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Cooking Tips Cooking With Herbs & Spices
The American Spice Trade Association has prepared this handy chart to acquaint you with a variety of spices and their uses.
Until familiar with a spice, it's best to start with 1/4 teaspoon (less for the red pepper spices) to a pint of sauce, soup or vegetable, or to a pound of meat, fish or fowl.
The following charts are divided into two sections:
- Appetizer, Soup, Meat & Eggs, Fish & Poultry
- Sauces, Vegetables, Salad & Dressing, Desserts.
Appetizer, Soup, Meat & Eggs, Fish & Poultry
| Appetizer | Soup | Meat & Eggs | Fish & Poultry |
Allspice | Cocktail Meatballs | Pot Au Feu | Ham steak | Oyster Stew |
Anise | Licorice candy | - | Beef/Veal Stew, Cottage cheese, Chocolate pudding | - |
Basil | Cheese Stuffed Celery | Manhattan Clam Chowder | Ragout of Beef | Shrimp Creole |
Bay Leaf | Pickled Beets | Vegetable Soup | Lamb Stew | Simmered Chicken |
Caraway Seed | Mild Cheese Spreads | - | Sauerbraten | - |
Cardamon | | Curried Chicken, Curried Shrimp |
Cinnamon | Cranberry Juice | Fruit Soup | Pork chops | Sweet & Sour Fish |
Cayenne | Deviled Eggs | Oyster Stew | Barbecued Beef | Poached Salmon, Hollandaise |
Celery Salt and Seed |
Ham Spread (Salt) | Cream of Celery (Seed) | Meat Loaf (Seed) | Chicken Croquettes (Salt) |
Chervil | Fish Dips | Cream Soup | Omelet | Chicken Saute' |
Chili Powder | Sea Food, Cocktail Sauce | Pepper Pot | Chili con Carne | Arroz con Pollo |
Cloves | Fruit Punch | Muligatawney | Boiled tongue | Baked Fish |
Curry Powder | Curried Shrimp | Cream of Mushroom | Curry of Lamb | Chicken Hash |
Dill Seed | Cottage Cheese | Split Pea | Grilled Lamb Steak | Drawn Butter for Shellfish |
Garlic Salt, Powder | Clam Dip | Vegetable Soup | Roast Lamb | Bouillabaisse |
Ginger | Broiled Grapefruit | Bean Soup | Dust lightly over Steak | Roast Chicken |
Mace | Quiche Lorraine | Petite Marmite | Veal Fricassee | Fish Stew |
Marjoram | Fruit Punch Cup | Onion Soup | Roast Lamb | Salmon Loaf |
Mint | Fruit Cup | Sprinkle over Split Pea | Veal Roast | Cold Fish |
Mustard Powdered Dry | Ham Spread | Lobster Bisque | Virginia Ham | Deviled Crab |
Nutmeg | Chopped Oysters | Cream DuBarry | Salisbury Steak | Southern Fried Chicken |
Onion Powder, Salt, Flakes, Instant Minced |
Avocado Spread (Powder) | Consomme' (Flakes) | Meat Loaf (Instant Minced) | Fried Shrimp (Salt) |
Oregano | Sharp Cheese Spread | Beef Soup | Swiss Steak | Court Bouillon |
Paprika | Creamed Sea Food | Creamed Soup | Hungarian Goulash | Oven Fried Chicken |
Parsley Flakes | Cheese Balls | Cream of Asparagus | Irish Lamb Stew | Broiled Mackerel |
Rosemary | Deviled Eggs | Mock Turtle | Lamb Loaf | Chicken a' la King |
Sage | Cheese Spreads | Consomme' | Cold Roast Beef | Poultry Stuffing |
Savory | Liver Paste | Lentil Soup | Scrambled Eggs | Chicken Loaf |
Tarragon | Mushrooms a la Grecque | Snap Bean Soup | Marinated Lamb or Beef | Lobster |
Thyme | Artichokes | Clam Chowder | Use sparingly in Fricassees | Poultry Stuffing |
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