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Recipes
May 21, 2005 9:53:56 GMT -5
Post by Jay Raymer on May 21, 2005 9:53:56 GMT -5
Steak Wraps
Ingredients: 1 pound thin steak, whatever you like 1 red onion 1 white or yellow onion beer enough to marinade rice, if desired season salt to taste tortillas
Instructions: Before you leave to camp, cut steak into strips. Cut onions into strips. Place all (steak too) in container with lid. Pour enough beer to cover onion and steak. Now when adding season salt, beer will foam so be careful. Let rest. Put lid on, but remember beer can pop the lid off container. When ready to cook, just grill until both steak & onions are done. Wrap in a tortilla and enjoy! You can add any seasoning or veggie you want to substitute (I like bell peppers, too). Makes 1 Serving.
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Recipes
Jun 2, 2005 17:54:16 GMT -5
Post by Jay Raymer on Jun 2, 2005 17:54:16 GMT -5
Fireside stir fry
Ingredients:
Boneless Skinless Chicken (1/4 lb. per person) 2 tablespoons vegetable oil 2 bags frozen vegetables (beans, broccoli and stir fry vegetables work best) 1 box frozen peapods
Approx. 3 cups total of following: Soy sauce, Teriyaki sauce, Worcestershire sauce 2 teaspoon ginger 2 teaspoon each of tarragon, rosemary, cilantro 2 tablespoons dried onion 2 teaspoons garlic powder
Preparation Steps:
Cut chicken into 1 to 2 inch chunks and place in bowl or zipper bag. In a separate small bowl, mix liquids and spices. Place ring for wok in a hot wood fire. Ensure coals are around the ring, both inside and outside. Ensure that the top of the ring is clear enough for the wok to sit in it. Pour oil, onion, and garlic into wok. Place wok onto ring. Heat oil until the onion and garlic are browned. Add chicken. Stir and cook until chicken is 2/3 of the way done. Add frozen vegetables and some of the liquid mixture. As vegetables cook, add peapods. When veggies are thawed and warmed, but still slightly crunchy, remove from fire and serve. Recipe Variations:
Try unique mixes of spices. Chinese 5-spice powder, sesame seeds, chili oil or powder, etc. all make good choices, but children in your group may not eat it. To pacify them, make two batches, one with fewer spices just for them. Water chestnuts, bamboo shoots, and mini-corn on the cobs make this even better. Drain them and add them when you add the meat. If chicken starts to dry out while it cooks, add a small amount of liquid, no more than Œ cup at a time. If you have a lid for your wok, covering the wok before adding the peapods will lessen cooking time for the vegetables. Try this with other vegetables as well, such as fresh broccoli, fresh baby carrots cut in half, and bok choy. If you can find fresh pea pods, substitute about 2 or three cups of washed pea pods for the frozen ones.
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Recipes
Aug 13, 2005 11:18:31 GMT -5
Post by Jay Raymer on Aug 13, 2005 11:18:31 GMT -5
Crockpot Country Style Pork Ribs
2 to 3 pounds country style pork ribs, boneless 1 tablespoon vegetable oil 1 large onion, quartered and sliced 1/4-inch thick
Sauce:
1/3 cup low sodium soy sauce 1/2 cup tomato ketchup 1 tablespoon prepared mustard 3 tablespoons brown sugar, or can use sugar-free maple syrup) 2 cloves garlic, minced Dash black pepper 2 tablespoons apple cider vinegar 1 teaspoon celery seed (optional)
Trim excess fat from ribs. In a large skillet, brown ribs in oil. Place in crock pot. Cover with sliced onion. In a bowl combine all sauce ingredients; pour evenly over ribs and onions. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Country style ribs recipe serves 4 to 6.
If sauce needs thickening, remove lid and cook on high for last hour.
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Recipes
Aug 15, 2005 10:53:21 GMT -5
Post by Jay Raymer on Aug 15, 2005 10:53:21 GMT -5
INGREDIENTS 2 med Potatoes peeled and diced 2 Tbs oil 1 clove garlic minced 1/2 sm onion diced 1/3 - 1/2 lb ground sausage 5 eggs 1/2 - 1 cup shredded cheddar cheese Salt & Pepper to taste salsa and sour cream to garnish DIRECTIONS Use a medium to large skillet for this recipe as it grows while you cook. In oil, over med heat, brown and fry potatoes, onion and garlic until almost "done". Add sausage to potatoes. Brown sausage, breaking it up as it cooks. When sausage is cooked, add eggs. ( "2 per person and 1 for the pan" if you are increasing this recipe) Break up the yolks and mix eggs through-out the mixture. Cover and cook until eggs are set and cooked through. (Do not stir) Add shredded cheese to top and cover a few more minutes until cheese is melted. Serve with sour cream and salsa, if you desire.
Don't limit yourself to the ingredients here. If there's something you like, throw it in! Bell peppers, Jalapenos...The sky's the limit!
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