Recipezaar: Cooking Mixes,Holiday/Event recipes

Vanilla Sugar

Thu, 21 Nov 2002 20:05:01 -0500

This is good in breads and especially sprinkled on sugar cookies before baking. -- posted by Theresa/ Thunderbird

Spiced Sardines

Thu, 21 Nov 2002 20:13:28 -0500

Posted per a request for sardine recipes from Troy. This comes from a much loved cookbook, Indian Cooking. Russell loves these-I'm not so fond of tiny fish with lots of bones! Prep time doesn't include marinating time. -- posted by JustJanS

Gumbo Base (Aka Roux)

Sun, 24 Nov 2002 20:11:00 -0500

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people! -- posted by Malriah

Pumpkin Pie Spice

Sat, 07 Dec 2002 23:53:53 -0500

Here's a quicky recipe for when you run out, or figure out the one you hasve has gone stale! -- posted by DiB's

Cocoa

Thu, 19 Dec 2002 20:10:48 -0500

Comfort warming for those cold nights. Easy to make. I made this again adding chips give it a try! -- posted by ~Rita~

Quick and Easy Jerk Sauce

Sun, 22 Dec 2002 20:08:15 -0500

Want to add a tasty little kick to your meat or burger? :) -- posted by Julesong

Amandelspijs

Fri, 03 Jan 2003 20:01:53 -0500

This is my mother's base recipe for Dutch almond spice, the stuff that goes into speculaas. -- posted by Missy Wombat

Hot Peanuts

Mon, 06 Jan 2003 20:20:33 -0500

-- posted by Gingerbear

Creole Seasoning

Wed, 08 Jan 2003 20:31:18 -0500

Similar to Tony Chachere's Creole Seasoning. -- posted by Damar12

Vanilla Coffee Creamer

Fri, 17 Jan 2003 20:04:58 -0500

-- posted by Baker*Chick

Jambalaya w/shrimp, chicken and sausage

Fri, 24 Jan 2003 20:01:41 -0500

Had this for the first time at a dinner party, now I HAVE to make it every month or so. It's better if you have the sausage, chicken and shrimp prepared before starting, that way you can dig in once the rice is cooked. -- posted by J e l i s a

Baked Edam With Curacao Lamb

Mon, 03 Feb 2003 20:00:55 -0500

. -- posted by Mimi Bobeck

Peruvian Beef Kabobs with Pepper Sauce

Tue, 04 Feb 2003 20:02:45 -0500

This is a really flavorful recipe from Cooking Light magazine. Grilling time is approximate. -- posted by belkathy

White Asparagus in White Sauce

Wed, 05 Feb 2003 20:08:25 -0500

. -- posted by Mimi Bobeck

Tomatensalat (Tomato Salad)

Wed, 05 Feb 2003 20:08:35 -0500

. -- posted by Mimi Bobeck

Flavored Sugar or Splenda

Wed, 12 Feb 2003 20:07:29 -0500

Use to flavor Coffee, Teas, Cakes, Toast, or use to sugar rims of Champange, Sweet Cocktail or Martini Glasses. To top Muffins or Cookies before going into oven. To make your sweet sauces! Makes great gifts! Give it a try in splenda if you prefer. I am not one for artificial sweetenersbut if you prefer try it I'd love to know what you think. -- posted by ~Rita~

Tex-Mex Potato Skins

Wed, 26 Feb 2003 20:08:38 -0500

. -- posted by Mimi Bobeck

Zhoug

Thu, 03 Apr 2003 20:00:57 -0500

This is a very tasty yemenite hot sauce recipe which comes from Joan Nathan. It is a great condiment with real heat and flavour. It can be used in spreads, salad dressings, soups, marinades. You name it. Enjoy! -- posted by Miraklegirl

Simply Herbed up Lamb Steaks

Tue, 15 Apr 2003 20:07:56 -0400

This recipe is best prepared a day ahead. It gives the herbs time to soak into the lamb. The rosemary and tarragon work really well with this dish. We often have this for our Friday night easy dinner with a good Aussie red wine. NOTE: The prep time is for the marinade. I usually only marinate the lamb overnight in the fridge. Cooking time will depend on how you like you lamb cooked. -- posted by Chrissyo

Crown Lamb Roast with Sage Stuffing

Mon, 05 May 2003 20:10:12 -0400

Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press. -- posted by TOOLBELT DIVA

Caribbean Style Catfish

Wed, 07 May 2003 20:07:12 -0400

Caution: This recipe includes Almonds; anyone with a nut intolerance should eliminate this product entirely from the recipe. Farm-raised catfish is reported to be naturally low in overall fat and high in protein. Suggested serving with a plain green salad, (olive oil and balsamic vinegar dressing); steamed corn on the cob. A lovely, thick-meat fish, enjoyed frequently by our household. A recipe brochure by DELTA PRIDE, picked up at the supermarket, added to my files and referenced frequently for quick cooking meals. -- posted by TOOLBELT DIVA

Barbados Shrimp Curry

Wed, 21 May 2003 20:03:45 -0400

Serve this recipe over Basmati rice Suggested wine: Sauvignon Blanc. -- posted by TOOLBELT DIVA

Partridges - Catalan Style

Fri, 23 May 2003 20:00:11 -0400

Young partridges are considered to have particularly delicate flesh and are usually roasted, while older ones are most often used in casseroles or stews. Count on one bird per person. There are two main types, both edible: the grey or common partridge and the red-legged partridge. The latter is larger but its flesh is considered to be less delicate. If you do not hunt for these wild birds, they are readily available in speciality shops with a gourmet butcher, or most larger super-markets will have partridges packaged in two's, and frozen. These seem to be more readily available during the Christmas season. I acquired an excellent cookbook, while on a trip to England many years ago, entitled "Supercook's Poultry and Game Cookbook". The investment in this book has returned extraordinary dividends. Over time, I have used most of the recipes in this book, at least once. An absolutely delicious dinner, this recipe may be served with mashed potatoes, and buttered baby carrots; but make your own choices, you won't be sorry. -- posted by TOOLBELT DIVA

Barbecued Chicken - Kansas City Style

Mon, 14 Jul 2003 20:03:12 -0400

. -- posted by Mimi Bobeck

Burnt Tongue BBQ Sauce

Fri, 18 Jul 2003 20:02:45 -0400

This bbq sauce has a nice sweet flavor combined with a spicy kick. If you fix your ribs the way I have suggested, I guarantee you will have the most tender, delectable ribs you've ever eaten. These ribs are a huge hit at parties and family gatherings, I have yet to find someone that didn't fall head over heals for them! 1 quart will coat 4-6 lbs. of pork spareribs -- posted by The Crazy Chef

Regal Alaskan's Blackened Shrimp or Halibut

Sat, 26 Jul 2003 20:08:50 -0400

This recipe was given to me by a chef at the Regal Alaskan Hotel in Anchorage, Alaska, while on a fishing trip. This is by far the best tasting fish or shrimp I have ever had, and tons of people agree with me. I have used this recipe several times for large parties and have yet to find anyone not completely satisfied. If you cook the food properly it will not come out burnt, but will have some charring on the outside and be perfect on the inside. My favorite is the blackened shrimp with the cajun hollandaise sauce, it is to die for. (If you don't wish to make the blacken seasoning, I've found Cajun's Choice blackened seasoning to be the best store bought blackened seasoning on the market) -- posted by The Crazy Chef

Bell's Poultry/Stuffing Seasoning

Tue, 26 Aug 2003 20:02:05 -0400

This recipe mix is as close as I could make to the original! =) Easy to make with spices from your cupboard and no salt! -- posted by Aroostook

Marna's Killer Rib Rub

Fri, 03 Oct 2003 20:01:19 -0400

Not too sweet, not too spicy!! Just too easy for the great results. -- posted by marna

Plum Rapture " Cordial "

Fri, 03 Oct 2003 20:01:22 -0400

Great straight for a cold Winter Day! Give away as Holiday gifts! Add to Cranberry,Apple Spiced Tea recipe #48626,hot apple juice,or tea. Soak a cooked chocolate cake with it(Chocolate spiced rum cake). Use the Liqueur to glaze pork roast, duck or a chicken! -- posted by ~Rita~

Sloppy Joe Seasoning Mix

Fri, 10 Oct 2003 20:00:51 -0400

-- posted by Iowahorse

Onion-Cheese Dip Mix

Fri, 10 Oct 2003 20:00:52 -0400

Great for get-togethers -- posted by Iowahorse

Thunder Baby Back Dry Rub

Fri, 31 Oct 2003 20:00:41 -0500

From a BBQ cookbook I bought at a flea market. Dang good rub! I think the author was Alton Brown. -- posted by Iowahorse

E.j.'s Barbecue Dry Rub

Fri, 31 Oct 2003 20:00:42 -0500

Basic but very good,..great on pork. -- posted by Iowahorse

Oakland Raiders Hot n' Spicy Rub

Fri, 31 Oct 2003 20:00:44 -0500

This is a fine fine rub,..flavor out the wazoo. -- posted by Iowahorse

Otley Locker Baby Back Rib Dry Rub

Fri, 31 Oct 2003 20:00:46 -0500

Another basic but good rub. -- posted by Iowahorse

Spanish Rice Mix

Sun, 02 Nov 2003 20:00:19 -0500

this is easy & good to give away to friends. The cloth bag you can make yourself if you sew. -- posted by mmlwjr

Star's Cornbread Dressing :)

Tue, 25 Nov 2003 20:00:43 -0500

Ta daaaa! I use chicken broth in a can because at the same time I'm cooking the turkey and the broth isn't ready yet. Sure saves time. I know! I know! I should wait for the real turkey broth. -- posted by Starlita

Baton Rouge Brisket Shake-Up

Fri, 28 Nov 2003 20:00:24 -0500

This is a Baton Rouge, Louisiana seasoning recipe for beef brisket, and makes an awesome brisket that tastes a lot like home-corned beef without the "pinkening" agents (not a word, I know ...), just all the flavor ... and then some! This also seasons and tenderizes other cuts of beef nicely; try it with your next roast! Plus, a delicious pan gravy can be made with the drippings. (Cook time and yield is an estimate depending on the size and cut of beef prepared ... this is enough for about 3 pounds.) -- posted by EdsGirlAngie

Holiday Spiced Tea

Fri, 05 Dec 2003 20:00:58 -0500

This is pretty and taste good to.Great for holiday giving!A good way to start Christmas Morning or when you come in from shoveling the snow. Make it and bring it to a football game,A parade or camping! -- posted by ~Rita~

Mema Christmas Cookies

Sat, 06 Dec 2003 20:00:23 -0500

Dusting off the old cookbooks and finding the cookies me and Ma baked growing up. I found them outstanding. Create a memory as we did with these! Absolutely delicious! We even made them without the icing!! -- posted by TTK

Hot Buttered Rum

Sat, 13 Dec 2003 20:01:32 -0500

Standard issue recipe in regards to a seasonal winter beverage. Makes a lovely after dinner drink for the holiday dinner party. -- posted by LordNeuf

Dukkah

Sun, 14 Dec 2003 20:00:30 -0500

An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy! -- posted by Miraklegirl

Jim's "Don't Spare the Spareribs" Ribs

Wed, 11 Feb 2004 20:00:26 -0500

My favorite sticky, ooey, falling apart spareribs, also included is a recipe for my famous homemade sauce! -- posted by "Pink Eyed" Jim Cortina

Shrimp Linguine With Basil-Garlic Butter

Tue, 17 Feb 2004 20:00:18 -0500

I got this recipe off of another site but modified it quite a bit to suit our tastes. It is very easy and will certainly impress company or make a nice dish for a romantic meal! The key is to use fresh herb in this dish. Serve with a good crusty bread, green salad and a nice white wine. -- posted by Little Bee

Fresh Mint and Rosemary Sauce

Fri, 05 Mar 2004 20:00:19 -0500

Mint Sauce For your favorite lamb dishes to serve at your next dinner party for St Patty's or whenever you want to serve it! -- posted by ~Rita~

Glaze for baked ham

Fri, 16 Apr 2004 19:59:50 -0400

This is a wonderful glaze and no the measurements are not wrong. I made this a few years ago and then just recieved it on the internet. It is good! -- posted by Bergy

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

Substitution for Pumpkin Pie Spice

Tue, 28 Dec 2004 20:01:41 -0500

Out of pumpkin pie spice and only need a little to get you through until you buy more? From Hamilton Beach web site a few years back. -- posted by Some1sGrandma

Cappuccino & Liquid Coffee Creamer

Fri, 15 Apr 2005 21:28:55 -0400

When I make hot chocolate I like to add about 2 tablespoons in a 8 oz cup. It gives your hot drink a very rich great flavor. Its also great in your morning coffee and I have used it in tea.. try it! -- posted by Dancer^

Toasted Spice Rub - Michael Chiarello

Mon, 18 Apr 2005 11:36:43 -0400

This spice mix from Michael Chiarello and NapaStyle goes well in many different dishes. It and his Fennel Spice are mixes well-worth keeping a steady supply of! -- posted by Julesong

Pumpkin Pie Coffee Creamer

Tue, 19 Apr 2005 10:44:13 -0400

The first time made this, it was last fall. It was amazing. So a made up a few batches and gave them as gifts. -- posted by Dancer^

Cafe Vienna Flavored Creamer

Tue, 19 Apr 2005 10:44:15 -0400

I always have this in the cupboard, you just never no when you with get that cinnamon craving. -- posted by Dancer^

Mocha Espresso Flavored Creamer

Tue, 19 Apr 2005 10:44:19 -0400

Another one to have on hand, great as gifts aswell. -- posted by Dancer^

Cinnamon and Spice Flavored Creamer

Tue, 19 Apr 2005 10:44:21 -0400

Another one for the cinnamon craving. -- posted by Dancer^

Roasted Garlic Spice - Michael Chiarello

Tue, 19 Apr 2005 10:44:41 -0400

Another great spice rub from Michael Chiarello and NapaStyle. -- posted by Julesong

Vanilla, Cardamom and Apple Brined Pork Loin

Wed, 04 May 2005 15:12:51 -0400

This recipe makes enough brine for a 4- to 6-pound boneless pork loin, or six 1 3/8- to 1 1/2-inch-thick center-cut pork loin chops, or 4 pork tenderloins, 1 to 1 1/4 pounds each. Directions shows optional cooking styles for different cuts of pork. Depending on method and cut of meat the brining and cooking times vary. -- posted by ~Rita~

Cajun Spice Mix/Rub

Fri, 03 Jun 2005 17:09:49 -0400

Great cajun mix to season steak, ribs, chops or chicken. -- posted by littleturtle

Herb Blend

Tue, 21 Jun 2005 14:43:21 -0400

Great sprinkled over salads, omelets, vegetables and sauces! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. -- posted by Bec

Italian Seasoning Blend

Tue, 28 Jun 2005 14:28:12 -0400

Try this in your favorite pasta sauce or in Italian meat balls! Makes 1/2 cup. -- posted by Bec

Cajun Spice Mix

Wed, 13 Jul 2005 18:55:59 -0400

Sprinkle mix on meat and enjoy! -- posted by Bec

No-Salt Seasoning Shake

Thu, 11 Aug 2005 19:39:28 -0400

From a Diabetic cookbook. Makes about 1/3 cup. -- posted by Bec

Stuffing Seasoning Mix

Wed, 24 Aug 2005 20:04:24 -0400

This recipe comes from my old stand-by More Make-A-Mix Cookery and is being posted in response to a request in Request a Recipe. This stuffing can be used in place of those expensive boxed or prepackaged mixes. -- posted by PaulaG

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

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

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

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.

Barbecue Sauce for Chicken

Mon, 29 May 2006 20:30:52 -0400

Use this on your chicken at your next BBQ -- posted by Charlotte J

Brandy Butter

Fri, 07 Jul 2006 14:57:41 -0400

Brandy Butter, is usually served with Christmas Pudding or Mince Pies, but it is really good, if you put some on a warm baked apple. -- posted by KittyKitty

Drunk Southwest Marinade

Fri, 18 Aug 2006 16:12:10 -0400

The best marinade for your NY Strip steaks before you grill them. Works Great on chicken and pork chops as well. -- posted by TruckCook

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

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

Apple Spiced Tea Brine

Fri, 03 Nov 2006 15:52:11 -0500

Make this brine for turkey or any poultry you enjoy! Do take into consideration the nutritional facts will not be right. As for most of the brine does get washed away and discarded. Serving size depends on the size of poultry you brine. -- posted by ~Rita~

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...

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

Vegan Gravy

Sat, 04 Aug 2007 16:43:25 -0400

This recipe is from the Chicago Diner cook book. It's easy, tastes great and the mix makes up to 3 cups at least, so it lasts a long time. I love using this with their Tofu Loaf recipe as well as a brown sauce in Asian dishes, like Tofu Yung or my Pepper Fake recipe which you can find in my profile...just add more tamari to the finished product. The recipe for the spice mix is a bit different cause these are the only ingredients I had on hand. -- posted by tendollarwine

Newbie-Chef Cobbler Batter

Wed, 22 Aug 2007 21:44:04 -0400

I love to make fast fruit cobblers and this one is just great. It looks like pancake batter when it goes over the fruit but it REALLY rises! It browns up nicely too and is just the right sweetness to suit me. New Chefs will love the ease of this one -- a no-brainer. One tip: Make sure that your baking powder is good and fresh! Cooking time includes baking time. -- posted by Bone Man

Java Rub

Wed, 29 Aug 2007 20:17:49 -0400

A wonderful rub for beef. Especially for quality steaks. I have given this as Christmas gifts. Either in 1/4 or 1/3 cup jars each. -- posted by yaya78006

One Shot Smokin', Huntin' and Fishin' Outdoor Cookin' Sauce!

Wed, 29 Aug 2007 23:14:32 -0400

The "One Shot" is a generous slug of Bourbon whiskey, (My husband's favourite tipple after Scotch Whisky!) which I think really gives this sauce a lovely mellow feel to it. The "Smokin'" comes from the addition of liquid smoke and chipotle peppers, and the rest of the title tells you this is GREAT if used whilst cooking meat, poultry, sausages or fish OUTDOORS, preferably over wood or coals! I devised this barbecue/marinade sauce some time ago, and I have decided to post it now, in order to enter the Grilling and Barbecue Forum's BBQ sauce contest! I hope you enjoy this as much as we do - happy OUTDOOR cookin'!! N.B. Quantities listed fill a large jam jar, about 20 fluid ounces - you can cut back on the ingredients to suit your requirements, but it does keep very well in the fridge. -- posted by French Tart

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

Pumpkin Dip

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

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

Pumpkin Pie Filling

Mon, 01 Oct 2007 19:48:45 -0400

I am often astounded at how few people know how to make pumpkin pie filling from scratch. In my opinion, it makes all the difference in the world when you're looking to make a truly spectacular pie for Thanksgiving or any autumnal dinner. Remember: A pumpkin is a squash, and the meat can be prepared in the same way any other large squash can. When shopping for your pumpkin, the standard "Veggie Rule" applies: Smaller specimens tend to pack a lot more flavor, and the heavier pumpkin will be denser. Little pie pumpkins are available in the fall, should weight about a pound and a half to two pounds a piece, and are the ones that you'll need for this recipe. You can use the big ones, but they just don't pack the same punch. Also, just as a tip, keep some exam gloves handy for easy clean-up after de-seeding your pumpkins. -- posted by Lilith70

Useful Streusel

Sat, 06 Oct 2007 00:13:45 -0400

This recipe can be used as a topping for baked goods, pies or crisps. It will keep for at least a month in the refrigerator in a well sealed jar or longer if frozen. The recipe comes from the Stepping Stones B & B. -- posted by Lvs2Cook

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

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

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

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

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

Fri, 29 Feb 2008 23:41:29 -0500

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries. -- 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

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

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

Green Chili-Cheese Compound Butter

Thu, 21 Aug 2008 14:26:22 -0400

This is a fabulous compound butter for fish, corn bread or muffins, corn on the cob or just to slather across a slice of bread. This butter freezes well as long as it is protected from the beastly odors that live in your freezer. Make sure to wrap well in plastic wrap and place in a Ziploc freezer bag. Or place in a container with a tight fitting lid placing plastic wrap on top- in contact with the butter itself. -- posted by Humble Bee

Low-Fat Ranch Dressing and Dip Mix

Thu, 27 Nov 2008 15:49:21 -0500

Inexpensive, tasty, and msg-free Ranch dressing mix. I keep the mix ready in the spice cabinet so I am always ready to throw some fresh dressing together. -- posted by Ametista

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

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

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

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

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart