Saturday, December 22, 2012

Ranch Seasoning Mix (Homemade) Regular & Gluten Free

Page 2: of 3 blog pages 

Related Recipe: "Roast Beef: "To Die For"  

My original recipe called for saltine crackers, but I didn't buy them regularly, so whenever my DH brought home Wendy's Chili, something BTW something we both love, I would reserve the packets for this recipe... to use later for my favorite "TO DIE FOR" rub - to slather onto pot roasts, chuck roasts or cross rib roasts - which can make a sliced taste almost as good as PRIME RIB! 

However, since I gone Gluten Free, I've substituted the regular gluten-laden saltines with Glutino Ritz-like crackers.

Ranch Seasoning Mix (Homemade) 

9 whole saltine crackers
Or Glutino Gluten Free Crackers 
"Original" flavor
4 Tbsp dry onion flakes
3 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp salt
1 Tbsp dill SEEDS* 

(see Ingredients below)
1 Tbsp Instant ClearJel® powder* 
(a great FAVORITE ingredient!)
1 cup dry parsley flakes


In a food processor, process the crackers and seasonings into a fine powder. Add the dry parsley and pulse to mix; transfer contents to a pint jar. Label, and store.

Shake or stir ingredients well before using within recipes.

Yield: 1 1/4 cups (9-oz) dry mix

*Ingredients:

Dill SEEDS: These do really taste the BEST, as they have a more authentic flavor - so they are worth the extra expense. Okay - yes, go ahead - substitute with dill weed, but don't let it go without my telling you... it really is SUCH A PITY. ;-)

Instant ClearJel® Powder: okay this one IS actually optional, but I've just never made this recipe without it. ICJ® thickens foods without cooking amazingly well - with zero starchy flavors!


Plus you can also cook with ICJ® just don't can (process foods) with it. It really IS one of my favorite ingredients.

Note: Instant ClearJel® powder can turn on you, (that is) if YOU use it incorrectly. ALWAYS incorporate ICJ® with DRY ingredients (first) BEFORE mixing it into any WET ingredients. That's all! Then you will always love it and it will not clump and will thicken - with or without any cooking.



Most Warmly,
Sharon Anne

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