Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Seasonings, Marinades & Dipping Sauces
    Lost? Site Map
    food image

    44 recipes in

    Seasonings, Marinades & Dipping Sauces

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

    This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on soft corn tortillas.

    Recipe #202281

    If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade.

    Recipe #206196

    No one who has red wine + white vinegar always on-hand should ever be buying commercially-prepared red wine vinegar. Using this 2-ingredient 1:3 ratio mixture w/a 1 min prep is ideal for recipes requiring red wine vinegar & can easily be doubled or tripled to get a larger volume than 1/4 cup as desired. It can also be infused w/garlic or other herbs as desired. I use this a lot & just today discovered to my surprise that this easy-fix copycat was not in the Zaar data base. *Enjoy* !

    Recipe #337211

    My recipe for real Hollandaise is easy to make, with the aid of a kitchen blender. For a Bearnaise sauce, substitute lemon juice with white wine, add a tablespoon of sauteed shallots and minced fresh tarragon and chervil to taste, omit Tabasco, and add a pinch of fresh ground white pepper.

    Recipe #363705

    Out of pumpkin pie spice and only need a little to get you through until you buy more? From Hamilton Beach web site a few years back.

    Recipe #107059

    5 Reviews |  By IngridH

    There are as many different recipes for this as there are Moroccan cooks; this is the blend I learned in culinary school and it's darn tasty. This recipe assumes you are using all pre- ground spices, but it's even better if you start with whole spices, toast them, and grind yourself.

    Recipe #503579

    This is a good recipe to make your own seasoning for fajitas. A recipe from Linda Larsen. Enjoy.

    Recipe #420782

    Sprinkle about 1 tsp. on hot buttered toast or as desired on cappuccino.

    Recipe #41463

    My MSG-free recipe for authentic Greek seasoning is the best you will ever taste... and has less sodium than the leading brand.

    Recipe #488671

    Yes, it's copycat, but it's dirt cheap and has only 4 mg. sodium per tablespoon

    Recipe #16892

    I've made oil-less roux for years by browning flour in an iron skillet on top of the stove. That's about 20 minutes of constant stirring. This oven method is much easier and still creates that dark, parched flavor roux brings to cajun dishes like gumbo. Zaar will not accept 1 ingredient recipes, so I've added pepper. Skip the pepper.

    Recipe #417113

    11 Reviews |  By Dee514

    This is one of several "spice mixes" that I've used for years. It makes a wonderful seasoning for poultry, pasta sauce, or can be added to oil and vinegar for a vinaigrette dressing.

    Recipe #38293

    10 Reviews |  By Rita~

    Make your own chili powder or flakes with those extra garden peppers be it jalapenos, thai, habanero or pepper of your choice. Be sure to use gloves when handling hot peppers. Be careful when grinding not to get any of the pepper dust into your nose and eyes. As they dry in the oven you'll find yourself sneezing from them. I've dried them whole you have to turn them it takes a little longer. Then you have spots that are not dry. It seems the skin keeps the moisture in. The amount depends on how many you dry.

    Recipe #73907

    Really yummy pot sticker dipping sauce I serve with all types of foods.

    Recipe #446277

    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 "standardised" 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!

    Recipe #279714

    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!

    Recipe #186029

    This recipe is from www.kitchenmixes.com. It is a great substitute for the boxed onion soup mix. It equals one packet or about 1-1/4 ounces. You can add garlic powder or other seasonings if you wish. It also makes a great gift for cooks. Make up some packets of onion soup mix, add a soup ladel, soup bowls, soup spoons, recipes, and some non-perishable ingredients. Place in a basket or pretty box wrapped in a tea towel.

    Recipe #110331

    This rub is great for chicken, fish, veggies or pork. The chicken tastes like El Pollo Loco chicken to me(a fast food chain in California). For extra heat, double the red pepper flakes!

    Recipe #125021

    This is a recipe for Emeril's Essence spice, used in many of his recipes. May also be used within many of your own dishes as an extra kick of flavor.

    Recipe #5031

    8 Reviews |  By Pneuma

    have a taste of the Caribbean's Jamaican seasoning. Courtesy of Aisha. For ZWT5. Suggestion: Rub onto pork chops up to 4 hours in advance before grilling and chicken wings up to 8 hours in advance.

    Recipe #374040

    « 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

    Over 475,000 Recipes

    Food.com Network of Sites