Comments on: Blog Your Recipes http://www.biscuitsonastick.com Kids Activities While Camping: the best meal on the campgrounds Wed, 21 Jul 2010 17:59:16 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Francine http://www.biscuitsonastick.com/your-recipes/comment-page-1#comment-711 Francine Wed, 21 Jul 2010 17:59:16 +0000 http://www.biscuitsonastick.com/?page_id=81#comment-711 Camping style Penne with Portabella Mushrooms and Green Pepper Tomato sauce Serves 4 Ingredients * 1 14oz can of diced tomatoes * 2 portabella mushrooms * 1 green pepper * 1 onion finely diced * Penne pasta * Salt and pepper * Olive oil Directions 1. Boil water and cook the pasta. 2. Drain the water and set aside and cover to keep warm so that you can cook your sauce since you only have one stove :) 3. Cook the onions first, until they are translucent. 4. Add the mushrooms and peppers and cook for about 3-4 minutes. 5. Add the can of diced tomatoes. 6. Let it boil. 7. Add salt and pepper to taste. 8. Mix the pasta together with the sauce and enjoy together with a fresh salad and a nice glass of wine from the box! You can check out my camping post here: http://www.fetaarepa.com/what-to-eat-when-going-camping/ Camping style Penne with Portabella Mushrooms and Green Pepper Tomato sauce

Serves 4

Ingredients

* 1 14oz can of diced tomatoes
* 2 portabella mushrooms
* 1 green pepper
* 1 onion finely diced
* Penne pasta
* Salt and pepper
* Olive oil

Directions

1. Boil water and cook the pasta.
2. Drain the water and set aside and cover to keep warm so that you can cook your sauce since you only have one stove :)
3. Cook the onions first, until they are translucent.
4. Add the mushrooms and peppers and cook for about 3-4 minutes.
5. Add the can of diced tomatoes.
6. Let it boil.
7. Add salt and pepper to taste.
8. Mix the pasta together with the sauce and enjoy together with a fresh salad and a nice glass of wine from the box!

You can check out my camping post here:
http://www.fetaarepa.com/what-to-eat-when-going-camping/

]]> By: admin http://www.biscuitsonastick.com/your-recipes/comment-page-1#comment-699 admin Wed, 07 Jul 2010 12:59:33 +0000 http://www.biscuitsonastick.com/?page_id=81#comment-699 Stuffers are what you put inside the biscuit, like sausage or jam. Dunkers are what you put on the outside, like powdered sugar or syrup. Stuffers are what you put inside the biscuit, like sausage or jam. Dunkers are what you put on the outside, like powdered sugar or syrup.

]]> By: admin http://www.biscuitsonastick.com/your-recipes/comment-page-1#comment-698 admin Tue, 06 Jul 2010 12:52:18 +0000 http://www.biscuitsonastick.com/?page_id=81#comment-698 It's best to use store-brand biscuits with no fillers. Usually the ones you can buy 2-3/$1 work the best. Certainly a cheap breakfast! It’s best to use store-brand biscuits with no fillers. Usually the ones you can buy 2-3/$1 work the best. Certainly a cheap breakfast!

]]> By: admin http://www.biscuitsonastick.com/your-recipes/comment-page-1#comment-7 admin Mon, 15 Feb 2010 18:15:55 +0000 http://www.biscuitsonastick.com/?page_id=81#comment-7 One of the types of canned biscuits you don't want to use are the flaky biscuits. They just don't stick to the stick! One of the types of canned biscuits you don’t want to use are the flaky biscuits. They just don’t stick to the stick!

]]> By: admin http://www.biscuitsonastick.com/your-recipes/comment-page-1#comment-5 admin Sat, 13 Feb 2010 17:56:02 +0000 http://www.biscuitsonastick.com/?page_id=81#comment-5 Use canned biscuits that you whack against the counter and bake. Flatten the dough and wrap it around the stick. Cover the whole top of the stick and seal the seams as you wrap the dough around the stick. That is, don't let any of the wood show under the dough. For a longer "biscuit tube" use 2 biscuits out of the can. Toast the biscuit over the fire; thinner biscuits cook quicker, but take your time. Cook over an open fire. When done it will just pull off from the end of the stick. Now fill the hole with peanut butter and chocolate chips or anything else your heart (or tummy) desires. Use canned biscuits that you whack against the counter and bake. Flatten the dough and wrap it around the stick. Cover the whole top of the stick and seal the seams as you wrap the dough around the stick. That is, don’t let any of the wood show under the dough.
For a longer “biscuit tube” use 2 biscuits out of the can. Toast the biscuit over the fire; thinner biscuits cook quicker, but take your time. Cook over an open fire. When done it will just pull off from the end of the stick. Now fill the hole with peanut butter and chocolate chips or anything else your heart (or tummy) desires.

]]> By: admin http://www.biscuitsonastick.com/your-recipes/comment-page-1#comment-3 admin Thu, 11 Feb 2010 17:52:40 +0000 http://www.biscuitsonastick.com/?page_id=81#comment-3 This recipe was submitted by Mark Cann. Our buddy Mark had the following to say about bannock: "When my sister returned from a summer of canoeing in northern Manitoba, she raved about the bannock they had cooked over coals. True, anything cooked outdoors tastes better, but I have tried bannock myself and it really is a nice treat to have a freshly made bread while on a long trip. I have also cooked it in a frying pan over a gas stove while I was camping on the ice off shore of Baffin Island." Bannock is a quick bread, similar to a baking powder biscuit. <dl><dt>Ingredients </dt><dd> <ul> <li>4 cups flour</li> <li>8 tsp. baking powder</li> <li>1/4 cup lard or shortening</li> <li>1 Tbsp. white sugar</li> <li>1 tsp. salt</li> <li>3 cups cold water (approx.)</li> </ul> </dd><dt>Instructions </dt><dd> <ol> <li>Mix together first 5 ingredients until crumbly. Add about 3 cups cold water and mix until it is not sticky.</li> <li>Wrap on clean, green stick and cook over coals until golden brown.</li> <li>Where open fires are prohibited, cook in frying pan until golden brown and turn. Cook until done.</li> </ol> </dd><dd>Contributor: <a href="http://www.yorku.ca/yuoc/bannock.html" target="_blank" rel="nofollow">York</a></dd></dl> This recipe was submitted by Mark Cann. Our buddy Mark had the following to say about bannock:

“When my sister returned from a summer of canoeing in northern Manitoba, she raved about the bannock they had cooked over coals. True, anything cooked outdoors tastes better, but I have tried bannock myself and it really is a nice treat to have a freshly made bread while on a long trip. I have also cooked it in a frying pan over a gas stove while I was camping on the ice off shore of Baffin Island.”

Bannock is a quick bread, similar to a baking powder biscuit.

Ingredients
  • 4 cups flour
  • 8 tsp. baking powder
  • 1/4 cup lard or shortening
  • 1 Tbsp. white sugar
  • 1 tsp. salt
  • 3 cups cold water (approx.)
Instructions
  1. Mix together first 5 ingredients until crumbly. Add about 3 cups cold water and mix until it is not sticky.
  2. Wrap on clean, green stick and cook over coals until golden brown.
  3. Where open fires are prohibited, cook in frying pan until golden brown and turn. Cook until done.
Contributor: York
]]> By: admin http://www.biscuitsonastick.com/your-recipes/comment-page-1#comment-4 admin Tue, 02 Feb 2010 17:54:24 +0000 http://www.biscuitsonastick.com/?page_id=81#comment-4 Ingredients: 1 can of biscuits Squeeze Butter Process: Roll out a biscuit with your hands so that it becomes elongated and about one inch think at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy. Variations: Pour butter around the outside of the biscuit and sprinkle sugar on it, then pour your favorite jelly inside. It is very messy, but very good. Ingredients:
1 can of biscuits
Squeeze Butter
Process:
Roll out a biscuit with your hands so that it becomes elongated and about one inch think at the center. Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking. When done wrapping, the biscuit should take up about six inches of the stick. Heat over the campfire until golden brown. Pull it off the stick, pour butter down the hole left by the stick, and enjoy.
Variations:
Pour butter around the outside of the biscuit and sprinkle sugar on it, then pour your favorite jelly inside. It is very messy, but very good.

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