You know you have to take a urine test and you drink.  Makes no sense at all.  And ten you want to use drugs to hide it. Own up to what you did - stop trying to cover up your mistakes - it won't last for long - you'll end up losing.

Any time it is ready, soon after company arrives, all depending on family traditions, how many places they need to be on that day, etc.  Some eat dinner at noon at one side of the family's home and then they eat again in the evening at the other family's home.

When the English came to America in the 1500's, they lived in a colony.

Turn in your slum lord - contact your city/village/town hall and ask them who you can speak to about this situation. They will direct you.

350 - 375* F is a good temperature for baking meatballs, meatloaf, roasts, etc.

When was the last time you cleaned out your computer - temporary files, cookies, etc.? Also - when was the last time you de-fragged?

Its or It's? It's meaning it is. Its: A mother lion protects its young ones from predators. It's: It's nice to watch how a mother lion protects her young ones from predators.

Here's a couple from my collection - Wacky Cake 3 cups flour, 6 Tablespoons Cocoa, 2 cups sugar, 2 teaspoons soda, 1 teaspoon salt, 2 cups water, 1 cup oil, 2 Tablespoons vinegar, 2 teaspoons vanilla. Sift flour, cocoa, sugar, soda and salt together in a bowl. In another bowl, mix water, oil, vinegar and … Read more

1 ounce flour = 25g = quarter cup 4 ounces flour = 125g = One cup 8 ounces flour = 250g = Two cups 2 ounces breadcrumbs (fresh) = 60g = One cup 4 ounces breadcrumbs (dry) = 125g = One cup 4 ounces oatmeal = 125g = One cup (scant) 5 ounces currants = … Read more

Strengths: The number of fast food restaurants has risen indefinitely during the years menus are limited to certain foods making it easy for inventory, purchasing, etc. Anyone can work there - you do not know how to cook the profit margins are high just about everyone eats at a fast food restaurant - some daily … Read more

All purpose flour is used in many cake recipes - so is cake flour. If a recipe calls for cake flour - it is because of the texture the cake should have. All purpose flour would change the texture of a cake.

Try them with kraut - 2 3/4 lbs. Country style pork ribs - each about 1 3/4 inches thick 1 can (14-oz.) sauerkraut 2 c. Unsweetened applesauce 2 T. Packed brown sugar 1/2 t. Garlic powder 1/4 t. Caraway seeds Place ribs in shallow roasting pan meaty side down. Roast 20 minutes in 450* F. … Read more

Cream cheese is made from a combination of cream and milk, and is not matured or hardened, as are other cheeses. Instead, it is slightly firmed by the introduction of lactic acid. Frequently, less expensive brands will add stabilizers like guar gum to get the necessary firmness, because the high fat content of the milk … Read more

Go to the following site: www.recipesecrets.net go to the RECIPE EXCHANGE look for the SEARCH at the top and type in COOKING FOR A CROWD the recipes will come up for you

Here's a serious answer - go to the following site - www.recipesecrets.net look for the RECIPE EXCHANGE and click on it go to SEARCH at the top of the page type in COOKING FOR A CROWD the recipes will pop up for you

For tips on this - go to www.recipesecrets.net and look for the Recipe Exchange - click on that forum and go to SEARCH at the top - type in Cooking for a crowd - you will get recipes, hints and tips.

Will this help? It's one of my conversion tables - 1 ounce flour = 25g = quarter cup 4 ounces flour = 125g = One cup 8 ounces flour = 250g = Two cups 2 ounces breadcrumbs (fresh) = 60g = One cup 4 ounces breadcrumbs (dry) = 125g = One cup 4 ounces oatmeal … Read more

Skirt steaks have much more marbling than flank steaks and as a result, they are more juicy. The skirt steak is also known by the following names: * Outside Skirt Steak * Inside Skirt Steak * Philadelphia Steak

Angel Cake - a/k/a Angel Food Cake 9 egg whites 1 teaspoon cream of tartar 1 cup sugar 7/8 cup flour 1/8 teaspoon salt 1 teaspoon vanilla 1. Beat the whites of the eggs to a froth, add the cream of tartar and beat till the eggs are stiff but not dry, then gradually add … Read more

1. Baking soda and/or baking powder are added to batters for leavening; i.e., in order to produce the gas that make cakes, muffins, and quick breads rise. 2. Baking soda + liquid acid (in the recipe) ---> leavening 3. Single-acting baking powder = baking soda + a dry acid. When the liquid ingredients are mixed … Read more