Camping recipes
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will find below recipes provided to us by various campers.
These recipes are easy to make and they will make your camping
trips more enjoyable.
If you have recipes you would like
to share with others, simply
click here and provide us with
the required information. We will add your recipe to this page as soon as we get it. Thank you! |
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Breakfast in a bag/omelet
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| Submitted
by: |
Kevin M. |
| Servings:
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1 |
| Preparation
time: |
10
minutes
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| Ingredients: |
Eggs
Assorted add ins: bacon, tomato,onion, cheese,peppers (whatever you'd eat in an omelet)
Ziploc sandwich bags
Boiling pot of water (works great on a tripod)
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Instructions:
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Place up to 2 eggs per bag along with desired vegetables, meat and cheese. Add a small amount of water (maybe 1 tsp). Seal baggie. Mix all ingredients. Drop into boiling pot of water. Remove once during cooking to squish ingredients a second time. Remove at end of cooking (eggs will look done). Enjoy! |
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Salmon
teriyaki
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| Submitted
by: |
Ken
& Lenore Johnson, Calgary, Alberta |
| Servings:
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2 |
| Preparation
time: |
5
minutes
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| Ingredients: |
2
Salmon fillets (the frozen individually packed salmon
fillets from Costco are perfect for this recipe)
Teriakyi sauce
Margarine
Aluminium foil
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Instructions:
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Place
partially thawed fillets in heavy duty foil ( double or
triple layer if thin), add teriyaki sauce and margarine.
Wrap foil tightly, and place directly on to barbeque, or
grill. Cook for 10-15 minutes until fish flakes easily with
a fork. Easy and delicious. |
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Mini-pizza
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| Submitted
by: |
P.
McShane of Halifax, NS |
| Servings:
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2-4 |
| Preparation
time: |
1
hour
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| Ingredients: |
Bread
(regular or wheat)
Butter
Mozzarella cheese
Spaghetti sauce
Pepperoni
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Instructions:
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Butter
one side of two slices of bread and put 1 ½ tablespoons
of pizza sauce on one of the slices. Top the pizza sauce
with Mozzarella cheese and some sliced pepperoni and then
place the other side of the bread on top and butter the
outer sides of the bread. Put the sandwich into a pie iron
and place on coals of a fire and turn frequently. Cook until
the bread is toasted. |
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Vegetable
stew
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| Submitted
by: |
A.
Smyth of Deep River, Ontario |
| Servings:
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4 |
| Preparation
time: |
45
minutes - 1 hour |
| Ingredients: |
2
large sweet onions
1 large green pepper
3 yellow squash
2 cloves garlic
butter
salt and pepper
1 tablespoon of water
foil paper |
Instructions:
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Cut
the vegetables into chunks and add 2 pats of butter, the
garlic (minced or chopped) and the salt and pepper. Wrap
in a foil, sprinkle with about 1 tablespoon of water and
set over a fire for about 30 minutes (or longer if you prefer
your veggies well cooked). |
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Breakfast
hash
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| Submitted
by: |
J.
McBride of Ottawa, Ontario |
| Servings:
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4-6 |
| Preparation
time: |
20-25
minutes |
| Ingredients: |
3-4
medium potatoes, diced into bite size pieces
1 package smoky links, diced into bite size pieces
1 medium onion, chopped (optional)
1 cup sliced mushrooms (optional)
1 1/2 - 2 cups shredded cheddar cheese
8 eggs (beaten) |
Instructions:
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Cook
the potatoes for about 10-15 minutes, add the smoky links,
the optional ingredient(s) and cook until the potatoes are
completely cooked. Add the beaten eggs and cook until the
eggs are done. Top with shredded cheese and let it melt
in. |
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Beef
stew
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| Submitted
by: |
(anonymous) |
| Servings:
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4-6 |
| Preparation
time: |
60-90
minutes |
| Ingredients: |
1-2
pounds stew meat
1 bag of frozen stew vegetables
1 pouch of stew seasoning
meat marinade of choice
1/2 stick of butter
heavy duty foil |
Instructions:
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Marinate
the meat for 7-8 hours. Cut a piece of foil large enough
to make pouch. Place the frozen veggies, the meat and some
marinade on the foil. Sprinkle stew seasoning package on
mixture and add the butter on top. Fold the foil into a
pouch and set right on top of the fire or grill. Cook for
about 1 - 1 ½ hour until the meat is done and tender.
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Pot
roast
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| Submitted
by: |
T.
McKinnon of Cape Breton |
| Servings:
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4-6 |
| Preparation
time: |
1
½ - 1 ¾ hours |
| Ingredients: |
3
pound boneless roast
2 cups baby carrots
1 large onion, sliced
2 stalks celery (sliced thin)
1 cup V-8
1/2 cup water
1 envelope of dry onion soup mix
3 tablespoons of flour
salt and pepper (to taste)
1 large oven bag |
Instructions:
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Place
boneless roast in the oven bag and surround it with all
the vegetables. Mix the V-8, the water, the soup mix and
the flour and then pour the mix on the roast. Close the
bag and then grill over a medium fire for about 1 ½
hour. |
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Shish
kebab
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| Submitted
by: |
T.
McKinnon, Cape Breton |
| Servings:
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3-4 |
| Preparation
time: |
30-45
minutes |
| Ingredients: |
1-2
pounds of beef or pork cut into 1" cubes
small whole onions
red or green peppers
whole mushrooms
whole cherry tomatoes
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Instructions:
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Brown the cubed beef or pork in a skillet over high heat
for 1/2 minute on each side. Cut the peppers in large chunks
but leave the other vegetables whole. Slip the pieces onto
a skewer, alternating the ingredients (NB: skewer the onions
and mushroms through the core or they might fall off while
cooking). Cook over an open fire for 15-20 minutes until
done. Sprinkle with grated cheese and breadcrumbs before
serving. |
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Campfire
potatoes
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| Submitted
by: |
J.
McBride of Ottawa, Ontario |
| Servings:
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(depends
on no of potatoes) |
| Preparation
time: |
(depends on size of the potatoes and strength of fire) |
| Ingredients: |
large
baking potatoes
whole onions
red or yellow dill
parsley
bacon bits
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Instructions:
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Slice the potatoes almost all the way through leaving just
enough to hold it together. Slice the onion and put one
slice in between each potato slice. Sprinkle with bacon
bits and a little dill. Wrap well with heavy aluminum foil
and bury in the coals of the fire. Leave untouched for about
45 minutes, and test for doneness by piercing with a fork
(when ready, the fork should lift out without lifting the
potato). |
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Beer
batter fish fillets
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| Submitted
by: |
R.
Savoie of Montréal, Québec |
| Servings:
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2 |
| Preparation
time: |
30 minutes |
| Ingredients: |
1
pound fish fillets
1 cup buttermilk pancake mix
3/4 cup beer
1/4 cup cooking oil
parsley
dill
lemon
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Instructions:
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Using a small bowl, blend the buttermilk pancake mix with
the beer, using a fork. Whip the batter until smooth and
with the consistency of heavy cream. Blot the fillets dry
using a napkin or paper towel, and dip in the batter. Heat
the cooking oil in a skillet and fry (medium heat) the fillets
until golden brown on the outside. The meat should be moist
and shiny on the inside. Do not overcook - fillet should
flake easily when tested with a fork. Serve with a sprinkle
of dill and garnish with parsley and a slice of lemon. |
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Chicken
pot pie
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| Submitted
by: |
P.
McShane of Halifax, NS |
| Servings:
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6-8 |
| Preparation
time: |
1 ½ - 1 ¾ hours |
| Ingredients: |
1
fryer chicken
2 potatoes
peas and carrots
2 cups chicken broth
1/2 cup margarine
1 can cream of onion soup
1 cup milk
1 cup flour
salt and pepper
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Instructions:
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Boil one fryer chicken, let it cool off and then remove
the meat from the bones and shred. Peel and chop 2 potatoes
and cook until they're not quite done (5-6 minutes). Put
the chicken in a 10x12 casserole dish and add the chopped
potatoes and 1 small bag of frozen (or canned) peas and
carrots. Sprinkle with ½ teaspoon salt and pepper.
Mix 2 cups of chicken broth and 1 can of cream of onion
soup and pour the mix over the chicken and the vegetables.
To make the crust, melt ½ cup of margarine (or butter),
add 1 cup of milk and 1 cup of flour, mix well and pour
over the other ingredients in the casserole dish. Bake at
350 degrees until brown and bubbly. |
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Campfire
beans
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| Submitted
by: |
R.
Savoie of Montréal, Québec |
| Servings:
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8 |
| Preparation
time: |
4 hours |
| Ingredients: |
dry
beans, kidney, white and pinto
1 ¼ - 1 ½ pounds hamburger
1 pound hot sausage
1 green pepper, diced
1 large onion, diced
powdered garlic
hot banana peppers, diced
Seasoning Salt
2 packs chili seasoning (hot, mild, or regular)
water
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Instructions:
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Put the beans with water in a pan. Boil for 30 minutes.
Simmer for about 3 hours until soft. Brown the hot sausage
and the hamburger. Dice the green pepper, the onion, and
the banana peppers. Once the beans are fairly soft, add
the banana peppers, the green peppers, the onion, the sausage,
the hamburger, the garlic, the seasoning salt, the 2 packs
of chili seasoning and some more water. Allow to simmer
for about 30 minutes and then enjoy!! |
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Bacon
& eggs in a bag
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| Submitted
by: |
(anonymous) |
| Servings:
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1 |
| Preparation
time: |
15-20 minutes |
| Ingredients: |
2
thick slices of bacon
2 eggs
1 paper bag
1 wood stick
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Instructions:
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Cut the bacon slices in two. Lay the slices at the bottom
of the paper bag so that all of it is covered. Crack the
eggs onto the bacon slices. Roll the bag down 3-4 times
and push the wood stick through the bag so that the bag
is hanging from the stick. Hold the bag over the fire for
about 10-15 minutes and voilà, bacon & eggs! |
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Campfire
chicken
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| Submitted
by: |
B.
Fraser of St-John, NB |
| Servings:
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1-2 |
| Preparation
time: |
30 minutes |
| Ingredients: |
Split
chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
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Instructions:
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Place the above ingredients into aluminum foil sheets and
fold into pockets. Add seasoning if desired. Bake over a
campfire for approximately 30 minutes. |
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Campfire
tacos
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| Submitted
by: |
B.
Fraser of St-John, NB |
| Servings:
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4 |
| Preparation
time: |
15-20 minutes |
| Ingredients: |
2
lbs of pre-cooked hamburger (cook at home and freeze)
4 medium to large potatoes
1 package of shredded cheese
1 package of taco seasoning
1 package of sour cream( optional)
foil paper
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Instructions:
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Take the pre-cooked meat out of the fridge / cooler ahead
so that it thaws. Cut the potatoes in cubes, put in a foil
packet and throw into the fire for approximately 1/2 bour.
While the potatoes are cooking, place the thawed meat in
a pan on the camp stove, add 1 cup of water and the package
of taco seasoning and simmer. When the potatoes and the
meat are done, put the potatoes in a bowl, add the meat,
top with the shredded cheese and add other taco items as
desired (olives....). |
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Chicken
teriyaki
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| Submitted
by: |
B.
Fraser of St-John, NB |
| Servings:
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8 |
| Preparation
time: |
45 - 60 minutes |
| Ingredients: |
8
cups of instant Minute Rice
4 cans of white chicken meat chunks
1 small green pepper
1 small red pepper
1 small onion
1 small can of mushrooms, drained
1 medium can of pineapple chunks, drained
1 "6-8 oz" bottle of teriyaki sauce or teriyaki
marinade
1 or 2 small carrots
Cooking oil
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Instructions:
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Slice the onions and the peppers into long thin strips.
Slice the carrots into very thin slices. Bring 8 cups (2
qts) of water to a boil in a large pot. Add the instant
rice and stir to wet all the rice. Remove from heat. Cover
and let stand for 5-6 minutes until all the water is absorbed.
Fluff with a fork or a spoon. In a separate large pot or
skillet, heat a couple of ounces of vegetable oil. Add the
sliced peppers, the onion and the carrots. Sauté
with medium-hot heat until the onion starts to become transparent.
Add the chicken with juice, the mushrooms and the drained
pineapple. Add teriyaki sauce to taste and sauté
until the chicken is hot through and the mixture is steaming.
Stir as needed to avoid scorching. Add the chicken and the
vegetables mixture to the rice, stir to combine and then
serve. |
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Baked
beans
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| Submitted
by: |
(anonymous) |
| Servings:
|
10+ |
| Preparation
time: |
30-45 minutes |
| Ingredients: |
1
lb. of bacon (cut into small pieces)
1 lb. of ground beef
1 small onion (chopped)
1 cup of white sugar
1 cup of brown sugar
1/4 cup of ketchup
1/4 cup of barbeque sauce
1 tablespoon of mustard
2 tablespoon of molasses
1/2 teaspoon of chili powder (optional)
1 teaspoon of salt
1 dash of pepper
2 "16 oz" cans of kidney beans
4 "16 oz" cans of butter beans
2 "31 oz" cans of Campbell Pork and Beans
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Instructions:
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Brown the bacon in a large (dutch) oven and then remove
and drain on some paper. Sauté the chopped onion
in bacon fat. When the onion is almost transparent, add
the hamburger and brown. Once the hamburger is ready, drain
off the grease and add the bacon. Add 1 can of kidney beans
along with the sugar, the spices and the sauces. Stir gently
over medium heat to dissolve the sugars. Add the butter
beans, the Campbell beans and mix gently. Bake on medium-low
heat until bubbly and the beans are tender. Stir occasionally.
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Moose on the Loose, Paige's Camping Guide and Cookbook
Moose on the Loose is a book written by Paige Lamane of Alberta. Her book was a labor of love created after years of camping with her family. The book includes a ton of information on what pack, how to pack, checklists, camping with kids, full recipes, snacks and more. Like Paige says... "The nice part about a book like mine is that recipes never go out of style or get dated".
Click here if you'd like to order a copy!
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