You could either double what you are making, which with certain things you can't or you can start over that's basically it.
depends on the type of the dish
if it is soup you can take a piece of clean cloth, wrap a handful of washed raw rice in it, put into your soup and let it boil for 15-20 minutes. Than you can remove it. Rice will take excess salt
if its meat you should stew it with salt-free sour cream sauce
Slice the meatloaf then add fresh veggies and no sodium tomatoes in the can.
Rinse the corn, and if it's still too sweet add some salt.
If you used only sausage, you would not have "meatloaf," but a sausage loaf. Meatloaf can include different types of ground meat, but sausage alone is both too fat and too spicy.
your oven can be up too high, you can fix this by buying an over thermometer to see what the actual temperature is... but you can also put baking sheets in the bottom of oven. I usually just put bacon on the bottom of my pan it adds a different flavor and keeps the meatloaf from burning!
Pot pie might be dry because it has been cooked too long. Other reasons might be not enough sauce in the ingredients, or not enough oil or fat added.
Leather fabric can get damaged from too much moisture or too much heat. You can fix it by reversing the warping at the local dry cleaners or leather specialist.
There might not have been enough moist ingredeints (oil, milk, water, eggs, ect.) in the batter. Dried fruits will absorb moisture during cooking, and most moisture is convereted into steam until the cake is cooked.
Many dried beans must be soaked overnight in cold water prior to cooking. After soaking, the beans can be cooked in boiling water. If the beans fall apart, you are cooking them too long.
Yes, crush them and it works. I have done it and have used potato chips too.
Either cooked too long in the oven or once cooked has been left out to cool for too long.
The savanna is too wet to be a desert and too dry to be a forest.
A "bad" cookie can be any of the following... *Too dry *Too sticky *Under-cooked / raw *Bitter *Spoiled (ingredients used) *Too much flour used *Not enough taste *Just "bad" tasting *Burnt Also if you are starting to see mold!
A cooked pudding may separate if it is cooked at too high a temperature. If the eggs cook too quickly, they will curdle, or form solid lumps, separating from the liquid ingredients. Cooked puddings, properly called custards, should be cooked at very low temperatures with constant stirring.