Recipezaar: Occasion,Dietary,High Fiber recipes

Chile Molido (red Chile Powder)for Marla

Fri, 25 Mar 2005 15:10:41 -0500

This chili powder freezes well. I'm posting this for Marla. -- posted by ~Rita~

Cajun Seasoning

Tue, 29 Mar 2005 15:26:41 -0500

I now prefer using this mix then from what I used to buy in the supermarket. Nice little gift too. Play with it and adjust spicyness to your own liking. -- posted by Pets'R'us

Hot Chili Powder

Tue, 12 Apr 2005 10:21:08 -0400

This has just the right amount of heat. -- posted by Dancer^

Mock French Toast

Fri, 15 Apr 2005 13:33:58 -0400

Quick no cook breakfast or snack. Tastes like french toast, but it's low carb. -- posted by littleturtle

Chili Powder

Tue, 26 Apr 2005 19:37:38 -0400

While this chili powder does take some time to prepare, I have found it to be much superior to store-bought versions available at your supermarket. The dried chilis can often be found at your regular grocery store, but if they are not available there, try Latin American markets. Use Mexican oregano if you can find it as it has a distinct flavor from the Mediterranean variety. The powder can be stored for up to 6 months in an air-tight container and can be used whenever chili powder is called for. -- posted by E. Brooks

Cajun Blackening Spice

Wed, 11 May 2005 18:48:20 -0400

Sprinkle over meats and seafood before grilling or pan frying for an authentic Cajun taste. I like to mix with breadcrumbs for casserole toppings. Or for stuffed mushrooms. -- posted by Dancer^

Chili Rub

Wed, 25 May 2005 14:18:19 -0400

Try this rub for a fajita recipe. It works well with beef, pork or chicken. -- posted by Karen From Colorado

Cobblestone Candy

Tue, 14 Jun 2005 13:49:04 -0400

From the 1961 "Lutheran Favorites" of St. James Lutheran Church, Howard Lake, Minnesota. Submitted by Mrs. Walter Dehnbostel. -- posted by Bec

Moroccan Seasoning Mix

Tue, 11 Oct 2005 16:38:32 -0400

This spice blend is used extensively in Moroccan cooking.Use the freshest spices you can find. Recipe found on the net. -- posted by Fairy Nuff

Diet Haystacks

Tue, 01 Nov 2005 21:04:49 -0500

These aren't exactly healthy, but they are much better for you than the butter-laden, fried noodle variety of haystack cookies. From Hungry-Girl. Cook time includes chill time. (1 Stack - 71 calories, 4g fat, 12 carbs, 5g fiber, 2g protein - 1 WW point) -- posted by hannahactually

Creole Seasoning

Tue, 15 Nov 2005 13:06:01 -0500

Keep this tightly sealed in the refrigerator. Use this in you homemeade spaghetti sauces, stews, rice dishes, soups etc... it will add "life" to anything and everything! -- posted by KITTENCAL

Baking Spice Blend Mix

Sat, 19 Nov 2005 04:51:05 -0500

This is a wonderful mix that is quick to mix up and will keep up to 6 months when stored in a container with a tight-fitting lid. Use this mix to add zip to cake batters, quick bread, whipped cream, pancakes, muffins, etc. If the recipe calls for various spices, just add up the amounts and sub this spice blend. Yet another great recipe from More Make-A-Mix-Cookery -- posted by PaulaG

Spiced Tea

Sun, 20 Nov 2005 22:06:00 -0500

Australian chef flip shelton suggests spicing up a pot of tea "by adding 1-2 teaspoons of this blend with the tea leaves". The tea can be drunk black or white. From her fabulous book 'green: modern vegetarian recipes'. I have also posted her Spiced Coffee recipe. Both have been posted for the post-ZWT Healthy for the Holidays Challenge. Drunk without milk, this tea is 14 calories and has 0.5g fat. This Spiced Tea and the Spiced Coffee are both great low fat choices! -- posted by bluemoon downunder

Gf Gnocchi With Sage Butter

Mon, 28 Nov 2005 21:22:47 -0500

Yummy pasta with no wheat flour. Top it with sage butter and enjoy! Can be made ahead of time and frozen. -- posted by VNess

Dipping Chocolate

Tue, 20 Dec 2005 13:14:58 -0500

This makes melting chocolate so easy, and keeps the chocolate smooth and creamy for dipping fruit, pretzels, or anything you want coated with chocolate! (Serving size of 36 depends upon the size of what you are dipping.) -- posted by Ruby Toozday

Poultry Rub

Fri, 23 Dec 2005 16:27:19 -0500

Massage about 2 tablespoons of this rub into your whole chicken, marinate overnight then roast or rotisserie, I even add in a couple of tablespoons to the flour when I am browning my beef for stews. This rub really adds life! -- posted by KITTENCAL

Dhal

Mon, 30 Jan 2006 22:10:36 -0500

A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6 -- posted by JoyfulCook

Homemade Taco Seasoning Packet Replacement

Wed, 01 Feb 2006 19:54:54 -0500

This mild taco seasoning replaces one of the store-bought packets. It is super-speedy to use with only four ingredients. No preservatives, no sugar, no msg, no fuss! -- posted by Deb's Recipes

Make-Ahead Large Batch Homemade Taco Seasoning

Mon, 03 Apr 2006 12:55:16 -0400

I have found a lot of taco seasonings that use most of these ingredients, but by experimentation I like this recipe myself. However, try it first making a very small batch first. You may or may not agree with the proportions or ratio of spices in this. I like it this way, but you need to try a small bit first to see if you do before possibly ruining a whole dish if you don't. -- posted by Tiomarrano

2.) Baby Potatoes With Rosemary

Mon, 03 Apr 2006 14:52:42 -0400

This is the starch for the Easter dinner from Good Housekeeping. Receipe #1 was roast leg of lamb with figs and wine -- posted by Nana Lee

Sweet Spice Blend

Fri, 14 Apr 2006 14:30:20 -0400

I got this blend from my SIL for Christmas along with the recipe and spiced pecans. The blend can be used in any recipe that calls for pumpkin pie or apple pie spice or even just cinnamon. Will post recipes to go along with this. -- posted by KelBel

Taco Seasoning - Budget Friendly Seasoning for Tacos, Burritos..

Thu, 27 Apr 2006 09:46:06 -0400

Try this seasoning instead of using the packets of taco seasoning. Makes a great gift too! This not only saves you money it tastes better too! You control the amounts- feel free to adjust to fit your taste. If you like it hotter you can add some cayenne or up the chili powder! Enjoy! -- posted by mama's kitchen

Missi Roti Oil Free

Fri, 16 Jun 2006 20:44:55 -0400

an important part of low carlorie diet -- posted by Sunil Sekhri

French Beans With Sour Cream and Paprika

Sat, 17 Jun 2006 15:42:41 -0400

Posted for RecipeZaar World Tour 2006. ZWT REGION: France. -- posted by kiwidutch

Fool Nabed - Fava Bean Soup (Egyptian)

Sat, 17 Jun 2006 20:13:26 -0400

From Saad Fayed, Fool nabed is an Egyptian soup made from fava beans. It is warm and filling. Serve alone or as an appetizer. Times do not include overnight soaking of favas. -- posted by Nana Lee

Ful Medames - Egyptian Fava Beans

Sat, 17 Jun 2006 20:16:07 -0400

From Saad Fayed, Ful medames is a popular breakfast dish in Egypt. It is served usually with a fried egg and pita bread. The pita bread is sometimes used as a scoop for the fava beans. Ful medames dates back to ancient Egypt. Overnight soaking of beans not included in times. -- posted by Nana Lee

Spicy Meat Rub

Mon, 19 Jun 2006 18:35:29 -0400

A beautiful red spice mix with a kick, this spice combo is good as a general purpose taco seasoning replacement or as a meat rub. Works best with pan fried or grilled chicken or steak, but should be good with pork, lamb, or anything else that breathes air. Would also be good sprinkled over pasta or added to steamed vegetables. To add more of a kick replace one part ground black pepper with one part cayenne pepper. -- posted by GenYChef

Chokker Roti

Tue, 20 Jun 2006 19:01:08 -0400

good diet roti -- posted by Sunil Sekhri

Madras Curry Powder

Wed, 21 Jun 2006 22:26:02 -0400

This is an Indian recipe, but embraced by South Africans where there is a large Indian population. -- posted by Sharon123

Grilling or Smoking Rub

Mon, 26 Jun 2006 19:48:59 -0400

This is a simple rub but has an outstanding flavor, I have used it many times for chicken and pork! This rub has lots of "kick" to it and is best if left on meat overnight. -- posted by KITTENCAL

Fried Sage Leaves II

Tue, 04 Jul 2006 19:53:23 -0400

Got this recipe from my new Silver Spoon cookbook, the quintessential Italian cookbook! Use whatever kind of sage you like, but some people find the large fuzzy leaves of Berggarten Sage to feel a little too fuzzy on the toungue. I listed the recipe as 30 sage leaves, but use as much or as little sage as you like. These can be dipped in any kind of creamy sauce for an added touch at an hors d'ouerve party. Enjoy!! -- posted by Mrs Goodall

Seven-Bean Soup Mix

Wed, 30 Aug 2006 20:24:27 -0400

Don't purchase anymore, make your own, great to give for gifts! -- posted by KITTENCAL

Rosemary Roasted Sweet Potato and Lentil Salad

Sun, 03 Sep 2006 21:26:01 -0400

This looks like a yummy salad for my fall lunches. -- posted by dicentra

Exceptional Pumpkin Pie Spice

Thu, 07 Sep 2006 12:23:25 -0400

Mix your own spice mix if you suddenly find yourself out. This is an exceptional nice blend of spices. -- posted by Sandylee

Arabic Seven Spice (Bokharat)

Thu, 09 Nov 2006 21:09:27 -0500

Arabic 7 spice (bokharat) is mixture of spices you can buy ready at any Middle Eastern grocery. If you don't have one where you live, you can make using the following. -- posted by cooking in cairo...

Yams in Bourbon Mash

Sun, 19 Nov 2006 21:01:14 -0500

This is a mock souffle recipe used from a few years back a friend on the internet gave me. I had misplaced it once, and since I had so much trouble finding the recipe again, I decided to archive it here. -- posted by LordNeuf

Minestrone Soup Gift Mix in a Jar

Thu, 30 Nov 2006 18:06:52 -0500

You will need about a two-cup jar.. -- posted by grandma2969

Good Luck Bean Soup in a Jar

Fri, 01 Dec 2006 14:39:07 -0500

Perfect for 'gifts from the kitchen' Recipe from Gooseberry Patch Comfort and Joy cookbook. -- posted by katie in the UP

Skips Chili Seasoning Mix

Sun, 03 Dec 2006 13:22:39 -0500

Simple chili seasoning mix. Cornstarch can be omitted, but chili will have thicker base with it. You can add fresh or dry chilis to taste. -- posted by Skip Murray

Perfect Dipping Chocolate

Wed, 06 Dec 2006 14:53:05 -0500

Use only shortening for this, do not use butter, margarine or oil! Tips for dipping chocolate on bottom! -- posted by KITTENCAL

Texas Chili Powder - Bulk

Sat, 30 Dec 2006 16:17:21 -0500

This is a basic version of my award winning mix. The main differences are that the version I sell has many more varieties of chile peppers in the mix, a secret ingredient, and that I rounded off (to the closest whole) quantities to make a small bulk batch as listed here. -- posted by Chef #419188

Grilled Spicy New Potatoes

Mon, 08 Jan 2007 15:13:31 -0500

I've always made these on the BBQ grill in foil packets, and the directions work great as is. If you want to make them in the oven, take a look at the reviews for suggestions on modifications & cooking times. -- posted by Karen67

Snack Sprouts

Tue, 09 Jan 2007 20:32:29 -0500

Recipe adapted from Isabell Shipard, author of How I Can Use Herbs in my Daily Life. -- posted by Sharon123

Homemade Five-Spice Powder

Sat, 13 Jan 2007 21:48:14 -0500

Making your own homemade spices and condiments not only saves big bucks, but they are healthier to boot. You'll find that many of the required ingredients are already in your pantry. Give it a try. I think you'll like it. Note: A cooking time was required to be entered; I entered a small amount, keep in mind there is NO COOKING TIME AT ALL. -- posted by Happy Hippie

My Very Famous Greek Village Steak Seasoning

Mon, 15 Jan 2007 16:16:17 -0500

This is the best steak seasoning you will EVER eat, and it's simple to make too. It makes any meat or chicken or fish or roast potatoes taste delicious- just like the people in my Dads Greek village in Greece make. Gives a delicious authentic taste to Greek souvlaki skewers- just thread meat onto skewers and sprinkle it with this. Try it, you'll love it! As a bonus: it only takes about sixty seconds to make. -- posted by goldtiger

Curried Yellow Split Pea Soup With Spinach

Mon, 22 Jan 2007 19:41:09 -0500

I've been fascinated with yellow split peas lately. I found this in my 365 Low Fat Recipes cookbook. This would freeze well. -- posted by dicentra

Saskatchewan Dry Beef Rub

Fri, 02 Mar 2007 15:41:02 -0500

From Canadian cattle country, this rub is great with any cut of beef. -- posted by Dug

Holiday Spice Rub for Poultry

Tue, 06 Mar 2007 18:01:24 -0500

A fragrant rub for the holidays. Use as a dry rub with poultry. -- posted by mikekey

Cajun Popcorn Spice

Mon, 26 Mar 2007 21:38:27 -0400

Although there are several recipes for Cajun flavored popcorn posted, this fiery blend has a unique combination of spices. Use this on your favorite popcorn popped in a microwave, on the stove or using popcorn popper. You will need a little moisture to get the spices to adhere, the choice (butter, margarine or a low calorie butter substitute) is yours. Store the spice in a air-tight container as you would other spice blends. -- posted by justcallmetoni

Santa Fe Seasoning Blend (Salt Free!)

Wed, 04 Apr 2007 20:37:50 -0400

Good seasoning on chicken! -- posted by SweetySJD

Lentils With Onions

Wed, 18 Apr 2007 16:32:51 -0400

An Indian recipe from Madhur Jaffrey. Can be made in advance, but when reheating, you'll need to add a little water. -- posted by Ppaperdoll

Mexican Chocolate Popcorn Shake

Fri, 20 Apr 2007 15:42:45 -0400

A fun, fast and sugar optional way to spice up popcorn -- posted by Alex Daniels

Chile Powder Mix

Mon, 14 May 2007 18:05:19 -0400

A little different from the other posted. Adapted from Cooking With Too Hot Tamales cookbook. -- posted by Sharon123

West Indian Massala

Fri, 18 May 2007 14:51:19 -0400

This is an Island Spice mix that is often used in Trini recipes. Posted in response to a recipe for Trini Doubles. -- posted by Vseward (Chef~V)

Fireworks Rub

Sat, 02 Jun 2007 20:20:50 -0400

I got this recipe from a friend who does a lot of grilling. Haven't tried it yet, but it sounds good for brisket and ribs maybe. The serving size is dependant on what you use it on, but I had to fill in the space. Same with the prep time. -- posted by Chef Johnnie

Creole Seasoning Blend

Wed, 06 Jun 2007 23:13:16 -0400

Here's another recipe I found on Allrecipes.com. It was submitted by Joslyn H. She stated: "This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached." I'll be making up a batch of this soon. It looks like a very good blend of spices. -- posted by Happy Hippie

Perfectly Spiced Dry Rub

Mon, 23 Jul 2007 21:54:49 -0400

I just came up with this recipe in a pinch when I had some chicken legs and wanted something different on the grilled chicken. You can vary the amounts of each spice to your taste. The original is nice and spicy. Not extremely spicy, but for people who don't like spice go light on the cayenne. -- posted by NicoletteL

Holy Cow Dry Rub for Beef - Hot!

Sun, 26 Aug 2007 23:16:54 -0400

Enhances the flavor of all types of beef. From the cookbook "Peace, Love and Barbeque", a great read I highly recommend. -- posted by Kat's Mom

Morning Fiber and Protein Muffins

Tue, 28 Aug 2007 17:45:46 -0400

Nobody EVER believes what these are actually made of. My dad thought they were cinnamon-carrot muffins with cream cheese icing by the smell and my mom gobbled 3 out of the pan before they were cool enough for me to remove! Regardless, these muffins are REALLY high in both fiber and protein and low in fat which makes them the ultimate breakfast-on-the-go food! Made with fruit rooibos tea as I make them, these muffins also pack a powerful morning antioxidant! -- posted by rayedee8

My Special Chili Powder

Mon, 03 Sep 2007 11:15:12 -0400

- Chili powder with cocoa and cinnamon. -- posted by Veganized

Home Mixed Curry Powder

Tue, 04 Sep 2007 21:07:07 -0400

This recipe comes from Vegetariana a great cook book to have when vegaterian guests are coming. I keep a premixed can of this easy to make curry powder on hand at all times. It is NOT a HOT curry, just aromatic and flavoursome. -- posted by Thursdaynight cook

Italian Seasoning

Fri, 07 Sep 2007 14:43:44 -0400

This is something that I threw together. -- posted by Cookin' in Texas

Allspice Substitute

Fri, 12 Oct 2007 18:34:25 -0400

This is one spice that I do not normally have on hand. Most of my recipes do not call for it, but sometimes you just need it. This is a recipe for a substitution that works great. Below are two measurements. The normal formula is equal amounts of all three, but if you like the cloves and nutmeg less predominant, use the lesser amount. Both will have the flavor of allspice. See note at the bottom. -- posted by Mimi in Maine

Medic Daves Super Seasoning

Thu, 25 Oct 2007 00:57:47 -0400

Can be used as seasoning for other recipes or any time you would use seasoned salt. Use as a rub for steaks, roasts, fish or chicken. I use this on just about everything, I consider this to be an all purpose seasoning. -- posted by kshomebrew

Gingerbread Spice Mixture

Sun, 28 Oct 2007 18:39:31 -0400

This is a versatile mix of spices that can be added to lots of other things -- yellow cake mix, pancake or waffle batter, ground coffee before brewing, scones, muffins, cookies, whatever you want to have a gingerbread flavor. I sometimes put some of this mix in an 8-oz jelly jar and give as a gift along with cookie cutters, some standard cake mixes, and a sampling of recipes. I also use this to season my pumpkin pies and butternut squash custards. -- posted by Susiecat too

Got the 2bleu's Hot Sauce

Mon, 12 Nov 2007 22:24:27 -0500

This will bring tears to your eyes! CAUTION: This is EXTREMELY HOT!!! This is our version of Harrisa, taking it from a paste to a sauce. There is a nice hint of garlic along with other spices in this wonderful condiment. This could easily be compared with habanero sauce, but you'll notice there is no vinegar in this recipe. Use it on grilled beef or lamb. For folks who say they can't find a sauce hot enough, this one will blow them away. -- posted by 2Bleu

Mixed Spice - Traditional Old Fashioned English Pudding Spice

Mon, 19 Nov 2007 20:28:00 -0500

The aromatic scent of holidays and Mum's home baking, mixed spice is an essential jar on the spice rack. Mixed spice is a blend of sweet spices traditionally used in English cooking to provide a warming backnote. This typically English spice mixture can be purchased ready-mixed, but I prefer to make my own, as I find it difficult to find in France and I have my own special blend. It is essential for fruit cakes, Christmas plum pudding, mincemeat and hot cross buns; mixed spice is also a great addition to other fruity desserts such as apple & fruit pies, crumbles and compotes. Try it in cream cheese desserts, pickles, chutneys and mulled wine too. Make it up and buy the spices needed in small quantities, as the mixture soon loses its full rich flavour. Allspice, cinnamon, cloves, nutmeg and ginger are the usual blend of spices, but I sometimes like to add a few ground cardamom seeds as well as some ground coriander seeds. This spice mixture makes an unusual and attractive gift - tie a ribbon around the neck of the jar, with pretty paper and then add a seasonal recipe tag. -- posted by French Tart

Jeri's Chili Mix

Wed, 28 Nov 2007 17:32:56 -0500

This is really easy to mix up and keep on hand to speed up that pot of chili. Use it to taste; I use at least 2 tablespoons per pound of meat, depending on how spicy I want to make it. -- posted by JeriBinNC

Scents of Christmas

Wed, 26 Dec 2007 18:47:10 -0500

Potpourri-smells great and most likely you'll have the items already in your pantry! This makes a great inexpensive gift...mix dry ingredients and place in small decorative glass jar or other container. INCLUDE the recipe as a package tie on. I usually DON'T include the lemon wedge and fresh orange peel unless I know they are going to use potpourri immediately...because, of course, cut fresh fruit will smell bad if left for too long! -- posted by Chef #700711

Welcome 2008 Dairy Milk Chocolate

Tue, 01 Jan 2008 22:51:25 -0500

To all my friends on Zaar, old and new, here is wishing you a Fantastic 2008! I wish you all the success you have dreamt of to come true this year. I would like to gift Zaar with chocolate recipes to start off this year. This is the first of many. I learnt to make chocolates in 2007. Ever since that day, I never bought one at the store. These are really easy to prepare and taste wonderful ! -- posted by Charishma Ramchandani

Easy Chocolate Fondue With Peanut Butter

Mon, 07 Jan 2008 16:16:04 -0500

Easy to make and perfect for dipping fruits and pound cake. -- posted by Wish I Could Cook

Neely's Seasoning

Thu, 07 Feb 2008 22:53:59 -0500

From Patrick Neely of Neely's Bar-B-Que Restaurant in Memphis, Tenn. -- posted by Sue L

Southwestern Spice Mix (For Grilling)

Tue, 19 Feb 2008 17:06:36 -0500

This mix is intended for roasted potatoes, coated on just before cooking. I have tried it on other grilled vegetables nad it works just as well. From Martha Stewart. -- posted by Fiona F.

Emeril's Southwest Seasoning

Thu, 28 Feb 2008 16:03:18 -0500

Recipe courtesy Emeril Lagasse -- posted by Concoctionista

Cocoa Cinnamon Topper

Fri, 21 Mar 2008 01:46:46 -0400

Taken from "Favorite Recipes: Quaker Oat Bran", which I found in an impressive sized stack of cookbooks that my mom gave me. Wish she had tried some of these on us! At any rate, this stuff is great on vanilla yogurt - or whatever else you might dream up. -- posted by MechanicalJen

Tajine Spices

Wed, 16 Apr 2008 19:07:24 -0400

A delicious spice mix to give anything (particularly meat) a Moroccan flair. It is intended to be the flavoring for Moroccan tajines (traditional curry-like stews) but is great with any savory food. -- posted by Habibi

Mole Sauce (Dark)

Thu, 17 Apr 2008 17:09:06 -0400

This mole Sauce is actually a paste to be prepared for use in many a variety of ways. My good Friends Grandmother gave this recipe to me, she speaks NO English but is a fine cook. She actually lives in Mexico City, Mexico. You can make chicken enchiladas or just bake some chicken and pour it over the top and eat it with your favroite bread or tortillas. It is wonderful sinfully tasting stuff. Be prepared to spend all day at this but know you will have a lot to store in the freezer for later use. -- posted by Chef #464295

Taco Seasoning (Salt Free)

Wed, 07 May 2008 19:00:15 -0400

A salt free taco seasoning that is full of flavor. You may adjust the heat level by adding more or less cayenne pepper. This seasoning works very well with beef or chicken and is great when used as a rub on grilled chicken. -- posted by Dosidough

Dry Enchilada Sauce Mix Substitute

Mon, 02 Jun 2008 23:50:45 -0400

I came across a recipe recently that called for dry enchilada mix but I couldn't find it at the store. I searched around a bit and eventually came up with this recipe to use in its place. One recipe is the equivalent of a 1.5 oz package. -- posted by flower7

Kitchen Cupboard Curry Powder

Tue, 24 Jun 2008 13:37:01 -0400

If you enjoy curry dishes, it is definitely worth making your own curry powder as it is so much better. This recipe is from Vegetarian Planet. -- posted by cookiedog

Fried Sage Leaves

Mon, 07 Jul 2008 13:58:26 -0400

Great appetizer! -- posted by mb mitchell

Tandoori Masala (Spice Mix)

Tue, 28 Oct 2008 15:52:36 -0400

I can't remember where I got this, but it's good! We used it on chicken. -- posted by Sandi (From CA)

Zippy Zonya Mexi Seasoning Mix

Tue, 30 Dec 2008 01:16:17 -0500

Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008. This mix saves a full teaspoon of salt plus MSG. One to 2 tablespoons replaces one packet of commercial mix. -- posted by KateL

Bizaar Spice- Meat or Poultry Mexican Spice Rub

Thu, 29 Jan 2009 18:00:51 -0500

One of the easiest ways to increase the flavor of meat while cutting back on fat, is to utilize rubs, herbs and spices on the surface of the meat. This Mexican themed rub is fantastic on chicken, pork or beef. -- posted by BiZaar Spice

Middle Eastern Spread With Lentils & Peas

Fri, 13 Feb 2009 17:29:44 -0500

This is a high protein veggie dish that is perfect for pita points -- posted by T in Marin

Homemade Taco Seasoning Mix

Sun, 01 Mar 2009 18:34:14 -0500

¼ cup seasoning and ¾ cup of water per pound of meat. As long as its stored in a cool, dry place it keeps forever. possible add-ins: dried jalapeños ancho chilli powder chipotle ( I always add chipotle) dried onions theyll rehydrate during cooking. This recipe will make enough for about 4 lbs of meat. This is pretty spicy stuff, if you dont like a lot heat remove some of the peppers. -- posted by Jemshui

Poudre Douce (Powder Douce)

Thu, 19 Mar 2009 01:16:55 -0400

Many medieval recipes call for spice mixtures without detailing the exact spices. While it is tempting to assume that each particular spice mixture had a consistent recipe, there is evidence of substanial variation for different times, regions, budgets, and cooks. The recipe below is for one of the more commonly called for spice mixtures. I strongly encourage altering it to suite your own tastes. -- posted by Wylder

Santa Fe Dry Rub

Sun, 17 May 2009 02:32:06 -0400

great on anything -- posted by Debbie R.

Clean Eating Ras El Hanout Moroccan Spice Mix

Thu, 28 May 2009 01:46:21 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. This will keep for up to a year. -- posted by KateL

Christmas Crunch Bars

Tue, 30 Jun 2009 11:47:21 -0400

Here is recpe that the kids can do by themselves, (with a little help from Mom of course!!) so easy and they will love to chow down on them!! -- posted by Chef mariajane

Cajun Blackening Spices

Wed, 29 Jul 2009 02:34:37 -0400

I make half the recipe below that so the mix will be fresher as we don't use it too often. The original yield is a little more than 3 1/4 cups. Recipe is courtesy of FoodReference.com. -- posted by Sandi (From CA)

All Purpose BBQ Rub

Thu, 06 Aug 2009 12:17:15 -0400

I found this in the internet and it is great for whenever you need a BBQ Seasoning. This is one of those BBQ rubs that you can mix in a big batch and use with anything. -- posted by Sage

Taco Seasoning Mix

Sun, 09 Aug 2009 21:39:42 -0400

Found this online. I used a little more water (1 cup) and simmered for 12 minutes, uncovered. We can't have tomato based fillings anymore, due to my DD's tomato allergy, so this works well. -- posted by WI Cheesehead

Dry Rub for Sirloin Steaks

Tue, 01 Sep 2009 12:03:36 -0400

Printed this from a long forgotten website in the 1990s. Have not tried; posted for safekeeping so I can clean out my paper recipe files. :) -- posted by swissms

Bacon in the Oven

Mon, 28 Sep 2009 16:02:45 -0400

Now you can make bacon in no time! It's easy, not messy at all and everyone loves it! Also there is no exact amount. It has a great smokey taste. -- posted by anichka20

Italian Seasoning Mix

Wed, 28 Oct 2009 10:02:31 -0400

I saw this on the net and thought it would make cute little gifts. The amount of bottles you get will depend on the size you use. I'm hoping to get at least 6 bottles. -- posted by CJAY

Gebhardts Chili Powder (Copycat)

Fri, 30 Oct 2009 12:31:32 -0400

This is a copycat version of the famous Gebhardts Chili Powder. Your chili powder may taste a little bit different than Gebhardts (if you have bought it and know how it tastes) it depends on the potency of the ingrediates you buy. I have found around here that the Freds Dollar store spices are very potent. And better than the high namebrand stuff you pay 4x the money for. Hope you enjoy!! -- posted by shadetree cook

6 Differents Dry Rubs

Thu, 05 Nov 2009 02:22:13 -0500

These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min. -- posted by Catnip46

Homemade Breakfast Sausage

Tue, 10 Nov 2009 16:40:41 -0500

Homemade Breakfast Sausage. I'm guessing at servings. -- posted by Honeym

The Neely's Barbeque Seasoning

Mon, 08 Feb 2010 21:01:21 -0500

This is my take on the Neely's delicious bbq seasoning! From Down Home with the Neely's cookbook. -- posted by Sharon123