Described is the use in augmenting or enhancing the flavor of a meat-flavored foodstuff by using a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising: (a) from about 0.25 up to about 0.80 mole percent of lactic acid and/or a lact...
3. Using a teaspoon, gently scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh, sour cream, cheddar cheese, butter, horseradish, garlic, 1 teaspoon salt, and the pepper in a bowl. Using a fork, mash until well combined. Carefully spoon the filling ...
Processing of a mix of Group 2 ingredients and Group 1 foodstuffs in order to create durable, accessible, convenient, and palatable ready-to-eat or to-heat food products liable to be consumed as snacks or desserts or replace home-prepared dishes. The groups are described more thoroughly below ...