This is a good AP creole seasoning to give your dishes Creole flare. Use it as a rub on meats before sautéing or grilling. Sprinkle it over vegetables, soups, or pasta. The possibilities are endless.

I love to put this on my meat and let it sit for a few minutes before I cook the meat! Excellent!! Hope you enjoy it!!

I love to bbq and grill,so I put this together for my family.

used this concoction for thirty yrs. love steamed blue claw crabs

sometimes I want something spicy and something extremely bold. my mom would throw this together every once in a while and put it on chicken, bread, baked pot stickers... honestly, find a vehicle because it needs transportation to your mouth!

I found myself out of chili seasoning and needed it , and luckily i had everything on hand to make it. Wanted to share how easy this is.

I hate having to remember recipes, so I just cook up a batch of this and have it on hand.I use this sauce in basically everything I cook. Feel free to add sugar, thin it out with water, etc. and you'll find there are so many things you can make with it. With this amount, you'll probably use it up pretty quickly, so there's no need to freeze it. Recipe by Team yokin

Personal chili blend. I've tinkered with it over time and come up with something the hubby absolutely loves. I use this to make my "Chilly Chili", on my profile. :)

My grandma's taco seasoning. I learned how to make it and packaged it. I would bring it home and my mom started making it. Our family has always used it since. When you make this, it is equivalent to one store bought package and tastes just like it- if not better!

I live in the bahamas and we enjoy spicy curry. This a recipe my mother gave me

This is my pasta sauce recipe that I have tweaked over the years and finally made it to this resting place. I use this sauce from everything spaghetti to lasagna to baked ziti. A friend of mine took some and made a pizza sauce base with it which is why I call it all purpose. The sauce is thick and rich. I recommend sticking with the chianti. I have tasted it with merlot and cabernet, chianti is by far the best version I have made. I list the mushrooms as optional because I don't always use them.This recipe can easily be made vegetarian/vegan by replacing the Italian turkey sausage with a bag of Gardien ground crumbles seasoned sautéed with oil and 1 tbsp of Italian seasoning.

My goal was to come up with an all in one taco seasoning. No need to saute onions and fresh garlic beforehand or doctor your mixes with something that wasn't in the store packet.I started using the google results from "taco seasoning," only to find that most of those recipes resulted in dry, mealy taco meat that tasted more like chili beans than tacos. I grabbed a few packets of pre-made seasoning from the store and began tasting and emulating the seasonings. After I had the "taco" profile down, I added a few of my own touches. I found that using a fresher, redder ground chile powder, along with tomato powder preserved the fresh chile taste and gave a nice red taco meat. The seasoning also includes lime powder which I needed to adjust the acidity and was a key difference between chili beans flavor and taco flavor. I've added extra heat using cayenne, hot chile flakes, and smoky chipotle powder to my mix, as they're usually too mild in the store for my taste. Finally, using finely ground corn flour (maseca) instead of wheat flour didn't dull the flavor but still thickened the sauce.I used weight equivalents so you can easily scale up the recipe and store the seasoning in mason jar for later use. In case you don't have a scale, I've also included approximate volume measurements for a batch. It makes a little more than enough for a pound of beef, so I'd still recommend measuring out the mix after you've added all the ingredients, lest the seasoning be off. As a general rule, I've found 33 g or 1 ounce of seasoning (the same amount that's in a store taco seasoning packet) is approximately 4 tablespoons, and this is enough for about a pound of ground beef. Otherwise, use as you like to add to other things like rice, fajitas, or anything taco-y.