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This simple, easy and fast seasoning blend plus some olive oil, and you can cook almost anything! Season chicken, meat, pork, vegetables, potatoes, etc. Gr.

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Old Bay Seasoning Recipe. Once you've gathered up the ingredients it takes just a couple of minutes to make. Place all of the ingredients in a coffee or spice grinder or small blender and grind until it's a smooth powder. Transfer the spice blend to an airtight jar and store in a dark, cool place. For optimal flavor use within 3 months.

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Old bay is an iconic American spice blend and a household staple on the east coast. The flavor is more complex than some other spice blends, but I promise it's worth it. While this spice mix is famous for being the star of any seafood boil, this earthy, tangy spiced mix is great as a rub, in sauces, and of course, is amazing paired with any seafood, we love it on salmon and scallops.

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Cooking Instruction. Thaw frozen fish enough to cut it into cubes. Reserve. In a large saucepan, melt the butter or margarine. Add onions, celery, carrots, and potatoes, and cook until onions are transparent. Carefully blend in the flour, salt, and seasoning. Cook for 1 minute, stirring constantly. Add chicken broth (undiluted) to the milk and.

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Add equal parts water and vinegar to just below level of rack. 2. Layer a dozen crabs and sprinkle each layer with OLD BAY Seasoning. 3. Cover and steam until crabs turn red, about 30 minutes. Burgers and More! • Add 2 tsp. OLD BAY Seasoning to 1 lb. of ground beef for savory burgers. • Sprinkle OLD BAY Seasoning generously on French fries.

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For Cioppino. Combine butter and olive oil in a medium stock pot. Heat on medium until butter has melted. Add celery, onion, garlic and fennel to the stock pot. Saute until onion has become translucent. Stir in chardonnary, Pernod, OLD BAY Seasoning, oregano, crushed red pepper, and Worcestershire Sauce. Bring to a boil for 5 minutes or until a.

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The same company that makes Old Bay seasoning also makes a Cajun blend, so if you cannot find Old Bay, Cajun is a good substitute! 3. Zatarain's Crab Boil Seasoning. Credits: www.amazon.com. Another great spice blend that is quite similar to Old Bay is by a company called Zatarain. Zatarain makes a spice blend specifically for crab boils.

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Scale up the recipe -If you plan on using the spice blend frequently, double or triple the recipe. Storage -Old Bay seasoning should be stored in an airtight container in a cool dark place for up to 2 months. Grind your spices- For the strongest flavor, grind your own spices. Always measure the spices after grinding.

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Old Bay Seasoning. Prep Time 5 mins. Total Time 5 mins. Servings 60 servings (serving size: 1/4 teaspoon) Yield 1/3 cup. The bay leaf is optional, but it adds an element of that signature Old Bay flavor. You can order ground bay leaf online or grind whole dried leaves yourself.

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Steps to Make It. In a small mixing bowl, stir together salt, cayenne pepper, celery seed, paprika, mustard, black pepper, bay leaf, allspice, ginger, nutmeg, cardamom, and cinnamon until well combined. Store this seasoning mix in a tightly covered container at cool room temperature in a cool, dark place. While it is best to use this Chesapeake.

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How to make Hot Crab Dip. Preheat the oven to 375°F. In a large mixing bowl, using a handheld mixer (or stand mixer), beat the cream cheese on medium-high speed until smooth and creamy (1-2 minutes). Add the mayonnaise and sour cream to the whipped cream cheese. Beat on medium-high speed until combined.

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Back in 1979, Chef Paul Prudhomme was well known for his delicious seafood dishes and smoked meats. He is also responsible for creating blackening seasoning, as well as Cajun and Creole cooking as we know it today. Chef Prudhomme's famous restaurant, K-Paul's Louisiana Kitchen, was a hot spot for four decades, but as a result of the global.

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So now you have 12 bottles of spices in front of you so let's get measuring. Pull out a small bowl and measure out the celery seed, salt, paprika, cayenne pepper, black pepper, and dry mustard.

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It has a warm and woody flavor, somewhere between pepper and cinnamon. If you forgot to find any, use an equal amount of nutmeg as a mace substitute. Yield: This recipes makes about 10 tablespoons (½ cup + 2 tbsp) Old Bay Seasoning. Storage: Store in an airtight container in a cool, dark place for up to 6 months.

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Heat: If you prefer a spicier kick, add 1 teaspoon of cayenne pepper and ½ teaspoon of crushed red pepper flakes. Food Processor: You can also make this in your food processor. Just pulse the bay leaves first until crushed, and then pulse in the rest of the spices.