Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.

Good question. If it is just a container, it will stay fresh for around 1-2 weeks or so, sometimes more. But canned whipping cream will stay fresh for a long time. Hope this helps.

After two - three hours the food items in question will have reached the temperature danger zone in which baterias in the food will grow at a rapid pace and increase the risk of food poisoning.

Mustard is definetly better for you then miracle whip.... So many saturated fats in miracle whip soo little time ya know?! lol

yes they do a garlic mayo

$2.50

On the label, look for: 1. The kosher certification symbol and 2. If it is kosher , if it is kosher dairy or pareve. If pareve, and kosher, it can be eaten with meat.

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Miracle Whip is pareve so it's fine for meat. Although, NEVER serve corned beef, salami, roast beef, etc with anything other than mustard to a Jew. Anything else is blasphemy!

You have two options: make more pasta to add to the salad, and/or spoon out as much Miracle Whip as you can. There really isn't anything else you can do.

yes it is lactose free, here are the ingredients that's in miracle whip

Water, soybean oil, vinegar, sugar, modified cornstarch, eggs, salt, mustard flour, paprika, spice, dried garlic, potassium sorbate as a perservative and enzyme modified egg yolk

Miracle whip is probably still good to use if separated, however the consistency may not be what you desire for certain recipes or sandwiches. Miracle whip is different from real mayonnaise.

Miracle Whip is made with the basic ingredients in Mayo but spices are added to give it's bolder taste.

Ingredients:

Water, soybean oil, vinegar, sugar, modified cornstarch, eggs, salt, mustard flour, paprika, spice, natural flavor, dried garlic, potassium sorbate as a perservative and enzyme modified egg yolk

This question calls for an opinion.

All salad dressings/miracle whip products have expiry dates printed on the container. It's probably best to go by this date. I have extended the shelf life of these types of condiments for a couple of months...but never beyond that.

Any glass jar is safe to use for canning purposes. The jar should be submerged in boiling water to disinfect it prior to use. Use new rubber sealing rings always.

32 ounces of Anything = 1 quart = 2 pounds 1 quart = 4 cups. There is a poem that helps one remember: "A pint's a pound the world around." 1 pint = 2 cups = 1 pound 2 pints = 1 quart = 4 cups = 2 pounds

Store it in the icebox, tightly closed ... the same as mayo.

A very long time, as long as no air has gotten in. Listen for the pop of the vacuum seal when you open it. As long as the color and smell are normal it's fine.

Miracle Whip was created in 1931.

They all crack up!!!

It will be good for only a day if it is already opened.

This is not a answer backed by any actual statistics.

But... as I remember, food requiring refrigeration should not be kept out at room temperature more than 4 hours. After this time, there is an unsafe amount of bacteria on the product.

The important thing to keep in mind is that ALL food has bacteria on it and all refrigeration does is SLOW the growth of it. So taking food out for an hour four times would be the same as taking it out straight for 4 hours. It's the total amount of time the food sits at room temperature - and I believe that the "magic number" is 4.

Hope this helps.

I don't think it would be a good idea. Miracle Whip has a distinct taste and would add that flavor to your recipe. Here are things you can use: 2 tbsp corn starch = 1 egg

2 tbsp arrowroot flour = 1 egg

2 tbsp potato starch = 1 egg

1 heaping tbsp soy powder + 2 tbsp water = 1 egg

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.

1 banana = 1 egg in cakes.

I don't know why you would want to use something expired. They make expiration dates for a reason. For perishable items the food will be hazardous to eat because it will contain large amount of bacteria. With non perishables the item becomes less flavorful. Since what you are talking about is mayo it most likely is less flavorful.