seasoning

enough seasoning to make 1200 lbs of smoked sausage !!! each bag will season 100 lbs of meat ...lol

Fajita Seasoning Makes about 4 tablespoons Ingredients 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon granulated sugar ½ teaspoon black pepper ½ teaspoon kosher salt to taste ¼ teaspoon cayenne pepper...

Can use cajun and creole seasoning interchangeably in dishes? I made this Emeril's Braised Chicken recipe today, and used cajun instead of creole seasoning because that's what I had at home. It tasted delicious, but I can't keep from wondering what kind of character the dish would have if I had...

This is a simple way to infuse sundried tomato flavor into breads, pizza crust, pasta sauce, and more, as well as to season meat such as fish, chicken, etc. prior to cooking for that sundried tomato umami flavor. Obviously you must use the dehydrated variety of sundried tomatoes and not canned...

There appears to be a number of theories on how best to season raw meat and fish prior to cooking. Some steak that I buy was seasoned prior to freezing (or so it says on the wrapper) whereas one chef states that it should be seasoned immediately prior to cooking. Myself, I season both meat and...

Probably a familiar spice mix to the Americans here, but one that's completely unknown where I live. It's not for sale anywhere, so I make my own. Because it makes just about any cheese sandwich or bread better. This is my take on it. What you need: 3 tablespoons white sesameseeds 3 tablespoons...

Seasoning Dishes

Louisiana shares a border with Texas - the Sabine River. Inevitably recipes and cooking styles migrate from state to state. I am not a huge fan of Tex Mex cooking. There are only a few Tex Mex dishes that I make at home - nachos, tacos, dips and Chiles Rellenos. We both love Chiles Rellanos...

Dry Galangal Root

Makin’ Moroccan seasonings… It’s all in the spicing’s. I had considered using freshly-ground ginger, but the fact that these other spices are already dry means they will keep longer in the spice rack. Actually, at the right temperature range, this should store, full-flavored, up to six...

Ello fellow CookingBites! I am looking for the best technique / gadget that allows you to easily season (salt / pepper / curcummin and other herbs) your pan during the cooking process without the steam coming off the pan affecting the spice holder. If I use a spice jar on top of the pan, the...

When I was a kid, there were campy, hammy beach movies with Frankie Avalon and Annette. When ever they ate in the beach movies it was always cooked and served on the beach by a guy named Cappy who made a quick cameo appearance. Cappy was a real guy than until recently ran Cappys restaurant in...

Roasting some potatoes, parsnip and carrots today just wondering how I can spuce them up

I was given this yesterday and haven't a clue what to do with it. I've looked on their website but all it appears to have is the ingredients and nutrition information. Does anyone use this or another brand of similar seasoning (I believe "MasterFoods" is Australian)?

This was mentioned recently here. But I've noticed Old Bay Seasoning crops up so often in American recipes! So - it must have something really good going for it. Here in the UK its available on-line (at a price). In the UK we don't tend to use ready made spice mixes and I certainly can't think...

I love this stuff - its one of those umami tastes and I certainly have some in the store cupboard. It keeps fantastically well in a jar. But - I really don't use it enough. I sometimes add it to fishcakes and I used it once in a risotto (that was good). Do you use bottarga and if so, what...

Copied from another thread: I have seasoned a cast iron pan and a wok in the past. However, I did check on the net and the consensus appears to be "coat with a thin layer of vegetable oil and place in the oven upside down at 200 degC for 30 minutes. Then do it again and again, and again". I...

Made some Cajun Seasoning for my Cajun chicken pasta later today. Ingredients 2 tablespoons garlic powder 2 tablespoons Italian seasoning 2 tablespoons paprika 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon cayenne pepper 1 tablespoon dried thyme 1 tablespoon onion powder

Hi, I've been to several Chinese/Asian(?) buffets over the years and especially like the "seafood delight" that they offer. They are certainly not all the same... the first one I enjoyed had fake crab, shrimp, mushrooms, water chestnuts, broccoli, and whatever else. Others have had the same or...

In my country there are several brands of bottled seasoning to choose from. I have to confess that I always have some on hand. As a child I would watch my mom prepare her own seasoning from scratch and they is no question it was much more flavorful than the bottled seasoning. I prefer the...