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Guide to Cooking with Herbs & Spices




Source of Recipe


Gayle Pounds






List of Ingredients









Instructions



1. Allspice______Pot roast, fish, eggs, pickles, sweet potatoes, squash, fruit.
   
2. Anise Seed______Cookies, cakes, breads, candy, cheese, beverages, pickles, beef stew, stewed fruits, fish (anise tastes like liquorice)
   
3. Basil______Tomatoes, noodles, rice, beef stew, pork, meatloaf, duck, fish, veal, green or vegetable salad, eggplant, potatoes, carrots, spinach, peas, eggs, cheese.
   
4. Bay Leaf______Soups, chowders, pickles, fish, pot roast, variety meats, stews, marinades.
   
   
5. Caraway______Green beans, beets, cabbage, carrots, cauliflower, potatoes, sauerkraut, turnips, zucchini, goose, lamb, pork, spare ribs or lamb stew, marinades for meats, cakes, cookies, rice, rye bread.
   
   
6. Cardamom______Baked goods, pickles, grape jelly, puddings, sweet potatoes, squash, fruit soups.
   
   
7. Cayenne Pepper______Meat dishes, spaghetti, pizza, chicken, fish, eggs, cheese, vegetables, pickles, Cajun cooking, Mexican cooking.
   
8. Celery Seed______Potato salad, fruit salad, tomatoes, vegetables, stuffings, pickles, breads, rolls, egg dishes, meatloafs, stews, soups. (Celery salt may be used in any of the above, but the amount of salt must be reduced in the recipe.)
   
   
9. Chili Powder______Tomato or barbecue sauces, dips, egg dishes, stews, meatloaf, chicken, marinades for meats, cheese, bean casseroles, corn, eggplant, Mexican cooking.
   
10. Cinnamon______Beverages, bakery products, fruits, pickles, pork, ham, lamb or beef stews, roasts, lamb, chicken.
    
    
11. Cloves______Fruits, pickles, baked goods, fish, stuffings, meat sauces, pot roast, marinades for meats, green beans, beets, carrots, sweet potatoes,
    tomatoes. (Use whole to stuff ham, fruit, glazed pork, or beef.)
    
    
12. Curry______Curried beef, chicken, fish, lamb, meatballs, pork, veal, eggs, dried beans, fruit, dips, breads, marinades for meats. (There are many different curry powders. Be sure the one you have is compatible with the recipe it will be used in.)
    
13. Dill Seed______Pickles, pickled beets, salads, sauerkraut, green beans, egg dishes, stews, fish, chicken, breads.
    
    
14. Dry Mustard______Egg and cheese dishes, salad dressings, meat, poultry, vegetables.
    
    
15. Fennel Seed______Egg dishes, fish, stews, marinades for meats, vegetables, cheese, baked or stewed apples, pickles, sauerkraut, breads, cakes, cookies.
    
    
16. Garlic______Tomato dishes, soups, dips, sauces, salads, salad dressings, dill pickles, meat, poultry, fish, stews, marinades.
    
    
17. Ginger______Pickles, conserves, baked or stewed fruits, vegetables, baked products, beef, lamb, pork, veal, poultry, fish, beverages, soups, Oriental dishes.
    
    
18. Mace______Baked products, fruits, meatloafs, fish, poultry, chowder, vegetables, jellies, pickles, breads.
    
19. Marjoram______Lamb, pork, beef, veal, chicken, fish, tomato dishes, carrots, cauliflower, peas, spinach, squash, mushrooms, broccoli, pizza, spaghetti.
    
    
20. Mint______Punches, tea, sauces for desserts, sauces for lamb, mint jelly, sherbet, vegetables, lamb stew, lamb roast.
    
    
21. Mustard Seed______Cucumber pickles, corned beef, cole slaw, potato salad, boiled cabbage, sauerkraut.
    
22. Nutmeg______Hot beverages, puddings, baked products, fruits, chicken, seafood, eggs, vegetables, pickles, conserves.
    
23. Onion Powder______Dips, soups, stews, all meats, fish, poultry, salads, vegetables, stuffings, cheese dishes, egg dishes, breads, rice dishes. (If onion salt is used, reduce the amount of regular salt in the recipe.)
    
    
24. Oregano______Tomatoes, pasta sauces, pizza, barbecue sauce, vegetable soup, egg and cheese dishes, onions, stuffings, pork, lamb, fish.
    
25. ____________________________SEE PART 2
    



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