Copycat Good Season Italian Dressing Mix

Copycat Good Season Italian Dressing Mix 1 teaspoon carrot, grated and finely chopped 1 teaspoon red bell pepper, finely minced 1/2 teaspoon green bell pepper, finely minced, (optional) we add this strictly for color 3/4 teaspoon McCormick lemon pepper 1/8 teaspoon dried parsley flakes 1 teaspoon salt 1/4 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon black pepper 2 teaspoons sugar 2 teaspoons dry pectin or 1 tsp plain unflavored gelatin pinch ground oregano Combine all into a single packet, Makes 1 Mix If you want a completely dry mix, you can dehydrate the carrot and bell peppers by placing them on a baking sheet and putting them in the oven at 250F for about an hour. Make sure the pieces are completely dry before adding them to your mix. Alternatively, if you happen to have a food dehydrator, you can use that instead, which will ensure that they don’t accidentally brown. almost-good-season-italian-dressing-mix If using the dry mix, It’s best if made at least an hour prior to using so the veggies have a chance to rehydrate. How to Prepare Copycat Good Season Italian Dressing Pour 1/4 cup of vinegar into a cruet or jar; Add 3 tablespoons of water, then 1 pkg of dressing mix. Cover the cruet, Shake vigorously until well blended. Add 1/2 cup of Canola oil; cover and shake again until well blended. To prepare this will even less oil, pour 1/4 c. of vinegar into a cruet or jar, add 1/4 c. water and dressing mix, seal and shake vigorously. Add 1/4 c. of oil (use what you like, Canola, Safflower or olive oil are good choices). Seal and shake vigorously again until the ingredients are well blended. almost-good-season-italian-dressing-mix Much like it’s store-bought counterpart, this should be stored in the refrigerator for up to a month once it’s been mixed. Zesty Version You’ll Need: 1 teaspoon dried carrot, grated and finely chopped 1 teaspoon dried red bell pepper, finely minced 1/2 teaspoon dried green bell pepper, finely minced, (optional) we add this strictly for color 1 1/2 teaspoon McCormick lemon pepper 1/4 teaspoon dried parsley flakes 1 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon black pepper 1/8 teaspoon (aka a dash) ground oregano 2 teaspoons sugar 2 teaspoons dry pectin or 1 tsp plain unflavored gelatin Combine all of the ingredients together in a small baggie and store until needed, (makes 1 package). To Prepare: Pour 1/4 cup of vinegar into a cruet or jar; Add 3 tablespoons of water, then 1 pkg of dressing mix. Cover the cruet, Shake vigorously until well blended. Add 1/2 cup of Canola oil; cover and shake again until well blended. To prepare this will even less oil, pour 1/4 c. of vinegar into a cruet or jar, add 1/4 c. water and dressing mix, seal, and shake vigorously. Add 1/4 c. of oil (use what you like, Canola, Safflower, or olive oil are good choices); seal and shake vigorously again until the ingredients are well blended.