Thanks to Mary K. for this great new recipe!
The Sauce:
1 1/2 cups Blueberries (fresh or frozen)
1/3 cup white sugar
1 Tbsp VE Lemon Chiffon Fruit Dip Mix
1 cup water
1. Place these ingredients in a medium to large pot (dutch oven works great) and bring to a boil then simmer.
The Dumplings:
1 cup flour
2 tsp VE Baking Powder
2 Tbsp sugar
1 tsp VE Lemon Chiffon Fruit Dip Mix
1/4 tsp salt
1 Tbsp butter (room temperature)
1/2 cup milk (if you have Buttermilk use it as it makes all your baking taste rich & moist, but it is only 1% fat)
1. Mix the first 5 ingredients together with a large VE Whisk. Then cut in the butter with a pastry blender or two knives.
2. Pour milk in the middle of the mixture, and gently fold. Stir only until four is dampened.
3. Drop batter by large spoonfuls into the sauce. Place lid on your pot and cook over low heat for 10 minutes.
4. Remove from heat & let cool (with the lid on) for 10 minutes.
Note: This is really great with vanilla ice cream or fresh whipping cream!
Saturday, July 19, 2008
Tuesday, July 1, 2008
Chocolate Cheese Ball
1 (250gm) pkg cream cheese
1/2 cup butter (NOT margarine)
1/2 tsp VE Vanilla
3/4 cup icing sugar
2 Tbsp brown sugar
1/4 cup VE White Belgian Chocolate
1/4 cup VE Milk Chocolate
1/4 cup pecans or walnuts
1. Beat cream cheese and butter until fluffy.
2. Gradually add in VE Vanilla, icing sugar and brown sugar
3. Stir in VE White Belgian Chocolate, VE Milk Chocolate and nuts.
4. Form into a ball, if too soft you may refrigerate for 30 minutes then form into a ball
5. Once formed into ball wrap in plastic food wrap and chill for at least 2hrs before serving.
6. Serve with chocolate wafers.
7. May be frozen for future use.
Option: Add 1 Tbsp VE pure Cocoa to mixture to make it extra chocolatey or dust cheese ball with VE Pure Cocoa.
1/2 cup butter (NOT margarine)
1/2 tsp VE Vanilla
3/4 cup icing sugar
2 Tbsp brown sugar
1/4 cup VE White Belgian Chocolate
1/4 cup VE Milk Chocolate
1/4 cup pecans or walnuts
1. Beat cream cheese and butter until fluffy.
2. Gradually add in VE Vanilla, icing sugar and brown sugar
3. Stir in VE White Belgian Chocolate, VE Milk Chocolate and nuts.
4. Form into a ball, if too soft you may refrigerate for 30 minutes then form into a ball
5. Once formed into ball wrap in plastic food wrap and chill for at least 2hrs before serving.
6. Serve with chocolate wafers.
7. May be frozen for future use.
Option: Add 1 Tbsp VE pure Cocoa to mixture to make it extra chocolatey or dust cheese ball with VE Pure Cocoa.
Apple Cheese Ball
1/2 pkg (250 gm) cream cheese, softened
1 1/2 cups grated cheddar cheese
2 Tbsp VE Red Pepper Jelly (or 1 Tbsp Port Wine)
2 tsp VE Sun-dried Tomato and Herb Dip Mix
Paprika
1 small piece of VE Cinnamon Stick
1 bay leaf
1. Combine cream cheese, cheddar cheese, Red pepper jelly and Dip Mix.
2. Form into a ball.
3. Wrap in plastic food wrap and refrigerate at least 2 hours.
4. Remove from plastic and sprinkle, or roll in, paprika to coat.
5. Add piece of VE Cinnamon Stick and bay leaf at the top of ball to make it look like an apple.
6. Serve with crackers.
1 1/2 cups grated cheddar cheese
2 Tbsp VE Red Pepper Jelly (or 1 Tbsp Port Wine)
2 tsp VE Sun-dried Tomato and Herb Dip Mix
Paprika
1 small piece of VE Cinnamon Stick
1 bay leaf
1. Combine cream cheese, cheddar cheese, Red pepper jelly and Dip Mix.
2. Form into a ball.
3. Wrap in plastic food wrap and refrigerate at least 2 hours.
4. Remove from plastic and sprinkle, or roll in, paprika to coat.
5. Add piece of VE Cinnamon Stick and bay leaf at the top of ball to make it look like an apple.
6. Serve with crackers.
BBQ Sauce with a BITE!
by tmleaver
1 cup ketchup
3/4 cup molasses
3/4 cup honey
2 1/2 Tbsp VE Louisiana Hot & Spicy dip mix
3 Tbsp VE Southwest Fajita
3 Tbsp mustard (any will do)
3 heaping tsp VE Chili Chipotle Powder
2 Tbsp VE Caliente Salsa Mix
1 Tbsp ground pepper
1. Mix all ingredients together and place in covered container.
2. Refrigerate for 2 days to allow time for the flavors to meld.
3. You may add more VE Chili Chipotle Powder and VE Caliente Salsa Mix to add more heat.
1 cup ketchup
3/4 cup molasses
3/4 cup honey
2 1/2 Tbsp VE Louisiana Hot & Spicy dip mix
3 Tbsp VE Southwest Fajita
3 Tbsp mustard (any will do)
3 heaping tsp VE Chili Chipotle Powder
2 Tbsp VE Caliente Salsa Mix
1 Tbsp ground pepper
1. Mix all ingredients together and place in covered container.
2. Refrigerate for 2 days to allow time for the flavors to meld.
3. You may add more VE Chili Chipotle Powder and VE Caliente Salsa Mix to add more heat.
Saturday, May 24, 2008
Quick Caesar Dressing
1 Tbsp VE Balsamic Vinegar
3 Tbsp Olive Oil
1 Tbsp VE Caesar Dressing Mix (add more to taste)
Mix all ingredients together then pour over salad.
3 Tbsp Olive Oil
1 Tbsp VE Caesar Dressing Mix (add more to taste)
Mix all ingredients together then pour over salad.
Low Fat Pesto Alfredo Sauce
A quick and easy supper that tastes great!
1 can of Fat Free Carnation Evaporated Milk
1 Tbsp butter
1 Tbsp VE Pesto Artichoke Dip Mix
1 Tbsp VE Caesar Dressing Mix
Parmesan Cheese
Pasta, cooked
1. Melt butter and slowly add milk.
2. When well blended add VE Dip Mixes and Cheese.
3. Allow to simmer until thickened.
4. Add to cooked pasta and serve hot.
1 can of Fat Free Carnation Evaporated Milk
1 Tbsp butter
1 Tbsp VE Pesto Artichoke Dip Mix
1 Tbsp VE Caesar Dressing Mix
Parmesan Cheese
Pasta, cooked
1. Melt butter and slowly add milk.
2. When well blended add VE Dip Mixes and Cheese.
3. Allow to simmer until thickened.
4. Add to cooked pasta and serve hot.
Toffee Maple Fruit Dip
A great fruit dip or topping for ice cream.
1 Tbsp VE Maple Spice Dip Mix
3/4 cup brown sugar
1/2 cup icing sugar
1 tsp VE Vanilla
1 8 oz pkg cream cheese
1 cup Skor toffee bits
Mix ingredients together and place in fridge overnight to allow flavors to meld together.
1 Tbsp VE Maple Spice Dip Mix
3/4 cup brown sugar
1/2 cup icing sugar
1 tsp VE Vanilla
1 8 oz pkg cream cheese
1 cup Skor toffee bits
Mix ingredients together and place in fridge overnight to allow flavors to meld together.
Saturday, March 29, 2008
Greek Chicken and Potatoes
I found this recipe and thought that I would share it with you.
2 boneless, skinless chicken breasts, cut into cubes
2 cups potatoes , cubed
3 cloves garlic , minced
1 chicken bouillon cube dissolved in 3/8 cup water
Salt and pepper, to taste
---------------------
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed ( 1 large lemon)
1 Tbsp VE Greek Seasoning
*For a super tasty dish marinade the meat over night in the lemon juice , olive oil & VE Greek Seasoning.
1. Preheat oven to 400F
2. Toss chicken, potatoes and garlic into baking dish.
3. Season with salt & pepper
4. Mix water and chicken bouillon together and pour over chicken.
5. Whisk together olive oil, lemon juice & VE Greek Seasoning. Pour over chicken & potatoes
6. Place in oven and bake for 30 minutes, ensuring to baste frequently during cooking.
Tip: Cook potatoes in microwave for about 3-4 minutes before adding to baking dish
Option: you can substitute pork tenderloin for the chicken
2 boneless, skinless chicken breasts, cut into cubes
2 cups potatoes , cubed
3 cloves garlic , minced
1 chicken bouillon cube dissolved in 3/8 cup water
Salt and pepper, to taste
---------------------
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed ( 1 large lemon)
1 Tbsp VE Greek Seasoning
*For a super tasty dish marinade the meat over night in the lemon juice , olive oil & VE Greek Seasoning.
1. Preheat oven to 400F
2. Toss chicken, potatoes and garlic into baking dish.
3. Season with salt & pepper
4. Mix water and chicken bouillon together and pour over chicken.
5. Whisk together olive oil, lemon juice & VE Greek Seasoning. Pour over chicken & potatoes
6. Place in oven and bake for 30 minutes, ensuring to baste frequently during cooking.
Tip: Cook potatoes in microwave for about 3-4 minutes before adding to baking dish
Option: you can substitute pork tenderloin for the chicken
Thursday, February 28, 2008
Morning Tea
Here's a simple tea that is so refreshing in the morning. Maybe you can use it.
by Brandi
1 recipe VE Sencha Green Tea
1 or 2 VE Kaffir Lime Leaves
pinch or two of VE Mint
1. Prepare VE Sencha Green Tea as directed on package.
2. To the teapot add VE Kaffir lime leaves and VE Mint.
3. Allow to steep, enjoy.
by Brandi
1 recipe VE Sencha Green Tea
1 or 2 VE Kaffir Lime Leaves
pinch or two of VE Mint
1. Prepare VE Sencha Green Tea as directed on package.
2. To the teapot add VE Kaffir lime leaves and VE Mint.
3. Allow to steep, enjoy.
Saturday, February 9, 2008
Cream of Broccoli Soup
1 tsp butter
1 small onion, diced
2 Tbsp flour
4 cups 1% milk, heated
1 lb broccoli steamed and pureed
1 Tbsp VE Lemon Dilly Dip Mix
VE Sea Salt & VE Pepper to taste
VE Fines Herbes
1. Sauté diced onions in melted butter. Sprinkle flour over onions, stirring for 1 minute.
2. Slowly add heated milk being sure to whisk continuously. Bring to a slow boil until sauce has thickened.
3. Whisk in broccoli puree & VE Lemon Dilly Dip Mix and allow to simmer for 5 minutes.
4. Season to taste with VE Sea Salt & Pepper. Pour into serving bowls and sprinkle with VE Fines Herbes.
1 small onion, diced
2 Tbsp flour
4 cups 1% milk, heated
1 lb broccoli steamed and pureed
1 Tbsp VE Lemon Dilly Dip Mix
VE Sea Salt & VE Pepper to taste
VE Fines Herbes
1. Sauté diced onions in melted butter. Sprinkle flour over onions, stirring for 1 minute.
2. Slowly add heated milk being sure to whisk continuously. Bring to a slow boil until sauce has thickened.
3. Whisk in broccoli puree & VE Lemon Dilly Dip Mix and allow to simmer for 5 minutes.
4. Season to taste with VE Sea Salt & Pepper. Pour into serving bowls and sprinkle with VE Fines Herbes.
Thursday, February 7, 2008
Got Spices!!... Now what do I do with them??
I just found this helpful information by Carrie Nixon McCallum on the facebook group "Carrie's Epicure Recipes".
ALL SPICE GROUND
Use is different foods for that extra special zing of a taste.
APPLE PIE SPICE
Perfect for apple pies, use 1 ¼ tsp. per pie (or to taste)
Use in sweet bread dough, cookies, muffins, pancakes
Great in dripped/brewed coffee
BARBECUE SEASONING
Use as a rub on chicken, pork, steaks, before grilling
Turn ordinary ketchup into instant BBQ sauce
Sprinkle on oven roasted potatoes
Add to baked beans and marinades
BEEF & STEAK SEASONING
Add to ground meats for meatloaf or meatballs
Rub seasoning on beef and veal before roasting
Add to sauces and gravies for meat dishes
Add to stews of any kind
BERBERE SEASONING
Spicy, sweet Ethiopian blend that is hot & pungent
Can be used in the same way as the VE Madras Curry
Use as rub on meat before frying
Use in braising and stewing beef, chicken or lamb
Add to simple BBQ sauce for a deep, rich, spicy sauce
Amount used depends on personal taste
BLACK SESAME SEEDS
Lightly toasted sesame seeds. Great flavor
CARDAMOM
From green cardamom pods - highest quality available
Third most expensive spice in world, after saffron & vanilla
Distinct warm, citrus & aromatic flavor
Enhances both sweet and savory tastes
Essential to Middle East, Indian, Asian & Scandinavian cooking
In India, cardamom used in meat & vegetable dishes
In Middle East, often added to coffee before it’s brewed
In Northern Europe & Scandinavia, added to seasoned baked goods
Use in sweet dough’s, such as breads, muffins, cookies & spice cakes of any kind; add a pinch to apple or pumpkin pies or to egg mixture for French toast
Use to season carrots, pumpkin, squash, sweet potatoes
Whole cardamom retains flavor much longer than ground. Grind only what you need.
CAJUN SEASONING
Spicy, Southern Blend;
Use in Southern food such a jambalaya, gumbo, and shrimp Creole; use as a rub on chicken/fish for Cajun blackened specialties; can be used in “bean cuisine”, chilies, bean salads or baked bean dishes
CHILI SEASONING
Zesty blend to use when making chili or bean dishes
Add 1 ½ tsp. to 4 cups chili
Add to beef, burgers, meat loaf, pot roast
Add to tamales, refried beans, bean dip, guacamole
CHINESE FIVE SPICE
Blend of 5 spices characteristic of Chinese cooking
Use sparingly as it is strongly flavored
Use in Asian sauces using Soya, for making roast chicken, duck, Chinese-style chicken wings; use in stir-fried vegetables, fried rice, noodle dishes; use in marinades for meat, fish or tofu
CHIPOTLE CHILI
Chipotle Chili’s are slowly smoked jalapeno peppers. When Ground to a powder they have a rich and smoky taste.
Try on chili, burritos, enchiladas, and quesadillas. SPICY!
CINNAMON
Pure seasoning. Is Tung Ling Cassia - very sweet and has high oil content
Widely used in sweet dishes, but adds an intriguing flavor to stews & curries
Use in baking; good with apples, pumpkin, carrot cakes, sprinkle on eggnog, hot chocolate, add a pinch when brewing coffee.
Mix 1 part cinnamon to 4 parts of sugar for cinnamon sugar - sprinkle on hot cereals, pancakes, waffles, toast
Sprinkle on unbaked muffins & rolls
CLOVES WHOLE & CLOVES GROUND
Sprinkle in your favorite baking desserts
CORIANDER
Mildly fragrant & has a flavor that is a combination of lemon, sage, with a slight taste of caraway
Sometimes described as spicy, but with a flowery, fruity undertone
Used whole in pickling and when making chutney
Use to season foods that cook for longer than an hour such as roasts, or use crushed on items that are cooked at a high temperature such as pan-fried, broiled or grilled.
Ground seeds are used in curries, pate’s, soups, and stews
CUBAN SEASONING
Has both sweet & spicy characteristics
Use with rice, beans, stews and chilies
Moisten with lemon or lime juice to create a lively rub for fish, chicken and cobs of grilled corn
CUMIN
Dried fruit of plant in the parsley family
Distinctly strong flavor that is sharp, warm, smoky, and slightly bitter
Slightly toast whole cumin in a dry fry pan to intensify the flavor
Traditional spice used in cuisine of the Middle East, North Africa, Latin America, Mexico and India
Used in various cheeses
Try 1 tsp. ground cumin in yogurt dressing that accompany Middle Eastern dishes and curries
May be used whole in stew, chili, pea soup, lentil soup and braising cabbage
FAJITA SEASONING
Use in Fajita’s for that zippidy flavor.
FINE HERBS
Traditional blend of French herbs that bring an aromatic bouquet to the original flavor of foods
Delicate blend of fine herbs that loses flavor quick and should be added to dishes just before serving
Often added to broths, delicate soups right before serving
Use in the batter for dumplings
Terrific addition to egg dishes, especially omelet’s
Add to poaching liquid for chicken & fish
Sprinkle on cooked carrots and other steamed veggies
GARAM MASALA
Blend of dry roasted, ground spices from the cooler areas of Northern India and are blended to add a “sense of warmth to both the palate and spirit”
Usually added towards the end of cooking and often is sprinkled on a dish right before serving
Use 1 tsp. on dishes that already use our Madras Curry, Tandoori or Malay blends
GINGER
Our pure ginger comes from ginger root imported from China
Light in color, high in lemonine, which gives a citrus characteristic
Peppery & slightly sweet while aroma is pungent & spicy
Generally used in baking sweets, however, in other cultures ginger is used in savory dishes, specially in Asian, Indian and Middle Eastern cooking
GREEK SEASONING
A versatile blend that works well with fish, lamb and vegetables
Use in marinades for skewered meats
Use in dressings for salads; use the same dressing when making Greek-style roasted potatoes
Use in ground meat when making moussaka, Greek meatballs, roasting or stewing lamb
HARRISSA
Make into a paste by adding olive oil and lemon juice
A fiery condiment popular in North Africa and the Middle East
Often added to couscous, lentils and rice
Adds spark & depth of flavor to broths & stews
Used as a very spicy rub for fish & meat
Add 1 tsp. to 1-cup ketchup for a hot BBQ sauce
A unique and exotic blend
HERBS PROVENCALES
A flavorful combination of herbs with a touch of lavender. French cuisine favorites!
HOLIDAY SEASONING
The perfect savory addition to your favorite stuffing for turkey, chicken veal or lamb.
An ideal seasoning to pot pies
JAMAICAN JERK SEASONING
“Jerk” is the term for BBQing Jamaican style, and is most often used with grilled meat & fish
Highly aromatic & pungent blend often used as a dry rub for all meats
JUNIPER SEASONING
Aroma flavors of juniper berries and herbaceous oils that make them perfect for lamb, pork, game, and pates.
LAMB SEASONING
Sprinkle on Lamb and in soups.
MALAY SEASONING
Fragrant & spicy blend
Delicious with rice, satay, fish, poultry, meat & vegetables
Defining tastes of Malaysian cuisine are chili, lemon grass & ginger
MILD SMOKED SPANISH PAPRIKA
Sprinkle on chicken, eggs, salads, vegetables, fish.
Add to stews & soups.
MINT
Companion herb to the strong & pungent flavors of the Middle East, North Africa, India & Asia
Often added to yogurt as a cooling accompaniment to spicy dishes
Used equally with sweet & savory dishes
Sprinkle on fresh fruit, fresh green peas, carrots, new potatoes and cucumbers
MOROCCAN SEASONING
Blend of spices to use when preparing dishes from North Africa & the Middle East
Ideal in couscous, vegetable stews, in lamb, chicken & beef stews
NONYA SEASONING
Exotic, sweet & spicy flavors
Delicious with seafood, fish, poultry, noodles, rice & stir-fries; add to chicken broth and pour over thinly sliced green onions & mushrooms for an instant clear soup
NUTMEG
Imported from India
Delicate warm, spicy & sweet flavor
Use in cream or milk based dishes, e.g. quiche, custard, rice and bread pudding
Use when making white sauces, cream soups when using carrots, spinach or squash
Try nutmeg when braising or roasting onions or leeks
Usually teamed with cinnamon & ginger for baking, dough’s & French toast
ORIENTAL STIR FRY SEASONING
A blend of ginger, garlic, toasted sesame seeds & other herbs & spices essential to Cantonese cuisine
Add an instant Asian flair to soups, noodles, and steamed & fried rice and to stir-fried vegetables
Add to Oriental dressing for quick noodle salads
Add to sweet & sour sauces for vegetables, chicken & shrimp
OVEN ROAST BLEND
Ideal for any meat that you roast
Try it on chicken pieces, or as a dry rub for ribs
May also be used liberally as a seasoning for stews and other slowly braised dishes of meat and root vegetables
Use in soups, casseroles & baked beans
PASTA SEASONING
Blend of herbs, spices, garlic & onion
Add to any tomato sauce or salad dressing
Add to olive oil and toss with hot pasta and sprinkle with Parmesan cheese
Use in dressing for marinated vegetables
Use in dressing for quick pasta salad by adding 2 tsp. Pasta Seasoning to any basic oil & vinegar dressing
PIZZA SEASONING
Sprinkle on pizza before baking
Add to tomato sauce in recipes for pasta, lasagna or chicken cacciatore
Add to ground meat when making Italian-style meatballs, classic meat sauce, or when stuffing cannelloni
POT HERBS
A great blend for adding to one-pot dinner
Use in any dish cooked over a long period of time, an ideal addition to stews & braised dishes
Excellent for making chicken/turkey potpies
Use in vegetable soups, hearty barley & bean soups
POUDRE DOUCE
14th century French blend that we have duplicated
Try instead of cinnamon sugar (1 part Poudre Douce to 5 parts sugar) for sprinkling on hot cereal, French toast, or on fruit dessert
Use to flavor whipped cream
Sprinkle a little over root vegetables when roasting
Use on cappuccino, hot chocolate, frothed milk
Use instead of nutmeg in eggnog
POULTRY SEASONING
Use as a rub on chicken for grilling/barbecuing
Sprinkle over poultry before roasting
Combine with olive oil and a splash of wine as a marinate for boneless breasts, then pan fry or bake. Serve with pan juices.
PUMPKIN PIE SPICES
Use for any pumpkin pie recipe
Use in any recipe using pumpkin, e.g. muffins, loaves, etc.
Use in gingerbread or gingersnap cookie recipes
Use for roasted root vegetables or sprinkle on squash before baking
ROASTED GARLIC
Use on anything you want to garlic up!
Lightly roasted garlic flakes.
SEAFOOD & FISH SEASONING
Gentle blend of herbs, spices, lemon & onion
Use for poaching, sautéing, grilling fish & seafood
Sprinkle entire fish cavity when baking; add sliced lemon and onion
For poaching fish/seafood, add 2-3 tsp. to water, 1 sliced lemon, 1 sliced onion, let simmer 10 min. before adding fish
Use when preparing fish soups & stews
SOUVLAKI SEASONING
Greek Specialty seasoning.
Season skewers of lamb, chicken or pork.
SPANISH SEASONING
Gives a warm color & aromatic flavor
Great for Spanish, Portuguese Argentine & Mediterranean cooking
Terrific with rice, soups, sautéed peppers & onions, casseroles & fish stews
Add to bread crumbs/seasoned flour for dredging chicken, pork, or fish before frying
STAR ANISE
Imported from Thailand
Not related to the anise (parsley) family. From magnolia family
Works well with ginger & cinnamon in Asian cooking
Used in Asian cooking the way we use bay leaves
Used primarily in long-simmered soups & stews
Used in dishes using soy sauce
Perfumes stir-fried dishes
Use in curries, lamb stew
Put 2/3 Star Anise in the cavity of a chicken/duck before roasting
Try 1 Star Anise when cooking carrots or beets
Use in poaching liquid for fruit, especially pears
Use for braising leeks and cabbage
Try 1 Star Anise in a pot of Chinese Tea
TACO SEASONING
A spicy, earthy blend well suited for most Mexican dishes
Use liberally when seasoning ground meat mixtures for tacos, burritos & enchiladas
Use for Mexican rice and bean dishes
Great for refried beans
Use to spice potatoes or bean salads
Use a s rub for meats prior to grilling, use in marinades
TANDOORI
Simple & traditional Indian method of cooking food
Characteristically has red color. We have not added red food dyes to our product. Does not affect flavor.
Classic marinade for meat & fish when added to yogurt
When used with yogurt, tenderizes surface of meat (if using boneless chicken, don’t marinate over 2 hours)
Moisten with a little lemon juice for a rub
THAI SEASONING
Spicy, sweet & citrus
Use to flavor simple soups & rice
Adds robust flavor to Thai noodle dishes
Sprinkle on fish, seafood & poultry before cooking
Add to a dressing made of oil, rice wine vinegar & light soy sauce for a simple dressing for cold Thai noodle salads
Use when making satay peanut sauce
VEGETABLE SEASONING
Unique blend of herbs, spices, zest & sesame seeds
Will add zing to steamed veggies, salads, salad dressing
Use in stir-fries and omelet’s
Try when stir-frying shrimp
ALL SPICE GROUND
Use is different foods for that extra special zing of a taste.
APPLE PIE SPICE
Perfect for apple pies, use 1 ¼ tsp. per pie (or to taste)
Use in sweet bread dough, cookies, muffins, pancakes
Great in dripped/brewed coffee
BARBECUE SEASONING
Use as a rub on chicken, pork, steaks, before grilling
Turn ordinary ketchup into instant BBQ sauce
Sprinkle on oven roasted potatoes
Add to baked beans and marinades
BEEF & STEAK SEASONING
Add to ground meats for meatloaf or meatballs
Rub seasoning on beef and veal before roasting
Add to sauces and gravies for meat dishes
Add to stews of any kind
BERBERE SEASONING
Spicy, sweet Ethiopian blend that is hot & pungent
Can be used in the same way as the VE Madras Curry
Use as rub on meat before frying
Use in braising and stewing beef, chicken or lamb
Add to simple BBQ sauce for a deep, rich, spicy sauce
Amount used depends on personal taste
BLACK SESAME SEEDS
Lightly toasted sesame seeds. Great flavor
CARDAMOM
From green cardamom pods - highest quality available
Third most expensive spice in world, after saffron & vanilla
Distinct warm, citrus & aromatic flavor
Enhances both sweet and savory tastes
Essential to Middle East, Indian, Asian & Scandinavian cooking
In India, cardamom used in meat & vegetable dishes
In Middle East, often added to coffee before it’s brewed
In Northern Europe & Scandinavia, added to seasoned baked goods
Use in sweet dough’s, such as breads, muffins, cookies & spice cakes of any kind; add a pinch to apple or pumpkin pies or to egg mixture for French toast
Use to season carrots, pumpkin, squash, sweet potatoes
Whole cardamom retains flavor much longer than ground. Grind only what you need.
CAJUN SEASONING
Spicy, Southern Blend;
Use in Southern food such a jambalaya, gumbo, and shrimp Creole; use as a rub on chicken/fish for Cajun blackened specialties; can be used in “bean cuisine”, chilies, bean salads or baked bean dishes
CHILI SEASONING
Zesty blend to use when making chili or bean dishes
Add 1 ½ tsp. to 4 cups chili
Add to beef, burgers, meat loaf, pot roast
Add to tamales, refried beans, bean dip, guacamole
CHINESE FIVE SPICE
Blend of 5 spices characteristic of Chinese cooking
Use sparingly as it is strongly flavored
Use in Asian sauces using Soya, for making roast chicken, duck, Chinese-style chicken wings; use in stir-fried vegetables, fried rice, noodle dishes; use in marinades for meat, fish or tofu
CHIPOTLE CHILI
Chipotle Chili’s are slowly smoked jalapeno peppers. When Ground to a powder they have a rich and smoky taste.
Try on chili, burritos, enchiladas, and quesadillas. SPICY!
CINNAMON
Pure seasoning. Is Tung Ling Cassia - very sweet and has high oil content
Widely used in sweet dishes, but adds an intriguing flavor to stews & curries
Use in baking; good with apples, pumpkin, carrot cakes, sprinkle on eggnog, hot chocolate, add a pinch when brewing coffee.
Mix 1 part cinnamon to 4 parts of sugar for cinnamon sugar - sprinkle on hot cereals, pancakes, waffles, toast
Sprinkle on unbaked muffins & rolls
CLOVES WHOLE & CLOVES GROUND
Sprinkle in your favorite baking desserts
CORIANDER
Mildly fragrant & has a flavor that is a combination of lemon, sage, with a slight taste of caraway
Sometimes described as spicy, but with a flowery, fruity undertone
Used whole in pickling and when making chutney
Use to season foods that cook for longer than an hour such as roasts, or use crushed on items that are cooked at a high temperature such as pan-fried, broiled or grilled.
Ground seeds are used in curries, pate’s, soups, and stews
CUBAN SEASONING
Has both sweet & spicy characteristics
Use with rice, beans, stews and chilies
Moisten with lemon or lime juice to create a lively rub for fish, chicken and cobs of grilled corn
CUMIN
Dried fruit of plant in the parsley family
Distinctly strong flavor that is sharp, warm, smoky, and slightly bitter
Slightly toast whole cumin in a dry fry pan to intensify the flavor
Traditional spice used in cuisine of the Middle East, North Africa, Latin America, Mexico and India
Used in various cheeses
Try 1 tsp. ground cumin in yogurt dressing that accompany Middle Eastern dishes and curries
May be used whole in stew, chili, pea soup, lentil soup and braising cabbage
FAJITA SEASONING
Use in Fajita’s for that zippidy flavor.
FINE HERBS
Traditional blend of French herbs that bring an aromatic bouquet to the original flavor of foods
Delicate blend of fine herbs that loses flavor quick and should be added to dishes just before serving
Often added to broths, delicate soups right before serving
Use in the batter for dumplings
Terrific addition to egg dishes, especially omelet’s
Add to poaching liquid for chicken & fish
Sprinkle on cooked carrots and other steamed veggies
GARAM MASALA
Blend of dry roasted, ground spices from the cooler areas of Northern India and are blended to add a “sense of warmth to both the palate and spirit”
Usually added towards the end of cooking and often is sprinkled on a dish right before serving
Use 1 tsp. on dishes that already use our Madras Curry, Tandoori or Malay blends
GINGER
Our pure ginger comes from ginger root imported from China
Light in color, high in lemonine, which gives a citrus characteristic
Peppery & slightly sweet while aroma is pungent & spicy
Generally used in baking sweets, however, in other cultures ginger is used in savory dishes, specially in Asian, Indian and Middle Eastern cooking
GREEK SEASONING
A versatile blend that works well with fish, lamb and vegetables
Use in marinades for skewered meats
Use in dressings for salads; use the same dressing when making Greek-style roasted potatoes
Use in ground meat when making moussaka, Greek meatballs, roasting or stewing lamb
HARRISSA
Make into a paste by adding olive oil and lemon juice
A fiery condiment popular in North Africa and the Middle East
Often added to couscous, lentils and rice
Adds spark & depth of flavor to broths & stews
Used as a very spicy rub for fish & meat
Add 1 tsp. to 1-cup ketchup for a hot BBQ sauce
A unique and exotic blend
HERBS PROVENCALES
A flavorful combination of herbs with a touch of lavender. French cuisine favorites!
HOLIDAY SEASONING
The perfect savory addition to your favorite stuffing for turkey, chicken veal or lamb.
An ideal seasoning to pot pies
JAMAICAN JERK SEASONING
“Jerk” is the term for BBQing Jamaican style, and is most often used with grilled meat & fish
Highly aromatic & pungent blend often used as a dry rub for all meats
JUNIPER SEASONING
Aroma flavors of juniper berries and herbaceous oils that make them perfect for lamb, pork, game, and pates.
LAMB SEASONING
Sprinkle on Lamb and in soups.
MALAY SEASONING
Fragrant & spicy blend
Delicious with rice, satay, fish, poultry, meat & vegetables
Defining tastes of Malaysian cuisine are chili, lemon grass & ginger
MILD SMOKED SPANISH PAPRIKA
Sprinkle on chicken, eggs, salads, vegetables, fish.
Add to stews & soups.
MINT
Companion herb to the strong & pungent flavors of the Middle East, North Africa, India & Asia
Often added to yogurt as a cooling accompaniment to spicy dishes
Used equally with sweet & savory dishes
Sprinkle on fresh fruit, fresh green peas, carrots, new potatoes and cucumbers
MOROCCAN SEASONING
Blend of spices to use when preparing dishes from North Africa & the Middle East
Ideal in couscous, vegetable stews, in lamb, chicken & beef stews
NONYA SEASONING
Exotic, sweet & spicy flavors
Delicious with seafood, fish, poultry, noodles, rice & stir-fries; add to chicken broth and pour over thinly sliced green onions & mushrooms for an instant clear soup
NUTMEG
Imported from India
Delicate warm, spicy & sweet flavor
Use in cream or milk based dishes, e.g. quiche, custard, rice and bread pudding
Use when making white sauces, cream soups when using carrots, spinach or squash
Try nutmeg when braising or roasting onions or leeks
Usually teamed with cinnamon & ginger for baking, dough’s & French toast
ORIENTAL STIR FRY SEASONING
A blend of ginger, garlic, toasted sesame seeds & other herbs & spices essential to Cantonese cuisine
Add an instant Asian flair to soups, noodles, and steamed & fried rice and to stir-fried vegetables
Add to Oriental dressing for quick noodle salads
Add to sweet & sour sauces for vegetables, chicken & shrimp
OVEN ROAST BLEND
Ideal for any meat that you roast
Try it on chicken pieces, or as a dry rub for ribs
May also be used liberally as a seasoning for stews and other slowly braised dishes of meat and root vegetables
Use in soups, casseroles & baked beans
PASTA SEASONING
Blend of herbs, spices, garlic & onion
Add to any tomato sauce or salad dressing
Add to olive oil and toss with hot pasta and sprinkle with Parmesan cheese
Use in dressing for marinated vegetables
Use in dressing for quick pasta salad by adding 2 tsp. Pasta Seasoning to any basic oil & vinegar dressing
PIZZA SEASONING
Sprinkle on pizza before baking
Add to tomato sauce in recipes for pasta, lasagna or chicken cacciatore
Add to ground meat when making Italian-style meatballs, classic meat sauce, or when stuffing cannelloni
POT HERBS
A great blend for adding to one-pot dinner
Use in any dish cooked over a long period of time, an ideal addition to stews & braised dishes
Excellent for making chicken/turkey potpies
Use in vegetable soups, hearty barley & bean soups
POUDRE DOUCE
14th century French blend that we have duplicated
Try instead of cinnamon sugar (1 part Poudre Douce to 5 parts sugar) for sprinkling on hot cereal, French toast, or on fruit dessert
Use to flavor whipped cream
Sprinkle a little over root vegetables when roasting
Use on cappuccino, hot chocolate, frothed milk
Use instead of nutmeg in eggnog
POULTRY SEASONING
Use as a rub on chicken for grilling/barbecuing
Sprinkle over poultry before roasting
Combine with olive oil and a splash of wine as a marinate for boneless breasts, then pan fry or bake. Serve with pan juices.
PUMPKIN PIE SPICES
Use for any pumpkin pie recipe
Use in any recipe using pumpkin, e.g. muffins, loaves, etc.
Use in gingerbread or gingersnap cookie recipes
Use for roasted root vegetables or sprinkle on squash before baking
ROASTED GARLIC
Use on anything you want to garlic up!
Lightly roasted garlic flakes.
SEAFOOD & FISH SEASONING
Gentle blend of herbs, spices, lemon & onion
Use for poaching, sautéing, grilling fish & seafood
Sprinkle entire fish cavity when baking; add sliced lemon and onion
For poaching fish/seafood, add 2-3 tsp. to water, 1 sliced lemon, 1 sliced onion, let simmer 10 min. before adding fish
Use when preparing fish soups & stews
SOUVLAKI SEASONING
Greek Specialty seasoning.
Season skewers of lamb, chicken or pork.
SPANISH SEASONING
Gives a warm color & aromatic flavor
Great for Spanish, Portuguese Argentine & Mediterranean cooking
Terrific with rice, soups, sautéed peppers & onions, casseroles & fish stews
Add to bread crumbs/seasoned flour for dredging chicken, pork, or fish before frying
STAR ANISE
Imported from Thailand
Not related to the anise (parsley) family. From magnolia family
Works well with ginger & cinnamon in Asian cooking
Used in Asian cooking the way we use bay leaves
Used primarily in long-simmered soups & stews
Used in dishes using soy sauce
Perfumes stir-fried dishes
Use in curries, lamb stew
Put 2/3 Star Anise in the cavity of a chicken/duck before roasting
Try 1 Star Anise when cooking carrots or beets
Use in poaching liquid for fruit, especially pears
Use for braising leeks and cabbage
Try 1 Star Anise in a pot of Chinese Tea
TACO SEASONING
A spicy, earthy blend well suited for most Mexican dishes
Use liberally when seasoning ground meat mixtures for tacos, burritos & enchiladas
Use for Mexican rice and bean dishes
Great for refried beans
Use to spice potatoes or bean salads
Use a s rub for meats prior to grilling, use in marinades
TANDOORI
Simple & traditional Indian method of cooking food
Characteristically has red color. We have not added red food dyes to our product. Does not affect flavor.
Classic marinade for meat & fish when added to yogurt
When used with yogurt, tenderizes surface of meat (if using boneless chicken, don’t marinate over 2 hours)
Moisten with a little lemon juice for a rub
THAI SEASONING
Spicy, sweet & citrus
Use to flavor simple soups & rice
Adds robust flavor to Thai noodle dishes
Sprinkle on fish, seafood & poultry before cooking
Add to a dressing made of oil, rice wine vinegar & light soy sauce for a simple dressing for cold Thai noodle salads
Use when making satay peanut sauce
VEGETABLE SEASONING
Unique blend of herbs, spices, zest & sesame seeds
Will add zing to steamed veggies, salads, salad dressing
Use in stir-fries and omelet’s
Try when stir-frying shrimp
Subscribe to:
Posts (Atom)