Re:Chocolate Caramel Bars
Posted: 10/22/2018 09:20:54 AM
The recipe has been updated by changing the 1/2 cup reference to 1/3 cup. Thank you for bringing this to our attention.
Posted: 08/21/2015 09:07:30 AM
You can try this recipe.
It is not shelf stable, but can be refrigerated for up to 4 months.
Hope this helps. Have a great day!
Posted: 08/05/2015 09:27:52 AM
Hi catwithnotail. You should be able to freeze this soup. Make sure you have good freezer containers. Sometimes freezing can affect the texture of soups, but in this case you will not need to be concerned since the soup is a puree. Hope this helps answer your question. Have a great day.
Re:Depression fruit cake recipe
Posted: 03/13/2015 09:53:19 AM
Thank you for bringing this to our attention. We will take a look.
Re:freezing cooked food
Posted: 02/27/2012 08:58:42 AM
If cooking directly from the freezer your cooking time will typically need to be increased by about 50%. So if it typically takes 1 hour it might take 1 1/2 hours when starting frozen. Use a meat thermometer to test the internal temp. Beef and pork should reach a temp between 160 degrees F. and 170 degrees F. Poultry temps are a little higher, around 180 degrees F.
Re:Sweet Potato Oven Baked Fries
Posted: 02/27/2012 08:38:15 AM
For more crispy fries, try boiling the raw fries until about half cooked. (still some crunch in the middle) Then cool the boiled fries with a rinse or cold water and then dry as much as possible. Prepare in the same method as current recipe being more careful when mixing fries since they are more tender after the boiling. The last step to add some crispness would be to broil them (or cook on a high heat around 500 degrees) for the last 5 minutes of baking. Give it a try!
Re:Slow cooked ribs
Posted: 02/27/2012 08:20:57 AM
Hi Donna, a substitution might depend on what you are looking for? Are you just looking for something less spicy?