Recipezaar: Herb & Spice Mixes,Vegetarian recipes

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

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

Garam Masala

Mon, 10 Jul 2006 13:22:27 -0400

A recipe for garam masala posted for the Zaar World Tour 2. -- posted by NcMysteryShopper

My Favorite Cajun or Blackening Spice

Sat, 12 Aug 2006 14:04:10 -0400

This is from top secret recipes. I use this blend for my southwest seasoning and it is excellent on sauteed scallops in butter. It is so versatile that I look for recipes to use this seasoning. -- posted by mini_1

Malay Curry Paste

Mon, 11 Sep 2006 20:19:30 -0400

A quick and easy curry paste for a great tasting curry. Enough for 1 curry, so its a great idea to double or triple the recipe to have some on hand. -- posted by Sarah!

The Best Creole/Cajun Seasoning Mix

Wed, 13 Sep 2006 20:43:26 -0400

Move over Emeril!... you will never purchase Creole or Cajun seasoning again once you taste this one --- I have searched for the longest time to find the best seasoning blend, this is it! --- four tablespoons of seasoned salt will not be overly-salty if you prefer a more salty taste then add in some white salt --- this makes a fair amount of seasoning, just store in a tightly-sealed glass jar in the refrigerator to use in ground beef recipes, soups, or stews, homemade pasta sauce recipes, or use it to season roasts, chickens, pork, beef, I use it on just about everything! If you like extreme spice then increase the cayenne up to 4-5 teaspoons. This makes a great gift for a spice-lover! -- 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

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

Dhansak Spice Paste

Sat, 11 Nov 2006 21:35:40 -0500

Some spice pastes contain various colourings and flavorings. This one is natural and will keep for upto one week. -- posted by PinkCherryBlossom

Five Spice Paste

Sun, 19 Nov 2006 14:37:04 -0500

Easier to use in stir fries than five spice powder, this will keep in a sealed jar for upto one week in the fridge. -- posted by PinkCherryBlossom

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

Seasoned Breadcrumbs

Wed, 06 Dec 2006 19:48:43 -0500

This is our all-purpose recipe for breadcrumbs. We have used these to coat chicken and pork chops. We also use them in any savory recipe that calls for breadcrumbs. My fiance and I work this recipe together. I gather the spices and he operates the hand processor. -- posted by Saturn

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

North African Ras El Hanout Spice Mix

Sat, 13 Jan 2007 21:20:01 -0500

A "must" for nearly all Tagines, Couscous & North African recipes; I can always obtain it here in France but, as I list this in so many of my recipes I thought I would devise a "copycat" or cheat's spice mix which you can make up & have handy! It will be almost impossible to replicate this spice exactly as the orginal can contain up to 50 spices & very exotic ones such as rose petals, lavender, nigella & grains of paradise, but I have tried to incorporoate all the Traditional elements of this exotic mix, with spices that will be easily & readily available in most countries! Store it in an airtight & preferably dark tin/container, and in a cool & dry place; depending on the freshness of the spices you have used & your storage conditions, this should last for up to 6 months. You can buy this as Yellow or Red Ras-el-Hanout, I have made up the yellow version - it's the one I mainly use in my cooking! Please note - this is NOT a hot spice mix - but an aromatic & very fragrant one! If you want to "perk" it up a bit, add more cayenne pepper. I have added optional ingredients - spices which may be difficult to obtain, but if you have them, add them!! Would make a great gift too! Recipes that use Ras-el-Hanout are: Recipe #137530 Recipe #191946 and Recipe #176181 -- posted by French Tart

Homemade Five-Spice Powder

Sat, 13 Jan 2007 21:48:14 -0500

Making your own homemade spices and condiments not only saves big bucks, but they are healthier to boot. You'll find that many of the required ingredients are already in your pantry. Give it a try. I think you'll like it. Note: A cooking time was required to be entered; I entered a small amount, keep in mind there is NO COOKING TIME AT ALL. -- posted by Happy Hippie

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

Quatre Epices En Dix Epices

Wed, 31 Jan 2007 23:12:29 -0500

Mostly Vegetables version. Someone can't count [grin] Mais? Quatre ou dix? Il est tres bon. -- posted by That is Dr House to you

Chili and Spice Seasoning

Tue, 06 Feb 2007 22:52:39 -0500

From the National Heart, Lung, and Blood Institute Cookbooks (http://www.nhlbi.nih.gov/health/public/heart/other/ktb_recipebk/index.htm) -- posted by Sarahmai

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)

Dry Adobo Seasoning (Adobo Seco)

Tue, 13 Feb 2007 16:22:02 -0500

I'm posting this because my mom found a recipe for enchiladas on this site and could not find adobo seasoning in the market. She found a jar of adobo similar to mole but it would have turned her enchiladas verdes into enchiladas negros. This is a seasoning mix I found on the web from The Daisy Cooks show on PBS. -- posted by cookiedog

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

Garam Masala

Mon, 09 Apr 2007 21:32:53 -0400

Garam Masala is a blend of Indian Curry spices, this is a blend that I put together 2 & 1/2 years ago for my cooking class. You will need to use a food processor for this recipe, or spend a decent about of time at a mortar and pestle. I love the smell of this blend, so warm and earthy!! Hope you enjoy making it! -- posted by LenLen

Dry Onion Soup Mix Substitute

Mon, 16 Apr 2007 22:42:28 -0400

This is similar to Recipe #110331, but without the beef bouillon. It is great for casseroles, meat dishes and crockpot meals that call for a packet of instant dry onion soup mix. -- posted by Serah B.

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

North African Seasoning Mix

Wed, 06 Jun 2007 22:54:05 -0400

I discovered this recipe on the "World Hearth Circle of International Cooking." I thought it might come in handy during the second round of ZWT III. -- posted by Happy Hippie

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

Calypso Rum, Pineapple, Ginger and Brown Sugar Marinade/Glaze

Wed, 13 Jun 2007 17:18:49 -0400

An easy concoction that I made to give barbequed meats a bit of a spicy kick! With all the elements of the Caribbean - Dark Rum, Barbados Brown Sugar, Tropical Pineapple Juice and Fresh Ginger. This will make enough marinade/glaze for about 6 pork chops or pork steaks, 6 chicken breasts etc. Reserve a little of the marinade/glaze to dribble over the cooked meats just before serving. (NOT the marinade/glaze that the meat has been soaking in - as it will contain raw meat juices!) -- posted by French Tart

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

My Special Chili Powder

Mon, 03 Sep 2007 11:15:12 -0400

- Chili powder with cocoa and cinnamon. -- posted by Veganized

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

Alex's Mexican Spice Mix

Mon, 01 Oct 2007 19:43:39 -0400

Why buy taco mix from the store, when you can make your own at home for much cheaper? Here's a recipe you can follow to the letter, or just use as an inspiration for your own mix. This goes great with hamburger. -- posted by WorldFamousBigB

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

Chili Powder

Thu, 11 Oct 2007 01:34:58 -0400

The is adapted from Alton Brown's recipe. -- posted by Netgirl's Healthy Cookbook

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~

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

Seasoned Flour

Thu, 22 May 2008 14:59:06 -0400

You can be creative and use any salt based seasoning blend (Old Bay, Seasoned salt, Cajun seasoning, Soul Seasoning etc.) Good for fried pork chops, fried chicken, chicken fried steak etc. -- posted by princess buttercup

Dry Enchilada Sauce Mix Substitute

Mon, 02 Jun 2008 23:50:45 -0400

I came across a recipe recently that called for dry enchilada mix but I couldn't find it at the store. I searched around a bit and eventually came up with this recipe to use in its place. One recipe is the equivalent of a 1.5 oz package. -- posted by flower7

Kitchen Cupboard Curry Powder

Tue, 24 Jun 2008 13:37:01 -0400

If you enjoy curry dishes, it is definitely worth making your own curry powder as it is so much better. This recipe is from Vegetarian Planet. -- posted by cookiedog

Taco Seasoning Mix - the Best!

Tue, 15 Jul 2008 02:36:48 -0400

This is the best! I will never buy those salt filled, artificial filler laden mixes again. The other great thing is that you can make this basic recipe and then decide how spicy you want it to be for the next batch. It is very easy to tailor the spice to you and your family's tastes. Enjoy! -- posted by Humble Bee

Fairy Dust Seasoning

Thu, 17 Jul 2008 17:49:56 -0400

This is a great seasoning for many different dishes! I use this on homefries as well as roasted potatoes, zucchini and many other vegetables. It's great for a meat and vegetable kabob as well. Those little fairies like to sprinkle it on many of the dishes that come out of my kitchen.... -- posted by sassafrasnanc

Dry Adobo Spice Mix

Thu, 24 Jul 2008 02:15:46 -0400

This recipe is used in conjunction with my Recipe #315833 (Puerto Rican Rice and Chicken) dish. This mixture is used to adds flavor to the dish with a true Puerto Rican flair. Store excess mix in an airtight container. Mix can be used for a number of different dishes, but pairs particularly well with chicken and pork. -- posted by Humble Bee

Puerto Rican Sofrito

Thu, 24 Jul 2008 16:04:10 -0400

This recipe is used in conjunction with my Recipe #315833. This mixture is used in almost every savory dish that leaves a Pueto Rican kitchen. It is similar to the 'Holy Trinity' mix used in New Orleans. Store extra Sofrito in an airtight container in the fridge. Sofrito also freezes very well. -- posted by Humble Bee

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

Creole Seasoning

Mon, 11 Aug 2008 02:00:00 -0400

Taken ideas from many recipes and experiences throughout the years and ended up here... I've used this as a rub and as a seasoning ingredient for cooking. Does a pretty good job on both ends. -- posted by Chef Jeff S

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

(Paki) Garam Masala

Fri, 19 Sep 2008 17:23:34 -0400

Authentic Northern Indian garam masala. While each family seems to have their own personal blend, the ones I've seen on Zaar are highly questionable, so I felt the need to post my own. This is in the Punjabi style as taught to me by the owner of a Pakistani restaurant. All spices are whole unless otherwise specified and can be found at your local Indian market. -- posted by CelticBrewer

Madrasi Masala Paste

Sun, 12 Oct 2008 01:12:18 -0400

This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer. -- 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

Salt-Free Seasoning Blend

Tue, 21 Oct 2008 00:59:31 -0400

Adapted from Diana Rattray at about.com. Add 4-6 tbsp of salt to make "seasoning salt" out of this. -- posted by DrGaellon

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)

Preserved Lemons

Wed, 29 Oct 2008 14:45:01 -0400

Preserved lemons are a popular ingredient for Middle Eastern recipes. I seen this recipe on SBS's Food Safari's, it appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season, try picking unblemished fruit for best results. You could use as many lemons as you wish however the equation will always be two teaspoons per cut lemon (as per Step 1), Step 2 will always be the same (one juice of lemon, four teaspoons of sea salt and warm water to cover lemons). Lemons will be ready in 40 days -- posted by Chef floWer

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

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

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

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

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 Génial Génie

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

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

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

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

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 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

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

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

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

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~

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

Bryanna's Homemade Broth Powder

Thu, 26 Nov 2009 02:09:32 -0500

We use this broth powder in seitan and in gravy. From http://www.bryannaclarkgrogan.com/page/page/1435893.htm/. 2 tsps makes one cup broth. -- posted by Serah B.

Quatre Épices (Four Spices)

Fri, 11 Dec 2009 23:49:16 -0500

Based on a recipe from Simply French, the cookbook where Patricia Wells presents the cuisine of Joël Robuchon. Per the introduction, Quatre épices, literally 'four spices,' is a classic French mixture designed to season terrines of pork or duck liver. Use the best-quality spices you can find, and grind them yourself in a spice or coffee mill. I generally prepare only the amount I will need for each terrine. -- posted by mersaydees

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

Kashmiri Masala

Thu, 17 Dec 2009 00:52:31 -0500

This masala is from the Kashmir region, the northern-most mountainous area of India. It is similar to Garam Masala, but it also contains black cumin which grows in abundance in Kashmir. -- posted by Celticevergreen

Mauritian Massale

Sat, 19 Dec 2009 03:58:28 -0500

Received in an email from gourmet-recipes-from-around-the-world. TY Myrtle! Plan to use it in a Chicken Massale recipe - will make the whole house smell just the best! -- posted by Buster's friend

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

Okie BBQ Rub

Tue, 19 Jan 2010 15:45:12 -0500

My daughter and son-in-law use this for everything, they even put it in their green beans. -- posted by Darla Emerson

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

Copycat Goya Vegetable Seasoning / Dry Rub

Tue, 09 Feb 2010 15:17:43 -0500

Instead of getting one of those packets loaded with MSG and ingredients I can't pronounce, I looked at the side of the box and the actual spices used were listed. I think this might be close enough but let me know if it needs tweaking to be like the original. Lowered the salt content for posterity. Would probably make a nice marinade when mixed with some olive oil and vinegar. -- posted by the80srule