camping

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

water

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

Make and share this Apples and Peanut Butter (Apple Slices) recipe from Food.com.

Apples and Peanut Butter (Apple Slices)

apple (I like Gala the best)

peanut butter (crunchy or creamy)

Divide the peanut butter evenly among the slices. I usually spread mine along the inner edge.

Leave out the preservative and give your little one something simply good for them. I like to sneak in the grated carrot just to get another vegie into the mix but it's not necessary

Easy Granola Bars

corn syrup

peanut butter

granola cereal (bought

carrot, grated (optional)

In a 3 qt saucepan boil corn syrup for 1 minute only, stirring constantly.

Stir in granola and grated carrot if using.

Spread and pat in place with a spoon or dampened spatula.

Cool for an hour before cutting into bars.

I have made them twice as a breakfast item. Like other reviewers, I tweaked the recipe based on what I had on hand I didn't add carrot to either batches as I didn't have any and for the granola, I mixed it up such as Special K, Cheerios, Quaker Almond Grain. I also used agave instead of corn syrup. Today I doubled the batch. Hoping I calculated correctly. For us, it is important that it maintain a firm bar shape. I also used foil for ease of cutting &amp; cleanup

Easy, nutritious, keeps for a long time (in a sealed container), easily "tweaked" to fit your personal tastes. A REAL kid-pleaser. Great for bringing snack on your child's turn at preschool/daycare. Although it may be wise to omit the ingredients containing peanuts (when considering a choice for nuts and regarding the peanut butter chips) as the allergy to peanuts is increasingly common and potentially life-threatening. Also great for a cooking activity with small children...wash their hands and let them throw handfulls of the ingredients together.

Kiddos Favorite Trail Mix

goldfish crackers or 1 cup other cheese crackers

cashews nuts

chocolate candies (or other chocolate candy)

peanut butter chips butterscotch chips

Throw everything together in a sealed container.

Store in cool, dry area (to prevent melting of chocolate candies/chips and other soft ingredients).

what could be bad? I added raisins, peanut M&Ms and honeycomb cerial (had them in the pantry) left out the chips. Kids and I loved it. It made a great car trip snack.

I make these on camping trips and hikes. they are great energy-boosters and are even more delicious. also try substituting cereal with trail mix.

River Snacks

(8 inch) flour tortillas

frosted flakes (sweetened crunchy cereal) or 1/2-3/4 cup granola cereal

(optional)

Spread tortilla evenly with peanut butter.

Drizzle honey over cereal. Roll and enjoy.

This was great! I used a whole wheat tortilla, just 1/2 tsp natural PB (has a very strong flavor so less is OK!)-sugar free maple syrup drizzle & multigrain Cheerios. I also added half a sliced banana & sprinkled on some cinnamon to finish. Delicious, fast & easy. Thanks so much for sharing!

Adapted from Go for your life, I wanted a toddler friendly snack mix that would kind of fit the Halloween theme. I came up with this colourful combo. I also added some &quot;Cocoa rocks&quot; to this which added to the effect to look like stones. The kids devoured this at playgroup.
You could also adapt this to fit the xmas theme by substituting apricots for dried cherries and adding some dried kiwi, dried peas or a lolly such as mint leaves or green smarties or M+M's.

Popcorn Snack Mix (No Nuts)

popcorn

apricot,

Nutri-Grain cereal

pawpaw,

I can understand why kids would love this mix!!  I'm no longer a kid and I loved it!!! ;)  Used dried apricots and dried cranberries.  Couldn't find Nutri-Grain cereal so used wheat squares.  Thanks Mandy! :) Made for Photo Tag

I got this recipe from J&amp;S Old Time Recipes. I prefer the &quot;real&quot; enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.

Crock Pot Stacked Enchiladas

corn tortillas (whatever size fits

chicken

(20 ounce) can enchilada sauce

cumin

light cream cheese

onion,

cheddar cheese pepper cheese

Brown your beef or cook the other meat you are using.

Mix cooked meat, cumin, cream cheese and onion together.

Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.

Place one tortilla in the bottom of the pot.

Pour a little enchilada sauce on top of meat.

Add another tortilla and continue layering until you run out of meat mixture.

You should still have some cheese and sauce left.

Top with a tortilla, then pour remaining enchilada sauce over all.

When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.

Cut into wedges with plastic spatula to serve.

A terrific crockpot recipe. It has been added to our weekly menu by popular demand. I did not have to change or substitute
in any way. It was very simple to put together and had a very rich taste.
Thanks!
Susanna17 in Indiana

Here are the ingredients & the instructions to make the perfect burger! Although it may not be the healthiest, use medium ground beef for moistness & flavour. The leaner varieties produce burgers that are drier with a denser, tighter texture. Don't use previously frozen meat as juices are lost during defrosting. If making ahead, cover with plastic wrap & refrigerate for no more than a day. Enjoy!

The Perfect Burger

mustard (regular

Worcestershire sauce

garlic,

salt

pepper

lb medium ground beef

sun-dried tomato

sour cream

lemon lime rind

gingerroot

ketchup barbecue sauce

lemon pepper

curry powder

thyme rosemary

herb

cajun seasoning

sesame oil

teriyaki sauce

jalapenos

Whisk egg in a bowl& add next 6 ingredients.

Add any of the &#x93;stir-ins&#x94; that appeal to you.

Crumble in beef& using your hands or a fork, gently mix together.

Handle the meat as little as possible &#x96; the more you work it, the tougher it gets.

Gently shape (don&#x92;t firmly press) mixture into burgers about &#xBE; inch thick.

Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.

Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 &#x96; 8 minutes per side.

An instant read thermometer should read 160F.

Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!

Tuck into a warm crusty bun& add your favourite toppings.

I have no idea why the first review said they couldn&#039;t get this to stick together on the grill.   Be gentle with the meat and leave it alone while it is on the grill.  Don&#039;t pat, poke, or flip it more than once.  I did this recipe as stated with no extra add ins.  The result was simply burger heaven.  This was the first time I attempted to prepare my own patties.  I will never by the frozen junk again.  This is too easy to make and adds a whole new definition of burger.  This was the best burger I have ever had!

Kilotopf. Über 2 Bewertungen und für sehr gut befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Jetzt entdecken und ausprobieren!

Kilotopf

kg Fleischtomate(n)

kg Gulasch vom Rind

kg Gulasch vom Schwein

kg Zwiebel(n) (Gemüsezwiebeln)

kg Wurst (frische ungeräucherte Kochwurst)

500 g Speck, durchwachsenen

kg Hackfleisch vom Rind

kg Hackfleisch vom Schwein

Flasche Sauce (Zigeunersoße)

kl. Flasche/n Tomatenketchup

Becher Sahne

Hallo Kieler-Sprotte,

bei mir hat die Flüssigkeitsmenge gereicht und allen Personen hat es auch hervorragend geschmeckt. Die Soßen sind ca. 1 ltr. und das Fleisch, die Wurst, die Zwiebeln und der Speck ziehen auch noch Flüssigkeit. Wer möchte kann natürlich gerne etwas mehr davon nehmen.

Gruss von ligadarter

Hallo Ligadarter,

dein Rezept ähnelt ja stark dem Pfundstopf, nur das hier die Mengen verdoppelt wurden. Allerdings erscheint mir im Vergleich zu der Masse an Fleisch die Flüssigkeitsmenge doch etwas knapp bemessen.

Viele Grüße
Kieler Sprotte  

If you haven't learned how to make your own nachos, this is your moment.  Ellis Barrie shows you how easy it is to make the perfect snack for hungry mates.

Nachos

olive oil

onion, finely chopped

beef mince

tsp hot smoked paprika

tsp cumin

½ tsp chilli powder

salted corn tortilla chips

150 grams/5½oz cheddar, grated

grams/3½oz cherry tomatoes, quartered

salt and black pepper

spring onions, finely chopped

coriander (optional)

sliced chillies (optional)

lime wedges

soured cream

Ellis Barrie brings you the best party snack in the business: double-decker nachos.

Make It Easy: Nachos

Living in the south you find these at football games, Sonic Drive Inn, and just about any fair that you attend. Very tasty and even better with a squirt of mustard.

Frito Pie

corn chips

chili

cheddar cheese

onions (optional)

mustard (optional)

Assemble by heating chili until warm either in a pot on the stove or in a microwave.

Place corn chips in a bowl, pour over chili then top with the cheese, and onions if desired.

Being from Texas, Frito Pie was the 6th food group....especially at a football game!  Wolf Brand Chili is the only way to go (NO BEANS!).  I eat mine with diced red onion, cheese and sour cream on top.  I absolutely hate mustard so I'll have to leave that one out.  :-)  Thanks for posting.

For as long as I can remember, my Father made these highly addictive crackers every year at Christmas time for parties, coworkers, etc...   They are super-easy, super-quick and they will have you at, &quot;Hello.&quot;

Christmas Crackers

(11 ounce) box oyster crackers

popcorn oil (I prefer Orville Redenbachers)

dill

dry ranch dressing mix (1 packet)

Combine remaining ingredients in a large measuring glass or small bowl and whisk together.

Pour over crackers and start turning with a plastic spatula or wooden spoon; try not to break the crackers.

Stir for a few minutes so that there is no pool of oil at bottom of bowl and the crackers have absorbed the majority of it.  You can let them sit to dry out a bit, but I usually can't wait that long!  Enjoy!   Betcha can't eat just one handful!

*** Make sure to use Ranch DRESSING mix, NOT the dip mix!***.

This is very similar to Recipe #62650 that I have made for years. I had bought the ingredients several months ago and they needed to be used, and it is now summer. I was looking for a way to do this without turning the oven on. That's when I discovered that more than half of the recipes on Food.com, including this one, are not cooked at all! Although I used the seasoning proportions from my previous recipe, I truly appreciate the revelation.

I've tried many recipes, this is the best. I once 'dec-tupled' (10x) this recipe to sell sandwiches at a craft fair at my church. People were waiting in line to buy leftovers. Freezes well, goes up to the lake or camping well and is a hit on Halloween...it's no-fail. Easy to double, triple, etc. I've been making Joes this way for over 20 years.
***03-08-09, I just reinvented this recipe tonight when I went to make it for dinner and found I didn't have an 8-oz. can of tomato sauce (shame on me).  The family was upset with me when I subbed an 8-oz. can of pizza sauce and told them to suck it up and call them 'Pizza Joes' and then served them up with shredded mozzarella cheese on the toasted buns, top and bottom.  They loved it.  I left out the BBQ sauce in this preparation and just used a 1/2 cup ketchup.  Pizza Joes are good to go!

My Family'S Favorite Sloppy Joes (Pizza Joes)

beef

tomato sauce

ketchup

barbecue sauce (your favorite, we use Open Pit)

brown sugar

dry mustard

salt and pepper

vinegar

My Family's Favorite Sloppy Joes (Pizza Joes)

In a large skillet, brown ground beef, celery and onion.

Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.

If Joes appear too'loose', leave cover off and let moisture evaporate.

Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.

We love this recipe. I will never buy the canned stuff again.  I like to use a spicy bbq sauce and give it some zing.  I have made large batches the night before and then put it into the crockpot on low to have for gatherings. It stays really moist and delicious.

This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour! 

Each serving provides 232 kcal, 25g protein, 6.5g carbohydrates (of which 4g sugars), 11g fat (of which 3g saturates), 3g fibre and 0.6g salt.

Easy chicken curry

spring onions

garlic

vegetable oil

tomatoes

ginger

400 grams/14 ounces boneless skinless chicken thigh, cut into 2.5cm/1in pieces

milliliters/3½fl oz Greek-style natural yoghurt, plus extra to serve

rice

A wonderfully quick and tasty chicken curry from MasterChef Shelina Permalloo.

Simple chicken curry

Vanilla Slice Recipe

puff pastry

caster sugar

custard powder

cream

milk

vanilla essence

icing sugar

tsp Lurpak Butter

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6207190807001&=domain=br

5348771529001-6207190807001

Make and share this Red Wine Vinaigrette recipe from Food.com.

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