RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1211
| View Recipe |
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| Recipe Name: |
Fennel Spice Rub |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2009-12-05
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| Course: |
Marinades |
Used in Baskets: |
No |
| Base: |
Spices |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.30
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 ΒΌ cups.
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Ingredients:
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Directions:
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. |
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| Nutrition per Serving: |
| Calories: |
80 |
Total Carbs: |
12.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.6 |
Protein: |
3.60 |
| Fiber: |
7.20 |
Sodium: |
20.00 |
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