If we’re fortunate to have an RV with a wide footprint, we can entertain visitors and friends within its walls. But for most RVers and campers, cooking and entertaining will happen in the greatest venue: the outdoors. The following recipes, one for each main meal of the day, are perfect for large gatherings. And they will please everyone, too.
Breakfast: Raspberry Dutch Baby Pancakes – The Dyrt
Start out the day right with this delectable breakfast that will fill everyone’s bellies and give them enough energy to take on the day. Fresh raspberries add color and zing.
Ingredients
- 6 eggs
- 1 cup of flour
- 1 cup of milk
- 1 teaspoon of salt
- 1 tablespoon of sugar
- ¼ cup butter
- 1-1/2 cups raspberries
Instructions
- Whisk together the eggs, flour, milk, salt, and sugar in a bowl or large Ziplock bag.
- Melt ¼ cup of butter to your cast iron pan (a Dutch oven without the lid will do, too).
- Pour in your mixture and add 1-½ cups of raspberries on top.
- Cook until the Dutch baby pancake is fluffy and golden–about 25 minutes–then get to work on your plating! Drizzle with syrup, extra fruit, and even powdered sugar.
Photo: Taste of Home
Lunch: Layered Picnic Loaves – Taste of Home
There’s nothing easier or delicious than a fresh sandwich. Large Italian bread loaves are the perfect base for the wide assortment of ingredients. Make a few large sandwiches and then slice into perfect portions. This recipe is always a winner!
Ingredients
-
- 2 unsliced loaves (1 pound each) Italian bread
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 2 teaspoons Italian seasoning, divided
- 1/2 pound deli roast beef
- 12 slices part-skim mozzarella cheese (1 ounce each)
- 16 fresh basil leaves
- 3 medium tomatoes, thinly sliced
- 1/4 pound thinly sliced salami
- 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
- 1 package (10 ounces) ready-to-serve salad greens
- 8 ounces thinly sliced deli chicken
- 1 medium onion, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
- Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
- Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
Dinner : Campfire Rotini Pasta – Champagne and Sugar Plums
When it comes to dinner food, you can’t beat the ease and flavor of Italian. The combination of sauce, spicy Italian sausage, parmesan cheese, and pasta is always comforting and delicious. You can precook the sausage at home or choose to cook them over an open flame on a grill. Easily increase the quantity of ingredients to feed a crowd.
Ingredients
- 4 cups rotini pasta
- 4 Italian sausages, cut into chunks
- 1 medium red onion, sliced
- 1 can tomato paste
- 3 sun-dried tomato halves, chopped
- 1 tbsp Balsamic vinegar
- 1 tbsp red-wine vinegar
- 2 garlic cloves, minced
- 2 tbsp olive oil
- chili flakes to taste
- ¼ cup parmesan cheese
Instructions
- Cook pasta as directed on package. Meanwhile, brown sausage in a large skillet.
- While the pasta and sausages are cooking, mix together the sun-dried tomatoes, vinegar, garlic and olive oil and chili flakes in a small bowl.
- Drain the sausages and stir the onions and tomato paste into the skillet. Cook for 15 minutes, stirring occasionally.
- Remove skillet from heat and stir in the vinegar mixture.
- Toss sausage mixture with the cooked pasta. Transfer into a foil to go container for warming later.
- Warm over the fire for about 15 minutes, keeping a close eye on it so it doesn’t burn. Add the Parmesan cheese before serving.