1 C chili powder
1/2 C garlic powder or dried garlic granules
1/2 C dried minced onion
1/4 C dried oregano
3 T paprika
1/4 C ground cumin
2 T sea salt
1 T black pepper
1/4 C crushed red (cayenne) pepper flakes (optional)
1/4 C beef bouillon granules (optional)
Mix all ingredients together well. Store in an airtight container.
Makes around 3-1/2 to 4 cups of mix.
To use:
Brown 1 C ground beef, ground turkey, or ground chicken. Drain. Add 1/3 C seasoning mix (shake well before measuring out) and 3/4 cup water. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes, stirring occasionally.
Optional:
Substitute tomato juice for the water
Add 2 T tomato paste
Add more liquid if it is too dry for your family's tastes
Showing posts with label Mix. Show all posts
Showing posts with label Mix. Show all posts
Saturday, February 21, 2009
Sunday, November 16, 2008
Italian Seasoning Mix
This mix is great to use to add not only for sauces, but for pizza dough, italian bread dough (or bread sticks), meatballs and meatloaf. If you have any other suggestions as to how you might use this combination, please feel free to post them!
Again I mentioned in a previous post, if you are not using these ingredients immediately, you need to make sure the spices are all dried completely before closing in container.
1/3 C oregano leaves
1 T garlic powder
2 t onion salt
1/3 C basil leaves
1 t crushed rosemary
1/4 C thyme leaves
Combine all ingredients and store in a tightly closed container. Store in a cool, dry place.
Makes about 1 cup of seasoning mix
Again I mentioned in a previous post, if you are not using these ingredients immediately, you need to make sure the spices are all dried completely before closing in container.
1/3 C oregano leaves
1 T garlic powder
2 t onion salt
1/3 C basil leaves
1 t crushed rosemary
1/4 C thyme leaves
Combine all ingredients and store in a tightly closed container. Store in a cool, dry place.
Makes about 1 cup of seasoning mix
Spaghetti Sauce Mix
When I get onions, green peppers and garlic at the farmer's market for a good price, I try to take a bunch, chop them up small, and dehydrate them. I use my FoodSaver jars for the green pepper and garlic and FoodSaver bags for the onions (larger bag, cut opening and re-seal each time I need some). If you have an herb garden, you can dehydrate the spices or, in the alternative, purchase them already dried.
NOTE: Any stored mix must use DRY ingredients. If there is moisture present it may allow mold to grow. . . of course, you can feel free to make this fresh and use it right away!
This would also make a nice gift - I mean, who doesn't like and eat spaghetti sauce on and in "stuff"?! Prepare some and place in a decorated jar and add a hang tag with the preparation instructions.
1/4 C minced onion
1/4 C parsley flakes
1/4 C cornstarch
1 T. green pepper flakes
1 T. sea salt
1 t. minced garlic
1/2 t. pepper (fresh ground yields the best flavor)
1 T. dehydrated cane juice
1 T rosemary (chopped or ground - whole leaves don't give as much flavor)
1 T thyme
1 T oregano
1 T parsley
Combine all ingredients together and store!. If you are not storing in an air tight container, use within 6 months for freshest taste (as with any other spices you might have).
Makes almost 1-1/2 cups of mix.
To make spaghetti sauce:
Brown 1 lb. lean ground beef or ground turkey in a large skillet over medium heat and drain well. Add a 16 oz. can of tomato sauce, a 6 oz. can of tomato paste, 2-3/4 cups V-8 juice, tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serve over your favorite pasta or use in mom's lasagna recipe (all mom's have one, don't they?).
Makes 4 servings of spaghetti - perhaps 6 servings if you have young children. ;-)
NOTE: Any stored mix must use DRY ingredients. If there is moisture present it may allow mold to grow. . . of course, you can feel free to make this fresh and use it right away!
This would also make a nice gift - I mean, who doesn't like and eat spaghetti sauce on and in "stuff"?! Prepare some and place in a decorated jar and add a hang tag with the preparation instructions.
1/4 C minced onion
1/4 C parsley flakes
1/4 C cornstarch
1 T. green pepper flakes
1 T. sea salt
1 t. minced garlic
1/2 t. pepper (fresh ground yields the best flavor)
1 T. dehydrated cane juice
1 T rosemary (chopped or ground - whole leaves don't give as much flavor)
1 T thyme
1 T oregano
1 T parsley
Combine all ingredients together and store!. If you are not storing in an air tight container, use within 6 months for freshest taste (as with any other spices you might have).
Makes almost 1-1/2 cups of mix.
To make spaghetti sauce:
Brown 1 lb. lean ground beef or ground turkey in a large skillet over medium heat and drain well. Add a 16 oz. can of tomato sauce, a 6 oz. can of tomato paste, 2-3/4 cups V-8 juice, tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serve over your favorite pasta or use in mom's lasagna recipe (all mom's have one, don't they?).
Makes 4 servings of spaghetti - perhaps 6 servings if you have young children. ;-)
Wednesday, November 12, 2008
Poultry Seasoning Mix
This seasoning mix is great to use for both turkey and chicken as well as to use in stuffing.
3 T thyme
2 T marjoram
2 T rosemary
1 T sage
1 T savory (preferably winter savory)
1 T celery seed
1/2 t oregano
1/2 t ground allspice
1/4 t fresh ground pepper
If you are using these as a mix, make sure that any fresh herbs have been dehydrated so they don't mold in the sealed container. You can, of course (and it's best), use the fresh herb/spice if you are using the seasoning immediately.'
If I am going to use it for stuffing, I increase the amount of rosemary, celery seed, and sage (because I really like those flavors for stuffing).
I usually triple this recipe and use FoodSaver bags to keep it fresh. I put it in a long rectangular pouch and cut off only a small amount each time I use it and reseal it in the same bag.
3 T thyme
2 T marjoram
2 T rosemary
1 T sage
1 T savory (preferably winter savory)
1 T celery seed
1/2 t oregano
1/2 t ground allspice
1/4 t fresh ground pepper
If you are using these as a mix, make sure that any fresh herbs have been dehydrated so they don't mold in the sealed container. You can, of course (and it's best), use the fresh herb/spice if you are using the seasoning immediately.'
If I am going to use it for stuffing, I increase the amount of rosemary, celery seed, and sage (because I really like those flavors for stuffing).
I usually triple this recipe and use FoodSaver bags to keep it fresh. I put it in a long rectangular pouch and cut off only a small amount each time I use it and reseal it in the same bag.
Stuffing Mix
I bake fresh bread and it gets stale in a relatively short period of time. In order not to waste the bread, I cut up some of the bread in cubes and toss in the freezer. It is great to use when you need bread crumbs (just toss in the VitaMix using the dry container). when you make stuffing, bread pudding or meatloaf.
3 T celery flakes
1 T parsley
1 T dried minced onion
2 t chicken bouillon granules (or 2 crumbled cubes)
1/2 t poultry seasoning
1/2 t sage
If you are not using this immediately, make sure to use dried/dehydrated spices.
Measure all ingredients into a zip bag or jar and seal. I use a FoodSaver bag (you can cut them down the middle and then seal) to make smaller bags.
Make a tag to attach to jar/bag:
Bring the following items to boil:
1 cup water
2 tablespoons butter
Reduce heat and add 3-1/2 cups bread cubes (dry in low oven if using fresh, soft bread). Add spices and simmer, covered, for 10 minutes, stirring occasionally. Fluff with a fork before serving.
If you want to make this as a mix to give (or to prepare ahead for yourself) you can dry the bread in a low oven and package it with the spices - just make sure to modify the instructions accordingly. Just make sure there is no moisture left because you don't want the bread to mold in the package.
3 T celery flakes
1 T parsley
1 T dried minced onion
2 t chicken bouillon granules (or 2 crumbled cubes)
1/2 t poultry seasoning
1/2 t sage
If you are not using this immediately, make sure to use dried/dehydrated spices.
Measure all ingredients into a zip bag or jar and seal. I use a FoodSaver bag (you can cut them down the middle and then seal) to make smaller bags.
Make a tag to attach to jar/bag:
Bring the following items to boil:
1 cup water
2 tablespoons butter
Reduce heat and add 3-1/2 cups bread cubes (dry in low oven if using fresh, soft bread). Add spices and simmer, covered, for 10 minutes, stirring occasionally. Fluff with a fork before serving.
If you want to make this as a mix to give (or to prepare ahead for yourself) you can dry the bread in a low oven and package it with the spices - just make sure to modify the instructions accordingly. Just make sure there is no moisture left because you don't want the bread to mold in the package.
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