Nesco American Harvest FD-75PR 700-Watt Food Dehydrator

The NESCO Professional Food & Jerky Dehydrator has more power than most dehydrators -- 700 watts -- which means faster drying time. You will have results in hours, not days. The top mounted fan with patented Converga-Flow action pressurizes air downward through the outer ring and horizontally across each individual tray, converging at the center, for fast, even drying. No need to rotate trays. The adjustable thermostat allows you to dry different foods at proper temperatures (95-155 F), providing the flexibility to produce the best drying results. As your needs grow, the Professional Food & Jerky Dehydrator can be expanded up to 12 trays.

Here are a few facts about Mushrooms, the magic ingredient:

- Mushrooms are often classified as a vegetable or a herb, but they are actually fungi.

- While there are over 14,000 mushrooms, only about 3,000 are edible, about 700 have known medicinal properties, and fewer than one percent are recognized as poisonous.

- People who collect mushrooms for consumption are known as mycophagists, and the act of collecting them for such is known as mushroom hunting or simply "mushrooming".

- Only specimens that are freshly picked or properly preserved should be consumed and not too old. Once an edible mushroom loses its freshness, bacterial colonies will form and stomach upsets or worse symptoms can be expected if such specimens are ingested.

- The most commonly consumed mushroom in the world is Agaricus bisporus or the white button mushroom. It has two other forms - Crimini or brown mushrooms with a more earthy flavor and firmer texture, and Portabella mushrooms with a large umbrella-shaped cap and meaty flavor.

- The Egyptians considered mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food.

- Mushrooms contain about 80 to 90 % water and are very low in calories (only 100 calories/oz). They have very little sodium and fat and 8 to 10 % of the dry weight is fiber.

- Only about 45% of mushrooms produced are consumed in the fresh form. The rest of the 55% is processed with 5% in the dehydrated form and 50% in the canned mushrooms form.

- This shelf life of mushrooms in the fresh form is very short. Hence mushrooms are traded in the world market mostly in the processed form.

- Some mushrooms produce compounds that fight cancer! This was discovered when scientists in Japan found that a community had unusually low cancer rates.

- Mushrooms can be used for dyeing wool and other natural fibers. The chromophores of mushrooms are organic compounds and produce strong and vivid colors, and all colors of the spectrum can be achieved with mushroom dyes.

- Netherlands is the largest exporter of canned button mushrooms with a market share of about 38.5%. China is second with almost 30% of world trade. France is close third with 13.5% of the world exports.

- As far as the import market goes, the most significant buyer of canned white button mushroom is Germany. It alone accounts for almost 40% of the world imports.

In addition to the above facts, mushrooms assists in immune function, they are high in vegetable proteins and also promotes good health and vitality.

Sheryl Joaquin is handling Marketing Department in SunImpex, situated in Dubai. Our website http://www.sunimpex.biz offers exclusive information regarding various agro products. Besides this, SunImpex also provides agro products and energy products at competitive rates. We appreciate your feedback and queries at marketing@sunimpex.biz

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Just Jerky : The Complete Guide to Making It

Here's the do-it-yourself guide to making your own jerky in an oven, smoker, or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.

Gators are a lot less scary when they come in the edible form of jerky! Exotic jerky, such as alligator jerky have become immensely popular among fans of dried and spiced meat. Alligator jerky is among other exotic choices such as emu, elk, ostrich and more. But you don't have to go to Mardi Gras or the Everglades to taste this treat ... you can make it yourself!

Making alligator jerky is really not much different than the usual beef jerky process. You just have to find somewhere that sells alligator meat. Most small town butchers will have this offering, and if they don't regularly stock it, they can get it. If you do not have a local specialty butcher, there are some online sites you can order it from, such as CajunGrocer.

Basic Alligator Jerky

Ingredients:

alligator tail

garlic salt

black pepper

Directions:

1. Cut alligator tail into long strips, one inch wide and one-quarter inch thick or less.

2. Prepare the jerky salt mix by combining the equal parts of garlic salt and black pepper.

3. Sprinkle a thin layer of the jerky salt mix on a cutting board.

4. Lay alligator strips on salt mix.

5. Sprinkle a layer of salt mix on top of alligator, so both sides are completely salted.

6. Stick a toothpick through one end of each meat strip and suspend strips from oven or smoker rack after shaking off excess salt.

7. Heat or smoke around 120 degrees until dry (about four hours).

8. Store jerky in airtight containers or eat right away!

Cajun Alligator Jerky

Since alligator meat is popular in New Orleans and Bayou-themed restaurants around the nation, Cajun flavoring seems like a natural choice for alligator jerky. This is a Cajun beef jerky recipe adapted to make alligator beef jerky.

Ingredients:

10 lb alligator meat

1/2 of a small bottle hot sauce

1/8 cup lemon juice

10 oz Worchestershire sauce

6 oz Soy sauce

1/8 cup Caynne pepper

1/2 small Bottle onion salt

1/2 small Bottle liquid smoke

Directions:

1. Mix ingredients.

2. Marinate 24-30 hrs.

3. Dehydrate in dehydrator or a 150-degree oven.

Buying Alligator Jerky

Many jerky makers pride themselves on their exotic selection. Dave P. from Wilkes-Barre, PA favors Alligator Bob's brand.

"I've always been a fan of beef and deer jerky, but I never got into the delicious recipes and information about beef jerky, please visit our site. But once I saw alligator jerky -- while in Florida of course -- and at first I thought, 'ew.' Then, I remember that I tried alligator sausage at a Cajun place in State College and liked it. I gave Alligator Bob's a try and man, was it tasty. I'd say that alligator meat sort of tastes like chicken and it is whiter meat as well. The Cajun seasoning was just right. I like spicy stuff and this was just fantastic. I am glad that I can order this stuff online!"

If you found this information on alligator beef jerky useful, you'll want to read this article about beef jerky risks.

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Nesco Clean-a-Screen for Dehydrator Item# 168605, Model# LM-2-6

Screen flexes to remove sticky fruits and jerky quickly and easily. Herbs and spices wont fall through tray spokes. Includes 2 screens. Dishwasher safe. U.S.A.

[smells] bear unfaltering, in the tiny and almost impalpable

drop of their essence, the vast structure of recollection.
Marcel Proust, Remembrance of Things Past.

Olfactory-triggered nostalgia fills the air at Christmas time. In particular, the aroma of coriander, nutmeg, allspice, cloves and cinnamon open the floodgates to memories of Christmases past.

Decorations like pomanders add beauty to your home during the festive season. Making them is a fun project for the whole family. Children get enthusiastically involved in the hands-on creative activity.
Make a Holiday Pomander

To make a holiday pomander you will need the following:
4-6 firm, thin-skinned oranges (lemons and/or limes will also work)
cup (125ml) of ground cinnamon
cup (60ml) of ground cloves
Approximately 100 grams of whole cloves
1 Tbsp. (15ml) of ground allspice
1 Tbsp. (15ml) of ground nutmeg
1 Tbsp. (15ml) of orrisroot.
The cloves should completely cover the oranges if youre planning to display the pomanders in a bowl. If you want to hang them from the Christmas tree or mantelpiece, leave a half-inch vertical groove around the fruit to accommodate the ribbon. The cloves can be directly inserted into the oranges, but to avoid bruising the
fruit, first piece the skin with a skewer.

The cloves should be close, but not crowded or touching. The fruit will shrink to about 75 per cent of its original size during the curing process. Also, the skin may split if the cloves are too close. Dont leave a half-studded orange to finish the next day as rot may start to set in.

Mix the curing spices, the cinnamon, cloves, allspice, nutmeg and orrisroot in a small bowl. Orrisroot is the ground, dried root of the orris iris. Its commonly used to fix or set the fragrance of the other ingredients in pot-pourris and perfumery and has a barely perceptible fragrance of violets. Its readily available in any craft or floral supply store.

Place half the mixture in a large bowl and lay the studded pomanders on top. Pour the rest of the spice mix over the pomanders so that they are completely covered. Add more spice mixture if necessary. Place the pomanders in a dry, dark closet and turn them daily. Depending on the fruit and its size, the curing process will take three to four weeks. When the pomanders are firm, they are cured.

The pomanders are fragrant, spirit-lifting and beautiful, they will also repel moths when hung in your closet or placed in drawers. They will last forever. When their scent wanes, just add a little essential oil of your choice.
Fun and Fragrant Garlands

Garlands are another simple holiday decoration for fragrance and fun. Take pieces of kitchen twine and suspend bunches of fresh, dried herbs and slices of dried fruit such as apples, oranges and lemons. Dried fruit slices can be purchased from your local craft store, but if you prefer to do it yourself, use a dehydrator or slice the fruit thinly, then place them on a rack in a 95 degree C (200F) oven for about six hours.

For the first two or three hours its best to prop open the oven door just a crack with a wooden spoon to allow the moisture to escape. When drying apples, first dissolve one teaspoon of salt in a quarter cup of lemon juice. Dip the apple slices in this solution and they will retain their natural color after drying.

Suggested herbs for your garland or swag would be sage, thyme, marjoram, oregano, rosemary, bay leaves and cinnamon sticks, but you can use whatever is available. Add small bunches of holly and mistletoe for extra decoration.
Herbal Table Napkins

Herbal table napkin holders make a fragrant and appealing table decoration. Fasten a small herbal bouquet of parsley, rosemary, sage or thyme with an elastic band and tie the bouquet directly to the napkin ring with a ribbon in a bow. The choice of herbs will be determined by whats still thriving in your garden or whats available in the stores. The herbs must be fresh. Dried herbs will just make a mess on your table.

Make this Christmas especially festive and fragrant while involving your children or grandchildren in these creative projects.

Bruce Burnett is a chartered herbalist who has also won four Pacific Asia Travel Association (PATA) Gold awards for travel journalism. Read more of Bruce Burnett's writing on his websites:
1. http://www.globalramble.com/
2. http://www.bruceburnett.ca/
3. http://www.herbalcuisine.com/

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Total Juicing Book - Elaine LaLanne, Richard Benyo and Jack LaLanne

Total Juicing: The Complete Guide to Healthy and Delicious Fresh Fruit and Vegetable Juices by Elaine La Lanne, Richard Benyo, and Jack Lalanne Features & SpecificationsJuicing For Life Book - a review of the health benefits of juicing fresh fruit and veggies Total Juicing: The Complete Guide to Healthy and Delicious Fresh Fruit and Vegetable JuicesBy: Elaine LaLanne, Richard Benyo, and Jack LaLanneJUICE YOUR WAY TO HEALTH...EVEN HELP PREVENT CANCERAcross America, millions of people are discovering juicing as an easy, inexpensive, and delicious way to enjoy tremendous health and nutritional benefits. Today's new juice extractors have opened up an exciting avenue to taking control over your own health and well-being. Elaine and Jack LaLanne, who have been juicing for thirty years, discovered that fresh fruit and vegetable juices, and the fiber-rich pulp that the juicer yields, have excellent benefits when used in combination with a healthful diet. Now you can learn how to control weight and lower blood pressure, address such conditions as psoriasis, stomach ulcers, arthritis, anemia, and gout, and even help prevent cancer- all in your own kitchen. Total Juicing provides up-to-date information and more than 125 recipes for great juice combinations and for fruit and vegetable pulp. You'll find:An A-to-Z guide to juicing directions, vitamin and mineral content of fruits and vegetables, and health benefits of specific foods A weight-loss program that works-with fresh juicesThe dos and don'ts of making and storing juice Baby-food recipes from the juicer Terrific original recipes for breakfast drinks, lunchtime refershers, dinner beverages, flavorful desserts and bartender's tips as well Great recipe ideas for fiber-rich pulp 240 Pages

A popular summer staple, the tomato is a fruit that is served as a vegetable. Few summer flavors can beat the taste of an excellent tomato on a salad or hamburger or in a sandwich. Tomatoes can come in red, yellow, green, purple, brown, and even striped verities.

The tomato plant is an herbaceous, sprawling plant that is part of the nightshade family. Close cousins of the plant include tobacco, chili peppers, potatoes, and eggplants. As the tomato is a part of the nightshade family, for many years people avoided eating the fruit. They avoided the fruit because a number of plants in the nightshade family are extremely poisonous. In the 20th century, this idea began to change in the United States.

The plant is native to Central America, southern North America, and South America. This gives the plant a native range spanning from Mexico to Argentina. To grow well, tomato plants require a minimum of 6 hours of sun a day.

The tomato was originally brought to Europe by Spanish explorers. The idea of eating the fruit did not take on quickly because of its association with nightshade. The tomato is a fruit in the botanical sense but lacks the dessert quality sweetness of other fruits. Because of this, it is more commonly prepared as a vegetable. The tomato is sweet but is accompanied by a bitter, acidic taste. When cooking the tomato, the heating process tempers the bitterness and allows the sweetness to come out in more flavor.

As the tomato tastes great on sandwiches, in salads, or sliced, it is a great summer food. The food is a good source vitamins A and C as well as a number of antioxidants. The lycopene found in the fruit is excellent for a person's heart making cooked tomatoes an excellent food if one is trying to be heart healthy.

When growing tomato plants, there are two broad categories, indeterminate and determinate. Determinate plants grow to a certain height and then stop. They then flower and produce all of their fruit within a relatively short time. This is a great type of plant to grow if trying to can tomatoes but isn't the best type if you want a summer of tomatoes to enjoy once a week, or so. Indeterminate plants grow, flower, and set their fruit over a longer period of time. They basically grow in stages. This is the best type of plant to get if the goal is to have a tomato a week.

For more information on tomatoes and popular recipes involving them, please visit http://cdkitchen.com.

Joseph Devine

dehydrator

Nesco Clean-a-Screen for Dehydrator Item# 168605, Model# LM-2-6

Screen flexes to remove sticky fruits and jerky quickly and easily. Herbs and spices wont fall through tray spokes. Includes 2 screens. Dishwasher safe. U.S.A.

If you live anywhere near a hunter or hunting area, then chances are you are going to get some deer meat. There are some great, easy recipes besides the old, tried and true-deer chili, deer stew, deer roast with vegetables, deer stroganoff, grilled venison tenderloins or chicken fried deer steaks with gravy and mashed potatoes.

Deer Jerky

You aren't a true deer connoisseur unless you have tried to make your own deer jerky. You don't have to have a dehydrator; you can use your oven, set on 200-250, with a hot pad stuck in the oven door to let the moist air out. It can take anywhere from 5-10 hours, depending on how chewy you want it. You can use the meat from the ribs, the flank steaks and the scrap meat that doesn't end up ground in hamburger or sausage for this. Keep in mind that the meat you start with, ends up about a half or two thirds less after drying. Marinate inch strips and pieces overnight, in some liquid smoke, Tabasco sauce, Worcestershire sauce, soy sauce, a little seasoning salt, garlic powder and onion powder. Next day, spread meat on wire rack, foil underneath and put in oven until done, 5-10 hours.

An easy appetizer is Venison Cherry Spread

1 pkg. of softened cream cheese, to cup of dried or fresh crushed cherries or pie filing and leftover cooked venison, roast or ground, (and a few red pepper flakes if desired for heat) and spread on crackers.

Venison Roll-ups are another easy appetizer

Simply slice steaks with the grain to make thin breakfast steaks. Roll around two or three asparagus or green onions, or one of each and secure with a moistened toothpick and throw on the grill until the meat turns brown.

Venison Roast Pizza is an easy leftover meal

Get a cooked, prepared pizza dough, or use a loaf of flatbread or French bread, split. Mix 1 pkg. of softened cream cheese with a tablespoon each of: horseradish sauce, ranch dressing, Italian dressing and spread on pizza dough or bread. Top with leftover venison roast or cooked ground venison, onions, pepper, olives or mushrooms, as desired, top with Italian blend or mozzarella cheese, bake at 350 until golden brown and cheese melts.

Crescent roll Venison Lasagna pie

Take 2 rolls of crescents and open on a pizza pan or (large round baking pan), spread with tips outward, like a sun shape. Mix together: pound of venison, pound sausage, tomato sauce, onions, peppers and green and black olives, and one pack of dry ranch dressing, prepared as instructions. Once mixed, place in the center of the "Sun", top with shredded cheese, fold all the points towards the middle, and bake at 375 until golden and inside is bubbly.

Venison Cottage Cheese Pie

Mix 1 pound of ground venison, mushrooms and onions together and put in a 9" frozen pie shell. In a separate bowl, beat 2 eggs and add 1 cup of cottage cheese and pour over the top of the meat mixture. Bake at 350 for 30-40 minutes until set, or top mixture turns golden brown.

Whether you're an avid hunter or just someone who enjoys the offerings of a hunter you are sure to impress somebody with these easy venison recipes.

You'll find lots of single men and women to share your deer cooking with at RedneckAndSingle.com Over 18,000 single rednecks are waiting to meet you for dating, friendship and adventure. Check out http://www.redneckandsingle.com today.

dehydrator

Just Jerky : The Complete Guide to Making It

Here's the do-it-yourself guide to making your own jerky in an oven, smoker, or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.

STEP 1

When you are considering a raw food diet, start with a good colon cleanse which will make the transition to a raw food diet a whole lot easier. This will prepare you both physically and emotionally for the change.

A colon cleanse could be as simple as taking 2 tablespoons of grounded flaxseeds with your normal daily diet for about 2-4 weeks. You can also choose to go on a strict rigid fast such as The Master Cleanse.

This will clear out your colon and put you in a "ready" state of mind.

Explore all the colon cleanse possibilities and choose any one you feel most comfortable applying. This will ease you gently and comfortably onto the next stage of eating majority raw.

STEP 2

Most people feel so refreshed and fantastic after a colon cleanse that they are ready to go full blast 100% on a raw food diet right from the off. If this is the case for you, don't spoil the momentum, go for it and charge ahead. Others may use the cleanse to take little tentative steps, working their way up bit by bit. either way, this is the time to take stock and prepare yourself for what lies ahead.

STEP 3

Beware of the weird and wonderful gourmet raw food recipes that's being touted in recipe books and other websites. Ignore all these at first and stick to basic, as few as possible ingredients. With so much ingredients and preparation and clean ups you will fall off the wagon in no time.
Stick to basic, clean, short recipes. Only consider raw gourmet dishes from time to time as a special treat for yourself when you're flush with cash and have plenty time on your hands.

STEP 4

Consider purchasing a dehydrator (a piece of equipment which lightly heats the food without destroying the precious enzymes) this will allow for easier transitioning as it changes the texture of the produce, making them crunchy, crispy and interesting, reminiscent of cooked food. You can make crackers, breads and bases for raw fruit cakes.

STEP 5

Start each and every morning with a huge smoothie or a large bowl of mixed fruit and nut. Lunch and dinner will be your normal foods keeping it as healthy as possible. Have fruits as snacks in between meals. Do this for two weeks.

After two weeks of having a raw breakfast, extend it now to having a raw breakfast and a raw lunch. Make lunch a huge smoothies with plenty of greens and/or superfoods. Have a crunchy salad, adding olives or avocado if you need that bit extra. Make this the biggest meal of the day. Have a small healthy cooked meal for dinner. Carry this out for another two weeks.

After having most of your meals raw for the last two weeks, you are ready to go all the way. (some may prefer to continue having at least one cooked meal per day). Now include your raw dinner making sure it's light and quick to prepare

Make it easy going raw and get really motivated. Grab some free reports and enjoy some quick and easy recipes, go to http://www.beginnersrawfoodguide.com/begin-raw-form.html

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Mary Bell's Complete Dehydrator Cookbook

A guide to food dehydrating shows readers how to make preservative-free dried apple rings, candied apricots, beef and fish jerkies, sun-dried tomatoes, corn chips, herb seasonings, dried fruit sugars, and more. 100,000 first printing. Tour.

When Thanksgiving is over and all your company has gone home what do you do with all those turkey leftovers? Why not try freezing them. By freezing your turkey leftovers you will be able to enjoy fresh roasted turkey months from now when Thanksgiving and turkey leftovers are a thing of the past.

Freezing turkey leftovers is an easy and inexpensive way you can extend the life of your turkey leftovers by a few months. Turkey leftovers can be frozen up to three months with great results. Here are a few quick tips to make your freezing a success.

Freeze turkey in portions your family will use.

Slice, cube and chop the turkey meat for easy packaging.

Use zipper freezer bags for ease of storage.

Freeze turkey with stock and vegetables for making quick stew.

Stir fry turkey with vegetables and freeze then when ready to use thaw and serve over cooked rice.

Freeze pre-made turkey sandwiches, turkey quiche and turkey casseroles.

Frozen turkey sandwiches can be sent in lunches for work or school.

If you only have a small amount of turkey leftover, freeze in bite size pieces. Then the next time you have leftovers you can pull out the frozen turkey leftovers and add it to casseroles or pot pie.

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She has put together a special Thanksgiving report that gives you 73 recipes to use with your leftover turkey as well as a special holiday ice cream cookbook that includes favorites like pumpkin pie ice cream and pecan pie ice cream. She has also put together a holiday planning guide to help you have the most enjoyable Thanksgiving ever. You can find all of these at http://www.turkey-leftovers.com

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