L'Equip EXPANDABLE 528 - Manual (Page 34)

EXPANDABLE 528
D E H Y D R A T O R
Owner’s Manual User Guide
34
Recipes - Soups/Sauces
Soups/Sauces
Vegetable Soup
• ½ cup dried sliced potatoes
• ¼ cup dried green beans
• ¼ cup dried sliced carrots
• 2 Tbsp dried chopped onion
• 4 cups water
• 5 dried tomato slices
Combine potatoes, green beans, carrots and onion with water in heavy pot.
Bring to a boil. Remove from heat. Cover and let stand 3 hours or overnight.
Simmer 30 minutes. Add remaining vegetables and additional water if needed.
Continue to cook until vegetables are tender, about 30 minutes. Add seasonings.
Simmer 10 minutes longer. Makes 5 cups.
Variations:
Minestrone:
Substitute ½ cup dried kidney beans, navy beans or chickpeas for potatoes.
Increase tomato slices to 10 and add ¼ cup dried sliced zucchini. Add ¼ cup
of shredded cabbage and ½ cup dried spinach. Add ½ tsp dried oregano to
remaining seasonings. Increase fi nal cooking to 20 minutes or until vegetables
are tender. Season to taste with additional salt, pepper and ½ tsp worcestershire
sauce. Makes about 7 cups.
Beef or Chicken Stew:
Prepare Vegetable Soup as directed, adding 2 cups cubed dried beef or
chicken to vegetables before soaking. Increase dried potatoes to 1½ cups. To
thicken, stir together 2 Tbsp fl our and ½ cup cold water. Pour into stew, stirring
constantly, until thickened. Cover. Simmer 5 minutes. Makes about 7 cups.
• 3 Tbsp dried green peas
• 1 heaping Tbsp dried Okra, optional
• 1 Tbsp dried parsley
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp pepper
Spaghetti Sauce
• 3 cloves fresh garlic
• 2 Tbsp olive oil
• 1 tsp dried oregano
• ½ - 1 tsp dried basil
• 1 lb. hamburger
• 2 Tbsp dried bell pepper
• 3 Tbsp dried onion
• 1 dried bay leaf
• 1 cup dried tomato slices
Chop garlic and place in skillet with olive oil, dried oregano, and dried basil.
Fry lightly. Add hamburger and cook until browned. Remove from heat. Add
dried bell pepper, onion, bay leaf, tomato slices, mushroom pieces, plus salt,
pepper and sugar. Stir in tomato paste and water. Let sit 2 to 3 hours. Cook
over medium heat until vegetables are tender, approximately 20-30 minutes.
Add chopped celery 10 minutes before serving. Serve over noodles and top
with Parmesan cheese. Serves 4-6.
Sweet and Sour Sauce
• ¼ cup dried pineapple pieces
• ¾ cup water
• 3 Tbsp cooking oil
• 1 Tbsp soy sauce
Combine the fi rst seven ingredients in a small saucepan. Cook until pineapple
softens. Place in blender and puree. Add cornstarch, and blend again. Return
to pan and cook over medium heat until mixture thickens.
35
Recipes - Soups/Sauces
• ¼ cup vinegar
• ¼ tsp dried ginger
• 2 Tbsp sugar
• 1 tsp cornstarch
Soups/Sauces
• ¾ cup dried mushroom pieces
• 1 tsp salt
• ½ - 1 tsp pepper
• ½ tsp sugar
• 1 can (18 oz.) tomato paste
• 4½ cups water
• 2 stalks fresh celery, chopped
• Parmesan cheese
• Cooked spaghetti noodles