Cooking Off-Grid with the SolSource Solar Cooker

Gaye Levy Gaye Levy  |  Updated: November 24, 2020
Cooking Off-Grid with the SolSource Solar Cooker

Harnessing the sun to boil water and cook food is a dream come true for anyone but especially so for preppers and self-sufficiency types who want to reduce their dependence on the electrical grid and traditional sources of cooking fuel. The SolSource Solar Cooker does just that; it harnesses the sun and effortlessly becomes an all-in-one cooker, stove, and grill. Not only that, it is fun to use (actually a blast to use!) and the prepared food is super-delicious.

In this review, I will explain how the SolSource works, from installation through cleanup.  In addition, One Earth Designs is giving a complete SolSource Solar Cooker bundle to one lucky ready.  This is a $569 value.  How cool is that?

Cooking Off Grid with the SolSource Solar Cooker | Backdoor Survival

The SolSource Cooker: Just the Nitty Gritty

If you did not know what you were looking at, you would think the SolSource Cooker was a fancy satellite dish.  But of course, it is not.

The SolSource consists of a large, parabolic dish with shiny bright, high-tech self-healing reflectors made out of high-tech polymer.  When properly positioned, sunlight is reflected down into a focus point beneath your cookware. This integrated focus point reflects upward toward the sun and when you see the sun reflected back in its center, the solar cooker is properly aligned and ready to use.

According to One Earth Designs, the SolSource has 92% efficiency, allowing for temperatures up to 550F degrees in minutes.  I did not personally test the temperature but can attest to how quickly water came to boil and how quickly food cooked.  More about that in a moment.

Installation and Setup

At first glance, the installation and set-up process appears daunting.  The reality is that setup is not at all difficult and actually quite easy as long as the instructions are followed.

Assembling the SolSource Solar Cooker | Backdoor Survival

Shelly (aka the Survival Husband) managed the setup single-handedly and since he is not a good “follow the manual” type of guy, he had to stop at one point and regroup.  Assisting in the process were a group of videos on the One Earth Designs website.  Follow the instructions and the setup goes smoothly.  We had some stops and starts but all told, the setup took about 90 minutes for one person.

Note: One Earth Designs recommends that two people assemble the unit together.  Since that is not always possible, we purposely chose to see if it could be done by one person.

Something to note is that the assembly manual that came with the unit did match up with the included parts.  We actually thought there were missing parts. During a quick call to support, we learned there was a newer installation manual available for download.  Apparently, the SolSource Cooker we received was an improved model and the old manual had been put in the shipping box by mistake. No worries – we got the new manual and were all set.

Using the Solar Cooker

Shortly after the SolSource was set up, the rains came.  The unit itself was covered and protected from the elements but I sat and stewed. I kept looking outdoors, getting intimidated at just the thought of learning how to use this “monster”.  I should not have worried.  Using the SolSource was easy and extremely fast!

The first step is to align the dish-like reflector panels so they face the sun.  There are a number of levers on the stand that allow this to happen.  Basically, you release the lever, or brake, then swivel the panels around side to side then up and down until you get the right angle.  You know things are lined up when you see the sun reflected in the alignment mirror.

Note:  As with many aspects of the SolSource Solar Cooker, the alignment process is a little tricky the first time around.  Once you get the hang of it, however, it is quick and easy.

SolSource Pot of Water & Alignment Mirror | Backdoor Survival

You can see the alignment mirror to the bottom left of the pot

Another way to check the alignment is after you put a pan on the grill unit.  You can stoop down and look at the bottom of the pan or pot.  The reflection of the sun should be more or less centered on the bottom of your cooking vessel.

Note:  The grill unit is the holder where you set your pot, pan, or skillet.

As I mentioned, the SolSource looks like a big satellite dish.  It is not a perfect disk, however,  There is a slot cut out that you step into to access the grill unit.  Accessing the grill unit from the front is not advisable which I assume is because the reflection off the plate can hurt your eyes. Also, the area immediately above the reflection mirror gets very hot. To be safe, you should access your food only from the slot behind the unit.

For this review, I decided to boil water, make some white rice, fry an egg, and pop some popcorn.  Boiling water was pretty straightforward.  Set a pot on the grill until and wait 10 minutes.  That was it.

For the rice, I used a cast iron Dutch oven.  I used two cups of water and one cup of white rice.  I didn’t bother waiting for the water to boil first but instead, dumped everything in the pot, covered it, set it on the grill, and set a timer for 20 minutes.  At the end of 30 minutes, I checked and the rice was done.  I don’t know if it was the ambiance, the cast iron pot, or the solar cooker but I swear this was the best tasting white rice I have ever eaten.

SolSource Yummy Popcorn | Backdoor Survival

But it was not as good as the popcorn!  I plopped a large dab of coconut oil in the pot, added one-half cup of popcorn, covered it then set it on the grill.  The popcorn started to pop after two and half minutes and took ten minutes start to finish.  In twenty-twenty hindsight, I probably should have heated the coconut oil in the pot before adding the popcorn.

I am not one to snack but I ate half the popcorn myself right out of the pan.  It was that good.  Can you imagine popping some corn outdoors after suffering the woes of a disruptive event?  Talk about surviving in style!

The final test was a fried egg.  I used the SolSource Grill Pan which is a heck of a pan in its own right. Yes, it was goofy to fry an egg in a pan with grids, but what the heck?  I  did so anyway.

Solsource Frying an Egg | Backdoor Survival

As you can see from the photo, the egg fried up perfectly.  There were no loose whites and the yolk was nice and loose, just the way we like it.  The eggs slid right out of the pan with just the slightest nudge from my spatula.  You can read more about the grill pan here.

SolSource Cooking on a Cloudy Day | Backdoor Survival

By the way, the day I did my solar cooking the sky was cloudy.  The sun was behind a cloud when I boiled the first pot of water and it took more than 20 minutes to boil.  But it did boil eventually.  When the sun moved from behind the clouds, I started over and the same pot of water took only 10 minutes to boil.

For More Information:  Visit One Earth Designs


When my cooking session was over, I followed the directions to pour water over the reflector panels to tidy them up.  The splatter of rice literally slid down the side and I did not have to go back and wipe up any messes with a rag.  After the water droplets dried, I covered the cooker and I was done.  Easy peasy.

SolSource Easy Cleanup | Backdoor Survival

Heating and Boiling Water: Other Uses

Let us not diminish the importance of using the sun to heat and boil water.  We need steaming hot water to reconstitute meal pouches, sterilize cooking utensils and medical instruments, maintain personal hygiene, and wash clothing.

This is in addition to having the means to boil questionable water before drinking it; thus reducing the possibility of waterborne illness.

The Giveaway

This is the part you have been waiting for.  A complete SolSource set up like the one in this review will go to one reader.  The price includes the SolSource Solar Cooker, Weatherproof Cover, and Grill Pan.  The value of this giveaway is $569.

Although comments are not necessary to win, you do get five “entries” for answering the giveaway question.  Just remember that you must select the “I Commented” entry in the Rafflecopter to have your comment recorded in the random drawing.

For this giveaway, I am looking for recipes using five ingredients or less.  If I get enough, I will compile them into a reader cookbook.  Would you like that?

a Rafflecopter giveaway

This giveaway will run for one full week.  For extra points, share it with your friends!  The deadline is 6:00 PM MST next Saturday.  The winner will be notified by email and announced on the Rafflecopter in the article.  Please note that the winner must claim their prize within 48 hours or an alternate will be selected.

Note:  Due to Customs requirements, this giveaway is only open to those with a mailing address in the United States.

The Final Word

What I have shared in this review is just a sampling of how the SolSource Solar Cooker can be used.  In my testing, I prepared simple foods because gourmet cooking will not be on the agenda following a disruptive event. On the other hand, for long-term off-grid cooking, or even cooking on a sweltering hot summer day, this solar cooker can be used for grilling meats, making soups and stews, and even canning the summer harvest,

If you want to make your mouth water, take a quick peek at some of the recipes on the One Earth Designs website. Those grilled veggies sure look good!

I would like to thank the nice folks at One Earth Designs for sponsoring this fantastic giveaway.  Please jump on over to their website and check them out.  And remember, one lucky Backdoor Survival winner is going to win a fantastic SolSource Solar Cooker.


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Below you will find items mentioned in today’s article as well as other personal favorites.  But first.  Did you like my apron?

Princess Frill Lace Polka Dot Kitchen Cooking Apron:  I purchased this apron on a whim and now it is a mainstay in my kitchen.  Ladies, sometimes we just need to have some fun! 

Gaye's Cooking Apron | Backdoor Survival

Lodge Cast Iron Double Dutch Oven, 5-Quart:  I love the versatility of this Dutch Oven, plus the size is just perfect for the two of us.  The lid serves double duty as a skillet and is easy to get on and off.  Of course, I love cast iron in general.

LifeStraw Family 1.0 Water Purifier: While the individual Lifestraw is an important prep, it is a “straw” that you drink out of.  The water can not be used for cooking or other purposes.  On the other hand, the Lifestraw Family  (BDS sponsor will purify 9-12 liters of water per hour into a bucket or other container.  It contains no chemicals, no batteries, and no moving parts to wear out. Read my review of the Lifestraw Family here.

Solo Stove & Pot 900 Combo: Ultralight Wood Burning Stove: For portability, this is my favorite rocket stove. What I like about this combo set is that the stove nests inside the pot. This combination is perfect for your bug-out kit and especially for heating water for use while brewing coffee or preparing freeze dried meal pouches.  It is lightweight and it burns biomass, no other fuel is needed.  Click to read my review of the Solo Stove.

Farberware Classic Stainless Steel Yosemite 8-Cup Coffee Percolator: Here is a link to my percolator.  It makes great coffee on or off-grid.


Third Edition:  The SURVIVAL MEDICINE Handbook

A frequent question I get on Backdoor Survival has to do with healthcare matters when there is no doctor around. This is the definite source of survival medical information for all Prepper’s and is my go-to bible for survival medicine.

Survival Medicine Handbook 2016

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146 Responses to “Cooking Off-Grid with the SolSource Solar Cooker”

  1. Five ingredients + bonus NO cooking!
    One can black beans drained
    One can corn drained
    One can diced tomatoes with liguid
    One half onion diced
    One clove garlic minced
    One packet taco mix seasoning
    Mix all and eat as is. No cooking needed and nutritious as well.
    Easy off grid meal!

  2. This is a stove top recipe that I think you could use on the SolSource Cooker. Ingredients: 8 strips bacon cut into 2 inch strips, 2 cups cooked rice, 1 can cream of mushroom soup, mozzarella cheese. Cook rice and set aside. Crisp bacon and set aside, draining most of grease, leave a little and all the little bacon crispies in the pan. Stir mushroom soup and about half a can of water into the bacon pan, stirring until hot. Add rice. Heat until hot. Add back bacon and stir in with lots of cheese. Ready to eat! Ok, yes I cheat and use more bacon.

    I think this set up would work better for me than the Sun Oven. I got my Sun Oven midwinter and although in central Texas I have lots of sun, I also have lots of trees. I never could get enough sun on the cooker to get my beans hot.

  3. simple meal, rice and beans.
    Soak beans for eight hours, change water-boil them.
    rice is easy soak and boil.
    drain water. mix and eat.

  4. Black beans
    chopped up zucchini and yellow squash
    Mix all together and cook until simmering.
    Eat with a tortilla or tortilla chips or pita bread
    Ummmm GOOD and easy to make

  5. I’m a “dump” cook…
    1 zucchini, diced
    1 yellow squash, diced
    1 medium onion, diced
    Meat (usually leftovers) of choice
    Saute vegetables until tender. Add meat. Eat when thoroughly heated.
    The beauty of this recipe, for me, is that you can add any other leftovers you may have (rice, potatoes, quinoa, etc.).

  6. Smothered pork chops

    4 pork chops with bone
    1/4 c flour
    2 tbsp oil
    2 cans cream of mushroom soup
    4 large, peeled, quartered potatoes

    Dredge chops in flour, brown in oil. Add two cans soup. Nestle potatoes in soup around chops. Simmer slowly for about an hour til done. You many want to season your chops with salt/pepper to taste. If you like a thinner gravy, add a little water.

    Then, invite me over for dinner!

  7. Cut up Italian Sausage links and veggies (we like potatoes, green peppers, and onions). Toss it all in olive oil and Italian spices. Bake in a 450 degree oven for 30 minutes. Yum!

  8. fav 5-ingredient recipe is chimol: raw guatemalan salsa made using equal parts chopped cilantro, tomato, and onion with lemon juice and salt!! delicious on rice or eggs (:

  9. fried cabbage and potatoes
    slice potatoes
    slice squash
    chop cabbage
    any other vegy you want to add
    layer bacon potatoes squash and cabbage however many layers you want put in oven bake until potatoes are done.
    You can use any amount of the ingredients that you want, to make it to your liking

  10. Maybe in a separate post, I wonder if you could compare/contrast this unit with the Sun Oven? Pros/Cons of each? Appears that storage space might be an issue for this one. Wonder if the recipes & cook times from the Sun Oven recipe book would work with this unit? Would sun cook time be the same?

  11. Thank you for the tutorial on how to use this solar cooker. I’ve seen them in the past but never saw much about the nuts and bolts for assembly and use. I’d love to have one. Maybe I missed this but how much does the kit weigh?

  12. MIGAS
    4 corn tortillas, cut into 1/2″ squares
    1 T. oil
    2 T. diced onion
    2 eggs, whisked as for scrambled eggs
    1/4 c. salsa

    Saute tortillas in oil until they start to turn golden. Add onion & saute until soft. Add eggs, stirring until cooked through. Add salsa & heat until warm. Salt to taste. Optional: top with cheese (cream cheese is the family favorite).

    • Two or three times a week, I am seeing this happen. It is not just you. I can’t figure it out but my instinct tells me it is some trigger word coming from a mapping program (Google maps?) on your computer.

      I did you your recipe finally came through. In the meantime, I am continuing to research this anomaly.

  13. Chili-white that is so good.

    About 5 cups of cooked chicken. One rotisserie or canned
    32 oz chicken stock
    3 cans of undrained white beans
    16 oz jar of salsa. This is where you decide how hot the chili will be. (hot salsa, med salsa etc)
    8 oz block of shredded pepper jack cheese.
    You could add 2 cloves of garlic and 2 tsp of cumin, but that would be over 5 ingredients.

  14. Cut up bell peppers – any color. Saute with diced onions and a clove or two of garlic. Serve over rice or on bread for an open face sandwich.

  15. My favorite simple recipe is a scrambled egg in a tortilla (any kind) with a squirt of Braggs amino acids. This is an organic soy sauce substitute. (I use the spray bottle). To adapt this recipe to the SolSource Cooker, I would try using a wok. Curve the tortilla in the bottom, add the egg (swirl with fork). When cooked to desire, spray and eat.

  16. Gaye. I have sold and installed satellite eq for years. When they first came out they were mostly spun aluminum. Twice a year the satellite in the sky came between the sun and the dish (length of days and nights the same) and the solid dishes reflected so much heat to the electronics in the center of the dish, that it melted the wires going to them. This is why the mesh dishes came on the market. People thought it was because of the beauty, but it was so that the sunlight would pass through the mesh and not reflect the heat to the electronics.
    So believe that the focal point of a solid dish will get extremely hot. I personally have purchased rolls of mirror tape from Amazon that I can stick to surface of some of my old dishes and remove the electronic and replace with something to set my pots on.

  17. I don’t always have time to read every word of the posts….though I do try….but this one I hung on every word. At first glance at the setup, it appeared difficult and overwhelming. By the end of the article, I was swooning…. Ahhh…and yes, now I covet…

    Here’s my 5-ingredient recipe you may enjoy:
    Easy Drop Biscuits
    2 cups of freshly ground kamut (or grain of choice)
    1 T baking powder
    1 teaspoon Real or Himalayan salt
    1/4 cup melted coconut oil
    1 cup milk (can use reconstituted milk powder)
    Mix dry ingredients well. Add oil and milk mixing lightly until incorporated. Drop by Tablespoons onto a cookie sheet and bake at 425 for 10 min.

  18. 4 cups all-purpose flour
    2 tablespoons baking powder
    1 1/2 teaspoons salt
    1 cup shortening

    1. Combine all the dry ingredients in a large bowl.

    2. Add the shortening and mix with an electric mixer on medium speed until all the shortening is blended with the flour.

    3. Use the mix as you would the real thing by following the directions on the box

  19. Recipe I use in the slow cooker. May be able to do in Solar cooker.
    Chicken breasts, frozen(4-6)
    1 med onion sliced
    1/2 cup cooking wine
    1 jar button mushrooms w/liquid
    Pepper to taste (No SALT)
    Put all ingredients in crock/slow cooker on LOW for 8 hours
    If using fresh chicken, on LOW 4-6 hours or until chicken is done (168-170 degrees internally)
    pull chicken and shrooms, onions out when cooked . Thicken sauce with a little cornstarch for gravy. Can be served with mashed potatoes or over cooked egg noodles

  20. Hit enter too early wanted to tell you Love the apron I “haunt” garage /estate sales and have found many good aprons that way. Really don’t know why they’ve gone out of style .
    Thanks again for a really great give away

    • I am sure your garage sale finds are much nicer quality than this one. Still, for the price, this is okay and also very fun.

  21. I have no recipe but this is the most interesting stove I have seen? You find the most amazing

    • Thank you for saying that. Yes, I do try to find interesting products to review and share in a giveaway. Sometimes I feel like I am the “Queen of Preparedness Giveaways” but so be it.

  22. Take that back here is a recipe prepper style.
    1/2 lb freeze dried diced chicken
    2 pkg mre Black Beans
    1/2 cup dried onion
    1 cup rice
    put in pot with 2 cups water season with salt/pepper. cook 20 min.
    Have hot sauce standing bye for those who live on the wild side.

  23. I would love to hear your results if you make this with the solsource. It’s close to sourdough but not quite.
    In a big bowl mix –
    3 cups flour
    1 tsp. salt
    1 tsp. yeast
    Add 1 1/2 cups warm water and mix well.
    Cover for 24 hours.
    Put in a deep greased pan, Put the lid on and bake for 30 mins at 450 degrees preheated oven. Take lid off and bake an additional 15 mins.
    I’m not sure how the bread would come out without the preheat but I would definitely play around and come up with a homemade bread recipe.

  24. I use a Stove-Tek rocket stove a lot…this solar system looks like a terrific alternative!
    So far as a recipe, a family favorite is cream-can cooking. My small 2.5 gal. can will cook enough for 4-6 people easily. We usually use 2 ears of sweet corn, ~2lbs kilvasa or spicy Italian sausage, 1/2 a head of cabbage sliced about 2″ thick to put on the bottom. Add chunked potatoes, carrots and onion, peppers if you like and a spice mix of your choice. Last, pour in 2 cans of whatever beer you like. Put the can on the heat until you get steam from the small hole in the lid, reduce the heat a bit and cook ~40 min. You can cook a huge variety of meals in these cans.

  25. Wow. What a great give-away. Husband and son have been working on making a solar cooker using an old, huge satellite dish. I can’t say it has been a huge success. But must give them an A+ for trying. This seems to fit the bill nicely for alternative cooking. I must show them this email. Thanks again for all the info.

  26. The only recipe I can think of is my quick survival pasta sauce.

    1 large can of of diced or stewed tomatoes with juices
    1 1/2 teaspoons of Italian seasoning
    1 medium onion diced
    1 large garlic clove

    Put it all in one large pot on medium low heat for about 20 – 30 minutes. Stirring occasionally, Its very simple & quick but in a pinch, it’s very tasty. It also doesn’t require any meat, you can add that if you’d like to.

  27. Bacon-chopped small,onion-chopped small,potatoes-chopped small,clams or fish,milk or half and half. Salt and pepper to taste. Simple and fast chowder!

  28. This is my quick go to when the hubby is not home. (He does not like spinach).

    Love this dish courtesy of Humboldt Creamery from my neck of the woods. I did make a change with seasoning since I love Adobo seasoning. The original actually calls for garlic and onion powder and salt and pepper.


    Healthy yet hearty.

    Serves: 4-6

    8 oz. pasta

    8 oz. (about 2 cups) shredded cheese sharp white cheddar

    1/2 cup Humboldt Creamery organic sour cream

    2 cups fresh organic spinach

    1/2 tsp Adobo seasoning or to taste


    Cook the pasta according to the package’s instructions (usually about 8-10 minutes), until al dente.

    Reserve about 1/2 cup of the pasta water. Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain the pasta and wilt the spinach. Return the cooked pasta and wilted spinach to the pot.

    Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the sour cream and Adobo seasoning, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.

  29. One time in my life when I’m trying to get into hot water. This would be great for hard boiled eggs.

  30. Got a friend who used aluminum foil and a cardboard box but had only minimal success – then tried with an added reflector and noted an improvement – well, I would like to try this and see for myself

  31. A quick one that I make on stove top.
    1 can chicken broth (or beef broth)
    egg noodles

    And that’s it! Just bring the broth to a boil and dump in egg noodles. (you can add some water to thin it a bit if you want) Cook til noodles are tender. Season to taste, but most broth is salty so you may want to skip that. I have added cheese to thicken it and give it a slightly different flavor. You can put in additional items if you have them and want to, like chopped up green onions! (darn! now I’m hungry!!)

  32. My Kids’ favorite is homemade mac ‘n cheese:

    1 box pasta 12-16 oz.
    4 Tbs butter
    1 Cup coconut milk
    2 Cups grated raw milk cheddar cheese
    Salt and or pepper to taste

    Boil noodles until tender. Drain and return to pot. In a separate saucepan melt butter on med-low . Add milk and cheese. Stir constantly to melt. Add noodles and seasonings to taste. Note: raw milk cheese is usually just white so sometimes I add Turmeric for health and color.

  33. Would love it if you put a cook book together. I’m sure we could all dig around for more recipes’ to add.

    This recipe could easily be made from food storage items or fresh items:

    Poor Man Stroganoff as my Mother liked to call it

    1) Brown 1 pound hamburger, drain grease
    2) Salt & Pepper meat to taste but not heavy on the salt. Add small dash of Worcestershire, stir well
    3) 1 can cream of mushroom soup with a 1/2 to 3/4 soup can of milk or water (milk is better)
    4) 8 0z. sour cream may use store bought, homemade or dried powder to reconstitute,
    stir all ingredients in pan until well blended and heat thoroughly
    5) Cook enough rice for 4 people
    6) Pour hamburger mixture over rice

  34. Sorry, I do not cook so would be the worst person to ask for a recipe but I do like to eat, so I think compiling a book of recipes is a great idea. Gaye, thank you.

    • 3 ingredient biscuits
      Blend 1/4 c mayonnaise into 1/2 c milk
      Gently stir into 1c self rising flour
      Drop into 6 mounds
      425 degrees about 14 minutes
      In lieu of oven, bake on griddle, in dutch oven, or in a Sun or candle oven.

  35. In instances where fuel or time is limited, I use instant brown rice. One of our favorite recipes is:
    mall onion, chopped
    1can of black beans (do not drain-their nutrition in that liquid!)
    Can of chopped tomatoes (I usually use my own canned tomatoes, a qt so I double the recipe)
    minced garlic to taste or powdered garlic (1-2 tsp)
    Oregano (1-2 tsp dried)
    Saute the onion in a little oil. When translucent, dump all but the rice in.Heat to simmer. Put 1 – 11/2 cups instant rice in. Simmer 10 minutes. Done.
    I often add some slices of rope sausage for a change.

  36. 2-12oz. Cans chicken, 1 cup instant rice, 1 cup dehydrated mixed vegetables, 2 cans cream if whatever soup plus 4 cups water. Mix together in crock pot and cook on low 4 hours or high 2 hours, or until rice and veggies are tender. Add water if to dry. Can be served alone or over biscuits.

  37. One quart home canned chicken and broth
    Extra broth
    Homemade fat egg noodles
    dried peas
    diced onions at the end for some crunch

    This thing might even work in Ohio!

  38. Bacon
    Andouille Sausage
    Cooked Broccoli

    Dice bacon and fry until crisp. Remove and set aside. Drain all but 2 T bacon grease. Slice sausage into 1/4 inch rounds and fry until lightly browned. Add Cabbage and Broccoli and sauté until done to your liking. Add the bacon back in and serve.

    Thanks for the opportunity to win this awesome cooker. Good luck everyone.

    • I experimented doing so by moving the reflector mirror so it hit the edge of the pot instead od dead center. Boiling water took twice as long when I did so. Interesting enough, nothing so far has burned in spite of the high temperature. I thought for sure the fried egg would turn to rubber but it didn’t.

  39. I left a recipe for Egg Muffins with ingredients of English Muffin, Fried Egg, Cooked Ham or Sausage Patty, and Cheese.

  40. This one is unique. I’ve been wanting to build one. I may have the materials laying around now.
    Refletix and aluminum foil with a cardboard or wooden box.

  41. One of my favorite, easy recipies: Smoked sausage or keilbasa sliced into coins, saute that in olive oil for a few minutes, add vegetables (of your choice). I like broccoli or maybe snap peas and peppers. Also add pierogies and cook until all is done. (You could use pasta instead of pierogies too)

  42. I was glad to see the article – I have made and used solar for a wax melter in my beekeeping and was impressed at how hot it got – I would love to try cooking with solar

  43. It’s not a,made for scratch recipe but it’s super easy and great for camping.
    One pot chicken and stuffing

    1 can cooked chicken
    1 package stuffing mix
    1 cube chicken bouillon

    Prepare stuffing mix with bouillon and butter according to package directions. Add drained chicken and warm through

  44. Tacos with cauliflower tortillas
    1 head of cauliflower, cut up and stems removed;
    2 large eggs
    Ground meat (pick)

    Cauliflower tortilla preparation

    Preheat your oven to 375 F.
    Pulse the cauliflower in a food processor until you get a texture finer than rice.
    Steam the riced cauliflower over boiling water for 5 minutes then drain thoroughly (Cauliflower has a lot of moisture)
    Transfer the cauliflower to a bowl mix in the eggs.
    Separate the mixture into balls then spread each ball out on a parchment-lined baking sheet to make dough circles.
    Place in the oven and bake for 8 to 10 minutes; then flip and cook for another 5 minutes.
    Reheat in a pan placed over low heat when ready to serve.
    Cook ground meat then fill tortillas with meat, cheese and lettuce.
    Add other toppings as desired but it’ll be over 5 🙂

  45. 3-Way

    cook 1 lb. hamburger, with chopped onions to taste, season lightly
    add 1 can Ranch-style beans, including sauce in can
    serve over cooked spaghetti noodles

    I like to add a small dollop of ketchup to it…not too much. Delicious and filling.

  46. Mock Shepherd Pie

    In a casserole dish layer

    1 pint jar home canned ground beef, drained
    1 tsp oregano
    1 small can tomato sauce or 1 can tomato soup
    1 can french cut green beans, drained
    2-3 cups mashed potatoes made from potato pearls

    Bake 30 minutes

  47. Sliced zucchini, sliced mushrooms, minced garlic, cooked chicken (leftovers) diced. Pasta (spaghetti, rotini, etc).

    Saute the veggies in olive oil then add the chicken to warm. Serve over pasta of choice.

  48. Jambalaya!

    brown chicken or sausage in large cast iron dutch oven, add onions and garlic,
    add chicken broth, seasoning, and rice. Stir well, cover and let cook for 30 minutes on low heat.

  49. An easy chicken recipe we do in our family is to marinate chicken breast/tenders/nuggets in Italian dressing for 30 min or so. Then bake, cook in sun oven or grill. If I bake it, I usually put in potatoes for 30 min first, then the meat for 30-40 min at 375. I think this solar oven would work great with this. I have also just poured dressing over and baked in a toaster oven!

  50. My favorite easy minimal recipe:
    1can drained corn
    1can seasoned black beans
    1 medium onion
    1can diced fire roasted tomatoes
    Stir fry onions,add canned items, season with your choice of chili powder, salt, pepper, etc.
    Very nutritious served over rice!

  51. Poppyseed dressing:
    3 tablespoons plain yogurt
    3 tablespoons honey
    1 teaspoon poppyseed

    Mix well. Combine with cut-up fruit.

    I have used fresh apples, bananas, strawberries, blueberries, and grapes.

  52. Right now ours is stew with whatever meat we can kill.

    throw in whatever else you want

  53. 3-Ingredient Peanut Butter Cookies
    • 1 cup Peanut Butter
    • 6 tbsp sugar
    • 1 large egg, lightly beaten
    • cooking spray
    Preheat the oven to 350°F. Spray two nonstick baking sheets lightly with cooking spray.

    In a medium bowl, mix the nut butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.

    Bake until golden around the edges, about 10 minutes. Let cool completely before removing from the cookie sheet.

    Makes 22 cookies.
    Shortbread cookies are good, too and only need butter, flour and sugar. Recipes are on internet sites.

  54. I would love this recipe book!

    Breakfast Millet Casserole

    Preheat oven to 350 degrees

    1 Cup Millet
    ½ C. Coconut (sweetened or unsweetened)
    ½ C. Chopped Walnuts (and/or pecans/almonds)
    1 Cup Dried Cranberries
    1 Chopped Apple ( or 1 Cup dehydrated apples)
    4 ½ Cups Hot Water (cn also add 1 Cup Almond milk if desired)–if water is an ingredient, then sorry, it’s 6 ingredients 🙂

    Combine all ingredients in a 9×13 baking dish (Cut everything in half for an 8×8). Bake casserole in preheated oven for 30 minutes, then remove and stir. Return casserole to oven and bake an additional 30 minutes. Serve hot.

    Additional things that I have added in the past (It’s really, whatever you like with the base of millet):
    1 Tsp. Vanilla
    1 Tsp. Cinnamon
    Handful of oats/granola
    1 Tablespoon Honey

    Fruit Options:
    2/3 C. Dates or raisins
    1 Chopped Banana
    1 Chopped Peach

  55. Butternut Squash Casserole

    2 cups butternut squash, cubed
    1/3 yellow onion, chopped (or minced)
    1/4 cup olive oil
    3/4 cup Italian breadcrumbs
    6 ounces crumbled blue cheese (or 1 Cup mozzarella or Parmesan cheese if you don’t like blue cheese)

    1. Preheat an oven to 425 degrees F (220 degrees C).
    2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, and cheese in a large mixing bowl. Season with salt and pepper if you prefer. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
    3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

    Can add:
    1 tablespoon minced fresh thyme
    Sea salt & black pepper to taste

  56. Breakfast Bake:
    4 eggs
    TBS mayo
    Seasonings to taste

    whip eggs, add mayo and seasonings and whip until smooth
    add to warn CI skillet, cover on low and cook until raised (~5min)
    let rest, serve!

  57. As a kid growing up mom would fix spinach and scramble eggs.

    1 can spinach (drain the juice off) Place in a skillet

    2-4 eggs on top of the spinach ( I use 3 eggs for 2 people)

    Season to taste
    Cook until the eggs are done.

  58. I have never cooked with a solar cooker, but I have been looking forward to trying. I would fix up my sauté vegetables. It takes one onion, a good size Zucchini, a large yellow squash, and part of a head of cabbage.

  59. Tuna noodle casserole recipe from family:

    3 Cans mushroom soup
    1 pound of egg noodles
    1 can of baby peas
    1 can of mushroom stems and pieces
    1 can of tuna fish

    Cook noodles until almost done. Mix in mushroom soup thoroughly, then fold in peas, mushroom stems and pieces and finally tuna. Cook at 400F for 30-45 minutes depending on the container you’re using. Edges of the casserole will be bubbling and center will be steaming when done.

    If cooking in an oven, breadcrumbs can be added as a topper to prevent the top from drying out, or you can cook covered – just expect slightly longer cooking time to get everything bubbling.

    Best thing about this recipe is that nothing requires refrigeration unless you have leftovers! All canned and packaged goods are shelf stable for a few years if stored properly. I always keep enough on hand to make 6 or more batches as I consider it a prepping item AND a comfort food.

    • One more thing: A variant that I make from time to time, is a mushroom noodle casserole – just skip the tuna fish. Usually I make it that way because I forget to add the tuna before tossing it in the oven. 😛

  60. This is a crock pot recipe only 3 ingredients and will stretch a small piece of meat to feed 4-6 people easily. You can adjust it to fit the number of servings.
    Beef and Noodles:
    1 lb more or less of lean beef such as round steak
    12-16 oz of dry noodles
    1-3 beef bullion cubes
    In a 3-6 qt crock pot or dutch oven place beef, cover with water at least 2 inches or 2/3 fill the pot. Add bullion cubes. Cover cook on high about 4 hours. Remove beef and stir in the entire package of noodles. Cover pot and while noodles are cooking, about 20 minutes, shred the beef then add it back in. I like to sprinkle some parsley for color. Of course, salt and pepper to taste.

  61. A favorite from my childhood…
    Chop potato up in big chunks, boil with chicken or beef bullion. Add meatballs ( mom just rolled hamburger up into little balls and dropped them in) and then egg noodles. Yumm

  62. I like to cook a pot of beans 1 1pound bag of beans—1 ham hock, pot in pot with water to cover–put in solar oven and let cook all day make corn bread to go with—jiffy mix works great
    leftovers make good burritos
    would love to win this idea of a solar cooker.

  63. Ingredients:
    4 pork chops
    salt and pepper to taste
    1 pinch garlic salt, or to taste
    1 onion, chopped
    1/2 pound fresh mushrooms, sliced
    1 can condensed cream of mushroom soup

    Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and sauté for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

  64. What great recipes! Saving all of them. Here’s my 1 pot recipe:
    1 medium yellow onion diced
    1 16 ounce bag of French green lentils
    2 medium bay leaves
    3-5 links of sweet Italian sausage (optional for vegetarians)
    8 cups of water or chicken broth or 4 cups of each

    If sausage is in links just slice the casing off and brown the sausage. Add onions near the end and lightly saute. Add liquid, lentils, salt, pepper and bay leaves. Boil on low to no more than medium heat for about 30 minutes. Be light on the salt initially just because sausage has salt in it. Better to adjust salt and pepper at end if you like more. You can adjust liquid if you like. It’s pretty much fool proof which is why it’s a favorite for me.

    Melt the oil and lightly saute the onion

  65. Italian Sausage Skillet

    1Tbsp Olive Oil
    Sliced Italian Sausage
    Sliced Onions
    Sliced Red Peppers

    Saute onions and peppers in oil until onions are translucent. Add Italian Sausage and cook until done. Scramble and add eggs. Cook to desired consistency. YUM!

  66. Saute sliced onion and mushrooms in olive oil. Add chopped leftover meat (or re hydrated meat) and vegetables. Heat until warm, serve over rice. Or throw some leftover rice in to heat with the rest of it 🙂

  67. El Ranchero Casserole

    1 lb ground beef or turkey
    1 minced onion
    1pkg chili seasoning (or your own)
    1 lg can tomatoes
    1 small bag elbow macaroni
    Velveeta chunks

    Brown meat in skillet with onions. Add seasonings & stir. Add tomatoes (add water if additional liquid is needed for noodles.) Bring mixture to a simmer & add noodles. Cook until noodles are tender. Add Velveeta chunks & stir until melted. Serve.

  68. Chili spaghetti

    1 lb. hamburger (optional)
    1 can of chili con carne
    1/2 lb. of velveeta
    Spaghetti for 2 servings
    Brown the hamburger, add chili and cheese. Heat slowly to melt the cheese.
    Boil spaghetti and when tender, add to the sauce. Season to taste with extra chili powder or garlic

  69. Roasted Potatoes:

    Cut up small red potatoes into little wedges. Coat lightly with olive oil. Season with thyme, rosemary and seasoned salt. Bake at 450 until tender, stirring occasionally. If also cooking something in oven at a different temperature, can cook at the same time. Will just take longer if at a lower temperature.

  70. Easy breakfast or anytime meal
    left over baked potato
    Scramble eggs (2-3)
    butter or oil
    garlic & onions
    Cube up cooked potato, sauté it with the garlic and onions. When cooked how you like it, I like mine crispy, hubby likes it just when the onions gets translucent. Add scrambled eggs.
    OK, now I’m hungry.

  71. Grilled OKRA

    Coat whole okra spear in olive oil then sprinkle on spice mix of basil, garlic and onion. Then throw on the grill

  72. My five ingredients are 1) Ham bone 2) Water 3) Wild Rice 4) Quinoa 5) Pinto beans

    Boil the ham bone in water for a couple of hours with the pinto beans, remove the pinto beans and any ham from pot, Cook rice and Quinoa in the ham water as directed. Then add back the pinto beans and ham pieces. The rice and quinoa take on all the ham flavors. Hope you like.

  73. Solar power is the next big thing especially to cook with – that would be awesome. Now if those money hungry utilities weren’t run the way they are the world would improve.

  74. Saute a few onions in butter, add half t-spoon of sage. You could use the lid of the dutch oven for that. slice sweet potatoes/yams thin. slice apples thin. Layer 1/3 of potatoes, then 1/2 of apples, then 1/2 of onions. repeat and then top with the last 1/3 of potatoes. Bake (casserole dish covered in oven 350 for about 45 min. , or dutch oven on your solar cooker) till the whole thing is bubbling. That’s five ingredients.

  75. 1/2 lb bacon
    1 large potato, diced
    1 medium onion, diced
    2 cloves garlic, sliced thin
    6 eggs.

    Fry the bacon in a 12″ cast iron skillet, set aside. Pour off some of the bacon grease into your special bacon grease container. Add the potato and cook for a few minuets then add the onions. When they soften add the eggs and garlic and stir until eggs are almost set. If you have any bacon left over you can crumble it and sprinkle it on top…

    • I’ll have to make this it sounds wonderful! But I’ll have to cook a whole pound of bacon to have some to crumble on top lol!

  76. Easy Tuna & Rice

    Any Near East Rice (can use Couscous)
    1 can tuna
    ! can corn
    I onion cut up anyway you like

    Mix all in a pan. Add cans of water to rinse out the tuna, corn & spices in near east box until the pan is at least 3/4 full. Cook for 45 min to an hour depending on if you are using Couscous or Rice & how much water is in the pan. You can vary the ingredients however you want.

    Thank you very much for this giveaway!

  77. OK Recipe in Under 5 Ingredients:
    Roasted vegetables – best fast adaptable recipe
    1) Seasoning: pick a cuisine – greek, Mediterranean, Moroccan, Mexican? So: cilantro or oregano or za’atar.
    2) Oil of choice, recommended olive oil. 2Tbs per 3C vegetables
    3) Vegetable/protein medley (3 ingredients) 3 – 8C vegetables, e.g. zucchini, eggplant, [plant-based] sausage

  78. I’d like to try a Pineapple Upside down cake camping
    Can of pineapple rings and cake mix.
    Or a peach or blackberry cobbler
    Fruit, a little cinnamon and sugar
    butter and bisquick topping.

  79. This is one I learned as a kid.
    Brownie stew
    1lb ground beef
    5-7 potatoes (depending on size)
    3 small cans vegetarian vegetable soup

    Brown meat. Cut up potatoes into bite size pieces. Combine all ingredients in a pot and add water to cover. Cook until potatoes are tender. Can add half a chopped onion if you wish. Serve with biscuits or bread.

  80. favorite recipe is easy

    salt and pepper
    baking potato
    ranch dressing for salad and potato

    Grill steak while the potatoes wrapped in foil cook.

  81. Baked beans: 2 large cans of beans, 1 jar of BBQ sauce, 1 lb. Kielbasa sausage, cut in 1/2″ pieces and saute’d, 1 cup onions, chopped, 1/2 cup brown sugar. Combine all ingredients and cook in crockpot on low for 6 hours or on high for 3 hours.

  82. Curry paste, 33 tablespoons of olive oil, 1.5lbs chicken breasts, 2 yellow onions, and 2 red bell peppers. Cut chicken, onions, & bell peppers into bite size pieces. Mix all ingredients together. Cook for at least 20-25 minutes, stirring occasionally.

  83. I love oats so my recipe for energy bars has to include them. I mix a cup of nuts, usually walnuts or almonds, with 1 1/2 cups rolled oats, quick or old-fashioned, whatever you prefer. I add 1 cup dried fruit like cranberries and 1/4 cup nut butter. You can add 1/4 cup honey if you like it sweet but I usually don’t so you can increase the nut butter per your preference. Heating the honey and nut butter over heat is helpful if you have that available. You can make bars or balls but firming them up in the frig helps too. These store well in an airtight container but they’re usually gone in a few days! You can of course add all sorts of things to the recipe like pumpkin seeds and coconut, and I often do.

  84. Beef, rice, taco dish

    – 1lb beef or venison, cooked through
    – 1 can of diced tomatoes with green chiles added in and simmered for 5 minutes
    -1 packet of taco seasoning or homemade seasoning added
    – cook rice separately
    – mic rice and meat mixture, sprinkle with cheese and eat!

    Could be eaten straight, served over nachos, or in a burrito

  85. One of my all time favorite foods for the last four decades, a skillet full of fried potatoes, throw in 2 to four diced hot dogs, when the hot dogs are cooked stir in 2 to 4 eggs.

  86. I love the simple life and although I have no particular recipe to post, I like the idea of a hardy mans breakfast of eggs, sausage links, small steak and potatoes being cooked out of doors on a device that uses no fuel other than the sun..

    BTW: could you somehow do toast ??

  87. Right now, I have a pot of white beans simmering on the wood stove…a pound of navy beans, a big handful of dried onion, a third that much dried minced garlic and the same amount of dried bell pepper, a few shakes of dried celery powder and dried green chiles, one bay leaf, and a big meaty ham bone. Simmer until the beans are tender (I like to cook them slowly, so 6-8 hours or so), add a handful of dried green onions, Tony Chachere’s and salt to taste. Serve over hot white rice with a bottle of homemade hot sauce on the side! (We’re transplants from South Louisiana living in northwestern Oklahoma now..)

  88. Not sure if this would work with the solar oven…
    Aluminum foil Corn;
    4 whole ears of fresh corn, Your favorite variety or whats in season, husked,washed.
    Parmesan Cheese (grated or Kraft type)
    Chili powder or salt
    Lime juice
    Brush Mayo on each ear of corn, all around.
    Sprinkle generously with the Cheese and the Chili powder
    add lime juice to taste,
    Wrap in foil and put on the stove for 20-30 minutes turning once…
    Unwrap and enjoy ! works well in campfire also

  89. Something simple and light for backpacking. Ramen with a twist. While cooking Ramen chunk a few slices of summer sausage or Slim Jim’s and cut a slice of cheese to add while cooking. Just a little bit of meat really adds to the caloric value of the Ramen and the cheese makes a kind of sauce. Simple, easy and the ingredients don’t require refrigeration. Perfect for backpacking.

  90. Would love to have one of these, don’t think it is in the budget for now. Definitely on the wish list. Thanks so much for all the great info on this

  91. Lots of people have mentioned beans and rice. Here is a soup recipe: saute onion and green pepper. Add a can of beans, can of stewed tomatoes, can of corn. Ingredient #6: chili powder. Easy peasy and nutritious.

  92. Beer Rolls

    1 12-oz bottle of beer
    3 cups Bisquick

    Mix just enough to blend, leaving lumps. Pour into greased muffin tins (almost to the top). Bake at 400 degrees for 18-20 minutes or until lightly browned and spring back when touched.

  93. Hamburger, broken up and fried, any seasonings you like, any add ins like mac and cheese, rice, etc. and extra seasonings like more cheese, tomatoes. Quick and super easy, and some things just need one pan.

  94. Wow. So many great sounding recipes! Now I’m hungry! lol Here’s my contribution; it’s not necessarily 5 ingredients, but it’s a quick and easy “dump” type one-pot meal. I didn’t see anything like it already; I learned the recipe when I married and moved to my husband’s hometown. I have tweaked it for our family of 7 since then. It will serve 6, or more if you add more potatoes and green beans; you could also “shrink” the recipe by using fewer potatoes and green bean cans. I usually do 1 potato and about 1/2 can of green beans per person. If you wanted to splurge, you could add more sausage! =) I’ve also used frozen perogies in place of the potatoes in the past. Talk about tasty! Yum.

    Sausage, Green Beans, and Potatoes
    1- 14oz sausage/ keilbasa, sliced into bite size pieces
    3- 14.5oz cans green beans, drained
    6- sm/ med potatoes, peeled and cubed
    1- med onion, chopped
    2tsp. garlic, minced
    3Tbls. butter
    2cups water
    salt and black pepper to taste

    Method 1: Combine all ingredients in pot and bring to boil. Cover and simmer at least 30 min.

    Method 2: Cook sausage in butter with onions and garlic. Add potatoes and brown. Add water, green beans, salt and pepper. Bring to boil; cover and simmer for 30 min.

    Both ways are great. Method 2 would give you a “smoky” taste, but takes longer.

    Hope this is okay, since it’s not 5 ingredients. =)

    Love you apron! Have you checked out Flirty Aprons? They have so many cute ones. I have one and my daughter (4yo) got one for Christmas. She loves pretending to cook with it on. =)

  95. I have been looking at the Sun Oven but I like this one, though it is a bit costly. I think your rice tasted better because it as cooked by the sun. My recipe is for the crock pot: In a greased crock pot: layer 1 # chicken pieces (I like boneless, skinless chicken breasts), 1- 15 oz can diced tomatoes, 1- 4 oz can diced green chilies (I use mild). Cook on low from 5 to 7 hours. Pull out the chicken and shred it. Stir into the crock pot 1- 8 oz package of cream cheese, cubed. Add back in the shredded chicken and stir to combine. Can be made into quesadillas, served as a filling for burritos, eaten over rice, potatoes, etc. Can serve with cheese, sour cream, cilantro, etc. A very versatile recipe.

  96. Chicken Alfredo with Veg:
    Canned chicken
    Jar Alfredo sauce
    Can of peas
    Box of pasta

    Boil pasta to box directions, drain and rinse, add Alfredo sauce. Add chicken and peas. Simmer low 5-10mins or til peas are tender. Adjust quantities as needed for family size and how creamy you want the sauce.

  97. I think this recipe for couscous would cook quickly in the solar oven:

    chop 1 onion
    chop 1 carrot
    saute until soft in whatever kind of oil you normally use. I like coconut.
    add 2 cups of chicken stock & half cup dried cranberries, or raisins (whichever you like best)
    bring to a boil, then add 1 cup of couscous and stir for a minute, cover and pull off the heat & let rest for a couple of minutes to absorb all the broth. If you want to cheat and add a 6th ingredient, add half a teaspoon (or more if you’re really into it) of Chinese 5 spice powder to the broth before you bring it to a boil.

  98. Monkey bread made with a can of biscuits – cut each biscuit into 4 pieces and coated with a melted stick of butter, a cup of sugar and a tablespoon of cinnamon. mix it all up and put in a old metal coffee can or 9X9 pan and bake on 350 for 20-30 minute till golden brown on top and sticky and gooey everywhere else… You got to love it! It is great on an open fire in a Dutch oven also… Just watch it close so it doesn’t burn up…

  99. I would love to try this solar cooker. I have an OLD volcano that I use with dutch ovens and I enjoy cooking with it but this would be better if no wood/charcoal brics etc. were around.

  100. Zucchini or yellow squash both small about 8-9 inches long and about 1 1/2 inch dia.
    Garlic finely minced or garlic salt
    Parmesan Cheese
    Coconut oil
    Wash, slice zucchini and squash length ways so you have two halves, apply garlic to taste, top with parmesan, either coat bottom of veggies or grill surface with coconut oil.
    Cook long enough so veggies are cooked thru and enjoy. And yes I’d like to see a cook book compiled.

  101. WOW!
    Does it come with the cover?
    Wondering how hard to move it, once set up?
    Or does it have to come all the way apart first?

    • RECIPE
      1 lb boneless chicken thighs
      several cloves garlic
      1 bunch parsley – chopped up
      1 bag fine egg noodles
      olive oli

      Brown chicken thighs in live oil, adding chopped garlic at the end.
      add water to the pot till juts above the chicken pieces. Add parsley
      continue to simmer till chicken is done (you will have to keep adding a little water to cover chicken)
      Boil noodles till al dente. Add to chicken, garlic, parsley mixture.
      ‘Sauce’ from cooking should be a nice green color due to much parsley
      if too dry to cost noodles, add more water and olive oil at end.
      serve with salt, pepper and a little grated cheese, if liked

    • The bundle comes with the pan and the cover. According to the manual and the website, it can be partially dismantled for moving in 5 or 10 minutes. We will be putting that to the test when we move to the cabin in May. Stay tuned.

  102. Chili is our favorite
    Brown hamburger and chopped onion, drain
    Add canned:
    black beans
    Pinto beans
    Kidney beans
    crushed tomatoes
    Stir in chili seasoning
    Cook until done
    Amounts vary according to your tastes

  103. This looks like it would be great for camping (allows you to practice) and don’t forget that it could be used for signaling in an emergency.

  104. 4 cans minced clams
    1 can petite diced tomatoes
    1 can quartered artichokes cut up
    1 can sliced olives
    1 can mushroom stems and pieces

    Season with minced onion and garlic and Italian spices.
    Serve over pasta.

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