Cooking & Baking
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LakeArenal
(28,936 posts)Nutmeg in Swedish meatballs.
Cinnamon in a CinaBon or oatmeal.
Diamond_Dog
(32,295 posts)But IMO it should be used sparingly.
elleng
(131,683 posts)TheBlackAdder
(28,295 posts).
.
2naSalit
(87,188 posts)Some things, like French toast, can't have cinnamon, I can't swallow it. I can have it in coffee or on regular toast with butter and a little sugar but not on French toast; one bite and I'm done eating.
Nutmeg is great with all kinds of stuff and blends well with cinnamon and/or cloves.
Scrivener7
(51,122 posts)Just discovered, though, that a dust of nutmeg added to a pasta cream sauce makes it amazing. You can't tell what it is you're tasting, just that it is delicious.
niyad
(114,292 posts)Scrivener7
(51,122 posts)niyad
(114,292 posts)irisblue
(33,108 posts)This one but with Swiss cheese
https://www.thatskinnychickcanbake.com/spinach-souffle/#mv-creation-30-jtr
irisblue
(33,108 posts)Phoenix61
(17,041 posts)Warpy
(111,559 posts)If it's apple anything, leave out the nutmeg. It won't be as good unless you're a nutmeg hater.
If it's sauteed muschrooms, please, no cinnamon. Nutmeg is indispensible.
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