Apple Sauce is Too Sweet?My sister just made me some homemade applesauce, and unfortunately the apples were too sweet. Is there something that can be put into this applesauce to make it more tart tasting and help limit the sweetness?
Solution For Stale Poppyseed?Can I take the staleness out of poppyseed? If not, will birds eat it?
Holly, Prince George BC
Rubbery Angel Food Cake?I purchased a small loaf angel food cake that was in the day old bakery rack at the store. Unfortunately, when cut, it turned out to be very rubbery and tough. It took my electric knife to cut it! Any ideas on using this in combination with other ingredients so I won't have to just throw it away?
Chili With Too Much Salt?We over salted Chili and was wondering what to do. Any ideas?
John Barnwell
Stuck Together Tortillas?I have bought tortilla wraps and they are stuck in the middle. There is no way to get them apart with out ripping them!
Chili With Too Much Oregano?I have too much oregano in my chili. What can I do?
Chili is Too Sweet?I put too much sugar in a batch of Chili and was wondering what to do.
Lemon Pie Turned Out Watery?The one and only Lemon Pie my daughter made turned out watery. Tasted fabulous but very watery. Now, why was that and what can she do to prevent it from happening again?
My Eggs Were Frozen?My refrigerator got turned up too high and some of my eggs got froze. It is safe to still use these after they thaw, or should i throw them out. I mainly use to fry or make omelets. Thank you for the advice.
Vegetable Soup Too Salty?It seems I have made a batch of vegetable soup too salty. I know there is a fix out there somewhere, can someone help?
Softening Hard Bread?How do I soften hard bread?
Frozen Corn Tastes Too Sweet?I recently froze some fresh corn. It is cut off the cob. I followed the recipe, but it is too sweet when cooked. My request is, can someone tell me what to do to make it less sweet tasting?
Soup is Too Spicy?I made a soup with some hot sauce and it is way too "spicy hot". How can I balance out the spicy heat?
Soften Stale Bread?How do you soften stale bread?
Making a Dish Less Salty?How do I make my dish less salty?
Splitting Cheesecakes?Why are my cheesecakes splitting in the middle while baking?
Neutralizing Acid in Soup?How can one neutralize acid in soup?
Tomato Sauce is Too Sweet?My tomato sauce is WAY too sweet. I've even added a Rosa wine to it and reheated. Do you think if I add another can of tomato paste it will rid most of the sweetness?
Fixing Gravy that Curdled?Can you tell me how to fix my gravy? I made it as usual, but this time it curdled when I added the milk to it.
Trouble With Easy Pie Crust Recipes?I have tried all those 'easy' pie crust recipes. For the Marie Calendar recipe I followed it EXACTLY. The dough was refrigerated, warmed to room temp, pinch test was OK. The dough was too sticky, I added a little flour, then the dough falls apart. Any ideas?
Too Much Cumin?I made a large amount of hotdog sauce for a party. When putting in a touch of cumin, the lid came off. I got most out but it is smothered with the taste. How can I salvage it and get some of the cumin taste out?
Salsa Is Too Sweet?I bought some black bean and white corn salsa. The salsa is a little too sweet for my taste. What can I add or do to it to make it not so sweet?
Homemade Ketchup Came Out Watery?I made the following recipe for ketchup and it came out too thin/watery. What can I add to thicken it? The only thing I did different was that I used 1 TB of tomato sauce instead of 2 heaped TB of tomato puree.
What Makes Horseradish Bitter?What makes my horseradish bitter sometimes?
Bananas Turning Brown in Banana Cream Pie?Does anybody have a trick to keep bananas from turning brown and watery in a banana cream pie?
Making Gravy Mix Taste Homemade?How can I spruce up a gravy mix to taste "homemade"?
"Dressing Up" Canned Cranberry Sauce?I'm looking for ways to "dress up" plain canned cranberry sauce since I won't be making homemade sauce this year. Any ideas?
Strawberry Pretzel Squares by Kraft?It's yummy, but I can't get the crust to stay together. Any suggestions? We had this at a local restaurant as one of their signature side dishes. Theirs was better than mine.
Apple Jelly Not Setting?I am making Apple Jelly. It will not set, I have not had this problem before. It was boiling for over 30 minutes.
Using a Cake Mix That's Expired?Can baking powder be added to freshen a cake mix past it's expiration date? During my late husband's bout with cancer, a lot of food items didn't get used since he didn't have an appetite.
Divinity Fudge Not Setting Up?Why won't my Divinity Fudge set up?
Thickening Apple Butter?How do I thicken apple butter?
Scorched Taste in Cheese Soup?How do I get rid of the scorched taste in my cheese soup?
Mayonnaise Separated After Being Frozen?I bought a gallon of Hellman's mayonnaise and it got pushed to the back of the fridge and froze! Does anyone know what I can do to fix the separation? I put it in a blender but it didn't work. I paid a fortune for this gallon of unused mayo.
Sour Dough Starter is Runny?My Sour Dough Starter has a very thin, runny consistency. Is that the way it should be? I thought it would be thicker. Is there anything I can do to save it?
Instant Pudding Came Out Runny?I tried making some Jello brand instant pudding, and instead of whole milk I used non-fat milk. I also used 1 1/2 cups of milk instead of the suggested 2 cups of milk. It turned out extremely runny, and I had to throw it out. Why did this happen?
Ideas for Bland Stir-Fry?I recently made stir-fry from a recipe. It was pretty simple: tofu, onions, peppers, tomatoes, mushrooms, salt, pepper, garlic powder, and basil. I stir-fried it for about 15 minutes. The consistency was pretty good, a tiny bit on the dry side. But the taste was bland.
Burnt Bean Soup?I made a huge pot of bean soup and burnt it. It has a horrible taste now. Is there any remedy?
Sugar is Too Moist?My sugar is too moist. What can I do?
Softening Powdered Sugar?I bought bulk powdered sugar and stored it in plastic containers. Now it is hard and difficult to use. Can I use a piece of bread to soften it like I do with brown sugar? Any ideas are welcome.
Icing for Ice Cream Cone Cupcakes?Does anyone have a recipe or the name of a store bought icing that will really 'stand up' without that melting look? My daughter-in-law is planning my grand baby's first birthday party. I bought her cupcake molds in the shape of ice cream cones, so she's going to use cake mix to make the 'cones' then slice off the tops.
Homemade Salsa With Too Much Onion?We made salsa, and added too much white onion. Does anyone have suggestions on how to "cut" the onion taste?
Chili is Too Spicy?My husband made a double batch of chili for a picnic tomorrow and it's incredibly hot. Short of throwing it out (hate to do that), can it be saved?
Fixing Sour Jam?I made jam and put lemon in with the pectin. Now it is too sour. I already had to redo the batch because it was to runny. I did what it said to do to fix it, but it made it sour. What can I do now?
Tomato Preserves Didn't Set Up?I made tomato preserves last week and it never set up. I made it exactly as the recipe stated. Please tell me what I did wrong and how I can correct it if I did it wrong. I used 4 cups tomato juice, 6 cups of sugar and a lemon wedge.
Stew Is Too Sweet?I made some beef soup and one of the ingredients I used was very sweet. I would like to know how can I take the sweetness out?
Too Much Sugar in Turnip Greens?I added too much sugar while cooking turnip greens. Is there any way to tone the sugar taste down? Sort of like you do when you add a potato if you've added too much salt.
Keeping Hot Wings Crispy?How do you keep your hot wings crisp and not soft after you put the sauce on it?
Too Much Salt in Homemade Canned Soup?My daughter-in-law and I were canning vegetable soup for the first time. We used too much salt. I don't know if we were both adding it or if I was too heavy handed with the shaker. Well it's canned. Any idea's on how to fix it would be appreciated. Thanks.
Tomato Relish Salsa Too Salty?My homemade tomato relish salsa is too salty. How do I fix it?
Fixing the Taste of Vegetable Soup?I'm a vegetarian and recently I got a hold of a large amount of mixed fresh vegetables (carrots, celery, cabbage, cauliflower, etc.). So I decided to make a large pot of vegetable soup for freezing.
Non-chocolate Brown Frosting?I would like to know how to make brown frosting with out brown coloring?
Remedy For Burnt Soup?I made a huge pot of vegetable soup and the bottom scorched. I removed the soup, cleaned the pot and put the soup back in, but it tastes like burnt soup. How do I get rid of that taste?
How Do I Soften Hard Table Salt?I have some regular table salt that became hard. Is there a way I can get it back to its normal state?
Making Canned Chili Taste Homemade?How do you make canned chili taste like homemade?
Butter Separating from Fudge?Why does the butter keep separating from my fudge? This has not happened in previous years. The one thing that I am doing different is washing down the side of the pan with a pastry brush. The chocolate fudge is with marshmallow creme.
Keeping Pastries from Falling?Does anyone have the secret to high-rise puff pastry? When I take my savory and sweet pies, etc. out of the oven, they fall. What can I do to keep that beautiful high-rise look. Thank you.
Preventing Powdered Sugar From Hardening?I don't want my powered sugar to harden in the pantry. What can I do to prevent that from happening?
Too Much Pepper in Chili?What can I use to tone down the effect of too much white pepper in my chili?
Toning Down Spicy Foods?I made Rogan Josh, a curry dish, for the first time and find it too hot/harsh for me. My husband loves it. What can I do to to smooth out the bite? I love butter chicken and korma and want to find other Indian dishes to enjoy.
Spaghetti Sauce Is Too Salty?My spaghetti sauce is too salty; what do I need to do to tone it down?
Honey Is Turning To Sugar?How do you keep honey from turning to sugar?
Chocolate Chip Cookies Come Out Flat?Why are my chocolate cookies coming out flat as a pancake? I am following the recipe to a tee.
Improving the Flavor of Canned Bean and Ham Soup?I love the Campbell Chunky soups. One of my favorites is the Hearty Bean and Ham, but it seems to be missing something. I am not one who likes really spicy foods, but would appreciate advice from you food-savvy people on what spice I can add...
Grainy Frosting?I make a chocolate frosting that I feel is too grainy. The frosting is made with butter, Crisco, superfine sugar, Chocobake, vanilla, and a small amount of warmed milk that you let cool before putting with the other ingredients.
How Can I Make My Yogurt Thicker?I make goat's milk yogurt, but it turns out thin and not thick like I want. I like spoonable yogurt. Can someone help me without having to put all kinds of preservatives in it? Thanks.
Making Canned Frosting Taste More Homemade?What can I add to canned frosting to make it taste more like homemade?
Macaroni and Cheese Too Dry?Why is my macaroni and cheese so dry? I mix 3 tablespoons of flour and 1 stick of butter in a saucepan and let it melt. Then I add 1.5 cans Carnation milk, 2 cups cheese, and 1-8oz package of cream cheese, stir and add to macaroni. Please tell me what I am doing wrong.
Strawberry Jam Did Not Set?I made strawberry jam, it didn't set. Can I do anything to correct this?
Toning Down the Wine Flavor in Beef Burgundy?Does anyone have a food fix tip to tone down the wine flavor in Beef Burgundy? I just want to mellow it a bit, somehow make it more savory, less biting.Thanks.
Pasta Salad is Too Dry?I use Dreamfield Pasta for macaroni salad and it is very dry no matter what I do. I even cook pasta for 8 minutes, then let it soak in cold water for 10 minutes so it won't absorb as much liquid (my mom's secret).
Jelly Did Not Set Up?How can I fix jelly that does not set up after it is done?
Homemade Salsa Too Sweet?How can I fix my salsa recipe? It is very sweet from garden grown tomatoes. I have added vinegar and fresh squeezed lemon juice.
I Scorched the Apples for My Jelly?I scorched my apples for jelly; what can I do to get the burnt taste out?
Stale Popcorn?Is there a way to refresh stale popcorn?
Fixing Runny Jam?I've made a batch of plum jam which is not very firm. Can I re-boil the jam until it becomes the right consistency or are there any other tips, please?
Chili is Too Hot?I received a package of pre-made chili and the seasoning is too hot. How can I make it a milder chili?
Too Much Pepper in My Soup?What do you do if you put too much pepper in soup? Is there a fix for this?
Keeping Onions Crisp When Pickling Them?Will malt vinegar crisp up the onions I am trying to pickle or do I have to start over again? After brining them they have gone soft before putting them in vinegar.
Burnt Flavor in Spaghetti Sauce?How do you remove the burnt taste from spaghetti sauce?
Uses for Sour Milk?I would like to find uses for sour milk.
Mustard Greens Taste Scorched?How do you get scorched taste out of mustard greens?
Fixing Dumplings that Taste Burnt?How do I get the burnt taste out of dumplings?
Pudding Didn't Set Up?I made vanilla pudding with chocolate soy milk. Instead of using a whisk, I used an old-fashioned egg beater. It tastes fine but the pudding did not set-up like it should have. Any suggestions on what I can add to thicken it?
Rice Is Too Sticky?My rice always seems to come out sticky, almost like a glob. It doesn't matter what kind of rice I use, white or brown. Any suggestions? Thanks.
Fantasy Fudge is Too Soft?Why did my fantasy fudge come out too soft?
Fudge Came Out Gritty?Can you fix peanut butter fudge? Even though it came to a soft ball stage, it came out gritty. The sugar didn't seem to dissolve.
Salsa That is Too Vinegary?My salsa recipe that I have used for years is all of a sudden having a very, strong vinegar taste. I have always used vinegar. It is now uneatable.
Softening Hard Coffeemate Creamer?My Coffeemate creamer is hard as a rock. Do I throw it away and buy more or can it be softened? If so, how?
Making Spaghetti Sauce Less Sweet?I made my spaghetti sauce too sweet! How can I fix it?
What Can I Do With Failed Coconut Macaroon Batter?Against my better judgment, I tried a new recipe for coconut macaroons. It called for no egg or flour, and ran all over the parchment paper. I scraped it up and wonder if I could salvage the sticky coconut, vanilla, and sweetened condensed milk concoction for some type of dessert.
Burnt Cream-Based Soup?How do you get rid of burnt taste in cream of broccoli soup?
Softening Hard Sugar?How do I soften hard sugar?
Homemade Tomato Soup is Too Sweet?I made homemade tomato soup as I can't have salt. It tastes really good, but is a bit too sweet. Vinegar sounded like only thing I could use, but pickle juice is full of sodium. It was a little thin so I put in a little mashed potato flakes.
Tomato Relish is Too Salty?I made a batch of tomato relish. This is my second time, but it is way too salty. How can I fix it?
Grainy Fudge?I would like to know how to make smooth and not grainy fudge. Please help.
East Side Mario's Garden Salad Dressing?This is in relationship to the East Side Marios' salad dressing. I did try the dressing(s) that were listed and used canola oil and not olive oil. The salad dressing is separating. Has that happened to others than have tried the dressing?
Homemade Salad Dressing Too Thin?Why does my salad dressing (HV packets and homemade blue cheese) made with anything less than 2% milk and/or low fat mayo not get thick? They are okay when first mixed, but after they are refrigerated, they become thin and very liquid?
Stewed Apples Too Sweet?I put too much sugar in my stewed apples. How can I correct it?
Homemade Jam Too Thin?I put the sugar in before the pectin when making jam. Now it's too thin. Anyone know how to solve the thickening problem?
Apple Jelly Won't Set Up?My apple jelly won't set. Can I recook it and will it work if I do?
Caramel Sauce Sugaring?How do I keep my caramel sauce from sugaring?
