Italian Seasoning Ii Food
ITALIAN SEASONING BLEND
Make and share this Italian Seasoning Blend recipe from Food.com.
Provided by BeccaB3c
Categories Vegetable
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Blend thoroughly.
- Use in shaker on table.
- Store extra in tightly covered glass bottle.
Nutrition Facts : Calories 122.3, Fat 2.8, SaturatedFat 0.4, Sodium 41.3, Carbohydrate 23.8, Fiber 7.3, Sugar 4.2, Protein 5.7
ITALIAN SEASONING
Who needs salt when you can give breads, pasta, spaghetti sauce and other dishes an Italian flair. Learn what is in Italian seasoning with this distinctive dried herb blend. - Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 7 tablespoons.
Number Of Ingredients 6
Steps:
- Place all ingredients, in batches if necessary, in a spice grinder or small bowl. Grind or crush with the back of a spoon until mixture becomes a coarse powder. Store in an airtight container for up to 6 months. ,
Nutrition Facts : Calories 1 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
ITALIAN SEASONING II
Better than already prepared types because you can make it to your taste. I use the bulk baggie spices in the Mexican food aisle, they're so much less expensive and taste great!
Provided by Denyse
Categories World Cuisine Recipes European Italian
Time 5m
Yield 10
Number Of Ingredients 6
Steps:
- In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.
Nutrition Facts : Calories 9.5 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 1.3 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1.3 mg, Sugar 0.1 g
ITALIAN SEASONING
From a Taste Of Home Magazine. It's a very simple thing to grow together, and it tastes great of everyhing.
Provided by crazycookinmama
Categories Meat
Time 10m
Yield 7 Tablespoons
Number Of Ingredients 8
Steps:
- Place all ingredients, in batches if necessary, in a spice grinder or small bowl. Grind or crush with the back of a spoon until mixture becomes a coarse powder. Stor in airtight container for up to 6 months.
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