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    You are in: Home / Cookbooks / Seasonings & Spice Mixes
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    11 recipes in

    Seasonings & Spice Mixes


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    I love montreal steak seasoning on almost anything.

    Recipe #235504

    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

    Deviled eggs are the perfect "bring a dish" dish for any occasion, all year round. These are pretty much the classic version but with a nice kick that comes from the hint of prepared horseradish. Adjust this ingredient depending on your diners' tolerances.

    Recipe #203757

    Posted by Chef Tom on recipesecrets.net I went in search of this because I was making Recipe #242482.

    Recipe #366083

    A copycat recipe, posted by request.

    Recipe #66189

    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 creamy dressing with the perfect blend of spices, adjust the amount of dill to suit taste I advise not to use more than 2 teaspoon fresh garlic or it will overpower the dressing, all other amounts may be adjusted to suit taste --- don't even think about serving this dressing until after it's chilled for at least 4 or more hours and the longer the better --- for a lower fat option use low-fat mayonnaise, sour cream and buttermilk --- for Ranch Peppercorn dressing add in 1 tablespoon cracked black pepper or to taste, and for Parmesan ranch dressing add in 1/4 cup grated Parmesan cheese or to taste --- this makes a fantastic veggie dip!

    Recipe #223962

    This herb provides a seasoned blend of flavors for chicken turkey, duck, stuffings and meat dishes. This is enough for a large chicken or turkey, you can double or triple all ingredients.

    Recipe #188891

    This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in place of the dried, you might want to adjust the seasonings to suit taste, and for spicy add in 1-2 teaspoons crushed chili flakes or to taste --- if desired you may cover and refrigerate the uncooked pork mixture overnight to blend the flavors even more!

    Recipe #178446

    From www.TopSecretRecipes.com This is a favorite with Italian-style grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, then you are set to dip your bread. YUM YUM! TIP: Chop all spices in small chopper and store them in a small container in the refrigerator, since a little goes a long way -- that way you can have it anytime.

    Recipe #53876


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