Baking

Cook a precooked Kentucky Legend Ham that weighs 2.06 pounds for about 35 minutes. The oven should be set at 325 degrees F. If you're using a meat thermometer the internal temperature of the ham should be 140 degrees F.

Once you are ready with all necessary items in place, you start by preheating the grill between medium-high. Next, you need to spread some oil on the rack, grilling basket, or aluminum foil. Grill your fillets until the fish turns opaque. Remember that you will only turn the fish once during the entire grilling process. Now you need to know how long to grill both sides of the salmon. Normally it shouldd take about 8-10 minutes to grill both sides. Ensure that the fire won't touch the salmon when the grilling process takes place.

Hope this helps.

start the cooker when your 1 and when your 100 it should be done don't mind the black bits just eat it whole as long as theres ham nothing goes wrong

8

Not exactly. Both are forms of concentrated milk in which roughly 60 percent of the water content has been removed. The difference lies in the sugar content; condensed milk is sweetened and evaporated milk is unsweetened. Condensed milk is thick and rich, often used in baking and as a sweetener in tea or coffee. Evaporated milk is used in recipes that call for a creamy texture but no added sweetness.

I believe in these modern, enlightened times, mixing bowls are used for mixing the ingredients for things. However, when I was a boy,in England, mixing bowls were used for putting on little boys' heads and cutting away whatever hair appeared underneath the rim. The Beatles, known to Americans as Loveable Mop Tops actually sported what millions of English schoolboys knew as the Basin Cut.

I wash the whole pattypan well and dry. Then slice about 1/4 inch. To panfry: heat skillet over med-med high. Add olive oil to coat. Dredge slices in flour and place in skillet. Salt lightly and pepper if you like. Brown on both sides. Drain on paper towel lined plate. Serve and enjoy!

Yeast makes things rise so when yeast is added then the cheese explodes into circles and it makes holes in your cheese (Swiss cheese)

1906 to 1921

3 or 4 extra large eggs will about equal 5 large eggs.

the same time as baking 1 potato if your oven is large enough

As part of a meal one 17 ozs can will feed 2 people so you need 100 cans.

1/3 cup

What makes meringues so fluffy is the whipped eggs formed in to a hard peak. The cream of tarter also helps.

it is yeast that is still 'living' - as opposed to the dried yeast sold in sachets or pots, that must be re-hydrated with water before it reactivates. Fresh yeast has a four day shelf-life, which makes it inconvenient for homebakers (it's still alive after four days, but the quality declines). Fresh yeast is sold in cubes, and is usually creamed with flour, sugar or butter before being used in a recipe. Sometimes it is just crumbled in.

250g = about 8.82oz

Some examples of foods containing a high proportion of saturated fat include dairy products cream and cheese but also butter and ghee); animal fats such as suet, tallow, lard, meat; coconut oil, cottonseed oil, palm kernel oil, chocolate, and some prepared foods.

I usually make bread and I use whatever is there at my house we have used plain flour nothing really happens the taste may be different but it depends what you think of it cook something with it and try it and you will see.

1 measuring cup is 0.2365882368 liter or 236.5882368 milliliters. The volume of 1 milliliter is 1 cubic centimeter. 1 measuring cup is 236.5882368 cubic centimeters.

You will know that butter has been creamed long enough when the color becomes off white. The texture should be thick and creamy with an increased volume.

How many slices in an onion vary depending on how thinly the onion is sliced and how large the onion is when you begin. You might get 30 slices from a very large onion or more from a very thinly sliced onion.

For regular white sugar, 9 oz is about one cup and one quarter (actually just a tiny bit less than that)

== == Wheat is grown in the praires of Canada especially Manitoba.

Will tell you how we do it.
I take my fresh pork chops, you can rinse in water, dip in milk, etc. My family likes crushed cornflakes on them. I put about 1/2 crushed cornflake crumbs in a container or plastic bag. Put just a pinch of salt in, as cornflakes rate high in sodium.
Drop each dampened chop into bag, put on to pan. I line my pan with a bit of foil to catch the mess, allows the crusting to be peeled off and eaten, rather than scraping a pan afterwards.
I usually prepare baked potatoes... FIST SIZED Yukon Gold or Russet at the same time. I cover lightly the chop pan with foil. Toss all into oven at 350 degrees. 30 minutes in, take the foil off the meat. When your potatoes are done, your meat is done.
Add a vegie and you are ready to go.

I have here my conversion based on the equivalents I found online,

1kg = 5cups --> 1cup = 16tbsp therefore,

1kg = 80tbsp