Cowboy Carrots In The Round Food
CAMPFIRE HOBO DINNER
In the sixties I was a Camp Fire Girl and this is a recipe we learned to make and cook over a campfire. We made ours with a pork chop, potatoes, carrots and onion. I've tried to revise it so you can use any of your families favorite vegetables and meat. You could make these before you leave home and put them in a waterproof container in your ice chest. List of meats that work good: chicken tenders, smoked sausage slices, ground beef patties, ground turkey patties, thin boneless pork chops. List of vegetables that work good: carrots, green beans, corn, mixed vegetables, etc. (Vegetables can be fresh, frozen or canned). Be creative!
Provided by Darla Emerson
Categories One Dish Meal
Time 50m
Yield 4 Hobo Dinners, 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray 18-inch square of aluminum foil with cooking spray.
- Place 1/4 of the meat in center of foil.
- Place 1/4 of the vegetables on top of meat.
- Season with butter, salt, garlic powder and pepper to taste.
- Fold top and sides of foil several times to seal food.
- THREE WAYS TO COOK: Always place seam side up when cooking. You may want to double wrap if cooking on a campfire or grill.
- •CAMPFIRE: Place on hot coals near the edge of your campfire and allow to cook 25-30 minutes, or until meat is done.
- •GRILL: Place on medium/hot grill for 40 minutes; rotate 1/2 way through cook time.
- •OVEN: Preheat oven to 350°F Place on cookie sheet or cooking stone; bake for 30 to 45 minutes, or until meat is done.
- OPEN CAREFULLY!
ORGANIC RAINBOW CARROTS WITH WALNUT OIL AND TOASTED CUMIN SEEDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large pot, bring the water to a boil.
- While the water is coming to a boil, place the whole cumin seeds in a small pan over medium heat. Cook, shaking the pan occasionally, until fragrant, about 2 to 3 minutes.
- Add the carrots to the boiling water. Cook until crisp-tender, about 4 minutes.
- Remove the carrots from the water and place them in a large serving dish. Add walnut oil and cumin seeds. Season with salt and pepper, to taste, and toss to distribute seasonings. Serve.
CHUCKWAGON CARROTS
The addition of crisp bacon to the carrots gives a nice lightly smoked favor. It has been a favorite with my family for many years. It originated in the "Treasury of Country Recipes" published by Land O Lakes about 15 years ago. Even people who don't normally eat carrots love this dish! You can easily double the recipe for a potluck dish. If you want to decrease the fat, just substitute light margarine and turkey bacon.
Provided by kathya821
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In 2-qt saucepan place carrots; add enough water to cover.
- Bring to a full boil.
- Cook over medium heat until carrots are crisply tender (8-12 minutes).
- Drain and return to pan.
- Add remaining ingredients.
- Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes).
COWBOY POTATO ROUNDS
This is a recipe I adapted from the pampered chef. It makes a nice side dish or is a welcome addition to an appetizer tray. Easy to make and kid-friendly.
Provided by Kate in Ontario
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Slice potatoes evenly, about 1/4" thick.
- Spray baking pan with no stick spray.
- Place potatoes on pan and bake turning once until golden, about 15-20 minutes Combine bacon, cheese, and green onions.
- Remove potatoes from oven.
- Brush tops with barbecue sauce.
- Evenly spread cheese topping blend on top.
- Return to oven and bake until cheese is melted.
Nutrition Facts : Calories 209, Fat 13.1, SaturatedFat 4.3, Cholesterol 19.3, Sodium 367.6, Carbohydrate 17.8, Fiber 1.7, Sugar 1.4, Protein 5.1
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