Guest guest Posted January 10, 2001 Report Share Posted January 10, 2001 here are two recipes to make our own McKay's chicken Style Seasoning. does anyone have a recipe for the " beef style " ? * Exported from MasterCook * Chicken Style Seasoning Recipe By :Gina Olds to FatFree 31 Jul 1998 Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup salt 1/2 cup food yeast (nutritional yeast) 1 tablespoon soy flour 1/3 cup onion powder 1 tablespoon cumin 1/2 tablespoon garlic 2/3 teaspoon marjoram or thyme 2/3 teaspoon sweet basil 1/2 tablespoon paprika 2 tablespoons parsley flakes Combine all except parsley. Blenderize until fine. Add parsley and whiz briefly. Use: 1 tbsp seasoning for 1 c liquid to make broth. When using as a dry seasoining, use the amount the recipe calls for. Source: " http://www.fatfree.com/archive/1998/aug/msg00233.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 387 Calories; 3g Fat (7.4% calories from fat); 31g Protein; 62g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol; 51267mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : This is another version that I have on file but have not tried. It uses soy flour. Use dried or freeze dried herbs and spices. Nutr. Assoc. : 0 199 0 0 0 0 875 87 0 1037 * Exported from MasterCook * Chicken Style Seasoning (Old's) Recipe By :Gina Olds to FatFree 31 Jul 1998 Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups nutritional yeast 2 1/2 teaspoons sweet pepper flakes 3 teaspoons onion powder 2 1/2 teaspoons salt 2 1/2 teaspoons rubbed sage 2 1/2 teaspoons celery seed 2 1/2 teaspoons garlic 2 1/2 teaspoons thyme -- ground 1 1/4 teaspoons marjoram 1 1/4 teaspoons tarragon 1 1/4 teaspoons paprika 1 1/4 teaspoons rosemary -- ground Blenderize until fine. A coffee grinder workes well. This makes 2 cups. May be doubled. Use: 1 tbsp seasoning for 1 c liquid to make broth. When using as a dry seasoining, use the amount the recipe calls for. Source: " http://www.fatfree.com/archive/1998/aug/msg00233.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 706 Calories; 3g Fat (4.3% calories from fat); 75g Protein; 95g Carbohydrate; 66g Dietary Fiber; 0mg Cholesterol; 5567mg Sodium. Exchanges: 6 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : This is the recipe that I use to make my own " Chicken Seasonings " like McKay's. I don't know if it taste very chickeny because I have been a vegetarian all of my life, but I do know that my family likes it better than McKay's chicken seasoning. Use dried or freeze dried herbs and spices. Nutr. Assoc. : 199 1032 0 0 1302 0 0 0 0 0 0 0 McTagit Clipbooks http://home.earthlink.net/~kitpath co-Moderator: http://community.sierra.com/WebX?14@@.ee741bb mc5/6 TIP: Right-click the scale recipe icon pops up common factors -------------------- Quote Link to comment Share on other sites More sharing options...
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