BBQ Seasoning Rub 3

1 tbsp Chile, ground
2 tsp Paprika, Hungarian
1 tsp Cumin, powder
1 tsp Coriander, ground
1 tsp Kosher Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2tsp Mustard, dry,
1/2tsp Pepper, black, ground
1/2tsp Thyme, leaves, dried
1/2tsp Turmeric powder
1/2tsp Allspice, ground

Mix all ingredients, and store in a cool area. Rub on meat and refrigerate the night before cooking. Consider halving the chili for a milder rub.

Asian Seasoning Rub

2 tbsp sesame seeds, toasted
2 tsp turmeric, ground
1 tsp coriander, ground
1/2tsp kosher salt
1/2tsp onion powder
1/4tsp cumin, ground
1/8tsp cinnamon, ground

Combine all ingredients, and store in a cool area.
Goes well with beef, white chicken meat, any firm white fish, and vegetables.

Apricot Raisin Spiced Glaze

1 tsp Red Pepper, dried
1/2tsp Kosher Salt
1 tbsp EVO oil
1 1/2tbsp brown sugar
12 Golden raisins, chopped up
3 tbsp Apricot preserves
1 tsp Wine vinegar or lemon juice

In a skillet heat about a half-cup water over medium heat until it begins steaming. Add the pepper flakes (adjust to your tolerance), with the salt and EVO oil to the water and allow the flakes to soften. Add the brown sugar (stir to dissolve) and raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan, and make sure any gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat meats with the glaze by simmering the meats with the glaze for a couple minutes on each side, or broil for affect. Spread a teaspoon or so on each serving plate and arrange meats on top.

BBQ Rib Seasoned Rub and Sauce

1 tbsp Black pepper, ground
1 tbsp Paprika, ground
1/2tbsp Chili powder
1/2tbsp Red pepper flakes
1/2tbsp Garlic powder
1 tsp Celery salt
dash Dry mustard

FINISH SAUCE

8 oz Ketchup
4 tbsp Soy sauce
2 tbsp Worcestershire sauce
1 tsp Garlic powder
4 tbsp Apple cider vinegar
2 tbsp Apple juice
1 onion, finely grated
1 Golden Delicious apple, grated
1/4 bell pepper, grated small

Mix dry rub ingredients, and store in a cool area. Rub into ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add in finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs as you prefer, and use sauce to glaze. Serve sauce on the side.

All Purpose Seasoning Rub

2 tbsp Black pepper, ground
2 tbsp Paprika, ground
2 tbsp Onion powder
1 tbsp Brown sugar
1 tbsp Chili powder
1 tbsp Kosher salt
1/2tsp Ground sage
1/2tsp Ground nutmeg
1/4tsp Cayenne pepper (opt)

Mix all the spices together and store in a cool area. Great with ribs, brisket, and chicken and vegetables.

Sweet a Little Hot Spice Rub

1/4c Paprika
1 tbsp Ground cumin
1 tbsp Chile powder, (mild)
1 tbsp Ground black pepper
1/2tsp Cayenne pepper powder
1/4tsp Ground cloves

Mix all ingredients, and store in a cool area. Apply to meats, poultry, fish, and vegetables.

Sweet Mustard Seasoning Rub

1/2tbsp kosher salt
1/8c brown sugar
1 tbsp brown sugar
1 tbsp cumin, ground
1 tbsp chili powder, Mexican, or, ancho
1/2tbsp ground black pepper
1/2tbsp cayenne, ground
1/8c paprika, ground
1/2tsp ground pepper
1/2tsp dried ginger
1/2tsp dried sage, ground
1/2tsp dried oregano
1/2tsp allspice, ground
1/4tsp ground cloves

Mix ingredients and store in a cool area. Add ingredients to 1/2 Cup Dijon mustard, (add honey for some more sweetness), 1/4 cup Balsamic vinegar, and mix all and simmer for 30 minutes. Rub on meat, then roast. Serve as sauce.

Chicken Seasoning Rub 2

6 tbsp FIRMLY PACKED BROWN SUGAR
3 tbsp SPIKE SEASONING (see below)
2 tbsp PAPRIKA, ground
1/2tsp ONION POWDER
1/4tsp GARLIC POWDER
1/4tsp PEPPER, ground
1/4tsp GINGER, ground

Mix and store in a cool area. Rub chicken thoroughly, and roast.


Substitute Spike Seasoning Mix @
http://allblindtrust.blogspot.com/2006/03/substitute-spike-seasoning-mix-2-tbsp.html

Spice Paste 2

2 tbsp cumin powder
2 tbsp turmeric powder
2 tbsp sweet paprika
2 tbsp coriander seed cracked
2 tbsp black peppercorns cracked
1 tbsp ground cinnamon
1 tsp kosher salt
1/4c EVO oil
2 cloves garlic cloves minced
2 tbsp minced fresh oregano
1/4c minced fresh cilantro

Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days. This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. For steaks, bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side.

Buffalo Wings SEASONING MIX

2 tsp Salt
2 tsp Paprika (mild; or Hungarian hot paprika)
1 tsp Cayenne pepper
1 tsp Onion powder
1 tsp Garlic powder
3/4tsp Ground pepper

Mix or grind all ingredients well. Store in a cool dry place.

Steak Strip Vegetarian Calzones

1 c finely chopped red potato
1 c finely chopped onion
1 c vegetable broth
1/4tsp kosher salt
1/4tsp ground cumin
11/4tsp ground allspice
1/4tsp black pepper
1 clove garlic, minced
1 tbsp finely chopped cilantro
1 pack Steak Strips, Morningstar Farms
Cooking spray
1 tbsp cornstarch
1 tbsp cold water
bread machine dough anything style


See bread machine dough anything style Recipe@

http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html


Combine first 9 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool. Sauté in a sprayed frying pan 1 package of Morningstar Farms Steak Strips until browned, then set aside. Drain saucepan mixture in a colander over a bowl. Discard liquid, and add Steak Strips. Finely chop Steak Strip mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.

Working with one calzone at a time, roll one portion, roughly 1/6 th of ABM dough on lightly floured surface to 7-9-inch semi-circle. Form calzone circles by pulling out from the edges in a gentle manner being careful not to tear the dough. In a bowl, combine all the filling ingredients. Push your filling back in towards the middle as you seal. Repeat with remaining dough , and fillings. Fold over to enclose filling, pressing edges firmly together, until closing corners. Brush with Oriental Sesame Oil and/or egg wash, and sprinkle with Sesame seeds. Place a dollop of your filling in the middle for effect. Place on lightly greased baking sheets. Preheat oven to 425 F. Bake 20 to 25 minutes or until browned. Remove from oven. Repeat the procedure with the remaining Steak Strip mixture, dough, and cornstarch mixture.

Substitute Tamarind Paste

1 tbsp dates
1 tbsp prunes
1 tbsp dried apricots
1 tbsp lemon juice

Chop the dates, prunes, and apricots into fine pieces and add the lemon juice.
Tamarind pulp is most often made into a drink or candy. However, in a thicker paste form, it also can be incorporated into grilling glazes, curries and barbecue sauces. During last 15 minutes of grilling, baste with some of the tamarind barbecue sauce which follows.

Tamarind Barbecue Sauce
2 tbsp EVO oil
1 large onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 tbsp grated fresh ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp freshly ground pepper
1/2tsp cardamom
1/2tsp ground cinnamon
1/8tsp ground cloves
1/8tsp ground nutmeg
1 large can plum tomatoes and juices
1 c water
1/4c light brown sugar
3 tbsp tamarind paste
1 hot pepper, seeded and chopped
1/4c coarsely chopped cilantro
Kosher Salt
ground pepper

To make the sauce: Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and hot pepper and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro and place in a food processor. Process until smooth. Season with salt and pepper to taste. Let cool.

Vegetarian Beef Fajitas with Peppers and Onions

Marinade:
1/4c EVO oil
1 tsp grated lime rind
2 1/2tbsp lime juice
2 tbsp Worcestershire sauce
1 1/2tsp ground cumin
1 tsp kosher salt
1/2tsp dried oregano
1/2tsp ground black pepper
2 cloves garlic, minced
14 oz vegetable broth

Fajitas:
2 bags steak strips, Morningstar Farms
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
8-12 tortillas (10-inch), whole wheat flour
1 c salsa
1/4c sour cream
1/2c cilantro, chopped fresh
Fresh cilantro sprigs

The vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other seasonings. Substitute Meat for the Steak Strips if you wish, and marinate them as well. To prepare marinade, combine first 10 ingredients in a large bowl; set aside. Combine marinade, and vegetables in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Place some marinade in a small saucepan as a reserve. Place the vegetarian steak strips, and vegetables on grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Place the steak strips and vegetables on a serving platter; drizzle with reserved marinade. Arrange about 2 ounces of steak strips, 5 bell pepper wedges, and 2 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve.

Orange Sweet and Sour Sauce with Bell Peppers

1 c orange juice
1 tbsp cornstarch
2 tbsp rice vinegar
3 tbsp low-sodium soy sauce
2 tbsp honey
1 c onion, chopped
1 tsp garlic, minced
1 tsp ginger. minced
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips

Combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.

Add remaining 1 1/2 teaspoons of oil to pan. Add onion, garlic, and ginger; sauté for 1 minute. Add green bell pepper and red bell peppers strips, and sauté for 2 minutes. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute. Serve over rice and chicken, or soy meat.

Kung Pao Chicken

1 tbsp EVO oil, divided
4 c broccoli florets
1 tbsp ground fresh ginger divided
2 tbsp water
1/2tsp crushed red pepper
1 lb skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2c chicken broth
2 tsp Catsup
1 tsp Dried Orange Peel
1/4tsp Sesame Oil
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
5 cloves, garlic minced
2 tbsp peanuts, coarsely chopped salted

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan, then sauté 1 minute. Add water. Cover, and cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan, and keep warm. Heat remaining 2 teaspoons of oil in pan, then add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan. and cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan, then toss to coat. Sprinkle with peanuts.

Jerk Seasoning 2

2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground ginger
1/2 tsp dried thyme
1/2 tsp ground allspice
1/4 tsp kosher salt
1/4 tsp ground nutmeg
1/4 tsp ground red pepper
1/8 tsp freshly ground black pepper

Blend the above ingredients by pulsing in a food processor. Store in a cool place. Rub on chicken, meat, and sprinkle on vegetables, then cook.

Blueberry Citrus Sauce

1 c blueberries, fresh or frozen
6 tbsp orange juice
6 tbsp lemon juice
2 tbsp vermouth
2 tsp grated orange peel
2 tsp grated lemon peel
1 tsp fresh ginger, minced

Add blueberry mixture to skillet, after cooking meat or chicken, and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over entree, and serve.

Blueberry Sauce

2 pints blueberries
1 onion, thinly sliced
3 tbsp brown sugar, firmly packed
1 1/2tsp red wine vinegar
1 tbsp extra-virgin olive oil
1 1/2tsp brown sugar
1 tbsp ginger root, finely chopped fresh
1 tsp chili powder
1 tsp ground cumin
1/2tsp coarsely ground pepper
1/4tsp kosher salt

Place all ingredients in a 2 quart saucepan. Cook over a medium heat, stirring occasionally, until flavors are blended, about 12 to 15 minutes. Baste with the blueberry sauce. Serve sauce over ribs, and meat.

CHICKEN BREASTS WITH BLUEBERRIES

2 tbsp EVO oil
2 chicken breasts (about 2 lb) cut in half, skinned
1/3c peach or apricot jam
3 tbsp Dijon mustard
1/3c frozen, blueberries
1/3c white wine vinegar

In a 10" frying pan over medium-high heat, heat EVO oil. Add chicken, and cook until brown, about 4 minutes, then turn chicken over. Meanwhile, mix jam and mustard, mashing pieces of fruit. Spread jam mixture over the breasts, and sprinkle with blueberries. Turn heat to medium-low and cook, covered, until breasts are no longer pink in center (cut to test), about 15 minutes. With a slotted spoon, lift chicken and blueberries to a platter, and keep warm. Add vinegar to pan, then scrape brown bits free. Boil on high heat until liquid, including juices drained from chicken platter, is reduced by 1/3 and thickened. Pour sauce over chicken.

PASSOVER BLUEBERRY MUFFINS

1 c Brown Sugar
1/2c EVO Oil
1/2c Cake meal
3 Eggs
1/4c Potato starch
1/4tsp Kosher Salt
1 pk Frozen blueberries
Cinnamon/brown sugar mixture

Mix sugar and oil, add eggs and beat mixture well. Fold in dry ingredients and blueberries (all this can
be done in food processor). Place in muffin tin. Sprinkle tops with cinnamon/sugar. Bake at 325 degrees for 45 minutes. Makes 12-15 muffins.