Herb Blends
Source of Recipe
recipe exchange
List of Ingredients
LEMON HERB BLEND.
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2 tbsp dried lemon peel
1 tbsp dried basil
1/2 tbsp ground thyme
1/2 tbsp ground oregano
1/2 tbsp paprika
1/2 tbsp toasted sesame seeds
2 tsp parsley flakes
1 tsp celery seed1 tsp onion flakes
1 tsp garlic powder
1 tsp cayenne pepper
Combine all and store.
LEMON HERB SEASONING.
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4 1/2 tbsp dried basil
3 3/4 tbsp dried oregano
1 1/2 tbsp finely ground black pepper
1 1/2 tbsp dried onion flakes
1 1/2 tbsp whole celery seed
1 1/4 tbspdried powdered basil
1/2 tsp garlic powder
1/2 tsp grated lemon rind
Place all of the ingredients in a medium bowl. Toss gently, with a spoon, until well blended just before using. Store, in an airtight container, in a cool, dry, dark place for up to 6 months. Use on fish, poultry, and salads
LEMON KICK STEAK RUB.
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1 tsp. lemon pepper
3/4 tsp. seasoned salt
1/4 tsp. garlic powder
LEMON HERB RUB.
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2 tbsp dried crushed oregano or thyme
1 tbsp dried grated lemon rind
1 tbsp light brown sugar
3/4 tsp coarsely ground black pepper
3/4 tsp garlic powder
1/2 tsp salt
Place all of the ingredients in a small bowl, and stir to mix well.
LEMON ROSEMARY RUB.
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1-1/2 tsp. grated lemon zest
1 tsp dried rosemary leaves, crushed
1/4 tsp salt
1/4 tsp dried thyme leaves
1/4 tsp coarse ground black pepper
2 large cloves garlic, minced
Combine all ingredients. Mix until well blended.
MEAT RUB.
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Salt
Pepper
Paprika
Cayenne Pepper or ground pepper flakes
Oregano
Thyme
Garlic Powder
Use whatever amounts you prefer. You may like more/less of one thing, so use more/less of that. I usually add equal amounts of each and make large quantities. This stores well in a glass jar (old herb jar works) or small rubbermaid storage container.
MEXICAN RUB.
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1/4 cup chili powder
1 tbsp onion powder
1 tbsp ground cumin
2 tsp salt
1 1/2 tsp dried oregano
1 tsp garlic powder
1 tsp ground red pepper
Combine all and store in an airtight container.
Rub on chicken, ribs or fish. Makes 1/2 cup
MEXICAN SPICE BLEND.
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1 tbsp corn starch
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3/4 tsp crushed chicken bullion cube
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp cumin
Combine all together and store in airtight container.
MOROCCAN GRILLING BLEND WITH HONEY.
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3 T dried ground orange peel or zest of 3 oranges grated fine
2 T ground cumin
2 T ground coriander
2 T ground ginger
2 T crushed hot chilies (may use paprika for milder flavor)
1 T course ground black pepper
1 T dried oregano
1/2 T turmeric
1/2 T ground cinnamon
1/2 T sea salt
1/2 T honey
Use fresh orange peel only if you are going to use up all your spice blend on a big batch of protein. Rub the ingredients together except the honey. Work each 2 T of spice mix into 1/2 T of honey. Rub into Tofu, chicken, fish or lamb.
MRS. DASH.
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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.
MUSHROOM POWDER.
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Mushrooms can be ground to a powder when thoroughly dried. Each variety will impart different flavors to sauces, soups, broiled fish, meat, and chicken. Puffballs are especially favored when used in this manner. Mushroom powder will keep for 4 to 6 months.
3 to 4 pounds mushrooms, cut into 1/4-inch slices
1 tsp salt
1 tsp ground black pepper
Few grains of cayenne
2 tsp cornstarch, to prevent caking (optional)
Dry the mushroom slices (Preserving). When the slices are nearly dry, remove in 2 to 3 batches to baking sheets. Place in a preheated 300: oven and toast until golden brown. After the slices have cooled, place a few at
a time in a blender or a food processor and blend to a fine powder. Repeat this procedure until all the mushrooms have been pulverized. Add the other ingredients and blend.
Store in a glass container with a tightly closed top.Makes 1 cup
OLD BAY SEASONING.
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1 tablespoon celery salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
pinch ground dry mustard
pinch mace
pinch cinnamon
pinch cardamom
pinch allspice
pinch ground clove
pinch ginger
Combine all ingredients in a small bowl. Store in a sealed container. Makes 4 teaspoons.
ONION PAPRIKA SEASONING.
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Mix 2 tsp paprika
1 tsp onion powder
1/2 tsp salt
For a more spicy mixture add
1/4 tsp cayenne pepper and/or
1/4 tsp ground white pepper
ORLEANS PEPPER STEAK RUB.
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1/2 tsp. ground red pepper
1/2 tsp. ground white pepper
1/4 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. salt
PARMESAN SEASONING.
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1/2 tsp. dried whole thyme
1/2 tsp freshly ground pepper
1 T. extra virgin olive oil
1/4 C finely grated fresh parmesan cheese
and 1/2 tsp salt
PORK SEASONING MIX.
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1/4 cup salt
1 tbsp red pepper flakes
1 tbsp ground black pepper
1 tbsp ground white pepper
2 tbsp onion powder
1 1/2 tbsp garlic powder
1 tsp. dry mustard
1/2 tsp. ground bay leaves
1/2 tsp. chervil
1/2 tsp. celery seed
1/4 tsp. sage
1/4 tsp. ginger
1/8 tsp. thyme
Combine all and store in an air tight container.
POULTRY SEASONING.
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2 cups dried parsley
1 cup dried sage, crumbled
1/2 cup summer savory
1/2 cup dried rosemary
1/4 cup dried lovage
1/4 cup dried marjoram
1 tsp black pepper
1 tsp dried onion powder
Combine all and store in airtight container. Makes 4 1/2 cups
PRIME RIB RUB.
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1 tbls. Garlic Powder
1 tbls. Dried Rosemary
2 tbls. Black Pepper
2 tbls. Salt
Put the rub on the night before and wrap it in plastic wrap. If you do decide to grill remember its about 45 minutes per pound to smoke.
PUERTO RICAN SEASONING SALT.
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2 tbsp black peppercorns
2 tbsp cumin seeds
2 tbsp dried oregano
1/2 cup coarse salt
2 tbsp garlic powder
Combine the peppercorns and cumin seeds in a dry skillet and cook over low heat, shaking the pan to ensure even cooking, until roasted about 3 minutes. Transfer to a bowl and let cool. Place in a grinder and add oregano and grind to a fine powder. Add the salt and garlic powder. Store in airtight jar. Makes one cup
QUICK GARAM MASALA.
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2 tbsp ground cumin
2 tbsp ground coriander
2 tbsp ground black pepper
1 tsp ground cardamom
1 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
Combine all in a jar and shake. Makes 1/3 cup
REGGAE BEAT SEASONING.
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2 teaspoons minced dried onion
1 teaspoon minced dried garlic
1 teaspoon granulated sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground clove
dash cornstarch
dash dried savory
dash dried thyme
Combine all ingredients in a small cup or bowl. Crush with the back of a spoon until finer in texture. Store in a covered container. Makes about 3 tablespoons.
SALAD SEASONING.
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2 tbsp Romano cheese
1 1/2 teaspoons sesame seeds
1 tsp paprika
3/4 tsp salt or salt substitute
1/2 tsp poppy seeds
1/2 tsp celery seeds
1/4 tsp garlic powder
1/4 tsp coarse ground black pepper
Dash cayenne pepper
Combine all and store in airtight container.
SEAFOOD SEASONING RUB.
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1 1/2 tsp ground bay leaves
1 1/2 tsp dry mustard
1 1/2 tsp black pepper
1 tsp salt
2/3 tsp ground nutmeg
1/2 tsp ground celery seeds
1/2 tsp ground cloves
1/2 tsp powder ginger
1/2 tsp paprika
1/2 tsp ground red pepper
Combine all ingredients in an airtight container.
Rub on seafood or chicken before grilling.
Makes 1/4 cup
SOUTH BARBECUE RUB.
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2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons black pepper, freshly cracked
1 tablespoon cayenne pepper
4 tablespoons paprika
Combine all ingredients and rub on meat.
STEAK RUB.
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1/2 cup brown sugar
1/4 cup granulated sugar
2 tbsp dark chili powder
2 tbsp paprika
1 tbsp dry oregano
1 tbsp dry thyme
1 tbsp dry sweet basil
2 tbsp dry mustard
1 tbsp cayenne pepper
2 tbsp granulated garlic
Mix all ingredients together thoroughly and generously rub on steak before grilling.
SWEET RUB.
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6 tbsp brown sugar
3 tbsp dry mustard
1 tbsp black pepper
2 tbsp chili powder
2 tbsp garlic powder
1 tbsp onion salt
3 tbsp onion powder
2 tbsp salt
1 tbsp ground cumin
1 tbsp celery salt
Combine all ingredients in airtight contain and store. This would be good on ribs.
TEX-MEX STEAK RUB.
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1 tsp. chile powder
1/2 tsp. cumin
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/8 tsp. ground oregano
TEXAS STEAK RUB.
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1/2 cup brown sugar
1/4 cup granulated sugar
2 tbsp dark chili powder
2 tbsp paprika
1 tbsp dry Mexican oregano
1 tbsp dry thyme
1 tbsp dry sweet basil
2 tsp dry mustard
1 tsp cayenne pepper
2 tbsp granulated garlic
Mix all ingredients together thoroughly. Generously rub on steak and grill as usual
VEGETABLE BLEND.
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1 1/2 tbsp onion powder
1 1/2 tbsp toasted sesame seeds
1 tbsp dried chives
1 tbsp dried tarragon
1/2 tbsp dry mustard
1/2 tbsp dill weed
1 1/2 tbsp dried red bell pepper flakes
1/2 tbsp salt
Combine and store.
Recipe
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