CARRABBA'S SEASONING FOR OLIVE OIL BREAD DIP

         Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Equal amounts of all or to taste on each one -- dried on all
                        crushed red pepper flakes
                        pepper
                        kosher salt
                        rosemary
                        oregano leaves
                        parsley
                        basil
                        granulated garlic

Mix all the ingredients together well and store in a labeled airtight container.

For dipping simply put in a small bowl or on a plate and add extra virgin olive oil.

For toasted bread, mix with extra virgin olive oil and spread on bread then toast

For toasted cheese bread mix with your choice of cheeses toast the bread first, brush with olive or melted butter lightly then add the cheese blend and toast again until the cheese melts.

As a vinegarette place the desired amount of seasoning mix in a jar with a tight fitting lid with vinegar of your choice and olive oil.  Seal and shake until blended.

As a creamy salad dressing, mix with buttermilk dressing mix and make the mix as usual.

For a marinade mix with oil, vinegar and water .

As a dip with sour cream, yogurt, mayo or a combo of any or all thin with buttermilk or sweet milk if needed.

Description:
  "Now you don't have to go out to get this tasty dipping blend."
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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 : When using this mix for salad dressings or dips it is best to chill it atleast 30 minutes before using.

DIETERS BUTTER

                     
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  butter -- room temperature
  2               cups  milk
  4        tablespoons  unflavored gelatin
                        salt -- to taste

Cut the butter into pats and place in a mixing bowl.

Place milk in a sauce pan and sprinkle the gelatin over the top of it.  Heat slowly at the lowest possible heat, stirring constantly to dissolve the gelatin completely.

Once the gelatin is completely dissolved pour the gelatin mixture slowly into the butter, beating as you do so.  Continue to beat the butter until there is no more liquid or air bubbles.

Place into storage containers and refrigerate for several hours to solidify.

Description:
  "For spreading and not cooking, a way to get the taste of butter with fewer calories."
Yield:
  "4 cups"
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Per Serving (excluding unknown items): 3780 Calories; 384g Fat (89.5% calories from fat); 24g Protein; 77g Carbohydrate; 0g Dietary Fiber; 1061mg Cholesterol; 4139mg Sodium.  Exchanges: 2 Non-Fat Milk; 76 1/2 Fat; 3 1/2 Other Carbohydrates.

Serving Ideas : Use as a spread only, not for cooking.

WHIPPED BUTTER

                     
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             sticks  butter -- room temperature
                        ice cubes -- equivalent to 1 tray full
                        water

Using a metal double boiler  put the softened butter in the top part.

Place the ice in the bottom segment and fill the bottom pan with cold water to where it surrounds the bottom of the top section.

Using a mixer beat the butter until it starts to look like frosting.  Continue beating until it gets lighter and color and then starts to stick to the beaters.  Scrape the bowl several times as you do this.

When it starts to stick to the inside of the beaters stop beating and transfer to your storage container.  Refrigerate for several hours until the butter is firm before using.

Description:
  "Stop paying extra at the grocery store for whipped butter when you can easily make your own"
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Per Serving (excluding unknown items): 1626 Calories; 184g Fat (99.5% calories from fat); 2g Protein; trace Carbohydrate; 0g Dietary Fiber; 497mg Cholesterol; 1873mg Sodium.  Exchanges: 36 1/2 Fat.

BUTTER BALLS FOR WHITE SAUCE

                     
Serving Size  : 0     Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  2        tablespoons  salt
     1/2      teaspoon  white pepper
  4             sticks  unsalted butter -- room temperature

Line 2 cookie sheets with either wax paper or parchment paper.

In a bowl combine dry ingredients.

In a large bowl cream the softened butter until light and fluffy.

blend in the dry ingredients.  Mix well

Drop mixture by tablespoons full onto the cookie sheets.

Freeze until hard, then remove from cookie sheet and place in a freezer container that is labeled and dated.  Return to the freezer.

TO USE:

Remove the desired number of butter balls from the freezer, 1 ball for each cup of milk you use to create 1 cup of white sauce.

Place in an appropriate size sauce pan along with the correct amount of milk for the number of butter balls you are using.

Over medium heat use a whisk to constantly stir and break up the butter balls until the mixture thickens and boils.

Description:
  "The basic sauce for so many vegetables and soups."
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Per Serving (excluding unknown items): 4166 Calories; 370g Fat (79.0% calories from fat); 30g Protein; 192g Carbohydrate; 8g Dietary Fiber; 993mg Cholesterol; 12845mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 73 1/2 Fat.

Serving Ideas : Use as a white gravy for various meals or as the cream mixture for creamed vegetables or in a variety of dishes.

STREUSEL TOPPING MIX

Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Brown Sugar -- packed
     2/3           cup  flour
  2               cups  chopped pecans
  1              stick  butter -- sofened
                       

Mix ingredients together well and refrigerate or freeze

To use top your dish and then bake at 350 (or the cooking time for your recipe) until the butter is melted and the sugar is partially caramelized.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3794 Calories; 254g Fat (57.8% calories from fat); 28g Protein; 389g Carbohydrate; 20g Dietary Fiber; 248mg Cholesterol; 1054mg Sodium.  Exchanges: 7 Grain(Starch); 1 Lean Meat; 49 1/2 Fat; 18 1/2 Other Carbohydrates.

Serving Ideas : To top baked goods, sweet potatoes, carrots and similar foods.

LEMON OR CITRUS BUTTER

Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted butter -- room temperature
  2          teaspoons  grated lemon zest -- or other citrus zest
  1           teaspoon  Kosher salt

Mix ingredients together well.  Best if the flavors are allowed to mingle for awhile before use.  Store in the refrigerator

Description:
  "For seafood, veggies or fruit a bright touch of citrus."
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 1892mg Sodium.  Exchanges: 18 1/2 Fat.

RUM OR BRANDY BUTTER

                           RUM OR BRANDY BUTTER

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  brown sugar -- packed
  1              stick  unsalted butter -- room temperature
     1/4           cup  dark rum -- or brandy
     1/4      teaspoon  cinnamon
     1/4      teaspoon  nutmeg

Mix all ingredients together well.  Store in the refrigerator.

Description:
  "Can be used as a spread or put in tart shells."
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Per Serving (excluding unknown items): 1800 Calories; 92g Fat (48.2% calories from fat); 1g Protein; 222g Carbohydrate; trace Dietary Fiber; 248mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain(Starch); 18 1/2 Fat; 14 1/2 Other Carbohydrates.

Serving Ideas : On toast or crackers or in a baked tart shell.

NOTES : Other alcoholic beverages could be substituted as well, adjust the spices to your taste.