Baking

no!! i mean if that's goin to be ur proffesion then yea but just to like cook for ur family no way.....my mom always makes dinner she didnt go to cookschool

no!! i mean if that's goin to be ur proffesion then yea but just to like cook for ur family no way.....my mom always makes dinner she didnt go to cookschool

According to the United States Department of Agriculture, frozen fish fillets that have been thawed under refrigeration and have been defrosted for no more than 2 days, can be safely refrozen. The safety may be fine, but the quality will likely be affected. If the fish was thawed using a different method, then refreezing is not an option.

Other sites suggest the fish not be refrozen unless it is cooked.

Unrefined sugar (like "Florida Crystals"). It works just as well in recipes and is less glycemic than white sugar.

One way is to use/prepare all the same ingredients as if you were stuffing the turkey, and then cook it in a crock pot for a couple hours. You need to add more broth though to keep it moist and not dry out.

That is approximately 3.2 cups

One egg can be substituted for 1/4 cup of applesauce. For three eggs, one would use 3/4 cup of applesauce. Applesauce is a common replacement in cake and other recipes for eggs.

I'd say 8 to 12 hours to thaw and it depends on how you want to prepare it before you cook it. A lot of sauces/ spices= longer cooking time, lower setting

vanilla extract example if it says 1tbspoon you add half of that

The exact substitution measurements should be printed on the semisweet morsels package, since different manufacturers use different formulas. Roughly 3 Tablespoons of semisweet morsels could substitute for 1 oz. bakers chocolate, reducing sugar in recipe by 1 or 2 Tablespoons.

Bakers Chocolate can be unsweetened, bittersweet, semi-sweet or German Chocolate, so one must consider the amount of sugar that needs to be added or subtracted from the recipe if one uses semisweet morsels.

See attached link below.

Approximately 30 minutes, maybe a little longer if they are exceptionally thick. Just make sure the juices run clear before calling it done. Good luck!

== == Answer The best thing to do is to let it boil with an open lid. Another thing you could do is to put NO MORE than 1 tablespoon of flour in a small glass and mix it VERY VERY WELL with a little water before adding it to the sauce. Answer You could also add tehina paste. But be aware that this lightens the color of the sauce.

mixture 100% sure

I like to take the top off and flip it over and stick it to the bottom. Its like a sandwich! :)

If you are talking about baking a wet batter, as for a cake, muffins, bread, etc. then there are at least three things going on. First, the heat of the oven causes moisture to evaporate. The batter dries out until it is as done or dry as we want it. Secondly, there is browning. This happens because of the hot air, the fat in the batter such as butter, oil, or shortening, and also because of the melting and caramelizing of any sugar in the batter. Thirdly, there is rising. This is where gas bubbles develop in the batter and they expand as they heat up. Gas bubbles can be created by yeast, baking powder, baking soda, beaten eggs, buttermilk, vinegar, sourdough starter (a form of wild yeast), beating air into the batter or any combination of the above. Without enough rising, the baked product will be flat, dense, and tough to chew. Successful recipes should be followed exactly so that you will get the same results every time.

It depends on the size of packet purchased.

If the bottom of the dish says oven proof than yes, if it does not than I wouldn't risk it. The dish itself would be fine but the paint or sealant might not be if they are heated.

no 4 tbsp

1 cup = 16 tbsp

1 tbsp = 0.06 cup

35-40ish. I'd say make about 4oz (1/2 cup) per person.

I just read 1 1/4 gallons serves 50 people.

Some people don't even like baked beans so the ones who love it will eat their share :-) Plus consider the other foods available to pick from at the event.

#1 technique: dip chops first in egg mixed with a little milk, roll in flour and place in a pre-heated baking pan in melted butter. Oven fry at 350 degrees F until golden brown and tender.

#2 technique: place chops in baking pan, cover bottom of pan with water, seal in tin foil and bake slowly (300 degrees F) for an hour or more. Remove foil the last 15 - 20 minutes of cooking to allow meat to brown, turning meat after 5 - 10 minutes. Chops are very tender prepared in this way.

#3 technique: slightly grease bottom of baking pan and bake chops uncovered at 350 degrees F for 45 minutes or until as tender as you wish, turning them half-way through cooking time.

The origin of the buche de Noel, also known as the Yule log cake, dates back to the Iron Age in Europe. The people would hold a banquet to celebrate the fact that winter was almost over and the buche de Noel was one of the things they served.

The short answer is... because they like to eat! People especially like to bake things for other people it makes them feel generous and appreciated. Baked goods smell good, they taste good, and they make the people around you smile. Baking, especially at home, reminds us of security, of abundance, and family. The short answer is... because they like to eat! People especially like to bake things for other people it makes them feel generous and appreciated. Baked goods smell good, they taste good, and they make the people around you smile. Baking, especially at home, reminds us of security, of abundance, and family.

something i am good at is smoothies! the first thing you do is get 2 scoops of frozen yogurt then but chocolate syrup and a cup of chcolate chips after but 2 cups of milk and a couple berries (optional)

2 sticks of butter (1 cup, or 16 tablespoons) make a half-pound of butter.

Yes - I've done it several times. Since I'm lazy, I just put the milk bottle in the microwave and nuked it until the milk hit about 170 degrees. If you're more patient than I, heat it to 145 degrees and keep it there for 30 minutes. Heating it in a pan will do the same thing, but you need to heat slowly and stir frequently so it doesn't scald. The higher temperature changes the flavor slightly, but not really in a bad way. I then let it cool and I can then leave it in the refrigerator for several more days.