Cornbread From Freeze Dried Batter

 

This recipe is written for the equipment/packaging I am using. At the end I will include some guidance if you want to use an 8 x 8 pan

The following links are Amazon Affiliate links, If you purchase using the link I get a small commission and it helps a lot:

4 oz molds: https://amzn.to/2PlWHqv
vacuum Mylar bags: https://amzn.to/3mdHzaY
clear vacuum rolls: https://amzn.to/3ubcGX8
foil pans: https://amzn.to/3u5j9TC


Ingredients:

2 cups Yellow Corn Meal
2 cups all purpose flour
8 TBSP sugar
8 tsp baking powder
1 tsp salt
2 cups milk
2 eggs
1/2 cup apple sauce
optional Jalapenos to taste

Preparation:

In large bowl combine corn meal, flour, sugar and salt. DO NOT add baking powder
Mix well. Add milk, egg and apple sauce mix well

spoon batter into 4oz round silicone molds You should end up with 12 disks
Freeze until solid and then Freeze Dry Disks. If jalapenos are used then add diced jalapenos to Freeze Dryer trays separately.

Packaging:

using 3 disks at a time powder in a blender of similar
Place powdered batter into 8 x 6 x 2 foil pan. You will need 4 pans
In a ziplock bag add 2 tsp of baking powder, you will end up with 4 bags
In a ziplock bag and 1/4 of jalapenos if used

place cardboard lid on foil pan and place pan in clear vacuum seal bag
place 1 300cc oxygen absorber in each bag. Vacuum seal bags
Place vacuum sealed clear bags in vacuum seal mylar bag add another 300cc Oxygen absorber to each bag and Vacuum seal

Reconstitute:

Open package and remove ziplock bags. Add 3/4 cup water to pan with powdered batter. Mix well and let sit several minutes, mix again and add the ziplock bag of baking powder and jalapenos if used. Let sit 2 minutes

Bake at 425F for about 23 minutes or until golden brown.


8 x 8 pan alternative:

follow mixing instructions above. Fd as above. Grind FD batter into powder. divide into two equal parts for packaging. You will get two packages. In each package include a ziplock bag with 4 tsp baking powder and a separate ziplock with FD jalapenos if used. Seal and store. To reconstitute 1 bag remove ziplocks and add powdered batter to a bowl. Add 1 1/2 cups water and mix well. Let sit for several minutes to rehydrate. Mix again and add baking powder and jalapenos (if used) to mixture. Let sit for about 2 minutes. Pour mixture into greased 8 x 8 baking dish and bake at 425F for about 23 minutes or until golden brown.

Deep Dish Taco Casserole

 

 

I am not sure if I mention this in the video but just in case let me tell you this is my FAVORITE casserole. My freeze dried deep dish will not disapoint!

Ingredients:

2 Boxes of Jiffy Cornbread Mix
2 Eggs
2/3 Cup Milk
2 Tbsp Jalapenos

4 lbs Lean Ground Beef
4 cups diced peppers and onions
4 regular cans Rotel diced tomatoes
4 packets taco seasoning
4 cups corn

1 lb shredded cheese

Procedure:

Topping:
Mix Jiffy with eggs and milk add jalapenos
Pour into 3 9 x7 3inch deep foil baking tins
bake according to box directions

Filling:

Brown ground beef drain and rinse well. Soften peppers and onions in a large pot. Add Rotel, taco seasoning and corn mix well. Add rinsed ground beef and mix well. Simmer for 20 minutes

Using 3 medium Harvest Right trays place 2.5 lbs of meat filling. On the third tray add 1 lb of shredded cheese. Transfer to freezer until frozen solid

Using the 4th medium Harvest Right tray place the 3 pieces of cooked cornbread. Transfer to freezer until frozen solid

I used the setting pre frozen solid for the freeze drier. I ran it for about 40 hours which incuded added time because of work schedule.

Sloppy Joe Tater Tot Casserole, Freeze Dried and Reconstituted

 

This recipe comes out great in the freeze Dryer. It is easy to do. I will write the recipe as I did it in the video, which yeilds 3 casseroles and enough sloppy joe mix left over for dinner. You may want to reduce the amount of sauce and meat if you don't want to have leftovers after preparing the freeze dry mix.

Ingredients:

5lbs Ground Beef
2 24oz cans plus 1 15oz Manwich Original Sloppy Joe Sauce
1 large onion
1 bell pepper
1 5lb bag of frozen tater tots
1 lb shredded sharp chedder cheese

Procedure:

Brown Beef drain and rinse then set aside
dice onions and bell peppers and saute until onions are translucent
Add the to 24 oz cans of Manwich
Add ground beef and mix well
Add remaining small can of Manwich
mix well and simmer for about 20 minutes

Bake tater tots according to bag directions

Line your Harvest Right Freeze Dryer trays with paper towel. Put half of the tater tots on each tray. you will end up with two trays of tater tots. Cover trays with another layer of paper towel. On one tray sprinkle half of your cheese over paper towel. On the other use something to hold paper towel down, I used Frozen Rights grates that can be purchased at frozenright.com place in freezer and freeze until solid

In the other two trays fill until they each have 2.5 lbs of sauce mix. Top one tray with remaining cheese. Freeze until frozen solid.

Package:

In foil tray line bottom with some of your fd tater tots
put one layer of sauce (without the cheese) then add another layer of sauce (the one with cheese). Top with a layer of tater tots and sprinkle cheese over tater tots. Seal foil pan and seal in mylar bag

Reconstitute and Bake:

Pre heat oven to 425F add 3.5 cups of water to one pan of the fd sloppy joe casserole. Cover with foil and place in oven. Bake for 30 minutes. Remove foil and bake uncovered for a further 15 minutes.

Thats it. Let me know if you try this and tell me what you think

JIB's Country Breakfast, Ham Eggs and Grits Meal In A Mylar Bag/Jar Ep154

This dish comes out FANTASTIC. I believe you will be as impressed as I was. It will certainly hit the spot first thing in the morning.

 

 Ingredients:

16 Large Eggs
1 Cup Milk
3 Cups Quick 5 Minute Grits
12 Cups Water
Salt to taste
Pepper to taste
2 lbs Ham Steaks

Process:

Cook grits according to package instructions. Make 4 servings at a time.
Pour into molds and freeze until solid. Remove from molds and place on Freeze Dryer Trays.

Add Eggs and Milk Salt and Pepper to a large mixing bowl and mix well
pour eggs into large skillet. Cook on Med/Low stirring regularly so the eggs don't stick. Cook to a soft scramble state.
Fill molds and freeze until solid. Remove from molds and place on Freeze Dryer Trays.

Grill Ham Steaks on high heat until browned on both sides. Cut steaks into strips and place on Freeze Dryer Trays. Freeze until solid.

I ran the freeze drier on the settings Frozen Solids. It ran for about 48 hours which included added time due to my schedule.

I reconstituted 2 disks of grits, 1 disk of eggs and 1/8 of ham with 1 1/4 cups hot water

Lasagna Freeze Dried And Fresh Comparison

5 lbs Lean Ground Beef
2 tsp Olive Oil
1 Tbsp Minced Garlic
1 Large onion
2 28 oz cans of crushed tomatoes
2 15 oz cans of tomato sauce
2 tsp Italian Seasoning
1 lb Ricotta Cheese
1 lb of Cottage Cheese
1 1/2 lb of Shredded Mozzarella Cheese
1 cup grated Parmesan Cheese
2 Eggs
16 Lasagna noodles (you may want to throw in a few extra)

Brown Beef rinse and drain then set aside

In large pot cook noodles according to package directions. Rinse and leave in cold water. Set aside.

Sauce:

In a skillet add olive oil and bring up to heat. Mix in Minced Garlic and Onion. Saute until the onions are translucent. Add crushed tomatoes and tomato sauce mix in Italian seasoning stir and simmer. Add Ground Beef that has been rinsed and drained to sauce. Bring to boil reduce heat to low and simmer for 20 minutes. Set aside.

Cheese:

In a large bowl combine Ricotta, Cottage, Parmesan Cheeses and 1 pound of the Mozzarella Cheese (set aside remaining Mozzarella Cheese for topping) add the two eggs. Mix well and set aside.

Put it all together:

have 4 foil pans (Amazon affiliate link: https://amzn.to/3t8jk0b ) ready to fill
have 4 Medium Harvest Right Freeze Drier trays ready to fill with liners

Bottom layer:

trim noodles and lay out as seen below, this is the bottom layer. Use cut off pieces for the "fresh" lasagna we will make at the same time.

top noodles with layer of sauce mixture. Place tray in freezer to freeze solid. In fresh pan spoon a layer of sauce on to bottom, top with the cut off portions of noodles.

2nd layer:

Lay out noodles as before, this time spread a little less than 1/4 of cheese mixture on to noodles. Top with meat sauce. Place tray in freezer to freeze solid. In fresh pan top noodles with cheese mixture then top with sauce.

3rd layer:

Repeat 2nd layer in trays and the fresh pan.

Top layer:

In trays. Spread out sauce (with no noodles) and top with dollops of cheese mix, sprinkle with remaining Mozzarella and also some Parmesan cheese. Place tray in freezer to freeze solid. In the fresh pan place layer of noodles and top with sauce. Top with dollops of cheese mix, sprinkle with remaining Mozzarella and some Parmesan cheese.

Freeze Dry:

Once trays are frozen solid fire up the freeze dryer. I used setting frozen liquid. When prompted insert trays into freeze dryer and follow screen prompts.

Assembly:

In the 3 remaining foil pans first take the bottom layer, flip it over and place in bottom of foil pan. Then repeat for the other layers flipping each. For the top layer do not flip, simply place on top as is. Bag, add O2 absorber and heat seal.

You can see me reconstitute in the video at the top of the post. I found that adding about 4 cups of water gave good results.

Freeze Dried Yogurt And Oats Breakfast Bars With Recipe

Ingredients:

 

4 Cups Honey Bunches of Oats Cereal

1 Cup Grape Nuts Cereal

1 2lb container of Yogurt

1 8oz container Cool Whip

 Directions:

Combine ingredients in large bowl

Spoon into Silicone Molds

 

Freeze until solid

 

Remove from mold and place on Freeze Dryer Trays

 

Freeze Dry

 

I used setting Frozen Liquid

 

Enjoy!