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Receta Creole Spice
by Global Cookbook

Creole Spice
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  Raciónes: 12

Ingredientes

  • 4 Tbsp. Chili pwdr
  • 2 Tbsp. Cumin pwdr
  • 2 Tbsp. Seasoned pepper, (See note)
  • 2 Tbsp. Garlic pwdr
  • 1 Tbsp. Oregano
  • 1 Tbsp. Coriander, grnd
  • 1 tsp Cilantro leaves, dry
  • 1 tsp Salt
  • 1 env sugar substitute, (aspertame)
  • 1 tsp Cinnamon

Direcciones

  1. All herbs and spices are dry. Add in parsley for color. Add in fresh cilantro at time of cooking, and or possibly a healthy pinch of red (warm) pepper flakes.
  2. Yield: 2/3cup. Rub on meat to be grilled. Other ideas: Mexican Rice. Atop a ranch salad. Nice on avocado. Good on potato skins; on torilla crisps; on french fries.
  3. Schilling (R) 's Seasoned Pepper is a blend of grnd black pepper, grnd dry sweet bell pepper (red and green) and salt.
  4. Or possibly take a commercial blend of "Creole-cajun" add in, sugar and cinnamon.
  5. (Aspertame stores longer and stays in "solution" better.)