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FREEZE DRIED EGGS HOW TO

Try it at home to see which portion is best for you. The large portion is for VERY hungry hikers. A ¾ cup of milk on the side (3 Tbsp powdered milk) adds 114 calories. To make a larger serving with 537 calories, use ¾ cup oats, ⅓ cup dried apples, ⅓ cup raisins, ⅓ cup granola, 1½ tsp sugar, ¾ tsp cinnamon, pinch salt, 1¾ cups water to rehydrate. A ½ cup of milk on the side (2 Tbsp powdered milk) adds 76 calories. Large Serving: The recipe above has 382 calories. Dried bananas will nearly disintegrate, while other dried fruits, apples, peaches, and berries, will hold their texture. Cook dried fruits in the oatmeal to soften them up, and to release some of their sweetness. The key to better oatmeal on the trail is to add dried fruits to it. Another backpacking breakfast grits recipe: Pack and prepare in the same manner as Pizza Grits Supreme.

¼ cup Pepperidge Farm Cheddar Goldfish or freeze-dried grated cheddar cheese.

¼ cup quick grits or ½ cup precooked and dried grits.

This will make it much less likely you will have any problem with grits sticking to the bottom of the pot. Packing & Cooking Alternative: If you package the grits in a separate bag, you can soak and bring the other ingredients to a boil first and then add the grits. If you use powdered cheese, add a little extra water. Prior to serving, stir crumbled Goldfish or other cheese options into grits. Light stove, bring to boil, and cook for one more minute. On the Trail: Combine grits, vegetables and ham with water and soak for five minutes.

¼ cup Pepperidge Farm Pizza-Flavored Goldfish or freeze-dried cheddar cheeseĪt Home: Pack goldfish in a small plastic bag and enclose with other ingredients in a larger plastic bag.

¼ cup (total) dried tomatoes, peppers, mushrooms, and onions.

¼ cup quick grits or ½ cup precooked and dried grits, plain.

Photo above: Pizza Grits Supreme Pizza Grits Supreme Continue cooking on low for five more minutes, adding a little extra water if necessary, then remove pot from heat. When most of the water has been absorbed, add the cooked ground beef and diced tomatoes. Bring to a boil, then reduce heat to low. In a big pot, combine two cups (300 g) coarse-milled grits (not instant) with eight cups water and a teaspoon of salt. Season lightly with herbs de Provence, salt and pepper, and onion and garlic powder.

ground beef, cooked and sausage-seasoned (226 grams)ĭice 3 – 4 medium tomatoes. 2 cups tomatoes, diced & seasoned (300 G).Cook the Grits & Combine with Cooked Ground Beef and Tomatoes

Increase the heat to medium high, and continue cooking (about ten minutes, lots of stirring) until the meat is lightly browned and cooked through. This allows the meat to sweat out a tiny amount of grease, so you don’t need to oil the pan. Pull the meatball apart into small pieces. Form the seasoned ground beef into a big meatball and set aside for ten minutes. Mix ingredients in a bowl, and then work the seasonings into a half-pound of lean, raw ground beef.

¼ cup fine breadcrumbs or ground rolled oats.

Faux Sausage Seasoning Ingredients: (per half-pound of ground beef) You can get that spicy sausage taste by cooking lean ground beef infused with sausage seasonings. Pork sausage is too fatty to safely dehydrate and store for a backpacking trip.

FREEZE DRIED EGGS HOW TO

How to Season Ground Beef so it tastes like Breakfast Sausage This rustic grits recipe features course-ground yellow grits, sausage-seasoned ground beef, and tomatoes. Photo Above: One large serving of rehydrated country-style grits and sausage.