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

    SPICE BLENDS

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    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

    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

    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

    23 Reviews |  By Nasseh

    Ras el Hanout ( "top of the shop" ) is a spice mixture from Morocco that can contain anywhere from 10-100 different spices. After checking cookbooks & searching online I decided on this combination for this spice mix.

    Recipe #262189

    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

    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

    From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the mix.

    Recipe #22089

    Recipe #14190

    Shoarma is so popular in Holland that you might forget it is from the Middle East! When we lived abroad I really missed it and tried to copy the spice mix that you can buy here in the shops. There are many makes and blends in the shops, they all taste different, now try the homemade mix! Note that there is no salt in the mix so do not forget to add with cooking, or if you give this as a gift to mention it. After you have tried this you can always make some changes to suit your own taste.

    Recipe #44858

    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

    15 Reviews |  By Kat

    Greek Seasoning (Spice)

    Recipe #10922

    This is a copycat recipe for Schilling Salad Supreme. Use the entire recipe if making Mysterygirl's Linguini Salad in place of the 1/2 a jar that is called for in the recipe. It would be good mixed with italian dressing on vegetables too.

    Recipe #24917

    After searching high and low in my town for a jar of tahini, I couldn't find any! I went searching online and found this easy recipe. This is MUCH cheaper to make yourself, and only takes a couple minutes.

    Recipe #73859

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

    Recipe #16892

    Rather than buying fajita seasoning, it's easy to make your own. Approximately 2 tablespoons equals 1 store-bought seasoning packet.

    Recipe #28011

    15 Reviews |  By Dib's

    Great Seasoning with sea food.

    Recipe #11791

    This is an Indian recipe, but embraced by South Africans where there is a large Indian population.

    Recipe #174350

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