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

    SPICE BLENDS

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    Displaying up to 20 pages of results. To see all results, or register.

    I make up about 6-8 small mason jars of the spice mixture ahead of time so that when I am ready to make chili it is about 10 minutes work away (plus simmer time but I haven't figured out how to get around that yet). It is a very versatile recipe and I have made it with ground beef or ground pork and have interchanged various types of beans and corn. Our favorite version is corn with black beans.

    Recipe #382174

    I am making my cousin a full days worth of meal mixes for Christmas this year. This is a GIAJ version of my Recipe #224920, which will be for the dinner portion. This makes about 1/3 cup of mix, which serves 8. Since it is just the two of them, I am going to package this in a recycled spice container, but you could also use a larger jar and add some dried apricots, so that all the gift receiver would need to add is chicken, oil, and water. Cook/prep time is for actually cooking the chicken.

    Recipe #270477

    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

    8 Reviews |  By Debber

    The original recipe came from an old "Make-A-Mix" cookbook years ago. I've customized to fit our tastebuds and pocketbook. My thought is: why buy those expensive, chemically flavored little packets when you have all the ingredients on the spice shelf in Mrs. Hubbard's Cupboard?

    Recipe #256141

    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

    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

    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

    This was adapted from Aliza Green from Field Guide to Herbs & Spices. A little different from the recipes already here. Traditionally, this seasoning is used for steamed crabs, but is now used for fish, potato salad, potatoes, and other vegetables. This would also make a great gift, along with some recipes! Enjoy!

    Recipe #189447

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

    Recipe #174350

    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

    Try this seasoning instead of using the packets of taco seasoning. Makes a great gift too! This not only saves you money it tastes better too! You control the amounts- feel free to adjust to fit your taste. If you like it hotter you can add some cayenne or up the chili powder! Enjoy!

    Recipe #166030

    A delicious blend which truly captures the flavors of the islands. It is great on fish, chicken and also on fruit. Mix in oil for a curry paste or use as a dry rub. If you want it hotter, use more cayenne. We like it a little heavy on the cinnamon and cloves.

    Recipe #158082

    24 Reviews |  By Rita~

    Dry Jerk Seasoning Mix

    Recipe #156341

    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 spice blend is used extensively in Moroccan cooking.Use the freshest spices you can find. Recipe found on the net.

    Recipe #141053

    This came from CDKitchen and makes a nice gift!

    Recipe #133784

    5 Reviews |  By Rita~

    AHHHHHHHHHHHHHH the aroma of these warming spices. This is being posted for those in the world that can't buy it you can make it!This way no one is missing out! Nice to pack in pretty jars for gifts. Mixed this together for CunSwim a chef here at zaar.

    Recipe #126026

    This is the spice mix from a taco recipe that I got from Redbook's Wise Woman's Diet Cookbook. Whenever I have a recipe that calls for a package of taco seasoning mix, this is what I use. The great thing about it is that it has no MSG or preservatives. *Update* This recipe is equal to one packet of taco seasoning mix -- enough to season one pound of ground meat.

    Recipe #124269

    It enhances the flavour of many foods, I live in Egypt and use it often, I always have in the fridge to liven up the taste buds. Ideal condiment for Liver, spaghetti, foul medames (Egyptian fava beans)

    Recipe #107277

    8 Reviews |  By Rita~

    The fragrance of this is heavenly. It 's a Middle Eastern mix. It 's very flexible some put paprika and cumin some keep it simple just peppercorns, cinnamon & nutmeg. I came up with this recipe because I was making Jewelies Grilled Pineapple and Banana With Honey #94074. This is used in puddings, pies, cakes and biscuits.

    Recipe #94921

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