This page contains food tips and advice to save you time and money in the kitchen.
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I'm preparing to make spaghetti for 120 people. I need to know how many pounds of hamburger meat to use. I'm not making meatballs; I want it as a meat in my sauce.
How do I prepare chicken and noodles for a group of 35?
Can canned biscuits be cooked in the microwave?
How do I calculate the ingredients for making a ham and hash brown casserole for 150 people?
When I have those little "crumb" chips left in the bag, I grind them up in my "buzz" blender. Store in a container in the refrigerator, adding more as available. I add these crumbs to my mix a Tbsp. at a time when breading something.
How much chicken and how many pounds of noodles should I buy for making soup for a crowd of around 60 people?
How much ground beef do I need for nachos for 300 people?
I'm hosting something and I need a spaghetti dinner for 70+ people. How much spaghetti, sauce, and meatballs would I have to buy?
What is the difference between and also the difference when using in a recipe, between kosher salt, sea salt, regular "house" salt, and there is another kind referred to I just can't recall. Also what is the difference in using regular butter and unsalted butter in a recipe.
My mother made parched corn with popcorn. Where do I buy corn on the cob (she shucked it off cob)?
How many pounds of shredded chicken would I need for a group of 240 women? It will be seasoned, cooked in crockpots, and shredded to go over tortilla chips with toppings as a salad. I have a recipe that calls for cooking 3 lbs of chicken so determining the amount needed determines how many batches to make.
What can I do with fruit, etc. frozen in my fridge?
I just made ricotta cheese anise cookies. I cooled them for 4 hours and put them in food saver bags, but they still seemed a little moist. Should I freeze them or will they stay fresh for three days till Christmas eve? They are not frosted yet they are sealed in the food saver bags.
What are some good side dishes for quiche served as brunch?
Today is Dec.1, 2014. I have a few frozen pie crusts in the original package. The date stamped on the packages is September 2012. Can I still use them?
I am putting them in the microwave for hot salsa; will they spoil?
When making toasted sandwiches the top slice of bread sticks to the grilling machine plates. How do I avoid this?
I have some pumpkins that froze outdoors. Can I still cook them and freeze them?
Is there a member that can tell me how to season a spaghetti squash? I have cooked one only one time some years ago. I put butter, salt and a little pepper on it. It needs something else. Can someone help, I'm not too well off in the seasoning dept. I am looking for recipes too. Thank you much.
What can I make with these ingredients: chicken breasts, snow peas, alfalfa sprouts, rice, green onions, ginger, celery, soy sauce, garlic paste?
What can I serve with quiche? I want something to add to the dinner plate.
We are having a pastor birthday party and church outdoor picnic on meager funds. How do we to calculate food, ie: how much chicken, how many hot dogs and hamburgers, potato salad, coleslaw, and baked beans for 350 people?
I am confused when a recipe states 1 cup whether it is supposed to be 8 oz or 4 oz. I don't understand why the measurement is not consistent.
If you need to keep milk or cheese cool when camping or picnicking, wrap them in wet cloths and place in a bucket. As the water evaporates, it keeps the food cool. Remember to dampen cloths again when they dry out.
We are serving 150 people pulled pork and barbecue chicken with sides, such as potato salad, baked beans, corn on the cob, cole slaw, peach cobbler, and banana pudding. How much money will we need?
Every time I cook with my skillets on my ceramic cooktop it gets unbelievably black and dirty. Prior to cooking I scrub the bottoms of the pans with a soap pad and wash in hot water with Dawn and it still gets so black I have to use a razor blade.
I am trying to have more creative ideas for my green veggies. I have a pretty good pantry.
I make a glaze that has to boil for 3 minutes and then you poke holes in the cake and drizzle over. What would cause the glaze to harden?
How do you remove the last of the ground coffee out of a coffee can?
I have imitation crab meat, avocado, clementines and shredded mozzarella cheese. What can I make with these ingredients?
I left a 15# bag of potatoes in the car and they froze. I brought them into the house and they thawed and now are leaking fluids and are spongy. Are they still edible for mashed or frying?
My 10-pound bag of potatoes froze on my back porch, then thawed. They are now all squishy. Is there any use for them?
I bought a Cook Well convection oven on Sunday the 24/11/2013 and used it for the first time today the 28/11/2013 and found it's not working. I cooked a small pork roast for 3 hrs or more and it's still not cooked.
I am a single female in my 80s and cook my own meals. I have no barbeque and wonder what could take the place of one when the recipe calls for grilling.
How many platters of cheese with cold cuts do I need to feed 200 persons?
What good is outdated beer (one year past expiration date) and can it be used for cooking?
I am extremely interested in any and all information on cooking and baking with stevia. I would love recipes.
I make a lot of pancakes at once, to save time in the mornings. I usually cut squares of wax paper to put in between them. While I was unwrapping butter, to use on pancakes, it came to me.
It's a chore that I hate, but admittedly, Meal Planning saves me the most grocery money. I use recipe sites to decide dinner for the next week or two, saving the recipes to my Bookmarks.
I have been reading where using Teflon cookware is very dangerous to your health. Does anyone know if there is a safe alternative?
I have a set of copper bottomed stainless steel saucepans. A couple of which have had accidents over the years when the contents were burnt thanks to my lack of attention. This has created "hot spots" on the base wherein the contents can get burnt on ...
It is handy to have a carrier for your condiments, whether you are heading off to a favorite picnic spot or just to the back yard for a barbecue.
I'd like to know the good things and (if there are any) the bad things about eating a lot of strawberries daily?