Recipe of Super Quick Homemade D.I.Y Spice Blends (No°3)

by Aferrera

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We hope you got insight from reading it, now let’s go back to d.i.y spice blends (no°3) recipe. You can have d.i.y spice blends (no°3) using 113 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook D.I.Y Spice Blends (No°3):

  1. Provide of Dry Rib Rub (1).
  2. Use of ground turmeric.
  3. Get of dry mustard powder.
  4. Take of Sugar.
  5. You need of Carolina BBQ Spice Rub (2).
  6. Use of Sugar.
  7. Get of salt.
  8. You need of Brown sugar.
  9. Prepare of freshly ground black pepper.
  10. Take of ground cumin.
  11. Prepare of chilli powder.
  12. Get of Memphis Rub Spice Mix (3).
  13. Prepare of Cayenne chilli pepper.
  14. Use of paprika.
  15. You need of paprika.
  16. Get of ground coriander.
  17. Provide of ground allspice.
  18. Prepare of dry mustard.
  19. Provide of cumin.
  20. Provide of dried oregano.
  21. Provide of Brown sugar.
  22. Take of black pepper.
  23. Take of celery seeds (finely crushed).
  24. Get of onion powder.
  25. Use of garlic powder.
  26. Prepare of salt.
  27. Provide of chilli powder (your choice on how hot).
  28. Provide of Spare Rib Spice Rub (4).
  29. Use of garlic powder.
  30. Use of onion powder.
  31. You need of black pepper.
  32. Get of Cayenne chilli pepper (change to suit preferences).
  33. Provide of white pepper.
  34. Provide of table salt.
  35. Get of paprika.
  36. Use of dark brown sugar.
  37. Take of salt.
  38. Provide of Brisket Spice Rub (5).
  39. Use of onion powder.
  40. Provide of oregano.
  41. Take of garlic powder.
  42. Prepare of Brown sugar.
  43. Get of paprika.
  44. Provide of paprika.
  45. Get of Basic Pork Rub (6).
  46. Prepare of Sugar.
  47. You need of black pepper.
  48. Get of salt.
  49. Use of dried marjoram leaves.
  50. Get of Cayenne chilli pepper.
  51. You need of white pepper.
  52. Get of dry mustard.
  53. Get of Herbs De Provence (7).
  54. Use of dried basil leaves.
  55. Prepare of savoy Leaves.
  56. Get of dried thyme leaves.
  57. Provide of fennel seeds.
  58. Take of dried orange zest (powdered).
  59. Prepare of Spicy Rub (8).
  60. Prepare of dried lavender.
  61. Use of ground bay leaves.
  62. Use of light brown sugar.
  63. Get of kosher salt.
  64. Prepare of paprika.
  65. Prepare of Cayenne chilli pepper.
  66. Provide of black pepper.
  67. Prepare of Cocoa Spice Barbecue Rub (9).
  68. Provide of Cinnamon.
  69. Use of salt.
  70. Use of ground chipotle powder.
  71. Get of ground coriander.
  72. You need of Sugar.
  73. Take of unsweetened cocoa powder.
  74. You need of Brown sugar.
  75. You need of Sweet and Spicy Barbecue Rub (10).
  76. Prepare of chilli powder.
  77. Provide of ancho chilli powder.
  78. Use of Cayenne chilli pepper.
  79. You need of Tangy BBQ Rub (11).
  80. Provide of salt.
  81. Use of garlic powder.
  82. Get of paprika.
  83. Provide of Cayenne chilli pepper.
  84. Get of ground allspice.
  85. Provide of onion salt.
  86. Use of fresh orange juice or instant dry mix.
  87. Prepare of ground fennel seeds.
  88. Take of Chinese Five Spice (12).
  89. Take of ground szechwan pepper.
  90. Provide of table salt.
  91. Get of ground star anise.
  92. You need of ground cinnamon.
  93. You need of ground white pepper.
  94. You need of ground cloves.
  95. Provide of Southwestern Blend (13).
  96. You need of chilli powder.
  97. Get of ground cumin.
  98. Provide of dry minced onion.
  99. Prepare of dried minced garlic.
  100. Take of dried coriander.
  101. Use of dried oregano.
  102. You need of salt.
  103. Provide of black pepper.
  104. You need of Old Bay Seasoning Copycat (14).
  105. Get of hot pepper flakes.
  106. Take of ground bay leaves.
  107. Get of celery salt.
  108. Get of paprika.
  109. Take of dry mustard.
  110. Get of freshly ground black pepper.
  111. Get of ground cinnamon.
  112. Prepare of ground cloves.
  113. Use of freshly ground nutmeg.

Instructions to make D.I.Y Spice Blends (No°3):

  1. Mix all ingredients together well in a bowl. Use to dry rub on chicken, beef, pork or lamb. (Makes about 1 cup)..
  2. Mix the ingredients together well, then transfer and store in an airtight container until needed. (Makes 1 and 1/2 cups). Good for grilled meats..
  3. Mix all ingredients together well. Transfer to an airtight container until needed. Store for up to six months. (Makes about 2 cups).
  4. Mix all ingredients together well until all ingredients are evenly combined. Store in a cool dry place until needed. (Makes about 2 cups).
  5. Mix all the ingredients together well. Store in an airtight container until needed. Add to brisket a
    s normal. (Makes about 1 and 1/2 cups)..
  6. Mix all ingredients evenly well. Marinade meat 12-24 hours prior to cooking and add remaining just before cooking. (Makes about 3/4 cup or about 5.5 pounds of meat)..
  7. Combine all ingredients together in a small jar, seal, shake well and store in a cool dry place until needed. Good with any grilled meat and fish as well as stews..
  8. Mix all ingredients together, easier to place in a jar and shake well. Store up to 2 months in an airtight container. Goes great with any barbecued meat..
  9. Mix all the ingredients together and then store in a cool dry place. (Great with pork and chicken).
  10. Mix all the ingredients together well. Next transfer to a glass jar and store in a cool dry place. (Great with beef or salmon)..
  11. If using dry mix you can mix all the ingredients together and store in an airtight container in a cool dry place until needed. If using fresh orange juice, mix all other ingredients together and add the orange juice to the spice mix just before marinading meat. Great to use with chicken or pork. (Makes about 1/2 a cup).
  12. Mix all the ingredients together well and place in an airtight container. Store in a cool dry place. Can use it with dry rubs or marinades for chicken, fish or other meats..
  13. Place all ingredients in a jar, shake well and store in a cool dry place..
  14. Mix all ingredients together well and store in an airtight container until needed. Great on just about any dish, but especially great on seafood..

Almost two shelves in my pantry are devoted entirely to spices. Whole, ground, common, obscure, hailing from all over the world. Mixing and matching is easy, to say the least. When I come across a recipe that calls for a specific blend. She was a professional baker for years, as well as a great cook.

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