1 serving
1 tbsp garlic powder
1 tsp ground basil
1 tsp ground thyme
1 tsp ground parsley
1 tsp ground savory
1 tsp ground mace
1 tsp ground sage
1 tsp onion powder
1 tsp ground black pepper
1/2 tsp cayenne
1 makes about 1/4 cup.
Directions
Sorry to be sending these so late but I remember
several people talking about making gift baskets of
homemade goodies for Xmas. Thought the following spice
recipes might be good inclusions to such a gift.
I will be using baby food jars for storing and sending
these for gifts.
AHA Herb Mix Marinade
Combine the ingredients and store the herb mix in a
spice jar. If you are using herbs in leaf form,
combine all the ingredients, and process them in a
blender until they are ground.
This no-salt seasoning mix is from the American Heart
Association.
Use this mixture in a Turkey Meatball Stroganoff, with
anything in a yogurt sauce, in beef stew, in place of
poultry seasoning, for examples.
This can be made in large quantities and stored in
airtight spice jars. If you start with herbs that are
in leaf form, use 1 1/2 tsp each of basil, parsley and
sage, and 1 1/4 tsp of thyme and savory.
Found in: Jane Brody's Good Food Gourmet Posted by:
Sheila Exner - November 1991
Cajun Spice Mix Marinade Servings: 2
1 1/8 c Sweet paprika 1/4 c Cayenne 1/4 c Freshly
ground black pepper 2 Oregano 2 T Onion powder 2 T
Thyme leaves 1 T Celery seed 1 1/2 ts Garlic powder
Makes about 2 cups
Grind the ingredients together in a blender or food
processor, and store the mix in spice jars.
This is marvelous on fish fillets, obviating the need
for any other flavoring, including fat. Try it, too,
on shellfish, in pasta dishes, or on baked potatoes.
Recipe devised by Pat Zito, author of the Supermarket
Guide to Cholesterol and Saturated Fat Found in: Jane
Brody's Good Food Gourmet Posted by: Sheila Exner
Kay's Saltless Seasoning Marinades Servings: 4
1 T Whole cumin seed 5 ea Whole cloves 1 ts Cardomon
seeds* 1 ea 4 inch stick cinnamon 1 ts Black
peppercorns 3 ea Bay leaves 1/2 ts Freshly grated
nutmeg 12 ea Allspice berries 1/4 c Dried parsley
flakes 2 T Freeze-dried minced onion 2 T Ground
tumeric 4 ts Ground coriander 3 T Fenugreek seeds 1 ts
Ground ginger 2 T Celery seeds 3 c Powdered nonfat milk
Make about 4 cups
*Remove cardamon seeds from the pods.
Combine the ingredients in a bowl and grind them in
batches in a spice or coffee grinder or in a mini-jar
of a blender until the seasoning is finely powdered.
Store the seasoning in spice jars.
Kay Buttenheim of Mount Kisco, New York, is an herb
enthusiast and a wonderful, health-conscious cook who
prepares vats of this seasoning to use as gifts as
well as at home.
Kay says she uses the seasoning on fish and chicken,
in soups, curry sauces, Bloody Marys, and on
vegetables like winter squash.
Found in: Jane Brody's Good Food Gourmet Posted by:
Sheila Exner
Servings: 14 servings
Kitchen Gifts Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
Written cooking instructions as a concept can be found back into history, at least as far as the early Egyptians, and potentially, even further back. Interesting though that is, in the main part, these early cook books were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, entrees and desserts, a very modern way of dining. Aspicius also informs us how the cooks of his times used a good variety of aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and dill. In the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new foods and tastes was responsible for a surge in books on cooking, the majority of which are kept safe in private collections. Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result the best chefs and their recipes were highly sought after. However, it was during the 1800s that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. The arrival of TV brought us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Kitchen Gifts recipe.
