Toastmaster TUV48 User Manual
Page 16
16
LEMON-BASIL
1
⁄
4
cup each fresh lemon juice and water
1 TBL finely chopped fresh basil or 1 tsp dried crushed basil leaves
1 tsp vegetable oil
1
⁄
2
tsp grated lemon peel
1
⁄
4
tsp coarsely ground black pepper
RUBS
Rubs are a highly concentrated blend of herbs and spices which flavors the
exterior of the food as it cooks. They are applied to the exterior surface of
tender cuts of meats and poultry just before cooking; they need no stand-
ing time. However, for convenience, rubs may be applied several hours in
advance. The coated meat should be refrigerated until cooking time.
Flavors become more pronounced the longer the rub is on the meat. You
can create your own blend of seasonings for rubs or use a commercial
blend.
CAJUN SEASONING
1 TBL dried basil leaves
1 TBL dried oregano leaves
1 TBL paprika
2 tsp salt
2 tsp dried thyme leaves
1 tsp ground allspice
1
⁄
2
tsp ground red pepper
SOUTHWESTERN
1
1
⁄
2
tsp chili powder
1 tsp garlic powder
1
⁄
2
tsp dried crushed oregano
1
⁄
2
tsp ground cumin
LEMON-ROSEMARY
1
1
⁄
2
tsp grated lemon peel
1 tsp dried rosemary leaves
1
⁄
4
tsp salt
1
⁄
4
tsp thyme leaves
1
⁄
4
tsp coarsely ground pepper
2 cloves minced garlic
MEDITERRANEAN
Zest of 2 lemons
1
⁄
3
cup thinly sliced garlic cloves
1
⁄
3
cup fresh chopped rosemary
1
⁄
4
cup fresh chopped sage leaves
1
⁄
4
cup coarsely ground black pepper
2 TBL salt