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For campers, backyard grillers, hosts of tailgate parties and home cooks feeding a hungry family, these creative recipes for meals wrapped in foil packs are welcome additions to a cooking repertoire.
For camping, the recipes are designed for a 4- to 7-day trip with fresh staples used first in multiple recipes, followed by canned or dry-packaged items. Minimal packing and easy storage are features of these great recipes: Hill Country Hash Brown Breakfast, Peach and Ginger Glazed Pork Chops, Candied Ham and Cranberry Sweet Potatoes and Salted Caramel Pears for dessert.
For delicious and easy-to-prepare grilling and oven recipes, all are "one pot" and need minimal clean up. Many of the recipes can be made ahead of time and refrigerated or frozen for a quick and easy weeknight meal, lunch or morning breakfast. All of these are perfect for the busy weeknight cook or the tailgate chef: Bacon, Onion and Ale Glazed Flank Steak,
Belgian Style Marinated Chicken or Beef Tenderloin with Glazed Carrots and Parsnips.
For convenience, these 150 recipes can be easily resized for one or two people. And versatility is the key to these recipes as they include breakfasts and lunches plus main courses, side dishes and desserts.
Foil wrap cooking is ideal for so many occasions when minimal time and optimal convenience is prime.
|Publisher:||Rose, Robert Incorporated|
|Product dimensions:||7.00(w) x 9.90(h) x 0.60(d)|
About the Author
Marilyn Haugen is a food writer and the author of 150 Best Spiralizer Recipes. Her blog is FoodThymes.com.
Table of Contents
Getting Started 9
Camping Recipes 14
Lunch and Dinner Mains 27
Side Dishes 54
Grilling Recipes 72
Vegetarian Mains 78
Fish and Seafood 80
Pork, Beef and Lamb 104
Side Dishes 122
Oven Recipes 136
Snacks and Starters 138
Vegetarian Mains 143
Fish and Seafood 147
Chicken and Turkey 160
Pork, Beef and Lamb 171
Side Dishes 190
Most Helpful Customer Reviews
I love the idea of this book, but the actual recipes fell short for me. Many of them sound great, and can even taste great, but the directions for cooking times were laughable. I made the Garam Masala with Chicken and Vegetables for my husband. While he enjoyed the meal when he finally got it, the directions to bake at 350 for 22-25 minutes were a joke. I ended up raising the temp to 425 at the end of the first 25 minutes when the chicken was still at least half raw, and it took at minimum another 20 minutes to finally just cook through. There are some fun recipes in here for the campfire, oven or grill, just be aware that cooking times may or may not be accurate, so be ready to cook longer than planned. I received a copy of this book from Robert Rose for my honest review. All thoughts and opinions are my own.