Dry Stir Fry Seasoning Mix Food

DRY STIR-FRY SEASONING MIX

Steps:

• In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended.
• Store in an airtight container in a cool place.
• Stir mixture before measuring.
• Use like any dry stir-fry mix.
• 1 tablespoon equals one packet.

STIR-FRY SEASONING WITH SWEET AND SPICY HEAT

Steps:

• To prep ahead, combine all dry ingredients in a small-sized mixing bowl.
• Mix until thoroughly combined. If not using immediately, pour your homemade stir-fry seasoning mix into a sealable jar until ready for use.
• Once you're ready to use your seasoning, combine the dry contents with the soy sauce and water in a mixing bowl.
• Whisk until well-combined before use.

DRY TACO SEASONING MIX

Steps:

• Mix all of the spices together and store in an airtight container. Use as little or as much as you like, depending on the amount of meat you are seasoning.

FRENCH FRY SEASONING

Steps:

• Whisk garlic salt, onion salt, salt, and paprika together in a bowl. Transfer to a sealable container for storage.

DRY BISCOTTI MIX

Steps:

• For the dry mix: Combine all of the above ingredients, and store in a sealed container.
• (A Mason jar is perfect for this, but any glass or plastic container with a tight-fitting lid will work well too.) Now here is the recipe for how to use this basic dry mix to make the biscotti.
• If giving as gifts, make sure this recipe is attached to the jar.
• Combine the dry mix, the 3 whole eggs and two extra egg yolks together in a large bowl until well combined.
• Divide the stiff dough in two.
• On a lightly floured surface, roll out the half until it’s about 3 by 9 inches.
• Bake these in a preheated oven (350 degrees) for 20-25 minutes, until slightly golden in color.
• Immediately turn the oven down to 275 degrees, for the second baking.
• Cool for about fifteen minutes, and then cut the longer pieces into one-half inch slices.
• Bake these again in the oven at 275 degrees for 20 minutes on EACH SIDE.