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

    SPICE BLENDS

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

    Recipe #16892

    15 Reviews |  By Kat

    Greek Seasoning (Spice)

    Recipe #10922

    This essentially Hidden Valley's Ranch Dressing and Seasoning mix. I don't like to use that stuff because (last I checked) it has msg in it.

    Recipe #47249

    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

    3 Reviews |  By Tish

    Use 1 Tbs per pound of meat, poultry or vegetables for a moroccan influence!

    Recipe #64936

    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

    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

    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

    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

    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

    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

    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

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

    Recipe #28011

    This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like.

    Recipe #63812

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