Email to Mark & Lori Fohl      

Recipe Categories: MLC3's HOME PAGEAPPETIZERS ARTS-CRAFTS BIRDS-N-FRIENDS BISCUITS BREAD BREADMAKER BREAKFAST CAKES CANDY-SWEETS CANNED CASSEROLES CHILI-N-FIXINS COOKIES CRAB-DOINS CROCKPOT CUBED-SWISS-STEAK CUCUMBER-SALAD DEEPFRIED DESSERTS DIPS DressingDips DRINK-MIXES DRINKS EGGS FISH-N-SEAFOOD FRIED GRAVY GROUND-BEEF-THINGS HOW-TO ICE-CREAM JAMSandJELLIES KFC KID-FUN-RECIPES KIELBASA-DOINS LASAGNE LINKS MAC-N-CHEESE MANUALS MEATLOAF MUFFINS OMELETS OTHERDESSERTS PASTA PICKLED-STUFF PIE PIE-CRUST PIESandSTUFF PIZZA PORK POTPIE POULTRY PRESERVES RIBS RICE ROLLS SALADS-DRESSINGS SALSA SANDWICHES SAUCES SEASONING-MIXES SMOKEIT-JERKIT SOUPS SPAGHETTISTUFF STEWS STIRFRY TOP-RAMEN TREATS TURKEY-STUFF WAFFLES

Curry Powder




Source of Recipe


*
Curry powder is not a particular flavor, but a blend of different spices. This is a great place to start to make your own.

Combine 1/4 cup paprika, 2 tablespoons cumin, 1 teaspoon ground fennel, 1 tablespoon mustard powder, 1 teaspoon ground red pepper flakes, 1 tablespoon ground coriander, 1 teaspoon ground cardamom, 1/2 teaspoon cinnamon, and 2 tablespoons turmeric. Optional additions include: cloves, fenugreek, or ground bay leaves. If your spices are all finely ground, shake in a jar; otherwise, combine in a food processor until ground. Store in an airtight container until it doesn’t have a strong fragrance.