Wednesday, June 29, 2011

Herbs and their Uses

Here is a quick guide to herbs, you can also Google cooking with herbs and
it will give you quite a few sites to look at.

Soups, salads, salad dressings, eggs, dips, vegetables, chicken, soft cheese
spreads, butters, white sauces, and fish.

English Thyme
Game, beef, soft cheeses, fish, chowders, pâté, vegetables, and tomato sauce

(French or Spanish)
Chicken, fish, eggs, tomato juice, butters (especially nice on steak),
vinegars, salads, mustards, sauces (hollandaise, béarnaise and tartar),
Soups (chicken, fish, mushroom and tomato) and marinades for fish, lamb or

Greek Oregano
Sauces (white and tomato), stews, soups, fish, lamb, pork, vegetables,
butters, and vinegars.

Beef, lamb, fish, poultry, stuffings, soups, stews, fruit cups, soups
(chicken, pea, and spinach), vegetables, and marinades.

Stuffings (for fish, poultry, and meat), pâté, eggs, poultry, pork, beef, lamb, pasta, cheeses (cheddar, cream, and cottage), sauces (brown and meat), soups (cream and chowder), beef stews, and vegetables.
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