Spices and Seasonings
Allspice: baking, spice cake, muffins, fish stew and meat.
Cardamom: coffee cake, yeast breads and rolls.
Cinnamon: French toast, pie, cakes, apples and cinnamon buns.
Ginger: stir fry, spice cake, marinades and gingerbread.
Nutmeg: apples, spice cake, meatballs, baked goods, puddings and rice.
Poppy Seeds: cakes, muffins, on cooked noodles, cookies, breads and rolls.
Sesame Seeds: cheese spreads, topping on noodles and potatoes, coffee rings, breads and rolls.
Herbs and Seasonings
Basil: Sweet taste: Use with tomatoes, sauces, tomato juice, carrots, cabbage, cheese, salads, chicken and halibut.
Bay Leaf: Use in pickling, sauces and soups. Remove bay leaf before serving.
Chervil: Use to garnish or with poultry, fish, omelets or vegetables.
Chives: Mild onion taste: Use in salads, egg dishes, soups, or any recipe if you find onions too strong.
Garlic Chive: Use for savory dishes, soups or as a garnish.
Dill: Good with pickles, tomato soup, vegetables, beans, tomatoes, beets, lamb and fish.
Marjoram: Use for stuffing, roasts, omelets, vegetables, French dressing, tomatoes or green beans.
Mint: Use for soup, vegetables, jelly, lamb, veal stew, carrots, peas, egg and cheese dishes.
Oregano: Use for sauces, meat, vegetable dishes, oils, vinegar, spaghetti, salad, pizza or stuffing.
Parsley: Mild Herb, use as garnish. Add to sauces, salads, dressing, egg dishes, soups or mashed potatoes.
Rosemary: Use with roast meats, potatoes, vinegar, chicken soup, stews, stuffing, muffins or biscuit batter.
Sage: Use with meats, poultry stuffing, soup or tomato juice.
Savory: Use with tomato juice, vegetable soup, gravy, meats, stews, stuffing, peas, tomatoes or salads.
Tarragon: Mild sweet scent: Use with egg dishes, beans, peas, salads, tomatoes, sauces, oils or vinegars.
Thyme: Use for stuffing, marinades, roast meats, oils, vinegars, vegetables, fish or poultry.
This mix of herbs is easy to make and can be used on vegetables, soups or meats: Vegetable Seasoning Mix
Allspice: baking, spice cake, muffins, fish stew and meat.
Cardamom: coffee cake, yeast breads and rolls.
Cinnamon: French toast, pie, cakes, apples and cinnamon buns.
Ginger: stir fry, spice cake, marinades and gingerbread.
Nutmeg: apples, spice cake, meatballs, baked goods, puddings and rice.
Poppy Seeds: cakes, muffins, on cooked noodles, cookies, breads and rolls.
Sesame Seeds: cheese spreads, topping on noodles and potatoes, coffee rings, breads and rolls.
Herbs and Seasonings
Basil: Sweet taste: Use with tomatoes, sauces, tomato juice, carrots, cabbage, cheese, salads, chicken and halibut.
Bay Leaf: Use in pickling, sauces and soups. Remove bay leaf before serving.
Chervil: Use to garnish or with poultry, fish, omelets or vegetables.
Chives: Mild onion taste: Use in salads, egg dishes, soups, or any recipe if you find onions too strong.
Garlic Chive: Use for savory dishes, soups or as a garnish.
Dill: Good with pickles, tomato soup, vegetables, beans, tomatoes, beets, lamb and fish.
Marjoram: Use for stuffing, roasts, omelets, vegetables, French dressing, tomatoes or green beans.
Mint: Use for soup, vegetables, jelly, lamb, veal stew, carrots, peas, egg and cheese dishes.
Oregano: Use for sauces, meat, vegetable dishes, oils, vinegar, spaghetti, salad, pizza or stuffing.
Parsley: Mild Herb, use as garnish. Add to sauces, salads, dressing, egg dishes, soups or mashed potatoes.
Rosemary: Use with roast meats, potatoes, vinegar, chicken soup, stews, stuffing, muffins or biscuit batter.
Sage: Use with meats, poultry stuffing, soup or tomato juice.
Savory: Use with tomato juice, vegetable soup, gravy, meats, stews, stuffing, peas, tomatoes or salads.
Tarragon: Mild sweet scent: Use with egg dishes, beans, peas, salads, tomatoes, sauces, oils or vinegars.
Thyme: Use for stuffing, marinades, roast meats, oils, vinegars, vegetables, fish or poultry.
This mix of herbs is easy to make and can be used on vegetables, soups or meats: Vegetable Seasoning Mix
Comments
Post a Comment