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12 recipes
Front & Backcountry Desserts
6 recipes
Wholesum Recipes
12 recipes
Gluten-Free Options
17 recipes
Vegetarian Options
33 recipes
WRFI's Backcountry Meals
32 recipes
Dutch Oven Recipes
11 recipes
Outdoor Eats
Recipes
Arabic Fattoush Salad
vegetable oil
Pita Bread
large English cucumber, finely diced
Cherry Tomatoes
red onion
parsley
fresh mint
olive oil
lemon juice
ground sumac, or to taste
Feta cheese crumbles
Orange Torpedo
Burritos
Cilantro
Avocado
Salsa
Sour Cream
Lime
Burrito Seasoning Packet
Tomato
JalapeƱos
Ground Meat Substitute
Yellow Onion
Shredded Cheese (mex blend)
Flour Tortillas
Spanish Rice (dry)
Red Bell Pepper
Green Bell Pepper
Grand Canyon Trust
Overnight Blueberry French Toast
Bread
Cream Cheese
Blueberries
Eggs
Milk
Vanilla Extract
Maple Syrup
Sugar
Cornstarch
Water
Butter
LIFT Discipleship
Rosemary lemon grilled chicken
Butter
Fresh rosemary
Garlic
Lemon
Fresh lemon juice
Skinless
Salt and pepper
tester tester
Mexican lasagna chicken (late)
Chicken (12.5oz can)
Cheese, shredded cheddar/Mexican
Sour cream
Tortillas, corn
Beans, black (15 oz can)
Enchilada sauce, red (15 oz can)
Olives, black (15oz can)
Green Chilies (27oz can)
Salsa (12 oz jar)
Bag of charcoal (7 pound bag)
Lime
Onion, yellow
Ann-Marie Dale
Salmon River Parfait
Greek yogurt
Blueberries
Raspberries
Speciality Chocolate Bars
Chocolate sauce Ghirardelli
Whipped cream Redi Whipe Original
Strawberries (1pound box)
Wilderness River Outfitters
BOAT Bannock Mix (i.e. homemade bisquik)
Flour
Butter / Margarine
Sugar (any)
Baking powder
milk powder
The BOAT Bus
Green Goddess Grain Bowl
Grain Mix, precooked
Olive Oil
Lemon
Salt
Mayo
Tarragon (fresh)
Broccolini
Avocado
Outdoor Eats
Huevos Rancheros
Eggs
butter
pinto or black beans, drained
corn tortillas
grated sharp cheddar cheese
salsa
salt
Lycoming College
Balsamic Bruschetta
olive oil
salt
black pepper
loaf of French Bread
basil
shredded parmesan cheese
minced garlic
balsamic vinegar
Orange Torpedo
Hawaiian Stir Fry
Bell Pepper
Onion
Carrot
Celery
Garlic Head
Canned Chicken (12.5oz)
Sliced Water Chestnuts (8oz)
Pineapple Chunks (20oz)
Stir Fry Sauce (10oz)
Rice (5lb)
Broadreach
DO Sweet Cornbread
Cornmeal
Flour
Sugar
baking soda
baking powder
salt
eggs, beaten
buttermilk
melted butter
Oil
Lycoming College
Iron-Skillet Stuffed Cabbage
ground beef
small onion, chopped
jasmine rice
handfuls cabbage leaves, roughly chopped
(8 oz) tomato sauce
chicken stock
(14 oz) can diced tomatoes
Shredded sharp cheddar
Lycoming College
Quintessential Quinoa
Olive Oil
Vegetable Bullion Cubes
Fresh Cilantro
Limes
Garlic Head
Bell Peppers
Onion
Tortilla Chips
Shredded Cheese
jalapenos
Black Beans
Hominy/Corn
Quinoa
Guacamole
Diced Tomatoes
Avocadoes
Broccoli Crowns
Zucchinis
Ecology Project
Eggs Your Way
Eggs
Link Sausage
Far Flung Outdoor Center
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Orange Torpedo
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