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Garlic Salt (Organic)

$5.00

SKU: S847 Categories: ,

Product Description

Package weight:  4 ounces

Shake on or stir into your favorite dishes that love a good dose of garlic flavor.

Ingredients: Organic Garlic Powder, Organic Parsley, Sea Salt

Contains Salt

No Sugar

*Sprinkle onto meats to be grilled, braised or broiled.

*Shake onto French fries and baked potatoes.

*Stir into flour or cornmeal for fried fish and chicken.

*Liven up canned and frozen vegetables.

*Blend with other spices to make your own seasoned salt.

 

RECIPE:  Grilled Portabella Mushrooms

6 large, whole Portabella mushrooms

1/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon palm sugar

1/4 teaspoon GARLIC SALT

Freshly ground black pepper to taste

Snap stems from mushroom caps and discard or use to season another vegetable dish.  Whisk together olive oil, vinegar, sugar, GARLIC SALT, and black pepper.  Pour over mushroom caps; allow to stand for 15 minutes.

Place cap-side down and grill 5 minutes per side.

*Serve as a side dish to grilled steaks, or sliced on grilled hamburgers.  Use to serve shredded vegetables in after cooking, or drop cream cheese filling into the stem-end when you turn them

*Any cheese that gets creamy when it melts can be added after the mushrooms are turned on the grill.

Yield:  6 whole sides/8-10 sliced sides

 

RECIPE:  Guacamole-Denton Style

2 ripe avocados, mashed

1 tablespoon lime juice

1 tablespoon onion, minced

1/2 teaspoon GARLIC SALT

2 tablespoons mayonnaise

1/4 teaspoon Tabasco

1/4 teaspoon Chili Powder Blend-Traditional

Mix all ingredients together until well-blended and smooth.

*Garnish with chopped fresh tomatoes, olives, purple onion, parsley or cilantro.

*Serve with tortilla chips or warm, soft tortillas.

*Dress an omelet with a generous helping of this guacamole.

*Fold into sour cream to extend and serve with corn chips to guests.

*Wrap in a wheat flour tortilla with your favorite ingredients.

 

RECIPE:  Squash Casserole

3 medium yellow squash, chopped

1 onion, chopped

1/2 cup plain bread crumbs

1/2 cup cheddar cheese, grated

1 egg, beaten

1/2 teaspoon GARLIC SALT

1/4 teaspoon COARSE-GRIND BLACK PEPPER

Cook squash and onions in salted, boiling water for 3 minutes; drain.

Add bread crumbs, reserving 1 tablespoon for topping.  Mix in remaining ingredients and pour into a greased casserole dish.  Sprinkle with reserved bread crumbs and bake at 375 degrees for 20 minutes.

*Serve with roasted meats, fried chicken and baked ham.

*Include with other country-style vegetable dishes such as mashed potatoes, black-eyed peas, fried okra and corn-on-the-cob.

Yield:  4 servings

 

RECIPE:  Garlic Mashed Potatoes

3 pounds russet potatoes, peeled and cut in 2-inch cubes

1 teaspoon, or to taste, GARLIC SALT

1/2 teaspoon FINE-GRIND WHITE PEPPER

1/2 stick butter

1/4 cup sour cream or buttermilk

1/2 cup milk

Cover potatoes with water in a kettle and boil until tender; about 15-20 minutes.  Drain and dump into a mixing bowl.

Add butter, GARLIC SALT and WHITE PEPPER; mash into the steaming, hot potatoes.  Pour in buttermilk and mash some more.

Add half the milk; mashing until well mixed.  If the potatoes are too stiff, add the remaining milk and more if needed to attain a creamy bowl of mashed potatoes.  At this point, if you continue to process the potatoes with an electric mixer, a smoother product will result.

Add more GARLIC SALT and WHITE PEPPER if needed.

*Serve with roasted, braised and fried meats.

*For a country-style vegetarian meal, serve along with a selection of other vegetables, including some vegetable casseroles, cornbread and pickles.

*Leftovers may be made into potato pancakes by adding a beaten egg, flour and baking powder.

Yield:  6-8 servings

 

RECIPE:  Garlic Fried Butterfly Shrimp

2 pounds large shrimp (10-12 count per pound)

4 cups commercially prepared cracker crumbs

1 cup cornstarch

2 teaspoons GARLIC SALT

1 teaspoon COARSE-GRIND BLACK PEPPER

1/2 teaspoon CAYENNE PEPPER POWDER

1 cup water

1 egg

1 quart fresh peanut oil

Peel and devein shrimp, leaving tails on.  Very carefully, split shrimp down the middle from the front side, being careful not to slice through; set aside.

In a shallow pan, mix together cracker crumbs, cornstarch, GARLIC SALT, BLACK PEPPER and CAYENNE PEPPER POWDER; set aside.

In a large bowl, whisk together water and egg.

While heating oil in a deep frying vessel, place shrimp in water and egg wash.  Toss until shrimp are wet.

Dredge shrimp in breading mixture and immediately place into hot oil.. Shrimp will be done when they float to the top, about 3 minutes.  Do not place too many shrimp in the oil at a time as this will lower the cooking temperature too much and cause the shrimp to be soggy.  Also be careful not to overcook.  This will toughen the shrimp.

*Serve with French fries and hushpuppies along with coleslaw for the classic fried shrimp dinner.

*For a different menu, serve with boiled potatoes and a green bean salad dressed with vinaigrette

*For po’boys, pull the tail off when peeling the shrimp.  Once fried, stuff into a roll dressed with tartar sauce or horseradish-spiked mayonnaise and some Creole mustard.  Top with sliced tomatoes, lettuce, sweet purple onion and dill pickles.

*Place the usual condiments on the table when serving:  Tartar sauce and red cocktail sauce.

*Stir Creole mustard into mayonnaise plus a dash of Tabasco for a dipping sauce.

Yield:  4-6 servings

 

RECIPE:  Mexico City Guacamole

2 ripe avocados, mashed

1 tablespoon lemon juice

1/2 teaspoon GARLIC SALT

1/4 teaspoon bottled hot sauce

5 slices bacon, cooked and crumbled

Mix together avocado, lemon juice, GARLIC SALT and hot sauce; cover and chill.  Stir in all but 1 tablespoon bacon.  Garnish with the reserved bacon and serve with tortilla chips.

Yield:  2 cups

 

RECIPE:  Avocado Dip

3 ripe avocados, peeled

2 tablespoons lemon or lime juice

4 hard-cooked eggs, peeled and chopped

3 tablespoons shallot, minced

1/2 teaspoon GARLIC SALT

1/4 teaspoon CHILI POWDER BLEND-TRADITIONAL (MILD)

3 tablespoons mayonnaise

Mash the avocados with the lemon juice; fold in the eggs and continue mashing.  Stir in remaining ingredients and blend thoroughly.

*Serve with tostados, crackers, corn chips, pita chips, toast points or tortillas.

*Garnish with chopped tomatoes, purple onions, scallions or fresh chilies.

*Include on a cold cut or raw vegetable platter.

*Spread on sandwich bread and top with lettuce, tomato and a slice of cheese or bacon.

*Fill an omelet and garnish with chopped tomatoes.

*Spice this dip up with a dash of Tabasco.

Yield:  6-8 salad servings

15-20 appetizer/hors d’oeuvres

 

 

 

 

 

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Additional Information

Weight 5 oz
Dimensions 6 x 4 x 2 in
Size

4 Ounce

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