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  • Suggest You - Mom Demystifies Zest, Horseradish, Mustard and Other Odd Ingredients With Emergency Substitutions

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    hot. Sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar
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    During holiday season cooks are more likely to make recipes that have been in the family for ages. But this can also mean needing an ingredient you haven't stocked in your kitchen for ages! Knowing an ingredients "equivalent" or substitution can save the day. The ingredients Mom talks about today are mainly used as flavoring in casseroles, sauces and hot dips, so you have more flexibility in making substitutions.

    Horseradish: Horseradish gives recipes a kick. It is the secret ingredient in my grandmother's crab dip. The taste is strong, sometimes described as tangy and hot. Sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar a

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    ven't stocked in your kitchen for ages! Knowing an ingredients "equivalent" or substitution can save the day. The ingredients Mom talks about today are mainly used as flavoring in casseroles, sauces and hot dips, so you have more flexibility in making substitutions.

    Horseradish: Horseradish gives recipes a kick. It is the secret ingredient in my grandmother's crab dip. The taste is strong, sometimes described as tangy and hot. Sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar

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    re mainly used as flavoring in casseroles, sauces and hot dips, so you have more flexibility in making substitutions.

    Horseradish: Horseradish gives recipes a kick. It is the secret ingredient in my grandmother's crab dip. The taste is strong, sometimes described as tangy and hot. Sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar

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    : Horseradish gives recipes a kick. It is the secret ingredient in my grandmother's crab dip. The taste is strong, sometimes described as tangy and hot. Sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar
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    hot. Sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar and other flavors. 1 tablespoon fresh horseradish equals 2 tablespoons of bottled. Horseradish is also served alongside Prime Rib and other meats. You can also substitute 1 teaspoon of wasabe, or Japanese horseradish or a few drops of hot sauce. Keep in mind these substitutions are much hotter than horseradish so start with small amounts and adjust to taste.

    Mustard: Mustard is another ingredient used in casseroles and dips to give recipes a kick. 1 teaspoon of dry mustard equals 1 tablespoon of prepared mustard. You can also start with 1 teaspoon of Dijon mustard and ad

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