You can make your own pork rub using 1 teaspoon brown sugar, 1 teaspoon BBQ seasoning (I like McCormick's Grill Mates BBQ Seasoning), 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2
-1 teaspoon cayenne pepper, and 1 teaspoon chili powder.
Not exact matches
1 3/4 cups all - purpose flour 1/4
-1 / 2
teaspoon ground
cayenne pepper 1/4
teaspoon freshly - cracked black
pepper 1/2
teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces grated extra sharp cheddar cheese 1
teaspoon prepared dijon mustard
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1
teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4
teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4
-1 / 2
teaspoon fresh ground black
pepper 1
teaspoon Maya Natural Sea SaltTM
1 pound raw shrimp, (21 - 25 per pound) 1/4
teaspoon salt 1/4
-1 / 2
teaspoon cayenne pepper 1/4
teaspoon ground turmeric 1 tablespoon extra-virgin olive oil 1 large ripe, firm mango, peeled and cut into 1 / 2 - inch cubes (see Tip) 1 bunch scallions, green tops only, thinly sliced 1/4 cup firmly packed fresh basil leaves, finely chopped