We all know there's lots of great eats at the park. However, sometimes it doesn't fit the bill. You're either trying to save money (park food isn't cheap), crave something else, diet, or even not a fan of the food at all.
Because of this, we can bring our own food to the park.
As a DLR fan who also enjoys cooking, I wanted to start a thread where people can share recipes of things they make to eat in the park. It can be a snack, drink, or even a meal.
Here's a few rules:
1) Should be a recipe that is easy to carry around throughout the park (or can be stored in a locker)
2) Doesn't need reheating
3) It doesn't have to be a personal recipe. If you found one online go ahead and share it (and credit the source, please)
I'll start off with a few:
Refreshing Water Recipe:
This is very refreshing, especially on hot days. The freezing the night before keeps the water cold throughout the day. The fruit adds a nice flavor, and removes the tap taste. You can also refill your bottle at a few places throughout the park.INGREDIENTS:
-Equal Amounts of orange slices and cucumber slices (I usually do 3 of each)
DIRECTIONS: Day before your park visit, fill up your water bottle 1/2 to 3/4 way with water. Place in the freezer overnight. Next day, fill empty space in bottle with fruit and normal temp water.
Spam Musubi (Hawaiian Spam Sushi):
This is a GREAT snack to bring to the park. It keeps very well throughout the day, takes up little space in your bag, and tastes great at room temperature.
Taken from allrecipes.com
2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 cup white sugar
1 (12 ounce) container fully cooked
luncheon meat (e.g. Spam)
5 sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil
1. Soak uncooked rice for 4 hours; drain and rinse. 2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool. 3. In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes. 4. In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.