Potato Soup Mix

Found on Allrecipes

Palouse Soup Mix

Found on lakeareaunitedway

2-1/2 c. lentils (16 oz. pkg.) 

2-1/2 c. pearl barley (16-oz. pkg.) 

2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead 

1 c. dried onion flakes (2 3/8-oz. pkgs.) 

1/2-c. celery flakes (1 3/8-oz. pkg.) 

1/2-c. parsley flakes (1 1/4-oz. pkg.) 

1-1/2 t. thyme 

1-1/2 t. white pepper 

Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 c. of mix. 

TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2-tsp. salt if desired.

Onion Soup Mix

Found on NellsOldFashionRecipes

4 tsp beef bouillon granules 

8 tsp. dried onions 

1 tsp onion powder 

1/4 tsp celery salt 

Combine all ingredients together this is equal to one envelope of Lipton's.

Original recipe makes 4 servings

Ingredients

* 2-1/2 tablespoons dried minced onion

* 4 cubes beef bouillon, crumbled

* 1 teaspoon onion powder

* 1/8 teaspoon salt

* 1/8 teaspoon ground black pepper

Directions

Combine onion, beef bouillon, onion powder, salt, and pepper. Store in an airtight container.

Instant Potato Soup Powder

Found on .ellenskitchen

3 cups instant mashed potato flakes, packed 

2 tablespoons instant minced onions 

3 tablespoons dried green onions 

1 teaspoon white pepper 

1/4 cup bacon bits, real or soy; crumbled well (Optional) 

1 tablespoon parsley flakes 

1/2 tablespoon dill weed 

1/2 teaspoon thyme 

1 cup instant milk powder 

1 teaspoon turmeric (OPTIONAL)

Generic Dried Instant Soup Mix 

(Cuppa Soup Powder)- 

Bulk Recipe with Variations

Found on ellenskitchen

OR 

6-8 tablespoons any bulk instant bean/pea flakes 

2 tablespoons fine bulgur OR cracked wheat or instant rice 

1/4 cups dry vegetable flakes 

1 tablespoon unhulled sesame seeds 

1 tablespoon sunflower seeds 

2 tablespoons nutritional yeast 

1/2 teaspoon Salt 

Crush seeds and peas to a fine powder in blender, add rest of ingredients and pulse till mixed. Store airtight. Shake to redistribute ingredients each time you remove a serving.

Soup: 1-1/2 tablespoons soup powder 1 cup boiling water Combine soup powder and boiling water in a covered container.

Dry Onion Soup Mix

Found on Allrecipes

Cup of Vegetable Noodle Soup (Dry Mix)

Found on ellenskitchen

1 tablespoon cracked wheat (bulger)

1 tablespoon thin spaghetti, broken up 

1/4 teaspoon dried parsley 

1/4 teaspoon dried sweet basil 

pinch garlic powder 

pinch onion powder 

salt and pepper to taste

Make vegetable flakes by putting dried vegetable mix in a blender and pulsing until smaller than pea-sized). Combine in order listed, mix very well but do not use blender. Divide the mixture into 2 airtight containers such as zippered plastic baggies with the air pressed out. Makes about 1/2 cup (equivalent of 2 cup a' soups). 1/4 cup mix equals 1 serving of commercial soup mix. Place dried ingredients in a preheated thermos or other covered container. Pour 1 cup boiling water over dry ingredients.

Dry Cream Soup Mix 

By Chrissie Owens 

Adapted from Taste of Home 

2 cups dry milk powder (non­instant is preferred) 

¾ cup organic cornstarch (to avoid GMOs) 

1 teaspoon onion powder 

½ teaspoon dried thyme 

½ teaspoon dried basil 

½ teaspoon dried parsley 

¼ teaspoon black pepper 

Mix all ingredients together with a whisk. Store in an airtight container. I then divide dry mix into individual packets of 1/3 cup dry mix each, Add additions for each, and seal. 

To make into soup, combine 

1/3 cup dry mix with 

1 ¼ cups water 

in a small saucepan. Whisk until smooth. On medium heat, bring to a boil. Cook and stir for 2 minutes, until thick. Cool. This amount = 1 can condensed cream ­of soup. 

For Cream ­of Chicken Soup:

 use 1 ¼ cups chicken broth instead of water. (I add 1/4 tsp rosemary) 

For Cream­ of Mushroom Soup:

 use water; add ¼ cup diced, cooked mushrooms to soup after it thickens. OR add 2 tablespoons dried mushroom (s) of your choice, when cooking add a dash of dry sherry or cognac to taste)

For Cream ­of Celery Soup:

 use water, add ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking. 

Other ideas: 

for Cream of Shrimp 

add 1 Tablespoon dried powdered shrimp to each individual soup packet 

for Cream of Cheddar Soup 

add 2 Tablespoons powdered cheddar (or any other cheese) or more to taste to each soup packet 

for Cream of Tomato Soup 

add powdered tomato (good use for those tomato peels and scraps you dried) to each packet use any broth you canned (venison/pheasant/duck/lobster/quail/etc to make it into an instant cream of * soup add 1 Tablespoon dried thinly sliced leeks to each soup packet

Zesty Salt Substitute Recipe

Found on tasteofhome

Turmeric Newari Spice

Found on yourthrivingfamily

4 Teaspoons Ground Garlic 

2 Teaspoons Ground Ginger 

2 Teaspoons Ground Cumin 

1-1/4 Teaspoon Ground Turmeric 

1/2 Teaspoon Ground Chili 

1/4 Teaspoon Ground Black Pepper 

2-1/2 Teaspoons Sea Salt or Real Salt 

All the spices (except salt and pepper) were straight from Nepal. They don't look as refined as what you would buy here. Probably because they are simply dried and ground. If you look closely at the red chili on top you can see a lot of variation in color. When I made Enchilada Lasagna from CrockOn with the Nepali chili powder I discovered it is at least twice as hot. So if you
have a run of the mill store bought chili powder you may want to go double.

Ingredients
2 tablespoons dried parsley flakes

4 teaspoons dried minced onion

4 teaspoons chili powder

3 teaspoons dried minced chives

3 teaspoons ground cumin

ADDITIONAL INGREDIENTS FOR TEX-MEX DIP:

1/2 cup mayonnaise

1/2 cup sour cream

Corn chips

ADDITIONAL INGREDIENTS FOR TEX-MEX CHICKEN:

7 cups uncooked wide egg noodles

1 package (16 ounces) process cheese (Velveeta), cubed

1 cup (8 ounces) sour cream

2 tablespoons milk

3 packages (6 ounces each) ready-to-use Southwestern chicken strips

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

Directions

1. In a small bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield:about 6 tablespoons.

2. To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips.Yield: about 1 cup.

3. To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through.

4. Drain noodles; add to sauce and toss to coat. Yield: 7 servings.

Taco Seasoning

1/2 cup chili powder 

1/4 cup onion powder 

1/8 cup ground cumin 

1 tablespoon garlic powder 

1 tablespoon paprika 

1 tablespoon sea salt 

Put ingredients into a jar and shake. 

ONION MIX 

2/3 cup dried, minced onion 

3 teaspoons parsley flakes 

2 teaspoons onion powder 

2 teaspoons turmeric 

1 teaspoon celery salt 

1 teaspoon sea salt 

1 teaspoon sugar 

1/2 teaspoon ground pepper 

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use. 

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place. 

RANCH MIX

5 tablespoons dried minced onions 

7 teaspoons parsley flakes 

4 teaspoons salt 

1 teaspoon garlic powder 

Mix together and store in an air tight container. 

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream. For dip: Mix 2 tablespoons dry mix with 2 cups sour cream. Mix up a few hours before serving, so the flavors all blend. *Can also substitute Greek Yogurt in the Ranch!


Ingredients
Original recipe makes 1 ounce

* 1 tablespoon chili powder

* 1/4 teaspoon garlic powder

* 1/4 teaspoon onion powder

* 1/4 teaspoon crushed red pepper flakes

* 1/4 teaspoon dried oregano

* 1/2 teaspoon paprika

* 1 1/2 teaspoons ground cumin

* 1 teaspoon sea salt

* 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Original recipe makes 1 ounce

Ingredients

* 1 tablespoon chili powder

* 1/4 teaspoon garlic powder

* 1/4 teaspoon onion powder

* 1/4 teaspoon crushed red pepper flakes

* 1/4 teaspoon dried oregano

* 1/2 teaspoon paprika

* 1-1/2 teaspoons ground cumin

* 1 teaspoon sea salt

* 1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Special Seasoning Popcorn

Found on wholenewmom

4 T celery salt 

4 T dried parsley flakes 

6 t garlic powder 

6 t salt (I recommend Real Salt.) 

6 t ground summer savory (can try subbing thyme, but it will be a tad stronger) 

2 t dried marjoram 

2 t dried thyme 

1 t pepper 

1 t turmeric 

1 t ground sage

Directions:

Combine all in a small bowl. Store in glass or plastic container with a tight fitting lid. Stir or shake occasionally before use to redistribute ingredients. Simply sprinkle on top of freshly popped popcorn and enjoy!

Spaghetti Seasoning Mix

Submitted by Melody Christian 

1 tablespoon dried onion 

1 tablespoon parsley, freeze-dried 

1 tablespoon cornstarch 

2 tablespoons bell peppers, freeze-dried 

1-1/2 teaspoons salt -- or to taste 

1/4 teaspoon instant minced garlic 

1 teaspoon sugar 

3/4 teaspoon Italian seasoning -- OR combination of oregano, basil, rosemary, thyme, sage, marjoram 

Combine all ingredients in a ziploc bag and shake well. Seal with your vaccum sealer or in a baggie. Makes 1 packet

Seasoning For Filet Mignon

Found on NellsOldFashionRecipes

2 teaspoons onion salt 

1-1/2 teaspoons garlic powder 

1-1/2 teaspoons dried basil 

1 to 1-1/2 teaspoons cayenne pepper 

1 teaspoon dried thyme

Combine the seasonings mix well rub over steaks. Allow to set for 1 to 2 hours in refrigerator before cooking. Cook as desired.

Seafood Boil Seasoning Mix

Found on Emerils

Pumpkin Pie Spice

Found on thehumbledhomemaker

Mulling Spices Mix

Found on lakeareaunitedway

3 boxes (1 ounce each) cinnamon sticks 

6 whole nutmegs (1 ounce) 

1/3 cup chopped dried orange peel 

1/3 cup chopped dried lemon peel 

1/4 cup whole allspice 

1/4 cup whole cloves 

2 Tbsp. finely chopped, crystallized ginger 

Put cinnamon sticks and nutmegs in a heavy plastic bag and crush with a rolling pin, mallet, or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Store in an airtight container. 

Yield: enough spices for 14 batches of mulled wine or cider. 

To mull wine: Stir 1/2-cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add a 750-ml bottle of wine (3-1/4 cups). Place three generous Tbsp. of mulling spices in a tea ball or muslin or cheesecloth bag and add to pan. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spices. To mull cider: Place 3 generous Tbsp. of mulling spices in a tea ball or muslin or cheesecloth

Lemon Pepper Seasoning Mix

Found on NellsOldFashionRecipes

1/3 cup ground dry lemon peel 

3 tbsp. coriander 

1/4 cup dried onions 

1/4 cup thyme 

1/3 cup dried rosemary 

2 tsp. salt 

Mix all ingredients together store in airtight container. 

Great on chicken. 1/4 cup lemon juice 1/4 cup olive oil and 2 tbsp. lemon seasoning mix whisk together pour over chicken. Makes a great marinade. Marinate chicken 1 hour in refrigerator before cooking.

Jamaican Jerk Seasoning Recipe

Found on Wellnessmama