Search Results

CLICK HERE TO DOWNLOAD OR PRINT RECIPE This is an elegant, and gourmet dish that is easy to prepare and perfect to serve for a special dinner. The Alderwood Sea Salt (a very fine and mild salt), is used to salt and tenderize the steaks. The Smoked Whole Peppercorns and Fennel Seeds coat the steaks and provide an outstanding pepper flavor to the meat. Finally, the rich cream sauce has just the right flavors, and it totally enhances the final steak . This is a really exquisite dish that will be a big hit for any steak lover. Ingredients: 2 Steaks (about 8 ounces each)- rib-eye, filet mignon, or NY Strip steaks 2-3 Tblspns Whole Smoked Black Peppercorns 2 tsp Fennel Seeds 2 tsp Alderwood Smoked Sea Salt 2 Tblspns butter 2 Tblspns oil (not olive oil) 3 Tblspns shallots, chopped 1/2 cup beef broth 1/4 cup heavy cream 1/4 cup cognac 2 tsp Dijon mustard Chopped Fresh Onion Chives Directions: Pat dry the steaks and remove any large fat pieces. Salt all sides of the steak with the Alderwood Sea Salt. Place the salted steaks in the refrigerator for about 2 hours. Using a heavy skillet, pound the Peppercorns and Fennel Seeds between two sheets of waxed paper until the seeds are coarsely chopped. Remove the steaks from the refrigerator and press the Peppercorn mixture into both sides of the steaks. Let the peppered steaks stand at room temperature for about 30 minutes before cooking. Heat a heavy skillet and then add the butter and oil to the skillet. Cook the butter and oil until hot, but not smoky. Cook the steaks for 4 -5 minutes on each side (this will be a medium rare steak). Transfer the steaks to a serving plate and keep warm. To make the sauce, pour the excess fat out of the skillet and then cook the shallots for about a minute. Add the beef broth and deglaze the pan. Add the cream and the cognac and cook this mixture for about a minute, until the sauce thickens slightly. Whisk in the Dijon mustard and add a pinch of the Alderwood sea salt, if needed. Pour the sauce over the steaks and then sprinkle the top of each steak with the chopped chives. Serve immediately.

CLICK TO DOWNLOAD OR PRINT RECIPE This recipe was adapted from one first published by the Yankee Magazine (New Englander's do wonders with blueberries!). It is an easy to make, never fail recipe that deliciously complements fresh blueberries with Vanilla Bean Seeds, True Cinnamon, Cardamom, and Nutmeg. It's a wonderful summertime treat that is sure to please. Serve it slightly warm and watch it quickly disappear! To Find Other Recipes With feature Spices Click On Hash Tags: #VANILLABEAN #CARDAMOMSEEDPOWDER #TrueCinnamon #NutmegPowder Ingredients (for the Cake): 2 cups Fresh Blueberries 2 Tblspn True Cinnamon 5 Tblspns Sugar (white) 1 1/2 cups Sugar (white) 1 cup Vegetable Oil 4 large eggs (room temperature) 3 cups All Purpose Flour 3 tsp Baking Powder 1/2 tsp salt 2 tsp Cardamom Seed Powder 1 tsp Nutmeg Powder Seeds from two Vanilla Beans, mixed with a few drops of Bourbon 2 tsp Vanilla Extract 1/3 cup Milk Ingredients & Directions For The Drizzle (Glaze) Combine the following ingredients and beat until smooth: 3 Tblspns melted Butter 1 1/2 cups Powdered Sugar (sifted) 1 tsp Vanilla Extract 1/2 tsp Almond Extract 1 1/2 - 3 Tblspns Heavy Whipping Cream Directions For The Cake: Preheat oven to 350 degrees. Spray a bundt cake pan with cooking spray. Mix together the True Cinnamon and the 5 Tblspns of sugar. Sprinkle this mixture over the blueberries, coating the berries with the mixture. Set them aside. In a large mixing bowl, mix together the 1 1/2 cups of sugar, oil, and eggs. Add the flour, baking powder, salt, spices, Vanilla Extract, Vanilla Bean Seeds, and milk and blend until fully combined. Pour 1/3 of the batter into the prepared bundt pan, and then layer half of the blueberries over the batter. Repeat these layers, ending with the batter on top (covering the berries). Place the pan in the preheated oven and bake for about 75 minutes or until a knife inserted into the center of the cake comes out clean. Cool the cake on a rack for about 30 minutes. Turn the cake onto the serving platter and cool for another 10 minutes. Pour the prepared drizzle over the cake and serve.

Click Here To Down Load Or Print Recipe This recipe makes it easy to prepare a delicious family dinner in your crock pot, and the finished meal looks and tastes like you spent hours in the kitchen. Your crock pot is used to slow cook the pot roast, seasoned with fresh vegetables and herbs. The result is a tender, flavorful roast that tastes just like your best Sunday dinner! Ingredients For The Pot Roast: 3- 4 lb Rump, Pot or Chuck Roast 1 Tblspn onion powder 1 Tblspn garlic powder 2 Tblspn Olive oil 1/2 cup flour 2 Tblspns each: (dried) Parsley, Thyme, and Rosemary 2 tsp salt/pepper 3 cups small/tiny (whole) red potatoes 2 cups small (peeled) carrots 1 - 2 cups fresh baby whole white onions (peeled and left whole) 3/4 cup red wine 1 Tblspn Worcestershire Sauce 1 cup beef broth Rub the roast with the onion & garlic powder & salt and pepper and refrigerate overnight. Heat the oil in a fry pan and rub the roast with the flour. Fry the roast in the oil and brown all sides. Rub the browned roast with, 1 Tblspn each of rosemary, thyme and parsley, and 1 tsp of salt and pepper. Place the browned roast in a crock pot and cover with the red potatoes, carrots, and baby whole onions. Sprinkle the vegetables with 1 Tblspn of rosemary, thyme and parsley, and 1 tsp of salt and pepper. Mix together 3/4 cup red wine, 1 Tblspn Worcestershire sauce and 1 cup beef broth. Pour this mixture over the meat and vegetables. Cook on low in the crock pot for 6 hours. Directions & Ingredients For Gravy: After cooking the roast, remove the vegetables and meat from the crock pot and place on a serving platter. Place the liquid from the crock pot into a saucepan to make the gravy. Whisk together 1/3 cup water with 1/3 cup flour and 1 tsp salt, and then whisk this into the liquid in the saucepan. Continue stirring with the heat on medium low until thickened. Pour gravy over the meat and vegetables and serve. THIS RECIPE USES THE FOLLOWING HAM TOWNE SPICERY PRODUCTS: #Recipes #UsingHerbs #OnionPowder #GarlicPowder #PotRoast

Click Here To Down Load Or Print Recipe We have had a persimmon tree in our backyard for years. In Smithfield, the fruit from this tree is ripe around the end of November. The persimmon fruit is juicy and sweet with a unique taste. This recipe uses the persimmon pulp, orange, walnuts, and 'Craisins' to make a great cookie. The added spices (True Cinnamon, Nutmeg, and C!ove), add to the wonderful flavors in this cake-like cookie. It is truly an deliciously different treat. Ingredients: 1 cup Persimmon Pulp (a generous cup) 1/2 cup (1 stick) butter - room temperature 1/2 cup white sugar 1/2 cup light brown sugar (packed) 2 tsp Orange Zest 1 egg 1 tsp Orange Extract 2 cups flour 1 tsp baking soda 1/4 tsp salt 1 tsp True Cinnamon 1 tsp Nutmeg powder 1/2 tsp Clove powder 1 cup chopped walnuts 1/2 cup 'Craisins' Directions: 1. Preheat oven to 350 degrees. Lightly grease a cookie baking sheet pan. 2. Remove the skin and stem from the persimmons. Process the pulp in a blender or food processor until smooth. 3. In a bowl, beat the butter and sugars until fully mixed. Add the zest, extract, egg and the persimmon pulp and beat until combined. 4. Add the flour, baking soda, salt, True Cinnamon, Nutmeg, and Clove to the butter/sugar mixture. Mix until well combined. Fold in the walnuts and the 'Craisins.' 5. Place rounded tablespoons of the cookie dough on the prepared cookie sheet. Bake for about 15 minutes or until light golden. Cool the cookies on a rack. #Recipes #UsingHerbs #TrueCinnamon #ClovePowder #Nutmeg

Click Here To Down Load Or Print Recipe These little squares are easy to prepare, and loaded with pumpkin pie flavors. The pumpkin is made even better with the addition of the Pumpkin Pie Spice and True Cinnamon. With pumpkin treats this delicious and easy to make - you may find they are a great replacement for the traditional pumpkin pie! Ingredients: For The Crust: 1 cup flour 1/2 cup old-fashioned or instant oats 1/2 cup butter (room temperature) 1/2 cup packed light brown sugar For The Pumpkin Filling: 3/4 cup granulated sugar 1 can (15 ounces) pure pumpkin 1 can (12 fl. ounces) evaporated milk 2 eggs 1 Tblspn Pumpkin Pie Spice 1 tsp True Cinnamon For the Topping: 1 cup chopped pecans 1/2 cup packed light brown sugar 1 tsp True Cinnamon Directions: Preheat oven to 350 degrees. Prepare a 13 x 9 inch pan by lightly spraying it with cooking spray. To make the crust: Combine the flour, oats, brown sugar and butter in a bowl and mix until crumbly. Press this mixture into the bottom of the prepared pan. Bake the crust for 15 minutes. Let the crust cool completely before topping with the filling. To make the pumpkin filling: Combine the granulated sugar, pumpkin, evaporated milk, eggs and spices in a mixing bowl. Beat at medium speed for 1 -2 minutes. Pour filling over the prepared crust. Bake for 20 minutes. To make the topping: Combine the pecans, brown sugar and True Cinnamon in a small bowl. Sprinkle this mixture over the top of the cooked pumpkin filling. Return to the oven and cook for an additional 15 - 20 minutes (or until knife inserted into the center comes out clean). Cool completely on a wire rack and then cut into bars. Top with whipped cream if desired. #Recipes #UsingHerbs #TrueCinnamon #PumpkinPieSpice

CLICK HERE TO DOWNLOAD OR PRINT RECIPE This recipe features a fall-time favorite vegetable, the acorn squash but, unlike most recipes, it adds savory flavors and ingredients, rather than overly sweet items. The vegetables, bacon, Parmesan cheese, Garlic granules, Thyme, and Parsley really compliment the slightly sweet flavor of this squash. This is a wonderful way to serve acorn squash and it makes a hearty dish, so it can be served as the main dish for a meal. Ingredients: 1 (medium-sized) Acorn Squash 6 slices of cooked bacon (reserve the bacon grease) 1/2 cup diced celery 1/2 cup diced onion 1 cup (fresh) sliced mushrooms 1 tsp Garlic Granules 1 Tblspn Thyme (dried herb) 1 Tblspn Parsley (dried herb) 1/2 cup shredded Parmesan cheese 1/4 cup seasoned panko bread crumbs Directions: Cut the squash in half and then scoop out & remove the seeds and extra pulp fibers. Place each half, inner side down, in a glass baking dish. Microwave the squash in this dish for 15 - 20 minutes, until they are just cooked tender. Set the cooked squash halves aside. In a fry pan, saute the onion and celery in some of the reserved bacon grease. Add the Garlic Granules, Thyme and Parsley. Stir in the sliced mushrooms and the bacon (torn into bite-sized pieces) and cook until the mushrooms start to brown. Remove the pan from the heat and stir in 1/4 cup of the cheese. Place the squash on a baking pan and then stuff the inside of each squash half with the onion/celery mixture. Cover the stuffed squash with aluminum foil and bake for 20 minutes in a 350 degree oven. Mix together the remaining 1/4 cup of cheese and the 1/4 cup of panko bread crumbs. Remove the squash from the oven and spread the cheese/ panko mixture on top of each squash. Return to the oven and bake (uncovered) for about 5 minutes or until golden. #CheesyHerbedStuffedAcornSquash #GarlicGranules #Thyme #Parsley

CLICK TO DOWNLOAD OR PRINT RECIPE A deliciously different pork sandwich with slightly spicy island flavors from our Caribbean Blend and other seasonings. An easy family favorite dish. Ingredients: 2 - 2 1/2 lb. boneless pork shoulder (remove excess fat) 1 small onion, chopped 1 Tblspn minced garlic 2 tsp minced fresh ginger 1 tsp Roasted Pork Rub 1/2 tsp Allspice 1 Tblspn Caribbean Blend Salt/Pepper 1/2 cup (low salt) chicken broth 2 Tblspns light brown sugar 1 Tblspn soy sauce 1/2 Tblspn liquid smoke 1 Tblspn Worcestershire sauce 3 Tblspns cornstarch 3 Tblspns water 8 butter/grilled sandwich buns Directions: Salt and pepper the pork and sauté it in 1 Tblspn of oil, browning all sides. Sprinkle the Roasted pork rub, Allspice and the Caribbean Blend onto the pork, cut it into 2 inch chunks, and set aside. Using the other 1 Tblspn of oil, sauté the onion, garlic and ginger. Make a sauce by combining the broth, sugar, soy sauce, liquid smoke, & Worcestershire sauce. Pour 1/2 of this sauce into the pan to de-glaze the onions. Place the chunks of pork & onion mixture into the crock pot* and pour the remaining sauce over the pork. Cook on low for 6-8 hours or high for 4-5 hours. At the end of cooking time, remove the pork from the pot and, using two forks, shred the meat. Pour the broth from the crock pot into a small saucepan. Combine the cornstarch & water, whisk it into the broth, bring it to a boil and simmer until thickened. Serve placing about 1/2 cup of the shredded pork on the sandwich bun, with a little of the thickened sauce poured over the meat. *NOTE: This recipe can be made with the Instant Pot. The pork browning and vegetable sauté can be done in the pot under the Sauté function. Pour the sauce over the sautéed vegetables and browned pork; high pressure 28 mins & 15 mins pressure release method. Remove the pork & thicken the sauce in the pot using the Sauté function.

CLICK TO DOWNLOAD OR PRINT RECIPE Deliciously spiced warm pumpkin bread with a brown sugar cinnamon glaze- what's not to love about this recipe! It is an easy to prepare bread that perfectly spices the pumpkin with True Cinnamon, Clove, Nutmeg, and Ginger powder. This bread is even better the day after baking and chances are, it will become your new pumpkin spice fall favorite recipe. True Cinnamon; Nutmeg Powder, Clove Powder, Ginger Powder Ingredients For The Bread: 1 (15 ounce) can pumpkin puree 4 eggs 1 cup canola oil 2/3 cup water 3 cups granulated (white) sugar 2 tsp vanilla extract 3 1/2 cups flour 2 tsp baking soda 1 1/2 tsp salt 2 tsp True Cinnamon 2 tsp Nutmeg Powder 1 tsp Clove Powder 1 tsp Ginger Powder Ingredients & Directions For The Glaze: In a small saucepan, bring to a boil- 1/2 cup butter and 1 cup light brown sugar. Remove the pan from the heat and add: 1 tsp True Cinnamon, 1/2 tsp vanilla extract and 2 Tblspns buttermilk. Stir until combined. Directions For The Bread: Preheat oven to 350 degrees and spray with cooking spray 7 mini loaf pans or three large loaf pans. In a large mixing bowl, mix together: the pumpkin, eggs, oil, water, sugar and the vanilla. In another bowl, combine the flour, baking soda, spices, and salt. Add the flour mixture to the pumpkin mixture and stir until completely combined. Pour the combined batter into the prepared pans and bake in the preheated oven until loaves are golden brown and a knife inserted into the middle of the loaves comes out clean (about an hour for the large loaves). Cool the loaves on a wire rack. While they are still warm, make a few holes in the top of the loaves and pour the warm glaze over them. Featuring Our..... #GlazedSpicedPumpkinBread #TrueCinnamon #Nutmeg #ClovePowder #GingerRootPowder

CLICK TO DOWNLOAD OR PRINT RECIPE This a wonderful combination of peanuts, tomatoes and spices blended to make a delicious and exotic soup - with a kick! In this recipe, the chicken for the soup is spiced with our Ethiopian Berbera Blend, and then shredded and combined with coconut milk, peanut butter, tomatoes, and spiced with our Curry Powder Blend and Garlic Granules. This is a great, spicy soup that is so good, you'll want to serve it again and again. Herbs Used: BERBERE BLEND, Curry Powder Blend, Garlic Granules, Chili Flakes Ingredients: 2 chicken breasts, boneless and skinless (2 lbs.) 1 1/2 Tblspn olive oil 3 cups plus 1 Tblspn chicken stock (divided) 1 Tblspn Berbere Blend 1 small onion, minced 2 tsp sesame oil 2 tsp Garlic Granules 2 tsp Curry Powder Blend 1/2 tsp Salt & Pepper 1 cup low-fat coconut milk 1/4 cup tomato paste 1 cup chunky (mild) salsa 3/4 cup chunky peanut butter Peanuts (chopped) & Chili Flakes (for garnish) Directions: Prepare and cook the chicken- Make a paste with the Berbere, and 1 Tblspn each of olive oil and chicken stock. Cover each breast with the mixture and then sear each side of the breasts in the remaining 1/2 Tblspn of olive oil. Cook the seared breasts in 1 cup of the chicken stock in a Pressure Cooker (e.g., 'Instant Pot'), crock pot, or on the stove. Remove the cooked breasts from the stock, shred the meat, and set aside. In a heavy, deep skillet, saute the onions and Garlic Granules in the sesame oil until just soft. Add the Curry Powder, salt & pepper, and the cooked/shredded chicken and saute until incorporated. Turn the heat to low and add the remaining 2 cups of stock, coconut milk, tomato paste, salsa, and peanut butter. Stir to combine and then cook on medium heat until heated through. Serve immediately, garnished with the chopped peanuts and Chili Flakes. #BerbereBlend #WESTAFRICANPEANUTSOUP #curryblend #GarlicGranules #ChiliFlakes

Click Here To Down Load Or Print Recipe These cookies are moist and chewy and extra chocolatey. They are definitely a kid-favorite and they always disappear quickly. The oats help to make the cookie chewy and the pumpkin makes it moist. The spices - True Cinnamon & Pumpkin Pie Spice - give them a delicious sweet spice flavor. What a great fall- time treat! Ingredients: 1 cup butter (room temperature) 3/4 cup granulated sugar 3/4 cup light brown sugar (packed) 1 egg 1 tsp vanilla extract 2 cups flour 1 cup quick cooking oats 1 tsp baking soda 1 tsp True Cinnamon 2 tsp Pumpkin Pie Spice 1/2 tsp salt 1 cup pumpkin puree 2 cups semi-sweet chocolate chips Directions: Preheat oven to 350 degrees. Grease a large cookie sheet with non-stick cooking spray. Cream the sugars and the butter until light and fluffy. Beat in the egg and the vanilla. In a separate bowl, combine the flour, oats, baking soda, salt, and spices. Stir the four mixture into the butter mixture, alternately with the pumpkin. Stir to combine. Fold in the chocolate chips. Scoop rounded tablespoons of the batter onto the prepared cookie sheet. Bake the cookies for about 10 minutes in the preheated oven (or until the cookies ore golden with lightly brown edges). Cool the baked cookies on a rack. #Recipes #UsingHerbs #TrueCinnamon #PumpkinPieSpice #PumpkinChocolateChipCookies

CLICK HERE TO DOWNLOAD OR PRINT RECIPE Here is a rustic country galette made with fresh figs and peaches and perfectly flavored with Crystallized Ginger and True Cinnamon. This delicious dessert tastes as good as it looks! So easy to make and loved by all whenever it is served. Try it warm with a little vanilla ice cream. Don't worry about the leftovers- there won't be any! Enjoy! CRYSTALLIZED GINGER, True Cinnamon Ingredients: 1 ready-made pie crust 3-4 cups fresh sliced figs 1 can sliced peaches (14.5 ounce can), drained well 1 Tblspn lemon juice 3 Tblspns sugar 1 Tblspn all purpose flour 1/2 tsp True Cinnamon 2 Tblspns Crystallized Ginger 1/4 cup peach preserves 2 Tblspns honey 1 egg white Directions: Preheat the oven to 450 degrees. Roll out the dough and place it on a cookie sheet lined with parchment paper. Mix together the figs, peaches, lemon juice, 2 Tblspns of sugar, flour, True Cinnamon, and Crystallized Ginger. Spread the peach preserves over the center of the dough (leave about 1.5 inches of the dough around the preserves in the center). Pour the fig/peach mixture over the preserves. Drizzle the top of the fig/peach mixture with the honey. Gently fold the outer dough around the center fig/peach mixture, making an edge and leaving the center mixture open and uncovered. Brush the outer edges of the dough with the egg white and then sprinkle with the remaining 1 Tblspn of sugar. Bake the galette in the preheated oven for 15 minutes. Cover the edges of the galette with foil, if needed to keep it from getting too brown. Reduce the oven heat to 375 degrees and bake for an additional 25 minutes. Remove the galette from the oven when the figs are softened and the crust is golden. Cool for 10 minutes before slicing. Serve warm with a scoop of ice cream.

Click Here To Down Load Or Print Recipe This is a quick family dinner recipe that you can make with a few simple ingredients and just the right spices. These sandwiches have a slightly sweet BBQ taste and they are always a favorite with the kids. This is a terrific go-to recipe when you have no time to cook and want a dish that is big on great flavors. Ingredients 1 lb ground beef or ground turkey 1/2 medium onion, chopped 1 1/2 Tblspns brown sugar 1 cup ketchup 1 Tblspn Worcestershire sauce 1 1/2 Tblspns Bar-B-Que blend spice 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 tsp Yellow Mustard Powder Dash of hot sauce 4 buttered/grilled hamburger buns Directions Brown the beef in a fry pan and drain the fat. Add the onion and fry for a few minutes with the beef, until the onion is soft. Add the brown sugar, ketchup, Worcestershire sauce, and spices to the pan and stir to combine. Turn the heat to medium low and simmer until thickened. Add a dash of hot sauce and stir into the mixture. Serve immediately on buttered and grilled toasted buns. THIS RECIPE USES THE FOLLOWING HAM TOWNE SPICERY PRODUCTS: #Recipes #UsingHerbs #SloppyJoes #OnionPowder #GarlicPowder #BarBQueSeasoning