You are in: Home / Cookbooks / xSpice Mixes n Rubs
Lost? Site Map

48 recipes in

xSpice Mixes n Rubs

« Previous 1 2 3 Next »
Displaying up to 20 pages of results. To see all results, or register.

These are the most common pickling spices. Use them all or pick 'n choose. Vary your mix to taste

Recipe #494944

This is a very traditional Thai Panang Curry Paste. It only takes about 2 tablespoons for most dishes. You can freeze the rest for future use. The first person to review this made numerous substitutions. I am so glad she made it anyway. I, strongly, believe if you don't have an ingredient - SUBSTITUTE!!! It is so much better than not trying something new.

Recipe #466581

I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.

Recipe #460478

1 Reviews |  By AmyZoe

I didn't have any Old Bay to cook my shrimp in, so I decided to try this version. I might even like it better than Old Bay, and it was simple to whip up. The chef suggests keeping these ingredients in your cabinet and using them with any chicken, seafood, or vegetables. Or, put them in fancy glass jars and make gifts for the holidays.The chef recommends 1/4 cup of Old Bay Spice with every 2 lbs of shrimp. Recipe courtesy of www.handsongourmet.com. Serving size is estimated.

Recipe #439631

A mild, almost sweet curry.

Recipe #424976

Occasionally I come across a recipe calling for celery salt, and it's something I just don't keep around. Celery seed on the other hand I do have a bottle at hand-- here's a simple substitute to yield a small bottle's worth, but feel free to adjust upward or downward depending on how much you need the proportion and method are all the same. 1 SERVING = 1 TSP, 12 TSP IN 4 OZ

Recipe #407473

Found at Whats4Eats.com. This is a recipe a lot of people have been looking for; I hope it's what everyone wanted. If you can't find annatto, substitute paprika. NOTE: This is a copycat recipe, which is why the amount of salt is so high. If you want the same taste as commercial brands, use it all. If you don't want so much, feel free to adjust it to your taste, or leave it out entirely.

Recipe #404770

These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min.

Recipe #397923

1 Reviews |  By I'mPat

Saw this on James Reeson's Alive and Cooking and thought it would work well. Serving sizes really depends on how much you need to use for your recipe and have estimated the quantity produced from watching the segment.

Recipe #382316

Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free

Recipe #380943

I can't remember where I got this, but it's good! We used it on chicken.

Recipe #333539

This is an amazing rub that came for the Food Network website on Emeril's page. It give any kind a meat a really good flavor.

Recipe #286100

23 Reviews |  By Nasseh

Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.

Recipe #262189

8 Reviews |  By Debber

The original recipe came from an old "Make-A-Mix" cookbook years ago. I've customized to fit our tastebuds and pocketbook. My thought is: why buy those expensive, chemically flavored little packets when you have all the ingredients on the spice shelf in Mrs. Hubbard's Cupboard?

Recipe #256141

Simple delicious curry powder, without having to run to the store!

Recipe #252065

4 Reviews |  By Debber

My version that is based on Jonni McCoy's ("Miserly Moms") recipe. Why buy what you can make easily in your own kitchen?

Recipe #251371

Easy with lots of flavor! This is great sprinkled on buttered corn on the cob, mixed in with sour cream for a dip, over salads, rice, potatoes, the list is endless! Adapted from Gourmet magazine(2006). Southwestern, Mexican, also Middle Eastern and African!

Recipe #222425

This spice mix originates from the Middle East and is used to sprinkle over dips, deepfried vegetables and flat breads etc. From Modern Moroccan by Ghillie Basan

Recipe #211959

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.

Recipe #205281

The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.

Recipe #169480

« Previous 1 2 3 Next »
Displaying up to 20 pages of results. To see all results, or register.
Advertisement

Free Weekly Newsletter

Get the latest recipes and tips delivered right to your inbox.

Your e-mail is safe. Privacy Policy
Advertisement