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Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Fri Nov 17, 2017 2:38 pm
by ForwardPreppers
On the thread Salt and Sugar I mentioned that I stock salt, pepper and many other herbs & spices to make my own spice mixes. To me, it is easier to keep bulk spices (I also grow some herbs) than to keep individual packets or little containers of spice mixes. Depending on the amount, I use the 4oz or 8oz ball jars to store mixes that I am not immediately using all of for a recipe. Some I have used so long that I can eye ball what I need for a recipe and not make up a larger batch. That comes with experience.

Pumpkin Pie Spice

4 Tbsp ground cinnamon
4 tsp ground nutmeg
4 tsp ground ginger
3 tsp ground cloves

Makes 2 oz.

Creole Seasoning

2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Makes 3/4 cup

Seasoned Salt

1/2 cup sea salt
2 Tbsp granulated sugar
4 tsp smoked paprika
3 tsp garlic powder
4 tsp onion powder
1 tsp pepper

Makes 2/3 cup

Do you have a mix that you would like to share? Do you stockpile certain bulk spices that you think are worth a mention?

Variety IS the spice of life!

Mrs. FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Fri Nov 17, 2017 7:29 pm
by SSPrep
Alfredo Sauce Mix
1 cup flour
1 cup dry milk
4 heaping T dry buttermilk
4 T garlic powder
½ T black pepper
½ T salt
1 T parsley flakes
1 T Italian seasoning
½ tspn red pepper flakes
4 heaping T cheddar cheese powder
1 ¾ cups parmesan cheese
Mix all in a food processor. To make sauce, melt 3 T butter in a saucepan. Mix in ¾ cup of mix and ½ cup or more of water or milk. Heat until the sauce is thick enough.

Apple Pie Spice
4 tablespoons ground cinnamon
1 tablespoon ground allspice
2 teaspoons ground nutmeg
1 teaspoons ground cardamon
1 teaspoon ground cloves

Au Jus Mix
2 Tbsp. granulated beef bullion plus 1 tsp beef bullion powder (can use crushed cubes)
2 tsp granulated onion bullion
1 tsp dried parsley flakes
1/8 tsp black pepper – or – 1/8 tsp red pepper
1/8 tsp garlic powder
2 Tbsp cornstarch
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 2 ¼ tsp 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.

Barbecue Pork Rub
1/4 cup paprika
1 tbsp. salt
1 tbsp. black pepper (I use 1/2 tbsp.)
1 tbsp. sugar
1 tbsp. garlic powder
1/2 tbsp. oregano
1/2 tbsp. dry mustard
1/2 tbsp. chili powder
Mix all of these ingredients together and rub all over the pork.

Beef Gravy Mix
1 1/3 Cup Nonfat Dry Milk
3/4 Cup Instant Flour
1/4 Cup Beef Bullion
1/4 Teaspoon Thyme
1/4 Teaspoon Onion Powder
1/8 Teaspoon Sage
1/8 Teaspoon White Pepper
1/2 Cup Dry Butter
To Make Gravy: 1 Cup Cold Water and 1/2 Cup Beef Gravy Mix. To Make it a more brown color add 1 Tablespoon Kitchen Bouquet

Brown gravy mix
1/4 cup flour
1T beef bouillon granules
1T onion powder
1T garlic powder
1/4 tsp black pepper
Dash of dried parsley
Combine dry gravy mix with 1 cup of cold water in a saucepan.

Buffalo chicken rub
1⁄2 cup dark brown sugar
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons garlic powder
1 tablespoon mustard powder
2 tablespoons kosher salt (or to taste)
1 tablespoon black pepper
Coat chicken with oil and sprinkle with the rub and bake

Cajun Spice Blend - makes 1 /4 cup
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)

Chicago Steakhouse Rub
1 tablespoon dry mustard
2 teaspoons granulated garlic
2 teaspoons coarsely ground black pepper
1 teaspoon sweet smoked Spanish paprika
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Chicken gravy mix
1 1/3 Cups Instant Nonfat Dry Milk
3/4 Cup Instant Flour
3 Tablespoon Chicken Bullion
1/4 Teaspoon Sage
1/8 Teaspoon Thyme
1/8 Teaspoon Black Pepper
1/2 Cup Butter or Margarine
Mix and store in an air tight container
To Make Gravy: 1 Cup Cold water and 1/2 Cup Chicken Gravy Mix

Country Gravy Mix
1 Cup All Purpose Flour
2 Teaspoon Garlic Powder
1 Teaspoon Paprika
1 Teaspoon Black Pepper
1/4 Teaspoon Poultry Seasoning
1 Tablespoon Chicken Bullion
1/2 Teaspoon Salt
2 Tablespoons Dried Butter
To Make Gravy: 2 Tablespoons Mix and 2 Cups Milk.

Dry Onion Soup Mix
2/3 cup dried, minced onion
3 tsp parsley flakes
2 tsp onion powder
2 tsp turmeric
1 tsp celery salt
1 tsp sea salt
1 tsp sugar
½ tsp ground pepper
Use 4 Tbsp in a recipe in place of 1 commercial packet.

Fajita Seasoning
1 T crushed oregano
¼ t cayenne
1 ½ T cumin
1 t salt
1 t onion powder
1 T chili powder
1 T garlic powder
½ T cornstarch
1 T brown sugar
1 lime packet
1 ½ T paprika
Use ½ cup for 1 pound meat.

Greek Seasoning
2 tbsp oregano
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried dillweed
1 tbsp parsley flakes
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt
1 tbsp pepper
1 tsp marjoram
1 tsp cinnamon
1 tsp nutmeg

Italian Seasoning
1 tbsp dried basil
1 tbsp dried marjoram
1 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp dried sage
1 tbsp dried thyme
1 tbsp dried flat leaf Italian parsley

Instant Vanilla or Chocolate Pudding
1/2 cup sugar
1/2 cup powdered milk
1/3 cup instant Clear Jel
1/4 tsp. salt
Mix all dry ingredients together then whisk in 2 cups water and 1/4 tsp. vanilla.
For chocolate pudding add 1/2 cup cocoa and increase sugar to 3/4 cup.

Jambalaya Mix (Makes two packages)
2 2/3 to 3 cups cooked and dehydrated white rice
1/3 cup tomato powder
3 Tablespoons dried onion flakes
3 Tablespoons dried parsley
3 Tablespoons dried bell pepper (green or red or both)
1 Tablespoon dehydrated celery
1 1/2 teaspoon black pepper (I use medium grind)
1 teaspoon garlic powder
1 teaspoon salt (your favorite kind)
3/4 teaspoon ground thyme
1/2 teaspoon sugar (to "cut" the tomato)
1 pinch (3 shakes) of ground cayenne pepper
Mix all ingredients and divide equally (6 ounces each) into two airtight containers (baggies, vacuum seal bags or small jars). Preparation Instructions for a 6 ounce (by weight) portion:
Directions: Bring 3 & 1/2 cups water to a boil, stir in mix. Remove from heat, cover, and let stand 20 minutes. Add cooked & heated shrimp, ham, or sausage and serve.

KFC 11 herbs and spices
1 part Oregano
1 part Chili Powder
1 part ground Sage
1 part ground Basil
1 part ground Marjoram
1/2 part powdered black Pepper
1/2 part ground black Pepper
3 parts Paprika
1 part Onion Salt
1 part Garlic Powder
3 parts MSG
Mix this with white flour as a coating mix.

Montreal Steak Seasoning
2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes

Mrs Dash
1⁄2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon savory
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon sage

Old Bay
2 T bay leaf powder
2 T celery salt
1 T dry mustard
2 t black pepper
2 t ground ginger
2 t paprika
1 t white pepper
1 t ground nutmeg
1 t ground cloves
1 t allspice
½ t ground mace
½ t ground cardamom
¼ t cinnamon

Onion Soup Mix
3/4 cup dehydrated minced onion
4 teaspoons onion powder
1/3 cup beef bouillon powder
1/4 teaspoon celery seed
1 tablespoon dried parsley flakes
1 tablespoons sugar
Mix all ingredients together and store in an airtight container. Stir each time before using. To make a bowl of onion soup, mix 2 tablespoons in a cup of boiling water. Simmer on low heat for 10-15 minutes. For onion dip, mix 1 tablespoon (or to taste) in one cup sour cream. Let sit for a couple of hours in the refrigerator to allow onions to rehydrate.

Pizza Seasoning Blend
2 tablespoons dried oregano
2 tablespoons dried Basil
2 tablespoons dried parsley
2 tablespoons dried minced garlic
2 tablespoons dried minced onion
1 tablespoon cracked black pepper
1 tablespoon crushed red pepper
1 tablespoon salt

Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Ranch Dressing Mix
1/2 cup nonfat dry powdered milk
2 tablespoons dry parsley flakes (4 T. if using fresh)
1 teaspoon dill weed
1 teaspoon onion powder
1 teaspoon onion flakes
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon celery seed
1 teaspoon brown sugar
To make dressing, mix 1 heaping tablespoon into 1 cup buttermilk that's been mixed with 1 cup mayonnaise. Stir until well blended. Store covered in refrigerator until ready to use. Wait at least 30 minutes for flavors to combine.
1 cup mayonnaise
1 cup sour cream
1 heaping tablespoon Ranch Dressing Mix
Stir all ingredients together and refrigerate for 2 or more hours before serving.

Rotisserie Seasoning
4 tbs salt
4 tbs paprika
4 tbs granulated onion
4 tbs granulated garlic
4 tbs Italian seasoning blend
4 tbs brown sugar
1 tbs dried thyme
1/4 tsp cayenne pepper
1/2 tsp black pepper

Santa Maria rub
1 T crushed dried rosemary
1 T dried dill
1 T onion powder
1/2 T celery salt
1 T dried sage
1 T paprika
1 T ground black pepper
1/2 T garlic salt

Season All
2 cups salt
2 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon curry
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 tablespoons onion powder
1 teaspoon allspice
6 tablespoons paprika
1 tablespoon celery salt
1 teaspoon dry mustard
2 tablespoons black pepper
1 teaspoon ginger
1 teaspoon nutmeg

Seasoning Salt
4 tsp salt
4 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper or chili powder or just leave it out.

Shake and Bake
2 cups bread crumbs – store bought or home made
1 t salt
1 t pepper
1 t garlic powder
1 t onion powder
1 t Italian seasoning
1 t poultry seasoning

Sloppy Joe Seasoning Mix – makes 1 package
1 Tablespoon Dried Onion
1 Teaspoon Green Pepper Flakes
1 Teaspoon Salt
1 Teaspoon Cornstarch
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Celery Seed
1/4 Teaspoon Chili Powder

Soup Or Sauce Mix
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Combine all ingredients in a recloseable plastic bag, mixing well. Equal to 9 (10.5 oz) cans of cream soup. To use it to replace a can of soup add 1/3 C of dry mix to 1 1/4 water and whisk until blended and then stir and cook until thick. Add to casserole as you would a can of soup or eat like a soup. You can also add mushrooms, or celery for those base soups.

Spaghetti sauce mix
1 Tablespoon Dried Onion
1 Tablespoon Cornstarch
1 1/2 Teaspoon Salt
1 Teaspoon Sugar
1 Tablespoon Parsley Flakes
2 Teaspoons Dried Green pepper
1/4 Teaspoon Garlic Powder
3/4 Teaspoon Italian Seasoning
This makes 1/3 cup ( or one packet of spaghetti seasoning mix)

Taco Seasoning
1/4 cup ground cumin
1/4 cup chili powder
1 tablespoon + 1 teaspoon salt
1 tablespoon + 1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoon onion powder
1 tablespoon paprika
1 tablespoon oregano
1 teaspoon red pepper flakes or slightly less ground red pepper
1 teaspoon ground coriander or cilantro flakes
2 teaspoons flour (this will thicken the juices of your ground meat)
Use 2-3 tablespoons per pound of ground meat, according to your taste.

Tony Chacere’s Creole Seasoning
1⁄4 cup salt
1 teaspoon cornstarch
5 teaspoons cayenne pepper
5 teaspoons garlic salt
4 teaspoons ground black pepper
1 tablespoon seasoned chili powder
2 1⁄2 teaspoons celery salt
2 teaspoons ground mustard
1 1⁄2 teaspoons ground basil
1 1⁄2 teaspoons ground sage
1 teaspoon onion salt
1⁄2 teaspoon ground oregano
1⁄2 teaspoon ground thyme

5 Tbsp paprika
4 Tbsp salt
4 Tbsp garlic powder (not salt)
2 Tbsp onion powder (not salt)
2 Tbsp ground black pepper
2 Tbsp cayenne pepper
2 Tbsp ground dried oregano
2 Tbsp ground dried thyme
Will last indefinitely if kept in sealed jar

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Fri Nov 17, 2017 8:56 pm
by ForwardPreppers
Thank you SSPrep for sharing your mix and seasoning recipes!!
I have some of the same ones in my binder and I will be putting some of the ones you shared in there too.
Our greatest resource is each other, thanks again!

Mrs FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Sat Nov 18, 2017 3:32 pm
by ForwardPreppers
Still looking for mixes and spice blends? Here's a few more!

Enchilada Sauce Mix

3-1/2 tsp black pepper
2 Tbsp salt
1/4 cup garlic powder
1/3 cup cumin
3-1/2 tsp dried Mexican oregano
1 cup chili powder
1/2 cup chicken or vegetable instant bouillon granules

Mix and store in a jar.
To Prepare:
Heat 1/4 cup lard or oiling a skillet over medium high heat. Stir in 1/4 cup flour and make a light brown roux, stirring continually as to not burn.
Add 1/3 cup of sauce mix and stir well, cooking another minute. Whisk in 2 cups of water, mixing well and continue to stir until sauce thickens. Lower heat and simmer sauce for 15 minutes.
Add more water if needed to get desired thickness.
Makes 2 cups of sauce.
This is a tasty sauce for enchiladas, burritos and rice and beans.

Herbes de Prevence

1 Tbsp dried summer savory
1 Tbsp dried rosemary
1-1/2 tsp dried thyme
1 tsp marjoram
1 tsp dried organo

Combine and store in an airtight container. We grow everything but the marjoram, so I usually leave it out.

Jamie's Spice Mix
From Jessica Fischer at "Good Cheap Eats"

2 Tbsp onion powder
2 Tbsp garlic powder
1-1/2 Tbsp paprika
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp fine sea salt
2 tsp black pepper
1 tsp celery seeds
1/2 tsp dry lemon zest
1/2 tsp cayenne pepper

This is a great all purpose season mix that appeals to many tastes, even children.

Sausage Seasoning

1-1/2 tsp rubbed sage
1/2 tsp thyme
1 tsp black pepper
1-1/2 fine sea salt
1-1/2 tsp parsley flakes
1/4 tsp red pepper flakes
1/4 tsp ground nutmeg

Stir in spices together and mix into 2 pounds of ground pork. Refrigerate for at least 12 hours to allow flavors to blend.
This would also work well with ground turkey, chicken or rabbit although it will be much leaner.

A few tips for purchasing seasonings -
Check the hispanic area of the grocery store or even visit a hispanic market - I purchase saffron, ancho chili powder, dry oregano and dry cilantro.
A cooking or chef store - bulk spices that may not be carried at Sam's or Costco like Turmeric, dry dill and ginger.
Amazon - often sold in sealed mylar already and great for LTS - I found the dried lemon zest and McCormick seasonings that I cannot find at my local grocery store like Mediterranean Sea salt blend, smoked paprika, ancho chili powder and saffron threads.

Also, herbs are pretty easy to grow in pots on the front (or back) porch. Garlic is also pretty easy to grow. I plant mine in the fall and harvest late spring or early summer - this depends on your climate. In my area Rosemary grows as a bush and comes back year after year. In pots I have savory, chives, mint, oregano and parsley, currently. I have dehydrated jalapeños before but they don't seem to keep their heat level but I use them in canning salsa when I don't have fresh.

Hope this helps!
Mrs FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Sun Nov 19, 2017 5:06 pm
by ForwardPreppers
I shared a pancake mix a while back that my family enjoys. Some folks like to use a boxed baking mix called Bisquick to make pancakes, biscuits and as a recipe component for casseroles, oven fried chicken or nuggets. What to do when your stockpile runs out? Make your own!

Homemade Baking Mix

9 cups flour
1/3 cup baking powder
2 tsp cream of tartar
1 Tbsp salt
1/4 cup sugar
2 cups Crisco or lard
2 cups dry milk powder

Mix flour, baking powder, cream of tartar, salt and sugar in a bowl; sift the mixture three times.
Using a pastry blender, cut in shortening until it resembles corn meal. Stir in milk powder.
Store in an airtight container for up to 3 months.
Makes 13 cups of baking mix

2 cups of mix, 1 cup of milk, 2 eggs and 1 tsp vanilla. Mix until just blended, do not over mix.

2 cups of mix and 1/2 cup milk
Mix together and drop spoonfuls onto a cast iron skillet, greased cookie sheet or baking stone.
Bake at 450 degrees for 10-12 minutes or until golden.
Brush with melted butter.
* a yummy variation is to add garlic and cheddar cheese for "Red Lobster" biscuits
* any combination of herbs for a savory dinner treat

I would keep this mix either refrigerated or in a cool area if you live in the south. It would work well as a topping for pot pies, chili or even fruit cobblers. I know strawberry shortcake comes to mind by adding a sprinkle of sugar to the tops of the drop biscuits.

If you use bisquick on the reg in your house, please share your tricks for having a baking mix on hand!

Mrs FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Tue Nov 21, 2017 10:33 pm
by ForwardPreppers
I wanted to share a personal experience with the Homemade Onion Soup Mix. I didn't post my recipe as it was very similar to the one shared by SSPrep. My recipe was for a smaller amount - for the equivalent of one envelope that you buy at the grocery store. My twist is to substitute beef bouillon powder for the turmeric, salt, celery salt and sugar. I tried it tonite in my pork chop casserole and we all loved the flavor it gave to the rice! So here it is, revised.

Onion Soup Mix Packet

3 Tbsp. dried minced onion
1 tsp dried parsley flakes
1/2 tsp onion powder
1-1/2 tsp beef bouillon powder
1/4 tsp ground pepper
1/8 tsp garlic powder

Equals one envelope of onion soup mix.

This can be used in any recipe that calls for an envelope of Lipton onion soup dry mix.
For pork chop casserole you mix it with a can of Golden Mushroom soup and enough water to make approximately 4 cups liquid. Place a cup of uncooked rice in a casserole dish, top with 4-6 browned (skillet seared) pork chops and pour the sauce over the top and bake until the meat and rice are done. I cover with foil the first half of cooking to keep it moist. Makes for a tasty meal. The rice has an excellent flavor.

Hope everyone is planning a wonderful Thanksgiving with family and friends!

Mrs. FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Sat Nov 25, 2017 11:59 am
by ForwardPreppers
I hope everyone had a great Thanksgiving with plenty of family, friends and food!

As I was checking out my pantry and planning my menu, I was amazed (and thankful) at the amount of food available to me in my own stockpile - pantry, fridge and freezer.
We chose Pork Tenderloin as that is what we already had in our freezer and we aren't crazy about turkey. I did purchase a cheap (on sale) pack of thin bacon to wrap the tenderloins. My glaze was leftover syrup from making tomato preserves. After filling the jars with the tomatoes, there was syrup leftover so I poured it in 1 cup freezer containers and threw it in the freezer - not wanting to waste anything. Because our weather was good, we chose to grill it and the flavor was amazing!

Tip here - never throw out the canning syrups, if thick enough you can use as a glaze, if thin, simmer it a while longer to thicken it up to use for pancakes, waffles, biscuits or mix with fruit for a topping for ice cream, cake or yogurt.

One of our sides was a jello salad using all pantry ingredients - strawberry jello, canned crushed pineapple, whole cranberry sauce, walnuts and for a fresh element, diced small apple - this can be left out if you don't have one on hand.

And for the dessert! I didn't have to purchase anything from the store! Last year, after the holidays, one store had the regular cans of pumpkin for .25 and the large ones for .50. Definitely a time to purchase stockpile ingredients - throughout the holiday season AND after. Pie crusts are easy to make and most fillings can be made from pantry ingredients. I just used the recipe on the side of the can for a great tasting pumpkin pie. My evaporated milk had expired but when I opened it, it smelled and looked fine so I used it.

This was the first holiday that I can remember where I didn't have to shop like crazy, look for sales and ingredients and be completely worn out! So having a stockpile does make your life easier!

The FP Holiday Spread:
Spinach dip with fresh bread
Grilled bacon wrapped Pork Tenderloins with tomato glaze
Simple Scalloped potatoes
Sauteed Green beans
Cranberry Jello Salad
Pumpkin Pie
Honey brown butter Pecan Pie

Did you rely on your stockpile for your holiday meal this year? Did you simplify your day to spend more time with family?
Way to go!

Mrs. FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Sat Nov 25, 2017 7:59 pm
by ForwardPreppers
As the temperatures drop, I begin to bake again. I asked my crew what kind of bread I should make and I got a unanimous vote for Strawberry Bread!
Simple quick breads are a winter staple for us and can be enjoyed for breakfast, snack or dessert.

Strawberry Nut Bread

3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
2 cups sugar
4 eggs, beaten
1-1/4 cups oil
1 cup chopped pecans
2 cups sliced strawberries in syrup*

Mix dry ingredients in a large bowl; add the rest of the ingredients and stir to moisten.
Pour into 2 well greased loaf pans. Bake at 350 degrees for 60-70 minutes.

*I have used the frozen store bought ones, I have made them myself from fresh berries and you could make a batch using freeze dried or dehydrated berries.

My family loves this bread and I often give it as gifts at Christmas time wrapped in a festive flour sack towel.

Share your own quick bread recipes as you feel led, I'm sure folks would like to hear from someone else besides me :rofl:
And a quick shout out to LetsPrep11 - thanks for your kind words and Karma, much appreciated!

Mrs. FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Mon Nov 27, 2017 7:45 pm
by arkieready
Thank you for all the spice mixture recipes! Especially onion soup mix, yummy.
Our TD was real simple. Real delicious. Grilled onions, grilled rib eyes, baked potatoes.
Sat outside most the day enjoying DH being home

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Thu Nov 30, 2017 10:03 pm
by ForwardPreppers
Thank you Arkie! I enjoy helping others. It's great to hear the information was useful for you.

I did come across a couple more spice mixes that I added to my binder.

Everything Bagel Seasoning

1 part sesame seeds
1 part dried minced onion
1 part dried minced garlic
1 part poppy seeds
1/2 part Kosher salt

Make the amount you like and keep in an airtight container. Great on veggies, potatoes, breads and crackers.

We have a friend's Christmas party this weekend and they always have a gift exchange - a twist this year is the gift has to be vintage or hand made. I am doing a basket with some jars of my home preserved food from this summer. Hubs is doing a basket with 3 dry rubs and 1 seasoning mix - thought I'd share the seasoning mix I found online that looked really versatile.

Magic Dust

1/2 cup paprika
1/4 cup fine sea salt
1/4 cup sugar
2 Tbsp dry ground mustard
1/4 cup chili powder
1/4 cup ground cumin
2 Tbsp ground black pepper
1/4 cup granulated garlic
2 Tbsp cayenne pepper

Mix well and store in an airtight jar.

Thanks for stopping by,
Mrs. FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Sun Dec 03, 2017 3:49 pm
by ForwardPreppers
Here is one our favorite quick supper recipes that is budget friendly, easy to make and healthy to boot.
This recipe is from Budgetbytes - Beth shares some great recipes that are usually budget friendly, healthy and different from the usual. This has made me step out of my comfort zone and try some new flavors. I was hesitant that Hubs might not like it but it is one of his favorites.

Beef and Cabbage Stir Fry

Stir fry sauce:
2 Tbsp soy sauce
1 Tbsp toasted sesame oil
1 Tbsp sirracha ( I use a little hot sauce OR hot pepper flakes instead )
1/2 Tbsp brown sugar

Stir fry:
1/2 head green cabbage (about 4-6 cups shredded)
2 carrots (1 cup grated)
3 green onions
1/2 Tbsp neutral cooking oil
1/2 lb. lean ground beef ( if I use 80/20 ground chuck, I omit the oil )
2 cloves garlic
1 Tbsp fresh grated ginger ( sub 1 tsp ground ginger for the fresh )
Pinch of salt and pepper ( I don't add this - soy sauce and pepper flakes is perfect)

1. Prepare stir fry sauce in a small bowl and set aside
2. Shred vegetables first so they are ready to go. Finely shred cabbage, grate carrot, slice green onions, mince the garlic and grate ginger.
3. Heat a large skillet over medium heat. Add oil, ground beef, garlic, ginger and pinch of salt and pepper. Cook the beef until browned.
4. Add cabbage and carrots to skillet and continue to stir until cabbage reached desired crunchiness. Stir in prepared sauce and green onions.

This recipe can easily be doubled or you can just add a pound of beef for a meat lover in your family. I found hubs likes it better with more meat and he likes his cabbage less crunchy than I do. It is also good as leftovers for lunch the next day.

Soy sauce is a LTS item that can be purchased in larger containers at warehouse/chef stores. It adds great flavor, can be used as a marinade or even as an ingredient for making jerky. When using this sauce, you won't require additional salt.
Toasted Sesame oil isn't very expensive and adds great flavor to Asian dishes - a little goes a long way. I keep one in reserve at all times. I know that if the SHTF and I run out....I will be sad! Buy small bottles so it stays fresh and always store in the fridge once opened.
Hot sauce - whatever your preference, stock it! I am often teased about my hot sauce stash :rolleyes:
Ginger - I haven't gotten to the point of growing my own yet so I keep the ground on hand and stockpiled. It also adds an Asian flavor to many dishes.

All of the veggies in this recipe grow well here - cabbage, especially is a southern staple. Good for you and very versatile!

Mrs. FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Wed Dec 06, 2017 9:46 am
by ForwardPreppers
I had mentioned the great stash of canned pumpkin I got on clearance after the holidays last year and our favorite way to use it is bread!

Pumpkin Bread

3 cups sugar
3-1/3 cups flour ( I usually do a mix of regular & whole wheat )
1-1/2 tsp cinnamon
1 tsp nutmeg
1-1/2 tsp salt
2 tsp baking soda
1/2 tsp baking powder

2/3 cups water
1 cup oil ( I use coconut )
4 eggs
2 cups of pumpkin ( I use a 15 oz can )

3/4 cup raisins ( I use golden raisins )
1 cup chopped pecans

Mix all dry ingredients, then add the wet ingredients. Mix well. Add raisins and pecans.
Prepare 2 loaf pans. Fill each with half the batter. Bake at 350 degrees for 60-70 minutes.
Test middle for doneness with a toothpick.

Interesting enough is that the original recipe called for baking it in coffee cans! This makes 2 loaves and they freeze well.
It is a nice moist bread with the nice bits of fruit and nuts. Makes a great gift for the holidays or a pick me up for someone homebound.

Mrs FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Fri Dec 08, 2017 4:56 pm
by ForwardPreppers
A popular condiment in the FP house is mayonnaise. It it used on sandwiches, burgers, tuna/chicken salad, egg/potato salad and as an ingredient in a myriad of recipes. We keep 6 jars in rotation at all times in the pantry along with the open jar in the fridge.

I had read for years how easy it was to make homemade but being able to get shelf stable products for good sale prices had kept me from trying it on my own. Well, I do continue to stockpile but know that I have an easy go to recipe in my binder for when my stash runs out.

Most modern recipes call for the use of a food processor or blender but rest assured, this can be done by hand or with a hand powered processor. I found a hand crank processor on a clearance table a few years back at Publix - they're still out there on the market and possibly at yard sales.

One tip for mayo is to use a mild flavored oil for the best flavor. Feel free to add herbs and flavors like garlic and peppers.

Basic Homemade Mayonnaise

1 very fresh egg yolk
2 tsp lemon juice
2 tsp white wine vinegar
1/4 tsp fine sea salt
1/2 cup light olive oil
1/4 cup sunflower oil

In a food processor bowl fitted with a metal blade, place the egg yolk, lemon juice, vinegar and salt. Turn processor on and blend well. Combine the oils in a glass measuring cup. While processor is running, add the oils in a very thin stream until an emulsion is formed and mixture thickens. Scrape down sides and stir to combine.
Keep mayonnaise in a glass jar, covered in the fridge for up to 5 days.
Makes 1 cup

It doesn't make much but it doesn't keep long either. So it's a make it as you need it type item.

I have another recipe that's a little different that I will share tomorrow.

Mrs FP

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Fri Dec 08, 2017 8:14 pm
by JayJay
Simple Sweet & Sour Sauce(great shelf life; easy to stock items)

8 TB ketchup
1 cup white vinegar
4 tsp. soy sauce
16 TB brown sugar
mix vinegar, brown sugar, ketchup, and soy sauce; boil while stirring; mix 2 tsp cornstarch with 4 tsp water and add to thicken

Adjust vinegar/brown sugar to taste. I make large amt., freeze in jelly jars.
Perfect size for two!!

Re: Recipe/Food Binder - Share your recipes & tips

PostPosted: Sat Dec 09, 2017 2:21 pm
by ForwardPreppers
Thanks jayjay! That sounds delicious. We are sauce/condiment people and love trying new recipes.

As promised, I have another mayonnaise recipe. This one includes instructions for using egg powder, makes a little more and is more towards prepper pantry items.

Homemade Mayonnaise

2 Tbsp plus 2 tsp vinegar OR lemon juice
2 egg yolks OR the equivalent in dried eggs
(Use the egg powder & room temperature water equivalent to 1 egg - each yolk is half the powder & water called for to sub a whole egg)
1/2 tsp salt
1 tsp ground mustard powder (optional)
1 tsp sugar
2 cups oil of your choice
Herbs to flavorings of your choice

Add all ingredients except the oil & mix a few seconds in your food processor until combined. Turn on the processor and slowly drizzle in a thin stream of the oil thru the top opening. It will take 4-5 minutes to finish it. It will emulsify into a smooth, creamy mayo. Add any herbs or flavorings at the end. It will thicken more when cold.

Having a nice flavored spread for your fresh baked bread sandwiches would definitely be a treat in a survival situation. A great mixer for your canned chicken or tuna. And how about a savory herbed mayo for those garden fresh potatoes? Yum!

Enjoy :clap:

Mrs FP