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    You are in: Home / Cookbooks / Spice Blends, Seasoning Mixes, Rubs
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    31 recipes in

    Spice Blends, Seasoning Mixes, Rubs

    Put a little spice in your life with aromatic spices! Both savory and sweet spicy and herb blends, seasoned mixes and dry rubs are included here...
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    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

    I am always asking the Penzeys store here if they have come up with a salt free taco seasoning and to my suprise the girls there concocted one! This is from Lynn, an employee at the local store. All of the following ingredients are Penzeys spices so it might not taste the same if you use another brand. The ingredient list makes a bit more than 4 T. which is for 1 pound of meat. Please adjust accordingly.

    Recipe #308360

    Vanilla or herb sugar is one of my top choices to sweeten a cup of fresh brewed tea or tisane. Also wonderful in baked goods. The flavor of the sugar improves the longer it sits, and you can reuse the vanilla beans (or hard spices) to make more flavored sugar for months on end. Herb sugar is a wonderful use for sweet herbs such as lemon verbena, rose geranium, lavender or mints. Also lovely made with cardamom pods, cinnamon sticks, whole cloves, star anise, vanilla beans, ginger root, orange peel, rosemary, sage, summer or winter savory, tarragon or thyme. For the hard spices, just put them in whole, or slice vanilla beans lengthwise to expose the fragrant seeds. Makes about 2 cups. Enjoy! Tip: Makes a lovely gift in a jar, tied with a pretty ribbon and herb sprig tucked in! Attach a recipe card, et voila!

    Recipe #431886

    A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello.

    Recipe #376859

    A tasty blend of over a dozen savory spices, this seasoning mix provides authentic taste to Mexican beef, pork, seafood, or chicken dishes. Keeps one year in a covered tin. Recipe was published in the San Diego Union, July 1988.

    Recipe #117797

    5 Reviews |  By Rita~

    Keep the summer with you by collecting herbs that you dried and enhance upcoming fall and winter meals. This is a robust mixture of herbs that I dried from my garden. A take on the traditional Herbs de Provence. Great in ratatouille, soups, stew or stuffing's. Complements any roast lamb, chicken, beef or pork dishes, Sprinkle oven roasted veggies, fries or anything grilled. Jar for gifts!!! Or cut back the recipe for self use it will last 3-6 months.

    Recipe #183096

    After ordering this from www.worldspice.com & absolutely loving the flavor, I used it sparingly to preserve my stash. Then my logic kicked in. It's an easy task to make my own. Now I use it liberally especially on popcorn!

    Recipe #163931

    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

    Quatre epices comes in many versions. This combination--with pepper, without allspice or coriander, is typical of Gascogny and is used in many dishes, especially in confit. I like to use whole spices and put them all in the grinder; the scent and the flavor is greatly enhanced. If you only have the pre-ground versions, then use them and it will be a delicious mix. The measures are a guide; feel free to adapt to your own taste.

    Recipe #174635

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

    Recipe #174350

    Whole spices make it much more aromatic and flavourful so that is what I recommend using. This is my addaption of a recipe found on http://arabicbites.blogspot.com

    Recipe #369025

    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

    20 Reviews |  By PaulaG

    Several years ago I purchased More Make a Mix Cookery. Over the years it has been a lifesaver. This mix can be used whenever the recipe calls for dry onion soup mix.

    Recipe #89857

    Great spice mix if you are watching your salt intake, and it tastes great too!

    Recipe #81383

    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

    A multi-purpose sweet spice mix redolent of flavors in Mexican cooking. I use this spice mix for, but not limited to flavoring coffee before brewing, in a mug of warm rice milk, all sorts of desserts such as brownies, cakes, cookies; baked squash, etc. Gives whatever you're cooking a dash of the exotic.

    Recipe #137681

    This is a combination of several different taco seasoning recipes. I took the best of each recipe to make this one. Hope you like it.

    Recipe #66591

    This copycat recipe is on many websites, but wasn't on zaar, so i posted it. Better than those storebought packages.

    Recipe #105993

    When I lived in Kansas City, Mo I worked in a Barbecue restaurant and this rub looked about like what we used there. That rub was out of this world. Update 4/21/05: Denise! asked what restaurant it was I worked at. I believe it was called Mr. G's and it was in Independence.

    Recipe #30949

    1 Reviews |  By PaulaG

    This recipe is very versatile and I have listed a variety of the options available. This can be used for meats, chicken, soups, salads, where a recipe calls for salt and pepper. The recipe was printed in the winter 2007 Sabroso; however, the recipe is from Morton.

    Recipe #202931

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