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    You are in: Home / Cookbooks / Spice mixes/Rubs/Seasoning Blends
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    123 recipes in

    Spice mixes/Rubs/Seasoning Blends

    These recipies have come to my rescue more than once. They are as good as, if not better than the store brands and are usually much fresher and more economical as well!
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    This is a great dry rub. My friend Barb gave it to me.

    Recipe #10840

    for my chicken pot pie, I add one to two portions of this

    Recipe #393943

    If you love ranch dressing, but do not want the additives in most bottled brands, then you will love this. Just make the spice mix, keep it in the freezer (there is enough for MANY uses), and when you want ranch dressing, just mix with buttermilk and mayo. If you want ranch dip, then mix with sour cream and mayo. It is worth the time to prepare this mix, and worth the collection of spices necessary to make it.

    Recipe #382249

    A take-off on a recipe from CDKitchen - Made this & it was great! Does NOT have that "Oh, you used dry milk" taste, at all! Note: there is no way, when listing the ingredients, to let you know to use EITHER the butter OR the sour cream, so they are both listed, but choose one or the other!

    Recipe #381157

    I found this recipe in Recipe Makeovers Homemade For Health Cooking For Lower Cancer Risk leaflet. I have not tried these blends, but I'm posting them for safe keeping.

    Recipe #380885

    This is a wonderful blend of flavors for steak, potatoes or pork. You can also mix 3 tablespoons steak spice with 1/2 cup soy sauce and 1/2 cup of olive oil. Marinate steaks overnight in frig.

    Recipe #379398

    I found this online, this is for a large quantity. I haven't tried it yet. My suggestion is to cut it down by half just to try it before making a large batch. This keeps as long as the powdered milk. Great pantry staple to have on hand.

    Recipe #377479

    Versatile seasoning for all preparations of chicken.

    Recipe #375572

    A bundle of herbs and aromatics for flavouring soups, stocks and casseroles. "Cooking For Pleasure " , Margaret Fulton

    Recipe #374868

    1 Reviews |  By Kate J

    From the Heart Healthy Cookbook published by Barnes and Noble

    Recipe #374198

    7 Reviews |  By Pneuma

    For cajun recipes, general or blackening seasoning. This would also be great as make ahead or gifts in a jar. Serving size was done using 1/2-1 tsp measurement but will depend on how much a dish calls for.

    Recipe #374037

    8 Reviews |  By Pneuma

    have a taste of the Caribbean's Jamaican seasoning. Courtesy of Aisha. For ZWT5. Suggestion: Rub onto pork chops up to 4 hours in advance before grilling and chicken wings up to 8 hours in advance.

    Recipe #374040

    The chili powder I like has become impossible to find. I found out later that it's being discontinued. I bought a case of it a while ago but it's almost gone. So by using the ingredient label, the nutrition facts, and my digital scale I was able to come up with a pretty good copycat recipe. It's not quite as hot as the brand I used to buy but that can be fixed by adding more cayenne pepper. I'd rather have to add heat than to have it be too hot. I was mainly going for the actual flavor of the chili powder.

    Recipe #367512

    Posted by Chef Tom on I went in search of this because I was making Recipe #242482.

    Recipe #366083

    This recipe came from the magazine Cooking for 2. It is very good if you like tacos and the like but can't have all the salt.

    Recipe #364833

    Consists of basic spices. Quick and easy to mix up and blend in with beef for Taco Night!

    Recipe #197742

    This recipe is from a book called "Gifts from Your Kitchen Cookbook" by Marie Roberson Hamm. Though the original recipe is for seasoned salt, I substituted pepper for the salt. This made a delicious seasoned pepper good on everything from cottage cheese to steak. The seasoned pepper is perfect for those on sodium-free diets. I have not made seasoned salt. Remember, use EITHER the salt OR the pepper!

    Recipe #360695

    ¼ cup seasoning and ¾ cup of water per pound of meat. As long as its stored in a cool, dry place it keeps forever. possible add-ins: dried jalapeños ancho chilli powder chipotle ( I always add chipotle) dried onions they’ll rehydrate during cooking. This recipe will make enough for about 4 lbs of meat. This is pretty spicy stuff, if you don’t like a lot heat remove some of the peppers.

    Recipe #358509

    21 Reviews |  By Dib's

    This recipe posted by request.

    Recipe #74560

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