ADVERTISEMENT
- Real Recipes from Real People -

Dearest June: The Goya Sazon con Colantro y Achiote (seasoning with Coriander &

Misc.
ADVERTISEMENT
The Goya Sazon con Colantro y Achiote (seasoning with Coriander & Annato) is not spicy at all. Here are the ingredients from a box of Sazon Goya:

Monosodium Glutamate
salt,
dehydrated garlic
cumin
yellow 5
tricalcium phosphate (anti caking agent)
coriander
annato (color)
red 40

these are all the contents of the Saz n.

This wonderful product will add flavor & color to the food, but is not spicy at all.

As a matter of fact I cannot eat spicy either. Saz n Goya is a safe product for those who cannot eat spicy for medical reasons.

Hope you will enjoy your Crockpot Boneless Thighs with Pasta (Ziti). Everybody here was enchanted.

Have a nice day dear June, your friend from Puerto Rico,

Gladys Batista
MsgID: 0815635
Shared by: Gladys/PR
In reply to: Goya Sazon, etc.
Board: What's For Dinner? at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Crab and Cheese Stuffed Bread
  • CRAB AND CHEESE STUFFED BREAD 1 (16-inch) loaf of French bread, cut in half lengthwise and hollowed out 12 oz cheddar cheese, grated 8 oz crab meat flaked 6 tbsp chopped green onion 1/4 cup mayonnaise 1/4 tsp hot sauc...
  • School Cafeteria Pizzaburgers (1960's)
  • SCHOOL CAFETERIA PIZZABURGERS 1 pound ground beef 1/2 pound spiced luncheon meat, ground 1/2 pound cheese, grated Catsup 4 hamburger buns (for serving) Brown ground beef. Remove from heat. Add luncheon meat and chees...
  • Johnny Carino's Baked Stuffed Mushrooms
  • JOHNNY CARINO’S STUFFED MUSHROOMS 1/8 cup Chopped Garlic 4 cups Chopped Spinach 2/3 cup Diced Red Onion 2/3 cup Shredded Asiago Cheese 1/2 cup Romano Cheese 1/4 cup Shredded Parmesan Cheese 1 tsp Black Ground Pe...
  • Molten Chocolate Espresso (lava cakes)
  • MOLTEN CHOCOLATE ESPRESSO 6 ounces excellent-quality bittersweet chocolate 1/4 cup (1/2 stick) unsalted butter 1 cup sugar 2 large eggs 1/2 cup heavy (whipping) cream, plus 1 cup for whipping, divided use 1 teaspoon p...
ADVERTISEMENT
  • Spicy Szechwan Sauteed Chicken
  • SPICY SZECHWAN SAUTEED CHICKEN 2 tablespoons oil 1 garlic clove, chopped 4 slices ginger root, slivered 3/4 pound boneless, skinless chicken, cut in bite size pieces 2 stalks green onion, chopped 1 tablespoon soy sauc...
  • Chicken and Sweet Potato Curry
  • CHICKEN AND SWEET POTATO CURRY 2 medium-size onions, cut into several large pieces 2 large garlic cloves, peeled 1 (1-inch) cube fresh ginger, peeled 2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Dearest June: The Goya Sazon con Colantro y Achiote (seasoning with Coriander &
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!