Wednesday, January 30, 2013

Dutch Oven Swedish Meatballs


All beef meat 1-2 pounds

Tomato Ketchup 1.25L

White Onions 1/2-1

Brown Sugar 1/2 cup

Recipe: 1- Prepare beef into meatballs.put into pot

2- Cut onion into small chunks ranging from 1/2 inch to 1 inch in diameter, add to pot

3- Mix ketchup with brown sugar until blended completely, add to pot

4- Stir until onions are dispersed throughout the sauce

5- Cook for 15-20 minutes until meatballs are cooked, stirring occasionally

6- Let sit for 5 minutes, serve and enjoy!

Hints: Don't worry about the amount of ketchup and brown sugar, the numbers are guidelines, the sauce will differ in sweetness depending on the amount of brown sugar so put in as much as is needed for the intended sweetness

Serves 4-5 people as a full meal, or 20-30 as snacks

Source: I made it

Monday, January 28, 2013

Scott’s Sierra Spaghetti Sauce
By: Hailey Bell and Amanda Stoltze
2lbs. lean ground beef
3 medium yellow/red/white onions
Several celery stalks
1 bell pepper
2-3 carrot sticks
2-4 minced garlic cloves
1-2 lrg (28 fl Oz / 796ml) canned dice tomatoes
1 med (680 ml) can of tomato sauce
1 sm (5.5 fl Oz / 156 ml) can of tomato paste
3 tbsp oregano 
2 tsp rosemary
1 tsp pepper
1 tsp sage
1 tsp thyme
3 tsp sugar, molasses or honey
OPTIONAL dash of cinnamon
OPTIONAL 2-3 tbsp hot-sauce
At Home
Brown the hamburger beef and drain the fat. Combine the following ingredients into a large 6 qt pot: hamburger, dice tomatoes, can of tomato sauce and a can of tomato paste. Put all of this liquid stuff on medium heat in a crock pot or a stove on medium heat. Now add the carrots, garlic, celery, onions and the bell peppers. Now add all of your vegies into the same pot as the liquid stuff. Reduce the heat to 2/10. Now add in all of the spices, with the optional ones if needed. Now let the sauce simmer for several hours stirring it once in a while. Once done, let the sauce cool down. Then spread a thin layer of the sauce out onto the dehydrator trays. Let it dehydrate for a good 24 hrs or until crumbly.
In Camp
To rehydrate meal, just add water. You can add as much water as you want, but the more you add the thinner it will get. Bring the sauce to a boil on the stove and stir it when necessary. Once it has started to soften, set it aside and let it reconstructed. Once there’s not much liquid left, turn on the stove again and warm it up and enjoy

Amanda and I decided to split the cooking process. She would get the tomato sauce ready and I would bring in the herbs and garlic. When we got to school we mixed them both together. We then spread the sauce on parchment paper and lay them in the dehydrator. The next day when we checked the dehydrator they were finished. Our presentation kept getting held back until the next day. After hydrating, cooling and re-heating multiple times, we didn’t know whether or not it would be safe for our class to eat. If we were to do the dehydration assignment again we would make sure we re-hydrate our meal and present it soon after. We waited too long and our class wasn’t able to enjoy the delicious 

Sunday, January 27, 2013

Dehydrated Vegitarian Strogonoff with Couscous

Dehydrated Vegitarian Strogonoff with Couscous
By: Eamonn Stinson O'Gorman

Strogonoff, a Russian dish, is most often a hearty and nutritous pork or lamb based stew that was popular among Soviet soldiers in the wilderness during World Wars I & II.  I figured that I would attempt at making a vegetarian version of this meal that contains just as much health value.  My picking of ingredients was based on the different vitamins and supplements they could provide, while being filling and improving the broth's taste as well.  This meal will provide you with all the essential things you need to survive in the wilderness, and is very easy to make.

Serves: full meals for 4-6 people

Source: My mom (Lori Stinson)


(for the Strogonoff)
- 1 leek
- 3 carrots
- 2 shallots
- 6 potatoes
- 5 stocks of celery
- 1 tomato
- 2 cups of homemade veggie/chicken broth (or boulions, depending on what you have)
- 1 tsp. herbamere
- 1/2 cup flour
- 1/4 tsp. ginger
- 1/2 tsp. garlic
- Heaping tsp. parsley
- 1 tsp. ground black pepper
- 1/2 tsp. sea salt
- 1/4 cup bisto
- 1/4 cup yellow split peas
- 1/2 tsp. cinnamon

(for the couscous)
- 2/3 cup couscous
- 1 tsp. butter
- 1/2 tsp. salt


1. Wash and cut up all your vegetables into approximately 1/4 inch thick slices after peeling your shallots and potatoes.

2. Put all of the newly cut up vegetables into a bowl with the broth, flour, and herbamere and toss untill the ingredients are well mixed.

3. Preheat oven to 200°F.

4. Once vegetables have been mixed, lay out on stone pizza tray or glass pyrex and place in the preheated oven with the door slightly open for 6-8 hours.

5. Once vegetables have been dehydrated, mix them in a bowl with your ginger, garlic, parsley, split peas, pepper, salt, bisto, and cinnamon.

6. Put all the mixed ingredients into a glass container for storage.

7. When ready to eat the meal, put the dehydrated contents into a pot with 7 cups of water and put it on your stove at medium-low temperature for approximately 1 hour.

8. While the strogonoff is being prepared on the stove, boil up 1 cup of water by itself and pour your couscous into the glass container that the dehydrated vegetables were previously stored in.

9. Once your single cup of water has boiled, pour it into the glass container that your couscous is in with your 1 tsp. butter and 1/2 tsp. salt that had been set aside for the couscous and mix these together.

10. Leave the couscous in the boiled water with the glass containers lid firmly held on until the couscous has absorbed all the water and you are ready to eat.

11. When ready to eat, put couscous in bottom of dish and pour the strogonoff overtop.

12. Enjoy your hearty meal!


Raw Fruit Bars

Raw Fruit Bars
By Ellen Kinsey and Jessica Lind
Rating: **

·         cups sprouted oats
·         1 cup dates (soaked in water for 1 hour)
·         1 cup raisins (soaked in water for 1 hour)
·         1 tablespoon nutmeg and cinnamon
·         1 dash orange juice
·         1 dash of a pear,
·         Chocolate chips

1)      Bring all ingredients and homogenize them in a blender until it becomes one ingredient of a lumpy texture.
2)      For sampling place the recipe into small clumps in the hydrator.
3)      Place in dehydrator for 18 hours. 
Hints: We attempted to create a recipe in which was different however; the recipe we chose had no picture so we weren’t able to see what the turnout was supposed to be like. Also, the recipe includes one tablespoon of cinnamon and one tablespoon of nutmeg. After tasting the outcome I would suggest only using a small amount of these ingredients as the taste is overpowering. Lastly, after 18hrs in the dehydrator, we felt as though it wasn’t complete so we left it in for twenty two hours instead and it looked much better.



Dicentra. "Raw Fruit Bars." 20 Jan. 2013. <>

Saturday, January 26, 2013

Fire Cookies

Dutch Oven-Fire Cookies
by Chelsea Maddock

rating ***

-Dad's Oatmeal Cookies
- Apple or Cherry pie filling

-1. Put 1 oatmeal cookie face down on the cooking surface
2. Add a tbsp ( or more) of pie filling on top of the cookie.
3. Put another oatmeal cookie on top
4. Wrap the "sandwich" in 1 layer of tin foil ( 2 if you are only using the fire)
5. Cook for about 10 min or until cookies become soft.
6. Remove and Enjoy!

Review of Recipe:
- main tip: cook over fire, not in a dutch oven.

When I chose to make fire cookies, it was not from a recipe that I found online, but was something that I often make while camping. Usually. this recip[e is made simply by placing the tin foiled cookies in the fire but I thought it would be a good idea to try and cook it in the dutch oven.

The main issue that I had was not with the recipe, but with the recipe, but more so with the fire. Even after I lit my fire, it was very small and it didn't look like the coals were going to heat up on time, so another group let me add coals to their fire after they were finished for my dutch oven. Once all of the coals were heated up ( after a lng while) and the cookies were in the dutch oven, I brought it outside to start setting up the oven. As soon as I added the tin foil around the oven, I realize that there was going to be a problem. The tin foil kept blowing away and wouldn't stay in place. Luckily, the recipe itself didn;t take a long time to cook and were done in only a few minutes. There were still a few cookies that there wasn't enough room for in the dutch oven, so I decided to throw those into the fire to cook. Those cookies were done in less than 5 min.

A "pro" for this recipe would be that it required no cleaning of the dutch oven. It is also a recipe that requires very little preparation.  This recipe is great for camping, but I would reccomend that you cook it over the fire rather than a dutch oven since the cookies cooked faster and they were softer. Some people prefered the dutch oven cookies since they were harder, so it's all about personal preference.

No bibliography since it was just something I knew how to make and not where it came from.

Friday, January 25, 2013

Tri Tip Teriyaki Steak Dutch Oven Recipe
Stars: ***** I Would make this at home!

Ingredients:    1 medium Tri Tip steak
1 can pineapple and juice
1 cup brown sugar
1 cup minced garlic
2 cups teriyaki sauce


1. Put all ingredients except steak in a large zip-loc bag and mix it together well.

2.Add the steak and let it marinate overnight in a cooler or fridge. Cut the steak into thin strips if you want it to cook faster.

3.Dump all the contents of the bag into a dutch oven that you have preheated. Cook until the steak is done to your taste. 

4. Enjoy something truly amazing- goes great with pasta, rice or potatoes. 

Line the bottom of the dutch oven with a foil pan/ pie plate.

One thing that worked out very well for me was the fire, I made a pile of coals in the center surrounded by wood. This produced enough heat to make good coals.
It was a very good thing I thought to bring something to line the oven with, because it prevented me from scraping all the burnt stuff off the oven. Easy as finish cooking and throw away the pie plate! 
After I had a pile of hot coals, I leveled them out and nestled my oven inside to preheat it. After a few minutes, I then placed the pie tray with the meat inside the oven. I checked on it every few minutes as it simmered and stirred to make sure the meat didn't burn. Because I had a good fire, I was done cooking in 20 minutes. This was the first time I had cooked steak in an oven, but it really worked well to keep in the flavor. 
When it looked done, i just lifted it off the fire, took it inside and enjoyed one of the best tasting meal I have had in a while.

Everyone should make this, with the exception of vegetarians. My only problem was a tiny but of liquid dripped out of the pie plate and got burned on the dutch oven, next time I will line it with foil.

Noah Johnson 

Thursday, January 24, 2013

Cheese Pizza

Dutch Oven Cheese Pizza

Stars: ****

-Pizza sauce

DEFROST THE DOUGH OVER NIGHT. Spread oil at the bottom of the dutch oven so that your dough will not stick. Spread the dough out at the bottom of the ductch oven until it covers the entire surface. Spread the pizza sauce on that dough. Sprinkle some cheese on there. You can always add meats and veggies if you'd like, but be aware of food intolereances/allergies.

One of the things Meagan and I did well, was starting the fire. We were able to start it almost right away, despite how many matches we had to use. Once we got started it was easy to feed the fire and keep it alive with the wood inside the garage.

From the very beginning, we started having troubles. Meagan had forgotten to defrost the dough in the fridge overnight so we were dealing with a frozen lump. As a solution, we tried to microwave it. It worked, but it also partially cooked the outside of out lump. We had to throw that part away.

Finding the coals in the sea of ash was something we found to be a challenge. Since the lumpy coals were all gone, we had to use the shards-like coals. The directions suggested that you placed the shards before you started the fire, so we somewhat had to wing it since we already started our fire. After that we found it extremely difficult to find the tiny shard fragments, so we decided to put what we could on the dutch oven lid and just hope it would work. Later we found out that our coals were not hot enough. Surprise. As the period was already over, we had to pack it up and wait for lunch to try cook it again.

When “later” came along, we had decided to make a fire on top of our dutch to cook it from above. This worked well but we removed the fire to check on the pizza too soon. With the fire extinguished and the pizza dough uncooked, we decided to just throw it in the oven for a few minutes.

Ultimately, it was very delicious. To anyone who wants to make it I would suggest that they use the lumpy coals or simply build a fire on top of your dutch oven, because the shards proved to be difficult to use.

By Jen Hauteclocque

Wednesday, January 23, 2013

Apple Fluff


Dutch oven

Servers 6 - 8


-          Dutch oven

-          Mixing bowl

-          Zip-log baggie

-          Spoon, knife


-          6 eggs

-          1.5 cups flour

-          1.5 cups milk

-          1Tbsp lemon juice (I added this to keep apples from browning)

-          1 tsp. salt

-          ¾ stick of butter (just under ½ cup)

-          2 apples (Granny Smith) (Note: I used 3 apples for slightly larger recipe)

-          3 Tbsp. cinnamon

-          ½ cup sugar

-          Syrup, jelly, powdered sugar, or other topping


1.      Place Dutch oven on coals to warm.

2.      Whip eggs in bowl.

3.      Stir milk, flour, and salt into eggs.

4.      Put sugar and cinnamon in baggie.

5.      Melt butter in low-heated Dutch oven. Swirl butter around to coat the Dutch oven.

6.      Put apple slices in baggie and shake to coat with cinnamon and sugar.

7.      Cover bottom of Dutch oven with coated apple slices.

8.      Pour batter over apple slices.

9.      Bake at 375 degrees for 20 min, rotating oven and lid every 5 minutes or so.

10.  Cut into center of Apple Fluff with a knife to check doneness.

11.  Bake until batter is cooked through.

When served, top with syrup, jelly, peanut butter, or powdered sugar.


-          Coat apples with lemon juice before placing in bag to prevent browning

-          For easier preparation, mix apple slices with cinnamon and sugar in a large plastic bag. This can make packing easier if taking on a camping trip.

All in all, this was a pretty good recipe. I’m not sure if preparing the apples in the plastic bag in advance was a good idea or not – a lot of moisture came out of the apples overnight. However, the fluff was not overly moist, so…? There were a few setbacks to the setup. The wind was fighting against my efforts a little – it blew out my fire and blew away my aluminum foil. The cold temperature started to freeze my batter while I was getting the coals ready. I also misread the recipe (line #9) – I stirred the Apple Fluff in the pot instead of rotating the oven and lid. However, I think this helped speed up the cooking process as well.  I think the recipe turn out well and people seemed to like it.


By: Lauren Trivett

Rating: ***

½ cup butter
1 cup white sugar
2 eggs    --> ½ cup apple sauce + 1 teaspoon baking powder
1 teaspoon vanilla extract
½ cup flour
¼ teaspoon salt
¼ teaspoon baking powder


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.


     1. If I were to make this again, I would make it earlier in the year when it wasn’t as cold outside because it was hard to get the fire started and once I did get it started I ran inside to warm up and wasn’t able to monitor its progress properly. It was also hard to move my hands because it was so cold, so getting the coal onto the Dutch oven with tongs was difficult.

     2. For greasing the pan I just brought little plastic bags of flour and shortening, I was also able to flip the bag inside out to spread the shortening so my hands didn’t get icky.

     3. Using apple sauce as an egg substitute gave the brownies an unpleasant taste, so I would probably try using sprite if I did it again.

“Best Brownies.” Online. January 22nd 2013. <>

Have you used applesauce in place of eggs??” Yahoo Answers. Online. January 22nd 2013. <>

Dehydrated apples

By:Justin Campbell


4 tart apples
2 tbsp of lemon juice
2 cups of water

  1. preheat oven to 360 degrees celsius
  2. rinse and core the apples
  3. cut apples into rings
  4. in a bowl combine together the water and lemon juice
  5. put all apples into bowl and cover with damp towel
  6. let it sit for five minutes
  7. after apples have done soaking with out touching them put them on racks
  8. when the apples are on the racks put racks on the cooking sheets
  9. put into oven for 15 minutes
  10. after 15 minutes have pased flip the apple over and put into for another 15 minutes
  11. after they are done leave in oven for 3 hours to dehydrate
  12. enjoy

Dried Mangos

By Kevin Lin and Ryan Barnett
Rating ****

  • 2 Mangos
  • 1 Cup of sugar

  1. Slice the mangos into piece of your choice, (recommenced around the size of your thumb)
  2. Melt the cup of sugar in a pan, making sure that it doesn't over cook.
  3. After you have the sliced mangos and the melted sugar, put the mangos on a tray well spread out, you then drizzle the sugar onto each individual piece of sliced mango.
  4. Pre-heat the oven at 65 degrees celsius.
  5. Place the tray of mangos into the oven for a good 9 hours to dehydrate.
  6. Then after the 9 hours have passed, remove the tray of mangos from the oven, and let the mangos air dry for 36 hours.
  7. Eat & Enjoy

Serves as a snack for 2
Swedish meatballs

all beef meat 1-2 pounds
ketchup 1.25L
onions 1/2-1
brown sugar 1-2 cup

role ,eat into small balls. mix ketchup onions (cut into peaces) and brown sugar. add meat balls into sauce then cook in dutch oven for min 1hour till meatballs are cooked.let cool for 5 min then serve with sauce. simple quick and good to eat. serves 3-4 can be made in larger quantities.

Apple Crisp

  • 6 apples
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 3 cup quick oats
  • 1 cup flour
  • 2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup butter

Slice apples.
Mix apple slices, cinnamon, and nutmeg in a bowl.
Melt the butter (over the fire: take two pots, fill one pot about 1/4 way with water, put the butter in the other pot and place it inside the water)
Mix oats, flour, sugar, baking powder, salt, and butter to make crust.
Press half the crust mix into the bottom and sides of the dutch oven.
Pour the apples onto the crust.
Cover apples with the rest of the crust mix.
Bake covered about 45 minutes at 350 degrees, until top crust is light brown and apples are tender.

Serves about 8

This is probably one of the easiest dutch oven recipes to make, and the end product is good quality. It's not a meal on its own, but paired with something cooked over the fire or in another dutch oven it would make for a good treat for desert. One good thing about the ingredients are that the only perishable thing is the apples, and they could last in your bag for a 7 day canoe trip. One tip I would give to anyone making this is to put more heat on top rather than on the bottom. I put too much heat on the bottom and it ended up being burned in some places. I would recommend 4-5 coals on the bottom and 8 on top. P.S: it would go really well with some ice cream on the side!

"Apple Crisp Dutch Oven Recipe." Dutch Oven Cooking. N.p., n.d. Web. 23 Jan. 2013. <>.

Ben Morris