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- I just received my mix and I cannot find the preparation instructions?
| Just lift the label for the product instructions. |
- How should I store my mixes and what is the shelf life?
| *Mixes should be stored in a cool, dry area.
*Our products are currently stamped with a "Best if used by" date. "Best if used by"dates are the food manufacturer's estimate of the date after which a product is no longer at its peak flavor and quality, not an expiration date. |
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- Can I use fresh fruit in Homemade Gourmet® Texas Cobbler and Old Fashioned Apple Crisp?
| Yes, the Research and Development Team (R&D) test kitchen recommends replacing pie filling with 3 cups sliced fresh fruit, 2 tablespoons sugar, 1 tablespoon lemon juice and Ό teaspoon cinnamon. If using fresh apples, we recommend Granny Smith baking apples. |
- Can I freeze casserole-type dishes?
| Yes, allow the casserole to cool to room temperature before placing in the freezer and use within 3 months of the date frozen. Be sure to include, on the label, the date placed in the freezer and the reheating instructions. |
- Can I freeze a casserole dish containing potatoes, rice or pasta?
| Yes, however, they will lose some of their texture and may be softer than if baked
immediately. |
- Do I need to allow the casserole to thaw before baking?
| Yes, if possible. Allow the casserole to thaw overnight in the refrigerator. If thawed
completely, the baking time will be comparable to the original bake time of the recipe. |
- Can I bake a frozen casserole?
| Yes, you will have to increase the baking time significantly. After 1 hour of baking, if a
baking thermometer inserted into the center does not read at least 160 degrees, continue
baking and check every 10-15 minutes. |
- Does altitude affect cooking instructions?
| Yes, at higher elevations, water boils at a LOWER temperature, thus requiring a longer cooking time. - For baked goods, add ⅓ cup flour and increase baking time as needed. For best results in altitudes above 9500 feet, bake breads as mini loaves or muffins.
- Grease your baking pans thoroughly to keep your breads from sticking.
- Increase cooking time slightly, as needed.
- Use smaller pans whenever possible.
- Consult your local County Extension office for more information.
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- A recipe calls for ½ cup chopped onions: what size onion should I purchase.
| A medium onion will yield anywhere from Ύ to ⅔ cup chopped onion.
Below is a quick reference for some commonly used produce items:
1 medium onion
.½ to ⅔ cup chopped
1 medium bell pepper
Ύ to 1 cup chopped
1 medium cucumber
..........................1 to 1 ½ cups sliced or chopped
1 medium apple
Ύ cup diced or 1 cup sliced or chopped
3 medium apples
1 pound
1 medium potato
..1 cup cubed
3 medium potatoes
.1 pound
3 medium carrots
.1 ½ cups diced or sliced
1 pound broccoli
.3 ½ cups florets |
- When a recipe calls for '1 cup nuts, chopped', what does that mean? Should I measure a cup of
nuts first and then chop them or do I chop the nuts and then measure them to make a cup?
| That's a good question and an important one, too, because chopping an ingredient before
after measuring it can make a difference in the outcome of the recipe. Here's a trick that
might help you remember. If the word "chopped" comes before the ingredient when listed
in a recipe, then chop the ingredient before measuring. If the word "chopped" comes after
the ingredient, then chop after measuring. Using your example of "1 cup nuts, chopped,"
you should measure 1 cup of nuts and then chop them. |
- How many saltine crackers equal 2 cups of crushed saltine crackers?
| Approximately 44 crackers or 1 package from a 1 pound ½ ounce box will
equal 2 cups of crushed crackers. |
- Can I substitute oil for butter in baking?
| Yes, ½ cup oil is equal to 10 tablespoons melted butter. |
- What size eggs are used in Homemade Gourmet® recipes?
| The R&D test kitchen uses large eggs in all recipes. |
- Can I substitute egg whites for eggs?
| Yes, 2 egg whites or Ό cup egg substitute is equal to 1 egg. |
- How can I tell if my eggs are fresh?
| Fresh eggs' shells are rough and chalky; old eggs' shells are smooth and
shiny. |
- A recipe calls for 2 cups diced cooked chicken, how much raw chicken do I need?
| One pound or approximately 2 raw chicken breasts equal 2 cups cooked chicken. For
ground beef, 1 pound cooked lean ground beef will equal 2 ½ cups cooked ground beef. |
- When I sliced my roast, all the juices spilled over the cutting board: what happened?
| It is very important to let a roast, pork, turkey, lamb or chicken stand for approximately 10
minutes before slicing to allow the juices to settle. |
- The recipe says it yields 36 muffins, but mine only made 28 muffins: what happened?
| There are varieties of muffin tin sizes, therefore the yields will vary. Either the tins were
filled more than ⅔ full or the tins may be smaller or larger than what the recipe was tested
with. The R&D test kitchen mini-muffin tin holds 2 tablespoons of water and regular
muffin tin holds 6 tablespoons of water. |
- Do I use salted or unsalted butter and why does it matter?
| Unsalted butter has the freshest, most natural butter taste and does not contain any
preservatives. Also, it allows you to control the amount of salt added to a recipe. |
- What are the different baking dish sizes?
| Here is a handy chart for your reference:
Baking Dish Casserole
8x8x2 or 11x7x1½
2 quarts
9x9x2
..2 ½ quarts
13x9x2
3 quarts |
- What is a jelly roll pan and how does it differ from a cookie sheet?
| A jelly roll pan is a rectangular baking sheet with a shallow rim. The R&D test kitchen
uses a 15x10x1 and a 17x11x1 jelly roll pan. A cookie sheet is flat baking sheet with the
shortest edges slightly turned up for handling. The R&D test kitchen cookie sheet measures
15 ½ x 13 ½. |
| Download Entire Homemade Product FAQ's Page PDF Here |
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