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Recipes
The how-to category of what ingredients go into a specific dish. Get the directions with a list of ingredients for making or preparing any food or drink, this is the place to ask and answer questions.
4,235 Questions
What is the recipe for All-bran tea cake?
Here's one recipe.
1 cup all-bran
1.5 cups tea or milk
0.5 to 1 cup sugar (brown or white)
1 cup dried fruit (e.g. sultanas, raisins, dates, chopped dried apricots)
1 cup nuts (e.g. walnuts, macadamias, almonds)
2 cups self-rasing flour
Mix all ingredients except the flour in a bowl and let sit for half an hour. Stir in the SR flour (or plain flour plus baking soda) and empty the mix into a prepared loaf tin. Bake for 45 minutes in a moderate oven (180 degrees C).
Proprietary trade secret of Frito Lay, Inc. AFAIK. It has been looked at by competitors very carefully, I am told. If it were easily copied, the market would have been long ago flooded with cheaper competing brands, but there are apparently none. The patent would have run out, being more than 20 years, but no patent was filed to the best of my knowledge, especially a keystone one. Maybe distantly supporting ones, but even that would invite inspection.
How do you make viens stop popping out?
Sometimes you can't stop your veins from popping out. But if you gain some weight, and stop working out so much they will go back to "normal"
What is 5 eggs in a recipe called?
5 eggs is 5 eggs.
Eggs come in different sizes, in a recipe the average egg expected to be used is large eggs. One dozen large eggs weigh 24 - 27 ounces with 24 ounces being the norm.
5 large eggs weigh 10 to 10 1/2 ounces
for egg size substitutions:
petite eggs weigh 15 ounces per dozen (8 = 5 lg. eggs)
small eggs weigh 18 ounces per dozen (7 = ~5 lg. eggs)
medium eggs weigh 21 ounces per dozen (6 = ~5 lg. eggs)
large eggs weigh 24 ounces per dozen
extra large eggs weigh 27 ounces per dozen (4 1/2 = ~5 lg. eggs)
jumbo eggs weigh 30 ounces per dozen (4 = 5 lg. eggs)
**and extra jumbo or double eggs are typically over 33 ounces per dozen (these are often classed grade B eggs and not sold retail, unless part of a liquid or dried egg product. But you can get them from a farm)
Heat oven to 180 deg C. In a large bowl mix 500 grams minced beef or mixture of lamb and beef, 2 cups fresh breadcrumbs, half cup of milk, 1 diced onion, 1 egg, any herbs or seasonings you like such as mixed herbs, you can also add 1 cup grated vegetables such as carrot or zucchini. Mix all thoroughly together. Place in greased loaf or baking pan, sprinkle top with seasoning or sliced tomatoes if you like. Bake in the oven about 45 minutes to 1 hour, It is ready when the meatloaf shrinks away from the sides of the pan.
Other good things you can include are hard boiled eggs pressed into the middle of the meatloaf or strips of bacon on the top.
What are the ingredients for a kaiser bun?
You can find the answers from here : http://www.herbsexporter.com/herbs.html
How can one alter a chicken cacciatore recipe to make it healthy?
Typically, the most unhealthy aspect of chicken cacciatore is the amount of oil required in the recipe. You can make chicken cacciatore by using less oil and removing chicken skin/fat from the chicken used in the recipe.
What shall I cook if I have visitors?
If you are looking for good dinner ideas, you can try the Food Network channel. You can also try the All Recipes website or the Food Network website as well.
What is Khatai Powder and can anyone share recipes?
Khatai Powder is dried raw mango that has been ground into a flour. It is used in some indian and pakistani recipes. There is a khatai cookie recipe you can maybe google it.
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Can table cream replace evaporated milk in a recipe?
Evaporated milk can replace table cream in stews and soups, supplying creaminess with much fewer calories. Moreover evaporated milk can be safely combined with acid. However, in dessert recipes, evaporated may not be an appropriate substitute for table cream, especially in mousse/icing-type applications. The higher fat content of cream is typically necessary to achieve the desired effect in the dessert.
What is a traditional southern meal?
Chicken Fried Steak, Chicken and Dumplings, Fried Chicken, Fried Pork Chops, Collard Greens, rice and stewed tomatoes, Cornbread
Does jerk sauce contain curry?
Both Jerk Sauce is made from a blend of spices,
Curry is a blend of various spices.
The recipe for Jerk may contain some of the same spices as those used in Curry (there are many recipes for Curry!) but the overlap is not complete - so - No, jerk sauce does not contain curry.
1.5L = 50.7 oz 1 Liter equals 33.8 fl. oz. ( 1 qt = 32 fl.oz.) To convert quarts to liters, multiply quarts by .946. To convert liters to quarts, multiply liters by 1.056. Reference: http://www.pastryitems.com/book_of_yields.htm 1.5L = 50.7 oz 1 Liter equals 33.8 fl. oz. ( 1 qt = 32 fl.oz.) To convert quarts to liters, multiply quarts by .946. To convert liters to quarts, multiply liters by 1.056. Reference: http://www.pastryitems.com/book_of_yields.htm
