Best Herb Seasoning Recipes

CITRUS-HERB SEASONING SALT

Steps:

• Combine salt, lemon zest, rosemary, thyme, oregano, sugar, paprika, and red-pepper flakes.

MISTI'S DRIED HERB SALAD SEASONING

Steps:

• Combine Parmesan cheese, parsley flakes, basil, chives, marjoram, paprika, onion powder, garlic powder, salt, and pepper in a small bowl; stir to blend evenly. Store in an airtight container.

LEMON-HERB SEASONING

Steps:

• Seasoning; Combine all ingredients in medium bowl.
• Toss gently with spoon until well-blended.
• Store in an airtight container in a cool, dry, dark place for up to six months.

PARMESAN HERB SEASONING

Steps:

• Place ingredients in small bowl and blend with whisk.
• Place mix into 1 small thin sandwich bag.
• Tie mix into corner of bag with ribbon.
• Copy and attach the instructions below:
• Makes 1/2 cup.
• Parmesan Herb Crescent Rolls:
• 1 can refrigerated crescent roll dough, unbaked
• 1 packet seasoning mix
• Open a can of refrigerated crescent rolls - unroll dough.
• Sprinkle dough evenly with seasoning from packet before shaping into crescents.
• Bake as directed on crescent roll package.
• Parmesan Herb Monkey Bread:
• 1 can refrigerated biscuits, unbaked (8 count)
• 1 packet seasoning mix
• 1/2 stick margarine, melted
• Cut biscuits into quarters and place in large bowl.
• Add seasoning mix to melted butter and stir well.
• Pour butter over biscuits and toss to coat very well.
• Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4")
• Bake at 350 for 20 minutes.
• Parmesan Herb Salad Dressing:
• Place 1/2 cup good quality olive oil into a jar.
• Add 1/4 cup cider vinegar.
• Add seasonings mix from packet.
• Place lid on jar and shake until blended.
• Serve over green salad.
• Makes 3/4 cup salad dressing.

HERB SEASONING / SALT SUBSTITUTE

Steps:

• Combine all the seasonings.
• pour into a salt shaker and use in place of salt or use as any herb saesoning would be.

FRENCH HERB SEASONING

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.

CITRUS-HERB SEASONING SALT

Steps:

• comine & serve on food of your choice.
• store in an airtight container,up to 3 months.

NUTTY HERB RICE SEASONING MIX

Steps:

• Place in bowl or resealable plastic bag; stir or shake till mixed well.
• TO MAKE RICE:.
• Combine 1 cup uncooked raw rice, 2 cups water, 3 tablespoons seasoning mix (above), and 1 tablespoon butter.
• Bring to a boil, cover, reduce heat to low.
• Cook about 20-25 minutes or until all liquid is absorbed.

CITRUS-HERB SEASONING SALT

Steps:

• Combine all in an airtight container. Store up to 3 months

SPICY HERB SEASONING

Steps:

• Crush or grind all the ingredients together. Let stand at least overnight before using. Keep this mixture in an airtight container.

VEGETABLE ORZO WITH LEMON & HERB SEASONING

Steps:

• Start by heating the oil in a large saucepan/wok on medium heat.
• Add the onion and garlic and saute for a minute or two.
• Add the carrot and celery and saute for another 2 minutes.
• Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.
• Add in the mushrooms and the orzo, stirring them into the vegetable mixture.
• Pour in enough broth to cover, about 1 cup.
• Let the orzo absorb the broth, adding more as necessary.
• Add in the grated lemon rind and herbs (and chili pepper flakes, if desired).
• When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.
• Season with salt and pepper and serve with a nice crusty bread.

SALT-FREE SPICY HERB SEASONING BLEND

Steps:

• Mix sesame seeds, celery seed, Italian seasoning, dried parsley, poppy seeds, ground black pepper, onion powder, red pepper flakes, garlic powder, and paprika together in a bowl until well combined. Store in an airtight container for up to 6 months.

HERB SEASONING

Steps:

• Combine all ingredients in a food processor, chopping finely using on/off turns.
• Cover and refrigerate until ready to use.

LEMON HERB SEASONING

Steps:

• Place all of the ingredients in a medium bowl. Toss gently, with a spoon, until well blended just before using. Yield: 1 Cup

FRENCH HERB SEASONING

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.
• Great for seasoning meats and vegetables.

RACK OF LAMB WITH MIXED HERB SEASONING

Steps:

• Start out by frenching each rack of lamb (see Pitmaster's Tip). Cover the exposed bones by wrapping them individually in aluminum foil. This will prevent them from burning during the cooking process.
• Lightly chop the dried rosemary. Scrape the dried rosemary into a small bowl and add the remaining seasoning paste ingredients. Mix well until a paste forms. Apply the paste evenly to each lamb rack.
• Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create two zones for cooking, indirect and direct. Preheat to 450°F.
• Place the lamb directly over the heat and cook for 5 to 6 minutes on each side. When the rack is well browned, move it to the area of indirect heat. Close the grill lid and cook for an additional 12 minutes on each side over indirect heat. Remove the lamb when the internal temperature reaches 125°F for rare or 135°F for medium rare.
• Let the lamb rest under tented foil on a cutting board for 10 to 15 minutes, then use a sharp knife to cut between each bone, separating into individual lamb chops. Lightly season the cut sides of each chop with kosher salt and black pepper. Return the chops to the grill over direct heat for 30 seconds on each side. Remove from the grill and serve immediately.
• Trimming a rack of lamb to expose the rib bones makes a beautiful presentation. The process is called frenching. To french lamb ribs, place the rack, bone side down, on a cutting board. With a sharp knife make a cut perpendicular to the bones through the fat layer, where the bones adjoin the meat. When the knife touches the bones, angle it away from the eye meat and cut toward the end of the bones. Cut the meat from in between the bones, using a small knife. Use the point of the knife to scrape the fat and bits of meat from the bones. The bones should be smooth and clean when finished.
• Indirect and direct heat
• Hickory, Oak, Pecan

PARMESAN HERB SEASONING MIX

Steps:

• Combine all ingredients and seal in air tight container.
• Parmesan Herb Salad Dressing: Place 1/2 cup good quality olive oil into a jar. Add 1/4 cup cider vinegar. Add sall of seasoning sasoning mix. Place lid on jar and shake until blended. Serve over green salad. Makes 3/4 cup salad dressing. Will keekpfor several days in the fridge.