Recent content by lisagail5

Hi If a soup recipe calls for flour, what can I substitute instead?

This is the recipe I use to make salmon burgers. When form it into patties, it falls apart. Please tell me why. 1 14.5 ounce can pink salmon 1 egg 1 tsp onion powder ( I do not like onions) 1/2 cup season dry bread crumbs Drain and reserve the liquid from the salmon Mix eggs, onion powder...

The box is 32 ounces. I thought I would need 2 boxes just wanted to be sure. I am really enjoying this forum and appreciate the answers to my questions. You are all awesome.

I have a soup recipe that calls for four 14 1/2 ounce cans of chicken broth. I use Wegmans chicken broth in a container because it is low in sodium, and I have high blood pressure. One container of Wegmans chicken broth is four servings. How many containers of this should I use in my soup?

Thank you I will only use olive oil because the other oils do not have enough flavor.

Can I use Champagne and apple cider vinegar in vinaigrette salad dressing?

I wanted to know if there are other oils that would give the dressing the as good a flavor as olive oil. From what you are telling me, olive oil is the best to use.

What type of oil is good for vinaigrette salad dressing besides extra virgin olive oil?

thanks

I am making a soup that calls for one medium onion. I am not an onion lover. What can I substitute for the onion?

about 7

Worcestershire Sauce replacement Fish sauce has too much sodium.

I have a recipe for turkey burgers that requires 2 teaspoons of worcestershire sauce. I do not have it. What can I substitute for worcestershire sauce that will not ruin the recipe? Can I leave it out?

Does anyone know the best way to freeze pizza?

I solved the problem of craked eggs. I no longer drain the eggs. I take them out individualy with a slotted spoon, and make sure there is no water dripping from the spoon. Then I place the egg in a dish towel to dry. Then put them in the container uncovered for 15 minutes to cool. After the 15...