Mix well.
Use as needed for your favorite recipes.
In a medium bowl, combine all ingredients.
Store in an air tight container.
Use this mix in recipes that call for the ingredients above.
I substitute this for all of my cinnamon needs.
If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend.
It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
aking the toppings for this chef's salad.
For hard
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Recipe courtesy of Chef Rocco DiSpirito
Chop everything up together in rocket chef.
Enjoy.
Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
Put in patty cups and refrigerated until chilled.
* original recipe by ultimate master chef 3000.
remove from heat.
For Chef Frank's Veggie Mojo seasoning
minutes; drain.
Cut Chef-Man Shwarma to small peices
Brown hamburger and drain.
Drain juice off mushrooms.
Combine tomato paste, sauce and both kinds of Chef Boyardee sauce.
Stir in mushrooms and hamburger.
Heat over medium heat and serve.
Freezes well.
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
If whole carrots, slice in quarters in slices (these look like copper pennies).
Cook until barely tender in salt water (if one uses salt).
Drain.
Mix ingredients and pour over carrots.
Toss slightly and cover.
Marinate overnight in refrigerator.
Serve cold as a salad or as a hot vegetable.
(I prefer cold as a salad.)
Mix to a smooth paste.
Use like a regular polish for copper.
over the bottom completely. NOTE: COPPER PENNIES help keep the butter
In a heavy saucepan, preferably with a copper bottom, heat the butter, sugar and evaporated milk, stirring constantly to prevent mixture from sticking, until the mixture reaches 238\u00b0 (the soft ball stage on a candy thermometer).
Remove from heat.
Add the chocolate chips, marshmallow cream, vanilla and salt.
Beat vigorously by hand until all ingredients are thoroughly blended. Fold in nuts.
Lightly butter a 7 1/2 x 11 3/4-inch baking dish. Pour into the dish and allow to cool at room temperature.