Rubs & Spice Mixes

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Rubs & Spice Mixes


Provencal Seasoning Mix

1/4 cup dried tarragon leaves
3 tablespoons dried thyme leaves
2 tablespoons dried sage leaves, crumbled
2 teaspoons onion powder
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months.
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Thai Seasoning Mix

1/3 cup fresh lemon grass, chopped
3 tablespoons grated lemon peel
1 tablespoon Chinese five spice powder
1/2 teaspoon garlic powder
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Refrigerate up to 5 days.
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Jerk Seasoning

1 tablespoon dried onion, minced
1 1/2 teaspoons onion powder
2 teaspoons crushed thyme
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon splenda
1 teaspoon black pepper
1/2 teaspoon cayenne
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months.
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Spicy Seasoning Mix

3 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months.
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Oriental Rub

4 tablespoons five-spice powder
4 tablespoons onion powder
2 tablespoons ground cloves
2 teaspoons garlic powder
2 tablespoons splenda
2 teaspoons ground white pepper
2 teaspoons ground coriander
Place all ingredients in a jar with tight-fitting lid; shake well to
blend seasonings thoroughly. Store covered at room temp.Makes about one
cup.
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West Indian Rub

3 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons ground allspice
3 tablespoons paprika
2 tablespoons ground ginger
1 tablespoon cayenne pepper
2 tablespoons ground black pepper
Place all ingredients in jar with tight-fitting lid; shake well to
blend
seasonings thoroughly. Store covered at room temp.Makes one cup.
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Latin American Rub

4 tablespoons ground cumin
4 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon cinnamon
2 tablespoons brown sugar substitute
1 tablespoon red pepper flakes
2 tablespoons ground black pepper
Place all ingredients in a jar with a tight-fitting lid; shake well to
blend seasonings thoroughly. Store covered at room temp.Makes about 1
cup.
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Carribean Seasoning Mix

1/3 cup dried minced onion
1 tablespoon dry mustard
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons crushed red pepper
1 teaspoon garlic powder
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months. *Add oil to make a
rub.
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Mexican Seasoning Mix

1/4 cup ground red chilies or chili powder
3 tablespoons dried oregano leaves
1 tablespoon ground cumin
2 teaspoons ground coriander
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months
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North African Seasoning Mix

/2 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 tablespoon paprika
1/2 teaspoon saffron threads, crushed
OR
1/2 teaspoon ground turmeric
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Refrigerate up to 5 days.
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Poultry Seasoning

1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp rubbed sage
dash cumin
Combine all ingredients in a small bowl. Store in a covered container
and shake before using. Makes 4 teaspoons.
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Cajun Seasoning

2 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp cumin
1 1/4 tsp dry mustard
1/2 tsp thyme
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months. *Add oil to make a
rub.
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Southwest Seasoning

3 tbsp chili powder
2 tbsp paprika
1 tbsp cayenne
1 tbsp cumin
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp cracked black pepper
Mix in storage container with tight-fitting lid. Shake or stir before
each use. Store in cool, dry place up to 6 months. *Add oil to make a
rub.
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Multi-Purpose/Table Blend

1 Tbsp. garlic powder
2 tsp. dried thyme leaves
2 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. paprika
2 tsp. celery seed
1-1/2 tsp. ground white pepper
1 Tbsp. dry mustard powder
2 tsp. dried finely chopped lemon peel
1 tsp. pepper
Mix all the ingredients together in a small mixing bowl, stirring until
thoroughly combined. Store in a dark, cool place in a tightly sealed
container. Use on meats, poultry and fish, or at the table.

Posted by Paulissa at the HE Yahoo board.