Recipezaar: Herb & Spice Mixes recipes

Pickling Spice

Tue, 18 Nov 2008 00:36:33 -0500

This is the spice mix that you put in "Bread and Butter" pickles. -- posted by NEPAfoodie

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

Zippy Zonya Mexi Seasoning Mix

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

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

Lee Mixon's Cajun Seasoning Mix

Thu, 01 Jan 2009 14:18:14 -0500

My old friend Lee Mixon who loves Cajun cuisine uses this seasoning mixture when he prepares jambalaya or gumbo. You will note it does not contain any salt. -- posted by Dan-Amer #1

Xinjiang Spice Mix

Fri, 09 Jan 2009 13:01:59 -0500

Traveling through China, you might stumble upon a person donning a white skull cap toting a BBQ grill sometimes by bicycle. He sells lamb kabobs spiced with irresistible goodness that it's hard to have just one. The person is from Western China, a predominantly Muslim region with cultures blended from Kyrgyzstan, Tajikistan, and others in the region. This spice mix is a great ingredient to have around for sautés, roasts, BBQ's or whatever else you feel like adding some Western China spice to. If you're in China, you can buy a packet in your grocery store. -- posted by ShowShanti

Moroccan Spice Rub (For Lamb & Other Meat)

Wed, 14 Jan 2009 23:49:35 -0500

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat. -- posted by NELady

Panch Phoron - Indian 5-Spice

Fri, 16 Jan 2009 18:49:32 -0500

Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet. -- posted by Sue L

Panang Curry Paste

Thu, 22 Jan 2009 15:21:33 -0500

A lot of people find comfort and time savings using a prepared curry paste while this recipe is easy and keeps awhile in the refrigerator. Add to prepared noodles or stir into a coconut milk mixture. Use as you would prepared curry paste even though this one will be fresher. -- posted by Celticevergreen

A Cicero Spaghetti Sauce. Start to Finish 30 Minutes

Tue, 27 Jan 2009 11:28:53 -0500

I use this sauce when I am in a hurry and don't have much time to spend making my really good home made spaghetti sauce. -- posted by Moontan Master!

Hararat Version 1 - Libyan Spice Blend

Thu, 29 Jan 2009 14:06:26 -0500

This is a common seasoning in Libya. I was surprised that there isn't a recipe for it on zaar (though it could have another name...I'm certainly no expert). I found this recipe online (http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-hararat). I must admit that I have never made this before - and that this particular recipe is a bit annoying as you have to grind everything in a spice/coffee grinder or I suppose a mortar and pestle if you're ambitious. I am posting a different version that uses pre-ground spices. Feel free to multiply this recipe to make any amount you wish. -- posted by Georgiapea

Hararat Version 2 - Libyan Spice Blend

Thu, 29 Jan 2009 14:08:13 -0500

This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil. -- posted by Georgiapea

Enola's Secret Seasoning

Mon, 16 Feb 2009 09:46:12 -0500

From Enola Prudhomme. I guess it's not a secret anymore. -- posted by Sue L

Greek Seasoning

Sun, 22 Feb 2009 16:05:15 -0500

This is close to Cavendar's Greek Seasoning except without the MSG. Some discussion that MSG causes appetite increase as well as other issues so I am eliminating it, but do love the greek seasoning. I have found I like this mix better than the original so I have not tried to adjust to match the taste perfectly. -- posted by Princess Lisa

Homemade Taco Seasoning Mix

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

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

Caribbean Spiced Corn-On-The-Cob

Thu, 05 Mar 2009 01:39:10 -0500

A spicy summer time treat that adds a different approach to your average corn on the cob. I found this recipe in "Woman's World" Magazine with a little of my own changes, and use it almost every time I make corn. Very adjustable, quick & easy to make. Great for picnics or BBQ's, and gives you that "your-on-vacation" feeling. If you know someone who doesn't like corn-on-the-cob, this just might make a believer out of them. Enjoy! =^_^= P.S. This is even good drizzled over microwaved frozen or canned corn if you don't have time to cook cobs. -- posted by SailorVive

Spaghetti Sauce

Sun, 08 Mar 2009 17:31:56 -0400

This is very good. I can it for use at any time. It is very thick and hearty. -- posted by Chef Wayne in Parker, Colorado

Tamari Bouillon Broth With Instant Variation

Mon, 16 Mar 2009 15:46:20 -0400

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. The author often makes just enough as needed using the instant variation to substitute for broth or water in recipes. Per the author, make sure you buy unadulterated vegetable bouillon cubes, and if they are not available, substitute plain water instead of this broth. -- posted by KateL

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

Powder Fine

Thu, 19 Mar 2009 16:02:44 -0400

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

Chili Rubbed Pork

Mon, 23 Mar 2009 14:47:38 -0400

This pork is delicious and can be eaten as a roast, or use left overs to make cuban sandwhiches. Enjoy -- posted by Laouli

Seasoned Salt

Tue, 24 Mar 2009 01:56:50 -0400

From http://www.lifespy.com/2007/how-to-make-seasoned-salt/ -- posted by ThatSouthernBelle

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

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

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

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*~*

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

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

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

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

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

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

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

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

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

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?

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

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