| 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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