The post GINGERBREAD COOKIES appeared first on Troyer's Spices.
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Servings
2 doz.
servingsPrep time
15
minutesCooking time
10
minutesIngredients
3 cups all purpose flour
1 tbsp Troyer’s Gingerbread 9 Spice
1 tsp baking soda
1/2 tsp kosher sea salt fine
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/4 cup molasses
1/2 tsp pure vanilla extract
sanding sugar or colored sugar, to dip cookies in
Directions
- Preheat oven to 350*. Line baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, Gingerbread 9 Spice, baking soda, and salt.
- In a separate large mixing bowl, beat together the softened butter and sugars until light and fluffy. This usually takes about 2-3 minutes. Then beat in the egg, molasses and vanilla extract until well combined.
- Gradually add the dry ingredients mixture to the wet mixture, mixing until just combined. Do not over mix.
- Divide the dough in half, using flour or butter on your hands to keep it from sticking. Shape each half into a disk, wrap them in plastic wrap and refrigerate for at least one hour or until the dough is firm.
- Roll and cut: On a lightly floured surface, roll out chilled dough to about 1/4″ thickness. Use your festive cookie cutter to cut out shapes. Dip or lay each cookie in to the sanding sugar, face down. Press down very gently to get the sugar to stick. Flip the cookie and sugar the back. Transfer to your prepared baking sheet, leaving about 1″ between cookies.
- Bake in preheated oven for 8-12 minutes or until the edges start to brown. Keep a close eye on them as baking times can vary based on cookie size and oven performance.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, let your creativity shine by decorating them with icing, sprinkles, or other decorations.
- Now, you have delicious homemade Gingerbread cookies infused with the warm flavors of our Gingerbread 9 Spice! Enjoy your holiday baking!!
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Servings
4
servingsPrep time
20
minutesCooking timeminutes
Calorieskcal
Ingredients
3 cups cooked or roasted chicken, diced
1/2 cup salad dressing
2-3 green onions, sliced thin
1/2 tsp onion powder
1/2 tsp garlic salt
4 baby dills, grated
2 tsp prepared mustard
1/4 tsp Kosher salt
3 tsp Ranch powder mix
1/2 tsp dried parsley
1/2 tsp smoked paprika
Directions
- Mix all ingredients together well.
- Serve on your choice of bread or in wraps.
The post Chicken Salad appeared first on Troyer's Spices.
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Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
4-7 lb. boneless pork shoulder roast
2 tbsp oil
- The Rub:
4 tbsp chili powder
2 tbsp kosher salt
1/4 cup brown sugar
2 tsp cumin
1 tsp dried oregano
1 tsp granulated onion
1tsp granulated garlic
1 tbsp smoked paprika
1 tsp pepper
- Blender mixture:
reserved spice mixture
1 onion
2 tbsp oil
2 tbsp white wine
2 tbsp vinegar
1 clove garlic
- Mango Salsa:
1 avocado, diced
2 ripe mangos, diced
red onion, to your liking
cilantro, fresh, chopped, to taste
1 jalapeno, diced
1 red pepper, diced
1 tbsp maple syrup
2 tbsp lime juice
1/2 tsp Kosher salt
Directions
- Whisk the rub ingredients together in a bowl.
- Pat roast dry with paper towel.
- Reserve 1-2 tbsp of the spice mixture. Rub the rest of the mixture into the roast all over. Let sit at room temperature for at least 1 hour or overnight in the fridge.
- Heat the oil in a frying pan. Place roast in the frying pan and brown on all sides. Place browned roast in a slow cooker.
- Put all the blender ingredients in a blender or food processer and blend to a paste or sauce. Pour over the roast. Add 2 cups of water. Cook on low for 6-10 hours until “fall apart” tender.
- Shred the pork roast and put back into slow cooker.
- Serve with warm tortillas or tortilla chips, avocado, mango salsa, shredded cabbage, and a splash of lime juice or fresh salsa.
- Mango Salsa:
- Mixed together.
- Enjoy on tacos or with chips.
The post Spicy Pulled Pork Tacos appeared first on Troyer's Spices.
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Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1/4 tsp granulated garlic
1/2 tsp Troyer’s Curry 8 Spice
1/2 tsp minced onion
2 tsp dill weed
2 tbsp dried parsley
2 tbsp Parmesan cheese
6 tbsp relish
6 tbsp mayonnaise
2 cans tuna
Directions
- Mix all the ingredients together well. Chill.
- Serve on your choice of bread, rolls or in wraps.
The post Tuna Salad appeared first on Troyer's Spices.
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6
servingsPrep time
30
minutesCooking time
1
hourCalorieskcal
Ingredients
1.5 lbs. chicken thighs
Troyer’s Shawarma 8 Spice
1 tsp fine Kosher Sea Salt
- Shawarma Rice:
1 cup long grain rice
1/4 cup butter, melted
1 tsp Fine Kosher Sea Salt
1 tsp Troyer’s Shawarma 8 Spice
1 tbsp minced dry onion
1 tbsp chicken soup base or chicken bouillon
2 cups water
Directions
- Rub chicken with Shawarma spice and salt and set aside for a few minutes or up to one hour.
- Grill. Then slice.
- Shawarma Rice:
- Mix all together. Bake, covered, in preheated 350* oven for 1 hour.
- Shawarma Bowls:
- Serve in bowls. Rice, then chicken.
- Toppings: shredded lettuce, chopped cucumber, feta cheese, pickled red onions, hummus, siracha mayo, tzatziki sauce and warmed Naan.
The post Shawarma Chicken Bowls appeared first on Troyer's Spices.
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Coconut Rice
Course: RECIPES, SidesServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 cup basmati rice
1 cup coconut milk
1 cup water
1 tsp Kosher salt
Directions
- Bake at 350* for 1 hour. Or cook as usual, till done.
- Fluff with a fork and serve.
- **Delicious served with Butter Chicken, topped with grilled, chopped, fresh pineapple.
The post Coconut Rice appeared first on Troyer's Spices.
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Course: ChickenServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
6 tbsp butter, divided
1 chicken breast or 2 chicken thighs, cubed
1 onion, diced
5 garlic cloves, minced
2 tbsp garam masala
2 tbsp fresh ginger, grated or 1/2 tsp ground ginger
1 tsp chili powder
1 tsp cumin
1/2 tsp cayenne or 1 tbsp siracha, opt
1 can tomato sauce
2 cups cream or coconut milk
salt and pepper, to taste
Directions
- Brown cubed chicken in 2 tbsp butter and set aside. (You can substitute cooked leftover chicken. Then eliminate this step.)
- Melt 2 tbsp butter and cook until soft.
- Add garlic, ginger, spices, and tomato sauce. Simmer 45 minutes.
- Add cream and chicken. Simmer another 10-15.
- Add 2 tbsp butter and salt and pepper to taste. Serve with Naan and Coconut Rice.
The post Butter Chicken appeared first on Troyer's Spices.
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Lentil and Sausage Soup
Course: RECIPESServingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 lb. sweet Italian sausage
2 large onions
2 tbsp minced garlic
2 lbs. dry lentils
4 cups potatoes (2 pints canned)
1 can diced tomatoes, 796 ml
2 beef broth 900 ml
Approx. 6 cups water, or to fill pot
1/3 cup Troyer’s Soup 9 Spice
Directions
- In a skillet, brown sausage. Add onion and garlic. Sauté for 5 minutes.
- in a large stockpot, place ingredients in order: lentils, potatoes, sausage, garlic, onions, tomatoes, bay leaves.
- Add spice mix.
- Add all liquids and stir.
- Heat on medium high until boiling, stirring often.
- Cover and reduce heat to a simmer. Simmer 3 hours or until lentils are soft.
- Add water as needed.
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