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Back to Nature USA

Wednesday, 27 May 2020 21:34

Vindaloo BBQ Sauce

Total Time: 5 minutes

Hands-on Time: 5 minutes

This fiery take on traditional hickory-flavored BBQ sauce will make taste buds tingle.

Simple, yet packed with intense flavor, this vindaloo-seasoned sauce can be used as a dip, marinade or dressing.

For more of a barbeque flavor, try pan roasting the seasoning for about a minute on medium heat before adding to saucepan.



  1. Combine all ingredients together in a small saucepan.
  2. Heat over medium high heat, stirring often until mixture starts to bubble.
  3. Use as you would any other BBQ sauce.
  4. Store leftover sauce in refrigerator.

Pan toast the Vindaloo Seasoning before using in the sauce.

Serve over Tandoori Meatballs.

Tuesday, 26 May 2020 21:44

Tandoori Meatballs

Total Time: 15 minutes

Makes: 4 servings

Put a unique and spicy twist on traditional meatballs with ethnic Tandoori Masala seasoning.

Crafted like normal meatballs, but with added cheese and finely diced veggies, these meatballs are great over pasta or served with a homemade Vindaloo BBQ Sauce.


  • 2 teaspoons Frontier Organic Tandoori Masala Seasoning 1.8 oz.
  • 1 pound lean hamburger meat
  • 1/4 cup plain bread crumbs
  • 1/4 cup ketchup
  • 1 egg


1. Preheat oven to 425 degrees.
2. Place all ingredients in a medium-sized bowl. Mix with hands until just combined. (Do not over mix.)
3. Use a tablespoon to measure out meatballs. Form into balls and place on a lined baking sheet sprayed with non-stick cooking spray.
4. Bake on one side for about 8 minutes, then turn the meatballs over and bake about 7 minutes more. Serve hot.

Throw in your favorite cheese.

Add finely diced onion, carrot, peppers, etc., for an extra treat.

Hamburger meat could be replaced with ground pork, turkey, chicken, veal, etc.

Pair with Vindaloo BBQ Sauce.

Tuesday, 26 May 2020 16:09

Spiced Mustard

Total Time: 20 minutes

Hands-on Time: 20 minutes

Makes: 1 servings

Mustard is one of the oldest and widely used condiments.

The ancient Romans are said to have had quite a liking for it!



  1. Add mustard seed, cloves and water to canning jar and close lid.
  2. Let sit 24 hours.
  3. Move mustard mixture from canning jar to blender or mortar and pestle.
  4. Blend until mixture has thickened and many of the mustard grains are broken up.
  5. Add remaining spices and blend.
  6. Move mixture to canning jar, careful to minimize any trapped pockets of air.
  7. Close lid firmly and leave at room temperature for 3 days.
  8. Open lid, stir in vinegar, taste, and add other seasoning as desired.

Your mustard is ready.

You may refrigerate it or not, as per your preference.



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