flour mixture and fry in oil until slightly browned. Drain the leftover oil from the Dutch oven.
Arrange all the chicken in the Dutch oven with largest pieces near the bottom and side. Cover with the can of condensed soup of your choice.
Cover with lid and simmer over low heat for about one hour. If using hot coals, ensure that there are enough to keep the Dutch oven hot.
When done remove chicken from the Dutch oven and use some of the leftover juices for a gravy.
Servings: 4-6
Campfire Dice Potatoes
Ingredients
4 large potatoes
2 celery stalks
4 cubes butter
1 medium onion
parsley
salt and pepper
water
Directions
Cut aluminum foil into 4, 12X12 inch squares.
Dice potatoes, onions and celery into 1 inch cubes or smaller. ( 1″ for potatoes, smaller for celery and onions).
Put all diced items into a bowl, add add salt, pepper, and parsley to your liking.
Mix up until all ingredients are thouroughly combined. Place equal amounts from the bowl onto seperate pieces of the aluminum foil squares you cut.
Add butter to your liking to each group. Wrap up foil around your mixture leaving a small opening.
Pour about a 1/4 cup of water into each and crimp the hole shut.
Place over the campfire for about 20 minutes or until potatoes are soft.
Empty into a bowl and enjoy.
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