Jia Chang Cai Net

You can freeze real whipped cream (I do it in dollops on a sheet of waxed paper, then put into a ziptop bag after frozen), but I don't know if the whipped cream in cans have ingredients or ingredients in the propellants that would make them different and less suitable for freezing.You might just go with frosting though since the frozen whipped cream will begin to get soft once out and may even begin to weep a bit with more time and/or warmer temperatures.It would be much quicker to just add the Reddi-Whip when you're almost ready to go anyway. Edited 3 weeks ago 1 person rated this as good thanks! yeah i'll just go with the frosting

- Chosen by Voters No. Marsala has a unique taste and a higher alcohol content. Using a different wine will yield a different flavor profile altogether. If you use chardonnay, is ceases to be chicken marsala, just chicken in white wine. 4 weeks ago 100% 1 Vote 1 person rated this as good

- Chosen by Voters You should throw them out. If they started to ferment, which is the bubbly stuff you see, then that means they are going bad. They will take on a sour taste and that would ruin whatever dish you want to use them in.Start over with new beans, because sometimes you can't see or taste bacteria that has the potential to make you very sick. Edited 6 days ago 100% 1 Vote

- Chosen by Voters Easy Crunchy Tofu Saladvegan, makes 5 cups1 lb firm tofu, drained1 1/4 cups celery, chopped3/4 cup flat leaf parsley, finely chopped (or sub in any herb – dill, basil, cilantro, tarragon..)4-5 Tbsp Vegenaise (vegan mayo)3 Tbsp Dijon mustard1 lemon, juicedpinch lemon zest1 Tbsp maple syrup (optional to sweeten up a bit more – apple is also another nice sweet accent)dressing spices:1/4 tsp celery seed1/4 tsp garlic granules1/4 tsp fine black pepper1/8 tsp cayennea few dashes mustard powder(you can get creative with the spices you'd like to try)optional fold-in's:1/4 cup sweet onion, diced1/2 green apple, finely dicedfor more saltiness add in a splash of tamari (or salt to taste if needed)Directions:1. Squeeze your tofu dry with a paper towel and slice into large cubes. Steam for about 5 minutes. Let cool.2. In a large mixing bowl, add all your ingredients and whisk into a creamy sauce. Fold in the tofu and begin breaking into smaller bits with a fork. Fold well until all the tofu is coated.3. Fold in the parsley and celery.4. Adjust salt and spices as desired.5. Cover and place in the fridge until ready to serve – allow at least an hour for the tofu to chill and the flavors to marinate.Serve with a variety of crisps, crackers and toasts. Enjoy! 4 weeks ago 100% 1 Vote

yes it will taste very good Edited 4 weeks ago mow

- Chosen by Voters one word. potatoes.hahahahhah yeah because they are really cheap and are easily found in bulk. in fact, anything that comes in bulk would be good, may it be meats, dairy, vegetables or even fruits.Good Luck -Amy 1 week ago 100% 1 Vote

I am making:White Chocolate Chip Cranberry Rum cookiesPraline cookiesBrown Sugar Cinnamon cookiesAlmond Crescents 1 day ago Your cookies sound wonderful! I'd love to have the recipe for the White Chocolate Chip Cranberry Rum cookies! Could you post it or email it to me? Thanks!

Yes,you can use an equal amount Rapid Rise. It is formulated to start working as soon as you mix all your ingredients together. I think most recipes that call for it want you to add it with the flour along with everything else right at the beginning. You don't have to let it proof for that first 10 minutes.I use the regular because I like that first 10 minute proofing when the dough gets all bubbly and puffy, but it is an extra step. Source(s): Decades and Decades of baking bread (by hand) 1 month ago Thank you!!

- Chosen by Voters Curry would mess it up a bit, but chili powder could work. Not too much though. Source(s): I'm Indian, that's a damn good source. 2 weeks ago 100% 1 Vote

- Chosen by Voters Go here.http://www.butterball.com/tips-how-tos/t… Or call 1-800-ButterballSeriously. 3 weeks ago 100% 1 Vote