| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue |
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Ground red pepper |
| 1/2 |
ts |
Ground white pepper |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Onion powder |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Lemon pepper |
| 3/4 |
ts |
Seasoned salt |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Coarsely ground black pepper |
| 1/2 |
ts |
Dried mustard |
| 1/2 |
ts |
Dried rosemary, crushed |
| 3/4 |
ts |
Dried oregano leaves |
| 3/4 |
ts |
Dried thyme |
| 1 |
ts |
Chile powder |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Onion salt |
| 1/4 |
ts |
Garlic salt |
| 1/8 |
ts |
Ground oregano |
| 3/4 |
ts |
Dried oregano |
| 3/4 |
ts |
Dried basil |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
ORLEANS PEPPER:
LEMON KICK:
HERB BOUQUET:
TEX MEX:
CUCINA ITALIA:
Combine ingredients, sprinkle over steak. Lightly rub into beef.
Yields: approximately two 12 ounce steaks or double recipe for a 3 pound
roast. Typed in MMFormat by cjhartlin@msn.com Source: Angus Beef Recipe
Collection
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 18, 1998
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