Herb and spice mixes - page #6
Mix or shake ingredients until well blended. Makes 1 cup.|| For barbecue ribs, chicken, pork, etc. Can also be used as a seasoning for baked beans.... Mix all ingredients together; place in a spray bottle. Spray over chicken as it is cooking.... Combine all ingredients in a small bowl. Store in a air tight container. Great on Fish, Poultry and Pork. Makes 1/2 cup.... Mix all together and use to baste chicken, follow with finishing sauce.Finishing Sauce:1/2 medium onion1 clove garlic1/2 stick butter1 qt. ketchup juice of half a lemon1/4 bottle Worcestershire1/8 bottle of... In medium bowl, combine all ingredients. Chill 1 hour before serving. Makes 4 to 6 servings.... Mix all ingredients together thoroughly. Store in air tight container. Makes approximately 4 Tbsp. (enough to season 1 pound of meat) or the equivalent of 1 package of taco seasoning.... Mix all ingredients. Apply to your favorite meat before placing on the grill or in the oven.... Mix all ingredients together. Refrigerate for at least 3 hours. Makes about 5 cups.... Combine all ingredients, stirring well. Cover and chill at least 3 hours. Makes about 2 cups.... Place all ingredients in blender container. Cover and blend on high speed for 20 seconds. Store in tightly covered container.... Make applesauce as usual. Measure. For each 2 cups of applesauce, add 1 cup sugar. Mix in enough cinnamon to taste. A sprinkle of cloves may be added. Put in... Grind vanilla bean in blender until finely flaked. Add sugar and process until mixture reaches fine consistency. Store in tightly sealed jar. This is wonderful on fresh fruit or French... Combine sugar and vanilla bean. Place in shaker. Cover tightly to preserve vanilla aroma. Shake on desserts, etc. and serve.... Dip chicken in several beaten eggs. Put on cookie sheet; turn every 1/2 hour. Bake 2 hours.... Combine all the ingredients in a saucepan and simmer covered for 20 minutes. Pour the mixture into sterilized jars and store in the refrigerator. Serve as a side dish with... |