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Master Mixes Recipes for homemade baking mixes, cake mizes, and everything in between!

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Old 07-13-2002, 10:15 PM
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Hi Amy,

Kitchen Bouquet is a browning and seasoning sauce. It's used mainly in gravy - makes it dark. I'm not sure where exactly you find it, but I think it's probably near the spice section, or it may be near the Worcestershire sauce. It will make the mix a little darker and it will bring out the flavor of the onions. I wish I could be more specific about what section to find it in. I may run by the store tomorrow and if I do I'll let you know where I found it. I usually just use it to make my gravy darker when it's too light.

Happy Cooking,
Linda ;-)
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Old 07-14-2002, 08:21 AM
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onion soup mix

Thanks Linda,
Yes, please let me know if you find where it is for sure, hopefully it will be in the same place at my store! I just went shopping yesterday so it will be at least a week before I can check for it!
Thanks!!;-)
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Old 07-15-2002, 08:22 AM
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Onion Soup Mix

Ok, back to the first recipe...How many "packets" does it make?
How long does it keep? The last 2 times I went to the store, I looked & looked for the soup mix & couldn't find it. Now I won't need to.
john11v5a
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Old 07-15-2002, 08:37 PM
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Onion soup mix

:p If it is the recipe I posted, I personally don't store in packets, I make a double batch and keep in a small jar. The mix consists of only dry ingredients it keeps almost indefinatly.
5 tablespoons are equivelent to one package of Liptons.
Hope this is of help to you.
Annette2
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Old 07-17-2002, 11:20 AM
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ASA,
If you have a food dehydrator and the herb screens you can make your own dried onions. They wouldn't have any kind of preservatives in them. I like to make my own stuff like this so I know exactly how they have been handled and what is in/on them. This can even be done in your oven, though not as conveniently.

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Old 07-18-2002, 08:32 PM
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You can also dehydrate foods in your regular oven at 125 degrees. Works pretty much the same as in a dehydrator. Generally need to have the food on a rack. For onions I would slice (fairly thin) and break the rings up loosley, then put them on a baking rack and place the baking rack on a cookie sheet. Check to see if they need flipping after a couple of hours. I would tend to NOT use the oven for dehydrating during the summer as if the food is very wet you need to keep the oven cracked open an inch or so. You can also dehydrate foods outdoors if you live in a very HOT, DRY climate (but you'll want to keep them covered completely with screens to keep the bugs off).

Dehydrators aren't very expensive if you just get the basic model (and you really don't need more than that). You could save even more if you find one used or borrow one.

I make beef jerky and all sorts of dried fruits (watermelon is my all time favorite -- it tastes like watermelon candy! of course it has to be 3/4" thick to start and takes at least a day to dry).
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Old 07-29-2002, 09:24 AM
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Would it be at all possible to use bullion cubes crushed up instead of the granules? I already have the cubes.
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Old 07-29-2002, 05:38 PM
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To use cubes instead of powder, you'll need to allow about 1 cube for a heaping spoonful of powder. I always buy the cubes because it's so humid here that the granules turn to mush. (Virginia) You will probably want to mash them up, though.

Valerie
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