Guest guest Posted September 3, 2002 Report Share Posted September 3, 2002 * Exported from MasterCook * Italian Herb Blend Recipe By :Lorna Sass, Short-Cut Vegetarian, page 16 Serving Size : 0 Preparation Time :0:05 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoons dried thyme 2 teaspoons dried rosemary 1 1/2 teaspoons fennel seeds 1 teaspoon crushed red pepper flakes -- (optional) Some combination of Italian herbs is on every supermarket spice shelf, but I've arrived at a formula I love. If you do opt for a supermarket brand, add some fennel seeds for an inspired touch. My recipe calls for dried herb leaves rather than ground herbs; the latter lose their vibrancy quickly and taste like sawdust. Combine all of the herbs in a small wide-mouthed jar. Shake well. Store in a dark, cool place for up to 3 months. Yield: " 1/4 cup (about) " - - - - - - - - - - - - - - - - - - - Per serving: 50 Calories (kcal); 2g Total Fat; (22% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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