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

 

The bagel, an unsweetened doughnut with rigor mortis.

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


Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.



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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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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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