By Rita~ on October 23, 2009
Photo by Rita~
Photo by Rita~
"I like to use this when I reach for salt, So I lower my intake of salt and kick up the flavor of what I cook. I used home grown herbs that I dried whole. Leaves that are loosely packed into measuring cups. So if using store bought do take note the amounts of the whole herbs would be a lot less. I guesstimate my 2/3's. Great to season any game, roast beef or roast poultry. Season roast veggies, stuffing, rice or potatoes. How about a touch on your eggs. I do like heat but I kept it down in this using only peppercorns. You can add chili powder to really make it hot!"
Serving Size: 1 (1 g)
Servings Per Recipe: 1000
"Made this just as is and used as a steak rub...awesome! I also added about 1/4 cup of it to 1 cup of "real" butter and whipped up, rolled up and put back in the fridge to use on our steaks after they cooked. We loved it! Thanks for sharing!"
"Good stuff! I've never considered adding brown sugar to an herb seasoning mix before. Delish:)"
"Great mix of smells and flavors! I'll be using this alot! Thanks Rita! Made for the French Herbs-Bay."
"What a treasure to have in the pantry--I've used it on omelets, in soups, sliced tomatoes, and sprinkled on baked taters. Actually, I've even wet my finger, dipped and YUM! THX, Rita!!"
"Wow, I love this seasoning mix. I added a few pinches to scrambled eggs today. The aroma while they cooked was amazing, and the finished dish tasted great. Thanks for posting this recipe, and for sharing this seasoned salt with me."
"I love the smell and flavor that this adds to dishes!"
"Rita, you made this and sent it to us, and I wanted to tell you how much we like it. I use it all the time. Tonight we are using it on a mixed veggie stir-fry. It's great!! Thanks so much. I will be making some in the near future."