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.

Chef Tess Bakeresse: No Knead 4 Ingredient Overnight Bread Anyone Can M...

This might satisfy some of my friends "desire" to make homemade bread! Not everybody wants or kneads(pun intended) to make bread the old fashion way that I do. Chef Tess has a great site with videos and such that are funny and informative.

Happy Baking!

Chef Tess Bakeresse: No Knead 4 Ingredient Overnight Bread Anyone Can M...: This is epiphany bread. Ya know the stuff? The bread that is such a simple idea but one that changes how bread is made in your house. I've...

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.

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 !!!

Hamburger Soup

It's cool outside and time for soup! Today it is Hamburger Soup, it is comfort food. I've been making this soup for years starting with 1 1/2# of hamburger. Here is the recipe :
Brown:
1 1/2# of hamburger in a stew pot(dutch oven for those in the know), drain
Add:
1c of chopped onion
1c chopped celery
2 large carrots, peeled and sliced,about 1c
2 medium potatoes, peeled and cubed,about 1c
28 oz can or jar of tomatoes plus juice
2tsp salt
1/4-1/2tsp ground pepper
1 bay leaf
1/8tsp dried basil leaves
3c water

Heat to boiling; reduce heat. Cover and simmer just until vegetables are tender, about 20 minutes.

Now you can get creative with this soup, today I added a handful of chopped spinach, 1/2c of field peas, 1tsp of pureed garlic, fresh ground pepper and Italian seasoning to taste and some leftover cubes of sweet potato. Yummy!!!!

Slow cooker Smothered Round Steak

 A great recipe for a family. I use this recipe for those days that I'll be gone all day shopping and going to orchestra. Works great with noodles or rice. Happy cooking-Viki

 

Smothered Round Steak Recipe

Slow cooker recipe

• 4 Servings
  
• Prep: 20 min. Cook: 7 hours
  

Ingredients

• 1/3 cup all-purpose flour
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1-1/2 pounds beef top round steak, cut into 1-1/2-inch strips
  
• 1 large onion, sliced
  
• 1 large green pepper, sliced
  
• 1 can (14-1/2 ounces) diced tomatoes, undrained
  
• 1 jar (4 ounces) sliced mushrooms, drained
  
• 3 tablespoons soy sauce
  
• 2 tablespoons molasses
  
• Hot cooked egg noodles, optional
  

Directions

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef and shake to coat. Transfer to a 3-qt. slow cooker.
  
• Add the onion, green pepper, tomatoes, mushrooms, soy sauce and molasses.
  
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with noodles if desired. Yield: 4 servings.
  

Nutrition Facts: 1-1/4 cups (calculated without noodles) equals 337 calories, 6 g fat (2 g saturated fat), 96 mg cholesterol, 1,585 mg sodium, 27 g carbohydrate, 4 g fiber, 43 g protein.

Made it in October 09, it was great, would be a good Sunday Supper

Mennonite girls can cook: Almond Puff

Mennonite girls can cook: Almond Puff

Shared via AddThis

Pound Cake

I know this recipe works cuz I've made several. I'm posting because there has been a request for the recipe so here goes:

1# (3 1/4c) AP Flour
1 1/2 tsp salt
1# butter-softened
2 c sugar
1tsp vanilla extract
9 eggs-room temp.

Preheat oven to 325F. Butter two 5X9 loaf pans. Combine flour and salt in a bowl. Cream butter and sugar with a mixer on high until pale and fluffy. Scrape down sides of bowl. Reduce speed to medium and add vanilla. Lightly beat eggs and add in 4 additions, mixing thoroughly after each and scrape down sides. Reduce speed to low and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completel on wire rack.

Variations:
Cinnamon raisin- toss 2 cups raisins in 2 T flour, fold into finished batter. Divide batter in half and fold 2 T cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2c at a time alternating between plain and cinnamon. Swirl with a knife.

Blueberry- Sour cream- Use 1/2c sour cream in place of 1 stick of butter. Toss 2 c blueberries in 2 T flour, fold into finished batter.

Chocolate Chip- Fold 2 c semisweet or bittersweet chocalate chips into batter.

Pan options: Use a bunt or angel cake pan in place of 2 loaf pans.

Front to back blueberry sour cream, left back- chocolate chip, right back- cinnamon raisin.

The two front cakes were baked in Demarle pans.

Macaroni and Cheese

This one is a favorite of the nephews!

Ingredients:

• 2 cups uncooked macaroni, I use whole wheat myself
  
• 2 cups milk- whole works best
• 1/2 teaspoon salt
• 4 tablespoons flour
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dry mustard
• 2 cups grated cheddar cheese- this equals an 8 oz block*

Preparation:
Preheat oven to 400

Cook the macaroni until al dente, drain and place in a buttered casserole - 13X9 is a good size. Melt butter in saucepan then add milk,1/2 tsp salt, and flour stirring often until thick. Add the 1 tsp salt, pepper, dry mustard and grated cheese, mix well and heat stirring until the cheese is melted and well blended. Pour over the macaroni in the casserole. Bake for15 minutes.
Or
Follow the recipe above but place in a greased crockpot and keep on low.

* I use a medium cheddar for the kiddos but have mixed cheddar and pepper jack with great reviews from the adults. I find that grating and freezing in 2 cup portions is a great time saver,especially when cheese goes on sale.

Chicken Noodle Casserole

Another wonderful recipe for you to try. It will be one I make again and again.

Savory Chicken Noodle Bake

User Rating (3 Reviews) Write a Review

By Diana Rattray, About.com

Chicken Noodle Bake

Diana Rattray

This tasty chicken noodle bake makes a great weeknight meal for the family.

Ingredients:

• 6 ounces thin egg noodles, cooked, drained ( I used wide egg noodles)
  
• 6 tablespoons butter
• 6 to 8 ounces sliced mushrooms
• 6 tablespoons flour
• 1 2/3 cups chicken broth
• 1 cup milk
• 1/4 cup pimiento, drained, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups cooked diced chicken
• 1 cup frozen peas, thawed under hot water
• 1/2 cup fresh grated Parmesan cheese , plus more for topping

Preparation:

Preheat oven to 350F°. Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; saute mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.

Easy Potato Soup

I found this Potato Soup Recipe that is so easy and thought I would share it with you.

Unbelievably Easy Potato Soup
From www.recipezaar.com Recipe #74275 | 30 min | 5 min prep |
Ingredients
1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup milk, half and half or cream
salt and pepper, to taste


Peel and cube potatoes.
Put in a saucepan along with the onions and celery.
Add water, but don't quite cover the vegetables.
Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
Add enough milk or cream to thin to desired thickness and add salt & pepper to taste.
(It will take a lot of salt!).