Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Ground cloves |
| 1 teaspoon | Chervil |
| 1 teaspoon | Chives |
| 1 teaspoon | Tarragon |
| 1 teaspoon | Parsley |
| 2 teaspoons | Soy sauce |
| 2 eaches | Mashed anchovies |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Ground cloves |
| 1 teaspoon | Fennel seed |
| 1 teaspoon | Star anise |
| 1 teaspoon | Szechwan peppercorns |
| 1 teaspoon | Oregano |
| 1 teaspoon | Marjoram |
| 1 teaspoon | Thyme |
| 1 teaspoon | Basil |
| 1 teaspoon | Rosemary |
| 1 teaspoon | Sage |
| ½ teaspoon | Cinnamon |
| ⅛ teaspoon | Ground ginger |
| ⅛ teaspoon | Ground nutmeg |
| ⅛ teaspoon | Ground mace |
| ⅛ teaspoon | Ground cloves |
| ⅞ cup | Granulated sugar or superfine sugar |
| 2 tablespoons | Ground cinnamon |
| 1 teaspoon | Dates |
| 1 teaspoon | Prunes |
| 1 teaspoon | Dried apricots |
| 1 teaspoon | Lemon juice |
| ⅜ cup | Tomato paste |
| ½ cup | Water |
| 1 tablespoon | Rice vinegar OR |
| 1 tablespoon | White wine vinegar |
| ½ teaspoon | Sugar |
| ⅛ teaspoon | Salt |
| \N \N | Date: 04-19-96 |
ALLSPICE, 1 TSP GROUND
FINES HERBES, 4 TSP
ASIAN FISH SAUCE, 1 TBSP
FIVE SPICE POWDER, 5 TSP
ITALIAN HERB SEASONING, 2 TB
PUMPKIN PIE SPICE, 1 TSP
CINNAMON SUGAR, 1 CUP
TAMARIND PASTE, 1 TBSP
TOMATO SAUCE, 1 CUP
SEASONED RICE VINEGAR, 1 TB
CHILI SAUCE: Ketchup with prepared horseradish and lemon juice to taste.
FRESH CHIVES: Green onions, including the tops.
CHORIZO SAUSAGE: Hot Italian sausage, seasoned with garlic and ground red pepper.
FISH STOCK: Equal parts clam juice and water.
DRIED CURRANTS: Chopped dark raisins.
GRAHAM CRACKER CRUMBS, 1 CUP: 15 graham crackers, ground in a blender.
: OR 1 cup vanilla wafer crumbs.
FRESH HERBS, 1 TABLESPOON MINCED: 1 teaspoon dried, of the same kind.
FRESH HORSERADISH, 1 TABLESPOON GRATED: 2 tablespoons prepared, well-drained.
HOT SAUCE (TABASCO): use red pepper flakes or ground red pepper.
LEMON GRASS, 1 TABLESPOON MINCED: 1 teaspoon grated lemon rind.
PREPARED MUSTARD, 1 TABLESPOON: 1 teaspoon dry mustard mixed with 2 teaspoons wine vinegar, white wine or water.
PANCETTA: Cooked, lean bacon.
PINE NUTS: Walnuts or Almonds.
PROSCUITTO: Country ham.
SAKE OR RICE WINE: Dry sherry or dry vermouth.
SHALLOTS: Minced onion with half a small clove of minced garlic.
CHINESE BLACK VINEGAR: Balsamic vinegar.
WHITE WINE FOR COOKING: Dry vermouth.
CAKE YEAST, ⅝-OUNCE CAKE: 1 Packet active dry yeast.
Source: Oregonian FoodDay Food Tip column; typos by Dorothy Flatman 1996 From: Dorothy Flatman