This seasoning has become my favorite…it pairs well with other seasoning…I Love it..great on steak, seafood, salmon…all purpose.
This spice is indistinguishable from the much-higher priced Spanish paprika found in specialty stores and web sites. I use it in all types of cooking. Great smokey substitute when you want to avoid smoked meats. Same flavor, no fat! Particularly good in stews and soups.
It deserves 5 spoons!!!
I truly enjoyed this product at the show in Novi in Match 2014. The flavor is true buffalo; explosive yet very tasty. Added to mac and cheese, popcorn, bbq sauce or rub it takes the food experience to another level. Wish I could find it in the Marketplace.
This is the best spice I’ve ever had. I use it for dips, spreads and dressings. I’m going to try on meat next. I love the fact that it is salt free w/out any MSG. The only problem is it is hard to find. I was lucky to get at my GFS a year ago, but haven’t seen it since. I’ll have to check w/the manager.
This is an excellent general-purpose spice! It’s especially good with meats and veggies
FANTASTIC for grilled Pork Chops, Chicken, Fish, etc!!! Just sprinkle generously on both sides & brush with oil before putting on the grill, (even better if you let it ‘marinate’ for a while before cooking). This is one of my favorite go to spices mixes!
hey this stuff is the best, try it you will see
Wash Hands. Heat 2 tablespoons butter in a large skillet. Add celery, onion and bell peppers. Cook until tender, 3 to 4 minutes. Add 1 teaspoon seasoning and honey. Remove from heat and let cool at least 10 to 15 minutes. Pour into bowl. Add butter and blue cheese, mixing until well combined. Refrigerate until steaks are done.
Season each steak with 1 teaspoon rub. Grill steaks over direct high heat, for 6 to 8 minutes until steak is browned. Turn and continue to cook until steak is desired doneness. Remove from heat and immediately top with Buffalo Blue Cheese Butter. Let rest for 5 minutes.
Had this at the Warehouse,
Italian Dinners in Delaware, Oh. It is addictive. Found out it was at G F S bought two containers.
This is my family’s favorite, and it has been for 20 years. I’ve lived in Arizona the last six years. GFS doesn’t have any stores in the west, nor does it have any mail order services. Since the move, I have tried nearly all other seasonings in an effort to find a replacement for Smokey Grill Seasoning to no avail. So, I have to resort to begging my kids to run into the store and mail me a couple of bottles. I recommend this seasoning to anybody that likes any other seasoning. And it works on anything. I’ve even added it to chili, soup, salad…It’s just too good!
Combine Trade East Garden Seasoning and Buttermilk Ranch Dressing into mixing container. Stir ingredients until fully mixed. Serve.
Wash Hands. Place honey, Trade East Ground Mustard, Trade East Paprika and onion in a blender. Slowly add part of vinegar while blending at medium speed. Add the remaining vinegar, lemon juice and oil, blending until creamy. Add the Trade East Poppy Seeds and mix well. Refrigerate until ready to serve.
Wash Hands. Rub chicken with Trade East Blackened Seasoning. Grill over direct medium heat until cooked through and temperature is at least 160F. Remove from grill and let rest 5 minutes. Dice into 1/2-inch pieces.
Wash Hands. Heat oil in a medium stockpot. Add onion and celery and sauté for 3 minutes. Add sweet potatoes, chicken broth and spices; simmer for about 10 minutes until potatoes are just tender. Add chicken, black beans, corn and cream. Simmer 10 minutes. Serve 1-1/2 cup portions. Garnish with fresh herbs, if desired.
Wash Hands. Coat tuna steaks in Trade East Blackened Seasoning. Heat butter or cooking oil in heavy skillet or grill. Cook tuna 3-4 minutes per side or until fish is at least medium rare. Top salad greens with oranges and onions. Serve shingled tuna steak on top. Excellent with a raspberry poppyseed or honey mustard dressing.
Cajun Crab Cakes:
Wash Hands. Melt first amount of butter and saute peppers and onion until crisp-tender. In a large bowl, combine crabmeat, sauted vegetables, egg, mayonnaise, lemon juice, mustard, bread crumbs and Trade East Cajun Seasoning. Mix well. Form in patties, approximately 2 1/2 oz. Chill if desired. To cook, heat butter in heavy skillet or grill. Cook crab cakes on low heat until browned and cooked through. Hold for up to one hour.
Zesty Dipping Sauce:
Wash Hands. Combine all ingredients and serve with Cajun Crab Cakes.
Wash Hands. Generously coat both sides of the catfish with Trade East Blackened Seasoning. Heat a skillet** on high until it is very hot. Add butter; as soon as butter has melted, add catfish. Cook for 2 to 3 minutes until catfish is well browned and lightly blackened. Turn, adding more butter if needed. Continue cooking until catfish is well browned and cooked through. If catfish is blackened but not cooked through, place skillet in a 400F oven for 3 to 5 minutes until fish is cooked through and flakes easily.
** Traditionally, blackening fish or steaks has been done in a cast iron skillet. If one is not available any good quality skillet will work. Do NOT use a skillet with a non-stick coating.
Wash Hands. Combine preserves, dressing, Trade East Minced Onion and Garden Seasoning in a medium bowl. Place chicken on sheet tray that has been sprayed with cooking spray. Top each chicken breast with 1/4 cup (#16 scoop) of the preserve mixture. Bake at 350°F for 15 to 18 minutes or until cooked through and chicken is at least 170°F.
Wash Hands. Combine vinegar, Trade East Ground Mustard, Garden Seasoning and sugar in a small bowl. Gradually whisk in olive oil. Chill for at least 30 minutes to allow flavors to blend. Serve over mixed greens or use as a dressing for pasta salad or marinated vegetables.
Wash Hands. Combine all ingredients; refrigerate a minimum of 1 hour to blend flavors. Serve with raw vegetables or crackers. Also makes a good dressing for pasta or vegetable salads.
Wash Hands. Combine orange juice, vinegar, oil and Trade East Garden Seasoning in a shallow container. Add chicken breasts and pepper strips. Marinate, refrigerated for at least 2 hours. Remove chicken and peppers from marinade; discard marinade. Grill chicken and peppers until chicken is at least 170°F and peppers are tender.
Wash Hands. Combine all ingredients; mix thoroughly. Cover. Refrigerate until ready to serve. Portion into 1/2 cup scoops. Serve on salad greens or in sandwiches.
Wash Hands. Heat oil in a large skillet. Add onions, bell peppers and potatoes. Cook 5 to 6 minutes or until potatoes are just starting to brown. Add corn, black beans and Trade East Garden Seasoning and cook 2 to 3 minutes. Push vegetables to side and pour eggs into skillet. Stir every 1 to 2 minutes until eggs are cooked through and temperature is at least 160°F. Mix with all the vegetables. Portion a 1/4 cup (#16 scoop) into each tortilla. Top with 1 tablespoon cheese. Fold, if desired. Serve with salsa.
The absolute best! Moved to Georgia; hope I can order online sometime soon, or I will have to have it shipped from Illinois. Worth it!!!!!
A very good seasoning if you are on a low or no salt diet. Very flavorful if you like garlic flavors. I used to use the garlic pepper seasoning but i devoloped a-fib and had to cut out the salt. It is good on salads and just about any cooking imaginable.
Combine Trade East Garlic Bread Seasoning and Peppercorn Ranch Dressing into mixing container. Stir ingredients until fully mixed. Serve.
Wash Hands. Combine all ingredients and mix well. Chill until ready to serve. Serve with fresh vegetables or favorite deep fried appetizers for dipping.
Wash Hands. Sprinkle tilapia with 1/4 cup Trade East Garlic Bread Seasoning. Bake at 375°F or broil on HIGH for 10 to 12 minutes or until fish flakes easily. Top with Bruschetta Topping and serve immediately.
Bruschetta Topping Preparation Instructions:
Combine all topping ingredients. Mix well and chill until ready to serve. Also delicious as a topping for French bread.
Wash Hands. Pat wings dry; sprinkle with corn starch in a large bowl coating completely. Deep fry wings at 350°F, 10 to 15 minutes, until wings are cooked through. Combine butter, hot sauce, Trade East Granulated Garlic and Trade East Regular Grind Black Pepper over low heat until butter is melted. Drizzle over wings and toss to coat. Generously sprinkle with Trade East Garlic Bread Seasoning. Serve immediately.
Wash Hands. Trim tenderloin of excess fat and remove silver skin. Generously rub all surfaces with mustard. Sprinkle Trade East Canadian Steak Seasoning over tenderloin, gently patting so that it adheres. Let rest for 30 minutes. Grill over indirect heat, for 45 to 60 minutes until desired doneness. Remove from grill, cover with foil and let rest 10 minutes before carving.
Wash Hands. Combine cola, oil and Trade East Canadian Steak Seasoning in a shallow bowl or pan. Add steaks and onion. Marinate in refrigerator, at least 30 minutes. Remove steaks and onion from marinade; discard marinade. Grill steaks and onions 16 to 20 minutes, turning once, until steaks reach desired doneness and onions are tender and charred. Remove from grill and let steak rest 5 minutes before serving.
Wash Hands. Combine cream cheese, monterey jack cheese, mustard and 1 teaspoon Trade East Canadian Steak Seasoning. Set aside. Sprinkle burgers with 2 teaspoons Trade East Canadian Steak Seasoning. Grill or broil. When burgers are nearly done, top with a scoop of the cheese filling. Cook another 2 to 3 minutes until the cheese begins to melt and internal temperature of burger is at least 165°F. Serve on toasted bun with lettuce, tomato and sautéed onions.
Tried this on Ribs and Chicken. Fantastic on both in my smoker.
This is the best seasoning I’ve ever used. We are extremely salt sensitive & although use many fresh herbs & many spices, this is my “go to” seasoning for everything. It makes my grits better than the fancy TV chefs’ recipes!!
Needs a recipe. The bottle provides no directions. It works well but you do not know how salty it will make the meat. You need to know how much per pound to use on a steak.
Combine Trade East Jamaican Jerk Seasoning and barbecue sauce into mixing container. Stir ingredients until fully mixed. Serve.
Wash Hands. Combine soy sauce, honey, vinegar and Trade East Jamaican Jerk Seasoning. Bring to a boil. Mix corn starch and water together. Stir into the sauce and cook until mixture comes to a boil for at least 1 minute. Serve hot or cold. Delicious as a dipping sauce for chicken or shrimp, a glaze for pork or seafood or as a sandwich spread.
Sweet Fruit Salsa:
Wash Hands. Finely chop apples, kiwi, grapes and strawberries. Combine in medium bowl. Grate orange peel to measure 1 teaspoon. Squeeze juice from orange. Add orange peel and juice to chopped fruit. Heat brown sugar, Trade East Jamaican Jerk Seasoning and apple jelly just until jelly is melted. Add to fruit and toss gently to mix. Refrigerate 1 hour to mix flavors.
Wash Hands. Preheat oven to 400°F. Brush one side of tortillas with melted butter. Sprinkle with Trade East Cinnamon Maple Sprinkles and cut each tortilla into 8 wedges. Place on ungreased cookie sheet. Bake for 5 minutes or until golden.
Wash Hands. Coat all sides of fish with Trade East Jamaican Jerk Seasoning. Broil 8 to 10 inches from heat, until fish flakes easily with a fork. Serve with Tropical Fruit Salsa.
Tropical Fruit Salsa:
Wash Hands. Combine all ingredients; blend thoroughly. Serve over fish, pork or chicken. Store in refrigerator.
Season burgers on both sides with Trade East Savory Burger Seasoning. Grill, turning once, until desired doneness or until the internal temperature reaches 160°F about 12 to 15 minutes. Top burgers with cheese and cook additional minute to melt cheese. Serve on hamburger buns, topping each burger with 2 strips of bacon.
Combine all Special Burger Sauce ingredients in a bowl. Mix well; chill until ready to serve. Crumble ground beef into a bowl; sprinkle with 2 tablespoons Trade East Savory Burger Seasoning. Gently shape into 16 burgers about 4-1/2 inches wide and 1/4-inch thick. Grill, turning once, until desired state of doneness or until the internal temperature reaches 160°F about 6 to 8 minutes. Serve the sliders on dinner rolls with Special Burger Sauce and other toppings as desired.
Wash Hands. Combine tomato, Parmesan cheese, basil, garlic, vinegar and 2 teaspoons olive oil in a medium bowl. Set aside. Season burgers on both sides with Trade East Savory Burger Seasoning. Grill, turning once, until desired doneness or until the internal temperature reaches 160°F about 12 to 15 minutes. Lightly brush both sides of the sourdough bread with olive oil. Grill 3 to 4 minutes, turning once, until bread is lightly toasted. Place burgers on bread; top with tomato mixture and additional slice of bread.
Recipe alternative: Eliminate one slice of bread on each burger and serve open-faced.
Wash Hands. Combine Trade East Mesquite Seasoning with Butter and ketchup into mixing container. Stir ingredients until fully mixed. Chill a minimum of 30 minutes to blend flavors. Serve.
Mix all spices together until well blended. Store in sealed container in a cool dry place. Use in any recipe that calls for ras el hanout. Also delicious sprinkled on fish or chicken before grilling, or added to rice or couscous.
Combine garlic, black pepper, cumin, cinnamon, cardamom, cloves, turmeric and a generous grinding of sea salt in a small bowl. Mix well and reserve 1 teaspoon of seasoning.
Rub remaining seasoning over turkey breast. Roast according to packaging directions.
Combine reserved seasoning with honey and butter; mix well. Brush over turkey last 30 minutes of baking time.
Note: This recipe makes enough for a turkey breast or whole chicken. Double in the dry seasonings if roasting a large whole turkey.
excellent quality product! i use this with most of the meals i make, not only is it good with pasta i love to season my chicken with it when i saute it!
Wash Hands. To make coleslaw, combine coleslaw mix, red onion, lime juice, cilantro, oregano and salt. Mix well and refrigerate until ready to serve. To make Avocado Sauce, peel avocado and remove seed. Use a fork to mash in a medium bowl. Add mayonnaise, cilantro and Trade East Guacamole Seasoning. Mix well and refrigerate until ready to serve. Combine bread crumbs and Trade East Garlic Herb Seasoning in a shallow bowl or pan. Pour milk into a second shallow bowl. Cut fish into strips. Dip fish in milk and then seasoned crumbs. Deep fry until well browned and cooked through. To serve place fish strips in warmed corn tortilla. Top with Coleslaw and Avocado Sauce.
Wash Hands. Peel and remove seed from avocado. Mash with a fork in a medium bowl. Add sour cream, salsa, Trade East Guacamole Seasoning and sugar. Mix well. Refrigerate until ready to serve. Season chicken with Trade East Canadian Chicken Seasoning. Grill over medium heat, turning once, for 12 to 16 minutes until cooked through. Let rest for 5 minutes; slice into strips. Refrigerate or serve immediately. To assemble salad, layer salad greens, black beans, red bell pepper, corn, red onions and grape tomatoes. Top with chicken, cheese and tortilla straws. Serve with Creamy Avocado Dressing on the side.
Wash Hands. Combine oil, lime juice, Trade East Ancho Chili Seasoning and vinegar in a shallow bowl. Add steak, turning to coat completely. Refrigerate and marinate 30 minutes to 24 hours. Remove steak from marinade; discard marinade. Grill steak over medium direct heat for 6 to 10 minutes, turning once, until steak is desired doneness. Remove steak and let rest 5 minutes. Thinly slice steak and assemble quesadillas, or chill until ready to assemble. To make guacamole, peel avocados and remove seed. Place in medium bowl and mash with a fork. Add tomatoes, green onions and jalapeno if desired. Add seasoning and mix well. Chill until ready to serve. To make quesadillas, portion 4 ounces steak onto half of the tortilla shells. Top each tortilla with 2 ounces cheese and 2 tablespoons salsa. Top each with a second tortilla. Grill quesadillas for 4 to 6 minutes, turning once, until shells are browned and cheese has melted. Cut into wedges and serve with chunky guacamole.
Wash Hands. Sprinkle Trade East Canadian Steak Seasoning over preformed patties. Grill until internal temperature reaches 165°F. Serve on buns with desired condiments and Seasoned French Fries. Deep-fry fries until brown and crisp. Drain and generously sprinkle with desired Trade East seasoning blend.
Wash Hands. Heat fryer oil and fry chips according to packaging directions. Combine Trade East Cajun Seasoning and salt. Remove fries from fryer, drain and immediately sprinkle with Cajun salt.
Wash Hands. Generously season chicken wings with 3 tablespoons Trade East Cajun Seasoning. Grill over direct medium heat, 18 to 22 minutes, turning frequently, until chicken is cooked through and internal temperature is at least 165°F. Place in large bowl. Combine butter, hot sauce and ¼ cup Trade East Cajun Seasoning; pour over chicken. Toss chicken until well coated and let rest 5 minutes.
Deep Fried Variation: Deep fry unseasoned chicken wings until cooked, about 6 to 8 minutes. Immediately toss with butter, hot sauce and ¼ cup Trade East Cajun Seasoning.
Wash Hands. Mix corn starch and Trade East Mesquite Seasoning in shallow bowl; set aside. Beat egg whites in medium size mixing bowl until frothy.Place coconut in a separate shallow bowl. Dredge chicken tenders in corn starch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides. Heat deep fat fryer to 350º F. Add chicken to the hot oil in batches. Deep fry until cooked through, about 2 to 3 minutes. Drain. Serve hot with Spicy Apricot Dipping Sauce. Combine all Spicy Apricot Dipping Sauce ingredients in saucepan; heat through.
Variations: 1-1/2 tablespoons Trade East Cajun Seasoning can be substituted for the Mesquite Seasoning.
Wash Hands. Combine milk and eggs; beat well. Pour into shallow pan. Drop onion rings into pan. Turn each to coat. Combine flour and Trade East Mesquite Seasoning and place in another shallow pan. Lift onion rings out of milk and drop into flour pan. Turn to coat well. Shake off excess flour. Fill deep-fat frying basket only 1/4 full of onions. Set basket into deep, hot fat (375°F). Stir once with a fork to separate. Remove when golden brown and drain.
Wash Hands. Peel avocados and remove pit. Place in a medium bowl and mash avocados with a fork. Stir in Trade East Guacamole Seasoning and mix well. Refrigerate until ready to serve. Sprinkle hamburgers with Trade East Mesquite Seasoning. Grill burgers over medium heat, turning once, until cooked through with a temperature of 165°F in the burger center. Serve on toasted rolls. Top with a slice of cheese, onion and guacamole as desired.
The best quality at the best price! I picked up some at GFS. This is the only kind I use now.
Absolutely love this spice…it’s perfect for using in rib rubs and other spice mixes where a hint of savory smokiness is desired. Best value for the money. Thanks, GFS!
Wash Hands. Combine eggplant, zucchini and yellow squash with 1/3 cup olive oil and 2 teaspoons Trade East Ground Chipotle Chile Pepper in a large bowl. Transfer to a shallow baking pan. Roast at 425°F for 30 minutes or until vegetables are tender and browned. Heat 3 tablespoons olive oil in a medium stockpot. Add onion, garlic, celery and Trade East Thyme. Reduce heat and sweat the vegetables until they are clear, not brown; stirring frequently for 5-6 minutes. Add 1 tablespoon Trade East Chipotle Chile Pepper and cook another 1-2 minutes. Add the wine and tomatoes and cook until the liquid is reduced by two-thirds. Add the potatoes and chicken broth, bringing the soup to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 20-22 minutes. Add the heavy cream, roasted vegetables and any cooking juices. Serve hot. If desired garnish with a dollop of sour cream, chopped fresh cilantro, lime wedges or crispy tortilla strips.
Wash Hands. Bake tortilla strips at 350°F for 7 to 10 minutes or until crisp. Combine chicken broth, chicken, Trade East Minced Onion, Trade East Garlic Powder, Trade East Ground Pepper and Trade East Mild Chili powder in a stockpot. Bring to a boil; reduce heat and simmer 5 minutes. Stir in black beans, tomatoes, carrots and tortilla strips (reserve a few tortilla strips for garnish). Simmer for 20 minutes. Add cheddar cheese. Serve immediately; garnish with remaining tortilla strips and, if desired, sour cream.
Wash Hands. Melt butter over medium-high heat in a small stockpot; add flour and whisk to combine. Cook for one minute, stirring constantly. Add cream and heat until thickened, stirring constantly to avoid scorching. Add Trade East Cajun Seasoning, Trade East Celery Salt, scallops, shrimp and mushrooms. Simmer for 7-10 minutes to heat through and cook scallops. Stir in sherry and garnish with Trade East Parsley Flakes.
Wash Hands. Spread chips on large baking sheet. Top with cheese. Combine Trade East Leaf Basil and Trade East Granulated Garlic and sprinkle over cheese. Bake at 350°F for 5 minutes or until cheese is melted.
Wash Hands. Combine peppers, olive oil, white wine and Trade East Citrus Grill Seasoning in a shallow pan. Let sit 30 minutes to develop flavors. Brush pita breads with olive oil. Grill pitas for 5 to 7 minutes; turning once halfway through cooking. Remove from grill, cool and cut each pita into 6 to 8 triangles. Set aside. Combine hummus and Trade East Red Crushed Pepper in a small bowl; mix thoroughly. Set aside. Remove peppers from marinade; discard marinade. Grill peppers 10 to 12 minutes or until peppers are blistered and softened. Turn once, halfway through grilling. Remove peppers from the grill; cool and chop finely. Spread approximately 1 tablespoon hummus on each of the pita points. Divide chopped peppers evenly among pita points; sprinkle with feta cheese.
Wash Hands. Melt butter; add Worcestershire sauce and Trade East Six Pepper Blend. Combine cereals, nuts and pretzels in a large bowl. Add butter mixture and toss to mix well. Spread on a sheet tray and bake at 200°F for 1 hour, stirring every 15 minutes. Cool completely and store in air tight containers.
Variation: For Cajun Snack Mix, substitute 2 teaspoons of Trade East Chef Seasoning Salt plus 2 teaspoons of Trade East Cajun Seasoning in place of the Trade East Six Pepper Blend.
Wash Hands. Thoroughly mix all meatball ingredients together; shape into approximately 56 1-inch diameter balls. Combine all sauce ingredients in a large saucepan or Dutch oven. Bring to simmer over medium heat. Add meatballs. Cover and simmer 35 to 40 minutes. Serve as an appetizer.
Wash Hands. Beat butter, sugar, Trade East Chinese 5 Spice and vanilla extract until creamy, using an electric mixer. Add flour and almonds; mix on low speed until thoroughly combined. Divide dough in half. Form each half into a 10-inch roll, about 1 inch in diameter. Cover with plastic wrap; chill a minimum of 1 hour (or dough may be frozen). Preheat oven to 350°F. Slice rolls into 1/4-inch cookies; place on ungreased baking sheet. If desired, press almond slice, sliver or whole almond into center of cookie. Bake 10 to 12 minutes, or until golden. Cool on wire racks.
Wash Hands. Process all ingredients in a food processor or blender until smooth, about 15 to 25 seconds. Chill until ready to serve. Serve with chilled shrimp or crab cakes.
Wash Hands. Pulse breadcrumbs, nuts and Trade East East Coast Seasoning in food processor until fine. Put in shallow pan. Pour milk in a separate shallow pan. Dip fish fillets into milk; and then coat fish in breadcrumb mixture. Heat oil in large saute pan. Add fish and fry 8 to 10 minutes or until well browned, turning once.
Wash Hands. Spray deep half pan with cooking spray. Combine bread cubes and apricots in a large bowl. Beat half and half, eggs, corn syrup, cocoa, brown sugar, salt, Trade East Chinese 5 Spice and vanilla extract in a medium size bowl until well mixed. Pour over bread cubes and toss gently. Pour into prepared pan. Top with almonds and chocolate chips. Bake at 350°F for 50-60 minutes or until baked through and knife inserted in center comes out clean. Remove from oven and let cool 10 minutes. Beat whipping cream until soft peaks just begin to form. Add sour cream, brown sugar, Trade East Chinese 5 Spice and vanilla extract and beat until just combined. Serve warm 5 Spice Chocolate Apricot Bread Pudding with a dollop of Spiced Cream.
Wash Hands. Combine brown sugar and Trade East Chinese 5 spice. Rub over ribs. Cover with foil and bake at 300°F for 90 minutes or until ribs are tender and at least 160° F. Uncover and brush with BBQ sauce. Bake an additional 15 minutes.
Wash Hands. Preheat oven to 325F. Spray baking sheet with cooking spray. Combine corn syrup, sugar, salt, Trade East Black Pepper, Trade East White Ground Pepper and Trade East Allspice. Add pecans; stir gently to coat. Transfer to prepared baking sheet. Bake pecans for 5 minutes; stir. Bake for 7 to 10 minutes more, stirring every 2 to 3 minutes. Transfer pecans to a sheet of foil. Separate nuts with a fork. Cool. Can be made 3 days ahead. Store airtight at room temperature.
Wash Hands. Beat cream cheese, mayonnaise and crab meat. Add lemon juice, worcestershire sauce and hot sauce; blend well. Stir in Trade East Minced Onion, Trade East Granulated Garlic and 1 teaspoon of Trade East East Coast Seasoning. Warm over low heat or microwave on HIGH for 3 to 4 minutes until warmed through. Garnish with Trade East Chives if desired. Spray bread sticks with cooking spray and generously sprinkle with Trade East East Coast Seasoning. Bake according to packaging directions until lightly brown. Cut into bite size pieces and serve with dip.
Wash Hands. Spray steam table pan with cooking spray. Add meatballs. Combine remaining ingredients and pour over meatballs. Stir until meatballs are coated. Cover pan. Bake at 325°F for 45 minutes until meatballs are at least 160°F.
Wash Hands. Pop popcorn using butter flavored oil or pop and drizzle with melted butter or spray with a butter flavored spray. Do NOT salt. Generously season with one of the following options:
- Trade East Western Barbecue Spice
- Trade East Cajun Seasoning
- Trade East East Coast Seasoning
- Trade East Chipotle Pepper
- Trade East Garlic Salt
- Trade East Cinnamon Maple Sprinkles
- Trade East Pumpkin Pie Spice mixed with 1/4 cup sugar
- Trade East Chef Seasoning Salt
Wash Hands. Place beans in a small bowl; partially mash until chunky. Set aside. Heat oil in a small sauté pan, add onion and garlic. Saute 3-4 minutes until tender but not browned. Add beans, tomatoes, salsa, Trade East Smokey Grill Seasoning, Trade East Cumin and Trade East Chili Powder. Cook 5 minutes or until thick. Add cheese, Trade East Cilantro and lime juice. Serve immediately with crisp tortilla chips.
Wash Hands. Preheat oven to 250°F. Spray a large roasting pan with cooking spray. Combine cereal, pretzels, tortilla chips, crackers and peanuts in the roasting pan. Melt butter in a medium saucepan. Add corn syrup, brown sugar and Trade East Taco Seasoning. Bring to a boil over medium-heat, stirring constantly. Pour over cereal mixture; tossing to coat well. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Store in tightly covered container.
Wash Hands. Combine crab, shrimp and lemon juice. Add mayonnaise, green onion, red bell pepper and Trade East East Coast Seasoning. Mix well. Portion seafood salad on toasted English muffins**. Top with desired sliced cheese. Broil on low heat until seafood salad is heated and cheese has melted.
** If desired combine melted butter and Trade East East Coast Seasoning and brush over toasted muffins.
Wash Hands. Combine buttermilk ranch dressing and 1/3 cup ancho chili seasoning. Set aside. Combine melted butter and 1/3 cup ancho chili seasoning. Keep warm. Deep fry chicken wings until brown and cooked through to at least 165°F. Remove from fryer and add to ancho butter. Toss to coat wings. Serve immediately with Ancho Ranch Dressing.
Wash Hands. Cook sausage in a large stockpot until heated through. Remove from pot and set aside. Add onions and carrots and sauté 3-4 minutes. Add garlic bread seasoning and cook additional 1-2 minutes. Add chicken stock and bring to a boil. Add pasta and oregano leaf, cooking 8 to 10 minutes until pasta is nearly tender. Add reserved sausage and kale, bring soup to boiling. Serve with additional sprinkle of garlic bread seasoning and crusty bread.
Wash Hands. Combine garlic, honey and dijon mustard. Mix well. Coat lamb with the mustard mixture. Massage the racks with Trade East Canadian Chicken Seasoning until well coated. Let rest at room temperature for 1 hour. Using cherry wood, smoke over indirect heat for approximately 2 hours or until preferred doneness OR, bake at 325 degrees F until desired doneness.
To make apricot glaze:
Combine all ingredients in a saucepan. Bring to a boil and simmer for 5 minutes. Serve with grilled vegetables and roasted potatoes. Place vegetables and potatoes in the center of the plate; lean lamb chops onto the potatoes. Ladle 1 oz. of Apricot Glaze over the edge of the chops.
Wash Hands. Toss potatoes and oil in a large bowl. Sprinkle seasoning over potatoes. Grill potatoes over medium heat about 10 minutes. Turn and continue grilling, 10 to 15 minutes, until potatoes are tender and browned. Serve with ranch dressing for dipping.
Wash Hands. Combine all ingredients in a food processor or blender. Blend 2 to 3 seconds until mixture resembles chunky sauce. Pour into a saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and cook 10 to 12 minutes until sauce has thickened. Serve with deep fried shrimp or coconut shrimp with seasoned salt.
Wash Hands. Combine sour cream, Trade East Garlic Pepper Seasoning, olives, onions and sundried tomatoes in a mixing bowl. Chill thoroughly. Serve with crackers or breadsticks.
Wash Hands. Combine olive oil and Trade East Ground Chipotle Chile pepper in a small saucepan and simmer on low heat for 5 minutes (do not boil). Toss bread cubes with flavored oil. Pour onto sheet pan and bake at 350°F for 20 minutes until crisp and lightly browned.
Wash Hands. Grill chicken. Combine oil, lime juice and Trade East Ancho Chili Seasoning and brush over chicken as it cooks. Cook chicken until it is browned and cooked through to at least 165°F. Cool slightly and cut into strips.
Wash Hands. Combine mayonnaise, buttermilk, Worcestershire sauce, Parmesan cheese and Trade East Ancho Chili Seasoning. Chill.
Wash Hands. Toss dressing with romaine and cheese. Top with grilled chicken and croutons.
Wash Hands. Melt butter in stockpot. Add celery and red bell pepper; cook until vegetables are tender. Whisk together half and half and flour and add to vegetables. Add Trade East Ancho Chili Seasoning and beer. Cook and stir over medium heat until soup is thickened. Add cheese; stir until melted.
Wash Hands. Drain spinach well and squeeze out as much liquid as possible.
Combine spinach with sour cream, cream cheese, monterey jack cheese and Trade East Ancho chili Seasoning. Mix well. Spray baking dish with cooking spray and pour in spinach dip.
Bake at 325°F for 45 minutes or until cheeses have melted and internal temperature is at least 145°F. Serve with crisp tortilla chips or crusty bread.
Wash Hands. Combine Trade East Ancho Chili Seasoning and buttermilk ranch dressing into mixing container. Stir ingredients until fully mixed. Serve.
To create smaller batches use:
- 4 tsp. Trade East Ancho Chili Seasoning with 1 quart buttermilk ranch.
- 1 tsp. Trade East Ancho Chili Seasoning with 1 cup buttermilk ranch.
I love this brand of ground sage it is even better in dressing than McCormick. Because of the fineness of this sage you require much less than you would with any other brand.
Wash Hands. Preheat oven to 500ºF.
Combine gingersnaps, walnuts, 1/4 cup sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch non-stick springform pan. Set aside.
Beat cream cheese, 1 3/4 cups sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-1/2 cups to a separate bowl; set aside. Beat 1 egg, Trade East pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.
Bake at 500ºF for 10 minutes; reduce temperature to 200ºF and bake 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan. Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours.
TIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking.
Pumpkin Bread Pudding Preparation Instructions
Wash Hands. Place bread in 2-inch half steamtable pan coated with cooking pan spray. Sprinkle cranberries and pecans over the top. Whisk pumpkin, butter, cream, milk, eggs, sugar, orange peel, Trade East Pumpkin Pie Spice and vanilla extract in a large bowl. Pour over bread; let stand 15 minutes. (At this point, mixture can be covered and refrigerated up to 24 hours, if desired). Bake pudding at 350F for 50 to 60 minutes, or until center is set.
Spiced Vanilla Sauce Preparation Instructions
Wash Hands. Mix sugar and corn starch in a medium saucepan. Add milk and butter. Bring to a boil, stirring constantly over medium high heat. Boil for 1 minute. Remove from heat; stir in Trade East Pumpkin Pie Spice and vanilla extract. To serve, spoon sauce over each serving of bread pudding.
Pumpkin Pancakes Preparation Instructions
Wash Hands. Combine flour, brown sugar, Trade East Pumpkin Pie Spice, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine milk, egg, pumpkin, oil, lemon juice and vanilla. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not over beat. Heat grill on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on grill, repeating as needed. Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until bottom is browned. Serve immediately with warm syrup.
Apple Cider Syrup Preparation Instructions
Combine cider and corn syrup in a medium saucepan on high heat. Bring to a boil, reduce heat and cook about 15 minutes until syrupy. Add butter, Trade East Ground Cinnamon, Trade East Ground Nutmeg and vanilla extract. Keep warm until service.
Wash Hands. Bring juice, brandy and vanilla to a boil over high heat in medium saucepan. Peel and core apples. Cut apples in fourths, and then slice each fourth into 1/4-inch slices. Add apples to saucepan; reduce heat and simmer 3 minutes. Remove from heat; cool for 1 hour (for optimum color). Whisk balsamic vinegar, lemon juice, olive oil and Trade East Pumpkin Pie Spice in a small bowl. Divide spinach leaves evenly between salad plates. Sprinkle pecans and cheese over top. Drizzle with vinaigrette. Place an equal amount of apple slices on top of each salad. Serve.
Wash Hands. Combine sugar, vinegar, port, marmalade, raisins, Trade East Curry Powder, Trade East Pumpkin Pie Spice and salt in a large bowl. Add cranberries and mix well. Spray 2-inch half steamtable pan with cooking spray. Pour in cranberries and cover with foil. Bake at 325°F for 1 hour until cranberries are soft. If served immediately, cranberries will be rather juicy. Or chill for more solid cranberries.