Recipezaar: Cooking Mixes,Food Gifts recipes

Lone Star Dry Rub

Sat, 14 Aug 2004 19:59:56 -0400

This recipe is adapted from Texas Home Cooking by Cheryl and Bill Jamison. Think of a dry rub as the dry form of a marinade, and the ingredients are not set in stone. Change them to suit your tastes and needs. Use on almost anything you are barbequing. -- posted by Miss Annie

Homemade Chili Powder

Sat, 14 Aug 2004 19:59:58 -0400

From Texas Home Cooking by Cheryl and Bill Jamison. This recipe is like the chili powder you would buy in the store (like Gebhardt's), only it doe not have added salt or other "secret" ingredients that manufacturers' sometimes add. Adjust the proportions of the ingredients to suit your own taste. -- posted by Miss Annie

5 Spice Sugar

Wed, 13 Oct 2004 20:00:21 -0400

Found this in Sunset magazine around Christmas Time. I put it in the sugar shaker and use it on everything. You can substitute Splenda. -- posted by Cherylkv

Chili Garlic Vinegar

Thu, 21 Oct 2004 20:00:02 -0400

Here's a spicy vinegar for those of you that like it HOT! You can use any chili pepper you can get. Use to flavor your salad dressings or to marinade any piece of meat you like. This is a great way to display the excess peppers from your garden. It's so pretty I've seen people not use it and just display the pretty bottles. Great for gift giving.Oh Yes you can eat the peppers if you can handle them! -- posted by ~Rita~

Chili Seasoning Mix

Sun, 31 Oct 2004 19:59:50 -0500

This is from The Marlboro Country Cookbook I think it has a nice earthy taste to it. I also like to add 4tsp. coriander seeds, I toast all the seed and then grind them. Hope you enjoy. -- posted by Vicki in Kansas Brown

Tuscan Rosemary Dry Rub

Tue, 09 Nov 2004 20:00:09 -0500

Use this dry rub when you want to give the meat a crust. Use on veal, pork, beef, chicken or even fish... I think it would make a great gift too with a nice bottle of olive oil and instructions. -- posted by alijen

Soup Mix in a Jar

Wed, 01 Dec 2004 20:01:17 -0500

I made this for Xmas gifts last year and everyone raved about this soup. While similar to other recipes it has additional ingredients in the mix and in the preparation. I had space left in the jars I was using so I added baggies with Goldfish crackers and directed that they be removed with the macaroni. -- posted by Lorac

Paul's Seasoning Mix

Sun, 19 Dec 2004 20:00:10 -0500

Great on everything from Pork, Beef, and Chicken to French Fries and salads. -- posted by Paul Doster

Herb Salt Substitute

Sat, 16 Apr 2005 17:35:10 -0400

This herb salt is similar to Mrs Dash seasonings. I found this on About.com in the spice recipe section and can easily be multiplied. This spice can be used on many savory meals. -- posted by Lauralie41

Parmesan Herb Seasoning

Fri, 22 Apr 2005 15:17:53 -0400

This makes wonderful little gifts. I make a huge batch up and put in sandwich bags and freeze. 1 Bag makes one of the recipes below. It is also nice sprinkled on veggies, homemade potato chips or at 1 package to a container of sour cream for a great dip. -- posted by Dancer^

Buttermilk Master Mix for Bread Machine

Tue, 21 Jun 2005 22:26:34 -0400

This is just an easy way to make an easy loaf of bread. This dough can be used for cinnamon buns, pizza crust, hot pockets, and calzones in addition to bread with a few well chosen additions! This mix make 6 bags for 6 loaves. *Note: There is not cook time as this is just for the mix. Follow your bread machines instructions for cooking times -- posted by Tish

11 Secret Herbs and Spices( Kfc Copycat)

Wed, 17 Aug 2005 11:19:23 -0400

This came from CDKitchen and makes a nice gift! -- posted by Sharon123

Red Curry Paste

Thu, 18 Aug 2005 19:26:20 -0400

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs. -- posted by tigerduck

Cider Beetles

Mon, 19 Sep 2005 16:44:08 -0400

Get ready for the holidays!! I know a company that sells these for $7 each but I like to include them in holiday baskets. I like to make these for the kids to have cider during the fall and winter holidays as a tradition in our very new household. They are very cute and great as a gift. Tie with a festive ribbon and attached to a bottle of apple juice along with the directions. Also these can be made inexpensively if you purchase your spices from a store selling them in bulk by weight. -- posted by MommyMakes

Salted Herbs

Mon, 19 Sep 2005 20:59:09 -0400

This comes from a Canadian web site, here is what was said about these herbs:These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes from the Metis district." -- posted by LAURIE

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

Mexican Hot Chocolate Mix

Mon, 07 Nov 2005 19:42:39 -0500

Combine and blend ingredients in a small bowl. Store in an airtight container. -- posted by Chef #258832

Kittencal's Perfect Pesto

Mon, 07 Nov 2005 21:51:15 -0500

I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients. -- posted by KITTENCAL

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

Instant Chai Tea Mix (2 Points)

Thu, 01 Dec 2005 10:07:05 -0500

Found this recipe on a weight loss community board somewhere. I have it saved on my computer to try over the holidays. In the meantime, I thought others would want to try it as well. -- posted by justcallmetoni

Holiday Stuffing Mix in a Jar

Wed, 07 Dec 2005 11:58:30 -0500

This is a great gift idea to make for Christmas gifts. -- posted by Marsha D.

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

Italian Parmesan Herb Mix

Tue, 27 Dec 2005 12:36:23 -0500

This came from my Southern Living magazine in an article about homemade food gifts for the holidays. I think nothing says love better than something homemade. It means you took time and thought into making someone a gift. Their suggestions for use are to toss with pasta, veggies, or popcorn, sprinkle over salads, mix with butter and baste hot baked bread with it, or use it in flour for breading chicken. -- posted by Redneck Epicurean

Pesto Popcorn Seasoning Mix

Mon, 09 Jan 2006 19:52:47 -0500

From BHG. -- posted by BurtonFanatic

Herbes De Provence

Mon, 03 Apr 2006 14:56:15 -0400

From herbsearch.com. "Every experienced cook has a different recipe for herbs de Provence. This is a good basic recipe to start with. Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. CHer's add your favorite dried chiles to liven it up. I usually add a milder chile for flavor then a bit of Thai Birds. -- posted by mama's kitchen

Baking Mix Aka "bisquick"

Tue, 11 Apr 2006 12:43:36 -0400

This is a recipe that is higher in fiber and slightly lower in fat than most of the ones already posted. I use whole wheat pastry flour and the shortening is the zero trans fat variety. This can be used just like Bisquick for making pancakes or biscuits. The recipe comes from The New American Diet cookbook. -- posted by PaulaG

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

Cajun Seasoning Mix

Mon, 29 May 2006 21:26:37 -0400

This is a great seasoning. You can also put it in a pretty jar and give as a gift! -- posted by susie cooks

Delicious Coating Mix for Chicken

Tue, 06 Jun 2006 15:07:32 -0400

This is a great chicken coating mix, it taste almost the same as Shake and Bake! When I made this I use seasoned salt but that is optional. For a kick, add in some cayenne pepper! If desired you reduce the salt slightly -- posted by KITTENCAL

A Midwesterner's Chili Powder

Wed, 21 Jun 2006 13:42:13 -0400

It's the middle of winter, it's cold, and what works better to warm the stomach than a nice cup of chili? While this may be a refined version of the first spice mixes I conjured up it's too good to keep to myself. Don't just limit it to chili stew mind you, it's good any time you want some added zing in a family meal that you just can't get from store-bought "chili powder". -- posted by GenYChef

Lavender Rub

Thu, 22 Jun 2006 14:55:25 -0400

My Mom clipped this recipe out of the local newspaper. A multi-purpose herb/spice rub for meats-chicken, lamb, even fish; vegetables such as corn on the cob, baked potato, etc. Use your imagination but use sparingly! Update: This is wonderful on simple roasted whole chicken! -- posted by Cookgirl

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

Flavoured Vinegar

Tue, 04 Jul 2006 18:37:31 -0400

Flavoured wine vinegar has been an important ingredient in French cooking since medieval times when vinegar was essential in order to keep meat edible in warm weather. If you made the tarragon vinegar it could be used for my French Cabbage Salad recipe if we had 6 weeks to wait. You can choose from shallot, garlic, mustard or tarragon flavored vinegar to make. From "The French Farmhouse Kitchen" Posted for Zaar World Tour 2006 -- posted by Charlotte J

Land of Enchantment Spice Mix

Sat, 15 Jul 2006 13:53:32 -0400

This is a dry spice mix that is great sprinkled on meats, veggies or cheeses before cooking. Try sprinkling into a cheese sauce for a New Mexico flavor. Source: Real New Mexico Chile by Sandy Szwarc -- posted by PaulaG

Seasoning for Ground Pork (Italian-Style Sausage)

Thu, 20 Jul 2006 21:01:25 -0400

This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more! -- posted by KITTENCAL

Dry Rub for Chicken or Turkey

Wed, 09 Aug 2006 18:08:54 -0400

This makes about 3/4 cup of the most wonderful spice blend, I have used it many times in the past --- the amounts listed is enough to coat one large roasting chicken, 1 small turkey or 2-3 small whole fryer chickens, or 12-14 pieces of chicken, if you like lots of heat then increase the cayenne, you will love this! :) -- posted by KITTENCAL

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

Red Hot Edible Pepper Wreath

Wed, 20 Sep 2006 09:18:33 -0400

What a great way to dry your peppers to make pepper flakes, chile powder or keep whole to use as you want. below are amounts that are very flexible. -- posted by ~Rita~

Poultry Seasoning

Tue, 03 Oct 2006 22:18:33 -0400

This herb provides a seasoned blend of flavors for chicken turkey, duck, stuffings and meat dishes. This is enough for a large chicken or turkey, you can double or triple all ingredients. -- posted by KITTENCAL

Old Bay Seasoning(Copycat)

Sun, 08 Oct 2006 19:35:20 -0400

This was adapted from Aliza Green from Field Guide to Herbs & Spices. A little different from the recipes already here. Traditionally, this seasoning is used for steamed crabs, but is now used for fish, potato salad, potatoes, and other vegetables. This would also make a great gift, along with some recipes! Enjoy! -- posted by Sharon123

Lavender Sugar

Sat, 14 Oct 2006 17:54:43 -0400

Wonderful sprinkled over fritters, donuts, pancakes I could go on and on. Best made when flowers are newly out. -- posted by lindseylcw

Limoncello Oil

Wed, 18 Oct 2006 20:16:48 -0400

Excellent with grilled seafood and shellfish, especially grilled lobster! Can be used immediately or stored for later use. You can use store bought Limoncello or use my recipe to make homemade Limoncello (Recipe #167289). Very pretty in a bottle and makes and excellent gift! -- posted by NcMysteryShopper

Crazy Salt

Mon, 23 Oct 2006 16:51:40 -0400

I posted this recipe for the request of those that are asking what crazy salt is, Recipe #7542. A recipe I adopted. You can add 1 teaspoon of MSG which I'm not a fan of. This are made with dried herbs. Keep this along side the range to use as a salt substitute as needed. It keeps the salt intake down, because when you go to use a teaspoon of salt and use this in its place it you really are using just 1/2 a teaspoon salt. That is a good thing! And Great flavor! Makes a nice gift placed in a pretty jar with a ribbon. -- posted by ~Rita~

Seasoned Un-Salt

Thu, 09 Nov 2006 21:03:48 -0500

This blend comes close to the flavors in the typical seasoned salt blends like Lawry's, without the sodium. Use it where seasoned salt is called for or when you want to give food a little extra flavor. This is really good on eggs and soups! Adapted from Low Sodium Cooking. This would also make a good gift! -- posted by Sharon123

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...

Italian Bread Crumbs(Low Sodium)

Thu, 09 Nov 2006 23:01:40 -0500

So tasty and low in salt. Try this as a topping to add a little crunch and flavor to a casserole or some veggies! this would also make a great gift! Adapted from Low Sodium Cooking. -- posted by Sharon123

Seasoned Cornmeal Breading in a Jar

Mon, 27 Nov 2006 16:28:36 -0500

This is a great gift to give for the holidays. Can be used for fish or poultry. NOTE: This recipe will make alittle over 1 pint jar. Extras could be used for your own use, if making for gifts. -- posted by Marsha D.

Oriental Blend

Tue, 28 Nov 2006 15:50:28 -0500

This is a blend adapted from Low Sodium Cooking, so there is no salt. It is good to put in stir fries, salad dressings and dips. -- posted by Sharon123

Gingerbread Creamer for Coffee or Tea (Gift Mix)

Thu, 21 Dec 2006 22:23:54 -0500

I discovered this recipe while looking for items to include in my package for the 2006 'Zaar cookie swap. I liked the idea that this could be used with either coffee and tea. -- posted by justcallmetoni

Roasted Pepper-Salt Blend

Tue, 02 Jan 2007 17:04:38 -0500

This recipe is very versatile and I have listed a variety of the options available. This can be used for meats, chicken, soups, salads, where a recipe calls for salt and pepper. The recipe was printed in the winter 2007 Sabroso; however, the recipe is from Morton. -- posted by PaulaG

Mixed Spice

Mon, 08 Jan 2007 13:42:52 -0500

This finely ground mixture is usually found on the spice shelves of shops, but it loses flavour quite quickly. Here is a South African version, which can be crushed in a mortar and pestle or ground in a blender. Keep tightly closed away from sun. -- posted by Zurie

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

Flavoured Aromatic Herb and Fruit Oil

Tue, 30 Jan 2007 21:10:01 -0500

I always make my own flavoured oils and vinegar - I use them for cooking and also to give as gifts. I am lucky enough to have a garden large enough in which I can devote large areas totally to herbs, rare plants & flowers. This is my "Standard" recipe for cold infused flavoured herb & fruit oils. You can use any fresh herbs which you have available, even if it is only one type - it will still provide you with a wonderful flavoured oil for cooking, baking and gift giving! You can add the fruit zest if you wish - it's a moveable feast in which you get to choose! -- posted by French Tart

Panch Phoron (Indian Spice/Seed Mixture)

Tue, 13 Feb 2007 15:52:45 -0500

Panch phoron is a five-seed mixture from Bengal, India, a region famous for its distinctive cuisine. Panch phoron is most common in northern India, where the majority of seed spices are grown. Grind coarsely and use as a coating on roasted meat, or sprinkle on Indian breads, potato dishes, and vegetables, especially eggplant and cauliflower. -- posted by Sandi (From CA)

Curry Powder Trio (Take Yer Pick!)

Tue, 13 Feb 2007 15:53:18 -0500

Three curry powder mixtures. British manufacturers developed curry powders in an attempt to provide a ready-made spice mixture equivalent to the kari podi (podi means powder) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, sambar podi is the combination of spices that evolved into British-style curry powder. Poudre de Colombo came to the French West Indies with Sri Lankans who were taken there to work on the sugar plantations. Japanese curry powder, under the S&B brand, has been produced since 1923, when Minejiro Yamazaki began blending a well-balanced and sweetly aromatic curry powder especially suited to Japanese tastes. For all curry powders, starting with whole spices and lightly toasting them before grinding yields a more fragrant, fresher mixture. *** NOTE *** Columbo is a French version of curry powder, which originated with the Sri Lankan indentured workers in the FWI. it does not carry the heat of many of the other islands. This mixture carries off-beat ingredients such as roasted rice. Roasting gives the rice a nutty flavor and makes it easier to grind. The rice acts as both a flavoring and a natural thickener. Poudre de Columbo makes a great holiday Gift, being one of the lesser-known cuisines of the Caribbean. You also can use it as you would any curry powder. -- posted by Sandi (From CA)

Fool's Salt - Sel Fou - French Style Seasoning Salt

Tue, 13 Feb 2007 23:01:33 -0500

Every self-respecting French housewife has a tub of this by the side of her cooker; they are all slightly different depending on the region you live in, but this is one that I use over and over again. It has just a hint of herbs & spices, enhancing a dish rather than overpowering it. The French call this "Sel Fou" or Fool's Salt, which is a wonderful name for it I think! Please note, I have NOT added any chilli powder or Cayenne pepper in this mix - I realise that hot spices are popular in seasoning salts, but this is herbal rather than spiced! I use it to sprinkle over salads, add it to pasta, stews, soups, daubes, casseroles, pies, roast chicken & meat etc. It is also GREAT sprinkled onto hot Chips (French fries) & over the top of pizzas. I don't like to make huge quantities, due to the herbs losing their freshness and flavour - so, this makes about 125g (just over 5 ozs) of Fool's Salt; you can of course increase the quantities if you wish! -- posted by French Tart

French Lavender and Vanilla Sugar for Elegant Cakes and Bakes

Wed, 28 Mar 2007 21:32:35 -0400

French Lavender & Tahitian Vanilla - what a great combination! A very simple but effective flavoured sugar; I always have a jar or two in my pantry ready to use in my cooking and baking! This sugar is WONDERFUL sprinkled on cakes, scones, biscuits (cookies), sweet tarts and baked desserts, as well as ice cream. You must make sure your lavender heads are free of pesticides, fertiliser and traffic pollution. Also a great gift idea - tie a sprig of lavender around the neck of the jar with a ribbon and a lavender recipe......et Voila!! -- posted by French Tart

Old English Spiced and Fruited Sugar for Apple Pies Etc!

Wed, 28 Mar 2007 21:54:36 -0400

An easy spiced and fruited sugar, which really adds a "zing" to your apple pies, apple crumbles, cake toppings, baked desserts etc. This spiced sugar mix is based on a 400-year-old English recipe. Spiced sugars were extremely popular in England many centuries ago, they disguised a multitude of sins; and, as spices & citrus fruits were still new & seen as extremely exotic, they were held in high regard and enjoyed especially by Royalty and the Gentry! -- posted by French Tart

Auberge Blend - Herbes De Provence

Sat, 31 Mar 2007 15:15:21 -0400

There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area depending on local tastes. This is my own "Auberge" blend that I make & use regularly in our Chambres d'Hôtes; I find it appeals to most people's taste! Feel free to add or omit those herbs that you are not keen on or find difficult to obtain. This makes a wonderful gift - add a ribbon, a sprig of lavender & a recipe! (I sell this blend at the Auberge, in little fabric bags with a recipe sheet inside!) -- posted by French Tart

Truffle Honey

Mon, 16 Apr 2007 22:50:39 -0400

AHhhhh the Earthy Sweetness of Truffle Honey! Excellent drizzled over blue cheese, such as stilton or gorgonzola, Goat cheeses or any cheese you enjoy. It mellows the strong cheeses and is a total comfort food! A real delicacy with prosciutto, duck, fresh figs, apples & pears. Or jar it up in a sexy jar for a bridal shower gift;). -- posted by ~Rita~

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

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

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

Italian Seasoning Mix

Tue, 26 Jun 2007 12:42:25 -0400

This also makes a wonderful chicken marinade --- for creamy Italian add in a couple tablespoons of mayonnaise, this recipe may easily be doubled -- posted by KITTENCAL

Salt Free Southwest Seasoning Mix

Sat, 15 Sep 2007 06:57:03 -0400

I prefer a seasoning mix that doesn't contain already salt, so here's one I enjoy. It works well as a meat/poultry/fish rub or as you would use chili powder. Great added to taste to your salsa, chili, tacos, tostadas, refried beans, burritos, enchilada sauce, flour dredges, what have you. Very flexible to use! :) -- posted by Julesong

Make Your Own Cake Mix

Mon, 17 Sep 2007 20:54:01 -0400

Fast, economical and stores conveniently. Why buy those cake mixes from the store when you can make your own for much less? Courtesy of Sara Moulton- http://www.foodnetwork.com/recipes/sara-moulton/quick-cake-mix-recipe/index.html -- posted by mama's kitchen

China Moon Ten Spice

Thu, 04 Oct 2007 20:37:20 -0400

If you want really good flavor, make your own spice mix! In the ingredients, the Szechwan peppers are actually peppercorns, but for some reason, the computer program won't let me say that. This is adapted from China Moon Cookbook. This can be used in marinades, sauces, mayonnaises, chopped meat, sauteed vegetables, and pastas! Have fun! -- posted by Sharon123

Roasted Szechwan Pepper Salt

Fri, 05 Oct 2007 15:25:28 -0400

I found this little gem in the China Moon Cookbook. This is the Chinese version of our American salt and pepper. It's an all purpose seasoning and a little goes a long way. It's good for marinating meats and poultry, and a delightful final seasoning for soups and salads. Try a bit tossed into some just made popcorn or sprinkled on a grilled burger! For people watching their salt intake, this is a wonderful kitchen gift! Be sure to use kosher salt, as this gives the flavor. If you can't get kosher, then use sea salt. -- posted by Sharon123

Oatmeal Raisin Spice Cookies in a Jar

Thu, 11 Oct 2007 22:58:46 -0400

I have not tried this one yet but the recipe comes from a reliable source with positive feedback from other home chefs. Posting it here because I will never find it again otherwise. -- posted by justcallmetoni

Enchilada Sauce Mix

Tue, 16 Oct 2007 01:25:29 -0400

This recipe was found in Gifts from the Southwest Kitchen. The printed recipes say to put this in a 8 oz jar; however, I found that was way to large. I used a 4 oz jelly jar and it worked very well. This makes a wonderful addition to a gift basket with a bag of masa harina and a tortilla press. -- posted by PaulaG

Nutty Herb Rice Seasoning Mix

Thu, 08 Nov 2007 14:26:20 -0500

This makes a great gift with the instructions for making a delicious rice side dish. It has good flavor and easy to do. Just mix up a batch and put it in a sealed plastic container for your own use. Or share it with a friend. -- posted by Mimi in Maine

Roast-Mary Spice Mix

Tue, 13 Nov 2007 02:14:50 -0500

This rosemary spice mix is wonderful on roast meats. Nice to add to a food gift basket. This fills 4 spice containers. -- posted by ~Rita~

Golden Spice Mix

Tue, 13 Nov 2007 02:15:26 -0500

Sprinkle is on eggs, veggies, Chicken, fish. Package for gift giving. -- posted by ~Rita~

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

Almond Cheesecake (Mix in a Mug)

Thu, 06 Dec 2007 02:10:50 -0500

Adapted from a Mug 'ems cookbook...great for gifts! -- posted by Karen=^..^=

Garam Masala - Aromatic Kashmiri Spice Blend for Spicy Cooking!

Thu, 17 Jan 2008 17:07:24 -0500

Garam Masala is an aromatic and hot spice mixture that is essential to numerous types of dishes in Indian, Nepalese and Pakistani cooking. The words mean "hot spices" and as well as adding the "heat" to Indian cooking, the spice mix should be subtle and aromatic. It is usually added towards the end of the cooking time, or even as a final garnish, unlike commercial curry powders that need to "cook" off the cornflour and other anti-clogging ingredients. This is my favourite Garam Masala mixture; there is no "standardized" recipe for this spice mixture, but I suspect that every Indian, Nepalese and Pakistani home will have their own "secret" mix! Grind the spices in smallish quantities to preserve the flavour and quality of the mixture, and then store in an airtight container, away from direct sunlight and heat. NB: Black cumin seeds are also called Royal Cumin or Shah Zeera. This spice mix makes a great gift - especially if you tie a recipe card around the neck of the jar with a whole piece of cinnamon! -- posted by French Tart

Buddha's Herb Mix for Mushrooms

Wed, 23 Jan 2008 00:38:08 -0500

This is a wonderful spice blend created by Buddha to use with mushrooms when they are the main fare. This will keep 6 months or more. Some recipes you can use this with include Chef #166642's Recipe #280614, Recipe #273114, and Recipe #280714 -- posted by 2Bleu (Bird&Buddha)

Spice Mix for Pork or Chicken

Mon, 28 Jan 2008 00:49:12 -0500

Sprinkle, mix with breadcrumbs, or oil and brush it on, this has lots of possibillities and flavor. Try rubbing it on pork or chicken, wrap it up and leave in the fridge overnight. If you prefer leave the salt out and add that when you use the mix, that way you are in control over the amount of salt you use. -- posted by Pets'R'us

Quatre Épices - French Four Spice Mix from the Auberge

Fri, 01 Feb 2008 00:48:48 -0500

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a "sweet" quatre épices spice mix as well a "savoury" quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess! -- posted by French Tart

Classic Arabian Kabsa Spice Mix from the Spice Route

Tue, 04 Mar 2008 23:58:54 -0500

This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. -- posted by French Tart

Chicken Seasoning (Spice Mix)

Wed, 18 Jun 2008 19:19:45 -0400

I was grilling chicken and didn't want to take out all kinds of bottles and jars to season the chicken on the grill, so decided to mix everything together in one handy jar to carry with me. It was very tasty and much better then any store bought seasoning salts or mixes. I wanted to remember it so I could make it again so I am posting it now. -- posted by Karen From Colorado

Smash Seasoning

Fri, 08 Aug 2008 15:32:58 -0400

Adapted from a recipe by the Neely's, barbecue aficionados from Memphis TN., on Food Network. Use on meats, veggies, whatever you want to give an extra kick to. -- posted by Sue L

Make Your Own Pure Vanilla Extract

Mon, 18 Aug 2008 20:36:39 -0400

I got this recipe from another subscriber of The Daily Green newsletter, who has been making this extract for 10 years after receiving it as a gift. There was a post about some of the store bought artificial and supposed to be pure vanilla extracts containing wood. -- posted by Chef #400326

Indonesian Island-Style Curry Powder

Tue, 02 Sep 2008 01:34:41 -0400

This spice mixture is widely used in Indonesian cooking. Comes from an adaption of several spice recipes from Indonesia. -- posted by Celticevergreen

Mock Chicken Seasoning

Wed, 24 Sep 2008 01:47:27 -0400

I went to a health seminar given by an executive chef and got this recipe. It's from the cookbook, Tasty Vegan Delights! -- posted by Sharon123

Tsire Powder Mixture

Sun, 12 Oct 2008 01:19:29 -0400

This recipe comes from West Africa where it is used to coat raw meat kebobs which have first been dipped in oil or beaten egg and then dusted with the powder before being cooked on a barbeque. The cooked kebabs are then dusted with more powder before being served. -- posted by Celticevergreen

Thai Mussaman Curry Paste

Sun, 12 Oct 2008 01:58:10 -0400

This comes from the region around the Malaysian/Thai border and can be used with beef, chicken, lamb or duck. The shrimp paste cube, still wrapped, should be dry-fryed in a clean skillet for 5 minutes warming each side for a minute or so. This will help mellow the flavor abit. -- posted by Celticevergreen

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)

Mulled Cider Spice Sachets

Mon, 16 Mar 2009 16:06:38 -0400

Tie a spice sachet around a jug of cider to make a festive gift. Directions to place on gift tag are included. Adapted from Whole Foods. -- posted by Sharon123

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

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

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

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

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

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~

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~

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~