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 Recipes for Disaster


Power Outage Recipes

The following meals can be prepared to cook on gas or charcoal grills using shelf-stable foods. When using your kitchen pan or skillet, protect the handle from the heat by wrapping it with aluminum foil.​


Recipes from the American Red Cross

Corned Be​ef and Hash

  • 2 cups potatoes – cut into ¼ inch cubes
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 2 cups canned corned beef – drained, rinsed and cut into ¼ inch cubes
  • ½ teaspoon paprika
  • Salt and pepper as needed

In a large skillet, heat the olive oil over medium heat and add potatoes. Lightly season with salt and pepper and allow to cook, stirring continuously for 10-2- minutes or until the potatoes begin to soften on the outside.

Add the butter, onions and garlic to the pan and continue to cook over medium heat until the onions are translucent.

Add the corned beef, paprika and season again with salt and pepper. Turn heat up to high and caramelize the hash for 3-5 minutes or until browned and the corned beef and potatoes are cooked through.


  • Graham crackers
  • Large marshmallows
  • Hershey’s chocolate bars

Preheat grill to medium high heat. Must have top rack for heating buns, etc. that will accommodate a baking dish.

Line a baking dish with graham crackers, followed by a layer of chocolate, and top with marshmallows.

Bake on top shelf of grill for 5-10 minutes or until the marshmallows and chocolate melt. Allow to cool from one minute before serving.

Recipes from Broward County Restaurants

agave-logo.jpgAgave Taco Bar

Bean and Avocado Tostada

  • Refried beans 
  • Avocado
  • Salsa verde - mild or hot
  • Tostada – can be substituted for tortilla / bread slice
  • Salt and pepper to season

Dice tomato, onion and lemon for a Pico de Gallo side dip with tortilla chips.

maikai.JPGMai Kai

Spam and Rice Bowl (serves 2)

  • 1 1/2 cups dry short grain rice
  • 2 cups water
  • 1/4 cup furikake seasoning
  • 1 can spam, sliced into 6 slices
  • Pickled cucumbers
  • Pickled ginger (Gari)
  • Scallion greens, sliced
  • Toasted sesame seeds
  • Spicy or plain mayonnaise (optional)

Combine the rice and water and cook according to directions. (Usually simmer covered for 20 minutes, then let stand for 10 minutes.) Use a rice cooker if possible. Fluff with a fork and add the furikake seasoning. You can start with less and add more to taste. Set aside.

Meanwhile, sear the sliced spam on each side in a nonstick pan over medium-high heat. You won't need any extra fat, and you may have to work in batches. Set aside.

To assemble, divide the rice among the bowls, top with the spam, pickled ginger and pickled cucumber.  Sprinkle scallions and sesame over the top. Enjoy!​​​​​​​​​​​