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Spices and there uses

Posted by on Apr. 26, 2010 at 11:29 AM
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ANISE:
Seeds can be sprinkled on coffee cakes, cookies and sweet rolls.

BASIL:
Fresh or dried leaves which can be used in salads, vegetables, ragouts, sausages (rice and blood) and with tomato dishes.

BAY LEAF:
Dried leaf can be used in roasts, bean soup, ragout, or wherever a poignant flavor is desired.

CARAWAY SEEDS:
Good in sauerkraut, sweet cabbage, breads, rolls or mixed with cream cheese. Can be sprinkled over meats such as pork, liver, kidneys before cooking. Can be added to cucumber and beet salads.

CHERVIL:
Fresh or dried leaves with a peppery flavor can be used in some soups, salads and with chicken or fish.

CLOVES:
Whole can be used for pork or ham roasts, hot wine, tea and in sweet syrups. Ground cloves can be used in some soups and stews and also in some pastries.

CHIVES:
Has a delicate onion flavor and is used fresh finely chopped as a garnish for salads, boiled new potatoes or mixed with cottage cheese and omelets.

CINNAMON:
Stick is used in hot wine and other beverages. It is also used in pickling. Ground cinnamon is used in pastries, "trijet" and cakes.

CORIANDER:
Seeds are used in spicing cookies, hot breads, green salads and poultry stuffing. Ground coriander is used to flavor sausages and fresh pork.

DILL:
Fresh leaves are used in pickling, sauerkraut, bean soup, some sauces and salads.

FENNEL:
Seeds are used to flavor soups, pickled beets, sauerkraut, breads and cakes. Leaves are used in sauces and green salads.

GARLIC:
Cut up or chopped can be used in salads, stuffing for meat or poultry, soups, meat jello. Kernel can be rubbed into roasts, poultry and fish.

GINGER:
Cracked ginger can be used in beverages and pickles. Ground ginger is used in sauces and in baking.

MINT:
Fresh leaves are used with lamb, in salads, and for flavoring soups, sauces, beverages and marmalades.

MUSTARD:
Mustard flour is used in meat dishes and sauces and gravies. Mustard seeds are used to sprinkle over salads and in pickling meats.

NUTMEG:
Ground nutmeg is used in baking and sauces. Can be sprinkled over fruit, puddings, custards and omelets.

ONION:
Chopped onions can be used with stews, goulash, soup and stuffing's. Sliced onions can be used in salads such as bean, cucumber, beet, potato and pea.

PAPRIKA:
Ground paprika is used in goulash, paprika, salad dressing and over poultry before roasting.

PEPPER:
Whole pepper is used for pickling and in soups. Ground pepper is used in most cooking for flavor.

POPPY SEED:
Used in "potica," cookies, cakes, with noodles and as a topping on breads and rolls.

ROSEMARY:
This spicy herb is used fresh in sauces and stews and on roasts. Especially good in all lamb dishes and wild game.

SAFFRON:
Dried saffron is used to flavor sauces, soups, rice and poultry. Used sparingly in breads, rolls and cakes. Can also be used as a coloring agent.

SAGE:
Fresh or dried can be used in sausage and stuffing, with veal and pork roasts and in chicken soup.

SAVORY:
Used in some soups, salads, sausages, stuffing's, lamb stews and with scrambled eggs.

SWEET MARJORAM:
Can be used in soups, rice sausage, egg salad, salad dressing and vegetables. It has a mint flavor and may be used either fresh or dried.

THYME:
Very pungent. The dried leaves can be used in soup, meat stews, stuffing's and salad dressings.

TARRAGON:
Can be used in "pehtranova potica," in salad dressings, sauces, egg and chicken dishes and with chops and steaks. Also tasty with creamed mushrooms and can be added to vinegar for salad dressings.

Kari

by on Apr. 26, 2010 at 11:29 AM
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