The Kitchen Flavors Recipe Methods

Saddleback Ranch or Rattlesnake Ranch

Yield 1 pint or alternative amount of 2/3 Cup
  • In a small bowl, add 1 Cup buttermilk (or alt:1/3 Cup)
  • Add 1 Tablespoon Ranch Blend (or alt:1 teaspoon)
  • Whisk to incorporate, allow the blend to “bloom” in the buttermilk for 10 minutes.
  • Add 1 Cup of your favorite mayonnaise (alt:1/3 Cup)
  • Whisk to completely mix
  • Store in an airtight container
  • Pour an appropriate amount on a green salad or use as a dip for raw veggies (adding a little sour cream will further thicken for a dip, but may lessen the flavor)
  • The Ranch flavor will be fine the next day, just give it a quick stir and use.
  • The Rattlesnake “fangs” will grow longer after a few days in the refrigerator.

Naughty Egg Salad

Yield varies
  • Add the Naughty Egg Salad to your secret egg salad recipe. We recommend 2 teaspoons for every 4-6 hard cooked eggs.
  • It replaces all other dry seasonings, including salt. Try it for deviled eggs, simply use about half the amount of blend, since it’s not mixed with egg whites

Greek Goddess

Yield 1½ Cups
  • In a medium bowl, combine: 1 C plain Greek yogurt, 1 T Greek Goddess blend, ½ C favorite mayonnaise, and 1 T lemon juice
    (1/2 of a fresh lemon is about 1 T)
  • Whisk thoroughly and pour into an air-tight sealable container
  • Allow dressing to cure in refrigerator for 30 minutes, this lets the flavor develop.
Our Other Products
  • (Backyard Grill, Papas Shake, Southwest Sunset, SPG, Vampire Proof, & Wedges Wow)
  • Simply sprinkle over your food using a shaker container, your very clean fingers, or carefully with a spoon. Use less, then add more.
  • Like to experiment? (so do we)
  • Try our seasoning blends on a variety of foods, including: popcorn, cooked veggies, mac-n-cheese, pasta dishes, mayonnaises, and more.

(food safety reminder: all prepared foods (moist) are to be thrown away after seven days from being made / opened – that includes any leftovers.)

Trail Boss Chili

Yield: 4 portions of ½ pound chili start to finish: approximately 35 minutes
ground meat (coarse if possible) 2 pounds (90/10 grind is best)
Tomato sauce (small can) 8 fluid ounces
Water 8 fluid ounces
Trail Boss Chili seasonings campfire size “red envelope” (use entire contents) 3.5 oz. is 3/4 Cup.
  1. in a medium skillet or 4 to 6 qt. pan, over low-med heat, completely brown the meat, slowly and evenly
  2. remove excess fat if desired (carefully use a large spoon)
  3. stir in tomato sauce and water
  4. add the Trail Boss Chili seasonings
  5. mix well, lower heat to a simmer
  6. cover and simmer 20 minutes – stir occasionally
  7. serve with cornbread or soda crackers and your favorite cold beverage (try some milk)

NOTE: (for spicy heat use entire contents 3/4 C, for medium heat use ½ C, and for mild heat use ¼ C)

Crab Cake Party

Yield: varies (about 8 cakes) start to finish: approximately 45 minutes
  • Gather on countertop or prep table:1/2-pound Lump crab meat (from the refrigerated section, not from a can. don’t worry the crab is pre-cooked)
  • 1 egg (or 2 T of liquid egg)
  • 2 t bread crumbs (dried panko or fresh white)
  • 3 T favorite mayonnaise
  • 2 t buttermilk
  • Crab Cake Party seasonings
  • 1 plate
  • 1 baking dish (something that will hold all the cakes in a single layer)
    frying oil
METHOD (yes, there are a lot of steps)
  1. take a deep breath, slowly exhale, this is going to be good
  2. in a medium bowl, place crab meat, carefully pick out any shell pieces (some may look translucent), wash your hands
  3. in a small bowl, beat 1 large egg, (wash your hands after cracking the egg into the small bowl)
  4. add 1 T Crab Cake Party seasoning
  5. add 1T buttermilk
  6. add beaten egg
  7. gently fold crab mixture 2-3 times, avoid over mixing and breaking lumps of crab
  8. add 2 t bread crumbs
  9. add 3 T favorite mayonnaise
  10. again, gently fold crab mixture, avoid over mixing and breaking lumps, reserve about 1 t of mixture
  11. form cakes, until just firm, (think hockey puck shape) place in the dish, single layer
  12. make a mini thumb cake from the reserved 1 t amount, add to dish
  13. cover and refrigerate dish with cakes for 20 minutes
  14. clean up, wash your hands
  15. remove cakes from refrigerator, have skillet and slotted metal spatula at the ready
  16. place a single stack of four or five paper towels to receive hot cakes
  17. heat a half inch of canola or peanut oil in a deep wide skillet to 350°F (medium-high heat), do not allow oil to smoke
  18. carefully place that 1 t reserved crab mixture piece in oil to check temperature, look for small “oil bubbles” & hear the frying “sizzling sound”. Ok, the test piece should be golden, place piece on a paper towel, allow to cool, taste it.
  19. Monitor your frying oil, don’t overheat
  20. carefully place cakes – one at time – in the oil, don’t overcrowd the cakes (if necessary, cook in batches)
  21. carefully shallow fry the cakes until golden, about 5 minutes each side, turning over just once (remember the crab meat is already cooked, you are cooking the raw egg and creating the crab cakes flavor)
  22. remove cakes to drain on paper towels
  23. turn off heat
  24. be certain to allow oil to completely cool before removing skillet from range
  25. enjoy your Crab Cake Party!