SALAD SEASONING
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
Dash cayenne pepper
Tastes great mixed with Italian
Salad dressing and pasta.
HOMEMADE CAJUN SEASONING
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground red pepper
1 teaspoon paprika
1 teaspoon black pepper
Adds flavor to chicken, pork, and pasta.
SPAGHETTI SEASONING
1 1/2 teaspoon dried minced
onion
1 1/2 teaspoon dried parsley leaves, crushed
1 1/2 teaspoon cornstarch
1 teaspoon dried green pepper flakes
3/4 teaspoon salt
1/8 teaspoon dried minced garlic
1/2 teaspoon ground basil
1/2 teaspoon granulated sugar
1/4 teaspoon ground oregano
Combine ingredients and store in an airtight container.
SALT-FREE SEASONING
1/4 cup crushed dried minced
onion flakes
4 teaspoons crushed dried vegetable flakes
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon unsweetened lemonade drink mix (such as Kool-Aid)
Great for those on a low-sodium
diet!
POULTRY SEASONING
1 teaspoon dried rosemary
1 teaspoon rubbed sage
1 teaspoon dried thyme
Add savory, marjoram, dill,
allspice and ginger according to your own personal taste. The recipe above
makes about 1 tablespoon, enough for 1 chicken dish.
CURRY POWDER
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 bay leaf
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cinnamon
Pinch nutmeg
Black pepper to taste
Grind the coriander and fennel
seeds with the bay leaf. Combine with additional ingredients. Makes about
2 tablespoons.
BASIC RUB SPICE MIX
4 tablespoons paprika
1 ½ tablespoons cayenne
2 tablespoons freshly ground
black pepper
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons salt
1 ½ tablespoons oregano
1 ½ tablespoons thyme
Rub this blend on meats before
grilling.
CREOLE SPICE BLEND
1 cup paprika
1 cup dried basil
1 cup dried thyme
1/2 cup cayenne
1/2 cup file gumbo
1/4 cup chili powder
Emeril's Essence
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground
black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
A basic spice mixture used in
dozens of Emeril Lagasse's recipes. Mix it up and keep some on hand to
"kick" any dish "up a notch!"
Hidden Valley Dressing
1
cup dry buttermilk or nonfat dry milk powder
1/4
cup sugar
4 tsp. dried basil
crushed; 4 tsp. dried minced
onion
2 tsp. dry mustard
1
tsp. garlic powder
1 tsp. salt
Combine all ingredients and mix
well. For dressing, combine 1/4 cup mix with 1/2 cup water. Blend into 3/4
cup mayonnaise. Shake well before serving. Makes about 1-1/2 cups
dressing. -- Thanks, Sue!
