Sauce & Condiment Articles

Homemade Burger Mix Seasoning

Homemade Burger Mix Seasoning

Ingredients (makes about 1 1/2 cup of seasoning).

½ cup garlic powder
½ cup organic brown sugar
½ cup smoked paprika
¼ cup onion powder
1 tablespoon red pepper flakes
2 tablespoons black pepper
2 tablespoons sea salt

Instructions

Measure all the spices
In a medium mixing bowl or a large mason jar, measure out all of your ingredients:

Mix well

Whisk everything together until evenly combined. If using a jar, just screw on the lid and give it a good shake.

Store

Pour into a clean, airtight spice jar, mason jar, or container. Label it and store in a cool, dry place.

Use

When ready to cook, use 1 tablespoons per 1 lb of meat.

Notes

Storage: Store in an airtight jar or spice container for up to 6 months in a cool, dark pantry.

Make it mild:

or omit the red pepper flakes if you prefer less heat.

Add herbs: For a Tex-Mex twist, mix in a teaspoon of dried oregano.

Double it: This mix stores beautifully—go ahead and make a double batch!

Homemade Powdered Mixes

Homemade Powdered Mixes

1. Homemade Powdered Milk (Dry Milk Powder)

Ingredients:

Whole milk (any amount)

Steps:

Pour milk into a wide baking sheet or dehydrator trays in a thin layer.

Dry in a dehydrator or oven at the lowest temperature (140–170°F / 60–75°C) until completely brittle (8–12 hours).

Break into pieces and blend into a fine powder.

Store in an airtight jar.

Tip: Dissolves beautifully in hot drinks, works great in baking, frostings, and mixes.

2. Homemade Powdered / Confectioners’ Sugar

Ingredients:

Granulated sugar

(Optional: 1 tsp cornstarch per cup of sugar)

Steps:

Blend sugar in a high-speed blender until light and fluffy.

Add cornstarch if desired (prevents clumping).

Sift for extra-fine texture.

Store airtight.

3. Homemade Cocoa Powder

Ingredients:

Roasted cacao nibs

Steps:

Roast nibs at 250°F (120°C) for 10–15 minutes.

Grind in a spice grinder until fine.

Sift, then grind and sift again until powdery.

Store airtight.

4. Homemade Coconut Milk Powder

Ingredients:

Full-fat coconut milk

(Optional: 1–2 tbsp tapioca starch per cup)

Steps:

Spread coconut milk thinly on silicone mats or trays.

Dehydrate at 135°F (57°C) until completely dry and brittle.

Break up and blend into powder.

Add tapioca starch for better dissolving if desired.

5. Homemade Cheese Powder

Ingredients:

Hard cheese (cheddar, parmesan, etc.)

(Optional: 1–2 tsp cornstarch per cup)

Steps:

Grate cheese finely.

Dehydrate at 135°F (57°C) until completely brittle.

Blend into a fine powder.

Add cornstarch if you want it to stay free-flowing.

Best Uses: Popcorn seasoning, mac & cheese mixes, dips, sauces, and savory baked goods. Sharp cheddar and parmesan work especially well!

Garlic and Mixed Herb Butter Rolls

Garlic and Mixed Herb Butter Rolls

Garlic Herb Butter Rolls

Classic and very popular

Ingredients:

* 3 cups (375g) flour
* 1 cup (240ml) warm milk
* 2 tbsp sugar
* 1 tsp salt
* 2 tsp yeast
* 3 tbsp butter

Garlic Butter:

* 3 tbsp melted butter
* 3 cloves garlic (minced)
* 1 tbsp chopped parsley

Steps:

1. Make dough (mix, knead, rise 1–1.5 hr).
2. Divide into balls and place in tray.
3. Let rise again 40 min.
4. Bake at 180°C for 20–25 min.
5. Brush with garlic butter after baking.

Soft rolls with rich garlic flavor

Mixed Herb Butter Rolls

Aromatic and slightly Italian-style

Ingredients: (same dough as above)

Herb Butter:

* 3 tbsp butter
* 1 tsp oregano
* 1 tsp basil
* ½ tsp thyme
* 1 tsp garlic powder

Steps:

1. Prepare dough and shape rolls.
2. Before baking, brush with herb butter.
3. Bake at 180°C for 20–25 min.
4. Brush again after baking for extra flavor.

Fragrant, perfect with pasta

3 Popular types of Hot Sauce

3 Popular types of Hot Sauce

Classic Red Hot Sauce

Simple, tangy, and spicy

Ingredients:

* 10–12 red chilies
* 3 cloves garlic
* ½ cup vinegar
* ½ tsp salt

Steps:

1. Boil chilies and garlic for 5–7 minutes.
2. Blend with vinegar and salt until smooth.
3. Strain (optional).
4. Store in a bottle.

Flavor: sharp, spicy, slightly sour

Green Chili Hot Sauce

Fresh and vibrant

Ingredients:

* 10 green chilies
* 2 cloves garlic
* ¼ cup vinegar or lemon juice
* ½ tsp salt
* Handful fresh coriander (optional)

Steps:

1. Blend all ingredients until smooth.
2. Adjust salt and acidity.
3. Store in fridge.

Flavor: fresh, zesty, herbal

Smoky Garlic Hot Sauce

Deep, rich flavor

Ingredients:

* 10 dried red chilies (soaked)
* 4 cloves garlic
* ½ cup vinegar
* 1 tsp paprika (or smoked paprika)
* ½ tsp salt

Steps:

1. Soak dried chilies in hot water 10 minutes.
2. Blend with garlic, vinegar, and spices.
3. Simmer 5–10 minutes for deeper flavor.
4. Cool and store.

Flavor: smoky, bold, slightly sweet

Tips

* Adjust chili quantity for spice level.
* Vinegar helps preserve the sauce longer.
* Store in airtight bottle (lasts 2–3 weeks in fridge).

Kiwi Jam

Kiwi Jam

4–5 kiwifruit, peeled, thinly sliced, and chopped

1 (8 oz) can crushed pineapple (with juice)

¼ cup lime juice

3 cups sugar

1 pouch (3 oz) liquid pectin

3 drops green food coloring (optional)

Let’s Make It:

Place the chopped kiwi, crushed pineapple with juice, lime juice, and sugar in a large microwave-safe bowl. Stir well.

Microwave on high for 10–12 minutes, stirring every 2 minutes, until it reaches a full rolling boil.

Carefully remove from the microwave and stir in the liquid pectin and food coloring.

It will be very runny while hot — that’s normal! It thickens beautifully as it cools.

Pour into prepared jars or freezer containers.

This jelly is sweet, tangy, and has the prettiest green color. Perfect on toast, biscuits, or even as a glaze!

More Articles …