2007-10-02 08:48:26 · 12 answers · asked by Fruitful1 3 in Food & Drink ➔ Cooking & Recipes
1.Mrs Dash extra-spicy for tuna salad(together with dill,mayo a tsp. of vinegar and 2 tsp. sugar
2.Mrs. Dash extra-spicy for french dressing
3.Salt,pepper and onion salt with or without smoke seasoning for hamburger patties
4.Salt, pepper, onion salt and Mrs.Dash extra-spicy for omelets
5.Apple pie spice for apple pie,pumpkin pie and apple brown betty
6.Cinnamon for peaches,apricots,cherries and hot cocoa with cream or marshmallows on top.
7.Nutmeg for cheese and cheese dishes,custard pie or eggnog.
8.Onions,butter,and cheese or pepper and salt for vegetables.
9.Vanilla for fruit smoothies,custard pie,cookies,cakes,frosting and Whipped toppings.
10.Hazelnut non-dairy coffee creamer or liquor for desserts.
11.Sage for pork,sausage or stuffings.
12.Curry powder for yogurt,mayo,fruits,and jellos.
13.Salt,pepper and Mrs. Dash extra-spicy for skinless chicken pieces to broast or broil.
2007-10-02 09:24:35 · answer #1 · answered by zaggittier 4 · 1⤊ 0⤋
Wow. That is COMPLETELY dependent on what you're making, and what makes your tastebuds dance.
If you're making pasta, season the water with about a tablespoon of salt BEFORE BEFORE BEFORE it boils, it'll not only season your pasta noodles, but it'll make your water boil hotter.
Salt and pepper are great on pretty much...everything!! You can season raw chicken with lemon juice (usually from a real lemon) and ground black pepper for a lemon pepper chicken, then cook it. Be sure to season both sides based on your taste. You should season everything with salt and pepper (assuming you like them both) before you cook any meat, it helps it hold in the flavor so much better, and makes it easier to season after you've put it out on the table. Garlic salt and garlic powder are great too on a lot of things.
You really need to just experiment, that's the best part of cooking (well I guess aside from actually eating the food. hahaha.)
If you're a fan of corn, I can tell you how to make some AMAZING corn on the cob. Make a compound butter, with a stick of room temperature butter in a bowl, add salt, pepper, paprika, and any other spices you like, mix it all together. Put the corn cobs in aluminum foil and put a spoonful of the compound butter in there with them, roll them up tight and put them in the oven, or the grill for a few minutes, the results are AMAZING.
Good luck!!
Watch the Food Network when you get a chance, it's amazing how much you'll learn.
2007-10-02 16:08:03 · answer #2 · answered by ianswerquestions 2 · 1⤊ 0⤋
I like Paula Deans house seasoning. 1/4 cup salt, 1/8 cup garlic OR onion powder, 1/8 cup black pepper. I use it on everything. The different types of fats that you use, believe it or not, are also seasonings. You can get different flavors out of food depending on what fat you use. (Olive oil, butter, canola oil, etc. all flavor food differently.)
MSG is a controversial 'flavorant'. I only ever use it in cooking when I use packages of a Latin seasoning called Sazon but if you don't have a negative feeling about it, it does work wonders.
2007-10-02 15:54:10 · answer #3 · answered by ? 6 · 1⤊ 0⤋
Depends,
But for a great flavor that is not too spicy and dense with taste sensation, use Lea and Perrins Worcestershire Sauce...the only original worcestershire sauce. The secret recipe has been the same for over 170 years.
And it is low in sodium, low in carbs, gluten-free, and has no artificial colors or preservatives.
2007-10-02 16:20:46 · answer #4 · answered by D B 3 · 1⤊ 0⤋
Place your meat and any sauces/herbs/spices into a freezer/plastic/ziploc bag and shake. Then refrigerate for a couple of hours and shake again. Continue to do this during the day. Leave in the fridge overnight then cook.
2007-10-02 16:35:00 · answer #5 · answered by wrgmama 2 · 0⤊ 0⤋
For meats, I'd recommend marinading or using a seasoning salt before cooking. The meat will absorb the "flavor".
For veggies, use salt, pepper and herbs as you cook. Do a final check for salt before you serve.
2007-10-02 15:52:38 · answer #6 · answered by Dave C 7 · 1⤊ 0⤋
I am a big fan of grinding my spices down. I use herbs de provance in practically everything, including my tuna sandwiches and spagetti.
I grind them until they are just fine little specs. Then mix them in.
2007-10-02 20:50:18 · answer #7 · answered by zeebarista 5 · 0⤊ 0⤋
Very lightly, during each stage of food prep., and taste for correctness, before serving.
2007-10-02 15:57:06 · answer #8 · answered by ~ Floridian`` 7 · 0⤊ 0⤋
ALWAYS SALT! AS I AM A HUGH FAN OF SALT BUT MRS. DASH IS GOOD TO I'VE HEARD. HOW CAN YOU GO WRONG WITH BUTTER AND I DO LIKE A LITTLE POTATO WITH MY BUTTER LOL!! SEASONINGS ARE LIKE OF FACT OF LIFE ...DONT YOU ALL THINK SO TOO?
2007-10-02 17:54:04 · answer #9 · answered by pennylane 6 · 0⤊ 0⤋
well it depends on what you like but if you're watching your blood pressure or health it would be Mrs. Dash seasoning
2007-10-02 15:51:52 · answer #10 · answered by Starr 2 · 1⤊ 0⤋