Red Robin Seasoning
3 tablespoons salt
1 tablespoon instant tomato soup mix (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
Combine the ingredients in a small bowl and stir well. Store in a covered container.
Showing posts with label spice/mix/rub. Show all posts
Showing posts with label spice/mix/rub. Show all posts
Monday, January 7, 2008
Taco Seasoning Mix
Taco Seasoning Mix
2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
Combine all of the ingredients in a small bowl.
Prepare taco meat using 1 pound of ground beef and following the same directions as on the original package:
BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
HEAT taco shells or tortillas as directed on package.
SERVE bowls of seasoned ground beef, lettuce, tomato and cheese.
Makes 12 tacos.
2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
Combine all of the ingredients in a small bowl.
Prepare taco meat using 1 pound of ground beef and following the same directions as on the original package:
BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
HEAT taco shells or tortillas as directed on package.
SERVE bowls of seasoned ground beef, lettuce, tomato and cheese.
Makes 12 tacos.
Italian Dressing Mix
Italian Dressing Mix
1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon dried sweet basil leaves, crushed
1/4 teaspoon ground thyme or marjoram
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1 pinch black pepper
Combine all ingredients in a small bowl, stirring with a whisk or a fork until fully incorporated. Place in the center of a square piece of aluminum foil. Fold the foil into a small envelope to create an airtight packet and label. Store in a cool, dry place. Use within six months.
Yield: 1 package (4 tablespoons).
To Use:
1 package (4 tablespoons) Italian dressing mix
1/3 cup red wine vinegar
3/4 cup vegetable oil
Put all ingredients into a bowl, cruet or pint jar and stir or shake until well blended. Cover and refrigerate approximately 30 minutes before serving. Yield: about 1 cup of dressing. Tip: This recipe multiplies well. Mix all of the ingredients very well and then measure out 4 tablespoons of the mix for each of your individual packets.
1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon dried sweet basil leaves, crushed
1/4 teaspoon ground thyme or marjoram
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1 pinch black pepper
Combine all ingredients in a small bowl, stirring with a whisk or a fork until fully incorporated. Place in the center of a square piece of aluminum foil. Fold the foil into a small envelope to create an airtight packet and label. Store in a cool, dry place. Use within six months.
Yield: 1 package (4 tablespoons).
To Use:
1 package (4 tablespoons) Italian dressing mix
1/3 cup red wine vinegar
3/4 cup vegetable oil
Put all ingredients into a bowl, cruet or pint jar and stir or shake until well blended. Cover and refrigerate approximately 30 minutes before serving. Yield: about 1 cup of dressing. Tip: This recipe multiplies well. Mix all of the ingredients very well and then measure out 4 tablespoons of the mix for each of your individual packets.
Shake ’N Bake Mix
Shake ’N Bake Mix
2/3 cup non-fat dry milk powder
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 tsp. paprika
2 tsp. chicken-flavored bouillon granules
1/2 tsp. poultry seasoning
Yield: This recipe will coat a good-sized chicken, or several fish filets.
The real thing: $3.09 for 5.29 oz. box, or $1.58 per oz.
2/3 cup non-fat dry milk powder
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 tsp. paprika
2 tsp. chicken-flavored bouillon granules
1/2 tsp. poultry seasoning
Yield: This recipe will coat a good-sized chicken, or several fish filets.
The real thing: $3.09 for 5.29 oz. box, or $1.58 per oz.
Master Mix (versatile baking mixture)
Master Mix (versatile baking mixture)
5 pounds all-purpose flour
2 1/2 cups dry milk
3/4 cup double acting baking powder
2 tablespoons cream of tartar
3 tablespoons salt
1/2 cup sugar
4 2/3 cups (2 pounds) solid vegetable shortening
Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a large sealable container like Tupperware. Makes 30 cups mix.
ONE DOZEN BISCUITS: 3 cups master mix, 3/4 cup water. Blend and knead a few strokes. Roll out and cut biscuits with a round biscuit cutter, into squares or diamond shapes. Bake 10 minute at 450 F.
DUMPLINGS: Use the same measurements as for biscuits. Drop into hot liquid of choice. Cook 10 minutes uncovered and an additional 10 minutes covered.
ONE DOZEN MUFFINS: 3 cups Master Mix, 1/2 cup sugar, 1 egg, 1 cup water. Mix water and egg; add dry ingredients. Add optional items such as blueberries, chocolate chips, nuts and so forth, as desired. Bake in muffin cups for 25 minutes at 450 F.
FOUR DOZEN DROP COOKIES: 3 C. Master Mix, 1 cup sugar, 1 egg, 1/3 cup water, 1 teaspoon vanilla, 1/2 cup nuts or chocolate chips. Bake 10-12 minutes at 375 F.
NINE-INCH ROUND COFFEE CAKE: 3 cups Master Mix, 1/2 cup sugar, 1 egg, and 2/3 cup water. Blend all ingredients and pour into a greased 9-inch cake pan. Cover with topping: 1/2 cup brown sugar, 3 tablespoons butter, 1/2 teaspoon cinnamon. Optional: Add 1/2 C nuts or raisins to the topping mix. Bake at 400 F for 25 minutes.
18 MEDIUM PANCAKES OR 6 WAFFLES: 3 cups Master Mix, 1 1/2 cups water, 1 egg. Blend only until barely incorporated. Prepare pancakes or waffles as usual.
EIGHT-INCH SQUARE GINGERBREAD: 2 cups Master Mix, 1/4 cup sugar, 1 egg, 1/2 cup water, 1/2 cup molasses, 1/2 teaspoon each cinnamon, ginger and ground cloves. Beat egg together with the water and molasses. Mix well with dry ingredients until all are incorporated. Pour into greased 8-inch square cake pan. Bake 40 minutes at 350 F.
EIGHT-INCH SQUARE CORNBREAD OR MUFFINS: 1 1/4 cups Master Mix, 3/4 cup cornmeal, 1 egg, 1 tablespoon sugar, 1/2 cup water. Mix all ingredients until fully incorporated. Pour into greased pan or muffin cups. Bake 25 minutes at 400 F.
SHORTCAKE: 2 cups Master Mix, 2 tablespoons sugar, 1/2 cup water. Mix all ingredients and bake in a greased 8 x 8 pan, or roll out and cut into individual cakes to be placed on a cookie sheet. Bake 25 minutes at 400 F, or a few minutes less for individual shortcakes, until they just begin to brown.
5 pounds all-purpose flour
2 1/2 cups dry milk
3/4 cup double acting baking powder
2 tablespoons cream of tartar
3 tablespoons salt
1/2 cup sugar
4 2/3 cups (2 pounds) solid vegetable shortening
Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a large sealable container like Tupperware. Makes 30 cups mix.
ONE DOZEN BISCUITS: 3 cups master mix, 3/4 cup water. Blend and knead a few strokes. Roll out and cut biscuits with a round biscuit cutter, into squares or diamond shapes. Bake 10 minute at 450 F.
DUMPLINGS: Use the same measurements as for biscuits. Drop into hot liquid of choice. Cook 10 minutes uncovered and an additional 10 minutes covered.
ONE DOZEN MUFFINS: 3 cups Master Mix, 1/2 cup sugar, 1 egg, 1 cup water. Mix water and egg; add dry ingredients. Add optional items such as blueberries, chocolate chips, nuts and so forth, as desired. Bake in muffin cups for 25 minutes at 450 F.
FOUR DOZEN DROP COOKIES: 3 C. Master Mix, 1 cup sugar, 1 egg, 1/3 cup water, 1 teaspoon vanilla, 1/2 cup nuts or chocolate chips. Bake 10-12 minutes at 375 F.
NINE-INCH ROUND COFFEE CAKE: 3 cups Master Mix, 1/2 cup sugar, 1 egg, and 2/3 cup water. Blend all ingredients and pour into a greased 9-inch cake pan. Cover with topping: 1/2 cup brown sugar, 3 tablespoons butter, 1/2 teaspoon cinnamon. Optional: Add 1/2 C nuts or raisins to the topping mix. Bake at 400 F for 25 minutes.
18 MEDIUM PANCAKES OR 6 WAFFLES: 3 cups Master Mix, 1 1/2 cups water, 1 egg. Blend only until barely incorporated. Prepare pancakes or waffles as usual.
EIGHT-INCH SQUARE GINGERBREAD: 2 cups Master Mix, 1/4 cup sugar, 1 egg, 1/2 cup water, 1/2 cup molasses, 1/2 teaspoon each cinnamon, ginger and ground cloves. Beat egg together with the water and molasses. Mix well with dry ingredients until all are incorporated. Pour into greased 8-inch square cake pan. Bake 40 minutes at 350 F.
EIGHT-INCH SQUARE CORNBREAD OR MUFFINS: 1 1/4 cups Master Mix, 3/4 cup cornmeal, 1 egg, 1 tablespoon sugar, 1/2 cup water. Mix all ingredients until fully incorporated. Pour into greased pan or muffin cups. Bake 25 minutes at 400 F.
SHORTCAKE: 2 cups Master Mix, 2 tablespoons sugar, 1/2 cup water. Mix all ingredients and bake in a greased 8 x 8 pan, or roll out and cut into individual cakes to be placed on a cookie sheet. Bake 25 minutes at 400 F, or a few minutes less for individual shortcakes, until they just begin to brown.
Blackened Chicken Breasts √
Blackened Chicken Breasts
Tried & True - You can adjust how much spice mix you use according to the members of you family for varied tastes. It's quite spicy. Very good!
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon vegetable oil
margarine or butter
Spice Mix
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Coat each piece of chicken with about 1 tablespoon spice mix. The mixture is hot and spicy, so adjust amount for taste of each person. Using a pastry brush, baste each piece of chicken with melted margarine or butter. Grill chicken, basting with butter or margarine after turning once. Grill about 10 minutes or until no longer pink in the middle. Or cook chicken in a large, nonstick skillet in hot oil over medium heat. Cook, turning chicken once, until it's done, about 10 minutes. Makes 6 servings.
Tried & True - You can adjust how much spice mix you use according to the members of you family for varied tastes. It's quite spicy. Very good!
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon vegetable oil
margarine or butter
Spice Mix
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Coat each piece of chicken with about 1 tablespoon spice mix. The mixture is hot and spicy, so adjust amount for taste of each person. Using a pastry brush, baste each piece of chicken with melted margarine or butter. Grill chicken, basting with butter or margarine after turning once. Grill about 10 minutes or until no longer pink in the middle. Or cook chicken in a large, nonstick skillet in hot oil over medium heat. Cook, turning chicken once, until it's done, about 10 minutes. Makes 6 servings.
Emeril's Essence
Emeril's Essence
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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