an, dry saute mushrooms.
Mix together beef bouillons and 1
he Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining
Combine cake mix, chocolate instant pudding mix, water, oil and mix.
Mix as directed.
One cup chocolate chips may be stirred in after mixing, if desired.
Pour batter into greased and floured Bundt pan.
Bake at 350\u00b0 for 45 minutes to 55 minutes.
Melt Pillsbury frosting supreme (any flavor) and drizzle over cooled cake.
Combine ingredients in a large bowl and mix well.
Store cocoa mix in an airtight container.
To serve, place 1/3 cup mix in a cup.
Add 1 cup boiling water and stir well.
Sift together all ingredients.
To serve, place 1/3 cup mix in a cup.
Add 1 cup boiling water and stir hot.
When you serve, try a cinnamon stick.
Yields 5 cups mix.
Place instant cocoa mix in a small bowl.
Heat milk and butter in saucepan to scalding point.
Add hot liquid to instant cocoa mix and stir briskly for 2 minutes.
Serve hot or cold.
Yield: 3/4 cup.
Prepare pudding mix as directed.
Don't drain fruit.
Mix all the fruit together with the box of vanilla instant pudding mix. Place in refrigerator.
Mix thoroughly in a very large container and store in a coffee can.
To fix a cup, heat water and add 2 or 3 generous tablespoons of mix to each cup.
Pour boiling water over mix.
Stir and serve.
Mix instant pie mix (your choice of flavor) and milk until thickened, then fold in sour cream and 1/2 of the Cool Whip.
Put into the pie crust; let set in refrigerator.
Put Cool Whip on top of pie just before serving.
Mix all ingredients and sift into container.
Add hot water to each cup (1 1/2 to 2 scoops to taste).
Combine box cake mix, oil, instant pudding, ginger ale, eggs, and pecans.
Pour into a 13 x 9-inch pan that has been greased and floured.
Bake at 350\u00b0 for 30 minutes. Cool and add topping when ready to serve. For topping the cake, mix cool whip, milk and pistachio instant pudding mix. Pour over cake and let set.
Cover fish and seasoning with water.
Use cast-iron pot.
Layer cooking oil, fish, onion, bell pepper, garlic and V-8.
Pour Ro-Tel tomatoes and dissolved Tony Chachere instant roux over layers. Cover pot and cook over low flame.
Every ten or so minutes, remove cover and gently shake pot.
Do not stir.
Stirring breaks up the fish.
Simmer for 20 to 25 minutes.
Mix it all in a big bowl and put it in an air-tight container.
Blend 2/3 cup of mix in 12 oz cold water.
nute Makes1/3 cup glaze. Mix together SPLENDA(R) Granular
Pour instant pudding mix into a bowl, add green tea powder and mix well. Add milk and continue according to package directions. I find that it takes 2 minutes for the pudding to set.
I know it's more of an idea than a recipe, but it tastes good when you get tired of regular pudding!
hite sugar. Beat in the instant pudding mix until blended. Beat in
sugar and nuts.
2. Mix until crumbly. Press into greased
Follow recipe on the cake mix box for mixing and baking the cake.
Bake two layers.
When cake is baked, turn on baking rack until cool.
Mix pistachio instant pudding mix as directed on the box.
Let chill until set.
(You can make the pudding before time to use it.)
Take the pudding mix after it has set and spread on one layer of cake.
Place the other layer on top of first layer. Spread chocolate frosting on top and sides of cake.
separate eggs and use whites for something else (like breakfast).
beat yolks and 2 cups milk until well combined.
heat mixture over low to medium heat to near boiling. It should coat a spoon dipped into it when ready.
cool for 15 or more minutes then add the rest of the milk.
refrigerate for at least two hours.
add pudding mix and stir for 30 seconds to remove major lumps (don't worry about small lumps, they will disappear during freezing process.).
add to ice cream freezer and process according to your machines directions.
ugar.
Beat in the instant pudding mix until blended.
Stir