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Luca Martinez
Luca Martinez

Dry Spice Mix : 50 Delicious Of Dry Spice Mix 15



I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.




Dry Spice Mix : 50 Delicious of Dry Spice Mix 15


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This seasoning adds a depth of flavor to recipes with a unique blend of spices like turmeric, coriander, cardamom and cloves. We use curry seasoning almost weekly to make these easy curry beef bowls. You could also try it out in this Thai coconut curry or curried butternut squash soup.


Thx for the10 Spice Blends! I enjoy mixing my spices up rather than going to the store for that one particular item. Regarding the lady commenting about Creole seasoning, Creole cooking is a lot less spicier than Cajun cooking. Both styles are great for me!


As the couple behind Real Simple Good, we are expert home cooks with 10+ years of experience making healthy food taste delicious. With a focus on real food, we share simple recipes that actually taste good.


Winner, winner, chicken thighs for dinner! Chances are you might be stuck in a rut for family meal ideas, so try a new cut of your favorite poultry. They're delicious in classic chicken parmesan, in one-pot pastas, and paired with all kinds of side dishes for chicken. Chicken thighs are full of flavor in any form, and your whole crew will declare them downright delicious.


This fall-off-the-bone recipe starts with a flavorful rub of dried spices: Salt, pepper, paprika, and Italian seasoning. Then, all you have to do is sear the thighs right in the Instant Pot, and let it do the rest of the work!


I will say this bread is amazing as is! BUT I sliced a loaf a little bit after it came out of the oven put it on a wire rack and left out over night to dry out. For breakfast the next morning we made pumpkin spice French toast with it and they were AMAZING!!


This turkey rub is a blend of savory spices that come together to make the ultimate poultry seasoning. Homemade spice rub will add plenty of flavor to your Thanksgiving turkey, and also works well with chicken, pork and beef.


Fan of your website and frequently use and love your recipes! But I am a newbie when it comes to cooking the turkey. My question is my husband is going to fry it in our outdoor turkey fryer(in oil).I seen your brine recipe and this rub recipe. I want to brine it, but if I use this rub too, will the spices burn? Should I brine only? Any suggestions are appreciated! Thank you!


I bought these beans on a whim and searched google for a good recipe to go with it. Thank you for having one! So delicious, it does not disappoint! Skipped the Parmesan cheese but I had some homemade tomatillo salsa that I mixed in! YUM


For the Ninja Foodi directions (and it came out just as good), I used the sauté function to cook the garlic, onions, carrots, and celery. I then added my vegetable broth and beans and pressure cooked on high for 15 minutes and let it naturally release for 15 more minutes. I then added my seasonings and tomatoes and then pressure cooked it for 5 more minutes. I manually released the pressure and was so excited to eat it that I forgot the coconut oil and apple cider vinegar at the end. It was still absolutely delicious.


This is outstanding! A wonderful bend of spices and flavors makes this easy dish one of the best chicken recipes ever! I want to make this for guests. Do you think I can cook before they arrive and keep in the oven on warm without it drying out?


This wonderful recipe that has everything I love for a weeknight meal: It's quick, easy and absolutely delicious. Thank you, Subha! I already make your Baked Creamy Chicken Thighs recipes often...it is one of my husband and son's favorites. I tried this sweet and spicy boneless chicken thigh recipe because I happened to have boneless thighs on hand. Wow! Was it good! The only thing I changed was a slight tweak to the seasoning to accommodate what I had on hand and the fact that I unfortunately cannot tolerate spicy foods. So I replaced the chili powder with a milder ancho powder and cut the amount in half. I don't have a cast iron skillet so used a very large, heavy nonstick skillet, and was still able to get a beautiful crust on the chicken. Folks, it's really important to follow Subha's instructions to pour the chicken broth in on the side of the pan so that you don't "wash off" that lovely crust. Wonderful!


I used skin on, bone in, thighs. Tucked the spices under the skin, finished in the oven. Be sure to taste the spice mixture, then adjust to your liking. Most paprika, smoked out not, is not spicy. Same for chili powder. But hey, it's cooking. It's an art, not a science. Have fun with it.


This Texas BBQ sausage seitan sandwich by Ginny from Vegan in the Freezer is the perfect comfort food. Ginny used different vegetables, spices, herbs, and steamed seitan for this recipe. Serve it on a big bun!


My prime rib roast is so delicious that it's hard to beat! Of course, I like to change flavors up so I have certainly played with seasoning, or added things like horseradish and roasted garlic. However, I always keep this dry rub for prime rib ready as it's a no-fail favorite!


There are always plenty of choices when seasoning a prime rib roast, but the addition of ground sage in this dry rib rub is perfectly flavorful. So, be sure to add some sage to your spice selection!


While Creole and Cajun seasoning are different, their commonalities are such that you can substitute one for the other in a pinch. So you can use this spice blend for anything that calls for Creole or Cajun seasoning.


Just recently discovered your blog. This shawarma seasoning mix was absolutely delicious. I used it with chicken and served with pita. My entire family, even my very picky 4 year old grandchildren, loved this. Hooray! Finally got them to eat something with a little seasoning. The allspice gives this a wonderfully warm flavor that my grandchildren really liked. I have used a variety of seasoning mixes (harissa, baharat, blackened spice mix, etc) but they liked this the best. Thanks so much for sharing. This is a keeper. Next time will try with beef.


This sounds like a very delicious spice blend, aromatic and full of perfume, and probably just the one I like. So why have I got into my head, that everything middle eastern needs a nice pinch of cumin.


thanks for the recipe, loved th e flavour, most shawarma recipes add cumin and i dont like cumin ,also i make a chicken and herb rice with tumeric added could i add a half tsp of the shawarma spice to it ?


I made this today and used it in meatballs and on roasted potatoes. It was delicious! I was out of oregano, so I put in a bit of basil instead. It made a generous amount, so I have some stored in my pantry for next time and have some samples ready to share with friends.


I gathered all my old spices for the shawarma seasoning and made a big batch and put it in its own shaker. It smells really good. For a few hrs, marinate the boneless skinless chicken thighs in the seasoning along with olive oil, white vinegar and a homemade garlic dressing(equal parts mayo and plain yogurt) a few cloves Crushed Garlic and alittle lemon juice and grill the chicken over high heat.Let it sit for at least 10mins, cut it up, line shredded lettuce, tomato half slices, red onion, on a warm pita bread, arrange cut chicken on top, then top pita with leftover garlic sauce.


Wow, your recipe is so awesome. I have never known this recipe. Thanks for sharing. I will try to follow your recipe and I hope it looks delicious as your picture. I will share this recipe for my friends and my family. I think they love it too.


This single-skillet Middle Eastern breakfast dish combines tomato sauce, poached eggs, onions and spices like chili pepper, cumin and paprika. Everything but the Bagel will marry its bright, spicy flavors and add a little extra crunch, too.


Those looking for a low-carb, low-calorie swap for bagels will love this recipe for Cauliflower Everything Bagels. It packs the same delicious garlic-and-onion flavor as the real thing, so you won't feel like you're sacrificing come breakfast time.


For a surprisingly delicious way to switch up your morning breakfast bowl, hit store-bought or homemade granola with a dash of Everything But the Bagel. Spoon on top of plain Greek yogurt as a savory topping.


Everything But the Bagel seasoning adds a pop of flavor to simple scrambled or fried eggs, but we're partial to using it on the poached kind in Eggs Benedict. Hollandaise's creamy, lemony flavor works well with the oniony spice mix.


Drizzle with olive oil and throw a few portobellos on the grill, then add a dash of Everything But the Bagel for a delicious, heart-healthy burger swap. Serve on toasted buns with plenty of summer's ripest tomatoes.


Everything But the Bagel is a perfect companion for every ingredient in your go-to healthy lunch bowl. From fish to brown rice and tamari, it'll add a deliciously salty, garlicky flavor to every bite.


Mix into your guac to add salty spice (and crunch) before topping tortilla chips or quesadillas. Everything Bagel guacamole also works on sliced cucumbers or other raw veggies like radishes or cauliflower florets.


The seasoning's salty-spicy notes are a great complement to a skillet of sautéed shishito peppers. Follow this recipe (the baby bell peppers and lime juice balance out the spice from the shishitos) but swap Everything But the Bagel for the salt.


The great thing about a dry rub is it does not need to be applied way ahead of time; you can coat the meat with the spice mix 15 minutes to two hours before cooking. Shake or spoon the rub over the meat; whatever sticks is all you need.


Converting to weight is particularly important for dry ingredients. Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. Liquid ingredients also are sometimes left as volume measures because it is easier to measure a litre of liquid than it is to weigh it. However, a major exception is measuring liquids with a high sugar content, such as honey and syrup; these should always be measured by weight, not volume.


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