[CH] dry powdeer mix
Christopher E. Eaves (cea260@airmail.net)
Thu, 22 Jan 1998 18:26:13 -0600
Calvin,
I recieved your pepper powder last week & am just getting a chance to
use it. I'll include the recipes I used your blend in & after supper
I'll send another note with my comments. Supper is cooking as I type
this. We are going to have a bottle of white merlot to accompany the
meal. Here's the recipes:
* Exported from MasterCook *
Green Chiles & Rice
Recipe By : Christopher E. Eaves
Serving Size : 4 Preparation Time :0:30
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 small onion, red -- chopped
2 cloves garlic -- minced
2 cups brown rice
2 cups chicken broth -- low sodium
1/2 tsp salt
1 tablespoon pepper oil
2 whole green onions -- minced
3 1/2 ounces diced green chiles -- small can
1/4 cup dry sherry
1/4 teaspoon Calvin's pepper powder
Cut the green portions from the white portions of the green onions. Chop
both keeping separate. In a saucepac heat the oil & saute the chopped
red onion & white portion of the green onion. Add the garlic & pepper
powder. Saute' for a few minutes then add the brown rice. Stir. Stir in
the broth & bring to a boil. reduce heat to low & add the sherry & green
chiles, cover & simmer for 30 minutes, stirring occasionally.
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* Exported from MasterCook *
Chris's Shake & Bake Chicken Breasts
Recipe By : Christopher E. Eaves
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 chicken breasts
1/4 teaspoon Calvin's Pepper Powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cups bread crumbs
1 teaspoon basil -- crumbled
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon fresh ground pepper
1/2 teaspoon Calvins Pepper Blend
Preheat the oven to 375 degrees. In a small bowl mix ths pepper powder,
salt & pepper. Season the chicken with the mixture. Using your hands,
rub olive oil over each piece of chicken. Place the bread crumbs and
remaining ingredients in a large zip-lock bag & shake well to mix. Add
the chicken to the bag and shake the bag until the chicken is coated
completely. Place the chicken pieces, on a parchment-lined sheet pan.
Bake the chicken for 25 to 30 minutes or until the chicken is crispy and
the juices run clear. Remove from the oven and serve.
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