3577 rub remedies Recipes

water, cinnamon sticks, star anise, cm piece ginger, finely sliced, red chili, orange juice, honey, lemon , zest and juice, oranges , cut into slices

orange juice , she squeezed hers fresh i didnt, honey, ginger, jarred crushed

thick cut bacon, italian sausage, barbecue sauce (your favorite ), barbecue seasoning (your favorite rub , recommended bad byron s butt rub, rendezvous famous seasoning, or steven raichlen)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

lemon, squeezed, garlic clove, squeezed, powdered ginger, cayenne pepper

banana , peels discarded, whole blueberries (fresh or frozen ), ground nutmeg (do not use if pregnant or breastfeeding. do not give to children three years old and under.), water, honey, to taste (optional, added only for taste because drink is bitter)

caffeine-free tea (caffeine-free is a must if you re trying to re-hydrate), lemon, water, fresh ginger , root, honey, soda pop (7up or carbonated water)

cubed sirloin or 3 lbs london broil beef or 3 lbs tri-tip steak, wesson oil, sausage, beef broth, hunts tomato sauce, chili and tomato cocktail juice, snap-e-tom, budweiser beer, gebhardt chili powder, garlic powder, onion powder, cumin, tabasco sauce, salt

ginger ale (i use diet ), sugar (you may need a little more or a little less depending on the brand)

pearl barley, water, sugar (optional), lemon juice (optional)

orange , zest of, large (use entire peel), grapefruit , zest of (use entire peel), garlic cloves, rosemary (optional), water

whisky, honey, water, lemon juice (can be from the plastic lemon), fresh lemon (optional)

beef brisket untrimmed, red wine vinegar moo marinade, onion , minced moo marinade, juice of 1 lemon moo marinade, red pepper , black pepper moo marinade, chili powder moo marinade, salt day rub, black pepper day rub, red pepper day rub, hot pepper sauce day rub