Marinate meat with seasoning; set aside.
Marinate shrimp
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.
For chicken, mix harissa with 1/2 tsp oil then coat chicken. Heat remaining oil, add chicken and sear for 8-10 mins, until cooked through, turning occasionally. Remove, let rest then slice.
For carrots, heat butter in a saucepan, add onion and saute for 3-4 mins, stirring. Add carrots, apple juice and ground coriander. Season, cover and simmer for 8-10 mins.
Meanwhile, cook bulgur in boiling, salted water for 10-12 mins, until just tender. Drain and mix with parsley. Season and serve with carrots and chicken.
Heat oil over medium-high heat in large saucepan.
Add onions, garlic, and bell peppers, and saute until tender.
Add corn and carrots (be sure they are thawed)and cook over medium heat, stirring occasionally until heated through.
Add salt, pepper, basil, and Spike seasoning and mix well.
Simmer for 3-5 minutes more.
Note: You can substitute another all-purpose seasoning for Spike.
Preheat oven to 375 degrees F (190 degrees C).
Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.
Boil carrots for 7 minutes; drain.
Add all remaining ingredients; mix well.
Heat and serve.
Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.
Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.
Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.
If you don't have time to prepare this broth to keep in the freezer, just buy canned broth and place the unopened can in the refrigerator.
Chill for 1 hour and skim off the fat when you open the can.
SINGLE SERVING OF THIS SEASONING FOR JUST ONE BATCH TACOS, FOLLOW
Melt the butter and add remaining sauce ingredients.
Pour sauce over tilapia filets.
Bake at 350F for 20-30 minutes.
Serve with rice.
Cook all the preceding together except for carrots, until tender, then drain carrots and add to this mixture.
Bring everything back to a boil and pour in dish for serving.
Mix all spices together.
Store in airtight container. Will keep for 6 months to a year.
7 teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets.
To make tacos- mix 7 tsp (or 2 T and 1 t) to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.
Peel the carrots.
Cut in half lengthwise, then cut each half into slices.
String the snap peas.
Cook the carrots and peas separately in boiling water until tender, about 10 minutes for carrots and 5 minutes for snap peas.
Drain.
garlic powder, chili powder, cumin, seasoning salt, and paprika together. (This
Pare and slice carrots. Boil in salted water until tender. Drain and let cool slightly.
Sprinkle onion and pepper over carrots in dish.
Make topping for carrots by bringing the tomato juice, oil, sugar, vinegar, mustard, Worcestershire sauce, salt, pepper and garlic powder to a boil. Pour over carrots and chill. This dish is better after marinating overnight in refrigerator. Drain before placing in serving dish. Serve cold.
Yields 10 servings.
Bring to a boil and cool.
Pour over carrots, onion and peppers.
Let stand 24 hours.
(Garbanzo beans can be substituted for carrots.)
minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
Cook the roast with the dried onion soup and Italian seasoning for 12 hours in crock-pot on low.
Cool and slice or shred meat. Save drippings.
To drippings, add the remaining ingredients. Simmer until ready to serve.
ngredients together.
If making for a dip you are done
Blend in blender.
Use as a sauce for grilling chicken.