Total Time
20mins
Prep 15 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Shake or stir well. Store in cool area. Do Not Refrigerate!
  3. This tends to settle, so stir well before using.
  4. I love using this when I'm saute onions for the base of a soup or stew -- just about any kind except lamb.
  5. It also makes a different rub for chicken.

Reviews

(1)
Most Helpful

i feel so honored to be the first one to rate this recipe.as i was mixing this together,the smell of the different spices and herbs were enticing me like you wouldn't believe.i didn't have the ground cloves,so i took some whole cloves and put some of them in a little plastic bag and pulverized them with my meat mallet,and continued with the rest of the recipe from there.i didn't add the salt since i have high blood pressure,but i will tell you,you won't miss the salt at all.i added about a tablespoon of the seasoning and added it to 1/2 a pound of ground beef.and i made two patties out of this it was just so flavorful.thank you so much for poting this great seasoning.

Chef shapeweaver � February 27, 2006

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