Creole spicy

Yield: 1 Servings

Measure 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 \N Envelope sugar substitute; (Aspertame)
1 teaspoon Cinnamon

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@...



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes