1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts or meat of choice

Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor.
Puree until smooth.
Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.

1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey

Mix all ingredients, and chill overnight. Serve cold.

Makes about 1.5 cups.
Note: Fresh chopped fruit becomes a special salad or a light dessert with this dressing.

1 cup orange juice
1/4 cup pineapple juice
2 pineapple slices
6 fresh strawberries
15 frozen raspberries
10 frozen blackberries
15 frozen blueberries
3 oz. favorite berry yogurt (optional)
ice cubes

Place all ingredients in a blender; blend until smooth.
Pour into chilled glass and serve.

3 medium zucchini, chopped and steamed
1 clove garlic, minced
1/2 C. basil leaves, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. Parmesan cheese, grated
1/4 teaspoon salt
1 1/2 teaspoons olive oil

Process all ingredients in a food processor until smooth.

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
big pinch of cardamom (or you can substitute mace)

Blend all spices together, working out any lumps that might occur. Store in an old spice jar.

Makes about 2 tablespoons

Pinch sugar (Splenda)
1 cup roasted unsalted peanuts
1 tblsp. peanut oil
Pinch salt
Add the peanuts, oil, salt, and sugar to a food processor fitted with the steel blade attachment or chop and mix by hand.Process the peanut butter until a smooth paste is formed.

Keep in a covered container for up to 2 weeks in the refrigerator.

Let the peanut butter come to room temp.

Stir well before spreading on bread, crackers, pancakes or etc.

For Spicier peanut Butter---Add 1/2 tsp chili powder to the ingredients.

Makes 9 Servings

Ingredients:
3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper

In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well. Cover and let chill in the refrigerator for about an hour.
This dip is good with crackers, raw vegetables, and potato chips.

8 pieces legs and/or thighs
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Several cloves of garlic, smashed with the side of a knife
Seasoning salt
1/2 teaspoon black pepper corns

Put all ingredients into a plastic zipper bag and throw in the fridge for a few hours.
Drizzle Newman's Own Italian dressing over chicken as it cooks on the grill.

Source: Delilah Daily

5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder

Mix together and store in an air−tight container.

Ingredients
1/4 cup cinnamon
2 tsp.nutmeg
1 teaspoon allspice
1 teaspoon ground ginger

Procedure
Fresh grind your own nutmeg. Once you grind the nutmeg, it should be used in about a month.
Mix together and store in spice container.

Recipe from recipezaar

Ingredients
1 1/2 C nutritional yeast flakes
3 T salt
1 T onion granules
1 T paprika
2 tsp dried parsley flakes
1/2 tsp. turmeric
1/4 tsp.dried thyme leaves
1/4 tsp. dried marjoram leaves
1/4 tsp. ground dill seed

Procedure
Place all the ingredients in a blender or food processor and process until finely ground. Store in a covered container at room temperature.

Per 1 T serving: Calories -30, Protein - 4 gm., Carbohydrates - 4 gm., Fat - 0 gm.

Ingredients
3/4 C. instant minced onion (buy an inexpensive bottle)
4 tsp. onion powder
1/3 cup beef-flavored bouillon powder (inexpensive bottle is fine)
1/4 tsp. celery seed (crushed fine is best)
1/4 tsp. sugar

Procedure
Mix up and store in a jar.  When you need "one envelope of onion soup mix," use 1/4 cup of this mix.

Sometimes 2 T. of mix is enough to flavor a meat dish.

Recipe from jersey gal on Taste Of Home Magazine

Ingredients
1 tablespoon minced dried onion
1 teaspoon beef bouillon granules
1 dash pepper and paprika

Procedure
Blend with sour cream for dip.

Ingredients
2 cups dry bread crumbs
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon celery salt
1 teaspoon onion salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning (optional)
1/4 cup vegetable oil

Procedure
Mix together well. Keeps unrefrigerated in tightly covered container.

Baking instructions:
Put 1/2 cup coating mix in paper or plastic bag. Moisten chicken with water or milk, and shake, one piece at a time, in the bag.

Ingredients
1  tablespoon ground bay leaves
2 1/2  teaspoons celery salt
1 1/2  teaspoons dry mustard
1 1/2  teaspoons black pepper
3/4  teaspoon ground nutmeg
1/2  teaspoon ground cloves
1/2  teaspoon ground ginger
1/2  teaspoon  paprika
1/2  teaspoon  red pepper
1/4  teaspoon ground mace -- (optional)
1/4  teaspoon ground cardamom -- (opt.)

Procedure
Combine all ingredients; store in an airtight container.
Use with seafood or chicken.

Yield: 1/4 cup.

Ingredients
2  tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2  tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
4  tablespoons paprika

Procedure
The rub is the second most important part of the BBQ process, next to the smoking technique.

There are two main concepts to keep in mind when formulating your rub.

Ingredients
3/4 cup paprika
1/4 cup ground black pepper
1/4 cup chili powder (like Gebhard's or homemade)
1/4 cup salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne, ground

Procedure
Mix all ingredients together in a bowl.
Store in a tightly covered container.
Store in the refrigerator.

Ingredients
1 tablespoon rosemary
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder (or 4 cubes, mashed)
1 package Lipton tomato Cup-a-Soup mix

Procedure
Place all ingredients in blender and pulse for 3-4 minutes to pulverize, or rub through a fine strainer.

1 1/2 Tbsp yellow mustard
1 1/2 Tbsp Dijon mustard
1/3 cup honey
1 1/2 tsp hot pepper sauce

Combine in small bowl, blend well.

Great dip for chicken fingers.

 

Ingredients

2 TBSP paprika

2 tsp salt

2 tsp onion powder

2 tsp garlic powder

2 tsp cayenne

1 1/2 tsp ground white pepper

1/2 tsp ground black pepper

1 tsp dry thyme leaves

1 tsp oregano leaves