Herb Blend For Beef Recipes
HERB BLEND FOR BEEF
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Vegetable
Time 2m
Yield 1 bottle
Number Of Ingredients 6
Steps:
- Crush dried herbs and blend thoroughly.
- Sprinkle on beef during cooking or use in shaker at the table.
- Store extra in a tightly covered glass container.
Nutrition Facts : Calories 14.5, Fat 0.3, Sodium 8, Carbohydrate 3.2, Fiber 2.1, Sugar 0.2, Protein 0.8
HEAVENLY ALL-PURPOSE HERB BLEND
I use this all-purpose balanced seasoning blend EVERY day! It's great on chicken, pork, beef, soups, stews, pasta salads, and just about any vegetable you can think of, especially fresh tomatoes and potatoes. I always double or triple the recipe, and keep it in a shaker by my stove. It can be made with or without the salt-substitute or salt, and still impart a delicious flavor.
Provided by BeachGirl
Categories Low Protein
Time 5m
Yield 18 teaspoons, 18 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a jar and shake to mix.
- For easy dispensing, pour into a spice shaker container with an air-tight top.
- For optimum freshness, use within 6 months.
Nutrition Facts : Calories 4.7, Sodium 1.6, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 0.2
HERBS DE PROVENCE
This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
Provided by Mariposa
Categories World Cuisine Recipes European French
Time 5m
Yield 100
Number Of Ingredients 11
Steps:
- Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg
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9 BEST HERBS FOR BEEF THAT'LL GO WELL WITH YOUR FAVORITE DISH!
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- Thyme. Sharp, earthy, lemony, and almost minty thyme is one of the best herbs for beef when used in its dried state. Although we mentioned it is best in its dried form, it doesn’t essentially mean that you can’t use fresh thyme.
- Rosemary. This aromatic herb has a piney flavor and is a terrific pairing with heavy or rich flavors that beef dishes sometimes have. Use rosemary to add depth to roasts and chewy cuts of meat that will be cooked for long periods of time.
- Sage. Sage is one of the most robust herbs you’ll find in your household. The intense, strongly aromatic, earthy, and intricate flavor profile holds up well in most of your beef recipes.
- Bay Leaves. Boldly flavored bay leaves lend a bitter, pungent accent to the4 beef recipes and are best when used in their dried form. Due to its sharp taste, this herb should be used sparingly and often paired with other rich flavorings like garlic, red wine, balsamic vinegar, parsley, black pepper, etc.
- Dill Weed. Dill is another excellent herb to pair with many beef dishes without limitations! This herb is typically and widely used fresh with roasted, stewed, grilled, or stir-fried beef.
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