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| Herb And Spice Blends (Makes 1/3 Cup Of Each Blend) Recipe |
Category: Seasonings
Rating:
N/A
Servings: 1
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Ingredients
----FOR BEEF----
1 tablespoon coarsely ground black pepper
1 tablespoon red pepper flakes
2 1/2 tablespoon garlic powder
1 tablespoon dried minced onions
----FOR FISH----
2 tablespoon dried dillweed
2 tablespoon crumbled bay leaves
2 tablespoon freeze-dried chives
----FOR FRUIT PIE----
1 ---for spice cakes and cookies---
2 tablespoon ground cinnamon
1 tablespoon ground nutmeg; 1
1 tablespoon ground mace
1 tablespoon ground allspice
2 teaspoon ground cloves
2 teaspoon ground cardamom
----FOR VEGETABLES----
2 tablespoon dried thyme
2 tablespoon dried oregano
2 tablespoon dried basil
----FOR CHICKEN----
2 tablespoon curry powder
2 tablespoon paprika
2 tablespoon dried lemon rind
----FOR TOMATO SAUCE----
2 tablespoon crumbled basil
2 tablespoon dried minced onions
1 tablespoon red pepper flakes
1 tablespoon crumbled dried oregano
----FOR LAMB----
1 1/2 tablespoon dried marjoram
1 tablespoon crumbled dried rosemary
1 tablespoon white pepper
2 tablespoon garlic powder
Cooking Directions:
To present as gifts, pack mixes into small jars with lids and labels. Tie jars onto a cookbook filled with herb and spice recipes. Herbs will keep for 6 months, tightly closed, in a cool, dry place.
Source: The Joy of Christmas Cookbook Posted to recipelu-digest Volume 01 Number 258 by "Diane Geary" on Nov 15, 1997
mixes,seasonings
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