Sentences with phrase «tablespoon dried rubbed»

* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup organic butter * 1/4 cup chopped fresh sage * 1 small apple, halved * 1 onion, quartered * 4 fresh thyme sprigs * 2 medium yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste

Crust: 8 sheets Phyllo Dough, thawed and covered with a towel Generous 1/4 cup vegan butter, melted 2 tablespoons dried rubbed sage

4 tablespoons dry rub or 2 tablespoons per pound (If the first ingredient in the rub is salt, use half the amount.)

Not exact matches

1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these

1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil, for sautéing

Steak Rub 2 tablespoons ground red ají chile or substitute ground New Mexican red chile 1 teaspoon dried oregano 1 teaspoon sugar 1/4 teaspoon ground cumin 1/2 teaspoon salt

For the dry rub: 4 cloves garlic, minced 1 teaspoon coarse kosher salt 2 teaspoons cracked black pepper 1 teaspoon dried oregano 1 teaspoon dried rosemary 2 tablespoons olive oil 1 (3 3/4 - pound) two - rib prime rib beef roast, trimmed and tied 1/4 to 1/2 cup Creole or Horseradish mustard 1 tablespoon apple wood shavings 1/2 tablespoon mesquite shavings

For dry rub 1 tablespoon dried rosemary 1 tablespoon dried thyme 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon red pepper flakes 1 tablespoon kosher salt 1 teaspoon black pepper

Seasoning Rub 1/3 cup light brown sugar — packed 1 tablespoon chili powder 1 tablespoon Hungarian (sweet) paprika 1 tablespoon Kosher or sea salt 2 teaspoons ground black pepper 2 teaspoons dried oregano — crushed 2 teaspoons dried thyme — crushed

3 pounds baking potatoes, washed and peeled, cut in quarters (I used russets) 3 tablespoons butter 1 tablespoon minced garlic 1/2 pound (1 cup) ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 3 eggs, lightly beaten separately in small bowl 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano, rubbed

1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8 cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)

Rub squash halves with olive oil (about 1 tablespoon), salt, pepper and the dried herbs.

Ingredients 2 tablespoons all purpose flour 1 1/2 teaspoons dried rubbed sage 8 ounces skinless boneless chicken breast, cut into 1 - inch pieces 1 1/2 tablespoons butter 1 1/3 cups canned chicken broth 1 1/2 cups frozen mixed vegetables

4 6 - ounce red snapper fillets 2 tablespoons melted butter or margarine 4 tablespoons barbecue or Cajun dry rub Garnish: Chopped fresh parsley Sliced lemons

Try putting a tablespoon of it in your favorite barbecue dry rub by grinding it as finely as you can get it.

For the dry rub: 2 tablespoons cracked black pepper 2 teaspoons sweet paprika 1 tablespoon kosher salt 1 teaspoon garlic powder 1 teaspoon granulated onion 1 teaspoon dried parsley 1 teaspoon chile powder 1 teaspoon dried oregano 1 teaspoon granulated sugar

For the Kentucky Lamb Rub: 2 teaspoons commercial chile powder 1 teaspoon ground allspice 1 tablespoon garlic powder 2 tablespoons ground black pepper 1/4 cup brown sugar 2 tablespoons dried onion

For the Kentucky Lamb Rub: 2 teaspoons commercial chili powder 1 teaspoon ground allspice 1 tablespoon garlic powder 2 tablespoons ground black pepper 1/4 cup brown sugar 2 tablespoons dried onion

Steak Rub 2 tablespoons ground red ají chile or substitute ground New Mexican red chile 1 teaspoon dried oregano 1 teaspoon sugar 1/4 teaspoon ground cumin 1/2 teaspoon salt The Steak 3 - pound sirloin steak, 2 inches thick Chimichurri Sauce 1/4 cup red wine vinegar 4 cloves garlic, chopped 3 green ají amarillo chiles, seeds removed, chopped, or substitute jalapeños 1 bay leaf, center rib removed 1 small onion, finely chopped 3⁄4 cup chopped fresh parsley 1/4 cup chopped fresh oregano or 2 tablespoons dried 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 to 1⁄3 cup olive oil

For the dry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons cracked black pepper 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon dried oregano 1 tablespoon ground cayenne pepper 1 tablespoon Colman's Dry Mustard 2 teaspoons sage 2 California Bay leaves, crumbdry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons cracked black pepper 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon dried oregano 1 tablespoon ground cayenne pepper 1 tablespoon Colman's Dry Mustard 2 teaspoons sage 2 California Bay leaves, crumbDry Mustard 2 teaspoons sage 2 California Bay leaves, crumbled

Rub: 2 tablespoons cracked black pepper 1 tablespoon coarse kosher salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon dried parsley 1 tablespoon chili powder 1 teaspoon dried oregano 1 tablespoon hot Hungarian paprika

Ingredients: Pork Shoulder Blade Roast or Picnic 8 - 10 dashes Worcestershire sauce 3 - 5 tablespoons your favorite dry rub (+ more if desired) Directions: Place meat in the slow cooker.

For the Dry Rub 1/2 cup brown sugar 2 teaspoons sweet paprika 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 tablespoon salt 1 teaspoons instant espresso powder 1/4 teaspoon allspice 1 teaspoon chipotle powder, optional

Save Print Grub Rub Recipe type: Seasoning Ingredients 1 tablespoon garlic powder 1 teaspoon cayenne 1 tablespoon dry mustard 1 tablespoon ground cumin 1 teaspoon ground cloves 2 tablespoons dried parsley 1/2 teaspoon oregano (PHASE 3 ONLY) 1/2 teaspoon ground rosemary (PHASE 3 ONLY) Instructions Combine all ingredients in a small bowl and mix well.