Red Curry Serves 2, 8.8 oz Basic dehydrating for rice and vegetables. 1 cup rice Chicken flavored. ¼ cup broccoli Dehydrated from frozen. Cut up while still frozen and dehydrate immediately. You may need parchment paper, the little florets fall through the rack easily. ¼ cup corn Dehydrated from frozen. These will fall through the …
Cheesy Potatoes Serves 2, 9.6 oz Basic dehydrating for vegetables. ¾ cup potato pearls Add ramen chicken flavor to a pot of water and peeled chopped potatoes. The water should just cover the potatoes. Bring to a boil, cover, reduce to a simmer and cook for 18 minutes. Blend potatoes with water and spread thinly …
Bibimbap Serves 2, 7.2 oz Basic dehydrating for rice and vegetables. 1 cup rice Chicken flavored. 1 packet korean bbq seasoning ½ cup mushrooms Clean and slice mushrooms before dehydrating. You can wash them with water instead of taking the time to brush off all the dirt since they’re losing all their water anyway. ¼ …
Beef Stroganoff Serves 2, 5.8 oz Basic dehydrating for pasta and vegetables. 1 cup pasta Beef flavored. ¾ cup pearl onions Dehydrate from frozen, cut pearl onions in half first. ¾ cup mushrooms Clean and slice mushrooms before dehydrating. You can wash them with water instead of taking the time to brush off all the …
For a week long trip over spring break (teacher benefits) I made 6 dehydrated dinners, all of which I would recommend. For the most part these "recipes" do not have specific measurements, with the exception of the bark. I would include approximately half a cup of the main starch per person, and then add sauce …
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