Lemon-Rosemary Rub Recipe




Lemon-Rosemary Rub Ingredients

1 1/2 tsp grated lemon peel
1 tsp crushed dry rosemary leaves
1/4 tsp salt
1/4 tsp dried thyme leaves
1/4 tsp coarse ground black pepper
2 large garlic cloves -- minced

A Recipe for
Lemon-Rosemary Rub

 

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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This Recipe for Lemon-Rosemary Rub is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.



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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.


This is a recipe for Lemon-Rosemary Rub from the recipe cookbook of Recipes-to-go (Fruit)


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Lemon-Rosemary Rub

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Lemon-Rosemary Rub Directions

Combine all ingredients. Use to season tender beef
steaks or roasts such as: sirloin, T-bone,
Porterhouse, tenderloin, rib eye, and top loin. This
recipe makes enough rub to season 2 pounds of beef.

Comments: Rubs are applied to the exterior surface of the meat just
before grilling; they need no
: standing time. However, for convenience, rubs may be
applied several hours in advance; the coated meat should be
refrigerated until grilling time. Flavors become more pronounced the
longer the rub is on the meat. You can create your own blend of
seasonings for rubs or use a commercial blend. Recipe Source: GREAT
GRILLED BEEF (cookbooklet by mail) - Send a business-size
: SASE to Meat Board Test Kitchens, Dept. GGB-CD, 441 N.
Michigan Ave., Chicago, IL 60611 As reprinted in the Jul/Aug, 1992
issue of Cookbook Digest Formatted for MasterCook II by: Joe Comiskey
{* Prodigy Service ID # JPMD44A} on 11-08-1995 Re-formatted to Meal
Master by: Nancy Filbert {*Prodigy ID# LRCE87A} Nov. 1995

Recipe By :

Serves: 1

 

 

 

 

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Lemon-Rosemary Rub Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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