Creole spicy
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Chili powder |
| 2 | tablespoons | Cumin powder |
| 2 | tablespoons | Seasoned pepper; (see note) |
| 2 | tablespoons | Garlic powder |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Coriander; ground |
| 1 | teaspoon | Cilantro leaves; dried |
| 1 | teaspoon | Salt |
| 1 | Envelope sugar substitute; (Aspertame) | |
| 1 | teaspoon | Cinnamon |
Directions
From: PatH <phannema@...>
Date: Fri, 26 Apr 1996 19:03:11 -0700 (PDT) All herbs and spices are dried. Add parsley for color. Add fresh cilantro at time of cooking, and or a pinch of red (hot) pepper flakes. Yield: ⅔ cup. 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.
Schilling (R) 's Seasoned Pepper is a blend of ground black pepper, ground dried sweet bell pepper (red and green) and salt.
Or take a commercial blend of "Creole-cajun" add, sugar and cinnamon.
(Aspertame stores longer and stays in "solution" better.) MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #60
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .