4043 sassy eastern rub Recipes

rubbed sage, dried rosemary, crushed, garlic clove, minced, salt, pepper, boneless pork loin chops (1/2 inch thick and 4 oz each), butter, olive oil, dry white wine or apple juice, divided, minced fresh parsley

rubbed sage, minced chives, salt, white pepper, onion powder, chili powder, dried thyme, ground turkey, ground pork

boneless skinless chicken breasts, pounded thin, sea salt, fresh ground pepper, olive oil, white basmati rice, chicken stock (i use just a little less for what i find perfect rice), middle eastern mixed spice (baharat aka middle east mixed spices - the real mix), kabsa spices (saudi kabsa spice mix), turmeric, salt, canned tomato puree (or basic nomato sauce (tomato free tomato sauce) to be tomato free), tomato paste (none if you are tomato free), salt, fresh ground pepper, olive oil, middle eastern mixed spice (baharat aka middle east mixed spices - the real mix), ground cumin, tahini, garlic cloves, crushed, chicken stock , if needed (or water)

whole wheat flour (also called besan, sold in middle eastern, indian, and health food stores) or 1 cup cornmeal (also called besan, sold in middle eastern, indian, and health food stores) or 1 cup chickpea flour (also called besan, sold in middle eastern, indian, and health food stores), salt, olive oil (see the headnote), onion, thinly sliced (optional), fresh rosemary leaf (optional)

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.

butter, sweet potato , scrubbed and shredded, onion, chopped, chipotle chile powder, garlic powder, brown sugar

butter, melted, vegetable oil, worcestershire sauce, honey mustard, brown sugar, garlic powder, salmon fillet

brown sugar , packed, cinnamon, cayenne pepper, egg white, mixed nuts (i use deluxe with no peanuts), dried cranberries

russet potatoes (2 - 2 1/2 lbs.), salt, chili powder, ground coriander, black pepper, sliced fresh chives, olive oil, sour cream

boneless pork chops, about 1/2-inch thick, rubbed sage (enough to rub both sides of the chops, you may not need to use all of it), salt and pepper, to taste, butter, minced shallots or 1/4 cup green onion, dijon mustard, chicken broth, maple syrup, balsamic vinegar, capers

beef burgers, dozen extra large bun, sea salt, cracked pepper, monterey jack pepper cheese, condiments, bacon, maple sugar, red onions, peeled and thinly sliced, butter, chipotle chilies, cilantro, washed, stemmed, chopped, green onion , washed roots trimmed, chopped, chopped garlic, sugar, dijon mustard, lime juice, fresh, mayonnaise, smoky barbecue sauce, chipote chile, avocado, mashed garlic, fresh lime juice, sea salt, cracked pepper, fresh tomatoes, sliced, fresh crisp iceberg lettuce

tomato sauce, root beer, white wine vinegar, brown sugar, chili powder, cumin, fresh ginger, finely minced, garlic clove, finely minced, salt, black pepper, dry mustard, dried onion flakes, liquid smoke, red pepper flakes (optional)

rubbed sage, pepper, curry powder, garlic powder, dried parsley flakes, celery seed, paprika, ground mustard, ground allspice, bay leaves, crumbled, turkey breast (4 to 4-1/2 lb), reduced-sodium chicken broth

rubbed sage, brown sugar, crushed red pepper flakes, ground nutmeg, pepper, allspice, lean ground turkey

thick slice hickory-smoked bacon, steak, famous dave s rib rub seasoning, smoked sausage link, chopped onion, chopped green bell pepper, diced jalapeno, baked beans, famous dave s rich and sassy bbq sauce

bacon, smoked pork sausage (2 links if using farmer john s), beef brisket, cooked (tyson or lloyd s work great), pulled pork, cooked (lloyd s or jack daniel s work great), white onion, minced, red bell pepper, minced, jalapeno peppers, minced, baked beans (bush s recommended), barbecue sauce (famous dave s rich & sassy or hunt s original recommended)

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

lemon, corn, black beans, red bell pepper, diced, peach, diced, jalapeno, diced, olive oil, peach preserves, red pepper flakes, cayenne pepper, tilapia fillets, reynolds wrap foil