camping recipes Traditional Cache
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Difficulty:
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Terrain:
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Size: 
(small)
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The lower the water the harder the cache good luck. Coordinates
were all over the place when I placed ths hint should help. Stay
close to the crevis again coordinates were all over the place.
Camping Recipes A "Girl Scouts" Breakfast More: Breakfasts,
Campfire Cooking Ingredients 1 pound(s) bacon 1 pound(s) sausage
3-4 cans sliced potatoes 8 - 12 eggs salt and pepper Directions Fry
bacon and sausage together until done. Drain grease. Add potatoes,
stirring constantly to keep from sticking. Scramble eggs, then add
to the meat and potatoes. Salt and pepper to taste. You can add
onions, peppers, or other veggies too.
_________ Please post your camping Recipe in your log. I am
thinkg about wrighting a geocamping Recipe book thanks.
__________Purchasing Steaks: When buying steaks, buy the
best grade of meat you can afford. It should be USDA Prime Aged
Beef. If your butcher does not have this, the next best grade is
Choice. (see Grading Cuts of Beef in the left column) Look for
steak with fine texture and firm to the touch. You want the color
to be a light cherry red color, not deep red. Also look for steaks
that have marbling, as it is the thin threads of fat running
through the meat that make it Prime and gives the wonderful flavor.
Marbling is the white fat that you see in all cuts of beef.
Remember that a substantial amount of evenly distributed marbling
is a good thing. If you don't want much animal fat in your diet,
then don't eat steak! To avoid fat in steak is to avoid steak
altogether. Size or thickness matters when purchasing steaks. The
best steaks are 1-inch to 1 1/2-inches thick. A thin cut is likely
to get dried out. The thickness of the steak is more important than
the weight._________
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Room Temperature: Always let your steaks come to room temperature
(70 degree F.) before cooking or grilling. If your room's
temperature differs from 70 degrees F., then just adjust your time
accordingly. A cold steak will contract when it hits the heat and
this wall cause it to toughen. This is possibly the first biggest
mistake people make. Remove your steaks from the refrigerator at
least 30 minutes before you plant to cook them - sometimes as long
as 60 minutes (depending on size). Pat the steaks dry with a paper
towel. You want to have a completely dry steak before cooking. If
you steak is wet, you will essentially be steaming it!
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Salting the Steaks: Do not salt your steaks just before
cooking. Salt bring moisture (water) to the surface of the steak,
and the water sits on the surface as you cook the steak. Thus, you
are again basically steaming the steak. I know that some people do
salt their steaks before cooking, but trust me and don't salt - the
result will be juicy, delicious steaks to serve your family and
guests! Salt after the steak is cooked to your liking, has rested
the required time, and just before serving. On Food and Cooking, by
Harold McGee (Food Scientist): Meat cells brown at around 310
degrees F. Water on a steak's surface boils and turns to steam at
212 degrees F, so a we steak can turn gray and cook through before
its surface can brown. Exception to the Rule - Steak Salt Curing
Method: This salt curing method can make a choice cut of steak
taste like prime steak. Use kosher or sea salt only (not fine table
salt). Use 1-inch steaks or thicker. Cover both sides of your steak
generously with salt. Let sit at room temperature for one (1) hour.
If using thinner or thicker steaks, modify the time accordingly.
Rinse off all the salt with water and then pat the steaks
completely dry with paper towels. Cook the steak to you
liking._______________
BBQ RIBS Ingredients 1/2 c brown sugar 1/2 c apple butter
1/4 c bourbon 1/4 c cider vinegar 1/4 c apple cider 2 Tbsp Dijon
mustard Directions Rub: •1-2 teaspoons of salt (Kosher is
better) •Â½ cup apple butter (apple sauce can be substituted
but not as good) •1 tablespoon of brown sugar •2 tsp dry
mustard •2 tsp thyme •1 tsp ground ginger •Â½ tsp
cinnamon •Â½ tsp cayenne pepper •1 Sliced onion •2
tablespoons ginger •1 tsp cinnamon •1 ½ cups apple cider
Always remove membrane from the back of the ribs. Mix rub
ingredients together and rub all over both sides of ribs. Let rub
do its magic for 4 hours or more in the refrigerator. Put onion,
ginger, cinnamon & apple cider in large roasting pan and mix
until evenly distributed place ribs in roasting pan. Cover with
foil and cook over medium heat for 2 hours. While ribs are cooking
in roasting pan, mix BBQ sauce, grill ribs over indirect medium
heat for an additional hour brushing BBQ sauce on lightly every 15
minutes. Use smoking chips at this point if you like (sweeter chips
are better).When ribs are done, cover with plastic wrap for ½ hour
before serving. While ribs are cooling in a covered pan, take
remaining BBQ sauce and a ½ cup of the roasting sauce and bring to
a boil and let simmer until fairly thick. When done, serve on the
side. Use a charcoal grill with a lid or over a fire. These are
simply the best sweet ribs you ever tasted._________________
Balsamic Vinegar Chicken???Ingredients 4 boneless, skinless
chicken breast halves 3/4 c balsamic vinegar Directions Place the
chicken and balsamic vinegar in a zip-top bag. Squeeze out as much
of the air as possible when sealing. Place in refrigerator and
marinate 4-12 hours (longer is better). Remove chicken from
marinade and discard remaining liquid. The dark color of the
vinegar will make the chicken appear almost brownish-gray. Don't
worry - it'll be fine. Place chicken on grill over medium heat or
you can pan fry covered over medium heat adding water to cover
bottom of pan. Cook until no longer pink in center and juices run
clear. This goes well with rice, pasta or bread and a salad.
Leftovers are great chunked into a big fresh salad with a light
vinegarette dressing.
Artichoke Spinach Lasagna Recipe by:DMCCRACKEN Artichoke Spinach
Lasagna This is a fabulous lasagna made with an artichoke and
spinach mixture which has been cooked with vegetable broth, onions
and garlic. The mixture is layered with lasagna noodles, pasta
sauce, mozzarella cheese, and topped with crumbled feta. 4.6 stars:
797 reviews Read Reviews(797) Prep Time: 20 Minutes Cook Time: 1
Hour Ready In: 1 Hour 20 Minutes Servings: About Scaling and
Conversions Print: 3x54x6 Full Page More Recipes Like Thisarrow
E-mail: Recipe to a Friend Make It a Meal: Ingredients * cooking
spray * 9 uncooked lasagna noodles * 1 onion, chopped * 4 cloves
garlic, chopped * 1 (14.5 ounce) can vegetable broth * 1 tablespoon
chopped fresh rosemary * 1 (14 ounce) can marinated artichoke
hearts, drained and chopped * 1 (10 ounce) package frozen chopped
spinach, thawed, drained and squeezed dry * 1 (28 ounce) jar tomato
pasta sauce * 3 cups shredded mozzarella cheese, divided * 1 (4
ounce) package herb and garlic feta, crumbled Directions 1. Preheat
oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking
dish with cooking spray. 2. Bring a large pot of lightly salted
water to a boil. Add noodles and cook for 8 to 10 minutes or until
al dente; drain. 3. Spray a large skillet with cooking spray and
heat on medium-high. Saute onion and garlic for 3 minutes, or until
onion is tender-crisp. Stir in broth and rosemary; bring to a boil.
Stir in artichoke hearts and spinach; reduce heat, cover and simmer
5 minutes. Stir in pasta sauce. 4. Spread 1/4 of the artichoke
mixture in the bottom of the prepared baking dish; top with 3
cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles.
Repeat layers 2 more times, ending with artichoke mixture and
mozzarella cheese. Sprinkle crumbled feta on top. 5. Bake, covered,
for 40 minutes. Uncover, and bake 15 minutes more, or until hot and
bubbly. Let stand 10 minutes before cutting.
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