No fridge/ice required

Recipes that work best for teardroppers

Re: No fridge/ice required

Postby eamarquardt » Wed Nov 28, 2012 8:32 pm

MREs and Tobasco Sauce.

Cheers,

Gus
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Re: No fridge/ice required

Postby Shadow Catcher » Thu Nov 29, 2012 6:23 am

On our trip west this summer I made a big batch of beef jerky and dried various kinds of fruit, pineapple apricots apple etc. (from our canoe camping days).
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Re: No fridge/ice required

Postby hoytedow » Sun Jun 09, 2013 6:30 pm

This a great thread. Thanks for the suggestions.

I use dried blueberries or cherries to liven up quick oatmeal. :)
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Re: No fridge/ice required

Postby Verna » Sun Jun 09, 2013 6:39 pm

I use Craisens on my Cheerios, instead of sugar. And, in a pinch, who needs milk on Cheerios? It can be a finger food with Craisens. And, it's one serving of fruit for the day :thumbsup:
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Re: No fridge/ice required

Postby hoytedow » Sun Jun 09, 2013 6:49 pm

I cook my oatmeal using Fruit-2-0(usually strawberry or raspberry flavor) in stead of plain H2O to sweeten it.
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Re: No fridge/ice required

Postby VijayGupta » Sun Jun 09, 2013 8:06 pm

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Re: No fridge/ice required

Postby slowcowboy » Thu Jun 13, 2013 6:49 pm

I skip on the oat meal. but the rest sounds good belive it or not you can go up to a week good with no refrigration on eggs they last.

slow
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Re: No fridge/ice required

Postby Rainier70 » Mon Jun 17, 2013 11:05 pm

Since I frequently don't get time to pack fresh or refrigerated items before I have to leave, I keep my camper stocked with mostly shelf stable items. I also boondock about 99% of the time. I've done a lot of years of backpacking, so I do a lot of dehydrating. Leftovers dehydrate great. I have dehydrated everything from soups to lasagna. After the food is thoroughly dried, I package it in single serving baggies. That way if I come in really tired from hiking/fishing etc, I have a meal that will be ready in 10 to 20 min.... Just add hot water. Some of the larger pastas like lasagna noodles take a longer time to rehydrate, but the meals still taste homemade.

That isn't all I have pack or eat though. When backpacking I also learned the value of quick rice, instant potatoes, angel hair pasta, , and the many dry sauces, gravy mixes, and dried soups available. There is just about an endless variety of ways you can combine some of the dried sauces and pastas or rice etc. While those are all great for backpacking, in a camper we can do even better. By adding canned meats, canned fruits, veggies, shelf stable milk, regular rice, grains, pastas, potatoes, Oriental mixes, Mexican products, baking mixes, and so on you don't have to skimp on meals. They can be just about as fancy as you want or have time for.

I like to have a variety of options, so I can cook fancy when I feel like it and do a 10 min meal when I don't.
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Re: No fridge/ice required

Postby Rainier70 » Mon Jun 17, 2013 11:16 pm

I thought I would add this link to UHT shelf stable milk and cream. It is an item that many people aren't aware of.

http://www.gossner.com/home/gossner/adm ... id=3&mid=2

You might look for shelf stable milk in small packages in your area also. Many supermarkets that have a large Mexican selection, frequently have shelf stable milk in that aisle. I was told that some Walmarts have it next to the canned milk.

Great stuff to have on hand. I like the small packages so I don't have any left after my meal.
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Re: No fridge/ice required

Postby pigcooker » Wed Jul 10, 2013 12:00 am

BeverlyT,

Try: One Pot Pasta :thumbsup:

1/2 pound of pasta,( rotini, or elbows )
1 can or jar, pasta sauce, 24-26oz.
2 cups water
In a 12" skillet w/lid or a 3qt. pot w/lid, add the sauce & water
bring to a boil, stir often, add pasta, stir,return to boil, reduce heat,
simmer, covered,20 min., stirring often so it don't stick.turn off heat,
let rest 5-10 min. before serving. This should feed 3-4 with salad & garlic
bread. My wife & I have dinner 2 days with this recipe.
(the 2 cups water hydrates the pasta )
Try it at home, let me know how you liked it.

Doug :beer:
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Re: No fridge/ice required

Postby Mdrinnon » Sun Aug 04, 2013 6:57 am

pigcooker wrote:BeverlyT,

Try: One Pot Pasta :thumbsup:

1/2 pound of pasta,( rotini, or elbows )
1 can or jar, pasta sauce, 24-26oz.
2 cups water
In a 12" skillet w/lid or a 3qt. pot w/lid, add the sauce & water
bring to a boil, stir often, add pasta, stir,return to boil, reduce heat,
simmer, covered,20 min., stirring often so it don't stick.turn off heat,
let rest 5-10 min. before serving. This should feed 3-4 with salad & garlic
bread. My wife & I have dinner 2 days with this recipe.
(the 2 cups water hydrates the pasta )
Try it at home, let me know how you liked it.


Doug :beer:




Good taste in beer! I love trying new beers but Miller is my go too everyday drink. I have to disagree with the recipe though...It's good but feed 4? I'm a big boy and man my kids can put it away lmao.. I just doubled it up :beer:
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Re: No fridge/ice required

Postby len19070 » Sun Aug 04, 2013 10:33 am

Of course Spam and Dinty more Beef Stew,

But!

Mexican Spaghetti

A pound of Pasta mixed with a can (or 2) of Chilli.

Its also a "One Pot" meal.

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