| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
St. Louis |
St. louis p, Post1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Fennel seeds |
| 1 |
tb |
Coriander seeds |
| 1 |
tb |
Coarse salt |
| 2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Put fennel and coriander seeds in a small pan over high heat. Toast
for 2 to 3 minutes, until seeds turn a deep golden brown. Put seeds
in food processor fitted with steel blade; process until finely
ground. Mixture does not have to be perfectly smooth. Combine with
salt and pepper. Store in an airtight jar. Yields a scant 1/4 cup.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Buy into the firm foundation – Jesus!”