Sentences with phrase «spice mixes from»

Is it reasonable to assume that spices and spice mixes from well known manufacturers who say they adhere to GMP practices and which don't contain gluten ingredients are safe for someone with celiac?

I love getting to know more and more about these wonderful cookies (it's difficult, but not impossible, to find them in the U.S. - you have to go to specialty or import food shops) I brought back a package of speculoos spice mix from Belgium - I'm thinking they might have to become waffles... what an awesome looking recipe!

* Chaat masala: You can buy this savory spice mix from any Indian grocer or from online retailers like Amazon.

Mug full of almond milk 1 tsp turmeric Quarter sachet of masala chai spice mix from RawSpiceBar or other masala chai spice mix 1 tsp maple syrup

For this recipe, I made my own curry spice mix from Amy Chaplin's book, and I can not recommend this enough.

I omitted the OJ and alcohol, and used the Chai Spice mix from Spice Tree Organics.

Frost cooled cupcakes then sprinkle a little of the spice mix from earlier on top of each cupcake.

Not exact matches

It's such a delicious salad, filled with an amazing array of fresh flavours from sweet pomegranates, to juicy orange slices, crunchy carrot slithers and a great mix of herbs and spices.

That's right, forget about prepared (commercial) spice mixes, marinades, and sauces, and make the seasonings from scratch.

The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut.

Mix all 9 spices, from black pepper through white pepper in a small bowl.

This powdered spice mix is used to make dhansak, an aromatic dal dish that hails from India's Parsi community.

Try making your own mixes from pure, whole spices instead!

My mum had just sent me a bag of rose petals (which I had in mind for a whole other dish that I haven't gotten around to making yet), and we had some baharat spice mix left over from the meatballs that S cooked a while back for our Middle Eastern Feast.

It is packed with real pumpkin puree, those classic pumpkin pie spices (if you don't have a pre-blend, which I got from Trader Joe's, then mix together two - parts cinnamon to one - part of each cloves, allspice and nutmeg), and subtly sweetened with maple sugar.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

I was able to control the level of heat and the salt content from making my own spice mix and my chili wound up being incredibly flavorful.

** Note: You can sub out all of those spices for about 1 tablespoon of prepared taco seasoning mix from the store.

Combine all of the dry ingredients (from the flour through the spices) in a medium bowl and mix thoroughly with a whisk.

Remove from heat and quickly stir the pumpkin pie spice extract and pumpkin pie spice in the caramel until mixed well.

I'm rather taken by all things speculoos at the moment and so I've just got to have a go at this scrummy Speculoos Ice Cream (30) from Mel at Edible Things, made with whole spices echoing those found in traditional speculoos spice mix, and of course plenty of ginger.

I originally got the methodology and idea for the seasoning from a King Arthur Flour recipe — after all, who doesn't love an everything bagel, but I've changed the recipe so much including the spice mix, it bears little resemblance to that one.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

The pumpkin spice flavor traditionally comes from a mix of cinnamon, nutmeg, allspice, and clove.

The filling is made from pumpkin puree, eggs, condensed milk a little salt, and spice mix.

If you make this recipe using standard hot cocoa mix, I would recommend adding tiny amounts of any of these spices from your cupboard to make the flavor more enticing.

Cajun Shrimp Pasta — Although made with a cream sauce, the majority of the flavor from this dish comes from the cajun spice mix, so you can go light with the cream sauce, and heavy with the cajun spices to bulk up the flavor.

The Cajun spice mix comes together using common spices from your pantry, so make a bunch to always have on hand.

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Add all the spice mix, cover the wok and sauté for 7 - 10 minutes till the raw smell from the ground paste disappears.

- about 2 - 3 cups mixed salad greens -1 small tomato (these are not on the original salad — I added them)- about 1/4 cup cucumber slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4 of an avocado - about an ounce of Parmesan cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below

In a large glass bowl, mix pumpkin (from your own roasted pumpkin, or packaged), maple syrup, salt and spices.

From there, you will need to mix in the green onions, sesame seeds and the spice mixture written below in the ingredients list into the cucumber slices with a glove!

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

There are two ways to prepare the cucumber prior to mixing it with the spice mixture, green onion and sesame oil; you can either slice it and go straight from there, or you can slice it and let it sit for 5 - 10 minutes with a bit of salt.

Remove the wings from the oven, and toss them in the maple syrup - malt vinegar mixture, then toss in the spice mix.

I didn't find old bay spice so used a pinch of this and that from a recipe mix on the internet.

I mixed the sprouted brown rice with a creamy, vegan / non-dairy cheesy sauce, sauteed onions, mushroom and spinach, and a little spice from red pepper flakes.

I used the leftover spice - yogurt mix from the carrots to toss on potatoes before roasting.

The spices from the curry, mixed with the sweetness from the apples and raisins, provide a great flavour to this simple healthy meal.

It had carrots, turnips, radishes, onions, scallions, bok choy, mung bean noodles, a homemade Chinese 5 Spice mix (made from peppercorns, star anise, cinnamon, cloves and fennel seeds).

Building a Brand The Walkers first introduced their spice mix to their deli customers in 1996, but 78 food and drink • summer 2011 • www.fooddrink-magazine.com http://www.fooddrink-magazine.com Table of Contents for the Digital Edition of Food and Drink - Summer 2011 Food and Drink - Summer 2011 Tableside Chat Contents News a la Carte Tradeshow Preview Food for Thought FAD Exclusive Fresh From the Start Brands Railex Orchard View Farms Inc..

This Vanilla Chai Smoothie bowl with sweet potato and Vanilla Chai Love Organic Smoothies Blend (simply a mix of superfoods like mesquite and lucuma with spices like nutmeg and cinnamon) from my Aussie friend Whole Food Nutritionista is heavenly, filling, and super easy to make.

Soft and fluffy muffins, moist without being dense, and full of the beautifully intermingled mix of the spices I've used, with a little sweetness from the vanilla.

To prepare this snail - shaped Greek cheese pie from Kozani (Kichi) our feta cheese is mixed with hard yellow cheese, spices and seasoning, is wrapped in a soft, fresh phyllo and baked until golden brown and perfectly melty on the inside.

This recipe from The Primal Desire spices things up by adding cumin, almonds and golden raisins to the mix.

It is also the name for a condiment made from the dried herb (s), mixed with sesame seeds, dried sumac, and often salt, as well as other spices.

* If you do not have the Apple Spice Blend from Primal Palate, you can mix together 1/4 tbsp of each: cinnamon, cloves, nutmeg and ginger.

The pork gets a big flavor boost from achiote paste, a mix of ground annatto seeds, vinegar, salt, and spices.

I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i slice up lemon wedges and grapefruit slices, lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive