Sunday, April 10, 2011

Handy Mixes

The following are really handy to have in the kitchen. I always keep them at hand for quick uses and it is far more cheaper to make a mix to keep in your cupboard than to purchase them from the supper market shelf.

Taco Seasoning Mix
12 teaspoons chili powder
9 teaspoons cumin
10 teaspoons paprika
6 teaspoons onion powder
5 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Five Spice Powder
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground anise
1 tablespoon ground fennel
1 Tablespoon ground cloves
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Onion Soup Mix
3/4 cup dry minced onions
4 teaspoons onion powder
1/3 cup gluten free beef bouillon powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Use 2 Tablespoons to 1 cup boiling water simmer 15 minutes.

Cream Soup Base
2 cups dry milk
1 1/4 cups cornstarch
1/4 cup gluten free chicken bouillon powder
2 Tablespoons dried minced onion
1 teaspoon dried  thyme leaves
1 teaspoon dried basil leaves
This is casserole consistency, add more water for a soup base. To use add add 1/3 cup of mix to 1 1/4 cup of boiling water.

Seasoned Rice Mix
1 cup broken spaghetti
2 cups uncooked white rice
1/4 cup dried parsley flakes
6 Tablespoon gluten free instant chicken or beef bouillon powder
2 Tablespoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
Combine 1 cup mix, 2 Tablespoons butter and 2 cups water brought to a boil. cover and reduce heat. Simmer for 15-20 minutes, until rice is tender.

Chocolate Syrup
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Mix the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve the sugar. Boil for 3 minutes, add the salt and the vanilla extract. Pour into a pint jar, store covered in the refrigerator. This keeps well for up to 3 months.

No comments:

Post a Comment