Recipezaar: Herb & Spice Mixes,Low Sodium recipes

Pizza Hut Breadstick Seasoning

Mon, 24 Jan 2005 20:03:17 -0500

This recipe written on a scrap paper so not sure where I copied from but obviously wanted for future use so posting here. -- posted by karen in tbay

Pistachio Pesto

Tue, 08 Feb 2005 19:58:01 -0500

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake. -- posted by ~Rita~

Herbal Ice Cubes

Sat, 19 Feb 2005 19:58:16 -0500

Freezing is a simple and excellent way to preserve fresh culinary herbs. Packing in ice cube trays makes it easy to always have fresh herbs on hand, adding fresh herb flavor to soups, sauces, and drinks. Some people prefer to freeze in a good quality olive oil, I prefer the boiling water method, which is listed in this recipe here today. You can freeze herbs individually or in combinations of other herbs. -- posted by - Carla -

Fire Cider ( Remedy for Cold & Flu )

Wed, 23 Feb 2005 20:00:24 -0500

A favorite remedy for cold and flu. Effective, easy to make and tasty, though not for the weak of heart. Make a batch before the cold season starts. This recipe is out of Rosemary Gladstar's book "Herbs for the Home Medicine Chest" - A must have book for any herb lover! -- posted by - Carla -

Hot Chili Powder

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

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

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^

Roasted Garlic

Fri, 20 May 2005 13:22:54 -0400

I love garlic! It's so easy to roast, and there are so many different ways to do it. It's great when spread on crackers or bread, or mixed into hummus, pasta sauce or just about anything else! -- posted by Chef Sunshine

Roasted Garlic and Pepper Paste

Tue, 28 Jun 2005 14:05:33 -0400

I love this stuff!! Uses are endless! In sauces, on pasta and pizza, in marinades, on bruschetta, mixed in with mashed potatoes, soups, on meats and so on! It is supposed to keep up to 3 months in the fridge...but my jar never lasts that long! This will make approx 1 1/2 cups. -- posted by Pets'R'us

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

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

Cinnamon Extract

Mon, 30 Jan 2006 17:56:59 -0500

A no brainer.. so why didn't I think of it? Use a tight fitting 1-cup glass jar taller than the cinnamon sticks. Use in addition to or in place of vanilla. -- posted by DR. House

Rotisserie Rub (All Purpose)

Thu, 16 Feb 2006 15:39:49 -0500

From The Ultimate Rotisserie Cookbook by Diane Phillips. This is the seasoning for those nights when you just want to set it and forget it. It's great on chicken, fish, beef, lamb, and pork, and you may want to keep some close by the stove to flavor veggies as well. -- posted by luvmybge

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

Dry Spice Mixture

Tue, 09 May 2006 21:39:09 -0400

A zesty mixture of peppers and spices good on Southwestern meat dishes. -- posted by lamarb

Homemade Chile Powder

Fri, 19 May 2006 13:22:11 -0400

Custom blend your own chile powder by picking your peppers and grinding away. Actually a blender or food processor will do it for you. Start with a single type of dried pepper such as anchos (mild), chipotles (medium) or habaneros (hot), or pick a blend for complexity. You can adjust the number of peppers according to how much you use in 6 months. I had to have at least 2 ingredients in this recipe for it to be excepted. The servings are JUST a number. -- posted by Wing-Man

Ras El Hanout

Mon, 22 May 2006 22:04:10 -0400

From Cooking Light May 2006. The name loosely translates into "top of the shop". Some versions of this Morrocan spice blend may contain up to 50 spices. This combination can be varied as you prefer. -- posted by SusieQusie

Tabil-Tunisian Spice Mix

Tue, 06 Jun 2006 14:13:59 -0400

Posted for the Zaar World Tour-Africa! Tabil is said to have been brought to Tunisia in 1492. Tabil(pronounced table) means seasoning in Tunisian. In Africa, tabil is pounded in a mortar and then dried in the sun and is often used in cooking beef or veal. -- posted by Sharon123

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

Spicy Chili Oil

Tue, 27 Jun 2006 15:50:01 -0400

A quick way to add spicy flavors to your stir fry, or roasted vegetables, or rub on baked potatoes before baking. -- posted by Calee

Cholesterol Remedy

Mon, 17 Jul 2006 21:10:02 -0400

I recieve emails from Prevention Online. These come weekly and have lots of interesting articles. This was "Posted: Apr 25, 2004". I wanted a safe place to keep it and to share it with the people of Recipezaar. This is posted in the Health Discussions: Conquering Cholesterol. Here is a link for Prevention for cholesterol: http://www.prevention.com/cda/channel2002/0,2469,s1-683,00.html . I like to find tonics and cures that are affordable and use natural ingredients. Sometimes we need prescriptions, but a little prevention may just go a long way. I see a pattern of age and weight as contrubuting factors, besides genes and this is a natural occurance for so many of us. Even if we are within a healthy weight range, we may not be the weight we were when we were teenagers and 20 somethings. I'm thinking this contributes individually and am interested in finding out. I hope this helps somebody! -- posted by KissaMew

Poultry Seasoning

Tue, 25 Jul 2006 18:05:06 -0400

A cheap way to make your own seasoning. -- posted by Northern_Reflectionz

Chow

Tue, 29 Aug 2006 17:08:00 -0400

This is a seasoning paste. -- posted by Hobbyzu

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

Malay Curry Paste

Mon, 11 Sep 2006 20:19:30 -0400

A quick and easy curry paste for a great tasting curry. Enough for 1 curry, so its a great idea to double or triple the recipe to have some on hand. -- posted by Sarah!

Bombay Curry Paste

Mon, 11 Sep 2006 20:19:34 -0400

An easy way to make your own curry paste. Enough for one serve of Bombay curry, so feel free to double or triple the recipe to have some on hand. -- posted by Sarah!

Caramelized Garlic and Garlic Oil

Thu, 14 Sep 2006 23:09:47 -0400

I found this recipe in Peter Reinhart's book American Pie. Put the garlic on top of a pizza (try #186393) for a special treat or freeze/refrigerate it to use in other recipes. Save the oil for salads and sauces. -- posted by Scrivener1

Chicken Spice Bouquet

Sat, 14 Oct 2006 07:49:34 -0400

Make a batch to season chicken dishes and soup. Great no-salt better-than-poultry-seasoning. -- posted by ElaineAnn

Savory Steak Rub

Wed, 01 Nov 2006 20:40:11 -0500

With dried herbs this is an easy way to get great seasoned steaks! -- posted by Kaarin

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...

Oriental Ramen Seasoning Copycat

Tue, 28 Nov 2006 15:24:45 -0500

I just looooove the flavor of the Oriental flavor ramen, but don't want the MSG or high salt. Here is a copycat that tastes just like it, without the sodium. I use it in everything now, and add salt to taste. -- posted by BigFatMomma

Berbere

Sun, 17 Dec 2006 16:59:56 -0500

Berbere is the traditional Ethiopian seasoning for lentils and beans. You can use it with just about any combination of vegetables, whole grains, and legumes. -- posted by Angela Marie

Oven Dried Onion / Garlic Flakes

Mon, 08 Jan 2007 14:58:11 -0500

This is a good way to use up extra onions/garlic and store them for future uses. Be sure to store in cool, dry places at room temperature in AIRTIGHT containers out of sunlight. With no moisture to be allowed to enter the container...ever ever. FYI-Temperatures too high will result in the onions being cooked instead of dried and when overdried will lose its flavor and nutritive value. Onions/garlic that are underdried will spoil so be sure they are crisp when removed. 1 small clove = 1/8 teaspoon garlic powder 1/2 teaspoon dried garlic slices. 1 small or 1/4 cup chopped,fresh onion = 1 tablespoon dried onion. -- posted by ~Rita~

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

Chili Powder

Mon, 22 Jan 2007 20:10:12 -0500

This uses paprika as a base (no weird ingredients). I mixed a half batch of this up to use in Recipe #205839 and it tasted great. From AHA's Low-Salt Cookbook. -- posted by WI Cheesehead

Quatre Epices En Dix Epices

Wed, 31 Jan 2007 23:12:29 -0500

Mostly Vegetables version. Someone can't count [grin] Mais? Quatre ou dix? Il est tres bon. -- posted by That is Dr House to you

Rock & Roll BBQ Jalapeno Dust

Sun, 18 Feb 2007 23:47:11 -0500

This is a great spice to add to anything from soups to salads. I have friends that use it on their popcorn now. I like it on my eggs in the morning. Some people may want to add other spices at the grinding stage to make this spice with their own special twist. -- posted by The Rock & Roll BBQ Chef

Lazy Garam Masala

Wed, 21 Feb 2007 17:11:01 -0500

I use this for Chai Tea and just about anything other sweet dessert. There is no cardamom due to my allergy. -- posted by Kirste

Healing Chai Mixture

Sat, 24 Feb 2007 21:37:00 -0500

My friend gave me this recipe to help heal and protect the body, and it's amazing! All the ingredients help a different part of the body function better. Plus it tastes great! -- posted by Chef Shane Romeo

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

Garam Masala

Mon, 09 Apr 2007 21:32:53 -0400

Garam Masala is a blend of Indian Curry spices, this is a blend that I put together 2 & 1/2 years ago for my cooking class. You will need to use a food processor for this recipe, or spend a decent about of time at a mortar and pestle. I love the smell of this blend, so warm and earthy!! Hope you enjoy making it! -- posted by LenLen

Marinade for Beef Heart Anticuchos

Thu, 19 Apr 2007 22:12:25 -0400

Marinade for beef heart Peruvian style brochettes. From The Art of Peruvian Cuisine by Tony Custer. -- posted by Wendy H.

Italian Seasoning

Sun, 29 Apr 2007 22:21:45 -0400

I don't like to buy a large jar of this. This recipe makes just enough. -- posted by bsneary

Tandoori Spice Mix

Tue, 01 May 2007 12:58:17 -0400

Can't find tandoori spice mix? Here is a humble substitution. -- posted by Queenkungfu

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)

Apple Pie Spice

Mon, 18 Jun 2007 18:13:38 -0400

Why the small amounts? This is what I always do, when I make something. Once I find out if I like it, then I will make the larger amounts. Just thought I'd let you in on it. Also, how often do you need large amounts of pie spice? Around the holidays is the time where you can make up a cup or two. -- posted by FLUFFSTER

Simple Apple Pie Spice

Tue, 19 Jun 2007 20:21:49 -0400

mmm...smells awesome. -- posted by JLBurnell

Tandoori Masala

Mon, 02 Jul 2007 22:37:55 -0400

This seasoning really adds flavour to your tandoori chicken, chicken tikkas, butter chicken and even dal makhani. A must-have for all kinds of barbecues. Very simple and tastes great! -- posted by jas kaur

Pickling Spice

Sat, 25 Aug 2007 23:37:37 -0400

Homemade pickling spice. Use in the same amounts at store bought pickling spice. -- posted by *SimplyME*

My Special Chili Powder

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

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

Homemade Curry Powder

Tue, 11 Sep 2007 20:12:49 -0400

Simple delicious curry powder, without having to run to the store! -- posted by Chef #583577

Sun Dried Orange Peel - for Tagines, Daubes and Sweet Things!

Wed, 19 Sep 2007 21:56:46 -0400

I always dry at least a kilo of orange peel during the summer months - and that keeps me right through until next year. This is not so much a recipe as a technique, but it is so useful to have a jar of this in your pantry throughout the drear winter months. I use this dried peel in daubes, tagines, stews, curries, marinades, desserts, cakes and baking. It really does not take that long to dry in direct sunshine - and the quicker it dries, the more intense the orange aroma and the higher the oil content. A great by-product of oranges, and a part that is normally thrown away! -- posted by French Tart

Sofrito

Sat, 22 Sep 2007 09:54:31 -0400

Perfect for any kind of meat. -- posted by cocinera

Pumpkin Dip

Wed, 26 Sep 2007 20:29:01 -0400

A great dip to use at Thanksgiving or Halloween. -- posted by Chef #580140

Taco Seasoning Packet for the Frugal Home-Maker

Sat, 29 Sep 2007 17:14:09 -0400

The original recipe came from an old "Make-A-Mix" cookbook years ago. I've customized to fit our tastebuds and pocketbook. My thought is: why buy those expensive, chemically flavored little packets when you have all the ingredients on the spice shelf in Mrs. Hubbard's Cupboard? -- posted by Debber

Chili Powder

Thu, 11 Oct 2007 01:34:58 -0400

The is adapted from Alton Brown's recipe. -- posted by Netgirl's Healthy Cookbook

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

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

Italian Seasoning

Mon, 19 Nov 2007 22:23:24 -0500

Great in pasta's and chicken. -- posted by Chef #618565

Sofrito

Wed, 21 Nov 2007 16:32:24 -0500

This is a twist on the famous Puerto Rican base. I am all about making it easy and fresh and not wasting anything plus I don't have a store nearby that I can get authentic Spanish seasoning so I had to come up with something as close as possible. -- posted by Provl8dy in training

Simple Herbes De Provence

Fri, 28 Dec 2007 20:14:59 -0500

This is an herbal mixture that is as varied as the cooks who make it. I like this one because it is very simple and does not have fennel. -- posted by Nyteglori

Curry Powder

Tue, 08 Jan 2008 19:50:56 -0500

from Microwave Entertaining -- posted by Michelle_My_Belle

French Herb Seasoning

Tue, 15 Jan 2008 13:53:47 -0500

from bestsimplerecipes.com -- posted by Jen's Kitchen

Indian Spice Mix

Tue, 15 Jan 2008 16:42:57 -0500

A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour. -- posted by Chef Dudo

Cajun Spice Mix

Sat, 02 Feb 2008 23:51:29 -0500

I haven't tried this one yet, but it sounds good. From Doctor's Review magazine. -- posted by Chef 313014

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

Honey Spread

Mon, 11 Feb 2008 02:47:30 -0500

I used this with the Honey Grilled Salmon. You can use unslated butter or Margarine Spread. -- posted by Chef #369522

Essence

Fri, 07 Mar 2008 01:04:12 -0500

anything spice -- posted by Chef #783669

Spiced Sugar

Wed, 09 Apr 2008 19:03:44 -0400

My mother passed this recipe onto me-- it's great for topping toast, adding to oatmeal, and so on! You can make it advance and just keep using it. -- posted by Starrynews

Apple Pie Spice

Thu, 17 Apr 2008 16:14:55 -0400

I never have apple pie spice in my cabinet so I make this up when I need it. It only makes 2 tablespoons. -- posted by Lvs2Cook

Passover Powdered Sugar

Fri, 18 Apr 2008 01:58:14 -0400

From Gourmet Magazine, April 2008. Potato starch is a seamless substitute for cornstarch. -- posted by AniSarit

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

Homemade Celery Spice

Thu, 24 Jul 2008 03:30:31 -0400

I don't always want the saltiness of celery salt and I battle to find celery seeds, so I thought this recipe was a useful keeper! Edited 24 July 2008 : I didn't want to make this recipe public until I had tried it myself - This makes a really fragrant, flavoursome celery spice! A great, and simple, way to use up all your celery leaves. -- posted by Shazzie

Fines Herbes

Tue, 02 Sep 2008 02:04:46 -0400

Here is one recipe for Fines Herbs. There are many recipes for this mixture to be found on the Internet. -- posted by Colorado Lauralee

Chermoula

Thu, 23 Oct 2008 01:33:10 -0400

If you can't find Chermoula spice mix, this is a great do it yourself alternative. From delicious mag, Australia. -- posted by **Mandy**

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)

Fajita Marinade

Sat, 08 Nov 2008 16:42:55 -0500

A great marinade for fajitas. Also works well as a general spicy rub for meat or fish. -- posted by macaw

Hot Chili Pepper Butter

Mon, 30 Mar 2009 14:48:26 -0400

I have not done this. I am just posting for those that might like to use it for spicy BBQ'd meats. This would work good while marinating meats. Pol Martin Cookbook -- posted by daisygrl64

Basil Butter

Tue, 31 Mar 2009 11:34:24 -0400

Pol Martin Cookbook -- posted by daisygrl64

Seafood Seasoning Mix

Fri, 01 May 2009 03:16:24 -0400

From "New Orleans Classic Seafood" by Kit Wohl via The Times-Picayune. -- posted by Buster's friend

Garlic and Parsley Base

Mon, 04 May 2009 14:18:37 -0400

Have this prepared in advance for a quick way to add parsley and garlic to meals. Keeps refrigerated for 1 month or 3 months in the freezer. From: http://www.soscuisine.com -- posted by Génial Génie

Mixed Spice

Fri, 08 May 2009 02:37:48 -0400

I'm posting this to go along with the gingernut recipe I posted, which calls for mixed spice, which is not commonly available in the US. -- posted by Scarlett516

Cajun Butter

Sun, 10 May 2009 20:03:10 -0400

From my Pol Martin cookbook. Freeze and use as needed. -- posted by daisygrl64

Cajun Seasoning

Wed, 20 May 2009 14:38:10 -0400

This is from chef Rick Rodgers. He adds basil and thyme a little different than some Cajun seasonings. Posted for ZWT 5. -- posted by Jamilah's Kitchen

Lindas Cajun Spice Mix

Thu, 21 May 2009 10:13:38 -0400

Posted for ZWT5, this cajun spice mix is from Linda McCartneys 'World Of Vegetarian Cooking'. It makes approximately 50gr. -- posted by Karen Elizabeth

Roasted Garlic Puree

Mon, 25 May 2009 11:28:40 -0400

This is so easy and you can add it to just about anything, especially homemade salad dressing. It only states that it Serves 4-6 wish I knew it in cups. If anyone makes this and would be kind enough to let me know how many cups/or ounces, I would really appreciate it. Thank you :) To have plenty for later use, double or triple the recipe. Pol Martin Cookbook. -- posted by daisygrl64

Salt-Free Chili Seasoning

Tue, 26 May 2009 00:59:26 -0400

Use for tacos, chili, burritos or anything you would normally use the commercially produce seasoning packets loaded with sodium. Be sure to use fresh spices for maximum flavor. -- posted by Kate J

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

Salt-Free Creole Seasoning

Thu, 28 May 2009 23:31:33 -0400

From the recipe swap on The Times-Picayune posted by Judy C Walker. This is from "New Orleans Food: More Than 225 of the City's Best Recipes to Cook at Home" by Tom Fitzmorris. -- posted by Buster's friend

Fines Herbes Seasoning Mix Recipe, Make Your Own

Thu, 23 Jul 2009 01:18:56 -0400

Fine Herbs classic French herb seasoning mix is easy to make at home. Make it fresh or used dried herbs and store it for future use. Recipe is easily multiplied, but I recommend making only as much of the dried version as you will use within 1 month so it remains as fresh as possible. -- posted by DJBiker

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

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)

Italian Seasoning

Wed, 23 Sep 2009 16:24:25 -0400

This blend of ingredients will give your recipes a more robust flavor than store bought. I found it in a cookbook called, "Meatless Meals," by Barbara Echols -- posted by Scrivener1

Sour Cream and Onion Popcorn or Snack Shaker (Copycat)

Mon, 28 Sep 2009 15:53:30 -0400

when i google "how to make powdered sour cream" i get a page to patent my idea. i think that's a bad sign. this is my logic, it may or may not work. if you try it let me know how it went! i would use pre-made powdered sour cream but it's about $35 plus shipping for one tin. i think not. -- posted by spiritussancto

Heavenly Pumpkin Pie Spice

Tue, 13 Oct 2009 15:19:09 -0400

This mix comes closest to my favourite store-bought pumpkin pie spice. Because I like to use it so often, I buy the individual spices in the bulk food section, then mix up a jar of it. Its less expensive than purchasing the little tins of name-brand spice mix, and you can stir up as little as or as much as you like at one time. -- posted by Esmerelda

Spicy Adobo for Pizza

Thu, 29 Oct 2009 17:10:17 -0400

http://www.asadoargentina.com/adobo-para-pizza-pizza-seasoning/ -- posted by ThatSouthernBelle

Chili Seasoning Mix

Mon, 07 Dec 2009 14:19:53 -0500

From our Best Bites. Want to make little packages of this mix to give as gifts for Christmas! -- posted by Redsie

Quatre Épices (Four Spices)

Fri, 11 Dec 2009 23:49:16 -0500

Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon. Per the introduction, Quatre épices, literally 'four spices,' is a classic French mixture designed to season terrines of pork or duck liver. Use the best-quality spices you can find, and grind them yourself in a spice or coffee mill. I generally prepare only the amount I will need for each terrine. -- posted by mersaydees

Speculaaskruiden

Thu, 24 Dec 2009 12:46:51 -0500

Many Dutch recipes call for a fragrant spice mix called 'speculaaskruiden', which consists of cinnamon, mace, cloves, ginger and a few other spices. Recipe is from the Dutch food site at about.com. -- posted by Sweet Jezebel

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. The original recipe calls for white sugar, I added the optional garlic powder and black pepper. -- posted by Sharon123