One of the best seasonings since "sliced bread" is Chef Paul Prudhomme's "Little Italy Seasoning" Blend. I am always looking for new types of seasoning, especially in my meat sauce for pastas.
Yes, it's super for a pasta sauce but how about using it as a Rub for meat, poultry, pork, seafood? The answer is, "outstanding"!
And, there are other uses: Popcorn, French Fries, Salads, Eggs, Stews. Are you starting to get the picture?
It adds a little heat to things, but not overbearing. The cost is not overbearing either...two 16oz cannisters for $23.74...it will last for awhile.
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