Spice Blends and Seasonings
- Antonio's Italian Spice Blend Seasoning
- Border Bandito's Salsa Spice Blend
- Cattlemen's Choice Beef Sauce Spice Blend
- Championship Chili Spice Blend
- Garden Harvest Special Blend
- Gold Coast Garlic Shake Spice Blend
- Mesa Flats Enchilada Spice Blend Seasoning
- Prairie Fire Chipotle Pepper Blend
- Red River Fajita Spice Blend
- Sizzlin Sunset Cajun Spice Blend Seasoning
- Smokey Canyon Mesquite Grille Seasoning
- Tumbleweed Taco Spice Blend
Westport Spice Comfort Recipes.
These delicious Swedish meatballs are perfect for any occasion. The combination of ground beef, bread crumbs, and spices creates a flavorful and juicy meatball. The creamy mushroom sauce adds a savory touch and perfectly complements the meatballs. Serve with mashed potatoes or egg noodles for a comforting and satisfying meal.
1.5 lbs (90% lean) ground beef
1 cup, crushed dry bread crumbs
1/4 cup milk
2 tsp Worcestershire sauce
1 tsp onion powder
2, beaten eggs
3 tbsp Cattlemen's Choice Beef Sauce Spice Blend
1 can (10.75 oz) cream of mushroom soup
1 can (use the cream of mushroom soup can to measure) milk
1/2 tsp ground nutmeg
8 oz (1 cup) sour cream
Preheat the oven to 350°F.
In a large mixing bowl, combine the ground beef, dry bread crumbs, milk, Worcestershire sauce, onion powder, beaten eggs, and 3 tablespoons of Cattlemen's Choice Beef Sauce Spice Blend. Mix well.
Form the mixture into 1-inch meatballs, using 1 tablespoon of the mixture for each meatball. Place the meatballs in a 9x13 inch baking dish and bake for 30 minutes or until cooked through. Drain the excess grease.
While the meatballs are baking, make the sauce. In a saucepan, combine the cream of mushroom soup, 1 can of milk (use the cream of mushroom soup can to measure), ground nutmeg, and 4 tablespoons of Cattlemen's Choice Beef Sauce Spice Blend. Bring to a gentle boil over medium heat, stirring continuously.
Lower the heat and let the sauce simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the sour cream.
Pour the sauce over the cooked meatballs, and return to the oven. Bake for an additional 5 minutes or until heated through.
Discover a delicious and easy-to-make Italian-style chicken dish with Miss Lil’s Garlic Chicken. This homestyle recipe features juicy cuts of frying chicken marinated in garlic, dry vermouth, and Westport Spice Italian Blend, then baked to perfection in the oven. Serves 4 and can be marinated overnight for a more intense flavor. Perfect for a family dinner or a special occasion. Try this mouth-watering recipe today!
2 teaspoons vegetable oil
1 cup small onion, chopped
2 cloves garlic, crushed and minced
½ cup diced green bell pepper
6 ounces smoked ham, diced (Cure 81 preferable)
3 (16 ounce) cans small red beans, drained (not kidney beans)
2 cups water
1 teaspoon dried thyme
½ teaspoon dried celery seed
½ teaspoon salt, or to taste
2 or 3 teaspoons Olde Westport Sizzlin Sunset Cajun Spice Blend
1 teaspoon Tabasco sauce, or to taste
2 cups hot cooked rice
Heat vegetable oil in a heavy 3-quart saucepan over medium-high heat.
Add chopped onion, garlic, bell pepper, and diced ham, and cook until tender.
Stir in drained beans, water, thyme, celery seed, salt, Cajun spice blend, and Tabasco sauce.
Bring mixture to a gentle boil, stirring occasionally to prevent sticking.
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
If mixture becomes too thick, add water as needed.
Mash a few of the beans with the back of a spoon to thicken sauce to desired consistency.
Serve the bean mixture over hot cooked rice.
This classic Beef Stroganoff recipe is made with tender chunks of beef chuck, sliced mushrooms, and a savory sauce made with Cattlemen's Choice Beef Sauce Spice Blend. Serve it over hot and buttery egg noodles for a hearty and satisfying meal.
1.5 pounds beef chuck, cubed, well trimmed
1 tablespoon vegetable oil
3 cups water
0.5 cup Cattlemen's Choice Beef Sauce Spice Blend
2 cans (4 ounces each) sliced mushrooms, drained
8 ounces (1 cup) sour cream (regular, low-fat or yogurt)
1 package (12 ounces) wide uncooked egg noodles
Brown beef chuck cubes well on all sides in vegetable oil, then drain.
In a bowl, blend water and Cattlemen's Choice Beef Sauce Spice Blend, then slowly stir into skillet along with beef tips.
Stir continuously until thickened.
Lower heat, add mushrooms and sour cream, then stir.
Cook mixture only until heated through, don't boil.
Meanwhile, prepare noodles according to package directions.
Spoon beef mixture over top of hot noodles and serve immediately.
This is a flavorful and moist meatloaf recipe with a twist. The addition of spinach and a unique garlic shake provides an extra depth of flavor, making this meatloaf a comforting and nutritious meal. Best served with a side of mashed potatoes and green beans for a classic, homestyle dinner.
1 large egg
½ cup water
¾ cup uncooked old-fashioned or quick-cooking oats
1½ pounds 90% lean ground beef (or beef and pork combination)
1 (10 ounce) package frozen spinach, thawed and well drained
½ cup small onion, chopped
2 tablespoons Dijon mustard
2½ teaspoons Gold Coast Garlic Shake Spice Blend
½ teaspoon coarse ground black pepper
In a large bowl, blend the egg, water and oats, and let sit for 5 minutes.
Add ground beef, spinach, onion, mustard, Gold Coast Garlic Shake, and black pepper to the bowl. Mix all ingredients thoroughly using a fork to maintain the texture.
Form the meat into a loaf and bake in a 350-degree oven for 45 minutes, or until fully cooked and no pinkness remains.
Remove from the oven and let sit for 5 minutes to firm up before slicing.
To ensure the meatloaf is cooked properly, use a meat thermometer. It should register 160 degrees at the center of the loaf. Drain the juices after the loaf has firmed up to ensure it remains juicy and not dry. If desired, use the pan juices to make a gravy.
A delicious and creamy chicken fettuccine Alfredo dish made with low-fat cream cheese, Parmesan cheese, and a special blend of spices.
4 ounces uncooked fettuccine
1 teaspoon vegetable oil
2 boneless skinless chicken breast halves, cut into ¼ slices
½ cup no fat skim milk
1 teaspoon cornstarch
4 ounces low fat cream cheese, cubed and at room temperature
3 tablespoons Parmesan cheese
1 tablespoon Special Blend
Cook fettuccine according to package directions, then drain.
Heat oil in a large nonstick skillet over medium-high heat, brown chicken lightly on all sides, and set aside.
Blend milk and cornstarch in a small bowl, add to skillet along with cream, Parmesan cheese, and Special Blend, stirring.
Bring to a gentle boil, stirring until thickened.
Lower heat, add chicken to skillet, and cook for 5 minutes or until heated through.
Arrange chicken over fettuccine, and spoon sauce over all.
A delicious tuna sandwich with a special blend of spices and chopped apple and celery for added flavor and texture, served toasted and crispy with a side of soup.
6.5 ounces water-packed tuna, drained
1 ounce shredded Cheddar cheese
1/4 cup finely chopped apple
2 tablespoons finely chopped celery
1 tablespoon Garden Harvest Special Blend
3 tablespoons, or as needed mayonnaise (light or regular)
4 slices bread (whole wheat or white)
2 tablespoons butter or margarine, at room temperature
In a small bowl, combine all ingredients except bread and butter, adding just enough mayonnaise to bind ingredients.
Spread half of tuna mixture over two slices of bread, top with other half.
Spread butter over outsides of each bread slice.
Heat skillet over medium-high heat, toast each side to desired color.
A delicious and flavorful twist on the classic deviled eggs recipe, featuring Garden Harvest Special Blend, onion, sweet pickle relish, bacon bits, and mustard.
6 large eggs
¼ cup salad dressing (not mayonnaise)
1 tablespoon Garden Harvest Special Blend
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
¼ cup real bacon bits
1 tablespoon prepared yellow mustard
to taste salt and pepper
Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil and immediately remove from heat.
Cover and let eggs stand in hot water for 20 minutes. Remove from hot water, cool, peel, and cut lengthwise.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with salad dressing, Garden Harvest Special Blend, onion, sweet pickle relish, bacon bits, and mustard.
With a fork, fill the egg halves with the yolk mixture. If desired, sprinkle with paprika, chili pepper, or cayenne pepper.
Refrigerate until serving.