Top 20 Mcgraw-Hill Social Entrepreneurship For The 21st Century Ebook - Page 8 Questions & Answers

Hello, Andebarbara - You can read about how they differ here: https://www.leaf.tv/articles/the-difference-between-potatoes-au-gratin-and-scalloped-potatoes/ Best wishes.

YES

Hello, Elsie - If you are asking if one can freeze cooked cockles, from the information here: http://www.fao.org/wairdocs/tan/x5894e/x5894e01.htm#COCKLES it seems that you can. Read through the information carefully to find out how to go about it. Best wishes.

CHECK MACHINE SOME TIMES THE WORKING PARTS NEED SOME CLEANING USE SOME SEWING MACHINE OIL JUST A DAP AND CHECK GEARS MAYBE YOU MAY HAVE SOME LINT OR A HAIR. D,R,CLAUDIO

Http://www.powermaticinjector.com/distributor.asp powermatic 2 ZICO USA INC POWERMATIC are there different kinds of plastic?

Hello, Glenn - Once something is cooked, it stays cooked. If you have cooked shrimp, it still needs to stay refrigerated until you wish to eat it. If the cooked shrimp is frozen, you can thaw it in the refrigerator prior to eating, or keep it frozen until you wish to thaw the shrimp and eat them.

Hello, Glenn - Before shrimp are cooked they are a grayish color. After shrimp are cooked they are a pinkish color. I learned that information in a high school home economics cooking class, "a million years ago.".

Hello, Elise - See my answer to your later question here: http://www.fixya.com/support/t26853827-freezing_cooked_cockles Follow the instructions for freezing cooked mussels. Best wishes.

go to www.cookscountry.com here you can find any you need, D,R,CLAUDIO

See the link. No bananas! https://www.google.com/search?q=Low+potassium+die ..

None... nothing tastes quite as wonderful as Gruyere

some times fruits are grown too fast and what happens it takes longer for it to ripen so it depends where you buy you'r fruits and when it ripens it has very little sugar.now if you buy from farmers market the chances of getting a good fruit are better.so if you bough the honeydew at farmers market just leave it in a cool place in the house for a 1-2 this way the honeydew sugar gets sweeter after you can refrigerate and then eat.aside from the honeydew...how to make good lemonade.-- good lemonade taste better without the sourness to eliminate the sour of the lemon you take one dozen lemons and set them outside in the sun until the skin of lemon is dry you turn the lemons over once every 4 days do this for 2 months,and when you make the lemonade you will have a mile lemonade.D,R,CLAUDIO

Yes. I do this all the time. I make my own or sometimes freeze jar sauce if there is more than i can use at one meal. I use zipper freezer bag from quarts to gallons depending on the quantity I intend to use at a given meal. be sure the sauce is cooled completely before bagging. I let mine cool to room temperatre (if i made my own) or pour the remainder of the jar or can directly into a bag. Be sure to label and date the product. Be specific if you plan to freeze a variety of sauces as I do.

Just the same way as any other bean.

Hello, James - You have not stated if the frozen lemon meringue pie is one you or someone else made and froze, or if it is a commercially made frozen pie. If it is a commercially made lemon meringue pie, it probably just needs thawing before serving. Instructions will be printed on the box. If the pie is homemade and frozen, it was probably baked before freezing, so all it may need is some thawing.

Hello, John - This web page from Cook's Illustrated [magazine] gives directions for reheating any kind of beef roast: https://www.cooksillustrated.com/how_tos/9989-the-best-way-to-reheat-a-roast If you wish to reheat the meat in a microwave oven, I recommend that you slice the meat first and not try to reheat the entire roast. Spread the sliced meat onto a microwave-safe plate and cover it with plastic wrap. If your microwave oven has a setting for "reheat", use that and run it for 1 minute. Check the meat to determine how warm it is. If it needs to be warmer, run the microwave for another 30 seconds and check for warmth. Repeat as necessary. Let the meat stand for 1 minute before serving.

Hello, Vicki -I hope you have a meat thermometer.I suggest you roast the pork at 250 degrees Fahrenheit, so the cooking time will take longer. When you return home, pull the roast out of the oven and insert your meat thermometer. The internal temperature of the meat needs to be between 140-145 degrees F. If it is not, put the pork roast back in the oven and turn the heat up to 350 degrees F. Check the internal meat temperature every 15 min.You CAN set the cooking temperature even lower to allow for an even longer cooking time. But NEVER set it lower than 200 degrees F.Note: Be sure to turn your oven off when no longer needed. Plus, allow the meat to rest 10-15 min. before carving.

go to www.cookscountry.com you'll be happy you did, D,R,CLAUDIO

Belgian

The Complete Book of Cheese - Page 245 - Google Books result

https://books.google.ca > books Bob Brown · 2009 · ‎Cooking Aettekees Belgium November to May-winter-made and eaten. Affin?, Carr? see Ancien Imp?rial. Affumicata, Mozzarella see Mozzarella. After-dinner cheeses see ... ..

Blacks spots could be them going bad!