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    Spice Mixes


    Source of Recipe


    Canadian Living Cooks

    List of Ingredients




    Santa Fe Spice Mix


    3 tbsp chili powder
    2 tbsp ground coriander
    2 tbsp cumin
    1 tbsp crushed fennel seeds
    1 tbsp dried oregano
    2 tsp salt

    Greek Spice Mix


    3 tbsp dried oregano
    2 tbsp dried mint
    1 tbsp ground cumin
    1 tbsp pepper
    2 tsp salt
    tsp cinnamon

    Cajun Spice Mix


    2 tbsp dried thyme
    2 tbsp paprika
    2 tbsp peppers
    2 tbsp brown sugar
    1 tbsp dried mustard
    1 tbsp ground cumin
    4 tsp cayenne peppers
    tsp salt

    Tandoori Spice Mix


    3 tbsp ground ginger
    3 tbsp coriander
    1 tbsp ground cumin
    1 tbsp paprika
    1 tbsp pepper
    2 tsp salt
    1 1/2 tsp turmeric
    1 1/2 tsp ground nutmeg
    1 1/2 tsp cloves
    1 1/2 tsp cinnamon

    Oil And Citrus Spice-Mix Marinade


    1/3 cup vegetable oil
    2 tsp grated lemons, rind or 2 tsp grated limes, rind
    3 tbsp lemons, juice or 3 tbsp limes, juice
    2 cloves garlic, minced
    2 tbsp spice, mix


    Recipe





    Santa Fe Spice Mix

    Makes about 1/2 cup.


    Greek Spice Mix

    Makes about 1/2 cup.


    Cajun Spice Mix

    Makes about 3/4 cup.


    Tandoori Spice Mix

    Makes about 2/3 cup.


    Oil And Citrus Spice-Mix Marinade

    Use lemon juice with Greek and Cajun spice mixes; use lime juice with the Tandoori and Santa Fe mixes.


    In shallow glass dish, combine oil, lemon rind and juice, garlic and spice mix.


    Add desired meat, turning to coat.


    Cover and refrigerate for at least 2 or for up to 8 hours. Makes 1/2 cup (125 mL).


    Marinades tenderize and flavour meat. Each of these versatile options is sufficient for 4 servings (1 lb/500 g) of meat, poultry or fish.

 

 

 


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