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Please post your edible mixes.
TACO SEASONING MIX
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/8 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/4 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Mix all ingredients together well. Store in tightly sealed bag or container. TO MAKE TACO FILLING: Brown 1-1/2 lb. lean ground beef in a medium skillet over medium-high heat. Drain excess fat. Add 1/2 cup water and 2 tablespoons of Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.
Yield: About 2 tablespoons mix, equal to 1 average package. (This recipe multiplies well, but should be used within 6 months.)
CHICKEN GRAVY MIX
1-1/3 cups powdered milk
3/4 cup instant flour (like Wondra)
3 tablespoons chicken bouillon granules
1/4 teaspoon sage or poultry seasoning
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup salted butter/margarine
Combine all ingredients in a bowl. Use a pastry blender or two knives to cut in butter until evenly distributed. Mix well and store in a 3-cup tightly covered container in the refrigerator. Use within 4 to 6 weeks. TO USE: Pour 1 cup cold water in saucepan, using a whisk to blend, stir in 1/2 cup mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, about 2-3 minutes. Yield: About 2-2/3 cups mix for 1 cup gravy.
COUNTRY GRAVY MIX
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1/2 teaspoon salt
Mix all ingredients well and store in a tightly sealed container. TO MAKE GRAVY: Discard all but 2 tablespoons of the oil used to fry the chicken (or melt 2 tablespoons unsalted butter) in the skillet. Over low heat, mix in 2 tablespoons of the Country Gravy Mix. Stirring constantly, cook about 2 minutes. Whisk in 1 cup chicken broth, scraping browned bits off bottom of skillet. Stir in 1 cup milk and bring all to a boil over high heat, stirring constantly. Reduce heat to low and simmer for about 5 minutes. Serve immediately with chicken, mashed potatoes or biscuits. Yield: About 1 cup of mix for 2 cups gravy.
Basic Mix
17 cups all-purpose flour
8 tablespoon baking powder
2 tablespoon salt
4 teaspoon cream of tartar
2 teaspoon baking soda
3 cups instant non-fat dry milk powder
4 1/2 cups shortening
In a very large bowl, stir together all dry ingredients. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place. Makes 26 cups. Mix will keep for two to three months. As with any mix, always remember to label and date all containers carefully.
Variations:
For biscuits, mix together 3 cups of baking mix and 2/3 cup water or milk. Blend well, knead slightly, then roll out and cut into desired shape. Bake at 450° for 10 to 15 minutes. Makes 10 to 12 biscuits. For drop biscuits, add 2 tablespoons extra liquid.
For pancakes, mix together 4 1/2 cups basic mix and 2 tablespoons sugar until blended. Add 2 beaten eggs and 2 3/4 cups milk, buttermilk or water. Mix thoroughly. Bake on a well-greased hot griddle. Makes 13 to 16 6-inch pancakes.
For muffins, blend 2 2/3 cups basic mix and 4 tablespoons sugar. Add 1 beaten egg and 1 cup milk or water. Stir just until blended together. Pour into greased muffin cups. Bake at 425° degrees for 15 to 20 minutes. Makes one dozen muffins.
For corn bread, mix 3 cups basic mix, 9 tablespoons cornmeal, and 1 cup sugar. Blend well. Add 3 eggs, 1 1/2 cups milk or water and 1/4 cup melted butter or margarine. Fill greased 9 x 13-inch pan with batter. Bake at 350° for 30 to 40 minutes.
For bread sticks, mix 2 cups basic mix, 1/2 cup cornmeal or flour, and 1/2 teaspoon salt together. Add a scant 1/2 cup milk or water. Blend to form a dough, then knead until smooth. Form into 12 small logs, about 1/2 inch thick. Bake at 400° for 15 to 20 minutes until crisp and well browned.
For donuts, blend 3 cups basic mix, 1/2 teaspoon ground cinnamon, 1/2 cup sugar, and 1/2 teaspoon ground nutmeg. Mix together 2 teaspoon vanilla extract, 2 eggs, 2/3 cup milk or water in a separate bowl, then add to dry ingredients. Stir until dough forms. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Roll out 1/2 inch thick and cut with a floured cutter or drinking glass. Fry in hot oil, about 375°, turning once to brown each side. Drain on paper towels. Dredge in powdered sugar while donuts are still warm.
Basic Cake Mix
15 cups all-purpose flour
9 1/2 cups sugar
1 1/2 cup cornstarch
7 1/2 Tablespoon baking powder
1 1/2 teaspoon salt
3 3/4 cups shortening
In a large bowl, blend all dry ingredients until well mixed. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool dry place. Mixture will keep two to three months. Makes about 25 1/2 cups mix.
For yellow cake, combine 5 cups Cake mix, 1 1/4 cups milk, and 1 teaspoon vanilla extract. Beat well. Add 3 eggs, one at a time, mixing well between each additional egg. Pour into two greased and floured 8- or 9-inch pans. Bake 350° for 35 to 40 minutes. To make white cake, simply use only the white of the eggs.
This is a tried-and-true recipe. It tastes even better than the packaged mixes you get at the store, and it's cheaper, too!
Mexican Taco Seasoning Mix
1/4 cup dried onion flakes
4 teaspoons cornstarch
2 Tablespoons salt
3 teaspoons cumin
4 Tablespoons chili powder
1½ teaspoon oregano
3 teaspoons dried minced garlic
3 teaspoons hot crushed red pepper flakes
2 teaspoons beef bouillon
Mix all ingredients and store in airtight container. 2 Tablespoons = 1 commercial package
Amanda's Taco seasoning
from www. allrecipes.com:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Mix it all together in a small bowl, and there you go! I use it just like regular taco seasoning - add it to the meat, add water and let it simmer until thickened a bit. (I guess about 3/4 cup water)
Easy Bake Oven Mixes
Children's Chocolate Cake Mix
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening
In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags. Seal containers. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 11 packages of Children's Chocolate Cake Mix for Easybake style oven.
To Use:
1 package cake mix
4 tsp. water.
Mix together and stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool, frost with Children's Chocolate Frosting. Serves 2 children.
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Children's Chocolate Frosting
2 cups icing sugar -- sifted
3 tablespoons instant nonfat milk powder
1/2 cup unsweetened cocoa powder
6 tablespoons vegetable shortening
In a medium bowl, combine icing sugar, milk powder and cocoa powder. (Sift cocoa if lumpy.) With a pastry blender, cut in he shortening. Spoon about 1/3 cup of mixture into each of 9 small containers or ziplock bags and seal tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 9 packages of Children's Chocolate Frosting.
To Use:
1 pkg. Children's Chocolate Frosting mix
3/4 tsp. water
In a small bowl, combine frosting mix and water. Stir with a spoon until smooth. Makes about 1/4 cup.
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Children's Cookie Mix
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup brown sugar -- packed
1/2 cup vegetable shortening
In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 8 packages of Children's Cookie Mix. Each package makes 9 cookies.
To Use:
Raisin Chocolate Chip Cookies
1 package Children's Cookie Mix
2 teaspoons water
1 tablespoon raisins
1 tablespoon mini semi sweet chocolate chips
sugar
Preheat mom's oven to 350*, or follow directions for Easybake oven for baking cookies.
In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape one teaspoon of dough at a time into a ball. Arrange on an ungreased cookie sheet. Butter bottom of a small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugarcoated glass. Bake 10 to 12 minutes in mom's oven or as directed in Easybake oven. Remove from oven. Cool on a rack. Each package of mix makes about 9 cookies.
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Children's Lemon or White Cake Mix for Children's Oven
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon-flavored unsweetened drink powder -- like Kool-Aid
1/3 cup vegetable shortening
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool, dry place. Use within 12 weeks. Makes 10 packages Children's Lemon Cake Mix.
To Use:
1 pkg. Children's Lemon Cake Mix
4 teaspoons water
Preheat mom's oven to 375*. If using an Easybake oven, follow directions for baking cakes.
Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in mom's oven or as directed in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost with Children's White Frosting if desired. Serves 2 children.
NOTES: Any flavor of Kool-Aid powder can be used for a wide variety of flavors. For a white cake mix, omit the powder. If you like, a drop or two of vanilla may be added at the time the cake is prepared.
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Children's White Frosting Mix
2 cups icing sugar -- sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening
In a medium bowl, combine icing sugar and milk powder. Stir with a wire whisk to blend. With a pastry blender, cut in shortening. Spoon about 1/3 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents. Store in a cool, dry place. Use within 12 weeks. Makes 8 packages of Children's White Frosting Mix.
To Use:
1 pkg. Children's White Frosting mix
3/4 teaspoon water
In a small bowl, combine mix and water. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be added if desired.
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Children's Lemon Cake Mix:
1 c. sugar
1 1/2 c. flour
1 t. baking soda
1/2 t. salt
1t. lemon Kool-Aid
1/3 c. vegetable shortening
Combine dry ingredients. Cut in shortening. Spoon 1/4 mixture into about 12 sandwich bags. I then put all the little bags into a freezer bag. Zip it up and store it on the shelf in the pantry. It will keep for about 6 months.
To have your little one make a cake:
Mix 1 package of mix with 1 tablespoon of water. Stir well until smooth. Bake in greased pan in easy bake oven until slightly brown.
Child's Chocolate Cake Mix:
All ingredients are the same except replace the 1 t. lemon Kool-Aid with 3 Tablespoons of baking cocoa (the unsweetened kind)
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White Frosting Mix
2 cups powdered sugar -- sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening
In a medium bowl, combine powdered sugar and milk powder. Stir with a wire whisk to blend. With a pastry blender cut in shortening. Spoon about 1/3 cup of mixture into each of 8 small bags. Seal tightly. Makes 8 packages. For chocolate frosting, add 1/2 cup unsweetened cocoa.
To use: Combine 1 package of the above mix plus 3/4 teaspoon water in a small bowl. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be added if desired.
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Brownies
2 1/2 T. sugar
1 t. oil
1/8 t. vanilla extract
4 t. chocolate syrup
2 1/2 T. flour
Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth. Pour batter into greased and floured pan. Bake 15 minutes.
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Quick Cake
2 tablespoons commercial cake mix -- such as Jiffy
1 tablespoon water
Mix cake mix and water. Place in greased toy cake pan. Bake for 10 minutes. Makes 1serving.
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Easy Bake DEEP DISH PIZZA (1)
2 tbsp All-purpose flour
1/8 tsp Baking powder
1 dash Salt
1 tsp Margarine
2 1/4 tsp Milk
1 tbsp Pizza sauce
1 1/2 tbsp Shredded mozzarella cheese
Preheat Easy Bake Oven 15 minutes. Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 mins. Remove. Makes 1 pizza.
Lucy's Quick Mix and it's MANY uses
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quick mix
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this is a versatile mix recipe:
8-1/2 cups all purpose flour
4 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tarter
1 teaspoon baking soda
1-1/2 cups instant non fat dry milk or dry buttermilk powder
2-1/4 cups vegetable shortening
in Large bowl, sift together all dry ingredients, blend well. with pastry blender or heavy duty mixer, cut in shortening until mixture resembles cornmeal in texture. put in airtight container. label and date with contents, store in cool, dry place use within 10-12 weeks. makes 13 cups of quick mix.
biscuits: 3 cups of quick mix, 3/4 cups water or milk. preheat oven to 450, bake 10-12 minutes, makes 12 large drop biscuits.
this mix can also be used for: donuts, coffee cake, muffins, pancakes, corn bread, breadsticks, biscuits, shrimp rounds, crust for tarts, molasses cookies, pudding cake, pineapple upside down cake, impossible pie, etc.
i also have a recipe for hot roll mix
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after you have made the quick mix above and have stirred and stirred it into an air tight container.....what to do with it:
Super-Duper doughnuts:
cooking oil for frying
2 cups of quick mix
1/4 cup sugar
1/4 teaspoon ground cinnamon, and 1/4 tsp of ground nutmeg
1 tsp of vanilla extract
1 egg, well beaten
1/3 cup milk or water
in deep fryer, heat oil to 375, in medium bowl, combine quick mix, sugar, cinnamon, and nutmeg. blend well.
in a small bowl, mix together vanilla, egg and milk(or water). add liquid to dry all at once. stir until well blended. on a lightly floured surface, knead dough about 10 minutes, roll out to 1/2 inch thickness, and cut with a floured doughnut cutter
fry in hot oinl about 1 minute on each side, until golden brown, drain on paper towels, while donuts cool, make glaze.
GLAZE 1-1/4 cup powdered sugar, 2 tsp milk, 1/2 tsl vanilla extract ----combine all ingredients.
dip warm doughnuts in glaze - makes 12 donuts
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sunshine coffee cake
3 cups quick mix
1/3 cup sugar
1 egg, slightly beaten
1 cup milk or water
1 tsl vanilla extract
cinnamon crumble topping (1/3 cup all purpose flour, 1/2 cup dry breadcrumbs or cookie or cake crumbs, 1/2 cup brown sugar, packed, 1 tsp cinnamon, 1/4 cup butter or maragine
heat oven 350. spray 8" square pan with vegetable spray. in medium bowl, combine quick mix and sugar, mixing evenly .
in a small bowl, combine egg, milk or water and vanilla. stir until just blended. add liquid ingredients all at once to the dry ingredients. fold mixture together until blended. prepare crumble topping. spread half the batter in the prepared pan. spread half of the toping over the batter. top with remaining batter and topping.
bake 40-50 minutes. makes 1 8" cake
MORNING MUFFINS
2-1/2 cups quick mix
4 tablespoons sugar
1 egg, beaten
1 cup milk or water
butter and honey if desired.
preheat oven 425. generously butter muffin pans. place quick mix in a med. bowl. add sugar and mix well. in a bowl, combine egg and milk (or water). add all at once to dry ingredients. stir until just blended.
fill prepared muffin pans 2/3 full. bake 15-20 minutes. serve hot with butter or honey.
AND - for more options:
variations on morning muffins:
add 1/2 c chopped raisins, dates, dried berries or fruits or nuts to dry ingredients. before baking sprinkle with sugar/cinnamon.
blueberry muffins, gently fold 1 cup fresh or frozen , drained into the batter before putting in oven
oatmeal or bran muffins.....reduce quick mix to 1-3/4 cup, add 3/4 cup quick rolled aots or all bran cereal to dry ingredients before adding liquid ingredients.
apple muffins - fold 1 cup grated raw apples into batter
fresh peach muffins, fold 1 cup diced fresh peaches into batter before baking
orange muffics, add 1 tablespoon fresh orange peel or 1-1/2 tsp dried orange peel to dry ingredients
cranberry muffins...gently fold 2/3 cup chopped cranberries into muffin batter beore putting into muffin pans.
These recipes are from this cookbook.
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this book is Really Really worth it!!!!!
Make a mix by Karine Eliason, Nevada Harward and Madeline Westover.
this book (by fisher books) has 306 recipes to save time and money, with 67 easy do it yourself mixes.
the mixes are read machine mix
brownie mix
cornbread mix
graham cracker crust mix
hot roll mix
whole wheat hot roll mix
mufin mix
sweet quick bread mix
quick mix
all purpose cake mix
snack cake mix
buttermilk pancake and waffle mix
whole grain pancake mix
chocolate pudding and pie fililng mix
lemon pie filling mix
vanilla pudding and pie fililng mix
cookie mix
crisp coating mix
granola mix
herbed stuffing mix
mueseli oatmeal mix
onion season mix
taco seasoning mix
dried calico bean soup mix
all purpose ground meat mix
chicken mix
five way beef mix
italian cooking sauce mix
italian style meat mix
meat loaf mix
meatball mix
meat sauce mix
mexican meat mix
cubed pork mix
nave bean mix
pinto bean mix
cream cheese pastry mix
reezer pie crust mix
fruit cocktail mix
fruit slush mix
freezer cheese sauce mix
slice and bake chocolate chip cookies
slice and bake chocolate wafer cookies
slice and bak ginersnap cookies
slice and bake oatmeal cookies
slice and bake peanut butter cookies
slice and bake sugar cookies
beef gravey mix
chicken gravey mix
white sauce mix
chocolate syrup mix
oriental stir fry mix
caesar salad dressing mix
chili seasoning mix
creamy crudite dip mix
french dressing mix
low calorie dressing mx
home style dressing mix
salad dressing mix
the quick mix has 19 different recipes...
the brownie mix (a Personal favorite) has 5 different recipes from that mix
Italian Seasoning Mix
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Italian Seasoning Mix
2 tbsp. dry rosemary leaves
3/4 tsp. fennel seed
1/4 cup dry oregeno leaves
1/4 cup dry basil
1 tbsp. garlic powder
1 tbsp. dry thyme
Seasoned Salt
1 cup salt
2 tsp. sugar
2 tsp. dry mustard
1-1/2 tsp dried oregano
1-1/2 tsp. garlic powder
1 tsp. curry powder
1 tsp. onion powder
1/2 tsp. celery seeds
1/4 tsp. paprika
1/4 tsp. thyme
1/8 tsp. turmeric
Mix all ingredients together. Store in an airtight container.
Mrs. Dash Seasoning
1/2 tsp. cayenne pepper
1 tbsp. garlic powder
1 tsp. basil
1 tsp. marjoram
1 tsp. thyme
1 tsp. parsley
1 tsp. savory
1 tsp. mace
1 tsp. onion powder
1 tsp. sage
1 tsp. black pepper
Spaghetti Sauce Seasoning Mix
1/2 cup onion flakes
1/2 cup parsley flakes
2 tbsp. dried oregano, crumbled
2 tbsp. sugar
1 tbsp. each dried thyme, & basil crumbles
2 tsp. pepper
1 tsp. garlic powder
4 Bay leaves, crumbled fine
Chicken Seasoning Mix
2 tbsp. salt
2 tsp. pepper
1/2 tsp. red pepper
2 tsp. garlic powder
2 tsp. onion powder
1/4 tsp. ground bay leaves
1/4 tsp. file powder
3/4 tsp. sweet basil
1/2 tsp. paprika
Instead of Cream of ....
Mushroom, Celery etc soup, I make my own. It tastes SO much better and is easy and cheap. I use this in place of any recipe that calls for these condensed soups.
(Almost) Fat Free White Sauce
1/2 C. flour
3 C. skim milk
1/4 C. or 6 cubes broth powder or bouillon granules
Optional: Any of these vegetables pulverized in your blender or food processor:
sauteed or steamed onion, celery, mushrooms, broccoli
For cheese sauce, add grated cheese, parmesan or Swiss cheese in desired abmounts while sauce is still hot. Stir until melted.
In a sauce pan, warm 2/3 of the total milk. Place all the flour in a bowl and stir in remaining 1/3 milk. When the mixture is no longer lumpy, add it to the warm milk. Stirring constantly over medium heat, bring the sauce to a gentle boil. Allow the sauce to boil for 1 minute while stirring. Remove from heat, add bouillon granules, desired amount of salt and pepper and any of the vegetable options. Makes 3 cups. Can be doubled and freezes well.
This recipe's fat content depends on the amount of fat in the milk you choose and whether or not you steam or saute your added vegetables in oil. Cheese will add fat also.
Here's what I do, it's based on a recipe but I'm sure I've changed it...
Take 3 Tbsp butter, melt in a saucepan on medium heat. Add 3 Tbsp flour to the
melted butter and stir to create a roux. Then add about 2 cups of liquid - I usually
use half milk, half chicken broth - depending on what I have in the pantry! And add
whatever spices depending on what flavor you want...if you are making cream of
mushroom, then add chopped mushrooms and some spices(I like sage or poultry
seasoning, but have also used garlic powder, salt and pepper, etc.) Heat till
thickened and voila!!
This is really good, and so much cheaper and healthier than canned soups!
Chili Seasoning Mix makes 1/4 cup
1 tbsp. white flour, unbleached
1-1/2 tsp. chili powder
1/2 tsp red pepper flakes, crushed
1/2 tsp. sugar
2 tbsp. dried onions
1 tsp. seasoning salt
1/2 tsp. dried garlic
1/2 tsp. ground cumin
1. Combine all ingredients in a small bowl and blend well.
2. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix.
3. Stor in a cool, dry place and use with9n 6 months.
Crisp Coating Mix makes 4-1/2 cups
3 c. cornflakes crumbs
1 c. wheat germ
1/2 c. ground chestnuts
4 tsp. dried parsley flakes, crushed
1 tbsp. paprika
2 tsp. salt
1 tsp. dry mustard
1 tsp. celery salt
1 tsp. onion salt (or 1/4 tsp. onion powder)
1/2 tsp. ground pepper
1. In a large bowl, combine all ingredients.
2. Stir with a wire whisk until evenly distributed.
3. Pour into a 5-cup container with a tight-fitting lid.
4. Seal container.
5. Label with date and contents
6. Store in a cool dry place.
7. Use within 2 months.
8. Use on chicken & fish.
Montverde Cajun Spice
It's excellent in gumbo, or creole or cajun dishes and grilled chicken, pork or fish
You can also use it to spice-up party-mixes, peanutes and similar items.
3-1/8 tbsp garlic powder (1 oz)
3-1/8 tbsp onion powder (1 oz)
3-1/8 tbsp chili powder (1 oz)
3-1/8 tbsp. paprika (1 oz)
1/2 tbsp black pepper
1/2 tbsp. dry parsley flakes
1/4 tbsp. cumin
1/4 tbsp. oregano
2 tbsp. thyme
1 tsp. nutmeg
1 tsp. rosemary
1/2 - 1 tsp. cayenne pepper (or more, to taste)
Mix all ingredients in a food processor with steel blade to pulverize. Dispense into suitable jars. Keep extras frozen for best flavor protection.
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Hot'n Spicy Blend makes 1/3 cup
2 tbsp. savory, crushed
1 tbsp. mustard powder
1 tbsp. onion powder
1 tsp. curry powder
1-1/4 tsp. ground pepper
1-1/4 tsp. ground cumin
1-1/4 tsp. garlic powder
1. Combine all ingredients and mix well.
2. Spoon into a shaker with large holes or store in a small dish with a plastic lid.
KFC Chicken Secret Spice Mix Makes 3/4 cup
1 tbsp. rosemary
1 tbsp. oregano
1 tbsp. ground sage
1 tsp. powdered ginger
1 tsp. marjoram
1-1/2 tsp. thyme
3 tbsp. packed brown sugar
3 tbsp. dry minced parsley
1 tsp. pepper
1 tbsp. paprika
2 tbsp. garlic salt
2 tbsp. onion salt
2 tbsp. chicken bouillon powder or 4 chicken bouillon cubes, crushed
1 pkg. lipton cup tomato soup mix
1. Place all ingredients in blender and pulse for 3-4 minutes to grind well.
2. Store in an airtight containter.
3. Makes about 3/4 cup
4. To use with flour, add 1 oz. mix to 1 cup of flour for coating chicken
Biscuit Mix (7 cups)
This the closest substitutefor Bisquick and can be used even as a cake mix. For Bisquick recipes go to www.bisquick.com. Double the recipe for large family.
4-3/4 c. cake and pastry flour (or 4-1/4 all purpose flour)
2 tbsp. baking powder
1 tsp. baking soda
1 tsp. cream of tarter
1 tsp. salt
3/4 c. instant milk
1-1/8 c. vegetable shortening
1. Sift together flour, baking powder, baking soda, cream of tartar and salt.
2. Place in a food processor fitted with metal blade.
3. Add skim milk powder and process a few seconds to mix ingredients.
4. Cut shortening into chunks and add to dry ingredients.
5. Process until mixture resembles coarse crumbs and margarine is distributed evenly.
6. Do not over process.
7. Spoon into an 8 cup container and seal tightly.
8. Store in the refrigerator.
Ranch Dressing and Seasoning Mix
1/2 c. dry buttermilk
1 tbsp. dried parsley, crushed
1 tsp. dried dill weed
1 tsp. onion powder
1 tsp. dried onion flakes
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground pepper
Combine all ingredients in a blender
Blend at high speed until smooth
If you want to use this to make salad dressing combine 1 tbsp. mix with 1 cup mayonnaise and 1 cup milk
Otherwise use 1 tbsp. in any recipe calling for an envelope of ranch dressing mix.
Onion Soup Mix makes 2 cups
7 oz. beef bouillon granules (15 tbsp)
1/4 c. instant tea powder
1/2 tsp. pepper
1 c. dry onion, minced
1/4 c. onion powder
1/4 c. parsley flakes
1/8 c. onion salt (7 tsp.)
1/4 cup mix equals 1 envelope commercial soup mix
TO USE: 1/4 cup mix to 4 cups boiling water.
Stir well until soup is dissolived.
Old Bay Seasoning
1 tbsp. celery seed
1 tbsp whole black peppercorns
6 bay Leaves
1/2 tsp. whole cardamom
1/2 tsp. mustard seed
4 whole cloves
1 tsp. paprika
1/4 tsp. mace
In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.
A-1 Dry Spice Rub
1 tbsp. Mixed Color Peppercorns
1 tsp. Mustard seeds
1 tsp. whole coriander seeds
1 tbsp. firmly packed brown sugar
2 cloves minced garlic
1/2 lb. T-Bone or Sirloin Steak
3 tbsp. Steak Sauce
In food processor or spice grinder, combine peppercorns, mustard seeds and coriander seeds, process until coarsely crushed. Stir in brown sugar and garlic. Brush both sides of steak with steak sauce, sprinkle each side with spice mixture pressingh firmly into steak.
Five Spice Powder
2 tsp. anise seeds, crushed
2 tsp. fresh ground pepper
2 tsp. fennel seeds, crushed
2 tsp. ground cloves
2 tsp. ground cinnamon
1-1/2 tsp. ground ginger
1/2 tsp. ground allspice
Firehouse Hot Chili Powder
6 tbsp. paprika
2 tbsp. turmeric
1 tbsp. dried chili peppers
1/2 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.
Seafood Seasoning Mix
1/4 cup salt
2 cup red pepper
1 tbsp. finely ground black pepper
1 tbsp. white pepper
2 tbsp. paprika
1-1/2 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. sweet basil
1/2 tsp. dried hot mustard
1/2 tsp. ground bay leaves
1/4 tsp. file powder
1/4 tsp. thyme
1/4 tsp. tarragon
1/8 tsp. oregano
1/8 tsp. rosemary
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood. Use as you would any seasoning mix, and do not add extra salt to the dish
Salt substitute
5 tsp. onion powder
1 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. dry mustard
1 tsp. thyme
1/2 tsp. white pepper
1/2 tsp. celery seeds
Mix together and put in a jar.
Lawry's Seasoned Salt (Copycat) makes 1 spice bottle
This is an MSG-free copycat recipe for Lawry's Seasoned Salt
2 tbsp. salt
2 tsp. sugar
1/2 tsp. paprika
1/4 tsp. turmeric
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cornstarch
1. Combine all ingredients in a small bowl and mix well.
2. Pour the blend into an empty spice bottle to store.
Barbecue Seasoning makes 1 cup
2 tbsp. salt substitute
4 tbsp. sugar
2 tbsp. ground cumin
2 tbsp. black pepper
2 tbsp. chili powder
4 tbsp. paprika
1. Combine all ingredients, mix thoroughly.
2. Place in jar with tight fitting lid, use as desired.
1 tbsp. salt
1 tbsp. oregano
1 tbsp. pepper
1 tbsp. sugar
1 tbsp. brown sugar
2 tbsp paprika
2 tbsp. dry mustard
1 tbsp. cumin powder
1 tbsp. coriander powder
1 tbsp. red chili powder
1/2 tbsp. crushed serrano peppers
1 tbsp. garlic powder
Mix well & apply to meat before smoking
This all-purpose mix can be used for a variety of different uses, such as chili, beefaroni, pizza spaghetti, sloppy joes and Spanish rice, etc. It is a lifesaver, when time is short after a busy workday. Meals can be prepared in a flash when this mix is on hand in the freezer...a real timsaver.
5 tbsp. butter
5 lbs ground beef
2-1/2 c. chopped onions
7-8 cloves fresh minced garlic, to taste
1 c. green peppers, chopped
5 c. celery, chopped
5 (10 oz) cans tomato soup, undiluted
5 (15 oz) cans tomato sauce
5 tsp. salt or seasoning salt
black pepper
1. Set oven to 350 degrees.
2. In a 8-qt. oven-proof skillet, or roaster, melt butter over low heat
3. Crumble beef into skillet and increase heat
4. Cook until no more pink remains; add in onions, garlic, green peppers and celery.
5. Cook just until veggies are tender.
6. Add soup, tomato sauce, salt and pepper, cover and bake to 350 degrees oven for 1/2 - 3/4 of an hour, stirring occasionally.
7. Cool; divide into 5 freezer containers, and freeze.
Homemade shake 'n bake mix. Put some dried bread crumbs, cornmeal, salt, pepper, paprika and maybe dried mustard or turmeric into a zip-lock bag. Put the chops in the bag one at a time and shake until coated. Bake at 425° for half an hour
1 tsp. season all
1 tsp. Jane's crazy mixed up salt
1 tsp. garlic powder
1 tsp. dried minced onion
1 beef bullion cube crushed up
pepper to taste
Mix together!
1 cup ketchup
1 tbsp spicy mustard
1 tbsp worchestire sauce
1/4 - 1/3 cup honey (depending on how sweet ya like)
1 tsp paprika
1/4 - 1/2 tsp pepper
hot sauce to taste
I mess around with homemade bbq sauce a lot for fun and basically this is just one idea, but I almost always start with ketchup/ worchestire/honey and work with it from there as the mood/taste calls me.
To 1 cup sugar add 2 tbsp cinnamon.
Or:
Add 1 tbsp cinnamon to 1/2 cup sugar
OR:
Add 1/2 tbsp cinnamon (1½ tsp) to 1/4 cup sugar
StillJulie
05-24-2007, 01:15 PM
Homemade Biscuit Mix
8 1/2 c flour
4 T baking powder
3 t salt
2 t cream of tartar
1 t baking soda
1 1/2 c pd milk or dry buttermilk pd
2 1/4 c shortening
In a large bowl sift together all dry ingred. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in large airtight container. Label. Store in cool, dry place. Use within 10 to 12 weeks. Makes about 13 c mix.
Whenever a recipe calls for biscuit mix, use this versital mix.
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