LAWRY'S SEASONED SALT (COPYCAT) RECIPE - FOOD.COM
My reverse-engineered recipe for Lawry's Seasoned Salt, originally marketed as a seasoning rub for ribs before barbecuing.
Total Time 7 minutes
Prep Time 7 minutes
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: I RECOMMEND USING MORTON POPCORN SALT AND TRADEWINDS BRAND GROUND CELERY SALT, BOTH SOLD AT SMART & FINAL. THERE WILL BE A SLIGHTLY DIFFERENT COLOR RESULT FROM LAWRY'S BRAND DUE TO THE ABSENCE OF OLEORESIN, A COLORING AGENT.
- MEASURE all BASE MIXTURE ingredients into a small bowl.
- COMBINE until well blended.
- ADD all HERBS AND SPICES ingredients to BASE MIXTURE in bowl.
- STIR and press with a fork for at least 2 minutes to release and infuse the essences between the spices.
- STORE spice mixture in a tightly sealed container to preserve freshness (spice mixture actually improves after 30 days and becomes even more authentic due to the infusion between all of the herbs and spices).
- ENJOY as a seasoning for your favorite foods.
Nutrition Facts : Calories 1.2, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 377.4, CarbohydrateContent 0.3, FiberContent 0, SugarContent 0.2, ProteinContent 0
THE BEST HOMEMADE CHILI SEASONING RECIPE FOR PERFECT CHILI ...
How to make the very best chili seasoning recipe for the most warming and perfectly spiced pot of chili ever!
Provided by Michaela Kenkel
Total Time 3 minutes
Prep Time 3 minutes
Yield 1
Number Of Ingredients 6
Steps:
- Combine everything together and store in an airtight container until ready to use, or place directly into chili soup.
Nutrition Facts : Calories 63 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 3 grams fat, FiberContent 7 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 2579 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat
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ROASTED BEEF TENDERLOIN - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category Christmas, main dish, meat
Cuisine American
- Preheat oven to 475 degrees. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.) Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.) Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
JULIE'S EXTRA SPECIAL HOLIDAY CHEX MIX RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 664 per serving
- Makes about 14 cups Chex mix snack.
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