Very slow oven-250 (degrees) F to 350 (degrees) F
Slow-300 (degrees) F to 350 (degrees) F
Moderate-350 (degrees) F to 400 (degrees) F
Hot-400 (degrees) F to 450 (degrees) F
Very Hot-450 (degrees) F to 550 (degrees) F
A Few Measurements
A Dash or Pinch-less than one-eighth of a teaspoon
Four cups of flour=one pound
Two cups of rice=one pound
One square chocolate=one ounce
Two cups of granulated sugar=one pound
2 and ¼ cups of brown sugar=one pound
3 and one-third cups of confectioners' sugar=one pound
Allspice can be used to flavor: Pot roast, fish, eggs, pickles, sweet potatoes, squash and fruit.
Basil can be used in: Noodles, rice, tomatoes, beef stew, pork, meat loaf, duck, fish, veal, green or vegetable salad, eggplant, potatoes, carrots, spinach, peas, eggs, cheese and jelly.
Cayenne pepper (the main ingredient in hot sauce) can flavor: meat dishes, spaghetti, pizza, chicken, fish, eggs, cheese, veggies and pickles (pickles?).
Use Chili Powder for: any tomato or BBQ sauces, dips, egg dishes, stews, meat loaf, chicken, marinades for meat, cheese, bean casseroles, corn and eggplant.
Add Cinnamon to: Beverages, bakery products, fruits, pickles, pork, ham, lamb or beef stews, roast lamb or chicken.
Garlic goes great with: tomato dishes, soups, dips, sauces, salads, salad dressings, dill pickles, meat, poultry, fish, stews, flavoring for beans, marinades and bread.
Ginger is fantastic in: Asian dishes, baked or stewed fruits, veggies, baked products, beef, lamb, pork, veal, poultry, fish, beverages, soups, conserves or pickles (pickles?).
Nutmeg goes well in: Hot beverages, puddings, baked products, fruits, chicken, seafood, eggs, veggies, pickles (pickles?) and conserves.
Got Onion Powder? Use it to flavor: Dips, soups, stews, all meats, fish, poultry, salads, veggies, stuffing, cheese dishes, egg dishes, bread and rice dishes. If you're using onion salt, reduce the amount of regular salt in any recipe.
Add Oregano to: Tomatoes, pasta sauces, pizza, chili con carne, BBQ sauce, vegetable soup, egg and cheese dishes, onions, stuffing, pork, lamb, chicken and fish.
Paprika can be used to flavor: Beef, pork, veal, lamb, sausage, game, fish, poultry, egg dishes, cheese dishes, “plain colored” vegetables and pickles (?).
Use just a dash or sprinkling of Red Pepper (you don't need a lot) to: Meats, soups, cheese dishes, sauces, pickles (?), veggies, poultry, spaghetti sauce, curried dishes, dips, tamale pie, barbequed beef and pork.
Rosemary goes great with: Lamb, poultry, veal, beef, pork, fish, soups, stews, marinades, potatoes, cauliflower, spinach, mushrooms, turnips, fruits and breads.
Add Sage to: Stuffing for poultry, fish and other meats, sauces, soups, chowders, poultry, fish, beef, pork, veal, marinades, lima beans, onions, eggplant, tomatoes, cheese and potatoes.
Thyme can be used in :Meat, poultry, fish and vegetables.
Does your child have a food allergy? Do you yourself have one? At www.foodallergy.org, there's a ton of information, resources and events. You are not alone!
“Using Spices” source: “Seasoning With Spices And Herbs”-United States of Agriculture, Science & Education Administration, Consumer and Food Economics Institute, December, 1978 (!)