Homemade dehydrated bean soup mix
annie1992
last year
last modified: last year
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Recipes for homemade dips made from dehydrated infredients
Comments (5)Here's a couple that I keep on hand - I make my own yogurt cheese and we go through a lot of dip in the summer. Italian Dip Mix 3/4 teaspoon lemon pepper seasoning 1/8 teaspoon dried parsley flakes 1 teaspoon salt (optional - I don't add any) 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon black pepper 1 pinch ground oregano 1/2 teaspoon dehydrated carrots (if I have them) 1/2 teaspoon dehydrated sweet peppers (I usually put finely chopped fresh ones in) Mexican Dip Mix 1/2 cup dried parsley 1/3 cup dried minced onion 1/4 cup dried chives 1/3 cup chili powder (mild and/or hot) 1/4 cup ground cumin Salt to taste (anywhere from 2 tablespoons up to 1/4 cup) You can add smoked paprika, chipotle powder, cheddar cheese powder, etc. It's fun to experiment. For a quick dip, I take a cup of yogurt cheese (or you can use sour cream and mayonnaise) and mix in one cup of homemade salsa. DH can polish off the whole bowl even without the chips :-)...See MoreWhat to put in dried soup mix
Comments (5)Stacie if you have trouble finding any of your previous posts, like if they have slipped to page 2 or 3, you can just put your username in the search bar at the bottom of the page and it will pull them all up for you. I think Pixie Lou assumed that was your problem just as I did when I first read this one since it is almost a duplicate post. There was already discussion in that one about spices and bullion and dicing potatoes etc. ;) And then you can just add your further questions onto the existing post and it will get bumped back to the top. That way all the info is together in one place. Saves time for you as you don't have to re-type all the intro info and for us so we aren't just typing all the same replies over again. Ok? Dave...See MoreHelp please on dehydrating veggies for dried soup mix.
Comments (6)Stacie - have you read this instruction pamphlet on drying and using dried foods from NCHFP? Tons of info on all the basics. See link below. It gives you a table on rehydrating too. Dried vegetable soup can be any vegetables you want as long as they are all fully dried and as long as the particles are approximately the same size for rehydrating evenly. Otherwise you end up with mushy bits of onion or smushy peas while the green beans are still hard as rocks. So if you dice some then dice all, if you chop some then chop all, etc. For rehydrating you do it while it is cooking and rather than water we use broth - beef, chicken or vegetable - for flavor. Just begin with your favorite fresh vegetable soup recipe for amounts to measure out before drying them so the dried veggies will be in the same proportions when packaged. Personally I don't care for dehydrating previously frozen vegetables. They are soft and mushy, take much longer to dry than fresh, and lose most of their flavor in the process. THe secret is to make sure that every single piece of vegetable is totally dry. Dave Here is a link that might be useful: Drying Fruits and Vegetables...See MoreHomemade Baked Beans recipe, please.
Comments (25)These have different spices than many baked bean recipes but we really like this recipe. My cousin worked with our grandmother to measure out the ingredients for our family cookbook and I have left the story that's included in there with the recipe. --------- In her early teens, my grandmother was being courted by a handsome boy who lived on his familyÂs farm. Once his parents had determined that the young couple "was serious", his mother began teaching Nana to prepare their favorite family recipes. But alas, soon my grandfather came along and her beau was out of the picture but not his motherÂs recipe for these sweet and spicy brown beans, which have always been known in our family as: FARM BOY BEANS 1 pound dried great northern or navy beans 3/4 cup firmly packed brown sugar 1/4 cup molasses 1/4 cup finely chopped celery leaves 1 onion, finely chopped 1 garlic clove, finely chopped 1 1/4 tsp. salt 1/4 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1/4 tsp black pepper 1/8 tsp. ground allspice 1 bay leaf, crushed (center spine removed) 1/2 pound ham or salt pork or 7 strips bacon Wash and sort beans. Place beans and 3 cups of water in large bean pot. In bowl, mix all remaining ingredients except meat. Pour over beans in pot; stir well. Refrigerate 48 hours. Stir and add meat before cooking. Bake covered in 300 degree over for 6 hours. Uncover; add 1/2 cup hot water if needed. Bake one hour longer. Note: This was her original recipe but I have modified the cooking technique a bit: Soak the beans overnight, then change the water and parcook them by cooking over medium heat for 45 minutes. Then drain them, saving the cooking water. Mix as directed with other ingredients but substitute 1 1/2 cups of the bean cooking water for the 3 cups of water. Marinate in the refrigerator for 24 - 36 hours, then add meat and reduce cooking time to 3 hours. Uncover and bake another hour or until done. Add extra water if needed....See Moreannie1992
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last yearannie1992
last yearlast modified: last yearannie1992
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last yearlast modified: last yearannie1992 thanked sleevendog (5a NY 6aNYC NL CA)annie1992
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