Recipezaar: Herb & Spice Mixes,Food Gifts recipes

Seasoned Salt Mix

Sat, 26 Jul 2003 20:01:11 -0400

I use this on about everything. A friend gave me this as a gift a few years ago, she gave me the recipe and this year it is on my list for food gifts! -- posted by Pets'R'us

Lemon-Tarragon Vinegar

Fri, 15 Aug 2003 20:01:19 -0400

Nice to gift wrap and put into a fruit basket. This takes 1-4 weeks to infuse flavors. Can be doubled. -- posted by ~Rita~

New Mexican Chile-Spice Mix

Fri, 26 Sep 2003 19:02:49 -0400

This spice may be used on any type of meat. I especiall like it on pork. It may also be used to season vegetables before cooking, or in cheese sauces. -- posted by Miss Annie

Mexican Fiesta Dip Mix - Gift Idea

Wed, 01 Oct 2003 20:00:33 -0400

-- posted by Tina Klein

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~

Savory Steak Seasoning (for all types of meat)

Fri, 10 Oct 2003 20:00:11 -0400

I got the original recipe on here (Steak Seasoning for the Steak House#18556 by Darin Craven). The orginal recipe is for restaurant use therefore has large measurements of the ingredients. At the suggestion of one of the reviewers, I scaled it down for home use. This seasoning can be used on any type of meat as well as on fish and poultry. -- posted by AuntWoofieWoof

Cooked Vegetables Spice Mix

Tue, 28 Oct 2003 20:01:44 -0500

I got this from Secrets From a Caterer's Kitchen by Nicole Aloni. -- posted by Sharon123

Peppercorn Mix

Mon, 03 Nov 2003 20:00:11 -0500

This makes a great gift given in clear glass or plastic peppermills! -- posted by Sharon123

Ras el Hanout Spice Mix

Tue, 13 Jan 2004 19:59:23 -0500

Ras el hanout is a North African Spice and it's name translates loosely to "House Blend". It can contain as many as 50 ingredients including rosebuds and Spanish fly. This is a simple mix I'm submitting here. I've been lucky to be given some, but I'll be posting recipes using it, so thought others might like this recipe.It's apparently good for poultry, rabbit, pork, seafood eggs, vegetables, soups, tagines, braises, sautes, roasts, pastas, risotto and cooked pulses, It can also be mixed with flour to dust or coat food!!! -- posted by JustJanS

Buharat/Baharat

Wed, 14 Jan 2004 19:59:16 -0500

I was given a large jar of this spice mix for christmas, so I'm looking for ways to use it. I will be posting recipes using it if I find them, so thought this would be of use to anyone who liked the look of any of those recipes. My jar contains cinnamon rather than cassia bark. -- posted by JustJanS

Italian Salad Dressing Seasoning

Sat, 17 Jan 2004 19:59:57 -0500

Have this herby mix on hand to whip up a quick homemade salad dressing, or package in an attractive container as a thoughtful gift for that dieter, vegetarian or Italian food fan (or anyone who likes a nice, homemade touch). -- posted by EdsGirlAngie

Basic Taco/Fajita Seasoning

Sun, 18 Jan 2004 20:00:12 -0500

This is a tasty alternative to the pre-made spice mixes with who-knows-what in them. You can adjust the sodium or heat this way, or like me, add extra cumin or whatever you like. It's equally good on vegetables as it is with meat. -- posted by EdsGirlAngie

Apple Pie Spice Potpourri

Sun, 06 Jun 2004 19:59:18 -0400

A delightful potpourri with real apple slices and spices, to make your house smell wonderful! -- posted by JustaQT

Atlanta Falcons Chili Powder Mix

Tue, 06 Jul 2004 20:00:04 -0400

This packs a lot a flavor in a little bit. Very nice. -- posted by Iowahorse

Madras Curry Paste

Mon, 19 Jul 2004 19:59:51 -0400

Use 1 or 2 Tablespoons for an authentic madras curry. -- posted by Fairy Nuff

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

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^

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

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

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

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

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

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

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

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

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

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

Lime Pepper Seasoning

Thu, 11 Jan 2007 19:41:45 -0500

From the book, Sky Juice and Flying Fish: Traditional Caribbean Cooking by Jessica B. Harris. This looks like a wonderful seasoning. I love lime and pepper together! -- posted by Recipe Junkie

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

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

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

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

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

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

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

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

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

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

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

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

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~

Yemen Rub

Tue, 15 Dec 2009 11:53:36 -0500

from eipcurious. Good on vegetables and meats. Good as part of a gift basket if labelled and put in an attractive jar or tin. -- posted by krolek

Thai Yellow Curry Paste

Tue, 05 Jan 2010 02:09:40 -0500

This simple and easy to prepare recipe is from the kitchen of my local Thai restaurant. Thai curries don't actually have to have curry powder in them to be authentic. This is more of a seasoning mixture. -- posted by Celticevergreen

Loveless Seasoned Salt

Wed, 06 Jan 2010 20:51:54 -0500

This is another recipe from the Loveless Cafe in Nashville, Tennessee. I use this in Loveless Dry Rub when I smoke a pork butt or cook ribs. Remember to use this cautiously....its hard to take too much salt out of something:)! -- posted by breezermom

The Neely's Barbeque Seasoning

Mon, 08 Feb 2010 21:01:21 -0500

This is my take on the Neely's delicious bbq seasoning! From Down Home with the Neely's cookbook. The original recipe calls for white sugar, I added the optional garlic powder and black pepper. -- posted by Sharon123

Sardine Salt!

Tue, 09 Feb 2010 14:57:58 -0500

a form of preserved fish if you wish -- posted by abe ray