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\chapter{Taco Seasoning}
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\begin{intro}
Store bought taco seasoning is expensive and has a lot of salt in them. Here's a way to make your own and save money.
\end{intro}
\begin{ingredients}
\item\sfrac{1}{4} cup chili powder
\item 3 Tbs dried minced onion
\item 1 Tbs granulated garlic
\item 2 tsp dried oregano\\(Mexican preferred)
\item 2 tsp salt
\item 2 tsp ground cumin
\item 1 tsp ground coriander
\item 1 tsp cayenne pepper\\(optional, to taste)
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\item To use, brown and drain one pound of ground beef. Add two tablespoons of taco seasoning (which you can adjust to your taste) and \sfrac{3}{4} cup of water. Combine all, bring to a boil, and then reduce to a simmer. Simmer until the sauce is the consistency you prefer.
\end{instructions}
\chapter{Italian Seasoning}
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\begin{intro}
\end{intro}
\begin{ingredients}
\item 4 Tbs dried basil
\item 3 Tbs dried oregano
\item 1 Tbs dried marjoram
\item 1 Tbs dried thyme
\item 2 tsp dried rosemary\\(crushed)
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\paragraph{Note:} Because rosemary is a particularly tough herb, especially in its dried form, I find it better in this mix if I crush it in a mortar and pestle before adding it in.
This isn't quite the same as Old Bay, but it's pretty close!
\end{intro}
\begin{ingredients}
\item 2 Tbs celery salt
\item 1 Tbs paprika
\item 1 tsp dry mustard
\item\sfrac{1}{2} tsp ground ginger
\item\sfrac{1}{2} tsp black pepper, finely and freshly ground
\item\sfrac{1}{4} tsp ground nutmeg
\item\sfrac{1}{4} tsp ground cinnamon
\item\sfrac{1}{4} tsp cayenne powder (or to taste)
\item\sfrac{1}{4} tsp ground allspice
\item\sfrac{1}{4} tsp ground cloves
\item\sfrac{1}{4} tsp ground bay leaves
\end{ingredients}
\begin{instructions}
\item Mix all ingredients and store in an air-tight jar.
\end{instructions}
\paragraph{Note:} To get ground bay leaves, break up several bay leaves into small pieces, then add them to a spice grinder. Grind them coarsely, then sieve them to remove the dried veins. Add the leafy portions back to the spice grinder and grind again until they are finely ground. You may have to repeat the sieving process two or more times.
