Wednesday, January 13, 2010

Dry Mix "Good Seasons" Italian Dressing Clone

This is a new recipe I found for the "Good Seasons" Italian Dressing mix and it is more like the real deal. I actually tripled the recipe and stored it in an air-tight container. I've tried it out in my Angel Chicken Pasta and it was great. Yes, it's a little time intensive with the drying out of the carrots and peppers, but all of these ingredients do seem to line up with what is really in the mix packets. Remember that 2 Tbsp of dry mix is equivalent to one 0.7oz packet when adding to recipes!


1 teaspoon carrot, grated and finely-chopped
1 teaspoon red bell pepper, finely-minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt or salt substitute
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
1 pinch ground oregano

1/4 cup vinegar
3 tablespoons water
1/2 cup oil

Place the carrot and bell pepper on a baking pan in an oven set on 250 degrees for 45 to 60 minutes, or until all of the small pieces are completely dry, but not browned. Combine the dried carrot and bell pepper with the other ingredients in a small bowl. The mix can be stored in a sealed container indefinitely until needed.

When ready to use for dressing, pour 1/4 cup of vinegar into a jar. Add 3 tablespoons of water, then add the dressing mix. Seal and shake vigorously.

***Note: Remember to multiply your recipe if you want extra for storing.

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