Download Camping Recipes: Foil Packet Cooking by Bonnie Scott PDF

By Bonnie Scott

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Print size: one hundred ninety pages
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Language: English
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With a hundred foil packet recipes for campfires and grills, you'll have the ability to serve every little thing from breakfasts, lunches, dinners, snacks or even truffles with out fuss and no messy cleanup.

Camping is all approximately taking it effortless and having fun with the outside, family and friends. With foil packet cooking, you're loose to pursue all of the joys of tenting and ignore clean-up accountability. So start developing flavorful and fuss-free nutrients that may maintain your loved ones satisfied and reduce your workload.

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Additional resources for Camping Recipes: Foil Packet Cooking

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The speed of the blender allows the oil to emulsify, resulting in a creamy dressing. Combine all ingredients, and blend on high for 1 minute. Transfer to a container and store in the refrigerator, or serve right away, by tossing on your favorite mixed greens. YIELD: 1⁄2 cup (120 ml), or 8 (2-tablespoon [30 ml]) servings COMPASSIONATE COOKS’ TIP e, can be found Miso, a healthful fermented past grocery store. the in the refrigerated section of in your own ths mon It will keep for months and Per serving: 40 calories; 4g fat; 1g protein; 2g carbohydrate; trace dietary fiber; 0mg cholesterol; 157mg sodium.

Stir and serve immediately. ■ 3 yellow potatoes, such as Yukon gold, diced YIELD: 2 to 4 servings ■ 1 tablespoon (15 ml) seasoned rice vinegar SERVING SUGGESTIONS AND VARIATIONS ■ Salt and pepper, to taste For added flavor and texture, add 1 cup (155 g) cooked barley to the soup 5 minutes before it is finished cooking. ■ ■ ■ ■ 8 cups (1180 ml) plus 3 tablespoons (45 ml) water or vegetable stock (store-bought or homemade, page 213), divided 1 head garlic, separated into cloves, peeled and minced or pressed 1 large-size yellow onion, finely chopped COMPASSIONATE COOKS’ TIP Vegetable bouillon cubes are grea t to have on hand.

Spoon into prepared muffin cups. Sprinkle remaining 1⁄4 cup (55 g) brown sugar and finely ground pecans on top of each muffin. Bake for 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes before turning out muffins onto wire racks to cool completely. ⁄ cup (100 g) granulated sugar YIELD: 16 muffins ⁄ teaspoon nutmeg ■ 1 4 ■ 1 tablespoon (14 g) baking soda ■ 1 teaspoon (6 g) salt ⁄ cup (85 g) chopped raw pecans ■ 3 4 ⁄ cup (120 ml) canola oil ■ 1 2 ■ 6 ounces (170 g) nondairy yogurt or nondairy sour cream ■ 1 2 ■ ■ ■ 1 cup (225 g) packed light brown sugar (or more depending on your sweetness preference), divided 2 1⁄2 cups (425 g) peeled, pitted, and chopped peaches Per serving: 257 calories; 11g fat; 4g protein; 40g carbohydrate; 4g dietary fiber; 0mg cholesterol; 376mg sodium.

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