This is homemade Seasonings if you don’t want to make your own spices and prefer store bought then I would suggest to buy in bulk. Links are given as to where to buy some of these products to get the most for your buck.
Chicken Seasoning
1 T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. powdered ginger 1 tsp. marjoram; 1½ tsp. thyme; 3 T packed brown sugar; 3 T dry minced parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2 T chicken bouillon powder; 1 pkg. Lipton cup tomato soup mix (Pulse in blender; store in airtight container; to coat chicken add 1 oz. mix to 1 C flour)
Chili Powder 3 T paprika; 1 T ground cumin; 2 T oregano; 1 t. red or cayenne pepper; ½ tsp. garlic powder
Chinese Five-Spice Powder: 1 t. ground Szechwan pepper; ½ t. ground cinnamon; ½ t. ground cloves; 1¼ t. ground fennel seeds; 1 t. ground star anise
Cinnamon Sugar: 1 c granulated sugar: 2 T ground cinnamon
Creole Meat Seasoning: ½ C salt: ¼ C finely minced garlic: ¼ C freshly ground black pepper: ¼ C cayenne pepper:
2 tsp. cumin seed
Creole Seasoning: 4 t. salt; 4 t. paprika; 1 T garlic powder; 1 T black pepper; 2½ t. onion powder; 1½ t. dried thyme leaves;
1½ t. dried oregano leaves; 1½ t. cayenne pepper
Fajita Seasoning 1: 1 t cumin; 1/2 t oregano; 1/4 t onion powder; 1/4 t garlic powder; 1/4 t salt; 1/4 t pepper. Stir and Store.
Fajita Seasoning 2: 1 T cornstarch; 2 t chili powder; 1 t salt; 1 t paprika; 1 tsp. sugar; ¾ tsp. crushed chicken bouillon;
½ tsp. onion powder; ¼ tsp. garlic powder; ¼ tsp. cayenne pepper; 1/4 tsp. cumin. Stir and Store.
Garlic Pepper: 8 t. garlic powder; 4½ t. black pepper; 1 T parsley flakes
Greek Seasoning: ¼ C dried oregano leaves 2 TBS fennel seeds 2 TBS crushed dried lemon grass¾ tsp. black pepper
Herb Mix: 1 T onion powder; 1 T garlic powder; 1 T dried parsley flakes; 1 t. dried basil leaves; 1 t. dried thyme leaves; 1 t. dried marjoram leaves; 1 t. pepper
Herbs de Provence: 1 T dried basil leaves; 1 T dried marjoram leaves; 1 T dried summer savory leaves; 1 T dried thyme leaves; 2 t. orange zest; 1 powdered bay leaf; 1 t. fennel seeds
Indian Spice Blend: 8 t. cumin; 4 t. ground ginger; 2 t. ground coriander; 2 t. cayenne; 4 t. turmeric; 2 t.. black pepper
Italian Herb Seasoning: 1/4 c oregano; 2 T marjoram; 2 T thyme; 1/4 c basil; 2 T rosemary; 2 T. garlic powder 1/4 c parsley
Kitchen Spice Mix: 2 salt; 1 ground dried lemon peel; 1 T dry English-style mustard; 2 t. ground allspice; 2 t. ground ginger; 2 t. ground nutmeg; 2 t. black pepper; 2 t. cayenne pepper; (For roasted meats and cutlets)
“Lowry’s” Seasoned Salt: 2 T pepper; 1 T chicken bouillon powder; 1 t. onion salt; 1 t. onion powder; 1 T garlic salt; 1 t. cumin powder; 1 t. dry marjoram leaves; 1 T minced parsley; 1 t. paprika; ½ t. curry powder; 1 T chili powder; 1/3 C salt
Middle Eastern Spice Mix: 1 t. cumin; 1 t. cardamom; ½ t. allspice; ½ t. coriander; ½ t. cloves; 1 t. pepper; 1 t. red pepper flakes, crushed; ½ t. ginger; 1 t. turmeric; 1 t. salt; 1 T paprika; 1 t. cinnamon
Mrs. Dash Seasoning Blend: ½ t. cayenne pepper; 1 T garlic powder; 1 t. basil; 1 t. marjoram; 1 t. thyme; 1 t. parsley; 1 t. savory; 1 t. mace; 1 t. onion powder; 1 t. sage; 1 t. black pepper; ( blend well and keep dry)
Mulling Spice: 1 C brown sugar; 2 t. ground cinnamon; 1 t. ground cloves; 1 t. dried ground orange peel; 1 t. ground allspice; ½ t. ground nutmeg
No-Salt Seasoned Salt: 1 T garlic powder: 2½ t. thyme leaves; 2½ t. onion powder; 2½ t. paprika; 2¼ t. celery seed; 2½ t. ground white pepper; 1 T dry mustard; 2¼ t. dried finely chopped lemon peel; 1 T ground black pepper
Old Bay Seasoning Mix: 1 T ground bay leaves; 2½ t. celery salt; 1½ t. dry mustard; 1½ t. ground black pepper; ¾ t. ground nutmeg; ½ t. ground cloves; ½ t. ground ginger; ½ t. paprika; ½ t. red pepper; ¼ t. ground mace; ¼ t. ground cardamom
Onion-Paprika Blend: 2 t. paprika; 1 t. onion powder; ½ t. salt; ¼ t. cayenne pepper; (opt.) ¼ t. white pepper (opt.)
Onion Soup Mix (Lipton’s): ¾ C instant minced onion; 1/2 C beef bouillon powder; 4 t. onion powder; ¼ t. crushed celery seeds ¼ t. sugar
Oriental Spice for Stir Fry(keep refrigerated): 1 t. freshly grated lemon peel; ¼ t. fennel seed, crushed; ¼ t. ground cloves; ¼ t. anise seed, crushed; ¼ t. ground cinnamon; ¼ t. ground ginger
Parmesan Mix: 1 lb parmesan or Romano cheese, grated; ¼ C oregano; ¼ C basil; ¼ C parsley flakes
Pasta Blend: 5 T dried basil; 3 T dried oregano; 2 T dried thyme;1 tsp. dried garlic
Pickling Mix: ¼ C mustard seeds; ¼ C dill seed; ¼ C coriander seeds; 2 T crushed chili peppers; 2 T crushed bay leaves; 1 T celery seeds; 1 T white peppercorns
Poultry Seasoning: 2 T marjoram; 2 T savory; 2 tsp. parsley; 1 T sage; 1½ t. thyme
Pumpkin Pie Spice Mix: 2 t. ground cinnamon; 1 t. ground ginger; ½ t. ground cloves; ½ t. ground nutmeg
Seafood Herbs: 5 t. dried basil; 5 t. crushed fennel seeds; 4 t. dried parsley; 1 t. dried lemon peel
Seasoned Salt: ¾ C salt; ¼ C garlic salt; 1 t. ground pepper; ½ t. dried oregano leaves; 1 t. paprika; 1/8 t. celery seed;
¼ t. ground white pepper; ¼ t. dry mustard
Shake N’ Bake Mix: 1 C all-purpose flour; 2 C fine dry breadcrumbs; 2 t. cornstarch; 2 t. paprika; 2 t. onion powder; 2 t. salt; 2 t. sugar; 3½ t. poultry seasoning; 2 T crumbled dried parsley
Stuffing Blend: 6 T dried rubbed sage’ 3 T dried sweet marjoram; 2 T dried parsley; 4 t. dried celery flakes
Taco Seasoning: 4 T instant minced onion; 2 T chili powder; 2 t. paprika; 2 t. dried red pepper, crushed; 1½ t. dried oregano; 4 t. salt; 1 T cornstarch; 1 T instant minced garlic; 2 t. ground cumin
Vegetable Blend: 1 T marjoram; 1 T basil; 1 T chervil
, 1 T tarragon; 1 T celery seed (Goes well with vegetables and on salads) Vegetable Seasoning Blend: ¼ C onion powder; ¼ C dried parsley flakes; 2 T salt-free lemon pepper; 2 T garlic powder; 2 T celery seeds; 2 t. sage; 2 t. marjoram; 2 t. thyme; 2 t. basil; 2 t. oregano; 2 t. pepper; 2 t. dill weed
(For use with vegetables; or make broth by mixing 1 rounded teaspoon with each cup of warm water)
Salt Free Seasoning Mix: 3 T garlic granules; 1 T onion powder; 1 T dried basil, crushed; 1 T ground black pepper; 1 T dried thyme, crushed; 1 T dried sage, crushed; 1 T mace.
Seafood Seasoning: 4 t. dried parsley, crushed; 1-1/2 T dried chives, dill or tarragon, crushed; 2 t. dried lemon peel; 1-1/2 t. dried mustard; 1/2 t. garlic granules. (Use about 2 t per pound of fish, and poach in about 1/4 c water or salt free broth. For variety, sprinkle the fish with paprika or toasted nuts.
Oriental Seasoning: 2 T onion powder; 2 T ground ginger; 2 T garlic granules; 2 T ground black pepper.
Use ¼-1/2 t per pound of meat, fish or poultry.
Caesar Salad Dressing Mix
1 1/2 t grated lemon peel 1 t oregano 1/8 t instant minced garlic
2 t graded parmesan cheese 1/2 t pepper
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar. Label as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
Instructions for Label: Caesar Salad Dressing: Combine mix, 1/2 c vegetable oil, and 1/4c lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 c of Salad Dressing.
Apple Pie Spice
¼ c cinnamon 2 t. nutmeg 1 t. allspice
1 t. ground ginger
Mix and store in air-tight container.
Baking Powder
½ t. cream of tartar ¼ t. baking soda ¼ tsp. cornstarch
Mix and store in air tight container. Recipe can be doubled or tripled
Beau Monde Seasoning
1 TBS ground cloves1¼ tsp. ground cinnamon1 TBS salt1 TBS ground bay leaf1 TBS ground allspice2 TBS ground black pepper1 tsp. ground nutmeg1 tsp. ground mace1 tsp. celery seed 2 TBS ground white pepper
Blackening Spice Mix
1 tsp. ground basil 1 tsp. ground thyme 1 tsp. garlic 1 tsp. white pepper 1 tsp. black pepper 1 tsp. salt or sea salt 1 tsp. onion powder 2 tsp. cayenne pepper 1 tsp. paprika (Recipe can also be doubled or quadrupled; refrigeration recommended but not required)
Chai Masala (dried)1 black cardamom pod Seeds
from 25 green cardamom pods4 cloves½ tsp. fennel seeds)¼ tsp. black
peppercorns¼ tsp. carom seeds1 tsp. dried ginger (optional)1 tsp. ground cinnamon(Grind until fine; store in glass container in cool, dark place for 6 months; makes 3 TBS)
