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    You are in: Home / Cookbooks / xSpice Mixes n Rubs
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    48 recipes in

    xSpice Mixes n Rubs

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    These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min.

    Recipe #397923

    For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply.

    Recipe #79179

    Recipe #452090

    Make your own powder! It is far superior to that bought at the supermarket. I recommend a spare coffee grinder be dedicated to this. Indgredient quantities are approximate, and pepper types are based on what my Walmart typically has in stock.

    Recipe #223257

    The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.

    Recipe #169480

    Easy with lots of flavor! This is great sprinkled on buttered corn on the cob, mixed in with sour cream for a dip, over salads, rice, potatoes, the list is endless! Adapted from Gourmet magazine(2006). Southwestern, Mexican, also Middle Eastern and African!

    Recipe #222425

    Make your own!

    Recipe #236746

    A mild, almost sweet curry.

    Recipe #424976

    This is the simple form of the recipe. You can dress it up any way you want. Enjoy!

    Recipe #463780

    Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire.

    Recipe #39109

    Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free

    Recipe #380943

    Recipe #452101

    There are lots of variations of this herb mixture. This one is my favorite. Use it in poultry dishes, soups, and stews.

    Recipe #143567

    I found this in a TOH booklet. It makes a whopping 3 1/2 cups of seasoning. Use it to season pork, chicken, seafood, steaks or vegetables. Great for gift-giving too!

    Recipe #398689

    Occasionally I come across a recipe calling for celery salt, and it's something I just don't keep around. Celery seed on the other hand I do have a bottle at hand-- here's a simple substitute to yield a small bottle's worth, but feel free to adjust upward or downward depending on how much you need the proportion and method are all the same. 1 SERVING = 1 TSP, 12 TSP IN 4 OZ

    Recipe #407473

    Simple delicious curry powder, without having to run to the store!

    Recipe #252065

    4 Reviews |  By Debber

    My version that is based on Jonni McCoy's ("Miserly Moms") recipe. Why buy what you can make easily in your own kitchen?

    Recipe #251371

    I got this recipe from "Too Many Chiles!" by Dave DeWitt, Nancy and Jeff Gerlach. As in any recipe calling for chile powder, you can substitute any type of dried ground chile.

    Recipe #187617

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