Recipes

45cc in 3 metric tablespoons

You can use canned milk for up to one year after the use by date printed on the can. However, it may not be at its optimal flavor, or appearance.

i threw away the packaging by mistake so im trying to find the same thing and so far zip! good luck lol i threw away the packaging by mistake so im trying to find the same thing and so far zip! good luck lol

It depends on the size of the egg itself, whether it is small, large, etc. If you need an exact measurement, it would be best to put the egg whites into the liquid measure as they're separated. If you go a little over, remove by the tablespoon until you get to a cup.

think fast hun! you're going to have to do a lot of things in one day to do so...but here are my top suggestions

1. rade your closet! if you have gently used clothes that you don't wear bring them to your local plato's closet, or a place that will buy them. you can also sell books, cds, dvds, and accessories that you no longer need

2. offer to mow/plow your neighbors yards/driveways

3. dog walking!

4. if you have scrap gold or jewelry its going for high prices now

5. If you dont get embarrassed easily, dress up in a costume and beg for money in a busy intersection. :~D

6. If you're a fan of baseball become an umpire. Base umpires are paid 25 a game. Plate are paid more but im not sure how much more. You can do this as a kid too.

There are a number of tasty options for a vegetarian at Christmas time. Options like potato leek soup, stuffed bell peppers, butternut squash gnocchi, or beet salad are Christmas alternatives to traditional meat dishes.

To be safe, if you are serving guests, none. Or at most, a bit of salt. Besides regular table salt, you could use kosher salt or sea salt.

Other spices that would go well may depend on your tastes. A little pepper would be the next suggestion. There are some ready-made spice mixtures, some of which contain powdered smoke flavoring, meat tenderizer and so on. Ground coriander seed can give grilled meats a nice boost in flavor sometimes.

The tenderness and flavor of a rib-eye steak make it ideal for grilling as-is. Let your coals burn down, and don't let it cook over actual flame. The meat will pick up a nice smokey flavor.

Addition: Salt, pepper, and high heat. If I am cooking for more than just my family I simply salt and pepper the steak. You want your steak to be room temp before placing on the grill. I cook my steaks at the hottest point of my grill to seer in the juices and get the blackened carmelization on the outside of the steak. After cooking I sprinkle with sea salt. One suggestion for all is do not serve your steaks directly off the grill. Remove the steaks from the grill and allow them to stand for a short period and redistribute it's juices throughout the meat. If I am cooking for myself I like a more robust season so I have a steak shake that is mainly salt, a little red pepper, garlic, tenderizer, and mint.

We asked for the recipe at Outback, and were denied. But the server told us it had Midori, Malibu coconut rum, mango and citrus juices. It's not a perfect recipe, but gives you a clue on how to concoct your own.

Well, everyone likes to think their recipe is the world's best. And while my chili recipe hasn't won any awards or competed in any contests, I haven't met anyone with any complaints. I can even get people who don't like chili w/veggies and beans to rave about my chili. I use a three bean chili recipe passed down to me by my mother, which I improved upon and developed a couple of variations on. It is simple, cheap, healthy, and totally variable. You could make it slightly different almost every day and live off it! Basic Recipe (Family-size recipe, expect some leftovers): 1 med onion, chopped or grated to preference 1 med zucchini, grated (optional) A couple carrots, chopped or grated to preference Minced garlic (optional, scale amount to taste) 1 lb ground beef 1 large can (I think 28 or 30 oz) crushed tomatoes Dark red kidney beans (see variations for amount) Light red kidney beans Great Northern or cannelini beans Spices (Highly recommended, can be tweaked to personal taste): Salt, pepper, onion powder, garlic powder, cumin, chili powder Heat a small amount of vegetable oil in a large skillet/saute pan (one with enough room to brown 1 lb of ground beef comfortably). Add the carrots, zucchini, and onion and cook until onions start to get transparent. Throw in a the minced garlic if you like. Move the veggies to one side of the skillet, and add the ground beef to the other side. Brown until fully cooked, adding spices as the meat cooks (minus chili powder - it can get bitter if added at this stage). Before the meat is completely browned, drain the fat then mix the beef and veggies together, cooking for another couple of minutes. Put the ground beef mixture in a crock pot (preferred) or a stock pot/dutch oven/LARGE saucepan. With crock pot/stovetop on high, add crushed tomatoes and beans, stirring frequently as you add. This recipe is best made in a crock pot, simmered for hours while you go about your day, but if you choose to/have to make it on the stovepot, do not leave unattended for long periods of time, keep the heat low, and stir often from the bottom to prevent burning. When chili has simmered/cooked long enough (this can only be determined by personal taste... the flavors will start to blend together beautifully), add chili powder (less is better... you can always add more, but if you add too much it is hard to undo). Serve and enjoy! Variations: For children/picky eaters, grating the veggies small is a great way to "sneak in" vegetables into the diet. I've gotten sworn enemies of zuchinni to happily eat this recipe, and as a kid I never knew there were veggies in it. For those who like veggies, chopping the onions into larger pieces is always a hit, and chopping the carrots into soup-sized chunks adds a hint of crunch (in a good way). The beans can be tweaked in a number of ways. Sometimes I add equal amounts of all three beans, but you can use a larger amount of light red beans with smaller amounts of dark red and white for a more traditional chili with beans, less red beans and more white beans, or any combination of any amount of beans. Use your personal taste/your family's tastes to determind the amount/ratio of beans. TIP: don't drain all of your beans. Drain about half of them for a thicker consistency, but shake the other cans and keep the "bean juice" in for flavor. Spice blends are an excellent substitute for individual spices, but beware that when using such blends you should be absolutely sure to taste before adding more chili powder. Spice blends are often quite hot on their own. One I highly recommend is Tony Chachere's Creole Seasoning (you quite literally can use it on anything as a salt substitute for a delicious kick). For lower-fat chili, you can substitute ground turkey for ground beef and it tastes largely the same. For vegetarian chili, use a meat substitute like Morningstar Farms or Boca burgers. I believe both companies have "meat crumbles" for recipes like this. Serve with cooked elbow macaroni for "chili-mac", or serve with sour cream and shredded cheddar cheese to cool the chili down. For a completely different "southwest fusion" twist, substitute black beans and cubed chicken, omit the zuchinni, and cut back on some of the spices.

Smoothies. There isn't much else, I guess you could make ice creams or desserts, unless you want to drink it...

If you are going to be reheating it whole, I would first remove it from the refrigerator and keep it at room temperature for at least an hour before reheating. This allows the interior of the meat to warm up and approach the termperature of the exterior of the meat. Then I would warm it low and relatively slow, so the meat can warm throughout without cooking the exterior too much.

egg, kiwi, nuts, pickles, beef, onions

Dishes that are good for going from the freezer to the stove include chili, beef stew, macaroni and cheese (assembled, but not yet baked), chicken noodle soup, greens, and most any entrée that you would find in your grocer's freezer case. It is important to remember that most foods do not do to well being refrozen after being thawed. So portion them so that you don't have too many leftovers.

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically it is made from flank steak or skirt steak. It can be grilled just with salt and pepper for flavorings, or it can be marinated. The following is a recipe for marinated carne asada.

Marinade:

juice of 1 lime

1/4 Cup olive oil

1/4 Cup minced cilantro

1-2 Serrano chillies minced (to taste)

1 Tbs minced garlic

1 tsp sugar

1/2 tsp ground coriander seed

1/2 tsp Mexican oregano

1/4 tsp ground cumin seed

2 tsp kosher salt (less if using table salt)

black pepper to taste

Garnish:

1/4 Cup sweet onions minced

1/4 Cup cilantro minced

Tortillas

2 Lbs flank or skirt steaks

Combine all the marinade ingredients in a container with a lid that will fit the meat. Taste it and add more salt or sugar if needed. It should be relatively salty, but not so salty that it burns your tongue. The sugar is a personal preference thing. If you like it sweeter, add more sugar. Pour the marinade over it. cover with plastic wrap and refrigerate from 1-8 hours.

When you're ready to grill the meat, remove it from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure the Carne Asada will cook evenly. Take the steak out of the marinade and place it on the grill or under the broiler. When the juices begin to rise on the surface, season with salt and pepper. As soon as the salt liquefies on the surface, flip the meat to the other side and repeat. Grilling time is anywhere from a few minutes to 10 minutes each side, depending on the thickness of the meat and your preference for doneness. Remove the steak and let it rest for about 5 minutes to allow the juices to settle. Thinly cut the steak across the grain for tacos add it to a bowl with the sweet onions, cilantro, and any juices that accumulated on the baking sheet or cutting board. Serve the Carne Asade with fresh tortillas, and salsa.

This is the description of how to make a Charcoal Grill: 1 Place the tire rim at the location you intend to make the permanent home of your charcoal grill. Lay it flat on the ground. 2 Trace the tire rim with your can of spray paint; spraying the grass. Once finished, allow to dry. 3 Using the painted marker as a guide, use your shovel to dig approximately six inches down into the soil. 4 Place your tire rim into the ground. Ideally, it should be minimum of eight inches above the ground. 5 Pack the sides with dirt to ensure that it is in the ground securely. Use your garden hose to wet the soil, then use the flat side of your shovel to pack the dirt again. 6 Surround the exterior of your grill with gravel or landscaping rocks. The circumference should be about 4 to 6 inches wide. 7 Place charcoal into your grill. Put grill rack on top. You're ready to grill your first meal!

Recipes for roasting a turkey are available from sources such as the wrapper of commercial turkeys, seasonal magazines, recipe books and online recipe databases. As turkey is commonly consumed during seasonal celebrations such as Thanksgiving and Christmas, homemaker magazines published during those periods devote sections specifically to the preparation and presentation of turkey.

with bits of pork, hominy, water and green chile. Add chili powder if you want it spicier

It is not OK to add raw chicken to a cooked chicken casserole. It would be safer to cook the raw chicken separately, then add it to the cooked casserole when reheating if you will be eating it all at once. Otherwise, keep the freshly cooked chicken separately to avoid reheating it several times.

fill a ziplock baggie w/ice, seal it, wrap it in a layer of cloth such as a towel or washcloth, & apply. NEVER place ice directly on the skin as this can cause tissue damage.

There are several web pages that heverecipes for crab dip. some of them have more than one. It might be a good idea to go to a site with more than one recipe and try them out until you find one that suits.

A cc is the equivalent to a millilitre, or 1000th of a litre. So 340cc = 340ml or 0.34litres.

It's roughly 12 fl oz in imperial.

Ranch dressing makes an excellent pizza base. We use it almost every time we make pizza - and that's a LOT.

Use a brush to spread it around - you don't want it thick, but definitely get every inch covered. It's great with any toppings, especially chicken and vegetables.

You can add roasted or raw chopped garlic to it, or some pesto (about 1 part pesto to 4 ranch is a good mix). Fresh cracked pepper and parmesan complements it too. No one will go "Oh crap, that's ranch!" unless you put it on too thick.

It is somewhat like an Alfredo, only more interesting.

Give it a try!