*~ Homemade mixes ~*

[dntbgmeb4cofe]

Homemade Shake Nā€™ Bake Recipe

Posted by 

• whisper36   on Nov. 8, 2010 at 4:52 PM

 

Make your own Shake N' Bake from scratch..

I love this, it comes out wayyy better than the store bought stuff!!

Ingredients:

2 cups flour
2 cups ground crackers (unsalted, or use salted crackers and skip the salt below)
2 TBS salt
1 TBS sugar
1 TBS garlic powder
4 tsp paprika
1 tsp onion powder
1 tsp pepper

For Chicken Add:

1 TBS Sage
1 TBS Thyme

Directions:

• Mix well until all ingredients are thoroughly blended. Store in an airtight container or large ziploc bag.
• Brush meat lightly with vegetable oil before covering with Shake Nā€™ Bake.

[dntbgmeb4cofe]

Save a bundle!!!  Mix your own.

Hidden Valley's Ranch-Style Dressing Mix Recipe

Ingredients:
DRESSING MIX
15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
SALAD DRESSING
1 tablespoon Dressing Mix -- from the above
1 cup mayonnaise
1 cup buttermilk

Cooking Directions:
Put crackers through blender on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until powdered.
Dump into bowl.
Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.
Store dry mix at room temperature for 1 year.
Makes 42 one-tablespoon servings.
To use mix -- Combine mix, mayonnaise, and buttermilk.

Makes 1 pint of dressing

[dntbgmeb4cofe]

by lilysmom816 on Jul. 15, 2008 at 11:57 AM I have a really good recipe for real alfredo sauce from scratch, but I don't think you could do it in the crock pot because it needs to be cooked on really low heat, stirring fairly often. but i'll share it anyways in case y'all are interested: 1 stick butter 1 cup heavy cream 1 cup of grated parmesan, the fresher the better dried or fresh parsley, chopped little garlic (fresh or powder) melt butter in sauce pan, add cream, add parmesan, cook on low heat covered, stir every few minutes until parmesan is completely melted. Sometimes, I'm not sure why,but the parmesan doesn't ever melt, that's okay, it'll still be good. Stir in parsley, and pour over fettucine. Top with chicken or shrimp, or just eat it plain, my favorite way! This is about four servings.

 

  

HEARTY & ROBUST HICKORY CHICKEN RUB

 

Aug. 1, 2008 at 1:40 AM by puppieluv
posted to Crock Pot Moms

This is a G R E A T  rub.  Just add rub to all sides of chicken pieces and throw in your slowcooker and cook on LOW 6-7 hours or until no pink juices show when piercing meat.

1/4 cup sweet paprika
1/4 cup potato starch or flour
1 tbl. Dried thyme
1 tbl. Garlic powder
1 tbl. Lemon pepper
1 tbl. Dried rosemary
1 tsp. ground nutmeg
1 tsp. ground allspice

Mix spices and flour and apply powder to 
chicken surfaces. Then, cook 'er up!

This is a DRY rub, so make a big batch and fill an empty spice jar with it for future use!

Treat ur self 2 a great BBQ flavor in ur slowcooker......

 

BEEF OR PORK DRY RUB - Ribs or Roasts

Jul. 29, 2008 at 1:46 AM by puppieluv
posted to Crock Pot Moms

This is a dry rub for baby back beef or pork ribs.

8 tbl. Brown sugar, tightly packed
3 tbl. Kosher salt
1 tbl. Ancho chile powder
1/2 tsp. Ground cumin
1/2 tsp. Dried oregano
1/2 tsp. Garlic powder
1/2 tsp. Ground black pepper
1/2 tsp. Cayenne pepper
1/2 tsp. jalapeno seasoning
1/2 t tsp. Old Bay Seasoning
1/2 tsp. thyme, rubbed between the fingers
1/2 tsp. onion powder

In a bowl, combine all dry ingredients and mix well. 
Place each slab of baby back ribs on a piece of 
heavy-duty aluminum foil, shiny side down, or plastic 
wrap. Sprinkle each side generously with the dry rub. 
Pat the dry rub into the meat. Refrigerate the ribs for 
a minimum of 1 hour (overnight is much better).

Make about 3-4 times as much and store in an old empty large spice jar for future use. I have about 6 of these spice mixes that I've used and liked so much I use them as general spices for everything from meat to veggies to eggs...........Be sure and label...........LOL

 

**VERY SIMPLE MUSTARD-HORSERADISH AIOLI SAUCE/DIP**

  

Aug. 13, 2008 at 3:33 PM by puppieluv
posted to Crock Pot Moms 
Ingredients

 

Drop dead, delishous saucesuper easy for:

 

 

 

 

Meat. Any steak cut, chicken breast, chop or pork tenderloin. 

For the sauce: (serves 4 and can be doubled)
3 Tbl of mayonnaise (there is a new olive oil mayo that's healthier or use regular mayo)
3 Tbl of horseradish mustard (You can use any mustard, actually. This one has some zing that goes well with meat) 
1 tsp of dried tarragon. 


Mix all three in a bowl and you're set. Can be stored in the refrigerator until ready to use. 

Slowcook your meal to your liking. Put the meat on your plate. Then put a small dollop of this thick sauce on your hot meat. It will soften and begin to melt. You just dip each bite of meat into the sauce as you go along. Serve with anything you like, but with potato salad from the deli and corn on the cob you have an instant gourmet picnic. 

by puppieluv on Sep. 30, 2008 at 11:36 PM   Dixie "Kickin' Chicken" Rub 2 tbl. salt 1 tbl. Coarsely-ground black pepper 1 tbl. Golden brown sugar - (packed) 2 tsp. garlic powder 1 1/2 tsp. cornstarch 1 1/2 tsp. onion powder 1 tsp. lemon-pepper seasoning with garlic and onion 1 tsp. chili powder 1 tsp. cayenne pepper First, mix all ingredients together and rub generously  into the skin of the chicken. Second, after you and  your guests enjoy it, send me an email and let me  know! (Thank you!)

by puppieluv on Sep. 30, 2008 at 11:41 PM   Arkansas Mile-High Marinade  Suitable for chicken, pork and beef. 2 qt          water 1 1/2 cup  brown sugar 1 1/2 cup  Worcestershire sauce 1 1/2 cup  yellow mustard 1 qt          ketchup 1/2 cup   freshly-ground black pepper 1/2 cup   red pepper flakes 3 qt          red wine vinegar 1 qt          white table wine 1 1/2 cup  salt First, Combine ingredients in a pot and boil for  half an hour. Marinate meat in mixture  overnight or for at least eight hours.  Second, send me an email and let me know how  you and your guests enjoyed it! (Thank you!)

by puppieluv on Sep. 30, 2008 at 11:46 PM   Makes 2 cups South Carolina Barbecue Sauce Prep Time: 5 minutes Cook Time: 10 minutes Ingredients: 1 cup yellow mustard 1 cup cider vinegar 1/2 cup white sugar 1/4 cup light brown sugar 1 teaspoon black pepper 1 tablespoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 tablespoon butter Preparation: Whisk together all ingredients, except butter in a saucepan, bring to a low simmer, and turn off heat. Stir in butter. Let cool to room temperature. May be used as a basting sauce towards the end of cooking, or brushed on after barbecuing, with additional sauce served on the side. Hint:  Make a double or triple batch and freeze in mason jars or freezer bags for future use.

by puppieluv on Sep. 30, 2008 at 11:48 PM   Kansas City "Kryptonite" Rub Suits beef or chicken. 1/2 C. sugar 1/4 C. paprika 2t. Chili powder 1/2 t. cayenne 1/2 C. salt 2 t. pepper 2 t. garlic powder Combine all ingredients and rub on meat. Fire it up, and serve!  Please do NOT underestimate this simple  recipe - it's out of this world! And, let me  know how you make out! Try something new everyday!!!

by puppieluv on Sep. 30, 2008 at 11:50 PM Of course we all know that the only true way to achieve the Blackened flavor is with that super high heat that very few kitchens are equipped to deal with, but this is second best. Recipe -- Cajun Blackening Spices FoodReference.com Yield: 3 1/4 Cups  1 Cup Paprika 1/4 Cup Salt -- optional 1/3 Cup Granulated Onion 1/3 Cup Granulated Garlic 1/3 Cup Cayenne Pepper 1/4 Cup White Pepper 1/4 Cup Black Pepper 2 2/3 Tablespoons Thyme 1/4 Cup Oregano 1 1/3 Tablespoons Ginger 1 1/3 Tablespoons Sage  Combine all and mix well. My Kitchen to yours.

[dntbgmeb4cofe]

[dntbgmeb4cofe]

originally posted by;

Dec. 17, 2008 at 3:54 PM by puppieluv

http://www.thecookinginn.com/eggsub.html

What is a good substitute for eggs?

• Ener-G Egg Replacer - follow directions on box.
• 2 tbsp cornstarch = 1 egg
• 2 tbsp arrowroot flour = 1 egg
• 2 tbsp potato starch = 1 egg
• 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
• 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
• 1 banana = 1 egg in cakes.
• 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

Homemade egg substitute recipe

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

1 tablespoon of nonfat dry milk powder 
2 egg whites from large eggs 
4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

[dntbgmeb4cofe]

• 
• by 
  • Peanutsnuggler
   on Jan. 20, 2009 at 5:28 PM

• Here's a recipe I found for seasoned rice. I made this and it was DELICIOUS!!!  I also added pepper, celery flakes, and I think a little basil (can't remember, but it can't hurt).

HOMEMADE SEASONED RICE MIX

This economical, convenient mix allows you the flexibility to make it for poultry or beef-flavored dishes. 3 c. uncooked regular rice 1/4 c. dried parsley flakes 6 tsp. instant chicken or beef-flavored bouillon 2 tsp. onion powder 1/2 tsp. garlic powder 1/4 tsp. dried thyme leaves In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Stir well before each use. Makes 3 cups.

[dntbgmeb4cofe]

Homemade Onion Powder

Ingredients:

onions

Preperation:

1. Peel and finely chop your onions.

2. Then, spread the onion pieces out on a tray and heat in a 150 degree oven or in a food dehydrator until dry.

Tip: The onions are dry when you can easily crumble the chopped pieces in your hand.

3. Allow the onions to cool. Then, grind with a coffee grinder, spice mill, food processor or mortar and pestle until you reach your desired consistency.

4. Store your finished onion powder in an air-tight container in a cool, dry spot or freeze.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Homemade Garlic Powder

Ingredients:

Garlic Cloves

Preperation:

1. Peel your garlic cloves, and slice them thin.

2. Then, place the garlic slices in a 150 degree oven or in a dehydrator, and heat until dry.

Tip: The garlic is dry when you can crush it in your hand and it crumbles easily.

3. Allow the garlic to cool. Then, grind with a coffee grinder, spice mill, food processor or mortar and pestle until you reach your desired consistency.

4. Store your finished garlic powder in an air-tight container in a cool, dry spot or freeze.

my daughter just asked me about cayenne and the method is the same as above. dry them crush them and store the powder.

[dntbgmeb4cofe]

• 
• by 
  • Peanutsnuggler
   on Feb. 2, 2009 at 6:29 PM

• Borden's Sweetened Condensed Milk
  3/4 Cup sugar
  1/2 Cup water
  1 Cup plus 2 Tbls. powdered milk
  Combine all ingredients. Heat to boiling.
  Cook until thick, this will take 15 to 20
  minutes. This equals one can.
  Borden's

[dntbgmeb4cofe]

• 
• by 
  • Peanutsnuggler
   on Feb. 2, 2009 at 6:34 PM

• Chili Powder
  3 Tbsp. paprika
  1 Tbsp. ground cumin
  2 Tbsp. oregano
  1 tsp. red or cayenne pepper
  1/2 tsp. garlic powder
  Mix well. Place in an airtight container. Adjust red pepper to taste for a
  hot or mild blend. This makes 2/3 cup.
  Chili

[4kidz916]

Bump so I can find this later.  Thanks for sharing.

[dntbgmeb4cofe]

I go to this site, Southern Plate, and I love most of the recipes she puts on there.  Here's on I thought I'd share.

 

White Barbecue Sauce

2 C Mayonnaise

1 1/2 T salt

2 T black pepper

6 T white vinegar

6 T lemon juice

4 T white sugar

Mix all ingredients together and stir well.