Mixes, Seasonings, and Sauces from Scratch

Onion Soup Mix

2/3 cup minced onion
3 tsp parsley flakes
2 tsp onion powder
1 tsp tumeric
11/2 tsp celery salt
1/2 tsp ground pepper

Place in a jar and shake well each use. Put 3-4 tbsp for 1 packet Onion Soup Mix. I also add 1 tbsp Worcestershire sauce with the soup mix

Seasoning Salt 
(Think Lawry's)
1/2 cup salt
2 tbsp sugar
3 tbsp celery salt
2 tbsp paprika
2 tbsp onion powder
2 tbsp garlic powder
2 tsp turmeric
1/2 tsp oregano
1/4 tsp thyme
2 pinches cumin
1 pinch cinnamon
1 pinch clove

Place all ingredients in a spice grinder, food processor, or magic bullet and pulse together for 30-60 seconds. This makes the salt and sugar a more fine texture and blends the flavors together.

Store in a airtight container.


Ranch Mix
4 tsp parsley flakes
4 tsp dill
2 tsp garlic powder
2 tsp onion powder
3/4 tsp black pepper
2 tsp dried chives

Place in a jar and shake before use.

Use 1-2 tbsp to 3/4 cup greek yogurt and 1/4 cup milk for a dip. Add more milk for a dressing

Pumpkin Pie/Apple Pie/Plain Yummy Spice Mix

This is great for pies, but I always add it to my waffles, pancakes, and french toast too. This makes a enough for a couple recipes.

3 tbsp cinnamon (I LOVE vietnamese cinnamon...YUM)
1 tbsp ground ginger
1 tsp ground clove
1/2 tsp nutmeg

Taco/Fajita Seasoning

1/2 cup chili powder
1/4 cup cumin
1/4 cup onion powder
1/4 cup garlic powder
1 tbsp salt
2 tsp cayenne pepper (for a "medium" heat seasoning)

Use 3-4 tbsp for 1 packet of seasoning.

For tacos, add 1/4 cup water to drained and browned hamburger and onions plus seasoning and simmer until water is absorbed

For faijtas, at 1/2 cup chicken broth and 3-4 tbsps seasoning and simmer. I sometimes add a couple tsp paprika and a pinch of red pepper flake.

Burger/Steak Seasoning
(think Montreal Steak Seasoning)
Large batch:
1/2 cup coarse salt
2 tbsp black pepper, coarse preferred
2 tbsp dried onion
2 tbsp dried minced garlic
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried coriander

Mix in a airtight container. Sprinkle each side of meat liberally.

Chili Seasoning
Makes enough for one large batch.
2 tbsp chili powder
1 tbsp cayenne powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cumin
1 tbsp dried parsley
1 tsp sugar or sweetener of choice
2 tsp salt
1/2 tsp pepper

My Marinara Sauce is here

Teriyaki Marinade/Sauce: 

Marinade:

1 cup light soy sauce1 cup water1/4 cup brown sugar2 tbsp rice vinegar2 tbsp oil3 tbsp dried minced onion3  smashed garlic cloves1 inch knob ginger, grated

Mix in a ziplock bag and soak meat in it, in the fridge, for a few hours up to overnight.

For a glaze, cut soy sauce to 1/2 cup and water to 2 tbsp. combine in a sauce pan with a tbsp of cornstarch. Whisk together and heat on medium. Simmer until thickened. Scoop out garlic before serving.

BBQ Sauce 

Sauce:
2c ketchup
1/2 cup molasses
1/4 cup honey
1/4 cup brown sugar
3tbsp worcestershire sauce
3 tbsp cider vinegar
1 tsp red chili flakes
2 tsp liquid smoke

There is a good amount of personal taste with sauces like this. Add more of whatever sounds good to you. I LOVE Worcestershire sauce, so I usually add more. 
You can make it into a asian BBQ sauce which is a nice change. Add soy sauce instead of worcestershire and rice vinegar instead of cider. Add a bit of grated garlic and ginger too. 
Just mix all together and simmer for 30 minutes, or just add to a crock pot if doing pulled pork/chicken or something.


Vanilla Extract

4 GOOD vanilla beans, sliced lengthwise
1 cup vodka or white rum

Place in a jar and shake. Keep in a dark place and shake 1-2x a week. Will be ready in 4 months about.

This is good for 7 YEARS. Just add a a bit of vodka every so often.