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    You are in: Home / Cookbooks / SPICE BLENDS
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    63 recipes in

    SPICE BLENDS

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    This came from CDKitchen and makes a nice gift!

    Recipe #133784

    By Lucy Waverman and found at lcbo.ca. If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL).

    Recipe #174209

    There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area depending on local tastes. This is my own "Auberge" blend that I make & use regularly in our Chambres d'Hôtes; I find it appeals to most people's taste! Feel free to add or omit those herbs that you are not keen on or find difficult to obtain. This makes a wonderful gift - add a ribbon, a sprig of lavender & a recipe! (I sell this blend at the Auberge, in little fabric bags with a recipe sheet inside!)

    Recipe #219873

    32 Reviews |  By dayla

    We don't use plain cinnamon in our house since we have found this. We love it and think you will also.

    Recipe #45672

    8 Reviews |  By PaulaG

    This is a wonderful mix that is quick to mix up and will keep up to 6 months when stored in a container with a tight-fitting lid. Use this mix to add zip to cake batters, quick bread, whipped cream, pancakes, muffins, etc. If the recipe calls for various spices, just add up the amounts and sub this spice blend. Yet another great recipe from More Make-A-Mix-Cookery

    Recipe #145505

    This is a tasty alternative to the pre-made spice mixes with who-knows-what in them. You can adjust the sodium or heat this way, or like me, add extra cumin or whatever you like. It's equally good on vegetables as it is with meat.

    Recipe #81428

    4 Reviews |  By Dancer^

    This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months.

    Recipe #91929

    I find myself opening the jar just to have a whiff of this every time I go past the spice cupboard! The recipe is from a cookbook by Ted Reader. It is excellent on all kinds of meat.

    Recipe #50639

    John Wesley "Boog" Powell was an all-star first baseman and American league MVP for the Baltimore Orioles. He now has a BBQ joint right outside Camden Yards, where the Orioles play. I use the rub on just about anything I BBQ. It’s especially good on ribs and smoked butt. I like to put it on a day in advance, if I can.

    Recipe #213361

    Recipe #310633

    Posted in response to a request.

    Recipe #149886

    Recipe #14190

    18 Reviews |  By Rita~

    Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.

    Recipe #92066

    It is home made Chili Powder

    Recipe #150823

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

    Recipe #16892

    Recipe #38719

    7 Reviews |  By Rita~

    I posted this recipe for the request of those that are asking what crazy salt is, Recipe #7542. A recipe I adopted. You can add 1 teaspoon of MSG which I'm not a fan of. This are made with dried herbs. Keep this along side the range to use as a salt substitute as needed. It keeps the salt intake down, because when you go to use a teaspoon of salt and use this in its place it you really are using just 1/2 a teaspoon salt. That is a good thing! And Great flavor! Makes a nice gift placed in a pretty jar with a ribbon.

    Recipe #191455

    Here's another recipe I found on Allrecipes.com. It was submitted by Joslyn H. She stated: "This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached." I'll be making up a batch of this soon. It looks like a very good blend of spices.

    Recipe #232949

    13 Reviews |  By Dib's

    I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great! Hope you enjoy it as much as I did.

    Recipe #14580

    As all you crab afficionados know, the term "Delmarva" refers to the coastal areas bordering on the states of Delaware (Del), Maryland (mar)and Virginia (va) where the world's best crabmeat is harvested. Thing is that a lot of people go to a lot of trouble (and a lot of expense) to buy the best lump crabmeat available -- but then they use a mass-produced commercial product to season it. Weird! This recipe for 'homemade' seasoning is courtesy of Epicurious. All you Old Bay die-hards, I defy you to try it and tell me you can't taste a difference!! :)

    Recipe #170734

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