D.I.Y Seasoned salts (No°2)

Name: D.I.Y Seasoned salts (No°2)
Cuisine: American
Ingredients: 100 grams table salt; 2 tbsp white sugar; 15 grams onion powder; 2 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp ground black pepper; 1/2 tsp ground turmeric; 1/4 tsp ground thyme; 1/2 cup coarse sea salt; 1/4 cup fresh rosemary leaves; 1/4 cup fresh lemon thyme leaves; 1 cup sea salt; 13 oz coarse salt; 1/2 cup freshly ground black pepper; 3 tbsp onion powder; 2 tbsp garlic powder; 1 tsp Cayenne chilli pepper; 1/2 tsp ground ginger; 1 tbsp cornstarch; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp turmeric; 3 tbsp paprika; 8 tbsp Sugar; 8 tbsp fine salt; 1/2 cup sea salt; 1 tsp Garlic powder; 1 tsp onion powder; 1 handful fresh parsley or coriander (enough for 4 tablespoon); 3 cup red wine

Rae @LoveRae

I recently started compiling a list of flavoured salts that I could make and have at home. I hate having to search through dozens of recipes to eventually find the right ones. I'm not entirely sure where I actually got these recipe's.

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Ingredients

Smoked Paprika Salt (1)
100 gramstable salt
2 tbspwhite sugar
15 gramsonion powder
2 tspsmoked paprika
1 tspgarlic powder
1/2 tspground black pepper
1/2 tspground turmeric
1/4 tspground thyme
Herb Salt (2)
1/2 cupcoarse sea salt
1/4 cupfresh rosemary leaves
1/4 cupfresh lemon thyme leaves
1 cupsea salt
Seasoning Salt (3)
13 ozcoarse salt
1/2 cupfreshly ground black pepper
3 tbsponion powder
2 tbspgarlic powder
1 tspCayenne chilli pepper
1/2 tspground ginger
Lawry's Copycat Seasoned Salt (4)
1 tbspcornstarch
1 tbspgarlic powder
1 tbsponion powder
1 tbspturmeric
3 tbsppaprika
8 tbspSugar
8 tbspfine salt
Parsley or Coriander Salt (5)
1/2 cupsea salt
1 tspGarlic powder
1 tsponion powder
1 handfulfresh parsley or coriander (enough for 4 tablespoon)
Red Wine, Whisky and other Alcohol Salt (6)
3 cupred wine
1 cupcoarse salt
1/2 cupflaked sea salt
Mushroom salt (7)
1/4 cupdried mushrooms of your choice
Smoky Lime Salt (8)
4limes (zest only)
6 tspsmoked paprika
1 tspred pepper flakes
1/2 cupcoarse salt
Sage Salt (9)
1/2 cupCoarse salt
6 tbspfreshly chopped sage leaves
Ginger Salt (10)
2 cupcoarse salt
4 tbspfresh ginger
4 tbspfresh garlic
1 tbspfresh ground black pepper
Mediterranean Sea salt (11)
3 tbspdried garlic granules
1/2 tspcrushed red pepper
1 tbspdried red and green bell Peppers
2 tbspdried lemon zest
3 tbspdried oregano
4 tbspsea salt

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Steps

1

Mix all ingredients together well and store in an airtight container in a cool dry place until needed. (Makes about half a cup). Great on grilled and roasted vegetables and meats. Also rice.
2

Place the coarse salt and rosemary and lemon thyme in a food processor and grind until leaves are a fine consistency. Next add the sea salt and grind to combine. Pour salt into a shallow tray and let it air dry for a couple of hours before transfering into a glass jar and seal. Great with any dish.
3

Mix all the ingredients together well then place in an airtight container until needed. (Makes about 16 ounces). Great with any dish.
4

Place all ingredients in a jar, seal and shake well. Then store in an airtight container until needed. (Makes over 1 cup). Great with any dish.
5

Preheat oven on a low setting. Wash and dry the fresh herb using kitchen towels. Place parchment paper on a baking tray, spread the herbs on the paper and bake it for 30-60 minutes (checking very 10 minutes after the first 30 minutes). Let it cool when done. You can either crumble with your fingertips and add to the sea salt and the other ingredients or add sea salt and herbs into processor then add the powders and mix it all together well. Once done place in an airtight container until needed. Great with any dish.
6

Bring 3 cups of liquid per cup of salt to the boil. Reduce heat to simmer (about 15-20 minutes) until liquid has reduced to a syrup like consistency. Add salt immediately and stir until salt has completely absorbed the liquid and colour has changed. Next pour into a shallow tray lined with parchment paper and allow to air dry for 2-3 days, stirring frequently. Or if you need it done much quicker, preheat oven to 170 °f and dry for around 2 hours stirring every 15 minutes. Once cooled and completely dry store in an airtight. Great with any dish, especially meat.
7

Start by roughly grating the mushrooms or roughly blitz in food processor. Mix both ingredients together well and transfer to a glass container. Store in a cool dry place until needed. Good with rice, sauces and stews.
8

Spread the zest out on a piece of parchment paper to dry for a few days. When it is completely dry, stir the zest with the paprika, red pepper flakes and salt. Store in an airtight spice jar until needed. Great with popcorn, chicken, pork and pasta.
9

Blitz the sage with 1/2 cup of coarse sea salt in a food processor until the sage is finely chopped. Spread on a piece of parchment paper to dry for around 48 hours before transferring to a glass jar and storing in a cool dry place until needed. Great with popcorn, chicken, pork and pasta.
10

Mince ginger and garlic. Sprinkle the minced ginger and garlic on a cookie sheet and set oven on lowest setting until they are completely dry. 1.5-3 hours depending on oven settings. When garlic and ginger are dry, allow them to cool. Add all ingredients to a bowl and mix completely. Store the in a jar in a cool dry place until needed. Great with shrimp, salmon, chicken, soups and salad dressings.
11

Combine all ingredients together well. Next transfer to a glass jar and store in a cool dry place until needed. Great with any dish.

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Cooksnaps

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Rae @LoveRae

on April 07, 2014 16:14

I enjoy making and trying new food from all over the world. I recently changed my eating habits and began eating healthier and as such a lot of the recipes I add will be healthy recipes to lose weight.Cookpad is my online recipe diary. I'm happy to share the recipes I cook for my family and myself with the online community.