Ingredients
2 tbsp Minced dehydrated onion
2 tbsp Seasame seeds
2 tbsp Parsley flakes
2 tsp Oregano
2 tsp Garlic powder
1 tsp Celery seed
1 tsp Marjoram
1 tsp Dried basil
1 tsp Spearmint
1 tsp Spearmint
1 tsp Bay leaf powder
1/2 tsp Dill seed
1/2 tsp Thyme
1/2 tsp Coriander
1/2 tsp Dry mustard
1/2 tsp Rosemary
Directions
In a blender, blend dehydrated onion into finer pieces. Add remaining
herbs. Blend to mix well, but do not make into a powder. To keep
herbs fresh, store in shaker top bottle with tight fitting lid.
Can be used on all cooking, and at the table too to be used instead of
salt. This is also bottled as commerical product called "Instead of
Salt" All Purpose Herb Seasoning, if you want to save time.
Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.
Source: Heathier Eating Guide & Goodbook by George Mateljan
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 1 see below
All Purpose Seasoning Recipe brought to you by Recipe Ideas
Categories: Diabetic; Herb/Spice; Herb/Spice
The History of Recipes
It is possible to follow the history of meal recipes way back into the far past, at least as far into history as pharonic Egypt, and potentially, even further back. In practice though, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to food historians are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and dessert, something we still use today. He also describes how the ancient Romans used many different herbs, including some familiar names such as thyme, rue and dill. Later, we have some recipe books which were published in the fourteenth century : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of meals enjoyed by the nobility of that time. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the holy lands, including spices like basil and rosemary. The introduction of these new tastes was responsible for a surge in publications on food, most of which are now in private libraries. By the time we get to the 20th century, cooking books are in great demand, as a result of better eduction, people having increased leisure time and having more money to spend. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this All Purpose Seasoning recipe.
