Thursday, December 29, 2011

Chicken Noodle Soup

Rating *****

Chicken Noodle Soup Ingredients:

  • 1/4 cup dehydrated carrots
  • 1/8 cup dehydrated onion
  • 2 tablespoonsdehydrated celery
  • 1 slice dehydrated elephant garlic
  • 3 cups chicken stock (I choose to use Better Than Bouillon by Superior Touch)
  • 1-1/2 cups whole wheat or regular egg noodles
  • 2 tablespoons olive oil
  • 1/2 lb pre-cooked dehydrated chicken or leftover chicken from last night's dinner! At a pinch use canned chicken in water, and crumble it up -- works FINE!
  • seasonings: Italian (dried) herbs to taste (about 1/2 teaspoon)
  • pepper (and salt*) to taste

Here's What You Do!

1) Use clean cold water or freshly boiled water to re-hydrate the dehydrated items above

2) When they are sufficiently plump, add the olive oil to a heavy pan on medium heat

3) Add the onion and celery, cook for about 5 minutes

4) Add the chicken stock, then add the garlic - crumbled finely, and the carrots, egg noodles, Italian herbs - and lest we forget, the chicken! Then cook an additional 8 minutes

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it ...

There's something about chicken soup -- doesn't matter what time of the year you have it -- it soothes the soul, mends a cold, and fixes a broken heart!

Serve with your own fresh baked bread!

This is a very easy meal and what I like is that there's very little clean-up in the kitchen because you're only using one saucepan

EXTRA: We used bouillon cubes instead of chicken stock because it was smaller, lighter, and easier. If we were to make it again we would have used larger quantities of ingredients, we also would have cooked the chicken for a little bit longer and maybe added more seasonings. But it was definitely a success and very tasty.

By: Curtis Strong and Yannick Day Hearty Chicken Noodle Soup, with dehydrated vegetables. Web. November 12th, 2011.

Wednesday, November 16, 2011

S'more Pie

PAD30- Dutch Oven Cooking Assignment
by: Justine Maisonneuve & Madison Stewart :)

Rating: ****

2 cups chocolate chips
2 cups mini marshmallows
Premade graham cracker pie-crust

-Heat dutch oven to about 350 degrees.
-Cover graham crust with layer of chocolate chips. Cook in D.O. for about 5 minutes to melt chips.
-Cover chocolate chips completely with layer of mini-marshmallows. Cook in D.O. for about 10 minutes. Check every 5 minutes until marshmallows are brown.
-Carefully remove pie tin and set to cool. If you can set it in snow or shallow cold water, it will cool the crust faster.

Serves 8, but they'll want more.

"S'more Pie Dutch Oven Recipe". Dutch Oven Dude. November 4th 2011

Monday, June 20, 2011

Apple Crisp

Rating ***(Good)

Mix together Apple and lemon juice. in a separate bowl mix together all dry ingredients for filing. Mix with apples. Place on bottom of dutch oven. mix together all topping ingredients and place over filling in dutch oven.
Bake: Cover dutch oven and bake with 12-14 coals on the bottom and 16-18 on top. but in class we placed 6 on bottom and 12 on top it took approximately 1 hour.

Melissa and I chose dutch oven apple crisp. The things that made it more successful was having everything pre measured and ready to go. The one thing that did go wring was we did not melt the butter before we added it to the dry ingredients. The fire was also hard to start the coals took a while to turn white.

Where i found this recipe was Byrons's dutch oven recipes.

The Mountain Man

A dutch Oven Breakfast that i made for the class a while ago and also on the canoe trip, on the trip we used slightly different meats though.

  • 1lb of bacon
  • 2 medium yellow onions; diced
  • 1 green bell pepper; diced
  • 3 cloves of garlic; minced
  • 10 medium potatoes; sliced
  • 12 eggs; beaten
  • salt and pepper
  • 3 cups of grated cheddar cheese
First cut the bacon into 1 inch slices and place into your "oven". Wait until browned then add diced yellow onions, bell peppers and garlic. Saute until onions are translucent. Add sliced potatoes and flavour with salt and pepper. Put lid and briquettes on and let potatoes cook for 30 minutes. Add 12 beaten eggs and put lid back on with briquettes for 20 minutes. Final touch of shredded cheddar cheese on top and you have yourself a tasty breakfast while camping.

Only hard part about doing this meal while camping, is making sure the eggs are safe. Other than that its an easy meal that you can add almost anything to if you'd like.
By Dr. No

Sunday, June 19, 2011

Chocolate cake

For our dutch oven assignment, we decided to make a cake and then add our dehydrated strawberries to it for a filling. The strawberries did not work out very well, but Colin will be covering that part. For a cake here is what you need:
- Cake batter
- 3 Large eggs
- 1 1/3 cup of water
- 1/2 cup of oil

The cake mix itself was easy to make, as we already got it from a box so we just added the extra stuff. We had 6 coals on the bottom and 16 coals on top. We must not have put out the fire completely before starting to cook our cake, because the bottom of our cake was pretty burnt. We cooked it for 30 minutes. The middle turned out quite good so 30 minutes was a good time, but the coals and fire on the bottom were to hot, causing it to stick and burn. We covered the pot and coals with tinfoil to keep the heat in and left it to cook for itself.
Not a very original recipe but it would have been better if our strawberries had have turned out.

Cinnamon Buns

Rating: ****


Serves 6

4 1/2 cups all purpose flour
2 tbsp baking power
1 tsp salt
1/4 cup sugar
1/2 cup butter
1/2 cup milk power
1 1/2 cup water
egg powder, egg or sprite

2 tbsp butter
1/2 cup brown sugar
2 tsp cinnamon

*Icing - If you are able to bring it


Get dutch oven ready. 350F (175C)

1) In a large bowl mix the flour, baking powder, salt and sugar.
2) Cut the butter into small bits and stir it into the ingredients.
3) Add milk powder, water, egg powder, and stir.
4) Place dough onto a table or flat clean surface (bottom of canoe or cutting board) and knead the dough. Then cut into strips.
5) In a smaller bowl stir the butter, brown sugar and cinnamon.
6) Spread the filling onto the strips of dough then roll them up.
7) Place the cinnamon buns into the dutch oven and check them every couple minutes. It should take less than 15 minutes to cook.


This recipe isnt easy to make, it makes a huge mess and takes a lot of time so i wouldnt recommend it for a trip although it is possible to make. I would have added icing on top of the cinnamon buns for it to have completed the whole cinnamon bun effect, but the result turns out great and tastes really good!

Sunday, January 23, 2011

Dehydrated Apples

rating ***

2 apples , knife , lemon juice , bowl , cup of water ,parchment paper cinnamon and a stove

  1. peel cut the apple cores out of the apples then slice them.
  2. Put the apples into a bowl with a tbsp of lemon juice and a cup of water
  3. let the apples sit for a few minutes then take out of the bowl
  4. put parchment paper on a tray and then put the apples on the tray
  5. sprinkle as much cinnamon on the apples as you want
  6. Put apples in a stove for 12 hours at 150 degrees f

we were running out of time to dehydrate the apples so we decided to use a stove insted of using the dehydrator at school it would of took more time but in the end the dehydrated apples turned out great its somthing i would consider doing in the future they came out better then i thought i would recommend this recipy to any 1

Apple Rings - dehydrated

- Apples
-lemon juce
-add cinnamon and brown sugar for taste also.

peal and core your apples and then cut the apples into whole round thin slices.( recomended at 1/8th of a inch or 1 quarter inch )
Once cut you must place them in a container filled with a liquid that is 1:3 ratio between lemon juce to water. soak for no more then 10 minutes. Next cover a cookie sheet with parchment paper (not wax paper ). before you put them in the oven you could add the flavoring of your choice. for the cinimon and brow sugar glaze, use 1 teaspoon of cinnamon to 3 teaspoons of sugar.

Idealy you would have a dehydrator and put it on for 6 to 12 hours. In our case we had a gas oven, the differance between a gas oven and electric is that the gas has a lock on the burner so even when we stuck a spoon in the oven door in order to allow the moisture to escape, the oven ended up turning itself off. When I came down to see if they were cooked at 3 am I noticed they were still raw so I Googled the reason and found out there was a setting on the oven called convection that would produce the same effect as having the door open.

So it ended up that our apples dehydrated just great using 180 degrees F, for 5 hour's using a gas oven on convection bake with the door closed and the tray on the middle rack. smelled good too when I woke up, yum yum.

Friday, January 21, 2011

Apple Crisp

Rating ****
About 6 Apples
1 Tsp Cinnamon
1 ½ cup of flour
1 cup of brown sugar
1 cup of oatmeal
1 cup of margarine butter.

1. Mix together in a bowl 1 Tsp of Cinnamon, 1 ½ cup of flour, 1 cup of brown sugar, 1 cup of oatmeal, and 1 cup of margarine butter.
2. Slice up the apples thin or thick your preference then put those apples in that pan.
3. Put the ingredients you mixed from step 1 over on top of the apples in the pan evenly.
4. Get your dutch oven ready and put the apple crisp in and let it bake for 45 min to an hour (whenever you can smell the apple crisp)
I love this recipe because it is so simple, and I have a sweet tooth. Besides a hot dessert is always great while camping.
Serves about 12.

Monday, January 17, 2011

Cinnamon Apples - Dehydrator (Original Recipe)

Rating: ***
• 3 apples, cored and cut into thin circles
• lemon juice • cinnamon
• sugar

1. Sprinkle apples with lemon juice to avoid browning
2. Sprinkle with cinnamon and sugar, to taste.
3. Place apple slices in dehydrator for 24 hours.
Serves 6
This recipe is really good! I would love to make it again. I suggest that rather than sprinkling cinnamon and sugar on the apples, you cover the slices with it. The dehydrator absorbs some of the flavour. Also, only put cinnamon and sugar on one side of the apple, or it will stick to the dehydrator tray.

Pepperoni Pizza - Dutch Oven (Original Recipe)

Rating: ****
• 2 packages of crescent roll dough
• 1 ½ cups of shredded cheese (cheddar and mozzarella)
• ½ of a red pepper, chopped • 1 can of pizza sauce (12 oz.)
• 24 slices of pepperoni
• olive oil
• oregano

1. Grease Dutch oven with olive oil, to prevent burning.
2. Place crescent roll dough at the bottom of Dutch oven, and flatten it.
3. Spread pizza sauce on dough.
4. Add pepperoni, red pepper, and any other ingredients desired to pizza.
5. Place lid on Dutch oven and surround with coals. Cook for 10-15 min.
6. Remove lid, and drop cheese onto pizza. Sprinkle with oregano. DO NOT TOUCH HOT OVEN!
7. Replace lid for five minutes, or until cheese is melted. Remove pizza from oven.
Serves 6-8
I loved this recipe! It is so versatile, in the way that you can include whichever toppings you would like on your pizza. The crescent roll dough tasted amazing as the crust, and it was done in almost no time at all! I suggest leaving the pizza in the oven for 20 minutes. I found that after 15 minutes, the crust was still really doughy.

Crescent Rolls!!

Alright so here's something to cook in a dutch oven that's super easy and straightforward! What is it, you ask? It's crescent rolls! What do you need to make these, you ask? I'll tell you! You need:

- some Pilsbury Crescent Roll dough (available at your local grocer for approximately 3$)
- a dutch oven (available in the outdoor ed room)
- tin foil (also sold at grocery stores)
- 40 coals (obtainable from a gas station or if you're really bad all year, from Santa.)
- a super rad fire!! (not everyone is capable, so if you need help, ask a grade 12)

First things first. Start your super rad fire. Preferably away from buildings, forests, and children. Next, put all 40 coals into your super rad fire and leave them there to get white hot. While they're heating up, you can roll the crescents into crescent rolls. Open the package, try to follow the directions to make it look normal and don't feel bad that your crescent roll looks more like a dilapidated snake than actual crescent rolls. It takes practice. Then put them in the dutch oven, not too close together because you don't want one giant pouf of crescent roll in the end, and put the lid on the oven. By now your coals should be white, so remove them one by one from the fire with tongs (DON'T USE YOUR HANDS-THEY COALS ARE EXTREMELY HOT!!!) and place a few under the dutch oven and a few on the lid. This allows what's inside to cook equally and not just on one side. Then wrap the tin foil around and above the oven, covering as much as you possibly can. The tin foil decreases the amount of heat loss and lets your food cook better and quicker. Finally, after a few check-ups and such, when it smells just about right, make an announcement to everyone around you that something wonderful is about to happen so they gather round and prepare to be amazed, for when you open the lid to the dutch oven you will see nothing other than pure perfection; beautiful crescent rolls ready to jump into your mouth for the start of a very awesome day.


Dehydration Assignment
By: Shannon & Ariana
* 6 Bananas
* Three cups of lemon juice

* Put Three cups of lemon juice in a medium sized bowl
* Peel the bananas
* Cut the bananas in thin slices and place in the lemon juice
* Let the bananas sit in the lemon juice for at least five minutes to prevent browning.
Once they’ve sat in the lemon juice for five minutes;
* Place the slices on cooling sheets that are placed in a cookie sheet so all the access liquid will drain into the cookie sheets
* Oven should be at the lowest setting (100 degrees)
* Place slices in oven
* The slices should be flipped every hour, to an hour and thirty minutes
* The banana slices should be left in for 18 to 24 depending on how ripe the banana is.

For this project we did the one thing Mr. Brouwer told us not to do and that was leaving it to the end of the semester. Overall, the banana chips turned up terrible even though we followed the instructions they still turned into possibly the worst things I have tasted. I can honestly say that we tried we put a lot of effort into this and it was disappointing with the final result.

Sunday, January 16, 2011

Banana Chips

Rating - ***

The only ingredients were bananas and lemon juice (you can use any citrus juice instead).

Start by cutting however many bananas you want into even slices, about 5 to 6 mm thick. Then soak the banana slices in lemon juice (or any other citrus juice) for 5 minutes. After they have soaked spread them on a mesh sheet and put them in the oven at 125 degrees for 18 hours.

If your oven is like mine and it can only go as low as 170 degrees, then I suggest you leave them in for about 10 hours. Mine were in for about 14 hours (I slept in), but my oven turned off by itself a couple of times, so I don't know exactly how long they cooked for. Unfortunately I made the mistake of using wax paper, which is designed for storing food, so all but one of the banana chips stuck to the the pan. The banana chip was good, I just wish that I had used parchment paper instead of wax because parchment is meant for use in an oven. Do NOT make the mistake of using wax paper in an oven.


Sprite Devil's Food Chocolate Cake

Rating ****

1 Box - Devil's Food Chocolate Cake Mx

1 Container of Chocolate Icing

1 591 mL Bottle of Sprite

1 Container of Margarine

1 Dutch Oven

Step 1: Dump contents of cake mix into a mixing bowl.

Step 2: Open bottle of Sprite and pour about a quarter (1/4) of it into the mixing bowl, stir well.

Step 3: Pour another quarter of the bottle in, once again stir well (try and make sure there are no clumps in your mix

Step 4: Only if necessary, add more Sprite, you should have about a quarter or slightly more by the time the mix is ready, if you've used the whole bottle you've used too much.

Step 5: Take some margarine and evenly spread around the inside of the dutch oven, covering the bottom and halfway up the sides. This serves to oil it, like a pan, so your cake won't stick and burn.

Step 6: Pour contents of mixing bowl into the dutch oven and evenly distribute.

Step 7: Cook for approx. 15 to 20 minutes using normal dutch oven procedures, i.e. spreading the hot coals evenly around the bottom and a few on the lid, wrap in tin foil if required.

Step 8: When ready, let cool, either lift it out or simply turn the oven over and dump it onto a plate or whatever (if the cake falls apart while dumping its been in too long, it should retain enough moister to hold it together).

Step 9: Cover top of the cake with icing in whatever fashion tickles your fancy

Step 10: Serve!!

Note from experience: Keep a keen nose on your cake, as soon as you can start to smell it, check on it, because after that it cooks very quickly and mine burned the first go around. It is more likely to take less than the longest suggested time, so check it often if you need to!

  • My source for this recipe, is Mr. B himself, he taught me how on our canoe trip.

Thursday, January 13, 2011

really hard beef jurky

1 pound very lean beef

4 tablespoons soy sauce

4 tablespoons teriyaki sauce

1 table spoon ketchup

1 table spoon of chipotlay

Trim as much of the fat and gristle from the beef, losing some meat is preferable to getting any of this junk in the jerky.

Cut the meat into thin strips (1/8”). This is easier to do if you put the meat in the freezer for 1 hour before cutting.

Mix all the wet ingredients in a bowl, and then add the meat. Leave for at least 1 hour ( I always leave to a full day before drying)

Dry either in an over set at the lowest temperature with the door open or in a dehydrator until the meat is flexible but not too much so. not for 35 hours!

Tuesday, January 11, 2011

Dehydrated Yogurt

To make dehydrated yogurt all you need is:

• Yogurt – your choice in flavour but it needs to be fatty, no fat free stuff, try for 12g if you can
• Parchment paper

Oven: All you do is lay out the parchment paper on a baking sheet and coat it evenly with yogurt, about 5mm thick. Then place in the oven on lowest temperature (about 170 degrees) for 6 to 8 hours, with a dish cloth placed in the door to keep it open. This allows for moisture to escape, and this way you don’t cook the yogurt. It is done when it feels sticky.

Dehydrator: Same thing but cut the parchment paper into squares and place on racks then spread spoonfuls of the yogurt onto the paper.

I love dehydrated yogurt, it tastes very sweet, more like a candy. I thought it turned out really well for my first time, just remember the parchment paper! I would buy a dehydrated just for this, and I actually might.

Crescent Rolls

So my ‘recipes’ are not really recipes, you see I really didn’t really make anything, just cook it.

I completed my Dutch oven assignment on the white water canoe trip. It was really simple and really yummy!

To make crescent rolls in a Dutch oven all you need is:

• Pillsbury Crescent Roll Dough
• 40 coals
• Tin foil

All you do is roll up the crescent rolls according to the package and place them in the Dutch oven. Then you place ten hot white coals (which have been heated in a fire) underneath the oven, and the rest on top, unless you are doing a double Dutch oven, like we did, then you place twelve on top of the first Dutch oven (that already has eight under it) and the second Dutch oven on top of that, with the rest of the coals on top. You finish it with the best part, wrapping the whole thing in tin foil. If there are two of you one person can hold the tin foil in place while the other runs around the Dutch oven in circles to cover all of it. Then you just wait. There is no exact time to when they will be done, just wait until you can smell them.

This was pretty fool proof to make, and they turned out being just what we needed to wake up on the cold morning.

Peach Cobbler

(Wednesday January 5, 2011)
Rating: ****

1 lg. can sliced peaches
1 pkg. white or yellow cake mix
1/4 lb. butter (1 stick)
ground cinnamon, for dusting

Dutch Oven: Prepare charcoal (35 pieces) for Dutch Oven baking.
(I only heated up the needed 28 pieces, you don't really need to bother with the extra ones)

Rub the inside of the Dutch oven with cooking oil.
Place 8 pieces of charcoal under the oven and 20 pieces on top.

When the oven is hot, pour peaches and juice into the oven.

Add the dry cake mix on top of the peaches.

Cut the butter into pats (small chunks) and place on top of the cake mix.

Dust everything with cinnamon (lightly).

Put the lid back on the oven and bake for 40 minutes.

Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.

I thought that this recipe went great! I had never really used a dutch oven before so this was a nice easy recipe to follow without very many steps. I think the hardest part was just getting the fire started and going to heat up the coals.
The final outcome of the peach cobbler was very good. I found that the texture of it was great, not quite solid, falling apart in the bowl. The only thing I didn't like too much is that there was a whole stick of butter in the dessert.
I would recommend this as an easy to make, easy to eat dessert for pretty much anyone. A little more peaches in the recipe and it would have been perfect!
Tips: I followed the recipe and instructions the way it was written except for the cooking time. I added 10-15 minutes.,1618,145177-241204,00.html

Sunday, January 2, 2011


1 can (235 g) refrigerated crescent dinner rolls

16 slices pepperoni

1 cup Kraft Mozzarella Finely Shreds

1/3 cup pizza sauce

2 Tbsp. Kraft 100% Parmesan Grated Cheese

prep time 5 min cook time 10 min!

this isn’t quite the recipe we used we actually used a dough you just have to add water it basically the same. Any ways we had chesses peonies and lots of greens.i thought they were very tasty If I could chang them I would hve made the dough from scratch.

Posted by Evan Davies and Ian Ems