Dinner Recipes 4

RV Recipes

Home

| | |

Dinner Recipes 4

Dinner Recipes
Smothered Chicken	Beef and Broccoli
Campers Steak Dinner	Pork Tenderloin with Apples
Beer Battered Fish	Tator Tots 1 2 3
Goulash	Sunshine Snowbird
Campfire Sausage and Beans	Spare Tires and Brake Hoses?
Whole turkey on the Open fire!	Buttermilk Fried Chicken With Gravy

Listed to the left are few of our favorites for you to try. In-doors or out-doors, all can be made very easily. Also see our side dishes, snacks, sweets and deserts. If you have a favorite recipe, we would love to here from you. We will try yours and post it for others to also try.

We have experienced many great ways of cooking and the flavors of good food from All Across America in our travels. While we sit around a fire at night, smell the aroma of the wood and the foods cooking, listening to the birds, the wind blowing and being thankful for the great out-doors. Looking at the stars brings a whole new outlook on life. My friend or friends, don't let this pass you by. Get out and enjoy life with us as we share these recipes with you. Many of these are our own and many have come to us from fellow campers and RVers. We all love to share. Thats the campers way of life.

Enter Our Form And Join In

Happy Rub for Beef or Pork

6 to 8 garlic cloves, minced

1 teaspoon salt

1/4 cup packed brown sugar

1 tablespoon balsamic vinegar

1 to 2 tablespoons chili powder

2 teaspoons ground cumin

We like this rub on beef roasts, pork roasts, steaks and pork chops, cooked on our BBQ grill. Mash garlic and salt before combining with other ingredients. Notes: Rubs are dry or pretty dry. And, surprise, you rub them onto the food. Rubs can be prepared ahead in quantity. Store them in a dark, cool place, in something airtight. Rub the food 2 to 24 hours before cooking, and then cover and refrigerate. Let the food stand at room temperature about 1 hour prior to cooking. This makes cooking quicker and the end result moister.

Great No Fuss Brisket:

(For a weekend camping or any time, this works great, just prepare before you leave, wrap well in foil and secure in a seal plastic bag, and throw it in the cooler or the refrigerater, when your ready to cook, just remove the plastic bag, and cook on the grill!!)

1 brisket ( your choice of size )
1/2 t cayenne pepper
1/2 t salt
1/2 t black pepper

mustard

sliced onions

4 cloves of garlic

flour tortillas ( optional )

salsa ( your favorite )

Foil and lots of charcoal or wood

Mix cayenne pepper, salt and black pepper togeather and rub well on the brisket. Squeeze on some mustard, top with sliced onions and about 4 cloves of garlic, wrap well. When ready to cook, make sure you have allot of coals, (or wood) and slow cook for about 4 to 6 hrs depending on the size ( 30 minutes per pound is a good guide) then slice, serve with flour tortillas and salsa. Quick clean up too!!!

Camping Pot Roast

(Use Roasting pan or Large pot with lid or cover with foil). Can be cooked on campfire, grill or camp stove.

4 to 6 Country pork or beef ribs best or 2 lb. beef roast any kind works well.

4 medium onions, peeled and sliced into thirds sideways (rings)

6 to 7 med potatoes (at least 1 per person) peeled & cut in half

1 large bag of baby carrots (about 1 to 2 lbs)

1/2 cup celery chunks

salt and pepper

BBQ Sauce (optional)

Place ribs, potatoes, onions, carrots and celery in large pot or roaster. Cover all with water. Salt (about 1 1/2 teaspoons) and pepper (cover top of water medium to lightly). Place pot on fire and let cook slowly for a couple of hours while you fish, swim or enjoy the outdoors. Dinner is done when you return. To spice it up, remove the meat from the vegetables and place in pan with bar-b-que sauce (meat will be falling off the bones), stir in sauce over fire for about 5 to 10 minutes and serve.

Campers Mess

1 lb ground meat ( your choice beef,turkey,chicken,or pork )
1 can cream of mushroom soup, condensed.
1 can of vegall. you may wish to usesome of the newer more
flavorful versions, such as cajun, etc.
salt and pepper to taste.

Brown meat and drain if so desired. Next add vegall mix to skillet, heat till warm. Add cream of mushroom soup, no water. Simmer till warm. Stir often. Salt and pepper to taste. Serving suggestion: Serve with rice, or over toast, or as a one dish meal.