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Here’s my recipe for Steak Au Poivre for your next picnic or camping trip. You’re going to need some great barbecue tools for this recipe so make sure yours are ready to go!

INGREDIENTS

1. 1 lg. sirloin
2. Salt and pepper to taste
3. 4 tbsp. butter, melted
4. 2 tbsp of Worcestershire sauce
5. 4 oz of lemon
6. 2 tbsp. brandy (or more )
7. 1/4 c. chopped parsley

DIRECTIONS

Sprinkle the steak with salt and pepper. Place over hot coals and sear quickly on each side. Combine remaining ingredients and baste steak as grilling continues. Turn the steak frequently basting each time, until cooked as desired. Remove from grill and pour remaining sauce over steak.

Note: Recommended internal temperatures

* Medium rare–145 degrees
* Medium– 160 degrees
* Well done–170 degrees

If you’re looking for a new picnic basket, please visit Picnic Baskets and More and allow me to recommend Camping Gear Stop for all your camping equipment.

Please let me know what you think of this recipe by leaving a comment below. Also, if you like it, please click the add this button and submit it to your favorite social bookmarking site. Thanks!

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What’s more popular on a picnic than macaroni salad? Not much in my opinion. Here’s a great recipe for macaroni salad that you can make the night before your picnic. Then in the morning, pack it up in your picnic cooler and you’ll be ready to go!

INGREDIENTS

1. 4 cups uncooked elbow macaroni
2. 1/2 cup mayonnaise (I use lite)
3. 1/2 cup salad dressing (I use lite)
4. 2 1/2 tablespoons prepared yellow mustard
5. 1 1/2 teaspoons salt
6. 1/2 teaspoon ground black pepper
7. 1 large onion, chopped
8. 2 stalks celery, chopped
9. 1 green bell pepper, seeded and chopped
10. 1 cup shredded sharp cheddar cheese
11. 1/2 pound bacon ( I use turkey bacon)

DIRECTIONS

Cook the bacon until very crispy, let cool, then crumble. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender (about 8 minutes). Rinse the macaroni under cold water and drain. In a large bowl, mix together the mayonnaise,salad dressing, mustard, salt and pepper. Stir in the onion, celery, green pepper sharp cheddar cheese, bacon crumbles. Then all that is left is to add the macaroni. Refrigerate the macaroni salad for at least 4 hours before serving. I prefer to refrigerate it overnight because it gives the flavors more time to blend together. In fact, I like to do as much as possible the night before my picnic. That lets us get an earlier start and have more time for the picnic.

I hope you like my macaroni salad! If you do, please leave me a comment to let me know and consider clicking on the add this button below and saving the recipe to your favorite social bookmarking site. Thanks and happy eating.

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After a week or so of sharing main course recipes, I think it’s time to get back to dessert for a bit. Here is my recipe for baked pears. These are fantastic whether you make them in your oven or on your grill. Give them a try and let me know what you think.

INGREDIENTS

2 medium ripe bosc pears, peeled and halved
4 teaspoons butter or margarine
1 teaspoon lemon juice
2 teaspoons brown sugar
1 teaspoon ground cinnamon
4 teaspoons orange marmalade, or any marmalade of your choice

DIRECTIONS

Cut the pears in half and place them, cut side up, in a shallow one quart baking dish. Place butter in the center of each and drizzle them with lemon juice. Combine the sugar and cinnamon and sprinkle the mixture over the pears. Top the pears with marmalade. Cover and bake at 350 degrees for 25-35 minutes or until they’re soft and warm throughout. This also can be grilled on medium heat for 30 minutes or until the pear is soft and hot. Serve these pears warm and with ice cream if available.

I’d love to hear from you after you try these pears or another one of my recipes. Please feel free to leave a comment below and let me know what you think.

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