Baking

You can reheat them in either a microwave or conventional oven. The time required will vary depending on the oven. Make sure they do not get dried out by putting them in a lidded container, and make sure they are completely heated through to steaming hot. If they are not, put them back in the oven for a bit longer.

When a recipe calls for a "part" something, it comparable to a ratio. For example, if a drink recipe calls for 1 part sugar and 3 parts water, this means that the ratio of sugar to water is 1:3. If you put in 1 cup of sugar, you would need 3 cups of water. Two cups of sugar would need 6 cups of water, etc.

A "part" is just what it sounds like. It's a part of the final product. The size of the part varies and does not have it's own set measurement. It is only in relation to the measure of the other ingredients.

1/2 stick of butter is 1/4 cup

1 stick and a half is 3/4 cup

Well of course if the ham is 21 pounds, It would take 21 seconds.

From PJ and Sammy

I would try a mixture of not-soft fruits and treat them as though they were cranberries - with a short sugar boil. Apples, oranges, or blueberries would be a selection.

You may want to add a dash of cinnamon, & nutmeg.

Good luck!

12/27/2010-------- I experimented and made a mix that was fab! I don't do percise measurements when cooking, so you'll have to experiment with quantities. Chop about 3/4 to 1 cup of dried sour cherries and peel and chop an apple into small cubes (use a gala or some sweeter apple that has a more firm texture).

Place on medium flame in a small sauce pan with maybe a 1/4 cup of water (maybe a little less or more, you'll have to judge) and 2 tsps or sugar. When sugar has melted and fruit mixture has started to boil, taste to see if the sugar level is good for you. Mixture will taste sweeter when hot so if you think it is too sweet, it will mellow when cooled. When fruit is soft and most of the liquid has evaporated, turn off the flame. Place in a bowl and put in refrigerator to cool.

From there you can possibly add orange rind to the mixture to vary the taste. Would love to know what people think! This is a very good sub for people who can't have cranberries because they are on the anticoagulant coumadin.

There are 35 tablespoons in one 8 oz. carton of cocoa powder.

6 ounces is 3/4 a cup That's not really correct. That is assuming you are converting liquid (volumetric) measurements. The challenge here is that ounces of flour is weight and cups is volume, so you cannot use the fluid ounces of 8 per cup. You need to consider the density of the flour and how tightly it is packed.

Chicken breasts are white meat, which means they have less moisture and less fat. If they are very well marinated or cooking in any kind of sauce, you don't need to cover them if you keep an eye on the cooking process and don't let them go too long. More than about 12 minutes at 350 degrees will start to dry them out. But it's a matter of taste -- it really depends how you like them. If you prefer them a little more firm and solid, and the sauce to gain a little strength as the moisture evaporates and leaves the spices/other ingredients to take over, then leave them uncovered. Cover if you prefer that they be more wet inside, possibly fall apart a little, etc.

If you don't properly measure you're ingredients it could alter the way the recipe is suppose to turn out. I know it sounds kind of silly but for example if a cookie recipe called for 2 cups of flour and you used 1 3/4 cups instead it would make you're cookies spread out more during baking and it would make them more likely to burn. I've definitely had many experiences myself with not measuring accurately :/

If you add baking powder so what you are making will rise. If you look through most recipes, most use 1 teaspoon of baking powder for each cup of flour. By using whole wheat flour, the finished product will be heavier with a coarser texture. If you are using all whole wheat flour with no white flour, I would use 1 1/4 teaspoons of baking powder per cup of flour. A lot of whole wheat recipes will use half whole wheat, half white.

Brushing chicken lightly with oil will produce a crisp golden crust.

Plasticine is oil based, so it melts if you bake it. You will need a product like easy model clay or Fimo if you want to bake it.

The difference is simply the flavor. Chicken shake and bake has specific seasonings designed for poultry, and pork shake and bake is designed to complement pork.

with flour, corn starch or egg yolk.

Buy the right cheese! And cook it slowly. Re cheese - some will brown better than others ... not sure why. Kraft 'Cheese' (don't know where you are in the world?) will brown really well but then it's not really cheese is it? In fact in Australia the packaging for this says 'Kraft Singles' as they're not allowed to call it cheese! Anyway you wouldn't use Kraft to make macaroni. Also cook then stick under grill to do browning.

2.75 cups

1 cup = 16 tablespoons

1 tablespoon = 0.06 cup

You should always cover chicken when baking so the moisture stays in the pan and the chicken is less likely to dry out. Adding some butter on top of the chicken and baking on a higher temp (like 400) for the last 10 min will ensure that you still get that great crispy skin, without the side effects of dry chicken.

to make round cakes

mylin scheighfier

Partially hydrogenated oils are very bad for you and are banned in some European countries; they contribute more than saturated fats to heart disease.

Coconut oil has some health properties; the lauric acid contributes to heart health.

Pick fresh unsaturated fats instead of animal fat or partially hydrogenated oils. Coconut oils and avocado oils are two vegetable based saturated fats that are good for you.

There is a lot of evidence that excessive saturated fat contributes to heart disease and cancer.

Yes. Unless the recipe calls for something else it's fine to use All-purpose.

Cooking by dry heat, as in a convection oven.

A cup is 250ml. So ... half a cup is 125ml, a quarter of a cup is 63.5ml and an eighth of a cup is 31.25ml.

350g of flour is equal to 2.8 cups (or 2 4/5 cups). This would be approximately 2 3/4 cups.