| 11. | 1 / 4 teaspoon each : salt and freshly ground black pepper
|
| 12. | Reduce heat to medium high and add remaining teaspoon of oil.
|
| 13. | 2 teaspoons each : ground cayenne pepper and mixed, dried herbs
|
| 14. | 1 1 / 2 ( one slash two ) teaspoons ground cinnamon
|
| 15. | 1 1 / 2 ( one slash two ) teaspoons ground allspice
|
| 16. | 1 1 / 2 teaspoons minced hot green chili OR to taste
|
| 17. | 1 / 4 to 1 / 2 teaspoon hot red pepper sauce
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| 18. | 1 / 4 cup water thickened with 1 / 2 teaspoon cornstarch
|
| 19. | 1 or 2 sprigs fresh tarragon to yield 2 teaspoons tarragon leaves
|
| 20. | 1 1 / 2 teaspoons reduced-calorie stick margarine, melted
|
