Tuesday, March 26, 2013










4Tbs garlic granules

1Tbs dill weed

1Tbs basil

1Tbs thyme

1Tbs marjoram

1 tsp black pepper


Combine and store in an airtight container.


Among other uses, this gourmet herb blend can be used to season croutons for salad . . .

To make croutons, cut up bread into cubes & allow to dry out overnight.  Sprinkle with olive oil and herbs, mix well then bake on a cookie sheet at 350 degrees for 10 minutes or until crisp and browned.  Store in airtight container.

. . . or prepare garlic bread as an accompaniment to your meal.

To make garlic bread, slice an Italian loaf, spread with butter then sprinkle with herb blend and Parmesan cheese.  Bake at 350 degrees for 10 mins or until crisp and browned.

Here are some additional recipes for this versatile blend:

Garlic Herb Dipping Blend:  Mix ¼ cup olive oil, 1 teaspoon grated Parmesan cheese, 1/2 tsp GARLIC HERB BLEND and sea salt to taste in small shallow dish.  Serve with bread for dipping like it's done in an Italian restaurant.

Herbed Snack Crackers:  Combine 1/2 cup vegetable oil and 1Tbs GARLIC HERB BLEND.  Pour over 1pkg oyster crackers and mix well. Store in airtight container. NOTE: Crushed, these make a great coating for oven fried chicken!
Oven-Fried Parmesan Chicken: Crush 2c Herbed Snack Crackers in a food processor then add 2Tbs Parmesan cheese.  Cut 2 boneless chicken breasts into strips, dip each in a combination of 1 beaten egg, 1Tbs water, salt & pepper and then coat with cracker crumbs.  Bake at 350 degrees for 15 minutes, turn over and bake another 15 minutes.  Serve hot or chilled!

French-Style Cheese Spread:   Blend 8oz of softened creamed cheese with ½ cup softened butter.  Add ½tsp Worcestershire sauce and 1Tbs GARLIC HERB BLEND.  Keep in refrigerator.  Good on crackers, sandwiches or bagels.

Garlic-Cheese Biscuits:  Combine 2 cup Bisquick, ½ cup shredded cheddar cheese, 1Tbs GARLIC HERB BLEND and 2/3 cup milk.  Drop by spoonfuls onto ungreased cookie sheet & bake at 350 for 10 mins.  Brush with butter.

Veggie Chips: Cut fresh beets, red skin potatoes and sweet potatoes into 1/8" slices, drizzle with olive oil and sprinkle with a combination of 2Tbs parmesan cheese & 1tsp GARLIC HERB BLEND.  Bake at 375 for 15-20 mins until golden brown.



"So whether you eat or drink, or whatever you do,
do it all for the glory of God"

I Corinthians 10:31

No comments: