Homemade Spice Mixes and Soup Mixes

These are some great mixes that you can make at home. They will significantly cut down on your grocery bill if you regularly use these type of purchased mixes. I gleaned these off the internet and cannot give credit where it is due except where noted, sorry. But these recipes and their creators are certainly appreciated!


Homemade Shake and Bake
Onion Soup Mix
Taco Seasoning Mix
Herbed Rice
Herbed Lentils and Rice
Instant Oatmeal
Instant Flavored Coffees
Cream Soup Mix
Cream of Whatever Soup
Red Beans and Rice
Spice Mixes



Homemade Shake and Bake (from the Tightwad Gazette)
4 cups flour
4 cups ground crackers or cracker meal
4 tbsp salt
2 tbsp sugar
2 tsp garlic powder
2 tsp onion powder
3 tbsp paprika
1/4 cup vegetable oil
Mix well and store indefinitely in the refrigerator in a covered container (I use an old ice cream bucket or coffee can). You can change the spices according to what you like, ie. Italian seasonings, Cajun, Mexican, Asian, etc.

To cook: Dip meat in any liquid (egg, buttermilk, milk, salad dressing) then in the shake and bake. Put on baking sheet and bake at 350 degrees for 20-30 for boneless chicken or fish strips, an hour for chicken pieces with bones (ie drums and thighs, as long as possible for bone-in breasts). Update: The oven fired chicken strips froze very well. We cooked ours first and then froze so we could microwave them. They were not as crunchy, but still delicious. They could also be frozen without cooking and then baked after freezing. Onion Soup Mix 1
6 Tablespoons Onion Flakes
2 Tablespoons Parmesan Cheese -- optional
2 Teaspoons Corn Starch -- optional
2 Tablespoons Beef Bouillon
1 Tablespoon Soybean Flour
2 Tablespoons Vegetable Protein -- to 3 Tbl.
2 Tablespoons Instant Mashed Potatoes

Blend all of the above ingredients together until well blended. Shelf life-- 2 months.
TO RECONSTITUTE: Use 2 Tablespoons in 1-1/2 cups boiling water.
- - - - - - - - - - - - - - - - - - Onion Soup Mix 2
1 Cup Dried Onions
1/4 Cup Onion Powder
1/4 Cup Parsley -- snipped
2 Tablespoons Onion Salt
1 Teaspoon Pepper
7 Ounces Beef Bouillon Granules -- 2 3-1/2 oz. jars
1/4 Cup Dry Gravy Mix Powder -- 1-5/8 oz. box
Combine and put in tight container in a cool dark place.
1/4 cup = 1 envelope onion soup mix


- - - - - - - - - - - - - - - - - - Taco Seasoning Mix
From Gentle Spirit Magazine 2 Teas onion Instant minced
1 Teas Salt
½ Teas Cornstarch
½ Teas Garlic powder
½ Teas cumin Ground
1 Teas Chili powder
½ Teas Red pepper Ground
1/4 Teas oregano dried
Place all in center of a 6" square of foil. Fold into packet. Store in dry place.
To make Taco Meat: Brown 1 # ground beef or turkey. Drain. Add ½ cup water, seasoning pkt. Simmer 10 minutes. Fills 8 - 10 tacos
- --------------------------------------------------------------

HERBED RICE (Makes 10 cups) I just mix up the spices and herbs, then add about 1/2 cup to every 2 cups of rice when I get ready to cook it, along with some margarine and salt.
Mix: 1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

Additional: 2/3 cup water
1 tablespoon butter or margarine
Combine the long gran rice, celery flakes, minced onion, parsley flakes, chives, tarragon, salt and pepper. Mix well. If giving as gifts place two cups each in a jar (40 batches).

Instructions (attach to gift jar): Additional: 2/3 cup water
1 tablespoon butter or margarine

Place water and butter in a sauce pan and bring to a boil over medium heat. Add 1/4 cup rice mix. Reduce heat, cover and simmer for 20 minutes.

Remove from heat and let stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Yield: 1 serving.

NOTE: To prepare more than 1 serving, multiply the rice mix, water. and butter by the total number or desired servings and cook as directed.


Herbed Lentils and Rice Again, you could just mix up the spices and herbs and store them, add to taste to the lentils and rice before cooking.
Herbed Lentils and Rice
3/4 c. dry lentils
1/2 c. raw brown rice
2 Tbl. dry onion flakes
1 tsp. italian seasoning
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. salt
Combine all in a baggie and store until the day you need it. To make, dump contents of baggie into casserole dish. Add 2 2/3 c. broth.
Bake, covered, at 350 degrees for 1 1/2 to 2 hours. Stir twice during the baking time.
note: This meal is very economical and healthy! If you have never tried lentils before, this is a good recipe to try.


Instant Oatmeal
8 C oatmeal
1T cinnamon
1C dried fruit (raisins, dates, apples, whatever)
1C brown sugar

Mix together well.
To serve: put 1/2C cup oatmeal mix into cereal bowl, add 1C water and microwave 2 - 2 1/2 min. Let stand 3-4 min.

Author's Notes... ~ I also add dry milk powder to the oatmeal mix (Ithink it was a cup or so that I used). I usually do this on the stovetop. I mix oatmeal and water together, bring to a boil then turn off. Let stand a few minutes.
Coffee Mixes
To prepare the following coffee recipes: mix in food processor or blender until you have a fine powder.

For all the coffee recipes except the cafe' au lait, use 1 to 2 spoonfuls to one mug of hot water (to desired taste)
BAVARIAN MINT
2/3 cup instant coffee
1 cup sugar
1 tsp. dried mint leaves
2/3 cup non-dairy creamer
Powder the mint leaves,too.

CAFE' L'ORANGE
2/3 cup instant coffee
1 cup sugar
1 tsp. dried crushed orange peel
1/4 tsp. cinnamon


CAFE' MOCHA
2/3 cup instant coffee
3 TBSP unsweetened cocoa
1 1/3 cups sugar
1 cup non-dairy creamer
1/4 cup nonfat dry milk


CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice


TOFFEE COFFEE
1 cup instant coffee
1 cup non-dairy creamer
1 cup brown sugar


CAFE' VIENNA
1 cup instant coffee
1 1/3 cups sugar
1 1/3 cups nonfat dry milk
1 tsp. cinnamon


ITALIAN MOCHA ESPRESSO
1/2 cup instant coffee
1/2 cup sugar
2 1/4 Tblsp cocoa powder


CAFE' ORANGE CAPPUCCINO
1 cup instant coffee
1 1/2 cups sugar
2 cups nonfat dry milk
1 tsp. dry orange peel


SWISS MOCHA
1 cup instant coffee
1 cup sugar
2 cups nonfat dry milk
4 tsp. cocoa powder


CAFE' VIENNA MIX
1 cup instant coffee
1 cup sugar
2 tsp. cinnamon
1 1/2 cups non-dairy creamer
1 1/2 cups nonfat dry milk
4 TBSP cocoa


CAFE' AU LAIT
1 11oz jar non-dairy creamer
1/2 cup packed brown sugar
1/2 cup instant coffee
dash of salt
(use 1/4 cup mix to 2/3 cup hot water for the cafe' au lait)


NIGHT CAP COFFEE
2/3 cup nondairy powdered coffee creamer
1/3 cup instant coffee
1/3 cup sugar
1 tsp ground cardamom (I've made this - I'd use less)
1/2 tsp ground cinnamon
Use one heaping TBSP to 1 cup hot water.


CHOCOLATE MALT COFFEE CREAMER
2 cups instant hot cocoa mix
2/3 cup nondairy powdered coffee creamer
2/3 cup malted milk mix
1/2 tsp. cinnamon
(I've made this one - I like less hot cocoa powder and more malted milk powder)
Use to desired taste.


RASPBERRY COCOA MIX (Cherry would be good too)
3 cups instant hot cocoa powder
1 pkg unsweetened raspberry koolaid (0.13 oz size)
Use 2 heaping TBSP to 1 cup hot water.


FORGET-ME-NOT TEA (hot or cold)
1 15oz jar orange tang-type mix
1 cup sugar
1 cup unsweetened tea mix
1/2 cup sweetened lemonade mix
1 package cherry koolaid (0.14 oz, unsweetened)
2 tsp ground cinnamon
1 tsp nutmeg
To serve, stir 2 heaping tablespoons tea mix into 8 oz. hot or cold water.


TEAS

RUSSIAN TEA
1 cup instant tea mix (unsweetened and no lemon)
2 cups dry tang powder
1 pkg lemonade, unsweetened powder
1 cup sugar
1 TBSP nutmeg
1 TBSP allspice
1 TBSP cinnamon

Mix all ingredients together and store in air tight container. To use, place 1-2 rounded teaspoons of dry mix to 1 mug of hot water.


RUSSIAN "TEA" - NO CAFFEINE
2 cups tang powder
1 TBSP cinnamon
1/2 tsp. cloves
3/4 cup sugar
1/3 cup sweetened lemonade powder (country time)

Mix together and store in cupboard in an airtight container. When ready to use, add 3 TBSP mix to 1 cup hot water.
Brandied Spice Coffee
1/3 cup ground coffee
1/2 tsp brandy extract
1 1/2 3 inch cinnamon sticks
1/4 tsp whole cloves
1/4 tsp whole all spice

Place coffee in blender or processor. With processor running, add extract. Stop and scrape the sides. Process 10 seconds longer. Place in container and mix in spices. Store in fridge.


- - - - - - - - - - - - - - - - - - Buttered Rum Coffee
1/3 cup ground coffee
1/4 tsp ground nutmeg
1 1/4 tsp rum extract
1/8 tsp butter flavoring

Process in food processor or blender. Add extract and flavoring with processor running. Follow directions in chocolate almond coffee recipe.

- - - - - - - - - - - - - - - - - - Chocolate Almond Coffee
1/3 cup ground coffee
1/4 tsp ground nutmeg
1/2 tsp chocolate extract
1/2 tsp almond extract
1/4 cup toasted almonds -- chopped

Place all but almonds in food processor (or blender). With it running, add the extracts. Stop and scrape the bowl and blend for 10 seconds longer. Add the chopped almonds. Store in refrigerator.

- - - - - - - - - - - - - - - - - -
CINNAMON-N-SPICE
2/3 cup instant coffee
1 1/3 cups sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
To prepare the following AOL coffee recipes: mix in food processor or blender until you have a fine powder.

For all the coffee recipes use 1 to 2 spoonfuls to one mug of hot water (to desired taste)


Cappuccino Mix
3 1/2 cups dry milk
1/2 cup cocoa
2 1/2 cups sugar
1 tablespoon cinnamon
1 1/2 cups instant coffee
Mix all ingredients. Use 1 tablespoon per 6 oz. cup of hot water. Makes 4 pints


Here's the Dry Generic Cream Soup mix

1 Cup non-fat dried milk powder
1 Tablespoon dried onion flakes
2 Tablespoons cornstarch
2 Tablespoons chicken bouillon powder
one half teaspoon dried basil
one half teaspoon dried thyme
one fourth teaspoon black pepper

Mix all of the ingredients together and store in an airtight container if you are going to use it later.
To make soup base, add 2 cups cold water to the mix in a large saucepan and stir constantly until thick.
You can use this non-fat base to make any flavor cream soup just by adding a main ingredient, like mushrooms, chicken, celery or onions. If the soup is too thick, add a little more water and stir thoroughly, still over medium heat. You can add other seasonings if you like. This makes about 4-6 cups of soup, depending on what you add and how thick or thin you want it.


INSTANT CREAM of whatever SOUP MIX

2 C instant milk
3/4 C cornstarch
1/4 C instant chicken bouillon
1 t onion powder
1/2 t dried thyme
1/2 t dried basil
1/4 t pepper

Combine these and store in an airtight container.

To use for soup, combine 1/3 C mix and 1-1/2 C water. Bring to a boil while stirring often. Add a vegetable for more flavor, such as diced celery (for cream of celery soup), or some sliced mushrooms (for cream of mushroom soup), or some diced broccoli (for cream of broccoli soup).
To use for any recipe calling for a can of cream of mushroom, chicken or celery soup can be replaced with 1/3 C mix and 1-1/4 C water. Boil for a few minutes, stirring often.

Red Beans and Rice Spice Mix

For every One Pound of Red Beans:
1 Ts basil
1 Ts thyme
1 Onion -- chopped
2 Garlic clove; OR
1/4 ts Garlic powder
White pepper; to taste
Salt; to taste


To draw the most flavor from dry herbs before mixing them, heat them very gently in a heavy frying pan for a few minutes, stirring all the time. Then mix the ingredients and store them.


Italian Seasoning
Spiced Pepper
Herb Pepper
French Spice Mixture
Garam Masala (India)
Five Spice Powder (China)
Chili Powder
BBQ Spice Powder
Fines Herbs
Bouquet Garni
Spiced Salt

Italian Seasoning:

1/2 cup dry mustard
1/2 cup dry basil leaves
1/4 cup dry oregano leaves
1/8 cup black pepper
2 tablespoons dry garlic powder
1/4 cup sugar (optional)
1/4 cup salt (optional)

Store in a cool dry place.

Spiced Pepper

Use in Soups and stews, or in sweet batters like fruit cake, fruit tarts.

2 Tablespoons each ground white pepper, nutmeg, and ground mace
1 Tablespoon cayenne pepper
Store in an airtight container


French Spice Mixture

Use in stews and meat pies.

6 Tablespoons each of ground black pepper, ground white pepper
1/4 cup each ground cloves, grated nutmeg, ground bay leaf
A pinch of ground ginger and mace


Garam Masala

In equal amounts combine cardamom, cumin, cinnamon, nutmeg, cloves.
Used in Indian National dishes.

Five Spice Powder

Equal amounts of ground star anise, pepper, fennel seed, cloves, and cinnamon.
Used in Chinese cooking

Chili Powder

In descending amounts:
Powdered Chili (cayenne) and Red Pepper (Paprika)
cumin
cloves
marjoram
garlic powder

Add to this, sugar to taste, and it becomes BBQ Spice Mixture.

Fines Herbs

Use in egg dishes. Could really perk up dried scrambled eggs...... Good on fish too.
1/2 cup each chopped parsley, chervil
1/4 cup chopped chives
few chopped tarragon leaves


Bouquet Garni

Basic Mixture:
Bunch of parsley
2 sprigs thyme
2 sprigs marjoram
1 bay leaf

For fish add:
a fennel stalk
piece of lemon peel or dried lemon crystals

For Beef:
Add garlic powder and dried orange peel

For Pork:
Add a piece of dry or fresh juniper

Spiced Salt

this is a basic mixture, you can change it around to suit your own taste.

Mix together 1 lb. of rock salt of coarse salt (I would use iodized salt for long term storage) with 1/4 cup each ground black peppercorns, ground coriander seeds.
And 1 Tablespoon each of ground bay leaves, ground cloves and ground basil. Store in an airtight jar.
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