Fresh cilantro (optional, for the adventurous version of the sloppy joe hot dogs)
900 g (2 lbs) potatoes
750 ml (3 cups) cauliflower
900 g (2 lbs) sweet potatoes, peeled and cut into sticks (optional, for the adventurous version of the poutine fest)
500 ml (2 cups) grated carrots
2 green onions, chopped
1 yellow onion, chopped
2 garlic cloves, chopped
1 banana per crêpe (optional, for the adventurous version of the chocolate crêpes)
Raw vegetables (to eat with the hot dip)
Dry goods section
95 ml (7 tbsp) olive oil
15 ml (1 tbsp) Italian seasoning or herbes de Provence
15 ml (1 tbsp) smoked paprika
Salt and freshly ground pepper
500 ml (2 cups) poutine gravy
1 can (540 ml) chickpeas
60 ml (¼ cup) pitted and sliced Kalamata olives (optional, for the adventurous version of the meal dip)
45 ml (3 tbsp) capers (optional, for the adventurous version of the waffle grilled cheese)
500 ml (2 cups) salsa
12 hot dog buns
12 hard taco shells (optional, for the adventurous version of the sloppy joe hot dogs)
1 L (4 cups) all-purpose flour
5 ml (1 tsp) baking soda
17.5 ml (1 tbsp + ½ tsp) baking powder
1 pinch of salt
60 ml (¼ cup) cocoa powder
60 ml (¼ cup) sugar
250 ml (1 cup) packed brown sugar
5 ml (1 tsp) vanilla extract
30 ml (2 tbsp) peanut butter per crêpe (optional, for the adventurous version of the chocolate crêpes)
5 graham crackers, coarsely crumbled
250 ml (1 cup) chocolate chips
250 ml (1 cup) mini marshmallows + 250 ml (1 cup) for the adventurous version of the s'mores cookies
Crackers (to eat with the hot dip)
Cheese section
500 ml (2 cups) grated Swiss cheese (optional, for the adventurous version of the poutine fest)
500 ml (2 cups) cheese curds
Meat section
250 ml (1 cup) crumbled cooked bacon
450 g (1 lb) lean ground pork
Dairy section
1 tub (340 g) + 250 ml (1 cup) room-temperature cream cheese
375 ml (1½ cups) grated Tex-Mex-style cheese
500 ml (2 cups) grated cheese
310 ml (1¼ cups) milk
7 eggs
250 ml (1 cup) butter
60 ml (¼ cup) sour cream
Frozen section
16 cooked waffles
Seafood section
250 ml (1 cup) coarsely chopped smoked salmon (optional, for the adventurous version of the waffle grilled cheese)
What you have left in the fridge:
500 ml (2 cups) leftover cooked meat or 1 can black beans, rinsed and drained
3h
1h30
4 portions
Se congèle
Bring ¾ cup butter and 1 tub (340 g) + 1 cup cream cheese to room temperature.
Preheat the oven to 375°F.
Cut 2 lbs unpeeled potatoes into sticks and 3 cups cauliflower into small florets.
Place in a large bowl and add 5 tbsp olive oil and 1 tbsp Italian seasoning. Season with salt and pepper to taste.
Transfer to two rectangular baking dishes or to individual aluminum pans (this will be handy for finishing the cooking at the campsite, on the BBQ or over the campfire). Leave room in your containers for the other ingredients in the recipe. Bake for 35 minutes.
Grate 1 cup carrots and set aside.
Chop 1 yellow onion, 2 garlic cloves and 2 green onions. Set aside.
In a large skillet over medium-high heat, heat 2 tbsp olive oil and cook 450 g ground pork and 1 chopped yellow onion for 5 minutes. Season with salt and pepper to taste.
Stir in 2 chopped garlic cloves and 2 cups salsa and simmer for 15 minutes.
Rinse and drain 1 can chickpeas and 1 can black beans (if making the veggie version of the Poutine Fest). Set aside.
In a food processor, place 1 tub (340 g) room-temperature cream cheese, 1½ cups grated Tex-Mex-style cheese, 1 can chickpeas, rinsed and drained, 1 cup grated carrots, 1 tbsp smoked paprika, salt and pepper.
Blend all the ingredients until smooth and transfer to individual aluminum containers that can go on the BBQ or over the campfire. Refrigerate or freeze.
In a large bowl, combine 2 cups flour, 1 tsp baking soda and 1 tbsp baking powder.
In another bowl, using an electric mixer, cream ¾ cup room-temperature butter and 1 cup packed brown sugar for 1 minute. Add 2 eggs and 1 tsp vanilla extract and mix again.
Stir the flour mixture into the egg mixture and mix well with a wooden spoon.
Add 5 coarsely crumbled graham crackers, 1 cup chocolate chips and 1 cup mini marshmallows. Mix again.
Onto two nonstick baking sheets or sheets lined with parchment paper, drop the cookie dough by spoonfuls. Shape into balls of about 2 tbsp each.
Flatten slightly with a fork and bake for 8 minutes.
Add 2 cups poutine gravy to the potato and cauliflower mixture. Top with 2 cups leftover meat or 1 can black beans, rinsed and drained, and 2 cups cheese curds. Refrigerate or freeze.
In a large bowl, using an electric mixer, combine 2 cups flour, ¼ cup cocoa powder, ¼ cup sugar, 1¼ cups milk, 5 eggs, ½ tsp baking powder and a pinch of salt. Mix until smooth.
Melt 1 tsp butter in a skillet over medium-high heat, pour in ½ cup of the crêpe batter and spread it with a spatula. Cook for 2 minutes per side or until golden brown. Repeat with the rest of the batter.
Place the crêpes in an airtight container, layering them with parchment paper so they don't stick together. Refrigerate or freeze.
In a bowl, combine 1 cup room-temperature cream cheese and 2 cups grated cheese.
Place 8 waffles on the counter.
Divide the cheese mixture among the 8 waffles and spread well.
Add 2 tbsp crumbled cooked bacon and ¼ chopped green onion to each waffle.
Close with the remaining 8 waffles. Place in a large airtight container, layering with parchment paper. Refrigerate or freeze.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 can opener
1 electric mixer
1 food processor
1 wooden spoon
2 rectangular baking dishes or individual aluminum containers with lids suitable for cooking on the BBQ or over the campfire
2 nonstick baking sheets
1 large skillet
1 crêpe pan (optional)
Parchment paper
Empty containers (for storage or freezing), BBQ- or campfire-safe if needed
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