Recipes STAINLESS STEEL FOOD DEHYDRATOR CP267-FD
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Table of Contents TIPS FROM THE CHEF Tips from the Chef Cheat Sheet FRUITS 4 6 JERKIES Beef Jerky Candied Sweet and Spicy Bacon Beef Teriyaki Jerky Vietnamese Style Beef Jerky Breakfast Bacon Jerky Jalapeño Lime Jerky Sriracha Honey Jerky Chipotle Pork Jerky Carolina Style Pork Jerky Beef Bulgogi Jerky Garlic Soy Jerky Thai Curry Jerky Smoky Maple Jerky Jamaican Jerk Jerky Balsamic Mustard Beef Jerky Buffalo Beef Jerky Brazilian BBQ Jerky Sweet Heat Jerky Peppered Jerky Sweet and Sour Pork Jerky Garlic He
Tips from the Chef This handy cookbook will illustrate how to get the most out of your Cosori Food Dehydrator. CLEANING TRAYS STORAGE • • • • Soak the trays in hot, soapy water for easy removal of food residue between the tray grooves. If you don’t have a large enough sink to soak the trays, use a toothbrush to brush away food residue. To make cleanup easier, use parchment paper to line your trays while dehydrating. CLEANING BASE • • Remove chunks of food that may have fallen onto the base.
Tips from the Chef (cont.) DEHYDRATING FOOD • • • • • • Adding lemon juice to fruits, like apples and bananas, can help prevent them from turning brown. Squeeze lemon juice over your fruits or let them sit in a solution of lemon juice and water for 5 minutes before dehydrating. Choose lean meats or cut the fat off fatty meats when making jerky. Fat can turn rancid and can affect the quality of your food. When dehydrating vegetables, be sure to blanch them for 1 minute first.
Cheat Sheet 6 Fruits Type Preparation Texture Dry Time (hours) Apples Fruit Peel, core, and cut into rings Pliable 5-6 Apricots Fruit Cut in half, or slice and remove pit Pliable 12-24 Bananas Fruit Peel and cut into ¼-inchthick slices Crisp 8-24 Cherries Fruit Cut in half and pit Leathery 8-36 Cranberries Fruit Leave whole Pliable 6-30 Dates Fruit Remove pit and slice Leathery 6-24 Figs Fruit Slice Leathery 6-24 Grapes Fruit Leave whole Pliable 8-38 Mangoes F
Cheat Sheet (cont.
Jerkies 8
Beef Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 2 pounds beef eye of round ½ cup Worcestershire sauce ½ cup soy sauce 1 tablespoon honey 1 teaspoon salt Y I E L D S 4 S E RV I N G S 1 2 3 4 5 6 7 CUT the beef across the grain into 5-mm-thick slices. MIX the Worcestershire, soy sauce, honey, and salt until well combined. PLACE the beef and marinade in a sealable plastic bag. Mix well. MARINATE in the fridge for 12 hours or overnight. DRAIN and then discard the marinade.
Candied Sweet and Spicy Bacon 10 P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 1 2 3 10 strips bacon 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons garlic chili sauce 2 teaspoons sesame oil 2 teaspoons mirin 4 5 6 Y I E L D S 4 S E RV I N G S CUT bacon strips into halves or thirds. Set aside. COMBINE all ingredients into a bowl until well mixed. PLACE the cut bacon and marinade into a sealable plastic bag. Mix well. MARINATE in the fridge for 12 hours or overnight.
Beef Teriyaki Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 2 pounds beef eye of round ½ cup soy sauce ¼ cup light brown sugar ¼ teaspoon ginger, grated 1 garlic clove, crushed ¼ cup pineapple juice 1 2 3 4 5 6 7 Y I E L D S 4 S E RV I N G S CUT the beef across the grain into 5-mm-thick slices. MIX the soy sauce, light brown sugar, grated ginger, garlic, and pineapple juice until well combined. PLACE the beef and marinade in a sealable plastic bag and mix well.
Jalapeño Lime Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 1 2 2 pounds beef eye of round 12 jalapeños, seeded 4 limes, juiced 1 cup fresh cilantro 4 green onions, chopped 2 garlic cloves 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon crushed red pepper ½ teaspoon black pepper 12 3 4 5 6 7 Y I E L D S 4 S E RV I N G S CUT the beef across the grain into 5-mm-thick slices. Set aside.
Sriracha Honey Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 2 pounds beef eye of round 1 cup Sriracha 6 tablespoons honey 4 teaspoons rice wine vinegar 1 teaspoon salt 1 2 3 4 5 6 7 Y I E L D S 4 S E RV I N G S CUT the beef across the grain into 5-mm-thick slices. MIX the Sriracha, honey, rice wine vinegar, and salt until well combined. PLACE the beef and marinade in a sealable plastic bag. Mix well. MARINATE in the fridge for 12 hours or overnight. DRAIN and discard the marinade.
Chipotle Pork Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 1 pound pork tenderloin 1 can (7 ounces) chipotle adobo sauce 1 tablespoon tomato paste 1 teaspoon sugar 1 teaspoon garlic powder 1 teaspoon salt 1 2 3 4 5 6 CUT the tenderloin into 5-mm-thick slices. Set aside. BLEND the chipotle adobo sauce, tomato paste, sugar, garlic powder, and salt together in a blender until smooth. PLACE the sliced tenderloin and chipotle marinade in a sealable plastic bag. Mix well.
Garlic Soy Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours Y I E L D S 4 S E RV I N G S 1 2 2 pounds beef eye of round 2/3 cup soy sauce 1 tablespoon Worcestershire sauce 4 teaspoons garlic powder ¼ cup light brown sugar ½ teaspoon salt 3 4 5 6 7 CUT the beef across the grain into 5-mm-thick slices. Set aside. MIX the soy sauce, Worcestershire, garlic powder, light brown sugar, and salt until well combined. PLACE the beef and marinade in a sealable plastic bag. Mix well.
Thai Curry Jerky 16 Y I E L D S 4 S E RV I N G S P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 1 2 1 pound pork tenderloin 3 tablespoons Thai red curry paste 2 tablespoons fish sauce 1 lemongrass stalk, white part only, chopped 1 garlic clove 1 teaspoon brown sugar 2 tablespoons water ¼ teaspoon salt 3 4 5 6 CUT the tenderloin into 5-mm-thick slices. Set aside.
Smoky Maple Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 1 2 2 pounds beef eye of round ½ cup maple syrup ¼ cup soy sauce 1 teaspoon liquid smoke 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon salt ¼ teaspoon black pepper 3 4 5 6 7 Y I E L D S 4 S E RV I N G S CUT the beef across the grain into 5-mm-thick slices. Set aside. MIX the maple syrup, soy sauce, liquid smoke, garlic powder, onion powder, salt, and black pepper until well combined.
Jamaican Jerk Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 2 pounds top round beef ½ cup fresh lime juice ¼ cup distilled white vinegar 2 tablespoons dark brown sugar 2 teaspoons ground black pepper 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons dried thyme 2 teaspoons ginger, grated 1 teaspoon ground allspice 1 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon smoke paprika 4 garlic cloves, grated 18 1 2 3 4 5 6 7 Y I E L D S 4 S E RV I N G S CUT the beef across
Balsamic Mustard Beef Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 2 pounds beef eye of round 1 cup balsamic vinegar 2 tablespoons olive oil 1 tablespoon Dijon mustard 2 garlic cloves, crushed 1 teaspoon salt 1 2 3 4 5 6 7 CUT the beef across the grain into 5-mm-thick slices. MIX the balsamic vinegar, olive oil, Dijon mustard, garlic, and salt until well combined. PLACE the beef and marinade in a sealable plastic bag. Mix well. MARINATE in the fridge for 12 hours or overnight.
Sweet Heat Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours Y I E L D S 2 S E RV I N G S 1 2 2 pounds beef eye of round ½ cup soy sauce ¼ cup Worcestershire sauce ¼ cup ketchup 4 teaspoons Dijon mustard 6 tablespoons light brown sugar 4 teaspoons smoked paprika 1 tablespoon chile powder 1 tablespoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 20 3 4 5 6 7 CUT the beef across the grain into 5-mm-thick slices. Set aside.
Peppered Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours Y I E L D S 4 S E RV I N G S 1 2 2 pounds top round beef ½ cup soy sauce ¼ cup Worcestershire sauce 2½ teaspoons black pepper ¼ teaspoon white pepper 3 4 5 6 7 CUT the beef across the grain into 5-mm-thick slices. Set aside. MIX the soy sauce, Worcestershire, black pepper, and white pepper until well combined. PLACE the beef and marinade in a sealable plastic bag. Mix well. MARINATE in the fridge for 12 hours or overnight.
Sweet and Sour Pork Jerky P R E P : 12 hours 10 minutes D E H Y D R AT E : 6 hours 1 pound pork tenderloin 2 tablespoons fish sauce ¼ cup lime juice ¼ cup light brown sugar 1 medium shallot, grated 2 garlic cloves, grated ½ teaspoon black pepper ¼ teaspoon salt 1 2 3 4 5 6 7 CUT the tenderloin into 5-mm-thick slices. Set aside. MIX the fish sauce, lime juice, brown sugar, shallot, garlic, black pepper, and salt until well combined. PLACE the sliced pork and marinade in a sealable plastic bag. Mix well.
Dehydrated Egg Yolks P R E P : 96 hours D E H Y D R AT E : 3 hours 1¼ cups sugar 1¾ cups kosher salt 6 egg yolks 1 2 3 4 5 6 7 8 9 Y I E L D S 6 S E RV I N G S MIX the sugar and salt in a bowl until well combined. SPREAD half of the salt and sugar mixture onto a 6x6-inch baking tray. MAKE 6 indentations using the back of a tablespoon or measuring utensil. Place 1 egg yolk into each indent, then cover egg yolks using the rest of the salt and sugar mixture.
Smoked Salmon Jerky P R E P : 4 hours 10 minutes D E H Y D R AT E : 8 hours 1¼ pounds salmon ½ cup soy sauce 1 tablespoon molasses 1 tablespoon lemon juice, freshly squeezed 2 teaspoons freshly ground black pepper 1 teaspoon liquid smoke 24 1 2 3 4 5 6 7 Y I E L D S 2 S E RV I N G S CUT the fish into ¼-inch-thick slices. Set aside. MIX the soy sauce, molasses, lemon juice, black pepper, and liquid smoke until well combined. PLACE the salmon and marinade in a sealable plastic bag. Mix well.
Salmon Teriyaki Jerky P R E P : 4 hours 10 minutes D E H Y D R AT E : 8 hours 1 pound salmon ½ cup soy sauce ¼ cup sugar ¼ teaspoon ginger, grated 1 garlic clove, crushed ¼ cup orange juice 1 2 3 4 5 6 7 Y I E L D S 2 S E RV I N G S CUT the fish into ¼-inch-thick slices. Set aside. MIX the soy sauce, sugar, grated ginger, garlic, and orange juice until well combined. PLACE the salmon and marinade in a sealable plastic bag. Mix well. MARINATE in the fridge for 4 hours. DRAIN and discard the marinade.
Cajun Cod Jerky P R E P : 4 hours 10 minutes D E H Y D R AT E : 8 hours 1 pound Alaskan cod fillet 1 lemon, juiced 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon onion powder ¼ teaspoon cayenne pepper ½ teaspoon black pepper A pinch salt Y I E L D S 2 S E RV I N G S 1 2 3 4 5 6 7 CUT the fish into ¼-inch-thick slices. Set aside. MIX the lemon juice, garlic powder, paprika, onion powder, cayenne pepper, black pepper, and salt until well combined.
Fruits 27
Honey Bourbon Peaches P R E P : 4 hours 10 minutes D E H Y D R AT E : 16 hours 1 2 1 peach, peeled & cored ¼ cup hot water ¼ cup honey 3 tablespoons bourbon 3 4 5 28 Y I E L D S 1 S E RV I N G SLICE the peaches ½-inch-thick and place in a sealable plastic bag. MIX together the hot water and honey until the honey dissolves. Then add the bourbon. ADD the honey bourbon mixture to the peaches and marinate for 4 hours. PLACE the sliced peaches evenly between the Cosori Food Dehydrator trays.
Raspberry Tuile P R E P : 10 minutes D E H Y D R AT E : 5 hours 1½ pounds raspberries 2 tablespoons white sugar Y I E L D S 4 S E RV I N G S 1 2 3 4 5 BLEND the raspberries and sugar in a blender on low speed until smooth. STRAIN the fruit mix to get rid of the seeds. POUR back into the blender and blend on high speed until liquified. POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Cosori Food Dehydrator. You may have some of the purée left over.
Spiced Apple Chips P R E P : 10 minutes D E H Y D R AT E : 12 hours 1 2 2 red apples ½ lemon, juiced 1 tablespoon white sugar 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ½ teaspoon vanilla extract 30 3 4 Y I E L D S 4 S E RV I N G S PEEL AND CORE the apples, then slice into ¼-inch-thick slices. MIX together the lemon juice, sugar, cinnamon, nutmeg, vanilla extract, and sliced apples until apples are evenly coated. PLACE the apple slices evenly between the Cosori Food Dehydrator trays.
Grape and Plum Fruit Leather P R E P : 20 minutes D E H Y D R AT E : 12 hours 1 2 5 plums, cored & seeded 1 bunch red grapes, seedless 2 tablespoons sugar 3 4 5 6 7 Y I E L D S 4 S E RV I N G S ADD the plums, grapes, and sugar to a saucepot. COOK the plums and grapes on the stove at medium-low heat for 10 to 15 minutes, until the plums and grapes have softened. BLEND with an immersion blender. If you use a regular blender instead, blend the fruits on low speed and gradually increase to high.
Red Berry Fruit Leather P R E P : 10 minutes D E H Y D R AT E : 12 hours 1 pound strawberries ½ cup raspberries 1 teaspoon vanilla extract 1 2 3 4 5 BLEND all the ingredients together in a blender on low speed until smooth. STRAIN the fruit mix to get rid of the seeds. POUR back into the blender and blend on high speed until liquified. POUR the puréed fruit onto the parchment-lined fruit roll sheet on the Cosori Food Dehydrator. You may have some of the purée left over.
Snacks 33
Zucchini Chips P R E P : 10 minutes D E H Y D R AT E : 12 hours 2 zucchini 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon black pepper ½ teaspoon salt 34 Y I E L D S 4 S E RV I N G S 1 2 3 4 SLICE the zucchini into ¼-inch-thick slices. COMBINE all ingredients together with the zucchini in a bowl and mix well. PLACE the zucchini slices evenly between the Cosori Food Dehydrator trays. DRY at 165°F for 12 hours, or until done.
Shawarma Kale Chips P R E P : 5 minutes D E H Y D R AT E : 13 hours 4 ounces kale, chopped 2 teaspoons olive oil 1 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon ground cardamom 1 2 3 4 Y I E L D S 4 S E RV I N G S COMBINE all ingredients in a bowl and mix well. PLACE the kale evenly between the Cosori Food Dehydrator trays. DRY at 135°F for 12 to 13 hours, or until done.
Ranch Carrot Chips P R E P : 8 minutes D E H Y D R AT E : 12 hours 1 2 3 large carrots, peeled 1½ tablespoons water 1 packet ranch dressing seasoning 36 3 4 Y I E L D S 6 S E RV I N G S PEEL the carrots into ribbons using a vegetable peeler and place the carrot ribbons into a large bowl. TOSS the carrots with the water and ranch dressing seasoning. PLACE the carrots evenly between the Cosori Food Dehydrator trays. DRY at 145°F for 8 to 12 hours, or until done.
Garlic Kale Chips P R E P : 5 minutes D E H Y D R AT E : 13 hours 4 ounces kale, chopped 2 teaspoons olive oil 2 teaspoons garlic powder 1 tablespoon Parmesan, grated ½ teaspoon salt Y I E L D S 4 S E RV I N G S 1 2 3 4 COMBINE all ingredients in a bowl and mix well. PLACE the chopped kale evenly between the Cosori Food Dehydrator trays. DRY at 125°F for 12 to 13 hours, or until done. STORE in an airtight container for up to 1 week.
Raw Corn Chips P R E P : 15 minutes D E H Y D R AT E : 12 hours 2 ears corn, husked ¾ cup golden flaxseed ¼ cup water 1 teaspoon salt ¼ teaspoon garlic powder Y I E L D S 4 S E RV I N G S 1 2 3 4 5 6 7 38 CUT the kernels from the ears of corn. ADD the corn kernels, flaxseed, water, salt, and garlic powder to a food processor and purée until smooth. CUT 2 pieces of parchment paper so that they match the size of the Cosori Food Dehydrator trays.
Seed Crackers Y I E L D S 4 S E RV I N G S P R E P : 5 minutes D E H Y D R AT E : 12 hours 1 2 3 ¼ cup flaxseed ¼ cup chia seeds 1 cup pumpkin seeds ½ cup sesame seeds 1 teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon cayenne pepper ¼ teaspoon black pepper 1 cup water 4 5 6 7 MIX all of the ingredients in a large bowl. ALLOW the the seeds to absorb the water, about 3 minutes. CUT 2 pieces of parchment paper so that they match the size of the Cosori Food Dehydrator trays.
Green Onion Garlic Crackers P R E P : 15 minutes D E H Y D R AT E : 12 hours 1 tablespoon olive oil 5 scallions, root ends cut off & discarded 2 garlic cloves 1 cup water 1 teaspoon salt ¼ teaspoon black pepper 2 cups flaxseed 40 1 Y I E L D S 4 S E RV I N G S HEAT a frying pan on the stove on medium-heat for 5 minutes. 2 ADD the olive oil and allow to heat up for 15 seconds, then add the scallions and garlic cloves. 3 COOK the garlic until lightly brown. Remove and set aside.
Sweets 41
Oatmeal Raisin Cookies P R E P : 15 minutes D E H Y D R AT E : 12 hours 1 2 1 cup quick rolled oats 1 cup raw pecans ¾ cup raisins ¼ cup pumpkin seeds ¼ cup maple syrup 2 tablespoons coconut oil ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground allspice ¼ teaspoon ground clove A pinch salt 42 3 4 5 6 7 8 Y I E L D S 12 - 1 6 C O O K I E S PUT all the ingredients in a food processor and blend until combined. FORM the dough into tablespoon-sized balls, then place on parchment paper.
Almond Cookies with Chocolate P R E P : 15 minutes D E H Y D R AT E : 12 hours 1 2 1 cup almond butter 1 cup shredded coconut ½ cup pistachios ½ cup dark chocolate chips 3 4 5 6 7 8 Y I E L D S 10 - 1 2 C O O K I E S ADD all the ingredients into a food processor and blend until well combined. FORM the dough into tablespoon-sized balls, then place on parchment paper. PLACE another sheet of parchment paper on top and flatten to ¼-inch thickness.
Almond Craisins Cookies P R E P : 15 minutes D E H Y D R AT E : 12 hours 1 2 1 cup almond butter 1 cup shredded coconut flakes ½ cup walnuts, chopped ½ cup craisins 3 4 5 6 7 8 44 Y I E L D S 12 - 1 6 C O O K I E S ADD all the ingredients into a food processor and blend until well combined. FORM the dough into tablespoon-sized balls, then place on parchment paper. PLACE another sheet of parchment paper on top and flatten to ¼-inch thickness.
Chocolate Cashew Cookies P R E P : 15 minutes D E H Y D R AT E : 12 hours 2 cups unsalted cashews ½ cup cocoa powder ¼ cup maple syrup ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 teaspoon vanilla extract ½ teaspoon kosher salt 1 2 3 4 5 6 7 8 Y I E L D S 12 - 1 6 C O O K I E S ADD all ingredients into a food processor and blend until well combined. It is okay if there are small chunks of cashews. FORM the dough into tablespoon-sized balls, then place on parchment paper.
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