Mini batch cooking camping 2021

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Produce section

  • Fresh cilantro (optional, for the adventurous version of the sloppy joe hot dogs)
  • 250 ml (1 cup) grated carrots
  • 2 green onions, chopped
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped


Dry goods section

  • 30 ml (2 tbsp) olive oil
  • Salt and freshly ground pepper
  • 45 ml (3 tbsp) capers (optional, for the adventurous version of the waffle grilled cheese)
  • 500 ml (2 cups) salsa
  • 12 hot dog buns
  • 12 hard taco shells (optional, for the adventurous version of the sloppy joe hot dogs)
  • 500 ml (2 cups) all-purpose flour
  • 5 ml (1 tsp) baking soda
  • 15 ml (1 tbsp) baking powder
  • 250 ml (1 cup) packed brown sugar
  • 5 ml (1 tsp) vanilla extract
  • 5 graham crackers, coarsely crumbled
  • 250 ml (1 cup) chocolate chips
  • 250 ml (1 cup) mini marshmallows + 250 ml (1 cup) for the adventurous version of the s'mores cookies


Meat section

  • 250 ml (1 cup) cooked bacon, crumbled
  • 1 lb (450 g) lean ground pork


Frozen foods section

  • 16 cooked waffles
  • Dairy section
  • 250 ml (1 cup) room-temperature cream cheese
  • 500 ml (2 cups) shredded cheese
  • 2 eggs
  • 190 ml (¾ cup) butter
  • 60 ml (¼ cup) sour cream
  • Seafood section
  • 250 ml (1 cup) coarsely chopped smoked salmon (optional, for the adventurous version of the waffle grilled cheese)

3h

1h30

4 portions

Se congèle

  1. Bring 190 ml (¾ cup) butter and 250 ml (1 cup) cream cheese to room temperature.
  2. Preheat the oven to 375°F.
  3. Grate 250 ml (1 cup) carrots and set aside.
  4. Chop 1 yellow onion, 2 garlic cloves and 2 green onions. Set aside.
  5. In a large skillet over medium-high heat, heat 30 ml (2 tbsp) olive oil and cook 1 lb (450 g) ground pork and 1 chopped yellow onion for 5 minutes. Season with salt and pepper to taste.
  6. Stir in 2 chopped garlic cloves and 500 ml (2 cups) salsa and simmer for 15 minutes.
  7. In a large bowl, combine 500 ml (2 cups) flour, 5 ml (1 tsp) baking soda and 15 ml (1 tbsp) baking powder.
  8. In another bowl, using an electric mixer, cream 190 ml (¾ cup) softened butter and 250 ml (1 cup) packed brown sugar for 1 minute. Add 2 eggs and 5 ml (1 tsp) vanilla extract and mix again.
  9. Stir the flour mixture into the egg mixture and mix well with a wooden spoon.
  10. Add 5 coarsely crumbled graham crackers, 250 ml (1 cup) chocolate chips and 250 ml (1 cup) mini marshmallows. Mix again.
  11. Drop the cookie dough by spoonfuls onto two non-stick baking sheets or sheets lined with parchment paper. Shape into balls about 30 ml (2 tbsp) in size.
  12. Flatten slightly with a fork and bake for 8 minutes.
  13. In a bowl, combine 250 ml (1 cup) room-temperature cream cheese and 500 ml (2 cups) shredded cheese.
  14. Place 8 waffles on the counter.
  15. Divide the cheese mixture among the 8 waffles and spread well.
  16. Add 30 ml (2 tbsp) cooked crumbled bacon and ¼ of the chopped green onions to each waffle.
  17. Close with the 8 remaining waffles. Place in a large airtight container, layering with parchment paper. Refrigerate or freeze.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 electric mixer
  • 1 wooden spoon
  • 2 non-stick baking sheets
  • 1 large skillet
  • Parchment paper
  • Empty containers (for storage or freezing) that can go on the BBQ or campfire if needed

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