carol-whidbey-is
Well-known member
what would we do. Lets try to copy starting with Montrery Steak Seasoning.
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Curious 1 has me thinking if a spice we love might get discontinued
- Thread starter carol-whidbey-is
- Start date
melissa-dallas
Well-known member
Here's a copycat recipe
http://www.recipesecrets.net/blog/recipes/copycat-mccormick-montreal-steak-seasoning/
http://www.recipesecrets.net/blog/recipes/copycat-mccormick-montreal-steak-seasoning/
carol-whidbey-is
Well-known member
Would like to see the recipe also would be nice to get more and make into a small book
Here's some. Can't say I've tried them though. When I lived in Saudi
I couldn't get many things that I usually could so I found these. I also have a taco seasoning but can't find it right now. I'll look for it.
Blackening Seasoning
Recipe By : Culinary Institute of America (C.I.A.)
Serving Size : 6 Preparation Time :0:00
Categories : Condiments & Marinades
Amount Measure Ingredient -- Preparation Method
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dry mustard
Mix all spices together and stir to blend well. Store in a air-tight container.
- - - - - - - - - - - - - - - - - -
NOTES : This spicy mixture may be made in a large quantity, stored in a air tight container and kept in a cool place for 6 months.
Cajun Spice Powder
Recipe By : Gourmet
Serving Size : 20 Preparation Time :0:00
Categories : Condiments & Marinades
Amount Measure Ingredient -- Preparation Method2 tablespoons sweet paprika
1 1/2 tablespoons powdered thyme
1 tablespoon garlic powder
1 tablespoon celery salt
1 tablespoon cayenne
2 teaspoons white pepper
2 teaspoons black pepper
In a bowl combine all the ingredients well. The powder keeps in a tightly sealed jar in a cool dark place for 6 months.
- - - - - - - - - - - - - - - - - -
Chinese Five-Spice Powder
Recipe By : Gourmet
Serving Size : 20 Preparation Time :0:00
Categories : Condiments & Marinades
Amount Measure Ingredient -- Preparation Method1 tablespoon Szechuan Peppercorns
8 whole star anise
6 whole cloves
1 1/2" cinnamon stick -- crushed course
1 tablespoon fennel seeds
In a jelly-roll pan combine all ingredients and toast the mixture in a preheated 250 F. oven for 20 minutes, and let it cool to room temperature. In an electric spice or coffee grinder pulverize the mixture and strain it through a sieve into a bowl. The powder keeps in a tightly sealed jar in a cool dark place for 6 months.
- - - - - - - - - - - - - - - - - -
Fine Herbes
Recipe By : Gourmet
Serving Size : 20 Preparation Time :0:00
Categories : Condiments & Marinades
Amount Measure Ingredient -- Preparation Method1/4 cup dried parsley
2 teaspoons dried chervil
2 teaspoons dried chives -- crumbled
1 1/2 teaspoons dried tarragon -- crumbled
Mix all ingredients together and store in a tightly sealed jar in a cool dark place.
- - - - - - - - - - - - - - - - - -
Garam Masala
Yield: Makes about 2 tablespoons
Ingredients:
1/2 tablespoons cumin seeds
1/2 tablespoons coriander seeds
1/2 tablespoons cardamom seeds
1/2 tablespoons black peppercorns
1/4 (3-inch) stick cinnamon, broken up
1/4 teaspoon whole cloves
1/4 teaspoon grated nutmeg
1/8 teaspoon saffron (optional)
Instructions:
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
I couldn't get many things that I usually could so I found these. I also have a taco seasoning but can't find it right now. I'll look for it.
Blackening Seasoning
Recipe By : Culinary Institute of America (C.I.A.)
Serving Size : 6 Preparation Time :0:00
Categories : Condiments & Marinades
Amount Measure Ingredient -- Preparation Method
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dry mustard
Mix all spices together and stir to blend well. Store in a air-tight container.
- - - - - - - - - - - - - - - - - -
NOTES : This spicy mixture may be made in a large quantity, stored in a air tight container and kept in a cool place for 6 months.
Cajun Spice Powder
Recipe By : Gourmet
Serving Size : 20 Preparation Time :0:00
Categories : Condiments & Marinades
Amount Measure Ingredient -- Preparation Method2 tablespoons sweet paprika
1 1/2 tablespoons powdered thyme
1 tablespoon garlic powder
1 tablespoon celery salt
1 tablespoon cayenne
2 teaspoons white pepper
2 teaspoons black pepper
In a bowl combine all the ingredients well. The powder keeps in a tightly sealed jar in a cool dark place for 6 months.
- - - - - - - - - - - - - - - - - -
Chinese Five-Spice Powder
Recipe By : Gourmet
Serving Size : 20 Preparation Time :0:00
Categories : Condiments & Marinades
Amount Measure Ingredient -- Preparation Method1 tablespoon Szechuan Peppercorns
8 whole star anise
6 whole cloves
1 1/2" cinnamon stick -- crushed course
1 tablespoon fennel seeds
In a jelly-roll pan combine all ingredients and toast the mixture in a preheated 250 F. oven for 20 minutes, and let it cool to room temperature. In an electric spice or coffee grinder pulverize the mixture and strain it through a sieve into a bowl. The powder keeps in a tightly sealed jar in a cool dark place for 6 months.
- - - - - - - - - - - - - - - - - -
Fine Herbes
Recipe By : Gourmet
Serving Size : 20 Preparation Time :0:00
Categories : Condiments & Marinades
Amount Measure Ingredient -- Preparation Method1/4 cup dried parsley
2 teaspoons dried chervil
2 teaspoons dried chives -- crumbled
1 1/2 teaspoons dried tarragon -- crumbled
Mix all ingredients together and store in a tightly sealed jar in a cool dark place.
- - - - - - - - - - - - - - - - - -
Garam Masala
Yield: Makes about 2 tablespoons
Ingredients:
1/2 tablespoons cumin seeds
1/2 tablespoons coriander seeds
1/2 tablespoons cardamom seeds
1/2 tablespoons black peppercorns
1/4 (3-inch) stick cinnamon, broken up
1/4 teaspoon whole cloves
1/4 teaspoon grated nutmeg
1/8 teaspoon saffron (optional)
Instructions:
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Here you go: Ranch Spice Blend
from Ideas in Food by Aki Kamozawa and H. Alexander Talbot.
1/3 C (40 grams) buttermilk powder
4 tsp (9 grams) dried minced onion
4 tsp (9 grams) garlic powder
2 tsp (12 grams) fine sea salt
2 tsp (12 grams) freshly ground black pepper
1/2 tsp (2 grams) dried lemon peel granules
1/4 tsp (0.75 grams) smoked paprika
1/4 tsp (0.5 grams) cayenne pepper
1/4 tsp (0.5 grams) dried parsley
Put the buttermilk powder in a bowl. Put the remaining ingredients in a spice or coffee grinder and blend to a fine powder. Whisk the two together.
Store in air-tight container for up to a month.
from Ideas in Food by Aki Kamozawa and H. Alexander Talbot.
1/3 C (40 grams) buttermilk powder
4 tsp (9 grams) dried minced onion
4 tsp (9 grams) garlic powder
2 tsp (12 grams) fine sea salt
2 tsp (12 grams) freshly ground black pepper
1/2 tsp (2 grams) dried lemon peel granules
1/4 tsp (0.75 grams) smoked paprika
1/4 tsp (0.5 grams) cayenne pepper
1/4 tsp (0.5 grams) dried parsley
Put the buttermilk powder in a bowl. Put the remaining ingredients in a spice or coffee grinder and blend to a fine powder. Whisk the two together.
Store in air-tight container for up to a month.
carol-whidbey-is
Well-known member
thank you Orchid and Marilyn