Monday, February 29, 2016
SWEETENED WHIPPED TOPPING USING POWDERED MILK
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1/2 cup COLD water
1/2 cup powdered milk
1 teaspoon vanilla
1/2 cup sugar
2 tablespoons lemon juice
Chill a deep narrow bowl and your beaters before starting.
Add COLD water and powdered milk. Beat until stiff peaks form.
Add lemon juice and beat another 3-4 minutes.
Add vanilla and sugar and beat until all ingredients are mixed well.
Description:
"No whipping cream on hand, never fear powdered milk is here!"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 724 Calories; 17g Fat (20.9% calories from fat); 17g Protein; 128g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 242mg Sodium. Exchanges: 0 Fruit; 2 Non-Fat Milk; 3 1/2 Fat; 6 1/2 Other Carbohydrates.
NOTES : Can be stored in the refrigerator for a short period of time, but will start to separate after a while. Best if used immediately.
SIMPLE PARMESAN CHEESE
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups boiling water
1 1/2 cups powdered milk
4 tablespoons lemon juice
blend the milk and lemon juice into the boiling water and return to a boil. Stir to prevent scorching until small curds form.
Line a strainer with several layers of cheese cloth and strain the liquid off the curds.
Rinse and drain completely. Make sure you remove all excess water.
Break the curds up with a fork and then spread the cheese on a cookie sheet.
Dry in a 150 F oven for approximately 2 hours. Break the dried cheese up with a fork, then pulverize. Store in a shaker bottle you can seal between uses in the refrigerator.
Description:
"Why buy the fake stuff in the green can that has wood fibers in it. Make your own zesty flavored cheese."
Yield:
"3 cups"
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Per Serving (excluding unknown items): 967 Calories; 51g Fat (47.1% calories from fat); 51g Protein; 79g Carbohydrate; trace Dietary Fiber; 186mg Cholesterol; 724mg Sodium. Exchanges: 1/2 Fruit; 6 Non-Fat Milk; 10 1/2 Fat.
NOTES : Italian food meets fresh made cheese.
NON FAT YOGURT MADE WITH POWDERED MILK
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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2 cups Instant non fat powdered milk
3 cups warm water
2 tablespoons plain yogurt -- with active cultures
Blend all the ingredients together well in a blender. Place in a bowl or the containers you want the final product to be in.
Heat a pan of water large enough to hold your containers to the height of the yogurt mixture in them without getting water in the containers. Heat the water in the pan to 120 F.
Place your containers in the water and cover the pan with a lid. If you maintain a temperature of 120 and no higher it will take about 4 hours for your yogurt to set DO NOT STIR OR OTHERWISE DISTURB
Once the yogurt is set refrigerate immediately.
Best if used within 4 weeks.
Description:
"No yogurt maker? No Dehydrator? No whole milk, but you want to make yogurt? Try this recipe."
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Per Serving (excluding unknown items): 19 Calories; 1g Fat (47.4% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 36mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
BUTTERMILK MADE WITH A CULTURE
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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3 3/4 cups water
1 1/3 cups powdered milk
1/2 cup cultured buttermilk
Mix well 3 ¾ cup water with 1 1/3 cup powdered milk (NOT powdered buttermilk) . Once this is mixed well add ½ cup cultured buttermilk. Then leave the container sitting on the counter overnight. That’s all there is to it. New fresh buttermilk will be waiting on you in the morning. Refrigerate and use as normal. Start to get low, use another ½ cup and repeat the process.
Description:
"Never run out of buttermilk again"
Yield:
"1 quart"
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Per Serving (excluding unknown items): 896 Calories; 47g Fat (46.6% calories from fat); 49g Protein; 71g Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 789mg Sodium. Exchanges: 6 Non-Fat Milk; 9 1/2 Fat.
BUTTERMILK MADE WITHOUT HAVING A STARTER
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup Water
1/4 cup Instant non-fat powdered milk
1 Tablespoon Vinegar -- OR Lemon Juice
Mix all ingredients together well. place in a covered container and let sit until thickened, approximately 18 hours. Stir until smooth, then place in a jar or other lidded container.
Store in the refrigerator.
Description:
"Also known as purposefully soured milk"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 2 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Other Carbohydrates.
NOTES : Use in any recipe that calls for liquid buttermilk
SWEETENED CONDENSED MILK
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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3/4 cup sugar
1/2 cup water
1 1/8 cups powdered milk
In a saucepan, combine all the ingredients. Heat ot boiling. Reduce heat and cook until thick about 15 to 20 minutes.
Description:
"How to make your own using food storage"
Yield:
"1 1/3 cups"
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Per Serving (excluding unknown items): 1295 Calories; 38g Fat (26.3% calories from fat); 38g Protein; 205g Carbohydrate; 0g Dietary Fiber; 140mg Cholesterol; 540mg Sodium. Exchanges: 4 1/2 Non-Fat Milk; 8 Fat; 10 Other Carbohydrates.
SWEETENED CONDENSED MILK 2
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 1/3 Cups Instant Non-Fat Dry Milk -- OR 3/4 c non instant milk powder
3/4 cup sugar
1/2 cup hot water
2 Tablespoons butter -- OR Margarine OR powdered substitute equivalent for either
In a blender basket place the butter in the hot water and melt.
With the blender running slowly add the milk and sugar, blend until smooth.
Store in an airtight container in the refrigerator for up to two weeks.
Description:
"Move over Eagle Brand with your high price tag, this simple recipe is taking over!"
Yield:
"16 Ounces"
Start to Finish Time:
"0:05"
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Per Serving (excluding unknown items): 784 Calories; 23g Fat (25.6% calories from fat); trace Protein; 150g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 239mg Sodium. Exchanges: 4 1/2 Fat; 10 Other Carbohydrates.
Serving Ideas : Heat slowly on the stove to turn into a wonderful caramel sauce.
NOTES : Use in any recipe that calls for sweetened condensed milk. Makes the equivalent to one can.
EVAPORATED MILK
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup water
2/3 cup Instant non-fat dry milk
Mix all ingredients together well to make a creamy milk.
Description:
"Why fill you pantry with cans of evaporated milk when you can make it easily with your pantry stable powdered milk."
Yield:
"1 cup"
Start to Finish Time:
"0:05"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: .
NOTES : Use in any recipe that calls for evaporated milk
EDIBLE FLOWER, FRUIT OR VEGETABLE BOUILLON POWDER
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Vegetables, your choice of flavors--see notes -- sliced thin and evenly.
Place the vegetables in your dehydrator and dehydrate according the the instructions for each vegetable until completely dry and crispy.
Once completely dry pulverize the vegetables to a powder. You can either mix your flavors now or leave the powders separate and create the combo you desire at the time of use.
Store in clearly labeled airtight containers in a cool dark place.
Description:
"Turn the bounty of your garden or a great sale into wonderful bouillon to use in a large variety of ways."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : Use vegetable bouillon powder in soups, stews, casseroles, pasta, noodles, rice,smoothies and so much more. The same goes for edible flowers.
Fruit bouillon powder can be used for smoothies (including in combination with vegetables), cakes, pies, cookies, sauces and a variety of uses.
NOTES : If using strong flavored vegetables such as Cole crops like broccoli or cabbage less is more. Too much of such strong flavors can be overwhelming when concentrated down to bouillon.
I have used things like tomato skins, the large veins from spinach, chard, lettuce and similar leafy vegetables, the tough stalks of asparagus or broccoli to make the powder thus using what would previously been wasted.
It is best to not salt or pepper your powders ahead of time so you can control how much seasoning is in each combination.
Consider adding dried and powdered herbs as well.
BEEF, CHICKEN, FISH, PORK, TURKEY OR ANY MEAT BOUILLON
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Homemade stock using your meat of choice -- Strained
Place your stock a large bottomed pot (the more surface area the better to speed up the process) . Bring to a rolling boil
Boil until it is reduced to about 1/3 of the original amount. It should be light tan in cover
Reduce heat and continue to simmer until it become near syrup like. If it becomes syrup consistency it will still delicious, but will be carmalized instead of having the flavor of your orignial stock. Watch closely as it nears this stage to avoid scorching your stock.
Remove from heat and let cool in the cooking pot for 30-45 minutes.
TO STORE IN THE FREEZER:
Pour the cooled reduced stock in a pan with a 1 inch or more lip on it and place in the refrigerator for 1-2 hours or until solid. It should be the consistency of rubbery Jello or harder.
Cut into 1 inch cubes and either individually wrap or leave them unwrapped, set on a cookie sheet individually and freeze. Store in a clearly labeled and dated freezer jar or air tight container and freeze. Best if used within one year.
SHELF STABLE:
Line your dehydrator tray with a non-stick (fruit leather) sheet. Pour the cooled syrup like stock on the non-stick sheet and dehydrate until completely dried out.
Crumble or powder the dried product. Store in a clearly labeled and dated airtight container. Best if used in 6 months.
TO USE;
To 1 to 2 cups hot water add 1 bouillon cube, or 1 teaspoon of powder, or 1 1/2 tsp of crumbled dehydrated broth. Adjust to flavor. Then salt and pepper to taste.
Description:
"Homemade bouillon that has less salt, more flavor and no msg to store either in the freezer or to dehydrate to make it shelf stable."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : Use it to season soups, stews, chowders, beans, pot pies, vegetables, savory breads, rice, pasta to make gravy or for a simple cup of hot broth on a cold day
NOTES : It is better to not use salt or pepper when making your stock so you can use any amount of your homemade bouillon without worrying your finished product will be too heavily seasoned.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Homemade stock using your meat of choice -- Strained
Place your stock a large bottomed pot (the more surface area the better to speed up the process) . Bring to a rolling boil
Boil until it is reduced to about 1/3 of the original amount. It should be light tan in cover
Reduce heat and continue to simmer until it become near syrup like. If it becomes syrup consistency it will still delicious, but will be carmalized instead of having the flavor of your orignial stock. Watch closely as it nears this stage to avoid scorching your stock.
Remove from heat and let cool in the cooking pot for 30-45 minutes.
TO STORE IN THE FREEZER:
Pour the cooled reduced stock in a pan with a 1 inch or more lip on it and place in the refrigerator for 1-2 hours or until solid. It should be the consistency of rubbery Jello or harder.
Cut into 1 inch cubes and either individually wrap or leave them unwrapped, set on a cookie sheet individually and freeze. Store in a clearly labeled and dated freezer jar or air tight container and freeze. Best if used within one year.
SHELF STABLE:
Line your dehydrator tray with a non-stick (fruit leather) sheet. Pour the cooled syrup like stock on the non-stick sheet and dehydrate until completely dried out.
Crumble or powder the dried product. Store in a clearly labeled and dated airtight container. Best if used in 6 months.
TO USE;
To 1 to 2 cups hot water add 1 bouillon cube, or 1 teaspoon of powder, or 1 1/2 tsp of crumbled dehydrated broth. Adjust to flavor. Then salt and pepper to taste.
Description:
"Homemade bouillon that has less salt, more flavor and no msg to store either in the freezer or to dehydrate to make it shelf stable."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : Use it to season soups, stews, chowders, beans, pot pies, vegetables, savory breads, rice, pasta to make gravy or for a simple cup of hot broth on a cold day
NOTES : It is better to not use salt or pepper when making your stock so you can use any amount of your homemade bouillon without worrying your finished product will be too heavily seasoned.
CHOCOLATE PUDDING AND PIE MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
3 1/4 cups sugar
1/2 teaspoon salt
1 1/3 cups cornstarch
Mix all the ingredients together well with a whisk.
Store in an airtight container in a cool dark place.
Description:
"Makes a lucious chocolate pudding."
Yield:
"6 cups"
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Per Serving (excluding unknown items): 3486 Calories; 19g Fat (4.5% calories from fat); 28g Protein; 881g Carbohydrate; 48g Dietary Fiber; 0mg Cholesterol; 1117mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Fat; 43 1/2 Other Carbohydrates.
BROWNIE MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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6 cups flour, all-purpose
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
2 2/3 cups unsweetened cocoa powder
Whisk all ingredients together thoroughly. Store in an airtight container in a cool dark place.
Description:
"From the Make a Mix cookbook, with my changes."
Yield:
"15 cups"
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Per Serving (excluding unknown items): 9457 Calories; 39g Fat (3.5% calories from fat); 122g Protein; 2300g Carbohydrate; 96g Dietary Fiber; 0mg Cholesterol; 10556mg Sodium. Exchanges: 45 1/2 Grain(Starch); 2 1/2 Lean Meat; 5 Fat; 107 1/2 Other Carbohydrates.
SLICE AND BAKE COOKIES
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Your favorite cookie dough, any flavor
foil
wax paper or plastic wrap.
zipper or vacuum seal bags
labels
Make your favorite cookie dough, chocolate chip, peanut butter, oatmeal raisin, any dough cookie that has to be baked.
Once thoroughly mixed lay out a length of foil. On top of that lay a matching size piece of wax paper or plastic wrap.
Form your mixed dough into smooth logs that are the approximate width of what you would normally scoop out to make your cookies. Form the log into a length about 2 inches shorter than your foil and wrap.
First roll the wrap or wax paper around the log of dough, twisting the ends closed to help seal out air. . Then wrap the roll in foil.
Label with the type of cookie, the ttemperature to cook at, the thickness to slice it and the cook time and the date. Freeze flat
Once frozen for added protection from freezer burn place in a zipper bag or vacuum seal in a bag.
TO USE:
Thaw slightly. Preheat the oven for the temperature on the label and slice at the recommended thickness the number of cookies you want at that time. Bake the recommended time. Warm fresh from the oven cookies will always be available with this method.
Description:
"Make ahead cookie dough for those times the kids tell you they've signed you up for 2 dozen cookies the next day at 10:00 pm."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Tuesday, February 9, 2016
SMOKED SALT MADE FOUR WAYS
Amount Measure Ingredient -- Preparation Method
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2 cups wood chips for smoking doe #1 and #4 and smoking saw dust for #2 and #3 -- your choice of flavor
2 cups kosher, pickling or coarse sea salt
METHOD #1 Charcoal grill
Soak the wood chips in water for 1 hour and then drain
Set your charcoaler up for indirect cooking (the coals all pushed to one side of the grill leaving the other side without coals)
Spread the salt in a disposable aluminum pie pan.
Place the wood chips on the hot coals, put the grate in place then place the pie tin of salt on the no coals side.
Close the grill and open the vents just enough to let smoke escape through the top. Smoke for approximately 1 hour.
Cool to room temperature then store in a labeled airtight container in a cool dark place.
METHOD 2 Stove top smoker
Place the appropriate saw dust in the bottom of the smoker
Place the salt in a disposable pie tin and place the salt in the top section of the smoker. Place the llid tightly on the smoker.
Start the smoker on high, when smoke appears turn the heat down to medium and smoke for 20-25 minutes at approximately 350 F. store as listed in #1
METHOD 3: In a wok
Place a 6 inch square of foil in the bottom of your wok and add the wood chips in the center of that square.
Place either the steamer rack for the wok or a round cake cooling rack in the wok.
Spread the salt in a disposable pie tin and place it on the rack, coverr the wok allowing for some air space so smoke can escape.
Heat on high heat until smoke starts to wisp out, then reduce to low heat and smoke for 20 to 25 minutes
Cool and store as in Method 1
METHOD 4: Gas grill
preheat the grill to medium.
Add the soaked wood chips to the smoker box and preheat until you see smoke starting to come out.
Place the salt in a disposable pie tin and place away from the direct heat in the grill on the grate.
Close the lid and smoke for 1 hour.
Cool and store as in method 1
Description:
"Why pay high prices for something so simple to make."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
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2 cups wood chips for smoking doe #1 and #4 and smoking saw dust for #2 and #3 -- your choice of flavor
2 cups kosher, pickling or coarse sea salt
METHOD #1 Charcoal grill
Soak the wood chips in water for 1 hour and then drain
Set your charcoaler up for indirect cooking (the coals all pushed to one side of the grill leaving the other side without coals)
Spread the salt in a disposable aluminum pie pan.
Place the wood chips on the hot coals, put the grate in place then place the pie tin of salt on the no coals side.
Close the grill and open the vents just enough to let smoke escape through the top. Smoke for approximately 1 hour.
Cool to room temperature then store in a labeled airtight container in a cool dark place.
METHOD 2 Stove top smoker
Place the appropriate saw dust in the bottom of the smoker
Place the salt in a disposable pie tin and place the salt in the top section of the smoker. Place the llid tightly on the smoker.
Start the smoker on high, when smoke appears turn the heat down to medium and smoke for 20-25 minutes at approximately 350 F. store as listed in #1
METHOD 3: In a wok
Place a 6 inch square of foil in the bottom of your wok and add the wood chips in the center of that square.
Place either the steamer rack for the wok or a round cake cooling rack in the wok.
Spread the salt in a disposable pie tin and place it on the rack, coverr the wok allowing for some air space so smoke can escape.
Heat on high heat until smoke starts to wisp out, then reduce to low heat and smoke for 20 to 25 minutes
Cool and store as in Method 1
METHOD 4: Gas grill
preheat the grill to medium.
Add the soaked wood chips to the smoker box and preheat until you see smoke starting to come out.
Place the salt in a disposable pie tin and place away from the direct heat in the grill on the grate.
Close the lid and smoke for 1 hour.
Cool and store as in method 1
Description:
"Why pay high prices for something so simple to make."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
SUPERFINE SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
2 tablespoons sugar
Using a food processor, blender, coffee grinder, or spice grinder for 1 to 2 minutes to grind the sugar (both quantities together) to a finer grain. Do not open the basket until the dust settles.
WARNING: sugar is a crystal therefore it can scratch a plastic blender or food processor basket. If your glass basket is weak it could also damage it.
Description:
"When a recipe calls for superfine sugar, make your own quickly and easily"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 871 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 225g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 15 Other Carbohydrates.
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
2 tablespoons sugar
Using a food processor, blender, coffee grinder, or spice grinder for 1 to 2 minutes to grind the sugar (both quantities together) to a finer grain. Do not open the basket until the dust settles.
WARNING: sugar is a crystal therefore it can scratch a plastic blender or food processor basket. If your glass basket is weak it could also damage it.
Description:
"When a recipe calls for superfine sugar, make your own quickly and easily"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 871 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 225g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 15 Other Carbohydrates.
POWDERED SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup sugar -- or sugar in the raw
1 1/2 teaspoons cornstarch
It is better to not use a food processor with this one because they generally won't powder the sugar fine enough,
WARNING: Processing sugar in a plastic blender basket or a weak glass one could result in damage to the basket because it is a crystal.
WARNING: let the dust settle before opening your blender basket.
Place the sugar and cornstarch either in a blender basket and process by blending, stopping and stirring periodically to keep everything be processed properly.
If using a CLEAN AND THOROUGHLY DRY spice or coffee grinder simply process to a a well mixed fine powder.
Store in a labeled airtight container in a cool dry place. Not the refrigerator.
Description:
"Never run out again."
Yield:
"1 cup"
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Per Serving (excluding unknown items): 789 Calories; trace Fat (0.0% calories from fat); trace Protein; 203g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 13 1/2 Other Carbohydrates.
COLORED SANDING SUGAR
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Sugar, either plain sanding sugar or simple granulated.
food coloring -- either paste or liquid.
Decide how much colored sugar you want and measure that into a bowl, zipper bag or jar with a tight fitting lid.
add a few drops of food coloring liquid or a minor amount of the paste.
either using a fork to stir it in a bowl or tightly seal either the bag or the jar and shake like crazy until well mixed. Adjusting the amount of food coloring you put in to desire the color you want
Line a cookie sheet with parchment paper and spread the sugar thin on the parchment paper. Use a fork to break up any lumps.
Dry the sugar slowly in a 175 F oven for 10 to 15 minutes, maybe longer if you use a lot of food coloring. OR spread thin and leave to air dry for several hours or overnight. The second method can be a problem if it is humid weather.
Let cool completely. Store in a labeled airtight container in a cool dry place, not the refrigerator.
Description:
"Colored decorating sugar for decorating baked goods can be as much as $25 per pound if you calculate the price of a single bottle up to a pound."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : There is no limit to the colors you can create. I suggest you keep track of how much food coloring you put in so if you need to duplicate the color in the future.
Amount Measure Ingredient -- Preparation Method
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Sugar, either plain sanding sugar or simple granulated.
food coloring -- either paste or liquid.
Decide how much colored sugar you want and measure that into a bowl, zipper bag or jar with a tight fitting lid.
add a few drops of food coloring liquid or a minor amount of the paste.
either using a fork to stir it in a bowl or tightly seal either the bag or the jar and shake like crazy until well mixed. Adjusting the amount of food coloring you put in to desire the color you want
Line a cookie sheet with parchment paper and spread the sugar thin on the parchment paper. Use a fork to break up any lumps.
Dry the sugar slowly in a 175 F oven for 10 to 15 minutes, maybe longer if you use a lot of food coloring. OR spread thin and leave to air dry for several hours or overnight. The second method can be a problem if it is humid weather.
Let cool completely. Store in a labeled airtight container in a cool dry place, not the refrigerator.
Description:
"Colored decorating sugar for decorating baked goods can be as much as $25 per pound if you calculate the price of a single bottle up to a pound."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : There is no limit to the colors you can create. I suggest you keep track of how much food coloring you put in so if you need to duplicate the color in the future.
CITRUS SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 whole lemon zest -- OR lime, grapefruit, orange, other citrus or a combination
Mix the ingredients together well.
store in a labeled airtight container in the pantry. The longer it sets the more of the citrus scent, taste will develop. This will keep for a long time.
Description:
"Great to use in beverages or to rim beverage glasses."
Yield:
"1 cup"
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Per Serving (excluding unknown items): 778 Calories; trace Fat (0.0% calories from fat); trace Protein; 201g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 13 1/2 Other Carbohydrates.
Serving Ideas : Put it in tea or other beverages or rim a margarita glass with it.
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 whole lemon zest -- OR lime, grapefruit, orange, other citrus or a combination
Mix the ingredients together well.
store in a labeled airtight container in the pantry. The longer it sets the more of the citrus scent, taste will develop. This will keep for a long time.
Description:
"Great to use in beverages or to rim beverage glasses."
Yield:
"1 cup"
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Per Serving (excluding unknown items): 778 Calories; trace Fat (0.0% calories from fat); trace Protein; 201g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 13 1/2 Other Carbohydrates.
Serving Ideas : Put it in tea or other beverages or rim a margarita glass with it.
CINNAMON SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 tablespoon cinnamon -- or to taste
1 pinch salt -- optional
Mix the ingredients together well.
Store in a labeled airtight container in the pantry
Description:
"So simple it is embarrasing to buy it ready made."
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Per Serving (excluding unknown items): 792 Calories; trace Fat (0.2% calories from fat); trace Protein; 205g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 13 1/2 Other Carbohydrates.
Serving Ideas : Use this handy mix to sprinkle on hot cereals, cinnamon toast, sweet potatoes, cookies, sweet breads and much more.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 tablespoon cinnamon -- or to taste
1 pinch salt -- optional
Mix the ingredients together well.
Store in a labeled airtight container in the pantry
Description:
"So simple it is embarrasing to buy it ready made."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 792 Calories; trace Fat (0.2% calories from fat); trace Protein; 205g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 137mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 13 1/2 Other Carbohydrates.
Serving Ideas : Use this handy mix to sprinkle on hot cereals, cinnamon toast, sweet potatoes, cookies, sweet breads and much more.
BROWN, AGAVE OR MAPLE SUGAR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup sugar
1 1/2 tablespoons molasses for light brown sugar OR 3 tablespoons for dark brown -- OR the same measurements for Agave Nector or Maple Syrup
In a bowl mix the sugar and molasses (or Agave Nector or Maple Syrup) together well.
Store in a labeled airtight container in your pantry.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 13 1/2 Other Carbohydrates.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup sugar
1 1/2 tablespoons molasses for light brown sugar OR 3 tablespoons for dark brown -- OR the same measurements for Agave Nector or Maple Syrup
In a bowl mix the sugar and molasses (or Agave Nector or Maple Syrup) together well.
Store in a labeled airtight container in your pantry.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 13 1/2 Other Carbohydrates.
SALT BLENDS MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sea salt
1/2 teaspoon blend ingredients from below
stiir you desired ingredients together gently. Store in a labeled airtight container in a cool dry place. Best if used within 1 month.
CITRUS; Use zest from any citrus product.
HERB SEEDS: Use any of these or a mixture of these whole seeds for your own unique blend Caraway, celery, corriander, cumin, fennel, poppy or sesame.
HERBS: If using dried herbs remember they have a stornger flavor than fresh. Finely chopped or crushed basil, cilantro, lavendar, lemon balm, marjoram, mint,, oregano, parsley, rosemary, sage, savory, tarragon or thyme. Or one whole bay leaf.
SEAWEED: Crumbled dry seaweed
TRUFFLE: Use either white or black truffles, grated fine. Use less of this than the 1/2 teaspoon because they are so strong flavored.
CHILI OR PEPPER: Try dried chilis of various types to get just the blend you want. Freshly cracked pepper is best, if you use ground pepper you may want to change the ratio slightly,
Description:
"Don't spend the extra money for fancy salt blends."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 5640mg Sodium. Exchanges: .
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sea salt
1/2 teaspoon blend ingredients from below
stiir you desired ingredients together gently. Store in a labeled airtight container in a cool dry place. Best if used within 1 month.
CITRUS; Use zest from any citrus product.
HERB SEEDS: Use any of these or a mixture of these whole seeds for your own unique blend Caraway, celery, corriander, cumin, fennel, poppy or sesame.
HERBS: If using dried herbs remember they have a stornger flavor than fresh. Finely chopped or crushed basil, cilantro, lavendar, lemon balm, marjoram, mint,, oregano, parsley, rosemary, sage, savory, tarragon or thyme. Or one whole bay leaf.
SEAWEED: Crumbled dry seaweed
TRUFFLE: Use either white or black truffles, grated fine. Use less of this than the 1/2 teaspoon because they are so strong flavored.
CHILI OR PEPPER: Try dried chilis of various types to get just the blend you want. Freshly cracked pepper is best, if you use ground pepper you may want to change the ratio slightly,
Description:
"Don't spend the extra money for fancy salt blends."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 5640mg Sodium. Exchanges: .
Sunday, February 7, 2016
UNIQUE FLOURS AND COATINGS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Crackers, graham crackers, cereals, pretzels, bread, snack chips or other foods to use as a coatings
Place any dry item like the list above in a blender or food processor and process until it is the consistency you want to use it as a flour or coating mix. Store in a cool dry place in a labeled airtight container.
Description:
"Create your own flour/meal/coating using ingredients on hand to add flavor and texture to foods of all types"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : A limitless variety of coatings for both savory and sweet foods, or use to create crusts for pies, quiche and much more.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crackers, graham crackers, cereals, pretzels, bread, snack chips or other foods to use as a coatings
Place any dry item like the list above in a blender or food processor and process until it is the consistency you want to use it as a flour or coating mix. Store in a cool dry place in a labeled airtight container.
Description:
"Create your own flour/meal/coating using ingredients on hand to add flavor and texture to foods of all types"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : A limitless variety of coatings for both savory and sweet foods, or use to create crusts for pies, quiche and much more.
SOY FLOUR OR SOY GRITS, 2 METHODS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR WET VERSION OF PROCESSING
Water
Mature soybeans -- All debris removed
Baking soda
DRY METHOD:
Water
Mature soybeans -- all debris removed
WET VERSION OF PROCESSING:
for each cup of well cleaned mature soybeans bring 5 cups of water to a boil. Add the soybeans and a pinch of baking soda. Simmer for 20-25 minutes. Drain and rinse with cool water and drain again. Pat the beans dry with a clean towel,
Spread the beans on a baking sheet or a dehydrator tray in a single layer. Dry thoroughly. In the oven at 200 degrees F (this may take an hour or more.)
Place cooled dried beans in a blender, food processor, coffee or spice grinder or use a mortar and pestle. Process to the desired consistency. Coarse for grits and finer for flour.
For a nuttier taste you can toast either the grits or flour in a skillet over medium heat,
DRY METHOD:
Place the cleaned beans in a large bowl and cover wiwth 4-5 times the amount of water. Soak overnight, drain and rinse, drain again,
spread the beans on a baking sheet in a single layer. Bake in a 350 degree oven for 15 minutes
stir, then bake for another 10 minutes. You can also do this in a covered pan on top of the stove.
Using a blender, food processor, coffee grinder or mortar and pestle grind to the desired consistency. Coarser for grits, finer for flour.
Store in a labeled airtight container in the refrigerator.
Description:
"Make your own soy flour or grits simply."
- - - - - - - - - - - - - - - - - - -
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR WET VERSION OF PROCESSING
Water
Mature soybeans -- All debris removed
Baking soda
DRY METHOD:
Water
Mature soybeans -- all debris removed
WET VERSION OF PROCESSING:
for each cup of well cleaned mature soybeans bring 5 cups of water to a boil. Add the soybeans and a pinch of baking soda. Simmer for 20-25 minutes. Drain and rinse with cool water and drain again. Pat the beans dry with a clean towel,
Spread the beans on a baking sheet or a dehydrator tray in a single layer. Dry thoroughly. In the oven at 200 degrees F (this may take an hour or more.)
Place cooled dried beans in a blender, food processor, coffee or spice grinder or use a mortar and pestle. Process to the desired consistency. Coarse for grits and finer for flour.
For a nuttier taste you can toast either the grits or flour in a skillet over medium heat,
DRY METHOD:
Place the cleaned beans in a large bowl and cover wiwth 4-5 times the amount of water. Soak overnight, drain and rinse, drain again,
spread the beans on a baking sheet in a single layer. Bake in a 350 degree oven for 15 minutes
stir, then bake for another 10 minutes. You can also do this in a covered pan on top of the stove.
Using a blender, food processor, coffee grinder or mortar and pestle grind to the desired consistency. Coarser for grits, finer for flour.
Store in a labeled airtight container in the refrigerator.
Description:
"Make your own soy flour or grits simply."
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RYE, WHEAT AND OTHER GRAINS FLOURS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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Rye, wheat or other grains
With these grains you basically get the same amount of flour as the grains you use.
Using a coffee grinder, heavy duty blender or food processor, or grain mill process the grains to the consistency you want,
Store in a labeled airtight container in a cool dry place.
Description:
"Making your own flours from various grains gives you quality control and freshness you wouldn't otherwise get."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rye, wheat or other grains
With these grains you basically get the same amount of flour as the grains you use.
Using a coffee grinder, heavy duty blender or food processor, or grain mill process the grains to the consistency you want,
Store in a labeled airtight container in a cool dry place.
Description:
"Making your own flours from various grains gives you quality control and freshness you wouldn't otherwise get."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
FRUIT OR VEGETABLE FLOUR/POWDER
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dried fruit or vegetable peels and stems
When you process fruits and vegetables for either immediate use or food storage save the edible parts including skins, tough stems and stalks. Dehydrate these completely either in the oven or in a dehydrator.
Once completely dried and cooled, powder the dried results in a blender, food processor, grain mill, or with a mortar and pestle.
Store in a clearly labeled air tight container in a cool dark place,
Description:
"Make baked goods, soups, casseroles and other things more flavorful using these powders made from items you might often discard when processing fruits and vegetables"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : This is a handy, albeit sneaky, way to add more nutrition to home made foods. Easy to make and use fruits and veggies are things like apple peels, asparagus stalks, veins from greens, broccoli stalks and such.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dried fruit or vegetable peels and stems
When you process fruits and vegetables for either immediate use or food storage save the edible parts including skins, tough stems and stalks. Dehydrate these completely either in the oven or in a dehydrator.
Once completely dried and cooled, powder the dried results in a blender, food processor, grain mill, or with a mortar and pestle.
Store in a clearly labeled air tight container in a cool dark place,
Description:
"Make baked goods, soups, casseroles and other things more flavorful using these powders made from items you might often discard when processing fruits and vegetables"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : This is a handy, albeit sneaky, way to add more nutrition to home made foods. Easy to make and use fruits and veggies are things like apple peels, asparagus stalks, veins from greens, broccoli stalks and such.
COCONUT FLOUR AND COCONUT MILK
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsweetened coconut flakes -- or fresh coconut cut into small chunks
4 cups water
Soak the coconut flakes in the water for several hours.
Blend the mixture in a blender until it is finely textured and well mixed.
Line a strainer with several layers of cheese cloth and place over a clean bowl.
Pour all the mixture into the lined strainer and press out as much of the liquid as you can. The liquid is coconut milk, another very expensive product, so save it in a labeled airtight containerin the refrigerator. Use within a few days.
Once you have squeezed out the liquid spread the solid materials from the cheese cloth onto a baking sheet if using the oven, or a fruit leather tray if using the dehydrator. Use a fork to break up any big lumps so it will dry faster.
Either dry in your dehydrator or at 200 degrees in an oven until completely dry. If it starts to brown turn the oven down as it is baking rather than drying.
In either a coffee or spice grinder or a blender grind the driied pulp until it is fine. Store in the refrigerator in a labeled airthight container. Best if used within one month.
Description:
"With this recipe you get two products for the price of one, and save big on both."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: .
Serving Ideas : If the coconut milk is not sweet enough for you add a little honey.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsweetened coconut flakes -- or fresh coconut cut into small chunks
4 cups water
Soak the coconut flakes in the water for several hours.
Blend the mixture in a blender until it is finely textured and well mixed.
Line a strainer with several layers of cheese cloth and place over a clean bowl.
Pour all the mixture into the lined strainer and press out as much of the liquid as you can. The liquid is coconut milk, another very expensive product, so save it in a labeled airtight containerin the refrigerator. Use within a few days.
Once you have squeezed out the liquid spread the solid materials from the cheese cloth onto a baking sheet if using the oven, or a fruit leather tray if using the dehydrator. Use a fork to break up any big lumps so it will dry faster.
Either dry in your dehydrator or at 200 degrees in an oven until completely dry. If it starts to brown turn the oven down as it is baking rather than drying.
In either a coffee or spice grinder or a blender grind the driied pulp until it is fine. Store in the refrigerator in a labeled airthight container. Best if used within one month.
Description:
"With this recipe you get two products for the price of one, and save big on both."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: .
Serving Ideas : If the coconut milk is not sweet enough for you add a little honey.
CASHEW, FLAX MEAL, LINSEED MEAL, OAT OR SUNFLOWER SEED FLOUR
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
raw cashew, flax seeds, linseed seeds, whole or quick oats, or sunflower seeds.
Using a blender or food processor pulse until powdery. Scraping the container to avoid clumping. Do not over process the cashews or seeds or they will turn to butter.
Store in a labeled airtight container, the cashew and sunflower seed in the refrigerator the oat flour in a cool dry place.
Description:
"Handy for gluten free recipes. Expensive to buy, easy and much cheaper to make."
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : The cashew and sunflower seed flour are best used mixed with other flours.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
raw cashew, flax seeds, linseed seeds, whole or quick oats, or sunflower seeds.
Using a blender or food processor pulse until powdery. Scraping the container to avoid clumping. Do not over process the cashews or seeds or they will turn to butter.
Store in a labeled airtight container, the cashew and sunflower seed in the refrigerator the oat flour in a cool dry place.
Description:
"Handy for gluten free recipes. Expensive to buy, easy and much cheaper to make."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : The cashew and sunflower seed flour are best used mixed with other flours.
BEAN, BUCKWHEAT, MILLET, QUINOA, OR RICE FLOUR
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dried beans, buckwheat, millet, quinoa or rice
Using a grain mill or food processor grind the chosen ingredient to a powder. Be aware these are tougher/harder to grind and a heavier duty machine would be advisable. It is also advisable to stop the machine periodically to let it cool down.
Sift the powder to remove the larger pieces and then using a coffee or spice grinder pulverize those last bits. Store in a labeled airtight container in a cool dark place.
Description:
"Often an ingredient in ethnic foods and often hard to find So make your own"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
NOTES : Chickpea flour is also called besam, gram flour, channa flour, or harina de garbanzo.
Other beans can be used for various other foods, like black bean brownies. Pinto bean flour and others can be used to thicken soups and stews,
ALMOND OR OTHER NUT FLOUR
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup almonds, blanched -- or other nuts
place nuts in the blender 1 cup at a time. Pulse to finely chop the nuts. Don't over pulse or the nuts may become pasty from their natural oils. A blender or coffee grinder is preferable to use over a food processor to avoid over processing.
Sift the pulsed nuts into a bowl. Return any large pieces to the blender to pulse with the next batch. Repeat a cup at a time until the desired amount of flour is created.
Label and store in an airtight container. Best if used within one month.
Description:
"Never pay high prices again for nut flours"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 850 Calories; 76g Fat (75.2% calories from fat); 30g Protein; 27g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 13 1/2 Fat.
NOTES : If using for a coating mix you do not need to pulse the nuts to as fine a texture or sift.
Blanching is not absolutely necessary if you do not mind darker specks in your flour from the brown "skin" that is on some nuts, like almonds.
You may also choose to roast the nuts for a slightly more earthy flavor
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup almonds, blanched -- or other nuts
place nuts in the blender 1 cup at a time. Pulse to finely chop the nuts. Don't over pulse or the nuts may become pasty from their natural oils. A blender or coffee grinder is preferable to use over a food processor to avoid over processing.
Sift the pulsed nuts into a bowl. Return any large pieces to the blender to pulse with the next batch. Repeat a cup at a time until the desired amount of flour is created.
Label and store in an airtight container. Best if used within one month.
Description:
"Never pay high prices again for nut flours"
Yield:
"1/2 cup"
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Per Serving (excluding unknown items): 850 Calories; 76g Fat (75.2% calories from fat); 30g Protein; 27g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 13 1/2 Fat.
NOTES : If using for a coating mix you do not need to pulse the nuts to as fine a texture or sift.
Blanching is not absolutely necessary if you do not mind darker specks in your flour from the brown "skin" that is on some nuts, like almonds.
You may also choose to roast the nuts for a slightly more earthy flavor
WONDRA FLOUR MASTER MIX
Serving Size : 0 Preparation Time :0:01
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all purpose flour
1/2 teaspoon corn starch
Whisk the ingredients together well and then sift 3 times to aerate the mixture. If you do not have a sfter, use a seive to do the same thing.
Description:
"Wondra flour is something not every store carries, so substitute this mixture in equal measure to the Wondra for smooth mixing."
Yield:
"1 cup"
Start to Finish Time:
"0:05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : I use this flour in making my homemade Chicken and Brown (beef) Gravy Master Mixes
NOTES : If your recipe is by weight and not by measure then remove 3 tablespoons from the mixture after it is mixed to get an equal weight measure to Wondra.
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all purpose flour
1/2 teaspoon corn starch
Whisk the ingredients together well and then sift 3 times to aerate the mixture. If you do not have a sfter, use a seive to do the same thing.
Description:
"Wondra flour is something not every store carries, so substitute this mixture in equal measure to the Wondra for smooth mixing."
Yield:
"1 cup"
Start to Finish Time:
"0:05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Serving Ideas : I use this flour in making my homemade Chicken and Brown (beef) Gravy Master Mixes
NOTES : If your recipe is by weight and not by measure then remove 3 tablespoons from the mixture after it is mixed to get an equal weight measure to Wondra.
SELF RISING FLOUR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
Whisk all ingredients together well, store in an airtight container if not using immediately in a cool dark place. Label clearly.
Description:
"Why pay extra for something you can make so simply yourself"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 458 Calories; 1g Fat (2.4% calories from fat); 13g Protein; 97g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 878mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Other Carbohydrates.
CAKE FLOUR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all purpose flour
1/4 cup cornstarch
Whisk together well.
Store in an airtight container in a cool, dark place as you would any flour. Label clearly.
Description:
"Cake flour can be expensive and most people do not have it in their pantry. This recipe works excellent as a substitute for it."
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 122 Calories; trace Fat (0.1% calories from fat); trace Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 2 Grain(Starch).
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all purpose flour
1/4 cup cornstarch
Whisk together well.
Store in an airtight container in a cool, dark place as you would any flour. Label clearly.
Description:
"Cake flour can be expensive and most people do not have it in their pantry. This recipe works excellent as a substitute for it."
Yield:
"2 cups"
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Per Serving (excluding unknown items): 122 Calories; trace Fat (0.1% calories from fat); trace Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 2 Grain(Starch).
BREAD FLOUR MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 tablespoon vital wheat gluten
Mix together well and substitute for one cup bread flour.
Description:
"Why pay the high price of bread flour and give up valuable pantry space when you can turn all purpose flour into bread flour easily?"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 455 Calories; 1g Fat (2.5% calories from fat); 13g Protein; 95g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 6 1/2 Grain(Starch).
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 tablespoon vital wheat gluten
Mix together well and substitute for one cup bread flour.
Description:
"Why pay the high price of bread flour and give up valuable pantry space when you can turn all purpose flour into bread flour easily?"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 455 Calories; 1g Fat (2.5% calories from fat); 13g Protein; 95g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 6 1/2 Grain(Starch).
Saturday, January 30, 2016
ONION SOUP MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup dried minced onion
1/3 cup beef bouillon granules -- or chicken granuals, or veggie granuals
1/4 cup onion powder
1/4 teaspoon sugar
1/4 teaspoon celery seed -- optional
Mix all ingredients together well. Store in either 4 foil packets or an airtight container 5 tablespoons equals one packet. Label clearly and store in a cool dark place. Best if used in one year.
VARIATION:
Mushroom: ad approximately add approximately 1/4 cup of crumbled dried or freeze dried mushrooms to the mix. Chaging the number of foil packets to 5
TO USE: use 5 tablespoons of the mix to replace pre-packaged onion soup mix in any recipe. For making it strictly as a soup mix with 4 cups of water and heat.
Description:
"Use in any recipe that calls for dry onion soup mix with changes for a chicken or mushroom version."
Yield:
"20 tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 172 Calories; 3g Fat (15.7% calories from fat); 8g Protein; 30g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 5449mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.
ENCHILADA SAUCE/FAJITA SEASONING MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons cornstarch
1 1/2 teaspoons salt
1 teaspoon dry minced onion
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
Mix all ingredients together well. Store single batches in air tight foil packets. If making multiples of the recipe store in a labeled airtight container. You will use 3 1/2 tablespoons of the mix per recipe of enchillada sauce.
TO USE: For Enchiladas
Combine 1 packet (3 1/2 tablespoons) of the mix with 1 cup water and 1 (8 oz) can of tomato sauce.
For Fajita seasoning
Simply sprinkle it on the meat to season it before searing the meat.
Description:
"Handy to have on hand when the urge for enchiladas."
Yield:
"1 1/2 ounces"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 88 Calories; 2g Fat (19.2% calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 3255mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
TACO SEASONING MASTER MIX #2
Serving Size : 0 Preparation Time :0:05
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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4 tablespoons cumin
4 tablespoons black pepper
8 tablespoons oregano
8 tablespoons onion powder
8 tablespoons garlic powder
2 tablespoons coriander
2 tablespoons salt -- optional
Mix all together well. Store in a cool dark place. Label and date
3 teaspoons for this equal approximately one packet of taco seasoning mix from the grocery store.
For quick tacos add 3 teaspoons to 1 pound browned ground beef and 1/4 cup water. Mix well heat together thoroughly.
Description:
"Use this for tacos, chili and any matter of other things."
Yield:
"2 1/2 cups"
T():
"0:05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 669 Calories; 11g Fat (12.6% calories from fat); 27g Protein; 141g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol; 12893mg Sodium. Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
NOTES : Use it anywhere you would taco seasoning mix.
TACO SEASONING MASTER MIX
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 teaspoons instant minced onion
5 teaspoons salt
10 teaspoons chili powder
5 teaspoons cornstarch
5 teaspoons crushed dried red pepper
5 teaspoons instant minced garlic
2 1/2 teaspoons dried oregano leaves
5 teaspoons cumin -- ground
Whisk all ingredients together well in a bowl. Then place in an airtight container, label and date. Store in a cool, dark dry place.
To use: use a scant 2 tablespoons per each recipe for taco recipes.
Description:
"The less salt version of my original seasoning mix"
Yield:
"20 tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 17 Calories; 1g Fat (29.1% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1093mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
CHILI SEASONING MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons flour
1 tablespoon dried minced onion
3/4 teaspoon chili powder
1/2 teaspoon season salt
1/4 teaspoon crushed dried red pepper
1/4 teaspoon sugar
1/4 teaspoon cumin
Mix all ingredients together well. store in an air tight foil package if doing a single recipe or a air tight jar if making a multiple. Best if used within 6 months.
TO USE:
Brown 1/2 pound of ground meat (beef, chicken, turkey) . Drain.
add 1 15 oz can beans with liquid, 1 16 oz can of tomatoes with liquid and 1 pkg (3 tablespoons) chili seasoning. simmer 15 minutes stirring occasionally.
Description:
"All the basic seasonings you need for chili in one convenient package."
Yield:
"3 tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 26 Calories; trace Fat (14.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
SPICE BLEND FOR SWEETS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cinnamon
1 tablespoon nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground clove
1 tablespoon ground ginger
1 tablespoon dried grated lemon peel -- or orange peel or other citrus peel
Mix together well. Store in a labeled air tight container. Best if used within 6 months.
Description:
"From pancakes and waffles to cakes and cookies this blend adds a bit of spice to life."
Yield:
"6 tablespoons"
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Per Serving (excluding unknown items): 110 Calories; 4g Fat (28.2% calories from fat); 2g Protein; 22g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat.
NOTES : Use in pancakes, butters, waffles, sweet breads, snack cakes, cakes, whipped cream, muffins etc.
BROWN (BEEF) OR CHICKEN GRAVY MIX WITH VARIATIONS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups instant non-fat dry milk
3/4 cup Master Mix Wondra Flour
3 tablespoons beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter -- OR Margarine OR 5 tablespoons butter powder
If using butter/margarine then follow these instructions:
Combine dry ingredients and whisk well to blend.
Cut in butter/margarine with pastry cutter or two knives.
Drizzle the brown gravy sauce over the dry mixture and whisk well.
Label, and refrigerate or freeze. Will keep for 4-6 weeks in the refrigerator, will store longer in the freezer.
If using all dry ingredients it can be stored in your pantry.
Whisk all ingredients together well. Store in an air tight container in a cool dry place.
CHICKEN GRAVY VARIATION
Substitute chicken boullion granuals for the beef and replace the thyme and sage with 1/4 teaspoon poultry seasoning.
TO MAKE THE GRAVY
1 C cold water
1/2 C Gravy Master Mix
Mix gravy mix and water in a small sauce pan whisking until smooth. Stir constantly as you heat over a medium temperature until the gravy is smooth and slightly thick. This will take 2-3 minutes.
VARIATIONS:
Mushroom: pulverize 1 cup of dried mushrooms in a blender, then add the other ingredients to the blender and blend all together. For each recipe use 5 tablespoons of this mixture.
Herb: Add 1/3 c dried parsley flakes, crushed; 1/4 cup dried chives; 1/2 teaspoon additional dried thyme. For each recipe use 1/3 cup of this mixture.
Description:
"A basic beef gravy mix that goes well with a variety of meals."
Yield:
"2 2/3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1159 Calories; 94g Fat (70.8% calories from fat); 13g Protein; 74g Carbohydrate; 3g Dietary Fiber; 250mg Cholesterol; 3994mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 18 1/2 Fat.
AU JUS GRAVY MIX
:
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Granulated Beef Boullion -- plus 1 teaspoon
2 teaspoons Granulated onion Boullion -- OR 1/2 teaspoon onion powder or to taste
1 teaspoon dried parsley
1/8 teaspoon pepper
2 tablespoons cornstarch
Put all ingredients a blender or food processor and whirl until powdered. Store in an air tight container. Label clearly.
TO USE:
Put 2 1/4 teaspoons of the mix in a small saucepan. Slowly whisk in 1 cup cold water. Heat to boiling over medium heat stirring constantly. Optional: add a pat of butter.
Description:
"Make your own French Dips."
Yield:
"1/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 8 Calories; trace Fat (0.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Granulated Beef Boullion -- plus 1 teaspoon
2 teaspoons Granulated onion Boullion -- OR 1/2 teaspoon onion powder or to taste
1 teaspoon dried parsley
1/8 teaspoon pepper
2 tablespoons cornstarch
Put all ingredients a blender or food processor and whirl until powdered. Store in an air tight container. Label clearly.
TO USE:
Put 2 1/4 teaspoons of the mix in a small saucepan. Slowly whisk in 1 cup cold water. Heat to boiling over medium heat stirring constantly. Optional: add a pat of butter.
Description:
"Make your own French Dips."
Yield:
"1/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 8 Calories; trace Fat (0.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
RANCH DRESSING MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons dried parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1 dash dill
Mix all the ingredients together well. Recipe as is equals one packet. Store in a foil package if individual packets or wanted. Or store multiple quantities in an airtight container that has been clearly labeled.
TO USE:
Add 5 teaspoons of the mix to 1 cup buttermilk and 1 cup mayo. You may substitute yogurt or sour cream if desired for all our part of either ingredient To make a dip.
Description:
"A homemade version at a much lower price."
Yield:
"5 teaspoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 16 Calories; trace Fat (4.0% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 946mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
POPPY SEED SALAD DRESSING MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 teaspoon salt -- or to taste
1 teaspoon dry mustard
1 tablespoon poppy seeds
1 tablespoon dried minced onion
Mix ingredients together well. Store in a well labeled foil packet or air tight jar. Best if used in 3 months
TO USE:
Place 1 1/2 cups of small curd cottage cheese in a small bowl. Set aside.
In a blender put 1/3 cup of Poppy Seed Salad Dressing mix, 1 cup oil and 1/2 c vinegar. Blend together well for about 7 seconds.
Add mixture to cottage cheese. Fold together until just blended.
Cover and refrigerate at least for 30 minutes before use. Makes about 3 cups.
Description:
"Wonderful on a spinach strawberry salad."
Yield:
"1/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 441 Calories; 4g Fat (8.6% calories from fat); 2g Protein; 102g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 6 1/2 Other Carbohydrates.
Serving Ideas : serve on a spinach and bacon or spinach and strawberries salad.
ITALIAN FRENCH SALAD DRESSING MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons sugar
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon dried oregano -- crushed
1/8 teaspoon dried minced garlic
1 1/2 teaspoons dried minced onion
Mix all ingredients together well.
If you make multiples of this one you can either seal it by placing approximately 4 tablespoons in a square of foil approximately 6 inches in size and then fold it closed tightly to make 1 pkg. Or as I do, in an air tight container and simple dip out 4 tablespoons as needed. Either way label it clearly.
Best if used within 6 months
TO USE:
In a blender mix 1 pkg (approx 4 tablespoons) of the Italian French Salad Dressing Mix with 1/2 cup oil, 1/4 cup red wine vinegar and 1/2 c ketchup. Blend about 7 seconds on high. Let stand at room temperature for 5-6 hours and then refrigerator for at least 30 minutes before usisng. Makes 1 1/4 c. Store in the refrigerator
Description:
"For a sweet and tangy salad dressing."
Yield:
"1 Package"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 153 Calories; trace Fat (2.1% calories from fat); trace Protein; 38g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1600mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 2 1/2 Other Carbohydrates.
NOTES : can be used as a salad dressing or to cook with
GARDEN HERB DRESSING MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons dried parsley
2 teaspoons dried basil
1 pinch cumin
1 teaspoon seasoned salt -- to taste or use Spike, Or Mrs Dash instead
1/8 teaspoon garlic powder
1 pinch oregano
1 pinch pepper
1/4 teaspoon dried minced onion.
Mix all the ingredients together well. This recipe makes 1 recipe and can be stored in a foil packet. I make multiples and store it in an airtight container that is clearly labeled. Best if used within 6 months.
TO USE:
Combine the following into a pint jar with a tight fitting lid and shake until blended. 1 pkg (2 tablespoons) Garden Herb dressing Mi, 1/4 c apple cider vinegar, 2 tablespoons water and 3/4 c oul.
Refrigerate for 30 minutes before serving.
Store in the refrigerator.
Description:
"Make it healthy by using Spike or other herbal season salt instead of the season salt in this recipe."
Yield:
"2 Tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 26 Calories; 1g Fat (17.6% calories from fat); 1g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
BUTTERMILK ONION SALAD DRESSING MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried buttermilk
1/8 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried minced onion
1 teaspoon salt -- or to taste
1 tablespoon dried parsley -- crushed
1/4 teaspoon pepper
Mix ingredients together well.
Store in an airtight container. Label clearly, many mixes look alike Best if used within 6 months.
TO USE:
Mix together well 2/3 cup Butterilk Onion Salad Dressing Mix, 2 cups mayonaise, 1 cup water. Makes approximately 3 cups. store in the refrigerator.
Description:
"Add a hint of onion to your salads when you have no fresh onion."
Yield:
"2/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 242 Calories; 4g Fat (13.0% calories from fat); 21g Protein; 32g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 2444mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Non-Fat Milk; 1/2 Fat.
NOTES : For a whiter dressing use ground white pepper instead of black pepper.
BUTTERMILK DRESSING MASTER MIX
Serving Size : 0 Preparation Time :0:05
Categories : Condiments Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 teaspoons instant minced onion
4 teaspoons salt
1 teaspoon garlic powder
8 tablespoons parsley flakes
Mix all ingredients together well with a whisk. Package in an airtight container. Label and store in a cool dark place.
VARIATIONS:
Chive dressing: substitute chopped dried chives for the minced onion.
Chipolte dressing: add 1 teaspoon chiptole seasoning to the mix.
Herb Dressing: add 1 teaspoon of your favorite herbs
Creamy Italian: add 1 teaspoon Italian Seasoning
Description:
"A versatile easy to change up for various flavors recipe."
Yield:
"15 tablespoons"
Start to Finish Time:
"0:05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 9 Calories; trace Fat (1.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8527mg Sodium. Exchanges: 0 Grain(Starch).
Serving Ideas : Serve over salads, pasta, with chicken wings, and on potatoes.
NOTES : You use 2 tablespoons of this mix per recipe
ALL AMERICAN RUB AND MARINADE MASTER MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Kosher salt
1 cup paprika
2 teaspoons cayenne pepper
1 1/3 cups firmly packed brown sugar
1/4 cup granulated garlic
1/4 cup granulated onion
8 teaspoons celery salt
Using a whisk mix all the ingredients together well.
Store in an airtight container in a cool dark place.
TO USE:
As a dry rub simply sprinkle on each side of the meat and rub into the meat.
As a marinade: combine 2 tablespoons of rub with 1/2 c olive oil and 1/4 c white wine vinegar. Mix well then marinade the meat as normal.
Description:
"I use this on all different types of meats either as a dry rub or a marinade whenever I am cooking in the oven, solar oven or on the charcoal grill."
Yield:
"4 cups"
Start to Finish Time:
"0:05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1593 Calories; 18g Fat (9.3% calories from fat); 25g Protein; 378g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 103074mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat; 19 Other Carbohydrates.
NOTES : I make the marinade up in this large batch for convenience sake. I want it on hand at all times.
PUMPKIN PIE SPICE
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cinnamon
1/4 cup ground ginger
2 tablespoons nutmeg
2 tablespoons ground cloves
Mix all ingredients toether well. Store in a labeled airtight container.
Description:
"Mix it up ahead of time to make the holidays easier."
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 333 Calories; 11g Fat (23.3% calories from fat); 6g Protein; 74g Carbohydrate; 40g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 5 Grain(Starch); 2 Fat.
APPLE PIE SPICE
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cinnamon
1 tablespoon nutmeg
1 tablespoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon ground ginger
Mix all ingredients together well. Store in a labeled airtight container.
Description:
"Make up ahead of time and speed up the pie baking."
Yield:
"2/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 205 Calories; 5g Fat (17.3% calories from fat); 3g Protein; 53g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Fat.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cinnamon
1 tablespoon nutmeg
1 tablespoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon ground ginger
Mix all ingredients together well. Store in a labeled airtight container.
Description:
"Make up ahead of time and speed up the pie baking."
Yield:
"2/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 205 Calories; 5g Fat (17.3% calories from fat); 3g Protein; 53g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Fat.
STUFFING SEASONING MIX
Serving Size : 6 Preparation Time :0:00
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon ground sage -- or poultry seasoning
1 teaspoon granulated chicken boullion -- or beef or vegetable
1 tablespoon dried chopped celery
2 teaspoons dried minced onion
2 teaspoons dried parsley -- crumbled
1/8 teaspoon pepper
Mix all ingredients together well. This recipe makes 1 package of seasoning mix. Store single packages in foil. I mix multiples up and store in an airtight container in a cool dry place. Then dip out 2 tablespoons as I need it.
TO USE:
In a medium saucepan bring to a boil over a medium high heat 1 1/5 c water 3 tablespoons butter, 1 pkg stuffing seasoning mix (2 tablespoons) . Reduce heat and simmer 5 minutes.
Add 4 cups partially dry bread cubes. Cook 1 to 2 minutes until liquid is absorbed
Remoe from heat, cover and let stand 5 minutes.
VARIATIONS:
Whole Wheat stuffing. Substitute 2 cups of partially dried whole wheat bread for 2 cups (half of the required amount) bread.
Cornbread: Use 3 cups crumbled cornbread instead of bread cubes.
Granola: add 1/2 c granola and increase the water to 1 1/2 cups
Nut: Add 1/4 c chopped walnuts
Chestnut: add 1/4 cup water chestnuts
Dried fruit: add 1/4 c dried fruit such as raisins or cranberry increase the water to 1 1/2 cups.
Description:
"Make your own stove top stuffing quickly and easily. 6"
Yield:
"2 tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1 Calories; trace Fat (17.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : This stuffing you make with this can be made in numerous variations. Mke this recipe your own and experiment.
POULTRY SEASONING MIX
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon dried rosemary -- crumbled
1 teaspoon dried sage -- crumbled
1 teaspoon dried thyme -- crumbled
1 teaspoon dried marjoram
1 teaspoon celery salt
1/4 teaspoon pepper
Powder all ingredients together using a blender, food processor or mortar and pesstle.
Seal single recipe in foil package or multiple recipes in an airtight container. Store in a cool dark place.
Description:
"A must for all types of poultry dishes."
Yield:
"2 Tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 1g Fat (31.3% calories from fat); 1g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1586mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon dried rosemary -- crumbled
1 teaspoon dried sage -- crumbled
1 teaspoon dried thyme -- crumbled
1 teaspoon dried marjoram
1 teaspoon celery salt
1/4 teaspoon pepper
Powder all ingredients together using a blender, food processor or mortar and pesstle.
Seal single recipe in foil package or multiple recipes in an airtight container. Store in a cool dark place.
Description:
"A must for all types of poultry dishes."
Yield:
"2 Tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 1g Fat (31.3% calories from fat); 1g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1586mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.
SPAGHETTI SEASONING MIX
Serving Size : 2 Preparation Time :0:00
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons dried minced onion
1 1/2 teaspoons dried parsley -- crushed
1 1/2 teaspoons corn starch
1 teaspoon dried bell pepper flakes
3/4 teaspoon salt -- or to taste
1/8 teaspoon dried minced garlic
1/2 teaspoon sugar
1/4 teaspoon oregano
1/4 teaspoon dried basil
Mix all ingredients together well. This recipe make one package of seasoning mix. If you are making it a package at a time seal the mix in a foil packet until needed. If your are making multiples of it seal in an airtight container. Best if used within 6 months. Be certain to label clearly.
TO USE TO MAKE QUICK SPAGHETTI SAUCE:
Brown 1/2 pound of ground beef, chicken, or turkey. Drain.
Add 1 8 oz can of tomato sauce, 1 tablespoon tomato paste (or the proper equivalent for these two of tomato powder) 1 1/3 cups tomato juice OR V-8 OR water and 1 package (3 tablespoons) of the spaghetti seasoning mix.
Description:
"Make a quick spaghetti sauce with this mix."
Yield:
"3 tablespoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6 Calories; trace Fat (5.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 801mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : Other uses for this mix:
Put in a shaker to use as a meat or vegetables.
Mix with wine vinegar to use as a marinade
Add to soups or canned vegetables for additional flavor.
NOTES : Save time and make this in multiple batches at once and then store in a clearly labeled air tight container. Use 3 tablespoons for each 1/2 pound of meat you use.
SLOPPY JOE SEASONING MIX
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup dried minced onion
2 tablespoons dried green pepper flakes
2 tablespoons salt -- or to taste
2 tablespoons cornstarch
1 tablespoon dried minced garlic
2 1/2 teaspoons chili powder -- or to taste
2 1/2 teaspoons sugar -- or to taste
1 1/2 teaspoons dry mustard
1 1/2 teaspoons celery seed -- crushed to a powder
1/4 teaspoon cayenne
Mix all ingredients together well. Either divide into 6 foil packets or store in an airtight container. Label clearly
TO USE: each package or 1 1/2 tablespoons of mix makes 4 to 6 sandwiches
Brown 1 pound ground beef, turkey or chicken. Drain.
Sprinkle 1 packet OR 1 1/2 tablespoons of mix over the meat. Stir in well
Mix 1 can (6 ounces) tomato paste with 1 1/2 cups water. Simmer stirring often for 15 minutes or until it is the thickness your family likes.
Description:
"The title says it all."
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 24 Calories; trace Fat (15.2% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2143mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
PICKLING SPICE
* Exported from MasterCook *
PICKLING SPICE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon mustard seed
1 tablespoon fenugreek seed
1 tablespoon dill seed
1 tablespoon whole corriander
1 tablespoon celery seed
1 teaspoon dried ginger root -- diced
1 teaspoon whole allspice
1 inch cinnamon stick -- broken up
2 whole bay leaves -- crumbled
1/2 teaspoon black peppercorns
1/2 teaspoon whole cloves
1/2 teaspoon hot red pepper flakes
Combine all the ingredients and store in a labeled airtight container.
Description:
"Necessary to make your best pickles"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 7g Fat (29.6% calories from fat); 8g Protein; 30g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 27mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat.
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