Mix it all together and use as directed in your recipes.
This seasoning is really hard to find when you live out of the big cities. And even when you do find it, it's rather expensive. There are lots and lots of recipes for this online - some using all kinds of different herbs. But, this is the one that is just like the real thing.
1. Preheat oven to 425 degrees. Grease a 12 inch pizza pan.
2. Combine 1 cup flour, yeast, sugar and salt in a bowl. Add warm water and oil; mix until well blended. Gradually add enough flour to make a soft dough. Knead until elastic. Let sit while preparing toppings.
3. Combine cream cheese, sour cream and beau monde seasoning. Set aside.
4. Heat oil in large skillet on med-high heat. Add veggies, garlic, pepper and beau monde seasoning. Cook for about 7 to 10 minutes. Add roast beef and heat. Cool.
5. Pat out dough into pan. Make sure you form a rim.
6. Spread sauce over crust. Then spoon the veggie/meat mixture over the top. Now, sprinkle cheese over it all.
7. Bake for 12 to 15 minutes or until cheese is bubbly and crust is browned.
**If you can't find beau monde seasoning in the store, you can find a recipe HERE.
1. Heat oil in skillet. Season beef with garlic powder, basil, salt & pepper. Sear on all sides for 25 seconds. (You don't want to cook it - just color it). Remove from pan and let cool.
2. Put mushrooms, shallot and garlic in food processor with the thyme, salt & pepper. Pulse to a rough paste.
3. Scrape mushroom mixture into the skillet and cook over high heat for 10 to 15 minutes, tossing frequently, to cook all the moisture from the mushrooms. Spread on a plate to cool.
4. Brush the filet with mustard. Preheat oven to 400 degrees.
5. Lay a sheet of cling wrap on work surface and arrange ham on it in overlapping rows. Spread mushroom paste over ham. Place filet in the middle. Spread more paste on top of filet and top with remaining ham.
6. Using the cling wrap, neatly roll ham and paste around filet and twist ends to secure. Chill for 15 minutes so the filet will hold its shape.
7. Roll out puff pastry on floured surface to the thickness of a penny. Brush with the egg yolk. Remove plastic from filet and lay in the center.
8. Fold the ends up over the filet and then wrap the pastry around it. Cut off any excess. Turn so the seam is on the bottom and place on a baking sheet. Brush with egg yolk and chill for 15 minutes to let the pastry rest.
9. Lightly score the pastry in 3 places and glaze again with the egg yolk.
10. Bake for 20 minutes at 400 degrees. Then lower the oven to 350 degrees and cook for 10 minutes more.
11. Allow to rest for 10 minutes before slicing. It should still be pink in the middle.
Combine cornmeal, whole wheat flour, rye flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients. Fold in raisins. Pour into a greased 8 x 4 inch loaf pan. Cover with foil.
Place pan on a rack in large dutch oven. Add 1 inch of hot water. Bring to a gentle boil; cover and steam for 45 to 50 minutes or until toothpick comes out clean. Add more water as needed.
Remove bread from dutch oven; let stand 10 minutes before removing from pan. Cool on rack.
1 (14 oz) can Eagle Brand sweetened condensed milk
2 (9 oz) containers Cool Whip
1 graham cracker or butter cracker crust
Mix the thawed lemonade with the Eagle brand. Fold in one container of Cool Whip. Pour into crust. Chill for at least 1 hour. Cover with the other container of Cool Whip. Garnish with a couple of slices of lemon and a sprig of mint.
1 can (10 oz) diced tomatoes with green chilies, undrained
3/4 c. light dairy sour cream
1 c. shredded Monterey Jack or Cheddar cheese
1 pkg. (7 oz) uncooked spaghetti
1/3 c. shredded Monterey Jack or Cheddar cheese
1/2 tsp. salt
1/4 tsp. garlic powder
1. Heat oven to 350 degrees. Cook pasta according to package directions; drain. Whisk together remaining pasta shell ingredients. Add pasta; toss. Arrange in a 9" pie dish, pressing to form the shell.
2. Heat a large skillet over medium heat until hot. Add ground beef; brown 4 to 5 minutes, breaking up into crumbles. Pour off drippings. Season with 1 tsp. garlic powder, 1/2 tsp. salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.
3. Reserve 2 Tbsp. beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese; bake 15 minutes or until heated through.
I got this from the National Beef website. I've made it many times and it's always great!