Seasoning Recipes

[Cocapelle]

I have just copied different seasoning recipes, from the forum. Many of us like to cook, and make up our seasonings for things. I wondered if you all have recipes for this. I'm sorry that I didn't copy down who put these on the forum, but would like to thank them. Anyone have some seasoning recipe that they would like to share?

I haven't posted much, on the forum lately, because I don't get an email when someone replies. So, I may not have an answer, for you, if you ask. I just check in now and then.

Please post what you have.

Onion Soup Mix

3 packs of Herb Ox beef bullion (I prefer the very low sodium kind. You can use any granulated beef bullion powder as long as it's for 20-24oz of liquid)
2 teaspoons dried parsley
1 tablespoon dried onion flakes
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons dried celery or 1/4 teaspoon celery seed

Mix well and use where you would use 1 package Lipton onion soup mix



You can make up your own batch of ranch dressing mix:

1/4 cup buttermilk, dried
3 Tablespoons dehydrated onion flakes
3 Tablespoons parsley, freeze-dried
1 Tablespoon chives, freeze-dried
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon celery seed, ground
1/2 teaspoon ground black pepper

Combine all ingredients; blend well. Store in an airtight container.
You use 4 1/2 teaspoons of this mix to 1/2 cup mayonnaise and 1/2 cup milk.
(I'm not sure how much the packets make.)
This recipe will make about 8 batches of dressing.

For 4 1/2 teaspoons of the powder:
23 Calories; trace Fat (10.3% calories from fat); 2g Protein; 4g Carbohydrate;
trace Dietary Fiber; 3mg Cholesterol; 287mg Sodium


For 2 Tablespoons of the prepared dressing (assuming you're using Hood's
Carb Countdown 2%):
108 Calories; 12g Fat (94.0% calories from fat); 1g Protein; 1g Carbohydrate;
trace Dietary Fiber; 7mg Cholesterol; 136mg Sodium



CATALINA DRESSING:

3 Tbsp. low-carb ketchup such as Carb Options
1/4 c. white vinegar
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. salt
2 Tbsp. Splenda, or liquid artificial sweetener to taste
1/2 c. vegetable oil (I used extra light olive oil)
1/4 tsp each dry mustard and chili powder

Stir together all ingredients and let stand for 15 minutes. Or you can whiz it up in the blender.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup