easy. combine some raw white rice with the wild , put in oven proof dish , add the soup add chicken broth, add some canned green chiles, bake at 350 for one hour or until all liquid is absorbed. 1 cup rice will need 2 cups broth and so on.
Yes, you can use both baking powder and cream of tartar in a recipe. Baking powder already contains an acid (usually cream of tartar) along with baking soda, so adding cream of tartar can enhance the leavening effect or provide additional acidity. However, if a recipe calls for baking powder, you typically don't need to add extra cream of tartar unless specified.
No, you cannot directly substitute cream of tartar for baking soda in a cookie recipe, as they serve different purposes. Cream of tartar is an acid that stabilizes egg whites and can activate baking soda when combined with it, while baking soda is a leavening agent that helps cookies rise. If you need to replace baking soda, using baking powder might be a better alternative, as it contains both an acid and a base.
If you do not have cream of tartar, baking powder will work just as well, or better. If the recipe calls for both cream of tartar and baking soda, leave out the soda if you use baking powder - it already has soda in it.
Condensed milk is just that, milk that has been reduced in volume (and has added sugar) to about 1/3 the original. Cream on the other hand is milk fat, with no added sugar. For substitutions you will get quite different results in consistency and taste. Evaporated milk has been reduced in volume by 1/2, and has no added sugar. To substitute evaporated milk for condensed milk you need to reduce any other liquids in the recipe to compensate for the extra liquid in the evaporated milk and you will need to add sugar. To substitute cream you will need to reduce any fats in the recipe to compensate for the fat in the cream and again add sugar. You will be better off finding another recipe for pumpkin pie which does not use condensed milk. **Note: whipping cream is typically heavy cream with an added component (sodium caseinate, or carageenan or both, sometimes neither) that aids in maintaining the stiff peaks when whipped. (double cream in the UK is heavier than heavy cream in the US).
Well, honey, when a recipe calls for whipping cream divided, it means you need to split the amount of whipping cream specified in the ingredients list. For example, if it says 1 cup whipping cream divided, you might use half a cup at one stage of the recipe and the other half at a later stage. It's just a fancy way of saying "use this ingredient in separate parts of the cooking process."
It really depends on the recipe and the needed consistency. In most cases, half&half or even whole milk can be substituted for light cream to make a recipe healthier. If the recipe calls for heavy cream, it's really a judgment call. You might try a halved recipe with half&half to test before making a full batch. Substituting half&half or milk in a recipe calling for sweet (whipping) cream is generally NOT recommended.
You can substitue any kind of sherry for madeira (both are fortified wines). I personally like Golden Cream.
neither, they are both pretty fatten. But then again they both have some dairy in it. Also, fried ice cream is fried and to fry things you need oil which is bad for you and your heart, so I would think the regular ice cream is better.
I don't think you should physically make stuff when your with your friends. Just choose the snacks that you both love! I suggest chocolate ice-cream fresh from the supermarket freezer!
Yes, but you need to see a doctor for the right medications and cream. Often, both an oral antibiotic as well as a cream are prescribed.
You can substitute parsley, cumin, or a combination of both for coriander in a recipe.
they both have ingredients.