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This recipe calls for dry ranch seasoning mix, which is more concentrated in flavor than a standard bottle of prepared salad dressing. However, if that’s all you have on hand, substitute 1 cup ...
Add the achiote seasoning, mix well until the mixture starts turning a light orange color, then splash in the Mexican lager. Cook and stir for about 2-3 minutes, then season to taste with salt and ...
If you prefer a country-classic smoky ham or a sweet-and-tangy recipe, ... Drizzle the meat with a light coating of olive oil to help the seasoning adhere to the ham, and evenly season each side ...
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th-century Jamaican Maroons who intermingled with them.
Montreal steak seasoning, also known as Montreal steak spice, [1] is a spice mix used to flavour steak and grilled meats. [2] It is based on the dry-rub mix used in preparing Montreal smoked meat, [2] which comes from the Romanian pastramă (the ancestor of pastrami), introduced to Montreal by Romanian Jewish immigrants.
The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. [1] [2] The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food. The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat
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