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    You are in: Home / Cookbooks / Seasoning/Spice Mixes
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    90 recipes in

    Seasoning/Spice Mixes

    Why buy pre-packaged when your own home blend will probably come out better and with less sodium?
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    A multi-purpose sweet spice mix redolent of flavors in Mexican cooking. I use this spice mix for, but not limited to flavoring coffee before brewing, in a mug of warm rice milk, all sorts of desserts such as brownies, cakes, cookies; baked squash, etc. Gives whatever you're cooking a dash of the exotic.

    Recipe #137681

    This is a recipe that you don't have to mix up a big batch--you only have to mix what you need. I never buy this spice so when it is called for, I make it because I don't need it very often and spices are expensive except when you buy them at the health food store.

    Recipe #412266

    Make your own powder! It is far superior to that bought at the supermarket. I recommend a spare coffee grinder be dedicated to this. Indgredient quantities are approximate, and pepper types are based on what my Walmart typically has in stock.

    Recipe #223257

    Fried potatoes are tasty in any form, but this flavorful salt will take your homemade potatoes to a new level. With the added flavor from the seasoning you might even use less salt. Note -- Stir well before each use because the ingredients will settle out in layers.

    Recipe #264354

    This recipe is from Kenya.

    Recipe #310164

    I love King Arthur's Everything Bread and Bagel Topping so I decided to try and make my own. We love this on loaves of homemade Wheat Bread.

    Recipe #421678

    This is a classic. Good all around seasoning!

    Recipe #32313

    Enveloping the spectrum of spices used in North Africa and the Middle East, this combination has a spicy-smokey aroma and a bit of bite when eaten. Savory mixed with sweet, this rub can be used on fish and seafood, broiled, baked, stir-fried or grilled. Created to represent our ZWT 6 team in the Wild Card Challenge, I chose a wide variety of spices and brought them together to create a mysterious and delicious combination fit for royalty -- the Queens of Quisine! When testing the recipe, I prepared large wild Key West shrimp and stir-fried them with olive oil. Delicious!

    Recipe #428018

    I found this on another site and I'm posting here for Zaar World Tour 5 for the Carribean.

    Recipe #372684

    14 Reviews |  By marta

    I use this as a grill rub, not just for steaks. Chicken tastes great. Just the right amount of spiciness. Enjoy!

    Recipe #39107

    A copycat recipe, posted by request.

    Recipe #66189

    3 Reviews |  By ellie_

    This seasoning is wonderful for flavoring many dishes but I like using using it on fried chicken and fish. Recipe source: Bon Appetit (February, 1987)

    Recipe #84791

    This is a very useful spice blend for Middle Eastern Dishes. I have also found it to be good on cooked pasta, mixed with some olive oil, toasted pine nuts and olives. Also good on a bagel with cream cheese and then za'atar sprinkled on top. Try it on bruschetta with chopped tomatoes, garlic, olive oil, balsamic vinegar mixed up and then sprinkle with the za'atar - delish!

    Recipe #410533

    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.”

    Recipe #403404

    How to make ground loomi powder called for in some recipes.

    Recipe #419710

    Found at 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

    This is a versatile mix of spices that can be added to lots of other things -- yellow cake mix, pancake or waffle batter, ground coffee before brewing, scones, muffins, cookies, whatever you want to have a gingerbread flavor. I sometimes put some of this mix in an 8-oz jelly jar and give as a gift along with cookie cutters, some standard cake mixes, and a sampling of recipes. I also use this to season my pumpkin pies and butternut squash custards.

    Recipe #261857

    You can purchase this powder premade in the grocery store, but making your own makes for a better flavor.

    Recipe #24232

    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.

    Recipe #97812

    This is a little different than the others posted here. Not sure which one is the best. Decided to post here for safe keeping.

    Recipe #289285

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