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Showing: All-Purpose Rub for Meat - Bissara

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Dry rubs can be as successful as a liquid marinade, and add wonderful flavors to meat or poultry with very little effort. This rub has herbs, sugar and powdered mustard, perfect for chicken or pork. Make up a few batches and give them away as gifts.

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Aloo Gobi

Submitted by: LUNACITY

Home Town: Regina, Saskatchewan, Canada

Living In: Tucson, Arizona, USA

Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy.

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Always A Winner Potato Salad

Submitted by: DEBIPORTER

This is old fashioned potato salad but with a delightful twist. There's lots and lots of tiny shrimp accompanying the potatoes, and when you're not expecting them, they're a wonderful taste sensation. This pleasing salad serves twelve.

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Ann's Shrimp Etouffee

Submitted by: Ann Cooper

Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice.

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Authentic Hungarian Goulash

Submitted by: SUSANNAH

Flank steak, also known as London Broil, sauteed with onion and fragrant herbs, then simmered with potatoes.

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Baked Paprika-Parmesan Chicken

Submitted by: Renae Sattazahn

Home Town: Branson, Missouri, USA

Chicken is breaded with a Parmesan-paprika coating and baked until golden and crispy in this easy recipe. This unique combination of ingredients makes a fantastic dish that all your family will love.

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Baked Pork Chops with Apple Raisin Stuffing

Provided by: Campbell's Kitchen

Perfect for autumn, these baked pork chops are accompanied by seasoned apple raisin stuffing.

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Bangalore Cornish Hens

Submitted by: weekendchef

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

Halved Cornish game hens are baked with a multitude of vegetables and spices, making an elegant Indian entree.

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Barbequed Ribs

Submitted by: Gail

These pork ribs require a double cooking process and an overnight bath in a marinade. The spicy rub and rich sauce make them worth the wait!

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Basic Bread Stuffing

Submitted by: Robyn Webb

Seven variations are given for this simple, health conscious dressing suitable for a 12 pound bird.

Not Yet Reviewed!
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Bayou's Bodacious Butt Rub

Submitted by: Chef Bayou

Home Town: Baton Rouge, Louisiana, USA

Living In: Galveston, Texas, USA

This perfectly seasoned dry rub is perfect for smoking pork butts, ribs, and beef briskets. It gets a little kick from just the right amount of cayenne pepper, plus the unique flavor of sassafras. The brown sugar creates a nice crunchy 'bark' on the outside of the meat.

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BBQ Dry Rub

Submitted by: AMYNTAYLORSMOM

My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!!!

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Be Prepared Five-Bean Soup Mix

Submitted by: Lois Richer

Mix dried pinto, navy, garbanzo, lima and kidney beans with dehydrated vegetables, broth granules and spices for this hearty bean soup mix that is ready to go when you are.

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Beef Noodle Shepherd's Pie

Submitted by: Cathy

A classic casserole made with ground beef combined with pasta and topped with mashed potatoes. Baked until bubbly and slightly browned. For extra garnish, sprinkle chopped parsley over the top. Instant mashed potatoes make preparation even faster.

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Beef Paprika

Submitted by: HODGEYMAMA

A hearty beef stew with complex, central-European flavor.

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Beer Batter Fish Made Great

Submitted by: Linda Olar

Fried fish filets in a spicy beer batter with lots of paprika and garlic powder.

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Beer Butt Chicken

Submitted by: Barrie Tapp

This is a bit unorthodox, but the end result is moist, flavorful and amazing. All you'll need is some chicken, butter, beer, and seasonings.

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Best BBQ Rub in Texas

Submitted by: HOLLYKH

Brown sugar, chili powder and paprika are augmented by a subtle array of spices in this beef brisket rub with a flavor the size of Texas. Rub into beef at least 2 hours before cooking.

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Bill's Fried Bacon

Submitted by: WHATS HIS FACE

If you are tired of simple fried bacon, try this. Bacon is simmered in a spice blend, then cooked until crisp and coated with great flavor.

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Bissara

Submitted by: Asma Khalfaoui

Living In: Nashville, Tennessee, USA

Split pea soup is given a North African twist with the addition of paprika, cumin, and a whole chili pepper. This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa.

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