KITCHEN SPICE MIX
Make and share this Kitchen Spice Mix recipe from Food.com.
Provided by PalatablePastime
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Blend all ingredients together and store in an airtight container.
- Allow 2 tsp for a 4# roast; or 1/4 tsp for a 1# cutlet.
- Add 1 tsp to a large pot of beef soup, or 1/4 tsp to 1 cup of meat or vegetable gravy.
Nutrition Facts : Calories 233.9, Fat 11.5, SaturatedFat 3.2, Sodium 27922.9, Carbohydrate 33.2, Fiber 12.7, Sugar 5.4, Protein 8.5
FALL SPICE MIX
Provided by Food Network
Time 5m
Yield about 2 tablespoons
Number Of Ingredients 5
Steps:
- Whisk together the cinnamon, black pepper, cardamom, nutmeg and salt in a small bowl. Transfer the mixture to an airtight container and store for up to 6 months.
ROASTED SPICE MIX
From 'A Year in my Kitchen' by Skye Gyngell. She uses this in purees and slow cooked dishes especially good with lentils, use whole spices and grind in a pestle and mortar, will keep in a sealed container for 1 month NO longer.
Provided by lindseylcw
Categories European
Time 7m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toast spices in a heavy based fry pan taking care not to burn the spices, once the seeds begin to pop they are ready.
- Remove from heat and grind to a fine powder.
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