Creole Spice


Photo: flickr user shaggyshoo
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Ingredients

4 tablespoons Chili powder
2 tablespoons Cumin powder
2 tablespoons Seasoned pepper, (See note)
2 tablespoons Garlic powder
1 tablespoon Oregano
1 tablespoon Coriander, ground
1 teaspoon Cilantro leaves, dried
1 teaspoon Salt
1 env sugar substitute, (aspertame)
1 teaspoon Cinnamon

Preparation

1
All herbs and spices are dried. Add parsley for color. Add fresh cilantro at time of cooking, and or a pinch of red (hot) pepper flakes.
2
Yield: 2/3cup. Rub on meat to be grilled. Other ideas: Mexican Rice. Atop a ranch salad. Nice on avocado. Good on potato skins; on torilla crisps; on french fries.
3
Schilling (R) 's Seasoned Pepper is a blend of ground black pepper, ground dried sweet bell pepper (red and green) and salt.
4
Or take a commercial blend of "Creole-cajun" add, sugar and cinnamon.
5
(Aspertame stores longer and stays in "solution" better.)
.

Yield:

6.0 servings

Added:

Thursday, February 11, 2010 - 10:04pm

Creator:

Anonymous

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