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“Some bacteria can survive cooking temperatures and multiply when left out for too long,” she says. (The USDA notes that bacteria grow between 40°F and 140°F, and can double in as little as ...
Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
Collard greens are a staple in the South, but these hardy, leafy plants are easy and fun to grow in any edible garden. Collard greens or collards (Brassica oleracea var. viridis) grow relatively ...
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
A frozen meal (also called TV dinner in Canada and US), prepackaged meal, ready-made meal, [1] ready meal (UK), frozen dinner, and microwave meal portioned for an individual. A frozen meal in the United States and Canada usually consists of a type of meat, fish, or pasta for the main course, and sometimes vegetables, potatoes, and/or a dessert.
Microwave ovens have a limited role in professional cooking, [2] because the boiling-range temperatures of a microwave oven do not produce the flavorful chemical reactions that frying, browning, or baking at a higher temperature produces. However, such high-heat sources can be added to microwave ovens in the form of a convection microwave oven.
6. Nachos. Microwaving nachos can leave the chips soft and the cheese rubbery. Instead, reheat them in the oven. Arrange the nachos on a baking sheet, sprinkle on some fresh cheese, and warm at a ...
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.