Best Baby Bam Recipes

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BABY BAM



Baby Bam image

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.

Provided by mermaidmagic

Categories     < 15 Mins

Time 5m

Yield 3/4 cup

Number Of Ingredients 10

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

Steps:

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

BABY BAM SPICE BLEND



BABY BAM SPICE BLEND image

Categories     Pork

Number Of Ingredients 10

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

Steps:

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

BABY BAM SPICE SEASONING MIX RECIPE



Baby Bam Spice Seasoning Mix Recipe image

Emeril is known for his spicy Cajun dishes. This spice mix is much tamer than the usual, so it will appeal to kids and those who cannot handle the fire of most Cajun seasonings.

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

  • Place paprika, salt, parsley, onion powder, garlic powdere, black pepper, oregano, basil, thyme, and celery salt in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to three months.
  • Yield: about 3/4 cup
  • Emeril says: "You fearless bammers out there can kick this up a notch by adding cayenne (I'd start with about 1/4 teaspoon, and then take it from there)."
  • Source: Emeril's There's A Chef In My Soup! by Emeril Lagasse (HarperCollins Publishers)
  • Copyright by Emeril Lagasse. Reprinted with express written permission.

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