Food recipes
Lemon and Dill Seasoning for Fish and Vegetables
Lemon and Dill Seasoning for Fish and Vegetables Ingredients: spices, pepper, black sugars, granulated dill weed, fresh chives, raw spices, parsley, dried spices, garlic powder spices, onion powder butter, without sal...
Lemon and Dill Seasoning for Fish and Vegetables
Ingredients:
spices, pepper, black
sugars, granulated
dill weed, fresh
chives, raw
spices, parsley, dried
spices, garlic powder
spices, onion powder
butter, without salt
cornstarch
Directions:
COMBINE all ingredients into a small container and shake well.
STORE tightly sealed in a cool, dry place and shake well before using.
SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.
SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning.
Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.
TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice.
Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon).
To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon.
Bring to a boil over stovetop for one minute.
Reduce heat to low.
Cover and simmer over low heat for 30 minutes.
Uncover and fluff with a fork.
Serves 4.
TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden.
Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired.
Bring to a boil over stovetop for one minute.
Reduce heat to low.
Cover and simmer over low heat for 30 minutes.
Uncover and fluff with a fork.
For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming.
Serves 4.
Ingredients:
spices, pepper, black
sugars, granulated
dill weed, fresh
chives, raw
spices, parsley, dried
spices, garlic powder
spices, onion powder
butter, without salt
cornstarch
Directions:
COMBINE all ingredients into a small container and shake well.
STORE tightly sealed in a cool, dry place and shake well before using.
SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.
SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning.
Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.
TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice.
Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon).
To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon.
Bring to a boil over stovetop for one minute.
Reduce heat to low.
Cover and simmer over low heat for 30 minutes.
Uncover and fluff with a fork.
Serves 4.
TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden.
Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired.
Bring to a boil over stovetop for one minute.
Reduce heat to low.
Cover and simmer over low heat for 30 minutes.
Uncover and fluff with a fork.
For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming.
Serves 4.