DOCSLIB.ORG

Backpacking Bits

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Backpacking Bits BACKPACKING RECIPES Version 7.2 – September 2020 Table of Contents Backpacking Recipes Version 7.2 – September 2020 Breakfast ................................................................................................................................................................................ 5 Banana Chocolate Walnut Granola Bars ............................................................................................................................ 5 Breakfast Scramble ............................................................................................................................................................ 5 Breakfast Smoothies .......................................................................................................................................................... 6 Blueberry Pie Smoothie ................................................................................................................................................. 6 Chocolate Almond Smoothie ......................................................................................................................................... 6 Mango Coconut Smoothie ............................................................................................................................................. 6 Strawberry Kiwi Smoothie............................................................................................................................................. 6 Tropical Pina Colada Smoothie ..................................................................................................................................... 7 Very Berry Smoothie ..................................................................................................................................................... 7 Mocha Cocoa Peanut Butter Smoothie .......................................................................................................................... 7 Cheesy Bacon Grits ............................................................................................................................................................ 7 Chocolate Covered Cherry Granola Bars ........................................................................................................................... 8 Crunchy Granola ................................................................................................................................................................ 8 Frittata ................................................................................................................................................................................ 9 Homemade Instant Oatmeal Packets ................................................................................................................................ 10 Latte Breakfast Bars ......................................................................................................................................................... 11 Omelets ............................................................................................................................................................................ 11 Scrambled Eggs................................................................................................................................................................ 12 Sunrise Spuds ................................................................................................................................................................... 12 Additional Breakfast Ideas ............................................................................................................................................... 12 Lunches ................................................................................................................................................................................ 13 All-American Mushroom Cheeseburger Wrap ................................................................................................................ 13 Backpackers Burritos ....................................................................................................................................................... 13 Blackened Spiced Chicken Wraps ................................................................................................................................... 14 Homemade Blackened Seasoning ................................................................................................................................ 14 Buffalo Chicken Wraps .................................................................................................................................................... 14 Chicken Bacon Ranch Wraps ........................................................................................................................................... 15 Chicken or Turkey BBQ Wraps ....................................................................................................................................... 15 Creamy Potato Soup......................................................................................................................................................... 16 Harvest Chicken Salad Wraps .......................................................................................................................................... 16 Instant Beef Mushroom and Couscous Soup Mix ............................................................................................................ 17 Instant Beef Noodle Soup Mix ......................................................................................................................................... 17 Instant Black Bean Soup Mix........................................................................................................................................... 17 Instant Broccoli Cheddar Soup Mix ................................................................................................................................. 18 Instant Cheddar Potato and Bacon Soup Mix................................................................................................................... 18 Instant Cream of Chicken Noodle Soup Mix ................................................................................................................... 19 Instant Cream of Mushroom Soup Mix ............................................................................................................................ 19 Instant Cream of Potato Soup Mix ................................................................................................................................... 20 Instant Cream of Tomato Soup Mix ................................................................................................................................. 20 Instant Cream of Whatever Soup Mix Recipe .................................................................................................................. 21 Instant Creamy Alfredo Noodles with Chicken, Broccoli, and Mushrooms Cup of Soup Mix........................................ 22 Instant Hearty Chicken Noodle Cup of Soup Mix ........................................................................................................... 22 Instant Minestrone Vegetable Cup of Soup Mix .............................................................................................................. 23 Instant Onion Soup Mix ................................................................................................................................................... 23 Instant Spicy Ramen Noodle Macaroni and Cheese Cup of Soup Mix ............................................................................ 23 Instant Thai Peanut Noodles with Chicken and Vegetables Cup of Soup Mix ................................................................ 24 Curried Salmon Salad Wraps ........................................................................................................................................... 24 Pepperoni Pasta Salad ...................................................................................................................................................... 24 Sloppy Joes for the Trail .................................................................................................................................................. 25 Southwest Chicken Corn Wraps ...................................................................................................................................... 25 Sweet and Spicy Cashew Chicken Wraps ........................................................................................................................ 24 Page - 1 Texas Caviar .................................................................................................................................................................... 24 Trail Pizza Wraps ............................................................................................................................................................. 24 Tuna Salad Wraps ............................................................................................................................................................ 25 Trail Salsa ........................................................................................................................................................................ 25 Trail Tacos ......................................................................................................................................................................
Load more

Recommended publications
  • Troop 22 Whitman Ma
    Troop 22 Whitman, MA Backpacking Cookbook Troop 22 Whitman, MA Patrol Cookbook Table of Contents Breakfast .............................................................................................................. 1 Bacon & Eggs.................................................................................................................................... 1 Bagels ................................................................................................................................................ 1 Bagged Eggs...................................................................................................................................... 1 Cold Cereal........................................................................................................................................ 1 Hot Cereal.......................................................................................................................................... 1 Pancakes ............................................................................................................................................ 1 Lunch & Dinner..................................................................................................... 2 Alpine Spaghetti................................................................................................................................ 2 Beef Hash with Gravy ....................................................................................................................... 2 Beef Stroganoff (2 servings) ............................................................................................................
    [Show full text]
  • Backcountry Cooking Is a Source of Bragging Rights Among Leaders and Scouts Alike
    1 Fast, Easy, and Clean: Surviving and even Thriving in the Backcountry with Taste and Flair “Give me the luxuries and I can dispense with the necessities”- Oscar Wilde Like front-country cooking, backcountry cooking is a source of bragging rights among leaders and scouts alike. At the bottom lies hotdogs warmed (maybe) over a fire with crushed buns. Somewhere near the middle are the dehydrated meals with directions followed properly and MREs. You, however, cannot run with the pack: you must lead it (how about my mixed metaphors?!). At the top stands proudly the backcountry gourmet: the rest of the troop huddles around him, watching with amazement as he whips together a feast from the nondescript contents of his pack. This is you, the man for whom wilderness bows, Scouts salute, and women swoon. Never again will you suffer in the backcountry or clean your own pots. Basic Equipment This class assumes that you have no working knowledge of backcountry camping except that few come back alive, and those who do don’t talk about it. In truth, the backcountry is mostly harmless: knowledge is the difference between surviving and thriving. Stoves BSA pushes canister stoves (propane, butane, and other mixtures) as opposed to liquid fuel stoves due to safety concerns. Canister stoves work well under ideal circumstances, but once the temperature drops…. I’ve had my liquid fuel stove for 20+ years (it won’t die and allow me to get one of the new MSR Whisperlite adjustable stoves), and with proper training, anyone can operate it safely.
    [Show full text]
  • Glycaemic and Satiating Properties of Potato Products
    European Journal of Clinical Nutrition (2008) 62, 87–95 & 2008 Nature Publishing Group All rights reserved 0954-3007/08 $30.00 www.nature.com/ejcn ORIGINAL ARTICLE Glycaemic and satiating properties of potato products M Leeman, E O¨ stman and I Bjo¨rck Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden Objective: To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Subjects and setting: Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Results: Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis.
    [Show full text]
  • Angry Red Lentil Tortilla Soup First Place Entree and Overall Chris Gilliam, Greenwood Village, CO
    Angry Red Lentil Tortilla Soup First Place Entree and Overall Chris Gilliam, Greenwood Village, CO 4 tablespoons olive oil 1/4 cup minced onion 1/4 cup minced carrot 1 clove garlic, minced 1/2 habanero pepper, minced 1/3 cup red lentils 2 cups water salt and pepper to taste 2 6-inch stale flour tortillas 2 tablespoons dried chives 6 tablespoons grated Manchego cheese 2 lime wedge In camp Heat oil in a saucepan. Saute onion, carrot, garlic, and pepper until caramelized. Add lentils and cook for about a minute. Add water, cover, and simmer (stirring occasionally) for about 15 minutes until lentils are soft. Mash the lentils with a fork. Add salt and pepper. Rip tortillas and place them in the bottom of two bowls. Add soup, then garnish with chives, cheese, and lime. Serves two. High Country Beef Curry Second Place Entree Derek Sullivan, Seattle, WA 2 cups water 1 clove garlic, chopped 1/2 cup beef jerky, cut into small pieces 2/3 cup dehydrated veggies (like mushrooms, onion, and carrots) 1 tablespoon curry powder 1 beef bullion cube 1 2-ounce packet powdered coconut milk 1/4 cup raisins 1/2 package (6 ounces) vermicelli rice noodes or angel hair pasta In camp Place all ingredients, except pasta, into a pot and bring to a boil. Cover and remove from heat. In another pot, cook pasta, following package directions. Drain pasta and add to curry pot. Return pot to stove, reduce heat, and stir until well mixed and bubbling (if it seems too dry, add water).
    [Show full text]
  • Easy Cooking from Pantry to Table Extension.Psu.Edu/Nutrition-Links Issue 6
    Easy Cooking from pantry to table extension.psu.edu/nutrition-links Issue 6 The Ever-Versatile Instant Mashed Potato Eat More Whole Grains! Did you ever plan to make meatloaf and Whole grains are rich in fiber, vitamins, and minerals. mashed potatoes and find that you were out Eating more whole grains like whole wheat, brown rice, of fresh potatoes? Instant mashed potatoes are oats, and whole grain corn can help prevent heart disease, a great staple to keep on hand when fresh cancer, and diabetes. When comparing similar grain potatoes are not in your pantry. They can be products, look at the ingredient listing and choose those used in most recipes where it calls for regular with the word “whole” as the first ingredient. Linda Newton/ mashed potatoes. Here are more ways to use Penn State Bread-in-a-Bag Recipe instant mashed potatoes: (Servings - 12) • Use as a breading for baked chicken or fish Ingredients • Add to soups and sauces as a thickener • 1 cup all purpose flour • Layer potatoes on top of a meat casserole • 2 cups whole wheat flour • Use as a binder in meatball and meatloaf recipes • 2¼ teaspoons or 1 package instant fast Elaine’s Green-Mash Potatoes acting yeast (Servings - 8) • 2 Tablespoons sugar • 3 Tablespoons nonfat dry milk Mary Lou Kiel Ingredients / Penn State • 7 potatoes (medium size, • 1 teaspoon salt about 1 cup each) or 7 cups • 1 cup warm water prepared instant potatoes • 1 Tablespoon vegetable oil • 1 cup low-fat milk (divided) Directions • 2 garlic cloves (peeled and 1.
    [Show full text]
  • POTATO NUTRITION HANDBOOK Table of Contents Introduction
    POTATO NUTRITION HANDBOOK TABLE OF CONTENTS INTRODUctiON Introduction: Peel Back the Truth 1 The United States Potato Board (USPB) was established in 1971 by a group of potato growers to promote the many benefits of eating potatoes. The USPB Potato Nutrition Facts 2 Vitamin C, Potassium and Gluten-Free 2 was one of the first commodity groups to develop and use an FDA-approved Vitamin B6, Fiber and Resistant Starch 4 nutrition label and has long since promoted positive nutrition messages. As a Antioxidants 6 result of these efforts, consumer attitudes toward potatoes remained mostly Glycemic Index 8 Satiety and Weight Management 11 positive for over 30 years. Then, the low-carbohydrate diet craze swept the Type 2 Diabetes 14 nation beginning in the early 2000s and took a toll on the relationship between Potatoes in the American Diet 15 America and its beloved potato, as indicated by a slight, yet noticeable, Potatoes 101 17 decrease in potato consumption. This caused the potato industry to ramp up its History of the Potato 18 consumer marketing efforts, focusing on dispelling the myth that potatoes are How to Buy and Store Potatoes 19 Fresh Potato Types 20 fattening and educating the public about the inherent goodness of America’s Favorite Vegetable. Cooking With Potatoes 23 The Basics 24 How to Bake a Potato 25 In 2004, the USPB began a formal Nutrition This handbook is a compilation of all-things- Perfect Mashed Potatoes and How to Bake Fries 26 Science Program which compiled key potato potato as it relates to nutrition research and more.
    [Show full text]
  • Kathie Rotz Use the Rice Cooker Plus for More Than Just Rice. You Can Use
    Kathie Rotz Your Pampered Chef Consultant & Sales Director 1 tsp. flavoring 563-580-0231 1 c. instant rice [email protected] 1/4 tsp. salt www.pamperedchef.biz/kathierotz 3 1/2 oz. pkg. instant vanilla pudding 1 c. raisins Dash of cinnamon or nutmeg. Use the Rice Cooker Plus for more than just rice. You can use it to make Macaroni and Cheese, steamed vegetables, soups, instant pasta and Place in the Rice Cooker Plus: Microwave for 9 minutes. Allow to set 2-3 potatoes, pudding, oatmeal, cakes, just about anything without worrying minutes after removing from oven. about it boiling over the microwave and making a mess. Bachelor’s Rice Bowl Rice 1 1/2 c. water 1 c. med. or long grain rice 1C Rice OR Wild Rice 1/4 c. chopped onion 2C Water 1/4 c. diced carrot 1/4 c. diced sweet potato 1. Place rice and water in Rice Cooker Plus. Attach both lids. 1/4 c. fresh peas, fresh lima beans or diced jicama 2. Microwave on high for 5 minutes. 1 tsp. vegetable oil 3. Microwave on medium power for 15-18 minutes. 1/2 tsp. salt To make more rice, simply double or triple the water and the rice amounts. Put vegetable oil in bottom of Rice Cooker Plus. Add salt. Then pour in This rice cooker can easily make up to 3 cups of rice! rice and other ingredients except water. Stir dry mixture thoroughly, then add water. Cook for 15 minutes in microwave oven on high setting. 3 or 4 Creamy Rice Pudding servings - 250 calories per serving.
    [Show full text]
  • United States Patent 0 Rice Patented Aug
    3,830,949 United States Patent 0 rice Patented Aug. 20, 1974 1 2 the mealiness characteristic for uses in which cohesiveness 3,830,949 is required. PROCESS FOR CONVERTING RETROGRADED The prior art teaches that pressurized steam treatment AMYLOSE CONTAINED WITHIN CELLS OF A of low moisture potato starch results in apparent retro DEHYDRATED POTATO PRODUCT T0 SOLUBLE gradation and decrease in cohesiveness. It is also known AMYLOSE Mounir A. Shatila, Blackfoot, Idaho, assignor to that amylose can be dissolved in water if a su?iciently high American Potato Company, San Francisco, Calif. temperature of about 125° 0-150° C. (257° F.—302° F.) No Drawing. Filed Sept. 1, 1971, Ser. No. 177,089 is used. Int. Cl. A23b 7/02 US. Cl. 426—456 15 Claims SUMMARY ‘OF THE INVENTION The invention is directed to reversing retrogradation of ABSTRACT OF THE DISCLOSURE potato starch in dehydrated potato products by wetting and A mixture consisting essentially of a dehydrated potato heat treating. product and water, having a moisture content of 25-70%, 15 When potato starch is heated in the presence of the is heated to a product temperature of about 220° F.~250° natural water content of the potato, it undergoes gelatini F. to effect a conversion of retrograded amylose, contained zation. Two types of starch are found in potatoes. The within the cells of said dehydrated potato product, to its amylose or straight chain fraction, which is about 22 soluble form followed by prompt reduction of said mois 26% of the total starch, is soluble when freshly gelati ture content to about 7% before said soluble form of the 20 nized, and when liberated, as by cell rupture, imparts a amylose retrogrades so as to preserve the cold water characteristic described as gumminess, stickiness, or pasti absorption and cohesive properties acquired as a result of ness.
    [Show full text]
  • Potato Flakes
    1 POTATO FLAKES 1.1 Introduction Potato flakes are the most important form of dehydrated potato products, which also include potato granules, pellets, powder, shredded and sliced potato. Dehydrated potato flakes are made by pressing cooked mashed potatoes onto a drum drier, which forms a sheet that can be broken up and ground to the required density. Potato flakes can be used anywhere, where one would use mashed potatoes. They are also used in commercially available products, like instant mashed potatoes, croquettes, pasta and fabricated snacks. As a thickener, they enhance creamy frozen desserts, gravies and chocolate milk. Like other dehydrated potato products, they extend the shelf life of baked goods. After wheat, rice and maize, potato is the most important food crop in the world. It contributes to almost 50% of the total tuber and root crop production. Potato has a good food value as compared to other staple food crops as it is rich in carbohydrates and also contain proteins, minerals like calcium and potassium and vitamins like vitamin C. Boiling the potatoes increase their protein content even more than maize has and almost doubles their calcium content. It is vastly consumed as a vegetable and is also used in various forms such as starch, flour, alcohol, dextrin and livestock fodder. 1.2 Objective The primary objective of the model report is to facilitate the entrepreneurs in understanding the importance of setting up a unit of potato flakes. This model report will serve as guidance to the entrepreneurs on starting up such a new project and basic technical knowledge for setting up such a facility.
    [Show full text]
  • Backpacking Recipes
    Backpacking Recipes Version 6.8 – August 2019 Table of Contents Backpacking Recipes Version 6.8 – August 2019 Breakfasts .............................................................................................................................................................. 1 Banana Chocolate Walnut Granola Bars .............................................................................................................. 1 Breakfast Scramble ............................................................................................................................................. 1 Breakfast Smoothies ........................................................................................................................................... 2 Blueberry Pie Smoothie .................................................................................................................................. 2 Chocolate Almond Smoothie .......................................................................................................................... 2 Mango Coconut Smoothie ............................................................................................................................... 2 Strawberry Kiwi Smoothie .............................................................................................................................. 2 Tropical Pina Colada Smoothie ....................................................................................................................... 3 Very Berry Smoothie .....................................................................................................................................
    [Show full text]
  • POTATO GRAN COMPLETE SAF-T-CAN Item Number: 602600
    Martin Bros - POTATO GRAN COMPLETE SAF -T-CAN Page 1 of 1 POTATO GRAN COMPLETE SAF-T-CAN Item Number: 602600 Brand: BASIC Manufacture #: 10215 Vendor: BASIC AMERICAN FOOD CO. Pack Size: 6/#10 Quantity On Hand: 466 Number of Servings: 390 Category: Vegetables - Canned GTIN: 10011140102155 Description: More value, less hassle and no can opener required. Now, serving Nugget Instant Mashed Potatoes is easier than ever thanks to the new re- closable Safe-T-Can™. The new design includes a snap-off cap and a built-in grip for pouring. The stackable design and can-rack compatible size make the Safe-T-Can™ easy to store, too. Specific Requirements (Food) Features & Benefits: Value Mashed Potato. Features Safe T Can Packaging. NOI Iowa Fortified with Vitamin C. Just add water and machine mix for a value mashed potatoes in under 12 minutes. Great for High Volume Operations Select USA potatoes combined with complete butter flavor and dairy blends. Serve as is or Nutrition Facts add recipe ingredients for a signature menu item. 20 mg sodium per half-cup serving. A value product with a yield of 142 servings (17 g dry) per can and 852 Serving Size 0.88 OZ (25.06 GR) servings (17 g dry) per case. Participates in Foodservice Rewards operator Servings Per Case: 570 program. This product is available through the USDA Commodity Program. Calories: 90 Cal. from Fat: 0 % Daily Value* Serving Suggestions: Over 1 billion* orders of mashed potatoes are served in Total Fat: 0 g 0 % foodservice annually. Potatoes are a well loved side dish.
    [Show full text]
  • Commodity Specification for Dehydrated Potato Products, June
    Marketing and Regulatory Programs Commodity Specification Agricultural Marketing Dehydrated Potatoes Service Fruit and Vegetable June 2014 Program Specialty Crops Inspection Division SCI Division Commodity Specifications Dehydrated Potatoes Effective Date: June 2014 Page 2 of 27 Table of Contents I. GENERAL ............................................................................................................................ 4 A. Quality Requirements ........................................................................................................... 4 B. Exceptions to Quality Requirements .................................................................................... 4 C. Product Origin………………………………………………………………………………4 D. Kosher Products .................................................................................................................... 5 E. Packing Season ..................................................................................................................... 5 F. Grade of Dehydrated Products: ............................................................................................. 5 G. Fill of Container: ................................................................................................................... 6 H. Packing, Labels and Packaging............................................................................................. 6 I. Universal Product Codes (UPC) ........................................................................................... 8 J. Palletization
    [Show full text]