Recipes Included On This Page Barbecue Dry Rub Barbecued Meatballs II Bayou Blast Bear's Brisket Rub Beet Shells Supreme Belly's Texas-Style Dry Rub Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Barbecue Dry Rub Recipe By :Food 911, by Tyler Florence Serving Size : 1 Preparation Time :0:10 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup paprika 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 teaspoons peppercorns 1 teaspoon dry mustard 1 teaspoon chili powder 2 tablespoons cumin seed -- toasted 3 tablespoons coriander seed -- toasted 1/4 cup kosher salt 1/4 cup light brown sugar Combine all ingredients in a clean coffee grinder. Yield : Approximately 1 1/2 cups Prep Time: 12 minutes Recipe from Food 911, by Tyler Florence Contributed to the FareShare Gazette by Robin; 19 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecued Meatballs II Recipe By :Best-Loved Slow Cooker Recipes Serving Size : 24 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lean ground beef 1 1/3 cups ketchup -- divided 3 tablespoons seasoned bread crumbs 1 egg -- lightly beaten 2 tablespoons dried onion 3/4 teaspoon garlic salt 1/2 teaspoon black pepper 1 cup brown sugar -- packed 6 ounces tomato paste 1/4 cup soy sauce 1/4 cup cider vinegar 1 1/2 teaspoons hot pepper sauce bell peppers -- diced Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1 inch meatballs. Place meatballs in two 15" x 10" jelly- roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker. Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in medium bowl. Pour over meatballs. Cover and cook on Low 4 hours. Serve with cocktail picks. Garnish with bell peppers, if desired. Source : "Best-Loved Slow Cooker Recipes" Yield : "4 dozen" Contributed to the FareShare Gazette by Jenn; 11 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 8g Fat (47.8% calories from fat); 8g Protein; 12g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 513mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Bayou Blast - {Emeril's Creole Seasoning} Recipe By :Emeril Lagasse Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons Paprika 2 tablespoons Salt 2 tablespoons Garlic powder 1 tablespoon Black pepper 1 tablespoon Onion powder 1 tablespoon Cayenne pepper 1 tablespoon Dried oregano 1 tablespoon Dried thyme Combine all of the above ingredients thoroughly. Store in a clean, new or recycled, airtight shaker-type spice jar. This recipe yields 2/3 cup of Emeril's famous "Bayou Blast" Creole seasoning. Comments : "Bayou Blast" gives you the big, bold flavor of Southern Louisiana by imparting the perfect balance of spices to your Cajun creations. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - Essence Recipes Link; Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - 08-04-1996 Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bear's Brisket Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons salt 2 tablespoons pepper 1 tablespoon thyme 1 cup dark brown sugar Mix ingredients well and store in a tightly-sealed jar in a cool dark place. Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beet Shells Supreme Recipe By :The Cuisine Chronicle by Mary Biner Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 beets -- (6 to 8) 1/3 cup vinegar -- (75 mL) 2/3 cup oil -- (150 mL) 1 1/2 teaspoons salt -- (7 mL) 1 teaspoon sugar -- (5 mL) 1 tablespoon horseradish -- (15 mL) Boil the beets until tender then scoop out the centers with a spoon. Mix the remaining ingredients together and pour over the beet shells. Refrigerate four to five hours or overnight. Drain the shells and use to hold fresh vegetables, egg salad or other fillings. Author's note: These look particularly attractive when filled with chopped fresh greens and topped with alfalfa or bean sprouts. Makes 6 to 8 servings. From The Cuisine Chronicle by Mary Biner; 1980; Eat Your Heart Out Publishing Co., Calgary, Alberta. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 24g Fat (83.3% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 600mg Sodium. Exchanges: 1 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Belly's Texas-Style Dry Rub Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 5-05 May 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon red pepper -- ground (heat to your liking) 1 tablespoon garlic power 1 tablespoon onion power 1 tablespoon sugar -- (white or brown) 1 tablespoon paprika Mix ingredients and rub into meat well and let the meat sit until it is dry. Put the meat into your smoker at 220F. Mop after it has cooked for about two hours and then every 1/2 hour. Contributed to the FareShare Gazette by Keri; 16 May 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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