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    You are in: Home / Cookbooks / Dips and Seasoning Mixes
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    200 recipes in

    Dips and Seasoning Mixes

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    This recipe is from the Sept/Oct 2013 issue of Cooking with Paula Deen. Prep and Cooking Times are estimates as none were listed.

    Recipe #507140

    I must say I was skeptical of making salsa with other than fresh tomatoes, but i was pleasantly surprised. Like Pioneer Woman, I also don't like most of the store-bought salsa because of the vinegar flavor. I used diced tomatoes instead of whole and a lot more cilantro, but the recipe is posted as written. Recipe courtesy of The Pioneer Woman Cooks, Food From My Frontier.

    Recipe #501885

    55 Reviews |  By chia

    This replaces the store bought jars and tastes so much better.

    Recipe #82770

    Absolutely heavenly seasoning mix! I use it on everything. Amazing flavor!

    Recipe #57340

    My reverse-engineered recipe for McCormick's popular salt-free poultry seasoning.

    Recipe #495472

    My reverse-engineered recipe for the classic 'Dixie Fry Original Recipe Natural Seasoned Coating Mix' yields 2 cups -- the equivalent of a 10 ounce, twin-pack box (although, I disagree about the "about 23 servings" listed under nutrition facts on the box -- I have listed 23 servings here for fair replication purposes). Half of this mixture may be stored in an airtight container for a second use. See steps 7 and 9 for approximate cooking times.

    Recipe #493297

    My reverse-engineered recipe for Hometown Buffet's 'Hand Breaded Fried Chicken' chicken yields enough seasoning for 6 batches fried chicken (for the single recipe version, see Recipe #409958). Mix 5 level tablespoons of this blend with 1 3/4 cups all-purpose flour plus 1/4 cup cornstarch, for frying 8-10 pieces chicken. See Recipe #409958 for frying instructions.

    Recipe #493081

    I found this on the web. I made a couple of minor additions to this, but the flavor is outstanding for burgers and fries. Amazing how juicy the burgers are when you add just a bit of olive oil before forming them!

    Recipe #487706

    From www.TopSecretRecipes.com Another one of those great Restaurant Copy-Cats! Enjoy.

    Recipe #290879

    Found this recipe online years ago at https://www.topsecretrecipes.com/home.php and have held onto it. Posting for safe keeping.

    Recipe #473187

    Recipe #482593

    I am always asking the Penzeys store here if they have come up with a salt free taco seasoning and to my suprise the girls there concocted one! This is from Lynn, an employee at the local store. All of the following ingredients are Penzeys spices so it might not taste the same if you use another brand. The ingredient list makes a bit more than 4 T. which is for 1 pound of meat. Please adjust accordingly.

    Recipe #308360

    Adapted copycat recipe. Cook time is marinate time.

    Recipe #370020

    This recipe comes from the Hilltop Country Inn and was printed in an old issue of Texas Highways (October 1988). --NOTE-- The cooking time is really the "chilling time" for this recipe.

    Recipe #117341

    Blackened fish is my favourite Cajun recipes. In Australia we have some mixes available commercially, but it is always better home made.

    Recipe #242558

    Found this on eHow submitted by Athena Hessong. Thank you Athena!! I have such a hard time finding the Swiss Steak bag and seasoning at my grocery store that I got annoyed and did some searching online. Found this recipe and it is even better than the original. Was not able to find dehydrated green bell peppers so I broke out the dehydrator and did it myself. Made "flakes" for measuring purposes and then put all the ingredients in a small chopper and powdered it. Seems like A LOT to put on 1 1½ lbs of eye round but it came out fantastic. The swiss steak preparation directions I followed were McCormicks rather than Athena's. I put the powder on both sides of the steak piercing it with a fork. Let it sit 5 minutes as I mixed the water and tomato sauce. Put steak in a cooking bag and poured the sauce/water over the steak. Pierced the bag in several places (top) and baked at 350 for 45-50 minutes. Use coarse ground black pepper. (Prep time=cooking time after powder mix is made).

    Recipe #482166

    Ron Douglas shares the ingredients for his version of KFC's 11 herbs and spices recipe. He started the Web site recipesecrets.net.

    Recipe #382430

    Armadillo Willy's is the best rib place in Northern California, IMHO. The closest one to us is about half an hour away, so thankfully they gave out the rub recipe and we can buy the sauce.

    Recipe #383587

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