Frank’s Red Hot – Ok, not for the heat always, but for the flavor! You know that commercial where the little old woman says, “I put that *@$# on everything!”? Here is a for instance: If you are making something that seems a little bland and you don’t really know what it needs, try a DROP (and I mean DROP) of Red Hot, it somehow brings the flavor up on all different sorts of things! Now you can experiment with more drops, but let it cook a bit first! Good for liquids and sauces! (This stuff is not just for making Mexican and spicy dishes, it will work in a white sauce that just needs a little flavor boost!
Crushed Red Pepper – see above – but for things that are not as “liquidy” In this medium we are going for a DASH!
Garlic Powder – not garlic salt...need I say more?
Onion Powder – ditto my darlings!
Italian Seasoning and/or Basil, Oregano, Parsley – Great to put on skinless boneless chicken or any other type of meat, to bake up with a good Italian flavor
Grill Seasoning – same principle as above, different flavor!
Lemon juice – great on baked or broiled fish – with some buttery spray for the great taste and no extra points!
Different vinegar flavors – apple cider, red wine, white wine, balsamic and plain old white! Vinegar helps tenderize meat!
Rosemary – great Italian flavor, try a little in your veggie lasagna to give it a more authentic flavor!
Cumin – anytime you want that Mexican flavor – Cumin is your friend! Throw a little in your eggbeaters for a little Southwest Breakfast!
Paprika – gives things a little smoky flavor (very mild you can use it just for color, if you baking chicken or fish and it just looks too white and unappetizing!)
