Substitute Spike Seasoning Mix

2 tbsp kosher salt
2 3/4 tsp black pepper
1 tbsp sweet paprika
1 tsp cayenne
2 tsp onion powder
1 1/4 tsp garlic powder
1 tsp dry mustard
1 1/2 tsp dried thyme leaves
1 tsp dried basil

Mix and store in a cool area.

Seasoned Salt 2

1 tbsp garlic powder
1 tbsp onion powder,
1 tbsp celery seeds, ground
1 tbsp kosher salt

Mix well, and store in a cool area.

Garam Masala Spice Rub


5 tsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tsp Whole cloves
1 tsp Cinnamon
1 tsp Green cardamom pods

Toast coriander and cumin seeds for 3-5 min, then combine with other ingredients and grind. Store in a cool area.

Garam masala A seasoning made by blending dry-roasted, ground spices, such as black pepper, cumin, cloves, and cardamom, used in the cooking of northern India. Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilies are, but is fairly pungent.

Honey Barbecue Sauce

1/2 cup Minced onion
1 x Clove garlic, minced
1 tbsp Vegetable oil
1 x Tomato sauce, (8oz.)
1/2 cup Honey
2 tbsp Vinegar
2 tbsp Parsley, minced
1 tbsp Low Sodium Soy sauce
1/4 tsp Black pepper

Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer 5 minutes. Marinate chicken or beef in sauce; brush on additional sauce during grilling.

Passover Mandelbrot

Dough

2 3/4c matzo cake meal, spooned in and leveled
3/4c potato starch, spooned in and leveled
1/2tsp kosher salt
1 c unsalted margarine, (2 sticks) slightly firm1 3/4c brown sugar
6 eggs
6 oz bittersweet or semisweet chocolate,
1 c toasted almonds, coarsely chopped

Glaze and Topping

1 egg, beaten with 2 teaspoons water
1 tsp ground cinnamon
1 tbsp sugar

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Grease jelly roll pans. Strain together the matzo cake meal, potato starch and salt. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat margarine and 1 3/4 cups sugar on medium speed for 2 to 3 minutes or until creamy or lightened in color. In a separate bowl, lightly beat 6 eggs. Add one-third at a time to the margarine mixture and mix until well blended. Reduce mixer speed to to low and add the dry ingredients in three additions, mixing only to blend. Remove bowl from the mixer and using a large rubber spatula, fold in chocolate and almonds. Divide the dough into four equal parts and with lightly oiled hands, shape each into a log 12 inches long and 2 inches wide. Place the logs 2 inches apart on the prepared baking sheets. Brush the top of each log with some of the egg wash. Combine cinnamon and 1 tablespoon sugar and sprinkle over the logs. Bake logs for 35 to 40 minutes, then remove from the oven. To ensure even browning, toward the end of baking time rotate the baking sheets from top to bottom and front to back. Reduce the oven temperature to 325 degrees. Slice logs into 1/2-inch pieces and place flat side down on the jelly roll pans. Return to the oven for 10 minutes, then turn slices over and bake for another 10 minutes or until the Mandelbrot are crisp and the edges are light brown. Let cool on the pans. Store in an airtight container, layered between strips of wax paper, for up to three weeks. These cookies may be frozen.

Julia Child's Special Spice Blend

2 tsp freshly ground white pepper
1 tsp ground bay leaves
1 tsp clove, ground
1 tsp mace, ground
1 tsp nutmeg, ground
1 tsp paprika, ground
1 tsp thyme, dried
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
1/2 tsp savory, dried

Mix well in a bowl and store in a cool area. Use this to rub on meat, chicken, fish, and vegetables.

Fragrant Spice Mix

1/2c Ground cinnamon
2 tbsp Ground dried orange peel
2 tbsp Ground anise seed
2 tbsp Ground allspice
2 tbsp Ground cardamom
2 tbsp Ground coriander
1 tbsp Ground cloves
1 tbsp Ground ginger
2 tsp Ground nutmeg

Combine all ingredients and mix well. Store in a cool area.
Can be used in muffins, cookies, cakes, pies, puddings and fruit sauces.

Yemenite Saffron Spice Mix

2 tsp Black peppercorns
1 tsp Cumin seeds
1/3tsp Cardamom seeds
1/3tsp Saffron
2/3tsp Turmeric

Grind the spices together thoroughly, and store them in a cool area.

Essence Seasoning

4 tsp paprika, ground
1 1/2tsp cayenne, ground
2 tsp black pepper, ground
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 1/2tsp oregano, ground
1 1/2tsp thyme, ground

Rub this blend on meats before grilling, try on roasted potatoes. Store in a cool area.

North African SPICE RUB 2

1/2 x Nutmeg, grated
1 tbsp Black peppercorns
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Cloves, ground
1 tbsp cinnamon, ground
Seeds cardamoms, from 6 green
2 tbsp Paprika, ground
1 tsp chili, ground

Use to spice meats and vegetables. Grind all the ingredients together. Store in a cool area.

Thai Spice Rub

2 tbsp lemongrass, chopped fresh
1 tbsp ginger, grated fresh
2 cloves garlic, minced
1/8tsp red pepper, hot, ground

Grind together and store in a cool area. Smear into grilled or stir fried chicken, fish, steak, and vegetables.

Tartar Sauce

1 cup Mayonnaise
3 tbsp Gherkins, chopped
1 tbsp Capers, chopped
1 tbsp Parsley, chopped
2 tbsp Stuffed olives, chopped
1 tbsp Shallots, chopped

Mix all ingredients well; chill. Serve with fish.

Tandoori Seasoning Rub

1 tsp ginger powder
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp paprika, ground
1 tsp turmeric, ground
1 tsp kosher salt
1 tsp cayenne, ground

Mix all ingredients together. Store in an airtight container in a cool area. Apply to fish, chicken, meat, and vegetables.

Mild Curry Masala Spice Rub

3 tbsp Coriander seeds
1 tbsp White cumin seed
1 tbsp Fennel seeds
1 tbsp cinnamon
1 tsp Cloves
1 x Bay leaf

GROUND SPICES

1 tsp Garam masala, dried (see below)
1 tsp Turmeric, dried
1 tsp ginger, dried

Roast and grind the whole spices. Add to ground spices and store in air-tight container in a cool area.

Garam Masala

5 tsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tsp Whole cloves
1 tsp Cinnamon
1 tsp Green cardamom pods

Toast coriander and cumin seeds for 3-5 min, then combine with other ingredients and grind. Store in a cool area.

Mexican Spice Rub

1 tsp onion powder
3/4tsp seasoned salt
1 1/2tsp oregano, dried leaves crushed
3/4 tsp red pepper flakes, crushed
1/2 tsp garlic-pepper seasoning
1/2 tsp chili powder
1/4 tsp cumin, ground

In small bowl, combine all ingredients; mix well. Rub mixture evenly on both sides of chicken pieces. Grill or broil as desired.

Mesquite Barbeque Rub

1 tsp Black Peppercorns, cracked
1 tsp Cumin Seed, crushed
1 tsp Mesquite Seasoning, or substitute (see below)
1 tsp Dehydrated Minced Garlic

* Grind.
* Keep in a cool area. Spread or pat just before cooking meat, chicken, fish, or vegetables.

Mesquite Seasoning Substitute

1/8 tsp Liquid Smoke
1 tsp Seasoned Salt.

Mix and apply to recipe.

Mesquite Seasoning Substitute

1/8 tsp Liquid Smoke
1 tsp Seasoned Salt.

Mix and apply to recipe.

Mediterranean Seasoning Rub

1 tsp Thyme, dried
1 tsp Rosemary, dried
1 tsp Sage, dried
1 tsp Marjoram, dried
1 tbsp Garlic, finely chopped
1/2 tsp Coarse Kosher salt
1/4 tsp Cracked black pepper

Mix all together. Rub into beef 1 hour before cooking. To use on fish, add 2 T. lemon zest, and squeeze the juice of 1 lemon on fish with rub.

Louisiana Seasoning Rub

4 tbsp brown sugar
4 tbsp kosher salt
1 tbsp paprika
2 tbsp dry mustard
1 tsp chili powder
1/2 tsp lemon pepper
1 pinch dried oregano
1 pinch dried thyme

Mix all of the ingredients together until well-blended. Store in a cool area. Apply to meat, chicken, fish, and vegetables.

Yucatan Spice Rub

1 tsp whole black peppercorns
1 tsp cumin seed
1 tsp fennel seed
1 tsp whole coriander seed
1 tsp mustard seed
1 tsp red pepper flakes

In a skillet, toast the peppercorns, cumin, fennel seed, coriander seed, red pepper flakes, and mustard seed. When the spices begin to smoke, remove, and grind in a coffee mill. Store in a cool area. Rub on fish, chicken, meat, and vegetables.

Latin American Spice Rub

1 tbsp Cumin Powder
1 tbsp Chili Powder
1 tsp Coriander, powder
1 tsp Cinnamon, ground
1 1/2 tsp Brown Sugar
1 tsp Kosher Salt
1 tsp Red Pepper Flakes
1 tsp Black Pepper, ground


Mix all ingredients, and store in a cool area. Rub on Chicken, fish, meat and vegetables.

Grilled Seafood Spice Rub

1/2 tsp Garlic powder
1 1/2 tsp Cayenne pepper, ground
1/2 tsp Ground pepper
1/2 tsp Onion powder
1/2 tsp Coriander, ground
1/2 tsp Ginger, ground
1/2 tsp Dry mustard
1/2 tsp Cumin, ground
1/2 tsp Fennel seed, ground

Combine spices in a bowl. Store in a cool area. Sprinkle each fish filet with spice mixture and let sit in refrigerator for 2 hours. Grill.

North African SPICE RUB

2 tsp dried minced onion
2 tsp dried minced garlic
2 tsp caraway seeds
2 tsp ground coriander
1/2 tsp cayenne pepper

Combine in a spice, or coffee grinder. Process until well blended, then store in a cool area. Spread spice rub on fish, poultry, meat, and vegetables.

Fiorentina Seasoning Rub

2 tbsp Fresh rosemary leaves, chopped
2 tbsp Fresh sage leaves, chopped
2 tbsp Fresh thyme leaves, chopped
4 tbsp Ground black pepper
4 tbsp Kosher salt


Pat meat dry. In a small bowl combine all spices until well mixed. Coat meat with rub. Brush meat with extra virgin olive oil.

Chicken Seasoning Rub

1/4 cup Brown Sugar
2 tbsp Paprika
1 tbsp Onion powder
2 tbsp Seasoned salt
1/2 tbsp Garlic powder
1/2 tbsp Chili powder
1/2 tbsp Lemon pepper
1 tbsp Sage, dried
1/2 tsp Basil, dried
1/2 tsp Rosemary, dried
1/4 tsp Cayenne pepper

Mix and store in a cool area.

Cajun Blackening Rub 2

1 tbsp Ground Black Pepper
1 tbsp Kosher Salt
2 tsp Crushed Fennel Seeds
1 tsp Dried Thyme
1 tsp Sweet Or Hot Paprika
1 tsp Dry Mustard
1 tsp Garlic Powder
1/2 tsp Ground Red Pepper
1 tsp Ground Sage

This spice mix, best known as "blackening spice," can be rubbed generously on chicken, fatty fish, steaks, or vegetables before pan broiling, grilling, or sautéing. It will transform into a tangy, deeply caramelized crust as the food cooks. Expect the spices to smoke some during cooking. Stir all ingredients together in a small bowl. This rub will stay potent, covered and kept in a cool, dark, dry place for up to 6 weeks.

Cajun Blackened Seasoning Rub 3

1 tbsp Paprika
2 1/2 tsp Kosher Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Cayenne pepper, dried
1 1/2 tsp Ground Black pepper
1/2 tsp Thyme, dried
1/2 tsp Oregano, dried
1/4 tsp Sage, dried

Mix all spices together and store in a cool area. Apply as a rub to fish, chicken, and meat.

Burning Spear Seasoning Paste Rub

1 tbsp Dried minced onion
1 tbsp Onion powder
2 tsp Dried thyme
1/2 tsp Salt
1 tsp Ground allspice
1/4 tsp Ground nutmeg
1/4 tsp Ground cinnamon
2 tsp Sugar
1 tsp Coarsely ground black pepper
3/4 tsp cayenne pepper to 1 teaspoon
1/4 cup Snipped chives
1/2 cup Finely chopped onion
4 tbsp Lime juice
1 tsp hot pepper sauce to 3 teaspoons optional
1 tbsp EVO oil

In a blender or food processor, combine the dried onion, onion powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (For grilling skinless chicken, add the oil to the paste.) Rub the paste over the chicken, cover and refrigerate overnight. Grill the chicken - do not remove the seasoning paste before grilling. Makes enough for a 3 1/2 lb. cut up chicken, or 4 large chicken breast halves, skin removed.

Wet Jerk Seasoning Paste Rub

1/2 cup Fresh thyme leaves
13 green onions
4 tbsp Finely diced fresh ginger
3 Scotch bonnet or habanera peppers, stemmed
1/4 cup Peanut oil
5 Cloves garlic chopped
3 Bay leaves
2 tsp Freshly ground allspice
1 tsp Freshly ground nutmeg
1 tbsp ground pepper
1 tbsp ground coriander
1 tsp ground cinnamon
2 tsp Kosher Salt
1 tbsp Lime juice

Blend all ingredients in a food processor until a thick, chunky paste results. Store in a tightly sealed, refrigerated container for several months. Rub the meat thoroughly with this paste. For larger cuts such as roasts, slash the meat at two-inch intervals and force the jerk rub into the cavities. Allow the meat to marinate overnight before smoking over a slow fire until well done. This quantity of marinade is sufficient for two to three chickens or ten pounds of roast. For an extra spicy taste, extra sauce can be used for basting, and great as a baste on spareribs.

Black Barbeque Sauce

1 cup Worcestershire sauce
1 cup Vinegar
2 tbsp Brown sugar
2 tbsp Lemon juice
3 tsp Ground black pepper
2 Cloves garlic, minced
1/2 tsp Allspice

Combine ingredients in saucepan and simmer for 10 minutes. Serve hot or at room temperature.

Berbere Seasoning Rub

2 tsp Whole cumin seeds
4 whl cloves
3/4 tsp Black cardamom seeds
1/2 tsp Whole black peppercorns
1/4 tsp Whole allspice
1 tsp Fenugreek seeds
1/2 tsp Whole coriander seeds
10 sm Dried red chilies
1/2 tsp Grated ginger
1/4 tsp Turmeric
1 tsp Kosher Salt
2 1/2 tbsp Sweet Hungarian paprika
1/8 tsp Cinnamon
1/8 tsp Ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & coriander for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.
Berbere is an Ethiopian spice mixture whose ingredients usually include chili peppers, ginger, cloves, coriander, and allspice. It is used to flavor the traditional stews known as wats.

Sage Lemon Pepper Seasoning Rub

1 tbsp Lemon peel, grated
2 tbsp Ground Black Pepper
1 tbsp Ground thyme
1 tbsp Paprika
1 tsp Garlic powder
1/2tsp Kosher Salt
1/2tsp Sage
1/8tsp Cayenne pepper
1/2tsp Brown Sugar

In a bowl, combine all ingredients and mix well, and store in a cool area. This recipe should only be used as a guide. For example, if you prefer more "heat" increase the cayenne pepper slightly. Likewise, for more sweetness, increase the amount of sugar. Add any other herbs you like and enjoy own rubs. Brush meats with (garlic infused) extra virgin olive oil before seasoning and grilling. Sprinkle the seasoning rub over the meat and then rub it into the meat gently before cooking.

Mustard Seasoning Rub

1/4c Black Pepper, ground
1/4c Paprika, ground
3 tbsp Brown Sugar
2 tbsp Kosher Salt
2 tsp Dry mustard, ground
2 tsp Cayenne, ground

Mix all ingredients, and store in a cool area. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before cooking or smoking.

Kansas City Rub

4 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp celery seeds , ground
1 tbsp kosher salt
2 tbsp paprika
1/2tbsp chili powder
1/2tbsp ground black pepper
1/4tsp ground ginger
1/4tsp dry mustard
1/8tsp ground allspice

Combine ingredients in a bowl, mix well and store in a cool area. Rub on beef brisket before cooking. (Note the amount of the last three ingredients can be raised or lowered according to your taste.) Makes enough for 1 brisket.

Seasoned Salt 3 for Beef

1/2c Kosher Salt
1/4c Garlic Powder
1/4c Onion Powder
2 tbsp Ground Thyme
2 tbsp Ground Bay Leaf
2 tbsp Ground Mustard
2 tbsp Paprika
2 tbsp Black Pepper

Mix thoroughly and store in a cool area. Rub on meat, but also on chicken, fish, and vegetables.

BBQ Seasoning Rub

2 tbsp Cumin, ground
2 tbsp Thyme, dried
2 tbsp Garlic powder
2 tbsp Black Pepper
1 tbsp Cayenne Pepper
1 tbsp Kosher Salt
1 tbsp Curry Powder
1/2tbsp Onion Powder

Mix all ingredients and store in a cool area. Rub meat, chicken, and vegetables and cook.

BBQ Seasoning Rub 2

1/8c paprika
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp peppercorns
1/2tsp dry mustard
1/2tsp chili powder
1 tbsp cumin seed, toasted
1 1/2tbsp coriander seed, toasted
1/8c kosher salt
1/8c brown sugar

Combine all ingredients in a grinder, and store in a cool area. Rub on chicken directly or coat in a plastic storage bag. Make sure chicken is dry before applying.

BBQ Seasoning Rub 3

1 tbsp Chile, ground
2 tsp Paprika, Hungarian
1 tsp Cumin, powder
1 tsp Coriander, ground
1 tsp Kosher Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2tsp Mustard, dry,
1/2tsp Pepper, black, ground
1/2tsp Thyme, leaves, dried
1/2tsp Turmeric powder
1/2tsp Allspice, ground

Mix all ingredients, and store in a cool area. Rub on meat and refrigerate the night before cooking. Consider halving the chili for a milder rub.

Asian Seasoning Rub

2 tbsp sesame seeds, toasted
2 tsp turmeric, ground
1 tsp coriander, ground
1/2tsp kosher salt
1/2tsp onion powder
1/4tsp cumin, ground
1/8tsp cinnamon, ground

Combine all ingredients, and store in a cool area.
Goes well with beef, white chicken meat, any firm white fish, and vegetables.

Apricot Raisin Spiced Glaze

1 tsp Red Pepper, dried
1/2tsp Kosher Salt
1 tbsp EVO oil
1 1/2tbsp brown sugar
12 Golden raisins, chopped up
3 tbsp Apricot preserves
1 tsp Wine vinegar or lemon juice

In a skillet heat about a half-cup water over medium heat until it begins steaming. Add the pepper flakes (adjust to your tolerance), with the salt and EVO oil to the water and allow the flakes to soften. Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan, and make sure any gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat meats with the glaze by simmering the meats with the glaze for a couple minutes on each side, or broil for affect. Spread a teaspoon or so on each serving plate and arrange meats on top.

BBQ Rib Seasoned Rub and Sauce

1 tbsp Black pepper, ground
1 tbsp Paprika, ground
1/2tbsp Chili powder
1/2tbsp Red pepper flakes
1/2tbsp Garlic powder
1 tsp Celery salt
dash Dry mustard

FINISH SAUCE

8 oz Ketchup
4 tbsp Soy sauce
2 tbsp Worcestershire sauce
1 tsp Garlic powder
4 tbsp Apple cider vinegar
2 tbsp Apple juice
1 onion, finely grated
1 Golden Delicious apple, grated
1/4 bell pepper, grated small

Mix dry rub ingredients, and store in a cool area. Rub into ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add in finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs as you prefer, and use sauce to glaze. Serve sauce on the side.

All Purpose Seasoning Rub

2 tbsp Black pepper, ground
2 tbsp Paprika, ground
2 tbsp Onion powder
1 tbsp Brown sugar
1 tbsp Chili powder
1 tbsp Kosher salt
1/2tsp Ground sage
1/2tsp Ground nutmeg
1/4tsp Cayenne pepper (opt)

Mix all the spices together and store in a cool area. Great with ribs, brisket, and chicken and vegetables.

Sweet a Little Hot Spice Rub

1/4c Paprika
1 tbsp Ground cumin
1 tbsp Chile powder, (mild)
1 tbsp Ground black pepper
1/2tsp Cayenne pepper powder
1/4tsp Ground cloves

Mix all ingredients, and store in a cool area. Apply to meats, poultry, fish, and vegetables.

Sweet Mustard Seasoning Rub

1/2tbsp kosher salt
1/8c brown sugar
1 tbsp brown sugar
1 tbsp cumin, ground
1 tbsp chili powder, Mexican, or, ancho
1/2tbsp ground black pepper
1/2tbsp cayenne, ground
1/8c paprika, ground
1/2tsp ground pepper
1/2tsp dried ginger
1/2tsp dried sage, ground
1/2tsp dried oregano
1/2tsp allspice, ground
1/4tsp ground cloves

Mix ingredients and store in a cool area. Add ingredients to 1/2 Cup Dijon mustard, (add honey for some more sweetness), 1/4 cup Balsamic vinegar, and mix all and simmer for 30 minutes. Rub on meat, then roast. Serve as sauce.

Chicken Seasoning Rub 2

6 tbsp FIRMLY PACKED BROWN SUGAR
3 tbsp SPIKE SEASONING (see below)
2 tbsp PAPRIKA, ground
1/2tsp ONION POWDER
1/4tsp GARLIC POWDER
1/4tsp PEPPER, ground
1/4tsp GINGER, ground

Mix and store in a cool area. Rub chicken thoroughly, and roast.


Substitute Spike Seasoning Mix @
http://allblindtrust.blogspot.com/2006/03/substitute-spike-seasoning-mix-2-tbsp.html

Spice Paste 2

2 tbsp cumin powder
2 tbsp turmeric powder
2 tbsp sweet paprika
2 tbsp coriander seed cracked
2 tbsp black peppercorns cracked
1 tbsp ground cinnamon
1 tsp kosher salt
1/4c EVO oil
2 cloves garlic cloves minced
2 tbsp minced fresh oregano
1/4c minced fresh cilantro

Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days. This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. For steaks, bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side.

Buffalo Wings SEASONING MIX

2 tsp Salt
2 tsp Paprika (mild; or Hungarian hot paprika)
1 tsp Cayenne pepper
1 tsp Onion powder
1 tsp Garlic powder
3/4tsp Ground pepper

Mix or grind all ingredients well. Store in a cool dry place.

Steak Strip Vegetarian Calzones

1 c finely chopped red potato
1 c finely chopped onion
1 c vegetable broth
1/4tsp kosher salt
1/4tsp ground cumin
11/4tsp ground allspice
1/4tsp black pepper
1 clove garlic, minced
1 tbsp finely chopped cilantro
1 pack Steak Strips, Morningstar Farms
Cooking spray
1 tbsp cornstarch
1 tbsp cold water
bread machine dough anything style


See bread machine dough anything style Recipe@

http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html


Combine first 9 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool. Sauté in a sprayed frying pan 1 package of Morningstar Farms Steak Strips until browned, then set aside. Drain saucepan mixture in a colander over a bowl. Discard liquid, and add Steak Strips. Finely chop Steak Strip mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.

Working with one calzone at a time, roll one portion, roughly 1/6 th of ABM dough on lightly floured surface to 7-9-inch semi-circle. Form calzone circles by pulling out from the edges in a gentle manner being careful not to tear the dough. In a bowl, combine all the filling ingredients. Push your filling back in towards the middle as you seal. Repeat with remaining dough , and fillings. Fold over to enclose filling, pressing edges firmly together, until closing corners. Brush with Oriental Sesame Oil and/or egg wash, and sprinkle with Sesame seeds. Place a dollop of your filling in the middle for effect. Place on lightly greased baking sheets. Preheat oven to 425 F. Bake 20 to 25 minutes or until browned. Remove from oven. Repeat the procedure with the remaining Steak Strip mixture, dough, and cornstarch mixture.

Substitute Tamarind Paste

1 tbsp dates
1 tbsp prunes
1 tbsp dried apricots
1 tbsp lemon juice

Chop the dates, prunes, and apricots into fine pieces and add the lemon juice.
Tamarind pulp is most often made into a drink or candy. However, in a thicker paste form, it also can be incorporated into grilling glazes, curries and barbecue sauces. During last 15 minutes of grilling, baste with some of the tamarind barbecue sauce which follows.

Tamarind Barbecue Sauce
2 tbsp EVO oil
1 large onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 tbsp grated fresh ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp freshly ground pepper
1/2tsp cardamom
1/2tsp ground cinnamon
1/8tsp ground cloves
1/8tsp ground nutmeg
1 large can plum tomatoes and juices
1 c water
1/4c light brown sugar
3 tbsp tamarind paste
1 hot pepper, seeded and chopped
1/4c coarsely chopped cilantro
Kosher Salt
ground pepper

To make the sauce: Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and hot pepper and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro and place in a food processor. Process until smooth. Season with salt and pepper to taste. Let cool.

Vegetarian Beef Fajitas with Peppers and Onions

Marinade:
1/4c EVO oil
1 tsp grated lime rind
2 1/2tbsp lime juice
2 tbsp Worcestershire sauce
1 1/2tsp ground cumin
1 tsp kosher salt
1/2tsp dried oregano
1/2tsp ground black pepper
2 cloves garlic, minced
14 oz vegetable broth

Fajitas:
2 bags steak strips, Morningstar Farms
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
8-12 tortillas (10-inch), whole wheat flour
1 c salsa
1/4c sour cream
1/2c cilantro, chopped fresh
Fresh cilantro sprigs

The vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other seasonings. Substitute Meat for the Steak Strips if you wish, and marinate them as well. To prepare marinade, combine first 10 ingredients in a large bowl; set aside. Combine marinade, and vegetables in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Place some marinade in a small saucepan as a reserve. Place the vegetarian steak strips, and vegetables on grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Place the steak strips and vegetables on a serving platter; drizzle with reserved marinade. Arrange about 2 ounces of steak strips, 5 bell pepper wedges, and 2 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve.

Orange Sweet and Sour Sauce with Bell Peppers

1 c orange juice
1 tbsp cornstarch
2 tbsp rice vinegar
3 tbsp low-sodium soy sauce
2 tbsp honey
1 c onion, chopped
1 tsp garlic, minced
1 tsp ginger. minced
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips

Combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.

Add remaining 1 1/2 teaspoons of oil to pan. Add onion, garlic, and ginger; sauté for 1 minute. Add green bell pepper and red bell peppers strips, and sauté for 2 minutes. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute. Serve over rice and chicken, or soy meat.

Kung Pao Chicken

1 tbsp EVO oil, divided
4 c broccoli florets
1 tbsp ground fresh ginger divided
2 tbsp water
1/2tsp crushed red pepper
1 lb skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2c chicken broth
2 tsp Catsup
1 tsp Dried Orange Peel
1/4tsp Sesame Oil
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
5 cloves, garlic minced
2 tbsp peanuts, coarsely chopped salted

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan, then sauté 1 minute. Add water. Cover, and cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan, and keep warm. Heat remaining 2 teaspoons of oil in pan, then add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan. and cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan, then toss to coat. Sprinkle with peanuts.

Jerk Seasoning 2

2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground ginger
1/2 tsp dried thyme
1/2 tsp ground allspice
1/4 tsp kosher salt
1/4 tsp ground nutmeg
1/4 tsp ground red pepper
1/8 tsp freshly ground black pepper

Blend the above ingredients by pulsing in a food processor. Store in a cool place. Rub on chicken, meat, and sprinkle on vegetables, then cook.

Blueberry Citrus Sauce

1 c blueberries, fresh or frozen
6 tbsp orange juice
6 tbsp lemon juice
2 tbsp vermouth
2 tsp grated orange peel
2 tsp grated lemon peel
1 tsp fresh ginger, minced

Add blueberry mixture to skillet, after cooking meat or chicken, and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over entree, and serve.

Blueberry Sauce

2 pints blueberries
1 onion, thinly sliced
3 tbsp brown sugar, firmly packed
1 1/2tsp red wine vinegar
1 tbsp extra-virgin olive oil
1 1/2tsp brown sugar
1 tbsp ginger root, finely chopped fresh
1 tsp chili powder
1 tsp ground cumin
1/2tsp coarsely ground pepper
1/4tsp kosher salt

Place all ingredients in a 2 quart saucepan. Cook over a medium heat, stirring occasionally, until flavors are blended, about 12 to 15 minutes. Baste with the blueberry sauce. Serve sauce over ribs, and meat.

CHICKEN BREASTS WITH BLUEBERRIES

2 tbsp EVO oil
2 chicken breasts (about 2 lb) cut in half, skinned
1/3c peach or apricot jam
3 tbsp Dijon mustard
1/3c frozen, blueberries
1/3c white wine vinegar

In a 10" frying pan over medium-high heat, heat EVO oil. Add chicken, and cook until brown, about 4 minutes, then turn chicken over. Meanwhile, mix jam and mustard, mashing pieces of fruit. Spread jam mixture over the breasts, and sprinkle with blueberries. Turn heat to medium-low and cook, covered, until breasts are no longer pink in center (cut to test), about 15 minutes. With a slotted spoon, lift chicken and blueberries to a platter, and keep warm. Add vinegar to pan, then scrape brown bits free. Boil on high heat until liquid, including juices drained from chicken platter, is reduced by 1/3 and thickened. Pour sauce over chicken.

PASSOVER BLUEBERRY MUFFINS

1 c Brown Sugar
1/2c EVO Oil
1/2c Cake meal
3 Eggs
1/4c Potato starch
1/4tsp Kosher Salt
1 pk Frozen blueberries
Cinnamon/brown sugar mixture

Mix sugar and oil, add eggs and beat mixture well. Fold in dry ingredients and blueberries (all this can
be done in food processor). Place in muffin tin. Sprinkle tops with cinnamon/sugar. Bake at 325 degrees for 45 minutes. Makes 12-15 muffins.

Chicken Filled with Blueberries

1 Chicken, 3-3 1/2 lb
1 Spice Rub
1/2c blueberries
1/2 tsp brown sugar


Prepare a 3-3 1/2 lb bird your favorite way. Fill the bird with 1/2 cup blueberries and 1/2 tsp sugar. Roast in a preheated 350 degree oven for 1 hour or until leg is easily moved, or thermometer reads 170F.

Jerk Seasoning

4 tbsp ground allspice
1 tbsp dried thyme
1 tbsp paprika
1 tsp ground red pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4tsp ground black pepper
1 crushed dried scotch bonnet pepper or habanera pepper

Mix or grind all ingredients well. Store in a cool dry place.

Chicken Mole

1 onion, chopped
1 clove garlic, minced
2 Tbsp EVO oil
1 bay leaf
6 peppercorns
3 clove garlic, crushed
8 oz tomato sauce
1 c broth
1 slice bread, shredded
1/4tsp anise seeds, crushed
1/2tsp cinnamon, ground
1 Tbsp brown sugar
3-4 Tbsp ground chili *(approximately; see note below)
2 Tbsp sesame seeds
1/2c slivered blanched almonds
1 1/2oz unsweetened chocolate, grated
1 chicken, cut up (about 3 pounds)

Put the onion, garlic, and EVO oil in a large (3-quart) microwavable, covered casserole. Cover and microwave on half power for 2-3 minutes, or until the onion is starting to soften. Mix in the rest of the ingredients except the chocolate and the chicken. Cover and microwave on high for 10 minutes, stirring after half the time. When the sauce is done, stir in the chocolate until it's melted. Add the chicken, coating each piece with sauce. Microwave covered, on high power for about 30 minutes. Rearrange the pieces twice during cooking so it cooks evenly. The chicken is done when it starts to fall away from the bone. *Use pure ground chili, not "chili powder" (which usually contains other ingredients). The hotness of the chili can vary considerably, so the most reliable procedure is to mix in a little at a time, tasting the sauce as you go along. Mole is supposed to be spicy, not scorching hot. You can substitute pine nuts, toasted pumpkin seeds, or raisins for all or part of the almonds. In theory, you can cook this on top of the stove in a Dutch oven in the traditional style. Simmer the chicken in water for about an hour first, then make the sauce and cook the chicken in the sauce for another half hour.

Cuban Style Soy Steak Strips and Peppers

1/4c raisins
1/4c white rum or apple juice
1 pack Morningstar Farms Steak Strips
2 tbsp EVO oil
1 onion, thinly sliced
1 yellow bell pepper, thinly sliced strips
To Taste red pepper flakes
4 cloves garlic , minced
2 tbsp capers
1/4tsp dried thyme
1 tsp ground cumin
6 pimento-stuffed olives, chopped
3 plum tomatoes, each cut into 8 wedges
2 c hot cooked Simply Wonderful Rice (see below)

Combine raisins and rum in a small bowl, and let stand 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and red pepper flakes, and sauté 10 minutes or until tender. Add steak strips and garlic, and sauté 2-4 minutes or until browned. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat, then simmer 7 minutes, stirring occasionally. Serve over rice.
Simply Wonderful Rice

2 c Instant Brown Rice
2 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Combine all ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and serve.

Cuban-Style Chicken

1/2c pineapple, diced
2 tbsp rice vinegar
1 tbsp orange marmalade
1 can black beans, (15-oz) rinsed and drained
1/4tsp ground red pepper, divided
1/2tsp kosher salt
1/2tsp paprika
4 chicken breast halves, skinless, boneless
Cooking spray
1/4c cilantro, chopped fresh

Combine the first 4 ingredients in a medium saucepan. Add 1/8 teaspoon pepper. Bring to a simmer over a medium heat, and cook 1 minute or until thoroughly heated. Keep warm. Heat a large nonstick skillet over a medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over the chicken. Coat the chicken with cooking spray. Add the chicken to the pan, and cook 5 minutes on each side or until done. Serve with the bean mixture, and sprinkle with cilantro. Toss a green salad while the chicken cooks, then serve it with this dish and warm corn tortillas for a complete meal. To save time, use drained canned pineapple tidbits in place of fresh fruit.

Barbecued Bean Soup

1 can beans, (15-29 oz) drained and rinsed
3/4c chopped onion
1/8tsp ground black pepper
1 pack Steak Strips (Morningside Farms)
6 c water
2 tsp kosher salt, or to taste
3/4-1 c barbecue sauce, your favorite

In crock pot, combine beans with onion, pepper, and Steak Strips, and cover with the water. Cover and cook on LOW 10 to 14 hours. Stir in barbecue sauce and salt, to taste.

Chicken Char Siu

1 tbsp grated peeled fresh ginger
2 tbsp low-sodium soy sauce
2 tbsp Hoi sin sauce (see below)
1 tbsp honey
1 clove garlic, minced
1 1/2 lb chicken thighs, skinless, boneless, cut into 18 strips
Cooking spray

Combine all ingredients except the cooking spray, then marinate in refrigerator for 2 hours. Preheat broiler. Thread 1 chicken strip onto each of 18 (6-inch) skewers, reserving marinade. Place skewers on a broiler pan coated with cooking spray, and broil 6 minutes. Turn skewers over, then baste with reserved marinade. Broil 6 minutes or until done.

Hoi sin Sauce substitute
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.

1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil

In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.

Santa Fe Soy Meat Loaf

Cooking spray
1/2c chopped onion
1/3c finely chopped red bell pepper
1 tsp chili powder
1/2tsp ground cumin
4 cloves garlic, minced
1 lb Prime Grillers, (Morningstar Farms)defrosted and crumbled
3/4c dry breadcrumbs
2/3c mild chunky salsa, divided
1 tsp dried oregano
6 slices Soy Bacon, well cooked and crumbled
2 egg whites
6 slices American Cheese or Smart Beat American Flavor Slices

Preheat oven to 350°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chili powder, cumin, and garlic to pan; sauté 1 1/2 minutes or until onion is tender. Remove from pan; cool. Combine onion mixture, Prime Griller, breadcrumbs, 1/3 cup salsa, oregano, Soy Bacon, and egg whites in a large bowl. Place half of Prime Griller mixture in an 8 x 4-inch loaf pan coated with cooking spray. Arrange 6 slices of cheese over top, leaving a 1/2-inch border around outside edges. Arrange remaining Prime Griller mixture over cheese, pressing edges to pack. Spread the remaining 1/3 cup salsa over top of meat loaf. Bake at 350° for 1 hour. Let stand 10 minutes. Remove from pan; cut into 12 slices.

Classic Soy Meatloaf

1 sliced bread (1 1/2 oz)
2 tbsp soy milk
1/2c ketchup, divided
1 pack ground soy beef or ground meat
1/2c chopped onion
1/3c chopped fresh parsley
1 tbsp Dijon mustard
1 tsp dried basil
3/4tsp kosher salt
1/4tsp ground black pepper
2 egg whites
Cooking spray

Preheat oven to 350°. Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups. Combine breadcrumbs and soy milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour (or until a thermometer registers 160° for meat.) Let stand for 10 minutes. Cut the loaf into 12 slices.

Barbecued Soy Meat Loaf

1 pack Soy Ground Beef, or 1 1/2 lb ground beef, extra lean (raw)
1/2c dry breadcrumbs
1/2c chopped onion
1/3 c barbecue sauce, divided
1 tbsp prepared mustard
1 1/2tsp chili powder
1 tsp garlic powder
1/2tsp kosher salt
1/2tsp ground black pepper
2 egg whites
Cooking spray

Preheat oven to 350°. Combine the beef, breadcrumbs, and onion, 1 tablespoon barbecue sauce, and remaining ingredients except cooking spray in a large bowl. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining barbecue sauce over top of meat loaf. Bake at 350° for 1 hour (for Soy Beef) or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Meat Loaf Instructions (from Cooking Light)

Sauté the aromatics (onions, garlic, carrot, and the like), intensifying their flavor in the final product.

2. Use your hands to combine the ingredients in a large bowl.

3. Shape a free form meat loaf on a broiler pan coated with cooking spray.

4. Brush ketchup or other liquid across the top of the loaf.

5. Use a meat thermometer to test the loaf's internal temperature for doneness (160 degrees for ground beef, or veal; 165 degrees for ground poultry).

6. Let the loaf stand before slicing. Slice and serve.

Choose the Meat
Meat is the main ingredient, and the one that most influences texture and flavor. Fatty cuts like regular ground chuck or ground beef (may be called "85 percent lean," but it's a hefty 15 percent fat by weight) are out because nearly all that fat will end up in the final product. Breadcrumbs, crackers, or whatever is used to bind the loaf will absorb the extra fat cooked out of the meat. While that makes for a moist texture, it isn't nutritionally sound. We found that 92 percent lean and 96 percent extra lean ground beef work fine. Ultra lean ground turkey breast can also be used for a leaner meat loaf, but it makes for a dry final product. So we combined ground turkey breast with ground turkey and added a little extra liquid to the mix.

Bind It
We also experimented with various binding agents, including traditional breadcrumbs and eggs or egg whites. We learned to let the overall flavor of the meat loaf determine the binder. Our Diner Meat Loaf "Muffins" use crushed saltines, whereas our Asian-Style Meat Loaves use chopped rice crackers. You also can use fresh or dry breadcrumbs: It takes about twice as many fresh breadcrumbs to equal the binding capacity of dried. A good rule of thumb is to use 1 cup fresh breadcrumbs (or 1/2 cup dried breadcrumbs) for every 1 1/2 pounds of meat.

Add a Little Extra Liquid
Because lower-fat meat loaf relies on leaner cuts of meat and poultry, it helps to add slightly higher amounts of liquid flavorings like ketchup, salsa, and soymilk to keep the loaf moist and compensate for the lower amounts of fat.

Don't Forget the Eggs
Whole eggs and egg whites are interchangeable in most of these recipes, as both are adept at holding the multiple ingredients in a meat loaf together. We used egg whites most often in these recipes to keep fat down, and also because other higher-fat ingredients were already adding flavor.

Choose a Form
Meat loaf recipes can be made in a loaf pan, with a free-form shape, or in a muffin tin. Free-form loaves cook more quickly than those in a loaf pan, and muffin tin loaves cook in about half the time of a full-size loaf.

Let It Stand
Meat loaf firms as it stands: 10 minutes is usually sufficient. But you'll find that loaves become even firmer, and much easier to slice for sandwiches when allowed to stand in the refrigerator overnight. Slice what you need for dinner tonight, then refrigerate the leftovers in a chunk to cut, slice, or crumble as needed.

Handle with Care
Meat loaf is one of the easiest dinners to prepare and uses ingredients found in any supermarket. But you should use care when handling any raw meat.

•When shopping, pick up ground meat just before checking out.

•Refrigerate or freeze meat right away.

•Cook or freeze ground meat within 2 days. Use frozen meat within 4 months.

•Wash your hands before and after handling raw ground meat. Wash utensils, countertops, cutting boards, the sink, and anything else that comes into contact with raw meat with hot, soapy water.

•Use a meat thermometer to gauge the internal temperature of meat loaf. Cook ground beef, and veal to 160 degrees and ground poultry to 165 degrees. Reheat any type of meat loaf to an internal temperature of 165 degrees. Note: We found that very lean ground beef may still be pink when fully cooked, so be sure to use a meat thermometer to test its doneness.


•Cooked meat loaf will keep in the refrigerator for up to 4 days and in the freezer for up to 3 months (ground poultry) or 4 months (beef, or veal).

Burmese Curry Powder

2 tsp ground cumin
2 tsp sweet paprika
2 tsp ground turmeric
1/2tsp ground nutmeg
1/4tsp ground cloves

Blend the above ingredients by pulsing in a food processor. Store in a cool place.

Tangine Spice Mix

1 tsp ground coriander
1 tsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp turmeric

Blend the above ingredients by pulsing in a food processor. Store in a cool place.

Harissa

3-1/3tbsp dried chili flakes, soaked in the same amount of hot water
1-2/3tbsp crushed garlic
1-2/3tbsp sweet paprika
2 tsp caraway seed
2 tsp coriander seed
1 tsp cumin seeds, dry roasted then ground
1 tsp kosher salt
6 spearmint leaves, finely chopped

Blend the above ingredients by pulsing in a food processor until a thick paste is formed. Store in a refrigerator.

TOMATO JAM

1/2c EVO oil (in hot pan)
1/2 onion, chopped
To Taste Salt and pepper
To Taste Italian Seasoning
14-oz stewed tomatoes
1 1/2tsp red wine vinegar
1 1/2tbsp brown sugar
12-oz tomato sauce or spaghetti sauce for extra flavor

In heavy saucepan, sauté onion, salt and pepper in oil until onions are caramelized, about 10 to 15 minutes on medium heat. Add stewed tomatoes, vinegar, Italian Seasoning, and brown sugar. Cook over medium heat until caramelized. Add tomato sauce and cook an additional 15 minutes on medium low. Refrigerate any leftovers.

Burmese Chicken Curry with Yellow Lentils

1 1/2c dried yellow lentils
2 tsp ground cumin
2 tsp sweet paprika
2 tsp ground turmeric
3/4tsp kosher salt
1/2tsp ground nutmeg
1/4tsp ground cloves
1 1/2 lb chicken thighs, skinless, boneless, cut into bite-sized pieces
1 tbsp EVO oil
1 c chopped onion
2 3/4c chicken broth
3 bay leaves

Place lentils in a large saucepan, then cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, and simmer for 25 minutes or until tender. Drain and set aside. Combine cumin and next 5 ingredients (through cloves) in a large zip-top plastic bag. Add chicken, seal, then shake to coat. Heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 3 minutes or until tender. Add the mixture and sauté for 4 minutes. Stir in the broth, scraping the pan to loosen browned bits. Add lentils and bay leaves. Cover and simmer for 30 minutes. Uncover and simmer 10 minutes. Discard bay leaves.

Eggs in Gehenim

1 onion, cut in half, then finely sliced or chopped
2-3 tbsp extra virgin olive oil
Pinch red pepper flakes, or more to taste
2 c tomato canned (hand crushed) whole tomatoes
1/4tsp dried marjoram
To Taste Kosher Salt
To Taste Ground Pepper
4-6 eggs
Parmesan cheese

In a 9- or 10-inch skillet, combine the onion, the olive oil and the hot pepper and cook over medium heat until the onion is lightly golden. Add the crushed tomatoes, dried marjoram, and a big pinch of salt to start. Simmer for 5 or 6 minutes, until the sauce has concentrated a little. Set the pan aside now (at room temperature or in the refrigerator) if you are not cooking the eggs until later. Before cooking the eggs, bring the sauce back to a simmer, taste and add more salt if necessary, then break the eggs into the bubbling sauce. Cover and cook until the eggs are fully set whites with runny yolks. Serve with grated Parmesan cheese. Drizzle more olive oil over the eggs when serving.

Chicken Soup Seasoning

1/4tsp turmeric powder
1/4tsp onion powder
1/4tsp celery seeds
1 tsp dried ginger root
1/2tsp garlic salt or garlic powder
1 tsp ground cardamom
1 tsp ground coriander
1 tsp dried parsley
1/2tsp dried rosemary
1/2tsp dried marjoram
1/2tsp dried thyme leaves
1/2tsp dried oregano
1/4tsp pepper
2 tsp powdered soup mix, vegetable or onion

Put all ingredients into a mini food processor or small blender container and blend on low. Store in a cool area. (If the Chicken Soup does not cure you, this combo might.)

Seasoned Salt

6 tsp kosher salt
1/2tsp dried thyme leaves
1/2tsp dried marjoram
1/2tsp garlic powder
2 1/4tsp paprika
1/4tsp turmeric powder
1 tsp dry mustard powder
1/4 tsp onion powder
1/8 tsp dried dill weed
1/2 tsp celery seeds

Put all ingredients into a mini food processor or small blender, and pulse several times. Store in a cool area.

Bell Pepper-and-Potato Tagine Over Couscous

2 tsp EVO oil
1 3/4c onion, diced
2 tbsp tomato paste
1 1/2 tsp dried mint flakes
1/2 tsp crushed red pepper
6 cloves garlic , crushed
2 baking potatoes, peeled, each cut into 6 wedges (about 1 pound)
2 c red bell pepper strips (1-inch)
2 c green bell pepper strips (1-inch)
1 tsp kosher salt
1 can chickpeas (garbanzo beans), drained (15 1/2-oz)
3 c tomato, chopped, seeded (about 2 pounds)
3 c water
1 tsp harissa (optional)
3/4c couscous, uncooked
3 tbsp parsley, chopped fresh

Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through potatoes, and cook 10 minutes, stirring occasionally. Add the bell peppers, salt, and chickpeas, then sauté for 5 minutes. Stir in the tomato and water. Bring to a boil, and partially cover, reduce heat, and simmer for 25 minutes or until the potatoes are tender. Remove the vegetables with a slotted spoon. Set aside, and keep warm. Reserve 1 cup of cooking liquid. Bring reserved cooking liquid to a boil in a medium saucepan, and stir in harissa, if desired. Gradually stir in couscous. Remove from heat, and cover and let stand for 5 minutes. Fluff with a fork. Serve with vegetables, then sprinkle with chopped parsley.
A tajine is a Moroccan dish as well as a special pot for preparing this dish. Famous tajine dishes are mqualli (chicken and citron), kefta (meatballs and tomato) and mrouzia (lamb, plums and almonds). Other ingredients for a tajine can be fish, pigeon, beef, dried fruits, olives and vegetables. Herbs used in tajines are cinnamon, saffron, ginger, garlic and peppers.

Orange Spice Rub

2 tbsp brown sugar
1 tsp chili powder
1/2tsp grated orange rind
1/2tsp ground cumin
1/2tsp paprika
1/4tsp kosher salt
1/4tsp ground coriander
1/8tsp black pepper

Combine all ingredients, and store in a cool, dry area. Rub spice mixture over both sides of salmon fillets, cod, meat, soy meat, etc. Cook as desired.

Oven-Roasted Tomatoes

4-8 Roma Tomatoes, halved
Drizzle EVO oil
to taste Kosher Salt
to taste Ground Pepper

Preheat oven to 350°F. Cut tomatoes in half, toss with EVO oil to coat, add salt and pepper, and place, cut-side down, on a baking sheet. Roast for 1-1/2 hours, until the tomatoes are soft and have just begun to exude their juices. Cool, remove the skins, and pack into a container. These are delicious tossed with roasted or grilled vegetables, in soups, and with simple pastas and risottos. They keep for several days, refrigerated.

Romesco Sauce

1 c tomatoes, fire-roasted diced
1/4 c almonds, slivered toasted
2 tbsp EVO oil
1 tbsp red wine vinegar
2 tsp crushed red pepper
1 tsp ground cumin
3/4tsp salt
3 cloves garlic , chopped
2 jars roasted red bell peppers, (7 1/2-oz)drained
1 bread, (1-ounce) slice

Place all of the ingredients in a food processor, and process until smooth. Romesco is, generally speaking, a Spanish sauce that includes nuts, bread, peppers, tomatoes, and other ingredients in a thick puree. There are a ton of different recipes, some including ancho chilies, vinegar, and garlic, some with hazelnuts, or onions. The sauce generally has the richness of an aioli (a rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil), but without the eggs.

Salmon Skewers with Romesco Sauce

Romesco Sauce:
1 c tomatoes, fire-roasted diced
1/4 c almonds, slivered toasted
2 tbsp EVO oil
1 tbsp red wine vinegar
2 tsp crushed red pepper
1 tsp ground cumin
3/4tsp salt
3 cloves garlic , chopped
2 jars roasted red bell peppers, (7 1/2-oz)drained
1 bread, (1-ounce) slice

Salmon:
2 lb salmon fillets, skinned and cut into 48 cubes
1 tsp paprika
1 tsp dried oregano
1/4tsp salt
Cooking spray

Preheat broiler. To prepare romesco sauce, place first 10 ingredients in a food processor, and process until smooth. To prepare salmon, sprinkle salmon with paprika, oregano, and 1/4 teaspoon salt. Thread 2 salmon pieces onto each of 24 (6-inch) skewers. Arrange on a broiler pan coated with cooking spray. Lightly coat salmon skewers with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

Yellow Sheet Cake with Chocolate Frosting

Cake:
Cooking spray
1 tbsp Better for Bread flour
1/2c margarine, melted
1 c light mayonnaise
1 1/2c brown sugar or Splenda
2 tsp vanilla extract
1/2c egg substitute
2 c baking mix #3 (see below)
3/4c soymilk

Chocolate frosting:
2-3 tbsp whole milk or soy milk, at room temperature
1 tsp vanilla extract, at room temperature
8 oz chocolate chips
8 tbsp boiling water
1-2 tbsp margarine, at room temperature
2- 4 c confectioner's sugar

Cake:
Preheat oven to 350°. Coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside. Combine 1/2 cup margarine and mayonnaise in a large bowl, stirring with a whisk until well blended. Add sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended. Lightly spoon 2 cups baking mix into dry measuring cups; level with a knife. Add flour mixture and soymilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

Frosting:
The above measurements are approximate. Melt chocolate by adding boiling water and stir until smooth. Add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/2 cup cocoa in boiling water. A little cinnamon may be added. In a small bowl, whisk together the milk and vanilla. Pour in some powdered sugar. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Mix briefly until fluffy, and of the consistency you desire. Use more milk or sugar to get a larger batch, and a consistency you desire. Sugar will thicken, and a little milk will go to loosen. The margarine will allow a creamy consistency. May be stored, covered, in the refrigerator for 3 days.

Baking Mix #3

6 c Better for Bread flour
6 c Whole wheat flour
3 tbsp baking powder
2 tbsp baking soda
1 ½tsp salt
1 tsp baking soda

Mix all ingredients very well. Store in a cool dry area.

White Birthday Cake with Vanilla Frosting

Cake:
Cooking spray
2c sugar or Splenda
1/2c light mayonnaise
1/4c EVO oil
3/4c egg substitute, or 3 large eggs
1 tsp clear vanilla extract
1/2tsp almond extract
3 c cake mix or baking mix #3

vanilla frosting

2-3 tbsp whole milk or soy milk, at room temperature
1-2 tbsp vanilla extract, at room temperature
1 tbsp lemon juice, freshly squeezed at room temperature
1/2tsp lemon zest, finely grated
1 tbsp margarine, at room temperature
2- 4 c confectioner's sugar

Preheat oven to 350°. To prepare cake, coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms of the pans with wax paper. Coat the wax paper with cooking spray, then set aside. Place 2 cups of sugar, mayonnaise, and EVO oil in a large bowl, then beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.

Lightly spoon baking mix #3 into dry measuring cups, and level with a knife. Add flour mixture to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake in pans for 10 minutes on a wire rack, then remove the cake from the pans. Carefully peel off the wax paper, and cool completely on the wire rack.

To prepare frosting: In a small bowl, whisk together the milk, vanilla, lemon juice, and zest. Pour in some powdered sugar. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Mix briefly until fluffy, and of the consistency you desire. Use more milk or sugar to get a larger batch, and a consistency you desire. Sugar will thicken, and a little milk will go to loosen. The margarine will allow a creamy consistency. May be stored, covered, in the refrigerator for 3 days. Place 1 cake layer on a plate, and spread cake layer with 2 cups of frosting. Top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake.

vanilla frosting

2-3 tbsp whole milk or soy milk, at room temperature
1-2 tbsp vanilla extract, at room temperature
1 tbsp lemon juice, freshly squeezed at room temperature
1/2tsp lemon zest, finely grated
1 tbsp margarine, at room temperature
2- 4 c confectioner's sugar

The above measurements are approximate.
In a small bowl, whisk together the milk, vanilla, lemon juice, and zest. Pour in some powdered sugar. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Mix briefly until fluffy, and of the consistency you desire. Use more milk or sugar to get a larger batch, and a consistency you desire. Sugar will thicken, and a little milk will go to loosen. The margarine will allow a creamy consistency. May be stored, covered, in the refrigerator for 3 days.

Baked Eggplant with Mushroom and Tomato Sauce

1 eggplant, peeled, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 c onion, chopped
1/2tsp dried Italian seasoning
1/4tsp kosher salt
2 cloves garlic, chopped
1 pack mushrooms,(8-oz)sliced
1/4tsp black pepper, divided
1 can tomato sauce,(8-oz) divided
2/3c mozzarella cheese, shredded, divided
Parmesan cheese, grated

Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray, then broil 3 minutes on each side or until lightly browned. Preheat oven to 375°. Heat a large nonstick skillet coated with cooking spray over a medium heat, and add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring the mixture occasionally. Increase the heat to medium-high, uncover and cook for 2 minutes or until the liquid evaporates. Spread half of the mushroom mixture in the bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over the mushroom mixture, and sprinkle with 1/8 teaspoon of pepper. Top with 1/2 cup of tomato sauce and 1/3 cup of mozzarella. Spread remaining mushroom mixture over the mozzarella, then top with remaining eggplant slices. Sprinkle with 1/8 teaspoon of pepper, and top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered for 5 minutes or until the cheese melts. Let stand for 10 minutes.

Rice-and-Spinach Gratin with Dill

Spinach:
1 pack spinach, frozen (about 16 oz)
2 tsp butter
1 c green onions, finely chopped
2 tsp dried parsley
1 tsp dried dill
2 cloves garlic , minced

Sauce:
1 tbsp butter
1/4c minced onion
2 1/2tbsp Better for Bread flour
2 c 2% reduced-fat milk
3/4tsp kosher salt
3/4tsp ground black pepper
1/4tsp grated whole nutmeg

Rice:
3 c Instant Brown Rice
3 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Combine all rice ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff.

1/2 cup part-skim ricotta cheese
Cooking spray

Preheat oven to 400°. To prepare the spinach, heat a large nonstick skillet over medium heat. After defrosting and squeezing most of the moisture out of the spinach, add the spinach, and cook for 5 minutes or until slightly wilted, stirring frequently. Stir in 2 teaspoons of butter and next 4 ingredients (butter through garlic), then sauté for 3 minutes. Spoon the spinach mixture into a large bowl, and set aside. To prepare the sauce, melt 1 tablespoon of butter in a small saucepan over a medium heat. Add minced onion, and cook 3 minutes. Stir in flour. Add milk, then stir with a whisk. Bring to a boil, then reduce heat, and simmer for 20 minutes, stirring frequently. Stir in the salt, pepper, and nutmeg. Add the sauce to the spinach mixture. Stir in the rice and then the ricotta cheese. Spoon the rice mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes.

CREAMED COD FISH and Béchamel Sauce

Béchamel Sauce

2 1/2c 1% low-fat milk
8 black peppercorns
1 sliced onion (1/2-inch-thick)
1 bay leaf
2 tbsp stick margarine
1/4c Better for Bread flour
1/4tsp kosher salt
1/8tsp ground pepper
Dash ground nutmeg

Combine first 4 ingredients in a heavy saucepan, and cook over a medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover, let stand 10 minutes. Strain mixture through a sieve into a bowl, then discard solids. Set aside. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture, and cook over a medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg.

1 lb. cod fish
Dash Tabasco sauce
1 tbsp. minced parsley
2 tbsp. chopped chives
2 hard boiled eggs

Freshen cod under cold water. Simmer in another pot 10 minutes, with enough water to cover, and until flakey, then drain. Chop in a food processor. Now add Tabasco sauce, minced parsley, chives and cod to saucepan. Cook, stir. Add boiled, chopped eggs. Cook 1 minute more. Serve on toast or mashed potatoes.

Tortilla Lasagna Vegetable Stuffed

* 2 tbsp EVO oil
* 5 cloves garlic, minced
* 3 tbsp minced shallots
* 1 c rose wine
* 2 c Béchamel Sauce (see below)
* to taste salt and pepper
* 1 onion, chopped
* 1 c mushrooms, sliced
* 1 zucchini, chopped
* 1 small eggplant, diced
* 2 diced red bell peppers, roasted
* 1 tsp dried basil
* 1 tsp dried oregano
* 3/4c ricotta cheese
* 1/2c mozzarella
* 1 c grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 inch round baking dish. Sauce: Heat 1 tablespoon olive oil and sauté 2 cloves garlic, and 2 shallots. Add rose wine. Raise heat to high and reduce liquid by half. Stir in Béchamel Sauce and reduce until there is about 1 1/2 cups liquid. Remove from heat and stir in salt and pepper to taste. Filling: In a large skillet sauté 1 tablespoon olive oil, 1 onion, 3 shallots and 3 cloves garlic, mushrooms, zucchini, and eggplant. Sauté until all vegetables are tender. Place vegetables in a large bowl. Stir in red peppers, basil, oregano, ricotta and Parmesan. Season to taste with salt and pepper. Layer mixture onto a tortilla, and repeat process. (Use vegetable/cheese mixture to layer lasagna.) Place in the prepared dish and cover with sauce and mozzarella. Bake at 350 degrees F for 25 minutes, or until tortillas have softened and sauce and mozzarella are bubbly.
Béchamel Sauce@
http://allblindtrust.blogspot.com/2006/02/bchamel-sauce-2-12c-1-low-fat-milk-8.html

Microwaving Vegetables for Optimum Results

Rinse the vegetables in cold water and dry with a clean kitchen towel. Place the vegetables in a small, covered, microwave-safe container. Do not add water. Zap at full power for three to four minutes or until vegetables are tender. Do not overcook.
And that's it. The vegetables will have cooked in their own steam, with no loss of water-soluble nutrients except, perhaps, as caused by the heat.