Camp Stove Pad ThaiBy wpAsian cuisine involves fast, fresh cooking techniques that can produce bold flavors—perfect for camping. Our dinner menu includes an appetizer of easy grilled satay and a simple pad thai, both of which are largely made ahead of time.
Orange-Basil CoolerBy wpCinnamon, Thai, and lemon basils add fragrant overtones to this drink, but almost any basil works well, with the exception of red ones, which give a slightly duller color. After adding the orange juice, you can cover mixture and chill up to 1 day if desired.
Sautéed Brussels Sprout LeavesBy wpBrussels sprouts are one of winter's sleeper vegetables. It's all in the cooking: undress the sprouts, peeling off the leaves one by one, and sauté them quickly with shallots and herbs to bring out their true sweet, nutty character.
Chocolate PralineBy wp

Notes: You can make this praline up to 1 week ahead; store airtight at room temperature.

Cream of Garlic SoupBy wpMarcia Trujillo Burns added garlic to her favorite cream soup after sampling a similar soup at a restaurant. She garnishes her creation with bacon, croutons, or parmesan cheese.
Turkey-Shrimp Won TonBy wp

Notes: Use these won ton in soup or serve them with soy sauce and Asian chili paste, or your favorite dipping sauces, to add to taste. If using in soup, omit step 3. Instead, cook won ton as soup recipe directs. You can assemble the won ton up to 5 hours before using them; cover and chill. To store up to 6 months, freeze on baking sheets until firm, about 2 hours, then transfer to heavy plastic bags.

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