Dry Mixes in a Jar... Fajita Seasoning

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Fajita Seasoning Recipe

Found on wellnessmama.com

Ingredients

* 1/4 cup Chili Powder

* 2 tablespoons Sea Salt

* 2 tablespoons Paprika

* 1 tablespoon Onion Powder

* 1 tablespoon Garlic Powder

* 1 teaspoon Cayenne Powder (optional) 

* 1 tablespoon Cumin Powder

 Instructions
Mix well in bowl or jar and store in airtight container until use. Use about 1 teaspoon per chicken breast or steak when making fajitas.

Dry Mixes in a Jar... Three Emeril Seasonings

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Emeril's Essence Creole Seasoning

Found on emerils

INGREDIENTS

* 2-1/2 tablespoons paprika

* 2 tablespoons salt

* 2 tablespoons garlic powder

* 1 tablespoon black pepper

* 1 tablespoon onion powder

* 1 tablespoon cayenne pepper

* 1 tablespoon dried leaf oregano

* 1 tablespoon dried thyme

DIRECTIONS

* Combine all ingredients thoroughly and store in an airtight jar or container.

Emeril's Jerk Recipe

Found on Emerils

INGREDIENTS

* One-half cup ground allspice

* One-half cup packed brown sugar

* 6 to 8 garlic cloves

* 4 to 6 scotch bonnet peppers

* 1 tablespoon ground thyme or 2 tablespoons dried thyme leaves

* 2 bunches green onions

* 1 teaspoon ground cinnamon

* One-half teaspoon grated nutmeg

* Salt and pepper to taste

* 2 tablespoons soy sauce to moisten

DIRECTIONS

* Put all the ingredients in a food processor and blend until smooth. Keep the sauce refrigerated. (Increase or decrease the hot peppers and garlic to your taste.)

Emeril's Southwest Seasoning

Found on Emerils

* YIELD: About 1/2 cup

INGREDIENTS

* 2 tablespoons chili powder

* 2 tablespoons paprika

* 1 tablespoon ground coriander

* 1 tablespoon garlic powder

* 1 tablespoon salt

* 2 teaspoons ground cumin

* 1 teaspoon cayenne pepper

* 1 teaspoon crushed red pepper

* 1 teaspoon black pepper

* 1 teaspoon dried leaf oregano

DIRECTIONS

* Combine all ingredients thoroughly and store in an airtight jar or container.

Dry Mixes in a Jar... Homemade "Emeril's Essence" Seasoning Blend

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Homemade “Emeril’s Essence” 

Seasoning Blend

Found on thenourishinghome

Yield: 1/3 cup

Ingredients

* 1 tbsp paprika

* 1 tbsp sea salt

* 1 tbsp garlic powder

* 1-1/2 tsp onion powder

* 1-1/2 tsp dried oregano

* 1-1/2 tsp dried thyme

* 1 tsp freshly ground black pepper

* 1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.) 

2. Transfer to a 4-ounce mason jar or clean recycled spice jar.

3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

Dry Mixes in a Jar... Dukkah: An Egyptian Nut and Spice Blend

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Dukkah: An Egyptian Nut and Spice Blend

Found on blogher

Makes about 2 1/4 cups.

1/2 cup sesame seeds, lightly toasted 

1/2 cup coriander seeds, lightly toasted 

1 cup mixed hazelnuts and almonds, toasted 

1/4 cup cumin seeds, toasted 

1/2 teaspoon dried thyme 

1 teaspoon Kosher or sea salt 

Freshly ground black pepper to taste 

Toast sesame seeds, coriander seeds, hazelnuts or almonds, and cumin seeds individually in a dry skillet. Allow to cool. Grind the toasted seeds and nuts individually in a spice/coffee grinder. Be careful not to over mix as they will become pasty. Place in a bowl and mix well, adding the salt and pepper. Store in a glass container for about a month.

Variations

There are many ingredients that could be added to this recipe, some traditional, some not. Experiment and let your taste preferences guide you. Just remember, look for a balance. The ingredients are flexible, but no one flavor should dominate. 

Miscellaneous Additions: 

Paprika 

Ground Sumac 

Za'atar 

Smoked Spanish Paprika 

Turmeric 

Curry powder or Garam Masala 

Moroccan Ras al Hanout 

Cashews 

Pistachios 

Macadamia nuts 

Sunflower seeds 

Pumpkin seeds 

Poppy seeds 

Caraway seeds 

Grated orange or lemon zest 

Dried coconut and cinnamon (a sweet blend for a fruit salad perhaps)

Dry Mixes in a Jar... Dry Stir-Fry Seasoning Mix

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Dry Stir-Fry Seasoning Mix

Found on Food

YIELD 10 tablespoons

INGREDIENTS 

* 1⁄4 cup chicken bouillon 

* 3 tablespoons cornstarch 

* 2 tablespoons sugar 

* 2 tablespoons dried minced onions 

* 2 tablespoons instant garlic, minced 

* 2 teaspoons dried parsley 

* 1⁄2 teaspoon ground ginger 

* 1⁄4 teaspoon crushed red bell pepper (dried)

DIRECTIONS

* In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and red pepper until blended.

* Store in an airtight container in a cool place.

* Stir mixture before measuring.

* Use like any dry stir-fry mix.

* 1 tablespoon equals one packet.

Dry Mixes in a Jar... Chinese Five Spice Powder AND Creole Spice Mix

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Traditional Chinese Five Spice Powder

Found on Recipelion

Ingredients

* 1 tsp ground Szechwan pepper

* 1/2 tsp ground cassia or cinnamon

* 1/2 tsp ground cloves

* 1 1/4 tsp ground fennel seeds

* 1 tsp ground star anise

Instructions

Grind together ingredients and bottle.

Creole Spice Mix

Found on Blogher

1 teaspoon sweet paprika 

1 teaspoon garlic powder 

1 teaspoon cayenne pepper 

1 teaspoon dried oregano 

1 teaspoon coriander powder 

½ teaspoon dried chili flakes 

½ teaspoon freshly ground black pepper 

½ teaspoon dried marjoram 

¼ teaspoon ginger powder 

¼ teaspoon filé powder 

Pinch of nutmeg 

Mix & Store in airtight container

Dry Mixes in a Jar... Chili Powder

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Chili Powder

Found on NellsOldFashionRecipes

1 tablespoon paprika 

2-1/2 teaspoons seasoning salt 

1 teaspoon onion powder 

1 teaspoon garlic powder 

1 teaspoon ground cayenne pepper 

1 teaspoon black pepper 

1/2 teaspoon dried thyme 

1/2 teaspoon dried oregano

In a bowl, stir together paprika, seasoning salt, onion powder, garlic powder, cayenne, seasoned pepper, thyme and oregano. Store in an airtight container.

Dry Mixes in a Jar... Cajun Spice Mix

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Cajun Spice Mix

Found on NellsOldFashionRecipes

2 teaspoons salt 

2 teaspoons garlic powder 

2-1/2 teaspoons paprika 

1 teaspoon ground black pepper 

1 teaspoon onion powder 

1 teaspoon cayenne pepper 

1-1/4 teaspoons dried oregano 

1-1/4 teaspoons dried thyme 

1/2 teaspoon red pepper flakes 

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

Dry Mixes in a Jar... T-Bone Seasoning

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Big Daddy’s T- Bone Seasoning

Found on NellsOldFashionRecipes

1/2 teaspoon salt 

1/2 teaspoon dried oregano 

1/2 teaspoon ground cinnamon 

1/4 teaspoon coarsely ground pepper 

1/4 teaspoon cayenne pepper 

1/4 teaspoon paprika 

2 beef T-bone steaks (1 inch thick and 3/4 pound each 

In a small bowl, combine the seasonings. Rub over both sides of steaks. Grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°)

Dry Mixes in a Jar... Hamburger Grill Seasoning

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Big Daddy’s Seasoning For 

Grilled Hamburgers

Found on Nell's Old Fashion Recipes

2 tablespoons ground paprika 

2 tablespoons salt 

1 tablespoon ground black pepper 

1 tablespoon ground white pepper 

1 tablespoon garlic powder 

1 tablespoon dry mustard 

1-1/2 teaspoons celery salt

Combine all ingredients store in airtight container. Sprinkle on both sides on hamburger patties. YUMMY!!!

Dry Mixes in a Jar... Two Rubs... Spicy Rib Rub and Tuscan Spice Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Spicy Rib Rub

Found on NellsOldFashionRecipes

1 cup hot chili powder 

2 tablespoons cayenne 

2 tablespoons fresh ground pepper 

4 tablespoons garlic powder 

Combine all ingredients rub down your ribs allow to set 2 to 3 hours before grilling.

Tuscan Spice Rub 

1 tablespoon fennel seed 

6 tablespoons dried basil 

3 tablespoons garlic powder 

3 tablespoons coarse salt 

2 tablespoons dried rosemary 

2 tablespoons dried oregano 

Grind fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until coarsely ground. Combine with basil, garlic powder, salt, rosemary and oregano in a small bowl. 2 Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.

Dry Mixes in a Jar... THREE rubs... Seafood, Southwestern, Spiced Meat Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Seafood rub 

1/4 cup each of paprika, garlic powder and brown sugar 

1/3 cup onion powder 

1 tsp each mustard powder and pepper

Southwestern Rub 

2 Tbsp. chili powder 

2 Tbsp. garlic powder 

2 Tbsp. dry mustard 

1 Tbsp. dried oregano 

1 Tbsp. dried thyme 

1 Tbsp. mild paprika 

1 Tbsp. ground cumin 

1 Tbsp. ground coriander 

2 tsp. salt

Spiced Meat Rub

Found on Bean Town Baker

Ingredients:
1/4 cup kosher salt 

6 Tbsp brown sugar 

1/4 cup chili powder 

1/4 cup smoked paprika 

4 tsp ground black pepper 

1/2-1 tsp cayenne pepper

To Make Spice Rub 

Combine spices in a small jar. Screw on lid tightly. Shake until completely mixed. Store in a cool dry cabinet.

To Use Spice Rub 

Use 2 Tbsp of rub per pound of meat. Gently massage into meat and all to sit at least 2 hours, up to 3 days. Cook meat to your preference.

Dry Mixes in a Jar... Rustic Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Rustic Rub

Found on Emerils

Making a seasoning blend yourself is well worth the while. Consider this is a large batch of Creole seasoning... use it everywhere!

INGREDIENTS

* 8 tablespoons paprika

* 3 tablespoons cayenne

* 5 tablespoons freshly ground black pepper

* 6 tablespoons garlic powder

* 3 tablespoons onion powder

* 6 tablespoons salt

* 2-1/2 tablespoons dried oregano

* 2-1/2 tablespoons dried thyme

DIRECTIONS

* Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.

Dry Mixes in a Jar... Prime Rib Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Prime Rib Rub

Found on NellsOldFashionRecipes

1/3 cup salt

3 Tbsp. dry mustard 

4 tsp. black pepper 

1-1/2 tsp. garlic powder 

1 Tbsp. onion powder 

2 tsp. thyme 

2 tsp. oregano 

2 tsp. coriander 

2 tsp. celery seed 

2 Tbsp. olive oil 

Mix all dry ingredients together. Rub prime rib with olive oil. Rub spice blend on meat and let set for 30 minutes before cooking.

Dry Mixes in a Jar... Pork Dry Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Pork Dry Rub 

This dry rub recipe for pork ribs, Boston butts, loins, and chops is the perfect basic barbeque rub to start with. Use as is, or adjust the ingredients and quantities to make it your own special rub. ­ 

1/4 cup Paprika 

1/8 cup Fresh Ground Black Pepper 

1-­2 tablespoons Garlic Powder 

1-­2 tablespoons Onion Powder 

1 tablespoon or more Cayenne Pepper 

1/4 cup Coarse Salt 

1/4 cup Brown or White Sugar 

This will coat up to 6 lbs. Pork Ribs and 10 lbs. Pork Shoulder or Pork Roast.

Dry Mixes in a Jar... Paprika Dry Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Paprika Dry Rub Recipe

Found on tasteofhome

Ingredients

* 1/2 cup sugar

* 1/3 cup kosher salt

* 1/3 cup garlic salt

* 1/3 cup packed brown sugar

* 1/3 cup paprika

* 1 teaspoon dried oregano

* 1 teaspoon ground cumin

* 1 teaspoon coarsely ground pepper

* 1 teaspoon cayenne pepper

Directions
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Use as a rub for turkey or chicken. Yield: about 1-3/4 cups.

Dry Mixes in a Jar... Memphis Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Memphis Rub

Found on NellsOldFashionRecipes

1/2 cup paprika 

1/4 cup garlic powder 

1/4 cup mild chili powder (use medium or hot to kick up the heat) 

3 tablespoons salt 

3 tablespoons black pepper 

2 tablespoons onion powder 

2 tablespoons celery seeds 

1 tablespoon brown sugar 

1 tablespoon dried oregano 

1 tablespoon dried thyme 

3 teaspoons cumin 

2 teaspoons dry mustard 

2 teaspoons ground coriander 

2 teaspoons ground allspice 

Mix together all ingredients until well combined. Store in an airtight container.

Dry Mixes in a Jar... Jerk Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Jerk Rub 

1/4 cup dried crushed rosemary 

1/4 cup dried thyme 

2 Tbsp. dry mustard 

4 tsp. salt 

4 tsp. ground black pepper 

4 tsp. onion powder 

2 tsp. celery seed 

2 tsp. ground cloves 

1 tsp. cayenne

Dry Mixes in a Jar... Curry Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Curry Rub 

3 Tbsp. yellow curry powder 

2 Tbsp. ground ginger 

2 Tbsp. ground cinnamon 

2 Tbsp. ground cumin 

1 Tbsp. mild paprika 

1 tsp. salt 

1 tsp. ground allspice

Dry Mixes in a Jar... Cowboy Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Cowboy Rub 

4 Tbsp. coffee

4 Tbsp. ground pepper 

2 Tbsp. mustard powder 

2 Tbsp. onion powder 

1/4 cup chili powder 

1/4 cup paprika 

1 Tbsp. garlic powder

1 Tbsp. chopped oregano leaves 

1 Tbsp. cayenne powder. 

Mix together. Jar

Dry Mixes in a Jar... Carolina Dry Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Carolina Dry Rub

Found on NellsOldFashionRecipes

2 Tablespoons salt 

2 Tablespoons sugar 

2 Tablespoons brown sugar 

2 Tablespoons ground cumin 

2 Tablespoons chili powder 

2 Tablespoons freshly ground black pepper 

1 Tablespoon cayenne pepper 

1/4 cup paprika 

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb, or pork.

Dry Mixes in a Jar... Carne Asada Dry Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Carne Asada Dry Rub 

Submitted by Cindi RiosLobo

Rubbed with cumin, chili powder, and lime juice, left to marinate while the flavors sink into the meat, and then seared on a hot skillet until the outside is just slightly charred, carne asada is a big-flavored taste of Mexico that works perfectly as a main dish or as a salad topper.

The spices are what really make this recipe work, and letting them penetrate the meat while it rests in the fridge is essential for the best flavor, so don’t skimp on the marinade.

½ cup Granulated garlic 

½ cup New Mexico chili powder 

½ cup Pasilla chili powder 

2 tbs. Roasted Arbol chili powder (optional) 

2 tbs. Ground cumin 

2 tbs. Ground celery seed

6 tbs. Onion powder 

1 tbs. Ground Mexican oregano 

1 cup Paprika 

½ cup Fresh ground black pepper 

2 tbs. Ground coriander 

Preparation 

Roast the Arbol chili pods in a hot skillet including the stems. Stems give it a smokey taste and remember these are very spicy. When roasted, grind them in a spice mill, blender or food processor until powder like. Next, combine all the ingredients in a container of your choice and mix completely. Presto, spice mix is done. The mix can be stored in an airtight container up to four months.

This recipe is kind of Americanized a bit here but it's basic rub, can be used on fish, pork, chicken, beef or whatever your flavor is. We use black beans, fried plantains and tortillas on the side.

Dry Mixes in a Jar... Big Daddy's Texas Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Big Daddy’s Texas Rub

Found on NellsOldFashionRecipes

1/4 cup salt 

1/2 cup brown sugar 

1/2 cup chili powder 

2 Tbsp freshly ground black pepper 

2 Tbsp ground cumin 

1 Tbsp dry mustard 

1 tsp cayenne pepper 

1/2 tsp ground chipotle pepper 

Mix together all the ingredients thoroughly. Best if used right away, but if stored, be sure to use a container with an airtight lid.

Dry Mixes in a Jar... Big Daddy's Poultry Rub

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Big Daddy’s Poultry Rub

Found on NellsOldFashionRecipes

1/4 cup brown sugar 

2 Tbsp. chili powder 

2 Tbsp. paprika 

1 Tbsp. cumin 

1/2 tsp. cayenne pepper 

1 Tbsp. garlic powder 

3 tsp. mustard dry 

2 tsp. salt 

2 tsp. black pepper 

Combine all ingredients together. Rub meat down with olive oil then rub with spices. Allow meat to set in refrigerator for 2 hours before grilling or baking.

Dry Mixes in a Jar... 14-Spice Dry Rub Mix

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

14-Spice Dry Rub Mix

Found on Canning Craze

Ingredients 

1/2 cup dark brown sugar 

1/4 cup seasoned salt (reduce to 1/8 cup for low-sodium version) 

1/4 cup paprika (sweet Hungarian) 

1/4 cup smoked paprika (Spanish) 

1 tablespoon garlic powder 

2 teaspoons onion powder 

1 tablespoon celery salt 

2 tablespoons chili powder 

2 tablespoons black pepper 

1 tablespoon rubbed dried sage 

1 teaspoon ground allspice 

1 teaspoon ground cumin 

1/4 teaspoon cayenne 

1/4 teaspoon ground mace 

1/8 teaspoon ground cloves

Directions 

Spread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container.