| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Spices | 1 | Servings | |
INGREDIENTS
| 1 | c | DRIED PARSLEY FLAKES |
| 1 | c | RESTAURANT BLACK PEPPER |
| 1 | c | GRANULATED GARLIC |
INSTRUCTIONS
1- Put parsley flakes and chives in food processor. Whizz them until they are small enough to fit through the holes in a salt shaker. 2- Add garlic and black pepper. Whizz the whole thing for about 2 mins, or until all the components are small enough to fit through a salt shaker. 3- Put in shakers or spice containers with shake and pour spouts. 4- When you use it - add as much as your taste buds tell you. Add your own salt to taste. TIPS- 1- Season meats early- allow to dry marinate overnite in the fridge, or for 30-60 mins at room temp when you cook them. 2- Make instant garlic/seasoned bread : slice french loaf in half, butter lightly, sprinkle on MYSEASONING (tm) and put in oven at 375F until the butter melts, or under the broiler until brown to taste. 3- Great on eggs and omelettes. 4- Make the best hamburger and meat balls in the world - add MYSEASONING(tm) and salt to hamburger meat, shape the patties and/or meatballs, freeze the excess, and use whenever needed for a quick work evening meal. 5- Add a Tablespoon of MYSEASONING(tm) to rice when you cook it for a delicious change of pace. 6- For bread recipes, add about 2 Tbsp per pound of bread dough for great seasoned buns and rolls. COPYRIGHT 1994 CHARLES C. LEBLAN Recipe By : Clebert From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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