Posted on January 17, 2016 by Renae
This recipe is endlessly adaptable. Your family likes their tacos hot? Add more red pepper flakes (we like it mild, so I only add half). Like it salty? Double the salt. Don’t like cumin? Use less or leave it out. You get the idea. The base amounts here makes about 3 tablespoons. In tacos, I like to use about 3 tablespoons per pound of meat, so when I make a batch, I usually double or triple the spices (pictured is a quadruple batch).
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano (I use flakes)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon flour (optional)
- Stir all ingredients together until combined.
- Store in an airtight container for up to 6 months.
Filed under: Extras, Mexican, Tips, Worth Making from Scratch | Leave a comment »
Posted on November 13, 2007 by Jason Morehead
This recipe is courtesy of my co-worker Mary, and it makes the best beer bread you’ve ever tasted.
3 cups self-rising flour
3 tbsp sugar
2 cups of beer (or 1 can plus an extra 1/2 cup)
Mix flour and sugar together.
Add the beer.
Stir everything together and pour into a greased bread pan.
Bake at 350 degrees for 1 hour.
As an added bonus, Mary also recommends serving the beer bread with honey butter. Just mix together equal portions of honey, margarine (or butter), and powdered sugar and start spreadin’.
Filed under: Breads, Extras, Sides | Tagged: Beer Bread, Honey Butter | Leave a comment »
Posted on October 1, 2007 by Renae
Okay, okay, I admit it. I made soup today simply because I wanted the croutons.
- 4 tablespoons butter
- 1 clove garlic, minced
- 3 (3/4 inch thick) slices French bread, cut into cubes
- Preheat oven to 350 degrees F
- In a large saute pan, melt butter over medium heat.
- Stir in garlic; cook and stir for 1 minute.
- Add bread cubes, and toss to coat. Spread on a baking sheet.
- Bake for 15 minutes, or until crisp and dry.
- Check frequently to prevent burning and let cool.
Recipe is from Allrecipes.com
Filed under: Extras | Leave a comment »