Cavender's Greek Seasoning Clone

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

donny

Newbie
Original poster
Oct 2, 2006
19
10
Tulsa,Oklahoma
[font=verdana, arial, helvetica]2 teaspoons salt[/font]
[font=verdana, arial, helvetica]2 teaspoons dried oregano[/font]
[font=verdana, arial, helvetica]1-1/2 teaspoons onion powder[/font]
[font=verdana, arial, helvetica]1-1/2 teaspoons garlic powder[/font]
[font=verdana, arial, helvetica]1 teaspoon cornstarch[/font]
[font=verdana, arial, helvetica]1 teaspoon pepper[/font]
[font=verdana, arial, helvetica]1 teaspoon beef bouillon granules, (or pareve bouillon)[/font]
[font=verdana, arial, helvetica]1 teaspoon parsley flakes[/font]
[font=verdana, arial, helvetica]1/2 teaspoon ground cinnamon[/font]
[font=verdana, arial, helvetica]1/2 teaspoon ground nutmeg

Combine all ingredients, and store in an airtight container. Serve with steaks, chicken, or fish.
[/font]




[font=verdana, arial, helvetica]Yield: 1/4 cup [/font]
 
I'll have to try that out Pepsi Challenge style. You forgot one thing though...msg
icon_lol.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky