Judis Seasoning Salt Recipes
JUDI'S SEASONING SALT
Why pay big money for pre-made mixes when you already have these spices in your cupboard. Make your own seasoning salt for versatility in your cooking.
Provided by Judith N.
Categories < 15 Mins
Time 5m
Yield 1/3 cup
Number Of Ingredients 8
Steps:
- Mix together and keep in sealed jar.
- Makes 1/3 cup.
Nutrition Facts : Calories 212.9, Fat 3.6, SaturatedFat 0.7, Sodium 62883.3, Carbohydrate 46.5, Fiber 11.3, Sugar 16, Protein 7.3
FOOL'S SALT - SEL FOU - FRENCH STYLE SEASONING SALT
Every self-respecting French housewife has a tub of this by the side of her cooker; they are all slightly different depending on the region you live in, but this is one that I use over and over again. It has just a hint of herbs & spices, enhancing a dish rather than overpowering it. The French call this "Sel Fou" or Fool's Salt, which is a wonderful name for it I think! Please note, I have NOT added any chilli powder or Cayenne pepper in this mix - I realise that hot spices are popular in seasoning salts, but this is herbal rather than spiced! I use it to sprinkle over salads, add it to pasta, stews, soups, daubes, casseroles, pies, roast chicken & meat etc. It is also GREAT sprinkled onto hot Chips (French fries) & over the top of pizzas. I don't like to make huge quantities, due to the herbs losing their freshness and flavour - so, this makes about 125g (just over 5 ozs) of Fool's Salt; you can of course increase the quantities if you wish!
Provided by French Tart
Categories European
Time 5m
Yield 1 Jar
Number Of Ingredients 8
Steps:
- In a large bowl, mix all the ingredients together.
- The icing sugar and corn flour are essential as a stabilising element in this seasoning salt.
- Store the salt in an open Salt Pig or a bowl with a small wooden salt scoop/spoon.
- Add about 1/4 to 1/2 teaspoon to stews, sauces, casseroles, pies, soups, pasta, etc. Alternatively, sprinkle over roast chickens or meats, salads, breads and pizzas.
Nutrition Facts : Calories 92.1, Fat 0.6, SaturatedFat 0.2, Sodium 19393.7, Carbohydrate 21.2, Fiber 4.3, Sugar 4.8, Protein 3
JUDI'S TEXAS PICANTE SAUCE (CANNING RECIPE OR NOT!)
This is a recipe I've developed for my family that is pretty similar (but not quite the same) to the most popular picante sauce on the grocery store shelves here in Texas. We had an abundance of tomatoes and onions from our garden this year and I put up 31 quarts of this stuff, which won't last long because everyone in my family begs me for jars of this spicy, delicious sauce. We eat it virtually everyday at my house, and my uncle likes it so well he eats it out of the jar with a spoon! It's not overly hot, as my 75-year-old mother eats it and it doesn't bother her at all. It has just enough bite, but doesn't bite you back. This recipe is developed for canning, and weighing the main ingredients will give you the same product each time you make it. If you skip the cook time you will have a fresh-tasting salsa that is also great to eat. You can, of course, eat it once it has cooked for the 15 minutes or you can can it to put up. It's great either way, but each tastes different. This is a little work, but well worth the effort and puts all those wonderful tomatoes to use. Hope you enjoy it as much as my family does.
Provided by Casinonut
Categories Sauces
Time 1h45m
Yield 5 pints
Number Of Ingredients 8
Steps:
- Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
- Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
- Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.
Nutrition Facts : Calories 133.2, Fat 1, SaturatedFat 0.2, Sodium 1221.6, Carbohydrate 29.5, Fiber 7.6, Sugar 17.2, Protein 5.5
SAVORY ITALIAN SEASONING SALT
This was based on the recipe in Garlic Lover's Greatest Hits, but I've changed the ingredients and proportions, as well as the preparation method.
Provided by Chocolatl
Categories European
Time 5m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a jar with a lid.
- Tightly close the lid and shake very well to combine all ingredients.
ALL PURPOSE SEASONING SALT
I use this basic seasoning salt on just about everything. If you feel the need to add some heat to it, you could add some dried and ground hot pepper to it.
Provided by ROV Chef
Categories Low Cholesterol
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Add everything to a bowl and mix well to combine.
- Use on anything.
- If you add something else to spice it up, make sure to keep the ratio the same. You don't want to overpower the taste of the food and just taste like seasoning salt.
Nutrition Facts : Calories 294.4, Fat 1.5, SaturatedFat 0.5, Sodium 28342.8, Carbohydrate 68.3, Fiber 14.7, Sugar 3, Protein 12.3
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