If you love ranch dressing, but do not want the additives in most bottled brands, then you will love this. Just make the spice mix, keep it in the freezer (there is enough for MANY uses), and when you want ranch dressing, just mix with buttermilk and mayo. If you want ranch dip, then mix with sour cream and mayo. It is worth the time to prepare this mix, and worth the collection of spices necessary to make it.
A take-off on a recipe from CDKitchen - Made this & it was great!
Does NOT have that "Oh, you used dry milk" taste, at all! Note: there is no way, when listing the ingredients, to let you know to use EITHER the butter OR the sour cream, so they are both listed, but choose one or the other!
I found this online, this is for a large quantity. I haven't tried it yet. My suggestion is to cut it down by half just to try it before making a large batch. This keeps as long as the powdered milk. Great pantry staple to have on hand.
For cajun recipes, general or blackening seasoning.
This would also be great as make ahead or gifts in a jar.
Serving size was done using 1/2-1 tsp measurement but will depend on how much a dish calls for.
The chili powder I like has become impossible to find. I found out later that it's being discontinued. I bought a case of it a while ago but it's almost gone. So by using the ingredient label, the nutrition facts, and my digital scale I was able to come up with a pretty good copycat recipe. It's not quite as hot as the brand I used to buy but that can be fixed by adding more cayenne pepper. I'd rather have to add heat than to have it be too hot. I was mainly going for the actual flavor of the chili powder.
This recipe is from a book called "Gifts from Your Kitchen Cookbook" by Marie Roberson Hamm. Though the original recipe is for seasoned salt, I substituted pepper for the salt. This made a delicious seasoned pepper good on everything from cottage cheese to steak. The seasoned pepper is perfect for those on sodium-free diets. I have not made seasoned salt. Remember, use EITHER the salt OR the pepper!
¼ cup seasoning and ¾ cup of water per pound of meat. As long as its stored in a cool, dry place it keeps forever.
ancho chilli powder
chipotle ( I always add chipotle)
dried onions they’ll rehydrate during cooking.
This recipe will make enough for about 4 lbs of meat.
This is pretty spicy stuff, if you don’t like a lot heat remove some of the peppers.