Sauces & Mixes Recipes (2024)

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Dry Seasoning Mixes for creating meals in a jarrecipes or to useinstead of the store premixedpackage's

Basic Sauce Mix
2 Cups Powder Non-Fat Dry Milk
3/4 cups Corn Starch
1/4 Cup Chicken Bullion Powder
2 Tablespoons Dry Onion Flakes
2 teaspoons Italian Seasoning

Mix well together in a medium sized bowl. Store in a mason jar and label

Cheese Sauce Mix
1/3 cup Basic Sauce Mix
1/2 Cup Thrive Cheese Blend Powder
2 Tablespoons Thrive Dehydrated Butter Powder
1/8 teaspoon Pepper

In a small sauce pan add 1 1/4 cups water and bring to a boil add the sauce mix and whisk over med heat until thickened pour over pasta. Store in a mason jar and label

Tomato Cheese Sauce Mix
1/3 Cup Basic Sause Mix
1/4 Cup Thrive Tomato Powder
1/4 Cup dried Romano Cheese
1/4 teaspoon Oregano
1/8 Garlic powder

In a small sauce pan add 1 1/4 cups water and bring to a boil add the sauce mix and whisk over med heat until thickened pour over pasta.

Pizza Sauce Mix
1/3 Cup Basic Sause Mix
1/4 Cup Thrive Tomato Powder
1/2 teaspoon Sugar 1/2 teaspoon Italian Seasoning
1/8 Garlic powder

In a small sauce pan add 1 cups water and bring to a boil add the sauce mix and whisk over med heat until thickened pour over pizza crust and add toppings.

Spaghetti Sauce Mix
1/3 cup Basic Sauce Mix
1/4 cup Thrive Tomato Powder 1 teaspoon
Thrive Dehydrated onions
1/2 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of dry parsley flakes
1/4 teaspoon Italian seasoning
1/4 teaspoon of minced dry garlic
2 teaspoons of dry green bell pepper flakes

In a sauce pan add 1 1/2 cups of water and whisk in the sauce mix cook on med to low heat and continue to whisk until it thickens turn it to low and let it simmer for about 5 to 10 mins. spoon over spaghetti noodles.

Alfredo Sauce Mix
1/3 cup Basic Sauce Mix
1/4 cup Parmesan dry Cheese
1/4 cup Romano dry Cheese
3 Tablespoons Dry Sour Cream Powder
1/4 teaspoon Pepper

Add Sauce mix to 1 1/4 cup water In a sauce pan add water and sauce mix stir over low heat until sauce thickens
.

Beef Stew Seasoning Mix
1 cup Instant Flour (Wondra)
2 teaspoons Oregano
1 tablespoon basil
2 tablespoons + 1 tsp salt
1 1/2 Teaspoons black pepper
2 tablespoons + 1 tsp Garlic Powder
2 tablespoons + 1 tsp Paprika
1/2 teaspoon cayenne pepper
1 Tbs Celery Seed
2 tablespoons + 1 tsp Onion Powder
1 tsp. rosemary

Measure all of the ingredients into a medium bowl, mixing very well. Pour into a jar, cover & add a label with directions for use.

To use: add 2-3 Tablespoons of Beef Stew seasoning mix per pound of meat used in the recipe.

Stroganoff Gravy Mix
1/2 cup Powdered Buttermilk
1/2 cup Powdered Sour Cream
1 cup Flour
1/2 cup Dehydrated Onion
1 Tablespoon Onion Powder
1 Tablespoon Granulated Garlic
1 Tablespoon Dry Parsley
1 teaspoon Dry Thyme
2 teaspoons Black Pepper
2 teaspoons Salt
1/2 teaspoon Ground Nutmeg

Combine all ingredients well and store in a air tight container. Use 1/3 cup to 1 1/4 cups water

Enchilada Sauce Mix
3 1/2 teaspoons black pepper
2 tablespoons salt
1/4 cup garlic powder
1/3 cup cumin
3 1/2 teaspoons dried oregano(Mexican oregano if available)
1 cup chili powder (either homemade or a dark brand)
1/2 cup chicken or vegetable granules(instant bouillon)

Directions Mix dry ingredients and store. To use, per 1/3 cup dry mix: Heat 1/4 cup lard or vegetable oil in a skillet over medium-high heat. Stir in 1/4 cup flour and continue stirring for several minutes, until you make a light brown roux. Add 1/3 cup Enchilada dry mix and continue to cook for another minute, stirring constantly. Add 2 cups water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness as needed. Makes 2 cups of sauce.

Taco Seasoning Mix
1/4 cup dried onion flakes
4 teaspoons cornstarch
4 teaspoons chili powder
3 teaspoons ground cumin
3 teaspoons dried garlic
2 teaspoons dried hot pepper flakes
2 teaspoons beef bouillon powder
1 1/2 teaspoons dried oregano

Directions Combine all in a container with tight fitting lid. For tacos add 3 tbsp. of mix and 1/4 cup water to browned beef.

Powder mix equals one can of Cream of Mushroom
3/4 cup Thrive Instant Milk
1/3 cup Thrive Dehydrated Butter Powder
1/4 cup Flour
1 1/4 teaspoons Beef Bullion
2 Tablespoons Thrive Freeze Dried Mushrooms (diced)

Mix all ingredients together with 1 1/4 cups of water, add to sauce pan simmer over medium heat with a wire whisk until it becomes thickened

. Just a though I would multiply the recipe five to ten times and keep it in a glass jar or a Ziploc bag
.
Then when you are ready to use just scoop out 1 1/2 cups of dry mix and add 1 1/4 cups of water each time you need a can of cream of mushroom soup.

Powder Mix Equals one can of Cream of Chicken Soup
3/4 cup Thrive Instant Milk
1/3 cup Thrive Dehydrated Butter Powder
1/4 cup Flour
1 1/4 teaspoons Chicken Bullion
2 Tablespoons Thrive Freeze Dried Chicken (diced)

Mix all ingredients together with 1 1/4 cups of water, add to sauce pan simmer over medium heat with a wire whisk until it becomes thickened. Just a though I would multiply the recipe five to ten times and keep it in a glass jar or a Ziploc bag. Then when you are ready to use just scoop out 1 1/2 cups of dry mix and add 1 1/4 cups of water each time you need a can of cream of chicken soup.

Powder Mix Equals One Can Of Cream of Celery Soup
3/4 cup Thrive Instant Milk
1/3 cup Thrive Dehydrated Butter Powder
1/4 cup Flour
1 1/4 teaspoons Chicken Bullion
2 Tablespoons Thrive Dehydrated Celery

Mix all ingredients together with 1 1/4 cups of water, add to sauce pan simmer over medium heat with a wire whisk until it becomes thickened.
Just a though I would multiply the recipe five to ten times and keep it in a glass jar or a Ziploc bag.
Then when you are ready to use just scoop out 1 1/2 cups of dry mix and add 1 1/4 cups of water each time you need a can of cream of celery soup.

Powder Mix Equals One Can Of Cream of Tomato
3/4 cup Thrive Instant Milk
1/3 cup Thrive Dehydrated Butter Powder
1/4 cup Flour
3 Tablespoons Thrive Dehydrated Tomato Powder
1 1/4 teaspoons beef Bullion
2 Tablespoons Thrive Dehydrated of diced tomatoes

Homemade Tortilla Mix
(I just made half of this recipe) 16 cups flour
2 Tbsp. baking powder
2 Tbsp. salt
1/2 cups shortening

To make: 2 cups of tortilla mix 1/2-3/4 cups of water
Divide dough into 15 little balls and cover with plastic wrap.
Let them rise 10-15 min.
Roll them out as thin as you can get them. Fry on a dry, hot griddle, about 2 min.
on each side or until little brown spots begin to appear. The consistency you are looking for in the dough is almost like play dough. If it is too crumbly they will not roll out well. That is why the water amount is so varied.
Depending on the humidity of the day, you will need more or less
.
Perfect Pancake/Waffle Mix
8 cups of unbleached flour
2 cups nonfat dry milk
1/2 cup sugar
3 Tbsp. baking powder
1 1/2 Tbsp. baking soda
2 tsp salt

To Make Pancakes: 2 cups mix 1 3/4 cups of water or milk 1 egg 2 Tbsp. vegetable oil

To Make Waffles: 2 1/2 cups of mix 2 cups of water 3 eggs 1/4 cup vegetable oil

Basic Muffin Mix
Combine:
8 cups flour
2 ½ cups brown or white sugar
1 ½ cups dehydrated Shortening
½ cup powdered Milk
1/3 cup baking powder
1 ½ tsp. Salt
½ tsp. Powdered vanilla
To Make:
use 3 and 1/8 cup of mix add one egg and enough water or liquid to equal 2 cups blend with a wire Wisk but do not beat.
Greece a 8- 10 muffin pan and fill ¾ full bake for 20 minutes at 425 degrees.

Sugar Cookie Mix
1 1/2 Cups Flour
3/4 Cup White Sugar
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
Mix together and store in a quart size zip lock bag. Write instructions on the bag to add: 1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix & Bake at 350 degrees for 9-11 minutes.

Chocolate Chip Cookie Mix
1 Cup Flour
1/4 Cup White Sugar
1/2 Cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Chocolate Chips
Mix together and store in a quart size zip lock bag. Write instructions on the bag to add: 1 Stick Softened Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix & Bake at 350 degrees for 9-11 minutes.

Oatmeal Cookie Mix
1 Cup Flour
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1 1/2 Cup Rolled Oats
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
Optional: 1/2 Cup Raisins and/or Nuts
Mix together and store in a quart size zip lock bag. Write instructions on the bag to add: 1 Stick Melted Butter, 1 Large Egg, 1/2 teaspoon Vanilla Extract. Mix, Refrigerate for 30 Minutes & Bake at 350 degrees for 9-11 minutes.

Gingerbread cookie Mix
1 3/4 Cup Flour
3/4 Cup Dark Brown Sugar
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Tablespoon Ground Ginger
1 1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves

Mix together and store in a quart size zip lock bag. Write instructions on the bag to add: 1/2 Stick Softened Butter, 1 Large Egg, 1/8 Cup Molasses. Mix & Bake at 350 degrees for 9-11 minutes.

Instant Cappuccino Mix
1 (8 quart) packages nonfat dry milk powder 1 (16 ounce) jars powdered nonfat dry creamer
1 (8 ounce) jars instant coffee
1 (1 lb.) package confectioners' sugar
Combine all ingredients in bowl. Pour into wide-mouth jars for gifts. On label include instructions: TO SERVE, PUT 1/4 CUP MIX IN MUG. ADD 1 CUP BOILING WATER. NOTE: Coffee can be flavored, such as hazelnut or vanilla.

Chicken Seasoned Rice Mix

Ingredients

3 cups uncooked Riceland Extra Long-Grain White Rice
2 Tablespoons chicken bouillon powder
¼ cup dried parsley flakes
2 teaspoons dried onion
¼ teaspoon dried thyme leaves, crushed

Instructions

In a large bowl, mix all ingredients together and ladle at least 1 cup of the mixture into jars or bags. Label and decorate as desired.

For 3 cups prepared rice:

In a 2-quart sauce pan combine 1 cup rice mix, 2 cups water and 1 Tablespoon Riceland Rice Bran Oil (or canola oil), optional.
Stir lightly and bring to a rolling boil; reduce heat to simmer.
Cover with a tight-fitting, non-vented lid.
Simmer for 15 minutes. Remove from heat and fluff with a fork. Cover the pan with a clean kitchen towel and replace lid.
Allow the rice to rest 10-15 minutes prior to serving.

Notes

Be sure to shake or stir rice mixes well before using as the spices will settle during storage.

Cooking preparation for all of these rice mixes follows the 1-2-3 rule:

1 part uncooked rice (1 cup)
2 parts liquid (2 cups water, broth, etc.)
3 parts cooked rice, cooked (3 cups prepared rice)

Optional: add 1 Tablespoon oil or butter

Directions for 3 cups prepared rice:

In a 2-quart sauce pan combine 1 cup rice mix, 2 cups water and 1 Tablespoon Riceland Rice Bran Oil (or canola oil), optional.
Stir lightly and bring to a rolling boil; reduce heat to simmer.
Cover with a tight-fitting, nonvented lid.
Simmer for 15 minutes. Remove from heat and fluff with a fork. Cover the pan with a clean kitchen towel and replace lid.
Allow the rice to rest 10-15 minutes prior to serving.

Curry Seasoned Rice Mix

1/2 cup instant onion
3 tablespoons curry powder
3 tablespoons low-sodium chicken bouillon granules
1 teaspoon garlic powder
1/2 teaspoon ground turmeric
6 cups Riceland Foods Long-Grain White Rice, uncooked

Mix together in a large container and portion into bags or jars as desired (at least 1 cup per container).
Alternatively, use 2 tablespoons plus 1 teaspoon mix for eachcup of uncooked rice

Onion Seasoned Rice Mix

4 cupsRiceland Foods Long-Grain White Rice
1 envelopeLipton or Knorr onion soup mix
1/4 cup dried minced onion
1 tablespoondriedparsley
1/2 teaspoon salt (optional)Mix together in a large container and portion into bags or jars as desired (at least 1 cup per container).

Spanish Rice Mix

1 tablespoons instant minced onion
1/4 cupdriedparsley flakes
1 teaspoonkoshersalt
1/2 teaspoonfreshly crackedblack pepper
1 teaspoongranualted garlic
1 teaspoonground turmeric.
4 cups Riceland Foods Long-Grain White RiceStore in an airtight container or package as desired for gifts

Vegetable Rice Mix

4 cups uncooked rice
1 envelopeKnorr vegetable soup mix
2 tTablespoons dried minced onion
2 tablespoons dried minced celery
2 tablespoons dried minced bell pepper
1 tablespoondriedparsley
1 teaspoon salt

Package in quantities as desired in airtight containers. Always stir or shake well before using.

Lemon-Dill Rice Mix

4 cups uncooked rice
1/4 cupdried grated lemon peel
1/4 cup powdered chicken soup base
2 tablespoons dried dill weed
1 tablespoon dried chives
1/2 teaspoon salt

Store in airtight containers in quantities as desired.

Beef Seasoned Rice Mix

3 tablespoons low-sodium beef bouillon granules
1/2 cup instant minced onion
/2 cup parsley flakes. Place in container. Use 2-1/2 tablespoons mix for each recipe.
6 cups uncooked Riceland Long-Grain White Rice

Mix well and store in airtight containers. Stir or shake well before using.

Ingredients

1/2 cup Dry Buttermilk Powder (See Note)
1 Tablespoon Dried Parsley
2 teaspoons Dried Dill Weed
1 teaspoon Freeze Dried Chives
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper

Preparation

In a medium bowl, whisk all ingredients to combine. Transfer the mixture to an airtight container and store in the refrigerator.

Notes:
1. When you purchase buttermilk powder at the store, it is found on the shelf, often in the baking section or near the powdered milk.
2. Storage: the brand of buttermilk powder recommends refrigerating the powder once opened. In my experience, the powder stores for at least 2 months in the refrigerator, as long as you keep it in powder form. If you mix the powder with sour cream or other liquid products, use within 5 days.