Recipe Database

Cleck · **Recipe Database -** 08-06-2006, 11:36 PM

Ok, heres an idea for a recipe database. Please follow this format as closely as possible to avoid confusion. Please post comments about these recipes elsewhere (like in the backpacking forum).
------------------------------------------------------------------------

Recipe:
Cleck's Kick(butt) Sauceless Pasta

Ingredients: for 2 people

1 Packet Chicken (pre-cooked, same packaging as tuna packets)
1/2 bag Wacky Mac pasta (colored spirals...tastes the best)
1 Tbl Garlic (wet kind in oil works best)
1 Tbl Oregano
1 Tbl Parsley flakes
1 Tbl Basil
1/3 cup Olive oil
1 small can Parmesean cheese (tiny can, 8-10oz ish???)

Special packing instructions:

I like to use small film containers for the spices, and a small bottle made by nalgene (I dont want to say a nalgen bottle or you will all think about the 1L one) that looks like a travel shampoo container from REI (this one is strong and wont leak). If you bring frozen stuff (i.e. frozen eggs for the morning) pack the garlic with it...if not, substitute for garlic powder.

Preparation:

(These directions assume you have 1 stove, if you have two, you will obviously modify the directions)

Boil the water, and start cooking the pasta. Do not cook all the way though, leave it a little un cooked in the center. This allows you to take it off of the heat, set it a side covered, and allow the remaining hot water to finish cooking the pasta. This not only saves on fuel, it prevents your pasta from being soggy if it was cooked all of the way first and then allowed to sit for 10 mins.

Place 1 Tbl (appx) of oil and garlic in new pan and when warm, add chicken. Add the spices right away! The amounts I used are large approximates, but the key to this dish working is adding what you think is too much spice. If you add it early enough, it sticks well to the chicken. Add as much oil as needed throughout the process. This is one of those things where I know how much to add, but I can only approximate when it comes to giving a measurement. Note, your oil and spices (when mixed later with your cheese) are going to be your only sauce for this pasta.

When the chicken is getting close to being done, drain the pasta. Once the chicken is sufficiently warmed and browned, dump the entire contents of pan (chicken and all the oil) into the bowl or pot containing the drained pasta.

Add the cheese right away and oil if needed. Remember, lots of cheese, lots of spice, and a good amount of oil are the only sauce here! Mix vigerously as you need to allow the cheese to melt evenly over all of the pasta and chicken. You should now have a huge spicy, cheesy, sticky clump of pasta and chicken.

Enjoy...this is a crowd favorite. I get more reuests for this super easy meal than anything else. I cook it at home too! Good bachelor food!

Cleck · 08-06-2006, 11:36 PM

This, and the next three recipes were taken out of Backpacker magazine. I can't vouch for these, but they looked good.
------------------------------------------------------------------------

Recipe:
Beef Cashew Brown Rice Curry

Ingredients: for 2 people

1 Packet Boil-in-bag brown rice
1 Cup Shredded beef jerky
1/2 Cup Chopped cashews
3 Tbl Curry powder
1 Tsp Coarse salt
1/2 Cup Powdered milk
3 Ozs. Pepper Jack cheese

Special packing instructions:

Combine curry powder, salt, and milk in a zipper-lock bag.

Preparation:

Heat rice as directed. As water begins to boil, add the beef jerky to the pot. Meanwhile, dice the cheese. When rice is cooked, remove the bag and the softened jerky, and drain all except about 1/4 cup of the liquid. Add curry mixture and stir to form a thick sauce. Slit the rice bag open and pour contents into the pot, along with the cashews, jerky and cheese. Toss to combine.

Cleck · 08-06-2006, 11:47 PM

Recipe #2 from Backpacker magazine
------------------------------------------------------------------------

Recipe:
Spanish Brown Rice Wraps

Ingredients: for 2 people

1 Box Rice-A-Roni Savory Whole Grains (spanish)
1/2 Cup Water
1 Cup Shredded beef jerky
1 Ea. Small pepper of your choice (finely chopped)
2 Ea. Cloves of Garlic (minced)
1 Ea. Small onion (chopped)
2 Tbs. Olive Oil
3 Ozs. Pepper Jack cheese
4 Ea. Whole wheat tortillas

Preparation:

Heat oil in pot and saute garlic, onion, and pepper for about 3 minutes. Add water, beef jerky, rice, and seasoning packet. Reduce heat and simmer for about 20 mintues or until rice is cooked and water is absorbed. Toss with cheese and wrap burrito-style in tortillas.

Ehren Bass · **Camp cake -** 08-07-2006, 12:34 AM

1 box white cake mix
1 can fruit cocktail
1 can 7-up or sprite

Dump all ingredients in a dutch oven, set in and cover with coals, cook for 30-40 minutes or until done and presto....cake.

JohnP · **Pudding -** 08-17-2006, 02:02 PM

For those who use MRE's
Chocolate Pudding

1 packet coco powder
1 packet coffee cream powder
Water

Mix all ingredients in coco packet (careful not to overfill with water)
You can also add peanut butter. The pudding is fine by itslef or to usea spread for your poundcake.

09-12-2006, 12:21 AM

For those of you who love coffee but don't want to bother making it while out on a trip (even though it's really fun)...

I have found that chocolate covered espresso beans are good to bring along. :shock: :shock: :shock: :shock: :shock:

09-12-2006, 12:23 AM

DRY ICE.

Go to the grocery store and purchace just a tiny piece of dry ice. Wrap it up and put it next to the stuff you want to keep cold. You will be surprised how well that stuff works when you are out backpacking! I've kept things ice cold this way! Ice cream while backpacking? Yes, it's an option! 8)

Nicholas_S · **Re: Recipe Database -** 10-28-2006, 05:21 AM

this is mmmmm mmmmmm TASTY!

Quote:

Originally Posted by Cleck

Ok, heres an idea for a recipe database. Please follow this format as closely as possible to avoid confusion. Please post comments about these recipes elsewhere (like in the backpacking forum).
------------------------------------------------------------------------

Recipe:
Cleck's Kick(butt) Sauceless Pasta

Ingredients: for 2 people

1 Packet Chicken (pre-cooked, same packaging as tuna packets)
1/2 bag Wacky Mac pasta (colored spirals...tastes the best)
1 Tbl Garlic (wet kind in oil works best)
1 Tbl Oregano
1 Tbl Parsley flakes
1 Tbl Basil
1/3 cup Olive oil
1 small can Parmesean cheese (tiny can, 8-10oz ish???)

Special packing instructions:

I like to use small film containers for the spices, and a small bottle made by nalgene (I dont want to say a nalgen bottle or you will all think about the 1L one) that looks like a travel shampoo container from REI (this one is strong and wont leak). If you bring frozen stuff (i.e. frozen eggs for the morning) pack the garlic with it...if not, substitute for garlic powder.

Preparation:

(These directions assume you have 1 stove, if you have two, you will obviously modify the directions)

Boil the water, and start cooking the pasta. Do not cook all the way though, leave it a little un cooked in the center. This allows you to take it off of the heat, set it a side covered, and allow the remaining hot water to finish cooking the pasta. This not only saves on fuel, it prevents your pasta from being soggy if it was cooked all of the way first and then allowed to sit for 10 mins.

Place 1 Tbl (appx) of oil and garlic in new pan and when warm, add chicken. Add the spices right away! The amounts I used are large approximates, but the key to this dish working is adding what you think is too much spice. If you add it early enough, it sticks well to the chicken. Add as much oil as needed throughout the process. This is one of those things where I know how much to add, but I can only approximate when it comes to giving a measurement. Note, your oil and spices (when mixed later with your cheese) are going to be your only sauce for this pasta.

When the chicken is getting close to being done, drain the pasta. Once the chicken is sufficiently warmed and browned, dump the entire contents of pan (chicken and all the oil) into the bowl or pot containing the drained pasta.

Add the cheese right away and oil if needed. Remember, lots of cheese, lots of spice, and a good amount of oil are the only sauce here! Mix vigerously as you need to allow the cheese to melt evenly over all of the pasta and chicken. You should now have a huge spicy, cheesy, sticky clump of pasta and chicken.

Enjoy...this is a crowd favorite. I get more reuests for this super easy meal than anything else. I cook it at home too! Good bachelor food!

Czar · 10-28-2006, 08:05 AM

Heavenly Baked Trout

Required:

At least one Trout, but more is always better
A bit of veggies if you like
Seasonings to taste
A nice camp fire
Someone with whom you'll share

Directions:

Catch a fish. More is better, but that assumes you are a steely-eyed mountain fisherman. Go for it.

Clean your catch, leaving the head, tail, and scales on. You can choose to put some veggies inside if you like.

Carefully pack a nice two-inch layer of river/lake bank mud around your fish. Use mud just far enough from the water that it is thick and sticky. Mud with too much water in it will not pack well around your dinner.

Place the mud-encased fish directly into the bed of coals, and allow it to bake for 20 minutes. Turn it over and give it another 5 - 10 minutes. Add 5 - 10 minutes if you have veggies in.

Timing isn't horribly critical, but try not to leave it in for too long. The mud has a high moisture content, and as it is drying out in the fire it is also baking your dinner. Get into the groove and you'll know when it is ready.

Break the mud block open along the fish's spine, and remove the top piece of mud. Take care you don't get pieces into your dinner. As the mud comes away, the skin and scales come away, stuck to the mud.

Spoon / lift out the fish onto your plate, being careful not to scrape the bottom of the mud too hard lest you bring some of the scales into the plate.

ENJOY

While this cooking technique may not be for everybody, It does an amazingly good job of getting the job done. Cleanup is a snap, and the fish you've caught yourself up in the mountains tastes a zillion times better than anything you can buy in a store.

luvnsumr · 11-01-2007, 12:42 PM

I am hiking the Canyon again next weekend for a 5 nite stint and I want MORE recipes....any other ideas out there of light weigth delicious meals....vegetarian preferably but I can adapt some recipes...thanks ahead of time.