Recipes with spice mixture
10 recipes
False curry slice
500 g chicken breasts
1,5 tablespoons mustard
3 eggs
1 tsp spices mixture
1/2 tsp carry dust
1 tsp white pepper
4-5 teaspoons flour
salt
Mix together: eggs + spices + salt + spices mixture + mustard
Cut the chicken breasts into strips and stir the egg mixture.
Stir in enough flour to get a thicker sauce.
Let the mixture stand for 3-4 hours.
Heat oil in a frying pan.
Put a spoonful of the mixture in hot oil.
Kicked Up Breakfast Sandwich
A spicy-sweet variation of the typical breakfast egg sandwich.
Bisquick Mini Veggie Quiches
One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.
Mexican Bean Stew
Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.
Sam Arnold's Cross Rib Roast
Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.
Fragrant Vegetable Stew
Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.
Island Pork Chops
Cajun-rubbed pork chops seared in a skillet and finished in the oven, topped with fresh pineapple salsa and lime juice. A tropical-spiced dinner ready in 30 minutes.
Beau Monde Dip
Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.
New Zealand Easter Spice Biscuits
Traditional New Zealand Easter biscuits spiced with cinnamon, cardamom, cloves, and ginger. These buttery cookies can be served plain or layered with strawberries and cream.
Cross Rib Roast
Seared cross rib roast braised with tomatoes, black olives, mushrooms, and a bouquet garni in red wine and stock. French-inspired pot roast with a built-in vegetable gravy.
500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.
A spicy-sweet variation of the typical breakfast egg sandwich.
One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.
Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.
Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.
Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.
Cajun-rubbed pork chops seared in a skillet and finished in the oven, topped with fresh pineapple salsa and lime juice. A tropical-spiced dinner ready in 30 minutes.
Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.
Traditional New Zealand Easter biscuits spiced with cinnamon, cardamom, cloves, and ginger. These buttery cookies can be served plain or layered with strawberries and cream.
Seared cross rib roast braised with tomatoes, black olives, mushrooms, and a bouquet garni in red wine and stock. French-inspired pot roast with a built-in vegetable gravy.
