I’m on a budget I have baked beans, corn, beef tips,bacon and cauliflower what can i make?????

I need to know where I can purchase freselles in New Hampshire. I am moving from CT and use freselles quite often and the last time in New Hampshire I couldn’t find them as a Hannaford supermarket. They are made at Apicella’s Bakery in New Haven CT and distributed but I can’t seem [...]

I minced six large cloves of garlic, and added it to 1/4 cup spanish olive oil and some diced spanish onion that were already cooking. Yikes- most of the garlic turned green. Oh, I also had added about 2 tsp. lemon juice. Can I still use the garlic, or is something wrong with it?

I made some hamburgers in a meatloaf style so I added 2 eggs to the mix. I only cooked 2 of the burgers and I have 4 left which I’ve kept in the fridge for a couple days.. but it just occured to me that perhaps the raw egg in the mix even though refridgerated [...]

When I lived in Provence 30 years ago, I learned to make Ratatouille, but I find no recipe using the same method. The Provencal method I learned involved first slicing the eggplant and zucchini, salting the slices to remove the excess moisture, then breading them with flour and sauteeing them, placing them on brown [...]

I want to cook a 14 lb. ham bone in and to use brown sugar and mustard as the glaze. What oven temperature will keep this from drying out, and for how long?

I was browning some flour for my gravy and I scortched it. Now the green chili gravy taste scortched, what can I do?

What is the difference in a cookie recipe to make it soft and chewy as opposed to crisp?

The peppers will need to be chopped and sauteed or roasted first, then frozen. Bell peppers have a fragile cell structure and high water content, which if frozen from fresh, will cause the cell structure to burst from the crystallization of the water. If that occurs, the peppers will be mushy when [...]

It’s really difficult to say. If this were a standard cake, I would say that you had missed the window. However, the dense and moist nature of fruitcake may be far more forgiving. I would finish the baking process and test a small portion (from the underside where it won’t be seen) [...]

The only change will be will be to flavor. I generally reduce the amount of salt in the recipe by 1/4 teaspoon for each 1/2 cup of butter used.

Expiration dates always include some safety factor and five days should be within that margin. If it smells ok it probably is ok. As for freezing, it will separate somewhat when thawing (affecting the texture) but other than that should be fine.

None. If the recipe calls for salt, just reduce it by a pinch or so.

what effect does adding salted butter to chocolate have other than flavour?

I’ve just made a rich fruit cake for a golden wedding and when I came to clear up I discovered the sugar.
It had been in the oven for 1 hour but I’ve mixed it in and put the cake back to cook.
Will it be OK?

Hi I just came home from the grocery store. I bought some yogurt on sale and when I got home I realized that it is already five days past the expiry date. Is this ok? also, can I freeze it without making a mess of it?

I have several bell peppers & don’t want to lose them. Do I need to do anything before freezing them?