Type what you have

Ingredients

• ✓ herb seasoning blend
• olive oil
• soy sauce
• lemon
• yellow mustard
• chive
• sage
• oregano
• parsley
• thyme
• garlic
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard.
3. 3 Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
4. 4 Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so.
5. 5 Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

By emmaxwell

Ingredients

• ✓ herb seasoning blend
• egg
• horseradish
• cheddar cheese
• parmesan cheese

Instructions

1. 1 In a medium bowl, whisk together the eggs and herb seasoning blend.
2. 2 Place a lightly greased skillet over medium-high heat. When hot, pour the egg mixture in, and turn the skillet to coat evenly. Cook until almost done, then flip over. Spread the top with horseradish and sprinkle with Cheddar and Parmesan cheeses. Continue to cook until the bottom is no longer raw. Fold in half and transfer to a plate for serving.

By JLLYBEAN24

Ingredients

• ✓ herb seasoning blend
• vegetable oil
• all-purpose flour
• cumin
• avocado
• egg

Instructions

1. 1 Heat oil in a large heavy skillet or deep-fryer to 365 degrees F (180 degrees C).
2. 2 In a small bowl, mix together the flour, seasoning blend and cumin. Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg, and then in the flour mixture. You may repeat the dipping process if you prefer a thicker batter.
3. 3 Fry the coated avocado slices in the hot oil for 3 to 5 minutes, until golden brown, turning once. Drain on paper towels, and serve hot.

By April Tomas

Ingredients

• ✓ herb seasoning blend
• baking potato
• salt
• butter
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (200 degrees C).
2. 2 Slice potatoes crosswise (the short way) into 1/4-inch slices, leaving about 1/4 inch on the bottom to connect all slices. Place into a baking dish, and slightly fan slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
3. 3 Bake for 50 minutes in the preheated oven. Sprinkle cheeses over top, and bake for another 10 minutes, or until the cheese has melted.

By SHERYL1062

Ingredients

• ✓ herb seasoning blend
• potato
• onion
• carrot
• celery
• garlic
• oil
• chicken bouillon
• water
• parsley
• italian seasoning
• soy milk
• broccoli

Instructions

1. 1 In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.
2. 2 Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.
3. 3 Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.

By INTEGRA3

Ingredients

• ✓ herb seasoning blend
• walnut
• sunflower seed
• chickpea
• red onion
• egg
• parsley
• black pepper
• olive oil
• cheddar cheese
• pita bread
• ranch dressing
• romaine lettuce
• tomato
• avocado

Instructions

1. 1 Cook walnuts and sunflower seeds in a medium skillet over medium heat, stirring occasionally, until lightly toasted and fragrant, about 5 minutes.
2. 2 Mash chickpeas with a fork in a large bowl (or pulse in a food processor). Stir in toasted walnuts and sunflower seeds, onion, egg, parsley, seasoning blend, and pepper until well combined. Divide mixture in half and shape into patties.
3. 3 Heat oil in a large skillet over medium heat. Add patties and fry until well browned and heated through, about 3 minutes per side. Lay one Cheddar slice over each patty and remove from the heat.
4. 4 Heat pita round in the medium skillet over medium-low heat until warm, about 1 minute per side. Remove from the skillet and cut in half.
5. 5 Spread ranch dressing inside each pita half and line with romaine. Slide a cheesy patty into each pita, then top with tomato and avocado.

By jade

Ingredients

• ✓ herb seasoning blend
• cooking spray
• sourdough bread
• cheddar cheese
• sweet onion
• green bell pepper
• yellow bell pepper
• red bell pepper
• bacon
• egg
• sour cream
• mustard
• salt
• black pepper

Instructions

1. 1 Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Lay slices of bread in the bottom of the prepared pan in a single layer, trimming and filling in gaps as necessary. Spread 1 cup Cheddar cheese, onion, green bell pepper, yellow bell pepper, red bell pepper, and bacon on top, in that order.
3. 3 Whisk eggs, sour cream, mustard, seasoning blend, salt, and pepper together in a bowl until well combined. Pour mixture over bread, making sure to soak the top layer.
4. 4 Cover baking pan and refrigerate strata at least 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Uncover strata and bake in the preheated oven for 45 minutes.
7. 7 Sprinkle remaining Cheddar cheese evenly on top and return to the hot oven. Bake until Cheddar cheese is melted, 10 to 15 minutes more.
8. 8 Let strata stand 5 minutes before serving.

By Felix4067