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enjoy...
Chili Powder
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for a
hot or mild blend. This makes 2/3 cup.
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Crab Ragoon
1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A-1 Steak Sauce
1 egg yolk, beaten
1/4 tsp. garlic powder
1 - 8 oz. pkg. cream cheese at room temperature
3 dozen won-ton wrappers
Combine crabmeat, steak sauce, egg yolk, and garlic powder, until
it forms a paste-like consistency.
Place rounded spoonful of mixture in center of each wrapper. Bring
4 corners of wrapper together, pinch to seal , brush with egg yolk
Deep fry at 375 degrees till golden brown. Serve with sweet and
sour sauce or Chinese mustard. Leftovers will only keep for a day
or two. Do not freeze.
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Cooking - Kitchen - Recipe Tips...
* Do not use metal bowls when mixing salads.
Use wooden, glass or china.
Herbs and Spices:
Storage Tips:
Store spices in a cool, dark place. Humidity, light and
heat will cause
herbs and spices to lose their flavor more quickly.
Although the most
convenient place for your spice rack may be above your
stove, moving
your spices to a different location may keep them fresh
longer.
As a general rule, herbs and ground spices will retain
their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper
storage should
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar
& pestle just
prior to using. Toasting whole spices in a dry skillet over
medium heat
before grinding will bring out even more flavor. Be careful
not to burn.
Because the refrigerator is a rather humid environment,
storing herbs
and spices there is not recommended. To keep larger
quantities of spices
fresh, store them in the freezer in tightly sealed
containers.
Usage Tips:
Use a light hand when seasoning with spices and herbs. Your
goal is to
compliment your dish without crowding out the flavor of the
food.
Remember, it's usually impossible to "un-spice" a
dish!
For long-cooking dishes, add herbs and spices an hour or
less before
serving. Cooking spices for too long may result in overly
strong flavors.
Finely crush dried herbs before adding to your dish
after measuring.
Do not use dried herbs in the same quantity as fresh. In
most cases,
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for
it, don't use
more than 3 herbs and spices in any one dish. The exception
to this rule
is Indian cooking, which often calls for 10 or more
different spices in
one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are
excellent
"after cooking" seasonings. Allow guests to
season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special
affinity for
sweet dishes.
If you're feeling adventuresome, try replacing herbs and
spices called
for in recipes with something different! Marjoram instead
of oregano,
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.
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