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    You are in: Home / Cookbooks / Substitutes & Spices
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    9 recipes in

    Substitutes & Spices

    My collected substitute recipes. From Cream Cheese to Buttermilk, butter and beyond. As well as spices

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    I "baste" my kabobs after they are cooked and off the fire. Because of the honey in the sauce, if you baste them sooner, you run the risk of drips falling into the bottom of the grill and starting flare-ups. I'd rather not have a burnt honey taste on my chicken so I just wait until the chicken is cooked and then brush them and even drizzle on extra sauce. I use this Glaze for Sausage, Chicken and Shrimp Kabobs! ;)

    Recipe #250748

    This is an Island Spice mix that is often used in Trini recipes. Posted in response to a recipe for Trini Doubles.

    Recipe #228735

    Very similar to store bought catalina, this sweet spicy dressing will be a favorite.

    Recipe #23010

    43 Reviews |  By Lennie

    This is an MSG-free copycat recipe for Lawry's Seasoned Salt. (Found it on the Web while searching for something else; haven't tried it myself.)

    Recipe #17051

    When a recipe calls for "Marsala" and you don't have it on hand, here's the easiest way to make it yourself. Tastes the same.

    Recipe #218782

    This genuine-imitation butter is much better than the I Can't Believe It's brand.......you absolutely get the butter taste, without many of the hard fats.

    Recipe #22721

    Okay, okay I know. True tiramisu uses mascarpone, but just in case your local Safeway or whatever doesn't carry it, which is often the case, this is a good substitute. I used it in Emeril's tiramisu recipe and it came out very nicely. Just thought this might help someone.

    Recipe #28620

    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.

    Recipe #124413

    Ok, it's not perfect but it's so close that no one noticed a difference in my tiramisu. Mascarpone costs about four times as much as these ingredients at our local markets. Give it a try if you face the same costs and I doubt you'll have any regrets. The yield is almost 2 lbs. and of course a half recipe is right at a pound. Prep time doesn't include the hour or so needed for ingredients to reach room temp.

    Recipe #72555


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