denise~* wrote:
> sandi wrote:
>> Hi all
>>
>> I have a recipe that calls for 1 tsp. of Cardmom.
>> Went to the store and lo & behold, NO cardamom. What can I use as
>> a substitute?
>>
>> Thank you.
>
> Ohh, and like someone else mentioned, if you find it, be prepared to
> spend a pretty penny, but it's so worth it!

Penzey's has it for $3.29 for a 1.2 ounce jar. Great stuff.

http://www.penzeys.com/cgi-bin/penze...scardamom.html

I use it for this recipe and it is WONDERFUL!!!

> * Exported from MasterCook *
>
> Cardamom Spiced Meatloaf
>
> Recipe By : Amy Finnerty in Southern Living, March 2004.
> Serving Size : 8 Preparation Time :0:15
> Categories : Beef Main Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons butter
> 2 carrots, finely diced
> 1 large onion, finely diced
> 1 zucchini, finely diced
> 2 cloves garlic, crushed into a paste
> 2 teaspoons ground cardamom
> 1 teaspoon cumin
> 1/2 teaspoon cinnamon
> 1/4 teaspoon cayenne
> 1/4 teaspoon black pepper
> 1 pound ground chuck
> 1 pound ground lamb, or additional beef
> 2 eggs
> 1 cup fresh bread crumbs
> 1/2 cup Ketchup
> 1/3 cup plain yogurt
> 2 teaspoons salt
> 2 tablespoons ketchup for topping loaves
>
> In 12 inch nonstick skillet, melt the butter over medium heat. Add the
> carrots, onion and zucchini and cook, stirring occasionally, until the
> vegetables are tender. About 15 minutes. Add the garlic and cook 1
> minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, black
> pepper and cook 30 seconds. Set aside to cool slightly.
>
> Preheat over to 375 degrees. In a large bowl combine beef, lamb, eggs,
> bread crumbs ketchup, yogurt, salt and cooked vegetable mixture just
> until well blended but not over mixed.
>
> Shape into meatloaf in baking dish and spread the top with the remaining
> 2 Tbl ketchup. Bake 1 hour 15 min. Let stand 10 minutes to set before
> carving.