Chili Mango Strips

Chili Mango Strips
Bring bold flavor anywhere with our Chili Mango Strips. Tangy, spicy, and a little bit sweet, this snack is perfect for people on-the-go. Your NESCO Dehydrator keeps slices thick and chewy throughout. Whether you’re headed to the campgrounds or taking to the open road, stay fueled with NESCO.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

1 Tbsp chili powder
1 tsp lime zest
1/2 tsp ground cumin
1/4 tsp cayenne pepper powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground coriander
1/4 tsp salt
1/8 tsp sugar
4 mangoes, sliced

Instructions:

  1. In a bowl, combine all seasonings. Toss with mango slices.
  2. Dehydrate in your NESCO® Dehydrator at 135 degrees for 6-8 hours.

Chili Mango Strips On NESCO Dehydrator

Chili Mango Strips On NESCO Dehydrator

Chili Mango Strips In Plastic Bag


Trail Mix

Trail Mix

Don’t waste money on expensive snacks at the gas station. Instead, make your own healthy trail mix using your NESCO Dehydrator and Vacuum Sealer, perfect for those long summer road trips or packed lunches! Your Dehydrator preserves ingredients while your Vacuum Sealer locks in freshness. We love mixing and matching for the ultimate sweet and salty combo. Stir together cashews, peanuts, dried cherries, or even a handful of M&M’s, and stay full all afternoon.

Your Key Ingredients:

NESCO Dehydrator
NESCO Vacuum Sealer

Grocery Ingredients:

1 package of raw cashews
1 package of raw almonds
1 package of raw peanuts
1 package of sunflower seeds
1 pineapple sliced in 1/2″ to 3/4″ thick pieces
1 package of fresh cranberries or cherries
1 Tbsp salt
Water

Instructions:

  1. Place the nuts in a bowl and add the salt. Cover with filtered water by at least 1½ inches. Soak at least 7 hours or overnight except the cashews – soak them for 6 hours exactly. Cashews will become too slimy after a prolonged soaking time.
  2. Rinse the nuts thoroughly and drain in a sieve. Place them in a single layer on the NESCO® Dehydrator trays.
  3. Dehydrate at 100°F for 24-36 hours. The timing varies depending on the nuts and seeds. Make sure your nuts/seeds are completely dry. Moisture can cause them to mold during storage. Set nuts aside.
  4. Place a single layer of pineapple slices on the dehydrator trays.
  5. Dehydrate at 135°F for 12-16 hours, turning the fruit after 8 hours to ensure even drying.
  6. The dehydrated pineapple will be finished when it is firm, chewy, and lightly sticky. Vacuum seal in your NESCO® Vacuum Sealer and place in refrigerator until needed.
  7. Wash cherries and pit them by slicing in half.
  8. Place a single layer of cherry halves on the dehydrator trays.
  9. Dehydrate at 125° F – 135° F for 9 -16 hours. Cherries are finished when they look plump, but not wet.
  10. Combine dried nuts and fruit in a large bowl. Vacuum seal in desired portions for freshness. Enjoy!

Trail Mix Pineapples And Cranberries In Dehydrator

Trail Mix Mixing

Sealing Trail Mix

Sealed Trail Mix In Lunch Bag

 

 

 

 


Homemade Applesauce

Homemade Applesauce
Homemade Applesauce is simple and delicious. Whether you prefer Granny Smith, Macintosh, or Honey Crisp, a few spoonfuls of cinnamon and sugar bring out the sweet-tart flavors of all your favorite apple varieties. With its slow cook setting, your NESCO Pressure Cooker simmers apples to softness in just 3 to 4 hours. Tip: Use handpicked apples for the freshest flavor.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

5 lbs tart apples, peeled, sliced, and cored
3/4 tsp cinnamon
3/4 cup sugar
1 1/4 cup water
1 1/2 Tbsp lemon juice (prevents browning)

Instructions:
  1. Add apples, cinnamon, and sugar to NESCO® Pressure Cooker. Add water and lemon juice and stir gently.
  2. Set Pressure Cooker to Slow Cooker and cover. Let cook for 3 to 4 hours or until apples are soft.
  3. When finished cooking, mash with a potato masher to get desired texture.
 


Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches
Get game day ready with this fan-favorite recipe. Stuffed with tender sirloin, crunchy onions, and melty cheese, our Philly Cheesesteak Sandwiches will keep you full way past halftime. Let your NESCO 12″ Skillet do the work while you keep your eye on the ball. Perfect for your countertop, RV, or camper, keep winning with NESCO.

Your Key Ingredient:

NESCO 12″ Electric Skillet

Grocery Ingredients:

1 tsp vegetable oil
2 cups thinly sliced onion
2 red or green bell peppers, cored, seeded, and thinly sliced
6 oz provolone cheese*
4 oval sandwich rolls, sliced in half
1 lb thinly sliced beefsteak (eye of round, or sirloin)
1/2 tsp salt
1/4 tsp black pepper

Instructions:
  1. Preheat NESCO® 12″ Electric Skillet to 300ºF. Add oil and stir to coat skillet bottom. Add onions and peppers, cook for 2 minutes. Add water and stir until onion/pepper mixture is soft and water has evaporated (about 3-4 minutes).
  2. Remove mixture and keep warm. Warm buns until lightly toasted. Place 1 oz cheese on each warm bun.
  3. Increase heat in skillet to 350ºF. Season meat with salt and pepper. Sear each piece of meat 1-2 minutes per side until browned. Note: overcooking meat will cause it to be tough.
  4. Place meat on cheese and top with onions and peppers.

*Use American, cheddar, or mozzarella cheese if desired.


Homemade Egg Salad

Homemade Egg Salad

Homemade Egg Salad is a must at your next outdoor gathering. Flavored with crunchy green onions and zesty mustard, there’s no telling how long it will last once you take it out of the picnic basket. This classic side is simple with the help of your NESCO Egg Cooker which allows you to cook up to 8 eggs at a time. Try it on rye bread or simply by the forkful. For a lower-calorie option, substitute mayonnaise for Greek yogurt.

Your Key Ingredient:

NESCO Egg Cooker

Grocery Ingredients:

8 eggs
1/3 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/3 cup chopped green onions
Salt and pepper to taste

Instructions:

  1. Measure the amount of water for “hardboiled” marked on the measuring cup and pour water into base.
  2. Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking eggshells).
  3. Remove the eggs and peel the eggshells under cool running water. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice, and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.


Tasty Grilled Salmon

Tasty Grilled Salmon
Savor grilled salmon tonight with NESCO’s Grill with Glass Lid. This simple and convenient recipe yields flakey, rich meat in just a few minutes. Featuring a tangy juice marinade and seasoned with lemon pepper, your entire family will find something to love. Both farm-raised and fresh-caught salmon will shine in your NESCO.

Your Key Ingredient:

NESCO Grill with Glass Lid

Grocery Ingredients:

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup olive oil
1/4 cup orange juice

Instructions:
  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, orange juice, and olive oil until sugar is dissolved.
  3. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  4. Preheat NESCO® Grill with Glass Lid for medium heat.
  5. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.


Gooey S’mores Bars

Gooey S'mores Bars

With these Gooey S’mores Gars, you’ll feel like you’re sitting around the campfire no matter where you are. The graham cracker crust, the soft marshmallow, and the layer of chocolate combine to recreate your childhood favorite in a bar that you can bring to parties, barbecues, or potlucks. Just make sure to bring extra napkins.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven
NESCO 16 Speed Hand Mixer

Grocery Ingredients:

3/4 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla
1/2 cup flour
3 cups graham cracker crumbs
1/2 teaspoon salt
9 milk chocolate bars
4 cups mini marshmallows
1/2 cup mini chocolate chips for sprinkling

Instructions:

  1. Preheat Roaster Oven to 350 degrees.
  2. In a large mixing bowl, cream butter and sugar.
  3. Mix in egg and vanilla until blended.
  4. Add flour and graham cracker crumbs. Mix by hand to avoid crumbling graham cracker crumbs.
  5. In a 9 x 13 cake pan, press 2/3 of graham cracker mixture into the bottom to form a crust.
  6. Layer chocolate bars and mini marshmallows on top.
  7. Sprinkle remaining graham cracker mixture and mini chocolate chips on top.
  8. Bake at 350 for 25 minutes or until marshmallows are slightly golden brown.
  9. Serve alone or a la mode.


Campfire Hobo Dinner

Enjoy the flavors of the great outdoors with Campfire Hobo Dinner. Packed with protein and vegetables, this recipe is the perfect nourishing entree after a long day on the trail. All you need is aluminum foil, a touch of your favorite seasonings, and your very own smokey campfire.

Grocery Ingredients:

1/2 pound meat
1/4 teaspoon garlic powder
1 cup potato, sliced salt
1 cup carrot, sliced pepper
1/2 cup onion, sliced
4 teaspoons butter

Instructions:

Preparation: 10 minutes
Cook Time: 40 minutes

  1. Spray 18-inch square of aluminum foil with cooking spray.
  2. Place 1/4 of the meat in center of foil. Place 1/4 of the vegetables on top of meat. Season with butter, salt, garlic powder, and pepper to taste. Fold top and sides of foil several times to seal food.
  3. Always place seam side up when cooking. (You may want to double wrap if cooking on a campfire or grill). Serves 4.

CAMPFIRE: Place on hot coals near the edge of your campfire and allow cooking 25-30 minutes, or until meat is done

GRILL: Place on medium/hot grill for 40 minutes; rotate 1/2 way through cook time.


Backpacker’s Beefy Noodles

We know every ounce of gear counts when you’re trying to stay light on the trail. For your next adventure, stick to the essentials with Backpacker’s Beefy Noodles. This recipe is simple, nutritious, and weighs less than some other store-bought instant meals. Combine ingredients with the help of your NESCO Vacuum Sealer. Ingredients will stay fresh and secure inside your pack until you’re ready to refuel.

Your Key Ingredient:

NESCO Vacuum Sealer

Grocery Ingredients:

4 tablespoons shredded beef jerky
1 ounce (3 packages) Ramen noodles
1 ounce (1 package) instant onion soup
2 tablespoons mixed dehydrated vegetables
1-1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon dried cilantro
12 packets soy sauce

Instructions:

At home:

  1. Combine all of the dry ingredients in a large NESCO Vacuum Sealer freezer bag.

On the trail:

  1. Boil 2 cups of water. Add water to bag and stir.
  2. Let noodles soften and vegetables re-hydrate for about 5 minutes.
  3. Season with soy sauce to taste. Serves 2.