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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Cowboy Beef Sliders with Homemade Ranch Dressing Recipe

Ranch dressing is one of the most popular dressings here in the States. Making it from scratch is a cinch, especially if you have our standard Spices on hand. Ranch has so many uses, top a classic salad, dip fries or pizza crusts in it, and top these tasty, beefy cowboy sliders, too! Enjoy!

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:20 Minutes


  • 1 cup

    real mayonnaise

  • 1/2 cup

    sour cream

  • 2 cloves

    crushed garlic

  • 1 tablespoon


  • 2 teaspoons


  • 1 teaspoon

    dill weed

  • 1 teaspoon


  • 1 tablespoon


  • 1/2 to 3/4 cup

    whole milk (depending on how thick you like it)

  • 2 pounds

    ground beef

  • 1/2 teaspoon

    ground black pepper

  • 8 slices

    deli-sliced ham

  • 8 slices

    sharp cheddar

  • 4

    Hamburger buns


For the dressing: Add the mayo, sour cream, parsley, chives, dill weed, oregano, vinegar and milk to a fridge-safe container with a tight-fitting lid. Stir with a whisk until mixed. Let the flavors marinate for at least an hour before serving. Refrigerate for up to two weeks.

For the burgers: Gently break apart the hamburger with your fingers. Sprinkle the spices over the meat and toss to combine.

Divide into eight portions, and lightly press into patties. Use your thumbs to press and indention into the center of the burger. This helps the burgers cook evenly, and stops them from puffing up in the center as they cook. You can do this up to 2 days in advance with fresh beef.

Let your burgers come down to room temp before grilling.

Heat your grill to 350-degrees. Lightly grease your grates so the burgers will not stick to them. Place the burgers on the hot grill. Close the lid and cook each side of the burgers for 4 minutes per side for medium-rare. Resist the urge to press the burgers down with a spatula, this presses out precious juices!

When they are almost done grilling, top them with a slice of ham and cheddar. Complete cooking to melt the cheese and crisp the ham.

Once your desired temp is reached, remove the burgers from the grill. Cover them and let them sit undisturbed for five minutes while the juices redistribute.

Spread the buns with homemade ranch dressing, and then assemble the burgers. Enjoy!

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