SpiceMixes

Southwest Seasoning

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoons black pepper
1 tablespoons ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Yield: 1/2 cup

Not Hot Mexican Seasoning
Use with ground beef for taco meat with no heat. Add cayenne pepper 
for heat ifdesired.

6 tablespoons chili powder
2 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons cumin powder
2 tablespoons salt

Taco Seasoning Mix

2 teaspoon instant minced onion
1 teaspoon chili powder
1/2 teaspoon crushed dried red pepper
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon instant minced garlic
1/2 teaspoon ground cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture
onto a 6-inch square of aluminum foil and fold to make airtight. Label
as Taco Seasoning Mix. Store in a cool, dry place and use within 6
months. Makes 1 package (about 2 T) of mix. Using the above recipe as 
a
guide you can increase the amounts to make any number of packages.

Mediterranean Herb Mix

3 tablespoon parsley flakes
3 tablespoon savoury leaves
3 tablespoon thyme leaves
3 tablespoon marjoram leaves
1-1/2 tablespoon basil leaves
1 teaspoon ground bay leaf
1-1/2 tablespoon grated lemon peel, dried
1/2 teaspoon celery seed

Combine parsley, savoury,thyme, marjoram and basil leaves. Crush 
thoroughly.Add remaining ingredients and stir well.

Use to flavour vegetables, poultry, fish or lamb.

Yield: about 1 cup

Barbeque Herbs
A blend for use with beef, lamb, pork or game.

1 1/2 tablespoons basil
1 1/2 tablespoons oregano
2 teaspoons ground bay leaf
1/4 cup juniper berries
1/4 cup rosemary
1/4 cup savoury

Process all ingredients in a blender. Package in small jars
or shakers.

Yield: about 1 cup

Latin Spice Blend

2 tablespoons dry mustard
2 tablespoons grated orange peel, dried
1 1/2 tablespoons allspice
1 1/2 tablespoons nutmeg
1 1/2 tablespoons ginger
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cayenne pepper

Blend all ingredients. Use to season beef, pork or vegetable
dishes.

Yield: about 1/2 cup

Italian Spice Blend
Use this herb and spice mixture in pasta sauces or
with braised or roasted vegetables.

2 tablespoons dried basil 
2 tablespoons dried marjoram
2 tablespoons dried oregano
2 tablespoons dried coriander leaf 
2 tablespoons dried thyme
2 tablespoons dried rosemary 
2 tablespoons dried savory
1 Teaspoon red pepper flakes

In the bowl of a food processor, combine all the ingredients. 
Processfor
30 seconds until finely ground. Transfer to a tightly sealed 
container,
label, and date. 

Store in a cool dark place for up to 3 months.

Cajun Seafood Seasoning Mix
This seasoning mix lends itself to seafood, but you may use it as you 
like.

1/4 cup salt 
2 cups red pepper
1 tablespoon finely ground black peeper
1 tablespoon white pepper 
2 tablespoons paprika
1 1/2 tablespoons onion powder 
1 tablespoons garlic powder
1 teaspoon sweet basil 
1/2 teaspoon dry hot mustard
1/2 teaspoon ground bay leaves 
1/4 teaspoon file powder
1/4 teaspoon thyme 
1/4 teaspoon tarragon
1/8 teaspoon oregano 
1/8 teaspoon rosemary

Mix all ingredients together well. Store in a tightly covered glass 
jar for useas needed. Excellent for seasoning all seafood. Use as you 
would any seasoningmix, and do not add extra salt to the dish.

Lemon Herb Seasoning Mix

4 1/2 tablespoons dried basil 
1 1/2 tablespoons whole celery seed
3 3/4 tablespoons dried oregano 
1 1/4 tablespoons dried powdered basil
1 1/2 tablespoons finely ground black pepper 
1/2 teaspoon garlic powder
1 1/2 tablespoons dried onion flakes 
1/2 teaspoon grated lemon rind 

Place all of the ingredients in a medium bowl. Toss gently, with a 
spoon, untilwell blended just before using. (For a more lemony 
flavor, add a little freshlemon juice). Store, in an airtight 
container, in a cool, dry, dark place forup to 6 months. This 
seasoning is good on fish, poultry, and salads.

Yield: approximately 1 cup

Herbs De Provence
Use to season chicken, vegetables or meat. 

3 tablespoons dried marjoram 
3 tablespoons dried thyme
3 tablespoons dried savory 
1 teaspoon dried basil 
1 teaspoon dried rosemary
1/2 teaspoon dried sage 
1/2 teaspoon fennel seeds 

Combine all ingredients. Mix well and spoon into small jars. Use to 
seasonchicken, vegetables or meat.

Yield: approximately 3/4 cup.

Seasoned Salt

2 tablespoons pepper 
1 tablespoon chicken bouillon powder
1 teaspoon onion salt 
1 teaspoon onion powder
1 tablespoon garlic salt 
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley 
1 teaspoon paprika
1/2 teaspoon curry powder 
1 tablespoon chili powder
1/3 cup salt

Mix all ingredients together thoroughly, or put all ingredients in 1-
quartmayonnaise jar with a tight fitting lid, shaking until blended 
well. Keep atroom temperature. Use within 3 months. 

Yield: approximately 1 cup.

Rubs

Jamaican Jerk Seasoning

2 tablespoons onion powder 
1 tablespoon Splenda
1 tablespoon salt 
1 tablespoon ground thyme
1 1/2 teaspoons ground allspice 
3/4 teaspoon ground cinnamon
3/4 teaspoon ground red pepper

Stir together all ingredients. Store in airtight container at room
temperature. Rub seasoning on meats or poultry before grilling or 
roasting. 

Ribeye Rub
Shared By: Khrystah

2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper 

Mix well, and rub into meat. Let stand for 1/2 hour then cook over
charcoal or broil (only if it's raining)  If you broil it, you can add
a little liquid hickory smoke, by rubbing it in before you do your 
rub.

Barbecued Beef Rib Rub
Shared By: Khrystah

1/3 cup ground black pepper
1/4 cup paprika
1 tablespoon salt
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder

Danny's General Purpose Dry Rub
Shared By: Khrystah

3/4 cup paprika
1/4 cup black pepper
1/4 cup salt
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper

Combine all ingredients and mix thoroughly. Rub meat to be barbecued 
with 
the dry rub and allow to marinate in the refrigerator overnight.

Jack's Dry Rub
Shared By: Khrystah

1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin

Combine all ingredients, and mix well.

Gary Howard's Rub
Shared By: Khrystah

3 tablespoons paprika
1 tablespoononion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 1/2 tablespoons dry mustard
1 tablespoon red pepper
1/2 tsp. black pepper

Combine dry rub ingredients and rub onto ribs or meat.

Cajun-flavoured Steak Rub
Shared By: Khrystah

Scrape a halved garlic bulb on both sides, then rub in a half-
teaspoon of 
home-made Cajun mix:

1 teaspoon dried basil
1 teaspoon thyme
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon hot red pepper or cayenne.

Jerk Paste Rub
From: Andrew G.
Shared By: Khrystah

Pastes made of spices, herbs, and onions are the authentic jerk 
flavouring  method. You rub the paste into the uncooked meat to add 
flavour. This is a medium-hot paste; it can be made hotter with the 
addition of more hot peppers or hot pepper sauce. If you want less 
heat, remove the seeds and membranes containing the seeds from the 
peppers before grinding them. Scotch bonnet or habanero peppers are 
preferred, but you can substitute the milder, or more readily 
available jalapeno or serrano peppers.

1 onion, finely chopped
1/2 cup scallions, finely chopped
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon Jamaican pimento, (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 to 6 hot peppers, finely ground
1 teaspoon fresh ground black pepper

Mix together all the ingredients to make a paste. A food processor 
fitted 
with a steel blade is ideal for this. Store leftovers in the 
refrigerator in 
a tightly closed jar for about a month.

