DIY Spice Blend Recipes, Seasonings, Canning
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Alfredo Sauce*, By: Rebecca Koziol-Mehrer, January 5, 2015
All Purpose Seasoning Mix, By: Garrick Stolz, January 12, 2016
All Purpose Herb Blend, By: Garrick Stolz, February 9, 2016
Au Jus Seasoning, By: Evelyn Barton, October 28, 2014
Au Jus - Top Secret Recipes, November 5, 2014
Brown Gravy Mix, By: Cindy Transou, August 30, 2015
Brown Gravy Mix (low sodium)
Canning Jam*, By: Christine Willenberg, June 7, 2015
Catsup, By: Beth Rowand Knight, June 7, 2015
Cavender’s Copy Cat Greek Seasoning, September 22. 2015
Chili-Cinnamon Rub for Chicken, By: David Marrione, November 15, 2019
Chili Seasoning Mix*, By: Bonnie Smith, May 17, 2016
Coffee Java Dry Rub Recipe, By: BBQ Pit Boys
Condensed Cream of Chicken Soup, By: Gale Willy, October 6, 2014 – with Link
Cream Base for Soups & Dishes, By: Susan Davis, September 29, 2016
Cream of "Something" Soup Recipe, By: Judi Scanlan Seegebarth & Garrick Stolz, December 16, 2014
Emeril's Essence Creole Seasoning
Food Safety Alert for Canning, By: Boyanne Hayden Hart, June 7, 2015
Gluten Free Flour, By: Barbara Callahan, May 19, 2015
Greek Seasoning – Grinder Method, September 22, 2015
Hidden Valley Dressing – Top Secret Recipes, November 5, 2014
Horseradish Cream Sauce, By: Carol Sadowski McGrath, March 16, 2017
How To Make a Quick & Easy Buttermilk Substitute
Italian Dressing*, By: Michelle Painter Williams, April 14, 2016
Italian Dressing Seasoning, By: Kathy Abraham, May 3, 2015
Italian Seasoning, By: Garrick Stolz, October 12, 2015
Kansas City Rib Rub, Aurelia Dougan McCollom, December 10, 2017
KFC Chicken Spice, By: Penny Hull, February 6, 2019
Lee Kum Kee USA – for sauces
Links for Spice Blends
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
My Spice Sage - Specialty Spices, By: Jennifer Black Cordero
Onion Soup Mix, By: Kathy Abraham, May 3, 2015
Packet Mixes, By: Diane Wimmer, October 18, 2014
Paula Deen's House Seasoning
Penzeys Spice Catalog, By: Garrick Stolz, June 6. 2015
Pork Chop Rub, By: Renee Hardy, May 31, 2015
Ranch Dressing Mix, By: Garrick Stolz, October 31, 2015
Ranch Mix, Sodium-Free
Ranch Dressing, By: Liz DeVigili, May 2, 2016
Ranch Dressing, By: Kathy Abraham, May 3, 2015
Ranch Dressing, By: Thea Ross, December 6, 2014
Rub Recipe For Drumsticks, By: Deborah Walczak, November 3, 2014, - Cross posted in Poultry
Savory Spice Shop Catalog, By: Diane Wimmer, June 6, 2015
Simple Taco Seasoning, By: Michelle Williams, April 1, 2016
Sweet Pickle Relish – Water Bath Canning*, By: Kristen Goble, July 27, 2016
Taco Seasoning, By: Garrick Stolz, May 1, 2015
Taco Seasoning, By: Garrick Stolz, May 1, 2015
Taco Seasoning, By: Diane Wimmer, May 1, 2015
Taco Seasoning, By: Meredith Moloney, November 8, 2014
Taco Seasoning, By: Kathy Abraham, May 3, 2015
Tarter Sauce*, By: Michelle Painter Williams, April 28, 2016
Teriyaki Sauce, By: Diane Wimmer, October 18, 2019
Tomato Ketchup*, By: Brian M Almashie, August 29, 2014
Weight Watchers Honey Mustard Dressing*, By: Michelle Painter Williams, July 30, 2016
Wheat & Grain-Free All-Purpose Baking Mix, By: Brenda Schulpius, October 29, 2017
World Spice Merchants, By: Kirk Painter, March 6, 2017
Alfredo Sauce*, By: Rebecca Koziol-Mehrer, January 5, 2015
Ingredients & Directions:
For 1 batch:
1 stick butter, make sure it's completely melted then add
1 pint heavy whipping cream
Parmesan cheese, sprinkle as much as you like. I add a little extra to make it a little thicker.
Garlic powder, to your taste.
Turn your Ninja to Stove Top Medium to start cooking. Turn to Stove Top High until you get rolling bubbles, stirring frequently. Cool. Pour into a freezer container and freeze until ready to use.
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All Purpose Seasoning Mix, By: Garrick Stolz, January 12, 2016
This recipe just crossed my timeline. I'll start by omitting the salt, or reducing it based on the sodium in the other ingredients. Garlic powder and onion powder can have lots of added sodium.
Ingredients:
1 tablespoon salt
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons ground black pepper
1½ teaspoons cayenne pepper
1½ teaspoons onion powder
1½ teaspoons dried thyme
1½ teaspoons dried oregano
Directions:
Combine all ingredients in a dish. Store in an airtight container.
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All Purpose Herb Blend, By: Garrick Stolz, February 9, 2016
If you ever find that you have some dried herbs in the pantry that need to be used up, make a quick all purpose blend! Here is one that I like to mix up and if you are looking to cut back on salt, just omit it from this recipe:
Ingredients:
1 tsp garlic powder
1 tsp dried thyme
3 tsp dried rosemary
3 tsp dried Mediterranean oregano
1 tsp salt (or omit)
1 tsp freshly ground black pepper
Directions:
The garlic is already powdered, and you shouldn't crush the herbs until you use them. You can just pour some in your hand and crush it a little with your other thumb.
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Au Jus Seasoning, By: Evelyn Barton, October 28, 2014
Ingredients:
12 beef bouillon cubes or 4 Tablespoons granulated
4 teaspoon onion powder
2 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon garlic powder
4 Tablespoon cornstarch
Directions:
Blend in blender 30 seconds or till completely ground. Store in an air tight container.
To make the sauce, measure out 4½ teaspoons in a small pan. Whisk in 2 cups of water. Heat over med-high heat 15 minutes or until bubbly and thick.
4½ teaspoons dry equal 1 package seasoning.
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Au Jus - Top Secret Recipes, November 5, 2014
Prep Time: 5 mins Total Time: 5 mins Yield: 0.333333 cup
About This Recipe
"Knorr makes onion bouillon. Just crush the cube(s) for the required amount. Makes about 1/3 cup mix yielding eight 1-cup servings."
Ingredients:
2 tablespoons granulated beef bouillon plus 1 teaspoon beef bouillon powder (can use crushed bouillon cubes)
2 teaspoons granulated onion bouillon
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper or 1/8 teaspoon red pepper
1/8 teaspoon garlic powder
2 tablespoons cornstarch
Directions:
Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature.
To use: Put 2¼ teaspoons mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.
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Brown Gravy Mix, By: Cindy Transou, August 30, 2015
Several of the recipes posted use packet brown gravy mix (Mississippi Roast). I use this recipe and substitute cornstarch when making it gluten free. It really cuts down the sodium level and you can add other seasonings like rosemary, basil or whatever you want to flavor it. I use chicken bouillon when making roast chicken.
Ingredients:
¼ cup all-purpose flour or cornstarch
1 tablespoon beef bouillon granules
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon black pepper
Pinch dried parsley
2 cups water
Using a medium bowl, whisk ingredients together with 1 cup cold water. Add to Ninja with 1 more cup of water.
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Brown Gravy Mix (low sodium)
Ingredients:
1 2/3 cup cornstarch
6 Tbs. low sodium beef bouillon
2 tsp onion powder
1 tsp garlic powder
½ tsp pepper
Directions:
Mix all ingredients and store in air tight container. To make gravy add 3 Tbs. of mix to sauce pan and 1½ cups water. Bring to light boil and then simmer for 1 minute.
This recipe makes enough dry mix for 11 batches of gravy and the nutritional value is based on ¼ cup of the prepared gravy.
Nutrition Info: Calories: 18.8 .. Fat: 0.0g .. Carbohydrates: 4.4g .. Protein: 0.1g
Number of Servings: 67
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Canning Jam*, By: Christine Willenberg, June 7, 2015
I know a lot of you Ninja pros knew this already, but, today we used ours for CANNING!!!! We made our jam on the stove top but used the Ninja, set on Oven 425°, to preserve the jars. It boiled beautifully!!!! Just a tip from me to you!
½ pint squatting wide mouth jars! Were used..
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Catsup, By: Beth Rowand Knight, June 7, 2015
Here is My "Catsup" recipe that I commented about maybe being able to can in a hot water bath in the Ninja this summer.
4 quarts peeled, cored, chopped tomatoes (about 25). Cook then strain to remove skins and most of seeds. Pour some of the juice in a smaller sauce pan and add 1½ cups chopped green peppers, and 2 cups chopped onions; cook until the peppers and onions are softened, then strain through a juicer. Pour this mixture into the rest of the tomato juice into a larger kettle.
**added comment - There is a great possibility that if you have 2 Ninja’s, this sauce will fit and you can use your Ninja to cook the sauce. Aurelia Dougan McCollom
Add to the tomato juice:
1 cup vinegar
1½ cups sugar
1 Tablespoon canning salt (optional)
1 Tablespoon celery seed
1 Tablespoon ginger
1 Tablespoon cinnamon
1 Tablespoon ground allspice
1 Tablespoon ground cloves
Directions:
Boil the juice and spices down until it is the thickness you want. It won't be as thick as the catsup you buy. It is good in chili, spaghetti, etc. along with tomato juice.
Notes: I have saved a step by using an institutional sized can of tomato sauce, just cooked the onions and peppers in a small amount of the sauce, and then strained in the juicer. Brought everything to a boil, and then proceeded to hot water bath can in 8 oz. canning jars. (I do not use salt when I use the tomato sauce like this.)
Hot water bath at 425°F in the Ninja for 30 minutes.
** You can place a silicone mat or tea towel in the bottom of the pot to prevent a possible crack to the glass so it does not touch the direct bottom. This is totally optional and completely up to you.
**I have never done this, but may try this summer. Someone said she got 6 half pint jars in the Ninja to can her jam and she put them directly on bottom of the pan. It worked wonderfully.
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Cavender’s Copy Cat Greek Seasoning, September 22. 2015
2 tsp salt
2 tsp basil
2 tsp oregano
½ tsp thyme
2 tsp garlic powder
1 tsp dill
1 tsp marjoram
1 tsp cornstarch
1 tsp black pepper
1 tsp parsley flakes
1 tsp rosemary
½ tsp ground cinnamon
½ tsp nutmeg
Directions:
Mix and store in an airtight container
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Chili-Cinnamon Rub for Chicken, By: David Marrione, November 15, 2019
(Makes Approximately ¼ cup of rub)
Ingredients:
2 tsp Ancho Chili*
2 tsp Ground Cinnamon
2 tsp Ground Cumin
2 tsp Salt
2 tsp Brown Sugar
4 tsp Fresh Thyme
Directions:
1) Blend spices, salt, and brown sugar in a bowl. Oil chicken.
2) Sprinkle spices generously over chicken.
3) Grill or Air Crisp to an internal temp of at least 165°F. Monitor temperature and flip accordingly.
4) Enjoy!
*Ancho Chili Powder works great in this recipe, but you can substitute Chipotle or a milder chili powder of your preference.
I admit, the combining of these ingredients sounds strange, but the flavors come together in an amazing way, that will have your taste-buds literally screaming for MORE - especially if you have the opportunity & time to coat the poultry, then let it marinate in the fridge for a bit.
If not in a rush, coat the chicken in the rub and return to the fridge for at least an hour (longer, if possible) to let the chicken absorb the spice blend. When ready to cook, remove from the fridge, and let it come to room temperature, then Air Crisp or Grill, as you normally would.
This is an excellent rub for chicken legs, breasts or thighs.
The measurements of ingredients listed makes ¼ cup of rub. To make the rub, prep time is around the 5 minute mark. EZ-PZ to make more in a flash, if needed.
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Chili Seasoning Mix*, By: Bonnie Smith, May 17, 2016
First picture - bison chili heating up in Ninja.
Second picture - chili bowled with sour cream and shredded cheese (oh and there is rice under it all too).
Third picture - chili seasoning mix.
Chili Seasoning Mix
Ingredients:
4 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons dried minced onion
1 teaspoon red pepper flakes
¼ teaspoon cayenne pepper
1 teaspoon oregano
2 tablespoons cumin
3 teaspoons sea salt
4 teaspoons black pepper
Directions:
Mix all ingredients and store in airtight container. Use to season chili meat. Start with 1½ tablespoons and add more as needed. I used 2 tablespoons tonight in mine. Makes enough for a few batches.
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Coffee Java Dry Rub Recipe, By: BBQ Pit Boys
Recipe:
6 Tbs. Ground Coffee
2 Tbs. Coarse Salt
2 Tbs. Paprika
2 Tbs. Brown Sugar
2 Tbs. Coarse Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Coriander
Directions:
Combine all ingredients as shown. Rub on your favorite meat and let stand for an hour for maximum flavor.
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Condensed Cream of Chicken Soup, By: Gale Willy, October 6, 2014 – with Link
This homemade cream of chicken soup is going to be as flavorful as the broth you use so make sure it's a brand you like (or use homemade if you have it). I've made this several times using the organic chicken soup base (kind of like bouillon but in a paste form that stays refrigerated) and I like to use about 1 heaping teaspoon chicken base for the ¾ cup water amount. For the 1/8 teaspoon amounts on the seasonings - go ahead and add more if you like (or
use a heaping 1/8 teaspoon), it really is adaptable to taste. Also, when I haven't had poultry seasoning on hand, I omit it and throw in a pinch each of ground sage, marjoram, and ground thyme.
This recipe can be increased as needed. It makes the equivalent of one can of cream of chicken soup so if you need two cans, just go ahead and double. And if you really want to get wild and crazy, you can stir in some finely chopped
cooked chicken in at the end to give it the texture you know and love.
Ingredients:
¾ cup low-sodium chicken broth
1/8 teaspoon poultry seasoning (see note)
¼ teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of black pepper
¼ teaspoon salt, more to taste if needed
Pinch of dried parsley
Pinch of paprika
½ cup milk
¼ cup all-purpose flour
Directions:
1. In a medium saucepan, bring the broth and all the seasonings to a simmer.
2. In a liquid measuring cup or small bowl, vigorously whisk the milk and flour together until smooth.
3. While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly.
4. Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes.
5. Remove from the heat and add additional salt and pepper to taste as needed. Use immediately in a recipe or cool and refrigerate for up to a week. This will thicken much more as it cools.
http://www.melskitchencafe.com/homemade-condensed-cream-of-chicken-soup-and-how-to-sub-in-recipes/
**Added comment By: Aurelia Dougan McCollom – since this recipes make enough for just one can, I recommend using the sauce pan as indicated. Then my other thought was, why not just add this to your recipe as it is cooking in your Ninja? It will bubble and thicken in the Ninja. What are your thoughts?
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Cream Base for Soups & Dishes, By: Susan Davis, September 29, 2016
Ingredients:
¼ cup cream
¼ cup milk
¼ -1/3 cup flour
1 cup chicken broth
3 Tbs. butter
3 chicken bullion cubes – or to taste
Directions:
Turn the Ninja to Stove Top High. Melt the butter. Saute onions, celery, and carrots. Add cream and milk. Reduce heat to Stove Top Low/Medium. Add flour. Whisk. Stir in salt and pepper to taste. Stir until thickened. Slowly add broth. Add more broth if needed.
*Made it chicken & celery flavored for my dumplings. For a basic recipe, remove the chicken flavoring.
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Cream of "Something" Soup Recipe, By: Judi Scanlan Seegebarth & Garrick Stolz, December 16, 2014
Ingredients:
1 cup non-fat dried milk
¾ cup cornstarch
¼ cup bouillon (if you have cubes you have to smash them up) You can use whatever kind you like (i.e., beef, veggie)
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1¼ cup water. Cook until thick)
If you want cream of mushroom... put mushrooms in it. If you want cream of celery, add celery. Might saute' them first.
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Emeril's Essence Creole Seasoning
Ingredients:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:
Combine all ingredients thoroughly. Season to taste.
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Food Safety Alert for Canning, By: Boyanne Hayden Hart, June 7, 2015
Just a FYI: all low acid foods must be preserved using pressure, water bath is good for the rest of the foods. Food preservation safety. But thanks for the idea for water bath, love it as I have 2 Ninjas. I would use flat silicone on bottom for jars to sit on, but great to have 12 half pints pizza sauce at the ready. Thanks again
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Gluten Free Flour, By: Barbara Callahan, May 19, 2015
Hey group..for those that want gluten free flour, see this excerpt below from a local money saving guru - Clark Howard. It will be posted in the DIY files:. Not posting the link b/c too many side ads!!
It's super simple to make your own flour at home, and it is a fantastic money saver if you do a lot of baking in the kitchen. All you need is a high-powered blender and some rice. Brown rice is preferable, and can be purchased in bulk at wholesale clubs for a pretty good price.
Costco Wholesale where I live is now selling a 6 lbs. bag of Texmati Brown Rice Organic for $9.39, which works out to be about $1.56 per pound. (That's the same price as Wal-Mart’s regular brown rice.) Of course, prices change all the time.
Directions:
1. Blend up 1-2 cups of rice in a high-powered blender for about 2 minutes.
Wait, that's the only step? Yep. Once you've done that, you've got some fantastic rice flour to use in your gluten-free baking. If you do use wheat instead -- for those of you without gluten allergies -- you'll need to do a second step of sifting the flour through a simple sifter.
Now that's a flour that my wallet likes! If you plan to make a lot of flour long-term, it's probably a good idea to invest in a good grain mill as this can eventually run down the motor on your blender. But for the occasional baker, blenders are a good option for making rice flour.
**Added comment By: Aurelia Dougan McCollom – Now.. if you have the Ninja IQ… that will probably handle anything you can put in there!! Lol**
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Greek Seasoning – Grinder Method, September 22, 2015
Ingredients:
1 Tbs. dill seed
1 Tbs. black peppercorns
1 Tbs. dried basil
1 Tbs. dried oregano leaves
1 tsp. dried thyme
1 Tbs. granulated garlic
1 Tbs. granulated onion
1 Tbs. dried parsley flakes
1 Tbs. dried rosemary
2 tsp. dried marjoram leaves
Directions:
Mix ingredients in a bowl and transfer to a grinder (or your blender). This may take several batches if using a dedicated coffee grinder like I use. You want the blend fairly fine. Store in an airtight jar in a dark cabinet with all your other spices.
Nutritional Info: Makes about 9 Tbs. or 27 tsp. Each teaspoon contains:
4.6 calories
.09 g fat
1.0 g carbs, .34 g fiber, .66 g NET CARBS
2.1 mg potassium
1 mg sodium
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Hidden Valley Dressing – Top Secret Recipes, November 5, 2014
Ingredients:
½ cup mayonnaise
½ cup buttermilk
¼ teaspoon dried parsley flakes
¼ teaspoon ground black pepper
¼ teaspoon MSG (such as Accent Flavor Enhancer)
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
pinch dried thyme
Directions:
Combine all the ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before
using.
Makes 1 cup
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Horseradish Cream Sauce, By: Carol Sadowski McGrath, March 16, 2017
Ingredients:
¾ cup heavy cream
2 Tbs. Dijon mustard
½ cup horseradish
½ cup mayonnaise
salt and pepper to taste
Directions:
Whip heavy cream until soft peaks form. In a separate bowl, mix mustard, horseradish and mayonnaise. Mix into whipped cream with a rubber spatula. Add salt and pepper to taste.
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How To Make a Quick & Easy Buttermilk Substitute
Makes 1 cup, recipe can be halved, doubled, or tripled as needed
Ingredients:
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or vinegar
Directions:
1. Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
2. Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.
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Italian Dressing*, By: Michelle Painter Williams, April 14, 2016
Made homemade Italian dressing for our Ninja dinner and the salad.
Ingredients:
1 cup vinegar (can be white, apple cider, rice wine, red or white wine varieties)
1 1/3 cup olive oil (can use part olive and part cheaper oil like vegetable or canola)
2 Tbs. water
1 garlic clove
½ Tbs. garlic powder
½ Tbs. onion powder
½ Tbs. honey, sugar or agave nectar
1 Tbs. dried oregano
½ tsp pepper
¼ tsp dried thyme
½ tsp dried basil
½ tsp parsley
1 tsp salt
Directions:
Combine all BUT the oil, in a blender. Blend on high to combine all ingredients. Then pour a thin stream of the oil through the top hole of the blender, continue blending until well combined.
There is a lot of leeway here with the substitutions making it easier for what you have on hand or prefer. I added the garlic clove to the basic recipe because I only had garlic salt on hand and didn't want to use a Tbs. of it so I used half that amount and added the garlic. I used all olive oil because I don't like the flavor of vegetable oil I have. I also didn't have thyme so I used tarragon; they both start with a t right! If there is an herb you don't like, don't use it. Use what you like. This keeps well in the fridge for weeks. I would like adding some fresh herbs I grow but it wouldn't be a long lasting dressing, you would use it quickly.
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Italian Dressing Seasoning, By: Kathy Abraham, May 3, 2015
Ingredients:
3 Tbs. Italian seasoning
1 Tbs. garlic powder
1 Tbs. onion powder
1 tsp pepper
1 Tbs. salt
Directions:
Put all ingredients in a jar and shake. Store at room temperature. 4 Tbs. of mix equals 1 packet of store bought mix.
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Italian Seasoning, By: Garrick Stolz, October 12, 2015
Ingredients:
Yield: about ¼ cup
1 tablespoon dried basil
1 tablespoons dried oregano
1 tablespoon dried thyme
1 tablespoon dried marjoram
2 teaspoons dried sage
1 tablespoon dried rosemary
Directions:
Combine the basil, oregano, thyme, marjoram, and sage in a small jar. Lightly crush the large pieces of rosemary with your fingers before adding it to the jar. Stir the spices or seal with a lid and shake to combine. Cook with these spices as you would with as any Italian seasoning.
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Kansas City Rib Rub, Aurelia Dougan McCollom, December 10, 2017
½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1. Combine all ingredients together and transfer to an airtight container. This rub may be stored up to six months in a cool, dark place.
2. Apply rub evenly over ribs. The rack of ribs should be dry to the touch, so pat it dry with paper towels before sprinkling with the rub mixture. The general rule with rubs is what sticks to the meat is the perfect amount.
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KFC Chicken Spice, By: Penny Hull, February 6, 2019
Ingredients:
2/3 tsp. salt
1 tsp. black pepper
½ tsp. thyme
1 tsp. dried mustard
½ tsp. basil
4 tsp. paprika
1/3 tsp. oregano
2 tsp. garlic salt
1 tsp. celery salt
1 tsp. ground ginger
3 tsp. white pepper
2 cups white flour
add to 1½ cup flour if to strong add to 2 cups flour
Directions:
Dip the chicken in water, or egg and water mix. Dredge or shake the chicken in the flour mixture to coat. Dip in water or egg and water, again. Add the chicken back to the flour mix to recoat. Let it set for a few minutes to really stick to the chicken before cooking. I would spray with oil then air fry. (I myself heated some oil and cooked just enough to brown, then air fried it. All the oil from frying drips off the to the bottom of the cooker).
Added comment by: Aurelia Dougan McCollom – Members have suggested after dipping the chicken to place in the refrigerator for 30 minutes, then spritz with oil before placing it in the Foodi on Air Crisp, 400°F for 35 minutes or longer depending on the size of the pieces, turning half way. Cook until internal temperature reaches 165°F.
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Lee Kum Kee USA – for sauces
http://usa.lkk.com/en/
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Links for Spice Blends:
http://www.cardinalrvclub.org/pdf/Santacruzchilico.pdf
http://www.womenshealthmag.com/weight-loss/diy-spice-blends
http://wellnessmama.com/4430/homemade-spice-blends/
http://www.onehundreddollarsamonth.com/diy-spice-round-up-9-make-your-own-spice-recipes/
http://www.allthecooks.com/diy-spice-blends-no1.html
http://www.allthecooks.com/diy-spice-blends-no2.html
https://www.worldspice.com/blends/berbere
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Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Ingredients:
2 cups instant nonfat dry milk
¾ cup cornstarch
¼ cup chicken bouillon
2 Tbs. onion flakes
2 tsp Italian seasoning
Directions:
Mix all ingredients in a freezer zip-lock and shake. Equals 9 cans cream of soup. To make 1 can of soup equivalent you cook together 1/3 cup mix and ¼ cup water as it thickens you add 8-10 oz milk and heat and stir until thick and creamy.
It makes equivalent of nine cans of soup. If you follow Weight Watchers it is 2.4 points.
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My Spice Sage - Specialty Spices, By: Jennifer Black Cordero
http://www.myspicesage.com/
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Onion Soup Mix, By: Kathy Abraham, May 3, 2015
Ingredients:
2/3 cup dried minced onion
1 Tbs. dried parsley
2 tsp onion powder
1 tsp celery salt
1 tsp salt
1 tsp sugar
½ tsp pepper
Directions:
Put all ingredients in a jar and shake.
Four tablespoons mix equals one store bought packet.
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Packet Mixes, By: Diane Wimmer, October 18, 2014
#1 Onion Soup Mix
1½ cups dried minced onion
⅔ cup beef bouillon powder (gluten-free)
2½ tablespoons onion powder
½ teaspoon crushed celery seed
½ teaspoon sugar
#2 Onion Soup Mix
2 Tbs. organic dehydrated onion flakes
1 Tbs. organic dried parsley or 3 tbsp of organic fresh parsley
1 tsp organic garlic powder or 1/2 tsp fresh organic garlic, minced
½ tsp Celtic sea salt or Himalayan salt (or to taste)
Freshly ground pepper, to taste
#3 Onion Soup 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 sucanat (or sugar if you prefer)
½ teaspoon ground pepper
Homemade Ranch Seasoning Mix
1/3 cup dry buttermilk
2 Tbs. dried parsley
1½ tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt
Directions:
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
There are healthy recipes for most mixes....
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Paula Deen's House Seasoning
Ingredients:
1 cup salt
¼ cup ground black pepper
¼ cup garlic powder
Directions:
Combine all ingredients. Store in a covered container.
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Penzeys Spice Catalog, By: Garrick Stolz, June 6. 2015
https://www.penzeys.com/media/4572/c15_optimized.pdf
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Pork Chop Rub, By: Renee Hardy, May 31, 2015
Ingredients:
1½ Tbs. chili powder
1 Tbs. unpacked brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 Tbs. Steak Sauce
1 Tbs. of Turmeric - optional
about 4 Tbs. olive oil
Directions:
Make a paste of this then rub onto the pork chops before putting into your Ninja. Then bake as usual in your Ninja.
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Ranch Dressing Mix, By: Garrick Stolz, October 31, 2015
Yield: 1 cup
Ingredients:
Mix:
2/3 cup dry buttermilk
2 tablespoons dried parsley, divided
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons salt
1½ teaspoons dried onion flakes
1½ teaspoon dried dill, divided
¾ teaspoon freshly ground pepper
½ teaspoon dried chives
¼ teaspoon paprika
Dressing:
¾ cup milk or buttermilk
½ cup sour cream
¼ cup mayonnaise
¼ cup Greek yogurt
3 tablespoons ranch mix
Directions:
Place dry buttermilk, 1½ tablespoons parsley, garlic powder, onion powder, salt, onion flakes, 1 teaspoon dill, pepper, chives and paprika in the bowl of food processor.
Pulse until ingredients are finely chopped and combined.
Transfer mixture to an air-tight container and mix in remaining parsley and dill until incorporated.
Dry mix is complete and can be used in place of ranch seasoning packets. (3 tablespoons is equivalent to 1 packet.)
For ranch dressing: in a large bowl, combine 3 tablespoons dry mix with buttermilk, sour cream, mayonnaise and Greek yogurt.
Whisk together until smooth. Refrigerate 20 minutes before serving.
****
Ranch Mix, Sodium-Free
Yield: 42 Tablespoons
Ingredients:
15 no-salt saltine crackers (½ cup cracker crumbs)
2 cups dry minced parsley flakes
½ cup dry minced onion
2 tablespoons dry dill weed
½ cup Onion powder
½ cup Garlic powder
Directions:
Using a blender, chopper, or food processor, grind saltine (no-salt) crackers to a powder.
Add parsley flakes, minced onion, dill weed. Chop until herbs and onion are a fine powder.
Add garlic powder and onion powder. Blend together.
Store in a tightly covered container.
Use 1 tablespoon of mix instead of 1 package store-bought mix.
To Make Salad Dressing:
1 tablespoon mix
1 cup mayonnaise
1 cup buttermilk
makes 1 pint.
Low-Free Version:
1 tablespoon mix
1 cup fat-free yogurt or sour cream
1 cup fat-free milk
To Make Dip:
1 tablespoon mix
½ cup mayonnaise
1½ cups sour cream
Low-Free Version:
1 tablespoon mix
½ cup fat-free yogurt
1½ cups fat-free sour cream
****
Ranch Dressing, By: Liz DeVigili, May 2, 2016
Ingredients:
¼ cup black pepper
1½ cup parsley flakes
½ cup garlic salt
2 Tbs. Kosher salt
¼ cup granulated garlic
¾ cup granulated onion
2 Tbs. dill weed
Directions:
Combine all ingredients. Store in an air tight container. Makes about 3½ cups of dry mix.
Dressing Ingredients for 2 Tbs. of Dry Ranch Mix
2 cups mayonnaise
2 cups buttermilk
1½ cups sour cream
1 tsp lemon juice
Instructions: To Make Dressing, whisk together
2 Tbs. of mix
2 cups each of mayonnaise and buttermilk
1½ cups sour cream
1 tsp lemon juice
Refrigerate for 2 hours. Makes 1¾ Quarts
*Added comment - This recipe is great since you can double or triple the dry ingredients and make small amounts of the fresh ingredients so you always have fresh ranch dressing on hand. Plus it so much cheaper than the packaged and the store bottles of ranch dressing. It calls for buttermilk and I don't always have it. So I use plain yogurt mixed with milk to make the buttermilk and yogurt instead of the sour cream. Still taste great that way too. I find the lemon is really important factor in the dressing. It keeps the ranch dressing from going super thick.
****
Ranch Dressing, By: Kathy Abraham, May 3, 2015
Ingredients:
5 Tbs. dried minced onion
2 Tbs. parsley flakes
1 Tbs. salt
1 tsp garlic powder
Directions:
Pour all ingredients in a jar and shake. Store at room temperature.
4 Tbs. mix equals one store bought packet.
****
Ranch Dressing, By: Thea Ross, December 6, 2014
Recipe for make-your-own Ranch.
I think it's different from the ones we have on file, unless I missed one.
You will need:
¼ cup Black Pepper
1½ cup Parsley Flakes
½ cup Garlic Salt
2 Tbs. Kosher Salt
¼ cup Granulated Garlic
¾ cup Granulated Onion
2 Tbs. Dill Weed
For Dressing:
2 cups mayonnaise
2 cups buttermilk
1½ cups sour cream
1 teaspoon of lemon juice
Directions:
1. Combine all ingredients, store in an airtight container. Makes about 3½ cups of dry mix.
2. To Make Dressing, whisk together 2 Tbs. of mix with 2 cups each of mayonnaise and buttermilk 1½ cups sour cream, & 1 tsp lemon juice. Refrigerate for 2 hours. Makes 1¾ Quarts
****
Rub Recipe For Drumsticks, By: Deborah Walczak, November 3, 2014, - Cross posted in DIY Seasonings
Ingredients:
½ cup smoked paprika
1 tablespoon ground pepper
1 tablespoon ground sea salt
1 tablespoon chili powder
1 tablespoon granulated garlic (GFS) carries this spice
1 tablespoon onion powder
1 teaspoon cayenne pepper
Directions:
Mix all together
Rub on drumsticks. .store in fridge over night covered with plastic.
Store rest of rub in freezer bag to keep fresh.
****
Savory Spice Shop Catalog, By: Diane Wimmer, June 6, 2015
savoryspiceshop.com
****
Simple Taco Seasoning, By: Michelle Williams, April 1, 2016
Ingredients:
4 tablespoons Ancho chile, freshly ground
1½ tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon black peppercorns, freshly ground
½ tablespoon cumin seeds, freshly ground
½ tablespoon oregano
1 teaspoon sea salt, freshly ground
½ teaspoon cilantro, dried
½ teaspoon cocoa
Directions:
Grind and mix all ingredients together, in batches if necessary.
****
Sweet Pickle Relish – Water Bath Canning*, By: Kristen Goble, July 27, 2016
Make your favorite relish.
I put 4 cups of hot water in the Ninja. Place the lid and cook with the lid on! Turn to the Oven setting of 425°F. Let it heat for about 20 minutes to get a good boil. After 10 minutes, I added the jars and took them out once I heard the lids pop. The steam is what had water on top of the lids like water a bath canner would using your range top. The relish was boiling inside the jars. They sealed beautifully.
****
Taco Seasoning, By: Garrick Stolz, May 15, 2015
Ingredients:
½ cup chili powder
¼ cup onion powder
1/8 cup cumin powder
1 Tbs. garlic powder
1 Tbs. sea salt
1 tsp black pepper
1 Tbs. dried parsley (optional)
Directions:
Mix spices together and store in an 8 ounce jar.
Use about 2 Tbs. per pound of meat.
Add ½-1 cup of bone broth (or water) for liquid.
****
Taco Seasoning, By: Garrick Stolz, May 1, 2015
This is AWESOME!
Mix up a batch this weekend and use it on all kinds of things!
Ingredients:
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons chili powder
2 tablespoons cumin seeds, toasted and ground
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
Directions:
Toast the cumin, red pepper flakes, and peppercorns in a dry skillet over medium heat for 3-4 minutes until they are very fragrant.
Grind the toasted spices.
Stir together all the spices in a bowl. Store in an airtight bag or container for many months.
Start with 1½ tablespoons of seasoning per pound of chicken, beef, or veggie for tacos. Add the seasoning as the food cooks. Adjust according to your liking.
From Macheesmo.
****
Taco Seasoning, By: Diane Wimmer, May 1, 2015
Ingredients:
2 teaspoons chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper (or to taste)
¼ teaspoon dried oregano
¼ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon sea salt
1 teaspoon black pepper
Directions:
Combine all of the ingredients. Place in an airtight container. Sprinkle 2 Tbs. per pound of meat as it is cooking, or to taste.
****
Taco Seasoning, By: Meredith Moloney, November 8, 2014
Serves: 4-6
Ingredients:
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions:
1. Mix together all ingredients. Store in an airtight container until ready to use.
2. When you are ready to use, use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less, I just found that to be the sweet spot
3. Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add ⅓ cup of water. Simmer until water is absorbed.
****
Taco Seasoning, By: Kathy Abraham, May 3, 2015
Ingredients:
½ cup Chili powder
¼ cup onion powder
1/8 cup ground cumin
1 Tbs. garlic powder
1 Tbs. paprika
1 Tbs. salt
Directions:
Put all ingredients in a jar and shake. 4 Tbs. of mix equals one store bought packet.
****
Tarter Sauce*, By: Michelle Painter Williams, April 28, 2016
Ingredients:
½ cup mayonnaise
¾ Tbs. sweet pickle relish
¾ Tbs. minced onion
1 Tbs. fresh lemon juice
Directions:
Mix the ingredients. Add salt and pepper to taste. Store in an airtight container. Chill for a few hours.
****
Teriyaki Sauce, By: Diane Wimmer, October 18, 2019
Ingredients:
4 tablespoons (60ml) Japanese soy sauce
4 tablespoons (60ml) mirin (Japanese Sweet Cooking Rice Wine)
4 tablespoons (60ml) Japanese cooking sake
¼ teaspoon (1.25ml) sesame oil
2 tablespoons (28g) white sugar
Directions:
Mix all ingredients. Use as desired. Feel free to increase amounts if needed for your recipe.
****
Tomato Ketchup*, By: Brian M Almashie, August 29, 2014 Ingredients:
1 extra large yellow onion, peeled and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ a fresh red chili and a few jalapenos deseeded and finely chopped
Bunch fresh basil, leaves and any other fresh herbs, picked, stalks chopped, ½ cup Worcestershire sauce
1 tablespoon coriander seeds
2 cloves
Sea salt
1 tsp of ground cloves
1 tsp mustard seeds
1 tsp of sweet paprika
1 teaspoon freshly ground black pepper
2 pounds yellow, orange or green tomatoes, chopped
¾ cup red wine vinegar
1/3 cup molasses and a few dashes of hot sauce (if desired).
Directions:
Place all the ingredients in your Ninja with a big splash of olive oil EXCEPT the molasses, vinegar, tomatoes and basil and other fresh herbs. Season with the pepper and a good pinch of salt. Cook on Stove Top High until browned about 10 minutes. Add tomatoes and herbs, (basil, thyme, rosemary, oregano), molasses, vinegar. After cooking for 4 hours, Switch to Slow Cook Low for 2 hours and then put it in the food processor. It is really flavorful and spicy due to the Jalapeño and Tabasco. Whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 3 weeks in the fridge.
Delicious! This is gonna be great on burgers and scrambled eggs. Highly recommend you make this folks! Came out perfect!
****
Weight Watchers Honey Mustard Dressing*, By: Michelle Painter Williams, July 30, 2016
Here is the WEIGHT WATCHERS Honey Mustard Dressing recipe. While it isn’t a Ninja recipe it will go well on the chicken you cook in the Ninja or a salad!
I prepared it in the Vitamix. The instructions say to whisk, so blender or whisk works! (Or, you can use your Ninja Blender!)
Makes 4 servings - 2 smart points per serving
Ingredients:
½ cup nonfat yogurt
4 tsp mustard, (I used Dijon)
4 tsp honey
2 tsp white wine vinegar
½ tsp sugar, (I used Stevia blend)
1/8 tsp pepper
Directions:
Combine all by using a whisk or in a blender. Cover and chill 2-3 hours. Whisk before serving.
This is a thinner dressing. It may thicken after being refrigerated.
I added a little more Stevia blend to make it sweeter. Taste as needed. Stevia blend is a zero point sweeter when using up to 16 tsp. After that it’s a 1. I highly recommend it if you can use it. It will lower the points in your food and allow you to make treats and not blow the diet.
****
Wheat & Grain-Free All-Purpose Baking Mix, By: Brenda Schulpius, October 29, 2017
Yield 5 cups - Active Time 20 minutes - Total Time 20 minutes
Ingredients:
4 cups almond meal/flour
1 cup ground golden flaxseeds
¼ cup coconut flour
3 tsps. baking soda
1 tsp. ground psyllium seed (optional)
Preparation:
In a large bowl, whisk together the almond meal/flour, flaxseeds, coconut flour, baking soda, and psyllium seeds (if desired). Store in an airtight container, preferably in the refrigerator.
****
World Spice Merchants, By: Kirk Painter, March 6, 2017
https://www.worldspice.com/blends/berbere
****
YOU WILL FIND:
Alfredo Sauce*, By: Rebecca Koziol-Mehrer, January 5, 2015
All Purpose Seasoning Mix, By: Garrick Stolz, January 12, 2016
All Purpose Herb Blend, By: Garrick Stolz, February 9, 2016
Au Jus Seasoning, By: Evelyn Barton, October 28, 2014
Au Jus - Top Secret Recipes, November 5, 2014
Brown Gravy Mix, By: Cindy Transou, August 30, 2015
Brown Gravy Mix (low sodium)
Canning Jam*, By: Christine Willenberg, June 7, 2015
Catsup, By: Beth Rowand Knight, June 7, 2015
Cavender’s Copy Cat Greek Seasoning, September 22. 2015
Chili-Cinnamon Rub for Chicken, By: David Marrione, November 15, 2019
Chili Seasoning Mix*, By: Bonnie Smith, May 17, 2016
Coffee Java Dry Rub Recipe, By: BBQ Pit Boys
Condensed Cream of Chicken Soup, By: Gale Willy, October 6, 2014 – with Link
Cream Base for Soups & Dishes, By: Susan Davis, September 29, 2016
Cream of "Something" Soup Recipe, By: Judi Scanlan Seegebarth & Garrick Stolz, December 16, 2014
Emeril's Essence Creole Seasoning
Food Safety Alert for Canning, By: Boyanne Hayden Hart, June 7, 2015
Gluten Free Flour, By: Barbara Callahan, May 19, 2015
Greek Seasoning – Grinder Method, September 22, 2015
Hidden Valley Dressing – Top Secret Recipes, November 5, 2014
Horseradish Cream Sauce, By: Carol Sadowski McGrath, March 16, 2017
How To Make a Quick & Easy Buttermilk Substitute
Italian Dressing*, By: Michelle Painter Williams, April 14, 2016
Italian Dressing Seasoning, By: Kathy Abraham, May 3, 2015
Italian Seasoning, By: Garrick Stolz, October 12, 2015
Kansas City Rib Rub, Aurelia Dougan McCollom, December 10, 2017
KFC Chicken Spice, By: Penny Hull, February 6, 2019
Lee Kum Kee USA – for sauces
Links for Spice Blends
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
My Spice Sage - Specialty Spices, By: Jennifer Black Cordero
Onion Soup Mix, By: Kathy Abraham, May 3, 2015
Packet Mixes, By: Diane Wimmer, October 18, 2014
Paula Deen's House Seasoning
Penzeys Spice Catalog, By: Garrick Stolz, June 6. 2015
Pork Chop Rub, By: Renee Hardy, May 31, 2015
Ranch Dressing Mix, By: Garrick Stolz, October 31, 2015
Ranch Mix, Sodium-Free
Ranch Dressing, By: Liz DeVigili, May 2, 2016
Ranch Dressing, By: Kathy Abraham, May 3, 2015
Ranch Dressing, By: Thea Ross, December 6, 2014
Rub Recipe For Drumsticks, By: Deborah Walczak, November 3, 2014, - Cross posted in Poultry
Savory Spice Shop Catalog, By: Diane Wimmer, June 6, 2015
Simple Taco Seasoning, By: Michelle Williams, April 1, 2016
Sweet Pickle Relish – Water Bath Canning*, By: Kristen Goble, July 27, 2016
Taco Seasoning, By: Garrick Stolz, May 1, 2015
Taco Seasoning, By: Garrick Stolz, May 1, 2015
Taco Seasoning, By: Diane Wimmer, May 1, 2015
Taco Seasoning, By: Meredith Moloney, November 8, 2014
Taco Seasoning, By: Kathy Abraham, May 3, 2015
Tarter Sauce*, By: Michelle Painter Williams, April 28, 2016
Teriyaki Sauce, By: Diane Wimmer, October 18, 2019
Tomato Ketchup*, By: Brian M Almashie, August 29, 2014
Weight Watchers Honey Mustard Dressing*, By: Michelle Painter Williams, July 30, 2016
Wheat & Grain-Free All-Purpose Baking Mix, By: Brenda Schulpius, October 29, 2017
World Spice Merchants, By: Kirk Painter, March 6, 2017
Alfredo Sauce*, By: Rebecca Koziol-Mehrer, January 5, 2015
Ingredients & Directions:
For 1 batch:
1 stick butter, make sure it's completely melted then add
1 pint heavy whipping cream
Parmesan cheese, sprinkle as much as you like. I add a little extra to make it a little thicker.
Garlic powder, to your taste.
Turn your Ninja to Stove Top Medium to start cooking. Turn to Stove Top High until you get rolling bubbles, stirring frequently. Cool. Pour into a freezer container and freeze until ready to use.
****
All Purpose Seasoning Mix, By: Garrick Stolz, January 12, 2016
This recipe just crossed my timeline. I'll start by omitting the salt, or reducing it based on the sodium in the other ingredients. Garlic powder and onion powder can have lots of added sodium.
Ingredients:
1 tablespoon salt
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons ground black pepper
1½ teaspoons cayenne pepper
1½ teaspoons onion powder
1½ teaspoons dried thyme
1½ teaspoons dried oregano
Directions:
Combine all ingredients in a dish. Store in an airtight container.
****
All Purpose Herb Blend, By: Garrick Stolz, February 9, 2016
If you ever find that you have some dried herbs in the pantry that need to be used up, make a quick all purpose blend! Here is one that I like to mix up and if you are looking to cut back on salt, just omit it from this recipe:
Ingredients:
1 tsp garlic powder
1 tsp dried thyme
3 tsp dried rosemary
3 tsp dried Mediterranean oregano
1 tsp salt (or omit)
1 tsp freshly ground black pepper
Directions:
The garlic is already powdered, and you shouldn't crush the herbs until you use them. You can just pour some in your hand and crush it a little with your other thumb.
****
Au Jus Seasoning, By: Evelyn Barton, October 28, 2014
Ingredients:
12 beef bouillon cubes or 4 Tablespoons granulated
4 teaspoon onion powder
2 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon garlic powder
4 Tablespoon cornstarch
Directions:
Blend in blender 30 seconds or till completely ground. Store in an air tight container.
To make the sauce, measure out 4½ teaspoons in a small pan. Whisk in 2 cups of water. Heat over med-high heat 15 minutes or until bubbly and thick.
4½ teaspoons dry equal 1 package seasoning.
****
Au Jus - Top Secret Recipes, November 5, 2014
Prep Time: 5 mins Total Time: 5 mins Yield: 0.333333 cup
About This Recipe
"Knorr makes onion bouillon. Just crush the cube(s) for the required amount. Makes about 1/3 cup mix yielding eight 1-cup servings."
Ingredients:
2 tablespoons granulated beef bouillon plus 1 teaspoon beef bouillon powder (can use crushed bouillon cubes)
2 teaspoons granulated onion bouillon
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper or 1/8 teaspoon red pepper
1/8 teaspoon garlic powder
2 tablespoons cornstarch
Directions:
Combine all ingredients in a blender or food processor; whirl to a fine powder. Pour mix into a jar, label with directions and store at room temperature.
To use: Put 2¼ teaspoons mix into a small saucepan; stir in 1 cup of cold water. Heat to boiling, stirring constantly; mix in a few drops Kitchen Bouquet and, if you wish, a pat of butter.
****
Brown Gravy Mix, By: Cindy Transou, August 30, 2015
Several of the recipes posted use packet brown gravy mix (Mississippi Roast). I use this recipe and substitute cornstarch when making it gluten free. It really cuts down the sodium level and you can add other seasonings like rosemary, basil or whatever you want to flavor it. I use chicken bouillon when making roast chicken.
Ingredients:
¼ cup all-purpose flour or cornstarch
1 tablespoon beef bouillon granules
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon black pepper
Pinch dried parsley
2 cups water
Using a medium bowl, whisk ingredients together with 1 cup cold water. Add to Ninja with 1 more cup of water.
****
Brown Gravy Mix (low sodium)
Ingredients:
1 2/3 cup cornstarch
6 Tbs. low sodium beef bouillon
2 tsp onion powder
1 tsp garlic powder
½ tsp pepper
Directions:
Mix all ingredients and store in air tight container. To make gravy add 3 Tbs. of mix to sauce pan and 1½ cups water. Bring to light boil and then simmer for 1 minute.
This recipe makes enough dry mix for 11 batches of gravy and the nutritional value is based on ¼ cup of the prepared gravy.
Nutrition Info: Calories: 18.8 .. Fat: 0.0g .. Carbohydrates: 4.4g .. Protein: 0.1g
Number of Servings: 67
****
Canning Jam*, By: Christine Willenberg, June 7, 2015
I know a lot of you Ninja pros knew this already, but, today we used ours for CANNING!!!! We made our jam on the stove top but used the Ninja, set on Oven 425°, to preserve the jars. It boiled beautifully!!!! Just a tip from me to you!
½ pint squatting wide mouth jars! Were used..
****
Catsup, By: Beth Rowand Knight, June 7, 2015
Here is My "Catsup" recipe that I commented about maybe being able to can in a hot water bath in the Ninja this summer.
4 quarts peeled, cored, chopped tomatoes (about 25). Cook then strain to remove skins and most of seeds. Pour some of the juice in a smaller sauce pan and add 1½ cups chopped green peppers, and 2 cups chopped onions; cook until the peppers and onions are softened, then strain through a juicer. Pour this mixture into the rest of the tomato juice into a larger kettle.
**added comment - There is a great possibility that if you have 2 Ninja’s, this sauce will fit and you can use your Ninja to cook the sauce. Aurelia Dougan McCollom
Add to the tomato juice:
1 cup vinegar
1½ cups sugar
1 Tablespoon canning salt (optional)
1 Tablespoon celery seed
1 Tablespoon ginger
1 Tablespoon cinnamon
1 Tablespoon ground allspice
1 Tablespoon ground cloves
Directions:
Boil the juice and spices down until it is the thickness you want. It won't be as thick as the catsup you buy. It is good in chili, spaghetti, etc. along with tomato juice.
Notes: I have saved a step by using an institutional sized can of tomato sauce, just cooked the onions and peppers in a small amount of the sauce, and then strained in the juicer. Brought everything to a boil, and then proceeded to hot water bath can in 8 oz. canning jars. (I do not use salt when I use the tomato sauce like this.)
Hot water bath at 425°F in the Ninja for 30 minutes.
** You can place a silicone mat or tea towel in the bottom of the pot to prevent a possible crack to the glass so it does not touch the direct bottom. This is totally optional and completely up to you.
**I have never done this, but may try this summer. Someone said she got 6 half pint jars in the Ninja to can her jam and she put them directly on bottom of the pan. It worked wonderfully.
****
Cavender’s Copy Cat Greek Seasoning, September 22. 2015
2 tsp salt
2 tsp basil
2 tsp oregano
½ tsp thyme
2 tsp garlic powder
1 tsp dill
1 tsp marjoram
1 tsp cornstarch
1 tsp black pepper
1 tsp parsley flakes
1 tsp rosemary
½ tsp ground cinnamon
½ tsp nutmeg
Directions:
Mix and store in an airtight container
****
Chili-Cinnamon Rub for Chicken, By: David Marrione, November 15, 2019
(Makes Approximately ¼ cup of rub)
Ingredients:
2 tsp Ancho Chili*
2 tsp Ground Cinnamon
2 tsp Ground Cumin
2 tsp Salt
2 tsp Brown Sugar
4 tsp Fresh Thyme
Directions:
1) Blend spices, salt, and brown sugar in a bowl. Oil chicken.
2) Sprinkle spices generously over chicken.
3) Grill or Air Crisp to an internal temp of at least 165°F. Monitor temperature and flip accordingly.
4) Enjoy!
*Ancho Chili Powder works great in this recipe, but you can substitute Chipotle or a milder chili powder of your preference.
I admit, the combining of these ingredients sounds strange, but the flavors come together in an amazing way, that will have your taste-buds literally screaming for MORE - especially if you have the opportunity & time to coat the poultry, then let it marinate in the fridge for a bit.
If not in a rush, coat the chicken in the rub and return to the fridge for at least an hour (longer, if possible) to let the chicken absorb the spice blend. When ready to cook, remove from the fridge, and let it come to room temperature, then Air Crisp or Grill, as you normally would.
This is an excellent rub for chicken legs, breasts or thighs.
The measurements of ingredients listed makes ¼ cup of rub. To make the rub, prep time is around the 5 minute mark. EZ-PZ to make more in a flash, if needed.
****
Chili Seasoning Mix*, By: Bonnie Smith, May 17, 2016
First picture - bison chili heating up in Ninja.
Second picture - chili bowled with sour cream and shredded cheese (oh and there is rice under it all too).
Third picture - chili seasoning mix.
Chili Seasoning Mix
Ingredients:
4 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons dried minced onion
1 teaspoon red pepper flakes
¼ teaspoon cayenne pepper
1 teaspoon oregano
2 tablespoons cumin
3 teaspoons sea salt
4 teaspoons black pepper
Directions:
Mix all ingredients and store in airtight container. Use to season chili meat. Start with 1½ tablespoons and add more as needed. I used 2 tablespoons tonight in mine. Makes enough for a few batches.
****
Coffee Java Dry Rub Recipe, By: BBQ Pit Boys
Recipe:
6 Tbs. Ground Coffee
2 Tbs. Coarse Salt
2 Tbs. Paprika
2 Tbs. Brown Sugar
2 Tbs. Coarse Pepper
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Coriander
Directions:
Combine all ingredients as shown. Rub on your favorite meat and let stand for an hour for maximum flavor.
****
Condensed Cream of Chicken Soup, By: Gale Willy, October 6, 2014 – with Link
This homemade cream of chicken soup is going to be as flavorful as the broth you use so make sure it's a brand you like (or use homemade if you have it). I've made this several times using the organic chicken soup base (kind of like bouillon but in a paste form that stays refrigerated) and I like to use about 1 heaping teaspoon chicken base for the ¾ cup water amount. For the 1/8 teaspoon amounts on the seasonings - go ahead and add more if you like (or
use a heaping 1/8 teaspoon), it really is adaptable to taste. Also, when I haven't had poultry seasoning on hand, I omit it and throw in a pinch each of ground sage, marjoram, and ground thyme.
This recipe can be increased as needed. It makes the equivalent of one can of cream of chicken soup so if you need two cans, just go ahead and double. And if you really want to get wild and crazy, you can stir in some finely chopped
cooked chicken in at the end to give it the texture you know and love.
Ingredients:
¾ cup low-sodium chicken broth
1/8 teaspoon poultry seasoning (see note)
¼ teaspoon onion powder
1/8 teaspoon garlic powder
Pinch of black pepper
¼ teaspoon salt, more to taste if needed
Pinch of dried parsley
Pinch of paprika
½ cup milk
¼ cup all-purpose flour
Directions:
1. In a medium saucepan, bring the broth and all the seasonings to a simmer.
2. In a liquid measuring cup or small bowl, vigorously whisk the milk and flour together until smooth.
3. While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly.
4. Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes.
5. Remove from the heat and add additional salt and pepper to taste as needed. Use immediately in a recipe or cool and refrigerate for up to a week. This will thicken much more as it cools.
http://www.melskitchencafe.com/homemade-condensed-cream-of-chicken-soup-and-how-to-sub-in-recipes/
**Added comment By: Aurelia Dougan McCollom – since this recipes make enough for just one can, I recommend using the sauce pan as indicated. Then my other thought was, why not just add this to your recipe as it is cooking in your Ninja? It will bubble and thicken in the Ninja. What are your thoughts?
****
Cream Base for Soups & Dishes, By: Susan Davis, September 29, 2016
Ingredients:
¼ cup cream
¼ cup milk
¼ -1/3 cup flour
1 cup chicken broth
3 Tbs. butter
3 chicken bullion cubes – or to taste
Directions:
Turn the Ninja to Stove Top High. Melt the butter. Saute onions, celery, and carrots. Add cream and milk. Reduce heat to Stove Top Low/Medium. Add flour. Whisk. Stir in salt and pepper to taste. Stir until thickened. Slowly add broth. Add more broth if needed.
*Made it chicken & celery flavored for my dumplings. For a basic recipe, remove the chicken flavoring.
****
Cream of "Something" Soup Recipe, By: Judi Scanlan Seegebarth & Garrick Stolz, December 16, 2014
Ingredients:
1 cup non-fat dried milk
¾ cup cornstarch
¼ cup bouillon (if you have cubes you have to smash them up) You can use whatever kind you like (i.e., beef, veggie)
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam's Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn't find the thyme so I used dried parsley instead)
1 teaspoon pepper
(For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1¼ cup water. Cook until thick)
If you want cream of mushroom... put mushrooms in it. If you want cream of celery, add celery. Might saute' them first.
*****
Emeril's Essence Creole Seasoning
Ingredients:
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:
Combine all ingredients thoroughly. Season to taste.
****
Food Safety Alert for Canning, By: Boyanne Hayden Hart, June 7, 2015
Just a FYI: all low acid foods must be preserved using pressure, water bath is good for the rest of the foods. Food preservation safety. But thanks for the idea for water bath, love it as I have 2 Ninjas. I would use flat silicone on bottom for jars to sit on, but great to have 12 half pints pizza sauce at the ready. Thanks again
***
Gluten Free Flour, By: Barbara Callahan, May 19, 2015
Hey group..for those that want gluten free flour, see this excerpt below from a local money saving guru - Clark Howard. It will be posted in the DIY files:. Not posting the link b/c too many side ads!!
It's super simple to make your own flour at home, and it is a fantastic money saver if you do a lot of baking in the kitchen. All you need is a high-powered blender and some rice. Brown rice is preferable, and can be purchased in bulk at wholesale clubs for a pretty good price.
Costco Wholesale where I live is now selling a 6 lbs. bag of Texmati Brown Rice Organic for $9.39, which works out to be about $1.56 per pound. (That's the same price as Wal-Mart’s regular brown rice.) Of course, prices change all the time.
Directions:
1. Blend up 1-2 cups of rice in a high-powered blender for about 2 minutes.
Wait, that's the only step? Yep. Once you've done that, you've got some fantastic rice flour to use in your gluten-free baking. If you do use wheat instead -- for those of you without gluten allergies -- you'll need to do a second step of sifting the flour through a simple sifter.
Now that's a flour that my wallet likes! If you plan to make a lot of flour long-term, it's probably a good idea to invest in a good grain mill as this can eventually run down the motor on your blender. But for the occasional baker, blenders are a good option for making rice flour.
**Added comment By: Aurelia Dougan McCollom – Now.. if you have the Ninja IQ… that will probably handle anything you can put in there!! Lol**
****
Greek Seasoning – Grinder Method, September 22, 2015
Ingredients:
1 Tbs. dill seed
1 Tbs. black peppercorns
1 Tbs. dried basil
1 Tbs. dried oregano leaves
1 tsp. dried thyme
1 Tbs. granulated garlic
1 Tbs. granulated onion
1 Tbs. dried parsley flakes
1 Tbs. dried rosemary
2 tsp. dried marjoram leaves
Directions:
Mix ingredients in a bowl and transfer to a grinder (or your blender). This may take several batches if using a dedicated coffee grinder like I use. You want the blend fairly fine. Store in an airtight jar in a dark cabinet with all your other spices.
Nutritional Info: Makes about 9 Tbs. or 27 tsp. Each teaspoon contains:
4.6 calories
.09 g fat
1.0 g carbs, .34 g fiber, .66 g NET CARBS
2.1 mg potassium
1 mg sodium
****
Hidden Valley Dressing – Top Secret Recipes, November 5, 2014
Ingredients:
½ cup mayonnaise
½ cup buttermilk
¼ teaspoon dried parsley flakes
¼ teaspoon ground black pepper
¼ teaspoon MSG (such as Accent Flavor Enhancer)
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
pinch dried thyme
Directions:
Combine all the ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before
using.
Makes 1 cup
****
Horseradish Cream Sauce, By: Carol Sadowski McGrath, March 16, 2017
Ingredients:
¾ cup heavy cream
2 Tbs. Dijon mustard
½ cup horseradish
½ cup mayonnaise
salt and pepper to taste
Directions:
Whip heavy cream until soft peaks form. In a separate bowl, mix mustard, horseradish and mayonnaise. Mix into whipped cream with a rubber spatula. Add salt and pepper to taste.
****
How To Make a Quick & Easy Buttermilk Substitute
Makes 1 cup, recipe can be halved, doubled, or tripled as needed
Ingredients:
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or vinegar
Directions:
1. Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
2. Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.
****
Italian Dressing*, By: Michelle Painter Williams, April 14, 2016
Made homemade Italian dressing for our Ninja dinner and the salad.
Ingredients:
1 cup vinegar (can be white, apple cider, rice wine, red or white wine varieties)
1 1/3 cup olive oil (can use part olive and part cheaper oil like vegetable or canola)
2 Tbs. water
1 garlic clove
½ Tbs. garlic powder
½ Tbs. onion powder
½ Tbs. honey, sugar or agave nectar
1 Tbs. dried oregano
½ tsp pepper
¼ tsp dried thyme
½ tsp dried basil
½ tsp parsley
1 tsp salt
Directions:
Combine all BUT the oil, in a blender. Blend on high to combine all ingredients. Then pour a thin stream of the oil through the top hole of the blender, continue blending until well combined.
There is a lot of leeway here with the substitutions making it easier for what you have on hand or prefer. I added the garlic clove to the basic recipe because I only had garlic salt on hand and didn't want to use a Tbs. of it so I used half that amount and added the garlic. I used all olive oil because I don't like the flavor of vegetable oil I have. I also didn't have thyme so I used tarragon; they both start with a t right! If there is an herb you don't like, don't use it. Use what you like. This keeps well in the fridge for weeks. I would like adding some fresh herbs I grow but it wouldn't be a long lasting dressing, you would use it quickly.
****
Italian Dressing Seasoning, By: Kathy Abraham, May 3, 2015
Ingredients:
3 Tbs. Italian seasoning
1 Tbs. garlic powder
1 Tbs. onion powder
1 tsp pepper
1 Tbs. salt
Directions:
Put all ingredients in a jar and shake. Store at room temperature. 4 Tbs. of mix equals 1 packet of store bought mix.
****
Italian Seasoning, By: Garrick Stolz, October 12, 2015
Ingredients:
Yield: about ¼ cup
1 tablespoon dried basil
1 tablespoons dried oregano
1 tablespoon dried thyme
1 tablespoon dried marjoram
2 teaspoons dried sage
1 tablespoon dried rosemary
Directions:
Combine the basil, oregano, thyme, marjoram, and sage in a small jar. Lightly crush the large pieces of rosemary with your fingers before adding it to the jar. Stir the spices or seal with a lid and shake to combine. Cook with these spices as you would with as any Italian seasoning.
****
Kansas City Rib Rub, Aurelia Dougan McCollom, December 10, 2017
½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1. Combine all ingredients together and transfer to an airtight container. This rub may be stored up to six months in a cool, dark place.
2. Apply rub evenly over ribs. The rack of ribs should be dry to the touch, so pat it dry with paper towels before sprinkling with the rub mixture. The general rule with rubs is what sticks to the meat is the perfect amount.
****
KFC Chicken Spice, By: Penny Hull, February 6, 2019
Ingredients:
2/3 tsp. salt
1 tsp. black pepper
½ tsp. thyme
1 tsp. dried mustard
½ tsp. basil
4 tsp. paprika
1/3 tsp. oregano
2 tsp. garlic salt
1 tsp. celery salt
1 tsp. ground ginger
3 tsp. white pepper
2 cups white flour
add to 1½ cup flour if to strong add to 2 cups flour
Directions:
Dip the chicken in water, or egg and water mix. Dredge or shake the chicken in the flour mixture to coat. Dip in water or egg and water, again. Add the chicken back to the flour mix to recoat. Let it set for a few minutes to really stick to the chicken before cooking. I would spray with oil then air fry. (I myself heated some oil and cooked just enough to brown, then air fried it. All the oil from frying drips off the to the bottom of the cooker).
Added comment by: Aurelia Dougan McCollom – Members have suggested after dipping the chicken to place in the refrigerator for 30 minutes, then spritz with oil before placing it in the Foodi on Air Crisp, 400°F for 35 minutes or longer depending on the size of the pieces, turning half way. Cook until internal temperature reaches 165°F.
****
Lee Kum Kee USA – for sauces
http://usa.lkk.com/en/
****
Links for Spice Blends:
http://www.cardinalrvclub.org/pdf/Santacruzchilico.pdf
http://www.womenshealthmag.com/weight-loss/diy-spice-blends
http://wellnessmama.com/4430/homemade-spice-blends/
http://www.onehundreddollarsamonth.com/diy-spice-round-up-9-make-your-own-spice-recipes/
http://www.allthecooks.com/diy-spice-blends-no1.html
http://www.allthecooks.com/diy-spice-blends-no2.html
https://www.worldspice.com/blends/berbere
****
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Ingredients:
2 cups instant nonfat dry milk
¾ cup cornstarch
¼ cup chicken bouillon
2 Tbs. onion flakes
2 tsp Italian seasoning
Directions:
Mix all ingredients in a freezer zip-lock and shake. Equals 9 cans cream of soup. To make 1 can of soup equivalent you cook together 1/3 cup mix and ¼ cup water as it thickens you add 8-10 oz milk and heat and stir until thick and creamy.
It makes equivalent of nine cans of soup. If you follow Weight Watchers it is 2.4 points.
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My Spice Sage - Specialty Spices, By: Jennifer Black Cordero
http://www.myspicesage.com/
****
Onion Soup Mix, By: Kathy Abraham, May 3, 2015
Ingredients:
2/3 cup dried minced onion
1 Tbs. dried parsley
2 tsp onion powder
1 tsp celery salt
1 tsp salt
1 tsp sugar
½ tsp pepper
Directions:
Put all ingredients in a jar and shake.
Four tablespoons mix equals one store bought packet.
****
Packet Mixes, By: Diane Wimmer, October 18, 2014
#1 Onion Soup Mix
1½ cups dried minced onion
⅔ cup beef bouillon powder (gluten-free)
2½ tablespoons onion powder
½ teaspoon crushed celery seed
½ teaspoon sugar
#2 Onion Soup Mix
2 Tbs. organic dehydrated onion flakes
1 Tbs. organic dried parsley or 3 tbsp of organic fresh parsley
1 tsp organic garlic powder or 1/2 tsp fresh organic garlic, minced
½ tsp Celtic sea salt or Himalayan salt (or to taste)
Freshly ground pepper, to taste
#3 Onion Soup 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 sucanat (or sugar if you prefer)
½ teaspoon ground pepper
Homemade Ranch Seasoning Mix
1/3 cup dry buttermilk
2 Tbs. dried parsley
1½ tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt
Directions:
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
There are healthy recipes for most mixes....
****
Paula Deen's House Seasoning
Ingredients:
1 cup salt
¼ cup ground black pepper
¼ cup garlic powder
Directions:
Combine all ingredients. Store in a covered container.
****
Penzeys Spice Catalog, By: Garrick Stolz, June 6. 2015
https://www.penzeys.com/media/4572/c15_optimized.pdf
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Pork Chop Rub, By: Renee Hardy, May 31, 2015
Ingredients:
1½ Tbs. chili powder
1 Tbs. unpacked brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 Tbs. Steak Sauce
1 Tbs. of Turmeric - optional
about 4 Tbs. olive oil
Directions:
Make a paste of this then rub onto the pork chops before putting into your Ninja. Then bake as usual in your Ninja.
****
Ranch Dressing Mix, By: Garrick Stolz, October 31, 2015
Yield: 1 cup
Ingredients:
Mix:
2/3 cup dry buttermilk
2 tablespoons dried parsley, divided
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons salt
1½ teaspoons dried onion flakes
1½ teaspoon dried dill, divided
¾ teaspoon freshly ground pepper
½ teaspoon dried chives
¼ teaspoon paprika
Dressing:
¾ cup milk or buttermilk
½ cup sour cream
¼ cup mayonnaise
¼ cup Greek yogurt
3 tablespoons ranch mix
Directions:
Place dry buttermilk, 1½ tablespoons parsley, garlic powder, onion powder, salt, onion flakes, 1 teaspoon dill, pepper, chives and paprika in the bowl of food processor.
Pulse until ingredients are finely chopped and combined.
Transfer mixture to an air-tight container and mix in remaining parsley and dill until incorporated.
Dry mix is complete and can be used in place of ranch seasoning packets. (3 tablespoons is equivalent to 1 packet.)
For ranch dressing: in a large bowl, combine 3 tablespoons dry mix with buttermilk, sour cream, mayonnaise and Greek yogurt.
Whisk together until smooth. Refrigerate 20 minutes before serving.
****
Ranch Mix, Sodium-Free
Yield: 42 Tablespoons
Ingredients:
15 no-salt saltine crackers (½ cup cracker crumbs)
2 cups dry minced parsley flakes
½ cup dry minced onion
2 tablespoons dry dill weed
½ cup Onion powder
½ cup Garlic powder
Directions:
Using a blender, chopper, or food processor, grind saltine (no-salt) crackers to a powder.
Add parsley flakes, minced onion, dill weed. Chop until herbs and onion are a fine powder.
Add garlic powder and onion powder. Blend together.
Store in a tightly covered container.
Use 1 tablespoon of mix instead of 1 package store-bought mix.
To Make Salad Dressing:
1 tablespoon mix
1 cup mayonnaise
1 cup buttermilk
makes 1 pint.
Low-Free Version:
1 tablespoon mix
1 cup fat-free yogurt or sour cream
1 cup fat-free milk
To Make Dip:
1 tablespoon mix
½ cup mayonnaise
1½ cups sour cream
Low-Free Version:
1 tablespoon mix
½ cup fat-free yogurt
1½ cups fat-free sour cream
****
Ranch Dressing, By: Liz DeVigili, May 2, 2016
Ingredients:
¼ cup black pepper
1½ cup parsley flakes
½ cup garlic salt
2 Tbs. Kosher salt
¼ cup granulated garlic
¾ cup granulated onion
2 Tbs. dill weed
Directions:
Combine all ingredients. Store in an air tight container. Makes about 3½ cups of dry mix.
Dressing Ingredients for 2 Tbs. of Dry Ranch Mix
2 cups mayonnaise
2 cups buttermilk
1½ cups sour cream
1 tsp lemon juice
Instructions: To Make Dressing, whisk together
2 Tbs. of mix
2 cups each of mayonnaise and buttermilk
1½ cups sour cream
1 tsp lemon juice
Refrigerate for 2 hours. Makes 1¾ Quarts
*Added comment - This recipe is great since you can double or triple the dry ingredients and make small amounts of the fresh ingredients so you always have fresh ranch dressing on hand. Plus it so much cheaper than the packaged and the store bottles of ranch dressing. It calls for buttermilk and I don't always have it. So I use plain yogurt mixed with milk to make the buttermilk and yogurt instead of the sour cream. Still taste great that way too. I find the lemon is really important factor in the dressing. It keeps the ranch dressing from going super thick.
****
Ranch Dressing, By: Kathy Abraham, May 3, 2015
Ingredients:
5 Tbs. dried minced onion
2 Tbs. parsley flakes
1 Tbs. salt
1 tsp garlic powder
Directions:
Pour all ingredients in a jar and shake. Store at room temperature.
4 Tbs. mix equals one store bought packet.
****
Ranch Dressing, By: Thea Ross, December 6, 2014
Recipe for make-your-own Ranch.
I think it's different from the ones we have on file, unless I missed one.
You will need:
¼ cup Black Pepper
1½ cup Parsley Flakes
½ cup Garlic Salt
2 Tbs. Kosher Salt
¼ cup Granulated Garlic
¾ cup Granulated Onion
2 Tbs. Dill Weed
For Dressing:
2 cups mayonnaise
2 cups buttermilk
1½ cups sour cream
1 teaspoon of lemon juice
Directions:
1. Combine all ingredients, store in an airtight container. Makes about 3½ cups of dry mix.
2. To Make Dressing, whisk together 2 Tbs. of mix with 2 cups each of mayonnaise and buttermilk 1½ cups sour cream, & 1 tsp lemon juice. Refrigerate for 2 hours. Makes 1¾ Quarts
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Rub Recipe For Drumsticks, By: Deborah Walczak, November 3, 2014, - Cross posted in DIY Seasonings
Ingredients:
½ cup smoked paprika
1 tablespoon ground pepper
1 tablespoon ground sea salt
1 tablespoon chili powder
1 tablespoon granulated garlic (GFS) carries this spice
1 tablespoon onion powder
1 teaspoon cayenne pepper
Directions:
Mix all together
Rub on drumsticks. .store in fridge over night covered with plastic.
Store rest of rub in freezer bag to keep fresh.
****
Savory Spice Shop Catalog, By: Diane Wimmer, June 6, 2015
savoryspiceshop.com
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Simple Taco Seasoning, By: Michelle Williams, April 1, 2016
Ingredients:
4 tablespoons Ancho chile, freshly ground
1½ tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon black peppercorns, freshly ground
½ tablespoon cumin seeds, freshly ground
½ tablespoon oregano
1 teaspoon sea salt, freshly ground
½ teaspoon cilantro, dried
½ teaspoon cocoa
Directions:
Grind and mix all ingredients together, in batches if necessary.
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Sweet Pickle Relish – Water Bath Canning*, By: Kristen Goble, July 27, 2016
Make your favorite relish.
I put 4 cups of hot water in the Ninja. Place the lid and cook with the lid on! Turn to the Oven setting of 425°F. Let it heat for about 20 minutes to get a good boil. After 10 minutes, I added the jars and took them out once I heard the lids pop. The steam is what had water on top of the lids like water a bath canner would using your range top. The relish was boiling inside the jars. They sealed beautifully.
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Taco Seasoning, By: Garrick Stolz, May 15, 2015
Ingredients:
½ cup chili powder
¼ cup onion powder
1/8 cup cumin powder
1 Tbs. garlic powder
1 Tbs. sea salt
1 tsp black pepper
1 Tbs. dried parsley (optional)
Directions:
Mix spices together and store in an 8 ounce jar.
Use about 2 Tbs. per pound of meat.
Add ½-1 cup of bone broth (or water) for liquid.
****
Taco Seasoning, By: Garrick Stolz, May 1, 2015
This is AWESOME!
Mix up a batch this weekend and use it on all kinds of things!
Ingredients:
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons chili powder
2 tablespoons cumin seeds, toasted and ground
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
Directions:
Toast the cumin, red pepper flakes, and peppercorns in a dry skillet over medium heat for 3-4 minutes until they are very fragrant.
Grind the toasted spices.
Stir together all the spices in a bowl. Store in an airtight bag or container for many months.
Start with 1½ tablespoons of seasoning per pound of chicken, beef, or veggie for tacos. Add the seasoning as the food cooks. Adjust according to your liking.
From Macheesmo.
****
Taco Seasoning, By: Diane Wimmer, May 1, 2015
Ingredients:
2 teaspoons chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper (or to taste)
¼ teaspoon dried oregano
¼ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon sea salt
1 teaspoon black pepper
Directions:
Combine all of the ingredients. Place in an airtight container. Sprinkle 2 Tbs. per pound of meat as it is cooking, or to taste.
****
Taco Seasoning, By: Meredith Moloney, November 8, 2014
Serves: 4-6
Ingredients:
1 tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions:
1. Mix together all ingredients. Store in an airtight container until ready to use.
2. When you are ready to use, use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less, I just found that to be the sweet spot
3. Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add ⅓ cup of water. Simmer until water is absorbed.
****
Taco Seasoning, By: Kathy Abraham, May 3, 2015
Ingredients:
½ cup Chili powder
¼ cup onion powder
1/8 cup ground cumin
1 Tbs. garlic powder
1 Tbs. paprika
1 Tbs. salt
Directions:
Put all ingredients in a jar and shake. 4 Tbs. of mix equals one store bought packet.
****
Tarter Sauce*, By: Michelle Painter Williams, April 28, 2016
Ingredients:
½ cup mayonnaise
¾ Tbs. sweet pickle relish
¾ Tbs. minced onion
1 Tbs. fresh lemon juice
Directions:
Mix the ingredients. Add salt and pepper to taste. Store in an airtight container. Chill for a few hours.
****
Teriyaki Sauce, By: Diane Wimmer, October 18, 2019
Ingredients:
4 tablespoons (60ml) Japanese soy sauce
4 tablespoons (60ml) mirin (Japanese Sweet Cooking Rice Wine)
4 tablespoons (60ml) Japanese cooking sake
¼ teaspoon (1.25ml) sesame oil
2 tablespoons (28g) white sugar
Directions:
Mix all ingredients. Use as desired. Feel free to increase amounts if needed for your recipe.
****
Tomato Ketchup*, By: Brian M Almashie, August 29, 2014 Ingredients:
1 extra large yellow onion, peeled and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil
Thumb-sized piece fresh ginger, peeled and roughly chopped
2 cloves garlic, peeled and sliced
½ a fresh red chili and a few jalapenos deseeded and finely chopped
Bunch fresh basil, leaves and any other fresh herbs, picked, stalks chopped, ½ cup Worcestershire sauce
1 tablespoon coriander seeds
2 cloves
Sea salt
1 tsp of ground cloves
1 tsp mustard seeds
1 tsp of sweet paprika
1 teaspoon freshly ground black pepper
2 pounds yellow, orange or green tomatoes, chopped
¾ cup red wine vinegar
1/3 cup molasses and a few dashes of hot sauce (if desired).
Directions:
Place all the ingredients in your Ninja with a big splash of olive oil EXCEPT the molasses, vinegar, tomatoes and basil and other fresh herbs. Season with the pepper and a good pinch of salt. Cook on Stove Top High until browned about 10 minutes. Add tomatoes and herbs, (basil, thyme, rosemary, oregano), molasses, vinegar. After cooking for 4 hours, Switch to Slow Cook Low for 2 hours and then put it in the food processor. It is really flavorful and spicy due to the Jalapeño and Tabasco. Whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 3 weeks in the fridge.
Delicious! This is gonna be great on burgers and scrambled eggs. Highly recommend you make this folks! Came out perfect!
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Weight Watchers Honey Mustard Dressing*, By: Michelle Painter Williams, July 30, 2016
Here is the WEIGHT WATCHERS Honey Mustard Dressing recipe. While it isn’t a Ninja recipe it will go well on the chicken you cook in the Ninja or a salad!
I prepared it in the Vitamix. The instructions say to whisk, so blender or whisk works! (Or, you can use your Ninja Blender!)
Makes 4 servings - 2 smart points per serving
Ingredients:
½ cup nonfat yogurt
4 tsp mustard, (I used Dijon)
4 tsp honey
2 tsp white wine vinegar
½ tsp sugar, (I used Stevia blend)
1/8 tsp pepper
Directions:
Combine all by using a whisk or in a blender. Cover and chill 2-3 hours. Whisk before serving.
This is a thinner dressing. It may thicken after being refrigerated.
I added a little more Stevia blend to make it sweeter. Taste as needed. Stevia blend is a zero point sweeter when using up to 16 tsp. After that it’s a 1. I highly recommend it if you can use it. It will lower the points in your food and allow you to make treats and not blow the diet.
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Wheat & Grain-Free All-Purpose Baking Mix, By: Brenda Schulpius, October 29, 2017
Yield 5 cups - Active Time 20 minutes - Total Time 20 minutes
Ingredients:
4 cups almond meal/flour
1 cup ground golden flaxseeds
¼ cup coconut flour
3 tsps. baking soda
1 tsp. ground psyllium seed (optional)
Preparation:
In a large bowl, whisk together the almond meal/flour, flaxseeds, coconut flour, baking soda, and psyllium seeds (if desired). Store in an airtight container, preferably in the refrigerator.
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World Spice Merchants, By: Kirk Painter, March 6, 2017
https://www.worldspice.com/blends/berbere
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