HOMEMADE FRENCH FRY SEASONING BLEND
http://www.examiner.com Recipe by cooking examiner Kristin King. "This homemade seasoning blend combines salty, sweet, smoky and spicy flavors - no ketchup necessary. Whether one is making homemade French fries or using frozen, this seasoning blend can be sprinkled on at the end or cooked onto the fry. Either way, this recipe makes enough to have on hand whenever your in the mood for fries. This seasoning blend combines a myriad of spices that all shine through when you bite into the fry. The secret ingredient in this recipe is a touch of sugar. Sugar brings out the salty sweet aspect that many people love so much. The other secret ingredient to this recipe is Penzey's Old World Seasoning Blend. Similar to a seasoning salt, Penzey's seasoning blend has celery salt which adds a nice subtle flavor. Penzey's spices can be ordered online or one can visit their store in Richmond, Virginia. If Penzey's is out of the question, use a good quality seasoning salt with a small pinch of celery salt."
Provided by Chef GreanEyes
Categories < 15 Mins
Time 5m
Yield 1/2 cup, 5-15 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients together in a small bowl. Store in an airtight container.
- To use on frozen fries: Combine frozen French fries with a 2 tbsp olive oil and a generous sprinkling of seasoning. Toss to coat. Bake the French fries per package instructions.
- To use on fresh fries: If using a two-step frying process, combine the fries with a generous sprinkling of seasoning after the first fry. Finish frying until they are crisp and golden brown. OR Sprinkle the seasoning blend over the French fries immediately after they come out of the oil.
- Note to self: made using 2tsp kosher salt and 1tsp celery salt.
Nutrition Facts : Calories 52, Fat 0.8, SaturatedFat 0.1, Sodium 1055.9, Carbohydrate 11.3, Fiber 3, Sugar 2.6, Protein 2.1
THAI COCONUT-SPICE BLEND
Like really good Thai dishes, this spice blend is balanced and complex: a little sweet, a little hot and a little citrusy. Toasting the coconut brings out its natural sweetness and dries it out enough that you can grind it without making a paste. Watch the coconut carefully when toasting it, especially if your oven runs hot - it can go from raw to burnt pretty quickly.
Provided by Cooking Channel
Time 30m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool.
- Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
- Add the cooled coconut, dried lime zest, chili flakes, coriander, garlic, and salt to a spice grinder and grind to the texture of very coarse cornmeal. Keep in an airtight container in the refrigerator for up to 1 week.
HOMEMADE THAI SEASONING BLEND
Never really like thai food, i though until i had this seasoning blend given to me by a neighbor. Very good on Pork or Chicken. you be the judge,Try it out and let me know.:)
Provided by NIKKI SMITH @adorefood
Categories Marinades
Number Of Ingredients 9
Steps:
- Combine all ingredients with a mortar and pestle or a food processor. Store in an airtight jar. (The little spice jars with rubber gasket seals keep herbs fresh longer than jars with screw-on tops.)
TABIL - TRADITIONAL TUNISIAN SPICE MIX
Tabil is used to season & enhance many Tunisian dishes. In fact, Tabil means seasoning (it originally referred to the coriander which is the key ingredient in Tabil!) Tabil is often used in conjunction with harissa & added to stews. You can use it as a rub or to season cooked vegetable salads or in dolma stuffing.
Provided by Um Safia
Categories African
Time 1h10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine coriander seeds, garlic, caraway seeds, crushed red pepper flakes and grindin a spice / coffee grider or in a mortar & pestle.
- Spread out onto a baking tray and dry in a low oven (200°F) for about 1 hour.
- Cool, grind again as fine as possible. Add the ras el hanout & store in an airtight jar in a cool, dark place for up to 4 months.
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