Toastmaster TUV48 - Manual (Page 17)

17
CARIBBEAN JERK
2 TBL dehydrated onion
1 TBL garlic powder
4 tsp dried crushed thyme leaves
2 tsp salt
2 tsp ground allspice
1 ⁄
2
tsp ground nutmeg
1 TBL sugar
CAJUN
2 TBL paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne pepper
1 1 ⁄
2
tsp ground white pepper
1 ⁄
2
tsp ground black pepper
1 tsp dry thyme leaves
1 tsp oregano leaves
SPICY FIREWORKS
2 TBL ground cumin
2 TBL chili powder
1 TBL ground coriander
1 1 ⁄
2
tsp cayenne pepper
1 TBL ground black pepper
1 1 ⁄
2
tsp ground cinnamon
1 1 ⁄
2
tsp brown sugar
3 ⁄
4
tsp salt
QUICK SERVE DIPPING SAUCES
Blend ingredients together and serve with cooked meat, poultry or fish.
CHINESE MUSTARD
Yield: 3 ⁄
4
cup
4 tsp dry mustard
6 TBL soy sauce
4 TBL cider vinegar
2 tsp sesame oil
1 tsp sugar
Water to taste