Search results

I like finger foods that don't have to be eaten hot. Chicken drums, cheese on toast, devilled eggs, veggie sticks, tomato wedges and that type of thing.

At 180C for about 15 minutes.

Take the skin only off to make crackling as you normally do, but leave the fat on the meat. Do it the same way as you would do a ham.

Try using the back of a heavy knife or the edge of the counter to tap around the edge of the lid. I have seen on some jars you should pierce the lid. That is a new one on me.

Place on a rack under a hot grill in the oven. I like some of mine crispy.

Place on a rack under a hot grill in the oven. I like some of mine crispy.

Place on a rack under a hot grill in the oven. I like some of mine crispy.

I love soft eggs, ours are safe to eat. Check with your egg supplier, to see if yours are.

If I understand you correctly the answer is yes it it isn't too runny. You should have just used flour and coconut milk.

It is probably for elevation above sea-level as timing differs the higher you are.

If they have been unwrapped ditch. Otherwise they should be OK, but I wouldn't risk eating them.

Baked Trout. Remove head and tail and make two or three slices to the bone in each side. Sprinkle with salt and some lemon juice. Place on, a bed of lemon slices, (from the lemons you have squeezed for the juice) on a piece of tinfoil. Fold into a parcel and bake at 170C for about 15-20 minutes...

No you can't buy wine, it is still classed as alcohol, and you shouldn't use a wine in cooking that you wouldn't want to drink.

Grill it under the top eelment in the oven

Baked Alaska or Pavlovas.

I would think it is, cheese is safe to eat without being melted. You could always reheat it yourself in the MW or regular oven.

Yes it will expand when you add liquid. That is what the Japanese did to POW's as torture during WWII. It makes your stomach and intestines blow up, and possibly rupture. Make waterboarding sound pleasant

Not really otherwise it would no longer be a sunny side up egg. The closest in appearance would be a shallow poached egg.

Egg and potato salad. Egg custard. Scrambled eggs. Devilled eggs. Hard boiled eggs. There is no rush to use them they will last months past their use by date in the fridge. It is recommended you use withe 4 weeks, so a dozen eggs a week would be my suggestion. A tray of 30 lasts us (2 people)...

Flounder. Remove head and tail from flounder, scale if it has not been. Rinse well and pat dry and make two diagonal slashes across the back (top) of the fish and rub with a sprinkling of salt and some good oil on both sides. Grill (broil) 5“-6” from heat until cooked, or Bake at 180C for...