Frugal: Spice Mixes - FYI

As requested, a repeat of Spice Mixes, etc.

Chili Powder
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons garlic powder

Italian Seasoning
2 Tablespoons basil
2 Tablespoons marjoram
2 Tablespoons oregano
2 Tablespoons rosemary

Curry
2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Emeril's Creole Seasoning (Essence)
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

Fajita Mix 

Mix equal quantities:
Mild Chili Powder
Oregano
Paprika
Ground Cumin

All-Purpose Barbecue Rub 

is perfect on poultry, pork, seafood &  other  meat.
1/4 cup coarse salt (kosher or sea)
1/4 cup dark brown sugar
1/4 cup sweet paprika
2 tablespoons freshly ground black pepper

Easy Garam Masala
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Herbes De Provence
3 Tablespoon  marjoram
3 Tablespoon  thyme
1 Tablespoon  summer savory
1 Tablespoon basil
½ tsp  rosemary leaves
½ tsp  sage
½ tsp fennel seeds

Jamaican Jerk Seasoning
2 Tablespoons thyme
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil

Mrs. Dash
1 Tbsp ground cayenne pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley flakes
1 tsp dried savory

Chinese Five Spice Powder
2 Tablespoon Whole, black peppercorns
36 Whole cloves
12 Inches of stick cinnamon
2 Tablespoon Fennel seed
12 Whole star anise

Poultry Seasoning
2 cups dried parsley
1 cup rubbed sage
1/2 cup dried rosemary, crushed
1/2 cup dried marjoram
2 tablespoons salt
1 tablespoon ground black pepper
2 teaspoons onion powder
1/2 teaspoon ground sage

Shake and Bake
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Pumpkin Pie Mix
1/2 teaspoon of cinnamon 
1/4 teaspoon of ground ginger.
1/8 teaspoon of ground allspice or ground cloves.
1/8 teaspoon of ground nutmeg.

Taco Mix
3 t chili powder
1 t ground cumin
1 t red pepper flakes
OR
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes 
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt (optional)
1 teaspoon black pepper

Instead of commercial taco seasoning:
1-1/2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. paprika
1/4 tsp. cumin
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 small can (8 oz) tomato sauce (I use "no salt added")
Add these ingredients to a pound of lean ground beef (which has been browned for about 10 minutes with a medium chopped onion and two cloves of minced or pressed garlic and then drained); stir and simmer for about 5 minutes until thickened.

Instead of onion soup mix for dip:
2 tablespoons of toasted dried onion
2 envelopes Herb Ox bouillon (I use the "no salt" variety)
Stir into a half pint of sour cream or plain yogurt. (I put the onion on foil in the toaster oven and watch it carefully as it browns quickly.)

Instead of canned enchilada sauce:
3 T flour
4 T chili powder
1 T cumin
1 T garlic powder
2 T oil
2 cans tomato sauce (8 oz each)
2 cans water
Combine dry ingredients, mix, add oil and stir well. Add sauce and water, mix, heat to boil; reduce heat and simmer 20 minutes. Makes about 4 cups.

Instead of Good Seasons Italian Salad Dressing Mix:
2 T lemon juice
1 clove garlic (pressed if you are not using a blender)
1 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. dried oregano
1/4 tsp. dried basil
freshly ground pepper to taste
Put this in a blender with 1/2 cup balsamic vinegar and 1 cup olive oil and blend until smooth. Makes about 1-1/2 cups. (This is tart, so some people prefer 1/3 cup vinegar.)
Unfortunately, I can't give credit where it's due because I've been using these long enough to have forgotten where I got them.

Easy Hamburger Helper® Alternative
1 lb ground beef, browned and drained
16 oz pasta (we use whole wheat), cooked according to package directions
Drain pasta and combine with ground beef, then add:
2 (10 3/4 oz) cans of condensed tomato soup
1 1/2 cups shredded cheddar cheese
1 tsp. prepared mustard
Cook on low heat until heated through. As an option, add six to eight strips of cooked, crumbled bacon.

Homemade Rice Side (Rice a Roni)
1 cup long grain white rice, uncooked
1 cup thin spaghetti, broken into 1/2" pieces
3 T. butter
2 3/4 cups water
1 T. beef, chicken, or vegetable bouillon powder or granules
1/4 t. onion powder
1/4 t. garlic powder
1 T. parsley
1/4 tsp. dried thyme or poultry seasoning
1/8 t. black pepper
Melt butter in medium saucepan or skillet, add uncooked rice and pasta pieces, and stir about five minutes until pasta is lightly browned. Add remaining ingredients. Heat to boiling, reduce heat, cover and simmer for about 15 minutes. Do not lift lid. Remove from heat, fluff with a fork, cover and let steam an additional 5-10 minutes.

Instant Stuffing Mix
3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 cup water
2 tablespoons butter
To prepare stuffing, in a sauce pan over medium heat, bring water, butter and seasonings to a boil. Reduce heat and cover and simmer for 10 minutes. Remove from heat. Add bread cubes and mix gently. Cover and let stand for 5 minutes. Toss with a fork before serving. This equals one box.