Best meal
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sarahlorrain
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I don't know about my best meal, but I have to brag on the hamburgers I bbq'd last night. I had a couple of pounds of ground game meat. I mixed it up with a pound of ground beef, some ketchup, worchestershire sauce and ranch dressing. I bbq'd/smoked them slowly. They were de-lish!!
rubybeetle
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I love cooking boyscout dinners, a hamburger patty, potatoes, carrots and onions wrapped in tinfoil. They taste great.
rubybeetle
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I forgot about the chicken I made last camping trip. Bacon wrapped boneless skinless chicken breasts with new potatoes and baby carrots. I cooked them in foil too, they were tasty.
Cut the tops off some jalapenos and then gut the insides with a knife or something. After the inside is empty stuff it with some cheddar cheese. You can also make baked potatoes over a fire. You could cook some chicken over the fire, and make chicken chaser salads.
The best meal I had was when I brought cans in those freezer things you can take along (so I had pop) then I had meat (I bbqed with bbq sause) I also had ice cream 
and the last thing is I had chinese food that was wrapped around (no spoils).
It was delcious.
and the last thing is I had chinese food that was wrapped around (no spoils).It was delcious.
^^ that looks good
I absolutely love genuine Indian food. My favorite is tandoori chicken with rice. I prefer going to the Indian restaurants that offer buffets so I could sample all the foods that I probably would never order on the menu due to not knowing them. Indian bread is the best. I must say it takes about a whole day for my stomach to recover.
I absolutely love genuine Indian food. My favorite is tandoori chicken with rice. I prefer going to the Indian restaurants that offer buffets so I could sample all the foods that I probably would never order on the menu due to not knowing them. Indian bread is the best. I must say it takes about a whole day for my stomach to recover.
My best meal ever:
INGREDIENTS (Nutrition)
10 tablespoons butter, room temperature
3/4 cup white sugar
3 eggs
1 teaspoon strawberry extract
1 3/4 cups self-rising flour
1/4 teaspoon salt
1/4 cup finely chopped fresh strawberries, drained
Intructions
Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
INGREDIENTS (Nutrition)
10 tablespoons butter, room temperature
3/4 cup white sugar
3 eggs
1 teaspoon strawberry extract
1 3/4 cups self-rising flour
1/4 teaspoon salt
1/4 cup finely chopped fresh strawberries, drained
Intructions
Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Grab some cans of white meat canned chicken, some prediced veggies, and saute that in one pan while bringing the water to boil for the couscous in the other pan (if it takes more than two pans out camping, forget it). After the couscous is ready, stir in the chicken and veggies and you have a delicious, nutritious, get-your-energy-back dinner! I could eat this every day btw.
Mine was in hampi bazaar.
I can't remember the name (I don't even know if there was a name).
It is opposite to the one with the big big advertising-sign: "highly recommended by lonely planet"...
It is very small, only two tables outsight and cooking was done by woman.
Best palak paneer ever!
Very spicy!
Lots of flies or moskitos around the empty limca and thumbs up-bottles...
And when I was there (in 2001), everynight a sadhu (or holy man) came to get some food.
ahhh I wish I would there... and not in my warm and sticky non-aircon office...
I can't remember the name (I don't even know if there was a name).
It is opposite to the one with the big big advertising-sign: "highly recommended by lonely planet"...
It is very small, only two tables outsight and cooking was done by woman.
Best palak paneer ever!
Very spicy!
Lots of flies or moskitos around the empty limca and thumbs up-bottles...
And when I was there (in 2001), everynight a sadhu (or holy man) came to get some food.
ahhh I wish I would there... and not in my warm and sticky non-aircon office...
MEAL-IN-A-BOWL CHICKEN/TURKEY SOUP
2 lbs turkey wings, cut into pieces
2 lbs chicken wings
1 lbs carrots, peeled, trimmed and diced
1 celery heart, unpeeled with leaves, trimmed and diced
4 cloves garlic, crushed
1 small cooking onion, diced
12 cups water
This tried-and-true recipe will soon become a family favorite. It freezes very well and is great to store in batches for quick, nourishing, hearty cold-day meals or for medicinal purposes!
Thoroughly wash the poultry until the water runs completely clear and place in a 6 quart pot. Add the cold water until the pot is about 3/4 full. Boil and skim off foam until no more appears.
Add vegetables and top off pot with water if there is room. Cover and simmer at least 3 hours (4 is better). Then remove from heat, remove poultry parts and strain broth.
If you wish to eat immediately, skim off fat from broth and return to pot with vegetables and shredded meat from wings. Taste before adding salt or pepper.
Add cooked noodles or rice if desired.
If storing/freezing, place broth in refrigerator overnight and remove fat next day, then recombine all ingredients.
2 lbs turkey wings, cut into pieces
2 lbs chicken wings
1 lbs carrots, peeled, trimmed and diced
1 celery heart, unpeeled with leaves, trimmed and diced
4 cloves garlic, crushed
1 small cooking onion, diced
12 cups water
This tried-and-true recipe will soon become a family favorite. It freezes very well and is great to store in batches for quick, nourishing, hearty cold-day meals or for medicinal purposes!
Thoroughly wash the poultry until the water runs completely clear and place in a 6 quart pot. Add the cold water until the pot is about 3/4 full. Boil and skim off foam until no more appears.
Add vegetables and top off pot with water if there is room. Cover and simmer at least 3 hours (4 is better). Then remove from heat, remove poultry parts and strain broth.
If you wish to eat immediately, skim off fat from broth and return to pot with vegetables and shredded meat from wings. Taste before adding salt or pepper.
Add cooked noodles or rice if desired.
If storing/freezing, place broth in refrigerator overnight and remove fat next day, then recombine all ingredients.