This spice blend is meant to add into pot roasts, soups, stews and anything else you want to increase/enhance the beef flavor even more… add in 1/4 cup or more or as much as you like into the water or beef broth in the pot, I always rub it right onto the my pot roast before cooking and wouldn’t be without it in my cupboard!

this has a fair amount of sodium so you may want to cut down on the addition of table salt to your recipe

Yield 1-3/4 cups

Ingredients:

3/4 cup dehydrated onion flakes (coarsely chopped using a food processor)

1/3 cup low-sodium beef bouillon powder (I use OXO beef bouillon powder)

1/4 cup onion powder

1 teaspoon sugar

1 teaspoon fresh ground black pepper

2 tablespoons dry gravy mix (I use Club House  brand any dry brown gravy mix will do fine)

2 (1-1/4 ounce) packages dry onion soup mix (such as Lipton’s)

Instructions:———————————–

Combine all ingredients in a glass jar.

Cover with a tight fitting lid and shake to combine.

Add desired amount to water or beef broth to increase the beef flavor.

Store in cupboard.

Shake before using.

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This is a wonderful hot and sweet BBQ sauce, plan a day ahead this sauce needs a 24 hour refrigeration time before using

Notes from our test kitchen; for a smooth sauce place the cooled sauce in a food processor or blender and process until smooth

Ingredients:

2 tablespoon butter

2 tablespoon oil

1 small onion, finely chopped

1 habanero pepper, seeded and finely chopped

4 garlic cloves, minced

3 tablespoons red wine vinegar

1 cup mild chili sauce (such as Heinz chili sauce)

1 cup pineapple juice

1/2 cup crushed pineapple

1/4 cup brown sugar

2 tablespoon lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons dry mustard powder

1 tablespoon Tabasco  sauce (can increase to heat level)

1/2 teaspoon fresh ground black pepper

1 teaspoon seasoned salt, or to taste (can use white salt)

1/2 cup bourbon whiskey

Instructions:————————————

In a saucepan heat oil with the butter over medium-high heat.

Add in onion and saute until tender and transparent (about 5 minutes).

Add in garlic and habanero pepper; cook stirring for about 2 minutes or until softened.

Add in remaining ingredients except the bourbon whiskey; bring to a boil.

Reduce heat to low and simmer uncovered for about 1 hour stirring frequently.

Stir in bourbon whiskey and season with more salt if needed and continue to simmer for another 20 minutes stirring a few times.

Cool to room temperature then refrigerate for minimum 24 hours before using.

This is a simple classic that can be used as a cheesecake topping or over pancakes, waffles or toast

Yield 3-1/2 cups

Ingredients:

1/2 cup sugar

2 tablespoons cornstarch

1 cup cold water

2-4 teaspoons lemon juice

4 cups fresh or frozen blueberries

Instructions:

In a large saucepan combine the sugar and cornstarch.

Stir in water and lemon juice until smooth;

Add in the blueberries; bring to a boil over medium heat and cook stirring until thickened (about 2 minutes) .

Cool slightly and serve warm or refrigerate

This is the closest to the packaged taco seasoning mix that you will ever get not to mention a great cost-saver, don’t just use this for tacos make a large amount and store to use in chili recipes, casseroles, stews, I even add it to ground beef when I make grilled burgers, to add in extra flavor add to the ground beef mixture for casseroles or use in soups… the possibilities are endless, I make 10X the amount and store in the refrigerator to add to recipes

The amounts list a equivalent to 1 package of taco seasoning mix, for extra heat add in cayenne pepper

Ingredients:

2 tablespoons mild chili powder

1/2 to 1 teaspoon garlic powder

1/4 to 1 teaspoon onion powder

1/4 teaspoon dried oregano (rubbed between fingers to release the flavor)

1/2 teaspoon paprika

3 teaspoons cumin

1 teaspoon seasoned salt (or use 1/2 teaspoon salt)

1 teaspoon fresh ground black pepper

1/8 teaspoon cayenne pepper (optional)

Instructions:

Combine all ingredients together.

You may double or triple the amounts an store in a glass jar tightly sealed.

This gives wonderful flavor to beef or pork and also will tenderize the most toughest cuts

The amounts listed are enough for up to 2 pounds of meat, you may double or triple amounts which is what I most always do but increase the garlic amount only slightly or keeping the amount the same, remember to leave your meat out to almost room temperature before cooking, this will relax the meat fibers to create a more tender cut of meat

Do not substitute any other ingredient for the honey except for maple syrup, you will not have the same results, marinade time is 8 hours but the longer you marinade the more tender your meat will be

Yield is enough for up to 2 pounds of meat

INGREDIENTS:

1/3 cup low-sodium soy sauce  (can use regular soy sauce)

1/4 cup red wine vinegar

3/4 cup oil (vegetable or Canola, can use olive oil)

4 large cloves garlic, minced

1 teaspoon fresh ground black pepper

1/2 teaspoon ginger powder (may be increased to 1 teaspoon)

1/4 cup liquid honey (can use same amount of maple syrup, honey is better to use do not substitute the honey or maple syrup with anything else)

3 tablespoons worcestershire sauce

3 green onions, chopped (optional)

INSTRUCTIONS:————————————————

In a large bowl combine/whisk all ingredients until well combined.

Pierce the meat deeply all over with a fork.

Pour the marinade over and turn meat to coat well in the marinade.

Refrigerate 8 hours or up to 2 days (the longer the meat is in the marinade the better it will be).

Remove the meat and discard marinade.

All the meat to almost come down to room temperature before cooking.

Notes from our test kitchen; to insure even roasting and prevent the tops from burning the bulbs are placed cut-side down in the pan,  the roasted garlic pulp may be mashed and frozen in small plastic containers until ready to use so make lots to have ready in you freezer, this makes the best roasted garlic mashed potatoes!

Yield 2 bulbs roasted/1/2 cup (approx) mashed puree

Ingredients:

2 large garlic bulbs

4 teaspoons oil, divided (can use more)

freshly ground black pepper (optional)

Instructions:—————————————-

Set oven to 350 degrees F.

Set oven rack to lowest position.

Prepare a small baking sheet (or a size to hold the amount of bulbs you are roasting).

Grease one side only of 2 small pieces of square foil (use just enough foil to wrap around easy bulb loosely).

Using your fingers lightly rub off any loose skin that is on the outside of the bulb.

Using a sharp knife slice off the pointed end of each bulb so that the tops of the cloves are exposed.

Sprinkle lightly with black pepper if desired then drizzle about 2-3 teaspoons oil over the top of the cut bulbs;  allow the oil to soak into the bulbs for about 8-10 minutes.

Place each bulb cut-side facing down onto the greased side of foil (one bulb on each piece of foil) then gather up the foil and wrap very loosely around each bulb (do not wrap/seal tightly).

Place the foil-wrapped garlic bulbs onto a baking sheet, making certain to place the bulb packets with the bulbs cut-side facing downwards in the pan.

Bake for about 1 to 1-1/2 hours or until the cloves are very soft.

Cool enough to handle, then using your fingers gently squeeze out the soft pulp from each bulb.

Refrigerate the pulp or freeze until ready to use,

There is my signature barbecue sauce and some might agree it’s even better that any bottled but must be chilled overnight to blend the flavors… don’t even think about using this sauce the same day it is make it will take on a whole new flavor if left overnight or longer

If you prefer a smoother sauce and less fat omit the oil, chopped onion and garlic, then in the saucepan mix all remaining ingredients together, then add in 1 teaspoon each garlic powder and onion powder and simmer for 1 hour, cool the refrigerate overnight, since the sauce will reduce after 1 hour simmering time the yield is only estimated

If using the onion and garlic powder option any leftover sauce will keep for 6 weeks refrigerated tightly covered in a glass jar

Yield about 2-1/2 cups

INGREDIENTS:

1/4 cup oil

1 medium onion, finely chopped

4 garlic cloves, minced

1 tablespoon plus 1 teaspoon mild chili powder (5 teaspoons)

1/2 teaspoon paprika

1/2 teaspoon seasoned salt or white salt (or to taste)

1 teaspoon fresh ground black pepper

2 cups ketchup

1 cup brown sugar, packed

1/4 cup cider vinegar or red wine vinegar

1/3 cup French’s brand prepared yellow mustard

1/4 cup Worcestershire sauce

3 teaspoons liquid smoke seasoning (please do not omit)

cayenne pepper (optional and to taste)

INSTRUCTIONS:————————————————-

In a medium bowl combine the chili powder with the next 9 ingredients; mix until well blended

Heat oil over medium high heat in a saucepan; add in onions and saute until transparent (about 3-4 minutes.

Add in garlic; cook stirring for 2 minutes.

Add in the sauce mixture; bring to a boil over medium stirring.

Reduce heat to low then season with cayenne pepper if desired and simmer uncovered for about 1 hour (if you have a splatter screen then use it to cover the pot).

Cool then refrigerate for 24 or more hours before using.

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