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Miss Vickie's Cajun Seasoning
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- 2 tablespoons garlic powder
2 tablespoons red (cayenne) pepper
2 tablespoons black pepper
2 tablespoons dried basil leaves
1 tablespoon salt (optional)
1 tablespoon dried oregano leaves
1 tablespoon ground chili pepper
1 tablespoon onion powder
Combine all ingredients and store in a tightly sealed, air-tight container. Makes 3/4 cup of seasoning.
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Emeril's Essence
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- Here is the Famous "Essence" recipe that Emeril Lagasse uses.
2 1/2 Tbsps paprika
2 Tbsps salt
2 Tbsps garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbs. cayenne pepper
1 Tbs. dried oregano
1 Tbs. dried thyme
Combine all ingredients thoroughly, and store in an air-tight container.
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Apple Pie Spice
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- 1 tsp. ground cloves
1 Tbsp ground cinnamon
1/2 - 1 tsp. ground nutmeg
Mix the spices and use at once or store in an airtight container away from strong light.
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Garam Masala
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- Garam Masala Spice Mix
- 1/4 cup coriander seeds
- 2 Tbsp cumin seeds
- 1 Tbsp black peppercorns
- 2 tsp cardamom pods
- Two 3-inch cinnamon sticks,
broken into small pieces
- 1 tsp whole cloves
- 1 whole nutmeg
- Dry-roast the coriander seeds
in a small skillet over medium heat,
sliding the skillet back and forth
over the burner to prevent burning,
until the seeds exude a pleasant
aroma, 1 to 2 minutes. Transfer
to a bowl and set aside. Repeat
the process, one at a time, with
the cumin seeds, peppercorns, cardamom,
cinnamon, and cloves. Let cool completely.
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- Put all the ingredients except
the nutmeg in a spice grinder and
grind to a fine powder. Transfer
to a bowl. Grate the nutmeg over
the mixture. Stir to mix well. Transfer
to a glass jar with a tight-fitting
lid. The garam masala will keep
at room temperature for at least
a month.
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- Yield: about 1/2 cup
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Chili Powder
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- 1 cup dried chili peppers or
3/4 cup crushed hot red pepper flakes
1/4 cup ground cumin
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon cayenne or more to taste
Remove stems and most of seeds from the chili peppers;shred coarsely.
Put all ingredients in blender and whirl until powdered; let chili powder settle before removing cover of blender.
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Creole Seasoning Blend
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- 1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
1 teaspoon red pepper
3/4 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon ground bay leaves
1/4 teaspoon chili powder
Combine all ingredients; store in an airtight container. Use with seafood,
chicken, beef, or vegetables. Yield: 1/4 cup. Store herb containers in a
dark, cool, dry place up to six months. Because heat weakens spice flavors,
avoid displaying seasonings on open racks above or near cook tops or ovens.
Store seldom-used seasonings in the freezer to maintain freshness.
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Herbs De Provence Spice Mix
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- 3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds
Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup. Use to season chicken, vegetables or
meat.
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Homemade Seasoning Salt
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- 3 tablespoons kosher salt
2 teaspoons dried basil
1 teaspoon dried fennel
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon dried thyme
1/4 teaspoon allspice
1/4 teaspoon dry mustard
1/4 teaspoon white pepper
Combine in a small bowl and stir until well combined. Store in an air-tight container. Yield: 1/3 cup
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Italian Seasoning
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- 1 cup dried basil
1 cup dried parsley
1/2 cup oregano
1/2 cup dried minced onion
1/4 cup dried thyme
1/2 cup dried minced garlic
1 Tablespoon black pepper
1 teaspoon dried sage
Blend thoroughly, store in airtight container
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Lemon Herb Seasoning
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- 4 1/2 tb Dried Basil
1 1/2 tb Whole Celery Seed
3 3/4 tb Dried Oregano
1 1/4 tb Dried Powdered Basil
1 1/2 tb Finely Ground Black Pepper
1/2 ts Garlic Powder
1 1/2 tb Dried Onion Flakes
1/2 ts Grated Lemon Rind
Place all of the ingredients in a medium bowl. Toss gently, with a spoon, until well blended just before using.
Yield: 1 Cup
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No Salt Seasoning
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- 1 tb Onion powder
1 tb Horseradish powder
1 tb Cumin powder
1 tb Paprika
1 tb Finely ground parsley flakes
1 ts Leaf thyme
1 ts Ground celery seed
1 ts Garlic powder
1/2 ts Coarse ground pepper
1/2 ts Dry mustard
Mix all ingredients well. Store in a spice bottle.
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English Pudding Spice
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- a small piece of cinnamon
1 tbsp cloves
1 tbsp mace
1 tbsp grated nutmeg
1 tbsp coriander seeds
1 tbsp allspice berries
Also known as mixed spice, this English blend of sweet spices is used in
cakes, cookies and puddings. The selection of spices and the proportions
used vary according to individual taste, but here is one version: Grind all the spices to a fine powder.
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Pumpkin Pie Spice
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- 2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
Mix together well. Yield: 4 teaspoons.
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Louisiana Blackening Spice
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- 1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon Garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is better)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
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Cajun Blackened Spice Mix
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- 1 tb Paprika
2 1/2 ts Salt
1
ts Onion powder
1 ts Garlic powder
1
ts Cayenne pepper
3/4 ts White pepper
3/4
ts Black pepper
1/2 ts Thyme
1/2
ts Oregano
1/4 ts Sage
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Mexican Spice Blend
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- 1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
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Mr. Dash's Salt Free Herb Mix
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- 1/4 cup crushed dried minced onion flakes*
4 teaspoons crushed dried vegetable flakes (Schilling)*
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon Kool-Aid unsweetened lemonade drink mix
dash crushed dried rosemary
Combine all of the ingredients in a small bowl and stir well. As you stir, crush the leafy spices for a finer blend.
Store the spice blend in a covered container or a sealed shaker bottle. Makes about 2/3 cup.
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- Curry Spice Mix
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 teaspoons ground cardamom
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon freshly ground black
pepper
- Combine all ingredients. Stir
well. Store in an airtight container.
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