CHEESY HERB SEASONING MIX
CHEESY HERB SEASONING MIX
MAKES ABOUT 1/2 CUP
1/3 c. grated Parmesan cheese (nonrefrigerated variety)
2 T. dried parsley flakes
2 t. dried chopped or minced onion
1 t. sugar
1 t. white sesame seeds
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. dried marjoram
1/2 t. garlic powder
1/4 t. lemon pepper
1/4 t. paprika
Whisk ingredients in small bowl. Pack in decorative container with tight-fitting lid.
Attach gift tag/recipe card with ribbon.
GIFT TAG/RECIPE CARD:
CHEESY HERB SALAD DRESSING
MAKES ABOUT 1 1/4 CUPS
1 1/2 T. Chessy Herb Seasoning Mix
3/4 c. olive oil
1/4 c. red wine vinegar
2 1/2 T. water
Combine seasoning mix, oil, vinegar and water in 1-pt. container with tight-fitting lid; shake 30 seconds to emulsify ingredients. Refrigerate until ready to use.
MORE CHEESY HERB SEASONING MIX IDEAS:
FOR CHEESY HERB BREADSTICKS - sprinkle mix over refrigerated breadstick dough, about 1/2 t. per breadstick. Bake according to package directions.
FOR CHEESY HERB PASTA - sprinkle pasta with some olive oil and seasoning mix and toss well.
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SPICY SOY SAUCE
MAKES ABOUT 4 1/2 CUPS
3 c. soy sauce, regular or low-sodium
3/4 c. cider vinegar or rice vinegar
3/4 to 1 c. whole dried red chiles
2 T. sugar
Place all ingredients in 1-qt. jar with tight-fitting lid. (If jar has a metal lid, place a piece of plastic wrap over rim of jar before sealing. Shake to combine. Store in cool place - UP TO 6 MONTHS BEFORE USING.
Shake jar occasionally to distribute flavors and dissolve sugar. (Chiles will sink as they soak up liquid.)
Pour into decorative jar with tight-fitting lid. Cover top of jar with fabric; attach gift tag/recipes card with ribbon.
GIFT TAG/RECIPE CARD:
SPICY SOY SAUCE
USE SPICY SOY SAUCE anytime a recipe calls for regular soy sauce. The chiles may be removed, chopped, and added to cooked rice and vegetables, over grilled meat or fish, or included in any marinade that also calls for soy sauce.
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FLAVORED SUGARS
MAKES 1 PINT JAR FOR EACH FLAVOR
FOR ORANGE SUGAR:
1 3/4 to 2 c. sugar plus thin slices of peel from 1 orange
FOR VANILLA SUGAR:
1 3/4 to 2 c. sugar plus 1 vanilla bean , split in half lengthwise and cut in half crosswise
FOR MINT SUGAR:
1 3/4 to 2 c. sugar plus 1/4 c. fresh mint leaves, rinsed and thoroughly dried
FOR CINNAMON SUGAR:
1 3/4 to 2 c. sugar plus 3 to 4 (3-inch) cinnamon sticks, broken in half
FOR ROSEMARY SUGAR:
1 3/4 to 2 c. sugar plus 2 to 3 (4-inch) fresh rosemary sprigs, rinsed and thoroughly dried
Place about 3/4 c. sugar into 1-pint jar with tight-fitting lid. Add layer of orange peel, vanilla bean, mint, cinnamon or rosemary. Layer sugar and flavorings, ending with sugar on top, packing down lightly before adding next layer.
Shake or roll jar every day or two to blend flavors. Set aside for at least 2 weeks before using.
Cover top of jar with fabric; attach gift tag/recipe card with ribbon.
NOTE: SUGAR MAY PICK UP COLORS FROM THE FLAVORINGS; THIS IS NORMAL.
GIFT TAG/RECIPE CARD:
FLAVORED SUGAR:
Substitute Flavored Sugar anytime a recipe calls for granulated sugar. For example, use Orange Sugar in cofffeecake; Vanilla Sugar in cookies; Mint Sugar in hot or iced teas; Cinnamon Sugar in any baked item, or on cake, cookies or buttered toast; or Rosemary Sugar over fresh fruit.
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