SEASONING MIXES..Several Recipes : LUSENET : Cooking & Crafts : One Thread

****No Salt Seasoning

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.


2 tb Minced dehydrated onion
2 tb Seasame seeds
2 tb Parsley flakes
2 ts Oregano
2 ts Garlic powder
1 t Celery seed
1 t Marjoram
1 t Dried basil
1 t Spearmint
1 t Spearmint
1 t Bay leaf powder
1/2 t Dill seed
1/2 t Thyme
1/2 t Coriander
1/2 t Dry mustard
1/2 t Rosemary

In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid.

Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commerical product called "Instead of Salt" All Purpose Herb Seasoning, if you want to save time.

Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.


1/3 c Grated parmesan cheese
1/4 c Sesame seeds
2 tb Paprika
1 tb Poppy seeds
1 t 1 chicken bouillon cube
2 t Dried parsley
1 t Onion flakes
1 t Garlic powder
1 t Celery seed
1/2 t Salt
1/2 t Pepper

Crush bouillon cube into fine powder, put in screw-top jar. Add remaining ingredients and shake until well mixed.

Store in refrigerator for up to 4 months.

May be used on fish, meat, stews, casseroles, salads, vegetables.

Makes 1 cup (24 servings) 1 serving Teaspoons 1 extra choice, 1 g protein, 1 g fat, 50 kilojoules, 13 calories


1/2 c Chili powder
1/4 c Hickory flavored salt
3 tb Onion Powder
2 tb Cumin
1 tb Paprika
1 tb Garlic
1 tb Brown sugar
1 t Cayenne pepper
1/2 ts Dry Mustard
1/2 ts Lemon Zest

Mix thoroughly.


3 Bay leaves -- finely chopped
4 tb Oregano
4 tb Onion powder
4 ts Marjoram
4 ts Basil leaves
4 ts Winter savory -- ground
4 ts Garlic powder
2 ts Rosemary leaves
1 t Sage
1 t Thyme
1 t Black pepper -- ground
1 tb Lemon zest -- dried

The recipe is for dried herbs. If you have your own herb garden, do try drying your own. They will dry in seconds in a microwave, or in a longer time in a warm oven (about 180 degrees). Leave the oven door slilghtly ajar to allow moisture escape.

Unless you have not time and patience that I have, buy the onion and garlic powders. I have tried chopping my own fresh garlic and onion, but they take too long to dry for me.

Mix and crush to a coarse powder with a mortar and pestle or a small blender or food processor.

The Herb Blend is delicious on slald greens, on sliced tomatoes and cucumbers, on fish, hamburgers, meat loaves, steaks, omelets, etc. Try mixing the Herb Blend with a stick of butter or margarine. Let stand in refrigerator for a day of two for good flavor. Use Herbed butter on vegetables, breads, meats, fish, etc.


1 box salt
3 tablespoons black pepper
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg
2 tablespoons parsley flakes -- (crunched)
4 tablespoons red pepper -- (ground) (cayenne)
2 tablespoons chili powder

Combine all ingredients; store in an airtight container. 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.


Yield: 1 /2 cup

2 tb Sea salt
1 tb Garlic powder
1 tb Onion powder
1 tb Dried thyme
1 tb Dried oregano
1 tb Hot paprika
2 ts Black pepper
2 ts White pepper
1 ts Paprika

Combine all the ingredients and store in an airtight container.

To pan-blacken fish, chicken, or steaks, heat a heavy, dry skillet over high heat. Lightly brush the food with olive oil and thickly encrust it with Cajun spice. Pan-fry for 1 minutes per side or until cooked to taste.


Yield: 2 cup

9 ts Pepper, cayenne
6 ts Cumin, ground
4 1/2 ts Pepper, black
6 ts Cardamon, ground
4 1/2 ts Salt, sea
6 ts Garlic powder
6 ts Oregano, dried, ground
6 ts Chile powder
6 ts Thyme, dried
6 ts Coriander, dried
6 ts Fennel, dried

Whirl in blender or mix all together by hand and fill up jar to store.


Yield: 2 Cup

9 ts Pepper, cayenne
4 1/2 ts Pepper, black
4 1/2 ts Salt, sea
6 ts Oregano, dried, ground
6 ts Thyme, dried
6 ts Fennel, dried
6 ts Cumin, ground
6 ts Cardamon, ground
6 ts Garlic powder
6 ts Chile powder
6 ts Coriander, dried

Whirl in blender or mix all together by hand and fill up jar to store.


1 c Sweet paprika
1 ts Paprika>BR> 1 tb Black pepper
1 tb White pepper
3 tb Cayenne
1 tb Garlic powder
1 tb Onion powder
1 tb Salt
1 tb Rosemary


1 tb Paprika
1 1/2 tb Garlic powder
1 t Ground cumin
1/2 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Celery salt
1/2 ts Gumbo file, optional
1/2 ts Ground red pepper
1/2 ts White pepper
1/2 ts Black pepper
1/2 ts Salt
1/8 ts Ground mace

Combine all ingredients. Rub mixture into meat. If grilling, let meat stand 30 minutes. This works well when smoking brisket. Rub mixture on meaty side of 2 briskets. Do not trim fat from fat side. Place meaty sides together, roll, and retie. Place in smoker for 8 to 10 hours depending on size of brisketss. Use meat thermometer to determine doneness. For ribs, rub mixture all over ribs and cook as you alwaaaays do. This amount will be enough for 6 to 8 pork chops. On you can use it on hamburger patties.


2 tb Salt
1 t Black pepper
1 t White pepper
1/2 t Red pepper
2 t Garlic powder
2 t Onion powder
1/4 t Ground bay leaves
1/4 t File powder
3/4 t Sweet basil
1/2 t Paprika

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

Lagniappe: This seasoning mix lends itself to chicken but may be used as you like. About 4 calories per teaspoon.


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

Combine all ingredients thoroughly.


3 tablespoons kosher salt
2 teaspoons dried basil
1 teaspoon dried fennel
1 teaspoon paprika
1 teaspoon tumeric
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


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.

For gift: Place blend in a pretty jar. Fill linen napkin lined basket with herb mix, several packages of pasta, pasta tools, and recipe for spaghetti sauce as follows:

Add 1 tablespoon of mix to 2 cups of fresh peeled chopped tomatoes. Simmer til tomatoes are tender but not mushy. Serve over pasta.


To make vanilla sugar; Flatten 4 plump, moist vanilla beans. Cut lenghtwise and scrap out the seeds, which you can use in other recipes. Put the pods in a jar, fill with sugar and seal. Store for several weeks until the sugar has absorbed the vanilla. Use vanilla sugar in coffee, desserts and on candy.


2 tb Paprika
1/2 ts Curry Powder
1 tb Chili Powder
1/2 ts Dry Mustard
1 ts Ground Coriander
1/2 ts Black Pepper
1 ts Sugar
1/2 ts Dried Thyme Leaves
1 ts Salt
1/2 ts Cayenne Pepper
1 ts Ground Cumin

Mix all ingredients together and rub on beef cuts such as T-bones, tenderloin, top sirloin and top loin (strip). Grill or broil 3-4 inches from heat 10-13 minutes for medium rare.

From Dean Fearing, Chef, The Mansion on Turtle Creek, Dallas, TX


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.


2 Tablespoons dried marjoram
2 Tablespoons dried savory
2 teaspoons dried parsley
1 Tablespoon dried sage
1 1/2 teaspoons dried thyme

Blend all and use for stuffing and poultry. Makes 1/3 cup.


1/4 c Ground cinnamon
1 tb Ground ginger
2 ts Ground nutmeg
1 ts Ground allspice
1 ts Ground cloves

1. Add 1 tbsp. per pie to pumpkin pie filling.

2. Stir 1 tsp. into 2 cups applesauce.

3. Stir 1 tsp. into 2 cups softened vanilla ice cream or frozen yogurt. Serve over warm fruit pies or gingerbread.

While you're at it, keep these in mind for gifts. Just put them in a pretty jar, and attach a few recipe suggestions with a ribbon. Makes a scant 1/2 cup.


2 Tsp onion, minced -- dried
1 Tsp chili powder
1/2 Tsp pepper, red -- dried
1/4 Tsp oregano -- dried
1 Tsp salt
1/2 Tsp cornstarch
1/2 Tsp garlic, minced -- dried
1/2 Tsp cumin -- ground

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.

-- Marie (, February 12, 2002


Wow, thanks Marie!

-- Jo in Pa (, February 13, 2002.

I'm almost ashamed to ask this after Marie posted all these great recipes, but does anyone have a generic recipe for Schilling's Salt and Spice mix? I think that's what it's called, anyway. I ran out the other day, and yesterday I was going to buy a new bottle. Yikes! After looking at the price, I think not.

-- Lenette (, February 13, 2002.

To make the Shillings Salt & Spice mix, read "ingredient" list and see what it contains. Then mix your own ratios. May take a few tries but sooner or later you will get it pretty close.


-- Marie (, February 13, 2002.

Thanks for sharing Marie!!

-- cowgirlone in OK (, February 14, 2002.

Thanks a bunch! I asked about homemade seasoned salt on another forum and was sent here. Great recipes, which I shall have to print out.

-- Cathy N. (, February 14, 2002.

Thanks for your Taco seasoning mix. I have migraines and cannot use anything with MSG, so this is great. Thanks again. Linda

-- Linda Testerman (, July 12, 2003.

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