Substitute Spike Seasoning Mix

2 tbsp kosher salt
2 3/4 tsp black pepper
1 tbsp sweet paprika
1 tsp cayenne
2 tsp onion powder
1 1/4 tsp garlic powder
1 tsp dry mustard
1 1/2 tsp dried thyme leaves
1 tsp dried basil

Mix and store in a cool area.

Seasoned Salt 2

1 tbsp garlic powder
1 tbsp onion powder,
1 tbsp celery seeds, ground
1 tbsp kosher salt

Mix well, and store in a cool area.

Garam Masala Spice Rub


5 tsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tsp Whole cloves
1 tsp Cinnamon
1 tsp Green cardamom pods

Toast coriander and cumin seeds for 3-5 min, then combine with other ingredients and grind. Store in a cool area.

Garam masala A seasoning made by blending dry-roasted, ground spices, such as black pepper, cumin, cloves, and cardamom, used in the cooking of northern India. Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilies are, but is fairly pungent.

Honey Barbecue Sauce

1/2 cup Minced onion
1 x Clove garlic, minced
1 tbsp Vegetable oil
1 x Tomato sauce, (8oz.)
1/2 cup Honey
2 tbsp Vinegar
2 tbsp Parsley, minced
1 tbsp Low Sodium Soy sauce
1/4 tsp Black pepper

Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer 5 minutes. Marinate chicken or beef in sauce; brush on additional sauce during grilling.

Passover Mandelbrot

Dough

2 3/4c matzo cake meal, spooned in and leveled
3/4c potato starch, spooned in and leveled
1/2tsp kosher salt
1 c unsalted margarine, (2 sticks) slightly firm1 3/4c brown sugar
6 eggs
6 oz bittersweet or semisweet chocolate,
1 c toasted almonds, coarsely chopped

Glaze and Topping

1 egg, beaten with 2 teaspoons water
1 tsp ground cinnamon
1 tbsp sugar

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Grease jelly roll pans. Strain together the matzo cake meal, potato starch and salt. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat margarine and 1 3/4 cups sugar on medium speed for 2 to 3 minutes or until creamy or lightened in color. In a separate bowl, lightly beat 6 eggs. Add one-third at a time to the margarine mixture and mix until well blended. Reduce mixer speed to to low and add the dry ingredients in three additions, mixing only to blend. Remove bowl from the mixer and using a large rubber spatula, fold in chocolate and almonds. Divide the dough into four equal parts and with lightly oiled hands, shape each into a log 12 inches long and 2 inches wide. Place the logs 2 inches apart on the prepared baking sheets. Brush the top of each log with some of the egg wash. Combine cinnamon and 1 tablespoon sugar and sprinkle over the logs. Bake logs for 35 to 40 minutes, then remove from the oven. To ensure even browning, toward the end of baking time rotate the baking sheets from top to bottom and front to back. Reduce the oven temperature to 325 degrees. Slice logs into 1/2-inch pieces and place flat side down on the jelly roll pans. Return to the oven for 10 minutes, then turn slices over and bake for another 10 minutes or until the Mandelbrot are crisp and the edges are light brown. Let cool on the pans. Store in an airtight container, layered between strips of wax paper, for up to three weeks. These cookies may be frozen.

Julia Child's Special Spice Blend

2 tsp freshly ground white pepper
1 tsp ground bay leaves
1 tsp clove, ground
1 tsp mace, ground
1 tsp nutmeg, ground
1 tsp paprika, ground
1 tsp thyme, dried
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
1/2 tsp savory, dried

Mix well in a bowl and store in a cool area. Use this to rub on meat, chicken, fish, and vegetables.

Fragrant Spice Mix

1/2c Ground cinnamon
2 tbsp Ground dried orange peel
2 tbsp Ground anise seed
2 tbsp Ground allspice
2 tbsp Ground cardamom
2 tbsp Ground coriander
1 tbsp Ground cloves
1 tbsp Ground ginger
2 tsp Ground nutmeg

Combine all ingredients and mix well. Store in a cool area.
Can be used in muffins, cookies, cakes, pies, puddings and fruit sauces.

Yemenite Saffron Spice Mix

2 tsp Black peppercorns
1 tsp Cumin seeds
1/3tsp Cardamom seeds
1/3tsp Saffron
2/3tsp Turmeric

Grind the spices together thoroughly, and store them in a cool area.

Essence Seasoning

4 tsp paprika, ground
1 1/2tsp cayenne, ground
2 tsp black pepper, ground
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 1/2tsp oregano, ground
1 1/2tsp thyme, ground

Rub this blend on meats before grilling, try on roasted potatoes. Store in a cool area.

North African SPICE RUB 2

1/2 x Nutmeg, grated
1 tbsp Black peppercorns
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Cloves, ground
1 tbsp cinnamon, ground
Seeds cardamoms, from 6 green
2 tbsp Paprika, ground
1 tsp chili, ground

Use to spice meats and vegetables. Grind all the ingredients together. Store in a cool area.

Thai Spice Rub

2 tbsp lemongrass, chopped fresh
1 tbsp ginger, grated fresh
2 cloves garlic, minced
1/8tsp red pepper, hot, ground

Grind together and store in a cool area. Smear into grilled or stir fried chicken, fish, steak, and vegetables.

Tartar Sauce

1 cup Mayonnaise
3 tbsp Gherkins, chopped
1 tbsp Capers, chopped
1 tbsp Parsley, chopped
2 tbsp Stuffed olives, chopped
1 tbsp Shallots, chopped

Mix all ingredients well; chill. Serve with fish.

Tandoori Seasoning Rub

1 tsp ginger powder
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp paprika, ground
1 tsp turmeric, ground
1 tsp kosher salt
1 tsp cayenne, ground

Mix all ingredients together. Store in an airtight container in a cool area. Apply to fish, chicken, meat, and vegetables.

Mild Curry Masala Spice Rub

3 tbsp Coriander seeds
1 tbsp White cumin seed
1 tbsp Fennel seeds
1 tbsp cinnamon
1 tsp Cloves
1 x Bay leaf

GROUND SPICES

1 tsp Garam masala, dried (see below)
1 tsp Turmeric, dried
1 tsp ginger, dried

Roast and grind the whole spices. Add to ground spices and store in air-tight container in a cool area.

Garam Masala

5 tsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tsp Whole cloves
1 tsp Cinnamon
1 tsp Green cardamom pods

Toast coriander and cumin seeds for 3-5 min, then combine with other ingredients and grind. Store in a cool area.

Mexican Spice Rub

1 tsp onion powder
3/4tsp seasoned salt
1 1/2tsp oregano, dried leaves crushed
3/4 tsp red pepper flakes, crushed
1/2 tsp garlic-pepper seasoning
1/2 tsp chili powder
1/4 tsp cumin, ground

In small bowl, combine all ingredients; mix well. Rub mixture evenly on both sides of chicken pieces. Grill or broil as desired.

Mesquite Barbeque Rub

1 tsp Black Peppercorns, cracked
1 tsp Cumin Seed, crushed
1 tsp Mesquite Seasoning, or substitute (see below)
1 tsp Dehydrated Minced Garlic

* Grind.
* Keep in a cool area. Spread or pat just before cooking meat, chicken, fish, or vegetables.

Mesquite Seasoning Substitute

1/8 tsp Liquid Smoke
1 tsp Seasoned Salt.

Mix and apply to recipe.

Mesquite Seasoning Substitute

1/8 tsp Liquid Smoke
1 tsp Seasoned Salt.

Mix and apply to recipe.

Mediterranean Seasoning Rub

1 tsp Thyme, dried
1 tsp Rosemary, dried
1 tsp Sage, dried
1 tsp Marjoram, dried
1 tbsp Garlic, finely chopped
1/2 tsp Coarse Kosher salt
1/4 tsp Cracked black pepper

Mix all together. Rub into beef 1 hour before cooking. To use on fish, add 2 T. lemon zest, and squeeze the juice of 1 lemon on fish with rub.

Louisiana Seasoning Rub

4 tbsp brown sugar
4 tbsp kosher salt
1 tbsp paprika
2 tbsp dry mustard
1 tsp chili powder
1/2 tsp lemon pepper
1 pinch dried oregano
1 pinch dried thyme

Mix all of the ingredients together until well-blended. Store in a cool area. Apply to meat, chicken, fish, and vegetables.

Yucatan Spice Rub

1 tsp whole black peppercorns
1 tsp cumin seed
1 tsp fennel seed
1 tsp whole coriander seed
1 tsp mustard seed
1 tsp red pepper flakes

In a skillet, toast the peppercorns, cumin, fennel seed, coriander seed, red pepper flakes, and mustard seed. When the spices begin to smoke, remove, and grind in a coffee mill. Store in a cool area. Rub on fish, chicken, meat, and vegetables.