Recipezaar: Marinades & Rubs,Food Gifts recipes

West Indies Meat Rub

Thu, 21 Feb 2002 17:24:04 -0500

A superior rub, suitable for all meats. Don't fire up the BBQ grill without it! -- posted by Mille®

Lemon Vinegar

Mon, 10 Jun 2002 18:59:51 -0400

Mixed with good olive oil, this makes a fabulous delicate salad dressing or marinade. -- posted by Mille®

Shoarma Spice Mix

Tue, 29 Oct 2002 22:28:24 -0500

Shoarma is so popular in Holland that you might forget it is from the Middle East! When we lived abroad I really missed it and tried to copy the spice mix that you can buy here in the shops. There are many makes and blends in the shops, they all taste different, now try the homemade mix! Note that there is no salt in the mix so do not forget to add with cooking, or if you give this as a gift to mention it. After you have tried this you can always make some changes to suit your own taste. -- posted by Pets'R'us

Bone Dust BBQ Rub

Fri, 10 Jan 2003 20:23:01 -0500

I find myself opening the jar just to have a whiff of this every time I go past the spice cupboard! The recipe is from a cookbook by Ted Reader. It is excellent on all kinds of meat. -- posted by Just Call Me Martha

Gyros Spice Mix with a kick

Tue, 08 Apr 2003 20:09:01 -0400

Use this on whole or cut up pieces of meat. If the chili powder seems to hot for you, leave it out, it will still be a nice spice mix. There is no salt added to the mix.When marinating small pieces of meat I like to add fresh cut up coriander leaves. Marinating time can be 20 minutes and up to a day. Together with the lemon juice you can also use buttermilk or yogurt. -- posted by Pets'R'us

Bourbon Vidalia Onion Barbecue Sauce

Thu, 10 Jul 2003 20:00:12 -0400

Use on any meat (pork beef chicken even add into ground beef for burgers). Jar this sweet sauce for gifts! -- posted by ~Rita~

Sweet and Hot Fish Rub

Sat, 21 Feb 2004 20:00:34 -0500

Got a couple of boring white fish fillets and want to jazz them up without spending hours in the kitchen? This is delicious (and lives up to its name!). Excellent with Chilean sea bass ... delicious results with salmon as well! And packaged in a pretty jar, it makes a nice gift for a special seafood lover! -- posted by EdsGirlAngie

Cajun Spice Rub Mix Recipe

Fri, 28 May 2004 20:00:18 -0400

Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces. -- posted by ~Rita~

Black Bull Cajun Seasoning

Mon, 05 Jul 2004 20:00:31 -0400

Goes with nearly everything -- posted by Iowahorse

Chicken Spice Rub

Mon, 19 Jul 2004 19:59:24 -0400

This rub makes chicken unbelieveably tender, moist and tasty. For best flavor refrigerate the spiced chicken overnight. -- posted by christina white

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

Cajun Seasoning

Tue, 29 Mar 2005 15:26:41 -0500

I now prefer using this mix then from what I used to buy in the supermarket. Nice little gift too. Play with it and adjust spicyness to your own liking. -- posted by Pets'R'us

Weird Marinade

Tue, 12 Apr 2005 15:01:52 -0400

Found this recipe on another web site and have used it on steak, chicken, and pork with good results. -- posted by mandabears

Magic (barbecue) Dust

Wed, 18 May 2005 12:47:17 -0400

From "Peace, Love and Barbecue" Cookbook. To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each. Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long -- posted by Tish

Hot Mexican Rub

Mon, 08 Aug 2005 23:34:56 -0400

This is a GREAT rub for pork chops, lamb chops, steaks, chicken breasts and fish fillets. I've used it twice on pork chops so far and I just loooooooooooooove it! My rub didn't turn out as hot as I expected it to be, but the flavour of all the spices is just wonderful. The amount given will be enough for six portions of meat. You may want to double the amount. It's great for gifts, too! -- posted by tigerduck

Mexican Fiesta Dip Mix (In a Jar)

Mon, 22 Aug 2005 16:16:02 -0400

Another great mix that makes life easier (see also "my" Hot Mexican Rub recipe #132796). I included this as part of a gift basket for my friend and of course I had to try it before giving it away. Too bad I din't read the whole recipe before making it. When not only the mix but also the dip was finished, I realised it should go in the fridge for two hours or so. I couldn't wait that long and ate it immediately. Loved it and prepared a second batch. This time I had some leftovers and I put it in the fridge. The next day it tasted even better! Yes, chilling does improve the dip! As I wanted to prepare the dip just for myself, I mixed 2 tablespoons sour cream with 2 tabelspoons low fat mayonnaise and 2 teaspoons Mexican Fiesta Dip Mix. I am considering to prepare the next batch without the dry herbs but add fresh herbs to the mix when preparing the dip. I love fresh herbs and I grow so many on my balcony. When typing this recipe I realised that I forgot to add the salt into my mix. I didn't even miss it! That's why I wrote optional next to the salt. Serve this dip with tortilla chips or fresh vegetables. -- posted by tigerduck

Bayou Country Smokey Creole Mustard Sauce

Fri, 28 Oct 2005 12:49:58 -0400

This is a wonder--mustard can be eaten with just about anything. -- posted by southern chef in louisiana

Chipotle Oil

Sat, 12 Nov 2005 04:11:58 -0500

This oil goes well with grilled lamb--also great for gift giving. -- posted by southern chef in louisiana

Barbecue Seasoning

Tue, 27 Dec 2005 22:17:58 -0500

A perfect addition to a BBQ lover's gift basket! -- posted by * Pamela *

Cowboy Coffee Rub for Grilled Steaks

Tue, 06 Jun 2006 13:21:30 -0400

From "The Healthy Beef Cookbook," found in June, 2006, Country Home magazine. Sounded too interesting to not post or try! -- posted by Oolala

Tangy Plum Sauce for Canning

Thu, 13 Jul 2006 12:41:44 -0400

Use this tart and sweet sauce right out of the jar for dipping. Or use as a sort of stir-fry or poaching sauce, adding other ingredients like fresh ginger and hot chili flakes. Makes a small batch but easily doubled. From Topp and Howard's "Put a Lid on it". -- posted by Cookin-jo

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

Garlic-Basil Vinegar

Mon, 24 Jul 2006 22:43:27 -0400

I lovemaking my own vinegar, the variations are endless. And it's simple, all you have to do is pour hot vinegar over the herbs, and let it stand for 2 weeks. Place a sprig of the fresh herb in the bttle, to make it look pretty, especially if giving as gifts. The recipe below is my favorite one. -- posted by KittyKitty

All Purpose Spice Rub

Sun, 03 Sep 2006 21:23:06 -0400

From Rachel Rays magazine. -- posted by dicentra

Smokey Seasoned Salt

Tue, 19 Sep 2006 00:36:59 -0400

Spice up your life with this smokey seasoning. This is a great rub, or sprinkle on any meat of choice for an extra smokey flavor. Put into small jars with a pretty ribbon for gifts. I keep this next to my stove to season as I cook. I use this to help cut back on salt! If a recipe calls for 1/2 teaspoon salt, I'll use 1/2 teaspoon of this. I may be just a bit less salt be ever bit helps. ;) -- posted by ~Rita~

Red Hot Edible Pepper Wreath

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

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

My Very Famous Greek Village Steak Seasoning

Mon, 15 Jan 2007 16:16:17 -0500

This is the best steak seasoning you will EVER eat, and it's simple to make too. It makes any meat or chicken or fish or roast potatoes taste delicious- just like the people in my Dads Greek village in Greece make. Gives a delicious authentic taste to Greek souvlaki skewers- just thread meat onto skewers and sprinkle it with this. Try it, you'll love it! As a bonus: it only takes about sixty seconds to make. -- posted by goldtiger

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)

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

Ginger Honey

Mon, 16 Apr 2007 22:52:04 -0400

Try this on chicken or ribs. Sweetened your favorite iced tea or lemonade. If you want to use this in cookies or cakes in place of sugar which can be partiallY replaced by sugar in some baked desserts. Honey is an acid it will not fit in every recipe. Guidelines for substituting honey in recipes. If a recipe calls for 1/2-cup sugar or less, omit the sugar and use the same amount of honey instead. One-cup honey contains 1/4-cup water. As a rule, when you replace sugar with honey, cut the liquid by 1/4 cup. When a recipe calls for one cup of sugar, use one-cup honey and reduce the liquid by 1/4 cup. Becareful when you use honey in cake and cookie recipes, prevent overbrowning by lowering your oven temperature by 25 degrees. -- posted by ~Rita~

Mojito Marinade

Fri, 10 Aug 2007 17:05:05 -0400

"The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork." EatingWell, May/June issoue 07. Below I have listed some marinating times for some of the meats, chicken & fish I thought you could use it on -- of course, with help from the magazine. Yield: 1-1/4 cups (computer won't accept any number that's not a whole one). -- posted by Manami

Coriander and Cashew Pesto

Wed, 29 Aug 2007 11:18:38 -0400

A good pesto has got to be one of the most versatile ingredients one can have in their fridge. Liven up that boring old sandwich, a welcome change from tomato and cream sauces for pasta, a great addition to any soup and of course, great for a quick entertainment help as a dip, or spread on crostini's with a bit of melted parmesan cheese. This pesto recipe, although not a traditional European one, is equally versatile and then some, use it on most Asian rice dishes, a spoon full in your laksa, toss it through you stir fry at the last minute or dollop a little on your pizza before you serve it. -- posted by An_Net

Onion or Shallot Vinegar

Fri, 07 Sep 2007 14:49:26 -0400

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by Nyteglori

Pepper Vinegar

Fri, 07 Sep 2007 15:26:57 -0400

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift. -- posted by Nyteglori

White Balsamic Blackberry W/ Lemon Thyme Vinegar

Mon, 10 Sep 2007 22:27:36 -0400

A beautifully fruity balsamic vinegar with a gorgeous color. This makes an awesome vinaigrette. This also makes a wonderful gift for the holidays. -- posted by Norelllaura1

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~

Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

Wed, 28 Nov 2007 17:33:26 -0500

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these! -- 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

Yemen's Very Famous Zhoug!

Tue, 04 Mar 2008 23:50:05 -0500

This is a version of the Yemeni spice paste called Zhoug, from Aliza Green. -- posted by Um Safia

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

Hawaij - Traditional Spice Mix from Yemen.

Wed, 05 Mar 2008 00:45:11 -0500

Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit! -- posted by Um Safia

Camie's Sweet and Spicy Special BBQ Sauce

Tue, 17 Jun 2008 01:53:00 -0400

I've been making this BBQ sauce for years and I finally wrote down the recipe at my oldest instance. This sauce is thin, somewhat sweet with a little kick at the end. I use this to marinade our ribs as well as for basting, dipping etc. -- posted by Cuistot

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

Aromatic Spiced Coffee Rub for Meat

Thu, 04 Sep 2008 14:09:13 -0400

Like a marriage of two fiery and hot-headed people, the pairing of spiced coffee with a strongly-flavored meat (such as venison) might seem odd; yet this versatile rub both tames and accentuates the meat sumptuously the sharpness of the coffee and the aromatic notes from the star anise and clove will balance the gaminess of the venison. No further preparation is needed other than a slow roast to marry these powerful and strangely complementary lovers. -- posted by Annacia

Meyer Lemon Marmalade

Fri, 22 May 2009 02:09:05 -0400

I only had a few meyer lemons from my first crop, and I wanted to make the best marmalade. I found this recipe on Simple Recipes and I certainly got the best tasting marmalade I ever tasted. The mixture of the lemon/orange taste really makes this different than the straight orange.Here is the site to review for the pictures, the complete recipe is here without the pictures. http://simplyrecipes.com/recipes/meyer_lemon_marmalade This recipe calls for Meyer lemons, a hybrid of a regular lemon and an orange, that is thinner skinned and sweeter than a regular lemon. You cannot substitute regular lemons for Meyer lemons in this recipe. I followed the recipe, and it came out perfect. -- posted by 2Jacks

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

Paprika Salad Dressing

Mon, 03 Aug 2009 11:46:42 -0400

This is another great recipe I found in an old recipe box that I purchased at an estate sale. -- posted by Realtor by day, Chef by night

All Purpose Greek Seasoning

Tue, 11 Aug 2009 15:21:02 -0400

I love this seasoning for skewered meat whether its lamb, chicken, or beef. Its also delicious on air popped pop corn and mixed with olive oil and balsamic vinegar to make a fantastic salad dressing. Cook time is the time to put the spice mix in the jar. -- posted by Tiny_Toodles

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Pineapple Lime Jam

Mon, 05 Oct 2009 17:24:01 -0400

I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking. -- posted by Coppercloud

Spiced Pineapple Jam

Mon, 05 Oct 2009 17:26:49 -0400

Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it. -- posted by Coppercloud

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~