Spice and Seasoning blends

[Apple]

k 65 jingle bell - rock
Message #97
11/17/10 11:03 AM

My exact pumpkin pie spices are...
1 1/2 t cinnamon
1 t pumpkin pie spice
1/2t ginger
1/4 t cloves

[Apple]

morrobaymom
Message #2
03/18/10 12:48 PM

I also just made a free (other than the salt) seasoning mix for chicken, lamb or pork. A little goes a long, long way.

Flavorful, French Herb Seasoning

1 (6-7) inch sprig of fresh rosemary, diced fine (or enough to make 1 heaping teaspoon of almost-powder rosemary)
2-3 sprigs of fresh thyme, chopped coarsely (enough to make 1 heaping teaspoon)
1/4 cup sea salt
2 tablespoons fried lavender
1 tablespoon garlic powder
Combine the fresh herbs and salt in a small bowl, stirring well; allow to "dry" at room temperature, uncovered for a few hours or overnight. Add lavender and garlic powder. Stir again. Transfer to a clean jar, seal and store in the pantry. Use this as a rub or sprinkled seasoning over meat before roasting or grilling. Example: For a three pound pork tenderloin or whole chicken, you'd use one to two teaspoons of the seasoning mix. I use just over a tablespoon on a large leg of lamb.
Although I haven't tried it, you could probably use all dry herbs with the salt, shake it up, seal and store it. I like using fresh herbs from the garden, which seems to enhance the flavor.

[Agatha]

Apple. . .

Is that fried or[glow=red,2,300] dried [/glow]thyme???

[Apple]

Neither, it's lavender!
Lol, I've just been so busy copying and pasting to save the old recipes that I haven't edited most of the posts. I should re-mention that the majority of the recipes I'll post for a while should be credited to the person mentioned in the top of the post. They can take all the blame for spelling mistakes as well
It's funny, I'll probably leave it (unless morro gets her butt over here and asks me to correct it)

[Agatha]

"thyme". . .Ah, Agatha, and you took such time and care with that post! (laughing at myself, here). I saw the "fried" and just couldn't resist.

Actually my guys and I love a commercial french herb mixture but it's not cheap at all. I can't wait to try this one out.

[Malarky]

Teriyaki Marinade
(fat free)

1 can pineapple juice
12 oz soy sauce
1/2 "hand" fresh ginger, sliced
6-8 garlic cloves chopped


I freeze chicken and steak tips in this marinade. The flavor is really intense when you do this. It also helps prevent freezer burn.

My ex was an excellent cook. I wish I remembered more of his recipes.

[Agatha]

Jan 17, 2011 21:31:17 GMT -5 Malarky said:

Teriyaki Marinade
(fat free)

1 can pineapple juice
12 oz soy sauce
1/2 "hand" fresh ginger, sliced
6-8 garlic cloves chopped


I freeze chicken and steak tips in this marinade. The flavor is really intense when you do this. It also helps prevent freezer burn.

My ex was an excellent cook. I wish I remembered more of his recipes.

Another version is to omit the pineapple juice altogether and substitute a nice red wine, about 2/3 cup of wine to 1 cup soy sauce. I always use a lite soy sauce as the "full octane" ones are a little too salty for me. I also grate my fresh ginger and let the sauce "blend" in the refrigerator for at least three days before using it.