muffin
30th April 2012, 09:42 AM
Lemon Pepper Vinaigrette
1/3 cup olive oil
Minced zest of 1 lemon
¼ cup fresh lemon juice
2 tsp cracked black pepper
1 tsp Dijon mustard
Kosher salt
Whisk oil, zest, lemon juice, pepper, and Dijon in a bowl until blended. Season with the salt if desired.
Dry Italian Dressing Substitute
1 tsp garlic powder, black pepper
1 tbsp onion powder, dried parsley, sugar
2 tbsp oregano
1 tsp ground basil
¼ tsp thyme
½ tsp dried celery leaves
Mix ingredients and store in air tight container. Use in place of Zesty Dry Italian Dressing packet. To make dressing: Mix 2 tbsp of mix with ¼ vinegar, 2 tbsp water, and ½ - 2/3 cup olive oil.
Dry Ranch Dressing Mix
2 tbsp dried parsley
1 tsp dried dill
1 tsp garlic and onion powder
½ tsp dried basil and pepper
Mix ingredients and store in air tight container. To make ranch dressing: whisk together 1/3 cup mayo with ¼ cup milk (more or less for consistency) with 1 tbsp of ranch mix. Season with salt to taste. Can be refrigerated for 3 days.
Taco Seasoning
¼ cup chili powder
1 tsp garlic and onion powder
½ tsp crushed red pepper
1 tsp dried oregano
2 tsp paprika
2 tbsp cumin
2 tsp sea salt
1tbsp+1tsp black pepper
Mix ingredients and store in air tight container.
Cajun Seasoning
2 tbsp salt
1 tbsp dried oregano, paprika
1 tbsp cayenne (cut in ½ for less spicy)
1 tbsp ground black pepper
Mix ingredients and store in air tight container.
S.O.S. (Soup or Sauce) Mix
2 cups dry milk
¾ cup cornstarch
¼ cup chicken bullion
2 tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Mix ingredients and store in air tight container. Equal to 9 (10.5 oz) cans of cream soup. To substitute for 1 can of cream soup: Combine 1/3 cup of dry mix with 1 & ¼ cup cold water. Whisk until well blended. Cook and stir on stove top o in microwave until thickened. Add thickened mix to casseroles as you would a can of soup.
Brown Gravy
½ cup butter
½ cup flour
1 clove of garlic
¼ cup ketchup
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 quart cold beef broth
Salt & black pepper to taste
In a saucepan, melt the butter over med-low heat. Add flour and cook, stirring for 5 minutes, until golden brown and smells like cooked pie crust. Add garlic and cook for 30 seconds. Whisk in a cup of the broth and then add the rest of the ingredients, except salt and pepper. Bring to simmer while constantly whisking. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
1/3 cup olive oil
Minced zest of 1 lemon
¼ cup fresh lemon juice
2 tsp cracked black pepper
1 tsp Dijon mustard
Kosher salt
Whisk oil, zest, lemon juice, pepper, and Dijon in a bowl until blended. Season with the salt if desired.
Dry Italian Dressing Substitute
1 tsp garlic powder, black pepper
1 tbsp onion powder, dried parsley, sugar
2 tbsp oregano
1 tsp ground basil
¼ tsp thyme
½ tsp dried celery leaves
Mix ingredients and store in air tight container. Use in place of Zesty Dry Italian Dressing packet. To make dressing: Mix 2 tbsp of mix with ¼ vinegar, 2 tbsp water, and ½ - 2/3 cup olive oil.
Dry Ranch Dressing Mix
2 tbsp dried parsley
1 tsp dried dill
1 tsp garlic and onion powder
½ tsp dried basil and pepper
Mix ingredients and store in air tight container. To make ranch dressing: whisk together 1/3 cup mayo with ¼ cup milk (more or less for consistency) with 1 tbsp of ranch mix. Season with salt to taste. Can be refrigerated for 3 days.
Taco Seasoning
¼ cup chili powder
1 tsp garlic and onion powder
½ tsp crushed red pepper
1 tsp dried oregano
2 tsp paprika
2 tbsp cumin
2 tsp sea salt
1tbsp+1tsp black pepper
Mix ingredients and store in air tight container.
Cajun Seasoning
2 tbsp salt
1 tbsp dried oregano, paprika
1 tbsp cayenne (cut in ½ for less spicy)
1 tbsp ground black pepper
Mix ingredients and store in air tight container.
S.O.S. (Soup or Sauce) Mix
2 cups dry milk
¾ cup cornstarch
¼ cup chicken bullion
2 tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Mix ingredients and store in air tight container. Equal to 9 (10.5 oz) cans of cream soup. To substitute for 1 can of cream soup: Combine 1/3 cup of dry mix with 1 & ¼ cup cold water. Whisk until well blended. Cook and stir on stove top o in microwave until thickened. Add thickened mix to casseroles as you would a can of soup.
Brown Gravy
½ cup butter
½ cup flour
1 clove of garlic
¼ cup ketchup
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 quart cold beef broth
Salt & black pepper to taste
In a saucepan, melt the butter over med-low heat. Add flour and cook, stirring for 5 minutes, until golden brown and smells like cooked pie crust. Add garlic and cook for 30 seconds. Whisk in a cup of the broth and then add the rest of the ingredients, except salt and pepper. Bring to simmer while constantly whisking. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.