Dehydrated Onion Recipes:
Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.
Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix together and store in an air tight container.
I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
Ranch Mix
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.
Cajun Seasoning Mix
2 tsp. salt
2 tsp. garlic powder
2 1/2 tsp paprika
1 tsp ground black pepper
1 tsp onion powder (grind the dehydrated onions to a powder)
1 tsp cayenne pepper
1 1/4 tsp dried thyme
1/2 tsp red pepper flakes (optional)
Mix together and store in an air tight container.
Funeral Potatoes
2 lbs hash browns
1/2 cup butter
2 cans condensed cream of chicken soup
1 pint sour cream
1/2 tsp salt
1/4 cup dehydrated onions
2 cups cheddar cheese, firmly packed
1 tablespoon butter
1 1/2 cup crushed corn flakes
Rehydrate and then saute onions in 1 tablespoon butter until translucent. Mix all ingredients, except cornflakes and 4 tablespoons butter, together. Put potato mixture into a 9x13 inch baking pan. Combine cornflakes and butter and sprinkle evenly over top of casserole. Bake 350 degrees F for 40-50 minutes or until heated through and bubbly.
Potato Soup
1/4 cup dehydrated onion (rehydrated)
3 whole carrots, diced
3 stalks celery, diced
6 whole small russet potatoes, peeled and diced
8 cups chicken or vegetable broth
3 tablespoons flour
1 1/2 cup milk (can be a combination of milk and cream)
1/2 tsp salt, more to taste
black pepper to taste
1/2 teaspoon cajun spice mix
1 teaspoon parsley
1 cup grated cheese of your choice
Rehydrate and saute onions, carrots, and celery in soup pot. Stir and cook for 2 minutes or so, and then add diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and cajun spice. Pour in broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk and allow the soup to cook for another 5 minutes. If desired, remove 2/3 of the soup and blend until smooth in a blender or food processor. Pour it back into the pot and stir to combine. Garnish with parsley, bacon, and grated cheese.
No comments:
Post a Comment