6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cummin
3 teaspoons onion powder
2/12 teaspoons garlic powder
1/8 teaspoon cayenne pepper
Blend together until smooth and uniform color. Place in a spice jar and label as taco seasoning. Use as needed.
2 cups flour
1 tablespoon pepper
4 tablespoons paprika
2 tablespoons garlic powder
1 teaspoon ginger
1/2 teaspoon thyme
1/2 teaspoon sweet basil
1/2 teaspoon oregano
2 tablespoons dry mustard
2 tablespoons salt
1 tablespoon celery salt
Stir until all ingredients are evenly blended. Place into an airtight container for storage. Add about 1 to 2 tablespoons of seasoned flour to 1 cup of dry bread crumbs for coating meat, fish or poultry.
1/3 cup soda
2/3 cup cream of tartar
2/3 cup arrowroot
Blend well and store in a closed container.
1# Ground beef
1 tablespoon worchestershire sauce
1 tablespoon chili powder ( to taste)
1/2 chopped onion
1 small can tomato sauce
Brown beef and add other ingredients. Serve over hot dogs in buns.
Measure desired amount of flour and add in small amounts of salt and pepper to taste. Stir or shake until all ingredients are evenly blended. Place into an airtight container for storage.
You can creatively experiment and enhance this basic recipe by adding numerous flavorings:
1 cup tomato catsup
1 teaspoon liquid smoke (more or less)
2 tablespoons molasses
Sugar to taste (or sugar substitute)
Mix all ingredients. You may want to add the liquid smoke sparingly because it has such a strong flavor. Add more of any individual ingredient to suit your taste.
This is a very basic barbecue sauce recipe that uses commonly stocked ingredients. You can creatively experiment and enhance this basic recipe by adding numerous flavorings:
1 cup ketchup
1/2 cup creamy horse radish
1/8 teaspoon cayenne pepper
Blend together until smooth and uniform color. Add more horseradish if mixture is not hot enough, mn ore ketchup if mixture is too hot.
1/2 cup apple cider
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper
Pour all ingredients into a small saucepan. Bring to a boil, simmer 1 minute. Cool and refrigerate in sealable container. Makes approximately 1 cup of sauce.
Recipe variations:
Note: Worchestershire sauce was used by the ancient Phoenicians and early Romans. It was also used in Ancient India. The name Worcestershire was applied to the sauce when it was produced for mass consumption in Worcester England. True Worcestershire sauce has over 100 ingredients!
1 cup oil
1/3 cup lemon juice or vinegar
1/2 teasp paprika
1 teas salt
Combine all ingredients. Pour into a sealable bottle and shake well. Store mixture in the refrigerator. Shake well before serving.
2 cups sugar
2 cups water
2 cups cranberries
Put water and sugar together and cook into a syrup. Add cranberries and cook until the mixture is a clear red.
Set aside to chill and stiffen.
2 tablespoons tarragon vinegar
1 cucumber, pared and chopped fine
1 red pepper
2 egg yolks
1/4 cup butter
1/4 teaspoon salt
Cook vinegar with pepper until reduced to half its volume.
Strain, add egg yolks and butter. Cook in double boiler, stirring continuously until butter melts. Add seasonings and chopped cucumber.
1 cup White Sauce
2 egg yolks
2 tablespoons butter
1 1/2 tablespoons lemon juice
Cook in double boiler, stirring continuously until butter melts. Serve hot or cold.
1/2 pound mushrooms
onion juice, pepper, salt, paprika
3 tablespoons butter
4 tablespoons flour
1 cup cream
1 teaspoon bouillon, beef or vegetable
Chop the mushrooms. Fry the mushrooms in butter, set aside. Brown butter, onion juice and flour gradually.
Pour on cream, stirring constantly. Add mushrooms and seasonings.
1 tablespoon white vinegar
1 tablespoon lemon juice
1 cup olive oil
2 egg yolks
dash of cayenne pepper
pinch of salt
pinch of dry mustard
pinch of sugar or sugar substitute
Chill oil. Beat egg yolks and seasoning thoroughly. Add oil gradually, stirring constantly. When mixture begins to thicken, add alternate drops of oil and lemon juice, stirring constantly.
Mayonnaise shoulod be stiff enough to hold its shape. Thin with cream if necessary. Cover and refrigerate until needed. Because of the raw eggs, do not keep longer than 1 week.
1 cup French Dressing
1 tablespoon chopped green pepper
1 tablespoon pimento
1 tablespoon caviar
1/2 cup chili sauce
1 tablespoon chives
1 stalk small cut celery
Mix all ingredients and chill before serving
1 cup mayonnaise
1/2 cup whipped cream
1/2 cup chili sauce
1 red pepper, chopped
1 pickle, chopped
1 stalk celery, chopped
1 green pepper, chopped
Mix all ingredients and chill before serving
1/2 cup butter
3 tablespoons flour
1 1/2 cups hot water
paprika, salt and pepper
1 teaspon lemon juice
Melt butter, add seasonings and flour. Add water gradually. Excellent with baked or broiled fish.
1 cup milk br cream
1 tablespoons butter
1 tablespoons flour
pepper, salt,
Melt butter, stir in flour, until smooth, not allowing mixture to brown.
For thicker sauce, add more flour in tablespoon increments.
Add hot milk gradually until mixture is thick and smooth, not lumpy. This can be refrigerated for later use.
4 tablespoons butter
3 tablespoons flour
1 cup water or Consommé
1/2 cup stewed tomatoes
lemon juice, pepper, salt,
Melt butter, stir in flour, until smooth. Add tomatoes and water or Consommé gradually until mixture is thick and smooth, not lumpy. This can be refrigerated for later use.