SALAD SEASONING

2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
Dash cayenne pepper

 

Tastes great mixed with Italian Salad dressing and pasta.

 

HOMEMADE CAJUN SEASONING

1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground red pepper
1 teaspoon paprika
1 teaspoon black pepper

Adds flavor to chicken, pork, and pasta.

 

SPAGHETTI SEASONING

1 1/2 teaspoon dried minced onion
1 1/2 teaspoon dried parsley leaves, crushed
1 1/2 teaspoon cornstarch
1 teaspoon dried green pepper flakes
3/4 teaspoon salt
1/8 teaspoon dried minced garlic

1/2 teaspoon ground basil
1/2 teaspoon granulated sugar
1/4 teaspoon ground oregano

Combine ingredients and store in an airtight container.

 

SALT-FREE SEASONING

1/4 cup crushed dried minced onion flakes
4 teaspoons crushed dried vegetable flakes
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon unsweetened lemonade drink mix (such as Kool-Aid)

 

Great for those on a low-sodium diet!

 

POULTRY SEASONING

1 teaspoon dried rosemary

1 teaspoon rubbed sage

1 teaspoon dried thyme

 

Add savory, marjoram, dill, allspice and ginger according to your own personal taste. The recipe above makes about 1 tablespoon, enough for 1 chicken dish.

 

CURRY POWDER

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 bay leaf

1 teaspoon ground cardamom

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon cinnamon

Pinch nutmeg

Black pepper to taste

 

Grind the coriander and fennel seeds with the bay leaf. Combine with additional ingredients. Makes about 2 tablespoons.

BASIC RUB SPICE MIX

4 tablespoons paprika

1 ½ tablespoons cayenne

2 tablespoons freshly ground black pepper

3 tablespoons garlic powder

3 tablespoons onion powder

3 tablespoons salt

1 ½ tablespoons oregano

1 ½ tablespoons thyme

 

Rub this blend on meats before grilling.

 

CREOLE SPICE BLEND

1 cup paprika

1 cup dried basil

1 cup dried thyme

1/2 cup cayenne

1/2 cup file gumbo

1/4 cup chili powder

 

Emeril's Essence
5 tablespoons sweet paprika

1/4 cup salt

1/4 cup garlic powder

2 tablespoons freshly ground black pepper

2 tablespoons onion powder

2 tablespoons cayenne

2 tablespoons dried oregano

2 tablespoons dried thyme

 

A basic spice mixture used in dozens of Emeril Lagasse's recipes. Mix it up and keep some on hand to "kick" any dish "up a notch!"

 

Hidden Valley Dressing

1 cup dry buttermilk or nonfat dry milk powder

1/4 cup sugar

4 tsp. dried basil

crushed; 4 tsp. dried minced onion 

2 tsp. dry mustard 

1 tsp. garlic powder

1 tsp. salt

 

Combine all ingredients and mix well. For dressing, combine 1/4 cup mix with 1/2 cup water. Blend into 3/4 cup mayonnaise. Shake well before serving. Makes about 1-1/2 cups dressing. -- Thanks, Sue!