Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, if desired.
Combine the whole corn, the cream corns and the eggs in a bowl and set aside.
In a separate bowl, combine corn starch, season salt, dry mustard, onion.
Add the dry ingredients to the wet ingredients.
Stir in the milk and butter.
Pour into a 13x9 pan.
Bake at 400 for 60 minutes, stirring after 1/2 hour.
Quarter potatoes, with peeling or not.
Wash chicken and potatoes; place in plastic bag.
Shake McCormick seasoning ingredient onto chicken and potatoes while wet.
Arrange in pan and pour 1/2 cup water in bottom of pan.
Close bag with twist tie and punch 4 fork holes in bag.
Bake at 350\u00b0 for 50 minutes to 1 hour.
. Combine RawSpiceBar's Bay Spices, oil, lemon juice, butter, garlic
mix roughly 50:50 flour:spices. I suggest adding a fair
Combine the spices with the coffee beans in
dd RawSpiceBar's Chai & Rose Spices. Simmer on very low heat
Place water in sauce pan and add spices and sticks. Simmer on low and occasionally refresh with water. You could add orange peels and or whole cloves.
Last Christmas I packaged in zip lock bags with instructions and gave as gifts.
Add all of the ingredients to the bowl of a food processor fitted with the metal blade. Pulsing, process until the mixture forms a coarse powder.
For cooking shrimp, add 1/4 cup of the spices, along with 2 teaspoons salt, to a large saucepan of boiling water or half water and half beer.
For lobster or crab, use 1 part distilled white wine to 3 parts water.
Add the seafood and cook for 2 minutes, or until just cooked through.
Remove the seafood and serve or chill.
Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Saute the mushrooms in butter and add spices, tomato paste, 1/2 cup (125 mL) of Parmesan cheese and the condiments.
After the mushrooms have been sauteed, garnish the mushroom heads; top with panko and the remaining 1/2 cup (125 mL) of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
More recipes are available on flavour.ca.
uices, oil, all of the spices and salt in a small
have mixed spices, there are a couple recipes on this website
onstick baking sheet. Combine the spices. Coat meat with oil. Rub
n the egg, sugar and spices and slowly work it all
Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.
Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.
Wash chicken gizzards under cold water.
MILK MIXTURE: Wisk together eggs, milk, flour and 1/4 cup steak seasoning.
add gizzards to milk mixture and allow to marinade in the refrigerator for 30 min to 1 hour.
FLOUR MIXTURE: Wisk together remaining flour and remaining spices in a large mixing bowl.
After gizzards get done marinading dredge gizzards in flour mixture.
preheat 1-1/2\" of oil (i use peanut or canola) in a frying pan over medium heat.
Once oil is ready add gizzards to oil and fry until golden brown (8 to 10 min).
an, then stir in all spices that mashed up the fragrant
ave to fine tune the spices every time I make this
In a large skillet, heat oil.
Add onions and potatoes, saute over medium heat until onions are soft and starting to brown, about 10-15 minutes or so.
Add red peppers and garlic, saute for about 5 more minutes.
Add sausage and cook for about 5 more minutes, or until peppers are done to your liking.
Add salt, pepper, and McCormick seasoning to taste, along with any other spices you might like.
Like I said, this is great with eggs and toast.
FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE