Recipe Name | Category | Image | Dietary | Action |
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French Toast | Breakfast | ![]() |
Lactose
Eggs
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Croque Madame | Breakfast | ![]() |
Lactose Eggs - 4 (1/2-inch-thick) good-quality firm white sandwich bread slices - 3 tablespoons unsalted butter, softened, divided - 1 tablespoon all-purpose flour - ¾ cup whole milk - 4 ounces Gruyère cheese, grated on small holes of box grater (about 1 cup), divided - ½ teaspoon kosher salt - ¼ teaspoon black pepper, plus more for garnish - ¼ teaspoon ground nutmeg - 4 slices cooked unsmoked ham (3 ounces total; such as Jamon de Paris) - 1 tablespoon Dijon mustard - 2 large eggs - Chopped fresh chives - Flaky sea salt 1. Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface. Wipe skillet clean. 2. Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute, 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère and whisk until melted. Stir salt, pepper, and nutmeg into the Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.) 3. Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly to cover the surface. Sprinkle with 1/4 cup grated Gruyère, and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped slices. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère. 4. Transfer sandwiches to a rimmed baking sheet, and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes. 5. Meanwhile, melt remaining 1 tablespoon butter in cleaned nonstick skillet over medium-high. Crack eggs into skillet; cook, undisturbed, until whites are set but yolks are runny, about 3 minutes. 6. Top each sandwich with a fried egg; garnish with chives, flaky sea salt, and additional pepper. 5 | |
Egg Bhurji | Breakfast | ![]() |
Gluten Free
Halal/Kosher
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Eggs Benedict Toast | Breakfast | ![]() |
Lactose Eggs - 3 large egg yolks - 1 tablespoon cold water - 1 teaspoon cornstarch - 1 teaspoon Dijon mustard - 1 ½ tablespoons fresh lemon juice, divided - 1 teaspoon kosher salt, divided - 12 tablespoons unsalted butter (6 ounces), melted, plus 2 tablespoons cold unsalted butter, divided - ⅛ teaspoon cayenne pepper - Warm water, as needed - 4 cold large eggs - 4 (1/2-inch-thick) sourdough bread slices, toasted - 8 thin prosciutto or speck slices (about 4 ounces) - 2 tablespoons roughly chopped fresh soft herbs (such as tarragon and chives) - Freshly ground black pepper (optional) 1. Whisk egg yolks in a small saucepan until smooth, about 1 minute. Add 1 tablespoon cold water, cornstarch, Dijon, 1 tablespoon lemon juice, and 1/2 teaspoon salt; whisk until thoroughly combined. Prepare a bowl of ice water large enough to dip bottom of saucepan into; set aside. 2. Add 1 tablespoon cold butter to egg yolk mixture; place over very low heat. Cook, whisking constantly, until thickened and bubbles have disappeared, 1 to 2 minutes, being careful not to curdle egg mixture. (If egg mixture looks anything but perfectly smooth, remove from heat, and briefly plunge saucepan into ice water, whisking constantly.) When butter is completely incorporated and mixture has thickened, immediately add remaining 1 tablespoon cold butter; remove from heat, and whisk until smooth. 3. While whisking egg yolk mixture constantly, slowly add 2 tablespoons melted butter, 1/4 teaspoon at a time, until mixture begins to thicken, about 1 minute. Whisking constantly, add remaining 10 tablespoons melted butter, 1 tablespoon at a time, until sauce is smooth, about 2 minutes. Whisk in cayenne, remaining 1/2 tablespoons lemon juice, and remaining 1/2 teaspoon salt. Add warm water, 1 teaspoon at a time, as needed until sauce is thin enough to spread out on its own a bit but still thick and billowy. Cover pan, and move to back of stove, or set over another pan with hot water in it, to keep sauce warm. Add more warm water to thin if needed after resting. 4. Set a steamer basket in a medium saucepan, and fill pan with 1 inch of water. Bring to a simmer over medium; add cold eggs. Cover and cook eggs 7 minutes for runny yolks, increasing time by 30-second increments up to 8 minutes and 30 seconds for less runny yolks. Transfer eggs to ice bath; let stand 1 to 2 minutes. Carefully peel eggs. 5. To assemble, drape each piece of sourdough toast with 2 prosciutto slices. Cut peeled eggs carefully in half lengthwise, and top each toast with 2 egg halves. Spoon 1/4 cup hollandaise over each toast; sprinkle with herbs and, if desired, black pepper. 7 | |
Cinnamon Pancakes | Breakfast | ![]() |
Halal/Kosher
Lactose
Eggs
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Igado | Lunch | ![]() |
- 1/2 lbs. pork tenderloin sliced into 2-inch strips - 1/2 lb. pork liver sliced into 2-inch strips - 1/2 lb. pork kidney - 1 Knorr Pork Cube - 1 red bell pepper cut into strips - 1/2 cup green peas - 1 carrot julienne - 3 laurel leaves - 1 onion minced - 5 cloves garlic minced - 6 tablespoons soy sauce - 5 tablespoons white vinegar - 1 1/4 cup water - 4 tablespoons cooking oil - Salt and pepper to taste 1. Boil the kidney with 4 thumbs of ginger for at least 30 minutes. Let it cool down and slice into 2-inch strips. Set aside. 2. Heat 2 tablespoons of cooking oil in a pan. Sauté the pork liver for 2 minutes. Remove from the pan and set aside. 3.Pour the remaining oil in the pan. Once hot, sauté garlic and onion until the latter softens. 4. Add the pork kidney. Cook for 1 minute. 5. Add the pork tenderloin. Sauté until the outer layer turns light brown. 6. Pour the soy sauce and vinegar into the pan. Let the liquid boil. Stir. 7. Add the laurel leaves and pour water. Let boil. Reduce the heat between low to medium setting. Continue cooking for 40 minutes. 8. Add Knorr Pork Cube. Cook for 8 minutes. 9. Add the liver back into the pan. Stir and continue cooking for 3 minutes. 10. Put the bell pepper, carrot, and green peas. 11. Season with salt and ground black pepper. Cook for 2 minutes.Transfer to a serving bowl. Serve hot with rice. 12. Share and enjoy! 10 | |
Pork Adobo | Lunch | ![]() |
Gluten Free - 2 lbs pork belly (note 1) - 2 tablespoons garlic (note 2) - 5 dried bay leaves (note 3) - 4 tablespoons vinegar (note 4) - 1/2 cup soy sauce (note 5) - 1 tablespoon peppercorn (note 6) - 2 cups water - Salt to taste 1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour 2. Heat the pot and put-in the marinated pork belly then cook for a few minutes 3. Pour remaining marinade including garlic. 4. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour 5. Put-in the vinegar and simmer for 12 to 15 minutes 6. Add salt to taste 7. Serve hot. Share and enjoy! 11 | |
Chicken Curry | Lunch | ![]() |
Gluten Free
Halal/Kosher
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Chicken Alfredo | Dinner | ![]() |
- 8 ounces fettuccine, uncooked - 2 cups fresh broccoli florets - ¼ cup Kraft Zesty Italian Dressing - 1 pound boneless skinless chicken breasts, cut into bite-sized pieces - 1 ⅔ cups milk - 4 ounces Philadelphia Cream Cheese, cubed - ¼ cup Kraft Grated Parmesan Cheese - ½ teaspoon dried basil leaves 1. Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture. 2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes. 3. Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes. 4. Add chicken mixture to pasta mixture; mix lightly. 14 | |
Chicken Bhuna | Dinner | ![]() |
Halal/Kosher
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Corned Beef | Dinner | ![]() |
- 1 (5 1/2 pound) corned beef brisket with spice packet - 7 small potatoes, peeled and diced - 4 medium carrots, peeled and diced - 1 medium onion, diced - 3 cloves garlic, chopped 1. Preheat the oven to 300 degrees F (150 degrees C). 2. Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil. 3. Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours. 16 | |
Frito Pie | Lunch | ![]() |
Lactose
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Meatball Crackers | Appetizer | ![]() |
- 1/2 lb ground sirloin - 2 tablespoons minced onion - 1 clove garlic, minced - 3 tablespoons milk or half and half - 1 teaspoon kosher salt - 1/2 teaspoon freshly ground black pepper - 1 teaspoon dried basil - 1/2 teaspoon dried oregano - 1 large egg, lightly beaten 1. Preheat the oven to 325 degrees F (165 degrees C). 2. Combine sirloin, oinon, garlic, milk, salt, pepper, basil, oregano, and egg in a bowl and mix. Stir in breadcrumbs until well combined. Spread meat mixture in a thin layer evenly on top of 24 crackers. Top with a slice of mozzarella cheese and 2nd cracker. 3. Place crackers on a baking sheet and brush the tops evenly with olive oil. Bake in the preheated oven until meat is golden brown around the edges and cooked through and cheese is melted, 10 to 12 minutes. 4. Serve with warm marinara sauce for dipping. 18 | |
French Apple Cake | Dessert | ![]() |
- 3 large baking apples (such as Honeycrisp®), cubed (about 4 cups) - 2 teaspoons apple cider vinegar - 1 cup all purpose flour - 1 teaspoon baking powder - 1 teaspoon kosher salt - 1 stick unsalted butter, at room temperature - 1/2 cup white sugar - 2 tablespoons light brown sugar - 2 large eggs 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. 2. Peel and core apples, and cut into cubes between 1/4 and 3/8-inch in size. A little smaller is okay, but if your cubes are any larger, they won’t get tender enough when baked. Add to a large bowl and toss with apple cider vinegar. 3. Mix together flour, baking powder, and salt in a small bowl. 4. In another bowl, beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer until light and fluffy. Beat in 1 egg on high speed until it is fully incorporated and the mixture is smooth. Add the second egg and repeat. Mix in rum, vanilla extract, and 1/2 of the flour mixture. When the flour disappears add the rest, and fold in with a spatula. 19 | |
McDonald's Fries | Fast Food | ![]() |
- 8 potatoes, peeled and cut into 1/4-inch thick fries - ¼ cup white sugar - 2 tablespoons corn syrup - 1 quart canola oil, or as needed - sea salt to taste 1. Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry. 2. Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry. 3. Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes. 4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). 5. Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes. 6. Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt. 20 | |
Super Pancakes | Breakfast | ![]() |
Lactose
Eggs
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Breakfast Burritos | Breakfast | ![]() |
Lactose
Eggs
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Omelets in a bag | Breakfast | ![]() |
Eggs Serves 6*** 2 eggs per person 1 green pepper*** Grated cheese Salt and pepperZip-lock sandwich bags Water as needed Mix the eggs and other ingredients in zip-lock bag. Boil water in a pot. Drop the zip- lock bag in the boiling water and cook until eggs are done. 23 | |
Dutch oven anytime | Breakfast | ![]() |
Lactose
Eggs
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Great Rivers Corned Beef Hash | Breakfast | ![]() |
Halal/Kosher
Eggs
Serves 6
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Eggs a la Cheek | Breakfast | ![]() |
Lactose
Eggs
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Great Grilled Pizza | Lunch | ![]() |
Serves 6***1 package of English muffins 1 jar of pizza sauce*** 1 bag of shredded cheese Your favorite pizza toppings Spread pizza sauce on English muffin halves. Sprinkle cheese on top of each slice. Add toppings as desired. Put foil down on grill and cook over warm fire or cook on an open campfire with a grill on top until cheese is golden brown. Enjoy. 28 | |
Hot Dog on a Stick | Lunch | ![]() |
Halal/Kosher
Serves 6 1 package (16oz) all beef hot dogs 1 can (11oz) refrigerated soft bread stick dough Preheat greased skill or prepare campfire. Insert a 10-inch wooden skewer into one end of each hot dog until the skewer reaches the opposite end. Wrap the exposed end of the skewer in aluminum foil.Unroll bread sticks; separate into strips. Wrap one bread stick around each hot dog, in a spiral fashion. Place on grill grate over medium-low heat or hold over campfire. Cook for 8 to 10 minutes, or until the hot dog is cooked through and the dough is golden brown, turning frequently. 30 |
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Italian Bear Bait with Pasta | Dinner | ![]() |
Halal/Kosher
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Burrito Bonanza | Lunch | ![]() |
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CB Melt (Cheese, Bacon, Mayo, Egg, Lettuce, and Tomato) | Lunch | ![]() |
Serves 8***16 slices of bread (your favorite)*** 16 slices of bacon***8 large eggs 1 jar mayo*** 8 slices cheese (American, Swiss, or Provolone) 8 leaves lettuce16 slices tomato Toast bread in a frying pan or over a fire. Cook bacon in a frying pan until crisp, drain and set aside. Hard fry eggs in the frying pan. Lightly spread mayonnaise on each slice of toast. Place two slices of bacon, one egg, one slice of cheese, one lettuce leaf, and two slices of tomato between two pieces of toast. 33 | |
Camp Shands Chicken Salad | Lunch | ![]() |
Serves 8 1 tbsp salt½ cup olive oil¼ cup Worcestershire sauce6 tbsp rosemary (fresh or dried)4 large chicken breast (boneless and skinless)½ red onion (diced)5 stalks celery (diced)***¼ cup chopped walnuts½ cup red grapes (halved) 3 tbsp red wine vinegar½ cup mayonnaise4 tsp black pepper (ground) 8 leaves Romaine lettuce***Butter Crackers (optional) Fill stick pot about half way with water then add salt, olive oil, Worchester Sauce, and rosemary. Bring to a boil. Add chicken breast. Boil meat until cooked through. Cool chicken in zip lock bags, buried in ice for about 15 minutes. Dice chicken into ½ inch cubes. (The preceding can be prepared ahead of time). In a large mixing bowl blend chicken, onion, celery, walnuts, and grapes, with vinegar, mayonnaise, and black pepper until evenly mixed. Serve over lead of Romaine lettuce with optional butter crackers. 34 | |
No Bake Granola Bites | Appetizer | ![]() |
Serves: 8-121 cup dry oatmeal1 cup coconut flakes½ cup mini chocolate chips*** ½ cup peanut butter½ cup ground flaxseed***1/3 cup honey1 tsp. vanilla extract Mix all ingredients together in a large bowl. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever sizes you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week. Yields about 20-25 balls; Prep time: 15 minutes; Set Time: 2 hours 35 | |
Trail Mix Energy Bites | Appetizer | ![]() |
Vegetarian
Prep Time: 10 minutes; Total Time: 10 minutes; Yield: About 20-25 energy bites It is not essential that these be refrigerated, but it helps the balls to keep their shape. 36 |
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Soda Bread | Appetizer | ![]() |
Lactose
Eggs
Serves 6
Knead all the ingredients together and bake at medium heat (350F ) for about an hour. |
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Corn Bread in a Dutch oven | Appetizer | ![]() |
Halal/Kosher
Lactose
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Camp Bread | Appetizer | ![]() |
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Campfire Meat Loaf | Dinner | ![]() |
Lactose
Eggs
Serves 6
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Easy Pasta Parmesan | Dinner | ![]() |
Serves 6***2 cups of noodles (any style)***2 tbsp of margarine2 tbsp of dried vegetables (green pepper, red pepper, carrots, onion flakes, etc.) 2 tbsp of dried mushrooms4 sundried tomatoes, chopped1 package of parmesan noodle sauce*** A handful of shelled pistachio nuts 4 cups of water Bring water to a boil in a pot. Add noodles, dried vegetables, mushrooms, pistachio nuts, and tomatoes. Let simmer until noodles are cooked and vegetables have rehydrated. Pour out excess water and add margarine and noodle sauce, stir until well mixed and the margarine is melted. Serve with grated cheese. 43 | |
Kabobs | Dinner | ![]() |
Gluten Free
Halal/Kosher
Serves 6
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Beef Goulash | Dinner | ![]() |
Gluten Free
Halal/Kosher
Serves 6
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BBQ Corn Bread | Dinner | ![]() |
Eggs
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Campfire Chili-beans | Dinner | ![]() |
Gluten Free
Halal/Kosher
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Quesadillas | Dinner | ![]() |
Serves 6***Lunch meat (substitute: turkey)*** Shredded cheese Green onions (chopped) Salsa***Tortillas (soft) (substitute: corn or rice tortillas) Place tortilla in pan and sprinkle cheese over it. Place meat over it. Add onions. Fold over tortilla and flatten with spatula. Cook until underside is brown then flip and brown other side. Cover with salsa and eat. 49 | |
Dutch Oven Lasagna | Dinner | ![]() |
Serves 6*** 1 lb of ground beef and/or ground Italian sausage – browned (substitute: ground turkey) 1 large jar of spaghetti sauce*** 1 lb shredded mozzarella cheese*** 2 eggs*** 2 cups ricotta cheese*** 1 cup parmesan cheese*** 1 box of oven ready lasagna noodles Mix the cheeses and eggs in a gallon Zip Lock bagLine Dutch over with parchment. Add a little sauce to the bottom and layer ingredients noodles, cheese mixture, and sauce. Repeat until complete. Cook with 18 coals on top, 12 on the bottom. Approximately 45 minutes, but can take 2 hours. Timing depends on thickness! 50 | |
Fried Chicken a la Orange over Rice | Dinner | ![]() |
Serves 6Chicken breast strips (four per person)1 small can of concentrated orange juice***½ cup of flour 1 ½ tsp of salt½ tsp paprika¼ cup salad oil2 large zip-lock bags 1 cup of rice1 cup of chicken broth 1 cup of water (Chicken)In one zip-lock bag marinate chicken in the concentrated orange juice. Keep the chicken cold ina cooler until you’re ready to cook it. Mix flour, salt, and paprika in another zip- lock bag. Remove chicken from the marinade, and discard the marinade. Place chicken in the flour mixture and shake the bag to coat the chicken. Heat oil in a frying pan and brown chicken on both sides(Rice)Add rice, water, and stock to a Dutch oven. Steam until all liquid is gone. You can keep the chicken warm by placing it over the rice while it finishes cooking. (Optional – use instant rice prepare by package instructions) 51 | |
Chicken Pot Pie | Dinner | ![]() |
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Hobo Packs | Dinner | ![]() |
Serves 6
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Ready Spaghetti | Dinner | ![]() |
Halal/Kosher
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Quick and Easy Turkey Chili | Dinner | ![]() |
Gluten Free
Halal/Kosher
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Salsa Chicken | Dinner | ![]() |
Serves 83 boneless chicken breasts, cubed 1 can cream of chicken soup1 jar of salsas (any kind)*** Rice Put chicken in bottom of pot.Pour can of soup over chicken (do not add water). Pour salsa over the soup.Cook over low to medium heat until chicken is tender, about an hour. Serve over rice. 57 | |
Taco Soup | Dinner | ![]() |
Halal/Kosher
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Hoover Curry | Dinner | ![]() |
Serves 41 tbsp of curry powder 1 pinch of red pepper1 tsp of dry minced garlic¼ cup dried onion flakes***2 cups of Minute rice 1 pkg Knorr leek soup mix3-4 ounces of golden raisins15-ounce can of chunk white chicken or 1pkg of freeze-dried chicken Combine all ingredients except the chicken in a zip-lock bag at home (if you are using freeze- dried chicken, it is best to add 2 tablespoons of dry chicken broth to the mix). To prepare, bring 5 cups of water to a boil, stir in ingredients and let simmer for10 minutes, stirring occasionally. If sticking occurs, add a little more water. Serve with freeze-dried peaches. For more than four people or for a gourmet touch, serve with Knorr Hot and Sour soup. 59 | |
Lodge 550 Tortellini Soup | Dinner | ![]() |
Serves 22-24***½ cup butter (substitute: dairy-free margarine) 4 cloves garlic (chopped)3 cups celery (finely chopped) 3 cups carrots (finely chopped) 1 large onion (finely chopped) 8 cups chicken broth3 (29-ounce) cans tomato sauce 6 cups water*** 3 (12-ounce) tortellini (cheese filled)¼ tsp cinnamon (ground)*** 1 (8-ounce) container Parmesan/Romano cheese blend Salt and pepper to taste Melt butter in large pot and add garlic, celery, carrots, and onion. Stir and sauté for 20 minutes. Add chicken broth, tomato sauce, and water. Stir, then heat to boiling. Pour in tortellini, then cover and cook for about 20 minutes, until pasta is tender. Stir in ground cinnamon and grated cheese. Add salt and pepper for flavor. 60 | |
Troop 169 Loaded Potato Soup | Dinner | ![]() |
Gluten Free
Lactose
(At Home)
(At Camp)
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Monkey Bread | Dessert | ![]() |
Serves: 4-6Ingredients:***1 tube of refrigerated biscuit dough½ c. of brown sugar 1 tbsp of cinnamon 1 large Ziploc bag***butter (substitute: dairy-free margarine) Grease a skillet or Dutch oven with butter. Mix the sugar and cinnamon together in a plastic bag. Separate biscuits and shake each biscuit in the bag of cinnamon sugar. Place the biscuits in the skillet or Dutch oven. Dot each biscuit with butter. Cover and cook the bread over medium heat for 20-30 minutes. 62 | |
Strawberry Turnovers | Dessert | ![]() |
Vegetarian
Serves 6
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Simple Cinnamon Rolls | Dessert | ![]() |
Serves 6
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Rice Pudding | Dessert | ![]() |
Serves 6***1 ½ cups of rice¼ raisins3 tbsp of brown sugar 3 tsp brown sugar Dash of nutmeg2 tbsp jam*** ¼ cup of powdered milk 1 cup of water*** 2 tbsp of powdered eggs***1 ½ tsp of flour Cook ingredients (except for jam, flour, and powdered eggs) in 1 cup of boiling water for 5 minutes. Add powdered eggs and flour (mix with enough water to make into paste), top with jam. 66 | |
Apple Crisp | Dessert | ![]() |
Tree Nuts
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Stewed Apples | Dessert | ![]() |
Vegetarian
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Dutch Oven Pineapple Upside-down Cake | Dessert | ![]() |
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Breakfast Chili w/ Cornbread Pancakes | Breakfast | ![]() |
Lactose
Eggs
For Chili:
For Pancakes:
Toppings:
A chili inspired by sausage gravy dumped on a stack of cornmeal pancakes. The chili also has coffee and maple syrup to round out the breakfast flavors. Make the chili
Make the pancakes
To serve, put the pancakes on a plate and top with a big scoop of chili and whichever of the other toppings you want. Nutrition Calories: 1308kcal | Carbohydrates: 138g | Protein: 47g | Fat: 65g | Saturated Fat: 23g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.5g | Cholesterol: 204mg | Sodium: 2644mg | Potassium: 2082mg | Fiber: 15g | Sugar: 46g | Vitamin A: 1933IU | Vitamin C: 49mg | Calcium: 687mg | Iron: 11mg 71 |
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Bacon and Eggs | Breakfast |
Eggs
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Banana Splits | Dessert | ![]() |
Gluten Free
Vegetarian
Halal/Kosher
Serves 6
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Fruit and Granola Bowls | Breakfast | ![]() |
Lactose
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Easy Bechemel Sauce | Dinner | ![]() |
Halal/Kosher
Lactose
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Dutch Oven Mac and Cheese | Dinner | ![]() |
Lactose
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Sammiches | Lunch | ![]() |
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Shepherd's Pie | Dinner | ![]() |
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Meat and Veggie Pie - No Sheep Involved | Dinner | ![]() |
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Caramel French Toast | Breakfast | ![]() |
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Helena's Sticky Pork Stir Fry | Dinner | ![]() |
Gluten Free
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Bread Pudding | Dessert | ![]() |
Lactose
Eggs
For 4-6 Scouts Bread
Custard recipe
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Campfire Chorizo Chili | Dinner | ![]() |
Spice Blend (DIY): 2 tablespoons chili powder 1 teaspoon cumin 1 teaspoon black pepper 1 teaspoon smoked paprika 1 teaspoon chili flakes 1 teaspoon Old Bay seasoning (optional)
1.Heat your Dutch oven over the campfire. Add a splash of oil. 2. Add the chopped onion and minced garlic. Sauté until they begin to soften. 3. Add the ground beef and sliced chorizo. Cook until browned, breaking up the meat. 4. Mix in the homemade spice blend. Cook for another minute to toast the spices. 5. Crumble the beef stock cube over the meat mixture, then pour in the water. Stir until the stock cube dissolves (we usually pour in some beer for good measure!) 6. Stir in the diced tomatoes, peppers, kidney beans, and black beans. 7. Cover the Dutch oven with its lid and let the chili simmer over the campfire for about 30-40 minutes, stirring occasionally, until it's thickened and flavors have melded together. 8. Portion out and enjoy. We usually stick some potatoes in foil in the fire too and eat them with it. But each to their own!
84
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Lemon Cream Cheese Dump Cake | Dessert | ![]() |
Lactose
Serves 10
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Irish Chicken (One Pot) | Dinner | ![]() |
Gluten Free
SERVES: 10 PEOPLE DRY RUB
IRISH CHICKEN
DRY RUB
IRISH CHICKEN
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Mountain Man Breakfast | Breakfast | ![]() |
Lactose
Eggs
SERVINGS: 12
CAN BE PREMADE AT HOME:
AT CAMP:
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Seafood Frittata | Breakfast | ![]() |
Gluten Free
Halal/Kosher
Lactose
Eggs
1 lb. frozen shredded hash brown potatoes 2 Tbs butter 1 tsp of salt 1 tsp pepper 1 cup of imitation crab meat ½ cup seafood mix 6 eggs 1 cup heavy cream ½ cup sour cream ½ tsp cayenne pepper 1 tsp onion powder 1 tsp garlic powder 1 cup shredded mozzarella cheese ¾ parmesan
3 cloves garlic Preheat a 12 in Dutch oven to 400 Spray with nonstick spray Add the hashbrowns to the bottom of the Dutch oven Chop the garlic and sprinkle over the hashbrowns Chop the garlic and butter and distribute over the
hashbrowns Make a layer with ½ cup of crab Mix 6 eggs, heavy cream, and sour cream Stir in cayenne powder onion powder garlic powder and salt
and pepper Pour over the hashbrowns Spread the mozzarella cheese over the top Spread the shrimp over the mozzarella and sprinkle with parmesan
Cook with 20 coals on top and 10 underneath for 30-40
minutes and let it cool |
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Meaty Mac' n' Cheese | Lunch | ![]() |
Halal/Kosher
Lactose
2 7oz boxes of macorni and cheese 1 can evaported milk 12 oz 1 can of can chicken 5-10 oz 1/2 can of peas Boil macaroni until soft Drain and mix in the 2 cheese packs, add the chicken and the peas and stir together while adding evaported milk until creamy Cool down before eating 90 |
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Chicken and Stuffing | Dinner | ![]() |
2 lbs. of chicken 1 lb. of shredded cheese 1 can of cream of chicken soup ¼ cup of grape juice 2 cups of chicken-flavored stuffing 1 stick of butter Pepper
Italian seasoning Slice the chicken and put it in the Dutch oven Cover with shredded cheese Mix the chicken soup and grape juice and put it over the
cheese Pour the stuffing on top Melt the butter and pour it over the stuffing Add black pepper and parsley Add 18 coals on top and 9 on the bottom Cook until the chicken is 170
Check in 30 minutes |
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Poptarts | Dinner | ![]() |
16 count box of poptarts open and eat 92 |
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Banana and oranges | Breakfast | ![]() |
Banana and oranges Make sure to peel then eat 93 |
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Bacon and Cheese Toast | Breakfast | ![]() |
Lactose
2 packs of cheese 1 pack of bread 1 pack of bacon
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Dutch Baby | Breakfast | ![]() |
Lactose
Eggs
Serves 10
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