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 Master Class Barbecue Sauce Recipe - Food.com
chili dried/powder, sage, pepper, cloves, cayenne pepper, allspice, garlic, worcestershire sauce, white vinegar, soy sauce, salt, tomato ketchup/catsup, honey, brown sugar
Got this off the web somewhere and modified it. It's the best barbecue sauce we've ever had, hands down! Adjust the cayenne to taste, we like it HOT!
Serving Size: 1 (128) g Servings Per Reci...
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|  Good Eats Roast Turkey Recipe - Food.com
crystallized ginger, vegetable stock, canola oil, sage, rosemary, pepper, cinnamon, allspice, apple, onion, turkey, salt, brown sugar, water
from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Gr...
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 Homemade Corned Beef - Dry Brine Recipe - Food.com
beef brisket, thyme, sage, peppercorn, paprika, bay leaf, allspice, salt
Adapted from Julia Child. I've been reading that many cooks have abandoned the dry brine method for a wet brine method. I have been using this recipe for several years and it always comes out deli...
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| Brining a Young Turkey Recipe - Food.com
brine, crystallized ginger, vegetable stock, canola oil, sage, rosemary, pepper, cinnamon, allspice, apple, onion, turkey, salt, brown sugar, water
This is one of my favorites. Posting this in lieu of posting in the Brining Class of 8/12/2006
Serving Size: 1 (584) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 84.9 Calories...
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|  Turkey Sausage Patties Recipe by admin | ifood.tv
chili dried/powder, ground turkey, egg substitute, olive oil, sage, pepper, parsley, allspice, pear, apple, salt
1. Coarsely shred pear and apple with a hand grater; press well to drain excess liquid. 2. Combine pear, apple, turkey, and next 7 ingredients in a bowl; stir until blended. Shape mixture into 16 pat...
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| Marinade for Venison, Elk or Antelope Recipe by Healthycooking | ifood.tv
pickling spice, beef stock, thyme, sage, peppercorn, marjoram, celery seed, bay leaf, basil, allspice, vinegar, salt, lemon juice
MAKING 1) In a large bowl, combine all of the ingredients. 2) As required, cover venison, elk or antelope with the marinade. 3) Marinate in the refrigerator for 10 to 12 hours. 4) Remove the meat ...
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