Canning recipes--spices,rubs,flavorings,etc
"STUPIDITY IS NOT A HANDICAP. Park elsewhere! "
| Crystalized Ginger |
| How to Dry Sage Leaves |
| Making your own file' |
2 tbs. bay leaves
1 tbs. cardamom seeds
1 tbs. dried ginger root
1 stick of cinnamon
1 1/2 whole dried chili peppers
2 tbs. mustard seed
1 tbs. whole allspice
1 tbs. peppercorns
1 tbs. coriander
Crush bayleaves.If you have cardamom in a pod, pound it with a mortar and pestle to extract seeds. Also pound dried ginger root and break cinnamon stick into small pieces to distribute flavors. Dried chilies can be broken or crushed into small pieces.
Combine bay leaves, cardamom seeds, ginger, cinnamon, chili peppers, mustard seeds, allspice, coriander and peppercorns. Blend and store in an airtight container. Use in sweet gherkins and other pickle recipes.
12 inches of fresh
ginger,
skinned, knobbed, and cut into coins (young
ginger is best if you can
find it)
5 c. white sugar
water
more sugar to coat
(Note: The original recipe additionally called for 2 c. of corn syrup. I can't think why! This is just fine on it's own)
In a large pot, place prepared ginger and 2 quarts (roughly four c.) of fresh, cold water. Bring to the boil, then remove from heat and let cool to room temperature. DRAIN. I reserved the liquid to pep up my iced tea and herbal tea mixtures, but it would also make a good cooking liquid for certain dishes....
Add 2 quarts of fresh
water
(again) to the drained ginger, plus 2 c.
of the sugar, and boil over
a medium heat. Simmer at a reduced heat
for about 15 minutes.
Cool to room temperature, and let stand 8
hours or overnight.
Then add 2 more c. of sugar (and 1 c. of syrup
if you want to do it their
way) and bring to the boil, boil covered
for 5 minutes, then simmer
for 20 - 30 minutes. Stir occasionally.
Let stand overnight (or 8
hours) Add the remaining c. of sugar (and
the remaining c. of
syrup...
their way...) and boil over moderate
heat for 30 minutes to 1
hour,
until the ginger is tender and
translucent. Cool to
room temperature (the liquid is now a thick
syrup) remove from syrup and
drain overnight on racks. Toss in sugar,
taking care to separate
pieces
well with your fingers.
Can be drizzled with chocolate for a tea time snack.
Can be minced up into little bits to add to gingersnap cookies or other ginger goodies
Can be coated with dipping chocolate for a holiday gift.
Syrup can be used on pancakes, or as a tea-sweetner, or spooned over ice cream.
regards,
Spooky
Use for as a rub for fish and meats.
<> 1 medium dried ancho chiliToast cumin and coriander seeds in a cast iron skillet over medium heat, stirring frequently, until fragrant. Grind seeds.
Combine 2 tbs. ancho chili puree, cumin, coriander and rest of ingredients in a food processor. Puree into a thick paste.
In the month of
August,during
the full moon, break branches from sassafras tree. Hang branches
to dry in shaded,ventilated place for about 2 weeks. Expose to bright
sunlight
11 to 11/2 hours before finely_grinding in a mill. Store in an amber
jar,tightly
sealed,in a cool place or in the refrigerator for even
longer lasting quality. It
will begin to lose its strength after about 6
months. Beryl
1 1/2 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. dried oregano
leaves (crushed)
1/4 tsp. cumin (ground)
Combine all ingredients. Use
to season tender beef steaks or roasts.
Makes enough to season
two
pounds of beef.
-- From ``Best Barbecue Recipes,'' by Mildred Fischer.
Method 1: tie the
branches
in bunches and hang upside down in a
dry, dark area
until the leaves are crumbly.
Method 2: lay the
leaves
in a single layer on paper towels in the
microwave oven. Cook
on high for 4 minutes. Let cool and store in
an air-tight container.
6 tbs. salt
6 tbs. sugar
1 tablespoon dry lemon powder
2 tbs. MSG (or other pep
powder)
2 1/2 tbs. black pepper
1 tbs. paprika
This recipe is for
sprinkling
on spareribs before barbecuing. Use heaping
measures when mixing
ingredients,
and do not skimp when sprinkling on ribs.
Makes about 12 ounces.
-- From Walter Jetton's ``LBJ Barbecue Cook Book.''
Tie the following spices
in
a muslin bag or in cheesecloth:
3 bay leaves, a small piece
of dried ginger,
and 1 tsp. each of black
peppercorns, mustard seeds, dill seeds,
coriander seeds, whole
cloves,
and whole allspice.
Note
from me:My late mother-in-law put her spices in a teaball.Worked
great.
2 tsp. cayenne
pepper
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 tsp. cumin
1 1/4 tsp. dry
mustard
1/2 tsp. dry thyme
1/2 tsp. dry
oregano
1 tsp. onion powder
1 tsp. garlic
powder
3 c. corn flake crumbs
1 c. wheat germ
1/2 c. sesame seeds
4 tsp. dried parsley --
crushed
1 tbs. paprika
2 tsp. salt (opt)
1 tsp. dry mustard
1 tsp. celery salt
1 tsp. onion powder
1/2 tsp. ground pepper
USE WITH RECIPES IN
CHICKEN
& PORK
In a large bowl, combine all
ingredients.
Stir with a wire whisk until
evenly distributed. Pour into a 5 c. container with a tight fitting
lid.
Seal container.
Label with date and
contents.
Store in a cool, dry place. Use within 2 months.
YIELD:About 4-1/2 c.
Crisp
Coating Mix.
2
tsp. paprika
4
tsp. thyme (leaf)
2
tsp. onion powder
2
tsp. garlic powder
3
tsp. sugar
2
tsp. salt
2
tsp. black pepper
1
to 1-1/2 tsp. cayenne pepper (as you like)
1
tsp. oregano (leaf)
3/4
tsp. cumin
1/2
tsp. nutmeg
Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.
1. Here is the quickest
and
easiest way to make it. On low heat, melt about 3T of butter or
margarine
in a non stick frying pan (enough butter to cover fish and the bottom
of
the pan). As soon as the butter is melted, place the fish in the pan,
flipping
it over to cover both sides with butter. Then generously coat the fish
with the seasoning, flip over again
and coat the other side with
seasoning.
2. Now turn up the heat to
med-high and cook on one side until blackened and somewhat crispy. Flip
over and cook the other side. If you need to add a little more butter,
don't be shy
3. Try not to continually
flip over and over. You can take a peek occasionally to determine when
to flip it over.
Author's Note:
For Blacked fish or chicken
(great on any type of fish, especially on denser types of fish). The
nice
thing about this recipe is that the dish doesn't taste burnt even
though
you can get a nice blackened look. The sugar and the thyme caramelize
and
give it a wonderful flavor. All my friends love it. Tom Mills, Phoenix,
Arizona)
note
from me:There is a great debate among people who cook true cajun and
creole
dishes as to whether blackened is acceptable.Wouldn't want to get in
the
middle of that one!
4 tsp. instant beef
bouillon gran.
1 tsp. onion powder
8 tsp. dried minced onion
1/4 tsp. Bon Appetit Seasoning
Cut a 6 inch square of
heavy-duty
foil. Place all ingredients in center of foil. Fold foil to
make an airtight package. Label with date and contents.
Store in a dry cool
place.
Use within 6 months.
Makes 1 package ONION
SEASONING
MIX. Use this mix whenever your recipe calls for dry onion soup mix. I
use empty bouillon jars, baby food jars, or those little gift jelly
jars
to store this mix in. P.S. Instant Beef
Bouillon Gran. - means
granules.
Robbie Shelton Alvin, Texas
2 tbs. salt
2 tbs. black pepper -- freshly
2 tbs.
sugar
1 tbs. cracked peppercorn
2 tbs. brown
sugar
1 tbs. cayenne pepper
2 tbs. ground
cumin
4 tbs. paprika
2 tbs. chili powder
All you do is
throw
them together and mix them well.
Recipe
By
: The Thrill of the Grill by Chris Schlesinger
From: Ladies Home
Journal-
August 1991
2 tbs. salt
2 tbs. pepper, black
4 tbs. sugar, granulated
2 tbs. chili powder
2 tbs. cumin; ground
4 tbs. paprika
Combine
all ingredients, mix thoroughly. Place in jar with tight fitting
lid, use as desired.
This is one of my favorites
2 c. sugar
1/2 c. salt
1/4 c.
paprika
2 tsp. black pepper
2 tsp. chili
powder
1 tsp. garlic powder
1/2 tsp. cayenne
Combine all ingredients and use as a rub for any barbecued meat.
Source: Kansas City Barbecue Society, The Passion of Barbecue
Combine in jar:
1/2 c. cumin
1/2 c. chili powder
4 tbs. salt
1-1/2 c. dried minced garlic
4 Tb. black pepper
1-1/2 c. dried minced onions
To make: rinse and sort 1 lb. beans. Soak in 4 c. water overnight or fast soak (bring to boil, remove from heat,cover and let sit 1 hour) Pour soaked beans in crockpot with 2 c. fresh water, 3 Tb. mix &cook until tender.Before serving, add 1-2 tsp. salt. For refried beans, mash to desired texture and heat in frying pan.
1/3 c. dry crushed oregano
1/3 c. dry basil
2 tbs. rosemary
1/4 c. each thyme, sage,
and marjoram
Makes 1-1/4 c.
Emeril's Creole Seasoning (Bayou Blast)
Yield: 2/3 c.
2 1/2 tbs. paprika
2 tbs. salt
2 tbs. garlic powder
1 tbs. black pepper
1 tbs. onion powder
1 tbs. cayenne pepper
1 tbs. dried oregano
1 tbs. dried thyme
Combine all ingredients thoroughly.
Dos Hermanas Chili Seasoning Mix
Chili is a very regional dish. It can be served over rice, with noodles or crackers, or substituting cubed pork for the beef. It is great on taco salad, over hot dogs, or in a casserole dish topped with cornbread. Use a rounded 1/2 c. of mix per pound of meat.
*A note regarding the
tomato
product. I find it
convenient to use the cans
of chunky crushed tomatoes, but if you have canned or frozen your own
tomatoes,simply
whisk them around in the blender food processor a bit before adding
them
to the recipe.
This makes the equivalent of about 12 packages of chili seasoning mix.
Dos Hermanas means two
sisters
2/3 c. flour
3-1/2 c. minced dry onions
1-1/4 c. chili powder (
like it hot? add 2 c. )
3 tbs. salt
2 tbs. cumin
1/2 c. dried minced garlic
red pepper flakes to taste
3 tbs. oregano
Crock pot method:
Stir together in large
crock
pot the following:
2 28 oz cans crushed tomatoes
1/2 c. chili
seasoning
mix
1/2 to 1 pound cooked,
scrambled
ground beef
5 to 6 c. cooked beans
(pinto,
black, kidney or any combination)
picante sauce and fresh
onions
to taste.
Cook several hours on low.
Mammaís Spaghetti Sauce Spice Mix
2 c. dry minced onion 3 tbs.
oregano
2 tbs. dried green pepper
flakes 4 tsp. dried basil
1 tbs. dry minced garlic
4 tsp. salt
4 tbs. dry parsley
2 tsp. each rosemary, thyme,
marjoram
OR 1 heaping tbs. Italian
seasoning
mix
Add 3/4 c. dry mix to 1
lb.
cooked ground beef,
3 24 oz. cans of crushed
tomatoes,
1 c. fresh or canned mushrooms, one c. grated zucchini &/or
grated
carrots, & celery & onions to taste. Allow to simmer in crock
pot
all day or in stock pot on stove an hour or more until flavors blend
&
vegetables are soft. Try this using TVP, Ground Meatless,or
substituting
cooked lentils for some of the beef. This is also good cooked meatless
as a marinara sauce. Chicken, beef, beans or cheese can be added later.
Freezes well.
Old Bay is a staple in
Baltimore!
If you'd like to make your
own:
1 tbs. ground bay leaves
2 1/2 tsp. celery salt
1 1/2 tsp. dry mustard
1 1/2 tsp. black pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. red pepper
1/4 tsp. ground mace
(optional)
1/4 tsp. ground cardamom
(optional)
Combine all ingredients: store in an airtight container.
It's great also to season
the
flour for fried chicken, and on french
fries!
Super
Soul Seasoning
(like Seasoned Salt)
4 tbs. salt
2 tbs. black or white pepper
1 tbs. cayenne pepper
1 tbs. paprika
1 tbs. onion powder
1 tsp. garlic powder
We use this on everything that calls for salt and pepper.
1 c. Parmesan or Romano
cheese
(we use Kraft free nonfat grated topping)
1 tbs. salt
1/4 c. sesame seeds
2 tbs. poppy seeds
2 tsp. celery seed
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tbs. onion powder
1/2 tsp. dill seed
1/2 tsp. basil
1 1/2 tbs. salt
2 tsp. MSG
2 tsp. dry parsley flakes
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. onion powder
Mix all ingredients and store in an airtight jar. Mix makes about 4 pints.
Ranch Dressing:
1 c. mayo
1 c. buttermilk
3 1/8 tsp. dry mix (above)
Mix and store overnight in
fridge. Makes 1 pt.
2 tbs. chili powder
1 tbs. onion powder
1 tbs. garlic powder
2 tsp. ground cumin
1 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. pepper
1 tbs. paprika
1 tbs. salt
American Heart Assn.
Herb
Blends for Seasoning
Herb Mix
1/2 tsp. red pepper
1 Tbs. garlic powder
1 tsp. EACH of any or all
of the following:
Basil, Thyme, Parsley,
Savory,
Mace, Onion Powder, Black pepper, Sage
All seasonings should be ground. Can substitute ground dill for sage. Can substitute nearly any other ground herb that suits your taste.
Meat Vegetable Blend
3/4 tsp. parsley flakes
1 tsp. marjoram
3/4 tsp. rosemary
1/2 tsp. sage
Fish Blend
3/4 tsp. parsley flakes
1/2 tsp. onion powder
1/2 tsp. sage
1/4 tsp. marjoram
1/4 tsp. paprika
Meat or Poultry
3/4 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. sage
1/2 tsp. rosemary
Meat, Potatoes, Veggies
1 tsp. dry mustard
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. marjoram
1 tbs. ground cinnamon
1-1/2 tsp. ground nutmeg
1 tsp. ground allspice
1/4 tsp. ground cloves
Store, tightly covered, in a cool dry place
1 tbs. onion flakes
2 tsp. sugar
1 tbs. onion powder
1 tsp. coarsely ground black
2 tsp. ground thyme
pepper
2 tsp. salt
1 tsp. cayenne pepper
1 tsp. ground allspice
2 tsp. dried chives or dried green onions
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
This seasoning mix is
excellent
to have on hand to sprinkle on cooked or uncooked fish, vegetables, or
snacks. To increase the heat, add more cayenne. Mix together all the
ingredients.
Store leftovers in a tightly closed glass jar. It will keep its
pungency
for over a month.
Yield: 5 Tbs.
jerk rub:
1 onion, fine chopped
1/4 tsp. ground nutmeg
1/2 c. scallion, finely chopped
1/2 tsp. ground cinnamon
2 tsp. ground thyme
4 hot peppers, finely ground
2 tsp. salt
1 tsp. black pepper
1 tsp. allspice
If you've ever had jerked chicken or pork this is the rub that's used.
Mix together all the
ingredients
to make a paste. a food
processor fitted with a
steel
blade is ideal for this store leftovers in the refrigerator in a
tightly
closed jar for about a month.
Jerk Seasoning
4 green onions
1 tsp. dried thyme
1 garlic clove
1/2 tsp. ground nutmeg
1 hot pepper, such as jalapenos
1/2 tsp. cayenne (or to taste-or scotch bonnet, seeded
2 tbs. fresh lime juice
1 tbs. ground allspice
Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 c..
To use, rub 2 tsp. or more jerk seasoning over surface of meat.Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight.
3/4 c. coriander seeds
1 1/2 tsp. ground cloves
3/4 c. mustard seeds
1 tbs. crushed red pepper flakes
1/4 c. fennel seeds
1 1/2 tsp. fresh ground black pepper
2 tbs. celery seeds
15 coins dried ginger
2 tbs. ground mace
3 cloves dried garlic
2 tbs. ground turmeric
1. Position rack in lower
third
of the oven. Preheat to 300 deg.F
2.Combine coriander,
mustard,
cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2 glass
baking
dish. Stir thoroughly
3. Bake in preheated oven
for 30 minutes, stirring occasionally. Cool completely.
4. Stir in the red pepper
flakes, dried ginger and dried
garlic.
5. Working in small batches,
bring mixture finely in a spice mill, coffee grinder, mini food
processor,
or blender (mixture ground in a blender will not have as fine a
texture).
Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months.
Makes 5 4 ounce jars.
This recipe equals 20 store packets at 25% of the price.
4 c. flour
4 c. cracker meal or
ground
inexpensive crackers
4 tbs. salt
2 tbs. sugar
2 tsp. garlic powder
2 tsp. onion powder
3 tbs. paprika
1/4 c. vet. oil
Mix well and store indefinitely in the refrigerator in a covered container.
Use to coat chicken, pork chops......just like Shake 'N' Bake and you made it!
Vegetable Seasoning or Broth Mix
1/4 c. each onion powder
and
dried
parsley flakes
2 tbs. each Spike or
seasoning
salt,
garlic powder and celery seed
2 tsp. each sage, marjoram,
thyme,
basil, oregano, pepper, dill
weed
1 tsp. summer savory
Stir or shake before each
use.
For vegetable broth
substitute:
use 1
rounded tsp.ful for each c.
of water.
For seasoning: just sprinkle
a bit on to
vegetables while cooking.
Also good in soups, stews,
& casseroles.
2 1/2 tbs. paprika
2 tbs. salt
2 tbs. garlic powder
1 tbs. black pepper
1 tbs. onion powder
1 tbs. cayenne pepper
1 tbs. dried leaf oregano
1 tbs. dried leaf thyme
Combine all ingredients
thoroughly
and store in an airtight jar or container.
Will keep for up to 3
months.
Makes about 2/3 c..
Source: Emeril's New New Orleans Cooking
6 tbs. paprika
2 tbs. turmeric
1 tbs. dried chili peppers
1 tsp. cumin
1 tsp. oregano
1/2 tsp. cayenne
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground cloves
Mix all ingredients and
grind
to a fine powder using a mortar and pestle, or food processor or
blender.
Spice will keep 6 months or so on the pantry shelf.
TO USE:
This powder is somewhat more
pungent and fresher tasting than a
packaged brand, so use
a bit less.
Yield: 5.5 OZ
Source: Cheaper and Better
Alternatives to Store Bought Goods By Nancy Birnes
4 1/2 tbs. basil
3 3/4 tbs. oregano
1 1/2 tbs. powdered black pepper
1 1/2 tbs. granulated onion
1 1/2 tbs. celery seed
1 1/2 tbs. basil
1/2 tsp. granulated garlic
1/2 tsp. lemon rind, grated
Use to season fish, chicken, turkey.
1 grated peel of lemon
1 tbs. ground mace
2 tbs. ground cinnamon
1 tbs. dried basil leaves, crushed
1 tbs. dried thyme leaves, crushed
1 tbs. dried rosemary leaves crushed
2 tsp. paprika
1 tsp. salt + potassium chloride *
1 tsp. pepper
1/2 tsp. ground nutmeg
1 tsp. ground cloves
1/2 tsp. ground allspice
NOTE: * salt and
potassium
chloride mixture listed above is a product with half the sodium of
table
salt.
Combine all ingredients.
Refrigerate
in covered container. To use, sprinkle as desired over meat, poultry,
or
fish before broiling or baking. Makes about 1/2 c..
NOTE: About 47 mg
sodium
per tsp.. About 5 calories per tsp..
1/2 c. brandy
3 Or 4 vanilla beans
Chop vanilla beans into
small
pieces, being careful not to lose any of the
bean or the little black
seeds.
Drop the pieces into a clean
jar and cover with the brandy. cover with a
tight fitting lid and keep
in a dark place, shaking every 3 days or so.
Extract will be ready in 2
weeks. A touch more brandy can be added if the beans still seem potent.
Mixture can be added to indefinitely.
TO USE:
Use just as you would
regular
vanilla extract, but taste to make sure the
brandy flavor is not too
strong.
Source: Cheaper and Better
Alternatives To Store Bought Goods by Nancy Birnes
1/2 tsp. cayenne
1 tb garlic powder
1 tsp. basil
1 tsp. marjoram
1 tsp. thyme
1 tsp. dried parsley
1 tsp. savory
1 tsp. mace
1 tsp. onion powder
1 tsp. black pepper
1 tsp. sage
Leave out any spices you don't like, and double those you do. Herb Seasoning Use in casseroles, stews, or fresh vegetable dishes.
12 Med-skinned oranges or lemons
Makes 1/4 c powdered orange peel or 1/8 c powdered lemon peel
Use the coarse side of a
cheese
grater to grate off the citrus skin in strips;use only the orange (or
yellow)
part of the skin avoiding the bitter white part.
Spread the peel strips on
two ceramic plates and let dry, uncovered, at
room temperature, for 3 to
4 days. When the peels become brittle and
shriveled, store them in a
small glass jar.
To use: Whirl the
whole
dried peels in a blender or food processor until
powdered, or use a
mortar
or pestle. The strong citrus oil will stay within the dry peels and
will
be released fully upon powdering. Use whole dried
orange peel in tea blends
and to perk up hot chocolate. Use powdered
orange or lemon peel in
place
of extract in baking; also in toppings, to flavor sugar bowl sugar and
to flavor honey, duck, and barbecue sauces.
From "Make Your Own Groceries" by Daphne Metaxas Hartwig.
3 tbs. Coriander seeds
2 tbs. cumin seeds
2 tbs. turmeric
1 tbs. mustard seeds
2 1/2 tsp. fennel seeds
8 pods cardamom seeds
8 cloves
1 1/2 tsp. ground ginger
1 1/2 tsp. black peppercorns
1/4 tsp. freshly grated nutmeg
1/4 tsp. cayenne
In a bowl, combine all
the
ingredients. Spread mixture out on a jelly roll pan and toast in a
preheated
250 degree F oven for 20 minutes.
Let cool to room
temperature.
Pulverize the spice mixture in batches with an electric spice or coffee
grinder and strain it through a sieve into a bowl. The curry powder
will
keep six months in a tightly sealed jar in a cool dark place.
Use to season soups and
stews.
Makes about 1/2 c..
1 tbs. all purpose
flour
2 tbs. instant minced onion
1 1/2 tsp. chili powder
1 tsp. seasoned salt
1/2 tsp. dried red pepper;
crushed
1/2 tsp. instant minced garlic
1/2 tsp. sugar
1/2 tsp. ground cumin
chili:
1 lb. lean ground beef
2 can kidney beans; 15 1/2 oz
2 can tomatoes; 16 oz
1 pkg. chili seasoning mix
Chili seasoning mix :
Mix all the seasoning ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6 inch square of aluminum foil and fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 1/4 c.) of chili seasoning mix. To make additional packages, increase ingredient amounts proportionately.
VARIATION: For a
special
treat, sprinkle over hot popcorn.
TO MAKE CHILI:
Brown ground beef in
a medium skillet over medium high heat. Drain. Add
kidney beans, tomatoes
and chili seasoning mix. Reduce heat and
simmer 10 minutes,
stirring
occasionally. Makes 4 to 6 servings
2 tbs. paprika
1 tbs. chili powder
1 tsp. ground coriander
1 tsp. sugar
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. curry powder
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. cayenne pepper
Mix all ingredients
together
and rub on beef cuts such as T-bones,
tenderloin, top sirloin and
top loin (strip). Grill or broil 3-4 inches from heat 10-13 minutes for
medium rare.
From Dean Fearing, Chef, The
Mansion on Turtle Creek, Dallas, TX
1 tbs. instant minced
onion
1 tbs. cornstarch
1 1/2 tsp. salt
1 tsp. sugar
1 tbs. parsley flakes
2 tsp. green pepper flakes
1/4 tsp. instant minced garlic
3/4 tsp. Italian Seasonings
* If you have no Italian
seasoning
mix, use a combination of Italian herbs
(oregano, basil,
rosemary,
thyme, sage, and marjoram) in any combination.
Combine all
ingredients
in a small bowl and blend well. Spoon mixture into
a 6-inch square of
aluminum
foil and fold to make airtight. Label package
as Spaghetti Seasoning
mix. Store in a cool, dry place and use within 6
months. Makes 1
package
(about 1/3 c.) of mix.
Spaghetti Sauce:
Brown
1 lb lean ground beef in a medium skillet over medium-high heat. Drain
excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of
tomato
paste, 2 3/4 c. tomato juice or water, and the seasoning mix. Reduce
heat and simmer 30 minutes, stirring occasionally.
Makes 4 to 6 servings.
1 tbs. instant minced
onion
1 tsp. salt
1/2 tsp. instant minced garlic
1/4 tsp. celery seed
1 tsp. green pepper flakes
1 tsp. cornstarch
1/4 tsp. dry mustard
1/4 tsp. chili powder
Combine all ingredients
in
a small bowl until well blended. Spoon mixture
onto a 6 inch square of
aluminum
foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix.
Store
in a cool, dry place and use within 6
months.
Makes 1 package (about 3 T) of mix.
Sloppy Joes: Brown 1 lb
lean
ground beef in a medium skillet over medium high heat. Drain excess
grease.Add
seasoning mix, 1/2 c. water, 1 (8 oz) can of tomato sauce and bring to
a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve
over toasted hamburger buns. Makes 6 servings
2 c. grated parmesan
cheese
1/2 c. sesame seed
1 tbs. instant minced onion
1/2 tsp. dried dill seed
3 tbs. celery seeds
1/2 tsp. freshly ground pepper
2 tsp. salt
1/2 tsp. garlic salt
2 tbs. parsley flakes
2 tbs. poppy seeds
2 tsp. paprika
Combine all ingredients
in
a small bowl and blend well. Put in a 1 quart
airtight container and label
as Super Salad Seasoning Mix. Store in a cool,dry place and use within
3 to 4 months.
Makes about 3 c. of mix.
Use Super Salad Seasoning
Mix on the following: Sprinkled topping over
tossed green salads, baked
potatoes and buttered French bread or rolls
before toasting, as a
garnish
for potato salads, macaroni or egg salads and as a sour cream dip made
with 2 T of mix to 1 c. of sour cream.
1 onion, fine chopped
1/2 c. scallion, finely chopped
2 tsp. ground thyme
2 tsp. salt
1 tsp. allspice
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
4 hot peppers, finely ground
1 tsp. black pepper
If you've ever had jerked
chicken
or pork this is the rub that's used.
Mix together all the
ingredients
to make a paste. a food processor fitted
with a steel blade is ideal
for this store leftovers in the refrigerator in a tightly closed jar
for
about a month.
6 tsp. chili powder
5 tsp. paprika
4 1/2 tsp. cumin
3 tsp. onion powder
2 1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
In storage container with
tight
fitting lid, combine all ingredients; mix well.Seal tightly. Store in
cool,
dry place for up to 6 months. Makes 21
tsp. (about 1/2 c.).
Seven tsp. of mix equal a 1.25 oz. pkg. of
purchased taco seasoning mix.
TIPS: Cumin, an herb, is
ground
from cumin seeds, and there is no
substitute for its flavor.
5 tsp. ground anise
(aniseed)
5 tsp. star anise
1 cinnamon stick (5") in cassia bark
7 tsp. fennel seeds
Using a blender,
process
all ingredients until finely ground. Store in an
airtight jar up to
3 months.
2 tsp. white pepper
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. ground red pepper
2 tsp. paprika
2 tsp. black pepper
Stir all
ingredients
together. Store in an airtight container in a cool, dry
place. Use this
seasoning
to add a little zip to many main dishes and
meats.
5 tsp. onion powder
2 1/2 tsp. garlic powder
2 1/2 tsp. paprika
2 1/2 tsp. dry mustard
1 1/4 tsp. thyme crushed
1/2 tsp. white pepper
1/4 tsp. celery seed
Combine Ingredients, Mix Thoroughly. Store in Shaker.
2
tbs. dried marjoram
2 tbs. dried
savory
2 tsp. dried
parsley
1 tbs. dried sage
1 1/2 tsp. dried thyme
Blend all and use for stuffing and poultry. Makes 1/3 c..
2 tbs. mustard
seed
1 tsp. ground ginger
1 tbs. whole
allspice
1 tsp. dried red pepper flakes
2 tsp. coriander
seeds
1 bay leaf, crumbled
2 whole
cloves
1 cinnamon stick (2 inches)
Combine all
ingredients
and store in an airtight jar or container.
Use in favorite
pickle
recipes.
Yield: 1/3 c.
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