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1 thing you might choose to keep in mind however is that when cooking for you, should you prepare foods that are freezable. It may save additional time (and in the end money) should you cook the whole 2-4 parts that many recipes call for and freeze the leftovers in single serving pieces for a subsequent point in time. This leaves one with a freezer full of foods for all many nights once the notion of cooking just seems beyond your capacities. This also leaves one with doing the work once and enjoying the fruits of your efforts repeatedly. This is a terrific position to be in if you ask me.
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In case you have only a couple of campers and are searching for some easy camp cooking, try the simple and speedy technique of tin may cooking. All you’ll need is a clean tin can – a 1 gallon size may works well. Your source of heat can be a small campfire, or if wood burning is illegal, a little buddy burner will work well, which can be located at sporting good stores or online. Place your meal in the tin can and easily heat the contents of your can over a flame. This technique works great for sauces, beans and tuna fish.
A more time-consuming pub cooking technique which also produces tasty food is pit cooking. It’s also a excellent camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals which are concealed in the floor. As the stones cool away, their emitted heat cooks the meals. To pit cookfirst dig a hole that is approximately three times larger than your cookware. Line the pit with rocks and create a fire in the center. When the flame has burned rapidly for about an hour, push the warm coals and stone into the center. Twist your wrapped meals covered skillets in addition to the stones and coals and put on top. Following a number of hours, you’ll have some delicious camp food to enjoy.
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The ingredients needed to cook Louisiana Pepper Jelly Vinaigrette:
- Use 1/3 cup cane vinegar (I prefer Steen's pure cane vinegar)
- Take 2/3 cup olive oil
- Prepare 5 tablespoons pepper jelly
- Get 3 Teaspoon creole mustard (I prefer Zatarain’s creole mustard)
- Use 1 clove garlic, minced
- Take 3 tablespoons onion, grated, juice included
- Get 1/8 teaspoon sea salt
- Use 1/2 Teaspoon ground black pepper
Steps to make Louisiana Pepper Jelly Vinaigrette:
- In a stainless or glass mixing bowl whisk all of the ingredients until thoroughly mixed. Heat the pepper jelly for 10 seconds in the microwave to help liquefy the jelly for ease of use in the recipe. Adjust the proportions of seasonings for your taste. - - For best result let it sit over night.
- Cole slaw with pepper jelly vinaigrette, dried cranberries, pecans, and bacon bits.
No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Instructions: Toss salad ingredients in a bowl and drizzle with Pepper Jelly Vinaigrette (not all of it…saying that just in case). Lettuce Jam This is a flavor bomb. Its sweet & spicy taste comes from our house-made pepper jelly. A must-try on a blue cheese spinach salad, glazed shrimp, over cream cheese, or a BALT (Bacon, Avocado, Lettuce, Tomato) wrap.
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