Dehydrator Recipes - Yummy yum yum

[Kathy in FL]

I've collected these from all over the place. I've used a dehydrator off and on for about 25 years. Sometimes I go gangbusters and sometimes I get burnt out and put it away for a while. My old-faithful American Harvest thing I got as a wedding gift gave up the ghost not that long ago and I just ordered a Excalibur to replace it. I intend to get my monies worth out of the thing. LOL!

I'll just post until I run out of time but y'all throw some of your own recipes in here too.

Au gratin 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

[Kathy in FL]

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.

[Kathy in FL]

Please note, I do not store these at room temperature any more than I would store regular yogurt at room temp. Better to keep them in the frig and eat them within a reasonable amount of time. My batches never last more than a couple of days anyway.

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.

[Kathy in FL]

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 jell-o, 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 un-peeled 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.

[Kathy in FL]

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 quartered
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.

[Kathy in FL]

Flax Crackers

Crackers are easy to make in your dehydrator, and flax crackers are one of the most popular types of dehydrator crackers to try. All you need is flaxseeds (available in most natural foods stores), a few spices for seasoning, and some soy sauce. Flavor them to taste, and pair your homemade dehydrator crackers with with salsa, guacamole or hummus.

[Deemy]

got any instant soups?

[Kathy in FL]

Deemy ... look up Mary Bell's Complete Dehydrator Cookbook. I tell you it is the most fun you can have with a dehydrator and not get arrested. I kid you not. I've experimented with almost every recipe in the book. I'm going to put her "Basic Chicken Vegetable Soup" recipe from page 180 in her book.

2 c. chicken, beef, or vegetable stock
2 c. water
1 c. small raw chicken pieces (I used canned in one try and chicken jerky in another)
1/2 c dried tomato slices, broken into small pieces
1/4 c. dried carrots
1/4 c. dried peas
1/4 c. dried corn
1/4 c. dried green beans
1 T. dried onion pieces
1 T. dried bell pepper pieces
1 T. dried mushroom pieces
1 T. dried celery powder
1 t. Worcestershire sauce
1/2 t. dried basil
1/4 t. dried thyme
1 t. chopped garlic
1 bay leaf
1/2 t. salt
1/4 t. pepper

If you want crunch you can add sliced celery or something like that.

In a saucepan, bring the chicken stock and the water to a boil, and remove the pan from the heat. Add all the remaining ingredients, except the salt, pepper, and fresh vegetable, and let sit, covered, for at least 30 minutes to rehydrate. Bring the mixture to a boil, reduce to low, and let the soup simmer, patrially covered, for 30 minutes until the vegetables are tender. Add a fresh vegetable of choice for the crunch factor if desired, the salt and pepper, and serve.
Serves 4

[Kathy in FL]

Raw Cheez-It Cracker

1 cup sunflower seed , soaked in water 4 hours
1 cup brazil nut , soaked in water 4 hours
1 cup almonds , soaked in water 4 hours
1 tomato
1 cup red pepper , diced
¼ cup flax seed , ground
1 pinch cumin
2 teaspoons salt

Directions:
Requires preparation! Soak sunflower seeds, brazil nuts, and almonds for 4 hours.
Add all ingredients to food processor and process until as smooth as desired.
Spread out on teflex sheet, fruit roll up tray, or waxed paper and dehydrate for about 24 hours. After approximately 8 hours you can cut the crackers to desired size and flip.

Read more: http://www.food.com/recipe/raw-cheez...#ixzz1lkrWvQxC

[Kathy in FL]

Snack on Potato Bark while hiking or turn your bark into mashed potatoes for the evening meal!

How to Make Potato Bark:



•2 ½ lbs potatoes
•16 ounces fat free vegetable, beef, or chicken broth
•Salt and Pepper to taste
•Optional: Garlic Powder to taste


Peel and boil 2 ½ pounds of potatoes until soft. Drain.

Mash potatoes with 16 ounces of fat free vegetable, beef, or chicken broth. Because fats and dairy products don’t dehydrate well and can spoil, do not add any milk or butter. Add salt, if desired, but you’ll get some sodium from the broth.

Run the mashed potatoes through a blender or mixer until creamy and lump-free.

Cover dehydrator trays with non-stick sheets or parchment paper. I use Paraflexx® sheets which you can purchase directly from Excalibur Dehydrators. They clean-up easily and are reusable.

Pour a six inch puddle of potatoes onto the covered tray and spread thinly (about an eighth inch) with a spatula. 2 ½ pounds of mashed potatoes will take up five 15 x 15 trays.

Dehydrate at 135° for approximately eight hours until potatoes form a brittle sheet.

If you have an Excalibur Dehydrator, use the “flip-trick” as follows to thoroughly dry the underside of the potato sheet: After about five hours of drying, place a dehydrator tray on top of the potato sheet and flip the two trays over so that the moister bottom side is facing up.

The dried sheet of potatoes will easily snap into Bark or crush down for tighter packing.

Yield: 2 ½ pounds of potatoes will dehydrate down to 5 ½ ounces and fill two cups when crushed.


How to Make Barbecue Potato Bark:

Follow the same preparations as above, but change the ingredients as follows:

•2 ½ lbs potatoes
•8 ounces fat free vegetable, beef, or chicken broth
•8 ounces Barbecue Sauce
•Salt and Pepper to taste
Make Delicious Backpacking Meals with Mashed Potatoes:

Here are some of my favorite ingredients to combine with mashed potatoes:

•Ground Turkey and Mixed Vegetables (corn, carrots, peas, green beans)
•Ground Beef and Broccoli
•Deli Ham and Green Beans
•Ground Beef and Peppers, Onions, Mushrooms


Mashed Potatoes with Meat and Vegetables

Ingredients for One Serving:

•½ cup Potato Bark
•¼ cup Dehydrated Meat
•¼ cup Dehydrated Vegetables
•1¼ cup Water
•Optional Seasonings- garlic powder, salt and pepper, dehydrated onion


Increase quantities proportionally for larger servings.

At Home:

For more food dehydrating information, see dehydrating meat and dehydrating vegetables.

Crush Potato Bark into small pieces for tighter packing.

Pack all ingredients in a zip lock bag.

On the Trail:

Combine all ingredients with water in pot. Cover pot and light stove.

Bring to a boil, remove pot lid, and continue cooking for another minute. If the potatoes soak up most of the water after they start boiling, grasp the pot with a pot gripper and hold higher above the stove to prevent burning.

Stir continuously once the water has been absorbed. You can add a few spoonfuls of water to make the potatoes easier to stir and less likely to burn.

Remove pot from heat and wait ten minutes to give the meat and vegetables a little more time to soften. I use a pot cozy to keep the meal hot. Stir vigorously before eating if any of the bark has not dissolved.



BBQ Beef Stew

Ingredients for One Serving:

•½ cup BBQ Potato Bark
•¼ cup Dehydrated Ground Beef
•¼ cup Dehydrated Okra and Corn or Green Beans
•1¼ cup Water


Increase quantities proportionally for larger servings.

Pack and cook the same as the recipe above.

This meal reminds me a little of Brunswick Stew with the tangy barbecue flavor.




Cheddar Mashed Potatoes

Ingredients for One Serving:

•1 cup Potato Bark
•1 tbsp milk powder (Optional)
•1½ - 2 tbsp cheddar cheese powder (from a box of mac and cheese)
•1½ cups Water
•Optional Seasonings- garlic powder, salt and pepper, dehydrated chives


At Home:


Crush Potato Bark into small pieces for tighter packing. Pack cheese and milk powders in a small plastic bag and enclose with potatoes in a zip lock bag.


On the Trail:

Combine potatoes with water in pot. Soak for five minutes. Light stove using low to medium flame.

Cook until the potatoes are hot and have soaked up most of the water. If you are using an alcohol stove, grasp the pot with a pot gripper and hold higher above the flame to prevent burning once the potatoes have thickened.

You can add a few more spoonfuls of water to make the potatoes easier to stir and less likely to burn if they get too thick.

Stir in milk and cheese powders.

I often cook a half portion of Cheddar Mashed Potatoes as a side to my main meal using my candle stove. It only takes fifteen minutes.

[Kathy in FL]

Sweet Potato Bark





Sweet Potato Bark is one of my favorite hiking snacks. It is delicious and chewy with a hint of cinnamon, but is also a good source of fiber, potassium, and vitamin A. It can also be turned back into mashed sweet potatoes for a hearty backpacking meal.

How to make Sweet Potato Bark:

Peel a large sweet potato and cut into chunks.

Boil until soft and mash.

Stir in ½ cup apple juice, three tablespoons maple syrup, and a half teaspoon each of cinnamon and nutmeg.

Run the mashed sweet potatoes through a blender or mixer until creamy and lump-free.

Cover dehydrator trays with non-stick Paraflexx® sheets or parchment paper. If you are using an Excalibur dehydrator, Paraflexx® sheets are the way to go because they are the same size as the dehydrator trays and are reuseable. Paraflexx® sheets can be cut down to fit round dehydrators.

Pour a six inch wide puddle of blended sweet potatoes onto covered dehydrator trays and spread thinly with a spatula. Shoot for eighth inch thickness. If you spread the potatoes thicker, they will take longer to dry.

Dehydrate at 135° for eight to ten hours. The potatoes will form a sheet with cracks running through it. The bottom side will dry slower than the top. If you own an Excalibur Dehydrator, you can use the "flip trick." After about five hours of drying, place a dehydrator tray on top of the potato sheet and flip the two trays over so that the bottom side of the potato sheet is facing up. When sufficiently dry, the potato sheet will easily snap into Bark. Continue drying if the potato sheet bends rather than breaks.

Yield: One large sweet potato will yield ¾ cup of Bark and weigh 2 ½ ounces. Increase the ingredients proportionately for larger batches.

Mashed Sweet Potatoes
Ingredients for One Serving:
•1 cup Sweet Potato Chips
•1 cup Water plus 2 or 3 Tablespoons
•Optional: Raisins and/or Mini-Marshmallows


At Home:

Pack potatoes in a zip lock bag. Pack raisins separately because of their high moisture content.

On the Trail:

Combine potatoes and water in pot and heat over low flame, stirring continuously. It is not necessary to boil. Add a few tablespoons more water if the potatoes get too thick.

Optional: Marshmallow Sauce. If you can’t imagine mashed sweet potatoes without marshmallows, simply garnish with mini-marshmallows or make a marshmallow sauce. To make marshmallow sauce, combine ½ cup mini-marshmallows with one tablespoon of water in your pot. Heat gently while stirring continuously. Marshmallows will melt into sauce. I tried this out of curiosity, but decided it was too sweet for me.

Mashed Sweet Potatoes & Corn
This meal is good for breakfast or supper. Use dried deli ham instead of raisins for a higher protein meal.
Ingredients for One Serving:

•½ cup Sweet Potato Bark, tightly packed
•½ cup Dehydrated Corn
•¼ cup Raisins or Dried Ham
•1¼ cup Water


At Home:

Crush Sweet Potato Bark into small pieces for tighter packing. Pack raisins in a 3 x 5 plastic bag and enclose with Sweet Potato Bark and corn in a zip lock bag.

On the Trail:

Combine all ingredients with water in pot and soak for five minutes. Light stove and heat over low to medium flame for five to seven minutes. It is not necessary to boil. If the potatoes soak up most of the water, add a few spoonfuls of water to make them easier to stir and less likely to burn.

If using an alcohol stove, grasp the pot with a pot gripper and hold higher above the flame to prevent burning once the sweet potatoes have thickened.

Remove pot from heat and wait ten minutes to give the corn and ham, if you are using ham, a little more time to soften. I use a pot cozy to keep the meal hot.

Sweet Potato Apple Crunch

This meal makes a delicious, high-energy breakfast or a tasty dessert for after supper.

Ingredients for One Serving:

•½ cup Sweet Potato Bark, tightly packed
•½ cup Dehydrated Apples
•¼ cup Raisins
•¼ - ½ cup Granola
•1¼ cup Water


At Home:

Crush Sweet Potato Bark into small pieces for tighter packing. Pack raisins and granola in separate small plastic bags and enclose with Sweet Potato Bark and apples in a zip lock bag.

On the Trail:

Combine all ingredients except granola with water in pot and soak for five minutes. Light stove and heat over low to medium flame for five to seven minutes. It is not necessary to boil. If the potatoes soak up most of the water, add a few spoonfuls of water to prevent burning.

If using an alcohol stove, grasp the pot with a pot gripper and hold higher above the flame to prevent burning once the sweet potatoes have thickened.

Remove pot from heat and wait ten minutes to give the apples a little more time to rehydrate. Stir in granola just before eating.

[Kathy in FL]

Uses for Bean Bark:

•Stew
•Soup
•Spread
•Chips


How to Make Bean Bark:

Run a 28 ounce can of vegetarian baked beans through a blender until creamy. Use all the liquids from the can. Avoid using baked bean products containing bacon or pork because fatty meats will not dehydrate well and may spoil.

Pour puddles of blended beans on dehydrator trays covered with Paraflexx® sheets or parchment paper and spread thinly with a spatula. 28 ounces of blended beans takes up three 15 x 15 Excalibur Dehydrator trays.

Dry at 135° for eight hours. Unlike Potato Bark, which dries into a sheet, Bean Bark dries like mud… full of cracks. You can still use the “flip-trick” as described on other bark pages to thoroughly dry the bottom side of the bark.

Yield: 28 ounces of beans will bark down to three cups weighing seven ounces.

Variations: Bark other types of canned beans such as black beans, red beans, and kidney beans. Follow the steps above.

Recipes:

Bean Bark Stew
Ingredients:
•½ cup Bean Bark
•½ cup Instant Brown Rice
•¼ cup Dehydrated Mixed Vegetables (carrots, corn, peas, and green beans)
•¼ Dehydrated Ground Beef
•1 cup water


Variation: Beanie-Weenie Stew. Add Franks & Beans to your homemade backpacking food list. Just substitute dehydrated hot dog slices for ground beef. Because hot dogs are generally high in fat, you’ll have to blot off beads of grease with a paper towel throughout the drying process. Storing dehydrated hot dogs long term is not a good idea, but you’ll be fine if you use them within a week or two. Go for 100% beef franks, not pork dogs, as pork is never recommended for dehydrating. To dehydrate hot dogs, cut into ¼ inch slices and dry at 135° for approximately eight hours to the pliability of a Slim Jim.

At Home:

For more information about drying ground beef and vegetables, see dehydrating meat and dehydrating vegetables.

Pack all dry ingredients in a 4 x 6 plastic bag.

On the Trail:

Combine all ingredients with water in pot, cover, and light stove.

Bring to a boil and cook for an additional minute or two. Total cook time using my homemade alcohol backpacking stove is seven to eight minutes.

Remove from stove and transfer pot to insulating cozy for another five or ten minutes.

Stir briskly before eating and the bark will dissolve into tasty gravy.

Bean Bark Soup
Ingredients:
•½ cup Bean Bark
•¼ cup Instant Rice or Dehydrated Diced Potatoes
•¼ cup Dehydrated Mixed Vegetables
•¼ cup Dehydrated Ground Beef or Hot Dog Slices
•1 ¼ cup Water


At Home and On the Trail:

Follow the same directions as Bean Bark Stew. Bark dissolves in hot water with a little spirited stirring.

Bean Bark Spread
Ingredients:


•1/2 cup Bean Bark
•1/3 cup water


On the Trail:

Combine Bark with water in pot, light stove. When water starts to get hot, begin stirring until the mixture gets pasty. Three or four minutes of heating should do the trick. Be prepared to lift the pot off the stove with a pot gripper to prevent burning. Spread on pita bread or use as a dip for freeze-dried vegetable chips.

[Kathy in FL]

Uses for Corn Bark:

•Create saucy backpacking meals such as Vegetarian Corn Bark Stew and Corn Bark Stew with Ham.
•Not bad as a chip for snacking.





How to Make Corn Bark:
Run a 15 ounce can of creamed sweet corn through a blender to a smoothie-like consistency.

Spread thinly on dehydrator tray covered with Paraflexx® sheet or parchment paper.

Dehydrate at 135° for 10 hours until brittle.

Flip Trick: When the sheet of corn is substantially dry after about seven hours, place another dehydrator tray over it and flip the two trays over so that the Bark is now stuck to the bottom of the top tray. Peel sheet of corn away and remove the top tray. The moister bottom side of the Bark will now be facing up for more thorough drying.

The sheet of corn will break into pieces easily when dry.

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Vegetarian Corn Bark Stew

Ingredients:

•½ cup Corn Bark
•½ cup instant rice
•¼ cup dehydrated black beans
•¼ cup assorted dehydrated vegetables. (Try onions, tomatoes, peas, carrots, and green beans).
•1 ¼ cup water


At Home:

Click for more information about dehydrating vegetables.

Combine all dry ingredients in a 4 x 6 plastic bag.

On the Trail:

Combine all ingredients with water in pot, cover, and light stove.

Bring to a boil and cook for an additional minute or two.

Remove from stove and transfer pot to insulating cozy for another five or ten minutes.

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Corn Bark Stew with Ham

Ingredients:

•¼ cup Corn Bark
•¼ cup dehydrated sweet corn or green beans
•¼ cup dehydrated vegetables. (Try onions, tomatoes, and peppers).
•¼ cup dehydrated ham
•½ cup instant rice
•1 ¼ cup water


Follow same packing and cooking procedures as Vegetarian Corn Bark Stew.

[Kathy in FL]

Pasta Bark





Why should you pack Pasta Bark instead of regular pasta?

Ramen noodles and the thin pastas used in macaroni & cheese dinners cook up easily on the trail with minimal water and fuel. Thicker pastas, such as Penne or Spaghetti, require that you bring a quart of water to a boil and keep it boiling for twelve minutes, which burns up a lot of fuel.

I solve this problem by pre-cooking pasta at home, running it through a blender with Marinara Sauce, and dehydrating it into Bark. On the trail, my Pasta Marinara with Beef & Peppers cooks up in eight minutes using less than half an ounce of alcohol fuel.

Pasta Bark turns into a thick, Italian-style sauce. Although you won’t have any pasta pieces big enough to spear with a fork, you’ll still have all the pasta flavor and tiny bits of pasta for your spoon to round up. Top with parmesan cheese and you’ll wish you packed that bottle of Merlo.

How to Make Pasta Bark:

Boil 14 – 16 ounces of Penne Pasta or Spaghetti for twelve minutes and drain. I go for the multi-grain pasta.

Combine with 48 ounces of Marinara Sauce. Stick with Marinara Sauce… tomato sauces containing cheese, cream, olive oil, and meats will not dehydrate well due to the fat content, and may spoil.

Run the mixture through a blender or food processor in small batches. It may take a few trips through the blender to reduce the pasta and sauce to a mashed potato-like consistency. Small bits of pasta will remain. If the mixture is too thick for your blender to handle, add a little water or more marinara sauce to help it along.

Cover your dehydrator trays with Paraflexx® sheets from Excalibur, or you could use parchment paper or plastic wrap. Place a big blob of the pasta marinara mixture in the center of each tray and spread thinly (about eighth inch) with a spatula.

Dehydrate at 135° for 14 hours until brittle. When the pasta has substantially dried into a sheet, employ the flip-trick to thoroughly dry the bottom side.

Flip-trick: Place a spare dehydrator tray on top of the bark and flip the two trays over so the bottom side of the bark becomes the top. The pasta sheet will easily break into smaller pieces when dry.



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Pasta Marinara with Beef and Peppers

Ingredients:

•½ cup Pasta Bark
•¼ cup dehydrated ground beef
•¼ cup dehydrated vegetables (peppers, onions, and mushrooms)
•2 tbsp. parmesan cheese
•1 cup water


At Home:

For more information about dehydrating food, see dehydrating meat and dehydrating vegetables.

Adding Italian style bread crumbs to your ground beef before dehydrating will improve tenderness and give the ground beef an Italian meatball flavor.

Pack parmesan cheese in a 2 x 3 plastic bag and enclose with other dry ingredients in a 4 x 6 plastic bag.

On the Trail:

Combine dry ingredients, excluding parmesan cheese, with water and soak for ten minutes in covered pot.

Light stove, bring to boil, and continue cooking for an additional minute or two.

Place pot in insulating cozy for ten minutes.

Stir vigorously before eating to complete the breakdown of the Bark into sauce. Top with parmesan cheese.

[Kathy in FL]

Pumpkin Pie Bark





Uses for Pumpkin Pie Bark:

•No-Crust Pumpkin Pie! Just add water.
•Makes a chewy snack while hiking.
•High in Vitamin A and fiber.


Ingredients:
•1 15 ounce can pumpkin
•¼ cup real maple syrup
•2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)


Combine pumpkin with maple syrup and pumpkin pie spice. Use real maple syrup for best results. Stir until ingredients are mixed well. You don't need to use a blender.

Spread thinly (about eighth inch) on dehydrator trays covered with Excalibur Paraflexx® sheets, parchment paper, or plastic wrap.

Dehydrate at 135° for eight hours until brittle. After about five hours, flip the bark over using the “flip-trick” as follows: Place a spare dehydrator tray on top of the Bark and flip the two trays over so that the bottom side of the Bark is now facing up. This will ensure complete drying. The flip-trick is very easy with Excalibur Dehydrator trays. If you don't have an Excalibur, just peel the bark off when the bark is dry enough to hold together and turn it over.

Yield: One 15 ounce can of pumpkin barks down to 1 ½ cups weighing four ounces.

No-Crust Pumpkin Pie
Ingredients:
•½ cup Pumpkin Pie Bark
•½ cup water




Pumpkin Pie Bark dissolves in hot or cold water. If you want hot pie, stir the Bark with hot water until creamy. I use my candle stove to gently warm the water for pumpkin pie.

Garnish with chopped walnuts or pecans if desired.


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Granny Smith's Pumpkin Apple Bark

Ingredients:
•1 15 ounce can pumpkin
•1 large apple
•¼ cup real maple syrup
•2 tsp apple pie spice (cinnamon, nutmeg, allspice


Peel and core apple and cut into pieces. Combine with pumpkin and spices in blender and blend until smooth.

Spread thinly on dehydrator trays covered with paraflexx® sheets or parchment paper.

Dehydrate at 135° for eight hours. Employ the flip trick as discussed above after five hours. Dried consistency will be more leathery than basic pumpkin pie bark which is brittle.

Tear bark into pieces and enjoy as a trail snack. To make pie, combine ½ cup bark with ½ cup hot water and stir until creamy. I like this dessert garnished with granola.


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Cherry Chocolate "Moose" Bark



Ingredients:•1 15 ounce can pumpkin
•1 cup fresh cherries, pits removed
•15 Tbsp sweetened cocoa powder
•¼ cup warm water

Make a simple chocolate sauce by combining sweetened cocoa powder (like chocolate milk powder) with ¼ cup warm water. Fifteen tablespoons may seem like a lot of cocoa powder, but I got the chocolate flavor I was looking for from this quantity compared to less. Adjust to suit your tastes.

Combine chocolate sauce with pumpkin and cherries in blender and blend until smooth.

Spread thinly on dehydrator trays covered with paraflexx® sheets or parchment paper.

Dehydrate at 135° for eight hours. Employ the flip trick as discussed above after five hours. Dried consistency will be more leathery than basic pumpkin pie bark which is brittle.

Tear bark into pieces and enjoy as a trail snack. Cherry Chocolate Moose Bark tastes like Tootsie-rolls® to me. To make pie, combine ½ cup bark with ½ cup hot water and stir until creamy. This pie reminds me of chocolate mousse. Try garnishing with chopped nuts and/or dried coconut.

[Kathy in FL]

From backpackingchef.com

Dehydrating Brown Rice
April 05, 2010
Hello,


Spring has arrived in Georgia and that means it's time to crank up the dehydrator and hit the trail. On Sunday I dried a load of fruit in the Excalibur – seven bananas, four pears, two cantaloupes, and five large apples. I had intended to dry vegetables, but I noticed my bananas were getting brown spots and wouldn't be good for drying if I waited another day. Bananas are tricky. They're usually a little green when you buy them – not at their sweetest potential for drying. The best time for drying bananas is when the peels are completely yellow with just a few brown dots showing up. Beyond this stage, the fruit gets soft and your dried bananas will turn out sticky.

Congratulations to Chef Russ, the “Best Backpacking Recipe” winner for March. Russ submitted his Knock 'n Kraut recipe and wins dinner and dessert prepared by Chef Glenn. Each month I'll draw a name from my chef hat of the people who submit recipes. Let's see what you're cooking.

In this first edition of Recipes for Adventure, I will answer Mike K's question about dehydrating brown rice:

Have you ever dehydrated brown rice? If so, how did you do it? And how long did it take to reconstitute it?

How to Dehydrate and Flavor Whole Grain Brown Rice

Whole grain brown rice contains fiber, fat and nutrients that are stripped away from white rice. If white rice wasn't fortified with vitamins and iron, it would have little nutritional value. To cook rice fast and use less fuel on the trail, my recipes call for instant rice. The good news is that you can make healthier instant rice by precooking and dehydrating whole grain brown rice at home.

Basic Cooking Instructions:

Cook brown rice in the usual way – Bring 2 1/2 cups water to a boil, stir in 1 cup brown rice, cover and reduce heat to low. Simmer 45-50 minutes or until all water is absorbed and rice is tender.

Beef, Chicken, or Vegetable Flavors:

Cook rice with beef, chicken, or vegetable broth instead of water. This eliminates the need to pack a separate bouillon cube for your meals. I use the broth that comes in a carton such as the Wolfgang Puck brand. These are low or no fat broths. You would not want to use fatty broth due to the risk of it turning rancid later.

Soy Sauce:

After you finish cooking your rice using one of the above methods, you can stir in soy sauce to give your meals an Asian flavor. Try adding a teaspoon of soy sauce per cup of cooked rice – more or less depending on your tastes. This eliminates the need to carry a packet of soy sauce on the trail.

Hot Sauce:

Stir in a few shakes of your favorite hot sauce to whatever heat level makes you happy. This eliminates the need to carry a small bottle of hot sauce as I have seen some hikers do.

How to Dehydrate Cooked Brown Rice:

Cover your dehydrator trays with parchment paper or the liners that came with your unit. For my Excalibur dehydrator, I use reusable Paraflexx sheets. Never use waxed paper in a dehydrator. It melts. Spread the rice in a single layer and dehydrate at 125 degrees for five hours or until completely dry. Dehydrating times are longer for some dehydrators. Midway through the drying process, break up any rice that is stuck together.

Yield:

1 cup uncooked rice = 3 1/2 cups cooked rice = 2 cups dehydrated rice.

On the Trail:

I cook homemade instant brown rice the same way as instant rice in my trail meals. Soak with other ingredients in pot for 5 minutes to begin rehydration. Light stove and bring to boil for a minute or two. Remove pot and let sit 10 minutes. I use a pot cozy to hold in the heat.

Homemade instant brown rice is a little chewier than instant white rice, but I find this a favorable characteristic. You can create an unlimited number of healthy brown rice meals following the dehydrating and flavoring methods discussed above in combination with your favorite meats, beans, and vegetables.

The Basic Formula is:

Regular Serving:


1/2 cup homemade & flavored instant brown rice
1/4 cup dehydrated meat or beans
1/4 cup dehydrated vegetables
1 cup water to cook and rehydrate

Large Serving:


3/4 cup homemade & flavored instant brown rice
1/4 cup + 2 Tbsp dehydrated meat or beans
1/4 cup + 2 Tbsp dehydrated vegetables
1 1/2 cups water to cook and rehydrate

Extra-Large or Serving for Two:


1 cup homemade & flavored instant brown rice
1/2 cup dehydrated meat or beans
1/2 cup dehydrated vegetables
2 cups water to cook and rehydrate

Meats – Ground Beef or Turkey, Deli Ham, and Shrimp all go well with rice.

Beans – Black, Red, Kidney, Great Northern, Black-eyed Peas, Garbanzo, and more.

Vegetables – Corn, Peas, Carrots, Green Beans (Or all of those as Mixed Vegetables), Bell Peppers, Hot Peppers, Onions, Mushrooms, Tomatoes, Spinach, Okra, Collard or Turnip Greens, Broccoli, Celery, Zucchini, Cabbage, and more.

The water to dried food ratio is always 1:1 when cooking with dehydrated or instant rice. If you were using other starches such as potatoes or couscous instead of rice, you would use more water. I usually cook the regular serving size because I always warm an extra serving of vegetables on the side in my mini-pot, plus a fruit based dessert. Choose a serving size that meets your needs and makes you happy!

Recipe: Rice with Collard Greens & Black-Eyed Peas


1/2 cup beef or vegetable flavored dried rice, consider adding hot sauce before drying rice
1/4 cup dehydrated black-eyed peas
1/4 cup dehydrated collard greens
1 cup water to cook and rehydrate

I wasn't sure how this recipe would turn out because collard greens are typically simmered for hours in southern homes on New Year's Day. Probably because of the drying, the meal turned out delicious. Collard greens are easy to dehydrate without pre-cooking. Cover your trays with parchment paper or Paraflexx sheets because the leaves may break into little pieces when almost dry. Cut the thin parts of the leaves away from the thick, vein-like centers and dry just the thin parts. If you don't do this, the leaves will dry way before the centers. Your collard greens will be crumbly dry after four or five hours in the dehydrator at 125 degrees.

Black-eyed peas are also easy to dehydrate. I’m a little lazy in this department, so I just open up a can and drain away the liquid in a colander. There is no need to cook canned black-eyed peas because they have already been cooked. Cover your trays with parchment paper or Paraflexx sheets and spread the black-eyed peas in a single layer. Dehydrate at 125 degrees for four to six hours. Black-eyed peas and all beans (legumes) will split open when dehydrated.

[Deemy]

I do have that book and love it! I actually keep a couple of extra copies to give as gifts! But would love instant cup of soups recipes for my old people in my life.I love the idea of giving a cup with several batches of soup. Did it with cocoa one year and then also did it with different flavored oatmeal too

[Kathy in FL]

from backpackingchef.com

Tomato sauce leather is my secret ingrediente italiano per deliziosi pasti. I use it to make Italian-style backpacking meals such as Unstuffed Peppers, Seafood Raminara, Spinach & Bean Raminara, and Macaroni with Cheesy Tomato Sauce.

How to Make Tomato Sauce Leather

Start with your grandma’s homemade tomato sauce recipe or buy a jar of Marinara Sauce. My favorite brand is Barilla® Spicy Marina. Run the tomato sauce through a blender to a smoothie-like consistency. Blending any chunks of tomatoes or other vegetables in the sauce thickens the sauce so it will make better leather. You will add back more dehydrated vegetables to these recipes later.

Spread the sauce thinly on dehydrator trays covered with non-stick Paraflexx® sheets or use the fruit-roll sheets that came with your dehydrator. I pour about eight fluid ounces (about half of a 24 oz. jar) onto each Excalibur Dehydrator tray and spread uniformly to the edges.

Dehydrate at 135° for six to eight hours or you may dry at 125° for eight to ten hours with equally good results. After about four or five hours, the sauce will be solidified enough for you to peel it off the trays and flip it over for the duration on the drying time. If you start the drying process before going to bed or before going to work, the leather will turn out fine if you don’t flip it. It just may take an extra hour of drying. The finished product will be leathery and dry to the touch, not sticky.

Allow the leather to cool, and then tear it into pieces. To extend shelf-life, store the leather in the refrigerator until you are ready to use it or pack for a backpacking trip. I have packed sauce leather in mail drops for month-long hikes and it retained its full flavor and quality.

When combined with an equal part of hot water, the leather will turn back into tomato sauce.





Recipes with Tomato Sauce Leather:

Learn more about how to dehydrate food for these recipes - dehydrating brown rice, dehydrating meat and seafood, dehydrating vegetables.

--------------------------------------------------------------------------------

Unstuffed Peppers (one of my favorites)

Ingredients:

•½ cup instant brown rice
•¼ cup ground beef, dried
•¼ cup bell peppers, dried
•¼ cup tomato sauce leather, tightly packed
•2 Tbsp parmesan cheese
•1¼ cups water


At Home:

Pack parmesan cheese and tomato sauce leather separately in small plastic bags. Enclose in a larger plastic bag with rice, ground beef, and peppers.


On the Trail:

Combine all ingredients except parmesan cheese in pot with water and soak for five minutes.

Light stove, bring to a boil, and continue cooking with the lid on for another minute or two.

Remove pot from stove and wait ten minutes. Insulate pot if possible. Stir in parmesan cheese before serving.

--------------------------------------------------------------------------------

Seafood Raminara

Ingredients:

•½ cup ramen noodles (half package)
•¼ cup dried shrimp and/or crabmeat
•¼ cup dried vegetables – peppers, onions, mushrooms, tomatoes
•¼ cup tomato sauce leather, tightly packed
•2 Tbsp parmesan cheese
•1 cup water


At Home:

Break noodles into small pieces. Pack parmesan cheese and tomato sauce leather separately in small plastic bags. Enclose in a larger plastic bag with noodles, seafood, and vegetables.


On the Trail:

Combine all ingredients except parmesan cheese with water in pot and soak for five minutes.

Light stove, bring to a boil, and continue cooking with the lid on for another minute or two.

Remove pot from stove and wait ten minutes. Insulate pot if possible. Stir in parmesan cheese before serving.

--------------------------------------------------------------------------------

Spinach & Bean Raminara

Ingredients:

•½ cup ramen noodles (half package)
•¼ cup dried beans (any kind)
•¼ cup dried spinach
•¼ cup tomato sauce leather, tightly packed
•2 Tbsp parmesan cheese
•1 cup water


At Home:

Cook beans from scratch or use canned beans. There is no need to cook canned beans before dehydrating. Simply drain and dehydrate at 125° for approximately six hours. Beans will split open when dried and will fall apart easily. You can use a single type of bean, such as white beans, or you can mix several different kinds together.


Dehydrate spinach at 125° for approximately four hours until dry and crumbly. Spinach leaves can start flying around inside your dehydrator when they are almost dry. I cover mine with one of the mesh sheets from Excalibur Dehydrators.

Break noodles into small pieces. Pack parmesan cheese and tomato sauce leather separately in small plastic bags. Enclose in a larger plastic bag with noodles, spinach, and beans.

On the Trail:

Combine all ingredients except parmesan cheese with water in pot and soak for five minutes.

Light stove, bring to a boil, and continue cooking with the lid on for another minute or two.

Remove pot from stove and wait ten minutes. Insulate pot if possible. Stir in parmesan cheese before serving.

--------------------------------------------------------------------------------

Macaroni with Cheesy Tomato Sauce

Ingredients:

•¼ cup ground beef, dried
•¼ cup mixed vegetables, dried (onions, peppers, mushrooms, tomotoes)
•½ cup macaroni
•¼ cup tomato sauce leather, tightly packed
•1 tbsp + 1 tsp cheddar cheese powder
•1 tbsp powdered milk
•1½ cups water


At Home:

Combine cheese powder (from the mac & cheese box) and instant dry milk in a small plastic bag. Pack tomato sauce leather in another small plastic bag. Enclose the smaller bags in a larger bag with macaroni, ground beef, and vegetables.


On the Trail:

Add all ingredients except the cheese/milk powders to your pot with 1½ cups water and soak for five minutes.

Light stove, bring to a boil, and continue cooking for two minutes.

Quickly stir in cheese/milk powder, put the lid back on, and place pot into insulating cozy. Wait ten minutes for the meal to continue rehydrating and cooking. Buon Appetito!

[Kathy in FL]

I do have that book and love it! I actually keep a couple of extra copies to give as gifts! But would love instant cup of soups recipes for my old people in my life.I love the idea of giving a cup with several batches of soup. Did it with cocoa one year and then also did it with different flavored oatmeal too

Hang on, I got some of those too.

Make Your Own Cup O' Soups
There are many directions for doing this across the web. At http://www.hillbilly... you'll find a wide enough variety so that you can just print the page and put it in your emergency food pantry folder.

A homemade Vegetable Cup o Soup mix is below.

Ingredients:
1/3 cup veg flakes (tomatoes, celery, onion, zucchini, onion, peas, broccoli and carrots, made by putting dried veg. in a blender until pea-sized)
1 tablespoon cracked wheat (bulger)
1 tablespoon pasta, broken up
1/4 teaspoon dried parsley
1/4 teaspoon dried sweet basil
1 pinch garlic powder
1 pinch onion powder
salt and pepper to taste

Directions: To prepare: 2 cups boiling stock (vegetable, beef, chicken, etc). Place dried ingredients in a pan. Pour boiling stock over and
let sit, covered, for 2 minutes while vegetables rehydrate. Can also divide dried veggies in mugs and pour stock over top.
This recipe for Cup of Vegetable Soup Mix serves/makes 2 cups

[Kathy in FL]

Instant Cup of Soups

I found these recipes in a cookbook, for making individual
instant soup mix packages. It calls for a mug type coffee cup
that holds 1 1/2 cups liquid---with no metallic decorations, as
they go in the microwave. A gift suggestion is to place the mug
in the center of a basket or flat rattan paper plate holder,
surround with packets of soup, wrap the whole thing with
cellophane and tie with a ribbon. Sounds like a nice gift for
office workers, teachers, college kids, or shut-ins. Have fun!



Instructions for all soup mixes:
Mix all ingredients in a small bowl; Pour into a baby food jar,
or a sandwich bag tied with ribbon, or a ziploc baggie.
Label container with name of soup and directions.


**Several of the recipes call for using Lipton soup mixes; It is
advised that you empty the soup packet into a bowl, stir well to
evenly distribute the seasonings, and then take the measured
amount from this mixture.



Tortilla Soup in a Cup

3 Tb. crushed tortilla chips (crush with your hands)
2 Tb. Uncle Ben's instant rice
1 Tb. Lipton Recipe Secrets Vegetable Flavor**
1 tsp. chicken bouillon granules
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp cumin

Directions:
Empty soup mix into a plain coffee cup(no metallic decorations)
Use a standard cup that holds 1 1/2 cup liquid.
Add 1 cup water. Stir well
Microwave on High 1 1/2 min.
Stir. Cover and let stand 3 minutes. Enjoy!



Vegetable Rice Soup in a Cup

1 1/2 T. Lipton Recipe Secrets Vegetable flavor**
3 T. Uncle Ben's instant rice
1 tsp. chicken bouillon granules
1/4 tsp. onion powder

Directions:
Empty soup mix into a plain coffee cup (no metallic decorations)
Use a standard cup that holds 1 1/2 cup liquid.
Add 1 cup water. Stir well.
Microwave on High 1 1/2 min. Stir. Microwave additional 30 sec.
Stir. Cover and let stand 5 minutes. Enjoy!



Potato Soup in a Cup

1 1/2 cup Hungry Jack instant potato flakes
1 cup powdered coffee creamer
1/2 of a 1 oz. pkt. chicken gravy mix
1 Tb. dried parsley flakes
2 Tb. grated Parmesan (Kraft, in the green can)
1 tsp. salt free seasoning blend ( like Mrs. Dash, or Spike)
1/2 tsp. dried minced onion
1/2 tsp. salt
1/4 tsp. pepper

Mix all ingredients well with a whisk.
Place 1/2 cup + 1 Tb. mix into small jars or baggies. Makes
enough for 5 individual soup mixes.

Directions:
Empty soup into a plain coffee cup (no metallic decoration)
Use a standard cup that holds 1 1/2 cup liquid.
Add 1 scant cup water; Stir very well
Microwave on High 1 1/2 minutes
Stir. Cover and let stand 3 minutes. Enjoy!



Creamy Cheese Soup in a Cup

1/2 of a 1.5 oz pkt. Knorr Four Cheese Sauce Mix
1 1/2 tsp chicken bouillon granules
1/4 tsp. pepper
1/2 of a pkg Lipton Recipe Secrets Vegetable flavor **
2 Tb. dried parsley flakes
1 1/2 cup powdered coffee creamer
2 Tb. cornstarch

Mix all ingredients. Place a scant 1/2 cup mix into small jars
or baggies. This will make 5 individual soup mix pkts.

Directions:
Empty soup mix into a plain coffee cup ( no metallic decoration)
Use a standard cup that will hold 1 1/2 cups liquid.
Add 1 cup water, stir very well.
Microwave on High 1 1/2 min.
Stir; cover and let stand 3 minutes. Enjoy!



************ Note: I thought that this broth mix might be substituted for
the Liptons in the above recipe. I plan on going to the copy cat recipe site
to see if I can find comprable reicpes for the soup mixes. ***************



VEGETABLE BROTH MIX
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Celery salt
4 tb Dried parsley flakes
6 ts Garlic powder
6 ts Salt
6 ts Ground savory
2 ts Dried marjoram
2 ts Dried thyme
1 t Pepper
1 t Turmeric
1 t Ground sage



Combine all ingredients and mix well. Mix again before
using. Store in a jar.
************************************************** *************



"Fruit of the Spirit" Soup



Lima Beans for Love
Split Peas for Joy
Black Beans for Peace
Red Beans for Patience
Pinto Beans for Kindness
Navy Beans for Goodness
Lentils for Gentleness
Black-eyed peas for Meekness
Kidney Beans for Long-suffering



On the tag attached to the jar is the following: On a dark
rainy day do you ever become depressed? Well, most folks
do. You don't want to do anything but get in bed and cover
your head. Well, I have a suggestion for you. Let's
make "Fruit of the Spirit Soup!" "But the fruit of the
spirit is love, joy, peace, long-suffering, gentleness,
goodness, meekness, temperance." Galations 5:22,23



Directions: Soak beans overnight. Cook as usual. Add in
onion, a little garlic and your favorite seasonings.
*************************************************



MUSHROOM-BARLEY SOUP MIX
1/2 C dried barley
1/4 C dried mushroom slices
2 T dried onions, minced
1/4 C dried carrot slices
2 T dried parsley flakes
2 T dried dill
2 bay leaves
2 beef bouillon cubes, or 2 tsp. bouillon granules



Combine ingredients in a plastic bag, glass jar, or any
tightly sealed container. Store in a dark, cool place.



TO USE: add to 1 quart boiling water and simmer until
barley is tender. Remove bay leaves before serving.
Serves 4
************************************************** ***************



CREAM OF TOMATO SOUP MIX
3 C dried tomato slices
1/2 C dried milk powder
1 T sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon



Powder tomato slices in a blender or with a pestle. Add
remaining ingredients. Store in a plastic bag, glass jar,
or any tightly sealed container.



TO USE: add to 1 1/2 quarts boiling water and simmer 10
minutes. Add 1 teaspoon butter or margarine after
cooking. Serves 4 to 6.
************************************************** ********



MINESTRONE
4 beef bouillon cubes, or 4 tsp. bouillon granules
1/2 C dried onion, chopped
1/2 tsp. dried garlic, minced
1/2 C dried navy beans
1/2 tsp. dried oregano
2 bay leaves
6 peppercorns
1 C dried tomatoes, sliced or chopped
1 C dried celery slices
1 C dried carrot slices
2 C dried green beans
2 T dried green pepper
1 tsp. salt



Combine ingredients and store in tightly covered container.



TO USE: add to 4 quarts boiling water and simmer over low
heat 2 to 3 hours, until beans are tender. Remove bay
leaves and peppercorns before serving. Serves 8 to 10.
************************************************** *************



CREAM OF MUSHROOM SOUP MIX
1 C dried mushrooms
1/2 tsp. dried onion
1/2 tsp. dried lemon rind, grated
3 T all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 C dried milk powder



Combine all ingredients and store in a tightly covered
container.



TO USE: stir into 1 1/2 quarts boiling water. Cook,
stirring constantly until smooth and thickened. Cover and
cook over very low heat 20 to 30 minutes. Serves 4.

[Kathy in FL]

Hey, I am not a huge tofu fan but a friend made these and we took them camping and then used them to make up a great stir fry. Even the guys would eat it.

Teriyaki Tofu Crackers

Use extra firm tofu for this recipe. Slice the tofu into thin (1/2 cm) strips. Marinade in your favourite teriyaki sauce (we like Kikoman), for 15-30 minutes, turning to be sure each side is well basted. Lay out on dehydrator trays or food-grade screens and dehydrate at about 55-60 degrees Celcius, or ~140 degrees Farenheit. Turn over every three hours or so. When it is done, the crackers will have lost their flexiblity and become strong and brittle. These can be crumbled and rehydrated into stir-fries or rice dishes, or eat them dry as snacking crackers.

[Kathy in FL]

Another good raw recipe

Raw Onion Crackers

3 massive, huge sweet white onions (2.5 pounds)
1 cup ground sunflower seeds (you can grind them yourself using a coffee grinder)
1 cup ground flax seeds (you can grind them yourself using a coffee grinder)
1/3 cup olive oil
3 1/2 tablespoons of raw soy sauce,

Peel onions, place in food processor and process in your food processor until small but not mushy. (Do not use a high-speed blender.)
Place onions in a large mixing bowl. Add everything else! Mix with a spoon. If it's dry and won't mix, you can add a small splash of water (ex. 1 tbsp), but I doubt you'll need to add any water at all.
Spread onto dehydrator trays. Use parchment paper (not wax paper because it'll melt and stick!!!) or teflex sheets as a base. This raw onion bread recipe makes three Excalibur trays.
Dehydrate for 1 hour at 120 degrees, then reduce to 105 degrees and dry for another 6 hours. Once the crackers start drying out and holding together, score them with a knife.
At some point you'll want to flip them over, remove the parchment paper and finish dehydrating them, maybe for another 4 hours or so.

[Kathy in FL]

Here's the .jpg of the Ronco dehydrator ... there are some recipes in it as well.
http://www.ronco.com/docs/manuals/Ro...Dehydrator.pdf

[Kathy in FL]

How to use dehydrated cole slaw to make homemade egg rolls.
http://www.frugalvillage.com/forums/...-eggrolls.html

[Kathy in FL]

How to Use Dried Food in Recipes
You will need to soak or cook your dried foods before using them in recipes. Some foods require soaking and cooking.Vegetables are usually soaked btween 1/2 to 1-1/2 hours and then simmered. Some vegetables can be rehydrated while they are cooking. Fruits are soaked, and then cooked in the water they were soaked in. Don't add extra sugar until the fruit is cooked;otherwise, the fruit may be tough. Fruits are sometimes eaten in their dry state as snacks. You must remember that after a food is rehydrated, it may spoil quickly, so use it promptly. To cook dried food, use the following information and simmer until tender.

Apples: Add 1 1/2 C. warm water to 1 C. apples and soak for 1/2 hour.

Beans, green: Add 2 1/4 C. boiling water to 1 C. beans and soak for 1 1/2 hours.

Beets: Add 2 3/4 C. boiling water to 1 C. beets and soak for 1 1/2 hours.

Carrots: Add 2 1/4 C. boiling water to 1 C. carrots and soak for 1 hour.

Corn: Add 2 1/4 C. boiling water to 1 C. Corn and soak for 1/2 hour.

Onions: Add 2 C. boiling water to 1 C. onions and soak for 1 hour.

Peaches: Add 2 C. warm water to 1 C. peaches and soak for 1 1/4 hour.

Pears: Add 1 3/4 C. warm water to 1 C. pears and soak for 1 hour.

Peas: Add 2 1/2 C. boiling water to 1 C. peas and soak for 1/2 hour.

Potatoes: Add 1 1/2 C. boiling water to 1 C. potatoes and soak for 1/2 hour.

[Kathy in FL]

Recipes Using Dried Foods

Apple Pie
3 1/2 C. dried apples
2 C. water
3/4 C. sugar
1 t. cinnamon

Cook apples until tender. The apples wil rehydrate during the cooking and baking process. Add sugar and cinnamon. Fill and top with pie crust and bake 30 minutes at 350 degrees.



--------------------------------------------------------------------------------

Cherry Pie
3 C. dried cherries
3 C. boiling water
1/2 C. flour
1 C. sugar
Cover cherries with water and let soak for 30 minutes. Simmer and add sugar and flour to thicken. Pour into pie crust and add top crust. Bake at 400 degrees for about 35 minutes.



--------------------------------------------------------------------------------

Peach Pie
3 C. dried peaches
3 C. boiling water
2/3 C. flour
1 C. sugar
2 t. cinnamon
1/4 t. nutmeg

Cover fruit with water and let soak for 30 minutes. Simmer and add sugar, spices and flour to thicken. Pour into pie crust, dot with butter, and cover with pie top. Bake at 400 degress for 30 minutes.



--------------------------------------------------------------------------------

Creamed Corn
1 C. dried corn
4 C. boiling water
2 t. sugar
1/2 C. milk
1 T. flour
1 T. margarine
salt and pepper to taste

Add corn to water and let stand for 30 minutes. Simmer corn until tender. This may take as long as an hour or so. Drain and add remaining ingredients. Simmer for an additional 5 minutes, stirring frequently to prevent scorching.



--------------------------------------------------------------------------------

Green Bean Casserole
2 C. boiling water
1 C. dried beans
1 can cream of mushroom soup

Add beans to water and cook until tender. Add soup and simmer.



--------------------------------------------------------------------------------

Cream of Tomatoe Soup
1 t. Dried Tomato powder
!/2 C. boiling water
1 T. flour
1/2 C. milk

To make tomato powder, blend dried tomatoes in food processor. Add powder to water and simmer. Add flour to milk and stir. Add flour/milk mixture to water and tomatoes. Simmer and stir to prevent scorching.



--------------------------------------------------------------------------------

Cooked Fruit
3 C. dried fruit of your choice
2 C. boiling water
1 t. cinnamon
Sugar to taste

Let fruit soak in the boiled water for 20 minutes. Simmer for another 20 minutes and add cinnamon and sugar. Stir until sugar is dissolved and serve.



--------------------------------------------------------------------------------

Vegetable Soup
1 C. diced cooked meat
3 C. dried mixed vegetables
salt and pepper
Cover dried vegetables with boiling water and soak 1 hour, then simmer for 2 hours or until tender. Remember you can add fresh vegetables, in case you don't have a particular dried one, to the pot as well.

[Blacklab]

Kathy:

Thank you so much for your recipies here. I purchased two dehydrators in January and have been trying new things in them each week.
One of my current favorites is to do pineapple pieces and then eat the dehydrated "chips". Yum!

BTW--I LOVE the Excaliber Dehydrator. I will give some of your recipies a try.

[Mother Love]

Thank you for these recipes! They are great!

[Kathy in FL]

Nosted Nurkey (Tastes like dressing and turkey supposedly ... not quite in my book but not bad)

Ingredients:

2 cloves of garlic, finely chopped
2 tablespoons of fresh sage
2 tablespoons of rosemary
2 tablespoons of fresh thyme
2 cups of walnuts soaked for 12 hours, then drained
2 cups of almonds soaked for 12 hours, then drained
1 tablespoon of organic, unpasteurized white miso
1 large onion, very finely chopped
6 stalks of celery, finely chopped
1 cup of parsley sprigs (as garnish)
1 cup of cranberries (as garnish)


Directions:

Place garlic in a food processor and process well.

Add sage, rosemary and thyme and process well.

Add walnuts, almonds and miso one at a time and process well.

Remove to a bowel and stir in onion and celery.

Place on a Paraflexx® sheet and form into an oval loaf shape. Place in a dehydrator for 6 hours.

Remove and turn over loaf, removing the Paraflexx® sheet from the bottom. Dehydrate for 4 to 6 hours more.

Garnish with parsley and cranberries. Serves 8.

http://www.raw-food-diet-magazine.co...r-recipes.html

[Kathy in FL]

Just tried these the other day after a friend made them. Different but good. Would make great energy crackers for hiking.

Carrot Cake Crackers

3 C carrots, finely grated (about 4 medium carrots)
4 C sprouted wheat berries (1C wheat berries will grow into 2C wheat sprouts in 2 days)
1/2 C soaked almonds, finely ground (optional)
1/2 C walnuts, ground (optional)
20 small pitted dates (raw unpitted)
1/3 C raisins
1 tsp pumpkin pie spice - 1/4 t each of ground cloves, ginger, nutmeg, cinnamon
1 tsp vanilla essence

Pit dates and soak them with raisins for an hour, pour off soak water, grind in food processor and set aside. Grate carrots in salad maker or food processor with grater attachment, and set aside. Grind wheat sprouts with some of the soak water, then add all ingredients back into food processor – dried fruit, carrots, spices, and nuts if you're using them (ground first). Add more soak water, and grind to paste consistency. Smoothe batter out on solid sheets, and dehydrate until each sheet is a crisp dry cracker, about 24-36 hours.

Crackers store for months in air-tight glass jars in cupboard.

[Kathy in FL]

From: http://www.greensmoothie.com/dhd/recipes.php

Pizza Crackers

2 to 3 dried or fresh cayenne or dried Thai devil peppers
1/2 C or more fresh or dried desert sage, rosemary, tarragon, parsley, or other herbs – I use Italian seasoning herbs
4 C chickpeas, soaked overnight and sprouted for 3 to 5 days (they will triple in volume)
2 C flax seed or 1 cup flax seed mixed with 1 cup sesame seeds, soaked for 8 hours but not drained
4 stalks celery, chopped to reduce strings (optional)
4 to 5 large red bell peppers, chopped
1 red onion, chopped
2 pounds tomatoes, chopped (cherry tomatoes are best)
3 to 8 cloves garlic
1/2 to 1 tsp sea salt (not optional to most tastes) – I use Himalayan crystal salt
other bland raw green veggies, such as broccoli stalks or zucchini (avoid additional onions, scallions, leeks, and the like, as the blend will be too strong) – or you can leave these out

Grind the dried hot peppers and the sage or other dried herbs in a coffee grinder until powdered (this isn't essential but prevents nasty surprise mouthfuls). Run the chickpeas, flax, celery, bell peppers, onion, tomatoes, garlic, and ground hot peppers and herbs through a Juicer like Samson using the mincing screen. Blend everything well.

I find it quickest to grind the sprouted chickpeas in my Vita-Mix, and pour out into a bowl. Then grind all the other ingredients (the sauce) in Vita-Mix and last (to reduce oxidation) grind the flax and sesame seeds in a coffee grinder. Then mix them all together with a big wooden spoon in the bowl.

Spread the mixture onto Teflex sheets, making sure it is at least 1/4-inch thick all over. Dehydrate at 105F for 3 to 4 hours. Turn over the crackers, and score them into squares with a knife. Dehydrate another 24 hours or more, to desired crispness. Store the crackers in an airtight container. I store them in a glass jar with an oxygen-absorber sachet, the kind you get in vitamin bottles.

[Rabbit]

I can't wait to try some of these, my printer is smokin. I've got an Excalibur and haven't truly explored the possibilities yet. Thank you Kathy.