Saturday, February 21, 2009
Hey!! Even More Biker's Camping Recipes!! WOW!
Chef FatBoy here!!
You wanted them!! We got them!! Check out these recipes from Biker's!! We need to check out the Biker's Camping thing at some of the events this year!! We may learn something we're missing out on!! We hope your enjoying these!! We're having fun!
Chef FatBoy
Fried Bananas
Submitted by: Ruthie F, Del.
Ingredients:
1 banana for each person
1 spoonful of butter
2 spoonfuls of sugar
1 spoonful of cinnamon
Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!
Fruit Medley
Submitted by: Ruthie F, Del.
Ingredients:
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Campfire Chicken
Submitted by: Barbara Dunn,GA.
Ingredients:
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.
Campfire Hobos
Submitted by: Barbara Dunn, GA.
Ingredients:
1 lb. hamburger
Carrots
Cubed potatoes
Onion
Seasonings
Butter
Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.
Chili-Corn Casserole
Submitted by: ridehard44, TN.
Ingredients:
1-15 oz. can Trader Joe's vegetarian chili
1-15 oz. can corn kernels
6 oz. sharp cheddar cheese
Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalepenos.)
by Joe Crosswhite
Grilled Marinated Flank Steak
Submitted by: Paul Neese, NC.
Ingredients:
Flank Steak (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbls. sugar
2 Tbls. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parsley, oregano
Hot sauce (optional to taste)
Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl. Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper. Condiments include hot sauce and/or homemade BBQ sauce.
Capt'n Crusty's Grilled Salmon
Submitted by: Capt'n Crusty, FL.
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.
John's Steak Fajitas
Submitted by: John Lombardi, CT.
Ingredients:
4 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
4 garlic cloves, crushed
Juice of one lime
1 lb. skirt or flank steak, sliced
2 peppers, cut into 2-in. pieces
1 red onion, cut into wedges
Flour tortillas
At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.
Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire...
Ingredients:
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
You Kill Me Sandwich
Submitted by: Dizzy D, GA.
Ingredients:
Bread
Butter
Sliced Meat (ham, chicken, beef, turkey, etc...)
Shredded Cheese (colby, swiss, etc....)
liced Hot Peppers - Your Choice - (How Brave are You?)
Ranch Dressing (ketchup & mustard is ok...)
Foil
Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work well. Pre-packaged shredded cheeses also work well.
Kettle Ham & Potatoes
Submitted by: Dizzy D, GA.
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one
I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Campfire Pizza
Submitted by: Billie Glaser, Mass.
Ingredients:
Bread
Butter
1 Can Pizza Sauce
Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
1 pkg Shredded Pizza Cheese
Foil
Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.
Barbeque Pork Spare Ribs
by: Cliff Thirtyacre.
Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.
Preparation time: 1/2 hour
Cook time: 4 hours
Total time: 4-1/2 hours
Ingredients:
3 slabs of pork ribs
1 pint of BBQ sauce
vegetable oil
black pepper
Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.
Crazy "D's" Deluxe
Submitted by: Pat "Crazy D, OH.
This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.
Ingredients:
3/4 lb Cooked Ground Beef
3/4 lb Cooked Ground Pork Sausage
1/8 cup Chopped Broccoli
1/8 cup Chopped Onion
1/8 cup Chopped Green Pepper
1/8 cup Chopped Celery
1/8 cup Chopped Mushroom
1/2 cup Chopped Tomato
1/2 cup Ketchup
1 tbsp Mustard
1 tbsp Steak Sauce (A-1 or equiv.)
Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.
Biker's Stew
Submitted by: Rex Keller, CT.
Ingredients:
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Note: Good on eggs for breakfast if there is any leftover.
by Bernard Dressler
Dad's Style Hot Dogs
Submitted by: Dean Wilson, KY.
This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.
3 tbsp Chopped Green Pepper
2 tbsp Chopped Green Onion
2 tbsp Chopped Fresh Mushroom
1 tbsp Chopped Celery
1 tbsp Chopped Hot Pepper
Zesty Italian Salad Dressing
2 All Beef Footlong Hot Dogs
2 Footlong Hot Dog Buns
CoJack Shredded Cheese
Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.
Serve dogs with either fried sliced potatoes or chips. ENJOY!
Burger Skillet Surprise
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
1 lb Ground Beef
1 Onion (chopped)
1 c Spaghetti Noodles (broken into small pieces)
2 c Tomato (chopped)
8 oz Tomato Sauce (canned works well)
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Basil
Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.
For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...
Hot Chicken Deluxe
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
2 c Cooked Chicken (diced or shredded - white meat works best)
1 tbsp Onion (finely chopped or grated)
2 c Celery (diced)
2 tbsp Lemon Juice
1/2 c Almonds (sliced or chopped)
1/2 c Cheddar Cheese (grated)
1/2 c Croutons (plain or seasoned - your choice)
1 c Mayonnaise (salad dressing may be substituted)
1/2 tsp Salt
1/8 tsp Black Pepper
Olive Oil
Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).
Fresh Fried Trout
Submitted by: Capt'n Crusty, FL.
Ingredients:
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side. * This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
Biker's Beef Stew
Submitted by: Polly Hurst, TN.
Ingredients:
1 package stew meat
4 large potatoes, peeled and cut up
6 carrots, sliced
1 onion, chopped
1 can cream of chicken soup
2 cans tomato soup
1 can tomato sauce
1 package onion soup mix
salt and pepper to taste
water
Put all ingredients in a 12" dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.
You wanted them!! We got them!! Check out these recipes from Biker's!! We need to check out the Biker's Camping thing at some of the events this year!! We may learn something we're missing out on!! We hope your enjoying these!! We're having fun!
Chef FatBoy
Fried Bananas
Submitted by: Ruthie F, Del.
Ingredients:
1 banana for each person
1 spoonful of butter
2 spoonfuls of sugar
1 spoonful of cinnamon
Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!
Fruit Medley
Submitted by: Ruthie F, Del.
Ingredients:
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Campfire Chicken
Submitted by: Barbara Dunn,GA.
Ingredients:
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.
Campfire Hobos
Submitted by: Barbara Dunn, GA.
Ingredients:
1 lb. hamburger
Carrots
Cubed potatoes
Onion
Seasonings
Butter
Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.
Chili-Corn Casserole
Submitted by: ridehard44, TN.
Ingredients:
1-15 oz. can Trader Joe's vegetarian chili
1-15 oz. can corn kernels
6 oz. sharp cheddar cheese
Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalepenos.)
by Joe Crosswhite
Grilled Marinated Flank Steak
Submitted by: Paul Neese, NC.
Ingredients:
Flank Steak (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbls. sugar
2 Tbls. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parsley, oregano
Hot sauce (optional to taste)
Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl. Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper. Condiments include hot sauce and/or homemade BBQ sauce.
Capt'n Crusty's Grilled Salmon
Submitted by: Capt'n Crusty, FL.
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.
John's Steak Fajitas
Submitted by: John Lombardi, CT.
Ingredients:
4 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
4 garlic cloves, crushed
Juice of one lime
1 lb. skirt or flank steak, sliced
2 peppers, cut into 2-in. pieces
1 red onion, cut into wedges
Flour tortillas
At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.
Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire...
Ingredients:
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
You Kill Me Sandwich
Submitted by: Dizzy D, GA.
Ingredients:
Bread
Butter
Sliced Meat (ham, chicken, beef, turkey, etc...)
Shredded Cheese (colby, swiss, etc....)
liced Hot Peppers - Your Choice - (How Brave are You?)
Ranch Dressing (ketchup & mustard is ok...)
Foil
Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work well. Pre-packaged shredded cheeses also work well.
Kettle Ham & Potatoes
Submitted by: Dizzy D, GA.
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one
I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Campfire Pizza
Submitted by: Billie Glaser, Mass.
Ingredients:
Bread
Butter
1 Can Pizza Sauce
Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
1 pkg Shredded Pizza Cheese
Foil
Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.
Barbeque Pork Spare Ribs
by: Cliff Thirtyacre.
Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.
Preparation time: 1/2 hour
Cook time: 4 hours
Total time: 4-1/2 hours
Ingredients:
3 slabs of pork ribs
1 pint of BBQ sauce
vegetable oil
black pepper
Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.
Crazy "D's" Deluxe
Submitted by: Pat "Crazy D, OH.
This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.
Ingredients:
3/4 lb Cooked Ground Beef
3/4 lb Cooked Ground Pork Sausage
1/8 cup Chopped Broccoli
1/8 cup Chopped Onion
1/8 cup Chopped Green Pepper
1/8 cup Chopped Celery
1/8 cup Chopped Mushroom
1/2 cup Chopped Tomato
1/2 cup Ketchup
1 tbsp Mustard
1 tbsp Steak Sauce (A-1 or equiv.)
Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.
Biker's Stew
Submitted by: Rex Keller, CT.
Ingredients:
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Note: Good on eggs for breakfast if there is any leftover.
by Bernard Dressler
Dad's Style Hot Dogs
Submitted by: Dean Wilson, KY.
This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.
3 tbsp Chopped Green Pepper
2 tbsp Chopped Green Onion
2 tbsp Chopped Fresh Mushroom
1 tbsp Chopped Celery
1 tbsp Chopped Hot Pepper
Zesty Italian Salad Dressing
2 All Beef Footlong Hot Dogs
2 Footlong Hot Dog Buns
CoJack Shredded Cheese
Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.
Serve dogs with either fried sliced potatoes or chips. ENJOY!
Burger Skillet Surprise
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
1 lb Ground Beef
1 Onion (chopped)
1 c Spaghetti Noodles (broken into small pieces)
2 c Tomato (chopped)
8 oz Tomato Sauce (canned works well)
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Basil
Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.
For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...
Hot Chicken Deluxe
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
2 c Cooked Chicken (diced or shredded - white meat works best)
1 tbsp Onion (finely chopped or grated)
2 c Celery (diced)
2 tbsp Lemon Juice
1/2 c Almonds (sliced or chopped)
1/2 c Cheddar Cheese (grated)
1/2 c Croutons (plain or seasoned - your choice)
1 c Mayonnaise (salad dressing may be substituted)
1/2 tsp Salt
1/8 tsp Black Pepper
Olive Oil
Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).
Fresh Fried Trout
Submitted by: Capt'n Crusty, FL.
Ingredients:
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side. * This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
Biker's Beef Stew
Submitted by: Polly Hurst, TN.
Ingredients:
1 package stew meat
4 large potatoes, peeled and cut up
6 carrots, sliced
1 onion, chopped
1 can cream of chicken soup
2 cans tomato soup
1 can tomato sauce
1 package onion soup mix
salt and pepper to taste
water
Put all ingredients in a 12" dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.
Labels: Biker Recipes
