Making Mixes--recipes we use

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Weedygarden

Weedygarden

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There are some web sites where you can find mix recipes, but some of you may have recipes that you have used and like. Sometimes the recipes for mixes work, and sometimes, not so much.

These are some websites that I have seen and perused before:

https://www.budget101.com/content.php/166-Mix-Recipes

This woman has a shelf set up of all of her mixes. http://heart-hands-home.blogspot.com/2011/05/making-mixes-101-and-brownie-mix-recipe.html

https://food-hacks.wonderhowto.com/...ixes-with-these-diy-versions-instead-0164027/
 
I have a wheat book with many other recipes for mixes...things like seasonings, crackers, breads, and other dry mix recipes.
Wow, I just did a quick search on the author, LeArta Moulton, she is in her 80s now, so I don't guess she has any youtube. The book is probably 25+ years old.

There is a fluffy floofy store in the big city, one that sells very high priced, high quality, organic food products to the healthy/wealthy crowd. Compared to the prices of bottled seasonings, herbs, and spices at a grocery store, you can buy by the ounce single herbs and spices, usually organic, much cheaper at the floofy store.
 
Alfredo Sauce Mix

1 cup flour

1 cup dry milk

4 heaping T dry buttermilk

4 T garlic powder

½ T black pepper

½ T salt

1 T parsley flakes

1 T Italian seasoning

½ tspn red pepper flakes

4 heaping T cheddar cheese powder

1 ¾ cups parmesan cheese

Mix all in a food processor. To make sauce, melt 3 T butter in a saucepan. Mix in ¾ cup of mix and ½ cup or more of water or milk. Heat until the sauce is thick enough.


Apple Pie Spice

4 tablespoons ground cinnamon

1 tablespoon ground allspice

2 teaspoons ground nutmeg

1 teaspoons ground cardamon

1 teaspoon ground cloves


Au Jus Mix

2 Tbsp. granulated beef bullion plus 1 tsp beef bullion powder (can use crushed cubes)

2 tsp granulated onion bullion

1 tsp dried parsley flakes

1/8 tsp black pepper – or – 1/8 tsp red pepper

1/8 tsp garlic powder

2 Tbsp cornstarch

Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature. To use: Put 2 ¼ tsp mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and if you wish, a pat of butter.


Barbecue Pork Rub

1/4 cup paprika

1 tbsp. salt

1 tbsp. black pepper (I use 1/2 tbsp.)

1 tbsp. sugar

1 tbsp. garlic powder

1/2 tbsp. oregano

1/2 tbsp. dry mustard

1/2 tbsp. chili powder

Mix all of these ingredients together and rub all over the pork.


Beef Gravy Mix

1 1/3 Cup Nonfat Dry Milk

3/4 Cup Instant Flour

1/4 Cup Beef Bullion

1/4 Teaspoon Thyme

1/4 Teaspoon Onion Powder

1/8 Teaspoon Sage

1/8 Teaspoon White Pepper

1/2 Cup Dry Butter

To Make Gravy: 1 Cup Cold Water and 1/2 Cup Beef Gravy Mix. To Make it a more brown color add 1 Tablespoon Kitchen Bouquet


Brown gravy mix

1/4 cup flour

1T beef bouillon granules

1T onion powder

1T garlic powder

1/4 tsp black pepper

Dash of dried parsley

Combine dry gravy mix with 1 cup of cold water in a saucepan.


Buffalo chicken rub

1⁄2 cup dark brown sugar

1 tablespoon chili powder

1 tablespoon sweet smoked paprika

1 tablespoon ground cumin

1 teaspoon cayenne pepper

2 tablespoons garlic powder

1 tablespoon mustard powder

2 tablespoons kosher salt (or to taste)

1 tablespoon black pepper

Coat chicken with oil and sprinkle with the rub and bake
 
Cajun Spice Blend - makes 1 /4 cup

2 teaspoons salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme

1/2 teaspoon red pepper flakes (optional)


Chicago Steakhouse Rub

1 tablespoon dry mustard

2 teaspoons granulated garlic

2 teaspoons coarsely ground black pepper

1 teaspoon sweet smoked Spanish paprika

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper


Chicken gravy mix

1 1/3 Cups Instant Nonfat Dry Milk

3/4 Cup Instant Flour

3 Tablespoon Chicken Bullion

1/4 Teaspoon Sage

1/8 Teaspoon Thyme

1/8 Teaspoon Black Pepper

1/2 Cup Butter or Margarine

Mix and store in an air tight container

To Make Gravy: 1 Cup Cold water and 1/2 Cup Chicken Gravy Mix


Country Gravy Mix

1 Cup All Purpose Flour

2 Teaspoon Garlic Powder

1 Teaspoon Paprika

1 Teaspoon Black Pepper

1/4 Teaspoon Poultry Seasoning

1 Tablespoon Chicken Bullion

1/2 Teaspoon Salt

2 Tablespoons Dried Butter

To Make Gravy: 2 Tablespoons Mix and 2 Cups Milk.

Dry Onion Soup Mix

2/3 cup dried, minced onion

3 tsp parsley flakes

2 tsp onion powder

2 tsp turmeric

1 tsp celery salt

1 tsp sea salt

1 tsp sugar

½ tsp ground pepper

Use 4 Tbsp in a recipe in place of 1 commercial packet.


Fajita Seasoning

1 T crushed oregano

¼ t cayenne

1 ½ T cumin

1 t salt

1 t onion powder

1 T chili powder

1 T garlic powder

½ T cornstarch

1 T brown sugar

1 lime packet

1 ½ T paprika

Use ½ cup for 1 pound meat.


Fiesta Ranch Mix

2 tablespoons = 1 pkg

2 tsp salt

4 tbsp parsley

3 tsp dill weed

2 tsp dried chives

4 tsp garlic powder

4 tsp onion powder

4 tsp onion flakes

2 tsp black pepper

3 tsp Chipotle pepper
 
Garlic Salt

4 parts salt

1 part granulated garlic

1 part parsley flakes


Greek Seasoning

2 tbsp oregano

1 tbsp dried basil

1 tbsp dried thyme

1 tbsp dried rosemary

1 tbsp dried dillweed

1 tbsp parsley flakes

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp salt

1 tbsp pepper

1 tsp marjoram

1 tsp cinnamon

1 tsp nutmeg


Italian Seasoning

1 tbsp dried basil

1 tbsp dried marjoram

1 tbsp dried oregano

1 tbsp dried rosemary

1 tbsp dried sage

1 tbsp dried thyme

1 tbsp dried flat leaf Italian parsley


Instant Vanilla or Chocolate Pudding

1/2 cup sugar

1/2 cup powdered milk

1/3 cup instant Clear Jel

1/4 tsp. salt

Mix all dry ingredients together then whisk in 2 cups water and 1/4 tsp. vanilla.

For chocolate pudding add 1/2 cup cocoa and increase sugar to 3/4 cup.


Jambalaya Mix (Makes two packages)

2 2/3 to 3 cups cooked and dehydrated white rice

1/3 cup tomato powder

3 Tablespoons dried onion flakes

3 Tablespoons dried parsley

3 Tablespoons dried bell pepper (green or red or both)

1 Tablespoon dehydrated celery

1 1/2 teaspoon black pepper (I use medium grind)

1 teaspoon garlic powder

1 teaspoon salt (your favorite kind)

3/4 teaspoon ground thyme

1/2 teaspoon sugar (to "cut" the tomato)

1 pinch (3 shakes) of ground cayenne pepper

Mix all ingredients and divide equally (6 ounces each) into two airtight containers (baggies, vacuum seal bags or small jars). Preparation Instructions for a 6 ounce (by weight) portion:

Directions: Bring 3 & 1/2 cups water to a boil, stir in mix. Remove from heat, cover, and let stand 20 minutes. Add cooked & heated shrimp, ham, or sausage and serve.


KFC 11 herbs and spices

1 part Oregano

1 part Chili Powder

1 part ground Sage

1 part ground Basil

1 part ground Marjoram

1/2 part powdered black Pepper

1/2 part ground black Pepper

3 parts Paprika

1 part Onion Salt

1 part Garlic Powder

3 parts MSG

Mix this with white flour as a coating mix.
 
Montreal Steak Seasoning

2 tablespoons paprika

2 tablespoons crushed black pepper

2 tablespoons kosher salt

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon crushed coriander

1 tablespoon dill

1 tablespoon crushed red pepper flakes



Mrs Dash

1⁄2 teaspoon cayenne pepper

1 teaspoon black pepper

1 tablespoon garlic powder

1 teaspoon basil

1 teaspoon marjoram

1 teaspoon thyme

1 teaspoon parsley

1 teaspoon savory

1 teaspoon mace

1 teaspoon onion powder

1 teaspoon sage


Old Bay

2 T bay leaf powder

2 T celery salt

1 T dry mustard

2 t black pepper

2 t ground ginger

2 t paprika

1 t white pepper

1 t ground nutmeg

1 t ground cloves

1 t allspice

½ t ground mace

½ t ground cardamom

¼ t cinnamon


Pizza Seasoning Blend

2 tablespoons dried oregano

2 tablespoons dried Basil

2 tablespoons dried parsley

2 tablespoons dried minced garlic

2 tablespoons dried minced onion

1 tablespoon cracked black pepper

1 tablespoon crushed red pepper

1 tablespoon salt




Poultry Seasoning

2 tablespoons ground parsley

2 tablespoons rubbed sage

2 tablespoons ground rosemary

2 tablespoons ground thyme

2 tablespoons ground marjoram

2 tablespoons ground celery seed

2 tablespoons ground black pepper

1 tablespoon ground ginger

2 teaspoons ground nutmeg


Pumpkin Pie Spice

3 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons nutmeg

1 ½ teaspoons ground allspice

1 ½ teaspoons ground cloves


Ranch Dressing Mix

1/2 cup nonfat dry powdered milk

2 tablespoons dry parsley flakes (4 T. if using fresh)

1 teaspoon dill weed

1 teaspoon onion powder

1 teaspoon onion flakes

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon celery seed

1 teaspoon brown sugar

To make dressing, mix 1 heaping tablespoon into 1 cup buttermilk that's been mixed with 1 cup mayonnaise. Stir until well blended. Store covered in refrigerator until ready to use. Wait at least 30 minutes for flavors to combine.

RANCH DIP

1 cup mayonnaise

1 cup sour cream

1 heaping tablespoon Ranch Dressing Mix

Stir all ingredients together and refrigerate for 2 or more hours before serving.
 
Rotisserie Seasoning

4 tbs salt

4 tbs paprika

4 tbs granulated onion

4 tbs granulated garlic

4 tbs Italian seasoning blend

4 tbs brown sugar

1 tbs dried thyme

1/4 tsp cayenne pepper

1/2 tsp black pepper


Santa Maria rub

1 T crushed dried rosemary

1 T dried dill

1 T onion powder

1/2 T celery salt

1 T dried sage

1 T paprika

1 T ground black pepper

1/2 T garlic salt


Season All

2 cups salt

2 tablespoons sugar

2 tablespoons garlic powder

1 tablespoon curry

1 tablespoon chili powder

1 teaspoon cayenne pepper

2 tablespoons onion powder

1 teaspoon allspice

6 tablespoons paprika

1 tablespoon celery salt

1 teaspoon dry mustard

2 tablespoons black pepper

1 teaspoon ginger

1 teaspoon nutmeg





Seasoning Salt

4 tsp salt

4 tsp garlic powder

2 tsp onion powder

1 tsp paprika

1/2 tsp turmeric


Shake and Bake

2 cups bread crumbs – store bought or home made

1 t salt

1 t pepper

1 t garlic powder

1 t onion powder

1 t Italian seasoning

1 t poultry seasoning


Sloppy Joe Seasoning Mix – makes 1 package

1 Tablespoon Dried Onion

1 Teaspoon Green Pepper Flakes

1 Teaspoon Salt

1 Teaspoon Cornstarch

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Dry Mustard

1/4 Teaspoon Celery Seed

1/4 Teaspoon Chili Powder


Soup Or Sauce Mix

2 cups powdered non-fat dry milk

3/4 cup cornstarch

1/4 cup instant chicken bouillon (regular or low sodium)

2 Tbsp dried onion flakes

2 tsp Italian seasoning (optional)

Directions-Combine all ingredients in a recloseable plastic bag, mixing well. Equal to 9 (10.5 oz) cans of cream soup. To use it to replace a can of soup add 1/3 C of dry mix to 1 1/4 water and whisk until blended and then stir and cook until thick. Add to casserole as you would a can of soup or eat like a soup. You can also add mushrooms, or celery for those base soups.





Spaghetti sauce mix

1 Tablespoon Dried Onion

1 Tablespoon Cornstarch

1 1/2 Teaspoon Salt

1 Teaspoon Sugar

1 Tablespoon Parsley Flakes

2 Teaspoons Dried Green pepper

1/4 Teaspoon Garlic Powder

3/4 Teaspoon Italian Seasoning

This makes 1/3 cup (or one packet of spaghetti seasoning mix)


Steakhouse Seasoning


¼ cup salt

1 tablespoon sweet paprika

1 tablespoon smoked paprika (or 2 tablespoons regular paprika if you don’t have sweet/smoked)

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon cracked black pepper

1 tablespoon crushed red pepper

1 tablespoon coriander

1 tablespoon ground celery seed

1 tablespoon ground rosemary

1 tablespoon ground marjoram

1 tablespoon dried thyme


Combine ingredients in a jar and give it a good shake. Use on burgers, chicken, steak,

fries and more. Perfect for barbecue season!


Taco Seasoning

1/4 cup ground cumin

1/4 cup chili powder

1 tablespoon + 1 teaspoon salt

1 tablespoon + 1 teaspoon ground black pepper

2 teaspoons garlic powder

2 teaspoon onion powder

1 tablespoon paprika

1 tablespoon oregano

1 teaspoon red pepper flakes or slightly less ground red pepper


Optional:

1 teaspoon ground coriander or cilantro flakes

2 teaspoons flour (this will thicken the juices of your ground meat)

Use 2-3 tablespoons per pound of ground meat, according to your taste.
 
Tony Chacere’s Creole Seasoning

1⁄4 cup salt

1 teaspoon cornstarch

5 teaspoons cayenne pepper

5 teaspoons garlic salt

4 teaspoons ground black pepper

1 tablespoon seasoned chili powder

2 1⁄2 teaspoons celery salt

2 teaspoons ground mustard

1 1⁄2 teaspoons ground basil

1 1⁄2 teaspoons ground sage

1 teaspoon onion salt

1⁄2 teaspoon ground oregano

1⁄2 teaspoon ground thyme


Zatarains

5 Tbsp paprika

4 Tbsp salt

4 Tbsp garlic powder (not salt)

2 Tbsp onion powder (not salt)

2 Tbsp ground black pepper

2 Tbsp cayenne pepper

2 Tbsp ground dried oregano

2 Tbsp ground dried thyme
 
Terri9630 said:
Ill have to watch it, I suck at gravies..
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Weedygarden said:
I think gravy is a tough thing for many people.
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I don't or shouldn't eat gravy, but Thanksgiving turkey gravy is the best at our house. My husband taught me how and he's been making it every year for years, except for when I stumble through it.
I think his key was making sure there were very browned areas in the turkey pan, saving drippings from the pan, but skimming off a lot of the fat, saving and using a little bit of the water from the cooking and simmering of the giblets for the dressing balls (that's what I've always done). YUM.
I just tried getting his how-to, but that was confusing. So I'll let him be.
That's why I love eating turkey, his gravy is the bomb. And my dressing is awesome.
 
A number of years ago, I read someone talking about how many gravy packets to add to their preps. For me, the chemicals can give me migraines. I try to stay away from foods made with lots of chemicals. We don't really know what they are or where they come from.
Cnsper said:
Not me, just open the jar and it comes right out.:p
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I do not mean to sound like a snob, but I have never had gravy from a jar, except maybe in school lunches.

I know it seems to be a difficult thing for many to make, but I was taught, or learned by watching, and have had several comment that I can make gravy, as though it is magic. Have I ever had gravy turn out lumpy or yucky? Yes. But I just keep making it. If you end up with lumpy gravy, use an immersion blender or even a regular blender to loosen up those lumps. Many a cook has rescued their gravy that way.
I did read recently that you can make gravy from bacon grease. :lil guy: There are many uses for bacon grease, but I can see bacon grease gravy.

Gravy is equal amounts of grease or fat and flour. After they are mixed and browned, add broth, water or milk to create the right consistency. Season to taste.

Prepper Princess made a meal and used a gravy mix. She made some breading for some meat, chicken I think. I commented that the left over breading (seasoned flour), could be added to the pan after the meat was done cooking for the gravy. A few commented that they thought their gravy would be contaminated from raw chicken and would make them sick. I have never had that problem and had never heard that before.

I guess that gravy was a big thing in my family. My grandfather often had a second course at dinner, gravy over bread torn into bite sized pieces.
 
Weedygarden said:
A number of years ago, I read someone talking about how many gravy packets to add to their preps. For me, the chemicals can give me migraines. I try to stay away from foods made with lots of chemicals. We don't really know what they are or where they come from.

I do not mean to sound like a snob, but I have never had gravy from a jar, except maybe in school lunches.

I know it seems to be a difficult thing for many to make, but I was taught, or learned by watching, and have had several comment that I can make gravy, as though it is magic. Have I ever had gravy turn out lumpy or yucky? Yes. But I just keep making it. If you end up with lumpy gravy, use an immersion blender or even a regular blender to loosen up those lumps. Many a cook has rescued their gravy that way.
I did read recently that you can make gravy from bacon grease. :lil guy: There are many uses for bacon grease, but I can see bacon grease gravy.

Gravy is equal amounts of grease or fat and flour. After they are mixed and browned, add broth, water or milk to create the right consistency. Season to taste.

Prepper Princess made a meal and used a gravy mix. She made some breading for some meat, chicken I think. I commented that the left over breading (seasoned flour), could be added to the pan after the meat was done cooking for the gravy. A few commented that they thought their gravy would be contaminated from raw chicken and would make them sick. I have never had that problem and had never heard that before.

I guess that gravy was a big thing in my family. My grandfather often had a second course at dinner, gravy over bread torn into bite sized pieces.
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I always use the seasoned flour I coated with to make gravy too. In all the years I have done this nobody has ever gotten sick either! Those that made that kind of statement are just paranoid I guess. That's what make a good gravy. I normally don't use gravy mixes. Just make my own when finished cooking what ever was in the skillet.
 
Dani said:
I always use the seasoned flour I coated with to make gravy too. In all the years I have done this nobody has ever gotten sick either! Those that made that kind of statement are just paranoid I guess. That's what make a good gravy. I normally don't use gravy mixes. Just make my own when finished cooking what ever was in the skillet.
Click to expand...

I don't know why they'd think that. You still have to cook the gravy, its not like your eating the raw flour.
 
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