SAVORY SEASONING
This recipe has been such a staple in my kitchen that I think of it as one would with salt and pepper. I use to use it exclusively on meats, but now that I rarely eat meat, I thought I would try on other things...and it was wonderful. The original recipe came from a writer with the first name of Francine..so long ago that I forgot the last name.
Provided by Happy Harry 2
Categories Kosher
Time 20m
Yield 1/2 cup
Number Of Ingredients 11
Steps:
- Combine everything together in a container with a tight lid. I prefer a glass jar as I feel the potency remains longer then in plastic.
- Shake or stir well. Store in cool area. Do Not Refrigerate!
- This tends to settle, so stir well before using.
- I love using this when I'm saute onions for the base of a soup or stew -- just about any kind except lamb.
- It also makes a different rub for chicken.
Nutrition Facts : Calories 466, Fat 10.9, SaturatedFat 4.3, Sodium 103.7, Carbohydrate 98.3, Fiber 29.6, Sugar 23.9, Protein 12.5
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