This will be a cookbook of all those "replacement" recipes. You know, this replaces brown sugar, this replaces commercial baking powder or another that replaces powdered sugar. I can't wait to see all the stuff I can add to this cookbook.
This 3 in 1 recipe is a great way to make your ginger last a bit longer! Ginger is good for flavoring things as well as taking care of upset belly aches and sea or motion sickness! There is so much you can do with this like my Cranberry Orange Cookies with Crystallized Ginger recipe #77469 Zucchini, Pineapple, Ginger Jam recipe #95600 Peachy, Pineapple Cooler with a Ginger Zinger recipe #58945 Spicy Ginger Tea with Lemongrass recipe #56108 Baked Butternut Squash Pudding topped with Ginger Whipped Cream recipe #52072
This recipe is equal to an 8.5 ounce box of Jiffy Corn Muffin Mix. When another recipe calls for a box of JIffy Corn Muffin Mix, use the mixed dry ingredients from this recipe as a substitute. This is a very easy copycat recipe because it uses Bisquick. Store any unused dry mix in an airtight container.
Zatarains was the real thing and boxes of it were found in just about every home in New Orleans. We also like to add 2-3 lemons, quartered, to the water. This is enough for 5lbs shrimp or a dozen blue swimmers.
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 usually ask my kids to peel the garlic and ginger while they are watching tv :) That's the hardest part! I store it in the fridge. Don't be alarmed if it starts to turn greenish ...it usually discolours within an hour or so. It's just fine :)
I devised this little concoction several years ago because we love curries and things with coconut milk in them, but OH, the sat-fat in that lovely canned stuff. A no-no for us unless it's a very special occasion. It's worked for me in a lot of curries and even rice dishes, and we can enjoy these foods without the worry. This recipe is a starting point as a substitute for 1 cup canned coconut milk for adding to recipes. (1- 13.5 oz can is just shy of 2 cups, I make the difference up with fat free half&half.) You can adjust the cornstarch and sugar to your taste for thickness and sweetness. Double or change for however much liquid you need in your recipe.
This syrup can be used in making a milk shake, milk nog, and other milk beverages where coffee flavor is desired. I have yet to try this recipe but have often wanted a coffee flavoring for baking. (Time does not include cooling the syrup.)
With only two ingredients required, this is an inexpensive although messy recipe to prepare. Many tahini recipes call for roasting the sesame seeds in the oven, which for me is an accident (burnt seeds) just waiting to happen.
From Texas Home Cooking by Cheryl and Bill Jamison. This recipe is like the chili powder you would buy in the store (like Gebhardt's), only it doe not have added salt or other "secret" ingredients that manufacturers' sometimes add. Adjust the proportions of the ingredients to suit your own taste.
Tahini is either too expensive, unavailable where you live or you don't have the time to make it from scratch... Although I always prefer the real deal, there have been a few times that I've run out of tahini and had to use this emergency substitute.