| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | 1 | Servings | |
INGREDIENTS
| 2 | T | Paprika, Spanish or red |
| 2 | T | Sugar |
| 2 | T | Cayenne pepper |
| 3 | T | Coriander seed, crushed |
| 2 | T | Salt |
| 2 | T | Cinnamon |
INSTRUCTIONS
(Hot-spicy coating for fish, lamb, or poultry) Lightly coat meat or fish before sauteeing or pan frying. (Note: This has an incredible aroma while it is cooking. I plan to mix up a triple batch of it and keep it in a jar in the spice cabinet ~- you could probably cut down on the cayenne, but I'm not sure it would have the same whang -- L.) Posted to FoodWine Digest by Lyn Belisle <belisle@TENET.EDU> on Jul 5, 1997
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”
Nutrition (calculated from recipe ingredients)
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Calories: 214
Calories From Fat: 39
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 13963.1mg
Potassium: 474.2mg
Carbohydrates: 52g
Fiber: 17.5g
Sugar: 26.6g
Protein: 3.8g