Vicki
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Age : 40
Joined : 12 Oct 2006
Posts : 2934
Localisation : Chesapeake Beach, Maryland
|  Subject: Food Dehydrator Recipes  Wed 19 Mar 2008, 6:09 pm | |
| Harvest Granola
5 cups rolled oats
1 cup raisins
1 cup pecans or almonds, chopped
1/2 cup wheat germ
1/2 cup dried apple, chopped
1/2 cup dried dates, chopped
1/2 cup sesame seeds
3/4 cup brown sugar
3/4 cup margarine or butter, melted
1/2 cup honey
1/3 cup oil
1 tsp. cinnamon
1 tsp. vanilla
In a large bowl, combine al ingredients, mixing well. Spread onto solid dehydrator sheets and dry at 145&3186; for 3 to 5 hours or until crunchy. Store in an air-tight container.
Granny Smith Granola
3 Granny Smith Apples
2 cups quick-cooking oatmeal
1/2 cup silvered almonds
2 tbsp. brown sugar
1 tbsp. honey in 1/4 cup water
1 tsp. salt
1/2 tsp. cinnamon
Quarter, peel and core apples; Coarsely grate. Place in a bowl with the other ingredients and toss lightly until thoroughly mixed. Place mixture on solid dehydrator sheet and dry for 2 to 3 hours, or until crunchy. For a more tender granola, add 1/4 cup vegetable oil before drying. Store in an air-tight container.
Apricot-Raisin Granola
4 cups rolled oats
1/2 cup oil
1/2 cup brown sugar or honey
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup dried apricots, chopped
1/2 cup raisins
In a large bowl, pour oats; add oil and brown sugar and toss lightly until blended. Add sunflower seeds and almonds. Mix well. Spread on solid dehydrator sheets 1/2" thick. Dry at 145º for 4 to 7 hours, or until crunchy.
"Butterfinger" Bites
2 cups coconut
2 cups dried apples, peeled, cored and chopped
2/3 cup peanut butter
1 1/2 tbsp. vanilla
In a large bowl, combine all ingredients; mix well. Shape into 1/2-1" balls. Dry in your dehydrator at 135º for 4 to 5 hours, or until firm and crisp on the outside.
Makes about 3 dozen.
Texas Chili Peanuts
1(16 oz.) jar dry-roasted unsalted peanuts
1/2 cup water
1/4 cup hot pepper sauce(like Tabasco)
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. red pepper
1/8 tsp. ground oregano
Place nuts in a 9-inch square pan. In a glass measuring cup combine remaining ingredients. Pour over nuts. Let nuts sit at room temperature overnight. Drain liquid from nuts; place nuts on regular drying tray. Dry in your dehydrator at 145º for 3-5 hours or until nuts are crunchy. Store in an air-tight container.
Yogurt Drops
Thicker brands of commercial yogurt dry best. Drop flavored yogurt by 1/4 teaspoon onto lightly oiled Fruit Roll Sheet. Optional: for fun sprinkle drops with chopped peanuts or coconut before drying. Dry in your dehydrator 8-16 hours at 135° until chewy. Remove from sheet while warm. Chill and store in refrigerator or freezer.
Taco Chips
1 cup whole kernel or creamed corn
1 cup sharp cheddar cheese, grated (the ready grated cheese is not as satisfactory)
1/2 cup red or green peppers, diced
1 TB onion, chopped
1/8 tsp cayenne pepper
1/2 tsp chili powder
Salt to taste
In a blender or food processor, blend together all ingredients at high speed. Spread mixture thinly onto Fruit Roll Sheets. Dry in your dehydrator at 130° for approximately 10 hours or until dry on one side. Lift entire corn ring off of Fruit Roll Sheet, turn over and dry in your dehydrator for two hours longer or until crisp. Break into pieces.
Augratin Potato Chips
3 cups potatoes, peeled, boiled and mashed
1 1/2 cups sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated
1/2 tsp. salt
Put all ingredients in a blender or food processor and mix. Spread onto solid sheets and dry in your dehydrator for 4 hours. With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces
Date-Fig Balls
1 cup dried dates
1/2 cup dried figs
1/2 cup prunes
1/2 cup raisins
1 cup crushed walnuts
1/2 cup sunflower seeds
3 tbsp. lemon juice
1 cup coconut
In a food processor or food grinder, finely grind dates, figs, prunes and raisins. In a medium bowl, mix ground fruit with nuts and seeds. Stir in lemon juice. Shape into 1/2-1" balls. Roll in coconut. Dry in your dehydrator at 135º for 4 to 6 hours, or until crisp on the outside.
Makes about 30 balls.
Cherry Pineapples
Drain canned sliced pineapples and maraschino cherries on paper towels. Place pineapples on trays with cherry in center of each. Dry 8-10 hours at 135° (off brand slices with smalled center hole work best).
Candied Strawberries
Slice into 3/8 inch slices. Optional: sprinkle lightly with dry strawberry jello, powdered sugar, or dip in honey/lemon juice mix (1/4 cup honey mixed with 1/4 cup lemon juice). Place on tray and dry 4-10 hours at 135° until crisp.
Orange Crisps
Slice unpeeled oranges into 1/8 to 1/4 inch slices. Dry 6-15 hours at 135° until crisp. Rind easily separates from orange meat for snacking or powder rind or meat for natural sugar or spice flavoring.
Honey & Banana Chips
Simply slice bananas 1/8 to 1/4 thick. Place on trays and dry 8-20 hours at 135° until chewy. The greener the banana the crisper the chip: the riper the sweeter. They’re delicious plain and natural. (Option: Dip slices into 1/4 cup honey mixed with 1/4 cup lemon juice. Pat dry with paper towels. Sprinkle lightly with nutmeg. This option will double the drying time).
Cinnamon Apple Rings & Sugar
Slice apples into rings 3/16 to 1/4 inch thick. (Optional: sprinkle to taste with cinnamon and/or sugar). Dry 4-10 hours at 135° until leathery to crisp. (Option: for whiter apple rings, drop slices into 1 cup water and 2 tablespoons lemon juice. Pat dry before drying).
Natural sugar: Powder dried apples in blender. Sprinkle on cereal, toast, ice cream, etc.
Apple Pie with Cheese Roll-Ups
4 apples, peeled cored and chopped
3/4 cup pecans, ground
1/2 cup cheddar cheese
1/2 tsp. cinnamon
1/2 tsp. nutmeg
In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.
Orange Julius Roll-Ups
1 1/2 cups applesauce
1 small apple, peeled, cored and chopped
2 tsp. dried orange ground
1 1/2 tsp. vanilla
In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.
Easy Fruit Rolls
1 jar any flavor applesauce (used as the base of the fruit roll)
You can flavor your fruit rolls with fresh pureed fruit, powdered flavored gelatin, or with coconut or nuts. (Get creative!) Just mix it in or sprinkle on top before drying.
Spray a fruit roll sheet (lightly) with any type of cooking spray. Place several tablespoons of applesauce on a fruit roll sheet, to make small roll-ups. Spread to 1/4 thickness, so they’re about 4" in diameter. You can fit 6-8 on a fruit roll sheet, depending on how large you make them. Place in tray of dehydrator. Dehydrate at 140° for approximately 5-7 hours or until top of fruit roll is tacky. Remove, roll-up and place in a zip-lock bag.
NOTE: Entire fruit roll sheet may be covered with applesauce mixture and then dehydrated. Cut into individual serving sizes.
Applesauce & Fruit Roll-Ups
3 cups strawberries
3 cups applesauce
or
2 cups bananas
2 cups applesauce
In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.
Tropical Roll-Ups
6 ripe bananas, peeled and cut into pieces
1 orange, peeled and qaurtered
In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.
Nesco Easy Beef Jerky
Quick and Easy Beef Jerky
To make Beef Jerky using ground meat and Nesco/American Harvest jerky seasonings:
1 pound lean ground beef (ground chuck, ground round, etc.)
1 packet Nesco/American Harvest jerky spice mix
1 packet Nesco/American Harvest jerky cure mix
Mix meat, spice and cure together thoroughly in a bowl. Form into 1/4" thick strips using the Nesco/American Harvest Jerky Works Kit, or by rolling between sheets of wax paper. Place meat strips on your American Harvest dehydrator trays, and dry at your dehydrator's highest temperature setting (if it's adjustable) for 5-8 hours, or until done to your liking. This should make 2-3 trays of jerky, or about 1/2 pound, when dried. Double the recipe for more jerky. Add a couple sprinkles of cayenne pepper if you like it spicy.
Jerky Marinade
4 TB soy sauce
4 TB Worcestershire sauce
1 TB tomato sauce
1 TB grated ginger root (optional)
1/2 tsp black pepper (more pepper for hotter jerky)
1 TB curry powder (optional)
2 cloves garlic
1 packet Nesco/American Harvest jerky cure mix
Marinate the meat for 4 to 6 hours, then drain. Place on trays to dry. Dry in your Nesco/American Harvest Food Dehydrator until properly dried and chewy, normally 6-12 hours.
NOTE: Use this recipe on beef, venison, or other game meats. Please note that all wild game meat should be frozen for 60 days a sub-zero temperatures to make certain all bacteria is killed.
Grandpa's Venison Jerky
3/4 cup soy sauce
1 TB brown sugar
1 tsp liquid smoke
1 tsp salt
1/2 tsp minced garlic
1/2 tspgrated ginger
1/2 tsp freshly ground black pepper
1 pound venison strips
Mix all ingredients together with the exception of the strips. Allow the ingredients at least 15 minutes for flavors to blend. Add strips. Marinate at least one hour. For longer time, place in the refrigerator in a covered container or an air-tight plastic bag. Remove from marinade and place in your dehydrator until dry.
Chicken Jerky
1/4 cup pineapple juice
2 TB olive oil
1 TB teriyaki sauce
1 TB minced onion
1 packet Nesco/American Harvest jerky cure mix
1/2 tsp freshly ground black pepper
1 bay leaf
1 pound chicken strips
Mix all ingredients together with the exception of strips. Allow the ingredients at least 15 minutes for flavors to blend. Add strips. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade and place in your Nesco/American Harvest Food Dehydrator until properly dry and chewy, normally 6-12 hours.
Barbecue Jerky
2 TB brown sugar
2 TB white sugar
1 TB oil
1/4 cup minced onion
1 cup beer
2/3 cup ketchup
2 TB cider vinegar
2 TB Worcestershire
2 TB ground ginger
1 packet Nesco/American Harvest jerky cure mix
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp liquid smoke
1/2 tsp freshly ground black pepper
Dash of cayenne
1 pound strips
Combine sugars, oil, and onion in a hot pan. Stir. Reduce heat, cook until onions caramelize. Add beer. Simmer. Cool. Mix remaining ingredients together with the exception of strips. Allow at least 15 minutes for flavors to blend, then grind in a blender. Add strips. Marinate at least one hour. For longer marinating time, place in refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade and place in your Nesco/American Harvest Food Dehydrator. Dry until properly dried and chewy, normally 6-12 hours.
Turkey Jerky
2 TB lemon juice
2 TB freshly grated onion
2 TB teriyaki sauce
1 TB white sugar
1 TB olive oil
1 TB fresh grated lemon peel
2 tsp paprika
1 tsp crushed garlic
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp liquid smoke
1/4 tsp Tabasco
1 pound ground turkey
Salt to sprinkle
Mix all ingredients together with the exception of ground meat. Allow the ingredients at least 15 minutes for flavors to blend. Add ground meat. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade container. Form into shapes and place in a drying environment. Sprinkle a little extra salt on top of the jerky while it is still moist.
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Vicki
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gayla50
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Age : 53
Joined : 12 Oct 2006
Posts : 3495
Localisation : Western North Carolina
| | Subject: Re: Food Dehydrator Recipes Wed 19 Mar 2008, 8:11 pm | |
| great Recipes Vicki thanks
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Gayla
"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."
---Henry David Thoreau (1817-1862) |
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