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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seasoning Guide for Eggs & Cheese
 Categories:
      Yield: 4 Servings
 
           Text
 
  BAKED EGGS - Sprinkle dash of thyme or paprika
  over the top. 
  
  CREAMED EGGS - Add mace. 
  
  DEVILED EGGS - Add celery seed, cumin, mustard,
  savory, chili powder, or curry powder. 
  
  OMELET - Try with dash of marjoram or rosemary
  (lightly) 
  
  SCRAMBLED EGGS - Sprinkle lightly with basil,
  thyme, rosemary, or marjoram. Add seasonings near
  the end of cooking. 
  
  SOUFFLE - Add 1/4 tsp marjoram to 4 egg souffle.
  To cheese souffle, add basil or savory. 
  
  CHEESE CASSEROLES - Sprinkle with dash of sage or
  marjoram. 
  
  CHEESE FONDUE - Try adding a dash of basil or
  nutmeg. 
  
  CHEESE RABBIT - (rarebit) Try mace or mustard. 
  
  CHEESE SAUCE - Try a dash or mustard, marjoram, or
  thyme. 
  
  CHEESE SPREAD - Blend sage, caraway seed, thyme,
  or celery seed into melted processed cheese. 
  
  COTTAGE CHEESE - Blen in chives or a dash of sage,
  caraway seed, dill, anise or cumin. Prepare
  several hours ahead to allow flavors to blend. 
  
  CREAM CHEESE - Blend in curry powder, marjoram,
  caraway seed or dill. Sprinkle paprika or cayenne
  atop. use as celery filling or appetzier spread.
 
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Content 1998
Last Modified Sunday, 30-Jul-2006 13:24:12 EDT