FRESH HERB RUB
This rub is a combination of many different recipe. Not only you can use as a rub for meat but also it tastes wonderful on summer squash.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 10m
Yield about 1/3 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Rub over chicken, salmon steaks (about 1 tablespoon for each serving) or sprinkle over lightly oiled vegetables (such as summer squash, onions and sweet red peppers). Cover and refrigerate for 30 minutes. Grill or broil as desired.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 394mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HERB RUB
This seasoning mix is for our Herb-Rubbed Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, combine sage, thyme, marjoram, salt, and pepper.
GARLIC HERB RUB
Suggested meats to use rub on: Fish, Chicken breast, Lean pork, Lean lamb, or Lean beef. Each serving is 3/4 teaspoon. I found this recipe in Diabetic Living. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Weeknight
Time 15m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine all ingredients. Rub 1 tablespoon herb mixture on 1 pound of meat and cook as desired.
- To store: If using fresh lemon peel, store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month. If using dried lemon peel, store in anairtight container at room temperature up to 6 months.
Nutrition Facts : Calories 2.6, Fat 0.1, Sodium 73.1, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 0.1
HERB RUB FOR CHICKEN
Make and share this Herb Rub for Chicken recipe from Food.com.
Provided by Charlotte J
Categories Whole Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together except the chicken.
- Rinse chicken and dry.
- Rub all surfaces of the chicken herb mixture.
- To Grill: Place chicken on grill over medium coals.
- Grill uncovered for 35 to 45 minutes or until no longer pink.
- Turn after the first 15 minutes.
- To Bake: Bake at 375 degrees for 45 to 55 minutes or until no longer pink.
- Do not turn.
PRIME RIB WITH HERB RUB
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 6
Steps:
- First, preheat the oven to 400 degrees F, for rib cooking.
- Next, in a bowl, blend the parsley, garlic, oil, salt and pepper together well to incorporate.
- To prepare the beef, trim the fingers from the bottom of the beef and the tail of the rib, retaining the center rib section. Then evenly apply the rub to the entire rib.
- To cook the rib, begin cooking for 20 minutes, then reduce the heat to 225 degrees and finish for 1 1/2 hours for medium-rare to medium.
SAVORY HERB RUB ROASTED TURKEY
The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Be sure to reserve the pan juices to make Perfect Turkey Gravy.
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
- 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
- 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
MEDITERRANEAN HERB RUB
Whether you're monitoring your sodium intake or not, you'll want to try this robust rub on fish, poultry or pork. Or fill a shaker with this savory blend to sprinkle on veggies. "This seasoning rub is great, especially on grilled pork chips," says Jacqueline Thompson Graves of Lawrenceville, Georgia.
Provided by Taste of Home
Time 5m
Yield 1/4 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LEMON-HERB RUB
This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 12 teaspoons
Number Of Ingredients 7
Steps:
- In a small bowl, mix all ingredients.
CORIANDER-HERB SPICE RUB
Categories Herb Quick & Easy Low/No Sugar Rosemary Spice Thyme Coriander Bon Appétit
Number Of Ingredients 5
Steps:
- Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.
HERB TURKEY RUB
This rub can be used on fish, chicken, pork loin, and turkey
Provided by Vivian Herren
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.
Nutrition Facts : Calories 42.4 calories, Carbohydrate 1.6 g, Fat 4.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 370.4 mg, Sugar 1.1 g
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