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.
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.
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.
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.
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.
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.
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.
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.
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.