Category Archives for "Backpacking Stove Reviews"

Top 3 Best Propane Backpacking Stove – Coleman Stove in 2017


The propane backpacking stove tends to be easy to use. In circumstances like vehicle camping, where weight isn’t a main problem, the propane stoves are usually worth consideration. Propane comes in small canisters and in larger canisters which may be refilled and its most significant advantage is that it’s clean-burning. These stoves will often have at least 2 burners and so are specially found in griddles as well as group camping.

Propane stoves are usually self-priming giving them a substantial advantage over liquid gas stoves. They are convenient as there is absolutely no requirement for preheating however they do drop their heating efficiency because the cartridge empties.

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Easy Backpacking Dessert Recipes Ideas

Ready for another trip with your trusty backpack? Taking your family or friends on a camping trip or perhaps just a hike to the nearest national park? Or perhaps setting up camp as a couple so you can watch the sunset with your loved one over the horizon? Isn’t some sweet and nutritious dessert just the thing you need to compliment the whole evening or the trip after you’re done cooking yourself a healthy meal recipe for dinner or lunch. No matter how simple, lightweight or even heavyweight your last best backpacking recipe was, there’s always room for that simple yet scrumptious, easy to prepare ice cream fondu or cream pastry or apple pie. And that’s exactly what were going to be covering today, how to prepare easy to cook, simple yet delicious dessert menu for you’re on the go sweet tooth wants and needs.

Dessert Backpacking Recipes

First off, as these are desserts were talking about, remember that this review talks about meal recipes and food tips which are compliments and accessories to the actual meal (we’re supposing) you’ve already consumed. Even if you haven’t had a proper lunch or dinner, these best backpacking recipes have a lot of nutrition but are still just the cherry on the cake, not alternatives for the actual meals that you would want to dig into for compensation of your already committed or about to be committed physically intensive excursion. So remember to not swap these recipes with the actual intake guides for the meal times.

Moreover, desserts are sweet. Or inclined towards the sweet side for the most part. Hence the energy and calories that come with them need to be kept in mind. For a trail or hike or trek, this might sound like a treat, but remember that not only will high amounts of sugar help you digest your food effectively, it will make you energetic while warming up your blood with the sudden rush of sugar. Serve such heavy desserts to children with caution. Also none of these meal recipes or food tips are sugar-free and some may even involve liquor in the cooking process, so which brand and type to use depends upon your audience, their age groups and dietary habits.

Furthermore, always remember, when outing, medical facilities may not be available so check with your companions for allergic reactions to the ingredients and practice these easy meal recipes and simple food tips once at home for an understanding of the equipment, time, method involved as well as the serving sizes for each recipe. Lastly, keep the planet clean and green with adequate arrangements for the appropriate disposal of used items and utensils. Now, let’s hit the menu, before we hit the road.

Tiramisu gone mobile

  • 0.5oz powdered vanilla custard
  • 1.5oz powdered milk
  • 0.5oz sugar
  • 1/3 tablespoon granulated coffee beans
  • 1/3 tablespoon vinegar
  • 1 teaspoon powdered cacao

At home – pack all powdered elements in separate zip-seal bag.

On the trail – Boil quarter of a cup of water, adding the coffee and stirring until well-dissolved and set aside. Add the vinegar, milk and sugar one by one (no order necessary) to one cup of water, boiling until mixture reaches even consistency. Let the stew/mix dry on reduced heat. Removing from the stove, whisk briskly while adding the coffee. Add the vanilla custard while whisking and serve with a drizzle of the cocoa powder.

Servings – 1 adult, 2 children

Rhubab in sugar syrup

  • 8oz rhubarb
  • 6 teaspoons sugar (or as preferred)
  • 1/8 tablespoon powdered vanilla mix
  • 1/3 tablespoon starch
  • 6 tablespoons cream

At home – Pack everything separately. Hit the road.

On the trail

  1. Boil 125ml or half a cup of water adding the rhubab (chopped or diced) and let it sit for a minute.
  2. Then add the dry vanilla mix while stirring, adding sugar with a sprinkle.
  3. Let the mix boil and then reduce the heat, letting it sit for 5 minutes. In a separate pan, add a quarter cup of water, without heating add the starch.
  4. Add to earlier pot while stirring then cook until desired consistency is achieved.
  5. Removing from the stove, allow it to cool. Serve with cream dropped right into it.

Servings – 1 adult, 1 child.

Extras – cream can be replaced or complimented with ice-cream, jam or yogurt.

Strawberry and Rhubarb crunch

  • 6 teaspoons dehydrated granulated rhubarb
  • 6 teaspoons dehydrated (chopped) strawberries
  • 3 teaspoons sugar
  • 8 tablespoons granulated granola

At home – Pack all ingredients separately.

On the trail – Boil 1/4 cup of water before adding the dehydrated rhubarb and strawberries. Allow the dry items to soak in the water before putting it away. Drain the water from the mix or let it boil until most of the water has evaporated. Add the granola directly on top. Serve.

Servings – 1 adult

Extras – can be complimented with ice-cream, jam, cream or yogurt.

Berry granola Crumble

  • 1 cup berries (best to have multiple kinds)
  • 1/3 cup crunchy granola
  • Sugar

At home – If possible, attain fresh berries as opposed to canned/dried.

On the trail – Boil two cups of water and while stirring add the sugar. Once dissolved, add the berries, and after 2-3 minutes, take the pot off of the backpacking stove. Serve with granola toppings or ice cream.

Serves – 2 adults.

Jumble Pudding

  • 2 boxes of chocolate pudding
  • 12oz of powdered milk
  • 2oz chopped pecans or walnuts
  • 2oz cup mini marshmallows

At home – Combine the pudding and powdered milk in a zip lock bag. Carry the nuts and marshmallows in a second bag.

On the trail – Add 2 cups of water to the pudding mix. Top the pudding with the marshmallows and nuts after the pudding has set up.

Servings – 2-4 adults

Simple Dinner Backpacking Recipes Ideas

Are you thinking of packing your backpack again? Going on a hike or a trail? Or better yet, an overnight camping trip? Well, look no further for a nutritional and supplemental guide because you’ve come to the right place. Home to the best backpack recipes on the internet, these mouth watering delicacies will make sure you enjoy a grand, homemade-like, yet easy cooking meal recipes with will make your culinary responsibilities much more simple.

This time, we talk about the dinner recipes and food tips that you will be in definite need of before you hit the sack after a day of trailing, trekking, hiking or even just having reached your camp site and setting up camp. Now let the sun set, let your backpack’s contents out and let your famished companions taste the treats that we are guaranteed to deliver.

A word of caution before we move on, as most reviews about backpacking recipes and matching food tips will focus on a general approach towards nutrition and supplements, this review will focus on dinner meal recipes and food tips. So, bear in mind, that where other reviews made moderate usage of kitchen utensils (such as frying pans and stoves), this review may involve such items more. Nonetheless, the food tips here are nothing short of easy cooking techniques and the meal recipes will focus on a diet meant for going off to sleep after wards as opposed to going on a hike. The following recipes are not as lightweight as other reviews and are meant to compensate for the everyday dinner. First, a word about the whole trip.

Mushroom dirty rice dinner backpacking recipes


As you are the culinary head of your expedition (I’m only assuming because you’re the one reading), make sure you try these recipes at home, for a better understanding of the outcome. Also make sure none of your companions are allergic to the ingredients, because in remote areas immediate medical may not be available. Also, dinner recipes and tips will end with heavier meals compared to other food tips so you are well-nourished after a good night’s sleep. This also means, that we assume, you won’t physically exert yourself after the meal, hence even though a meal recipe or food tip here may interest you for breakfast or for lunchtime, exercise caution with such a trade. And lastly, live up to the obligation of keeping your planet clean and green with proper disposal of all elements involved. Now go and much on!

Noodle broth

  • 1 or 2 packs of noodles (broth noodles, if you can find them, depending on your quantity required, servings will be according to serving size of pack)
  • 3-4oz of peas (snow, pigeon or sugar snap[will add a sweet taste])
  • 3-4oz of cheese (blue, cheddar or other as preferred)
  • Meat/chicken (as desired, quantity varies with amount of noodle packs)

At home – Pack the peas, meat and cheese in separate zip-fresh bags. Prepare meat by marinating as desired. Not preparing it any special way will also do. Chopping the meat is a must if more than one person will be eating.

On the trail – Add noodles to water and bring to a boil until the soup/stew is ready. Drain 90% of the water and collect somewhere for reuse. Add the cheese while stirring and once dissolved, add the (chopped) chicken/meat. Add the water back immediately, and bring to a slight boil. If meat/chicken is tender as desired, add seasonings (from the noodle packs) or those in the extras section (see below). Serve.

Servings – Depends on the number of noodle packs and their respective service size.

Extras – Peppers (Capsicum, Serrano, Madame Janette, black), Chilies (powdered or chopped, Belle, Peter, Serrano), Salt, Garlic, Coriander

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Meat and vegetable rice

  • Rice (quantity according to serving size, refer to your quantity of chicken)
  • Meat/Chicken
  • 1-2 tablespoon of cooking oil (Canola, vegetable as preferred)
  • Vegetables – check out the extra’s section

At home – chop and marinate chicken/meat as desired. No special preparation is necessary. Chop if serving to more than one person. Pack everything separately. chop the vegetables, (marinate) and lightly fry all desired vegetable chopping before dehydrating them in a dehydrator.

On the trail – Prepare the rice, by adding the rice to boiling water and let the kernel blocks break apart and turn tender. Add the chicken/meat and keep stirring until chicken/meat is tender. Add dehydrated/freshly-chopped vegetables to the stew and reduce the heat, until the water dries out. Now serve.

Servings – depends on amount of rice and chicken.

Extras – Capsicum, bell peppers, onions, tomatoes, potatoes (as an alternative for chicken/meat if all consumers are vegetarians), Celery, beans, seeds. Add cheese while cooking for an extra creamy stew texture, aroma and nutrition.

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Mushroom dirty rice

  • 2 dried broth cubes
  • 4oz of water chestnuts
  • 8oz Rice (white, brown as preferred)
  • 1 tablespoon of cooking oil (canola, olive)
  • Canned mushrooms as desired
  • Extras (see right)

At home – Chop or grind chestnuts, depending on preference of texture/taste. Pack all contents in separate zip-fresh bags.

On the trail – Add the oil to the pan and bring to warm temperature before adding mushrooms and your choice of extras for a light fry. Add everything else to a pot with boiling water (should be in accordance with the amount of rice). Once the rice kernel is tender, add the fried vegetables and lower the heat, leaving the pot covered for 7-8 minutes. If water content is present, retain as wanted otherwise discard. Serve.

Serving – Depends on the amount of rice.

Extras – Capsicum, bell peppers, onions, tomatoes, potatoes (as an alternative for chicken/meat if all consumers are vegetarians.), Celery, beans, seeds

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Beans & Rice

  • 2oz rice
  • 2oz beans
  • 1oz corn chips (your favorite brand)
  • 1oz cheese
  • 0.2oz dry ground seasoning (tortilla, taco etc)

At home – Pack all things in separate containers or zip-fresh bags.

On the trail – add water according to quantity of rice and add the rice bringing the whole thing to a boil. When rice is half-tender, pour in the bean. Keep stirring sprinkling the seasoning to keep an even mix. Add grated cheese so that it mixes evenly and add the chips (crushed by hand or not) just before serving to avoid them getting soggy and mushy. Enjoy

Servings – 2-3 adults

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Austrian cornmeal stew

  • 4 tablespoons dry milk
  • 2 Dried meat broth cubes
  • 2 tablespoons of dried cornmeal
  • 2 tablespoons grated cheese
  • 1 tablespoon cooking oil or starch
  • Vegetables – see extras
  • Meat/chicken (if needed)

At home – Combine milk powder and dried cornmeal together with the granulated broth cube and pack together in a zip-lock bag.

On the trail – boil a single cup of water and add the dry milk, dry broth cube and dry cornmeal mixture into it. Keep whisking, reduce heat and let it cook until a stew of desired consistency is attained. Add the grated cheese, stir for another minute and remove from the stove.

Take another pan; add the oil/starch, adding chopped onions, tomatoes and sliced/chopped meat/chicken. Cook just until meat and onion are tender, and then add contents of the other pan to this pan. Whisk and serve while hot.

Servings – 1-2 adult

Extras – Onions, tomatoes, potatoes, Celery