Recipezaar: Cooking Mixes recipes

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

Sofrito

Fri, 03 Apr 2009 16:55:39 -0400

Sofrito is a staple in Latin dishes to add flavor and depth. I got this recipe from a great friend about a year ago and fell in love with it. I use it in just about everything. Use sofrito as the first dish ingredient by adding it to a hot pan with olive oil. Sauté it for a minute or two before adding remaining ingredients. I've also used it as a rub for meat and chicken. Enjoy! -- posted by Jennifer Cournoyer

Mixed Pickling Spices

Mon, 06 Apr 2009 21:10:10 -0400

The pickling spices in the market are very expensive. This makes 4 cups and can be divided if you only need a little. Package leftovers for your friends. -- posted by mary winecoff

Emeril's Spice Blend Recipes

Mon, 06 Apr 2009 21:32:38 -0400

Choose your spice combo, mix and store. Creole seasoning yields 2/3 cup. SouthWest Seasoning yields 1/2 cup. and Rustic Rub yields 2 cups. -- posted by 2Bleu (Bird&Buddha)

Taco Seasoning

Mon, 06 Apr 2009 21:33:22 -0400

This recipe came from the magazine Cooking for 2. It is very good if you like tacos and the like but can't have all the salt. -- posted by budgiesntiels

Fajita Seasoning

Wed, 08 Apr 2009 02:13:47 -0400

This recipe comes from http://caterersrecipes.com. -- posted by kitchen chef

Herb-Infused Salt and Pepper

Thu, 09 Apr 2009 20:18:28 -0400

Have salt and pepper grinders? Spice up your dishes with a hint of herb in your seasonings. Found at the local Farmer's Market. -- posted by Public Foodie #1

Ronda's House Seasoning

Thu, 23 Apr 2009 00:58:31 -0400

I use this seasoning on vegetables such as fresh green beans. It is a hit with my family and friends. Hope you like it! -- posted by Poohrona

Gourmet Seasoned Salt

Fri, 24 Apr 2009 11:03:16 -0400

I have adapted this recipe to suit our needs -- posted by Abby Girl

Better Breading

Sat, 25 Apr 2009 15:31:08 -0400

This recipe from The Sneaky Chef can be used as a nutritious breading, or in the Crunchy Elbows recipe. -- posted by ribbit!

White Puree

Sat, 25 Apr 2009 15:31:31 -0400

This recipe from The Sneaky Chef is a good all-around puree to add to a variety of other recipes. -- posted by ribbit!

White Bean Puree

Sat, 25 Apr 2009 15:31:40 -0400

This is another puree recipe from The Sneaky Chef that is a good all-around one to add to a number of different foods. Can also be mixed up to 50-50 with mayo to cut down on fat. -- posted by ribbit!

Half and Half Substitute

Tue, 28 Apr 2009 01:32:11 -0400

Just found this and it works. Much cheaper than the real stuff and just as good. Also, if you have any left, pop it into the freezer and use it later. -- posted by Mimi in Maine

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

Saudi Kabsa Spice Mix

Fri, 01 May 2009 13:27:30 -0400

Whole spices make it much more aromatic and flavourful so that is what I recommend using. This is my addaption of a recipe found on http://arabicbites.blogspot.com -- posted by UmmBinat

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 Burgz

Peck Seasoning

Wed, 06 May 2009 17:22:06 -0400

By Michael Chiarello. He says to use it to season any meat or fish, and to use sparingly as the mix is potent. -- posted by Japanese Delight

Seasoned Taco Meat

Wed, 06 May 2009 17:28:17 -0400

you can use this in the other taco recipe, if desired. -- posted by taillights@insightbb.com

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

Recado Rojo

Sun, 10 May 2009 19:11:32 -0400

a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make. -- posted by Pneuma

Cajun Butter

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

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

Taco Seasoning Mix

Mon, 11 May 2009 17:43:20 -0400

Easy make your own taco seasoning. -- posted by Chef #326543

Sun-Dried Tomato Pesto

Sat, 16 May 2009 10:51:20 -0400

I have not made this. The recipe comes from Canadian Living June 09 Issue. Make ahead directions below. -- posted by daisygrl64

Curzan Seasoning (St Croix)

Mon, 18 May 2009 15:29:34 -0400

I found this on another site and I'm posting here for Zaar World Tour 5 for the Carribean. -- posted by Realtor by day, Chef by night

Al's Pesto Sauce

Wed, 20 May 2009 02:13:50 -0400

This sauce is served most often with pasta, but pesto is very versatile and is a wonderful accompaniment to scrambled eggs or grilled chicken or fish. -- posted by Alan in SW Florida

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

Colombo Curry Powder

Sat, 23 May 2009 18:10:10 -0400

Carribbean curry powder is pungent and aromatic. Making your own gives you control to adjust amounts to your own liking. From All Around The World Cookbook by Sheila Lukins -- posted by Charlotte J

Cajun Seasoning

Sat, 23 May 2009 18:29:01 -0400

For cajun recipes, general or blackening seasoning. This would also be great as make ahead or gifts in a jar. Serving size was done using 1/2-1 tsp measurement but will depend on how much a dish calls for. -- posted by Pneuma

Jerked Honey Rum Glaze

Mon, 25 May 2009 11:27:41 -0400

Easy tasty Caribbean glaze for meat. What's better than that? :) posted for ZWT5 -- posted by Pneuma

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 Alternative: World Favorite

Mon, 25 May 2009 11:49:27 -0400

From the Heart Healthy Cookbook published by Barnes and Noble -- posted by Kate J

Salt Alternative: Herb Blend

Mon, 25 May 2009 11:53:14 -0400

From the Heart Healthy Cookbook published by Barnes and Nobles. Use a salt shaker with large holes. -- posted by Kate J

Rub for BBQ-Smoking or Grilling

Tue, 26 May 2009 00:45:21 -0400

This is a dry rub I have created for our new BBQ smoker. Use as a dry rub or add up to 1/2 c. vegetable oil for a wet rub. Great on beef, pork or chicken. This is somewhat spicy due to the chipotle. -- posted by Bunniegirl

Salt Alternative: Exotic Blend

Tue, 26 May 2009 00:57:31 -0400

From the Heart Healthy Cookbook published by Barnes and Noble. The original calls for curry powder instead of cayenne, but I don't like curry so I changed it. -- posted by Kate J

Salt Alternative : Classic Blend

Tue, 26 May 2009 00:57:48 -0400

From the Heart Healthy Cookbook published by Barnes and Noble -- posted by Kate J

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

Salt Alternative: Italian

Tue, 26 May 2009 01:39:10 -0400

From the Heart Healthy Cookbook published by Barnes and Noble. -- 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

Liz's Easy Garlic Herb Butter

Mon, 01 Jun 2009 01:02:40 -0400

I enjoy going to the grocery store, buying a product that I enjoy and finding a way to make it homemade and less expensive. Sometimes being on a tight budget does not mean you have to sacrifice the quality of the food you cook. I don't cook gourmet or better all the time but sometimes simple things can really turn a simple meal into something better. You can use fresh herbs if you prefer but I just use the Herbs I have handy in my herb rack. This garlic herb recipe is something I just tried one day for kicks and now I love it. I'm never buying it in a store again and hopefully you will love it too. This garlic herb butter goes wonderfully with ANYTHING. Use it with rice, meats, potatoes, and vegetables. Enjoy! -- posted by *~*Elizabeth*~*

Chipotle Barbecue Sauce

Sat, 06 Jun 2009 01:19:38 -0400

This is the best Barbecue Sauce I have ever tasted. It comes from a Weight Watcher Cook Book Annual recipes for Sucess 2004. -- posted by doggodess

Sazón - Seasoned Salt

Mon, 08 Jun 2009 12:53:54 -0400

Seasoned salt is used to flavor rice, beans, meats, soups and stews, etc. MSG and food coloring free. 1 1/4 tsp equals one packet of "Sazón" Note: This recipe can be made "salt free" by omitting the salt. The amounts given are approximations. You can adjust the amounts/ratios of ingredients to suit your own tastes. -- posted by Dee514

Herbes De Napa

Thu, 11 Jun 2009 12:58:28 -0400

A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello. -- posted by BecR

Green Olive and Lemon Salt

Mon, 15 Jun 2009 15:34:27 -0400

This recipe comes from Soaked, Slathered, and Seasoned by Elizabeth Karmel. Am posting for safekeeping and think the technique is interesting. Good for seasoning grilled fish, shellfish; chicken; eggplant, tomatoes. The olives they suggest are French and called picholine olives which is a green olive w/o pimento. The preparation time is the drying time. -- posted by WiGal

Country Gravy Mix OAMC

Tue, 16 Jun 2009 14:08:47 -0400

I found this online, this is for a large quantity. I haven't tried it yet. My suggestion is to cut it down by half just to try it before making a large batch. This keeps as long as the powdered milk. Great pantry staple to have on hand. -- posted by children from A to Z

Basic Homemade Tahini

Wed, 17 Jun 2009 14:07:34 -0400

I got a new Cuisinart spice grinder and this recipe came with it!! A vital ingredient to hummus, this sesame paste is very versatile and can be used as a base in salad dressings or sauces. -- posted by Spongebob Chefpants

Lovage Butter

Fri, 26 Jun 2009 16:29:21 -0400

This can be made with just butter or oil. Serve over vegetables. -- posted by ~Rita~

Auberge French Lavender Marinade for Beef, Lamb or Chicken

Tue, 30 Jun 2009 11:48:01 -0400

A wonderful marinade for beef, lamb or chicken; this marinade is suffused with the flavours and smells of summer, minus the sound of the bees buzzing! Allow the meats to marinate all day or overnight for a more pronounced flavour as well as being extra moist and juicy. Culinary lavender essence can be bought at specialist cook's shops online or at your local lavender farms. If you cannot get hold of culinary lavender essence, use a handful of lavender flowers, lightly crushed. -- posted by French Tart

Tofu & Spinach Pesto

Fri, 03 Jul 2009 16:12:11 -0400

Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!! -- posted by Burgz

Rib Rub

Sun, 05 Jul 2009 12:36:41 -0400

just threw together some spices, and threw it on a shoulder...what a surprise! All the ingredients were measured at 'about' (i.e. about 1 TBSP, etc) -- posted by Mrs. "B"

Homemade Spice Blends

Thu, 09 Jul 2009 15:28:18 -0400

I found this recipe in Recipe Makeovers Homemade For Health Cooking For Lower Cancer Risk leaflet. I have not tried these blends, but I'm posting them for safe keeping. -- posted by internetnut

Alfredo Sauce Mix

Sun, 12 Jul 2009 10:05:40 -0400

A take-off on a recipe from CDKitchen - Made this & it was great! Does NOT have that "Oh, you used dry milk" taste, at all! Note: there is no way, when listing the ingredients, to let you know to use EITHER the butter OR the sour cream, so they are both listed, but choose one or the other! -- posted by kstrating

V's Southwestern Dip

Tue, 14 Jul 2009 01:47:03 -0400

Combined a few of my favorite spices and added it to a sourcream and mayonaise base and Viola, a spicy southwestern dip was born. Served with several different kinds of chips and vegies or topping for burritos or anything you add sour cream to.... this will be a repeat! -- posted by Vseward (Chef~V)

Uncle Bill's Homemade Panko Style Bread Crumbs

Sun, 19 Jul 2009 13:12:35 -0400

I found it difficult to find Panko Bread Crumbs and decided to make my own. The bread crumbs turned out very similare to the store bought. This recipe is easy to make and has all the tastes for a coarse bread crumb. -- posted by William (Uncle Bill) Anatooskin

Super Simple Chili Spice Mix (With Chili Recipe Instructions)

Sun, 19 Jul 2009 20:37:21 -0400

I make up about 6-8 small mason jars of the spice mixture ahead of time so that when I am ready to make chili it is about 10 minutes work away (plus simmer time but I haven't figured out how to get around that yet). It is a very versatile recipe and I have made it with ground beef or ground pork and have interchanged various types of beans and corn. Our favorite version is corn with black beans. -- posted by Tuffykenwell

Sofrito

Tue, 21 Jul 2009 13:22:41 -0400

This is a staple in just about any Cuban dish. It's as common in Cuban cuisine as ginger is to Asian and tomatoes are in Italian. It can be used to enhance a sauce or marinade or to saute prior to cooking a meat dish. Extremely simple and versitile -- posted by Chef Jayeff

Zippy Spices for Flavoring Veggies

Tue, 21 Jul 2009 13:24:26 -0400

Thanks to one of my favorite Zaar vegetable recipes for inspiring this herb mixture. I make a small jar of this, then have it on hand when I need a quick ZIP to add to cooked (frozen) broccoli or cauliflower or vegetable medleys. Ideas below for add-ins to make a memorable side dish the kids will be begging you to make again and again! -- posted by Debber

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

Emeril's Burger Seasoning

Sun, 26 Jul 2009 13:43:18 -0400

Hamburger Seasoning -- posted by Chef #394846

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

In a Pinch Taco Seasoning

Tue, 28 Jul 2009 10:50:04 -0400

Put this together (in a pinch) when I was making tacos and realized I was out of taco seasoning packets. Liked it so well, I haven't bought a seasoning packet since. I keep it on hand in my spice rack and use it for more than just tacos. -- posted by CookETC

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)

Lavender, Lemon and Honey Tea from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:35 -0400

A wonderful recipe that I discovered on a recipe card from Wold's Way Lavender Farm in North Yorkshire, England! This magical lavender farm is just down the road from my parent's house and is high on my "must visit" list when I go home to England. I have found that this tea is a miracle worker for headaches, head colds and colds in general........the soothing honey helps sore throats whilst the lemon contains essential vitamin C, and the lavender provides a calming and refreshing element to this herbal tea or tisane. Although this is mainly served hot, I have made this during the summer months as an iced tea, as it's perfect for hot, sultry days. -- posted by French Tart

Chief's Fans Dry Rub

Tue, 04 Aug 2009 02:26:53 -0400

Kansas city style dry rub, I have used for 4 years now. Is great on all types of meat and even vegetables. -- posted by Holy Smokes the bbq king

Hot Italian Sausage

Sun, 09 Aug 2009 20:59:15 -0400

Posted by Jim Wyllie at allrecipes. We cook with Italian sausage quite frequently, and this is MUCH cheaper than buying pre-made sausage. -- posted by SweetJezebel

Harvest Grain Blend for Bread

Sun, 09 Aug 2009 21:21:24 -0400

I was inspired by the Harvest Grain Blend that King Arthur Flour sells, but being in Canada, the cost of shipping is prohibitive enough to make me come up with my own version. Add 1/2 to 2/3 cup to your favourite bread for extra crunch, flavour, and nutrition! I suggest replacing 2 tbsp of each cup of flour with the mixture as a starting point. I've also added some barley flakes and 7 grain cereal to my mix. Store in a tightly sealed container. Another way to use the mix is to make a "soaker", which you do by pouring 1 cup of hot water over 2/3 cup of the mix, and allowing it to soak overnight. Then add this to your bread mix, ensuring to subtract out the 1 cup of water and 2/3 cup of flour from the recipe you're working with. -- posted by Katzen

Everything Topping Mix for Bread and Bagels

Sun, 09 Aug 2009 21:36:47 -0400

Here's how to make the traditional "everything" mix for your bread or bagels. Use an egg white wash, Pam, or a spritz of water to help the topping stick. -- posted by Katzen

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

Chef-Boy-I-Be Illinois' Magic Dust

Thu, 13 Aug 2009 10:29:18 -0400

From our local newspaper comes this little gem. This grilling rub recipe is from a restaurant in California featured in the "Sideways" movie. It's great on meats, artichokes, asparagus -- just about anything, including fish and chicken. The trick is you must use a blender to reduce to a DUST. This makes a positively MEAN post roast -- rub it on any piece of beef -- chuck, arm or rump -- stick it in a dry crock-pot and let it cook. You will want to drink the gravy! -- posted by Chef-Boy-I-Be Illinois

Minnesota Masala

Tue, 18 Aug 2009 17:01:49 -0400

I'm very fond of Indian cooking and, above all, the key element is the spice blend or "Masala" used by the recipe. A standard "curry powder" is what most folk outside India associate with Indian cuisine, although there are hundreds of varieties. This particular type is based off of a nut Masala and Garam Masala only it uses the wild rice native to my homestate, Minnesota, for the "nuts" as well as a decent amount of cloves. It not only seasons with a bit of heat, but it also thickens a bit with the ground rice. -- posted by David J Rust

Pineapple Sage Sugar 2 Options

Thu, 20 Aug 2009 02:19:45 -0400

A nice addition for tea, baked goods, Sprinkle over muffins or chicken. -- posted by ~Rita~

Thai Green Masala Paste (Taaza Masala)

Tue, 01 Sep 2009 13:26:55 -0400

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and corriander/cilantrol in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook. -- posted by Galley Wench

Fresh Homemade Salsa for Canning

Fri, 04 Sep 2009 14:37:41 -0400

A unique blend of peppers, onions and cilantro give this homemade pico de gallo type salsa it's deliciously fresh taste. Serve fresh or bottle to preserve. -- posted by KKleinRN

All-Purpose Mexican Seasoning

Wed, 09 Sep 2009 17:34:48 -0400

Don't buy MSG-loaded Adobo, Sauzon, or store-bought fajita seasoning. Combine with oil and use it to marinate corn, chickpeas, potatoes, and beans for a crispy healthy snack, and it's also great for tacos, fajitas, quesadillas, and I swear by this seasoning for my arroz con frijoles. It works for other Latin American foods too. -- posted by the80srule

Homemade Self-Rising White Flour or Whole Wheat Flour

Tue, 15 Sep 2009 11:53:43 -0400

OH NO! Just found a recipe that calls for self rising flour and you look and don't have it? Don't fret for it easy, quick and inexpensive to make at home. Please do weigh flour for the best way to get a perfect baked product. This recipe can be doubled or tripled. -- posted by ~Rita~

Lemon Verbena and Calendula Vinegar

Mon, 21 Sep 2009 16:53:40 -0400

When steeping herbs in vinegar in the morning, it can be used that evening since it will begin flavoring the vinegar immediately. The longer it stands the more flavor it will have. The flowers and herbs will deteriorate and the flavor will not be as vibrant. "The annual bed of pot marigolds is filled with plants. These are the true pot marigolds, Shakespeares flowers of Middle Summer, and by midsummer this spot will appear to be covered with a cloth of gold. I expect them to self-sow, returning every year to gladden our eyes. ---Annie Burnham Carter from In An Herb Garden -- posted by ~Rita~

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

Special Stewed Tomatoes

Mon, 28 Sep 2009 14:42:05 -0400

I have a lot of fresh tomatoes from my garden, and since I made sauce last year, I thought I'd do stewed this year. Alas, I didn't find any recipes that really "floated my boat"...so as usual, I combined a few I found and came up with this, and I must say, I'm pretty darn proud of it! For once, I actually wrote down the ingredients! I admit, there's a bit of prep time with the chopping, but if you're like me, you'll enjoy it, and it's worth it. Anyway, I'll be interested to see if others like it as much as I do...let me know! (Notes: you can play around with the amounts of OO & butter, I like a bit of each; also, for sure play with the brown sugar -- that's the key to getting it just how you like it!) -- posted by Boo54

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

Gingerly's House Seasoning Blend

Tue, 06 Oct 2009 11:06:39 -0400

I keep this seasoning blend in shaker's at home and we eat it on just about everything -- posted by GingerlyJ

Herb & Orange Stuffing

Fri, 09 Oct 2009 17:04:47 -0400

http://easydinnerrecipes.ca/appetizer-recipes.html Here is an unusual but delicious stuffing for turkey. This stuffing uses a mix of herbs and orange to add a unique aromatic and tangy flavor to turkey. This Thanksgiving, introduce new flavors to the table with this turkey stuffing recipe -- posted by tastetester #2

Preserved Lemons

Sun, 11 Oct 2009 03:03:51 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

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

Garam Masala Ala Madhur Jaffrey

Sun, 18 Oct 2009 10:13:12 -0400

I know that garam masala recipe often vary family to family and region to region. I couldn't say where this one is specifically from but it comes courtesy of the fabulous Madhur Jaffrey, her World of the East Vegetarian Cooking book. This is quite heavy in cardamom, so if that's not a flavour you enjoy, this might not be the mix for you. Note that when it says cardamom seeds, that doesn't mean the pods, it means the seeds inside. -- posted by magpie diner

Emeril's Essence Creole Seasoning (Aka Bayou Blast)

Mon, 19 Oct 2009 13:36:28 -0400

This recipe came is part of Vegetarian Chili from foodnetwork.com Good stuff! Serving size is estimated. Recipe originally from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. -- posted by AmyZoe

Napa Goat Ranch Chili Con Carne Seasoning Mix

Mon, 19 Oct 2009 15:24:50 -0400

This is a mild but well seasoned mix that will give your chili some wonderful flavor- without the searing heat that a lot of chilis provide. About 1/3 cup of this mix equals one packet of store bought mix in recipes or see our California Chili Con Carne Recipe. -- posted by Grace at Sweet Grace's

Spice Mix!

Tue, 20 Oct 2009 16:31:17 -0400

Try this as a dry rub or add it to water for a brine. Sprinkle a touch into soup or a dressing. Possibilities are endless........ This is a very workable recipe. Just use the sugar and salt as is and add any dry ground ingredients you prefer equalling 3/4's cup of herbs and spices. Make this for gifts packed in dark glass with a description on a label. I know I have mine in cute little sacks, But that was to make my shipping charges lower. -- posted by ~Rita~

Green Herb Seasoned Salt

Fri, 23 Oct 2009 01:11:44 -0400

I like to use this when I reach for salt, So I lower my intake of salt and kick up the flavor of what I cook. I used home grown herbs that I dried whole. Leaves that are loosely packed into measuring cups. So if using store bought do take note the amounts of the whole herbs would be a lot less. I guesstimate my 2/3's. Great to season any game, roast beef or roast poultry. Season roast veggies, stuffing, rice or potatoes. How about a touch on your eggs. I do like heat but I kept it down in this using only peppercorns. You can add chili powder to really make it hot! -- posted by ~Rita~

Black Pepper Tea Rub for Steaks

Tue, 27 Oct 2009 01:41:26 -0400

Basic tea rub for steaks, my copy cat version of Stop & Shop rub -- posted by Princess Lisa

Dry Rub for Fish

Tue, 27 Oct 2009 01:42:43 -0400

This is my husband's recipe. It's also good on chicken, -- posted by Chocolatl

Spicy Adobo for Pizza

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

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

Southwest Spice Blend

Mon, 02 Nov 2009 11:01:56 -0500

This is a versatile blend that I like to use when I want to add a southwest twist to my cooking. I add 2-3 tablespoons to lean ground meat when I make chili. I even mix it with canned tomatoes for a spiced tomato blend. You can even mix 1 tablespoon with the juice of a couple of limes for a marinade. I think the original recipe came from Canadian Living magazine. -- posted by Sweet PQ?

Sneaky Chef Green Juice

Wed, 11 Nov 2009 23:48:00 -0500

This can be used to boost nutritional value for lots of recipes! Use in chocolate pudding, milk shakes, green icings, casseroles, etc. Green juice is an extremely nutrient dense food. One tablespoon is equivalent to eating 1/4 cup of spinach leaves. It contains iron, calcium, and enzymes for digestion, as well as chlorophyll and carotens for disease fighting power. And just think, your kids, husband, guests, etc. won't even know! :) This recipe was gleaned from The Sneaky Chef cookbook by Missy Chase Lapine. -- posted by Sharon123

Harissa

Fri, 13 Nov 2009 11:44:13 -0500

A spicy North African condiment. This is the most flavourful - and authentic - version I've ever come across. Note that the 1 hour prep time is the soaking time for the chilies. After they're soaked, this comes together in a flash. -- posted by rusticgirl

Mike's Special Seasoning

Mon, 16 Nov 2009 00:39:35 -0500

Great on any meat; we really enjoy on burgers. Has a kick! -- posted by Virginia Cherry Blossom

Gluten Free Breading Mix

Sat, 21 Nov 2009 20:10:25 -0500

This is from Twin Valley Mills, the company that grows the sorghum. It turned out very good. The recipe was developed by Barbara Kliment. I cut the salt to 2 tsp. -- posted by WI Cheesehead

Taco Seasoning Mix

Mon, 23 Nov 2009 18:15:09 -0500

I found this recipe on southernfood.about.com and it works great. I use it to season rice or tofu although it would work great with meat as well. This recipe makes the equivalent of a 1 1/4 ounce package of taco seasoning mix. I make a HUGE batch of this and keep it in an airtight container. We have taco night every week in our house so I just take what I need from my container and I don't have to make it every week. -- posted by Chef #1442777

Emeril's Essence Creole Seasoning

Tue, 24 Nov 2009 18:10:15 -0500

For seasoning tortilla strips for tortilla soup. -- posted by buzzsau