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Food and Recipes
This page contains money saving food tips and information about food fixes.
Add Potato to Absorb Excess Salt
I was cooking squash and after tasting it, I discovered that I had added way too much salt. I had heard that you could add a potato to soup when it's over salted so I tried it in the squash.
Removing the Scorched Taste from Burnt Cheese Soup
Soups and sauces containing cheese can easily scorch if not stirred constantly or if the burner is too high. This is a guide about removing the scorched taste from burnt cheese soup.
Making Canned Frosting Taste More Homemade
While canned frosting may be convenient to use it does not always pass the taste test. This is a guide about making canned frosting taste more homemade.
Homemade Brown Sugar
The great thing about making your own brown sugar is that it's less expensive than buying store bought brown sugar and you have control over how dark the brown sugar will be.
Fixing Chili That is Too Sweet
If you add too much sugar or other sweet ingredients to your chili, it may not be a total loss. This is a guide about fixing chili that is too sweet.
Bananas Turning Brown in Banana Cream Pie
This page contains several suggestions for ways to keep the bananas in your banana cream pie from turning brown. Think lemon juice or cool pudding. This is a guide about bananas turning brown in banana cream pie.
Too Much Pepper in Turkey Soup
I had leftover turkey from Thanksgiving. I made a big pot of noodle soup with the leftover turkey. The turkey was already seasoned, but I added red pepper. How do minimize the pepper?
Fixing a Homemade Cake That Is Too Sweet
I just baked a cake and it's too sugary what can I do now?
Making Peanut Butter Chocolate Fudge
The chocolate part was oily. I melted 2 cups of chips, 2 Tbsp. butter, and 1/2 can condensed milk. It seems the butter separated from the chocolate. I absorbed some with a paper towel after spreading it over the peanut butter. I just put it in the fridge. I don't know the end result yet.
I made Jet Puff marshmallow fudge, but when I cut it, it crumbled. What did I do wrong?
Fudge Not Setting Up
I am making old fashioned fudge penuche recipe. I let the syrup cool to 110 degrees and stir. But as the fudge cools down it does not lose its shine and remains more like a caramel-like substance. I can't tell if I am over or undercooking it?
Microwave Fudge Not Setting Up
My mom taught me the very easiest way to make fudge in the microwave. This last time I did make it in the microwave, but it just won't set. It was even put in the freezer over night!
Restoring Crystallized Honey
Fixing Runny Jam
Fixing Fudge That Didn't Set
Softening Granulated Sugar
Making a Dish Less Salty
Fixing Runny Mashed Potatoes
Freshening Stale Bread
Tomato Relish Salsa Too Salty
Jelly Not Setting
Butter Separating from Fudge
Macaroni and Cheese is Too Dry
Keeping Onion and Garlic Powder from Caking
Getting the Scorched Taste Out of Preserves
Fixing Soup That's Too Sweet
Fixing A Recipe with Too Much Sugar
Fixing Dumplings that Taste Burnt
Neutralizing Acid in Soup
Stuck Together Tortillas
Chili With Too Much Salt
Add Toppings to Cheese Pizza
Toning Down Spicy Foods
Fixing Salsa That is Too Vinegary
Making Spaghetti Sauce Less Sweet
Fixing Over Spiced Spaghetti Sauce
Fixing Burnt Flavor in Spaghetti Sauce
Softening Granulated Stevia
Fix for Salty Marrow Squash Jam
Removing Excess Grease From Pepperoni
Reducing Salt in Food
Chili is Too Spicy
Fixing Soup With Too Much Pepper
Fixing Burnt Chili
Fixing Sour Jam
Spaghetti Sauce With Too Much Basil
Muffins Taste Like Baking Soda
Fixing Spaghetti Sauce That is Too Salty
Apple Sauce is Too Sweet
Getting Rid of Lumps in Sugar
Fixing Greasy Soup
Fixing Burnt Cookies
Fudge Too Chocolatey and Not Creamy Enough
Reviving Hot Fudge
Fixing Jelly That Set Too Hard
Hog Maw Too Salty
Tips for Thickening Chili
Mixing Peanut Butter
Fixing Burnt Sausage
Spaghetti Bolognaise Too Sweet
Stewed Apples Too Sweet
Homemade Salad Dressing Too Thin
Burnt Cream-Based Soup
What Can I Do With Failed Coconut Macaroon Batter?
Softening Hard Coffeemate Creamer
Fudge Came Out Gritty
Fantasy Fudge is Too Soft
Rice Is Too Sticky
Pudding Didn't Set Up
Mustard Greens Taste Scorched
Keeping Onions Crisp When Pickling Them
Dice Whole Canned Tomatoes For Recipes
Homemade Salsa Too Sweet
Toning Down the Wine Flavor in Beef Burgundy
How Can I Make My Yogurt Thicker?
Use Larger Egg Shell To Remove Smaller Pieces
Keeping Pastries from Falling
Making Canned Chili Taste Homemade
How Do I Soften Hard Table Salt?
Non-chocolate Brown Frosting
A Remedy for Salty Soup
Too Much Salt in Homemade Canned Soup
Keeping Hot Wings Crispy
Tomato Preserves Didn't Set Up
Homemade Salsa With Too Much Onion
Use Freezer Burned Veggies for Soup
Sugar is Too Moist
Strawberry Pretzel Squares by Kraft
"Dressing Up" Canned Cranberry Sauce
Salsa Is Too Sweet
Too Much Cumin
Fixing a Tough Cooked Roast
Use Microwave To Refresh Stale Chips
Use Italian Dressing To "Fix" Overcooked Food
Fixing Gravy that Curdled
How to Refresh Honey
Add Tomato Soup To Chili
Mix Good Soda With Bad
Soften Stale Bread
Frozen Corn Tastes Too Sweet
Softening Hard Bread
Softening Hard Cookies
Refreshing Carbonated Beverages
Lemon Pie Turned Out Watery
Extra Liquid in Pork and Beans
Chili With Too Much Oregano
Making Limp Carrots Crisp
Refreshing Stale Rolls
Just wanted to say "thank you"
More Fresh Grapes Than You Can Eat?
Solution For Stale Poppyseed
Make Hard Cookies Soft and Fresh
Too Much Salt
Stale Cake Treat
Repairing Food at Ichef.com
Sweetening Plain Oatmeal
Back to School Ideas!
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