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Seasonings and Spices
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History of Spices

All the common spices and how to use them
Basil:
 
Add 1 tsp. Basil Leaves to 2 cups spaghetti sauce.
 
Baste chicken with mixture of 3 tbsp. olive oil, 1 tsp. Basil Leaves and 1/4 tsp. Garlic Powder while baking.
 
Stir 2 tsp. Basil Leaves into 4 cups sautéed zucchini.
 
Sprinkle Basil Leaves on pizza or focaccia.
 
Stir 1 tsp. Basil Leaves and 1/4 cup melted butter into 8 oz. cooked pasta. Sprinkle with Parmesan cheese.

Cinnamon:
 
Combine 1 tbsp. Ground Cinnamon with 1/2 cup each honey and softened butter. Spread over biscuits, toast or rolls.
 
Add 1 tsp. Ground Cinnamon to 1 cup pancake mix and prepare as directed.
 
Stir 1 tbsp. into 1 cup sugar to use on cinnamon toast, in fruit salads or stir into hot cocoa.
 
Use Cinnamon Sticks as stirrers for hot chocolate or coffee.
 
For spiced cider, add 4 Cinnamon Sticks and 4 whole Cloves to 4 cups apple cider. Heat through.

Cumin:
 
Add 1/4 tsp. Ground Cumin to 4 cups black bean, lentil or split pea soup.
 
Stir 1/2 tsp. Ground Cumin into 1 cup salsa for extra Mexican flavor.
 
Add a spicy accent to nachos and tacos with a dash of Ground Cumin.
 
To toast Cumin Seed, simply add to a dry non-stick heated skillet and heat 1-2 minutes until aromat

Dill Weed:
 
Add 3/4 tsp. Dill Weed to 1/2 cup plain yogurt or sour cream; use to top baked potatoes.
 
Sprinkle Dill Weed on fish fillets before broiling.
 
Add 1 tsp. Dill Weed to 2 cups chicken salad.

Dill Seed:
 
Stir 1 tsp. Dill Seed into 3 cups potato or macaroni salad.
 
For each quart of dill pickles, use 2 tbsp. Dill Seed.

Fennel:
 
Add 1/2 tsp. Fennel Seed to boiling water and use to steam 1 lb. shrimp or vegetables.
 
Stir 1/2 tsp. Fennel Seed into 2 cups spaghetti sauce.
 
Use a dash of Fennel Seed when cooking broccoli, cauliflower or artichokes.
 
Baste fish with a mixture of crushed Fennel Seed and melted butter while baking.
 
To toast Fennel Seed, simply add to a dry non-stick heated skillet and heat 1-2 minutes until aromatic.

Ginger:
 
Add 1/4 tsp. Ground Ginger to 4 cups beef, chicken or shrimp stir-fry.
 
Mix 1 tsp. Ground Ginger with 1/4 cup honey, use to glaze chicken or pork roast.
 
Add 1/4 tsp. Ground Ginger and 2 tbsp. each brown sugar and butter to 2 cups sliced carrots.
 
Sprinkle Ground Ginger into mashed sweet potatoes

Red ( HOT ) Pepper:
 
Use Ground Red Pepper and Crushed Red Pepper to add fiery hot flavor.
 
Add 1/4 tsp. Ground Red Pepper to 1 can refried beans.
 
Sprinkle Ground Red Pepper into chili, gumbo and seafood chowders.
 
Sprinkle Crushed Red Pepper over pizza, pasta and salads.
 
Add a dash of Crushed Red Pepper to spaghetti sauce.

Rosemary:
 
Crush 1/2 tsp. Rosemary Leaves and add to 1 package corn bread mix. Prepare as directed.
 
Rub 1 tsp. crushed Rosemary Leaves on a 3 lb. pork roast before cooking.
 
Crush 3/4 tsp. Rosemary Leaves and add to 1 lb. ground beef, use for meatballs.
 
Brush 1 pizza dough sheet with 1 tbsp. olive oil. Sprinkle with 1 tsp. Rosemary Leaves before baking.
 
Add 1 tsp. Rosemary Leaves to 6 cups bean soup.

Thyme:
 
Add 1/2 tsp. Thyme Leaves to 6 cups beef stew.
 
Use 1 tsp. Thyme Leaves in 8 cups minestrone soup.
 
Sprinkle Thyme Leaves on pork chops before cooking.
 
Sprinkle Ground Thyme into clam chowder and gumbos.
 
Use 1/2 tsp. Ground Thyme in 6 cups bread cubes for stuffing.

Vanilla Bean:
 
Add 1 tsp. Vanilla Extract to 2 cups pancake batter.
 
Stir 1/2 tsp. Vanilla Extract into 2 cups hot chocolate.
 
For delicious French toast, add 1 tsp. Vanilla Extract to 1 egg beaten with 1/4 cup milk.
 
Enhance the flavor of your favorite cake, muffin or brownie mix with 1 tsp. Vanilla Extract
 
Cut Vanilla Bean into 1-inch pieces. Store in sugar for delicious flavor.

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