Ken’s collection ofHerb and Spice Flavor Matchups - pg. 1
If you ever wondered what Herb or Spice
went with what? You probably will find
the answer below.
Add 2-whole allspice to the pot when
stewing chicken. Dash ground allspice
over fruit salad. Season cranberry juice
with allspice, cinnamon and cloves;
serve hot or chilled.
Gives bread or cookies a delightful
Licorice flavor. add to filling for baked
A natural for tomato and potato dishes.
Try ¼ teaspoon in each cup of
tomato-juice cocktail. Add a pinch to
tomato aspic or cheese soufflé. Use to
brighten the seasoning for hamburger
patties, meat loaf, or tuna casserole.
A favorite because they give pleasant
flavor to meat, fish, soups, potatoes.
When making potato salad, cook
potatoes with a Bay leaf and onion.
Add to cream-puff batter-- 2-teaspoons
for ½ cup flour; fill with creamed ham.
Or make tiny puffs; fill with ham salad
and serve as appetizers. Sprinkle
caraway over coleslaw.
Sprinkle on baked custard, fruit salad,
or chilled melon cup. For dessert
coffee, place 2-crushed cardamom
seeds in each demitasse cup; fill with
A must in pickles, relishes, potato
Add Bouquet Garni when cooking
peas: For 1 pound frozen peas, use
¼ teaspoon each Chervil and Thyme,
and add 1-teaspoon snipped Parsley.
Add a dash to scalloped oysters or
Great in cottage and cream cheeses,
scrambled eggs, cream soups.
Spaghetti is wonderful tossed with
butter, Parmesan, and finely snipped
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