I've decided to try to compile a few more backpacking recipes or food ideas. These are foods consisting mostly of dried items (a small can of something as flavor is ok), and entirely of non-perishable items (a few semi-perishable items like pita bread or root vegatables are ok, and there are sausages and cheeses that will last an entire week). I usually try to get above 3 calories per gram of weight (including the ziplock bags I use for packaging). Field preparation/assembly should be simple, at-home prep could be more complex but simple is still better.
Here are my current favorites:
<b>Pasta with sundried tomatoes, bacon and parmesan.</b>In one pot (on one stove) prepare pasta. In another pot (on another stove) cover sundried tomatoes with water and simmer. Add diced hot red pepper (dried or fresh), oregeno, salt, pepper and some dried onion flakes. Dice pre-cooked packaged bacon slices (the ones that don't need refrigeration), when the pasta is done use that stove to heat the bacon. Drain the pasta, pour olive oil on it, serve it with the sauce, the diced bacon, and pre-grated parmesan.
<b>Cheese Bannock</b> Add water to your pre-mixed basic quick-bread flour mix (flour, baking powder, salt). Add crumbled old white cheddar. Kneed into a dough. Cook as flatbread in a pan, or on a fire wrapped around a stick, or in thin bunches wrapped in tinfoil. However you cook it, keep it thin or the crowd will grow impatient.
<b>Steamed Raisin Bread</b>Take one snack-sized pack of raisins (about 1/2 cup) and simmer it in just enough water to cover. Drain the raisins, save the water. Cool the water by adding extra water until you have enough volume to mix with your 3/4 c. prepared quick bread mix (flour, baking powder, salt). Add the water to the flour mix, kneed it into a dough. Add the raisins. Form it into a loaf in a small greased pot with a lid that nests in another pot with a lid. Add a bit of water to the outer pot, and cover them both, like a double boiler with lids. Cover the whole thing with a damp cloth, and simmer it for about 20 minutes. The bread will not brown and will still look raw, you need to poke it to see if it is done. If the appearance is unappetizing, cover it with some icing.
That's all I have for "recipes". For breakfasts we mostly use different oatmeal options, or peanut butter and jam on crackers. For lunch, it's all sorts of sausage, cheese, jams, or canned meats or fish on crackers or pita bread. I used to have some soup recipes but they seem to be lost, and never seemed to be concentrated enough to deliver the calories needed on a strenuous weekend. Chocolate and gorp complement most every meal.
Speaking of calories, we always bring lots of olive oil now. At 8.9 calories per gram, it's an effective addition to any meal.
Also I just noticed this old thread http://chowhound.chow.com/topics/402778 which has lots of ideas but not many recipes.