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Seasonings
Question: What seasonings do you use when you cook lentils? I am making lentils for the first time to serve over brown rice. As of this point I have added to my largest pot, 2 lbs Lentils (I have a big family and want to freeze any leftovers), 1 and a half diced onions (all I had on hand), 2 medium julienned carrots, 6 cloves diced garlic, 4 sm-med sliced potatoes, 2 packets Vegetarian Ham Seasoning and a little salt. Is this sufficient to season them or should I add some other seasonings also. I really appreciate any suggestions. :) I don't want to turn my family off the first time I make them.
Thanks again.
Answer: I like them cooked plain with some salt to taste, but there are recipes too...
Lentil Soup
"This is a hearty soup -- it gets very cold in the mountains in Afghanistan, and lentils and dried plums keep well in the winter." Shah
2 tablespoons oil
1 onion, roughly chopped
2 - 3 tablespoons garlic, minced (about 3 large cloves
2 cups water
1 cup lentils, preferably red, cleaned and picked over
Salt and black pepper to taste
1/2 teaspoon turmeric
5-6 dried sour plums, chopped (available in Indian spice stores)
METHOD
Heat oil in soup pot. Brown onion in oil over medium heat until golden brown, about 15 to 20 minutes.
Stir in minced garlic. Cook until browned.
Add water, lentils, spices and dried plums. Cover and simmer over medium heat until lentils are soft, about 45 minutes. If necessary, add more water so that it doesn't burn. It will take about 45 minutes to cook. It should be a thick soup.
Tip: The amount of garlic is a matter of personal taste.
Barley Lentil Soup with Mushrooms and Kale
Recipe by: kayell
Servings: 6
·2 onions
·8 oz. crimini mushrooms, sliced (aka baby portobellos)
·1 tbsp. garlic, minced
·2 quarts water
·1 cup green lentils
·1/2 cup pearl barley
·2 carrots, diced
·2 sprigs fresh thyme
·2 sprigs fresh rosemary
·3 bay leaves
·1/2 tsp chipotle powder
·2 tsp. paprika
·1 bunch kale, shredded (dinosaur kale was very good)
·4 green onions, sliced, green part also
·2 tbsp red wine vinegar
Dry sauté onions over moderate heat until they start to brown, then add mushrooms. When they begin to sweat, add garlic. Sauté a minute or two more, then add water, lentils, barley, carrots, herbs, chipotle and paprika. Simmer until lentils and barley are soft. Add kale and green onions. Simmer another 10 minutes, then add vinegar, stir and serve.
(I don't add any salt in cooking, but do find this this needs some. I added several splashes of chipotle tabasco sauce at the table which adds some salt, without the excess that would come from cooking with it. Extra vinegar or lemon juice would be good for those who can't have any salt, or don't like that much heat.)
Serving size - about 2 cups
http://www.fatfreevegan.com/soups/barley_lentil.shtml
Vegetable soup with lentils
Ingredients
·1 tsp extra virgin olive oil
·1 large onion, chopped
·3 cloves of garlic, grated
·1 cup of red or brown lentils
·3 ½ cups of vegetable broth
·3 ½ cups of boiling water
·4 medium carrots, chopped
·2 stalks of celery, chopped
·2 tsp of parsley
Directions
1.Heat oil in a deep pan. Add garlic, onion, celery and carrots.
2.Add the vegetable broth and water. Both should already be warm, if not, boiling. Cover the pan with a lid and allow the soup to simmer for 15 minutes.
3.Remove lid and allow the soup to cool for 10 minutes.
4.Add salt and pepper to taste.
Serves: 4 persons
http://www.mamashealth.com/recipe/soup/vlentil.asp
Lentil and Broccoli Gratin
1 cup red lentils
1 large onion, peeled & chopped
1 inch piece of fresh ginger, peeled and grated
¾ lb broccoli, washed, trimmed, divided into florets
juice and grated rind of 1 lemon
salt and freshly ground pepper
soft bread crumbs
Put the lentils into a saucepan with 2 1/2 cups of water, bring to a boil, then let simmer for 20-30 minutes, until they are soft and pale. Meanwhile, heat some veg. broth or water in a saucepan, add the onion and ginger, and cook for 10 minutes, uncovered, so that they brown a bit, stirring from time to time.
Steam the broccoli until just tender, then put in a shallow gratin dish. Put the lentils into a food processor or blender with the onion mixture and the lemon and blend until a smooth puree. It should have the consistency of heavy cream; add some water or veg. broth if it is too thick. Season, then pour this puree evenly over t he broccoli. Sprinkle the bread crumbs over the top.
Put into an oven at 350-400 degrees F for 30-40 minutes.
I usually serve this with baked potatoes and salad. This dish freezes well.
http://www.fatfreevegan.com/beans/lentil_broccoli.shtml
Lentil and Rice Casserole
1 cup split red lentils
1/3 cup long grain rice (white or brown) (I used brown)
5 cups vegetable stock (I used 5 cups water w/ 3 cubes)
1 leek, cut into chunks (I didn't have leek, used spring onion)
3 garlic cloves, crushed (I used one big one)
1 14oz can chopped tomatoes
1 tsp ground cumin
1 tsp chilli powder
1 tsp garam masala
1 red bell pepper, seeded and sliced
100g/3 1/3oz small broccoli florets
8 baby corn cobs, halved lengthways (Didn't use these...didn't have em)
50g/1 3/4oz green beans, halved
1 tsp shredded basil
salt and pepper
1. put lentils, rice and stock into a large pot and cook over low heat, stirring occasionally, for 20 mins.
2. add all the vegetables and spices, leaving the shredded basil
3. bring to the boil, then reduce the heat and simmer, covered, for 10-15 minutes or until vegetables are tender
4. add shredded basil and season to taste with salt and pepper
5. serve immediately. if desired, garnish with fresh basil sprigs
http://www.fatfreevegan.com/grains/lentil-rice.shtml
Question: What seasonings or marinade should I use for grilled tilapia filets? I wanted to try something different, so I picked up a bag of frozen tilapia filets. I have never made fish outside of a fryer before and I would like to know what kind of seasonings should go on there (and how much to put on). Thanks ahead of time!
Answer: Grilled Tilapia with Mango Salsa
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
Directions
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
============================
Baked Tilapia with Dill Sauce
4 (4 ounce) tilapia filets (thawed if frozen)
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.
====================
Broiled Tilapia Parmesan
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Directions
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Question: What seasonings should i use to make the best bbq? I've tried alot of different seasonings when i bbq, but it still seems like its missing something. What do you use?
Answer: Depends on what type of meat or fish you are cooking. Are you trying to achieve sweet, mild, spicy, hot, fruity?
Here's a list of different type sauces, try one.
Barbecue - Sauces
"Finger Lickin" Pickens' Sauce
"Pride Of The Deer Camp" Bbq Sauce
1948 Original Barbecue Sauce
A Nice Grilling Sauce
A Traditional American Basic Barbecue Sauce
Ackerman's Simple Rib Glaze
Apple Bbq Sauce
Apple Butter Barbeque Sauce
Argentina Bbq
Argentina For Bbq Sauce
Argentina-Style Bbq Sauce
Arkansas Bbq Sauce (Small Batch)
Asian Bbq Sauce
Atomic Barbeque Sauce
Bad Attitude Barbeque Sauce
Bar-X Bbq Sauce
Barbecue Sauce
Barbecue Sauce - Lucille's
Barbecue Sauce - Mr. Anderson's'
Barbecue Sauce - Oriental
Barbecue Sauce - Paul Prudhomme's
Barbecue Sauce Au Justin
Barbecue Sauce For Chicken
Barbecue Sauce For Hot Dogs
Barbecue Sauce With Beer
Barbecue Sauce With Mustard
Barbecue Sauce, Norine Juenger, Lenzburg
Barbecued Ribs With Peanut-Chipotle Sauce
Barbeque Dipping Sauce
Barbeque Sauce - French
Barbeque Sauce - Indonesian
Barbeque Sauce - Mexican
Barbeque Sauce - Oriental
Barbeque Sauce Ala Jetton
Basic All-American Barbecue Sauce
Basic Barbecue Sauce
Basic Western North Carolina Barbecue Sauce
Bbq Sauce
Bbq Sauce - Emeril's
Bbq Sauce - Texas Style
Beef Rib Finishing Sauce
Belly's 'kick Ass' Barbecue Sauce -- Texas Style
Belly's Paluxy River Sweet Sauce
Belly's Texas-Style Finishing Sauce
Bentley's Abercrombie Sauce
Bermudan Hot Grilling Sauce
Bert's Superb Barbecue Sauce
Big Boy Barbecue Sauce
Big John's Sauce
Black Coffee Barbecue Sauce
Black Jack Bbq Sauce
Bodacious Barbecue Sauce
Bourbon Bbq Sauce
Bruce Baker's Eastern North Carolina Sauce
Bruce's Miss Peach, Mr. Bourbon Sauce
Buckaroo Bar-B-Q Sauce
Buffalo Chipotle Sauce
Caribbean Bbq Sauce
Cattle Ranch Barbeque Sauce
Champagne Ginger Barbecue Sauce
Charcoal Barbeque Sauce
Chef's Barbeque Sauce
Cherry-Orange Sauce
Chicken Barbecue Sauce
Chicken Barbecue Sauce - Dave's
Chicken Barbecue Sauce - Jeff's Dad's
Chili Pepper Honey Barbecue Sauce
Chinese Barbecue Sauce - 1
Chinese Barbecue Sauce - 2
Chinese Barbecue Sauce - Char Sui
Chutney Barbecue Glaze
Circle F Bbq Mustard - Vinegar Bbq Sauce
Circle J Barbecue Sauce
Citrus Barbecue Sauce
Citrus Sauce For Fish
Classic Barbeque Sauce
Classic Horseradish Sauce
Coca-Cola Barbeque Sauce
Coca-Q Sauce
Coffee-Soy Glaze
Coke Barbeque Sauce
Comforting Barbecue Sauce
Cowboy Barbeque Sauce
Cowtown Bbq Sauce
Cumberland Sauce
Curry Barbeque Sauce
Cybersauce - 2
Damn-Tasty, Sure-Simple Rib Sauce
Danny Gaulden's Mustard Glaze
Deacon Hubbard's Bbq Sauce
Dean Smith's Barbecue Sauce
Dean's Barbecue Sauce
Dehydrator Barbecue Sauce
Devil Sauce
Ryland Motley's Eastern North Carolina Bbq Sauce
Dipping Sauce For Barbecued Chicken
Don Martin's Yellow Sauce
Doug's Kickoff Barbeque Sauce
Down Home Barbecue Sauce
Dr. Barbecue's Carolina Mustard Sauce
Dreamland Barbeque Sauce - Tuscaloosa
Dreamland Bbq Sauce
East Texas Sure Bbq Sauce
Eastern Vernon's Dad's Sauce (A Real Family Recipe From Nc)
Easy-Made Barbeque Sauce
Enigma Sauce: From The Deep South Of Georgia
Eric Lewis's Bbq Sauce
Euel's Barbecue Sauce
Famous Dave's Texas Pit Bbq Sauce
Famous Dave's Texas Pit Brisket
Fergy's Bbq Sauce (Tomato Based)
Fergy's Hot Bbq Sauce
Fergy's Mustard - Vinegar Barbecue Sauce
Finger Licking Pickens' Sauce
Florida Barbecue Sauce
French Quarter Sauce
Galliano Barbeque Sauce
Georgia's Barbecue Sauce
Golden Bbq Sauce
Golden Mustard Barbecue Sauce
Great Barbecue Sauce
Greg's Barbecue Sauce
Guava Bbq Sauce
Hobbes' North Carolina Bbq Sauce
Homemade Texas Bar-B-Que Sauce
Honey Bbq Sauce
Honey Citrus Glaze & Sauce
Honey Spiced Bbq Sauce
Horseradish Barbecue Sauce
Hot Spicy Texas Bbq Sauce
J&J's Outdoor Style Hickory Bbq Sauce
J. B. Bryant's Memphis Bbq Sauce
J. P. Hayes's Chipotle Bbq Sauce
Jack Daniel's Barbecue Sauce
Jack Daniel's Grill Glaze
Jack Daniel's Rib Glaze
Jack Daniel's Spectacular Sauce
Jack Daniels Bbq Sauce
Jalapeno Jelly Glaze
Jamaican Jerk Sauce - 1
Jamaican Jerk Sauce - 2
Jamaican Jerk Sauce - 3
Jerry's Barbeque Sauce
Jezebel Sauce
Jim Prather's Mj Sauce
Joan Lowder's Q Sauce
John Marsh's Talliwagger Southern Style Bbq Sauce
John Willingham's Sweet Bar-B-Q Sauce
Johnson Family Sauce
Judy's Barbeque Sauce For A Crowd
Justin's Barbecue Sauce
K. C. Masterpiece Sauce
K.c. Masterpiece Sauce
Kansas City-Style Barbecue Sauce (Paul Kirk)
Karl Moser's Bbq Sauce
Korean Style Barbecue Sauce
Kurt's Jalapeno Barbecue Sauce
Kurt's Jalapeno Bbq Sauce
Larson's Guam Shish Kabob Sauce
Lendzioszek Bbq Sauce
Little Red-Haired Girl Bbq Sauce
Mad Dog's Bbq Sauce
Mango Scotch Bonnet Bbq Sauce
Maple Bbq Sauce
Margarita Glaze For Poultry
Mark's Barbecue Sauce
Martha's Bbq Sauce
Memphis Magic Barbecue Sauce
Memphis Magic Bbq Sauce
Memphis Sauce
Memphis Style Sauce
Mike's Honey-Chipotle Sauce
Mike's Kansas City Style Sauce
Missouri Barbeque Sauce
Mock-Bufalo Chipotle Sauce
Molasses Orange Barbecue Sauce
Mom's Best Bbq Sauce
Mustard Barbecue Sauce
Mustard Vinegar Based Sauce
My Barbeque Sauce
New Mexico Style Barbecue Sauce
Nick's Rib Sauce Clone V
Nick's Starburst Rib Sauce
Norine's Barbecue Sauce
Old-Fashioned Barbeque Sauce
Orange Barbecue Sauce - Charlie's
Orange Barbecue Sauce - Steven's
Orange Bbq Sauce
Orange Currant Glaze
Oriental Barbecue Sauce
Original Barbecue Sauce 1948
Original Cybersauce
Palmieri Bbq Sauce
Pantry Shelf Barbecue Sauce
Paul Kirk's Basic Kansas City Barbecue Seasoning Or All-Purp
Paul Prudhomme's Bbq Sauce
Peach Barbecue Sauce
Peaches 'n Cream Bbq Sauce
Phoenix Brand Chamionship Bbq Sauce2
Phoenix Grand Championship Barbecue Sauce
Pickling Spice Mix For Homemade Bbq Sauce
Pigpen's Secret Sauce
Pigpen's Secret Sauce*
Pineapple Ginger Sauce
Pineapple Willie's Jack Daniel's Barbecue Sauce
Pineapple Willie's Jack Daniel's Bbq Sauce
Pit Barbeque Sauce
Plantation Hot Sauce #2
Polynesian Teriyaki Sauce
Pork Butt Kicking Sauce
President Lyndon B Johnson Barbecue Sauce
Pride Of The Deer Camp Bbq Sauce
Que Queen's Royal Jelly
Ranch Barbeque Sauce
Randy's Secret Sauce
Rattlesnake Club Barbeque Sauce
Really Simple Barbeque Sauce
Really, Really Smell Good Sweet Mustard Sauce
Red Chinese Rib Bbq Sauce
Red Hot Barbecue Sauce
Red Plum Rib Glaze
Red's Basting Sauce
Reed Hearon's Barbeque Sauce
Remus's Kansas City Classic Sauce
Rib Bbq Sauce
Rick's Rib Sauce
Robert A. Slayden's Bbq Sauce
Robert's Barbecue Sauce
Rock's Doctored-Up Cattleman's Barbecue Sauce
Rock's Rib Finishing Sauce
Rodney's Pickle Juice Bbq Sauce
Routh Street Restaurant B-B-Q Sauce
Routh Street Restaurant Barbecue Sauce
Sharky's Mustard Sauce
Sheila's Backyard Barbecue Sauce
Shindig Bbq Sauce
Silver Pig Style Hot Table Sauce
Six Pepper Bbq Sauce
Smoke Signals Barbeque Sauce
Smoked Sauce
Sonny Bryan's Barbecue Sauce
Sourghum Barbeque Sauce
Southern Style Barbecued Rib Sauce
Southern Style Grilling Sauce
Spareribs With Mustard Sauce
Spicy Barbeque Sauce
Spicy Basting Sauce
Spicy Hot Bbq Sauce
Spicy Texas Barbeque Sauce
Stephane's Barbecue Sauce
Steve's All Purpose Barbecue Sauce And Marinade
Super Smoking Sauce
Sweet And Sour Polynesian Sauce
Sweet And Spicy Barbecue Sauce
Sweet Mustard Sauce
Swiss Chalet Barbecue Sauce - Copycat
Sylvia's World-Famous Barbeque Sauce
T.g.i. Friday's Jack Daniel's Grill Glaze
T.g.i. Friday's Jack Daniels Grill Glaze
Tangy Honey Sauce
Tangy Sweet Bbq Sauce
Tarragon-Cider Basting Sauce
Tennessee Barbeque Sauce
Texas Barbecue Sauce
Texas Bbq Sauce
Texas Style Bbq Sauce
Texas Table Sauce
Texas True Barbecue Sauce
The Baron's Sweet & Spicy Barbeque Sauce
Tommy Bowen's Pulled Pork Barbecue Sauce
Tony Roma's Carolina Honey Barbecue Sauce
Tony Roma's Original Baby Back Barbecue Sauce
Tony Roma's Red Hot Barbecue Sauce
Top Secret Recipes -- Tony Roma's Blue Ridge Smoky Sauce
Triple L Bar-B-Que Sauce
Tropical Barbeque Sauce
Truman Family Sauce
Uncle Shels Badlands Bushwaker Sauce
Unique Peach Barbecue Sauce
Vinegar Based Bbq Sauce
Walter Jetton's Barbeque Sauce
Warren's Barbeque Sauce
Weber Tangy Barbeque Sauce
West Nc Bbq Sauce
West Nc Bbq Sauce! Davidson County Version!
Western Kentucky-Style Barbecue Sauce
Western Kentucky-Style Sauce
Whiskey-Flavored Bbq Sauce
White Barbecue Sauce
White Trash Bbq Sauce
Yellow Sauce For Pulled Pork
Yellow Sauce For Sausage Or Brisket
Yucatan BBQ Sauce
Finger Lickin' Pickins Sauce
Carolina Pig Picklin Sauce (PDF)
Deer Camp BBQ Sauce (PDF)
New York System Hot Weiner Sauce (PDF)
Texas Sweet (PDF)
http://www.jurassicpork.com/Categories/BBQSauces.htm
Question: What are some good seasonings for beef stew? I am going to make "beef" stew using meatballs made from ground turkey. What are some good seasonings for the meatballs and broth?
Answer: Beef Stew Seasoning Mix
2 cups all-purpose flour
4 teaspoons oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seed
4 1/4 tablespoons onion powder
2 teaspoons rosemary
Mix all ingredients well in a bowl. Pour into a jar with a tight-fitting lid.
Add 2 to 3 tablespoons per 2 pounds of meat. This will give a lovely taste to the meat balls.
For the broth
* 4 lbs. of beef bones (chopped in a few pieces by the butcher)
* 2 stalks celery, cut into 2" pieces
* 2 medium onions, unpeeled, quatered (trim root end)
* 2 carrots, scrubbed, cut into fourths
* 2 bay leaves
* 12 parsley stems (no leaves)
* 4 unpeeled garlic cloves
* 3-4 whole black peppercorns
* 1/2 teaspoon dried thyme
PREPARATION:
Preheat oven to 450°
Put the bones in a roasting pan and roast them for about 30 minutes. Turn them occasionnaly. They should be just beginning to brown.. To the roasting pan, add the onions, carrots and celery and roast all together for another 30 minutes. Using a slotted spatula, transfer the bones and vegetables to a stock pot. Do not add the fat from the pan.. To the stockpot add the bay leaves, parsley stems, garlic, peppercorns and enough water to cover. Bring to a boil, skimming the foam that collects on the top.. Stir in the thyme. Reduce heat to low so that the stock continues to bubble very gently. Partially cover, and cook for at least 4 hours and up to 6 hours. Make sure to skim every now and then. During the first 2 hours, make sure to keep adding water so that the ingredients stay covered. Strain the stock into large bowls. Discard solids.
Question: Best way to cause seasonings to stick to popcorn? I pop corn in the microwave using the Presto Power Pop device. It is fantastic. I usually use 2 tbs of melted butter, but that is not enough to cause much of the seasonings like salt, ground flaxseed, seasame seed (Gomasio) to stick to the popped corn.
Any ideas to improve that don't involve chemicals like non-stick sprays?
Answer: I was going to suggest butter flavored Pam, but you mentioned no-chemicals. How about buying one of those fillable bottles that sprays like an aerosol? Then you can fill it with olive oil and spray away. I bet plain old water in a spray bottle would work.
Question: What are some good chicken seasonings to use? Hey, I'm trying to get away from salt and similiar seasonings for chicken and I was wondering what are some better alternatives that anyone has tried and tastes good? Like certains herbs or something? But no salt or anything similar to salt. Thanks!
Answer: Try Mrs. Dash. She has lots of different spice and herb blends without any salt.
I like rosemary, garlic, sage, thyme. Try using citrus fruit juices to marinate, and make sure to use the zest too. That adds alot of flavor without sodium, like orange zest, lemons, and limes. Lime juice and zest with cumin, chili powder and garlic make a nice Southwest style chicken.
Question: What's the difference between seasonings, spices and herbs? Are seasonings and spices less healthier? Are herbs more healthier? What are the exact differences?
Answer: A seasoning can be anything that is added to food. It can also be man made. For instance, a store bought blend of "seasonings" can contain spices, herbs, salt, and artificial flavors.
Spices are certain natural materials used in cooking, such as nutmeg (ground seeds), cloves (dried buds) or cinnamon (tree bark).
Herbs are similar to spices, except the whole plant is often edible and used in cooking, or at least the leaves. Parsley, cilantro, and tarragon are all herbs.
Spices and herbs are perfectly healthy to use. When using "seasoning" blends, however, one must be careful of artificial ingredients, and especially of salt and MSG.
Question: Cooking chicken on the stovetop - what seasonings to use? I like to throw chicken stir fry on the stovetop for a quick meal - I don't add anything to it...I just want to eat the chicken. What kind of seasonings can I add to the chicken? Right now I just add salt and pepper and it's pretty bland :-\...help!
Answer: Marinate it in Italian salad dressing! Simple, fast and tastes great!!
(Also try the salad dressing on grilled shrimp)
Question: Do you put anything other than seasonings in ground beef for hamburgers? Every cooking show and competition that I see on the Food Network puts everything other than seasonings in a sauce or a topping. I usually put onions, garlic, and some type of sauce in the ground beef.
My mother used to put an egg in it and I agree that is on the verge of meatloaf.
Answer: Bacon, onions, worcesterschire sauce, and sometimes montreal seasoning at the end. Hmm Hmmm Good.
************************************************************
I forgot to say, don't put eggs and bread crumbs in it. I've seen people do this and I think to myself, 'This isn't meatloaf'
Question: What seasonings taste good on corn? I'm making frozen sweet white corn. I'm going to put salt and butter on it. Are there any other seasonings that would make it taste better? I have a lot of spices and stuff. I'm just not sure which ones taste good with corn.
Answer: parmasean cheese is amazing! be sure to melt butter on it first though or it wont stick..!
Question: what seasonings do you put in steamed rice to taste great? i want to make steamed rice, but i don't know what seasonings to add to it and how long to steam it for.
Answer: Just make it like sushi rice. Disolve a little sugar into some warm white or rice wine vinegar and add this to the rice after it is cooked. Steaming times depend on what kind of rice it is. Usually 15 to 20 minutes is sufficient.
For every three cups of cooked rice:
1 cup of rice wine vinegar
1/2 cup sugar
1/4 sea salt
Disolve sugar and salt into simmering vinegar. Allow to cool completly. Add to the cooked rice and stir.
Question: Looking for good marinades/seasonings to brush on meat while it is grilling? I have a George Foreman grill and I love grilling all types of meat on it! I just don't have any good marinades or seasonings to brush onto the meat while it is grilling. Does anyone have any seasonings/marinades that are good for chicken, pork, fish, beef, etc? Thanks!
Answer: Beef/Pork Marinades Poultry Marinades Fish Marinades
Combine: ½ cup red wine vinegar, 3 tbsp cooking oil, 1 tbsp mustard (preferably Dijon style), 3 garlic cloves (minced), 1 tsp Italian seasoning, ½ tsp course black pepper.
Combine: ¾ cup cooking oil, 2 cups beer, 2 garlic cloves (minced), 3 tbsp lemon juice, 1 tbsp salt, 2 tbsp sugar.
Poultry Marinade
Combine: ¼ cup cooking oil, ¾ cup dry white wine, 1 clove (minced) garlic, 1 finely chopped onion, ¼ tsp celery salt, salt and course black pepper to taste.
Combine: 1 ½ cups dry white wine, ¼ cup cooking oil, 2 tsp garlic powder, 6 oz. soy sauce, 1 small chopped onion.
Fish Marinade
Combine: 1 fresh jalapeño pepper (seeded & minced), 3 cloves (minced garlic), 1 tbsp. ginger, ¼ cup lemon juice, ½ cup dry white wine, ½ tsp sugar, ¼ cup cooking oil.
Combine: 4 tbsp lemon juice, ¾ cup cooking oil, 3 cloves garlic (minced), minced fresh onion (if desired).
Rubs
An additional option for tenderizing beef, as well as adding flavor, is with the use of a rub. A dry mix of herbs and spices are applied to the raw beef and are allowed to permeate and flavor the meat over a period of time, usually overnight in the refrigerator. An endless variety of rubs can be prepared for beef depending on the types of flavors that you want to add to the meat.
Application: A rub mixture can be rubbed onto the meat, but the moisture from the meat can cause the dry ingredients to stick to your hands. The best results often occur when the ingredients are sprinkled evenly on all sides.
Ingredients: Some of the ingredients that may be used for a dry rub include black pepper, cumin, chili powder, crushed red pepper, celery seed, garlic powder or fresh crushed or minced garlic, salt, and brown sugar.
Paste Rub: A small amount of liquid may be added to the mixture in order to create a dry paste, which may be preferred in some cases. Some of the liquids that are often used are vinegar, cider vinegar, wine, or fruit juice.
Sugar Usage: Use sugar sparingly because it will melt and burn during the cooking process, especially if the beef is grilled or broiled. Too much of the burnt sugar will provide unpleasant results. Only a small amount of sugar is necessary to provide adequate flavor.
Popular Rub Spices and Seasonings
Course Black Pepper
Course Salt
Lemon Pepper
Red Pepper
Minced Garlic
Garlic Powder/Salt
Thyme
Ground Cumin
Chili Powder
Dried Oregano
Cayenne Pepper
Italian Seasoning
Rosemary
Basil
Sugar
Brown Sugar
Ground Mustard
Grated Lemon Peel
Grated Orange Peel
Grated Lime Peel
Experiment with your own blends or try one of these:
3 tbsp. Salt
3 tbsp. Brown Sugar
3 tbsp. Ground Cumin
3 tbsp. Chile Powder
3 tbsp. Course Black Pepper
1 tbsp. Cayenne Pepper
or
2 tbsp grated lemon peel
2 tsp crushed rosemary
3 garlic cloves (minced)
Add: salt, ground black pepper to taste
Question: Which seasonings to use on steamed vegetables? This weekend I will be steaming a pouch of vegetables on the grill for a cookout. I'm steaming yellow squash, broccoli, and carrots. Which seasonings should I use and how can I make sure the veggies cook through.
Answer: I do this often
make a pouch of foil add all my raw vegs, we also like turnips, onion, zuccini
dot with butter
salt and pepper
if you want additional seasoning try a little onion powder, garlic powder and celery salt.............
on a med. grill I usually cook 45 min. but not on direct fire
I fire one side of grill and cook pouch on other side with lid closed.
Question: Any site that explains what kind of seasonings are good? Anyone know of a good site for seasonings - and their uses. I have SO many seasons and I don't know what I want to use them on when I'm experimenting with my own receipe. I know fresh seasons are better and I look for new ones and don't know what may be good. Any good ideas you have will be appreciated to if you like anything in particular.
Answer: To me, nothing beats the taste of fresh garlic, flat leaf parsley and basil.
Herbs from Epicurious
The fragrant leaves of any of various annual or perennial plants that grow in temperate zones and do not have woody stems. Herbs can be purchased in dried or fresh forms. Some, like CHIVES, are also sold frozen. Some of the more commonly available fresh herbs are BASIL, BAY LEAF , CHERVIL, CORIANDER, MARJORAM, MINT, OREGANO, PARSLEY , ROSEMARY, SAGE, SAVORY, TARRAGON and THYME. They can be found at various times of year, depending on the herb. Choose herbs that have a clean, fresh fragrance and a bright color without any sign of wilting or browning. They can be stored in the refrigerator, wrapped in a barely damp paper towel and sealed airtight in a plastic bag for up to 5 days. For storage up to 10 days (depending on the herb), place the bouquet of herbs, stem end down, in a tall glass and fill with cold water until the ends are covered by 1 inch. Cover the top of the bouquet with a plastic bag, securing it to the glass with a rubber band. Alternatively, the herb bouquet may be placed in a screw-top jar in the same manner and sealed tightly. Either way, the water should be changed every 2 days. Just before using, wash the herbs and blot dry with a paper towel. Dried herbs are available year-round in metal or cardboard boxes, bottles, cellophane packages and unglazed ceramic pots. They have a stronger, more concentrated flavor than fresh herbs, but quickly lose their pungency. Crushed or ground herbs become lackluster more quickly than whole herbs. The more airtight the storage container, the longer the herbs will last. Transfer those in cardboard, tin, unglazed ceramic or cellophane to small glass bottles or jars with screw-top lids. Each time you use the herb, make sure the lid is tightly resealed. Store dried herbs in a cool, dark place for a maximum of 6 months. After 3 months, it is best to refrigerate them. Herbs are used to flavor all manner of food and drink. Most should be used judiciously because many of them can be quite pungent. See also HERB AND SPICE CHART; ANGELICA; BORAGE; BUCKWHEAT; BURNET; CHIVE; COSTMARY ; CURRY LEAF; DILL; EPAZOTE ; GARLIC CHIVES; HORSERADISH; HYSSOP; LEMON BALM; LEMON GRASS; LEMON VERBENA; SORREL; SPICES; WORMWOOD ; YARROW.
Question: What are some seasonings that go good with pasta? I always have plain pasta...but I was wondering if there any seasonings or quick recipes that I could use to make it different.
Answer: Tonight at the store I just bought a tomato basil garlic mix (Mrs. Dash, I think) and it says on the label to sprinkle it on pasta. I can't wait to try it.
Question: What kind of Japanese seasonings should I buy? I have a taste for some Japanese food, like something that would be served off of a hibache grill.
I'm going to the store to buy some steak & shrimp. What should I season it with to get as close to that "hibache flavor" as possible??
Also, whatever seasonings you suggest, can I get them from a regular supermarket?
Answer: teriyaki sauce and soy sauce will give you a hibachi flavor. and you can definitely find them in a regular supermarket. you can always use your pan instead of the grill they use.
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