Disclaimer: I found these helpful hints and tips a couple years ago on the web and I’ve always found them extremely useful in the kitchen. Thanks to you mystery chef, whoever you are, for posting these so many years ago!
Celery Salt
• Perfect for roast beef, pot roast, steaks on the grill, vegetables, potato or tuna salad or mixing into meatloaf, 1 /2 -1 tsp. per lb., with black pepper and garlic.
• Add a bit to spice up vegetable soup, especially tomato. Traditional for sprinkling on tomato or vegetable juices and stewed tomatoes.
• Use to prepare chicken, turkey, pot roast, meat loaf, beef pot pies, stew or vegetable soup.
• When preparing stuffing, use 2 tablespoons Celery Flakes for every 3 cups of bread cubes.
• Use in barbecue, spaghetti and tomato-based sauces.
• Use in your favorite recipes for Cole slaw, deviled eggs, macaroni.
Thyme
• Savory Mashed Sweet Potatoes: Cook and peel 2 pounds sweet potatoes. Mash with 2 tablespoons softened butter, 2 teaspoons Pure Vanilla Extract, 1 teaspoon Ground Ginger, 1/2 teaspoon Thyme Leaves and 1/4 teaspoon salt until well blended and smooth. Heat before serving if needed.
• Thyme, either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor.
• Add thyme to pasta sauce, salad dressing, zucchini, eggplants and tomatoes.
• Fresh thyme adds a wonderful fragrance to omelets and scrambled eggs.
• Hearty beans such as kidney beans, pinto beans and black beans taste exceptionally good when seasoned with thyme.
• When cooking fish, place some sprigs of thyme on top of the fish and in the pan.
• Season soups and stocks by adding fresh thyme.
• Use 1/4 teaspoon to 3 cups Manhattan clam chowder.
• Use 1/8 teaspoon to a can of tomato soup.
• Add to meat loaf, lamb, beef, pork and chicken.
Marjoram
• Pasta Sauce: Heat 2 tablespoons olive oil in large saucepan on medium heat. Add 1 cup sliced mushrooms; 1/2 cup chopped onion and 2 cloves garlic, minced; cook and stir 5 minutes. Stir in 1 can (28 ounces) crushed tomatoes and 2 teaspoons Marjoram Leaves. Simmer 30 minutes. Serve over pasta.
• Consider it a natural for meat dishes but don’t hesitate to use marjoram to season vegetables served cooked or raw, fish and chicken or dishes with eggs and/or cheese.
• It is especially good along with other herbs in beef stew.
• Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings and chowders.
• Use in spaghetti, pizza, lasagna and barbecue sauces.
• Add 1/2 teaspoon to 3 cups unseasoned bread cubes for stuffing for poultry, beef or pork.
• Add to salad dressing, stewed tomatoes and green beans.
Rosemary
• Rosemary Chicken: Mix 2 teaspoons each Rosemary Leaves and Season-All® Seasoned Salt, and 1/2 teaspoon Thyme Leaves. Rub 1 tablespoon oil over surface of 1 whole chicken (about 3 pounds). Coat chicken with herb mixture. Roast as directed on chicken package.
• Add fresh rosemary to omelets.
• Even better than butter; fresh rosemary leaves with olive oil to use as a dipping sauce for bread.
• It’s used in a wide variety of dishes, including fruit salads, soups, vegetables, meats, fish, eggs, stuffings, dressings and even desserts.
• Crush 3/4 teaspoon to 1 pound ground beef, lamb, pork or chicken.
• Add to spaghetti, barbecue, pizza or lasagna sauces.
• Use in eggplant, zucchini, stewed tomatoes and green beans.
• Use in marinades.
Basil
• Lemon Herb Green Beans: Toss 1 1/2 pounds cooked green beans with 2 tablespoons butter, 1 teaspoon Basil Leaves and 1/2 teaspoon each Oregano Leaves and finely shredded lemon peel.
• Since the oils in basil are highly volatile, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor.
• Combine fresh chopped basil with garlic and olive oil to make a dairy-free variety of pesto that can top a variety of dishes including pasta, rice, salmon and whole wheat bread.
• Enjoy a taste of Italy by layering fresh basil leaves over tomato slices and mozzarella cheese to create this traditional colorful and delicious salad.
• You can also use basil in tomato sauce or sprinkle it on pizza.
• Adding basil to healthy stir-fries, especially those that include eggplant, cabbage, chili peppers, tofu and cashew nuts will give them a Thai flair.
• Purée basil and olive oil in a food processor or blender and add to tomato or vegetable soups.
• Enjoy a warm cup of invigorating basil tea by infusing chopped basil leaves in boiling water for eight minutes.
• Chop some fresh basil leaves and sprinkle them over zucchini, summer squash, eggplant, potatoes, cabbage, carrots, cauliflower, parsnips or spinach. Mix fresh basil with light cream cheese and use on baked potatoes.
• Add to salad dressings, potato, egg or macaroni salads.
• Add to melted butter and brush on fish or scallops. Also good with chicken, veal, and pork.
Season Salt
• Better Burgers: Add 1 teaspoon Season Salt to 1 pound lean ground beef and 1/4 teaspoon black pepper. Shape into patties. Broil or grill.
• Caribbean Chicken Fingers: Add 1 teaspoon Season Salt to 1/2 teaspoon cinnamon, 1/4 teaspoon red pepper and 1 tablespoon light brown sugar. Coat 1 pound chicken strips with spice mixture. Broil on greased pan 5 minutes per side.
• Oven-Fried Chicken: Add 2 teaspoons Season Salt to 1/4 cup flour, 1/2 teaspoon oregano leaves. Moisten boneless chicken with milk; coat with flour mixture. Place in baking pan; drizzle with 2 tablespoons melted butter. Bake at 400ºF for 15 minutes.
• Roasted Chicken: Add 1 tablespoon Season Salt to 1/2 teaspoon rosemary, 2 teaspoons thyme leaves. Rub over surface of 3-3 1/2 pound chicken. Roast on a rack in a broiler pan 375ºF 1 to 1 1/2 hours or until done.
• Potato Topper: Add 1/2 teaspoon Season Salt to 1 cup sour cream, 1/2 teaspoon parsley flakes over baked potatoes or as a dip.
• Season Salt is an excellent replacement for salt and pepper.
• It’s also a popular sprinkle-on seasoning because its attractive color lends a nice finishing touch to light foods and cream dishes.
• Anytime foods call for a boost of flavor, color or a savory touch, reach for the Season Salt.
Italian Seasoning
• Chunky Tomato Sauce: Mix 1 can (14 1/2 ounces) diced tomatoes, 1 can (6 ounces) tomato paste, 3/4 cup water, 1 tablespoon Italian Seasoning, 2 teaspoons sugar, 1 teaspoon Garlic Powder and 1/2 teaspoon Onion Salt in large saucepan. Bring to boil. Reduce heat to low; simmer 20 minutes.
• Italian herb mix contains a combo of oregano, basil, thyme, marjoram, sage, savory, and rosemary.
• Mix 1 1/2 teaspoons with 1/2 cup (1 stick) softened butter and 1/4 cup grated Parmesan cheese. Spread on toasted French bread or top baked potatoes.
• Stir into spaghetti sauce, tomato sauce, meat marinades and cooked vegetables.
• Sprinkle on pizza, sub sandwiches and fresh tomatoes.
• Great with beef, veal, pork and chicken.
Delight in Spices- Part 1
Delight in Spices- Part 3
