Monday, September 30, 2013

Braised Shortribs

Braised Shortribs

These beef shortribs have been on our menu for years; they are simply too good to replace!
This recipe requires about 3.5 hours of cooking time. It is worth spending a little extra time at the grocer to get shortribs that are roughly the same size to ensure even cooking. 4# of meat per person may sound like a lot, but much of this weigh is bone, and the beef cooks down quite a bit.
They are delicious served with creamy polenta and sauteed greens, or with our Alaska Root Vegetable Gratin. The vegetables that cook with the shortribs take on the delicious flavor of the braising liquid; the carrots are especially worth savouring.
This recipe originally came from former head chef, Kenneth Hockert, who is now in San Francisco making delicious Eastern European and Jewish ‘soul food’ out of his food truck. Check him out at:

Braised Short Ribs

serves 4
  • 4 short ribs – one #4 Rib per person
  • salt and Pepper
  • 2 onions
  • 1 carrot
  • 1 stalk celery
  • 6 cloves of garlic
  • 3 each whole canned tomatoes
  • handful of fresh thyme
  • 2 stalks rosemary
  • 3 each bay leaves
  • 3 cups chicken or beef stock
  • 1 cup red wine
1) Take short ribs and season them individually on all sides with salt and pepper.
2) Peel and cut the carrot into large dice pieces. Cut the celery and onion in similar sized pieces.
3) Cut the tomatoes in half lengthwise and squeeze out pulp and seeds, then cut each half again to make quarters.
4) In a cast iron skillet over medium-high heat, sear short ribs for 2-3 minutes a side. Ensure that ribs are nicely caramelized on all sides. Place seared ribs in a heavy-duty baking dish, at least 4 inches in depth. 
5) Deglaze the cast iron pan with ¼ cup of red wine and then add onions, carrot, celery, and whole garlic cloves to cast iron and proceed to caramelize them a bit, 6-8 minutes.
6) Once the vegetables are finished add them to the pan with the shortribs. Add the remaining wine to the skillet for a final deglaze and reduce by a third. 
7) Add enough stock to the ribs to cover them ¾ of the way. Add the thyme sprigs, rosemary sprigs, and the 3 bay leaves to the pan and cover well with foil, or the lid of the baking dish.
8) Cook ribs in 350 degree oven for 3 hours checking every 45 minutes to make sure moisture level has not gone below half. If it does, add more stock to bring the level up. 
9) One ribs are tender, about 3 hours, turn them so the meat side faces serving side up, and put them back in the oven, uncovered for 20 minutes to get a small crust and dark color.  Remove from oven and cool for about 15 minutes.
10) Remove ribs from the pan. Pick out herb sprigs and bay leaves and discard. Strain braising liquid and reserve the cooked vegetables. Skim the fat and use the braising liquid as a sauce when serving the shortribs.
Serve with the vegetables and enjoy!
Camp Denali

Barbecued Alaskan King Salmon

Barbecued Alaskan King Salmon

Salmon has a firm flesh and a delicate flavor, lending itself to many culinary applications. It can be smoked, poached, broiled, seared, baked, steamed, or grilled. Salmon can be paired with a wide range of condiments, from the most simple, delicate butter sauces to more complex sauces and salsas.
Unlike salmon most commonly consumed in the Lower 48 states, Alaska salmon is wild, not farm raised. The flavor of most farm-raised salmon tends to be more homogenous than the rich, sweet flavor of wild salmon. Even though wild salmon is more costly and harder to find, it is well worth the expense. Sockeye, king, chum, coho, and humpback are the five wild salmon species fished in Alaskan waters. At Camp Denali and North Face Lodge, we serve king salmon.

Barbecued Alaskan King Salmon

Yield: 6 servings

  • 4 tablespoons butter
  • 2 tablespoons margarine
  • 2 pounds center-cut king salmon fillet, skin on, pin bones removed
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons freshly ground pepper
  • 1 lemon, cut into 6 wedges
  • 12 sprigs parsley
1) Light a grill. Fashion a tray out of a double thickness of aluminum foil, with ½-inch sides, large enough to fit your grill basket. Melt together the butter and margarine. Grease the bottom of the boil tray with some of the melted butter and margarine.
2) Set the fish in the tray, skin side down. Brush some of the melted butter mixture over the fish, and season with the salt, garlic powder, and pepper. Using nonstick cooking spray, grease the grill basket very well.
3) Secure the fish, still in the foil tray, in the grill basket. Grill the fish, flesh side down, for about 10 minutes; the cooking time will depend on the thickness of the fillet.
4) Slip the grill basket over, brush the fish with the melted butter mixture, cover the grill, and continue cooking. If your grill does not have a cover, loosely cover the grill basket with a sheet of aluminum foil. Grill the skin side down for 3 to 5 minutes.
5) Test the center of the fillet with the tip of a knife to ensure that it is cooked through. Carefully remove the fish from the grill basket and serve the fillet whole or portion it into the desired number of servings. Dress with sauce or garnishes of your choice. 
Camp Denali

Jacques Pepin omelette omelet

Jamie Oliver makes The Perfect Omelette

Gordon Ramsay's Scrambled Eggs

How to...Make a Killer Fried Egg Sandwich

Let's Make Spotted Dick!

Let's Make Yorkshire Puddings!

Popovers For Oprah

PopOvers from Maine - How to cook -Recipe from the Road

Cicci ammaretati, Local Recipe in Cilento National Park, Italy

Cicci ammaretati, Local Recipe in Cilento National Park, Italy
Cicci ammaretati

Cicci ammaretati

Fusilli With Artichokes, Local Recipe in Cilento National Park, Italy

Fusilli With Artichokes, Local Recipe in Cilento National Park, Italy
Fusilli With Artichokes

Simple Ricotta Dessert, Local Recipe in Cilento National Park, Italy

Simple Ricotta Dessert, Local Recipe in Cilento National Park, Italy

Simple Ricotta Dessert

Simple Ricotta Dessert

In southern Italy where the ricotta is super-fresh, there are all kinds of simple uses. We spread it on bread, stir it into sauce, or just eat it with a spoon! This country dolce dates back at least a century, when cooking and life were simpler. It's still a delicious pleasure that impress your guests (and doesn't require measuring or baking!) The pears can be cored and stuffed with ricotta, or you can do this no-fuss version.
Ricotta-Pear Dessert
Peel and slice two fresh, ripe pears. Arrange four or five slices on a plate.
Put a dollop of fresh ricotta on top.
Drizzle with honey. Sprinkle with chocolate flakes or dust with cocoa powder. You can add a pinch of cinnamon or ginger, too.
This can also be arranged on top of a slice of pound cake or sponge cake.
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Camping with kids made easy! Kidspot tips and tricks

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Chocolate Mud Cake Recipe - Cakes & Baking

Chocolate Mud Cake Recipe - Cakes & BakingChocolate mud cake

Chocolate mud cake recipe

When you want to treat yourself to something really chocolatey, look no further than this easy chocolate mud cake. Using dark cooking chocolate and a dash of coffee, this cake is pure indulgence.

Serving Size:




  • 200g butter
  • 200g NESTLÉ Rich & Dark Cooking Chocolate
  • 1 1/2  cups sugar
  • 3/4 cup hot water
  • 2 tbsp NESCAFÉ BLEND 43, optional
  • 1 cup plain flour
  • 3/4 cup self-raising flour
  • 1/2 cup NESTLÉ Baking Cocoa
  • 2 eggs, lightly beaten
  • NESTLÉ Baking Cocoa, to serve
  • Whipped cream and strawberries, to serve


Preheat oven to 160°C. Grease and line a 24cm springform pan.
Place first five ingredients in a pan and stir over low heat until the sugar has dissolved and the mixture is smooth. Cool.
Fold in sifted flours, NESTLÉ Baking Cocoa and eggs.
Pour mixture into prepared pan.
Bake for 1 hour until cooked. Cool completely in pan before turning out.
If desired, dust with NESTLÉ Baking Cocoa to decorate and serve with whipped cream and strawberries.
Kidsspot Australia

Damper on a stick

Damper on a stick

This damper is cooked over the campfire on a stick and is great eaten hot with jam or vegemite.

Prep Time:

10 mins

Cook Time:

7 mins


  • 1 cup self-raising flour
  • 1 tsp sugar
  • 1 tbsp butter
  • 1/2 - 1 cup milk
  • pinch of salt


Rub the butter through the flour until it is all crumbly.
Mix the salt, sugar and a little milk at a time until  it forms a dough.
Divide into two pieces and roll into a snake shape. Wind around a clean, dry stick. Hold over the campfire to cook.


  • This recipe make enough for about 2 "snakes".
  • These are great with jam and butter or vegemite spread on them when they are cooked. Eat them hot!
  • This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

Applesauce Temptation

Makes 4
  • 2 c applesauce
  • 1/2 tsp ground cinnamon
  • 1/3 c raisins
  • 1/3 c chopped walnuts
  • red cinnamon candies (optional)
  • whipped dessert topping (optional)

In small saucepan, combine applesauce, cinnamon, raisins and nuts. Cook over medium heat until hot, stirring occasionally. Spoon into dessert dishes. Sprinkle with red cinnamon candies and garnish with whipped topping if desired.
KOA Campgrounds

Amazing 2 Ingredient Cake

  • 1 box Angel Food cake mix
  • 1 20 oz. can crushed pineapple

Mix together ingredients, there will be foaming action. Pour into an ungreased pan and bake per box instructions. I use a sheet pan. The result is light and good.
KOA Campgrounds

Angel Lush

  • vanilla instant pudding/pie filling
  • 1 can crushed pineapple in juice (undrained)
  • 1 c thawed Cool Whip
  • 1 package prepared angel food cake

Mix dry pudding mix and pineapple in medium sized bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on the serving plate. Spread 1 1/3 cups of the pudding mixture onto the cake. Cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer, top with remaining layer. Spread with remaining pudding mixture and refrigerate at least 1 hour or until ready to serve. Keep refrigerated.
KOA Campgrounds

Sunday, September 29, 2013

Easy Mexican Dip

Easy Mexican Dip

1 can Hormel chili (no beans)
1 8 oz. package cream cheese
1 c shredded cheddar cheese

Spread cream cheese on bottom of microwave dish and put chili and cheese on top. Microwave for about 3 1/2 minutes on high. Serve with Doritos scoops. It's the best! Enjoy!
KOA Campgrounds

Crazy KOA Chicken

Crazy KOA chicken

2 pound(s) boneless, skinless chicken breasts
1 large Kraft French Salad Dressing
1 package Lipton Onion Soup Mix
1 can crushed cranerries

Put the chicken breasts on the BBQ and mix the ingredients together in a large bowl. Continuously brush the sauce all over the chicken breasts, (remember to be generous with the sauce). When the chicken is grilled and fully cooked, serve with rice and corn cobs. 

This meal will taste unforgettable and everyone will be a happy camper.
KOA Campgrounds

Crunchy Tacos

  • 1 bag of corn chips
  • 1 pound(s) hamburger
  • 1 can Sloppy Joe mix
  • 1 bag of cheese
  • 1/2 head lettuce, cut into small pieces
  • 1 tomato, cut into small pieces

Ground the hamburger and then add Sloppy Joe mix. Put a handful of corn chips on a plate and add the hamburger mixture, lettuce, tomato, and top off with cheese.

Bourbon Steak [or chicken] Marinade

  • 4-5 Ribeye steaks (or any beef) or Chicken (Boneless, skinless)
  • 1/2 c Worcestershire Sauce
  • 3 Tbsp Soy Sauce
  • 1/2 tsp grated fresh ginger
  • 1/2 c bourbon
  • 1/4 c vegetable oil
  • 3 cloves of garlic (pressed or minced)
  • 1 medium onion (quartered)
  • 4 Tbsp brown sugar

Before leaving to camp: mix all of the marinade ingredients together. Put meat and marinade in a ziplock freezer bag, and put in the RV refrigerator. Let marinate while traveling to your destination (at LEAST a good 3 hours is best). While your spouse is setting up camp, you can throw the meat on the grill (or campfire rack). Cook until juices run clear, or to desired doneness.
Koa Campgrounds

Big Jim's Camping Beans

Big Jim's Camping Beans

1 pound(s) bulk breakfast sausage (crumbled and cooked)
1 pound(s) ground beef (crumbled and cooked)
1 large onion
1 bell pepper
2 jalepeno peppers
1 can butter beans
1 can kidney beans
1 can green beans
1/2 c K.C. Masterpiece BBQ sauce
3 Tbsp dark brown sugar

Dice and sauté onion, bell pepper and jalepeno pepper with meat. In either a crock pot or baking dish, add beans, BBQ sauce and brown sugar. Cook in crock pot on high until thoroughly heated thru or in an oven at 375 degrees for 45 minutes. Serve and enjoy as side dish or main dish.
KOA Campgrounds

Beefy 5 Can soup

Beefy 5 Can soup

1 pound(s) ground beef
1 small onion, finely chopped
2 cans Campbell's Minestrone soup
1 can corn
1 can Ranch Style beans
1 can Ro-Tel

Brown the ground beef in a pot. Drain on paper towels. Cook onion in drippings or oil added to the pan. Add the beef back to the pot. Pour in cans of soup, corn, beans and Ro-tel. Cook until hot and bubbly. Taste before adding any additional seasoning. Great with biscuits or cornbread!
KOA Campgrounds

Beef in the Wild

Beef in the Wild

2 pound(s) ground beef
4 6 oz. cans Dawn Fresh Mushroom Steak Sauce
2 7 oz. cans pieces and stems mushrooms (drained)
toasted bread

Cook ground beef over fire in skillet until no longer pink. Add the mushrooms and gravy and combine. Serve over toast. Easy, hearty, inexpensive, and delicious. Kids love it.
KOA Campgrounds

Tex-Mex Spaghetti Squash Boat

Tex-Mex Spaghetti Squash Boat recipe

 spaghetti squash (2-3/4 lb.)

cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

cup  finely chopped red peppers

 green onions, thinly sliced

cup  OSCAR MAYER Real Bacon Bits

make it

HEAT oven to 400°F.
PIERCE squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
CUT squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
BAKE 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

kraft kitchens tips

Young early-season squash can contain a lot of water. For best results, drain the scooped-out squash in a colander to remove excess water before mixing it with the cheese, peppers and onions as directed.
To keep the filled squash shell upright in baking dish, form a sheet of foil into a ring, then place around bottom of squash to stabilize.

Charleston Cheese Dip

Charleston Cheese Dip

1/2 - cup mayonnaise
1 - 8oz package cream cheese, softened
1 - cup grated sharp cheddar cheese
1/2 - cup grated Monterey jack cheese
2 - green onions, finely chopped
Dash of cayenne pepper
8 - Ritz crackers, crushed
8 - slices bacon, cooked and crumbled

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

Recipe Source: Home Cooking W/Trisha Yearwood
by Mommy's kitchen

Cheesy Au Gratin Potatoes

Cheesy Au Gratin Potatoes
2 -cups basic white sauce (recipe below)
1 1/4 - cups original Velveeta, cubed
6 - medium/large sized potatoes, peeled cooked and cut into 1/4 inch slices
1/2 -cup bread crumbs
1/2 - teaspoon salt
1/4 - teaspoon pepper
2 - tablespoons margarine, melted

Cook the potatoes and cool. When cool slice into 1/4 inch slices and set aside. In medium size sauce pan prepare the white sauce. To the prepared white sauce add the Velveeta and stir until the Velveeta is melted and the sauce is smooth. Add salt and pepper and stir. Add the potatoes slices to a greased 9 x 13 inch baking dish sprayed with cooking spray. Pour the cheese sauce over the potatoes and gently turn to coat all the potatoes. In a separate bowl mix the bread crumbs and melted butter together and then sprinkle over the potatoes. Cover and bake at 350 for 20 minutes. Uncover and bake 5-10 additional minutes till bread crumb topping is golden brown.

Basic White Sauce

4 - tablespoons real butter
4 -tablespoons all purpose flour
salt and pepper to taste
2 – cups milk

In saucepan over medium heat melt the butter. Whisk in the flour salt and pepper and mix until smooth. Gradually add the milk and bring to a slow boil. Turn the heat down to low and simmer the sauce for 2 minutes until thickened; use immediately.

Saturday, September 28, 2013

Coffee Jelly (Coffee Jello Recipe) コーヒーゼリー 作り方レシピ

Mom's Italian Christmas Cookies - White Trash Cooking

Classic Lemon Squares With Shortbread Crust Recipe

Easy Homemade Pie Crust Recipe ~ How to Make Pie Crust

Cheesecake Bars With a Cookie Crumb Crust : Sweet Recipes

How to Use KitchenAid Mixers : Sweet Recipes

Monkey Bread (by ZaSu Pitts)

Monkey Bread (by ZaSu Pitts)
1 12/ cup cakes compressed yeast
1 cup milk scalded and cooled to lukewarm
1 tablespoon sugar
3 to 4 cups sifted flour
1/2 cup melted butter
2 eggs
1 teaspoon salt

Method: Dissolve the yeast and the sugar in the lukewarm milk. Add the butter, then flour,eggs, well beaten and the salt. Beat well. Let rise and beat again. If the dough should rise too quickly, place in the refrigerator for 1/2 hour. Roll out very thinkly and use a small diamond shaped cutter. Butter each piece individually and fill a ring half full. Let rise to double in bulk and bake in a moderatley hot oven (425 degrees F.) for about 20 minutes."

---"Culinary Clinic: ZaSu Pitts Just Loves to Cook," Winnepeg Free Press Canada [Canada] February 8, 1945 (p. 11)

banana cream pie-to-die for

real raw kitchen: banana cream pie-to-die for: a recipe

Homemade Rice And Roni

Christine's Pantry: Homemade Rice And Roni: In 1694, rice arrived in South Carolina, probably originating from Madagascar.

Homemade Rice And Roni