* Exported from MasterCook *

MOROCCAN DRY MARINADE

Recipe By :Fifty Ways To Cook Just About Everything/Schloss and Bookman
Serving Size : 4 Preparation Time :0:20
Categories : 0-5G Low Carb Marinades Rubs All Purpose
Regional African Regional Moroccan
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp black pepper
1 tsp onion powder
2 tsp garlic salt
1/2 tsp cayenne pepper
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp dried thyme
1 tsp ground ginger
1 tbsp lemon zest -- minced
1 1/2 tsp honey

Rub onto food and let sit for an hour. Serving Ideas: Good on beef, chicken, lamb, pork and veal.


Cuisine:
"Moroccan"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 21 Calories; trace Fat (7.7% calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1027mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0