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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Fry Sprinkle |
Original Date: |
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DIRECTORY: |
Seasonings & Rubs |
3/20/96 |
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Revision Date: |
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4/15/96 |
| Sensitivity: |
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Ingredients |
22 oz wt |
88 oz wt |
Specs |
| parmesan, grated |
18 oz wt |
4 lb 8 oz |
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| garlic, chopped |
¼ cup |
1 cup |
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| fresh basil,
chopped |
½ cup |
2 cups |
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| fresh rosemary,
chopped |
2 TBSP |
½ cup |
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| fresh thyme,
chopped |
2 TBSP |
½ cup |
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| tomato, granules |
1 TBSP |
¼ cup |
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| paprika, Spanish
sweet |
2 TBSP |
½ cup |
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| black pepper, fresh
ground fine |
2 tsp |
2 ½ TBSP |
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Place all ingredients in food processor and process until fine and dusty.
If too wet and lumpy looking, spread onto sheetpan and let sit at room
temperature to dry out slightly.
Place in a clean container. Label, date, initial and refrigerate.
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