432 mixed spice recipes

The Colonel also had a Roasted chicken that was mighty tasty . The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a higher temperature and be prepared in less time. But lower temp. is better, see sticky chicken link below for ideas.

Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.

Whole wheat Christmas fruit cake with grated carrot, raisins, almonds, hazelnuts, and warm spices, lightly sweetened and finished with a brandy soak. A wholesome, nutty take on the classic holiday cake.

Thai Red Curry is easily the most popular dish from Thailand. Made with an aromatic mix of fresh vegetables, herbs & spices, and red chilies; it offers a harmony of tastes and textures that is truly amazing. Its rich, spicy and bold taste, with a subtle hint of sweetness, is effectively hot without being overpowering. It’s warm and comforting and just perfect for days when you are craving for something simple yet indulgent. A traditional spicy Thai Red Curry is usually best enjoyed with fragrant steamed rice but in some places, it is also eaten with noodles.

A flavourful and delicious combination of aromatic spices and juicy chicken with perfectly cooked rice, Hyderabadi Chicken Biryani is the stuff a biryani lover’s dreams are made of. Considered to be a dish of the Nizams, Hyderabadi Chicken Biryani today has rightly acquired the title of the most popular biryani dish across the length and the breadth of the country. A typical Hyderabadi Chicken Biryani is cooked in a variety of ways but two most famous and widely-practiced forms are: Kachi biryani (where the meat or the chicken is marinated and mixed with the rice in raw form) Pakki biryani (where chicken or meat is pre-cooked and then added to the rice)

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

A tasty spiced tea made with cinnamon, ground cloves and orange drink mix.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Halloween gag cookies rolled in Grape-Nuts and served from a clean litter box with a scoop. Chocolate and gingerbread dough logs shaped like, well, you know. Harmless fun.

Chicken and andouille sausage gumbo with a dark lard roux, okra, the holy trinity, and a seven-spice seasoning mix. Authentic Louisiana gumbo served over rice.

Old-fashioned spiced raisin drop cookies with brown sugar, buttermilk, and cake flour for a soft, cakey texture. A simple, homey cookie with warm mixed spices and plump soaked raisins.

Brined for 48 hours in brown sugar and spices, then coated in a crushed juniper and black pepper rub and roasted low and slow. Homemade turkey pastrami that rivals any New York deli counter.

Steep fresh grated ginger with cinnamon, cloves, and citrus juices to create a spiced concentrate that's refreshing served over ice or mixed with soda water.

Pumpkin cobbler with a spiced pumpkin custard base topped with dry yellow cake mix, melted butter, brown sugar, and nuts. Like pumpkin pie crossed with a dump cake. No mixing the topping required.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Mixed fruit pie with apples and peaches spiced with apple pie spice. Sweet double-crust deep dish pie baked in 60 minutes total.