The Camp Cook
Camp eBook's spot for Food, News, Tips, Ideas and Recipes

What You Need:

1 lb chicken breasts, boneless, skinless and cubed
1 lb beef sirloin, boneless and cubed
1/2 C canola oil
3 garlic cloves, minced
1/3 C pineapple juice
2 tsp soy sauce
1 tsp red pepper flakes
4 jalapeno peppers
8 strips of bacon - cut in half
16 toothpicks

How to Make It:

Whisk together the canola oil and minced garlic in a large mixing bowl.
Add the pineapple juice and soy sauce and continue whisking until well blended.
Stir in the red pepper flakes.
Place the mixture into a large zip lock bag.
Trim any fat away from the pieces of meat.
Place the meat into the zip lock bag, close tightly and shake to insure the meat is completely covered by the marinade.
Allow the meat to sit in the marinade at least one hour.
Meat can marinate over night if you prefer.
Remove the meat from the bag and discard the marinade.
Cut the peppers lengthwise and remove the seeds, membrane and stems.
Cut the peppers into strips.
Place one strip of pepper on each piece of bacon.
Place one cube of meat on top of each pepper strip.
Add another pepper strip on top.
Wrap the bacon completely around each piece and secure with a toothpick.
Heat grill to medium hot or if using coals place coals in the center of the grill and when the coals burn down to a slight gray spread in a single layer.
Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.
When done the bacon should be crisp and the juices from the chicken should run clear.

When working with jalapeno peppers if possible wear gloves. Never touch your face or eyes until you have washed your hands thoroughly.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Appetizers, Grilling

This is a Great Recipe for for your St. Patrick's Day Party.

What You Need:

1 (15 oz.) jar Cheese Whiz
1/3 C beer
1/2 C onion, finely chopped

How to Make It:

Melt the Cheese Whiz in the microwave as directed on the jar label.
Place the melted cheese in a serving bowl.
Stir in the beer until well combined.
Fold the chopped onions into the cheese mixture.
Serve at room temperature or on a warming plate.

Serves: 16

Serve this dip with pretzels, cubes of bread or rye rounds and watch it disappear quickly.

Enjoy!

Dan

Remember that we have many different cookbooks. See our Book List

Labels: Appetizers, Holidays

It is that time of year, A Little Luck of the Irish. Here's a real nice treat for your St Patrick's Party.

What You Need:

1/2 C flour
1/2 C rye flour
2 t parsley flakes
1/4 t salt
1/2 t + 1/8 t garlic powder, divided
1 C of water
1/2 C butter
4 large eggs, well beaten
1/4 C caraway seeds
2 (8 oz.) pkgs. cream cheesed softened
1/2 C mayonnaise
1/4 C sour cream
2 T chives, minced
1 t horseradish mustard
2 (2 ½ oz.) pkgs. deli styled corned beef, chopped
10 green olives, chopped

How to Make It:

Set the oven temperature to 400 degrees and allow the oven to heat while preparing the puffs.
Place both types of flour in a mixing bowl.
Add the parsley flakes and salt.
Sprinkle in the 1/2 t of the garlic powder.
Toss to combine the ingredients together well then set aside.
Pour the water into a small saucepan.
Add the butter and place the saucepan over medium heat.
Bring the water to a brisk boil and allow the butter to melt.
Carefully add the flour mixture and stir until balls begin to form.
Remove the pan from the heat and carefully stir in the eggs until well combined.
Grease a large cookie sheet well.
Drop the dough mixture by a tablespoon onto the prepared cookie sheet about 2 inches apart.
Sprinkle the caraway seeds over the top of each dough mound.
Bake 18 minutes or until a nice golden brown.
Remove to wire racks and cut a small slit in the side of each puff to allow the steam to escape.
Place the softened cream cheese into a medium size mixing bowl.
Fold in the mayonnaise and sour cream until well combined and the mixture is smooth.
Add the chives and mustard and blend the ingredients together well.
Fold the corned beef into the mixture until completely combined through the mixture.
Add the olives and blend in well.
Cut each puff in half with a sharp knife beginning where you made the original slit.
Spread the filling onto the bottom half of each puff.
Place the top half back on the bottom half of each puff.
Refrigerate for at least 30 minutes before serving.

Serves: 24

If you are cooking corned beef for your dinner use small portion to make this filling instead of the deli corned beef. It will take 1/2 to measure out the same amount. Onions can also be added in place of the olives if you prefer.


Enjoy!

Dan

Remember that we have many different cookbooks. See our Book List

Labels: Appetizers, Holidays

Classic Lipton Onion Dip

1 package Lipton Onion Soup Mix
1 cup Sour Cream
1 cup Plain Yogurt
1/2 cup Grated Cheese – Your Choice, I prefer Parmesan.
2 tsp Pickle Relish
1 teaspoon Worcestershire Sauce

Combine all ingredients, Chill.


Amaretto Fruit Dip

16 oz. Cool Whip – thawed
3 3/8 oz. Lemon Jell-O Instant Pudding
8 oz. Sour Cream
1/4 cup Amaretto Liqueur

Gently whisk together sour cream and amaretto in a medium sized bowl.
Stir in instant pudding mix. Gently fold in Cool Whip.
Cover and refrigerate for flavors to meld.

Serve with sliced fresh fruit.


Amish Dip
8 oz Cream Cheese
1/2 cup Mayonnaise
1 c Tuna
1/2 cup Olives – Pits Removed
2 tbsp Lemon Juice
Black pepper – To Taste

Mix cheese and mayonnaise well, add remaining ingredients, use as a dip or spread for finger sandwiches.

Anne's Vegetable Dip

1 cup Mayonnaise
1 cup Sour Cream
1 large garlic clove - finely chopped
1 tbsp Green Onion – Finley Chopped
1 tbsp Dijon mustard
1 tbsp Fresh Parsley – Chopped

Thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill.
To serve, garnish with chopped parsley.


B-L-T Dip

1 lb Bacon
2 Medium Tomatoes, diced
1 cup Sour Cream
1 cup Mayonnaise

Fry the bacon till crispy and drain on paper towel. Let Cool. Crumble bacon into small pieces and set aside. Combine sour cream and mayonnaise. Add the bacon and stir.
Dice tomatoes, put in colander to drain. Just before serving, fold in diced tomatoes and stir gently. Serve with little toast triangle or saltines.

Toast Triangle – Cut crust off bread, Toast and cut diagonally into four little triangles.

I hope you enjoy the easy dip recipes.

Get your copy of the Best Super Bowl Party Recipes Here! - Check It Out!

Dan

Labels: Appetizers