Made this up and my family thought it was the real thing!! Good recipe!
My Cousin loves Good Seasons and she can't get it in Canada so I made some for her when I visited my parents this month. I had made 7 individual packages. I just lined up those little ziploc snack bags and went from there. No point in just doing one package. Had enough of the carrots and peppers to do 7. Drying the carrots worked out perfectly. The peppers on the other hand caused me a problem. I put them in the oven at the same time as the carrots but they just wouldn't dry. I even left them in after I took the carrots out but no way. So smart me thought I should put the oven up just a wee bit.....yeah well they dried alright...into a nice black color....But I was determined, so the next day I bought another red pepper and tried again. This time I only washed the outside of the pepper and removed all the seeds and stuff and chopped it small. But I put the oven at 200 and gave it 2 1/2 hours and it was perfect. Yippee..... The flavor of this dressing was absolutely delicious!! My Cousin couldn't stop raving about how she loved it and it was so good. Thanks so much for sharing your recipe Mille. Forgot to add that I only have the before picture, I totally forgot to take a picture when we made it for supper....
So good and easy to make! Waaaay lower in sodium than store-bought. I fill several jars with the mix and keep them on hand for last-minute mixing. To make it completely home made, I zest a lemon, dehydrate it, and add extra pepper.
Works wonders, even without the bits of veggies, if feeling lazy.
"Good Seasons" dressing was the ONLY dressing I ever had growing up... Anna Maria! Rediscovered it years later, and it was my son's favorite. It is hard to find where I live now, and just like everything else, OVER PRICED! Great recipe, even without the peppers and carrots. (which I found to be a bit time consuming, until I used my dehydrator). Fooled #1 son, so it's good enough for me!!!! Awesome. Thanks for sharing!
Perfect! Looks and taste just like the brand name! But cheaper with no preservatives!<br/>A few adaptations for me:<br/>1. I only use this as a seasoning, not a dressing, so I omitted the pectin. <br/>2. I use this in everything, so I 8X the recipe, which made 3/4 cup.<br/>3. I shredded the carrots and chopped bell peppers in food processor. Then squeezed juice out of both really good. Zested a lemon. Then dried all three on low broil (my bake wasn?t working). Spread out and let sit out overnight. The next day, I chopped up carrots and bell peppers very briefly in the Nutribullet using milling blade. Then mixed all ingredients in Nutribullet. Keep in a half pint mason jar.
This recipe clone is from Even More Top Secret Recipes by Todd Wilbur: topsecretrecipes.com
Very good. I also used dry lemon zest and extra pepper instead of the lemon pepper. Thanks!
This recipe was created by Todd Wilbur for his book "Even More Top Secret Recipes" (Penguin/Putnam 2003)
This tastes pretty good. I have been looking for a good recipe that tasted like "Good Seasons" italian mix without the sugar. I used one packet of truvia instead of sugar. Thanks for the recipe!