How long does it take to thaw a whole frozen chicken?
Q. I have it in cold water in the sink now, how long should I leave it in there for?
Asked by Nickaree - Thu Dec 13 14:28:27 2007 - - 2 Answers - 0 Comments
A. Depending on how hard frozen it is, what size it is, and the water temp, consider about 45 min-1hr per pound. If you are going to roast it, consider thawing enough to take out the neck and "parts" that the store stuffs in the cavity, then go ahead and pop it in the oven. It can go from frozen to nicely roasted all in there - just add extra time.
Answered by Mera - Thu Dec 13 14:39:09 2007
Q. I have it in cold water in the sink now, how long should I leave it in there for?
Asked by Nickaree - Thu Dec 13 14:28:27 2007 - - 2 Answers - 0 Comments
A. Depending on how hard frozen it is, what size it is, and the water temp, consider about 45 min-1hr per pound. If you are going to roast it, consider thawing enough to take out the neck and "parts" that the store stuffs in the cavity, then go ahead and pop it in the oven. It can go from frozen to nicely roasted all in there - just add extra time.
Answered by Mera - Thu Dec 13 14:39:09 2007
I need to fix a frozen whole chicken fast, but it is frozen! How can I thaw it fast?
Q. I need to fix a frozen whole chicken fast, but it is frozen! How can I thaw it fast?
Asked by cowgirl - Sun Oct 14 12:50:41 2007 - - 7 Answers - 0 Comments
A. the only safe way to thaw a chicken, is to leave it in the fridge, or submerge it in COLD water(not warm or hot!) so basically there is no way to thaw a chicken fast, safely. go out and buy a fresh one, thats your best bet
Answered by ruthym02 - Sun Oct 14 13:12:46 2007
Q. I need to fix a frozen whole chicken fast, but it is frozen! How can I thaw it fast?
Asked by cowgirl - Sun Oct 14 12:50:41 2007 - - 7 Answers - 0 Comments
A. the only safe way to thaw a chicken, is to leave it in the fridge, or submerge it in COLD water(not warm or hot!) so basically there is no way to thaw a chicken fast, safely. go out and buy a fresh one, thats your best bet
Answered by ruthym02 - Sun Oct 14 13:12:46 2007
whole chicken, mostly frozen, on a bed of veggies (carrots, onions, potatoes...).?
Q. how long should i cook this at 350 degrees F? I am thinking (since the chicken is not totally thawed) 1 hour covered in foil and an additional hour uncovered...any advice?
Asked by yeah, right. whatever. - Thu Oct 8 11:57:56 2009 - - 2 Answers - 0 Comments
A. If you have time, immerse the chicken in a sink to defrost it as much as possible, otherwise your chicken will still have frozen zones which will cook unevenly in the oven. We recommend 2 hours per kilogram (1 hour per pound), wrapped, in several changes of cold water. Warmer water may speed the process up but can actually start the cooking process early which is unsafe. Once the bird is defrosted (or as close as you can get) then you're looking at: Whole chicken - stuffed or unstuffed (1.5 kg raw) Internal temperature must reach: 185 F (85 C) About 2 hrs 20 minutes Colour is not always a great indicator of doneness. When possible, use a meat thermometre to check the internal temperature of your bird. For more cooking tips, how to… [cont.]
Answered by Marty B - Thu Oct 8 13:15:45 2009
Q. how long should i cook this at 350 degrees F? I am thinking (since the chicken is not totally thawed) 1 hour covered in foil and an additional hour uncovered...any advice?
Asked by yeah, right. whatever. - Thu Oct 8 11:57:56 2009 - - 2 Answers - 0 Comments
A. If you have time, immerse the chicken in a sink to defrost it as much as possible, otherwise your chicken will still have frozen zones which will cook unevenly in the oven. We recommend 2 hours per kilogram (1 hour per pound), wrapped, in several changes of cold water. Warmer water may speed the process up but can actually start the cooking process early which is unsafe. Once the bird is defrosted (or as close as you can get) then you're looking at: Whole chicken - stuffed or unstuffed (1.5 kg raw) Internal temperature must reach: 185 F (85 C) About 2 hrs 20 minutes Colour is not always a great indicator of doneness. When possible, use a meat thermometre to check the internal temperature of your bird. For more cooking tips, how to… [cont.]
Answered by Marty B - Thu Oct 8 13:15:45 2009
Can I put a frozen chicken in my slow cooker? Or do I have to thaw it? (It's for soup)?
Q. Hi, I just bought a slow cooker and want to try making chicken soup with a whole chicken. Can I stick it in frozen? Or do I have to thaw it first, and do I have to remove the giblets and stuff inside the chicken before I cook it? or do I leave it in for now?
Asked by dellamorte - Sat Apr 22 22:23:11 2006 - - 12 Answers - 0 Comments
A. 1 - yes you definitely have to remove any giblets or anything of the kind that might be in there, but most chickens don't usually have them (usually just turkeys, but you should check) as far as frozen vs. thawed, I think that depends entirely on how long you want it to take, frozen will clearly take longer, and you wouldn't want to add some of your other ingredients (noodles for instance until the chicken was close to done cooking) I'd be prone to thawing and deboning your chicken before putting in your slow cooker. Then again, I probably would use a slow cooker to make chicken soup.
Answered by bac_1976 - Sat Apr 22 22:27:04 2006
Q. Hi, I just bought a slow cooker and want to try making chicken soup with a whole chicken. Can I stick it in frozen? Or do I have to thaw it first, and do I have to remove the giblets and stuff inside the chicken before I cook it? or do I leave it in for now?
Asked by dellamorte - Sat Apr 22 22:23:11 2006 - - 12 Answers - 0 Comments
A. 1 - yes you definitely have to remove any giblets or anything of the kind that might be in there, but most chickens don't usually have them (usually just turkeys, but you should check) as far as frozen vs. thawed, I think that depends entirely on how long you want it to take, frozen will clearly take longer, and you wouldn't want to add some of your other ingredients (noodles for instance until the chicken was close to done cooking) I'd be prone to thawing and deboning your chicken before putting in your slow cooker. Then again, I probably would use a slow cooker to make chicken soup.
Answered by bac_1976 - Sat Apr 22 22:27:04 2006
Can I sub boneless chicken breasts in a recipe that calls for a whole chicken?
Q. If so how do I do it? This is the recipe that I'm making Thai Lime Roast Chicken Ingredients: SERVES 4 + (Depending on the size of Your Chicken) 1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen) lime marinade/SAUCE: 1/2 cup lime juice 1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar 1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores) 1/2 cup loosely packed brown sugar 7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic 1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce) To Serve: 3 sliced spring onions (scallions) optional: lime wedges Preparation: 1.Preheat oven to 325 degrees 2.Open the cavity of… [cont.]
Asked by Satine has a baby girl on the way! - Wed Jul 28 17:55:05 2010 - - 2 Answers - 0 Comments
A. Yes, chicken is chicken and I'd prefer the breasts anyday over a whole chicken.
Answered by Kelly - Wed Jul 28 18:05:41 2010
Q. If so how do I do it? This is the recipe that I'm making Thai Lime Roast Chicken Ingredients: SERVES 4 + (Depending on the size of Your Chicken) 1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen) lime marinade/SAUCE: 1/2 cup lime juice 1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar 1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores) 1/2 cup loosely packed brown sugar 7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic 1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce) To Serve: 3 sliced spring onions (scallions) optional: lime wedges Preparation: 1.Preheat oven to 325 degrees 2.Open the cavity of… [cont.]
Asked by Satine has a baby girl on the way! - Wed Jul 28 17:55:05 2010 - - 2 Answers - 0 Comments
A. Yes, chicken is chicken and I'd prefer the breasts anyday over a whole chicken.
Answered by Kelly - Wed Jul 28 18:05:41 2010
what is an easy way to get the heart or gizard stuff out of a frozen chicken?
Q. its a whole chicken and it is not completely thawed.
Asked by giggles - Wed Oct 15 20:14:31 2008 - - 5 Answers - 0 Comments
A. Soak the chicken in cold water,this will speed up the thawing process.=)
Answered by @y - Wed Oct 15 20:52:44 2008
Q. its a whole chicken and it is not completely thawed.
Asked by giggles - Wed Oct 15 20:14:31 2008 - - 5 Answers - 0 Comments
A. Soak the chicken in cold water,this will speed up the thawing process.=)
Answered by @y - Wed Oct 15 20:52:44 2008
Help! How do I get all this frozen chicken apart? I only need two peices!?
Q. I have this huge bag of chicken legs and thighs, and I only need maybe two or three peices of it. On the bag, it says keep frozen until cooking, so thawing it out in the fridge and using it in a couple of days is no good, plus, there is more than one nights worth of chicken in there, and even if I did thaw it, I would prefer to not thaw what I'm not using right away. If I run cold water over it, and then refreeze what I'm not using with water all over it, I will encase the whole thing in ice and make it even more impossible to get apart next time, when I still won't be able to use all of what will be left. It is way to solid to just wedge a knife in there and pry apart. What can be done?
Asked by Jennie t - Tue Sep 4 20:11:39 2007 - - 8 Answers - 0 Comments
A. The easiest way to get it apart is to soak it in cold water but you cannot refreeze what is left in the bag. Thaw it all and then cook it all; after cooking it, you can refreeze it but you can not refreeze uncooked chicken that has been thawed. The next time your purchase chicken in a big package, divide it into smaller portions for 2 or 3 (whatever you would use for one meal); put those pieces in individual freezer bags and then freeze them. It is much easier to pick out a meals worth of chicken and it is a whole lot less aggrevating. Once you cook the chicken, do the same thing, divide it into portions and freeze each portion pack in bags.
Answered by turkeybrooknj - Tue Sep 4 20:18:11 2007
Q. I have this huge bag of chicken legs and thighs, and I only need maybe two or three peices of it. On the bag, it says keep frozen until cooking, so thawing it out in the fridge and using it in a couple of days is no good, plus, there is more than one nights worth of chicken in there, and even if I did thaw it, I would prefer to not thaw what I'm not using right away. If I run cold water over it, and then refreeze what I'm not using with water all over it, I will encase the whole thing in ice and make it even more impossible to get apart next time, when I still won't be able to use all of what will be left. It is way to solid to just wedge a knife in there and pry apart. What can be done?
Asked by Jennie t - Tue Sep 4 20:11:39 2007 - - 8 Answers - 0 Comments
A. The easiest way to get it apart is to soak it in cold water but you cannot refreeze what is left in the bag. Thaw it all and then cook it all; after cooking it, you can refreeze it but you can not refreeze uncooked chicken that has been thawed. The next time your purchase chicken in a big package, divide it into smaller portions for 2 or 3 (whatever you would use for one meal); put those pieces in individual freezer bags and then freeze them. It is much easier to pick out a meals worth of chicken and it is a whole lot less aggrevating. Once you cook the chicken, do the same thing, divide it into portions and freeze each portion pack in bags.
Answered by turkeybrooknj - Tue Sep 4 20:18:11 2007
i got 3.5 pounds of frozen chicken breast, how long should i thaw it??? and how long should i cook for stock?
Q. is it best to boil for a good chicken stock??? mom used a whole chicken , but this is 4 large bone in split with skin breast
Asked by K P - Wed Jan 21 19:24:05 2009 - - 2 Answers - 0 Comments
A. If you're going to boil/simmer for stock, there's no need to thaw! Just run enough hot water over the package to be able to remove it and then put them in your stock pot or dutch oven (whatever you're using). Then add an onion (or 2) and some celery and carrots, cover with water. Bring to a boil and then simmer until done. I normally simmer mine for about an hour. If you're starting with frozen chicken, maybe give it an extra 1/2 hour. And longer won't hurt it! I then put my strainer over a larger bowl and pour the contents out. That puts the broth into the bowl and lets me separate the chicken and veggies from it. Discard the veggies. Use the chicken in your soup or in casseroles. You can refreeze the chicken since it's now… [cont.]
Answered by Dottie R - Wed Jan 21 20:48:47 2009
Q. is it best to boil for a good chicken stock??? mom used a whole chicken , but this is 4 large bone in split with skin breast
Asked by K P - Wed Jan 21 19:24:05 2009 - - 2 Answers - 0 Comments
A. If you're going to boil/simmer for stock, there's no need to thaw! Just run enough hot water over the package to be able to remove it and then put them in your stock pot or dutch oven (whatever you're using). Then add an onion (or 2) and some celery and carrots, cover with water. Bring to a boil and then simmer until done. I normally simmer mine for about an hour. If you're starting with frozen chicken, maybe give it an extra 1/2 hour. And longer won't hurt it! I then put my strainer over a larger bowl and pour the contents out. That puts the broth into the bowl and lets me separate the chicken and veggies from it. Discard the veggies. Use the chicken in your soup or in casseroles. You can refreeze the chicken since it's now… [cont.]
Answered by Dottie R - Wed Jan 21 20:48:47 2009
What can I eat on a non-dairy diet.?
Q. I am breastfeeding my 7 week old son. He is allergic to cow milk protein. Seems like everything has milk in it. Any suggestions as to what I can eat on a daily basis? Right now it's oatmeal for breakfast, a salad with tuna, salmon or chicken, thawed frozen fruit and some whole wheat crackers. May sound good and healthy but it is also boring. I have also eliminated peanuts and soy from my diet just to be safe. Thanks.
Asked by chocolatebunny - Wed Apr 16 10:59:15 2008 - - 8 Answers - 0 Comments
Q. I am breastfeeding my 7 week old son. He is allergic to cow milk protein. Seems like everything has milk in it. Any suggestions as to what I can eat on a daily basis? Right now it's oatmeal for breakfast, a salad with tuna, salmon or chicken, thawed frozen fruit and some whole wheat crackers. May sound good and healthy but it is also boring. I have also eliminated peanuts and soy from my diet just to be safe. Thanks.
Asked by chocolatebunny - Wed Apr 16 10:59:15 2008 - - 8 Answers - 0 Comments
Why is my refrigerator freezing my food?
Q. I have been trying to thaw a whole chicken for 3 days on the top shelf and the outside is still frozen, my eggs are freezing on the middle shelf, and my carrots are freezing in the bottom drawer of my refrigerator. Would this have anything to do with my water dispenser in the freezer door not dispensing water? A couple drops will come out at first then nothing. My ice dispenser still works.
Asked by militarywife1975 - Sun Apr 16 00:09:07 2006 - - 12 Answers - 0 Comments
A. there should be a temperature adjustment device in the refrigerator compartment or around the door. Put a thermometer in the refrigerator and adjust until it is maintaining a temp of 40 degrees F
Answered by vhines200 - Sun Apr 16 00:11:52 2006
Q. I have been trying to thaw a whole chicken for 3 days on the top shelf and the outside is still frozen, my eggs are freezing on the middle shelf, and my carrots are freezing in the bottom drawer of my refrigerator. Would this have anything to do with my water dispenser in the freezer door not dispensing water? A couple drops will come out at first then nothing. My ice dispenser still works.
Asked by militarywife1975 - Sun Apr 16 00:09:07 2006 - - 12 Answers - 0 Comments
A. there should be a temperature adjustment device in the refrigerator compartment or around the door. Put a thermometer in the refrigerator and adjust until it is maintaining a temp of 40 degrees F
Answered by vhines200 - Sun Apr 16 00:11:52 2006
Chicken going bad? HELP!?
Q. How long does it take for a whole chicken to go bad? I thawed the chicken out yesterday, and ended up going out to eat. When I got home the chicken was still slightly cool, but not frozen at all. So, my husband and I put it in the fridge. Im not sure if I should cook it or not? Please help!
Asked by Nicole S - Wed Jan 16 15:36:12 2008 - - 6 Answers - 0 Comments
A. So long as the meat had remained at 35 degrees most of the time, it should be OK. If it was going bad, there would be an odor on the surface of it. I've had frozen chicken, beef, fish, etc that I left to thaw out one day, and cooked 24 hours later, the next day, and it came out OK for me and my roommate. I just smelled for any unpleasant odor, which indicates there's bacterial growth.
Answered by Terminator Gal - Wed Jan 16 15:51:19 2008
Q. How long does it take for a whole chicken to go bad? I thawed the chicken out yesterday, and ended up going out to eat. When I got home the chicken was still slightly cool, but not frozen at all. So, my husband and I put it in the fridge. Im not sure if I should cook it or not? Please help!
Asked by Nicole S - Wed Jan 16 15:36:12 2008 - - 6 Answers - 0 Comments
A. So long as the meat had remained at 35 degrees most of the time, it should be OK. If it was going bad, there would be an odor on the surface of it. I've had frozen chicken, beef, fish, etc that I left to thaw out one day, and cooked 24 hours later, the next day, and it came out OK for me and my roommate. I just smelled for any unpleasant odor, which indicates there's bacterial growth.
Answered by Terminator Gal - Wed Jan 16 15:51:19 2008
Left Out Package of Chicken, is it still good?
Q. I took out a frozen package of chicken breast to thaw, overnight...forgot about the chicken left for the whole day returning around 10pm...found the chicken at temp like it would be if sitting on a shelf not cooled...immediately put back in fridge for a day...can i still cook it an eat it?
Asked by Da God - Mon Mar 16 01:14:08 2009 - - 6 Answers - 0 Comments
A. Technically I would recommend against it, but if it smells fine germs will be killed off when you cook it.
Answered by Wtfcats - Mon Mar 16 01:37:54 2009
Q. I took out a frozen package of chicken breast to thaw, overnight...forgot about the chicken left for the whole day returning around 10pm...found the chicken at temp like it would be if sitting on a shelf not cooled...immediately put back in fridge for a day...can i still cook it an eat it?
Asked by Da God - Mon Mar 16 01:14:08 2009 - - 6 Answers - 0 Comments
A. Technically I would recommend against it, but if it smells fine germs will be killed off when you cook it.
Answered by Wtfcats - Mon Mar 16 01:37:54 2009
Frozen easy-to-cook chicken question...?
Q. I want to make my oven-chicken-kiev recipe easier to make. Basically it involves pounding flat a chicken breast, putting a piece of garlic- and parsley-laced butter on top and pinning up the sides with toothpicks. I then dip the whole thing in an egg wash, coat it in cornflake crumbs and paprika, and bake at 350 for about 45 minutes. It's a family favorite (and a Betty Crocker recipe, incidentally). But I want to make it somewhat easier to prepare on weekdays. The way I see it I have 2 options: do it all up including coating, but instead of putting it in the oven, put it in the freezer. This would mean I'm freezing it raw, and would need to bake it from the frozen state (I don't have a microwave). The other option would be to… [cont.]
Asked by Singinganddancing - Sat Jan 17 13:56:12 2009 - - 3 Answers - 0 Comments
A. Buy the frozen ones serve some cheese to go with your whine.
Answered by Tom J - Sat Jan 17 14:08:56 2009
Q. I want to make my oven-chicken-kiev recipe easier to make. Basically it involves pounding flat a chicken breast, putting a piece of garlic- and parsley-laced butter on top and pinning up the sides with toothpicks. I then dip the whole thing in an egg wash, coat it in cornflake crumbs and paprika, and bake at 350 for about 45 minutes. It's a family favorite (and a Betty Crocker recipe, incidentally). But I want to make it somewhat easier to prepare on weekdays. The way I see it I have 2 options: do it all up including coating, but instead of putting it in the oven, put it in the freezer. This would mean I'm freezing it raw, and would need to bake it from the frozen state (I don't have a microwave). The other option would be to… [cont.]
Asked by Singinganddancing - Sat Jan 17 13:56:12 2009 - - 3 Answers - 0 Comments
A. Buy the frozen ones serve some cheese to go with your whine.
Answered by Tom J - Sat Jan 17 14:08:56 2009
Question about crock pot cooking?
Q. Is it ok to put whole frozen chicken in a crock pot to cook?Or should it be thawed first.
Asked by liz - Thu Feb 26 21:13:31 2009 - - 2 Answers - 0 Comments
A. it will take longer to cook if you put it in frozen, but,yes you can do it
Answered by icybicycle - Thu Feb 26 21:19:56 2009
Q. Is it ok to put whole frozen chicken in a crock pot to cook?Or should it be thawed first.
Asked by liz - Thu Feb 26 21:13:31 2009 - - 2 Answers - 0 Comments
A. it will take longer to cook if you put it in frozen, but,yes you can do it
Answered by icybicycle - Thu Feb 26 21:19:56 2009
Help....Raw chicken...should i cook it or pitch it?
Q. Wednesday afternoon i took out a whole cut up chicken out of the freezer to thaw. And that night i went to see if it was done thawing and it was still halfway frozen. So i left it in there and got busy thursday and friday. So its saturday and i want to make it but i am not sure that is okay or not. Should i cook it or pitch it.
Asked by nmarie51684 - Sat Sep 12 14:55:54 2009 - - 14 Answers - 0 Comments
Q. Wednesday afternoon i took out a whole cut up chicken out of the freezer to thaw. And that night i went to see if it was done thawing and it was still halfway frozen. So i left it in there and got busy thursday and friday. So its saturday and i want to make it but i am not sure that is okay or not. Should i cook it or pitch it.
Asked by nmarie51684 - Sat Sep 12 14:55:54 2009 - - 14 Answers - 0 Comments
What to do with this bird?
Q. So I'm trying to teach myself how to cook outside of my comfort zone and the last time I went shopping I bought a frozen 4lb. "whole fryer" chicken. It's been sitting in my freezer for a couple of days now and I just can't figure out how to correctly thaw it out and then cook it. I want to try cooking it in the crock pot, but I'm not sure how to go about it. I guess what I'm asking is: 1. How do I defrost it? In the fridge or on the counter? How many hours/days should it take? 2. Can I cook the whole thing in my crock pot? How else can I cook it? 3. Any other good suggestions are always appreciated.
Asked by Mama to a PRiNCESS <3 - Sun Jan 18 21:50:25 2009 - - 5 Answers - 1 Comments
A. if you want to cook it in the crock pot, throw it in there frozen. Add a chopped onion, some garlic, couple carrots, couple celery stalks, and about a cup of water. Turn to HIGH, put on lid and let 'er rip for 6-8 hours. To cook another way, defrost in fridge. Set on dinner plate to catch any drips. Will take a couple days. You can then roast it in the oven. Perfect Roast Chicken 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges (optional) Olive… [cont.]
Answered by Sugar Pie - Sun Jan 18 21:55:53 2009
Q. So I'm trying to teach myself how to cook outside of my comfort zone and the last time I went shopping I bought a frozen 4lb. "whole fryer" chicken. It's been sitting in my freezer for a couple of days now and I just can't figure out how to correctly thaw it out and then cook it. I want to try cooking it in the crock pot, but I'm not sure how to go about it. I guess what I'm asking is: 1. How do I defrost it? In the fridge or on the counter? How many hours/days should it take? 2. Can I cook the whole thing in my crock pot? How else can I cook it? 3. Any other good suggestions are always appreciated.
Asked by Mama to a PRiNCESS <3 - Sun Jan 18 21:50:25 2009 - - 5 Answers - 1 Comments
A. if you want to cook it in the crock pot, throw it in there frozen. Add a chopped onion, some garlic, couple carrots, couple celery stalks, and about a cup of water. Turn to HIGH, put on lid and let 'er rip for 6-8 hours. To cook another way, defrost in fridge. Set on dinner plate to catch any drips. Will take a couple days. You can then roast it in the oven. Perfect Roast Chicken 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges (optional) Olive… [cont.]
Answered by Sugar Pie - Sun Jan 18 21:55:53 2009
Am I eating healthy for lunch? I eat a peanut butter and jelly sandwich at supper break?
Q. I get home around 1 a.m. Go to bed and get up around 10 a.m.Too late to make breakfast as I am waking up anyway. At noon, I make either a baked potato or baked sweet potato, either 2 hard boiled eggs, 4 ounces of cooked buffalo, or 4 ounces of chicken breast, and a BIG salad, made of 3 cups romaine lettuce , 5 to 6 slices of red onion, 4 to 5 cloves of garlic, 1 red radish, 1 ounce pepper jack cheese, 1 whole tomato, 1/2 cup frozen broccoli thawed in cold water, 1/ cup frozen peas thawed in cold water, slices of red pepper, 1/2 shredded carrot, 1/2 cup cottage cheese, extra virgin olive oil, vinegar, and Ranch dressing. This fills me up. What do you think of both meals? I do this every day.
Asked by pccrafter - Fri Jul 11 11:59:43 2008 - - 2 Answers - 0 Comments
A. sounds good! are you on an all protien diet also? sounds like what I am starting to get into my friend reccommended it to me and that sounds delicious! and perfect for a good hardy supper. because its all good for you!
Answered by ~*Starr Gazer*~ - Fri Jul 11 12:03:10 2008
Q. I get home around 1 a.m. Go to bed and get up around 10 a.m.Too late to make breakfast as I am waking up anyway. At noon, I make either a baked potato or baked sweet potato, either 2 hard boiled eggs, 4 ounces of cooked buffalo, or 4 ounces of chicken breast, and a BIG salad, made of 3 cups romaine lettuce , 5 to 6 slices of red onion, 4 to 5 cloves of garlic, 1 red radish, 1 ounce pepper jack cheese, 1 whole tomato, 1/2 cup frozen broccoli thawed in cold water, 1/ cup frozen peas thawed in cold water, slices of red pepper, 1/2 shredded carrot, 1/2 cup cottage cheese, extra virgin olive oil, vinegar, and Ranch dressing. This fills me up. What do you think of both meals? I do this every day.
Asked by pccrafter - Fri Jul 11 11:59:43 2008 - - 2 Answers - 0 Comments
A. sounds good! are you on an all protien diet also? sounds like what I am starting to get into my friend reccommended it to me and that sounds delicious! and perfect for a good hardy supper. because its all good for you!
Answered by ~*Starr Gazer*~ - Fri Jul 11 12:03:10 2008
Questions about cooking with wine?
Q. I bought a 750mL bottle of wine with the intent of making a sauce for chicken. I did not realize an open bottle of wine only lasts for 3-5 days in the fridge, and I'm not going to use the whole bottle. Is there any way I can keep it longer? Can I freeze the wine and will it be good later? Can I make a whole bunch of sauce and keep it in the fridge for longer than 3-5 days? Can I freeze the sauce once its already made and just thaw enough for the meal I'm preparing? Do you have any other suggestions? Thank you so much for your help :-)
Asked by kaitie - Mon Feb 9 16:57:40 2009 - - 4 Answers - 0 Comments
A. The only way to find out is to smell and taste the wine. After a few days, most wines will turn. The fruityness starts to disappear. It will taste a bit musty. 3 days is the rule of thumb. Cooking wines stay for a long time. I wouldn't freeze the wine. I would however just make the sauce, and then put it in the freezer. Depending on what you cooked with it, it could keep for about 3 months.
Answered by Adam D - Mon Feb 9 17:40:21 2009
Q. I bought a 750mL bottle of wine with the intent of making a sauce for chicken. I did not realize an open bottle of wine only lasts for 3-5 days in the fridge, and I'm not going to use the whole bottle. Is there any way I can keep it longer? Can I freeze the wine and will it be good later? Can I make a whole bunch of sauce and keep it in the fridge for longer than 3-5 days? Can I freeze the sauce once its already made and just thaw enough for the meal I'm preparing? Do you have any other suggestions? Thank you so much for your help :-)
Asked by kaitie - Mon Feb 9 16:57:40 2009 - - 4 Answers - 0 Comments
A. The only way to find out is to smell and taste the wine. After a few days, most wines will turn. The fruityness starts to disappear. It will taste a bit musty. 3 days is the rule of thumb. Cooking wines stay for a long time. I wouldn't freeze the wine. I would however just make the sauce, and then put it in the freezer. Depending on what you cooked with it, it could keep for about 3 months.
Answered by Adam D - Mon Feb 9 17:40:21 2009
From Yahoo Answer Search: 'thawing a whole frozen chicken'
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