Share your favorite dehydrated food recipes
Peter (6b SE NY)
8 years ago
last modified: 8 years ago
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digdirt2
8 years agoPeter (6b SE NY)
8 years agoRelated Discussions
Favorite food dehydrator?
Comments (50)I own one of the Ronco dehydrators. We originally bought it for drying a few things for backpacking trips. It does OK for small trips for two people, but it has been seriously underpowered keeping up with the garden production of what we had wanted to dry in order to preserve food. That happened last year with tomatoes, and this year with figs. We went around the problem learning how to can (last year) and learning to make fig/fruit wine (this year). You can figure that the freezer space was shrinking rapidly with full summer garden production, so freezing was not an option. Nothing against canning, and certainly nothing against wine, but I would have preferred to have a larger capacity dryer. I love drying tomatoes and then grinding them up into a tomato powder that can reconstitute into a sauce out in the woods in a backpacking trip. It is also great to have at home, easier than canning and you can actually store them without refrigeration. I love their taste too! For figs, I use dried figs in breads, muffins, energy bars I make myself (mixed with nuts and other things). Lately I have also found out that zucchini slices dry very nicely, and so do green beans. I also have peach and nectarine trees, they ripen with the figs, so yes, more space in a dehydrator! We are considering making one of the solar ones, but out of nice materials that we already have (not cardboard). The main model plan that is going around the internet has a tilted black air duct, it should work just by the principle that hot air rises. Also, it is very sunny and very dry where I live, so solar should be good for us, save energy and avoid heating the room in the summer. The food is confined so critters should not be a big problem. Has anyone had any experience with the solar types? any advice?...See MoreShare your favorite summer recipes!
Comments (30)Lime chicken soft tacos Originally from allrecipes site but I made changes. I always have sour cream available for those who want it. INGREDIENTS: 1 1/2 pounds skinless, boneless chicken breast meat - cubed-- I have made this using left over rotisserie chicken 1/8 cup red wine vinegar 1 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 green onions, chopped *1/3 finely sliced onions - I use purple for color * finely sliced bell pepper of your choice 4 cloves garlic, minced *less if don't love garlic 1 teaspoon dried or fresh cilantro or parsley 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce - - I used more 1/4 cup shredded Monterey Jack cheese or as needed 1/4 cup salsa or as needed DIRECTIONS: 1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes(if using pre cooked chicken just heat to warm it.). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro . Simmer for an extra 10 minutes.(if you want the onion and bell pepper cooked add them also) (I like to keep a little of the diced green onions uncooked for toppings) 2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa. If you chose to not cook the onions and bell pepper use them as toppers along with the green onions you saved *items are optional This is fast and easy for a light summer dish. Of course some tortilla chips and guacamole would be a great addition....See MorePlease share your favorite vegetable soup recipe!
Comments (29)Do you like cold soups, like gazpacho? I find it easy to make and delicious in the summer. Here goes: Garlic - About 6-7 cloves large onion - cut into chunks Campari tomatoes - about 1.5 pounds, peeled (note: for easy peeling, blanch the tomatoes with the skin lightly slit but leaving the tomato full and intact, dunk it in cold water and the skin should come off easily; can substitue Campari for other sweet flavorful tomatoes; it’s the quality and flavor of the tomatoes that makes the most difference) Fresh pickling cucumbers or English cucumbers - peeled and cut about a cup (I like the pickling kind because the tender ones don’t have to be de seeded; if it is the English cucumbers, make sure you either remove the seeds or that they are tender enough not to require removing the seeds) bell peppers - one cup, chopped with seeds removed (I like the gold and red peppers because they’re often fleshier and sweeter than the green) olive oil - half a cup balsamic vinegar - 1 tbsp salt - to taste (I like rock sea salt) ground black pepper - to taste blend everything except the olive oil in a blender until smooth; once the mixture is smooth, add the olive oil and blend for about 10 seconds (adding olive oil to the gazpacho rather than blending the oil into the gazpacho doesn’t have the same result) Optional- you can add a bit of mint or basil or any other seasoning you like. I like to add olde thompson’s Italian seasoning while blending....See MorePlease share your favorite Christmas cookie/holiday recipes !
Comments (90)justwantapool-I make the peanut butter cookies with the Hershey kisses. It's the only one I cheat on and use the Betty Crocker cookie mix for. I find the full size kisses too large for the cookies so last year I used the Brach's chocolate stars. I think they're just the right size and the star shape is pretty on the cookie as well. I noticed this year that Ghirardelli also makes a drop that they say is specifically for that type of cookie. They call them Thumbprint Drops. Miss lindsey-I make the raspberry thumbprints as well but this year, I got a fig orange jam to try in mine. I love figs in cookies so I thought I would give it a try....See Moredigdirt2
8 years agoPeter (6b SE NY)
8 years agobeesneeds
8 years agoPeter (6b SE NY)
8 years agoannie1992
8 years agobcskye
8 years agogardengrlz
8 years ago
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