Download Camping Recipes: Foil Packet Cooking by Bonnie Scott PDF

By Bonnie Scott

Dossier measurement: 810 KB
Print size: a 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 capacity to serve every thing from breakfasts, lunches, dinners, snacks or even truffles without 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 responsibility. So start growing flavorful and fuss-free nutrition that would hold your loved ones satisfied and reduce your workload.

Foil Packet Recipes include:


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Additional resources for Camping Recipes: Foil Packet Cooking

Example text

Generously butter a 9-by-13-in/23-by-33-cm baking dish. 2. Cut enough ½-in-/12-mm-thick slices from the baguette to make a single layer in the baking dish. ) Arrange the slices on a baking sheet and bake without turning until crisp and very lightly colored, 10 minutes. Remove and arrange the slices in the baking dish. 6 eggs 2½ cups/600 ml half-and-half ½ tsp salt Generous 2 pinches of cayenne pepper 1 tbsp minced flat-leaf parsley or chives 3. In a medium, heavy frying pan set over medium heat, fry the bacon pieces until crisp and browned, 5 minutes.

Melt the remaining 4 tbsp/55 g butter in a large, heavy frying pan over medium heat until hot. Add the apples and sauté, stirring, for 2 minutes. Add the cranberries and granulated sugar, and stir until the cranberries begin to pop, about 2 minutes. Stir in the reduced cider mixture and cook until the mixture has reduced to a syrup-like consistency, about 6 minutes. Taste and stir in more sugar if desired. (The cranberries and apples can be prepared 1 day ahead; cool, cover, and refrigerate. ) 3.

Cut off the ends of the loaf, and reserve for another use. 5-cm-thick slices. If your loaf is large and the slices seem large, cut them in half. You can try other jams, preserves, or marmalades. Cherry, raspberry, or peach preserves and orange marmalade are other possibilities. Add about 2 tsp of the butter or enough to coat the bottom of the pan lightly. When melted, add enough bread slices to fit comfortably in a single layer. Cook slowly until the slices are golden brown and crisp on both sides, about 4 minutes per side.

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