Ingredients
1 1/3 cup nutritional yeast flakes
3 tbsp onion powder
2 1/2 tsp garlic powder
1 tbsp salt
1 tsp celery seed
2 1/2 tbsp italian seasoning
2 tbsp parsley, dried
Directions
Blend smooth all ingredients except parsley. Stir in parsley. Store
in airtight container.
Notes:
Use this seasoning to make a quick chicken-like stock out of water
when you have no veggie stock on hand. Excellent for flavoring rice
and as a soup base.
Make a very simple, easy, and good-tasting gravy by mixing water,
seasoning, and miso (I like the dark brown rice miso). Typical
proportions: 1.5 cups water, 1 T seasoning, 2 t miso.
Increase/decrease seasonings according your your taste. Right before
serving gravy, mix some starch (I frequently use potato starch) in a
bit of water till well-blended and add to gravy to thicken (do this
over medium heat). Add starch until you reach desired thickness.
Quick, easy, and surprisingly tastey. From _Country Kitchen
Collection_
Michelle Dick artemis@rahul.net
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)
Servings: 1 servings
Chicken Style Seasoning Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have tracked the existance of recipes far back into history, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to academics are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As our culinary historical trip moves on a few more years we find some interesting books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on cookery, most of which still exist in academic collections. During the succeeding few hundred years, the powerful and wealthy strove to serve up the most exotic banquets, and as a consequence, the best cooks and their recipes were at a premium. Even so, it was during the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chicken Style Seasoning recipe.
