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Old 04-24-2005, 10:00 AM   #1
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Combination spice recipes...

If you have any combination spice recipes I'd appreciate you posting them. I'm trying to make combination spices from individual spices so that I have a higher turnover of individual spices and keep them fresher. I've had good luck so far with chili powder and plan on trying the Old Bay recipe that was posted in this forum yesterday.

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Old 04-24-2005, 11:37 AM   #2
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Otter, I had these save but have never used them. Hope they will work for you.


South-of-the-Border Blend
:


1 teaspoon each: Chili Powder; Ground Cumin; Sweet Paprika (Hungarian
if possible); Cayenne Pepper; Garlic Powder; Onion Powder; Oregano;
and Thyme


Toss into a grinder and whirl for about 60 seconds. Spoon spice blend immediately into a clean spice jar (preferably with a plastic shaker insert), label and use as usual.

Let your taste buds be your guide to spicing with this; it has a shelf life of about 4-8 weeks.



Spice Blends
Salt substitutes




Seasoning Blend I

1 Tbsp dry mustard
1 Tbsp garlic powder
2 tsps. dried parsley
2 tsps. dried dill weed
2 tsps. onion powder
2 tsps. dried savory
2 tsps. dried thyme
2 tsps. paprika
2 tsps. ground white pepper
1 tsp. dried lemon peel, finely chopped




Seasoning Blend II

2 Tbsps garlic powder
2 tsps. dried basil
2 tsps. dried marjoram
2 tsps. dried parsley
2 tsps. dried savory
2 tsps. dried thyme
2 tsps. ground mace
2 tsps. onion powder
2 tsps. finely ground black pepper
2 tsps. dried sage
1 tsp. cayenne pepper




Vegetable Blend

Use this blend in stir-fries with a bit of lemon juice or on any
cooked vegetables, such as carrots, green beans, or snow peas.


1-1/2 Tbsps onion powder
1-1/2 Tbsps toasted sesame seeds
1 Tbsp dried chives
1 Tbsp dried tarragon
1-1/2 tsps. dry mustard
1-1/2 tsps. dried dill weed
1-1/2 tsps. dried bell pepper flakes




Seafood Blend I

Try this blend on poached, grilled or baked fish, either before or
after cooking. Use a light hand to avoid overwhelming delicate fish
flavors.


1 Tbsp dried savory
1 Tbsp dried thyme
1 Tbsp dried fennel
1 Tbsp dried sage
1 Tbsp dried marjoram
1 Tbsp ground bay leaf
1-1/2 tsps. dried chives
1-1/2 tsps. dehydrated onion flakes




Seafood Blend II

This unusual combination adds complexity to seafood dishes.

2 Tbsps toasted sesame seeds
2 Tbsps dried dill weed
2 Tbsps paprika
1 Tbsp garlic powder


Meat Blend I



This blend is for beef, pork, veal and hearty stews.

2 Tbsps dried rosemary
2 Tbsps dried savory
1 Tbsp dried thyme
1 Tbsp dried marjoram




Meat Blend II

This blend has a spicier flavor than the preceding one; enjoy the
extra kick.


1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1-1/2 tsps. dried lemon peel, finely chopped
1-1/2 tsps. mustard seeds
1-1/2 tsps. ground allspice
1-1/2 tsps. ground coriander
1-1/2 tsps. dried marjoram
1-1/2 tsps. dried oregano




Spice Rub for Poultry


Rubs of dry herbs and spices are an easy, low-calorie way to add
flavor to grilled food. You can prepare them in advance and store
them for up to four months. This recipe makes enough for at least a
dozen pieces.


1 tsp. garlic powder
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. cayenne pepper
1/2 tsp. salt
2 tsps. tarragon
1 tsp. marjoram
2 tsps. black pepper
1 Tbsp paprika


Wash the poultry; pat it dry; lightly coat it with cooking oil, then
spice rub. Refrigerate the coated meat for at least an hour. Grill
over low heat, using a thermometer to make sure the meat is cooked
thoroughly.




All-Purpose Seasoning
Yield: 1/2 Cup


1 Tbsp black pepper
1 Tbsp celery seeds
1 Tbsp onion flakes
2-1/2 tsps. cream of tartar
1-1/2 tsps. garlic powder
1-1/2 tsps. powdered orange rind
1-1/2 tsps. arrowroot
1-1/2 tsps. sugar
1/2 tsp. white pepper
1/2 tsp. dill weed
1/2 tsp. thyme
1/4 tsp. powdered lemon rind
1/4 tsp. cayenne pepper


Place all ingredients in blender or coffee grinder; blend 10 seconds
or until mixture is a fine powder. Store in a screw-top jar. Use in
salt shaker instead of salt.




Apple Pie Spice
Yield: 1/2 Cup


1/4 cup ground cinnamon
2 Tbsps ground nutmeg
2 Tbsps ground ginger


Combine all ingredients in a jar with a tight-fitting lid. Shake well
to mix. Uses: Add 1 teaspoon per pie. Stir into applesauce. Heat with
apple cider. Stir into crumb topping for coffeecake, Dutch apple pie,
apple crisp.


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Old 04-24-2005, 11:38 AM   #3
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Chili Powder (Salt)
Yield: 1 Cup


4 large dried mild chili peppers
2 medium dried hot chili peppers
4 tsps cumin seeds
1/2 tsp whole cloves
1 tsp coriander seeds
1/2 tsp whole allspice
1/4 cup oregano
2 Tbsps garlic powder
1 Tbsp salt
1/2 tsp sugar


Remove stems and seeds from peppers. Cut peppers into small pieces.
Place in a heavy skillet. Add cumin, cloves, coriander, and allspice.
Over low heat, stirring constantly, cook until mixture begins to
crackle and gives off the aroma of the peppers. Cool to room
temperature. Place pepper mixture in blender.
Add oregano, garlic powder, salt, and sugar; blend to a find powder.
Spoon into a screw-top jar. Use to season eggs, poultry, beef, and
lamb.




Chinese Seasoning
Yield: 1/2 Cup


1/4 cup ground ginger
2 Tbsps ground cinnamon
1 Tbsp allspice
1 Tbsp crushed aniseed
1-1/2 tsps. ground cloves


Combine all ingredients in a screw-top jar. Cover tightly, shake
until well mixed. Keep in a dry place. Use sparingly on chicken,
pork, and fish.




Creole Seasoning (Salt)
Yield: 3/4 Cup


8 tsps. salt
2 Tbsps pepper
2 Tbsps garlic powder
8 tsps. paprika
8 tsps. cayenne pepper
4-1/2 tsps. onion powder
1 Tbsp thyme
2 Tbsps grated lemon rind


In a screw-top jar, combine all ingredients. Shake thoroughly to mix.
Keep in a dry place. Use for shrimp, crab, lobster, or any fish.




Curry Blend
Yield: 1/2 Cup


2 Tbsps ground cumin
4 tsps. ground coriander
4 tsps. powdered mustard
2 Tbsps ground turmeric
1 tsp. allspice
1 tsp. cayenne pepper
1 tsp. ground cinnamon
1 tsp. ground ginger


Place all ingredients in a jar with a tight-fitting lid; shake well
to mix. Uses: In any recipe calling for curry powder. Sprinkle over
chicken before baking. Season filling for deviled eggs.




Fajita Blend
Yield: 1/2 Cup


4 Tbsps chili powder
2 Tbsps ground cumin
2 tsps. ground oregano
2 tsps. garlic powder


Place all ingredients in a jar with a tight-fitting lid; shake to mix
well. Uses: Sprinkle on thin cuts of meat before grilling, broiling,
or pan-frying. Slice the meat into strips for fajitas. Add to meat
loaf or meatball mixture. Stir into refried beans while heating. Stir
into ranch dressing or salsa.




Fines Herbs
Yield: 1 cup


3 Tbsps thyme
3 Tbsps basil
3 Tbsps savory
3 Tbsps grated lemon rind
3 Tbsps marjoram
3 Tbsps sage


In a screw-top jar, combine all ingredients. Cover tightly, shake
until well mixed. Keep in a dry place. Use in omelets, scrambled
eggs, dressings, and sauces.




Five Spice Baking Blend
Yield: 2/3 Cup


1/4 cup ground ginger
3 Tbsps ground cinnamon
2 Tbsps allspice
1 Tbsp ground nutmeg
1-1/2 tsps. ground cloves


In a screw-top jar, combine all ingredients. Cover tightly, shake
until well mixed. Keep in a dry place. Uses: Add 1 tablespoon to cake
and cookie batters and pie fillings.




Garam Masala (India)
Yield: 1/4 Cup


1 Tbsp ground cumin
1 Tbsp ground coriander
2 tsps. pepper
2 tsps. cardamom
1 tsp. ground cloves
1 tsp. ground cinnamon


In a screw-top jar, combine all ingredients. Cover tightly, shake
until well mixed. Keep in a dry place. Use with cream sauces and meat
dishes.




Garlic-Herb Seasoning (Salt)
Yield: 3/4 Cup


2 Tbsps marjoram
2 Tbsps oregano
2 Tbsps rosemary
2 Tbsps basil
2 Tbsps parsley flakes
1 Tbsp onion powder
1 Tbsp thyme
1 Tbsp salt
2 tsps. garlic powder
1 tsp. black pepper


In a screw-top jar, combine all ingredients. Cover tightly, shake
until well blended. Use to make garlic bread or use to flavor
cauliflower, broccoli, cabbage, or turnips.




Hungarian Spice
Yield: 3/4 Cup


1/4 cup grated lemon rind
2 Tbsps garlic powder
1-1/2 Tbsps caraway seeds
2 tsps. thyme
2 bay leaves, finely crumbled
2 Tbsps paprika


In a screw-top jar, combine all ingredients. Cover tightly, shake
until well mixed. Keep in a dry place. Use with stuffed cabbage,
Brussels
sprouts,
broccoli, etc.




Pork Seasoning (Salt)
Yield: 3/4 Cup


1/2 cup grated orange rind, dried
2 tsps. onion powder
2 tsps. sage
1 tsp. thyme
1 tsp. salt
1 tsp. celery salt
1/2 tsp. black pepper


In a screw-top jar, combine all ingredients. Cover tightly, shake
until well mixed. Keep in a dry place. Use on pork chops, roasts, and
braised dishes. To Use: Combine 1 tablespoon Pork Seasoning with 2
teaspoons vegetable oil. Rub
the mixture well into the meat. Let stand at room temperature for 20
minutes.




Portuguese Seasoning
Yield: 3/4 Cup


3 sticks cinnamon
1/4 cup aniseed
2 Tbsps whole cloves
2 Tbsps black peppercorns


Preheat oven to 300F. Break cinnamon sticks into small pieces.
Spread all ingredients on a flat pan. Bake for 30 minutes. Place in
blender; process to a fine powder. Cool. Store in a screw-top jar.
Keep in a dry place. Use in soups and in basting liquid for beef and
pork.




Pumpkin Pie Spice
Yield: 1/3 Cup


1 Tbsp allspice
2 Tbsps ground cinnamon
1 Tbsp ground cloves
2 tsps. ground nutmeg
2 tsps. ground ginger
1 tsp. ground cumin


In a screw-top jar, combine all ingredients. Cover tightly, shake
until well mixed. Keep in a dry place.




Salt-Free Chili Powder
Yield: 1/4 Cup


2 Tbsps paprika
2 tsps. oregano
1-1/4 tsps. ground cumin
1-1/4 tsps. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. onion powder


Combine all ingredients; mix thoroughly. Store in an airtight
container.




Beef Jerky Marinades or Spice Rubs

Barbeque Spice Mixture
Yield: 1 batch


1/2 c Chili powder
1/4 c Hickory flavored salt
3 T Onion Powder
2 T Cumin
1 T Paprika
1 T Garlic
1 T Brown sugar
1 t Cayenne pepper
1/2 t Dry Mustard
1/2 t Lemon Zest


Mix thoroughly



Place the strips of meat into marinade and let soak for about 24
hours.
Remove from marinade and allow to air dry for at least one hour. If
you
have a meat smoker then omit the liquid smoke and smoke meat at a low
temperature.




Cajun Spice

Yield: 2 cup


9 ts Pepper, cayenne
4 1/2 ts Pepper, black
4 1/2 ts Salt, sea
6 ts Oregano, dried, ground
6 ts Thyme, dried
6 ts Fennel, dried
6 ts Cumin, ground
6 ts Cardamon, ground
6 ts Garlic powder
6 ts Chile powder
6 ts Coriander, dried


Whirl in blender or mix all together by hand and fill up jar to store.


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Old 04-24-2005, 11:40 AM   #4
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Jerky Seasoning (Curry)

Yield: 1 servings


1 ts Salt
1/4 ts Pepper
1/8 ts Cinnamon
1 1/2 ts Curry Powder
1/2 ts Garlic powder
1 ts Ground Ginger
1/8 ts Ground Cumin





Lauries Jerky

Yield: 1 servings


1/3 c Liquid smoke
1/3 c Soy sauce
4 tb Worcestershire sauce
1/2 ts Pepper ( i use 1/4 tsp peppe
1/2 ts Garlic salt
1 ts Accent


Pour over sliced beef(1 lb.).
Marinate
at least 2 hours. Drain and then dehydrate.




Steak Seasoning Salt

Yield: 1 servings


1/4 c Table salt
1/4 ts Red pepper flakes
1 tb Black pepper, coarse
1 ts Paprika
1 ts Dry minced garlic, hammered
1 ts Dry minced onion, hammered
1/4 ts Caraway seeds


Hammer the garlic and the onion bits until reduced to bit sized
pieces.
Mix together well and use during grilling.




Mild Mexican Jerky

Yield: 1 servings


1 ts Salt
1/4 ts Pepper
1 ts Chili powder
1/2 ts Garlic powder
1/2 ts Oregano, crushed
1 ts Paprika




Steak Seasoning Salt

Yield: 1 servings


1/4 c Table salt
1/4 ts Red pepper flakes
1 tb Black pepper, coarse
1 ts Paprika
1 ts Dry minced garlic, hammered
1 ts Dry minced onion, hammered
1/4 ts Caraway seeds


Hammer the garlic and the onion bits until reduced to bit sized
pieces.
Mix together well and use during grilling.


-----



Middle Eastern Jerky

Yield: 1 servings


1 ts Salt
1/8 ts Pepper
1 1/2 ts Corriander (cilantro)
1/4 ts Ginger, ground
1/4 ts Tumeric
1/8 ts Cumin, ground
1/4 ts Chili powder




Jerky Seasoning (Frontier)

Yield: 1 servings


1 ts Salt
1/4 ts Pepper
2 tb Worcestershire sauce
2 tb Liquid smoke
1 ts Garlic powder




Western Barbecue Jerky

Yield: 1 servings


1 ts Salt
1/4 ts Pepper
1/8 ts Cayenne pepper
1 ts Onion powder
1/2 ts Garlic powder
3 tb Brown sugar
1/3 c Red wine vinegar
1/3 c Ketchup
1 lb Lean meat
1 ts Dry mustard





Hot and Tangy Jerky

Yield: 1 servings


1 ts Salt
1/4 ts Pepper, cracked
1/4 ts Cayenne pepper
1 ts Onion powder
2 ea Garlic, cloves, crushed
2 tb A-1 sauce
3 tb Worcestershire sauce
1/2 ts Paprika




Thyme-Lemon Zent Herb Paste

Yield: 1 servings


4 tb Chopped shallots
(about 4 shallots)
3 tb Ground almonds
(about 24 almonds)
Grated peel of 4 lemons
2 tb Fresh thyme (heaping)
2 tb Chopped parsley
1 tb Chopped shives
3/4 ts Salt
1/2 ts Ground white pepper
3/4 c Olive oil


1. In a food processor or blender, blend the shallots, almonds, lemon
peel, thyme, parsley and chives.


2. Mix in the salt and white pepper. SLOWLY drizzle in the oil while
the
blade is turning. Transfer to tempered glass jars and store in the
refrigerator (8-10 weeks) or freezer for a year.


NOTE: You may wish to include up to 4 T. minced garlic in step 1.

This goes well in tomato-based sauces.




Mexican Bean Spice Mix

Combine in jar:
1/2 cup cumin
1/2 cup chili powder
4 Tb. salt
1-1/2 c. dried minced garlic
4 Tb. black pepper
1-1/2 c. dried minced onions
To make: rinse and sort 1 lb. beans. Soak in 4 c. water
overnight or fast soak (bring to boil, remove from heat,
cover and let sit 1 hour) Pour soaked beans in crockpot
with 2 cups fresh water, 3 Tb. mix &cook until tender.
Before serving, add 1-2 tsp. salt. For refried beans,
mash to desired texture and heat in frying pan.




Italian Seasoning

1/3 c. dry crushed oregano
1/3 cup dry basil
2 Tbsp. rosemary
1/4 cup each thyme, sage, and marjoram
Makes 1-1/4 cups



Poultry Seasoning


1-1/2 tsp. Spike or seasoning salt
2 Tbsp. each white or black pepper, parsley,
marjoram, thyme, celery seed,
onion powder, sage, grd. rosemary
1 tsp. each red pepper flakes, dry mustard,
summer savory, coriander, allspice
1 Tbsp. each garlic powder, oregano, grd. ginger






Sloppy Joe Seasoning Mix
1 cup dried minced onion
3 Tbsp. green pepper flakes
4 tsp. salt
3 Tbsp. cornstarch
4 tsp. instant minced garlic
2 tsp. each dry mustard, celery seed, and chili powder


Add 3 Tbs. mix to 1 lb. scrambled beef, 1/2 cup water
and 1 cup ketchup or crushed tomatoes. If you like sweeter sloppy
joes, you can add a bit of sugar to mix




CHILI SEASONING MIX


1 cup sweet green pepper flakes
(available in most supermarkets)
3/4 cup chili powder
1/4 cup ground cumin
1/2 cup onion flakes
1/4 cup parsley flakes
1 teaspoon garlic flakes
1/2 teaspoon red pepper flakes


Place all ingredients in a 1 quart jar, cover tightly and shake well
to mix.
Store in a cool, dark dry place for up to 2 months. Makes 2 3/4 cups
1/2 cup mix = calories 124, total fat 5g, saturated fat 0, sodium 243
mg,


TO MAKE CHILI CON CARNE: In a medium size heavy saucepan over
moderate heat, brown 1 pound very lean ground beef and drain off any fat. Add 1 can (1 pound) low sodium tomatoes, drained and chopped, and 1 cup water or
low sodium beef broth. Stir in 1/2 cup Chili Seasoning Mix. Reduce the
heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in 2
cups cooked and drained red kidney beans and heat through serves 4
Note: If using sweet chili powder rather than hot in mix, I add 1-2
Jalapeno peppers to chili. Ground
Turkey
also works well in place of Ground
beef.





Spaghetti Sauce Spice Mix

2 cups dry minced onion

3 Tbsp. oregano
2 Tbsp. dried green pepper flakes


4 tsp. dried basil
1 Tbsp. dry minced garlic


4 tsp. salt
4 Tbsp. dry parsley
2 tsp. each rosemary, thyme, marjoram
OR 1 heaping Tb. Italian seasoning mix


Add 3/4 cup dry mix to 1 lb. cooked ground beef,
3 24-oz. cans of crushed tomatoes,


1 cup fresh or canned mushrooms,
one cup grated zucchini &/or grated carrots, & celery & onions to taste.
Allow to simmer in crock pot all day
or in stock pot on stove an hour or more until flavors blend
& vegetables are soft. Freezes well.






OldBay Seasoning

OldBay is a staple in Baltimore!
If you'd like to make your own:


1 tbsp ground bay leaves
2 1/2 tsp celery salt
1 1/2 tsp dry mustard
1 1/2 tsp black pepper
3/4 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp red pepper
1/4 tsp ground mace (optional)
1/4 tsp ground cardamom (optional)


Combine all ingredients: store in an airtight container.

It's great also to season the flour for fried chicken, and on french
fries!



Super Soul Seasoning
(like Seasoned Salt)


4 Tbsp. salt
2 Tbsp. black or white pepper
1 Tbsp. cayenne pepper
1 Tbsp. paprika
1 Tbsp. onion powder
1 tsp. garlic powder


Use this on everything that calls for salt and pepper.
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Old 04-24-2005, 12:32 PM   #5
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About the only one that I make myself is a simple one by Paula Dean, its her house seasoning, which is nothing more than kosher salt, black pepper, and garlic salt or maybe it garlic powder.......its on the www.foodnetwork.com website.

I purchase a variety of steak seasonings already put together. I just bought Emeril's Original Blend the other day and used it and wasn't impressed at all. In fact, I was truely disappointed it had a woody aroma. I thought there would be some heat in it as he's always saying BAM! No heat and very bland and boring. I may just dump it into a container and try adding some other things to it so i don't end up just pitching it.
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Old 04-24-2005, 01:08 PM   #6
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Wow! What a bunch of great ideas!
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Old 04-24-2005, 02:28 PM   #7
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Wow - thanks for all the recipes! I'm going to pick a few and put them together later this week.
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Old 04-26-2005, 09:50 AM   #8
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Otter - ask and you shall receive, huh??? lol

You'll probably have to go out and buy more to make these blends! WOW - I can't believe you guys! GREAT JOB!
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