Spices

Italian Seasoning Mix

September 25, 2012

Italian Seasoning Mix

If you want to make this a vegetarian mix then just swap out the beef bouillon for vegetable bouillon.  Sometimes it is a bit difficult to find dried green pepper flakes in the grocery store, but there are plenty to choose from on Amazon. 

INGREDIENTS

1/3 Cup Minced Dried Onion

3 Tablespoons Dried Green Pepper Flakes

1 Tablespoon Instant Beef Bouillon Granules

1 Tablespoon Dried Basil

1/2 Teaspoons Crushed Bay Leaves

2 Teaspoons Fennel Seed

1/4 Teaspoon Garlic Powder

Mix the onion, green pepper flakes, beef bouillon granules, basil, bay leaves, fennel seed and garlic powder.  Store in an airtight container.  Shake or stir thoroughly to mix the ingredients before measuring.  Makes 2/3 cup mix. 

Mexican Seasoing Mix

September 24, 2012

Mexican Seasoning Mix

I like to make my own spice mixes.  Here is what you need to make your own Mexican Seasoning Mix.  This mix is great for making tacos and chili.

INGREDIENTS

1/3 Cup Minced Dried Onion

1/4 Cup Parsley Flakes

1 Tablespoon Instant Chicken Bouillon Granules

1 Tablespoon Chili Powder

2 Teaspoons Crushed Red Pepper

1 Teaspoon Dried Oregano

1/4 Teaspoon Garlic Powder

Mix all of the ingredients.  Store in an airtight container.  Shake or stir thoroughly to mix the ingredients before measuring.  Makes 3/4 cup mix. 

Homemade Habanero Hot Sauce

July 23, 2011

Homemade Habanero Hot Sauce

This sauce is HOT, HOT, HOT!!!!!  Get yourself a doctor’s note and proceed with caution!

INGREDIENTS

20 Fresh Habaneros

5 Garlic Cloves

½ Cup Champagne Vinegar

½ Cup Water

1 Teaspoon Sea Salt

1 Teaspoon Smoked Paprika

½ Teaspoon Chili Powder

1 Teaspoon Raw Sugar

Slice and remove the insides of the habaneros.  If you want hotter sauce you can use the insides in the sauce as the seed are the hottest part of the habanero.  Peel the garlic and cut into quarters.  Preheat the oven to 350° F.  Oil a pan and roast the habaneros and garlic for 20 minutes until golden brown on top.  Make sure that you keep an eye on them as you don’t want them to burn.  Roasting the habaneros and the garlic really adds to the flavor. 

After removing the habaneros and garlic from the oven, put them into a food processor and add the champagne vinegar, water, sea salt, smoked paprika, chili powder, raw sugar and puree.  If you find that the sauce is too thick then add more vinegar and water in equal parts.  Pour into a storage container or bottle and refrigerate.  This sauce should keep for quite awhile.  Use it on eggs, sandwiches, tacos, burgers, pasta, rice dishes or anything that you want to add a kick to.  Makes 1 ½ to 2 cups

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