Convenience Foods

[Britesea]

CAJUN/CREOLE SEASONING

2 tbsp onion powder
2 tbsp garlic powder
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp dried thyme
1 tbsp black pepper
1 tbsp white pepper (or use 2 tbsp black)
2 tbsp hot paprika
4 tbsp paprika
4-5 seasoning salt
Mix all ingredients in a glass jar. Vacuum seal for freshness
Shake jar before using

 

[Britesea]

I love this mustard recipe; as far as our family is concerned, it tastes better than Grey Poupon. It's quite hot when you first make it, but mellows with time.

3/4 cup hot mustard powder
1/4 cup very cold water
1 cup cider vinegar
1 cup dry white wine
1/2 cup minced yellow onion
1/4 cup minced shallots
3 tablespoons minced garlic
1 bay leaf
2 teaspoons whole black peppercorns
4 whole juniper berries
2 tablespoons cold fresh lemon juice
2 teaspoons kosher salt
2 teaspoons sugar

In a bowl, stir together mustard powder and water to make a paste.
In a saucepan, combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns and juniper berries and bring the mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds (I use the handle of a wooden spoon to measure this). Strain mixture, pressing with a wooden spoon to get as much of the liquid as possible, and chill.
Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes. Transfer the mustard mixture to a saucepan and bring to a simmer over low heat; cook for 15 minutes. Remove from heat and allow to cool. Transfer to a sterile jar and seal tightly and store on a dark, cool shelf for at least a month or up to 6 weeks before using. (there have been times when we've used it sooner, and it's ok, but it is hotter, and the flavor is less well developed).
Once this is opened, keep it in the refrigerator, where it will keep for 6 months.
Yields about 2 cups.

 

[Hinotori]

A website I'd found long ago that has links for all sorts of seasoning mixes. http://cheaphealthygood.blogspot.com/2008/02/save-money-on-seasonings-myom-make-your.html

 

[Denim Deb]

I know what I'll be trying in my spare time.

 

[Britesea]

The best part of making your own is the freshness. If you use whole spices and grind them up when you make your mix, it's even better (like using fresh ground coffee beans, or freshly ground wheat flour). I do this so often that I ended up wearing out my electric coffee grinder and went out and bought a really good mortar and pestle. It's about 6" across, weighs something like 25 pounds, made of granite and it does the most amazing job. It's also a lot easier to clean than the electric grinder was- just a quick wipe with a damp cloth most of the time. Unlike the electric c***, this will probably outlive me. I just hope one of my kids will appreciate what a fine tool it is and keep it rather than it ending up in the dump.

 

[ChickenMomma91]

Found these on a blog bit deleted the post out of my bookmarks after copying them down.

Taco Seasoning
2 tsp chili powder (homemade version)
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp onion powder
3/4 garlic powder
1/2 tsp sea salt (kosher could work)
A dash of cayenne

mix well use as you would the crud thst has silica (sand) in it

 

[ChickenMomma91]

Allspice Alternative
1 part nutmeg
1 part cinnamon
1 part cloves

place in jar and shake well

 

[ChickenMomma91]

Chili Powder
1 tsp paprika
2 tsp cumin
1 tsp cayenne
1 tsp oregano
2 tsp garlic powder

place in jar and shake well

 

[ChickenMomma91]

Poultry Seasoning
2 3/4 tsp rosemary
1 1/2 tsp ground thyme
1 tsp basil
1/2 tsp nutmeg
1/2 tsp black pepper
2 tsp marjoram

place in jar and shake well

 

[ChickenMomma91]

Sausage Seasoning
8 Tbsp celtic sea salt ( I'm sure regular would work)
1 cup plus 2Tbsp black pepper
8 Tbsp nutmeg
4 Tbsp sage

Use 1 1/3 Tbsps per pound of meat