Make Your Own

[dlaboriel]

Need seasoning mixes or spice rubs? Take a look at the website below and try making your own:)

http://www.budget101.com/frugal/seasoning-mix-recipes-198/

[sfarler]

Thanks for the list.

I'm almost out of Beau Monde Seasoning and haven't been able to find it at the grocery.

[cocoa'smom]

Great website. Thanks for posting.

[dishtodish]

Thanks for posting! I already make a couple of my own seasonings, but I've never seen a list like this. :)

[TieKitty]

What a great list! I've added it to my favorites. Thanks for posting.

[sneezles]

Thanks for sharing. I've been making my own blends for quite awhile to control salt content. There are some goodies there.

[little_bopeep]

What a great site--thanks so much for sharing! I came across a copycat recipe for Cheesecake Factory Spicy Cashew Chicken that looks easy, but the sauce recipe is in restaurant proportions. I was always the dumbest monkey in my math classes, so could someone please help me convert it? I never get things right when I try to do it myself. :confused: :rolleyes:


I'd like to end up with about a quart.


Cashew Sauce (large batch – restaurant recipe)

1/2 gallon Soy Sauce
1 can (#10) Hoisin Sauce (ask.com says that’s 3 quarts or 96 ounces)
2 1/2 cups Chile Garlic Paste
7 cups Granulated sugar
1 quart Rice Wine Vinegar
1/2 gallon Garlic, minced
1 1/2 quarts Sherry Wine
1 oz Chili flakes, crushed

1. Place all ingredients in a mixing bowl and mix using a wire whip attachment.

[Beth]

This is my best stab at it -- the conversions don't go smoothly into easy increments, but it's pretty close and you can feel free to tweak it.

Cashew Sauce (large batch – restaurant recipe)

[3/4 cup or 6.4 oz] 1/2 gallon Soy Sauce
[1-1/8 cup or 9.6 oz] 1 can (#10) Hoisin Sauce (ask.com says that’s 3 quarts or 96 ounces)

[1/4 cup] 2 1/2 cups Chile Garlic Paste
[scant 3/4 cup] 7 cups Granulated sugar
[3T to scant 1/4 cup or 3.2 oz] 1 quart Rice Wine Vinegar
[3/4 cup] 1/2 gallon Garlic, minced
[1/4 cup plus 1 T or scant 1/3 cup] 1 1/2 quarts Sherry Wine
0.1 oz, about 1 tsp or to taste] 1 oz Chili flakes, crushed

1. Place all ingredients in a mixing bowl and mix using a wire whip attachment.[/QUOTE]

[little_bopeep]

Beth, thanks so much! I'm a little confused, tho, on the rice wine vinegar...did you mean for me to take 3T from the 3/4 cup to make it scant?

:)

[tovie]

All I do when I reduce a recipe is split the ingredients in half (and then in half again... and again... if necessary, to get it down to the size you want). I write it out in columns. I don't try to do it in my head or I would mess it up. Split in half and write it down. Then split that list in half and write it down... and so on to the desired result (and then double and triple check my math :D )

If I've got odd measurements like 1/2 a gallon, I change it to cups (I keep a little chart hanging in the cupboard that tells me all those different things, how many cups in a gallon, a quart, etc; how many Tbs in a cup, etc., etc.,). It's kind of tedious writing 1/4 gallon, 1/8 gallon and so on and you'll have to break it up eventually so I like to just do it to start with.

And also, when it get down to under a cup or if I have to split odd measurements like 2 1/3 cups or something, I convert it to Tbs (or even tsp). It's just easier to have the smaller measurements than to figure out what 1/12 of a cup is.

So I split this four times. Here are the third and four splits (fourth is probably about what you want).

2 cups soy sauce
24 oz hoisin
1/2 cup + 2 Tbs chili garlic
1 3/4 cups sugar
1 cup rice wine vinegar
2 cups garlic, minced
1 1/2 cups sherry
1/4 oz chili flakes

1 cup soy sauce
12 oz hoisin
1/4 cup + 1 Tbs chili garlic sauce
3/4 cup + 2 Tbs sugar
1/2 cup rice vinegar
1 cup garlic, minced
3/4 cup sherry
1/8 oz chili flakes

I measured 1/8 oz chili flakes and it was about 2 tsp of what I had in my cupboard (1/4 oz would be 4 tsp).

[Beth]

Beth, thanks so much! I'm a little confused, tho, on the rice wine vinegar...did you mean for me to take 3T from the 3/4 cup to make it scant?

:)

That should be 3T or 1/4 cup. The 3.2 oz is the accurate division and is in between the 3T and 1/4 cup so I'd pick depending on how you measure most easily -- generously or sparingly. If in doubt, it's always easier to go with the lesser amount and add a little to adjust if needed.

I will change the earlier post so it will be correct. I divided the original by 10 and it looks like that would be just a little over a quart yield.

[dcollier]

Thanks for this! I've added it to my favorites too.

Denise

[Goin' Coastal]

Lots of good recipes to try - thanks!

[Canice]

Thanks for the list.

I'm almost out of Beau Monde Seasoning and haven't been able to find it at the grocery.

Beau Monde! Haven't given that a thought since I was a little kid: I can totally see the Schillings can in my mother's pantry :) (I have no idea what it is or how it's used.)

Fun page!

[suebear37]

Beau Monde! Haven't given that a thought since I was a little kid: I can totally see the Schillings can in my mother's pantry :) (I have no idea what it is or how it's used.)



Key ingredient in Rye Bread Dip!

[Canice]

Rye bread dip??

[little_bopeep]

That should be 3T or 1/4 cup. The 3.2 oz is the accurate division and is in between the 3T and 1/4 cup so I'd pick depending on how you measure most easily -- generously or sparingly. If in doubt, it's always easier to go with the lesser amount and add a little to adjust if needed.

I will change the earlier post so it will be correct. I divided the original by 10 and it looks like that would be just a little over a quart yield.

Ah, got it...I appreciate your help (and yours, Tovie)!

[suebear37]

Rye bread dip??

Showing my age here, but... it was THE party appetizer back in the late 70's / early 80's. Dip consisted of mayo, sour cream, chopped corned beef, dried onions, parsley, dill weed & Beau Monde. Served in a hollowed-out loaf of pumpernickel bread with the bread chunks used as dippers.
It's still one of my kids' favorites & I make it every once in a while for them.

[brendat4]

Thanks for this list! I already make my own Taco Seasoning mix and use some of the Penzey's spice blends because they have no fillers like some of the national brands but this is a great list!

[heavy hedonist]

Showing my age here, but... it was THE party appetizer back in the late 70's / early 80's. Dip consisted of mayo, sour cream, chopped corned beef, dried onions, parsley, dill weed & Beau Monde. Served in a hollowed-out loaf of pumpernickel bread with the bread chunks used as dippers.
It's still one of my kids' favorites & I make it every once in a while for them.

my friend used to bring it to parties, (at my house, late eighties??) minus the beef. i make it with sour cream, a little dijon and good yogurt instead of mayo (don't like mayo), and it's dynamite with some fresh lemon and feta added, too. especially in homemade rye.
hmm, thinking about it, and maybe ours is a regional varaition-- i' ve never seen it with beef here, and it's called Dill Dip in this area.

[tovie]

We made that dip, minus the beef, when I was a kid too. I think it was just called Veggie Dip cause we served it with raw vegetables.

We always had spinach dip in a bread bowl. And now that I think about it, there was a beef dip but it was cream cheese and chopped beef and ?? (I'll have to go dig through mom's recipes).

That dip and dad likes it in potato salad are about the only ways we ever used Beau Monde.