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Excalibur Dehydrator  *OFFICIAL EXCALIBUR PAGE* Dry It, You'll Like It! America's Best Food Dehydrators. #ExcaliburDehydrators Shop Excalibur & browse our recipes:

http://ExcaliburDehydrator.com/

Are you a chip fan? We are too! That’s why we have come up with many recipes for homemade chips and more dehydrated snacks you can make using Excalibur. Visit excaliburdehydrator.com and browse our recipe directory!

Make your own dried flower decorations at home!

First, you need to dry the flowers using Excalibur Dehydrator. Then,force a piece of foam into the vase you want to use. Insert the bigger focal flowers first, followed by average-sized flowers like dried roses. Space the flowers uniformly all through. Finally, fill up vacant spaces using fern for creating an appearance of completeness.

If you’re bored of having always the same dessert, then try new healthy recipes from Excalibur. Today, we recommend Hazelnut Fig Crackers with Sage & Black Pepper and here’s the recipe for it:

Ingredients
1 cup Hazelnuts, ground fine in food processor
1 cup Raw Oat Flour
1/2 tsp Cinnamon
3/4 cups Water
1 pinch Himalayan Salt and Cracked Pepper to taste
2 cups Almonds, ground fine in food processor
1/2 cup ground Golden Flax
2 tbsp dried Sage
2 cups dried Black Mission Figs, chopped fine

Directions
1.Stir together ground hazelnuts, almonds, oat flour, flax, cinnamon and sage. Mix well.
2.Then add water and knead into “dough”
3.Knead chopped dried figs into dough until well blended
4.Roll* or press to 1/4 inch thick sheet and score or cut into squares
5.Transfer onto your Excalibur® Dehydrator tray and dry for 1 hour at 145 degrees F
6.Reduce heat and dehydrate for another 14-20 hours at 115 degrees F until very dry
7.Note: * You can use a knobbed rolling pin to add texture to the crackers

Most foods are dehydrated at temperatures of 130 °F, or 54 °C, although meats being made into jerky should be dehydrated at a higher temperature of 155 °F, or 68 °C.

What do you want to dry today?

At Excalibur we love this plastic Jerky Gun because it gives the best results!

Characteristics:
• Jerky Gun + Nozzles • Easy Squeeze Trigger
• 1 lb capacity
• Dishwasher Safe
• Includes: 1 Flat Nozzle, 1 Double Flat Nozzle, 1 Round Nozzle

These are Appleicious Oat Pet Crisps that you can make with Excalibur for your furbabies! Will you give them a try?
Ingredients
1 cup Steel-cut oats
2 Apples, cored and chopped
3 cups Water
1/2 tsp Ground cinnamon

Directions
1.In a saucepan, combine water and oats; bring to a boil over high heat. Reduce heat to low and cook, stirring often, for about 30 minutes or until oats are tender and thick. Measure out 3 cups and transfer to a shallow dish; let cool completely. Reserve any extra for another use.
2.In a food processor, pulse apples and cinnamon until very finely chopped. Add oats and pulse until mixture is fairly smooth and has the consistency of paste.
3.Spread out to about 1/4-inch thickness, as evenly as possible, on leather sheets, leaving it slightly thicker around the edges. Dry at 130°F for 6 to 9 hours or until top is very firm and it is easy to lift from the sheet. Flip onto a cutting board and peel off sheet. Cut into 2 by 1 inch rectangles, or desired size.
4.Transfer pieces to mesh drying racks, moist side down, and dry for about 2 hours or until firm and crisp. Let cool completely on trays or on wire racks. Store in a cookie tin at room temperature for up to 3 months.

Only dehydrate the freshest of mushrooms. They should be plump and full! Then, you can try this recipe:
Ingredients:
1 container Mushrooms

Directions:
1.Wash and thoroughly dry mushrooms
2.Optional: remove stems
3.Slice mushrooms into 1/4"" thick slices
4.Place mushrooms in a single layer on an Excalibur Dehydrator tray
5.Dry at 130 degrees F for 8-14 hours until dry
6. Store in an airtight container

Today’s National Peanut Day and we pay homage to the mighty and tasty peanut!
Drying peanuts is a piece of cake: take a bag of peanuts, shelled or unshelled and dry them at 125 degrees F. Enjoy!

If you’d like to have a salad for dinner tonight but don’t know that to prepare… try this Pear Salad with Dried Cherry Vinaigrette and Macadamia Nut Medallions!

Ingredients
MACADAMIA NUT MEDALLIONS:
1 cup Macadamia Nuts, soaked 6 hours (rinsed and drained)
1/2 Lemon, juiced
2 tsp Dried Rosemary
1 pinch Salt and Pepper to taste

VINAIGRETTE:
1/2 cup Dried Cherries
1/4 cup Olive Oil
1 tbsp Agave Nectar
1 whole Lemon, juiced
2 tbsp finely diced Shallots
1 pinch Salt and Pepper to taste

SALAD:
3 cups mixed Greens
1 whole Pear, chopped (approximately 1 1/2 cups)
1/2 cup chopped Pecans

Directions
MACADAMIA NUT MEDALLIONS
1.Place all ingredients in the food processor
2.Pulse until light, fluffy texture is achieved. It should look like ricotta cheese.
3.Shape in medallions, 11/2 inch across. Set aside.
VINAIGRETTE
1.Place dried cherries, olive oil and lemon juice and agave in blender
2.Blend until cherries are finely chopped
3.Stir in shallots, pinch salt and pepper
SALAD:
1.Toss greens and pear together
2.Toss in enough vinaigrette to coat
3.Top with macadamia nut medallions and pecans

Today we honor our grandparents in National Grandparent’s Day! Celebrate by making a toast with an apricot smoothie that uses dried apricots!

Ingredients
2 cups Milk
1 cups Dried apricots
2 cups Plain yogurt
1 tsp Vanilla

Directions
1.Puree all ingredients in blender until smooth and thick. Add honey or sugar to your liking.
2.Serve immediately.

Before dehydrating apple rings dip them in lemon juice before to prevent browning!
Here’s how to do it with Excalibur:

Ingredients
Your favorite apples

Directions
1.Peel apples, if desired.
2.Remove core
3.Cut into rings, about 1/4-inch thick. A mechanical peeler works well for this.
4.To prevent browning, dip apple rings in lemon juice or an ascorbic acid solution. Drain the apples well.
5.Place on drying trays in your Excalibur. Dry at 130F for 5 to 6 hours.

Did you know you can make your own seasonings? For instance, you can prepare jalapeño powder to spice up your favorite recipes. Here’s a simple recipe to make with Excalibur Dehydrator:

Ingredients:
20 Jalapeños

Directions:
1.Wash the jalapeños in cool water. Then pat them dry with a paper towel.
2.Cut stems off the peppers with a sharp knife.
3.Next cut the peppers in half lengthwise, remove seeds and discard them.
4.Lay peppers in a single layer on your Excalibur® dehydrator tray with the cut side facing up. The peppers should not touch each other.
5.Dry at 90ºF for 24 hours, or until they snap in half when you bend them.
6.Pulse peppers in a blender or food processor to pulverize the dried peppers.
7.Continue until the peppers are blended into a powder. Pour the powder into a mason jar and store.

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