Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Box salt |
1½ ounce | Black pepper |
2 ounces | Red pepper |
1 ounce | Chili powder |
1 ounce | MSG |
1 teaspoon | Thyme |
1 \N | Bay leaf; crumbled |
1 teaspoon | Sweet basil |
FOR MEAT OR POULTRY
FOR SEAFOOD, ADD
Date: Sat, 24 Feb 1996 15:34:45 -0600 From: Judy Howle <howle@...>
The next recipes are from the Cookin' Cajun Water Smoker Cookbook.
Chile-heads, add whatever hot stuff you want to jazz them up.
Combine and sprinkle over meat. CHILE-HEADS DIGEST V2 #250
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .