Baking

why would you want to cook something twice ?? just cut off a piece and put it in the microwave

That is approximately 3/5 of a cup

Each 1/4 pound stick of margarine or butter measures 1/2 cup or 8 tablespoons.

So therefore, 1/4 cup butter or margarine(one stick) is equal to: 1/4 cup shortening + 1-1/2 teaspoons water

Reheating shrimp must be done very gently! If the shrimp are alone (not contained in a sauce or part of another recipe,) the reheating must be even more gentle to avoid overcooking and an undesired change in texture. In this case, a hot water bath is the most desired method. Just place a bowl containing the shrimp inside a bowl filled with hot water. Reheat the water as necessary until the shrimp are at the desired temperature. Never use a microwave to reheat shrimp that are not frozen. Even with frozen shrimp, most microwaves will overcook them quickly, producing a dried-out rubbery version of the original.

Yes, definitely you can keep the meat thermometer while it is cooking inside the oven. There are some types of food thermometer that allows the thermometer to remain inside the food while it's cooking in the oven. There are bimetallic coil food thermometers that are safe to use inside the oven. These oven safe bimetallic coil food thermometer are especially used in thick meat and for roasting.

i want to make eatable baskets can i use any chocolate. And i use chocolate chips.

Put it over a pot of water which is a couple of degrees (F) hotter than the chocolate.

Alternatively, put it on a plate warmer or heating pad set to low.

(Stir occasionally to prevent the sides from cooling.)

1. to confuse Jeff martin

2. to provide that new Bentley smell

The United States is by far the world's leading producer of Cheese. In fact, if just Wisconsin's cheese production were counted alone, it would rank as the world's fourth largest cheese producer.

1 tablespoon "tbsp" or "Tsp" (note the "T" is capitalized) is one half of one ounce. Since 1 cup is equal to 8 ounces and 1 ounce is 2 tablespoons, (8*2=16) then 16 tbsp equals one cup. To answer your question directly, there is 7/8 of a cup in 14 tablespoons.

If - like me - you live in an area with few or no other Jews, kosher-for-Passover matzah can be quite difficult to find. Some supermarkets stock them if there's even a small local Jewish population, but if you have no shops specialising in kosher goods you may have to buy it through mail order.

Google "kosher pesach matzah" and you should find a choice of companies that offer it for sale online - hopefully one of them will be able to mail a packet to wherever you live. This should be no problem at all if you live in the USA, EU, near large cities in South America or Australia but might prove trickier in the Middle East (except Israel, obviously) or parts of Asia, Africa and rural South America.

Otherwise, you could make your own. In some areas, Jewish men form groups called chaburas who produce the special shmurah matzah ("guarded" - meaning production is closely supervised to ensure the flour has not been in contact with water for more than 18 minutes from start to finish, which would make it chametz - ie; prohibited during Passover - and therefore unsuitable for Passover use). However, it's a labour-intensive task and you'd need rabbinical supervision to be absolutely certain that your matzah were Passover kosher. Another way would be to make egg matzah, in which egg or fruit juice (not all egg matzah contain egg) in place of water, because although both eggs and fruit juice contain water they are not considered to make the matzah chametz. This would also be labour-intensive and you'd need to make sure you used only 100% fruit juice, not juice made from concentrate to which water has been added, as this will again make it chametz if the production process takes more than 18 minutes. To be absolutely certain your matzah are kosher, you would need rabbinical supervision once again, so it might be easiest if you just try to buy mail-order matzah online!

You'll be making a refrigerator cheesecake. There are plenty or recipes available on the web.

The crust is usually made by combining crushed biscuit crumbs with sugar and melted butter. This mix is then pressed into the base of a pie dish and refrigerated while you prepare the rest of the ingredients.

Fillings usually consist of yoghurt and or whipped cream, possibly eggs (yolks may be separated and whites beaten stiffly), perhaps fruit, chocolate chips or melted chocolate, perhaps gelatine. Melted marshmallows is another option.

The prepared filling is piled into the chilled pastry crust and returned to the refrigerator - if it contained melted chocolate/butter, melted marshmallows or gelatine it will set in the fridge. if not it can be placed in the freezer and served as a frozen dessert, thawing it for about 30 minutes before slicing.

well, i have heard there are 75 dead bugs i 2 cups of cereal.. but dont lose those appetites! b/c i dont think anyone has proved it!!! == All processed food products are allowed by law to have a certain degree of contaminants (including insect parts) included in the final product. This is because it would be next to impossible to remove all microscopic organic bits from anything that was originally grown in soil (such as cereal grains). The box of cereal that you buy today is much more free from non-foodstuffs than anything available in the past would have been, as people are more concerned about sanitary standards today than anytime in the past.

in a plastic ziploc bag or bag u buy bread in with a paper towel in it it will stay fresh longer or place in freezer

Bake an empty pie at 425 degrees Fahrenheit for 15 minutes. Pies that have a lot of filling may take a short time at a high temperature, then reduce the temperature to make the fruit cook. For apple pie, turn it down to 350 degrees after the 15 minutes and cook for 45 minutes.

I always cook my whole chickens at 350 degrees. The length of times varies with the size of the chicken. For a 4-5 pound roaster, it could take 90 minutes to 2 hours. The best way to check for doneness is to insert a thermometer in the thick part of the breast. It should register at least 165 degrees. Another usable test is to pierce the skin, if the juice runs pink, the chicken is not done. If the juice is clear, the chicken is ready to remove from the oven.

Stevia. It's natural no calories, its not artificial and is 300 times sweeter in flavour than sugar. You should be able to get it a good health food stores or online.

Average cup holds 8 oz or 250gm therefore 1 lb of flour is 2 cups or 16 oz.

I like to oven roast yams to bring out the natural sugars in the yam and carmelize them. Leave the yams whole, prick a few holes in the skin to allow steam to escape, wrap each one in tin foil, then roast in the oven at 400 degrees under tender to the center. (Cooking times will vary depending on the size of the yam, you can always finish off stragglers -- without the tin foil -- in the microwave). Add a small pat of butter, and serve.

Some people also like to use honey, maple syrup, or even toasted marshmallows to sweeten up their yams.

Aluminum foil is an incredibly versatile cooking product. It can take the heat of almost any kind of cooking (stove, oven, grill, firepit), it can be formed into any shape needed, it can handle a bit of steam pressure when folded properly, it's lightweight, it's affordable, and it can be recycled.
It is not actually Aluminium but an alloy of Aluminium[90%] and other metals[10%] that stop Aluminium from "rusting/oxidising" and exploding on contact with water and heat. Aluminium is lightweight, very malleable[so you can bend it], cheap compared with other metals, recyclable and easily drawn into thin sheets.

The worms you see in rice are not parasitic worms. The ones in the rice are larva of storage pest insects. If you don't know they are there, they probably would not make you ill since you cook the rice - unless you have allergies to insects. Many people can't cope psychologically with bugs in food, and would become ill just at the thought of having consumed one.

no I don't think so at all ...... but that's my apinion....

They Usually hunted and farmed for food. They ate turkey, bread, corn , and lots of grains such as wheat, rye, and barley.

125g of ungranulated sugar is equal to 0.625 cups - so just over 1/2 a cup.

Not if its real vanilla. True vanillia extract is just the result of vanilla beans soaked in alcohol, usually bourbon or rum, until the flavor of the vanilla is thouroghly encorporated, then the solid matter is removed. So drinking vanilla extract is similar to drinking very strongly flavored bourbon. Be warned, it will not be sweet, and often the price of the vanilla is a direct correlation to the quality of the beans and alcohol. Artificial vanilla, on the other hand, is a combination of chemicals, usually man made and synthesized to taste like vanilla. Personally I wouldn't touch the stuff, not even for baking.