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1. Italian Salad Dressing Mix

2. Herb Mix for Italian Breads

3. Mixed Spice Blend

Book Description

Ethnic Flavorings, No-Salt Blends, Marinades/Dressings, Butters/Spreads, Dessert Mixtures, Teas/Mulling Spices

... (more)

Herb Mixtures and Spicy Blends

Authors: by Deborah L. Balmuth (Editor)

Date: January 1996

ISBN: 0882669184

Publisher: Storey Publishing, LLC

Paperback

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Yield: Approximately 1 cup

• 1/4 cup dried garlic granules

• 1/4 cup dried minced garlic

• 1/4 cup dried basil

• 1/4 cup dried parsley

• 1 tablespoon paprika

• 1 teaspoon ground black pepper

• 1/2 teaspoon ground red pepper (optional)

Combine ingredients and mix well. Label and store in glass jar with airtight lid away from heat and light.

To use:
Mix 2 tablespoons herb mixture into 1/2 pound softened butter or margarine or 1/2 cup olive oil. Use on garlic bread, garlic pizza, and sauteed vegetables served over angel hair pasta.

Italian Garlic Bread:
Combine 2 tablespoons herb mixture with 1/2 pound butter or margarine. Cut a loaf of Italian bread in half lengthwise and brush with butter/ herb mixture. Sprinkle with grated Parmesan cheese. Place on a baking sheet and broil 3 to 5 minutes until lightly browned.

Bruschetta:
Combine 2 tablespoons herb mixture with 1/2 cup olive oil. Toast Italian bread slices. Brush with oil/herb mixture. Top each slice with 2 tablespoons chopped vegetables (such as tomatoes, spinach, onion, fresh basil, and zucchini). Sprinkle with grated mozzarella cheese. Place slices on a baking sheet and broil 3 to 5 minutes until bubbling and browned.

Veggie Pasta:
Combine 2 tablespoons herb mixture with 1/2 cup olive oil. Pare and slice a selection of fresh vegetables (tomatoes, zucchini, mushrooms, onions, green peppers, and spinach). Sauté vegetables in olive oil/herb mixture. Cook angel hair pasta; toss with vegetables and top with grated Romano cheese. This makes a wonderful light supper.

More From This Book:

1. Italian Salad Dressing Mix

2. Herb Mix for Italian Breads

3. Mixed Spice Blend

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