Top 11 Survival Food Recipes to Include in Your Emergency Cookbook

cook book full of survival food recipes

You have a good supply of survival food stocked, but do you know what to make with all those ingredients? Planning recipes will help you build a more reliable stockpile and increase your efficiency in a crisis. Make sure you’re prepared with a physical cookbook of the best survival food recipes — if the power goes out or the internet goes down, you won’t be able to look up your favorite recipes online. 

Keep the tried and true survival recipes on hand, like Pemmican, hardtack, Pinole, and a survival food bars recipe. You’ll want other healthy and hearty meals on rotation, too. Here are the top 11 survival food recipes you should include to keep up your focus, energy, and spirits when you need them most.

1. Very Berry Pancakes

Serves 2

Start by making the strawberry syrup with your freeze-dried strawberries.

Place 1 cup of strawberries in a resealable bag. Use a rolling pin to crush the strawberries into a powder.

In a small bowl, mix the 2 tablespoons of water and 1 tablespoon of cornstarch together and set aside. In a small saucepan, bring 1 cup water, sugar, and your powdered strawberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Whisk in your water and starch mixture and continue to cook until sauce thickens into a syrup.

Set aside and make the pancakes.

In a small bowl, rehydrate 1 cup freeze-dried blueberries per can instructions.

In a separate bowl, mix pancake mix and remaining 1 ½ cups water together per can directions.

Pour out your pancakes on a greased, heated griddle. Quickly sprinkle a small handful of blueberries over the wet batter. Using a spoon or butter knife, lightly press the blueberries into the batter. Continue to cook your pancakes as per package directions, carefully flipping when bubbles form and the edges begin to look dry.

Serve pancakes with butter and the warm strawberry syrup.

2. Fruit, Yogurt, and Granola Cups

Serves 4

Make the yogurt and granola, then assemble the cups. 

Add ½ cup yogurt to four tall glasses (bowls work too). Top each with a thin layer of granola, then ¼ c strawberries. Add ½ c more yogurt to each. Top each with a thin layer of granola, then ¼ cup blueberries. Sprinkle tops with more granola. Feel free to add in any other fresh or dried fruit you like. Serve immediately. 

3. Biscuits and Sausage Gravy

Serves 6-8

  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups milk (make according to powdered milk directions)
  • ½ lb ground sausage, cooked and drained (optional)
  • Salt
  • Black pepper

Make the milk and set it aside. In a cast-iron skillet, heat butter over medium heat until melted. Sprinkle in flour 2 tablespoons at a time, stirring until completely combined each time. Once all flour is added, reduce heat to low and cook for 2 to 3 minutes. Add milk a little at a time to heat the milk slowly, stirring constantly (you may not need all the milk to get the consistency you want). Add cooked and drained sausage. Let simmer for 3 more minutes. Add salt and pepper to taste. Serve with your favorite biscuits.

4. Breakfast Hash

Serves 2

  • 2 servings 4Patriots Scrambled Egg Mix
  • 1 cup diced potatoes (can be sweet potatoes, golden potatoes, or frozen hash browns)
  • ½ cup green bell pepper, diced
  • ¼ c onion, diced
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • Salt
  • Black pepper

Cook potatoes, bell pepper, and onion in a large skillet. When veggies are soft and slightly browned, add cumin and garlic powder. Prepare eggs per instructions and mix into the vegetables. Season with salt and pepper. 

5. Loaded Nachos

Serves 2–4

Prepare the Taco Flavored Plant-Based Protein per instructions. Spread the tortilla chips onto a sheet pan. Load chips with refried beans and protein, then top with shredded cheese. Heat for 5 to 10 minutes, checking every few minutes to make sure the chips aren’t burning. When cheese is melted and chips are toasted, remove from heat source. Top with jalapeño slices. 

6. Baked Potato Soup

Serves 6–8

  • 2 cups diced potatoes
  • ¼ cup chopped onion
  • 1 ½ teaspoon salt 
  • ½ cup powdered milk
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 4 cups water

Bring 6 cups of water to a boil in a large pot. Add salt, potatoes, and onion, and cook until soft. Remove from heat, then remove 2 cups of the water and set aside. 

Drain the rest of the water from the potatoes and onions, then mash the potatoes, leaving a few small chunks. Set aside.

Add the 2 cups of potato water plus 2 cups water to a large pot over low heat. Stir in the powdered milk and flour until dissolved. Let simmer for about 15 minutes to thicken, stirring occasionally to keep from sticking. Add potatoes and onions. Stir to combine and cook for about 5 more minutes, until warmed through. Salt to taste. 

7. Classic Red Chili

Serves 6–8

  • 1 lb 4Patriots Freeze Dried Beef
  • 1 cup black beans, canned and drained or dried and rehydrated 
  • 1 cup kidney beans, canned and drained or dried and rehydrated 
  • 1 cup pinto beans, canned and drained or dried and rehydrated 
  • 1 white or yellow onion, diced
  • 1–2 cups vegetable or chicken stock
  • 2 tablespoons tomato paste 
  • 2 tablespoons chili powder 
  • 2 tablespoons cumin 
  • 2 teaspoons garlic powder 
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper

Rehydrate and drain the beef. Set aside. Add ½ cup water and diced onion to a Dutch oven and cook on stovetop over medium heat until soft. Add tomato paste and cook until it darkens, stirring constantly.

Add half of the stock and all the beans; stir to combine. Then add the cumin, chili powder, garlic, salt, and pepper. Stir to combine, then heat for about 20 minutes, stirring occasionally. 

Mash the beans, then add the beef and the rest of the stock. Stir, taste, and adjust seasoning as needed. Let simmer for 10-15 more minutes. Serve with cornbread.

Skip the beef to make it meatless.

8. White Chicken Chili

Serves 6

  • 6 servings 4Patriots Freeze-Dried Chicken
  • 2 cups white beans, canned or dried and rehydrated
  • 1 cups pinto beans, canned or dried and rehydrated
  • 2 cans cream of mushroom or cream of chicken soup
  • 2 cups vegetable or chicken stock
  • 1 can Rotel 
  • 8 oz green chilies
  • 1 green bell pepper, diced
  • 2 tsp cumin
  • 2 tsp ancho chili powder 
  • ½–1 cup water
  • ½ jalapeño, thinly sliced 
  • Black pepper
  • Salt

Rehydrate and drain the chicken. Set aside. Add ½ cup water plus diced onion, bell pepper, and green chilies to a Dutch oven and cook on stovetop over medium heat until soft. 

Add half of the stock and all the beans; stir to combine. Then add the cumin, ancho chili powder, and a pinch of pepper. Stir to combine, then heat for about 20 minutes over low heat, stirring occasionally. Mash the beans, then add the diced tomatoes, chicken, and the rest of the stock. Stir, taste, and adjust seasoning as needed. Let simmer for 10–15 more minutes.

Top with cilantro and sliced jalapeños. Serve with tortilla chips, if you have them.

9. Red Beans and Rice

Serves 6

  • 6 servings 4Patriots White Rice
  • 1 lb red kidney beans, canned and drained or dried and rehydrated
  • 1 white or yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced (or 2 teaspoons garlic powder)
  • 1 can diced tomatoes
  • 1 cup vegetable or chicken stock
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 2 bay leaves

Heat ¼ cup water plus the onion, bell pepper, celery, and garlic in a Dutch oven over medium-high heat. When veggies are soft, reduce heat to low. Add tomatoes and beans and stir. Add herbs, pepper, and seasoning, then stir to combine. Stir in stock, then cover and let simmer for 1.5 hours, checking on them and stirring occasionally. Mash the beans in the pot. Salt to taste. Serve over white rice.

10. Spaghetti and Meatballs

Serves 6-8

For meatballs:

  • 1 lb 4Patriots Freeze Dried Beef
  • ½ cup bread crumbs 
  • ¼ cup milk (liquid or powdered)
  • 1 egg (or powdered eggs)
  • ¼ cup onion, diced
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For homemade pasta sauce:

  • ½ cup onion, diced
  • 1–2 cloves garlic, minced (or substitute with 1 teaspoon garlic powder)
  • 2 cans tomato sauce
  • 2 teaspoon dried oregano
  • 1 teaspoon chili flakes
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Start with the meatballs. In a large bowl, combine the beef and water to rehydrate according to instructions. Meanwhile, whisk together milk, egg, and Worcestershire sauce in a small bowl. In another small bowl, combine all the dry ingredients. 

Add dry ingredients to ground beef and mix thoroughly with a fork or your hands. Add wet ingredients and combine thoroughly. Cover and refrigerate for a minimum of 20 minutes, up to 8 hours. 

Make the meatballs about the size of a golf ball and cook until warmed through. While the meatballs are heating, cook the spaghetti per instructions and make the pasta sauce. 

For the sauce, cook onion and garlic with 2 to 3 tablespoons of water or 1 tablespoon olive oil in a skillet over medium heat until onions are translucent. Reduce heat to low. Add tomato sauce, dried herbs, pepper flakes, and ground pepper. Stir and cook until heated through. Add salt to taste. 

Add cooked noodles to pasta sauce and stir to coat noodles. Continue to heat until the meatballs are ready. Serve together. Enjoy!

11. Pot Roast

Serves 4-6

  • 1 lb cooked meat, such as beef or wild game
  • ½–1 lb red or gold potatoes
  • 1–2 lbs carrots, diced (or baby carrots)
  • 2 medium onions, quartered or smaller slices
  • ½ cup beef broth
  • Black pepper
  • Salt

Boil the potatoes and carrots separately until soft. Set aside. In a Dutch oven, cook the onions until soft. Add beef broth and meat; season with black pepper and salt to taste. Add any other desired seasoning. Cover and cook over medium heat until broth is simmer and meat is warmed through. Add potatoes and carrots. Turn to low and cook for another 5 minutes until warm and ready to serve.

Make Your Favorite Survival Food Recipes With Help From 4Patriots

With a reliable supply of survival food and a cookbook full of delicious recipes, you can keep your family fed during a crisis. 4Patriots can help you with all your survival food cooking and prepping needs. Find everything you might need, from survival food kits to portable stoves.