Homemade Mixes



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Ras El Hanout - Moroccan Spice Blend

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

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Taco Seasoning

1/4 cup Chili Powder
1/4 cup Cumin Powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Oregano leaf (or oregano leaf powder)
1 teaspoon paprika
1/4 cup himalayan salt or sea salt (optional)
1 teaspoon ground pepper

To make: Put all in jar and shake well or mix in a food processor until mixed. Store in an airtight jar for up to six months. Makes approximately 1 cup. To use: sprinkle on ground beef or chicken as you would any store bought taco seasoning. 3 tablespoons is the same as 1 packet of store bought taco seasoning. Great for lettuce tacos.

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Rustic Rub Spice Blend

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons fresh ground pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt (can be adjusted to taste)
2-1/2 tablespoons dried oregano
2-1/2 tablespoons dried thyme

Combine paprika, cayenne, pepper, garlic powder, onion powder, salt, oregano, and thyme. Mix well.

Store in an air tight container for up to three months. Recipe may be doubled or tripled if you wish. Store all herb and spice mixtures in a cool, dry place.

Use the spice blend on grilled foods, in soups, dips, and other dishes.

Yield: about 2 cups

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Five Spice Powder

2 tablespoons black peppercorns
3 star anise
2 teaspoons fennel seeds
Two 3-inch cinnamon sticks, broken into small pieces
6 whole cloves

In a small, heavy dry skillet, toast peppercorns over medium heat until they become fragrant, about 1 to 2 minutes. Shake pan often to prevent burning. Remove to a bowl. Repeat toasting process separately with star anise, fennel seeds, cinnamon, and cloves.

Pour all of the toasted spices into a spice grinder (or clean coffee grinder) and grind to a fine powder. Let rest in the grinder for 1 minute, then transfer to a glass container and tighten lid. Store in a cool, dark place up to one month.

Yield: about 1/4 cup

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Kansas City Rib Rub

1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

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Asian Five-Spice Rub

3 tablespoons Chinese five-spice powder
1 tablespoon light brown sugar
1 tablespoon kosher salt
1 teaspoon white pepper
1/2 teaspoon garlic powder

In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar.

Note: Try on rib eye steaks, beef ribs, pork or chicken thighs.

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Cajun Seasoning Mix

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons ground black pepper
1 1/2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
1/2 teaspoon dried oregano

Mix all ingredients and store in an airtight container. Will keep indefinitely.

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Garam Masala

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix all ingredients and store in an airtight container. Will keep indefinitely.

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Magic Dust Spice Mix

1/2 cup paprika
1/4 cup salt, may be omitted
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup garlic powder
2 tablespoons cayenne

Mix all ingredients and store in an airtight container. Will keep indefinitely.

Can be used on any type of food.

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Creole Spice Mix

3 Tablespoons paprika
2 Tablespoons kosher salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1-1/2 Tablespoons cayenne powder
1 Tablespoon oregano
1 Tablespoon thyme

Mix all ingredients and store in an airtight container for up to 6 months. Shake well before using.

Good on meats, vegetables, and seafood.

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Ranch Style Dressing Mix

1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme

In a small bowl, stir together the parsley, pepper, seasoned salt, garlic powder, onion powder and thyme.

NOTE: To make dressing, mix this recipe with 1 cup mayonnaise and 1 cup buttermilk.
For dip, mix this recipe with 1 3/4 cups sour cream and 1/4 cup of buttermilk.

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Chocolate Pudding Mix

1/2 cup powdered sugar
1-1/2 cups granulated sugar
1 cup unsweetened cocoa powder
2/3 cup cornstarch
1 teaspoon vanilla powder
1/8 teaspoon salt

Combine all ingredients and store in container with tight-fitting lid. Makes 3 cups mix, yielding 12 servings of prepared pudding.

Stir mix well. For two servings, combine 1/2 cup Chocolate Pudding Mix, 4 tsp. butter, and 1-1/3 cups milk in a small saucepan. Heat over low heat, stirring constantly, until mixture boils. Boil gently, stirring constantly, for one minute. Pour into serving dishes and chill until thickened.

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Butterscotch Pudding Mix

1-1/2 cups brown sugar
1/3 cup granulated sugar
3/4 cup nonfat dry milk powder
1 cup cornstarch
1/2 teaspoon salt
2 teaspoons vanilla powder

Combine all ingredients and store in container with tight-fitting lid. Makes 3 cups mix, yielding 24 servings of prepared pudding. Stir mix well. For two servings, combine 1/4 cup Butterscotch Pudding Mix, 2 Tbsp. butter, and 1 cup milk in a small saucepan. Heat over low heat, stirring constantly, until mixture boils. Boil gently, stirring constantly, for one minute. Pour into serving dishes and chill until thickened.

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Barbecue Spice Mix

2 Tablespoons paprika
1/2 teaspoon curry powder
1 Tablespoon chili powder
1/2 teaspoon dry mustard
1 teaspoon ground coriander
1/2 teaspoon black pepper
1 teaspoon sugar
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin

Mix all ingredients and store in an airtight container for up to 6 months.

Rub on beef cuts such as T-bones, tenderloin, top sirloin and top loin (strip). Grill or broil 3 to 4 inches from heat 10 to 13 minutes for medium rare.

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Adobo Seasoning

2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Mix all ingredients and store in an airtight container for up to 6 months.

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Low Country Savory Spice Mix

4 tablespoons salt
2 tablespoons black pepper
2 tablespoons white pepper
1 tablespoons cayenne pepper
1 tablespoons paprika
2 tablespoons garlic powder
1 tablespoons onion powder
2 tablespoons dried thyme
1 tablespoons dried basil
1 tablespoons dried oregano

Mix all ingredients and store in an airtight container for up to 6 months.

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Cajun Dry Rub

3 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoons Lawry's seasoned salt
2 teaspoons onion powder
2 teaspoons ground chipotle chiles (or to taste)
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon Accent

Store in an airtight container for up to 6 months.

Great rub for spareribs.

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Cajun Jambalaya Seasoning Mix

4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper
1 teaspoon gumbo file (file powder) (optional)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves

Store in an airtight container for up to 6 months.

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Cajun Seafood Seasoning Mix

1 tablespoon onion powder
1 tablespoon salt
1 tablespoon dried thyme
2 teaspoons Hungarian paprika
1 teaspoon ground ancho chili pepper
3/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried, crushed rosemary

Measure all ingredients into a spice grinder and grind into a coarse powder. Store in an airtight container for up to 6 months.

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Cajun Poultry Seasoning Mix

6 teaspoons salt
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon cumin

Combine all ingredients in a small bowl and mix well. Store in spice shaker jar or regular jar. Sprinkle on any poultry to taste.

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New Orleans Gumbo Seasoning Mix

2 teaspoons garlic salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon allspice
1 teaspoon cayenne pepper
2 teaspoons thyme
1/4 teaspoon cloves
2 bay leaves

Combine all ingredients in a small bowl and mix well. Store in spice shaker jar or regular jar.

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My Seasoned Salt

1 tablespoon salt
12 tablespoons sugar
12 tablespoons paprika
6 tablespoons turmeric
6 tablespoons onion powder
6 tablespoons garlic powder
6 tablespoons Accent
6 tablespoons cornstarch

Combine all ingredients in a small bowl and mix well. Store in spice shaker jar or regular jar.

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My Herbes de Provence

2 tablespoons plus 1 1/2 teaspoons dried oregano
2 tablespoons plus 1 1/2 teaspoons dried thyme
2 tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon dried, crushed rosemary

Stir the herbs together and store in an airtight container in a cool, dark place.

Yield: Approx 2/3 cup

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My Bobby Flay Rub

1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons sea salt
1 teaspoon ground chipotle pepper
1 teaspoon black pepper
1 teaspoon white pepper

Mix all ingredients well. Store in an airtight container in a cool, dark place.

NOTE: This is an adaptation of Bobby Flay's pork rub. I actually like it on pork, chicken, and beef.

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