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Rehydrating Charts at the Bottom of Page
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Cauliflower Popcorn (cayenne)
Celery
Corn
Crispy Eggplant "Bacon"
Drying Peppers
Green Bean Italian Marinara
Mushrooms
Potatoes
Tomatoes
Tomatoes (Grape) Dried
Tomatoes (Plum / Roma) Dried
Celery
Corn
Crispy Eggplant "Bacon"
Drying Peppers
Green Bean Italian Marinara
Mushrooms
Potatoes
Tomatoes
Tomatoes (Grape) Dried
Tomatoes (Plum / Roma) Dried
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Eggplant Parmesan
Use Dehydrated Eggplant for this delicious Eggplant Parmesan
Eggplant Parmesan is a family favorite especially in the fall when eggplant is plentiful. I like to slice some and dehydrate it to have on hand year round.
- 3 eggplant, peeled and thinly sliced. (If you are using dehydrated eggplant slices, Re-hydrate them for 1+ hours in water just enough to cover.)
Re-hydrating Eggplant
- 1/3 Cup flour
- salt & Pepper to taste
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1-16 oz pkg mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 t dried basil
Preheat oven to 350 degrees F (175 degrees C)
If re-hydrating, remove your eggplant from the water. Dip into flour seasoned with salt and pepper
Dip in egg and then in seasoned bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 15 – 20minutes on each side or until browned
Browned eggplant for eggplant Parmesan
In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Add half of the mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top
Bake in preheated oven for 35 minutes, or until golden brown
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Scalloped Potato Dry Sauce
Ingredients
2 cups powdered milk
1 Cup white flour
1 cup cornstarch
½ cup onion flakes (dried. ½ cup or 2 oz OR 8 teaspoons onion powder)
½ cup chives (dried. Or dried parsley. 8 tablespoons)
4 teaspoons salt (or salt sub)
4 teaspoons mustard powder
2 teaspoons ground black pepper
Instructions
Mix all ingredients well.
Store in a sealed container, jar or bag in a cool, dark place.
Recipe Notes
Yield: Makes 4 - ½ cups/ 21 oz, enough for 9 batches of scalloped potatoes
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Asparagus
Beets
Broccoli
Brussels Sprouts
Eggplant Bacon
Scalloped Corn
Sweet and Tangy Cabbage and Apples
Veggie Burger Blend
Dehydrated Peppers
Broccoli
Carrots
Beet Chips
Garlic Herb Beet Chips
Rosemary Beet Chips
Butternut Squash
Cabbage
Carrot Chips
Carrot Straws
Cauliflower Popcorn
Carrot & Parsnip Fettuccine
Corn Chips
Corn Chips (raw)
Celery
Celery Root and Parsnip Potatoes
Eggplant
Green Bean Fries
Green Beans (Spicy)
Green Beans w/Sea Salt
Kale Chips
Kale Powder
Kale Chips w/Cinnamon
Kale (Nacho Cheese Chips)
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Leeks
Remove the outer layer and slice into 1/4 inch slices.Place the leeks on your dehydrator trays.
Dehydrate at 125° for 8 hrs or until dried. Store in a mason jar or vacuum seal in bags.
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Mushrooms
Onion Crisps
Onions
Potato Flakes
Potatoes O'Brian
Potatoes
Radish
Radish
Spinach Chips
Spinach
Sweet Potato
Veggie Chips
Yam Chips
Zucchini Chips
Zucchini
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Drying Horseradish
Scalloped Potato Dry Sauce
Ingredients
2 cups powdered milk
1 Cup white flour
1 cup cornstarch
½ cup onion flakes (dried. ½ cup or 2 oz OR 8 teaspoons onion powder)
½ cup chives (dried. Or dried parsley. 8 tablespoons)
4 teaspoons salt (or salt sub)
4 teaspoons mustard powder
2 teaspoons ground black pepper
Instructions
Mix all ingredients well.
Store in a sealed container, jar or bag in a cool, dark place.
Recipe Notes
Yield: Makes 4 - ½ cups/ 21 oz, enough for 9 batches of scalloped potatoes
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Asparagus
Beets
Broccoli
Brussels Sprouts
Eggplant Bacon
Scalloped Corn
Sweet and Tangy Cabbage and Apples
Veggie Burger Blend
Dehydrated Peppers
Broccoli
Carrots
Beet Chips
Garlic Herb Beet Chips
Rosemary Beet Chips
Butternut Squash
Cabbage
Carrot Chips
Carrot Straws
Cauliflower Popcorn
Carrot & Parsnip Fettuccine
Corn Chips
Corn Chips (raw)
Celery
Celery Root and Parsnip Potatoes
Eggplant
Green Bean Fries
Green Beans (Spicy)
Green Beans w/Sea Salt
Kale Chips
Kale Powder
Kale Chips w/Cinnamon
Kale (Nacho Cheese Chips)
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Leeks
Remove the outer layer and slice into 1/4 inch slices.Place the leeks on your dehydrator trays.
Dehydrate at 125° for 8 hrs or until dried. Store in a mason jar or vacuum seal in bags.
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Mushrooms
Onion Crisps
Onions
Potato Flakes
Potatoes O'Brian
Potatoes
Radish
Radish
Spinach Chips
Spinach
Sweet Potato
Veggie Chips
Yam Chips
Zucchini Chips
Zucchini
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Drying Horseradish
In dehydrator 125° for 8-12 hrs. Time depends on whether you sliced or grated.
Horseradish can be dried either sliced or grated, as outlined below:
EQUIPMENT REQUIRED:
Food processor with a slicing attachment OR cutting board and a good, sharp kitchen knife OR A strong cheese grater vegetable grater trays
For drying the horseradish outdoors:
Wood with wooden slats placed close together, for outdoors
Indoors in your oven:
Metal cookie sheets lined with parchment paper for your oven
METHOD:
1. Slice the clean, peeled horseradish root, either in the food processor or with the knife and cutting board, into uniform thickness.
NOTE: You can also grate the Horseradish in preparation for drying.
2. Spread out in a single layer on the wooden racks or parchment paper on the cookie sheets and place in either heat source. If using an oven, set the temperature at the lowest temperature, or, in the event of a gas stove, the pilot light heat should be sufficient.
3. Place the trays in the sun or in your oven and check occasionally to turn and check on the dryness of the Horseradish pieces.
4. When the Horseradish pieces are dry the discs will be brittle to the touch. Remove from the heat source and allow to cool. Store in a dark container or in a dark cupboard or pantry in a tightly sealed jar.
NOTE: If you have a vacuum sealer, the dried horseradish can be sealed into a vacuum bag and stored in the freezer, or, if your sealer came with a jar sealer, place the dried horseradish into a jar with the appropriate lid and vacuum seal the jar. Place the screw ring onto the top of the lid and tighten to "finger tight". Store in a dark cupboard or pantry away from direct light.
Horseradish can be dried either sliced or grated, as outlined below:
EQUIPMENT REQUIRED:
Food processor with a slicing attachment OR cutting board and a good, sharp kitchen knife OR A strong cheese grater vegetable grater trays
For drying the horseradish outdoors:
Wood with wooden slats placed close together, for outdoors
Indoors in your oven:
Metal cookie sheets lined with parchment paper for your oven
METHOD:
1. Slice the clean, peeled horseradish root, either in the food processor or with the knife and cutting board, into uniform thickness.
NOTE: You can also grate the Horseradish in preparation for drying.
2. Spread out in a single layer on the wooden racks or parchment paper on the cookie sheets and place in either heat source. If using an oven, set the temperature at the lowest temperature, or, in the event of a gas stove, the pilot light heat should be sufficient.
3. Place the trays in the sun or in your oven and check occasionally to turn and check on the dryness of the Horseradish pieces.
4. When the Horseradish pieces are dry the discs will be brittle to the touch. Remove from the heat source and allow to cool. Store in a dark container or in a dark cupboard or pantry in a tightly sealed jar.
NOTE: If you have a vacuum sealer, the dried horseradish can be sealed into a vacuum bag and stored in the freezer, or, if your sealer came with a jar sealer, place the dried horseradish into a jar with the appropriate lid and vacuum seal the jar. Place the screw ring onto the top of the lid and tighten to "finger tight". Store in a dark cupboard or pantry away from direct light.
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