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    7 Easy Dry Rub For Meat Veggies 1

    Uploaded by

    sorgintxoko
    The document provides 7 recipes for dry rub spice blends. It instructs the reader to stir together the ingredients for each blend, which will make between 1/3 to 2/3 cup. It recommends using 1 tablespoon of the blend per 7 oz of chicken or 0.5 tablespoon per 4 oz of salmon and 2 tablespoons per pound of vegetables. The blends can be stored in an airtight container for up to a year.

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    Download as PDF, TXT or read online from Scribd

    7 Easy Dry Rub For Meat Veggies 1

    Uploaded by

    sorgintxoko
    32 views2 pages
    The document provides 7 recipes for dry rub spice blends. It instructs the reader to stir together the ingredients for each blend, which will make between 1/3 to 2/3 cup. It recommends using 1 tablespoon of the blend per 7 oz of chicken or 0.5 tablespoon per 4 oz of salmon and 2 tablespoons per pound of vegetables. The blends can be stored in an airtight container for up to a year.

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    7 Easy Dry Rub for Meat Veggies 1

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    The document provides 7 recipes for dry rub spice blends. It instructs the reader to stir together the ingredients for each blend, which will make between 1/3 to 2/3 cup. It recommends using 1 tablespoon of the blend per 7 oz of chicken or 0.5 tablespoon per 4 oz of salmon and 2 tablespoons per pound of vegetables. The blends can be stored in an airtight container for up to a year.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    32 views2 pages

    7 Easy Dry Rub For Meat Veggies 1

    Uploaded by

    sorgintxoko
    The document provides 7 recipes for dry rub spice blends. It instructs the reader to stir together the ingredients for each blend, which will make between 1/3 to 2/3 cup. It recommends using 1 tablespoon of the blend per 7 oz of chicken or 0.5 tablespoon per 4 oz of salmon and 2 tablespoons per pound of vegetables. The blends can be stored in an airtight container for up to a year.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    7 Easy Dry Rub Recipes

    Meat or Veggies
    INSTRUCTIONS
    1. Stir together all ingredients
    Recipes
    2. Each spice blend makes approximately between 1/3-2/3 cup.
    3. Use aggressively: 1 tablespoon per 7 oz chicken breast, 0.5 tablespoon Mexican (Fajita) Spice
    per 4 oz salmon fillet, and roughly 2 tablespoons per lb of vegetables. Blend
    STORE: Ingredients
    Store in an airtight container for up to a year. 2 tablespoons sugar
    1.5 teaspoons salt
    2 tablespoons chili powder
    3 teaspoons cumin
    3 teaspoons paprika
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1/4-1/2 teaspoon cayenne (optional; 1/4
    teaspoon for a mild spice)

    Brown Sugar Chili Spice Indian Curry Spice Blend Greek Spice Blend
    Blend Ingredients Ingredients
    Ingredients 2 tablespoon cumin 4 teaspoons onion powder
    3 tablespoons packed brown sugar 2 tablespoon curry powder 4 teaspoons garlic powder
    1.5 tablespoons chili powder 1 tablespoon garam masala 2 tablespoons oregano
    1 teaspoon ground cumin 1 tablespoon ground coriander 4 teaspoons basil
    1 teaspoon black pepper 1 teaspoon salt 2 teaspoons dill
    1 teaspoon salt 1 teaspoon salt
    2 teaspoons pepper

    Jamaican Spice Blend Moroccan Spice Blend Lemon Herb Spice Blend
    Ingredients Ingredients Ingredients
    1 tablespoon dried thyme leaves 4 teaspoons paprika 2 tablespoons lemon pepper
    1 tablespoon ground allspice 4 teaspoons cumin 1/2 teaspoon salt
    2 tablespoon brown sugar 2 teaspoons cinnamon 2 teaspoons basil
    1 teaspoon salt 1 teaspoon ginger 2 teaspoons oregano
    1 teaspoon pepper 1 teaspoon salt 1 teaspoon thyme leaves
    1 tablespoon garlic powder 2 teaspoons pepper
    1 teaspoon cinnamon 2 tablespoons brown sugar
    1/8 teaspoon cayenne (for mild spice) or 1 teaspoon cloves
    1/4 teaspoon (for spice-ay!) 1/4-1/2 teaspoon cayenne

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