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FAQ's

Homemade Gourmet
shop@homemadegourmet.com| 800-903-9473
1030 Reserve Drive
Canton, TX 75103
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Homemade Gourmet is happy to provide information about our products that you need to make the best decisions possible for your family. Below are answers to the most frequently asked questions as well as nutritional information and cooking tips to help you enjoy our products to the fullest!

General Questions

Answers

  • How many mixes come in a Pantry Staple?

Please download our Pantry Staple Chart to see number of mixes per Pantry Staple and the overall value.

  • I am a vegetarian, do you offer any meal solutions for vegetarians?

YES! We offer a huge line of delicious vegetarian products. These products contain no meat or meat by products in the mix. Vegan mixes are denoted with an *.

See our complete list of vegetarian products.

  • I am an avid label reader at the grocery store, where can I find nutritional information and facts about your products?

We are very conscious about only using the finest ingredients in all of our seasonings and mixes and provide nutritional information and facts about all our products.

See a complete list of nutritional information and facts on our products.

  • I am on a low sodium diet, do you offer any products for me?

We can all benefit from a lower sodium diet and learning more about how sodium fits into the big picture. The good news is that it's relatively easy to reduce the amount of sodium in our diet. Homemade Gourmet offers a full line of low-sodium that are good for you and taste great! See our low-sodium mixes and learn more about how to reduce the amount of sodium in your diet here.


Product QuestionsAnswers
  • 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.

Cooking QuestionsAnswers
  • 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 ¼ 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.
  • A recipe calls for ½ cup chopped onions: what size onion should I purchase.
A medium onion will yield anywhere from ¾ 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……………………………………………………¾ to 1 cup chopped
1 medium cucumber………………………..........................1 to 1 ½ cups sliced or chopped
1 medium apple……………………………………¾ 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 ¼ 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.
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