Saturday, April 07, 2012

Some Dehydrated Food Recipes

Note: I have not tried these but they look tasty.  

Courtesy of Excalibur  - manufacturer of a unique food dehydrator.

Camper’s Favorite Chili
·         1 ¼ C. canned pinto beans
·         2 C. tomato sauce—homemade or commercial
·         12 Oz. dried pasta (such as elbow macaroni)
·         3 Whole jalapeno peppers, seeded and minced
·         5 Oz. ground beef (optional)
·         ½ onion minced
·         Seasoning as desired
Brown ground beef and cook pasta until done. Combine all ingredients in large saucepan and heat to boiling. Season to taste. Spread on Paraflexx® covered dehydrator try and dehydrate at 155°F/68°C until dry approximately 5 hours. To rehydrate, cover with water, boil stirring occasionally and serve.   Serves 4
One Pot Spaghetti
Combine in 1 gallon freezer-weight zip lock bag:
·         1 C. dried mushroom pieces and/or slices
·         ¼ dried diced green bell pepper
·         3 T. dried onions
·         1 envelope dried spaghetti sauce (8 oz.)
·         ½ tsp. garlic powder
·         ½ tsp salt
·         3 C. thin spaghetti noodles
Boil 4 cups water in medium pot. Add mix. Cook stirring frequently, about 5 mins. If noodles stick add a little water. Remove from heat, cover, let stand 5 min. or until noodles are tender.   Serves 2-3
Camp Scrambled Eggs
·         3 eggs
·         1 T. water
·         ¼ tsp. black pepper
·         1/8 tsp. salt
Place all ingredients in bowl and beat very lightly until just blended. Add any of the following variations or implement any of your favorite ingredients:
Cheese mushroom:
·         6 fresh mushrooms sliced
·         ¾ C. any variety grated cheese
·         3 sprigs parsley minced
·         ¼ C. onions chopped
·         1 tsp. any dried herbs
·         1 C. tomato sauce
·         1 to 2 jalapeno peppers, fresh or canned, seeded and minced
Blend together egg mixture and any of the variations. Place in skillet with 1 T. olive oil. Scramble until done. Place on Paraflexx® sheet and dehydrate at 155°F/68°C until dry. Approximately 5 hours. To rehydrate, cover with boiling water, stir occasionally and serve. If there is an excess of liquid pour it out.
Basic Jerky
·         3 to 4 lbs lean beef (cut into strips)
·         ½ cup tomato sauce base or catsup
·         ¼ cup soy sauce
·         ¼ cup Worcestershire sauce
·         1 tsp onion powder or 2 tsp onion flakes
·         1 tsp garlic powder
·         ½ tsp cracked powder
·         ½ tsp hickory smoke flavoring or salt
Blend all ingredients and soak meat strips in mixture. Keep refrigerated 6 to 12 hours, stirring and turning meat occasionally in marinade. Once meat is marinated to desired strength, drain off marinade and dry.
Hawaiian Jerky
·         1 lb. lean meat cut 3/16” thick
·         1 tsp. salt
·         1 tsp. ground ginger
·         1 T. brown sugar
·         ¼ tsp. cayenne pepper
·         1 crushed garlic clove
·         ¼ C. pineapple juice
·         ¼ C. soy sauce
In small glass bowl combine all ingredients except meat. Stir to mix well. Place meat 3-4 layers deep, spooning sauce over all layers. Cover tightly in refrigerator for 6-12 hours stirring occasionally. Take meat out of marinade and place on dehydrator trays. Dry at 155°F/68°C for 5-6 hours or until completely dry. Makes about ½ pound jerky.
Cranapple Leather
·         1 cup apples, chopped
·         ½ cup cranberries
·         Honey or sugar to taste
Puree apples in blender with a small amount of water. Add cranberries and sweetener if desired. Pour on Paraflexx®, kitchen parchment paper, or plastic wrap covered dehydrator trays and dry at 135°F/57°C until leathery.
Power Bars
·         3 C. rolled oats, barley or wheat
·         2 ½ C. powdered milk
·         ½ package citrus flavored gelatin (approx. 8 oz)
·         1 C. sugar
·         2 T. honey
·         3 T. water
Place rolled oats, powdered milk, and sugar in bowl. Add water to honey and bring to a boil; dissolve gelatin in honey and water mixture. Add dry ingredients. After mixing well add water a teaspoon at a time until barely most enough to be molded. Shape into bars. Dehydrate at 155°F/68°C until hard.
Nonnie’s Great Granola
·         4 cups rolled oats
·         ½ cup wheat germ
·         1 cup brown sugar or ½ cup honey
·         2 cups coconut
·         1 cup sesame seeds
·         1 cup almonds and walnuts, chopped
·         ½ cup wheat or soy flour
·         1 tsp vanilla
·         1 tsp cinnamon
·         1 cup oil
·         1 tsp salt
After dehydrating the above ingredients add:
·         1 cup raisins
·         ½ cup dates
·         ½ cup dried pineapple
·         ½ cup dried apples
(or any combination of dried fruits)
Mix the first group of ingredients together in a large bowl and spread onto Paraflexx®, kitchen parchment paper, or plastic wrap. Dehydrate at 155°F/68°C (approximately 3 hours) until crunchy. Add the second group of ingredients. Serve with milk or plain yogurt.

No comments: