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Camping Recipes

1st Recipe Taco Salad

Fried Rice

  1. fry some hamburger and put some Taco mix in the hamburger while you are cooking it. Let cool and put in the sealable plastic container

  2. dice up some tomatoes and put the in a plastic sealable container

  3. shred lettuce and put in a plastic sealable container

  4. put some shredded cheese in a plastic sealable container

  5. Get small bags of Doritos chips one for each person in your camping group​

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Give each person a bag of chips and let them put the ingredients in the bag and on top put some sour cream if they want. shake the bag and eat your taco salad out of the bag. ​

Outdoor Cooking
Cooking Over Campfire

French Toast Strips

Equipment

  1. Camp Stove

  2. Nonstick Skillet

Ingredients

  1. 4 slices Texas toast, or other, thick-cut bread

  2. 2 eggs

  3. ½ cup milk

  4. 1 tablespoon sugar

  5. 1 teaspoon cinnamon

  6. Pinch of salt

  7. 2 tablespoons butter

  8. Berries & maple syrup for serving

Instructions

  1. Cut the bread into 1 ½ inch sticks.

  2. In a shallow bowl or container, beat 2 eggs until thoroughly combined. Add the milk, sugar, cinnamon, and a pinch of salt. Mix to combine.

  3. In a nonstick pan over medium heat, warm a tablespoon of butter.

  4. Dip the toast into the egg/milk mixture, letting the toast absorb the liquid for a few seconds, then flipping and soaking the other side for a few seconds. Lift out of the mixture and let the excess drip off. Place in the pan. Repeat with the other toast sticks. You should be able to fit about half of the sticks in a 10 or 12 inch pan.

  5. Once the toast is golden on one side (about 3 minutes), flip and cook the other side for an additional 2 minutes or so. Remove and set aside.

  6. Heat the second tablespoon of butter and repeat the process until all the toast sticks are cooked.

  7. Serve with maple syrup for dipping and fresh berries on the side. Enjoy!

  8. Notes

  9. Pre-trip Prep: You can make the French toast batter (step 2) ahead of time and store it in a tightly sealed container in your cooler. Nutrition Notes: Nutrition is based on a serving of 3 French toast sticks

  10. ​

Outdoor Cooking

Ingredients

In one bag:

  • 1 cup Just Veggies

  • 1 vegetable bouillon cube

  • ½ teaspoon brown sugar

  • ½ teaspoon ground ginger

  • ¼ teaspoon garlic powder

  • ¼ teaspoon sea salt

  • 2 soy sauce packets

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In a second bag:

  • 1 cup instant rice

In a third bag:

  • ¼ cup OvaEasy egg crystals

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Directions

In camp, mix ¼ cup OvaEasy egg crystals with 3 oz. water in your cookpot and stir to blend. Place the cookpot on your stove over medium-low heat and scramble, stirring frequently so the egg doesn’t stick to the bottom. Once cooked, remove and set aside.

Add 1 ¼ cup water and the contents of the veggies and spice bag to the pot. Bring to a boil, then reduce the heat and simmer until the veggies are soft—about 5 minutes.

Add instant rice, stir, and remove the pot from the heat and cover. Let sit for 5 minutes.

Return the egg to the pot and stir to combine and re-warm the eggs.

 Breakfast Sandwiches

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Ingredients

  1. eggs

  2. sausage patties

  3. English muffins

  4. choice of condiments

 

Use English muffins

Fry eggs over fire or on griddle

fry sausage patties over fire or on griddle

place English muffin to toast it a little butter the English muffin, Build your sandwich add your sausage, egg and cheese. ready to serve. 

add condiments to taste.

Great way to prepare breakfast for big or small groups of people

‣ Sandwiches can be made individually or in batches, depending on when people wake up

‣ Depending on dietary restriction, breakfast sandwiches can be modified individually

‣ Served in-hand so there are fewer dishes to clean up at the end

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