Looking for a new recipe - Page 2 - Fiberglass RV

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Old 03-21-2013, 01:15 PM   #15
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Name: Norm and Ginny
Trailer: Scamp 16
Posts: 7,330
Bobbie, the chicken and dumplins is literally a 20 minute meal including the dumplings.

We attempt to use some pre-prepared food when we do our cooking, like a grocery store roasted chicken in this case.

Most of our time is out somewhere exploring the area. When we want a meal we want it quick and tasty. Except for breakfast, we don't cook in the same style we do when home.

We have also used the meal for a potluck.

Another item we carry is smoked salmon, usually we have 4 8oz packets. They seem to keep forever without refigeration. A quick meal is smoked salmon cream sauce over fettucinni.

We have also used the salmon to make salmon cakes with a green salad, also fast and easy.

We have also used our slow cooker to make a gigantic blueberry muffin when we're somehow bound to the trailer.

Norm and Ginny

2014 Honda Odyssey
1991 Scamp 16
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Old 03-21-2013, 01:31 PM   #16
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Name: Bobbie
Trailer: 2011 Escape 15A
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Oh, I like the smoked salmon creamed sauce idea. Thanks!

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Old 03-21-2013, 02:00 PM   #17
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Name: Norm and Ginny
Trailer: Scamp 16
Posts: 7,330

We're big user of the Allrecipes android app. I like it because there's always a lot of reviews where people describe what they did to improve or modify the recipe.

As well have a slow cooker app. The slower cooker is really more capable than I ever imagined.

We eat a solid breakfast every mornnig and usually one other meal is pbandj. My favorite varient is pb&j buttered and toasted in a frying pan with a half banana inside.
Norm and Ginny

2014 Honda Odyssey
1991 Scamp 16
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Old 03-21-2013, 02:52 PM   #18
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Name: Bobbie
Trailer: 2011 Escape 15A
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No electric on this trip. Slow cooker would be a good idea otherwise.

Lots of good future ideas, though.
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Old 06-23-2013, 04:32 PM   #19
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Name: David
Trailer: 1998 Casita 17 SD
Posts: 672
Here is two you can try. We had them on our last camping trip and they were quite good. Dudley's other half
Skillet Macaroni and Cheese

1 pound hamburger
salt and pepper
4 cups Water
1 can evaporated skim milk
1 teaspoon Salt
2 cups macaroni; uncooked
8 ounces cheese
3 tablespoons mustard
Brown crumbed hamburger in skillet. Drain fat and remove to foil.
Combine seasonings, water, milk and bring to boil. Add macaroni. Cook covered 15 minutes.
Add cheese, mustard and browned hamburger. Stir until cheese is melted.
Top each serving with snipped parsley. Serve with carrot sticks.
Notes: One Burner Gourmet Yield: 3-4 servings Preparation Time: 00:30
Spanish Rice

bacon; diced
onion slices
1 can tomato soup
1 can Water
1/2 teaspoon sugar
1/2 teaspoon Salt
1/2 teaspoon pepper
1 cup white rice; uncooked
Dice a few strips of bacon and sauté with onion slices.
Add tomato soup, water, sugar, salt and pepper. Add uncooked rice and team, covered 25-30 minutes.
Variation: use Italian sausage rather than bacon.
Notes: One Burner Gourmet Preparation Time: 1:00
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Old 05-11-2014, 10:04 AM   #20
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Name: tristina
Trailer: have one but dont know the brand help!!!!!!!!!!!
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sounds wonderful im gonna try it bet kids will love it super easy too!
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Old 05-15-2014, 05:30 PM   #21
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Name: Louise
Trailer: Scamp
Posts: 48
Smile Here’s an easy one pot vegetarian dish.

Quinoa and Kale

Serves 2-4
cups salted water
cup quinoa
bunch kale, (I like the Tuscan/flat kale)washed & chopped into 1" lengths
lemon, zested and juiced
scallions, minced (or ¼ cup sweet onion)
tablespoon walnut
tablespoons toasted chopped nuts (I like pine nuts, but any will work)
cup crumbled goat or feta cheese
salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive or sesame oil if you desire), nuts, and goat or feta cheese.
Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
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Old 07-07-2014, 11:46 PM   #22
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Name: Jeremy
Trailer: Adventurer
Posts: 5
Pork and Mango Stir

You can cook Pork and Mango Stir-Fry in 16 to 18 min: J

  • 4 (4-ounce) center-cut loin pork chops
  • 1/2 cup all-purpose flour
  • 1/4 cup lower-sodium soy sauce
  • 3 tablespoons minced peeled fresh ginger
  • 1/2 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 2 teaspoons cornstarch
  • 5 garlic cloves, minced
  • 2 tablespoons canola oil
  • 7 cups shredded napa (Chinese) cabbage
  • 2 cups (1/4-inch) sliced ripe mango
  • 1/4 cup chopped fresh mint or mint leaves
  • Grated orange rind (optional)

  1. 1. Place pork between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut pork into 1/4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.
  2. 2. Combine soy sauce and next 5 ingredients (through garlic), stirring with a whisk until cornstarch dissolves. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add pork; stir-fry 3 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 30 seconds. Remove from heat. Stir in mango. Serve immediately. Garnish with mint and, if desired, grated orange rind.

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