Re:frozen blueberries in baking
Posted: 12/08/2013 3:24:34 PM
Yes, many time you can but do not thaw them before adding into the recipe.
Posted: 12/06/2013 1:13:27 PM
Joan, if you go to this address on our site you will find a list of the types of beef roasts that are best for pot roasting. http://www.recipetips.com/kitchen-tips/t--339/beef-pot-roasts.asp. Hope this is helpful.
Re:Cherry Almond Shortbread Cookies
Posted: 12/03/2013 07:33:54 AM
Melanie, I want to apologize for the incomplete instructions on this cookie recipe. The 8 oz. of almond bark is to be divided in half, 4 oz. to be chopped and added to the cookie dough and 4 oz. to be melted with the shortening to be drizzled over the cookies after they are baked. 1 teaspoon of shortening is melted with the almond bark for drizzling. There are not any eggs called for in this recipe. The butter that gets worked into the dry ingredients is enough to hold the dough together. I have edited the recipe so when you go to the recipe now you may have to refresh your page so that you are sure to see the corrected recipe. Again, I am sorry for the incomplete recipe. I hope you will give it a try. The cookies are great and they are nice colorful addition to your Christmas treats.
Re:Pecan Pie Muffin help needed
Posted: 11/28/2013 06:25:05 AM
I think you needed to use eggs because I don't think the Chia seeds were an appropriate substitute in this recipe. Baking soda would not replace the eggs either. I am afraid there is not anything that would work well to fix this batter.
Re:what is another word for shortening in the cinnamon bread recipe
Posted: 11/28/2013 06:14:16 AM
You might be more familiar with it being call Criso, which is a brand name of shortening.
Re:braided potatoe bread
Posted: 11/18/2013 08:37:34 AM
No, you do not mix the yeast with the warm milk or with any warm water. Just add the yeast in dry as indicated along with the warm milk and other ingredients. Good luck, the bread is delicious.
Re:Easy creamy chicken cassarole
Posted: 11/15/2013 10:15:00 AM
I would use 3 to 4 cups of chicken, depending on your preference. I would add a minimum of 3 cups. That would be approximately six 5-oz. cans.
Re:pear & apple pudding
Posted: 10/28/2013 07:50:24 AM
This is where you would place the bread pudding baking dish in a larger baking dish that has water in it. The bread pudding is then baked while setting in the pan of water. This will help the pudding bake more evenly. Make sure you do not add too much water to the larger pan, which would result in the water overflowing when the bread pudding baking dish is placed in it. If the water comes up about 1 inch around the pudding baking dish it would be sufficient.
Re:Broccoli Scalloped Corn Casserole QUESTION
Posted: 10/08/2013 08:35:05 AM
No, this recipe should not be covered when baking. You can use any type baking dish that will hold approximately 2 quarts. I have edited the recipe to clarify the size of baking dish and removed any reference to the cover. Thanks for bringing this to our attention so that we had the chance to make this change.
Posted: 10/01/2013 10:01:56 PM
In looking at how the recipe was originally entered, I think someone was a little confused in what they were entering. For a serving description they entered "bowl" and when they entered the 1, I think they were referring to serving size, as in 1 bowl. I agree that it should have been 4 servings after looking over the ingredients. I have changed the recipe accordingly. Thanks for bringing this to our attention.
Re:Question on recipes: Layered Lettuce Salad with Ranch Dressing (145730)
Posted: 09/20/2013 11:29:02 AM
The salad should not be tossed. It is to be served as a layered lettuce salad. It only needs to be refrigerated long enough to chill it. Because the dressing is not tossed with the lettuce it could be made up the night before and refrigerated for the next day. The vegetables create a layer between the lettuce and dressing, preventing the lettuce from becoming soggy. The recipe has been edited with a little more detail. Good luck with the recipe. Hope you enjoy it.
Re:Cream Cheese Lemon Bars
Posted: 08/16/2013 07:20:02 AM
Yes, I have frozen them several different times and have never had any problems with them.
Re:Question on recipes: Grandma's Bread Pudding (60298)
Posted: 08/06/2013 07:58:30 AM
Yes, oleo is margarine, just an older name that was used when it was first available many years ago. You could definitely substitute butter. That would only make it more delicious!
Re:crispy noddle casserole
Posted: 07/19/2013 08:49:30 AM
Yes, the noodles should be cooked, rinsed, and drained well. I am sorry that was not clarified in the recipe. We have edited the recipe so now it should indicate in the directions to cook the noodles. Thanks for bringing this to our attention.
Re:Kosher & Glatt Kosher
Posted: 07/15/2013 3:03:34 PM
Glatt kosher meat comes from an animal that has been both raised and slaughtered in a kosher manner but it also has to have defect-free or smooth lungs. A kosher animal is cut open and the lungs are examined. If the lungs are free of defects and are smooth, they are classified as glatt kosher. It is considered a higher standard kosher.
Re:1 Hour to Cook & Eat
Posted: 07/15/2013 09:42:59 AM
We have a nice collection of Easy Weeknight Meals where you will find many recipes that might help you out on those busy nights. It also includes some slow cooker recipes that can be made up the night before or in the morning and cooked throughout the day so it is ready and waiting for you when you get home. You will find these recipes at the following location: http://www.recipetips.com/recipes-collections/week-night-meals-recipes.asp
Posted: 07/01/2013 11:27:37 PM
You should not have to boil the rhubarb first. It will bake up just fine. Here are two recipes that could help you out: http://www.recipetips.com/recipe-cards/t--161046/rhubarb-streusel-pie.asp and http://www.recipetips.com/recipe-cards/t--2088/rhubarb-strawberry-pie.asp Good luck! Let us know if you need anything else.
Re:SPICY CHEESE DIP RECIPE
Posted: 06/27/2013 2:04:17 PM
This is a great recipe but here is another one that is simple and really good also. Taco Cheese Dip: http://www.recipetips.com/recipe-cards/u--4341/taco-cheese-dip.asp . Serve it with nacho chips or tortilla chips and everyone will love it. It isn't too spicy either!
Re:Question on recipes: Easy Enchiladas (5260)
Posted: 05/17/2013 1:58:02 PM
I don't see any reason why you couldn't use beef. Most commonly chicken is used with the green enchilada sauce. You could substitute beef for the chicken and red sauce for the green and have another great recipe! If you try it, let us know how it turns out.
Re:Question on recipes: Grilled Chicken Kabobs (92907)
Posted: 05/16/2013 08:27:59 AM
Old Bay Seasoning is a blend of herbs that is used for seasoning seafood and poultry. The herbs used in this seasoning are mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger. You could substitute any seasoning that contains the same or close to the same these herbs or any seafood and poultry seasoning that is available to you in your area.
Re:Asparagus & cheese bread pudding
Posted: 04/18/2013 08:19:11 AM
Based on 12 servings in this bread pudding recipe the calories per serving would be approximately 278. Hope you enjoy the recipe. It is delicious!
Re:Question on userrecipes: Best Easy Burger (4220)
Posted: 04/17/2013 07:39:07 AM
I have edited the recipe and taken the 2 slices of bread ingredient out and made a couple of other minor changes. I have made these burgers and did not add the bread. They were really good. I think you will enjoy them especially if you like pepperjack cheese. The cheese gives the burger just a little spiced up flavor that is great. When you go to the recipe you may have to refresh your page to see the changes I made. Hope you enjoy the burgers!
Re:Roasted Asparagus Quiche
Posted: 04/08/2013 08:48:47 AM
To freeze this I would definitely bake it first because I don't know how the eggs would react to freezing. I am afraid that it may cause the dish to have a funny texture. I would bake it, cool it completely and then freeze it. When ready to prepare to serve, take it from the freezer and defrost in the refrigerator. Remove it from the refrigerator about 45 to 60 minutes before reheating. Cover the top with foil and reheat at 300 degrees F. for about 15 minutes. Remove the foil and bake for another 10 minutes. To check to see if it is hot enough, stick the tip of a knife in center of the quiche and leave it there for 15 seconds. Pull the knife out and check the tip of the knife. If it is hot to the touch the quiche should be warm enough. If not, heat for a few more minutes and check again. If you feel the crust is getting too browned, lay a piece of foil over it. Good luck with the recipe, it is a delicious one.
Re:Question on recipes: Spaghetti Bake (2934)
Posted: 04/05/2013 10:43:57 AM
Yes, it can be frozen, whole or half. Just wait to add the last sprinkle of cheese until you are baking it. I would freeze it before baking it and it would be best to thaw it before baking it. If it wasn't completely thawed it would be ok but you would just have to bake it a little longer.
Posted: 04/05/2013 07:10:57 AM
There may be several factors that could affect how dry the cracker dough would be. Did you sift the flour? If not, there may have been too much flour added. Also, when measuring out the two types of cheese, you may have packed a little too much cheese into the measuring cup when measuring the cheese out. I would try working a little more butter into the dough and see if that will help hold the roll together better.
Posted: 04/01/2013 07:36:16 AM
Go to: http://www.recipetips.com/kitchen-tips/t--1312/ham-cooking-times.asp to see our ham cooking times for different types and sizes of ham. If this is a whole fully cooked ham your cooking temperature would be 325 degrees F. and cooking time would be 5 - 7 minutes per lb.
Re:Question on userrecipes: Biscuit Pizzas (5938)
Posted: 03/29/2013 12:00:01 PM
I am not sure that would work because the English muffin is already baked and it may get too dried out or browned too much. The biscuits are refrigerated dough that hasn't been baked yet. The English muffins would also make pretty little pizzas.
Re:Ham cooking time ASAP
Posted: 03/24/2013 07:45:12 AM
Go to: http://www.recipetips.com/kitchen-tips/t--1312/ham-cooking-times.asp
Since I am not sure what type of ham you are cooking it would be best for you to check out this Ham Cooking Times chart to see the time and temperature to use. It will make a difference if it is fully cooked, whole or half. Good luck.
Re:flours that can be eaten raw
Posted: 03/21/2013 09:03:10 AM
I am not sure what type of flour to suggest you use. Most of the different types would probably be OK to eat raw but I don't know of any recipes that call for flour to be used as a raw item. I can provide you with an address to our Flour guide on our site and maybe that would provide you with some helpful information. Go to: http://www.recipetips.com/kitchen-tips/t-133-/flour.asp This knowledge may be helpful in determining what type of flour you should use. I am sorry I could not be of more help. Good luck.
Posted: 03/20/2013 12:52:24 PM
Unfortunately, we do not have many recipes for homemade cheese on our site. I did do a little searching and found a recipe for rice milk and rice cheese at the following address: http://craftycookery.wordpress.com/2011/01/15/rice-milk-rice-cheese-recipes/
I hope this will be useful to you and good luck with your efforts.
Re:Question on recipes: Grandma's Wild Rice Hot Dish (113142)
Posted: 03/19/2013 12:01:31 PM
This recipe should have stated a box of Uncle Ben's Long Grain & Wild Rice. These instructions have been corrected. I hope you get a chance to make this recipe as it is a tasty one and Uncle Ben helps out alot.
Re:Question on recipes: Mulligan Stew (2346)
Posted: 03/07/2013 10:10:35 AM
You can certainly substitute the beer with additional beef broth. The stew will still have great flavor. Another option could be root beer since this will add a rich flavor and the sweetness the stout would have added.
Re:Question on recipes: Brown Sugar Glazed Carrots (116297)
Posted: 03/04/2013 09:10:46 AM
Unfortunately, we do not have that information available on our site at this time but have been discussing it for the future. In the meantime you can go to http://recipes.sparkpeople.com/recipe-calculator.asp to enter your ingredients and it will calculate the nutritional information for you.
Re:all about rhubarb - jam without strawberry
Posted: 02/26/2013 08:29:15 AM
If you don't have strawberry jello you could use a different flavor, such as raspberry or cherry. The jello helps thicken the jam but you could leave it out if you prefer. If you leave it out you will probably want to boil it longer to thicken the jam. While boiling the jam, test it to see if it is sweet enough for your taste. If not, add a little more sugar. You may also want to add a tablespoon or two of lemon juice to brighten the jam.
Posted: 02/17/2013 7:15:16 PM
You would leave the filling in the Oreos when making these Oreo truffles. Good luck with the recipe and hope you enjoy it.
Re:Question on recipes: Slow Cooker Breakfast Bake (3255)
Posted: 02/04/2013 08:33:39 AM
You could bake this in the oven if you would like. Prepare a 9 x 13 baking pan or a large casserole dish by greasing the sides and bottom. Then prepare the ingredients as instructed on the recipe but instead of layering in a slow cooker add them to the baking pan or casserole dish. Preheat the oven to 350 degrees F. and put the breakfast bake in the oven. Bake for an hour or until the center almost firm. Remove from the oven and sprinkle the bacon on top. Return to the oven and bake an additional 10 minutes or until the center is firm and the bacon is hot.
Re:Question on recipes: Overnight Egg Ham Dish (37062)
Posted: 02/04/2013 08:18:49 AM
I would suggest 12 servings unless you are serving it with other food. Then depending on what else you are serving you may be able to get 15.
Re:Question on recipes: Slow Cooker Breakfast Bake (3255)
Posted: 02/01/2013 12:32:41 PM
Yes, you would just cut the ingredient amounts in half and then use a smaller slow cooker. I would suggest a 4 quart slow cooker rather than a 6 quart. Good luck with the recipe and I hope you enjoy it.
Re:Question on recipes: Surprise Mashed Potatoes (160550)
Posted: 01/28/2013 07:38:54 AM
If you base this recipe on 6 servings there would be approximately 180 calories per serving or 1080 calories for the entire recipe.
Re:Question on recipes: Slow Cooker Meat Loaf (3270)
Posted: 01/18/2013 10:00:21 AM
This Slow Cooker Meat Loaf would contain approximately 540 calories per serving. This is based on 2 slices of the meat loaf when it has been cut into 12 even slices.
Re:taking a recipe from a 4 serving to a 2 serving
Posted: 01/17/2013 07:31:47 AM
You are welcome. I hope the information was helpful to you.
Re:taking a recipe from a 4 serving to a 2 serving
Posted: 01/15/2013 9:16:43 PM
I am sure there are cookbooks and sites out there for cooking-for-two that would include low-fat diets but I would not have that information available without doing some online searching. But we do have some information on our site that tells you how to scale a recipe for less or more servings and some tips that are helpful when doing so. If you go to the following address you will find this article on scaling: http://www.recipetips.com/kitchen-tips/t--583/recipe-advice.asp#scaling
I think you will find the information useful and you can apply it to the cookbooks you already have. Good luck.
Re:SPICY CHEESE DIP RECIPE
Posted: 01/12/2013 9:37:27 PM
This recipe should be made with a 1 lb. package of Velveeta. The required amount has been added to the recipe.
Re:Question on recipes: Boston Cream Pie (3716)
Posted: 01/12/2013 9:21:44 PM
The cake should be baked at 350 degrees F. This information has been added to the recipe.
Re:White chili soup
Posted: 01/10/2013 10:43:56 AM
Unfortunately, at this time we do not have that information available. We are looking at adding nutritional information to our recipes in the future.
Re:Question on knowledge: Chocolate Covered Strawberries (1063)
Posted: 01/10/2013 09:31:19 AM
You do have a couple of options for a dipping sauce for strawberries. If you search on our site for "chocolate strawberries" you will find several recipes that do not use ready-to-use dipping sauce. Any of them should work well.
Posted: 01/10/2013 09:21:16 AM
Unfortunately, in my online search and looking through our reference material, I could not find equivalence information between powder and liquid cayenne. Most of the information on liquid cayenne had to do with using it as a dietary supplement. The only thing I could suggest is testing it by trial and error. Start out using less liquid than powder and increase the amount as needed. This is not a simple solution because it will take some effort in determining the correct amount. I am sorry that we could not be of more help.
Re:Question on recipes: Chicken Wild Rice Soup (160772)
Posted: 01/09/2013 11:42:12 PM
Unfortunately we do not have that information available to us at this time.
Re:Question on recipes: Frozen Sweet Corn (not Precooked) (160824)
Posted: 01/04/2013 4:03:42 PM
See the previous post in regard to the ice water. Thanks.
Re:Question on recipes: Frozen Sweet Corn (not Precooked) (160824)
Posted: 01/04/2013 4:02:38 PM
Sorry for the omission of what to do with the ice water. It gets added to the corn, sugar and salt. I have corrected the recipe so if you go to it now it will show 5 cups of ice water in the ingredients list with the other ingredients and the direction indicate when to add it. You may have to refresh your page to see the changes. I apologize for missing the water when the recipe was entered. Hope you enjoy the recipe. It is a great way freeze corn without having the work of cooking it first. We use this recipe every sweet corn season so we get to enjoy the great taste of sweet corn all year.
Re:White Bean and Ham Soup
Posted: 01/04/2013 3:47:52 PM
I apologize but at the current time we do not have the nutritional information for most of our recipes. It is something we are going to be looking at adding in the upcoming months. Sorry I cannot help you with this currently.
Posted: 01/03/2013 3:34:19 PM
Yes, you can but it is best if the slow cooker is at least half full for it to cook according to the recipe. If it is less than half full it may take less time for the dish to get done so for some recipes you would want to be careful that the food does not get overcooked. For most dishes it shouldn't be much of a problem but just be aware that your food will be done in a little less time.
Re:question on roasting temp & time
Posted: 12/31/2012 4:43:13 PM
A New York Strip roast is also known as a Top Loin roast, which how we refer to it on our site. Go to this address on our site, http://www.recipetips.com/kitchen-tips/t--372/roasting-beef.asp , for roasting instructions on different types of roasts. I think if you follow the prime rib instructions you should get good results. Be sure to check the internal temperature carefully to get the desired results you want. The following two addresses may also give you some helpful information: http://www.recipetips.com/kitchen-tips/t--390/beef-doneness.asp and http://www.recipetips.com/kitchen-tips/t--1542/roast-beef-cook-time.asp . Good luck with the roast.
Re:Question on recipes: Grilled Sweet Potatoes with Lemon-Parsley Butter (2248)
Posted: 12/31/2012 09:28:24 AM
Most any type but I personally think they would go great with grilled turkey or chicken, and ham, smoked pork chops, or regular pork chops.
Re:Question on glossary: Savoy Cabbage (34293)
Posted: 12/31/2012 09:23:56 AM
If you are looking for Savoy cabbage recipes, it can be used in any recipe calling for cabbage. Just search for cabbage on our site and you will find many different cabbage recipes that you can use savoy cabbage to make.
Re:19 b. bonless rib-eye
Posted: 12/25/2012 9:55:26 PM
A 19 pound rib-eye roast is a larger than average roast. I would suggest 15 to 20 minutes per pound at 350 degrees would be a good starting point but it really depends on how well done you want it to be. It is best to determine doneness by using a meat thermometer. Use the following guidelines for the different degrees of doneness: 140 degrees for rare, 145 degrees for medium rare, 160 degrees for medium, 165 degrees for medium well, and 170 degrees for well done. Keep in mind that it is recommended that beef be cooked to a minimum of 145 degrees for safety purposes so only cooking your roast to 140 degrees (rare) is not recommended.
Re:Question on recipes: No Bake Cookies 108 (52809)
Posted: 12/25/2012 9:36:19 PM
You should use 1-minute quick oatmeal. The recipe has how been edited to clarify what type of oatmeal to use. Thanks for bringing this to our attention.
Re:Difference in Cookie Doughs
Posted: 12/24/2012 09:07:49 AM
Spritz cookie dough needs to be soft enough to go through the cookie press properly but firm enough to hold its shape once it comes out of the press. If it doesn't hold its shape, you may have to add some flour to stiffen it up. Another factor that may make a difference when making spritz cookies is the room temperature of your kitchen at the time. If it is too warm it can cause the dough to be too soft. Getting the dough to the proper stiffness is a key factor to making spritz cookies and I think experience in making is a key factor. Good luck with your efforts. Just remember it will be well worth the effort when you are eating those delicious cookies!
Re:black forest ham
Posted: 12/24/2012 08:49:14 AM
I would advise against adding a glaze to your black forest ham because it has been processed to give it a unique flavor already. As far as how long to cook it will depend on the type of Black Forest Ham that it is. If it is a raw dry cured ham it is best to just let it set at room temperature for 15 to 20 minutes before serving. It is generally served with cheese and crackers. If it is a brine cured Black Forest Ham that is fully cooked, you just need to cook it long enough to bring it up to 140 degrees F. If you go to http://www.recipetips.com/kitchen-tips/t--748/ham-products.asp and http://www.recipetips.com/kitchen-tips/t--1312/ham-cooking-times.asp on our site you will find information on Black Forest Ham and cooking times and temperatures for different types of ham. Also, check your ham because sometimes its label will contain cooking instructions and also it will indicate if it is already fully cooked.
Re:Hawiian Delight Receipe
Posted: 12/17/2012 08:30:08 AM
No, you do not mix the pudding as shown on the package. You only use the pudding mix for this recipe. Add it to the pineapple (do not drain) and let set for a few minutes before adding the other ingredients. I have edited the recipe with more thorough directions so if you go to the recipe now it will explain in more detail as to how this recipe should be put together. Hope you enjoy it.
Re:Question on recipes: Smoked Pork Chops with Honey Glaze (160914)
Posted: 12/14/2012 07:45:12 AM
I apologize for the omission of the honey in the ingredients list. It should include 1/2 cup of honey. I have corrected the recipe so if you go to the recipe now you should see the honey listed. You may have to refresh your page to see the change. Again, I am sorry about the omission of the honey in the ingredients list. This is an easy recipe for preparing smoked pork chops and it is really good. I hope you enjoy it.
Posted: 12/13/2012 11:55:39 AM
Yes, you should be able to freeze the ham loaf. I would suggest not applying any glaze that might be called for and wait to add that just before you are going to bake it. I would freeze it before baking it but you could bake it first if you preferred. If you bake it before freezing, when you are ready to serve it, thaw it completely and slice into pieces before warming it. Warm one or two slices at a time in the microwave rather than warming the whole loaf in the oven. If you warm it in the oven as a whole loaf, it may dry out too much before it gets warmed all the way through.
Re:Question on recipes: Creamed Chipped Beef on Toast (101349)
Posted: 12/10/2012 11:03:04 PM
I would think you could use this recipe and just substitute browned ground beef for the dried beef.
Posted: 12/07/2012 07:39:26 AM
Baker's ammonia was used as a leavening agent similar to baking soda and baking powder. I did find a source online for it. If you paste this address into your browser, http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping&gclid=COu7yKKziLQCFcxAMgod6h0AvA , you should go right to the product. You can also substitute it with baking powder and baking soda. Substitute as follows: 1 teaspoon Baker's Ammonia = 1 teaspoon Baking Powder plus 1 teaspoon Baking Soda. This should produce a very similar product but it may not be as light or have as crisp a texture. Good luck with the recipe!
Re:Pretzels with melted kisses
Posted: 12/05/2012 8:47:21 PM
It is the cocoa butter coming to the surface. This can happen when chocolate is cooled too quickly or melted at too high a temperature. Sometimes the humidity can also affect it. I would make sure to let them cool at room temperature out of any cool draft. This is something that happens when conditions are not right but is also hard to control. The best part is that it doesn't affect the taste and you can still enjoy the Pretzels with Melted Kisses even though they don't look as attractive as you would like.
Re:Question on recipes: Baked Butterfish (103787)
Posted: 12/03/2012 08:49:21 AM
Unfortunately, we do not have nutritional information for the majority of our recipes. It is something we hope to add in the near future but for now if you see a recipe on the site that you would like to try but need to get the nutritional information, you can go to http://recipes.sparkpeople.com/recipe-calculator.asp and use the Recipe Calculator. You simply enter in the ingredients and the amounts in the calculator and it will figure out the nutritional values for that recipe. I hope you will try some of our great recipes.
Re:Question on recipes: Rosettes (2893)
Posted: 11/29/2012 1:12:49 PM
You can use lard, Crisco, or cooking oil. The important part is that you bring the temperature to 400 degrees for whatever you use when you are frying the rosettes.
Re:Question on userrecipes: Jalapeno Popper Dip (4250)
Posted: 11/29/2012 08:23:42 AM
A 9 x 13 or anything close. You will love this Jalapeno Popper Dip. It is great!
Re:Bacon wrapped pork loin with cherries
Posted: 11/26/2012 08:56:21 AM
You are welcome. Sorry it wasn't listed in the first place. Hope you enjoy the recipe.
Re:pop corn recipes
Posted: 11/24/2012 6:37:10 PM
For 1 cup of light corn syrup you can mix 1 cup granulated sugar with 1/4 cup liquid used in recipe OR 1 1/4 cups light brown sugar, 1/3 cup liquid OR 1 cup honey. For dark corn syrup you can use 1 cup light corn syrup OR 3/4 cup light corn syrup plus 1/4 cup molasses OR 1 cup maple-flavored syrup. For other food substitutions go to http://www.recipetips.com/kitchen-tips/t--200/food-substitutions.asp to see substitutions for baking, seasonings, dairy products and many other foods.
Re:crock pot scalloped potatoes
Posted: 11/23/2012 10:41:59 PM
You could use either cream of mushroom or cream of celery soup but realize that substituting one of these for the cream of chicken soup will give the potatoes a slightly different flavor. Personally I would use cream of celery if I couldn't use the cream of chicken. Good luck with the potato recipe and I hope you enjoy it.
Re:Question on recipes: Grilled Chile Citrus Turkey Breast (2799)
Posted: 11/22/2012 1:29:02 PM
Basically you would follow the same directions from the recipe but you should cook it using the indirect grilling method. Go to the following address for instructions on indirect grilling: http://www.recipetips.com/kitchen-tips/t--413/grilling-turkey.asp#indirect . Follow this method for grilling. Make sure that the turkey reaches a temperature of 165 degrees F in the breast and 175 degrees in the thigh. Allow it to set for 15 minutes before carving and the temp should rise to the safe temperature of 170 and 180 degrees suggested for turkey. Good luck and hope you enjoy the recipe.
Re:turkey in high altitudes
Posted: 11/22/2012 07:12:13 AM
You should be able to generally use the same time as you normally would. A 15 lb. turkey would take approximately 3 hours if it is unstuffed. But the best way to achieve proper doneness is to check the turkey with a thermometer. The breast should be 170 degrees F. and the thigh should be 180 degrees F. Cooking times will vary according to conditions. If you go to the following addresses on this site you will see further information: http://www.recipetips.com/kitchen-tips/t--910/turkey-cooking-times.asp or http://www.recipetips.com/kitchen-tips/t--412/roasting-turkey.asp . Both of these articles will give you all the information you need to cook it to the proper doneness and end up with a moist and delicious turkey.
Re:Question on recipes: Pumpkin Pie Recipe - Traditional (2742)
Posted: 11/19/2012 08:50:27 AM
We have been discussing adding this option to our recipes and hopefully we will do so in the future. Although we do not have the option to switch to metric on our recipes, we do have a conversion calculator that is simple to use to convert the US measurements to metric. Just go to http://www.recipetips.com/kitchen-tips/t--510/conversion-calculators.asp and you can us this calculator to convert the recipe.
Re:Bacon wrapped pork loin with cherries
Posted: 11/12/2012 1:45:16 PM
The jelly called for in this recipe is 1 tablespoon of currant jelly. I have edited the recipe so that the jelly is included in the ingredients list. I am sorry for the omission of this ingredient and any inconvenience it has caused. When going to the recipe you may have to refresh your page to see the edited recipe. Thanks for bringing this to our attention so we could get it corrected. Good luck with the recipe!
Re:Question on glossary: Italian Sweet Pepper (38278)
Posted: 11/08/2012 3:40:16 PM
You might be able to find them at your local supermarket, a produce market or if you have a farmers market in your area you may be able to find them there. If you are unable to find them you could substitute bell peppers.
Posted: 10/22/2012 08:49:07 AM
Unfortunately we do not currently have that information available on our site. You can search the internet for recipe calculators that you enter the ingredients into and it will calculate the nutritional information for you. I am sorry I can't provide that information to you at this time.
Re:when making guyanese chicken curry
Posted: 10/22/2012 08:38:15 AM
It will not thicken but some will evaporate as it simmers. Whatever water is still present will be more like a broth than a thickened sauce. Good luck with the recipe.
Re:Question on recipes: Slow Cooked Short Ribs (3012)
Posted: 10/19/2012 4:31:48 PM
Mashed potatoes would be good and we have some good recipes on the site. If not mashed potatoes, you might want to search for some type of cheesy potatoes. A nice lettuce salad would be good. Again, search the site for "lettuce salad" and you will find some great lettuce salads. A pasta salad or oriental coleslaw would also be good. If you would like a vegetable, squash would go great or green beans. Don't forget dessert. This is a great time of the year for an apple or pumpkin dessert.
Re:Question on recipes: Moist Apple Pumpkin Muffins (26946)
Posted: 10/19/2012 4:26:22 PM
Yes, you should be able to use the mini loaf pans. I would start out baking them for the same amount of time, 25 to 30 minutes. Test for doneness by poking the center with a toothpick. If it doesn't come out clean, bake for another 5 minutes and test again. If more time is needed, maybe only try an additional 3 minutes. The mini loaves shouldn't take a lot longer than the muffins. Make sure to spread the pans out evenly throughout the oven so the heat can circulate evenly around them. Good luck and enjoy!
Re:RE: CREAM CHEESE PUMPKIN TART RECIPE
Posted: 10/12/2012 1:47:44 PM
The little packets you get in a box of Knox gelatin (I think there is 4 in a box) are what the recipe is referring to. Each one is 1/4 oz. or approximately 2 1/2 tsp. I hope this information clarifies the recipe directions. Good luck and I hope you enjoy the recipe. It is delicious!
Re:Brownie cake recipe
Posted: 10/12/2012 07:42:12 AM
You would just add the dry pudding mix. Hope you enjoy the cake!
Re:Question on recipes: Slow Cooker Chicken and Stuffing (89973)
Posted: 10/05/2012 3:47:39 PM
Unfortunately, we do not have the nutritional information for our recipes at this time. We have been considering adding this to our recipe in the future but for now we do not have that information available.
Re:Question on knowledge: How to Make a Healthy Summer Treat (1098)
Posted: 09/27/2012 08:30:53 AM
I would say 4 to 6 depending on what size glass or mug you are using.
Re:Question on recipes: Roasted Chicken with Vegetables (109710)
Posted: 09/21/2012 11:12:10 AM
Elizabeth, when you press the print button the recipe should pop up in another browser window. When that window comes up you then have to use your browser print option under "File" in the top browser menu bar to actually print the recipe. Good luck. If that doesn't work let us know. Thanks.
Re:Question on recipes: Slow Cooker Breakfast Bake (3255)
Posted: 09/17/2012 4:46:12 PM
Unfortunately, we do not have nutritional information for all of our recipes. Nutritional information at this point is just available on a certain recipes. We are looking at adding this feature in the future but until then you could go to http://recipes.sparkpeople.com/recipe-calculator.asp and there is a recipe calculator that you can enter in all the ingredients and it will give you the nutritional information for that recipe. It takes a few minutes to do but it is simple to use. I am sorry I don't have all the nutritional information to offer you at this time.
Re:Question on recipes: Slow Cooker Barbecued Chicken Drummies (3252)
Posted: 09/13/2012 12:20:27 PM
Drummies (drummettes) are the part of a chicken wing that looks like a small drumstick. The wing also has a wingette and wing tip. The wing tip is generally discarded because it has very little edible parts. If you purchase chicken wings in the frozen food section of the supermarket you are probably going to end up with wingettes and drummettes. If the bag indicates chicken drummies or drummettes, you will get just that part of the chicken wing. For most recipes that call for chicken drummies, both the wingettes and drummettes could be used if desired.
Re:baked kabocha squash
Posted: 09/12/2012 9:20:40 PM
Bake at 350 degrees F. for approximately an hour. The cooking time will vary depending on the size of the squash. Start checking for doneness after 45 minutes by poking the squash with a fork. When it is done it will feel tender when poked with the fork. Check out our All About Winter Squash information at http://www.recipetips.com/kitchen-tips/t--830/all-about-winter-squash.asp for more details on how to cook squash.
Re:Oatmeal Pumpkin Muffins
Posted: 09/10/2012 09:01:11 AM
It suggests using foil liners because the recipe does not call for a lot of oil in it, which would cause the muffins to stick more on a regular paper liner. If you do not have foil liners, it would be best to grease the cups of the muffin tins and pour the batter directly into the pan. Good luck with the recipe.
Re:tomato basil parsley oil salad dressing
Posted: 09/10/2012 08:35:24 AM
You should be able to use olive oil for this recipe but it may give the dressing just a little different flavor than if canola oil was used. But the difference would be fine as long as you like the flavor of olive oil.
Posted: 09/06/2012 2:10:11 PM
I think you could figure on 8 to 10 servings depending on what else is being served and the appetites you are feeding. Enjoy, it is a delicious recipe!
Posted: 09/03/2012 10:14:44 PM
Haralson apples are a tart apple so they aren't going to get sweet. I would say if they are medium size and red in color that you should go ahead and pick them. Don't let the crows get them all!
Posted: 08/30/2012 07:01:09 AM
Unfortunately, RecipeTip.com does not have any contact with buyers for any type of products so we cannot help you in that manner but maybe someone on the site will see your request and have an interest. Good luck.
Re:Question on userrecipes: Eggs in a Roaster (4313)
Posted: 08/28/2012 07:28:54 AM
I would say 20 to 25 people, depending on what else is being served along with it.
Re:Glass Boil Over Preventer
Posted: 08/27/2012 09:34:22 AM
You may be able to find them in a specialty kitchenware store if you have on in your area or you can go to Amazon.com and you will find many varieties that are available. Also, you can just do a search on Google.com and you will also find several other sources. Good luck with your search.
Re:Question on recipes: Creamed Green Beans and Potatoes (160866)
Posted: 08/24/2012 3:17:56 PM
The ingredients should have listed 2 cups of milk. I have added it now and so it should show up on the recipe. You may have to refresh your page to see it. I am sorry about the omission. Thanks for bringing it to our attention. Hope you enjoy the recipe.
Re:Question on recipes: Green Bean and Bacon Potato Salad (2554)
Posted: 08/24/2012 3:06:42 PM
Thanks for the nice comments. Some of our recipes include nutritional information but it is not something that we have available for all our recipes at this time. It is definitely something we would like to add in the future and we are looking at how best to handle this but have not made any plans to add it in the near future. Thanks for your interest.
Re:Sprouted Rice Flour Storage
Posted: 08/14/2012 07:40:53 AM
I think your sprouted rice flour will be fine to use. I found some information in regard to shelf life and storage of sprouted flours and it indicates that even stored in a dry location without being refrigerated that the flour can be stored up to 18 months. Go to http://www.breadlink.co.uk/sproutedflour.html to see this information on sprouted flours. The information in regard to the shelf life, freshness and storage is towards the bottom of the page.
Re:Question on recipes: Homemade Root Beer Float (6518)
Posted: 08/14/2012 07:24:32 AM
Do you mean in place of the club soda or seltzer? If so, yes you could but of course that would change the flavor of your float. I think the club soda or seltzer is used to allow the flavor of the root beer concentrate to come through.
Re:Question on recipes: Cauliflower Casserole with Bacon Topping (157837)
Posted: 08/12/2012 11:55:12 PM
The recipe should have indicated that the package of cheese was an 8 oz. package. I have stated that in the recipe now so I hope it will be more clear in the future. Thanks for bringing this to our attention.
Posted: 08/06/2012 08:21:53 AM
It sounds like you did everything right when smoking the roast. When you checked the internal temperature, are you sure the probe got down into the center of the roast? Were there red juices or was the meat just red. If the meat was just pink in color that is the color some of the meat will turn when smoked. If it was red juices I would say it did not cook properly all the way through. You should not re-smoke or re-cook pork. If you feel the outer layer of the roast is done you could cut that away from the roast to use it, but when reheating it you have to make sure it reaches at least a temperature of 140 degrees before serving it. The inside section that still had the red juices and was tough should be discarded, not cooked again.
Re:Question on recipes: If Dill Pickles Are Too Salty (40309)
Posted: 08/03/2012 2:52:25 PM
If you are making dill pickles using only water and sugar for brine, because of the lack of acidity, you will have to use a pressure cooker to can them, and then I am not sure how they will store. Again, I have not tried this method and would not guarantee how long they would keep. Maybe this year will have to be a trial year to see what works for you. Be sure you look at our Canning Safety, Storage and Tips at http://www.recipetips.com/kitchen-tips/t--1397/canning-safety-storage-and-tips.asp#storage to see what to look for when checking for spoilage. Information on Checking for Spoilage is in the middle of this page.
Re:Pickles are too salty
Posted: 08/03/2012 08:24:53 AM
I guess I am not sure. I have never heard of anyone trying it but I don't know why it wouldn't work as long as you follow all the proper canning processes. You could experiment with a small batch and see what happens. If you need information on proper canning procedures, go to http://www.recipetips.com/kitchen-tips/t-182-/canning-vegetables-and-fruits.asp. This is a section under our Tips & Advice - Kitchen Techniques. Good luck! I would like to know how they turn out.
Posted: 07/29/2012 9:56:18 PM
If you over churn ice cream made with heavy cream it can cause it to have a buttery taste and texture. Checkout our information on Making Homemade Ice Cream at http://www.recipetips.com/kitchen-tips/t--1133/how-to-make-homemade-ice-cream.asp for more details on what causes this buttery texture. Also see http://www.recipetips.com/kitchen-tips/t--1387/tips-on-making-homemade-ice-cream.asp for other helpful tips on making ice cream.
Re:Question on recipes: Grilled Herb Tuna Steaks (3287)
Posted: 07/21/2012 06:36:11 AM
The recipe suggests 3 to 4 minutes per side. If you prefer the tuna to be a little more done you can cook it for additional time.
Re:thawing a whole chicken
Posted: 07/19/2012 1:25:03 PM
It is not recommended to thaw large items such as a whole chicken in the microwave just because it is so hard to thaw it all the way through without the outer layers starting to cook. Unfortunately, I think using the cold water method would be the quickest and safest way to thaw your whole chicken. Go to http://www.recipetips.com/kitchen-tips/t--378/thawing-chicken.asp for information on thawing methods for chicken. Sorry I could not provide a better alternative but it is always better to be safe than sorry.
Re:Lentils for energy bars
Posted: 07/19/2012 09:07:21 AM
I did some searching for information on energy bars made with lentils. I could not find anything indicating a way to make them so that they could be stored at room temperature for any length of time. It sounds like they can be stored in the refrigerator anywhere from 3 to 5 days, otherwise they should be frozen. I would suggest wrapping them individually and storing in the freezer for extended storage time. Remove them as needed.
Posted: 07/16/2012 08:53:36 AM
Correct. Just because it is smoked doesn't mean it is cooked. Go to http://www.recipetips.com/kitchen-tips/t--741/types-of-ham.asp and you can see more information on smoked ham and other different types of ham and how they are processed.
Re:Cheesy Chicken Casserole
Posted: 07/10/2012 3:29:45 PM
This casserole would serve approximately 6 people, depending on appetites. If serving several children, it may serve 8.
Re:Question on recipes: Slow Cooker Turkey Legs with Vegetables (2401)
Posted: 06/24/2012 10:34:36 PM
It should be alright to use either one for this recipe. The flavor of the turkey legs may be affected slightly. You can use whichever variety you prefer.
Re:Catering for 300
Posted: 06/21/2012 08:30:16 AM
It would depend on how you are preparing these different foods and whether you are filling the plates for them or letting them take their own. If you dish up the plates it is easier to control the portions. If you go to this page on our site, http://www.recipetips.com/kitchen-tips/t--1084/how-much-to-buy.asp#meat, it will provide you with information on how to determine the amount of the different meats. It will also make a difference in whether everyone is served all three meats or if they have a choice of one. As for the potatoes, a good rule to follow is 1 medium potato per person. If you go to this chart on our site, http://www.recipetips.com/kitchen-tips/t--654/ingredients-n-to-r.asp, you will see potatoes listed and it gives you several potato equivalents that may be useful in determining the amount of potatoes needed. As for the pumpkin, I am not sure how you are planning on serving that so I am not sure what to tell you on that. Will it be prepared as a vegetable? In researching hangi cooking, it sounds like a very interesting method for cooking foods that provides some delicious foods. I am not familiar with this cooking process but I hope the information I have provided for the meats and potatoes will still be helpful. Good luck.
Posted: 06/12/2012 07:33:05 AM
I think you better plan on making dessert for the whole neighborhood. I would not refreeze the rhubarb. I think its quality would greatly suffer. I great way to freeze rhubarb in bunches is to just spread the rhubarb out on a cookie sheet and place in the freezer. Once frozen, take out and put into a sealable bag or container; then place back in the freezer immediately. This way the rhubarb remains as loose individual pieces and allows you to remove only the amount you need at the time and place the rest back in the freezer for later use. Go to http://www.recipetips.com/kitchen-tips/t--1375/how-to-freeze-rhubarb.asp to see our information on How to Freeze Rhubarb. This method is shown there along with several others.
Re:Question on recipes: Pea and Cheese Salad (1793)
Posted: 06/04/2012 08:23:32 AM
Unfortunately, we do not have the nutritional information for this recipe. However, I do know of a site where you can enter your recipe ingredients and it will provide you with the nutritional information for that recipe. It is a nice tool to be able to use on any of your own recipes also. The address of the recipe calculator is as follows: http://recipes.sparkpeople.com/recipe-calculator.asp
Posted: 05/22/2012 5:07:21 PM
I am not sure what to tell you for timing. It depends on the size of pieces, the quantity, and type of meat. In researching your question, the common answer was to steam it until it is tender, which I realize is no help. Sorry I could not give you a more definite answer. Good luck steaming the beef cubes.
Re:Question on recipes: Rhubarb Jam (2519)
Posted: 05/20/2012 10:02:10 PM
The jar does seal so it can be stored for up to a year without being refrigerated as long as it has not been opened. Once the jar has been opened it should be stored in the refrigerator.
Re:Question on recipes: Spicy Braised Carrots (2197)
Posted: 05/10/2012 5:06:04 PM
The recipe should have listed 1/2 cup of finely chopped onions. You can use white or yellow, whichever you prefer. The recipe has been corrected so that it now lists the onions in the ingredients. Hope you enjoy the recipe.
Re:Question on recipes: White Chocolate Raspberry Cheesecake (4372)
Posted: 05/08/2012 9:59:59 PM
I think you could but I assume you would eliminate the sugar and eggs that are mixed with the cream cheese too. Baking time may vary also. You would probably bake as directed on the premade cheesecake mix package. I have never used the premade cheesecake mix so I am not real familiar with it.
Re:Question on recipes: Creamed Peas 16 (158578)
Posted: 05/04/2012 4:30:48 PM
Elizabeth, I just tried printing this recipe and it printed for me here. When you click on the "Print" button a separate window opens with the recipe in it and you then print it from your browser. What is happening when you try to print it in this manner?
Re:Tapioca Ratio for Flour,Cornstarch or Pearl Tapioca
Posted: 05/04/2012 09:57:42 AM
If you go to our Food Substitution Chart and look under Miscellaneous you will find this information. The address is http://www.recipetips.com/kitchen-tips/t--200/food-substitutions.asp#misc to take you to this chart and correct section. Then just scroll down to "Tapioca".
Posted: 05/02/2012 12:44:54 AM
It should be added in after the cornstarch has been added and mixture has thickened. Add the jello mix and stir until it dissolves. This information has been edited in the recipe so you can also view it there. Hope you enjoy the bars.
Posted: 04/24/2012 07:56:39 AM
casey6565, I am sorry but I am not sure which rhubarb bars recipe you are referring to. If you could go back to that recipe and "Ask a Question" again but this time do not edit the "Topic Subject", just leave it as what comes up in there and then in the "Topic Message" just type "Rhubarb Bars". This will give me the info I need and then I can reply to your original question. Sorry for the extra work!
Re:Beef wellington Recipe
Posted: 04/20/2012 2:14:21 PM
Yes, that should not be a problem. Unfortunately, we do not have a recipe on our site yet. If you search on the internet you will find recipes for Pork Wellington listed. I saw a few that I thought looked really good. I am sure you won't have any problem finding one. Good luck with your efforts and I hope you will consider entering it on our site when you are done. That would be great. Thanks for the inquiry.
Re:Asparagus and cheese bread pudding
Posted: 04/16/2012 10:09:29 PM
I don't see why you couldn't. As for the amount to use? I can't tell you for sure but I would buy an average size bunch of broccoli and clean the whole thing. Then cook it to crisp tender as instructed to do with the asparagus. I would add enough broccoli to cover the bread evenly but not so that it is a solid layer. I think you can add whatever you felt comfortable with and then finish the dish as indicated. It sounds like it would be good. I would be interested in knowing what you and your husband thought of this dish made with broccoli. Good luck.
Posted: 04/16/2012 9:54:44 PM
I am sure there are recipes that call for cooking spring mix but I don't know of any way of cooking it to preserve it. Any recipes I found that cook the spring mix intend for the dish to be eaten right away. To keep the spring mix fresh for as long as possible, first rinse it in cold water and then drain it thoroughly. Dry the mix as much as possible using a salad spinner or place it is a large plastic bag and add some paper towels. Shake the mix around in the bag with the paper towels so the towels will soak up as much moisture as possible. Store spring mix in a container or plastic sealable bag lined on the top and bottom with paper towels. The paper towels will absorb any excess moisture. Store it in the crisper drawer of the refrigerator. That is the best advice I can give you other than maybe you should share some of the spring mix with friends or family. Good luck.
Posted: 04/16/2012 08:04:46 AM
Go to these two addresses, http://www.recipetips.com/kitchen-tips/t--901/beef-rotisserie-cooking.asp and http://www.recipetips.com/kitchen-tips/t--1542/roast-beef-cook-time.asp, and there you will find information that will be helpful to you in preparing your Ribeye roast. One is on rotisserie cooking of beef and the other gives cooking temperatures and times. The cooking temperatures are for roasting but can also be used for rotisserie cooking. You will see in the formation that it suggests using a thermometer to check the internal temperature of the roast for the best results. I hope this information will be helpful and good luck with the roast. I am sure it will be delicious.
Posted: 04/10/2012 10:43:22 PM
Veal should be cooked in the same manner as beef. It can be cooked from rare to well done depending on how you prefer it but there are minimum temps at which it should be cooked. You can check out our beef cooking times at http://www.recipetips.com/kitchen-tips/t--1542/roast-beef-cook-time.asp to get an idea of what the temperatures are for cooking veal or beef. Also our Beef Handling, Safety and Storage information may be of interest to you. See it at http://www.recipetips.com/kitchen-tips/t--104/beef-handling-safety-storage.asp. I hope this information is helpful to you.
Re:Question on recipes: Wrapped Chicken (96057)
Posted: 04/10/2012 10:27:25 PM
This is not a dumb question. I can see why you would wonder whether or not it should be precooked but I would say that it is not to be precooked because of the last comment about making sure the chicken is cooked all the way through and also because it is baked for an hour. Good luck with the recipe. I hope you enjoy it.
Re:Question on glossary: Raw Ham (37394)
Posted: 04/09/2012 3:22:43 PM
If you go to our Ham Handling, Safety, and Storage page by pasting this address in the browser, you will get to a page on the site that tells you all about how to store your ham: http://www.recipetips.com/kitchen-tips/t--745/ham-handling-safety-storage.asp
I think it will tell you everything you need to know about storing your ham. Good luck and I hope you enjoy your ham.
Re:What kind of ham did I have years ago that needed to be cooked?
Posted: 04/05/2012 12:03:36 AM
It may have been a dry cured ham but I am not sure. Go to this address http://www.recipetips.com/kitchen-tips/t--741/types-of-ham.asp#cookuncook and you will find information on different types of ham. This information may be helpful in determining what type of ham your mom used to fix. Good luck.
Re:Question on recipes: Roasted Rack of Lamb (4525)
Posted: 03/28/2012 8:15:35 PM
Yes, basically in the same manner except you would use a little larger pan and a little more liquid. If you go to this following address, http://www.recipetips.com/kitchen-tips/t--898/braisingstewing-lamb.asp#braise , you will see information in our Lamb cooking guide on braising lamb that I think will be very helpful to you. Good luck.
Posted: 03/28/2012 6:27:36 PM
I thought you needed a cotton candy machine to make cotton candy but I guess you don't. I did a Google search for Cotton Candy recipe and found a YouTube video showing how to make it without a machine. I am not sure why anyone would go through that but if you want a recipe for cotton candy do a Google search and watch the video. You will probably change your mind.
Re:Amounts in cans
Posted: 03/26/2012 07:34:51 AM
You can go the following page and find some estimated quantity equivalents of different size cans: http://www.recipetips.com/kitchen-tips/t--656/can-equivalents.asp
Hopefully this chart will help answer your questions. As far as how many actual chunks of pineapple are in a can, I can't answer that because I have never counted them or come across a recipe that called for a certain number of chunks. I hope the information on this Equivalence Chart will be helpful to you.
Re:Baked Ham Casserole
Posted: 03/21/2012 9:11:41 PM
I am providing you with the address to our Food Substitution Chart where you will find a substitution for baking mix. Go to this address: http://www.recipetips.com/kitchen-tips/t--200/food-substitutions.asp#baking
Let me know if you have any trouble finding what you need and I will be glad to help further.
Re:How to print meal planner
Posted: 03/20/2012 07:30:45 AM
To print your meal plans, go to the "My RecipeTips" tab at the top right of your page and when you mouse over the tab a drop down will appear. Select "My Meal Plans" from the list. This will take you to your meal plans page. Select to view the meal plan you want to print. When the meal plan comes up on the bottom of the page there is an option at the top of it to Print: meal plan; recipes; grocery list; or all. Select the option you want and it will come up in a separate window. Print from that window and close it when you are finished. Remember that you must be Signed In to get to your meal plans.
Re:Chutney Emergency- how long can it sit?
Posted: 03/19/2012 4:07:47 PM
I do not think that I would trust it. It is better to be safe than sorry with this type of thing. I think it sat too long at an unsafe temperature. If you would have placed it in the refrigerator and stored it there until you could re-boil it I think you would have been OK. Sorry, I hate to see you have waste all the ingredients and your time but I would not want anyone to get sick from it either.
Re:Sweet Potato Oven Baked Fries
Posted: 02/23/2012 10:37:11 AM
One important factor is that they should be baked in a single layer that is not overcrowded. Crowding prevents the heat from getting to the entire surface of the sweet potato fries. Otherwise, I would just try increasing the cooking time. Bake them for 15 minutes instead of just 10 before turning them and then bake them for 25 more minutes. Check for crispiness and if they are still not crisp enough, continue to bake at 5 minute intervals until they are to the desired crispiness. To get nice crispy potatoes with any recipe it seems like it takes additional time, even with the frozen fries you buy in the store. But it is well worth the extra time!
Posted: 02/22/2012 08:10:04 AM
In researching this I found several suggestions. Try one of the following: shrimp paste, brined cured olives (Kalamata) Worcestershire sauce, or Japanese hondashi powder (instant dashi). About the only way to know which will work best for you is to test them in a recipe and see which you prefer. It seems that it was a matter of personal preference. Good luck.
Re:No-Bake Cheesecake Mini-Desserts
Posted: 02/20/2012 7:50:18 PM
Since these mini-desserts are made with cream cheese they should be stored in the refrigerator. I hope you enjoy them!
Re:basic meat loaf receipe
Posted: 02/20/2012 08:08:42 AM
You can easily adjust the recipe for the 2-1/2 lbs. of hamburger by adjusting the number of servings shown on the recipe to 15 rather than 6. Then click on "Update" and the recipe will automatically adjust the quantity of the ingredients for 2-1/2 lbs of hamburger. Just be aware that any alternative amounts described in the ingredient description do not get adjusted so you would have to adjust those manually. Also, you may have to increase the length of cooking time, depending on the size of loaves you make. Good luck, it looks like a tasty meat loaf.
Re:chicken and vegetables slow cooked
Posted: 02/16/2012 9:36:47 PM
Yes, leg quarters will work just fine. I would cut them apart so they are separated into legs and thighs. Then proceed with the recipe in the same manner as directed with the whole chicken. Good luck with the recipe and I hope you enjoy it.
Posted: 02/14/2012 07:07:29 AM
Beau Monde seasoning consists of a mixture of many different seasonings. It adds great flavor to meats, vegetables, and soups. It is available in many stores but if you can't find it locally you could order it online. I know Amazon.com has it available. Or, you can make your own. Just mix the following ingredients together and store in an airtight container with your other spices: 1 tbsp. ground cloves, 1 1/4 tsp. ground cinnamon, 1 tbsp. salt, 1 tbsp. ground bay leaf, 1 tbsp. ground allspice, 2 tbsp. ground pepper, 1 tbsp. ground white pepper, 1 tsp. ground nutmeg, 1 tsp. ground mace, 1 tsp. celery seed.
Posted: 02/09/2012 08:34:29 AM
The yeast cake equivalents are as follows: .06 oz. cake is equal to 1/4 oz. pkg. dry and 2 oz. cake is equal to 3 (1/4 oz.) pkgs. dry. For more ingredient equivalents check out our handy Equivalents Chart at the following address: http://www.recipetips.com/kitchen-tips/t--652/ingredients-a-to-c.asp
Re:Slow Cooker Rice Recipes
Posted: 02/03/2012 11:28:31 AM
You should be fine substituting brown rice in recipes calling for white rice. I have done this several times and have not noticed any problems. I like the texture of brown rice a little better and it is better for you.
Re:southern fried chicken
Posted: 01/23/2012 07:11:58 AM
From the research I did on southern dry rice, it is my understanding that it is referring to dry loose rice. It is suggested to use long or extra long grain rice to get these results. It is generally just plain rice cooked according to your own preference. People will use various flavorings when cooking the rice, such as salt, pepper, garlic, onion, and chicken broth. They are referring to non-sticky type rice when referring to southern dry rice, which is achieved by cooking long grain rice properly.
Posted: 01/18/2012 11:00:09 PM
Light corn syrup is Golden syrup, Dark corn syrup is Treacle.
Posted: 01/16/2012 10:25:36 AM
High triglyceride levels can be caused by other factors besides your diet. If you eat a healthy diet then there is probably some other underlying cause and you should consult with your doctor to try to determine what it is.
Posted: 01/16/2012 09:51:07 AM
Commonly referred to as hamburger, ground beef is produced from grinding and blending together various cuts of beef including meat from the chuck, brisket, plate, sirloin, and/or flank. It is used to make many different types of dishes. It is used to make burgers, casseroles, meatloaves, soups, and much more. If you do a search on the site you will find many recipes showing the different ways in which ground beef is used.
Posted: 01/06/2012 08:18:10 AM
I myself do not know much about growing potatoes but I searched and found a good article that will help you out. Go to this address to get the information you need: http://www.gardenaction.co.uk/fruit_veg_diary/fruit_veg_mini_project_november_1b_potato.asp Good luck!
Posted: 01/05/2012 08:14:17 AM
Go to the recipe that you would like to save and just to the right of the image are several options listed. Just click on "Save It For Me" and that will save it to your My RecipeTips (Recipe Box). You should get a message above the recipe indicating that the recipe has been saved. If this does not work for you please notify us.
Posted: 01/02/2012 8:20:23 PM
Spinach sauce is used as a base for cooking and flavoring dishes. If you search for Spinach Sauce in the search box at the top of the screen the results will provide you with some recipes and if you select the "Glossary" tab you will find a glossary term that will further explain Spinach Sauce.
Posted: 12/29/2011 07:18:58 AM
Yes, we have several Ham and White Bean soup recipes. The one you described can be found at this address: http://www.recipetips.com/recipe-cards/t--1742/ham-and-white-bean-soup.asp. Another one that is very good is the one at this address: http://www.recipetips.com/recipe-cards/t--3032/white-bean-and-ham-soup.asp. Hope you enjoy them!
Posted: 12/20/2011 07:56:20 AM
Did you click on the "Print" button just to the right of the recipe image? Click on it and a new window should open with the recipe. Print it using your browser print option. I did just try it here and it worked as it should. If this doesn't work for you, please let us know and maybe we can help further.
Posted: 12/19/2011 08:26:47 AM
If the recipe is calling for canned milk it is probably referring to evaporated milk. You could probably substitute whole milk or a low-fat milk but the scalloped potatoes will not be as rich as it would be if you used the evaporated milk.
Re:Cooking Rib Eye Roasts
Posted: 12/15/2011 12:18:01 AM
If you are cooking the roasts in the same pan, keep them separated as much as possible so the heat can circulate around them. Base cooking time on the 7 lb. roast, allowing an extra 30 minutes of cooking time in case it is needed. Start checking for doneness 15 minutes before the end of the cooking time (without the 30 extra minutes - this extra time is only used if needed). See http://www.recipetips.com/kitchen-tips/t--372/roasting-beef.asp for information on what temperatures to cook your roast to for your desired doneness. If it is not at the proper temperature, continue to cook and check every 10 minutes until it is at desired doneness.
Posted: 12/09/2011 07:15:26 AM
If you have the right ingredients you could make your own. Here are addresses to three different recipes you could try: 1. http://www.recipetips.com/recipe-cards/t--121619/easy-pizza-sauce-3.asp , 2. http://www.recipetips.com/recipe-cards/t--121206/pizza-sauce-9.asp , 3. http://www.recipetips.com/recipe-cards/t--124919/pizza-sauce-13.asp . Other than making homemade sauce, there is not another product that I would suggest substituting for pizza sauce.
Re:Cooking a fresh UNCOOKED ham
Posted: 12/08/2011 12:32:39 PM
You could use most any holiday ham recipe you would like as long as you follow the doneness guidelines stated here: http://www.recipetips.com/kitchen-tips/t--756/ham-doneness.asp. I will also give you a link to our Ham section that might help with any other questions you may have: http://www.recipetips.com/kitchen-tips/t-105-/ham.asp. Unfortunately, I do not have much information on smoking a ham.
Re:ribs in beer slowcooker recipe
Posted: 12/06/2011 2:18:43 PM
You mix the ketchup, mustard, molasses (or honey) and chili powder (and/or garlic powder) together and then mix with the beer. Then pour over the meat as indicated. I have edited the recipe so that the instructions are more clear. Thanks for bringing this to our attention.
Posted: 12/01/2011 08:16:59 AM
Unfortunately, during submission we have lost the source for the recipe you were questioning. If you will let us know what recipe you were referencing, we will try to help you out. Thanks.
Re:Pumpkin Trifle Recipe
Posted: 11/29/2011 08:55:30 AM
There is a 'print' button to the right of the image. This will open a new window with just the recipe alone. Then you will have to click the printer icon. Here is the link to the recipe: http://www.recipetips.com/recipe-cards/t--57851/pumpkin-trifle.asp
Re:bomeless turkey roasts
Posted: 11/26/2011 08:48:26 AM
The cooking time should be close to same as on the package as long as you are cooking them separated from each other so that heat from the oven can circulate around each of them. Either cook them in separate roasting pans or in one large enough to keep them separated. You may want to allow an extra 15 minutes but be sure to check for doneness a little before the suggested time is up and remember that when you remove it from the oven you should allow it to stand for 15 minutes before carving. The temperature will rise about 5 degrees during this standing time. Good luck.
Re:turkey breast roasting time
Posted: 11/23/2011 3:01:10 PM
If you place both turkey breasts in the same bag try to keep the separated as much as possible so the heat can circulate all around both of them. I think if you add 15 to 30 minutes to the cooking time that it should be sufficient. It may be best to roast them in smaller separate bags, each in their own roasting pan if possible. After 3 hours, test for doneness. The internal temperature of the turkey breast should be 170 degrees. If not continue to cook at 15 minutes intervals and then check for doneness again.
Re:chocolate chip coolies
Posted: 11/18/2011 07:08:47 AM
If your recipe just calls for butter, I would use salted butter. If the recipe indicates unsalted butter, then you should use unsalted.
Re:Reheating a fresh ham
Posted: 11/17/2011 08:25:55 AM
Be sure that you cook the fresh ham to 160 degrees F. to ensure proper doneness. When you reheat the ham the next day make sure it is heated to 140 degrees F. This is the temperature that all foods should be reheated to for ensured safety. You can remove it from the oven when it reaches 135 degrees and allow it to stand for 10 to 15 minutes and its temperature will increase another 5 degrees, leaving you with a nice juicy ham to serve. If you would like more information on cooking a ham go to http://www.recipetips.com/kitchen-tips/t-106-/ham-cooking-guide.asp and check out our Ham Cooking Guide. Good luck with your ham!
Posted: 09/16/2011 07:00:37 AM
Hi Kelly! Welcome to RecipeTips.com. We are happy to have you join our group and we hope you will enjoy the site. We have a lot of delicious recipes and a lot of cooking and food information that can be helpful to you in the kitchen everyday. Again, welcome to the site!
Posted: 09/15/2011 08:10:18 AM
We have a great slow cooker lasagna recipe on our site. The address is http://www.recipetips.com/recipe-cards/t--3125/slow-cooker-lasagne.asp and it is delicious and easy to make.
Re:Let's get the knives out.....And the sharpeners.....
Posted: 03/31/2011 07:48:53 AM
For a knife of that quality I would not risk trying to sharpen it with an electric sharpener when it has that much damage. If it was just dull, the electric sharpener would work fine. If you want to salvage this knife I would have it sharpened professionally. It would be worth it to have a professional sharpen it right and then after that the edge could be maintained with a good quality electric sharpener, such as the Chefs Choice electric sharpener. Good luck and I hope you get a lot of good use out of your knife.