| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Emlive07 | 1 | servings | |
INGREDIENTS
| 1 | Bottle Ketchup -; (14 oz) | |
| 1/2 | c | Water |
| 2 | ts | Molasses |
| 2 | ts | Creole or whole grain mustard |
| 2 | ts | Chopped garlic |
| 1/4 | c | Chopped onions |
| 2 | tb | Light brown sugar -; (firmly packed) |
| 1 | ds | Hot pepper sauce |
| 1 | ds | Worcestershire sauce |
| 1 | pn | Salt |
| 1 | pn | Cayenne |
| 2 | ts | Peeled; grated fresh ginger |
| 1 | pn | Freshly-ground black pepper |
INSTRUCTIONS
In a food processor fitted with a metal blade, combine all of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Refrigerate overnight before using. This recipe yields about 2 cups. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from EMERIL'S CREOLE CHRISTMAS by Emeril Lagasse, published by William Morrow From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-24-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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