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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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

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


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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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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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