Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- May 2002 - B's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                       * 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

                    - - - - - - - - - - - - - - - - - - - 
 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!