re ingredient: chicken style seasoning

[Guest guest]

>Message: 10

> Wed, 6 Jun 2001 08:12:14 +0200

> " Mary Beth Abarbanel " <mbinparis

>question re availability of an ingredient

>

>What is “chicken style seasoning”…does anyone know where I could get this,

>preferably by mail?

>

>_____________

 

 

seasonng can be used dry or as bouillon. these recipes -below - were posted

before. sound similar. both use nutritional yeast and herbs etc...

 

 

 

 

 

 

* 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