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    You are in: Home / Cookbooks / xSpice Mixes n Rubs
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    48 recipes in

    xSpice Mixes n Rubs

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    Displaying up to 20 pages of results. To see all results, or register.

    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

    Easy, assuming you live close to a non-polluted natural source of salt water.

    Recipe #467661

    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

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

    Recipe #494944

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

    Recipe #333539

    Recipe #452101

    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

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

    Recipe #252065

    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

    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

    Add about 1 cup of this fruit puree to your favorite marinade and refrigerate overnight or for tougher cuts of beef use alone and marinade for no more than 8 hours, the enzymes in this fruit will break down the meat fibers to create extreme tenderizing --- use only fresh fruit not frozen or canned.

    Recipe #234058

    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!

    Recipe #404328

    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

    There are so many variation of taco seasoning out there. This is the one I have been using for years. We like it.

    Recipe #429315

    Recipe #452090

    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

    Recipe #451839

    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

    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

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