| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Caribbean |
|
1 |
servings |
INGREDIENTS
| 2 |
ts |
Chili powder |
| 1/4 |
c |
Chopped onion |
| 2 |
ts |
Thyme |
| 2 |
ts |
Cumin |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Salt |
| 1 |
tb |
Chopped garlic |
| 2 |
ts |
Basil |
| 1 |
ts |
Allspice |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Coriander |
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Chopped jalapeno |
| 2 |
ts |
Oi |
INSTRUCTIONS
Address of original story:
http://www.hotcoco.com/living/food/stories/byr26238.htm (c) 1999
Contra Costa Newspapers
~- Combine ingredients in blender and rub a teaspoon or two into each
half-pound of chicken, pork steak or other meat. Cook over medium
heat; high heat will cause sugar to burn. Keep remainder of spice
mixture in an airtight container.
Amounts used too small for meaningful nutritional analysis.
Posted to bbq-digest by Carol McKaskill <mckaskill@hwy97.net> on Jun
06, 1999, converted by MM_Buster v2.0l.
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