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    You are in: Home / Cookbooks / Spices
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    16 recipes in

    Spices

    Spices can make or break a recipe. Trying new and exotics can be fun and mixing your own even more fun. Some of these have become a favorite and I'd never heard of them before.

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    6 Reviews |  By Mikekey

    This spice mix is used in baking cakes and breads. I like it sprinkled into my oatmeal.

    Recipe #484946

    These cute little decorations are great served with fish.

    Recipe #221780

    5 Reviews |  By Rita~

    Serious Sweet Pain! Butt Jolokia is also known as the Ghost Pepper over 1 million scoville units. That's 3 times hotter then the habanero! Gloves are a must when preparing the ghost chili's. Check here for bottling the sauce http://www.leeners.com/hotsauce-about-bottling.html here for the bottles http://www.leeners.com/condiments-bottling.html I filled 6 Woozy bottles with the fitments droppers. It may have to be removed for easier pouring.

    Recipe #438373

    Wheat berries, also called soft wheat, are found in the health food stores and in some grocery stores. This is a good basic recipe for srpouting. When sprouted, they have a wonderful sweet taste. The sprouts should get 1/3"- 3/4" long. These are great in salads, bread, as a snack, and in stir fry. Enjoy! When I cant' find cheesecloth, I cut up a washcloth into 4 squares. One square works great! Cook time is sprouting time. Adapted from the cookbook Fresh!

    Recipe #291214

    1 Reviews |  By KateL

    Entered for safe-keeping. From June 2012 Vegetarian Times. In Spain and Portugal, piri-piri or peri-peri are used as generic terms for hot sauces and chili powders used for barbecue. This recipe is smoky and hot, with a bitter-sour hint of lemon peel.

    Recipe #479857

    Here's a marinade to celebrate by! For your Bistecas or pollo, even your hamburguesas. (Steaks, Chicken, or hamburgers).

    Recipe #455221

    Recipe is from the Sonoran Grill cookbook. It says that this sauce is wonderful on any roast pork; however, it recommends pork tenderloin. Recipe did not provide cooking times.

    Recipe #469917

    I was tired of paying over a dollar for Campbell's soups when a friend gave me this recipe. It doesn't take much extra work, and it's so much healthier! It's been months since I bought a can of cream of mushroom, cream of chicken, cream of celery, cheddar cheese, or tomato soup... helping my budget and my health at the same time. :)

    Recipe #278160

    From Top Secret Recipes www.topsecretrecipes.com.

    Recipe #19224

    Now when you make your roux for gravy, it will have a nice golden brown color...and you don't even have to burn it!!

    Recipe #161962

    35 Reviews |  By Rita~

    This 3 in 1 recipe is a great way to make your ginger last a bit longer! Ginger is good for flavoring things as well as taking care of upset belly aches and sea or motion sickness! There is so much you can do with this like my Cranberry Orange Cookies with Crystallized Ginger recipe #77469 Zucchini, Pineapple, Ginger Jam recipe #95600 Peachy, Pineapple Cooler with a Ginger Zinger recipe #58945 Spicy Ginger Tea with Lemongrass recipe #56108 Baked Butternut Squash Pudding topped with Ginger Whipped Cream recipe #52072

    Recipe #102933

    From ehow.com -- Homemade orange extract using peel from navel oranges, vodka, water, and about a week to steep! Substitute lemons or limes for a different flavor -- Place in small bottles for gift giving! If you make this, try it in Recipe #340850, or include a copy of the recipe with the gift bottle of extract --

    Recipe #340691

    This tastes surprisingly like real sour cream. Try it on potatoes, Mexican dishes-whenever you want a creamy, piquant sensation.

    Recipe #39350

    This is a complex and exotic butter and goes great with sweet potatoes, or stirred into a soup(chickpea is good)! Adapted from Vegetarian Cooking for Everyone cookbook by Deborah Madison.

    Recipe #426805

    This seasoning i love to use on my Steak-wrapped Shrimpsicles. great in bloody caesars too. Found on internet somewhere.

    Recipe #287748

    Traveling through China, you might stumble upon a person donning a white skull cap toting a BBQ grill sometimes by bicycle. He sells lamb kabobs spiced with irresistible goodness that it's hard to have just one. The person is from Western China, a predominantly Muslim region with cultures blended from Kyrgyzstan, Tajikistan, and others in the region. This spice mix is a great ingredient to have around for sautés, roasts, BBQ's or whatever else you feel like adding some Western China spice to. If you're in China, you can buy a packet in your grocery store.

    Recipe #348504


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