| Subject | Date Asked |
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| can goods | 10/30/2009 |
Q: how long after the expiration date is it still safe to use can goods?
A: Most canned goods don't have an expiration date. Some do however have a "best by" date. This is just ...
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| Best Crock Pot? | 10/7/2009 |
Q: I don't know if you're allowed to endorse any one or two products, but it would be great if you ...
A: I think the best I've used in 30 years of cooking is Rival. I have the large oval and it is ...
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| cooking eggs | 9/24/2009 |
Q: Is it possible to make scrambled eggs (or any other type of eggs) in a stainless steel skillet, or ...
A: No, butter and margarine will taste very close when used to cook eggs. When using cooking spray ...
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| Food storage | 9/3/2009 |
Q: How should you store uncooked potatoes,refridgerater or pantry?
A: I was always taught to store potatoes in a cool, dark, dry place. I think your fridge would have too ...
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| flakey crust | 8/24/2009 |
Q: Is it egg whites that you brush on pastries to make them flaky?
A: What makes a crust flakey is having just right balance of moistness and using a good quality ...
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| scallion pancake | 8/12/2009 |
Q: This is regarding those green onion/scallion pancakes that you get at Chinese restaurants. I am new ...
A: Recipes that call for yeast are going for a fluffier texture. You'll see the same thing in biscuit ...
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| Canning Salsa | 8/3/2009 |
Q: I am wanting to can some salsa with the tomatoes from my garden. My problem is that I'm getting a ...
A: I am having the same problem with my tomatoes this year. I wanted to make salsa for a family party ...
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| sloppy joes | 7/31/2009 |
Q: i dunno how to cook at all i just got married so i have to start cooking, i wanna make sloppy joes i ...
A: Sloppy Joes are so yummy! But seriously, I buy the canned mix and add browned hamburger, pour on ...
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| Quiche refreeze | 7/25/2009 |
Q: I made quiche a couple of days in advance for a birthday party. I froze the quiche and re-heated it ...
A: I don't think it's a good idea to re-freeze. With this egg based dish the problem would be having ...
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| Difficult Eater | 7/9/2009 |
Q: Ok so I just started dating this guy and I've already run into a problem. He doesn't eat vegetables. ...
A: First of all, if you are a practicing Vegan you know you'll have to cook separate meals, otherwise ...
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| boil? | 6/29/2009 |
Q: Ok, new to cooking. When you boil potatoes, pasta, or longasina ( this is a sweet filipino sausage ...
A: I always get the water to boiling before I put the food in, especially with noodles or rice. It will ...
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| molasses | 5/14/2009 |
Q: I have a recipe that calls for 2 cups of molasses, but I only have one cup..can I substitute ...
A: I would try to stick to the recipe. Molasses has a thickness and taste that would make it difficult ...
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| pan sauces | 5/3/2009 |
Q: I'm new to cooking and want to make pan sauces for steaks. I want to stop grillin steaks and try ...
A: Sauces for steaks can be made of almost any of your favorite ingredients. You had many components to ...
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| Oatmeal | 4/25/2009 |
Q: When a breakfast menu calls for a 1/2 C. of oatmeal,is that dry measure or after it's cooked?Thanks!
A: If you are referring to the actual menu which describes to the guests what they will be served, the ...
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| Slow cooking (crock pot) | 4/10/2009 |
Q: and thank you for your time. I recently bought a crock pot and I want to experiment with soups. I ...
A: My suggestion would be to make sure the broth is very hot before you put raw chicken meatballs in ...
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| Scalloped or escalloped corn? | 4/4/2009 |
Q: Jana- My co-worker would like my recipe for the corn I make for Easter. As I was writing down the ...
A: Most recipes for Escalloped vegetables and fruits are the same as the Scalloped versions except that ...
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| Chicken Parmesan | 3/23/2009 |
Q: I am serving chicken parmesan for a party of 10-12 people. I would like to make this dish a day ...
A: I seriously can't think of a way to do this dish the day before and have it turn out right. I assume ...
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| RiCotta ChEEsE | 3/10/2009 |
Q: I love ricotta cheese in lasagna, manicotti, and even in calzones... i want to cook these things ...
A: I too love Ricotta. It is lower in fat than cream cheese and lower in sodium too. I was surprised to ...
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| Roast Beef and Potatoes | 3/9/2009 |
Q: When I put potatoes around a roast beef, no matter what roaster or how much I pre heat the roaster, ...
A: When I am roasting with potatoes I always put either water and a spice blend or canned beef broth in ...
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| fried chicken | 3/7/2009 |
Q: I am going to be frying alot of fried chicken for a birthday dinner. How can I keep the chicken ...
A: I was raised by Southern cooks and fry a lot of chicken! You can keep chicken warm in the oven. I ...
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| home baking | 1/28/2009 |
Q: Can I use plain flour instead of self raising flour in a victoria sponge cake ?
A: Actually the recipe that I have calls for all purpose flour. I always follow cake recipes to the ...
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| apple crostata | 1/14/2009 |
Q: I am preparing an apple crostata that is open. I would like to prepare this a few hours ahead of ...
A: In all honesty I had to pull out the old recipe file on this one! From a food safety standpoint ...
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| frying | 1/11/2009 |
Q: Can you tell what I am doing wrong? When ever I make fried crab cakes or shrimp balls they fall ...
A: It sounds like your seafood cake mix is a bit too dry. Try some different recipes from cooks you ...
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| Marinara sauce | 1/7/2009 |
Q: can you refreeze marinara sauce after it has been thawed one time? Thank you, Verda
A: Yes, you can refreeze marinara after it's been thawed. If you are freezing something that has been ...
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| freezing casseroles | 1/6/2009 |
Q: Jana, when you prepare a big casserole & divide it into two pans, one for now & one to freeze, do ...
A: If the casserole does not have pasta in it, I bake then freeze as leftovers, that way I can portion ...
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| Lasagna | 12/23/2008 |
Q: I have premade my lasagna for the holiday today and put it in the frig. Will be leaving for church ...
A: I definitely don't recommend leaving a dish of that type on the counter for more than 30 minutes. ...
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| wines for cooking | 12/2/2008 |
Q: I am new to cooking. I am not a wine drinker so I have extremely limited knowledge when it comes to ...
A: First of all welcome to the fun world of cooking! I'd like to suggest that you be adventurous in the ...
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| turkey | 11/21/2008 |
Q: I am cooking a 23lb. turkey (stuffed). I would like to know approximately how long it will take, at ...
A: A stuffed turkey of that weight should take about 4.5 to 5.5 hours in a 325 degree oven. If you are ...
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| Left over dough -- can I do anything with it? | 11/8/2008 |
Q: I made some dough to make chicken and dumplings. It is flour, milk, pinch of salt, and some baking ...
A: I would try to freeze it. Wrap it in plastic wrap with as little air inside as possible. It can be ...
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| Ripening Fruit | 11/6/2008 |
Q: I've heard that one can ripen underripe bananas by putting them in a brown paper bag for a period. ...
A: Most fruits just need a little open air and natural light to be coaxed into ripeness. The thick ...
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| food storage | 10/31/2008 |
Q: I use cream cheese when making candy. What is the best way to soften cream cheese, room temperature ...
A: Cream cheese will melt around the edges in the microwave, it is best to set it on the counter in a ...
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| stuffed peppers with NO rice | 10/16/2008 |
Q: Please help. My 92 year old Dad does not like rice, but loves stuffed peppers. I am looking for a ...
A: You most definitely can use stuffing mix instead of rice, in fact that sounds really good! My ...
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| homemade applesauce | 9/23/2008 |
Q: I just recently made my first batch of homemade cinnamon applesauce. I put the apples in a pot with ...
A: I think there are two things that may have happened to make your applesauce too thick. The first and ...
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| lunch | 9/7/2008 |
Q: I am having a small group for lunch. I plan on serving chicken salad sandwiches. Can you give me ...
A: With luncheons dessert seems to be a sure way to go. If the weather is still pretty warm where you ...
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| lunch | 9/5/2008 |
Q: I am having a small group for lunch. I plan on serving chicken salad sandwiches. Can you give me ...
A: If you are trying to keep it simple you might want to serve a fruit salad and veggie platter. All ...
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| freezing home made spaghetti sauce | 9/1/2008 |
Q: Is it possible to make spaghetti sauce and freeze it rather than canning it? ANSWER: Hi Ellen, I ...
A: Marinara Sauce Recipe courtesy Giada De Laurentiis Level is easy prep time 30 minutes cook time 1 ...
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| freezing home made spaghetti sauce | 8/31/2008 |
Q: Is it possible to make spaghetti sauce and freeze it rather than canning it?
A: I freeze spaghetti sauce all the time. It's a family favorite so I cook a large batch, portion it ...
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| Freezing Hash Browns | 8/29/2008 |
Q: My Mother use to grate potatoes into hash browns and then put them in the freezer for later use. I ...
A: When I am making hash browns ahead I like to cook the potatoes almost all the way done before ...
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| tortillas | 7/23/2008 |
Q: What on earth can I use all the cracked never used tortillas for that I have?
A: Joan, Once the tortillas are cracked it means they are drying up and on the verge of being ...
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| how to crystalize ginger | 7/22/2008 |
Q: i wanted to make my own chocolate coated ginger chunks but i seem to be unable to find anyone who ...
A: I love crystallized ginger but have never made it. I searched the web and actually found a very ...
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| Deglazing... | 7/15/2008 |
Q: I've noticed a strange trend. Whenever I sear porkchops, and then deglaze the pan subsequently to ...
A: I can understand your curiosity. I think the best way to investigate this is to look around your ...
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| Proper Marination | 7/12/2008 |
Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ...
A: Sorry this answer took so long. I had e-mail issues! Marinating veggies and peppers is fine and ...
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| Tomato sauce | 6/19/2008 |
Q: I am hosting a family birthday gathering in July. I am planning on serving meatballs in an italian ...
A: The aluminum is reacting to the acids in the tomato based sauce. If the chafer is a nice polished ...
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| frying | 6/14/2008 |
Q: I want to make funnel cakes. But I can only do it tommorow. Can I just make the batter and fry it ...
A: I hope I'm not answering too late to help you, I was at work when you emailed! I did some ...
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| Heavy Cream | 6/13/2008 |
Q: this recipe is calling for heavy cream to make soup. I read up alittle on heavy cream/aka for ...
A: I too have been confused on the cream issue and recently did some research for a similar question. ...
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| cupcakes | 5/16/2008 |
Q: I am making cupcakes and frosting with cream cheese icing. Should I refrigerate if making them a ...
A: Baking and frosting ahead of time is ok but you need proper storage containers. Your local discount ...
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| Cooking Eggs | 5/2/2008 |
Q: I was a cook in the military back during 72'thru 76' and cooked many orders of eggs on a big ...
A: I too like to cook in stainless steel. It usually has a copper core that conducts neat more evenly ...
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| creams | 4/4/2008 |
Q: whats the difference between fresh cream and dairy cream
A: I'm not sure what you mean by "dairy cream". There are a lot of terms for different cream types, but ...
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| Using Cooking Water for Soup Base | 4/3/2008 |
Q: What might be the pro and con on using nutritious loaded water used to cook (boil) fresh kale, as a ...
A: If I understand you correctly, you are thinking of using vitamin enhanced water instead of tap water ...
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| tomato sauce with paprika | 3/19/2008 |
Q: I was following a recipe for tomato sauce (using fresh toms) and despite my apprehension , i ...
A: If you can't find liquid molasses you can still make the sauce using brown sugar to sweeten it. Just ...
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| freezing rolls | 3/18/2008 |
Q: Is it possible to freeze home made cinnamon rolls after they are rolled and cut but before they ...
A: It actually is fine to freeze the rolls for up to one month. When you are ready to bake them, take ...
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| tomato sauce with paprika | 3/1/2008 |
Q: I was following a recipe for tomato sauce (using fresh toms) and despite my apprehension , i ...
A: It sounds like you can save the sauce, just turn it into something else! Defrost what you have, add ...
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| amout of potatoes | 2/8/2008 |
Q: how many potatoes to cook for mashed potatoes for a dinner for 20 people?
A: My rule of thumb for mashers is about 1 1/2 average size potatoes per person. If the potatoes are ...
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| Cooked Kidney Beans | 2/7/2008 |
Q: I cooked some kidney beans last night and forgot to put them in the fridge. If I put them in the ...
A: Good Morning, I checked the FDA site and it says there are no food warnings on plain red kidney ...
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| Food Processor kitchen appliance | 1/21/2008 |
Q: For some reason it's become almost impossible to find a right expert, and you may get questions ...
A: I have been shopping around for a new processor myself and I too have a blender that is horrible ...
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| recipes | 1/16/2008 |
Q: I work a new job 12:00 am to 6:00am and I am looking for some fairly easy recipes for a family of 5. ...
A: I am totally sympathetic to your position with the odd shift work. I have been there and with a ...
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| Quiche | 1/4/2008 |
Q: I am serving quiche for 24 at a bridal shower. Is it okay if I make the quiche a couple of days ...
A: I don't recommend making Quiche that far in advance and re-heating for a couple of reasons, mainly ...
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| Food Processor Alternatives | 12/22/2007 |
Q: I'm making a cider glazed ham for Christmas the only problem is it calls for a food processor to ...
A: I very rarely use recipes that I didn't write, but when I do I follow them to the letter. I always ...
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| Prime Rib | 12/19/2007 |
Q: When I have left over prime rib, is there any ways that I can reheat it to serve the next night ...
A: The secret is to use the center and rarest of the roast last. So when you serve the first night use ...
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| short term storage of freezer jam | 12/13/2007 |
Q: My husband is a nursing home patient and I made strawberry freezer jam last summer to give to each ...
A: I really don't think being at room temperature is going to hurt the jams, I personally have left jam ...
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| I can't cook! | 12/5/2007 |
Q: I can’t cook, but I would like to prepare a casual meal for a friend in my home. I am thinking of a ...
A: An indoor picnic sounds fun. Why don't you serve a fruit and cheese tray, a salami and cracker tray ...
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| Less Starchy or No Starch Substitution | 11/25/2007 |
Q: I have high cholesterol and triglycerides and am on medication for them. I switched from potatoes to ...
A: First off, if you want a good healthy sub for potatoes try brown rice. It still has starch but ...
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| Making Hash Brown Potatoes | 10/28/2007 |
Q: Every time I try to fry freshly chopped up hash brown potatoes from fresh poatoes in a little oil in ...
A: I too love homemade hash browns. I have found through trial and lots of error that partially baking ...
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| picky toddler | 10/25/2007 |
Q: I have a 2 1/2 year old son who is one of the fussiest eaters I have ever seen. He will only eat ...
A: I just did this one the other night, my grandson loved it and it is so easy. 1 ready to bake pizza ...
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| picky toddler | 10/25/2007 |
Q: I have a 2 1/2 year old son who is one of the fussiest eaters I have ever seen. He will only eat ...
A: I feel for you, my daughter has the same problem with her son too. I think the best advice I can ...
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| twice baked potatoes | 9/24/2007 |
Q: I am preparing twice baked potatoes for a dinner for 12 but I have to travel 4 hours to my ...
A: Sorry it took me so long to get back to you, work and all. I really thought a lot about this ...
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| whole wheat pizza dough | 9/12/2007 |
Q: What's a good recipe for whole wheat pizza dough? Or can you make your own? This is a neat site!! I ...
A: I found a really great one. This recipe follows very basic bread making guidelines. If you are new ...
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| Macaroni and Cheese | 9/11/2007 |
Q: I use my mother's old recipe for Macaroni and cheese, my family loves it. We use 1-28 ounce can ...
A: I'm not 100% sure why it would be grainy in texture but I do have an educated guess. It may be that ...
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| country gravy | 8/10/2007 |
Q: I want to make country gravy from scratch like my mom did when she made fried chicken. I know it was ...
A: All creamy gravies start with a good rue. For those that don't know what rue is...a paste made from ...
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