Instructions

1. Use this Italian seasoning packet for sauces, meatballs and stews. Mix with one part vinegar and two parts oil for salad dressing. Measure 1 tablespoon each of dried parsley, oregano, basil and fennel seeds into a bowl. Add 1/2 teaspoon of dried garlic granules and two tablespoons of onion flakes.

2. Add the Mexican seasoning packet contents to ground beef for tacos or pat on chicken strips for fajitas. Put 1 tablespoon each of dried oregano, parsley and cilantro into a bowl. Add 2 tablespoons of ground cumin, 1/2 teaspoon dried garlic granules, 2 tablespoons of onion flakes, 1/2 teaspoon of dried lime zest and from 1/2 teaspoon to 1 tablespoon of hot pepper flakes.

3. Add a French flair with a seasoning packet containing 1 tablespoon each of thyme, tarragon, chervil and parsley. Add to 1/4 cup lemon juice and 1/2 cup of white wine as a marinade or use all red white if cooking beef or lamb.

4. Sprinkle this basic seasoning packet on stew meat, vegetables and chicken. Put 1 tablespoon each of parsley, thyme, onion flakes, 1/2 teaspoon rosemary and 1/2 teaspoon garlic granules into a bowl. Mix well.

5. Zip up steaks with steak seasoning packet. Pat the mixture on steak as a dry rub. Mix 1 tablespoon each of brown sugar, black pepper and ground coffee. Add 1/2 teaspoon each of cayenne pepper, onion flakes and garlic granules. Let the steak sit for up to 2 hours, then grill as usual.

6. Flavor tea with a seasoning packet of 1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon dried lemon zest. Instead of the lemon zest, use orange or lime zest for a different taste treat.

7. Store seasonings in sealed zip lock bags. When ready to cook, add the contents from the seasoning packet to the dish. Each packet should season two pounds of ground meat, for example.