Pre-Mixed Spices.... What's Your Favorite pre-mix?

Discussion in 'Back to Basics' started by Ganado, Mar 2, 2016.


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  1. Ganado

    Ganado Monkey+++

    SPICE MIXES

    TUMERIC Newaru Spice (use with Fried Chicken)
    Here are the ratios:
    4 Teaspoons Ground Garlic
    2 Teaspoons Ground Ginger
    2 Teaspoons Ground Cumin
    1 1/4 Teaspoon Ground Turmeric
    1/2 Teaspoon Ground Chili
    1/4 Teaspoon Ground Black Pepper
    2 1/2 Teaspoons Sea Salt or Real Salt


    TACO SEASONING
    2 tsp. chili powder
    1 1/2 tsp. paprika
    1 1/2 tsp. cumin
    1 tsp. onion powder
    3/4 tsp. garlic powder
    1/2 tsp. sea salt
    dash cayenne
    Combine all ingredients. Use instead of 1 package of taco seasoning mix. Makes 3 tablespoons.


    SAUSAGE SEASONING

    8 tablespoons celtic sea salt
    1 cup + 2 Tablespoons black pepper
    8 tablespoons nutmeg
    4 tablespoons sage
    Add 1 1/3 T. to one pound of browned ground beef.


    RANCH DIP MIX
    mayo (we sub usevegenaise)
    plain yogurt or sour cream
    onion powder
    garlic powder
    dried parsley
    salt & pepper to taste
    water or milk needed to make a dressing

    What to do:
    1. Determine how much you dip or dressing you are going to make.
    2. Mix equal parts mayo and yogurt
    3. Pour in a dash of the onion & garlic powders, and parsley. For a large batch about 1 tablespoon+ of each, for a small batch about 1 teaspoon+ of each. (This is solely determined on your taste)
    4. Add in salt & pepper and mix well.
    5. Up to step 4, you have made a dip, to make a dressing, simply add in a few tablespoons of water or milk and stir, add in more depending on your desired consistency.
    6. Enjoy with your favorite veggies or salad! or even some ranch chicken

    PUMPKIN PIE SPICE

    1/2 tsp. ground nutmeg
    1 tsp. ground cloves
    2 tsp. ground ginger
    4 tsp. ground cinnamon
    use in breakfast bars


    POULTRY SEASONING
    2 3/4 tsp. rosemary
    1 1/2 tsp. ground thyme
    1 tsp. basil
    1/2 tsp. nutmeg
    1/2 tsp. black pepper
    Mix everything together and store in a glass jar.


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

    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.

    ITALIAN DRESSING/SEASONING
    1 1/2 teaspoon garlic powder
    1 Tablespoon onion powder
    2 teaspoon oregano
    1 Tablespoon dried parsley
    2 teaspoons sea salt
    1 teaspoon pepper
    1/4 teaspoon thyme
    1/2 teaspoon dried celery flakes

    Shake ingredients together and store in a jar.
    To make Italian salad dressing: Mix 2 Tablespoons dry mix with 1/4 cup vinegar (I prefer red wine vinegar), 2 teaspoons water and 1/2 cup olive oil.

    GARLIC SALT
    garlic powder
    salt
    Mix 3 parts salt to 1 part garlic powder

    EMERIL’s ESSENCE SEASONING BLEND seafood yum!
    1 tbsp paprika
    1 tbsp sea salt
    1 tbsp garlic powder
    1 1/2 tsp onion powder
    1 1/2 tsp dried oregano
    1 1/2 tsp dried thyme
    1 tsp freshly ground black pepper
    1 tsp cayenne pepper (if you like it spicy, use more)

    In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.)

    Transfer to a 4-ounce mason jar or clean recycled spice jar.

    This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it atEmeril Lagasse's website.


    CREAM OF SOUP MIX

    2 cups dry milk powder (non-instant is preferred) Dairy Free? Userice milk powder.
    ¾ cup organic cornstarch (to avoid GMOs)
    1 teaspoon onion powder
    ½ teaspoon dried thyme
    ½ teaspoon dried basil
    ½ teaspoon dried parsley
    ¼ teaspoon black pepper
    Mix all ingredients together with a whisk.

    Store in an airtight container.

    To make into soup:
    1. Combine 1/3 cup dry mix with 1 ¼ cups water in a small saucepan. Whisk until smooth.
    2. On medium heat, bring to a boil.
    3. Cook and stir for 2 minutes, until thick. Cool.
      This amount = 1 can condensed cream-of soup.​

    For Cream-of Chicken Soup: use 1 ¼ cups chicken broth instead of water.

    For Cream-of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to soup after it thickens

    For Cream-of Celery Soup: use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.


    CURRY POWDER (Curried Butternut Squash soup)

    3 tsp turmeric
    2 tsp coriander
    1 1/2 tsp cumin
    1 tsp cinnamon
    1 tsp ginger
    3/4 tsp yellow mustard
    1/2 tsp white pepper (hard to find. Omit if necessary.)
    1/2 tsp fenugreek
    1/2 tsp cardamom
    1/2 tsp cloves
    1/2 tsp nutmeg
    1/8 tsp cayenne pepper
    1/4 tsp black pepper

    Method
    1. Place all ingredients (all are ground spices) in a bowl.
    2. Mix thoroughly.
    3. Store in an airtight container.


    CHILI POWDER
    1 tsp. paprika
    2 tsp. cumin
    1 tsp. cayenne
    1 tsp. oregano
    2 tsp. garlic powder
    Mix everything together and store in a glass jar!
    (use with sauerkraut)


    CAJUN SEASONING
    2 1/2 tsp paprika
    1 1/2 tsp chili powder
    5 dashes cayenne pepper (or less if you don't like it very hot)
    1/4 tsp pepper
    1/4 tsp oregano
    3/4 tsp thyme
    1 tsp salt​

    Mix all ingredients together in a small bowl. Add to any soup or dish. This seasoning is great just sprinkled on top of vegetables or to season meat.

    This recipe is easily doubled or tripled. I like to keep a large batch of it to have on hand when I want it. If you are making a large batch, then you will use approximately 2 Tbsp per serving.

    Most of these ingredients can be purchased atVitacost.com orMountain Rose Herbs.

    APPLE PIE SPICE
    2 Tablespoons ground cinnamon
    1/2 Tablespoon allspice
    1 teaspoon nutmeg
    1 teaspoon ginger
    Optional: add 1/2 teaspoon grated dried lemon peel to add some brightness

    Instructions
    1. In a small bowl, mix together all ingredients.
    2. Pour into an airtight container and it will last for months.
    Suggested Uses for Homemade Apple Pie Spice:
    • Add to egg batter when making french toast
    • Add to sugar cookie recipes to make Apple Pie Spice cookies
    • Use in any baked apple recipe
    • Use in apple cider recipes
    • Add to my Slow Cooker Brown Rice Pudding
    • Spread a bagel with peanut butter and sprinkle spice mix over
    • Sprinkle on roasted butternut squash
    • Mix with turbinado sugar. Spread toast with butter and sprinkle apples pie spice sugar mix over.
    • Add to Paleo baked custard
    • Use it forApple Pie Fruit Smoothies. Tastes just like eating pie!
    • Use it in PIE! With a deliciousHomemade Whole Wheat Pie Crust.


    ALLSPICE ALTERNATIVE
    nutmeg
    cinnamon
    cloves
    Method
    Mix up equal parts of these three spices, and–voila!–you have an easy-peasy allspice alternative!​
     
  2. AD1

    AD1 Monkey+++

  3. pearlselby

    pearlselby Monkey++

    Ganado likes this.
  4. UncleMorgan

    UncleMorgan I eat vegetables. My friends are not vegetables.

    For people making up spice blends, dehydrated mushrooms can be run thru a blender or Magic Bullet and reduced to a fine powder.

    It mixes easily with other spices, and can be added directly to soups, stews, and meat (i.e. hamburger). And the taste is divine.

    It also saves space: One gallon of dehydrated mushrooms fluffs down to one pint of powder.

    We make up our own meat seasoning and use a lot of mushroom powder.

    It's mega-tasty and super-easy.
     
  5. Tikka

    Tikka Monkey+++

    Ganado likes this.
  6. Ganado

    Ganado Monkey+++

    I just wish i could find mushrooms cheap so I could dehydrate bushel baskets full of them!
     
    AD1 likes this.
  7. Motomom34

    Motomom34 Moderator Moderator Site Supporter++

    Excellent list @Ganado. I like these do it yourself mixtures. I had noticed when I bought Lawry's Garlic salt that they had sugar in it. There was no need. I really dislike how these manufactures stick everything they can in to make even a simple spice mix unhealthy.

    @AD1 Love Spike. It is a staple in our house. Excellent on fish and potatoes.
     
    Ganado likes this.
  8. AD1

    AD1 Monkey+++

    Moto

    If you use it like we do we go through the small 3oz bottle in about 2 weeks and @$11-12 per bottle it adds up.

    Then we started buying the 14oz boxes and saved some money doing that.

    Then I went on a hunt for bulk qty of Spike and found this.

    This qty on Amazon Prime comes out to $2 ish a bottle.


    Gourmet Salt by the Pound

    I also buy my himalayan sea salt in 25 lb bags here.
    Ancient Ocean Himalayan Pink Salt (Medium Grain)

    If you have not tried himalayan salt you should. It has more flavor and hos hundreds of trace minerals and it pure. You can use less than other salt if finely ground.
     
    Last edited: Mar 3, 2016
    Ganado and Motomom34 like this.
  9. BTPost

    BTPost Old Fart Snow Monkey Moderator

    AlaskaChick & I use "Johnny's" Seasoning Salt on just about everything... ( Meat, Seafood, Fries, Salad, and Popcorn)....
    We get the 32 Oz bottles directly from the Factory, in Tacoma, Wa.... as The Grandson of the founder has a summer Cabin just down the beach....
     
    Ganado likes this.
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