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    Seasoning Guide for Eggs & Cheese


    Source of Recipe


    Internet

    Recipe Link: http://www.hugs.org

    List of Ingredients




    BAKED EGGS - Sprinkle dash of thyme or paprika
    over the top.

    CREAMED EGGS - Add mace.

    DEVILED EGGS - Add celery seed, cumin, mustard,
    savory, chili powder, or curry powder.

    OMELET - Try with dash of marjoram or rosemary
    (lightly)

    SCRAMBLED EGGS - Sprinkle lightly with basil,
    thyme, rosemary, or marjoram. Add seasonings near
    the end of cooking.

    SOUFFLE - Add 1/4 tsp marjoram to 4 egg souffle.
    To cheese souffle, add basil or savory.

    CHEESE CASSEROLES - Sprinkle with dash of sage or
    marjoram.

    CHEESE FONDUE - Try adding a dash of basil or
    nutmeg.

    CHEESE RABBIT - (rarebit) Try mace or mustard.

    CHEESE SAUCE - Try a dash or mustard, marjoram, or
    thyme.

    CHEESE SPREAD - Blend sage, caraway seed, thyme,
    or celery seed into melted processed cheese.

    COTTAGE CHEESE - Blen in chives or a dash of sage,
    caraway seed, dill, anise or cumin. Prepare
    several hours ahead to allow flavors to blend.

    CREAM CHEESE - Blend in curry powder, marjoram,
    caraway seed or dill. Sprinkle paprika or cayenne
    atop. use as celery filling or appetzier spread.

    Recipe
 

 

 

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