Baby Bam

BABY BAM

emeril lagasse's bam recipe for kids. he tells the fearless "bammers" to kick it up a notch by adding 1/4 teaspoon cayenne (or more to taste) to the mix. you can sprinkle this on lots of dishes or add it to recipes.

Time: 5 minutes

Steps:

  • place all ingredients in a mixing bowl
  • stir well to combine
  • store in airtight container for up to 3 months


baby bam image

Number Of Ingredients: 10

Ingredients:

  1. paprika
  2. salt
  3. dried parsley
  4. onion powder
  5. garlic powder
  6. ground black pepper
  7. dried oregano
  8. dried basil
  9. dried thyme
  10. celery salt


BABY BAM

Emeril Lagasse's bam recipe for kids. He tells the fearless "bammers" to kick it up a notch by adding 1/4 teaspoon cayenne (or more to taste) to the mix. You can sprinkle this on lots of dishes or add it to recipes.

Recipe From food.com

Provided by mermaidmagic

Time 5m

Yield 3/4 cup

Steps:

  • Place all ingredients in a mixing bowl.
  • Stir well to combine.
  • Store in airtight container for up to 3 months.


Baby Bam image

Number Of Ingredients: 10

Ingredients:

  • 3 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery salt


BABY BAM SPICE BLEND

Recipe From epicurious.com

Steps:

  • mix all that shit together and store in an airtight container


BABY BAM SPICE BLEND image

Number Of Ingredients: 10

Ingredients:

  • 3 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery salt


MIGHTY MEATY MEATLOAF

Recipe From foodnetwork.com

Provided by Food Network

Time 1h40m

Yield 8 servings

Steps:

  • Position rack in center of oven and preheat the oven to 350 degrees F.
  • Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.
  • In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward.
  • In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.
  • Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again.
  • To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes.
  • Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve.
  • Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon.
  • Store in an airtight container for up to 3 months.
  • Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002


Mighty Meaty Meatloaf image

Number Of Ingredients: 33

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/4 cup ketchup
  • 2 teaspoons Baby Bam, recipe follows
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2/3 cup fine dried bread crumbs
  • 1/2 cup ketchup
  • 2 tablespoons light brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce, optional
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 3 tablespoons paprika
  • 1 teaspoon dried basil
  • 2 tablespoons salt
  • 1 teaspoon dried thyme
  • 2 tablespoons dried parsley
  • 1/2 teaspoon celery salt
  • 2 teaspoons onion powder


FISH IN A POUCH

This is an Emeril Lagasse recipe I found on the Food Network site.I wanted to do something different with some fresh cod that I had.This is,honestly the best baked fish recipe I have ever tried.I have just printed off a load of copies for friends.It is so tasty with ingredients that most people already have in their cupboard. I used the 2 tbsp of butter that the recipe called for but it could easily be reduced to even just 2 tsp.

Recipe From food.com

Provided by LuuvBunny

Time 32m

Yield 4 serving(s)

Steps:

  • In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter.
  • Position rack in center of oven and preheat the oven to 375 degrees F.
  • Season each fish fillet with 1/2 teaspoon of the Baby Bam.
  • Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish.
  • Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3times inward to seal the sides of the pouch.
  • Repeat with the remaining fish fillets.
  • Lay the pouches on a baking sheet and place in the oven.
  • Bake for 20 minutes.
  • Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam--keep your face away!
  • Serve immediately.
  • Baby Bam:.
  • Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.
  • Yield: About 3/4 cup.


Fish in a Pouch image

Number Of Ingredients: 17

Ingredients:

  • 2 teaspoons spices (Baby Bam-recipe follows)
  • 4 (8 ounce) cod fish fillets (or flounder, sole,scrod, or whitefish)
  • 1/8 teaspoon white pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 8 tablespoons unsalted butter, softened at room temperature
  • 3 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons dried parsley
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery salt


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