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    Outdoor Cookbook

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    api-563963976
    The document provides recipes for three campfire dishes: 1) Campfire tarts made with biscuit dough wrapped around pie filling and roasted over an open fire. 2) Campfire potatoes cooked in foil packets with olive oil, herbs and cheese then placed on the grill. 3) Grilled shrimp foil packets containing shrimp, sausage, corn, potatoes and seasonings cooked together in foil over an open fire.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Outdoor Cookbook

    Uploaded by

    api-563963976
    93 views2 pages
    The document provides recipes for three campfire dishes: 1) Campfire tarts made with biscuit dough wrapped around pie filling and roasted over an open fire. 2) Campfire potatoes cooked in foil packets with olive oil, herbs and cheese then placed on the grill. 3) Grilled shrimp foil packets containing shrimp, sausage, corn, potatoes and seasonings cooked together in foil over an open fire.

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    outdoor cookbook

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    The document provides recipes for three campfire dishes: 1) Campfire tarts made with biscuit dough wrapped around pie filling and roasted over an open fire. 2) Campfire potatoes cooked in foil packets with olive oil, herbs and cheese then placed on the grill. 3) Grilled shrimp foil packets containing shrimp, sausage, corn, potatoes and seasonings cooked together in foil over an open fire.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    93 views2 pages

    Outdoor Cookbook

    Uploaded by

    api-563963976
    The document provides recipes for three campfire dishes: 1) Campfire tarts made with biscuit dough wrapped around pie filling and roasted over an open fire. 2) Campfire potatoes cooked in foil packets with olive oil, herbs and cheese then placed on the grill. 3) Grilled shrimp foil packets containing shrimp, sausage, corn, potatoes and seasonings cooked together in foil over an open fire.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Outdoor Cookbook

    1. Campfire tarts by Jaclyn on cookingclassy.com

    Ingredients:

     1 package refrigerated, small biscuits (Pillsbury Jr. Grands works well)


     2 (21 oz) cans pie filling (apple, blueberry, raspberry, cherry, etc.)
     Canned whipped cream

    Special equipment: Tarts on fire sticks

    Instructions:

    1. Evenly wrap and mold 1 biscuit dough around the outside of the stainless-steel cup of each Tarts
    on Fire Stick (no greasing necessary). 
    2. Roast over an open flame, rotating frequently until golden brown (don't hold them over a
    smokey area or directly in the fire), about 1 - 2 minutes.
    3. Remove toasted biscuit from stainless steel cup (it should easily glide right off), fill with your
    favorite pie filling and top with whipped cream.

    2. Campfire potatoes by Lauren Miyashiro on delish.com

    Ingredients:

     2 lb. mini–Yukon Gold potatoes, quartered


     2 tbsp. extra-virgin olive oil
     1 tsp. garlic powder
     1 tsp. dried oregano
     Kosher salt
     Freshly ground black pepper
     2 c. shredded mozzarella
     1 c. freshly grated Parmesan
     Chopped fresh parsley, for garnish
     Crushed red pepper flakes, for garnish

    Instructions:

    1. 1. Cut 4 large pieces of foil about 10" long. In a large bowl, toss potatoes with olive oil, garlic
    powder, and oregano and season with salt and pepper.
    2. Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the
    potatoes. Roll the top and bottom edges to seal them closed
    3. Place foil packets on the grill and cook until just cooked through, 10 to 15 minutes. 
    4. Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes. Fold foil
    back over the potatoes and cook until cheese is melty, about 3 to 5 minutes.
    5. Top with parsley and red pepper flakes and serve warm.
    3. Grilled shrimp foil packets by Lauren Miyashiro on delish.com

    Ingredients:

     1 1/2 lb. large shrimp, peeled and deveined


     2 cloves garlic, minced
     2 smoked andouille sausages, thinly sliced
     2 ears corn, each cut crosswise into 4 pieces
     1 lb. red bliss potatoes, chopped into 1-in pieces
     2 tbsp. extra-virgin olive oil
     1 tbsp. Old Bay seasoning
     Kosher salt
     Freshly ground black pepper
     2 tbsp. freshly chopped parsley
     1 lemon, sliced into thin wedges
     4 tbsp. butter

    Instructions:

    1. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes
    evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with
    salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon
    of butter each.
    2. Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top
    and bottom edges to seal them closed.
    3. Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes

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