---- DINNER RECIPES ----
:: Hawaiian Burger Packets ::
Burger Patties / Pineapple Rings
Red Onion, sliced in rings / Bell Pepper, sliced in rings
Hamburger Buns / Canadian Bacon
Make burger patties just like you would for cooking on the grill (or buy them pre-made), to save time you can make these packets at home.
Start by placing a burger patty on an oiled square of foil, top this with a ring of pineapple, a slice of onion, a ring of pepper, and finally a slice of Canadian bacon. Fold-up the foil and cook for 15-20 minutes, turning occasionally.
If you're on top of things you remembered to toast your buns, or you can eat this without buns, right out of the foil packet...
In a bowl, mix the sauerkraut (drained), onion and caraway seed, separate this into 4 portions. Cut 4 squares of foil and spray with oil. Now, put down a scoop of sauerkraut in the middle of a foil square and top with a smoked pork chop or slice of Canadian bacon. Fold-up your packet and cook over medium heat for about 30 minutes, turning occasionally, until meat is done.
Make veggie packets and lots of garlic bread to go along with these...
Put the frozen peas and ham on a sheet of oiled foil along with a couple of tablespoons of water. Seal the packet and cook over medium heat until done, 20-25 minutes, turning occasionally (the pack will be puffed up if its sealed tightly). When done, cut an -X- in the top of the packet and add the sour cream (dairy or imitation) and green onion, toss and season to taste with salt and pepper.
Serve this HOT, right from the foil packet...
There are many ways to cook corn out in the boonies. The easiest way is to just soak the ears for about 30 minutes in water and then just put it on the grill or in the coals (peel back the husks and remove the silk first) and cook for 20-25 minutes, turning occasionally. Or, cook the corn wrapped in foil, you can leave the husks on or the husks can be removed. Corn cooked in foil cooks a little faster, 15-20 minutes. The corn should still be soaked for awhile (the moisture steams the corn), but I've just added a bit of liquid before closing the foil and it turns out great.
I like to husk my corn, rub it down with butter and seasonings and add a tablespoon of water or chicken stock. Try mixing herbs or seasonings with softened butter and rubbing the corn with this. Or, spiral a slice of bacon around the corn before sealing in foil, for a treat.
Try using... Dry Onion Soup Mix; Garlic Salt; Celery Salt; Italian Herb Flakes; Parsley Flakes; Lemon Pepper; Dried Red Pepper Flakes; Splash on a little Caesar Salad Dressing; Basil & Chopped Green Onions...
First, combine all the ingredients except the fish on a plate. Next, put a fish fillet (or steak) on a generous sheet of oiled foil, mound some crumb mixture onto the fish and seal your foil packet (not too tight, leave room for expansion). Cook for 20-25 minutes over medium heat (or until fish flakes).
Add a veggie packet and maybe some rice and you're all set...
Put the green beans on a square of foil, add the sugar, lemon juice, salt & pepper, and dot with butter. Add a tablespoon of water before forming the packet. Cook for 15-20 minutes (if thawed, about 30 if frozen).
This would be good with the Trout Au Gratin Packet...
Its easy to have French fries or potato nuggets for dinner. First, thaw the potatoes and place in a foil pan. Make a tent out of a l;arge sheet of foil to cover the foil pan (it should hang over the edges some). Put it on the grill over medium heat with the foil tent over the top. You can remove the tent periodically to stir or turn your spuds.
You can also use a popcorn popper for this (open fire style), just shake the basket over a bed of hot coals until warmed...
Lay out a large square of foil, oil, and put a generous portion of ground beef in the middle, shape it into a football shape, bringing the sides and ends up forming a boat. Put a spoonful of barbecue sauce in the bottom and spread it around with the spoon. Layer in chopped onion, carrot and potato, these should be chopped fairly fine so they will be done the same time the burger is. Wrap in the foil and cook over medium heat for 20-25 minutes (don't turn) or until the veggies are tender and burger is done.
Easy to make, they can be made up ahead of time and frozen...
What could be more "classic" than a hot, steamy baked potato. You can cook any kind of potato you want in a foil packet. Scrub and dry your potatoes at home before heading for the boonies, these are great on the home grill, too. While you're at it, throw a few extra spuds on to cook, these can be fried for breakfast the next morning...
- Basic Baked Potatoes -
Oil 'em up with your favorite lubricant (applies to all versions below)- Oil, Butter or Margarine, or Bacon Fat. Prick whole potatoes with a fork and wrap tightly in a square of foil. Cook for 45 min. to an hour over medium heat, turning often (about every 10 minutes) so the skins don't dry out and burn. This is good for any of the potato varieties, but russet potatoes make the best traditional baked potatoes. When done open your packet and do your usual baked potato routine: butter, sour cream, etc...
- Fancy Baked Potatoes -
* One of my favorite things to do is to cut a potato down the middle (longways) almost all the way thru, but leave a hinge. Now, cut wedges of onion and pack into the cut. Wrap with a slice or two of bacon, seal in foil and cook as usual (cooks a little faster than basic potatoes)...
* Try slicing russet potatoes crosswise making thick rounds. Do this with a yam or sweet potato also (use about the same size potato), now alternate the rounds assembling a mixed potato and seal in foil. Cook as usual (cooks a little faster than basic potatoes)...
* This ones really good! Rub the potatoes with softened butter, roll in crushed Corn Flake crumbs and wrap with a bacon strip. Seal and cook (turn often as the crumbs can burn)...
* This "Baked Potato Reubens" is sure to impress. Split open a previously baked potato and layer slices of corned beef, top with drained sauerkraut, a dab of Thousand Island dressing and finally, a slice of Swiss cheese. Re-seal your foil packet (or use new foil) and re-heat until the cheese melts...
* Fry ground beef in a skillet, add your favorite store-bought spaghetti sauce and simmer until its heated thru. Top a split-open baked potato (don't be shy), serve with a veggie packet and a light salad...
* A "Ham and Cheese Melt" baked potato can be a complete lunch. Have some baked potatoes which have been previously baked (maybe from the night before), remove from their foil packets, split open and top with a few slices of cooked ham, top with some dijon mustard and shredded Swiss cheese. Re-seal (or use new foil) and reheat for about 10 minutes over the fire or in a covered skillet...
* Try "Garlic Stuffed Potatoes". Cut a hole through the spud with a vegetable corer. stuff the hole with a mix of: garlic cloves cut in half, a little olive oil, chopped rosemary and a little salt & pepper. Cut the ends off of the core you removed and insert the end pieces back into the holes to seal. Cook potatoes as usual. Serve with sour cream...
* Add a pat of "Lipton Onion Butter". Make by mixing a packet of Lipton Onion Soup Mix with 1/2 lb. of softened Butter or margarine...
- Toppings for Baked Potatoes -
Your imagination is the key here, great potato toppers can include... leftover stews, creamy soups, chili, grilled mushrooms and onions, crispy bacon, diced ham, ground beef, shredded chicken, gravy, guacamole, salsa, lightly cooked veggies... as well as the usual butter, sour cream (or non-fat yogurt) and shredded cheeses (try parmesan, cottage, ricotta or blue cheese)...
To start, lay out a large sheet of foil and, with cabbage head standing on end in the middle cut it into 6 wedges, but don't cut all the way thru, leave a hinge at the bottom.
Now, take a large slice of corned beef and fold it into a wedge to fit into the cabbage cuts (spread the cut open with a butter knife and stuff it in), do this to all six wedges. Splash with beer (whatever you're drinking at the time) and sprinkle with pepper (try Old Bay Seasoning). Bring up the corners of the foil to the top and fold along the seams and crimp the top closed. Cook for 30-40 minutes over medium heat, no need to turn. Make a tent of foil and put it over the packet if you're cooking over a camp fire or open grill, this will keep the heat in so the top cooks, no need for the tent if you're using a closed grill.
Serve with a packet of herbed potatoes and carrots, and, of course, the rest of that beer...
If the ingredients look a lot like meat loaf, you're right. We're making meat loaf in large hollowed-out onions. You can use your own favorite meatloaf recipe if you want. They can also be made up at home ahead of time and frozen.
Mix everything except the onions together in a bowl and set aside. Now, take the large onions and cut them in half (top-to-bottom) and remove the centers leaving 2 layers. Stuff the onion halves with your meat loaf mix and wrap tightly in oiled foil. Cook in hot coals for about 30 minutes or until done (longer on the grill), turning a few times.
Be sure to bring a bottle of ketchup, you'll want to top your piping hot Cannon Balls with it...
You can cook your shish kebabs right on the hot coals, without a grill. Skewer your meat and veggies... large slices of onion, green pepper and tomato work well. Shake on whatever herbs or spices you want, wrap your prepared kebabs in a double thickness of oiled foil and cook directly on hot coals for about 15 minutes turning once, this depends on the size of the meat chunks and temperature of the coals (a little less for fish)...
Place single serving size mounds of chopped cabbage on buttered squares of foil. Now, bring the corners together and do a double fold along the sides, leaving the top open. Add a couple of tablespoons of cream down through the top along with salt & pepper, and dot the top with butter. Do a double fold along the top and cook over medium heat for about 30 minutes, turning often to prevent burning...
First, shuck your clams or oysters and then dip in melted butter or margarine. For each packet put 2 in the center of a square of oiled foil and and sprinkle with lemon juice and chopped parsley, add a pinch of salt and a shake or two of Tabasco. Seal foil tightly and cook for 3-4 minutes on the grill (2 minutes if in the coals).
Great for that camp-out or party at the beach, or if you happen to drive by a local fish market on the way to the Boonies...
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:: Shrimp & Corn Packs ::
8 Ears Corn, cut kernels from cobs / 1 lb. fresh shrimp, peeled
2 Tbs. Lemon Juice / 1/2 tsp. Sugar / 1 tsp. Salt
1/4 tsp. Pepper, to taste / 1/2 tsp. Garlic Salt
2 Tbs. Cilantro, chopped / 1/4 cup Butter or Margarine
First, mix the salt, pepper, garlic salt and sugar. Then, cut the corn from their cobs and mix with the seasonings mix. Now, peel the shrimp (if you didn't do it at home), sprinkle with lemon juice and cilantro, and mix well. Toss the shrimp and corn mixes together and place mounds in the center of square sheets of oiled foil (4 for large size or 5 for smaller size), dab with butter and securely seal the packs. Place on grill and cook for about 5 minutes on each side.
You can make these up at home and even freeze 'em, if you want. Try adding some finely chopped red bell pepper for some added color...
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:: Portabella Chicken in Foil ::
4 boneless Chicken Breasts / 1 large Portabella Mushroom, sliced thin
1 medium Onion, sliced thin / 2 tsp. dried Tarragon
1/2 cup melted Butter or Margarine (1 stick) / 1/2 cup Flour
2 tsp. dried Parsley / Salt & Pepper, to taste
First, melt the butter and mix in the herbs and spices. Now, dredge the chicken breasts in the flour shaking off any excess. Dip chicken in the butter mixture and place in the middle of an oiled square of foil, top with thinly sliced onion and mushroom slices and wrap up the foil, sealing tightly. Cook for about 30 minutes, turning periodically.
Good with potatoes and a salad...
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:: Foil Baked Halibut ::
1/4 lb. Halibut Steak / Dry White Wine, splash / Onion, thinly sliced
Thyme Sprig, fresh / Lemon slice / 1/4 tsp. Fennel Seeds
Fresh Parsley Sprig / Salt & Pepper
Place your halibut steak on a bed of thinly sliced onion rings in the middle of a square of oiled foil, give it a splash of dry white wine and top with a sprig of thyme, a lemon slice, fennel seeds, a sprig of parsley and salt & pepper to taste. Wrap foil (not too tight, leave room for expansion), and cook for about 15 minutes over medium heat. Turn for the last few minutes of cooking...
Lay out a sheet of foil, oil and place a pork chop in the middle (don't trim fat from chop), top with thinly sliced potato and season to taste with salt & pepper. Dot with butter or margarine and double wrap tightly in foil and cook over medium heat starting with the potato side down for about 20 minutes, flip and cook another 10 minutes...
1 potato for each person / French Onion Soup Mix, dry / Butter
Slice your potatoes into 5 or 6 pieces and lay on a sheet of oiled foil, you can do individual packets or a large pouch for a few people. Sprinkle the potatoes with the dry French onion soup mix, add a few pats of butter and a tablespoon of water, Fold up the packet and cook over medium heat for 30-40 minutes, turning periodically, a little less if cooked in the coals.
These are good with some sliced onion added, too...
To start, salt each piece of fish and sprinkle with wine, let this set for about 10 minutes. Salt & pepper the shrimp and cut slits in the tops of the mushrooms. After the fish has finished marinating, arrange a piece of fish on a sheet of oiled foil, top with 3 shrimp and finally a mushroom cap. Seal the foil and cook for about 10 minutes per side, fish should flake easily when done...
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:: Salmon Veggie Packets ::
4 Salmon Fillets, boned and skinned / 2 Carrots, peeled and 2" julienned
2 Celery Stalks, 2" julienned / 1 medium Leek, 2" julienned
5 Tbs. Butter or Margarine / Salt and Lemon Pepper, to taste
4 Tbs. Cilantro, chopped / Lemon Wedges
Your veggies should be julienned and cut to length so they resemble match-sticks. To start, saute the veggies in a little oil until about half way done. Then, spread out a sheet of foil, spray with oil and lay down the salmon fillet, sprinkle with a little salt and lemon pepper, add a generous pat of butter, top with the veggies and then spread out about a tablespoon of chopped cilantro over the top. Seal-up your foil packet and cook over medium heat for about 15 minutes (longer if the fillet is large). Squeeze with lemon when done.
You can use different kinds of fish for this and substitute different herbs. Try topping with a sprig of lemon thyme, or rosemary...
Combine all the ingredients in a suitably sized bowl or large ziploc bag, this can be done at home and kept in the cooler for a few days until needed. To cook, form into a loaf and place in a foil pan (prefab or make one with foil) and cook in a covered barbecue or cover with a foil tent (I use a large foil roasting pan inverted over the smaller meat loaf pan) on the campfire or uncovered grill. Cook over indirect heat so the bottom doesn't burn for 50-60 minutes.
Spread top with ketchup for the last 15 minutes of cooking, you can use a doubled pan to keep the burn factor down. Throw on a few foil-wrapped baking potatoes, the cooking time is about the same...
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:: Swiss Steak Meal in a Packet ::
1 (6 oz.) Round Steak / 1 Tbs. Flour / 1 Carrot, peeled & julliened
1 small Onion, peeled & quartered / 1 small Potato, peeled & julliened
2 Green Bell Pepper rings / 1/4 cup Celery, chopped
2 Tbs. Catsup / Salt & Pepper, to taste / 1 Tbs. Water
First, pound the flour into the steak and place on a square of oiled foil. Now, pile the veggies on-and-around the steak. Give it a few shakes of salt & pepper, top with the catsup and give it a sprinkling of water. Wrap and seal the foil leaving room for expansion and cook for around 30 minutes, turning often to reduce burning...
Trim fat from the pork chops and rub with salt, pepper and sage, to taste. Wrap in oiled foil and cook over med-low heat for about 20 minutes, or until done. Remove from foil and grill over direct heat for a few minutes per side until nicely browned...
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:: Chicken Dinner Packets ::
8 Chicken Pieces / 1 Onion, chopped / 2 Carrots, sliced thin
8 Mushrooms, sliced / 1 (15 oz.) Green Beans, drained
1 (10 oz.) can Cream of Celery Soup (undiluted) / Pepper, to taste
Lay out 4 doubled 18" sheets of foil and put 2 pieces of chicken (1 if using breasts) in the middle. Add the remaining ingredients to a bowl and mix up well. Top the chicken pieces with the soup/veggie mixture. Seal the foil packets and cook for about an hour (or more) over medium heat until chicken is done.
These can be eaten right out of the foil packets, just cut an X in the top with a sharp knife and open up...
Of course foil is the perfect tool for creating, hot flavored bread when camping or grilling, and the flavors are nearly endless. Start with a loaf of French bread (sourdough and whole grain is good, too), and either cut it in half horizontally or in 1" thick slices vertically (slice down to the bottom crust, but not all the way thru). Once you have your slices spread with your flavored butter, wrap it securely in a long sheet of foil. Heat 5" to 6" over medium-hot coals (not in open flame) for about 15 minutes, turning a few times. A foil tent laid over the wrapped bread will help keep the heat in.
Below are some spreads to stimulate your imagination, substitute your favorite ingredients for your own "personalized bread". Use softened butter or margarine for spreading, or melted for brushing on, be sure to mix all ingredients well...
GARLIC BREAD: 1/2 cup butter or margarine, 1 or 2 pressed cloves of garlic (or 1/2 tsp. garlic salt), 1 Tbs. dried parsley flakes (try substituting 1/4 cup snipped chives), 1/4 cup grated Parmesan cheese (optional)...
PESTO BREAD: Spread bread with Boondocker's Cilantro Pesto Sauce, grated cheese is a nice addition also…
BLUE CHEESE BREAD: 1/2 cup butter or margarine, 1/4 cup blue cheese (crumbled), 2 Tbs. grated Parmesan cheese. You can also use Roguefort or Feta cheese...
ONION BREAD: 1/2 cup butter or margarine, 2 tsp. instant minced onion, 1/8 tsp. ground black pepper, 1/4 tsp. salt (try adding 2 tsp. caraway seed for an even different flavor...
LIPTON ONION BUTTER: Mix 1 packet of Lipton Onion Soup Mix with 1/2 pound of softened butter or margarine...
PARMESAN CHEESE BREAD: 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1 tsp. dried oregano...
PEANUT BUTTER BREAD: 1 pkg. (3 oz.) softened cream cheese, 3 Tbl. creamy peanut butter, 1 Tbl. butter or margarine...
MOZZARELLA CHEESE BREAD: 1 pkg. (3 oz.) softened cream cheese, 1 cup, shredded Mozzarella cheese, 1/4 cup chopped scallions, 2 Tbl. butter or margarine, 1/2 tsp. garlic salt...
SMOKED HICKORY/CHEESE BREAD: 1/2 cup butter or margarine, 1 cup shredded sharp cheddar cheese, 2 tsp. dried parsley flakes, 1/2 tsp. hickory-smoked salt, 2 tsp. Worcestershire sauce...
ONION/DILL BREAD: 6 Tbl. butter or margarine, 1 Tbl. Dijon mustard, 1 tsp. onion salt, 1 tsp. dried dill...
CHILI BREAD: 1/2 cup butter or margarine, 1 tsp. chili powder, 1/2 tsp. onion salt...
Also try using hoagie rolls or hot dog buns for individually wrapped servings. Even sliced bagels, English muffins or thick "Texas toast" bread slices are good...
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:: Ranch Baked Fish ::
2 lbs. lean fish Filets / 1 cup sour cream / 1 cup mayonnaise
1 pkg. dry Hidden Valley Original Ranch Dressing Mix
1 large can French Friend Onions, crushed
Mix the sour cream, mayo and Hidden Valley mix together. Pat your fish fillets dry with a paper towel and roll in mixture, then roll in crushed French fried onions. Seal in a sheet of heavy-duty foil and cook for 20-25 minutes. Its done when fish flakes easily...
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:: Cajun Dinner Packet ::
1 lb. Ground Chuck / 1 Onion, chopped / 4 Potatoes, diced
1 bag Baby Carrots / Garlic Powder / Cajun Seasoning
Butter or Margarine / Salt and Pepper, to taste
Figure on making 4 servings with this. Start by dividing the main ingredients and placing them in layers on sheets of oiled, heavy-duty foil. Break-up the ground chuck, add chopped onion, diced potato and finish with baby carrots, dot with a couple tablespoons of butter or margarine and sprinkle with the seasonings. Fold foil creating a tightly sealed packet, but leave room for expansion. Cook on the grill or in the coals, turning periodically for 30-40 minutes.
Cut an -X- in the top of each bag when done and let cool a minute. Eat right out of the foil pouch or slide onto plates. I like mine with a big 'ol spoonful of sour cream on top...
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:: Lemony Foiled Fish Steaks ::
6 Cod or other whitefish steaks (1/2 lb. ea) / Salt & Pepper, to taste
6 Lemons, small / 1 stick Butter, melted / 1/4 cup White Wine, dry
1 clove Garlic, pressed / 2 Tbs. Parsley, chopped
Season the fish steaks with salt & Pepper, to taste, and set aside. Tear off 6 sheets of heavy-duty foil and have ready. Now, peel the lemons (removing as much white pith as possible) and slice thinly, crosswise (1 lemon for each fish steak). Lay half of the lemon slices (seeded) down the center of each sheet of foil, top with a fish steak and the remainder of the lemon slices.
In a bowl, mix the melted butter, wine, garlic and parsley well, and spoon over the fish steaks. Create loose, but tightly sealed, foil packets and cook for about 10 minutes per side on the grill or 20 minutes total burried in the coals.
Open foil packets when done and top with your favorite tartar sauce...
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:: Trout with Crab Stuffing ::
6 Trout, small to med. / 3 slices Bacon, chopped / Old Bay Seasoning
1 small, Onion, diced / 1 (6 oz.) can Crabmeat / 1 cup Bread Crumbs
1/4 cup White Wine, dry / Salt & Pepper / 6 slices Bacon, halved crosswise
Prepare gutted trout by washing in salted water and pat dry with paper toweling, set aside. Fry the chopped bacon in skillet until almost done, add onion and cook until translucent and remove from heat. Drain and flake the crabmeat (check for pieces of shell) and add it to the skillet with the bacon and onion. Add salt & pepper, to taste and a few shakes of Old Bay Seasoning, bread crumbs and wine, and mix well. Stuff trout with mixture. On a suitable sized sheet of foil, lay a half slice of bacon, top with the stuffed trout and the other half of the bacon piece on top. Seal foil creating packets and cook over medium heat (indirect) for 12-15 minutes per side (depending on size of trout). Fish should flake easily when done.
Have some lemon wedges handy, in a bowl, on the table...
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:: Stuffed Chicken Breasts ::
6 bonless Chicken Breasts / 4 Tbs. Butter, melted / 1 small Onion, diced
1 clove Garlic, pressed / 2 cups soft Bread Crumbs
3 Tbs. Parsley, chopped fine / Salt and Pepper, to taste
Start by melting a tablespoon of the butter in a small pan and cooking the onion and garlic for a few minutes, until the onion is translucent. Add the bread crumbs, parsley, seasonings and mix. Add the rest of the melted butter and mix well.
The chicken breasts should be pounded to flatten them out. Lay chicken breasts on squares of oiled foil, spoon stuffing mix equally onto half of each breast and fold-over to cover. Fold and seal foil creating packets and cook over medium heat for about 10-15 minutes per side...
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:: Pot Roast Packet ::
3-to-5 lb. Beef Chuck Roast / 3 Tbs. Seasoned Salt Mix
1 large Onion, sliced / 6 large Carrots, cut
6 large Yukon Gold Potatoes, quartered & halved
1/4 cup Oil / 3/4 cup Catsup / 1/2 tsp. Pepper
1 tsp. Dry Mustard / 1 Tbs. Brown Sugar
1 Tbs. Soy Sauce / 1 Tbs. Wine Vinegar
To start, rub the roast with 1 tablespoon of your favorite seasoned salt blend, then brown on the grill over hot coals for about 15 minutes per side.
Now, place the roast onto a doubled sheet of oiled foil (or use one of the large, pre-formed packets). Top the roast with the sliced onion and distribute the carrots and potatoes around the roast.
The rest of the ingredients will be used to make the sauce for the roast and veggies. Combine the remaining ingredients in a saucepan and cook over med/low heat just till it comes to a boil and remove from the heat. Turn up the edges of the foil some and spoon the heated sauce over the roast and veggies. Seal the packet well, but not too tight, leave some room for expansion when it heats up. Cook over med/hot coals for 1-1/2 to 2 hours turning occasionally with tongs so it doesn't burn (don't puncture the foil with the tongs).
To serve, cut an -X- in the top and peel it back, carefully, to open...
You can use just about any frozen potato product available in your grocer's freezer case for this packet. Like: hash browns (shredded or chopped style), French fries, tater-tots, etc.
Add your potato product of choice in the center of a double thick square of foil along with a tablespoon of butter and salt & pepper, to taste. Seal the packet and cook over hot coals for about 25 minutes, turning a few times to prevent burning. To test for doneness, gently squeeze the packet with tongs, if its soft it should be done. Open the top and cook for a few more minutes for crispness.
Try adding thinly sliced onion or green pepper to the packet, or sliced green onions or chives, or shredded cheese after the top is opened...
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:: Green Bean Casserole ::
1 (12 oz.) pkg. frozen French Style Green Beans
1 can (4 oz.) Sliced Mushrooms / 2 Tbs. Butter or Margarine
Salt & Pepper, to taste / 1 sm. can French Fried Onions
Lay the green beans out on a sheet of oiled foil, top with the mushrooms (drained), salt & pepper to taste and dot with butter. Seal the dish, leaving room for expansion and cook for about 30 minutes, turning often.
Open the foil packet and add French fried onions over the top to your liking...
Pile the sausage and veggies in the center of a square of oiled foil. Now, mix the hot sauce with the sweet-&-sour sauce and spoon over the sausage/veggie pile. Fold up the packet leaving room for expansion and cook over medium heat, turning often to prevent burning.
Serve right out of the foil packet. Have toothpicks handy if using as appetizers or spoon onto plates as an entree...
To start, cut 8 squares of 18" foil. Now, lay down a large cabbage leaf, distribute the ham, beans and corn onto the leaves and top with the remaining cabbage leaves. Fold up foil and seal around the cabbage. Cook for 8-10 minutes per side over medium heat until contents are heated through. The cabbage will keep the contents from burning.
Season with salt & pepper (if needed) when done...
Layer zucchini, onion, seasoning and cheese onto buttered doubled foil, add a tablespoon of water, seal and cook over med/hot coals for about 10 minutes per side...
Grease or butter (bacon grease is primo) a square of foil large enough for the number of eaters present. Slice potatoes, longways, into 6 peaces each and lay on foil. Toss with a dry onion soup mix, add a splash of water and a pat of butter per potato, seal packet. Cook for 30 to 40 minutes over medium heat, turning periodically to reduce burning...
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:: Garlic & Potato Packets ::
24 small New Potatoes, halved / 24 large Garlic Cloves
1/2 cup Shallots, minced / 6 Rosemary Sprigs, small
6 tsp. Olive Oil / 6 tsp. Lemon Juice / Salt & Pepper, to taste
You'll need 6, 18" squares of foil. Lightly oil the foil and divide the ingredients between the foil squares, drizzle with olive oil. Toss to coat ingredients with oil, seal foil to make packets and cook for about 30 minutes, turning periodically to prevent burning. Remove the rosmary sprig before serving...
Great for those steam size trout.
Mix some mayonnaise with a little lemon juice and smear the fishes cavity with it. Salt & pepper to taste and stuff with sliced mushrooms. Wrap in oiled foil and cook over medium heat till done, about 8-10 mintues per side...
Put the carrots and snap peas (thawed) onto a suitably sized sheet of oiled foil, top with garlic, sprinkle with lime juice and brown sugar, and pats of butter. Seal foil well and cook for about 20 minutes or until packet is puffed up and carrots are tender. Cut an X in the top and toss before serving...
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:: Mushroom Rice Packet ::
1-1/3 cup Instant Rice / 1 (4 oz.) can Mushroom Pieces
1 Tbs. Dried Onion Flakes / 1/2 tsp. Salt / few shakes Tabasco Sauce
2 Tbs. Butter or Margarine / 1-1/3 cup Water
On a doubled square of foil formed into somewhat of a bowl shape (so ingredients don't run out), put the rice (try a 50/50 mix of instant white & brown rice), and the other ingredients mixed together . Mix all ingredients in the foil and seal loosly to allow for expansion while cooking. Cook over medium heat for 25-30 minutes, turning occasionally to prevent buring.
First, mix the rice (try 1/2 brown & 1/2 white instant rice) with the undiluted cream of mushroom soup in a bowl. Then, place a chicken breast (skin side down) onto a double square of foil and top with 1/4 of the soup/rice mix. Fold-up and seal the foil, and grill over medium heat for around 40 minutes, turning occasionally to prevent burning...
Clean fish and remove head and tail, if desired. Salt & pepper trout inside and out. Place a large lettuce leaf onto a suitably sized, doubled, sheet of foil, add the trout (or other small sized fish, scalled if needed), top with a slice of bacon and then 2 slices of lemon. Seal the foil and cook on-or-over coals for 8-10 minutes per side (more for larger fish)...
Peel shrimp and place onto a square of oiled foil (make individual packets or one large one) along with the peas and onions, lightly sprinkle with an Oriental style marinade and mix to coat the ingredients. Seal foil packet and cook for about 10 minutes, turning periodically, over medium heat...
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:: Grilled Veggie Packs with Cheese ::
1/2 lb. small Red or Yukon Gold Potatoes, unpeeled, cubed
1/2 lb. small Beets, peeled, cubed / 1/2 lb. Baby Carrots
1 large Onion, chopped large / 1/2 cup Zesty Italian Dressing
1/2 cup Colby/Jack Cheese, shredded / 2 Tbsp. Cilantro, chopped
1 Lime, quartered
Cut the potatoes and beets into about 1" cubes and toss with the carrots, onion, and dressing in a bowl. Distribute evenly onto 4 oiled squares of foil and seal leaving rome for expansion. Cook over medium heat, turning occasionally, for about 20 minutes or until veggies are tender (increase cooking time for more caramelization). Open packets and add cheese, reseal for a few minutes so cheese has time to melt. Re-open and add cilantro and a squeeze lime...
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:: Mexi-Tater Packet ::
1 Onion, thinly sliced / 1-1/2 lbs. Yukon Gold Potatoes, cubed
1 tsp. Seasoned Salt / 1/4 tsp. Chili Powder / 1/4 tsp. ground Cumin
1 can (4-1/2 oz.) Chopped Green Chiles, undrained
1 cup Cheddar Cheese, shredded
Oil a large, 18" x 24", sheet of foil and spread out the onion slices in the center , and top with the potatoes (1/2" cubes). Mix the seasonings together and sprinkle over the potatoes, top with the chopped chilies (undrained). Seal the packet loosly, allowing for expansion, and cook for about 30 minutes over medium heat turning occasionally.
Remove from heat. Open packet and distribute the cheese over the potatoes, gently reseal foil and let set for a few minutes to allow the cheese to melt.
Spoon onto plates and top with sour cream and salsa...
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:: Potato/Chile Surprise ::
6 small Red or Yukon Gold Potatoes, diced / 1 pkg. Frozen Corn
3 slices Bacon, chopped / 1 Onion, chopped
1 (7 oz.) can Chopped Green Chilies
Salt & Pepper, to taste / 1/2 stick Butter, divided
Mix everyting together but the butter and divide between 6 individual, 12" sheets of oiled foil. Top each with a pat of butter, wrap foil and cook over medium heat for about 30 minutes, turning periodcally to prevent burning...
Mix the meat and the salt & Pepper together with your hands until combined and form into 12 burger patties. Now, in a small bowl, make a sauce by mixing the water with the soup mix until the soup is dissolved. Place a beef patty in the center of a square of foil (about 10"), top with a spoonful of sauce and a slice of cheese, and finish with another burger patty, sealing the edges to encase the filling. Spread any remaining sauce over burgers and seal the foil to create packets. Cook over hot coals for about 10 minutes per side.
Serve on lightly toasted buns with a lettuce slice and your choice of condiments...
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:: Garlic Shrimp Packets ::
2 lbs. large Shrimp, uncooked / 1/2 cup (1 stick) Butter, softened
2 Cloves Garlic, minced or pressed / Salt & Pepper, to taste
2 Tbs. Lemon Juice / 1/2 cup Parsley, minced
Blend the softened butter with the garlic, salt & pepper, and parsley with a fork in a small bowl or cup. You'll need 6 doubled squares of foil, so, spray the foil with oil and divide the shrimp (peeled & deveined) among the foil squares. Dot shrimp with the butter mixture and seal the foil securely. Cook over medium heat for 7 or 8 minutes or until shrimp is just cooked through, but not overcooked.
Serve with rice or a salad. For a spicy sauce, mix some Tabasco Sauce into the butter mixture...
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:: Creole Zucchini Pouch ::
1/2 cup Onion, chopped / 1/2 cup Green Pepper, chopped
1 lb. Zucchini, halved and sliced / 2 Tomatoes, chopped
Salt, Pepper, Garlic Powder, to taste / dash of sugar / Olive Oil
Spray a doubled 18" square of foil with oil and add the onion, bell peppers, zucchini (slice down the center, longways and cut into 1/2 rounds), tomatoes and sprinkle with seasonings and drizzle with a little olive oil. Seal packet securely and cook for 20-to-25 minutes over medium heat, turning periodically.
If desired, top with chopped parsley and Parmesan cheese when done...
Use fresh caught trout with heads and tail removed if the fish are large. Lay out a sheet of foil large enough for your fish. Put down in layers a slice of bacon, onion slices and lemon slices. Season the fish with salt and lemon pepper and put it down over the layer. Add a similar layer on top of the fish, seal the foil and cook over medium heat for about 10 minutes per side (more for larger fish).
Fish should flake easily when done...
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:: Chicken & Mushroom Packs ::
6 Chicken Breast Halves (skinned or not) / 2 Potatoes, sliced in rounds
4 Carrots, sliced in rounds / 1/2 lb. Mushrooms, sliced thin
6 Tbs. Butter or Margarine / 6 Tbs. Cream of Mushroom Soup
Salt & Pepper, to taste
Lay out 6 squares of oiled foil. Start layering ingredients, starting with the chicken (skin side down, and seasoned with salt & pepper), potatoes, carrots, and mushrooms. Season again with salt & pepper, dot each pack with a tablespoon of butter, and spread a tablespoon of undiluted cream of mushroom soup (or the soup of your choice).
Seal foil and cook for about 1 hour over med./low heat, turning periodically.
Feel free to add any of your favorite seasonings between layers, I like Old Bay Seasoning. Serve with garlic bread and a green salad...
