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Spice Oil
You will need 2 tablespoons ground spice, such as curry or chili powder, and 1 cup vegetable oil. Mix spice with enough water to make a smooth paste. Place in a small glass jar and add oil. Shake well and let stand, unrefrigerated, for two days.Pour oil through a strainer lined with damp cheesecloth.Keep at room temperature. This oil will last about two months. This recipe yields a relatively small amount, but a little goes a long way.
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Stuffing seasoning
Stuffing Seasoning1/2 cup celery flakes1/2 cup parsley flakes1/2 cup leaf sage1/4 cup marjoram1/4 cup savory1/4 cup thymeMix and pack in a container with a tight fitting lid.To use, mix 2 to 3 tablespoons Stuffing Seasoning with 2 quarts day old bread cr (Upload by user)
Stuffing Seasoning1/2 cup celery flakes1/2 cup parsley flakes1/2 cup leaf sage1/4 cup marjoram1/4 cup savory1/4 cup thymeMix and pack in a container with a tight fitting lid.To use, mix 2 to 3 tablespoons Stuffing Seasoning with 2 quarts day old bread cr (Upload by user)
Taco seasoning mix
Taco Seasoning Mix2 teaspoons instant minced onion1 teaspoon salt1 teaspoon chili powder1/2 teaspoon cornstarc teaspoon ground cumin1/2 teaspoon instant minced garlic1/2 teaspoon crushed, dried red pepper1/4 teaspoon dried oregano1/2 teaspoon dried, minc (Upload by user)
Taco Seasoning Mix2 teaspoons instant minced onion1 teaspoon salt1 teaspoon chili powder1/2 teaspoon cornstarc teaspoon ground cumin1/2 teaspoon instant minced garlic1/2 teaspoon crushed, dried red pepper1/4 teaspoon dried oregano1/2 teaspoon dried, minc (Upload by user)
Tarragon vinegar
Tarragon VinegarFill a wide mouth jar with leaves and stalks of fresh or dried tarragon. Cover with cider vinegar, let stand 3 weeks, in sun if possible. Strain.Use in mayonnaise, sharp sauces or salads. (Upload by user)
Tarragon VinegarFill a wide mouth jar with leaves and stalks of fresh or dried tarragon. Cover with cider vinegar, let stand 3 weeks, in sun if possible. Strain.Use in mayonnaise, sharp sauces or salads. (Upload by user)
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Vanilla extract
Vanilla Extract1/2 cup brandy1/4 cup water3 or 4 vanilla beansChop vanilla beans into small pieces. Do not lose any of the little black seeds. Drop the pieces into a clean jar and cover with brandy and water. Cover with a tight fitting lid and keep in a dark place, shaking (Upload by user)
Vanilla Extract1/2 cup brandy1/4 cup water3 or 4 vanilla beansChop vanilla beans into small pieces. Do not lose any of the little black seeds. Drop the pieces into a clean jar and cover with brandy and water. Cover with a tight fitting lid and keep in a dark place, shaking (Upload by user)
Vegetable seasoning
Vegetable Seasoning12 teaspoons onion powder6 teaspoons garlic powder2 teaspoons basil12 teaspoons paprika1/2 teaspoon parsley flakes (Upload by user)
Vegetable Seasoning12 teaspoons onion powder6 teaspoons garlic powder2 teaspoons basil12 teaspoons paprika1/2 teaspoon parsley flakes (Upload by user)
Yucatan chili spice mixture
Yucatan Chili Spice Mixture1 tablespoon ground cumin1 teaspoon ground coriander1 teaspoon cayenne pepper2 cloves garlic, crushed1 square bitter chocolate1 tablespoon granulated sugarSaltPepperThese measurements are for a pot of chili using 1 pound of me (Upload by user)
Yucatan Chili Spice Mixture1 tablespoon ground cumin1 teaspoon ground coriander1 teaspoon cayenne pepper2 cloves garlic, crushed1 square bitter chocolate1 tablespoon granulated sugarSaltPepperThese measurements are for a pot of chili using 1 pound of me (Upload by user)
Garlic basil oil
Garlic Basil Oil3 cloves garlic, coarsely chopped2 cups extra virgin olive oil2 sprigs fresh basil1 tablespoon cracked black peppercorns In a saucepan combine the garlic and about 1/2 cup oil. Place over medium heat until lightly browned. Remove from heat and allow oil to coo (Upload by user)
Garlic Basil Oil3 cloves garlic, coarsely chopped2 cups extra virgin olive oil2 sprigs fresh basil1 tablespoon cracked black peppercorns In a saucepan combine the garlic and about 1/2 cup oil. Place over medium heat until lightly browned. Remove from heat and allow oil to coo (Upload by user)
Infused oils
Infused OilsPlace herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing). Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.Pour through a fine wire mesh strain (Upload by user)
Infused OilsPlace herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing). Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.Pour through a fine wire mesh strain (Upload by user)
Chile-orange oil
Chile Orange Oil1/4 cup dried crushed red New Mexican chiles, seeds included2 cups peanut oil1 teaspoon sesame oilZest of 3 oranges, finely minced2 cloves garlic, finely mincedHeat peanut oil to 325 degrees F. Remove from the heat and stir in (Upload by user)
Chile Orange Oil1/4 cup dried crushed red New Mexican chiles, seeds included2 cups peanut oil1 teaspoon sesame oilZest of 3 oranges, finely minced2 cloves garlic, finely mincedHeat peanut oil to 325 degrees F. Remove from the heat and stir in (Upload by user)
Lemon extract
Lemon ExtractPeel of 1 large lemon, with no white1/2 cup vodkaBring vodka and lemon peel to a boil. Pour into jar; seal and let stand 2 weeks or more before using. (Upload by user)
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Lemon ExtractPeel of 1 large lemon, with no white1/2 cup vodkaBring vodka and lemon peel to a boil. Pour into jar; seal and let stand 2 weeks or more before using. (Upload by user)
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Schilling \"Salad Supreme\"
Schilling "Salad Supreme"1 1/2 teaspoons sesame seed1 teaspoon paprika3/4 teaspoon salt1/2 teaspoon poppy seed1/2 teaspoon celery seed1/4 teaspoon garlic powder1/4 teaspoon coarse ground black pepper2 tablespoons Romano cheeseDash of cayenne pepp (Upload by user)
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Schilling "Salad Supreme"1 1/2 teaspoons sesame seed1 teaspoon paprika3/4 teaspoon salt1/2 teaspoon poppy seed1/2 teaspoon celery seed1/4 teaspoon garlic powder1/4 teaspoon coarse ground black pepper2 tablespoons Romano cheeseDash of cayenne pepp (Upload by user)
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Vanilla extract
Vanilla Extract1 vanilla bean1/4 cup boiling water1 tablespoon honey1 tablespoon sunflower or soy oil1 teaspoon liquid lecithinCut vanilla bean into small pieces; place in small bowl. Pour boiling water over the bean pieces. Cover and let stand to steep overnight. (Upload by user)
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Vanilla Extract1 vanilla bean1/4 cup boiling water1 tablespoon honey1 tablespoon sunflower or soy oil1 teaspoon liquid lecithinCut vanilla bean into small pieces; place in small bowl. Pour boiling water over the bean pieces. Cover and let stand to steep overnight. (Upload by user)
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Santa fe spice rub
Santa Fe Spice RubThis is great to use when mixing hamburgers, meat loaf and meatballs. Use about 2 teaspoons of rub per pound of ground meat.2 tablespoons chili powder1 tablespoon ground cumin1 tablespoon celery salt1 tablespoon black pepper1 1/2 teaspoons garlic (Upload by user)
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Santa Fe Spice RubThis is great to use when mixing hamburgers, meat loaf and meatballs. Use about 2 teaspoons of rub per pound of ground meat.2 tablespoons chili powder1 tablespoon ground cumin1 tablespoon celery salt1 tablespoon black pepper1 1/2 teaspoons garlic (Upload by user)
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Montreal steak seasoning
"Montreal Steak Seasoning"1/2 teaspoon garlic powder1 teaspoon ground coriander seed1 1/2 teaspoons salt1 teaspoon dill weed1 teaspoon paprika1 teaspoon cayenne pepper1 teaspoon ground black pepper (Upload by user)
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"Montreal Steak Seasoning"1/2 teaspoon garlic powder1 teaspoon ground coriander seed1 1/2 teaspoons salt1 teaspoon dill weed1 teaspoon paprika1 teaspoon cayenne pepper1 teaspoon ground black pepper (Upload by user)
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Chef`s salt
Chef`s Salt1 pound salt1/8 cup garlic powder1 tablespoon black pepper1 tablespoon white pepper1/2 cup paprikaMix well. Use as needed for your favorite recipes. (Upload by user)
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Chef`s Salt1 pound salt1/8 cup garlic powder1 tablespoon black pepper1 tablespoon white pepper1/2 cup paprikaMix well. Use as needed for your favorite recipes. (Upload by user)
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Colonel sanders` secret herbs and spices
Colonel Sanders` Secret Herbs and Spices1 tablespoon rosemary1 tablespoon oregano leaves1 tablespoon powdered sage1 tablespoon powdered ginger1 teaspoon marjoram1 1/2 teaspoons thyme3 tablespoons brown sugar, packed3 tablespoons dry minced parsley1 teaspoo (Upload by user)
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Colonel Sanders` Secret Herbs and Spices1 tablespoon rosemary1 tablespoon oregano leaves1 tablespoon powdered sage1 tablespoon powdered ginger1 teaspoon marjoram1 1/2 teaspoons thyme3 tablespoons brown sugar, packed3 tablespoons dry minced parsley1 teaspoo (Upload by user)
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