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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...

Hello This is how I hard boil eggs. I let the water come to a boil. I boil them for 3 to 4 minutes depending on how many eggs. I leave the pan on the same burner and turn off the heat, and let the eggs sit for 15 minutes. Then I drain the eggs in a colendar. One or more of the eggs crack. I...

I am looking for a low fat grilled chicken recipe. I am tired of using bottled marinades. Please give me suggestions that would feed only two people. Thank you for your help.

Thank you. What I did wrong was not boil the eggs long enough. I did what Janet said last night and they came out perfectly.

When I buy the eggs I make sure that the expiration date is current and that they are not cracked. This is how I cook them: I put the eggs in cold water and let them come to a boil uncovered. I let them boil for 30 seconds then I remove them from the heat and cover them for 15 minutes. I then...

Hi To refresh your memory this stew is made with boneless chicken, lima beans, corn, tomatoes, and tomato paste. The recipe is okay. I found that there was too much tomato for me. If I left out the tomato paste, could I use cornstarch as a thickner instead and if so how much?

I will use the boneless skinless chicken and cook it for half an hour. I am making the stew tomorrow 10-17-09. I will let you know how it turns out.

Thank you. This recipe comes from American Heart Association Low Fat Low Cholesterol Cookbook. I wil get dark meat chicken.

What is herbes de Provence?

The recipe calls for stiring the chicken and the remaining ingredients. Reduce the heat and simmer covered for one hour.

Thank you. I forgot to mention that the boneless breasts are cut in 1 inch cubes. Will this make them stew better?