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Cajun Spice Mixture
Combine all ingredients. Rub mixture into meat. If grilling, let meat stand 30 minutes. This works well when smoking brisket. Rub mixture on meaty side of 2 briskets. Do not trim fat from fat side. Place meaty sides together, roll, and retie. Place in smoker for 8 to 10 hours depending on size of brisketss. Use meat thermometer to determine doneness. For ribs, rub mixture all over ribs and cook as you alwaaaays do. This amount will be enough for 6 to 8 pork chops. On you can use it on hamburger patties.
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Caribbean Jerk Rub
Blend all the above ingredients well. Rub over meat, poultry or seafood at least 2 hours before grilling. Grill as usual.
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Catsup Spices
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Catsup Spices 2
Powder and mix.
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Char Masala(Afganistan Spice)
Neighboring Afghanistan uses this simpler blend of spices than India for flavoring rice dishes.
Mix all the spices together. Stored in an airtight jar, the blend will keep for 3-4 months.
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Chicken Seasoning Mix
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning any poultry dishes. Use as you would any seasoning mix, and do not add extra salt to the dish. Lagniappe: This seasoning mix lends itself to chicken but may be used as you like. About 4 calories per teaspoon.
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Chile Caribe
Rinse, dry, and remove the stems, then crush or tear the dried chiles with our hands into little pieces (approximately 1/2 inch). Chile caribe can ontain a portion of the seeds of the pepper. Red pepper flakes, sold in most supermarkets, have the look of chile caribe but are usually the Italian type pepper and impart a different flavor.
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Chile Paste
Combine all the ingredients plus 3/4 cup of water in a blender and pure for 1 minute or to the consistency of a thick paste.
Store in a glass container in the refrigerator; it will last up to three months. Makes 3 to 4 cups.
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Chili Base
Roast, peel and seed the pasilla, Anaheim and red peppers, then dice. Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add onions and jalapeno peppers and cook, uncovered until the onions are translucent, about 5 minutes. Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt. Cover and place in the 325F oven for 30 minutes. Remove the chili base from the oven and scrape into a bowl. Divide into family portions and place in the freezer for up to 6 months.
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Chili Paste (Puree)
Remove the stems and seeds from your choice of dried chiles. Pour boiling water over the chiles to cover and soak 30 minutes. Drain the chiles and puree them thoroughly in a food mill or food processor fitted with a metal blade. If you use a food mill, the result will be a smooth paste. If you use a food processor, you may want to press the paste through a sieve to produce a totally smooth paste. The paste can be stored, covered and refrigerated 10 days to 2 weeks; if covered with oil, it will keep in the refrigerator several months.
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Chili Powder
"This powder is so named because it is often used in chili recipes. Try it in place of the commercial blends and experiment with the proportions of the ingredients to adjust them to individual tastes."
*or other red chile such as Piquin or Chile de Arbol or other mild powder such as Ancho
Combine all the ingredients together and mix well.
Variations: Collect chilis of similar colors, dry them, and use them in place of the above chiles to make variously colored powders---yellow, orange, brown, and green.
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Chili Seasoning Mix
CHILI SEASONING MIX Mix all the seasoning ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 1/4 cup) of CHILI SEASONING MIX. To make additional packages, increase ingredient amounts proportionately. VARIATION: For a special treat, sprinkle over hot popcorn. TO MAKE CHILI Brown ground beef in a medium skillet over medium-high heat. Drain. Add kidney beans, tomatoes and CHILI SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings.
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China Moon Ten Spice
Makes 3/4 cup.
Toast the whole spices together in a small dry skillet over low heat, stirring and adjusting the heat so that the spices toast without burning. Stir until the spices are fully fragrant and the fennel seeds and lighter colored spices are lightly browned, about 5 minutes. Stir in the ground spices.
Using a spice grinder or a clean coffee grinder, grind the mixture finely. Store in a tightly covered jar. Serving suggestions: Use in marinades and sauces, mayonnaises, chopped meat mixtures, sauteed vegetables and pastas.
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Chinese Dry Marinade
Combine ingredients and use for marinade for spare ribs and pork.
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Chinese Five Spice Powder
Simply put all of the whole spices in your blender and grind together. Store in an airtight container in a dry place.
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