In general when a recipe calls for Kitchen Bouquet I use soy sauce. However, I found a roast recipe this wouldn't be appropriate for, and therefore found this recipe on the internet (www.recipegoldmine.com). To be honest, the first time I made this I didn't even follow the instructions, I just tossed some brown sugar in a pan, melted it and added water. But it worked fine. So I hope this is useful to whoever wants it.
If you bake and cook everyday then this is a must to have in your cupboard, it's so much cheaper than using cooking spray and works even better than Pam cooking spray, no chemical fumes and will not leave burnt on black residue on the edges of your pans like cooking spray will and will keep forever in your cupboard --- for baking recipes using chocolate you may use 1/2 cup unsweetened cocoa powder in place of white flour or 1/4 cup each cocoa powder and flour --- this may be increased or decreased sucessfully just make certain that *all* three ingredients are the same amounts or the mixture will not work as well ;-)
I always seem to not have buttermilk on hand when I need it. I've used the powdered milk and vinegar version of this which works well, but today I didn't have any powdered milk! This substitution that I found on the internet works just as well.
If you've ever been to Cape Cod, you've almost certainly either seen or eaten at one of the many Box Lunch franchises in the area. This is my recreation of one of their famous "Rollwiches", scaled down to fit my smaller appetite. Feel free to make this in a larger tortilla and increase the other ingredients if you desire. If you add some slices of swiss cheese, this becomes a Priscilla Alden!
This is a fantastic clone for the store-bought marshmallow fluff and one I have used for years, it's easy to make and so much cheaper than the store-bought, I always use this instead of the real thing and it freezes well also, see note on bottom --- use this in any recipe calling for marshmallow fluff, I have also made this using dark corn syrup it is just a little darker in colour but it works just as well :)
My mom made this, and I just love it! She and my dad say it is just like the Cyclone pasta served at Outback Steakhouse, I have never had the dish at Outback, all I know is that this recipe is really good! Serving size is apprx.
The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.