Recipes

Rack of lamb is a classic recipe that will be a sure winner when served for a special occasion. It is not difficult to find recipes for this delightful dish. Some of the more renowned chefs have created recipes that are simply mouthwatering. Julia Child created a recipe that uses a herb garlic and mustard coating. This recipe is found on the website entitled Cruise Gourmet. Rachel Ray uses roasted fennel and red onion in her recipe which can be found on her self titled website.

The level of carbonation can vary by the size of the bottle or can. The dissolved carbon dioxide at the bottling plant is about 4 times the concentration in the atmosphere. This will slowly release into the air once the container is opened, and even more quickly if the container is cooled while unsealed.

Planter's Punch is a classic rum drink that first appeared in print in a 1908 edition of the New York Times. Like other drinks, this has a disputed origin: one claim refers to the Planter's Hotel in St. Louis and another tells of a Jamaican planter's wife who concocted it to cool down the workers. This recipe is just one version, others include combinations of curacao, bitters or other juices such as pineapple and orange. At some bars a bar punch mix is used to fill. Also, you can easily increase the recipe's volume and serve it as a party punch or you can go with the non-alcoholic Planter's Punch. * 2oz dark rum * 1/4 oz grenadine * equal parts sour mix and either pineapple or orange juice to fill * club soda (optional) * maraschino cherry for garnish * lemon or orange slice for garnish # Pour the grenadine and juice mix into a mixing glass filled with ice cubes. # Shake well. # Strain into a highball glass filled with ice cubes. # Top with club soda if you want. # Garnish with the lemon slice and cherry.

Depending on the recipe, it could change the effect. Generally speaking though, amoroso can replace dry. Here is a brief guide to some of the sherry styles available on the market: * Fino sherry - Very dry in flavor, straw colored, medium bodied * Manzanilla sherry - Very dry, pale in color, light bodied * Amontillado sherry - Dry in flavor & nutty, usually light gold in color, full bodied * Oloroso sherry - A quality oloroso sherry is dry in flavor but, poor colored olorosos are sweet , deep golden in color, both styles will have a nutty flavor and are full bodied. * Cream sherry - Sweet in flavor, deep golen in color, full bodied * Brown sherry - Very sweet, dark brown, hence the name, full bodied

Brown some meat in a skillet, about a 1/4 in of veg oil, let it get brown, and a lttle burn in some spots, sticking to skillet is ok, once done, take meat out of pan and put on the side , leave the used oil in skillet with little pieces of broken meat and burned pieces, while it's still hot on med heat, and one or two tablespoons of white flour, stir around vigorously and allow to brown, keep stirring and avoid lumping, all at once pour in about a half cup of water , keep stirring vigorously. To avoid lumps, gravy will expand. And small amounts of water if you want thinner gravy:.. Salt and pepper to taste... Enjoy!

well depends what soup your making, if its like chicken soup with corn starch and spices then maybe alot of onions would go with it but if a really watery soup, it would be horrible, unless your using onion powder

The egg measurements are too close to one another. If your recipe asked for medium eggs, you could use the Extra large. How ever I would recommend still using 3 extra large, its not that big of a difference.

JOHNSON AND WALES COOKING INSTRUCTOR!

Well, determine the volume of both pans. Divide the larger number by the smaller number. Multiply all of your ingredients by that product. Of course this gets infinitely easier if your measurements are metric.

Many recipe websites with allow you to type in one or more ingredients in a search box and they will give you a list of recipes that include those ingredients. Try Food Network, All Recipes, Epicurious, etc.

No it doesn't !

Chili Con Carne is a South American dish, where the major languages are Spanish & Portugese, brought by the invading Spanish & Portugese. 'Carne' is their word for meat, which went very well with Chili which the locals used a lot to spice up their food.

3 and 1/3 metric tablespoons

1 oz Patron

1/2 oz triple sec

1/2 oz lime juice

1/2 oz cranberry juice

yes you can because steaming them makes them soft

Aloe Butter is made by combining coconut oil and aloe vera JUICE together SLOWLY until it all combines. You will want to use a natural preservative like grapefruit seed extract to keep the product from molding. As it has coconut oil in it, the butter will be easily melted for all of your formulations.

i do strongly believe it is from lebanon since its lebanese

· Breezy (state/condition of the weather)

· Bored, bewildered (a person's state of mind or disposition)

They should be familiar with amounts.This would save time computing

I think I've heard it called a "Roy Rodgers."

Every brand name seasoning is bound to have "special" or "select" spices. However, the earliest cookbooks define poultry seasoning as consisting of only: sage, thyme, marjoram, rosemary, nutmeg and black pepper. The homemade replacement recipe is: 2 teaspoons ground sage 1 1/2 teaspoons ground thyme 1 teaspoon ground marjoram 3/4 teaspoon ground rosemary 1/2 teaspoon nutmeg 1/2 teaspoon finely ground black pepper

A book containing recipes and other information about the preparation

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N.B It also may include important information about how to cook things and what's best to cook with. Some cookbooks do have substitution options (aka if you don't have a certain ingredient you can replace it with a different ingredient to continue making the dish)

I still like the first answer though! *__*

My Mom used to always boil her ham. It is Mother's day today and I was just looking up how long to boil my 9lb one. What I found was that for every 10lbs it takes 4hrs of gentle boiling. It also suggests to skim the water off frequently and to cover the pot and that the liquid should be 3 inches over the ham. Once done boiling, it suggests to put it in the oven, I'm guessing @ 350 and bake for 1/2 hr. Last time I boiled a ham for a super bowl party, I used a 1/2 part of coke or pepsi and 1/2 part water. It gave a little sweeter taste. I then made a glaze of mustard and brown sugar and brushed it over the ham and baked it for 1/2hr. All the guys wanted to know who made the ham. Hope this helps you out!!! Oh, I did the math for you and your 8lb ham would take 3hr and 12min to boil.

There are lots of Indian vegetarian food recipes which can be found online .

if you want you can check vegetarian food recipes at vegflavors. com or vegflavours. com

feel free to contact if you have any question

yes, if you heat one cup of evaportaed milk and add 1 and 1/4th cup of sugar to it to turn it into sweetened condensed milk first. Then continue cooking until it thickens.

this sounds a little too HOT!! Why 450degress?????