DIY Seasonings and Mixes

Here is a sampling of seasonings and mixes to get anyone started on their creative  DIY Seasoning journey!

This list is compiled from all over the internet and out of print books.

Cream of "something" soup recipe

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon (if you have cubes you have to smash them up)
  You can use whatever kind you like (ie, beef, veggie)

4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)

1 teaspoon dried basil

1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)

1 teaspoon pepper

(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick)

Homemade Cavender's Greek Seasoning

Makes about 1/3 of a cup

2 teaspoons salt
2 teaspoons basil
2 teaspoons Greek oregano
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dill
1 teaspoon marjoram
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary (minced)
1 teaspoon beef bouillon granules
1 teaspoon corn starch
1/2 teaspoon thyme
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sugar

Cooking Instructions

This is a delicious seasoning for all meats, eggs, fish and this is a secret recipe to a lot of high end chefs. Mix all ingredients and store in an air tight container.

Greek Seasoning Blend Mix 2

2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon groundcinnamon
1/2 teaspoon ground nutmeg


Combine spices and seal in ziploc or vacuum seal bag (or jar). Measure all into a ziploc bag, seal & shake to combine. Pour into a spice jar or bottle. Makes a Lovely Gift.

TACO SEASONING MIX

INGREDIENTS

• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

INSTRUCTIONS

1. Mix together all ingredients. Store in an airtight container until ready to use.
2. When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less, I just found that to be the sweet spot 
3. Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add ⅓ cup of water. Simmer until water is adsorbed.

TACO SEASONING MIX- NO CHILI POWDER OR SALT

INGREDIENTS

1/4 cup sweet paprika
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon dried oregano
2 teaspoons ground cumin 

Put all ingredients in a tightly sealed jar.

SEASONING SALT

3 Tablespoons salt

1 Tablespoon paprika

1 Tablespoon celery salt

2 Teaspoons garlic powder

1 Teaspoon onion powder

1/2 Teaspoon cayenne powder

1/2 Teaspoon turmeric powder

Mix together and keep in a sealed jar. Makes 1/3 cup.

House Seasoning

1 cup salt

1/2 cup pepper

1/2 cup garlic powder

1/2 cup onion powder

1/2 cup dry parsley

Mix it up in a container and put in a shaker jar and enjoy!

Homemade Lemon Pepper Seasoning

INGREDIENTS:

5+ large lemons
1/3 cup {scant} of crushed pepper corns {black and/or medley}
1/4 cup kosher salt
DIRECTIONS:

Zest all the lemons and mix with crushed peppercorns.

Spread out on parchment lined baking sheet and bake on lowest setting until the zest is completely dried.

Add the lemon-pepper to a spice grinder and grind until desired texture.

Mix with the kosher salt if desired and store in a airtight container for up to a few months.






Ranch Dressing
3/4 cup Mayonnaise
1/2 Cup Yogurt or Buttermilk
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/2 Teaspoon salt
Dash pepper

Mix all in a pint jar and shake well. Refrigerate for 2 hours and enjoy!

Nacho Seasoning Mix

1/2 cup Nutritional Yeast

2 Tablespoons dried minced onion

2 Tablespoons garlic powder

2 Tablespoons paprika

1/2 - 1 Teaspoon red pepper flakes

4 Teaspoons salt

1/2 Teaspoon black pepper

1/2 Teaspoon turmeric -optional

 Grind all ingredient in a blender or good processor until a fine powder.  

Great to sprinkled on popcorn.


Copy Cat Zatarain's

Ingredients

For the spice mix (makes 3 batches!)

• 3 cups uncooked long-grain rice
• 3 tablespoons dried onion flake
• 3 tablespoons dried parsley flake
• 4 teaspoons beef bouillon granules
• 1 tablespoon minced dried chives
• 1 tablespoon dried celery flakes
• 1 1/2 teaspoons pepper
• 3/4 teaspoon cayenne pepper
• 1/2 tablespoon garlic powder
• 3/4 teaspoon dried thyme

For the jambalaya (makes 1 batch!)

• 2 cups water
• 1/2 cup green bell pepper, chopped
• 1 jar spice mix, from above
• 8 ounces tomato sauce
• 1 pound smoked sausage, cut into rounds
• 1 pound 22-24 count shrimp, peeled and deveined

Instructions

For the spice mix

1. Combine all ingredients and divide into 3 jars.
2. Seal and add printed instructions if giving as a gift.
3. Store up to 6 months.

For the jambalya

1. Bring the water to boil in a large sauce pan.
2. Add the bell pepper and the spice mix and stir.
3. Return to a boil, then reduce to a simmer. Cover and simmer for 15-25 minutes or until the rice is tender.
4. In another saucepan,combine the tomato sauce and sausage. Stir in the shrimp and cook until they turn pink.
5. Combine both pans and mix well. If the sauce is too thick, add a bit of water and stir.

Shrimp Curry

When my fiance and I planned to marry my Dearest Mother decided to host the rehearsal dinner since my future in-laws had passed on. Well Mom prepared a wonderful dish that my fiance and his family had never had and it went over fabulously! I wish I had a picture but let me tell you it is worth making.

Shrimp Curry

1. Ahead of time; prepare rice for 6

2. 1 lg tomato chopped fine
   2 med onions chopped fine
   1 garlic clove chopped fine

Saute in 2 tbs butter

Add: 2 tbs curry powder

1 tbs paprika

3 cloves

1 bay leaf

1 sm stick cinnamon crumbled or a little cinnamon powder

1 tbs salt

½ lemon(juice)

Saute 10 minutes

Add: 2 lbs of raw shrimp or a combination of seafood = 2lbs*

Cook 3 minutes, cover with water and cook until shrimp turns pink

Add: 1/2c sour or sweet cream ( make a paste of flour and water to add if thicker sauce is desired)

Serve with:

Rice, coconut, nuts, bananas, FF onions, raisins and hard boiled eggs.

Set the condiments aside in dishes so everyone can use a little of each.

*You can substitute = amounts of meat, chicken or fish 

No 2 can, No 300 can What does that mean????

We all love to cook right?! We all have cookbooks old and new with measurements in cups, teaspoons, tablespoons, pinch of that- oh not so much that measurement! Well what do you do when a recipe says a No 2 can of peas? Huh, when did cans go by numbers instead of Lbs(pounds) and Ounces? Well a long time ago if you were born before 1960 or thereabout cans were numbered according to the amount in cups and weight of the contents. I guess before that cooks used scales to measure their ingredients, oh yes in the early days of our forefathers( mothers) they really did weigh the ingredients, how do you figure Pound Cake got it's name? One pound of sugar, one pound of butter and so forth.
I digress, so I found a handy dandy chart online that tells you exactly what those numbers mean!Yea!

Here is the chart-

How to Interpret Can Sizes

Some favorite older recipes may call for can sizes such as a Number 2 or a Number 303 can.

Here's a chart to help you determine how these correspond to current can

measurements.

Can Size Number -Approximate Volume of Food-(Approximate Weight of Food)

No. 1 picnic           1 ¼ cups                                  (10 ½ to 12 ounces)

No. 300                  1 ¾ cups                                  (14 to 16 ounces )

No. 303                  2 cups                                      (16 to 17 ounces)

No. 2                      2 ½ cups                                  (20 ounces)

No. 2 ½                  3 ½ cups                                  (27 to 29 ounces)

No. 3                      5 ¾ cups                                  (51 ounces )

No. 10                    3 quarts                                   (6 ½ pounds to 7 pounds and 5 ounces)

 The original sight link:

http://food.unl.edu/c/document_library/get_file?uuid=98177e4c-8753-44ec-b27c-63f94de4516f&groupId=4089458

 

Pecan Pie Muffins- No pie shell!!!

PecanPieMuffins   Difficulty Easy Prep Time 10 Minutes Cook Time 20 Minutes

Ingredients

• 1 cup Packed Light Brown Sugar
• ½ cups All-purpose Flour
• 1 cup Chopped Pecans
• ⅔ cups Softened Butter
• 2 whole Eggs Beaten
  

Preparation Instructions

Preheat oven 350 F.
Grease your muffin pan (or use a demarle mini pie silform for no stick baking)
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. I like to use a cookie scoop for even filling. Cups should be about 2/3 full. Bake for 20 to 25 minutes if using mini muffin check at 18-19min. Cool on wire racks when done.

This is how easy it is using demarle silforms, no sticking!!!

Make extra these go really fast.

I found this recipe on Pinterest.

The "sign" I made using my Cricut cutter.

Home Made Oreo (tm) Cookies

Homemade Oreo Cookies(Makes approximately 3 dozen)
For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 3/4 cup dutch process cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
  

For the filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons half and half
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 3 – 3 1/2 cups powdered sugar, whisked to remove any lumps
  

Begin by preparing the cookies.  Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy.  Add the egg and vanilla, and beat until well incorporated.
Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed.  Continue to mix on the lowest setting until the dry ingredients are just incorporated.
Divide the dough in half, and shape into two discs.  Wrap in plastic wrap and refrigerate for 1 hour.
When the dough is chilled, preheat the oven to 350°F.  Line a baking sheet with parchment paper or a baking mat.  Set aside.
Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface.  Roll the dough to 1/8 – 1/4-inch thickness.*see note below.  Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.
Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.
Once the cookies are cooled, prepare the filling.  Combine the softened butter, half and half, vanilla, and salt and beat until combined.  The mixture may be a bit lumpy, but will come together.  Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together.  It will be slightly stiffer than a cupcake frosting.
Transfer the filling to a piping bag fitted with a large round tip.  Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

Hints: Use any type frosting for the filling

Fill with peanut butter

Use just the baked cookies for pie crust: cheese cake or ice cream

I found this on the web, can't remember where. 

*I found the dough to soft to use a cookie cutter so I just rolled into little balls and flattened out, makes for a more homemade look. 

If you have little ones (or slightly bigger ones!) around you may need to hide these! I know of three boys who found the stash at the Grandparents home-nuff said!

Spanish Casserole

This casserole comes from a very dear friend hope you enjoy it as much as we do.

Spanish Casserole

Stuffed Manicotti ( from Sis Myra Bell)

2# ground beef

1 green pepper chopped

1med onion chopped

2 cloves garlic crushed

2 14oz cans tomatoes-crushed or stewed

1 small can tomato paste

1 jar stuffed olives-6 or 8oz

1package slivered almonds- 6-8oz

½ cup raisins

1 8oz container large curd cottage cheese

1 box manicotti shells

salt and pepper

In a large skillet brown beef until no pink shows, stir in onion, green pepper and garlic. Cook until onion looks glassy. Add remaining ingredients, cook until it begins to bubble,let cook 4-5 minutes. Set aside until cool.

Meanwhile cook manicotti according to directions on package adding 1T oil to water to keep from sticking. Drain and rinse in cold water.

Stuff with beef mixture, there will be some mixture left over so don't over stuff pasta.

Place in a large deep baking dish or 2 small/medium baking dishes. Spread extra beef mixture over top of casserole.

Bake at 350ºF uncovered for 45 minutes.

Serve with garlic bread and salad.

Homemade Ranch Dressing

I finally took the plunge an made Ranch dressing from scratch-sorta! I haven't mastered making my own mayo yet but this dressing is delicious.
Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1 tsp lemon juice or 1  packet true lemon
• 1/8 tsp paprika
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tablespoon chopped fresh parsley
• 1 tsp chopped fresh chives
• 1/4 tsp dry dill or 1 teaspoon chopped fresh
• 1/8 tsp garlic powder

In a medium bowl mix the buttermilk and mayonnaise until fully mixed. Add in the other ingredients and adjust for taste. Keeps for a week in the refrigerator. I put it in a plastic squeeze bottle for convenience.

Pecan Pie w/o corn syrup

I've gone ahead and just copy and pasted this recipe from allrecipes.com. This really is an easy and VERY nice pecan pie recipe. Not syrupy sweet like corn syrup.  Use  real butter and real vanilla extract.

Pecan Pie V

Rated: Submitted By: Elaine Helms Photo By: ALFANN02 Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 1 Hour 5 Minutes Servings: 8

"Unlike most pecan pies, this one does not require corn syrup. "

Ingredients:

1 cup light brown sugar 1/4 cup white sugar 1/2 cup butter 2 eggs

1 tablespoon all-purpose flour 1 tablespoon milk 1 teaspoon vanilla extract 1 cup chopped pecans

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3.	Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

Printed from Allrecipes.com 11/15/2011

Individual Pot Pies

I love pot pie, who doesn't? Years ago I came across a cookbook at the Library titled "Make Your Own Groceries"by Daphne M. Hartwig, sadly it is out of print :-((  But on a good note there are many recipes that you really can use to make your own groceries and one favorite is individual pot pies. The recipe seems daunting but the results are fabulous. Or you could just buy the ho hum ones from the grocery store but these are much better!!

The Ingredients
6 cups cooked chicken or turkey diced
4 1/2 c chicken or turkey broth
2 1/4 c potatoes diced 1/4"
2- 10 ounce each frozen mixed peas and carrots thawed about 3c
1 1/2 tsp salt
1/4 tsp pepper
7 1/2 tbl flour
1/4 tsp unflavored gelatin dissolved in 1 tbl cold water
A few drops Kitchen Bouquet or Gravy Master-optional for color
12 round, foil, pot pie or tart pans: 5 inches across and 1 1/4 inches deep
1 recipe pot pie crust-see below

Crust
3c flour
1 1/2 tsp salt
2/3c shortening, chilled
5 1/2 tbl butter, chilled
About 9 tbl ice water

Mix flour and salt together in a large bowl. Using a pastry cutter or 2 knives cut shortening and butter to get mixture to look like coarse meal. Sprinkle on 2 tbl of the ice water, stirring with a fork so that all water is absorbed before adding more. Add more single tbls of water until dough can be gathered into a ball.
Knead the dough on a work surface lightly dusted with flour. Make some indentations in the dough, sprinkle on another tbl or so of water and knead it in. Knead in as much water as the dough will take without it sticking to the surface. Divide the dough into 12 equal balls, set them on a plate and cover with plastic wrap. Refrigerate for 1 hour or more. This is for a single crust pie, if you want a double crust just double this recipe.

Filling
Bring 3 1/2 cups of the broth to a boil; stir in diced potatoes; cover and simmer for 10 minutes. Stir in the thawed peas, carrots, salt and pepper, simmer, covered for 5 minutes. Do not overcook any of the vegetables they should be no more than just tender. Remove from stove and add the other cup of broth. cool mixture in a sink of cold water stirring now and again til just warm or tepid. Strain out vegetables and set aside, make gravy with the broth by mixing the flour with a little broth in a bowl or jar til smooth then add to rest of broth in pan, add the dissolved gelatin, stir over low heat until thickened, stir in a tiny bit of Kitchen Bouquet or Gravy Master for coloring. Cool gravy in sink of cold water, stirring constantly to prevent a film from forming. Measure the gravy and add water to make 4 1/2 cups add vegetables, stir in chicken or turkey; add salt and pepper to taste.

 

  Ladle the filling mixture evenly among the 12 foil pans, giving 
a little over 3/4 cup to each.



On a floured surface roll out the chilled balls
of dough into 5 inch circles or to fit the top of each pan.
Instead of trimming off any excess dough that hangs past the pan's rim, crowd it back into the flat rim. fluting where necessary.


Use floured fork tines to press the crust edge all around the pan's flat rim.
Make 3 knife slashes in the top of each crust.
Set finished pies on a cookie sheet
and place in a freezer overnight or until solid

Package frozen pies, stacked, in plastic bags. Label with cooking directions

 Cooking directions

Preheat oven to 450F. Place desired amount of frozen pies on the middle rack of the oven with aluminum foil beneath. Bake 35 minute or until crust is golden. Allow about 5 minutes longer when heating 3 or more pies.

Salmon Patties-quick and easy

I don't have a picture but trust me these are the best and easiest Salmon Patties, I've also made them with canned Tuna.

Salmon Patties
1 can(15-16oz) salmon or mackerel, drain setting aside 2 Tb of juice
1 egg
1/3 c minced onion
1/2 c flour
1 1/2 tsp baking powder

Drain salmon, remove skin and bones if you want to. In a medium bowl mix salmon, egg and onion; stir in flour. Add baking powder to salmon juice, it will foam up a lot; stir into salmon mixture. Form into patties and fry until golden brown. Serve with tartar sauce.

Homemade Tartar Sauce
Mix together Mayo and chopped pickles(sweet or dill) varying the amount of mayo to pickles that makes you happy. I mix about 3T mayo to 1tsp of sweet pickles myself. Any leftover sauce will keep in the frig for a while. Much cheaper than that little bottle you can buy at the store!

Lasagna Recipe

I made lasagna for lunch at Church and had 2 requests for the recipe so I thought someone else might enjoy it too!

Easy Lasagna-

1#ground beef
3 1/2c (32oz jar) thick spaghetti sauce
1 1/2c water
2c (15-16oz) ricotta or small curd cottage cheese
2c (8oz) shredded mozzarella or Monterey Jack cheese
1/2c grated Parmesan cheese
2 eggs
1/4c chopped parley ( I use dried)
1 tsp salt
1/4tsp pepper
8 oz lasagna noodles uncooked

Brown beef in a 3qt sauce pan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna noodles, for filling. Pour about 1c sauce in a 9x13x2 dish. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2c sauce. Spread 1/2 of cheese filling over sauce; repeat layers of lasagna, sauce and cheese filling. top with layer of lasagna and remaining sauce. Cover with foil and bake at 350 for 55-60 minutes. Remove foil bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8-10 servings.
The lasagna will expand to fill empty spaces.

This freezes and reheats very nicely !!!

A Garden Update

Well it has been a while since posting so here are some updates:

The vegetables have been growing a lot since last posted.


The rains have been a blessing for all of us. Some things that really have grown are the mushrooms!! I don't know what kind these are but don't eat these please.


These are where fairies hide right?












A half moon fairy ring found in our front lawn. I don't know why there is one here but it is an interesting formation.























It's twins! There is a lovely pattern in the
center of these mushrooms.
















The Muskadine Vines have grown and they
look like they will bear a lot this year.

Just look at those lovely little fruit clusters.
















The bean patch has grown a lot. I've been trying to grow green beans for several years without much success. Last time I had a good stand of beans I put up almost 100 jars. Most years the beans die out when the hot weather gets here but that year they kept on producing through August.



I had my fill of canning beans and tilled them under. To bad I didn't know it would be a while before I had a nice bean crop again.

Here is a nice stand of green beans.
My first try at growing butter beans.
They look so healthy.