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Loudly s Seasoned Salt

Mix all ingredients together thoroughly, or put all ingredients in 1 qt. mayonnaise jar with tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months. Makes about 1 cup.
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A Fancy Curry Powder

* about 20 pods--cracked with a cleaver to release seeds. Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes 1/2 cup of curry powder.

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A Little Italian Seasoning

Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables.
In the bowl of a food processor, combine all the ingredients. Process for 30 seconds until finely ground. Transfer to a tightly sealed container, label, and date. Store in a cool dark place for up to 3 months.

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Achiote Paste

Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powderlike consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator. Use for Cochinita Pibil or any grilled seafood. Yield: about 1/2 cup.
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All Purpose Seasoning

In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid.
Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commerical product called "Instead of Salt" All Purpose Herb Seasoning, if you want to save time.
Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.

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All Purpose Mop

Combine all ingredients in a nonreactive saucepan. Simmer until onions are tender and translucent.
COOKS NOTES: Butter! No substititute. Broth is an important ingredient to the mop. For brisket he uses beef broth, for chicken he uses chicken stock he makes himself from the backs and tails he cuts away when preparing chicken. He also incorporates the spices from the rub to maintain the same balances of flavors.

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Anna Jachimowicz s Standard Seasoning

One standard seasoning Mrs. Jachimowicz uses is fried onions. She usually makes a large quantity at once so she can add it to each dish without preparing it each time. After finely chopping the onions, she browns them with a little flour in vegetable oil. When they are golden, she melts some butter in the pan. The oil prevents the onions from burning and the butter is added for flavor. She also seasons most of her foods with seasoned salt, celery salt or savory.
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Curry Powder

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews.
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Apple Pie Spice

1. 1 tsp. per pie to apple-pie filling.
2. Stir into applesauce.
3. Stir into crumb topping for coffeecake.
4. Heat with apple cider. Pour through coffee filter lined strainer before drinking.
5. Simple Spice Cookies: Sprinkle over sliced refrigerator sugar cookie dough before baking. While you're at it, keep these in mind for gifts. Just put them in a pretty jar, and attach a few recipe suggestions with a ribbon. Makes a scant 1/2 cup.

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Baked Roux

To bake a roux, preheat oven to 400 degrees. Put some (about 1/3 c.) of flour pie pan or cake pan which has been sprayed with PAM. Bake at 400 degrees stirring frequently until roux is caramel colored and just begins to have a burnt smell. Don't bake it any longer! Store roux in refrigerator . When recipe calls for roux add an equal measure of water to whatever amount of flour is called for in the recipe.
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Barbeque Spice Mixture

Mix thoroughly.
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basic Balinese spice mix

Grind whole seeds in pestle and mortar, then blnd all together. You can use a food processor for this part. It should be golden yellow and thick paste
like. This is used in many ways...rub over chicken and barbecue, marinade fish and warp in banana leaf and steam, add to rice porridge.
Add to: 300 gr chicken mince 3 lime leaves, three quarters cup grated cocunut, 2 tspn palm sugar half tspn salt, 1 tbspn fried dried onion and hald stick finely chopped lemon grass. kead until very sticky. Mold around soaked bamboo satay sticks and charcoal grill. this is chicken satay, not the kebabs that are sold for tourist consumption.

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Bay Seafood Seasoning Blend

Combine all ingredients; store in an airtight container. Use with seafood or chicken. Yield: 1/4 cup. Store herb containers in a dark, cool, dry place up to six months. Because heat weakens spice flavors, avoid displaying seasonings on open racks above or near cook tops or ovens. Store seldom-used seasonings in the freezer to maintain freshness.
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Better Than Salt Herb Blend

The recipe is for dried herbs. If you have your own herb garden, do try drying your own. They will dry in seconds in a microwave, or in a longer time in a warm oven (about 180 degrees). Leave the oven door slilghtly ajar to allow moisture escape.
Unless you have not time and patience that I have, buy the onion and garlic powders. I have tried chopping my own fresh garlic and onion, but they take too long to dry for me.
Mix and crush to a coarse powder with a mortar and pestle or a small blender or food processor.
The Herb Blend is delicious on slald greens, on sliced tomatoes and cucumbers, on fish, hamburgers, meat loaves, steaks, omelets, etc. Try mixing the Herb Blend with a stick of butter or margarine. Let stand in refrigerator for a day of two for good flavor. Use Herbed butter on vegetables, breads, meats, fish, etc.

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Black Bean Chili Chowder

*Tomatoes: Del Monte FreshCut Diced Tomatoes with Garlic & Onion. In a large saucepan combine soup, tomatoes, corn, onions and salsa; bring to boil. Reduce heat to med; cook 3 min. Serve with a dollop of sour cream if desired.

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Blanched Garlic Paste

Place the garlic in a small saucepan filled with cold water and bring to a simmer. Simmer for 30 seconds, then drain and return to the same pan and cover with cold water again. Bring to a simmer and drain again. Return the drained cloves to the pan and add the olive oil. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring frequently. Puree the mixture in a blender for 2 minutes, or until the mixture is very smooth, scraping down the sides of the blender as necessary. Add the salt at the end of blending. Use as an addition to soups, salad dressings or any dish calling for garlic. Yield: about 1 cup.
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Brine For Roasted Chicken

Place all ingredients together in container big enough to hold whole chicken and mix well. Rinse whole roasting chicken, be sure to remove giblets and any loose parts from cavity. Submerge in brine for 18 to 24 hours, refrigerated. Roast according to usual method.
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Cajun Seasoning

Combine all ingredients; store in an airtight container. Store herb containers in a dark, cool, dry place up to six months. Because heat weakens spice flavors, avoid displaying seasonings on open racks above or near cook tops or ovens. Store seldom-used seasonings in the freezer to maintain freshness.
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Cajun Spice

Combine all the ingredients and store in an airtight container.
To pan-blacken fish, chicken, or steaks, heat a heavy, dry skillet over high heat. Lightly brush the food with olive oil and thickly encrust it with Cajun spice. Pan-fry for 1 minutes per side or until cooked to taste.

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Cajun Spice Mix

Mix.
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