Substitution - Recipes - Page 10

Results 91 - 100 of 184 for substitution

Previous 4 5 6 7 8 9 10 11 12 13 14 15 Next

Combine all ingredients in a mixing bowl and blend until smooth. Refrigerate until used. 3/4 c.: 1/4 cup equals 1 whole egg. The egg ...

92. FROZEN WHIPPED TOPPING SUBSTITUTE

Beat egg whites to soft peaks. Add marshmallow creme and beat until firm. Add salt and vanilla to taste. Keep refrigerated.

93. HERB-LEMON SALT SUBSTITUTE FOR VEGETABLES

In a small bowl, blend together the lemon peel and juice, olive oil, garlic, thyme, savory and pepper. Let sit for 30 minutes to blend and ...

94. EGG SUBSTITUTE

Combine ingredients in a blender; whirl. Yields equivalent of 1 egg. NOTE: Egg substitute keeps 1 week in refrigerate and may be frozen. ...

95. EGG BEATER SUBSTITUTE

Beat all ingredients together. Will keep in refrigerator for 2 weeks. May freeze. 1/2 cup of mixture equals 1 egg.

96. EGG SUBSTITUTE

Combine ingredients. Whisk with wire whip. Yield is the equivalent of one egg. "To reduce our cholesterol intake, I use this substitute ...

97. HOMEMADE EGG SUBSTITUTE

Combine all ingredients in a mixing bowl and blend until smooth. Store in covered jar in refrigerator up to 1 week. Also freezes well in ...

98. EGG SUBSTITUTE

Combine ingredients in a blender, whirl. Yield is equivalent to 1 egg. Egg substitutes keep 1 week in refrigerator and may be frozen. ...

99. FROZEN WHIPPED TOPPING SUBSTITUTE

Soften gelatin in 2 teaspoons cold water. Add boiling water to dissolve gelatin. Cool to tepid. Beat 1/2 cup ice water and milk together to ...

100. HELOISE'S SALT-SUBSTITUTE MIXTURE

In a small bowl, combine all seasonings; mix well and store in a spice shaker with a tight fitting lid. Keep in a cool, dry place.

Previous 4 5 6 7 8 9 10 11 12 13 14 15 Next