Cajun Recipes
Roy Family Recipes
‘-fv A HANDY SPICE AND HERB GUIDE @:-‘
� ALLSPICE – a pea-sized fruit that grows in Mexico, Jamaica, Central and South America. Its delicate flavor resembles a blend of cloves, cinnamon, and nutmeg. USES: (Whole) Pickles, meats, boiled fish, gravies; (Ground) Puddings, relishes, fruit preserves, baking.
� BASIL – the dried leaves and stems of an herb grown in the United States and North Mediterranean area. Has an aromatic, leafy flavor. USES: For flavoring tomato dishes and tomato paste; also use in cooked peas, squash, snap beans; sprinkle chopped over lamb chops and poultry.
� BAY LEAVES – the dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for spic-ing sauces and soup. Also use with a variety of meats and fish.
� CARAWAY – the seed of a plant grown in the Netherlands. Flavor that combines the tastes of anise and dill. USES: For the cordial Kummel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, and canned asparagus.
� CINNAMON – Obtained from the inner bark of several tree species; native to India, Sri Lanka, and Bangladesh. USES: Carrots, squash, sweet potatoes, lamb, stir fries; bever-ages; pickling, known for its flavoring role in breads, fruit and a variety of desserts.
� CURRY POWDER – a ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20 spices. USES: For all Indian curry recipes such as lamb, chicken, and rice, eggs, vegetables, and curry puffs.
� DILL– the small, dark seed of the dill plant grown in India, having a clean, aromatic taste. USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.
� MACE – the dried covering around the nutmeg seed. Its flavor is similar to nutmeg, but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce, stewed fruit.(Ground) Delicious in baked goods, pastries, and doughnuts, adds unusual flavor to chocolate desserts.
� MARJORAM – an herb of the mint family, grown in France and Chile. Has a minty-sweet flavor. USES: In beverages, jellies, and to flavor soups, stews, fish, sauces. Also excellent to sprinkle on lamb while roasting.
� OREGANO – a plant of the mint family and a species of marjoram of which the dried leaves are used to make an herb seasoning. USES: An excellent flavoring for any tomato dish, especially pizza, chili con carne, and Italian specialties.
� PAPRIKA – a mild, sweet red pepper growing in Spain, Central Europe, and the United States. Slightly aromatic and prized for brilliant red color. USES: A colorful garnish for pale foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.
� POPPY – the seed of a flower grown in Holland. Has a rich fragrance and crunchy, nut-like flavor. USES: Excellent as a topping for breads, rolls, and cookies. Also delicious in buttered noodles.
� ROSEMARY – an herb (like a curved pine needle) grown in France, Spain, and Portugal, and having a sweet fresh taste. USES: In lamb dishes, in soups, stews, and to sprinkle on beef before roasting.
� SAGE – the leaf of a shrub grown in Greece, Yugoslavia, and Albania. Flavor is camphora-ceous and minty. USES: For meat and poultry stuffing, sausages, meat loaf, hamburgers, stews, and salads.
� THYME – the leaves and stems of a shrub grown in France and Spain. Has a strong, dis-tinctive flavor. USES: For poultry seasoning, croquettes, fricassees, and fish dishes. Also tasty on fresh sliced tomatoes.
� TURMERIC – a root of the ginger family, grown in India, Haiti, Jamaica, and Peru, having a mild, ginger-pepper flavor. USES: As a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats, dressings, salads.
‘-fv A HANDY SPICE AND HERB GUIDE @:-‘
� ALLSPICE – a pea-sized fruit that grows in Mexico, Jamaica, Central and South America. Its delicate flavor resembles a blend of cloves, cinnamon, and nutmeg. USES: (Whole) Pickles, meats, boiled fish, gravies; (Ground) Puddings, relishes, fruit preserves, baking.
� BASIL – the dried leaves and stems of an herb grown in the United States and North Mediterranean area. Has an aromatic, leafy flavor. USES: For flavoring tomato dishes and tomato paste; also use in cooked peas, squash, snap beans; sprinkle chopped over lamb chops and poultry.
� BAY LEAVES – the dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for spic-ing sauces and soup. Also use with a variety of meats and fish.
� CARAWAY – the seed of a plant grown in the Netherlands. Flavor that combines the tastes of anise and dill. USES: For the cordial Kummel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, and canned asparagus.
� CINNAMON – Obtained from the inner bark of several tree species; native to India, Sri Lanka, and Bangladesh. USES: Carrots, squash, sweet potatoes, lamb, stir fries; bever-ages; pickling, known for its flavoring role in breads, fruit and a variety of desserts.
� CURRY POWDER – a ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20 spices. USES: For all Indian curry recipes such as lamb, chicken, and rice, eggs, vegetables, and curry puffs.
� DILL– the small, dark seed of the dill plant grown in India, having a clean, aromatic taste. USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.
� MACE – the dried covering around the nutmeg seed. Its flavor is similar to nutmeg, but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce, stewed fruit.(Ground) Delicious in baked goods, pastries, and doughnuts, adds unusual flavor to chocolate desserts.
� MARJORAM – an herb of the mint family, grown in France and Chile. Has a minty-sweet flavor. USES: In beverages, jellies, and to flavor soups, stews, fish, sauces. Also excellent to sprinkle on lamb while roasting.
� OREGANO – a plant of the mint family and a species of marjoram of which the dried leaves are used to make an herb seasoning. USES: An excellent flavoring for any tomato dish, especially pizza, chili con carne, and Italian specialties.
� PAPRIKA – a mild, sweet red pepper growing in Spain, Central Europe, and the United States. Slightly aromatic and prized for brilliant red color. USES: A colorful garnish for pale foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.
� POPPY – the seed of a flower grown in Holland. Has a rich fragrance and crunchy, nut-like flavor. USES: Excellent as a topping for breads, rolls, and cookies. Also delicious in buttered noodles.
� ROSEMARY – an herb (like a curved pine needle) grown in France, Spain, and Portugal, and having a sweet fresh taste. USES: In lamb dishes, in soups, stews, and to sprinkle on beef before roasting.
� SAGE – the leaf of a shrub grown in Greece, Yugoslavia, and Albania. Flavor is camphora-ceous and minty. USES: For meat and poultry stuffing, sausages, meat loaf, hamburgers, stews, and salads.
� THYME – the leaves and stems of a shrub grown in France and Spain. Has a strong, dis-tinctive flavor. USES: For poultry seasoning, croquettes, fricassees, and fish dishes. Also tasty on fresh sliced tomatoes.
� TURMERIC – a root of the ginger family, grown in India, Haiti, Jamaica, and Peru, having a mild, ginger-pepper flavor. USES: As a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats, dressings, salads.
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