Recipes

Depends entirely one what you have 3 quarts of. It would be 6 pints of beer, or 8 12oz glasses. It would be 12 one cup servings, or 24 half cup servings.

1/2 cup olive oil 4 cloves garlic While frying garlic in the oil squash them with the back of a fork. This releases the flavour. Fry the garlic until golden brown. You must have the pasta cooked drained and in a serving bowl ready. Remove the garlic and pour the oil immediately over the pasta and mix in well. The secret is how quick you can get the oil over the pasta.

allrecipes.com. My wife and I use this site as a wonderful resource for recipes.

allrecipes is an awesome one, but to make sure you have a good one always read the comments associated with them as people share their particular likes and dislikes of each recipe, and sometimes suggest excellent improvements. Some recipes on every site are absolute failures and by looking to the comment section you can usually sort them out.

There are many low carb recipes that have chicken. One example is chicken noodle soup, with brown rice instead of the noodle. Since brown rice is a brown carb, it contains less carbs than the noodles--which are white carbs.

You can use black treacle or anything dark and sweet and syrupy. It's also OK to use malt in similar quantities.

The molasses has a certain taste of its own which isn't easily copied and molasses do provide a very rich source of iron.

But most of those recipes can take anything syrupy like Apple juice concentrate in thick syrup form. Or you could use honey if you like that flavour in a bran muffin.

Also you can use Agave Syrup a naturally sweet one that.

Some people use Maple Syrup. Molasses and Treacle though are very thick and messy to handle but a muffin won't be spoiled by any of the above substitutes. You just have to make sure you don't overdo or under-do the sweetness and put up with the strong taste of molasses not being present.

Place in oven pre-heated to 220C/425F for 15 minutes. Reduce to 180C/350F and cook for a further: 1hr 30min (rare), OR 2hrs (medium), OR 2hrs 30min (well done) Alternatively the first 15 minutes is the same as above then reduce to 170C/325F and cook for 2hr 30min (medium) OR 3hr 30min (well done). Meat will be cooked consistenty, there is no rare meat with this method

The simple and unassuming potato will absorb salt as well as scorching flavor issues but will not leave a distinct flavor as to change the original creation.

coastalgal

You can substitute Madeira for sherry for the most part, however, as an aperitif, Sherry Amontillado is my preference.

Mario Lopez

Yes, mashed potatoes will eventually go bad. Even when kept in the refrigerator, they will eventually spoil. They are moist and are capable of harboring bacterial growth. They also contain milk products that can sour.

A little help

TBS stands for tablespoons, TSP or TSPN stands for teaspoon.

Carnegie asada is considered barbecued meat equivalent in Mexico. Meat is marinated. In 1519 Cortes arrived in north America. He brought cattle introducing beef to the natives.

Sure it can. It depends on what you are making though. Mayo is higher in calories but is very creamy

Herbs and spices used in halibut recipes vary. Some recipes use salt, pepper, basil, lime, lemon, garlic; others may use teriyaki, ginger, mayonnaise, coating and bread crumbs.

To find a classic tuna salad recipe, one should try cookbooks such as Gordon Ramsey. Alternatively, try recipe webpages such as the BBC food pages for recipes.

A Swiss dish consisting of cheese melted and served on boiled potatoes or bread.

Websites such as all recipes have a variety of recipes at all skill levels, including quiche recipes. The Food Network website also has such recipes, and Pillsbury has recipes for quiche that are listed as "easy" as well.

A fecula is a flavorless starchy ingredient pulverised and extracted from vegetables like tubers, rhizomes, or seeds, and used for cooking as a food thickener. Examples are tapioca, sago, and arrowroot; starchy powder from rice and potatoes.

Omit the yolks, and try using two egg whites per egg called for. The extra egg white will make up for the moisture lost in the omitted yolk. For instance, if the recipe calls for two eggs, use four egg whites.

There are many easy recipes for fruit dip available, depending on the type of fruit and the flavor desired. A good place to check would be in promotional displays in the produce or dairy areas of supermarkets that offer recipe ideas, as many of these have a yogurt base. Cookbooks or magazines that focus on quick and easy recipes would also be good places to look.

Many sites offer corn muffin recipes. Try searching on Best Muffin Recipes and look at that one. Variations of the corn muffin exist so we suggest trying a few. Country Muffins is also another good one.

Here are some things to consider. Its best to work back from your dinner time.

1) Rule of thumb of 10 minutes per lb. (refrigerated, but not frozen) You'll actually determine when its done with the thermometer, but this should get you in the ballpark.

2) You want the turkey to rest 45 min before you carve it.

3) The internal temp of the turkey will RISE 10 to 15 degrees AFTER you take it out of the oven.

4) The USDA says you should cook a turkey until the internal temp is 180. That means take it out at 165.

5) 180 degree turkey is TERRIBLE. Shoot for 165 degree turkey. So take it out at 150.

''6) I would not suggest cooking stuffing inside a turkey that large. It will never get hot.

7) if you insist on cooking stuffing inside it, start with warm stuffing.

'' 8) If you have a convection oven you will knock an hr off the cooking time. (let me tell you about the first time I used our new convection oven)

'''Short answer''' 30 lbs x 10 min = 300 min = 5 hrs

See the related link below .

1/2

1 pint = 2 cups

1 cup = 0.5 pint

it depends when did you cook it and when did you put into the frige and if you cooked it that day it can last for a week or longer if you have any wrape around it . it can last over 2 weeks or longer