use vinegar for spotted dishes

Over the last few months, nearly everyone with a dishwasher has noticed that their dishes and glassware have been coming out more spotted and cloudy than before. The cause for this problem was recently discovered. On July 1st, 2010, all dishwasher detergent manufacturers voluntarily eliminated phosphates from their products in response to 16 states in the United States banning phosphates from dishwasher detergents. Phosphates helped the cleaning process but were banned due to their negative effect on the environment. One of the ways the phosphates helped was to eliminate or reduce lime scale inside a dishwasher in hard water areas.

What is hard water? Hard water refers to the natural mineral content in water, comprised mostly of calcium, with some iron and manganese. Hardness is commonly measured in grains per gallon (gpg). Most detergent manufacturers say that any water with hardness greater than 10.5 gpg is considered very hard. In the City of Fort Scott our water has an average hardness of 12 gpg. Under typical conditions, the majority of these minerals will stay in solution. However, in the high heat of a dishwasher, boiling pot, coffee pot, etc. the minerals tend to come out of solution and deposit onto surfaces. The minerals are simply left behind as the water is evaporated. This is commonly called lime scale or hard water scale. This inconvenience is now more pronounced on our dishes because of the elimination of phosphates in the dishwasher detergents. The phosphates helps keep the minerals ‘bound up,’ or in solution, so that they are not easily deposited on dishes.

What can be done to help prevent this from occurring? It's easy and cheap... add 1 cup of Distilled White Vinegar to your rinse cycle and turn off the heat cycle of your dishwasher!!

pomegranate salad

A wonderful addition to any dinner!!

1 cup heavy whipping cream, whipped
2 heaping tablespoons of powdered sugar
1 dash of pure vanilla extract
1 cup pomegranate arils
2 apples, diced
2 bananas, sliced

Add the sugar and vanilla to the whipped cream, Taste to make sure sweetness is good, if needed add more powdered sugar. Mix the fruit and creammtogether and serve... ENJOY!!

crock pot sweet potatoes

A great addtion to any Thanksgiving or dinner table!!

8-10 sweet potatoes, chopped into 1' cubes
4 apples, chopped into 1' cubes
1/2 cup pure maple syrup
1/4 cup heavy cream
4 tablespoons dark brown sugar
4 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoons ground clove
salt and pepper to taste

Place apples and sweet potatoes in a crock pot or slow cooker. Mix maple syrup, melted butter and cream and pour over. Combine spices and brown sugar and sprinkle on top of the potatoes and apples. Cook on low for 4 to 5 hours. If you like the marshmallow topping on your sweet potatoes about 30 minutes before serving, liberally sprinkle mini marshmallows over the sweet potatoes and recover. Serve and ENJOY!!

shrimp and steak kabobs

A yummy surf and turf for your bbq!!

2 lb. beef sirloin steak, cut into 1 inch squares
1/2 lb. mushrooms, cleaned
1 Green, Red and Yellow Bell pepper, cut into 1 inch squares
1 Sweet Onion, cut into 1 inch squares
12 jumbo shrimp, peeled and deveined

Basting Sauce
1/4 c. melted butter
2 tbsp. white wine
1/2 tsp. seasoning salt
1/4 tsp. pepper

Alternately thread steak cubes, shrimp, mushrooms, peppers and onions on 4 metal 12 inch skewers. Mix together basting sauce. Cook kabobs over medium heat for 15-20 minutes, basting with butter mixture occasionally. Enjoy!!

summertime corn and avocado salad

Fresh and delicious, the perfect side for any summertime barbecue!!

6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

rice crispy ice cream sandwiches

A fun twist on a favorite summertime treat!!

4 tablespoons butter

1 bag of marshmallows (10 ounces)
1 teaspoon vanilla extract
6 cups crisped rice cereal
1 quart of your favorite ice cream or frozen yogurt

Coat a 9- by 13-inch pan with nonstick cooking spray. Set the pan aside. Coat a medium saucepan with nonstick cooking spray and melt the butter and marshmallows in it over medium-low heat, stirring continuously. Stir in the vanilla extract. Add the cereal. Remove the pan from the heat and stir the mixture until it forms a large ball.  Spoon and press the mixture into the 9- by 13-inch pan. Chill the pan for 10 minutes. Then cut the crisped rice treats into twelve 2-inch squares. Peel the container away from the ice cream. Working on a waxed-paper covered surface, slice the ice cream into six 2- by 2- by 1-inch blocks with a warm knife. Sandwich each one between 2 crispy squares and lightly press the layers together. Enjoy!!

renee's summer old fashioned peach ice cream

As soon as it's peach season my boys ask for this.  It is amazing and it will quickly become a favorite at your home too!!

2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon pure vanilla extract
2 cups whole milk, or as needed

Blanch ripe peaches in boiling water and peel.  Puree peaches with the sugar and half-and-half in small batches in a blender or food processor. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, roughly 2 cups. Follow the manufacturer's instructions to freeze the ice cream.  Enjoy!!

zabaione (italian cutard)

This is an easy and amazing dessert that I had several times in Italy, you will love it!! Buon Appetito!!

6 egg yolks
2/3 cup sugar
18 Tbl Marsala wine

Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler. Do not let it reach a boil, but remove it from the fire as soon as it thickens. When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks. Serve over fresh berries and sprinkle with nutmeg!!

strawberry italian ice

This is perfect for a hot summer day and so refreshing you might just skip the ice cream!!

1 cup sugar
3/4 cup water
1 tablespoon finely shredded orange peel
2 teaspoons finely shredded lemon peel
1-1/2 teaspoons finely shredded lime peel
1/3 cup fresh orange juice
tablespoons fresh lemon juice
2 tablespoons fresh lime juice
4 cups sliced fresh strawberries

In a medium saucepan combine sugar, water, and peels. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Cool slightly. Strain and discard peels. Stir in orange, lemon, and lime juices. In a blender container or food processor bowl combine half of the juice mixture and half of the strawberries. Cover and blend or process with several on/off turns or until nearly smooth (leave some small chunks of strawberries). Transfer to a 2-quart freezer container. Repeat with remaining juice mixture and strawberries. Cover and freeze 6 hours or overnight, stirring once after freezing for 3 hours. To serve, scrape across frozen mixture with a large spoon and place into individual serving dishes (if mixture is too firm, let stand at room temperature 20 to 30 minutes). Makes about 8 servings.

turkish meat shish kebab marinade's

While at The Grand Bazaar in Istanbul, Turkey we stopped at this little Turkish cafe and had a variety of grilled Turkish meats, vegetables and bread!  It was fun to try authentic foods from the region and the meats were marinated all so differently. Below are several choice's for all kids of meats... Tadını çıkar!!

2 lbs cubed chicken breast
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne

In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.

4-6 chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
6 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 cup grated onion

Combine all ingredients in a non-reactive bowl. Add chicken, cover & refrigerate 6 hours or overnight. Grill, broil or bake chicken as desired.

1/2 Cup Olive Oil
1 Lemon Lemon Juice
2 Onions -- crushed
2 Bay Leaves
2 Teaspoons Dried Rigani
2 Large Tomatoes -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Olive Oil
2 Large Onions -- crush
1 Teaspoon Cinnamon
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Yogurt
1 Large Onion -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

tava (turkish stew)

An easy and yummy Turkish delight :)

2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves cut into 1 inch cubes
1/2 (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained
1 onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear. Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

bazlama... turkish flat bread

In Turkey the food was always accompanied by this amazing flat bread...it is soooo yummy!

1 1/2 cups flour
¾ teaspoon salt
1 1/2 Tbs  yeast (less if very active yeast)

Sift flour and salt together in a large bowl and make a well in the centre.  Dissolve yeast in the water then add to flour mixture and mix until a soft dough is formed.  Turn out on a lightly floured surface and knead for 4-5 minutes or until smooth and elastic.  Place in a lightly oiled or floured bowl, cover with lightly oiled plastic film and leave to rest for about 30 minutes.
Divide in four and press or roll out to 10cm rounds. Heat a large flat-based pan over a medium heat.  Lightly oil the pan and cook bazlama for 4-5 minutes.  Turn over and cook for a further 3-4 minutes.

baklava (traditional greek pastry)

While in Athens we visited this awesome bakery and had the most amazing baklava!  It was the best I had ever had so fresh, sweet and nutty... I crave it everyday!!  απολαύσει!!

4 c. walnuts, finely chopped or ground
1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. grated lemon rind
1 lb. filo pastry sheets
1 c. butter, melted
Honey syrup

Preheat oven to 325 degrees. Lightly grease an 11 x 17 x 1 1/2 inch pan. Mix ground walnuts with sugar, spices and lemon rind in medium bowl. Cut filo sheets to fit pan. Keep filo sheets moist and flexible by covering with a damp cloth. Brush 12 filo sheets lightly with melted butter and place in bottom of pan. Spread 1 cup of walnut mixture over top sheet. Cover with 4 sheets of filo after brushing each with butter. Then repeat layers.  Make top layer with 8 sheets of filo after brushing each with remaining butter. With small, sharp knife, cut lengthwise through first layer to make strips 1 1/2 inches wide. Then make diagonal cuts 2 inches apart in top layer to form diamonds. Bake on rack above center of oven for 1 hour, until well browned.

Remove from oven and cut through the first cuts, cutting to the bottom of the pan. Spread top with cold honey syrup (use recipe below). Let stand until completely cold before removing from pan.

HONEY SYRUP

1 c. honey
1/2 c. sugar
1/2 c. water
1 tbsp. lemon juice

Combine honey, sugar and water in small saucepan. Heat, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Cool thoroughly before using. Makes 1 1/2 cups.

mussels & pernod cream sauce

While in Nice, France we had lunch at this charming little cafe and I had the most amazing mussels!!  They were in a Pernod cream sauce and I have been dreaming about them ever since.  They are a great main course or appetizer :) Jouir de!!

1 Tbsp butter
1 fennel bulb
2 shallots, minced
4 cloves garlic, minced
1/2 bottle white wine
1/2 cup good quality heavy cream
2 tsp Pernod (French licorice flavored liqueur)
1 bag mussels
Kosher Salt
Fresh ground pepper

Clean mussels completely, you can find the how to here...(http://whiskusaway.blogspot.com/2009/07/mussels-in-creamy-garlic-sauce.html)

In a large pot, melt butter and cook fennel and shallots over low heat with a little salt until soft, about five minutes. Add garlic and continue to cook. Season with salt and pepper. Add Pernod and reduce. Add white wine and cream. Bring to a boil, then reduce to a simmer. Add mussels and cover. Once they begin to open, remove them one at a time with a slotted spoon into a bowl. Pour sauce over mussels and serve. Jouir de!!

spaghetti carbonara

My favorite meal in Italy had to be the Spaghetti Carbonara I had at this quaint little cafe in Tessera outside of Venice....  it was amazing and I want to go back!!

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table. Buon appetito!

prosciutto & brie panino (panini)

While in Rome I noticed all these amazing sandwich carts that offered fresh panini's and other yummy "street/fast" food. I had several and quickly feel in love with the Prosciutto and Brie panini... it was amazing and so fresh!!

2 slices thinly sliced good crusty bread
3 slices brie cheese
4 pieces prosciutto

Place prosciutto on bottom piece of bread, top with cheese and second piece of bread. Putting the cheese on top allows it to melt into the rest of the sandwich rather than just out and onto the grill. Coat grill or panini press with olive oil and grill sandwich until golden brown... Enjoy!!

greek tomato & cucumber salad

I had this salad when I was in Greece several times and it quickly became a favorite, you'll love it too!!

2 ripe tomatoes, quartered
1 large cucumber, chopped and halved
1/4 Kalamtata Olives
2 T Capers
1/2 cup thinly sliced red onions
1 slice Greek Feta, triangled
2 T Olive Oil
Fresh lemon juice from 1/2 lemon
1/2 tsp.lemon zest

Combine all ingredients and serve immediately... ENJOY!!

crockpot corned beef & cabbage

On St. Patrick's Day this is a MUST but it's also a family favorite on cold nights :)

4 medium yellow potatoes, unpeeled, cut into 1-inch wedges
1 cup baby carrots
1 medium onion, cut into 6 wedges
1 corned beef brisket with seasoning packet about 2 1/2 pounds
1 cup water
3 wedges green cabbage

Place potatoes, carrots and onion in bottom of crock pot and top with corned beef; sprinkle with contents of seasoning packet and add water. Cover and cook on LOW heat setting 10 hours. Add cabbage wedges on top and cook for additional 2 hours or until cabbage is crisp-tender. Cut corned beef across grain into thin slices. With draining spoon, remove vegetables from crockpot and if you want to make gravy, skim fat from juices and prepare gravy. Enjoy!!

christmas cookie exchange 2010

Last night was my 15th annual Christmas Cookie Exchange and it was so much fun! There were so many yummy cookies, fudge and caramel to sample and exchange and wonderful family and friends to share the night with. Can't wait until next year!

This year I made my yummy Orange Cream Cheese Chocolate Chunk cookies...

1 c butter
1 8 oz pkg cream cheese
1 c sugar
2 tsp orange zest
2 tsp pure vanilla extract
2 c flour
1 tsp salt
12 oz pkg milk chocolate chips

Heat over to 350. Blend butter, cream cheese, sugar, egg, orange zest and vanilla on low speed until creamy. Mix together four and salt and add slowly to creamed mixture. Fold in chocolate chips. Drop by tsp onto baking sheet and bake for 10-12 minutes. edges won't brown but they are done. Let cool on cookie sheet for 4 minutes and more to cooling rack. Cool completely and ice with Orange butter cream frosting. Enjoy!!

Renee's Almond Orange Buttercream Icing

1/4 c saltedsweet cream butter, softened
2 c confectioners' sugar
2 tsp orange zest
3/4 teaspoon pure almond extract
2 to 3 tablespoons fresh orange juice

In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.

Merry Christmas~ Renee

 Renee's RULES OF THE COOKIE EXCHANGE

1. All cookies/candies should be homemade.

2. No plain chocolate chip cookies, rice crispy squares or cookie mixes.

3. Please bring 8 dozen total cookies.

4. The theme is "Holiday Cookies"

5. Arrange cookies in 8 1 dozen containers, plates or baskets.

6. Christmas attire is encouraged!

7. RSVP as soon as you can and let me know what type of cookies you are planning on baking - no duplicate recipes allowed

8. If you don't have time to bake, or have burnt your cookies, but still want to attend just go to a real bakery and buy 8 dozen yummy cookies.

Why 8 dozen... so you have more variety and more cookies to take home to enjoy and share

A great site for ideas is… http://www.christmas-cookies.com

renee's easy christmas mint fudge

The perfect sweet for Christmas!

2 cups semi-sweet chocolate chips
1 (14 oz) sweetened condensed milk (divided)
2 teaspoons pure vanilla extract
1 cup (6 oz) white chocolate chips
1 tablespoon pure peppermint extract
1 tsp gel green food coloring

Line an 8 or 9 inch pan with wax paper. Melt chips with 1 cup of sweetened condensed milk in a sauce pan over low heat. Remove from heat and stir in vanilla. Spread half of the mixture into prepared pan and chill for about 10 minutes.(Hold remaining mixture at room temperature)Melt white candy with remaining sweetened condensed milk in sauce pan over low heat. Add peppermint extract and food coloring. Spread on chilled chocolate layer and then chill for 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer and then chill for about 2 hours. Peel off waxed paper and cut into squares. Enjoy!

candy cane christmas fudge

a yummy and easy festive Christmas treat!

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Enjoy!!

sharee's easy turkey noodle soup with homemade noodles

This is my cousin super easy turkey noodle soup recipe and it is yummy!!

8 cups o water
a bunch o chicken bullion (to Taste)
3 carrots, sliced
3 celery stalks, sliced
1 onion, cooked in butter til browned
left over turkey strips
egg noodles

Bring to boil. Make egg noodles by mix eggs & flour till doughy, roll out, use pizza cutter to cut thin strips. Put noodles in boiling water one at a time. Immerse them in water, continue till you have a bunch o noodles. Add a little garlic powder and salt and pepper. Bon Appetite~ Sharee

chocolate cream pie

1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 9 inch baked pie shell

In medium sauce pan mix water, cornstarch and cocoa until smooth. Stir in condenced milk and egg yolks and ook until thick.Stir in 2 tablespoons butter and vanilla. Cool slightly (stirring occasionally) and pour into baked pie shell. Chill for about 1 hour and top with whipped cream and dust with coca. Enjoy!!

lemon cream pie

1-1/4 cups graham crackers crumbs (about 7 whole crackers)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
1/2 cup egg whisked
1/2 cup lemon juice
2 teaspoons grated lemon peel
2-1/2 cups whipped cream, whipped

In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.
In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust. Cover and refrigerate for at least 4 hours. Just before serving, spread whipped cream on top. Enjoy!!

adding a little spice

Spice Market Istanbul, Turkey!!

Discover all of the different uses for your spices. Like how to intensify their flavors, store herbs for optimal freshness and how to double a recipe without over-seasoning.

• Ground spices release their flavor more quickly than whole spices. Ground spices such as ground thyme or ground cumin can be used in recipes with short cooking times or can be added near the end of cooking for longer cooking recipes.

• Whole spices need a longer time to release their flavor. They work well in longer cooking recipes like soups and stews.

• Robust herbs such as sage, thyme and bay leaves stand up well in long cooking while milder herbs like basil, marjoram and parsley can be added at the last minute for best results.

• Rub leafy herbs in the palm of your hand to release the flavor and aroma.

• To double a recipe, increase spices and herbs by one and one-half, TASTE and then add more if necessary. In most recipes one and one-half times the seasoning will be sufficient to provide desired flavor.

• Spices such as fennel seed, cumin seed, sesame seed and white peppercorns may be toasted to intensify their flavors. Simply add the spice to a dry, non-stick, heated skillet and heat until aromatic.

• Whole spices and seeds may be best ground using a small electric coffee grinder or spice mill. A pepper mill or mortar and pestle may also be used.

Allspice... Use with meat, fish, gravy, soup and stew, pickles, spice cakes & cookies pumpkin and squash. The taste of allspice resembles a blend of spices.

Anise... Use in candies, baked goods and pork. Has a licorice-like flavor

Basil... Use in sauces, vegetables, salads, meat, seafood, egg dishes. Leaves are used fresh or dried.

Bay... Leaves Use to season meats, fish, potatoes, sauces, soups & stews. Leaves are usually used whole and removed before serving.

Caraway... Seeds Use on breads, especially rye bread; also in cheeses. Has a flavor similar to dill.

Cardamom... Use in curries, cookies & other pastries, breads, and pickles. Common in Scandinavian and Middle Eastern dishes; has a sweet, lemony flavor.

Cayenne Pepper... Use in meats, soups, sauces, chili, seafood, Mexican & Cajun dishes. Thin, red and yellow, very hot peppers are used whole, or dried and ground.

Celery Seed... Use in salads, pickles and relishes, sauces, soups and stews, and on beef. Seeds are sold as whole or ground; also combined with salt for celery salt.

Chervil... Use in egg & cheese dishes, vegetables, soups and stews, salads, and creamy sauces. Looks similar to parsley; common in French cuisine.

Chili Powder... Use in chili, sauces, curries, Mexican foods. A combination of chili peppers plus other spices, including cumin.

Chives Use... in cheese dishes, eggs, fish, sauces; as a garnish in soups, salads, and vegetable dishes. Long hollow green leaves have a mild onion flavor. Best when used fresh, but also used dried.

Cinnamon... Use in pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes. Cinnamon sticks are sometimes used in beverages. A highly aromatic spice available as cinnamon sticks and as a ground powder.

Cloves... Use in cakes, cookies, and candies, ham, sauces, pickles and relishes. Have a strong, spicy-sweet flavor; used whole or ground. If used whole, they are removed before serving.

Coriander... Use in curry, pickles, breads, cakes, and cookies. Small fragrant seeds are used ground or whole; have a slight lemony flavor. Leaves of the same herb are known as cilantro.

Cumin... Add to curries, meats, cheeses, sausages, seafood, pickles, rice dishes, and chili. Small fragrant seeds; a main ingredient in chili powder.

Curry Powder... Use in rice, lamb, poultry, eggs, and vegetables; used in many Indian recipes. Curry powder is not a single spice, but combination of several spices such as coriander, ginger, turmeric, fenugreek seed, cumin, pepper, cloves, and other spices.

Dill... Used mainly in pickles, but can also be used in breads, soups, meats, and salads. Also known as dill weed, both the leaves and seeds of this flavorful herb are used to season foods.

File' powder... Use to thicken and add flavor to Gumbo and other Creole dishes. Heat has an adverse affect on File, so add it after a pot of food has been removed from the oven or stove. File' powder is made from dried, ground sassafras leaves. It has a root beer like flavor.

Fennel Seed... Use in pickles, pizza and spaghetti sauces, breads, cakes and cookies. A member of the parsley family, grown for its sweet seeds; has a flavor similar to anise.

Garlic... Use in meats, chicken, seafood, stews, sauces, marinades, salad dressings; used in many Italian and Chinese dishes. An herb related to the onion, used fresh or dried; also has many health benefits and medicinal uses. Its bulb is composed of several small cloves.

Ginger... Use in Oriental dishes, meat, poultry, seafood; also in squash and pumpkin recipes, cookies, cakes, and breads. Ginger root is used fresh or dried, whole, ground, or cracked; has a strong spicy-sweet flavor.

Mace... Use in cakes, doughnuts and other baked goods; fish, meat stuffings, and in pickles. Made from the coating of the nutmeg seed; used both whole and ground; has a flavor similar to nutmeg, but with a touch of cinnamon.

Marjoram... Use as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables; alao in beverages and jellies. Also called sweet marjoram; the leaves are used whole or ground. It has a sweet, minty flavor.

Mint... Use in fruits, desserts, jellies, candies, beverages, and as a garnish. Mint leaves have a distinctive flavor and smell. It's used fresh or dried, whole or chopped.

Mustard... Used as ground mustard in salad dressings, sauces, cheese and egg dishes.

Mustard seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut. Mustard is sold as whole seeds or as a finely ground yellow powder. It has a strong, hot flavor.

Nutmeg... Use in breads, cookies, cakes, custard, pies, desserts, vegetables. Used either ground or as a whole seed, nutmeg has a sweet, aromatic flavor.

Oregano... Use in tomato dishes, pizza, spaghetti sauce; in Greek, Italian, and Mexican dishes. Ground oregano is an ingredient in many types of Italian food. It has a flavor and aroma similar to marjoram, but stronger.

Paprika... Use as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. A mild red spice, always used ground; used not only for its flavor, but for its red color.

Parsley... Use in soups or salads as a seasoning. Goes well with almost any meat as a garnish. Parsley sprigs are used mainly as a garnish for foods and are often left untouched. It's used fresh or dried as a seasoning.

Black Pepper... Use to strengthen the flavor of meats, poultry, fish, eggs, cheese, vegetables and more. Black Pepper can be purchased as ground or as whole peppercorns. It's best when freshly ground.

Poppy Seeds... Use as a topping for rolls, breads, cookies, butters, and pastas. Poppy seeds have a crunchy, nut-like flavor. It's used as whole seeds; can also be used crushed or ground.

Rosemary... Use to season lamb, beef, veal, poultry, soups and stews, potatoes, and breads such as rosemary focaccia. Small needle-like leaves are used dried or fresh, whole or ground; has a sweet but bold aroma and flavor,

Saffron... Use in rice dishes and other Mediterranean cuisine; used in paella, bouillabaisse, and sometimes in chicken dishes. Saffron is sold as a ground powder; has a yellow color and a slightly bitter taste.

Sage... Use to season sausage, poultry stuffings, veal, pork, meat loaf, stews, and salads. An herb grown for its leaves, used as rubbed or ground; has a slightly lemony taste.

Savory... Use with lamb, beef, poultry, egg dishes, squash, beans and lentils. Leaves are used fresh, or dried as whole leaves; has a flavor similar to thyme.

Sesame Seeds... Use on bread, rolls, bagels, salads, and in stir fry. Sesame seeds are always used as whole oil seeds. Most are used on hamburger buns.

Tarragon... Use to season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus. Leaves are used fresh or dried, whole or ground; has astrong spicy smell and taste. If using dried tarragon leaves, remove them after cooking, since once dried they will not soften again when cooked.

Thyme... Use in poultry, poultry stuffing, pork, beef, tomatoes, tomato soups and sauces. An herb used both fresh and dried, whole or ground. It has a strong, but pleasant flavor, resembling a blend of cloves and sage.

Turmeric... Use in curries, poultry, relishes, pickles, eggs, rice. A member of the ginger family; an orange-yellow powder with a mild flavor.

Have fun and enjoy adding a little SPICE!!