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Source: George Foreman's Knock-Out-The-Fat Cookbook

Thyme-Bay Leaf Rub
A nice herb for fish, especially fatty fish like halibut, sturgeon, or whitefish.
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Serves: makes about 2 1/2 tablespoons
Prep Time: 3 minutes
Cook Time: 0 minutes
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2 bay leaves
2 tablespoons dried thyme
2 teaspoons black peppercorns




Place all the ingredients in a spice grinder or food processor, and crush until well blended. Lightly oil the fish or chicken, and with your fingers press the herb blend into the flesh.




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Spice and Herb Rub for Lamb
Source: George Foreman's Knock-Out-The-Fat Cookbook
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This blend is great on lamb.
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Garlic-Herb Rub
Source: George Foreman's Knock-Out-The-Fat Cookbook
Rating:
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This herb blend goes well with lamb or beef. An alcohol base such as cognac or brandy can be substitued for the olive oil.
View the full recipe

 








 
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