Tuesday, February 3, 2009

Herbs & Spices – used for what?

BASIL – Good with stews, roast beef, ground beef, lamb, fish, vegetables, and omelets
BAY LEAVES – Has a pungent (strong) flavor. Good in seafood, stews, and vegetable dishes.
CARAWAY – Use in breads, soups, cakes, cheese, and sauerkraut
CHIVES – Good in salads, fish, soups, and potatoes
CILANTRO – Southwestern dishes, rice, beans, salads, fish, and chicken
CURRY POWDER – A combination of spices that give a distinct flavor to meat, poultry, fish, and vegetables
DILL – Both seeds and leaves may be used. Leaves can be used as a garnish or cooked with soup, fish, potatoes, and beans
FENNEL – Has a hot, sweet flavor. Small quantities are used in pies and baked goods, and the leaves can be boiled with fish
GINGER – It is a pungent root and is used in pickles, cakes, cookies, preserves, soups, and meat dishes
MARJORAM – It adds flavor to stew, stuffing, lamb, fish, poultry, and omelets
MINT – It is great in beverages, soup, peas, carrots, lamb, cheese, preserves, and frut desserts
OREGANO – It can be used whole or ground, in pizza, tomato juice, fish, eggs, omelets, stew, gravy, poultry, and vegetables
PAPRIKA – A bright red pepper that is used as a garnish for potatoes, salads, and eggs, and as a spice used in meat, vegetables, and soup
PARSLEY – Can be used dried as seasoning or garnish. Use in fish, soup, meat, stuffing, and mixed greens
ROSEMARY – It can be used to season fish, stuffing, beef, lamb, poultry, onions, eggs, bread, and potatoes. It is great in dressings.
SAFFRON – It is used in breads, soup, rice, and chicken
SAGE – May be used in stuffing, fish, omelets, poultry, tomato juice, breads, and cheese spreads
TARRAGON – Used in salads, sauces, fish, poultry, tomatoes, eggs, carrots, green beans, and dressing
THYME – Leaves may be sprinkled on fish or poultry before baking or broiling

I am not pretending to be an expert on these things. I found this helpful information in "Busy Woman's SlowCooker Cookbook."

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