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    You are in: Home / Cookbooks / Spice Blends
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    21 recipes in

    Spice Blends

    Photo by kiwidutch...!!
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    This is from "Herbs and Spices the Cook's Reference" by Jill Norman. Use to rub onto fish or steak before grilling, or over a chicken before roasting.

    Recipe #253411

    I prefer a seasoning mix that doesn't contain already salt, so here's one I enjoy. It works well as a meat/poultry/fish rub or as you would use chili powder. Great added to taste to your salsa, chili, tacos, tostadas, refried beans, burritos, enchilada sauce, flour dredges, what have you. Very flexible to use! :)

    Recipe #253112

    This recipe has been going through constant revisions in my private recipe files for more than a year. It is now ready for its debut.

    Recipe #199955

    I use this basic seasoning salt on just about everything. If you feel the need to add some heat to it, you could add some dried and ground hot pepper to it.

    Recipe #209434

    Out of pumpkin pie spice and only need a little to get you through until you buy more? From Hamilton Beach web site a few years back.

    Recipe #107059

    This is a replica of Shake and Bake.

    Recipe #131445

    Line up your ziploc sandwich bags on the counter..fill and zip! Do an assembly line: put onion in each bag....then the salt...then chili powder....and so on. Ingredients are listed on a single bag basis.

    Recipe #131446

    This is a recipe I got off Recipe Goldmine. Delicious and easy rub for steaks! UPDATE: Due to the numerous comments, I've updated the salt measurement. Enjoy! :)

    Recipe #52366

    1 Reviews |  By Oolala

    From a Meat cookbook. This makes about 1 1/2 cups of the spice blend but use 2 tbsp. of the rub mix for each side of the slab. Here is a big tip: rub slab generously with white vinegar before adding the rub. It kicks in the rub.

    Recipe #130814

    This BBQ rub is really flavorful and very simple to make. I triple this recipe and store it in an airtight container. It's also great on beef or pork.

    Recipe #128095

    Recipe #18553

    Sprinkle over meats and seafood before grilling or pan frying for an authentic Cajun taste. I like to mix with breadcrumbs for casserole toppings. Or for stuffed mushrooms.

    Recipe #121622

    This recipe is from www.kitchenmixes.com. It is a great substitute for the boxed onion soup mix. It equals one packet or about 1-1/4 ounces. You can add garlic powder or other seasonings if you wish. It also makes a great gift for cooks. Make up some packets of onion soup mix, add a soup ladel, soup bowls, soup spoons, recipes, and some non-perishable ingredients. Place in a basket or pretty box wrapped in a tea towel.

    Recipe #110331

    I now prefer using this mix then from what I used to buy in the supermarket. Nice little gift too. Play with it and adjust spicyness to your own liking.

    Recipe #114562

    We use this to season meats and vegetables. We prefer it to Lawry's. Your food processor will make quick work for this job.

    Recipe #118597

    Simple and quick! If used to bread meat, I add 1/4 c. Parmesan cheese.

    Recipe #54348

    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

    From Tony Chachere's CAJUN COUNTRY COOKBOOK. Tony says to "use it like you would salt" Store in an airtight jar.

    Recipe #118154

    This is a recipe for Emeril's Essence spice, used in many of his recipes. May also be used within many of your own dishes as an extra kick of flavor.

    Recipe #5031

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