RECIPE SECTION - Over 10,000 Recipes


You are here > Home


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Makes about 6 tsp.

1 tablespoon chili powder
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon salt 

Cooking Directions
In a small bowl, stir together the spices.

Rub spice mixture evenly over meat, coating the entire surface.

Cook meat as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.

Serving Suggestions
A great "dry marinade" for chops, tenderloin, or roast. Can also add a little to butter and use the mixture on corn on the cob and then grill along side chops.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions