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    You are in: Home / Cookbooks / Mixes and Substitutes
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    33 recipes in

    Mixes and Substitutes

    Spice mixes, and substitutes.
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    I'm submitting this in response to a request. I haven't tried it.

    Recipe #87384

    I found this low fat baking mix recipe from www.recipesource.com imported from Meal Master and thought I'll share it with all of you. Nutritional Advantages: More protein, more calcium, no partially hydrogenated or hydrogenated fats. Increased fiber, folacin, potassium, phosphorous, copper, manganese, iron, magnesium, pantothenic acid, Vitamins, B1, B2, B6, zinc, B12, A, niacin.

    Recipe #118385

    I always have a jar of this in the cupboard. I add a little to stews, make a dip--I have even made a salad dressing with this mixed with buttermilk. Figure out your own ideas, and enjoy.

    Recipe #117273

    This is a copycat recipe for Schilling Salad Supreme. Use the entire recipe if making Mysterygirl's Linguini Salad in place of the 1/2 a jar that is called for in the recipe. It would be good mixed with italian dressing on vegetables too.

    Recipe #24917

    This is the exact recipe we used at a local steakhouse where I worked for 15 years. It is great on pretty much any meat. You will probably want to use the conversion tool to make smaller batches. However, it will hold for a long time so if you like it make a nice big batch.

    Recipe #18556

    This is an incredibly good clone of the real thing. A friend emailed this recipe to me.

    Recipe #24952

    Rather than buying fajita seasoning, it's easy to make your own. Approximately 2 tablespoons equals 1 store-bought seasoning packet.

    Recipe #28011

    I really enjoy a warm, creamy cup of hot chocolate on cold evenings. This recipe has a wonderful rich chocolate flavor without being too sweet. I came up with the recipe after trying one that wasn't sweet enough. All the ingredients are staples in my kitchen and I always have it on hand to serve or give as gifts.

    Recipe #139611

    This is a quick, cheap alternative to those extremely expensive little cans.

    Recipe #22881

    Kick the salt habit and still have delicious tacos!

    Recipe #22831

    12 Reviews |  By chia

    for use on fish, steaks, etc

    Recipe #121923

    While this chili powder does take some time to prepare, I have found it to be much superior to store-bought versions available at your supermarket. The dried chilis can often be found at your regular grocery store, but if they are not available there, try Latin American markets. Use Mexican oregano if you can find it as it has a distinct flavor from the Mediterranean variety. The powder can be stored for up to 6 months in an air-tight container and can be used whenever chili powder is called for.

    Recipe #119233

    13 Reviews |  By Caryn

    Courtesy of Emeril Lagasse on Food Network.

    Recipe #23537

    If you are using this for breading such as Salisbury Steaks etc, use 1/2 the amount of crumbs and you will have a stronger spicier mix.

    Recipe #28421

    I like this recipe because it is a very adaptable one. Ingredients can be added or changed a bit to suit your own personal taste. The recipe came from About.com website.

    Recipe #117542

    This can be used for chicken, beef or pork, increase the heat by adding in more cayenne pepper, or add in some red pepper flakes. For best flavor, meat should be left to marinade for 24 hours in the fridge. Spice amounts may be doubled or tripled if desired.

    Recipe #117543

    This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced tomatoes. It also makes a good Italian Salad Dressing for salads or marinade. Omit salt if you like.

    Recipe #63812

    I used to be La Madeleine's DFW catering chef, and the production kitchen cooked all the rotisserie chicken, and I did really like the rub they used. This is an approximation of their rub, with a few ingredients of my own thrown in. This is enough rub for one roasting chicken.

    Recipe #116677

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