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    You are in: Home / Cookbooks / Make-Your-Own Seasoning Recipes
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    30 recipes in

    Make-Your-Own Seasoning Recipes

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    Love this to coat chicken or catfish before cooking whatever way--frying, micro, baking....

    Recipe #338823

    This is a mix of herbs and spices I have combined from several Chili Seasoning recipes . Use it to make Chili or season other dishes. It makes great Chili . Use to taste. Can be stored and used later.

    Recipe #338058

    Good on steaks or oven roast

    Recipe #336645

    This is the best-tasting, savory breading for chicken I have tried. It has a woody, satisfying flavor. I make it in the blender and dip the chicken in egg then dredge through the breading and sear in a pan. Works great with chicken strips and breasts.

    Recipe #336106

    I have been making this for about 25 I forget where I got it. It is very good on chicken. The serving size is an estimate.

    Recipe #335667

    I have not tried this recipe. I got this recipe from 200 Low Carb Slow Cooker Recipes.

    Recipe #332286

    Adapted from Diana Rattray at Add 4-6 tbsp of salt to make "seasoning salt" out of this.

    Recipe #332133

    Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them.

    Recipe #329914

    1 Reviews |  By jrusk

    I got this from her "Crazy Sista Cooking" book. She is Jimmy Buffett's sister. I know there a gazillion jerk recipes on here but I like this one because it's so simple, I always have the ingredients on hand, you only need 2 measuring spoons, and it keeps well. I usually leave out the orange and lemon peel granules and it's still great. I've baked, grilled and kabobed (I think I just made a new word) chicken with this. This is great served with a cucumber sauce too.

    Recipe #329358

    Great in pasta's and chicken.

    Recipe #266763

    A Priscilla Knudson recipe direct from Lake Eden, Minnesota. Priscilla got tired of buying the expensive "Seasoned Salt" and "Seasoning Salt" that is sold in grocery stores, so she started to make her own.

    Recipe #328540

    6 Reviews |  By Nasseh

    I use this breading mix for everything from chicken, fish, vegs, etc. It is simple to make with only a few ingredients but it adds a great flavor to fried foods. The final result is also crisper than just using flour.

    Recipe #327942

    4 Reviews |  By Dissie

    I stopped buying those seasoning packets. This is so easy to make and I bet you have all the ingredients on hand. I usually double or triple the recipe to have on hand for quicker meals. Store tightly covered in a plastic container. Recipe makes enough for 1 pound of seasoned hamburger.

    Recipe #327529

    This recipe comes from the wonderful little Totally Garlic Cookbook by Helene Siegel and Karen Gillingham. My swap partner for the Fall Cookbook Swap 2008, KGCOOK, sent it to me along with many other great cookbooks.

    Recipe #327624

    2 Reviews |  By Kerena

    From Cooking with Paula Deen magazine May-June 2008. This recipe ws developed by The Neely's. Rub on both sides of your choice of spare ribs (beef or pork). Wrap in foil and refrigerate at least 8 hours, then grill.

    Recipe #327091

    I went to a health seminar given by an executive chef and got this recipe. It's from the cookbook, Tasty Vegan Delights!

    Recipe #326959

    This season salt is basically like a cajun creole seasoning, I came up with it when I was going through my spicy food phase. I still use it on just about everything, from meats to sauces

    Recipe #326843

    I found this recipe on a nice German website about American food. It has become my standard coating mix for meat, fish and tofu. And I use it instead of breadcrumbs in meat balls or meat loafs. According to the site I got the recipe from, you can use the mix without egg and then bake your coated foods in the oven. As I didn't try that yet, I can't guarantee it will work. The recipe called for raw sesame seeds, but I think they're nicer when toasted. Also it only says to crush the corn flakes. That's okay, too, but I find it stucks better to the meat when powdery, so I use to blend everything. And of course you can add more or other herbs or spices to your taste!

    Recipe #326863

    Sprinkle over refrigerated breadstick dough or on freshly cooked pasta with some olive oil; toss well.

    Recipe #326111

    I am always looking for ways to cut some calories without cutting taste! This is from the SPLENDA® Web site.

    Recipe #113825

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