No, they are available only for your convenience. We do advise that all of your recipes are submitted on approximately the same size of paper (5½ x 8½ or 8½ x 11) for ease of organization and handling. Please place only one recipe on each sheet, and do not continue recipes on the back of your paper...they might be overlooked during the typing and proofing process.

Use plain text, not html. Avoid special characters such as fractions or degree signs. These become corrupted and we must guess at their meaning when we edit the recipe. List your ingredients in one column. This newsgroup is particularly popular with blind readers and one column is much easier to understand. Chack yur spellling. Use measurements that are widely understood. For example, when someone uses "a stick of oleo" as an ingredient we get messages asking how big a stick is and what is oleo.

To begin, click on the "Add to Your Recipe Box" link found on any recipe page. Please note that you must have registered for a My Recipe Box account to save recipes. If you do have an account, sign in and your selected recipes will be added to your Recipe Box. If you do not have an account, you must click the "Sign Up" link to register. You may also register and sign in by clicking the "My Recipe Box" link at the top right of every page.

To search for recipes, type a keyword into the search box at the top of any page and click the "Search" button. Be sure that the "Recipes" tab above the search box is selected. You may search for an ingredient (chicken, beef, pasta, etc.), a type of dish (casserole, meatloaf, cookie, etc.) or a Food Network chef’s name (Rachael Ray, Paula Deen, Alton Brown, etc.). Be as general or specific as you like. You will receive a full list of recipes associated with that keyword.

We have appeared on Fox TV. Health News as shown. Detroit Free Press article on Food Section dated March 3rd. 1999. Numerous Trade Magazines. Approver from the USDA as functional alternative flour.

Be sure to select the Topic option found on every search box! Note: If looking for recipes, you must select the Recipes option. To narrow results, use the word and to find FoodNetwork.com articles, encyclopedias, and other content which contain ALL desired words. Example: contests and Food Network; wine and France; butter and substitution. To expand results, use a comma (,) to find FoodNetwork.com articles, encyclopedias, and other content which contain AT LEAST ONE of the desired words.

You do not need to be connected to the internet while using Recipe Center 5 (if Recipe Center 5 is already installed in your computer) unless you want to download/submit recipes from/to the RecipeCenter.com site.

Studies have shown that most mix-at-home recipes have no disinfectant properties at all, particularly when there are health-related reasons for using an antibacterial household cleaning product, such as on a cutting board that might be contaminated with Salmonella or on a surface that has been in contact with someone who is sick. It is important to remember that only disinfectants approved by Health Canada have been tested for their ability to kill germs.

Micro greens are amazingly versatile! Simply adding “micro” arugula to a pizza coming out of the oven or incorporating a mix of “micros” into your favorite sandwich makes an incredible difference. Used in place of other traditional garnishes, finishing herbs or sprouts, the fresh and lively flavors enhance soups, sides and entrée dishes alike and of course salads offer amazing opportunities to use micro greens as either the prime ingredient or a flavor punch.

Yes but your cauldron is more likely to explode (randomly) and you are run the risk of losing the ingredients... :)

A recipe must contain ingredients and the directions for assembling those ingredients. A recipe may contain your suggestions or comments relevant to that recipe. From time to time the Lead Moderator may decide to post an article explaining a recipe or technique in more detail. For this newsgroup, a recipe is defined as a list of ingredients with a set of instructions on how to put those ingredients together.

You can also access our recipe sections. These are at www.vrg.org/recipes and www.vrg.org/journal. VRG also publishes several cookbooks including Simply Vegan, Conveniently Vegan, Meatless Meals for Working People, The Lowfat Jewish Vegetarian Cookbook, Vegan Handbook, and more. You can also go to the search engine of your choice and type in "vegetarian recipes" and you will discover thousands of websites.

Salsas are usually mixtures of acid and low-acid ingredients; they are an example of an acidified food. The specific recipe, and sometimes preparation method, will determine if a salsa can be processed in a boiling water canner or a pressure canner. A process must be scientifically determined for each recipe. To can salsa at home, use our recipes for Hot Chile Salsa or Mexican Tomato Sauce. Your county Extension agent may have additional tested recipes for salsas.

Several ways. Visit our Show List A-Z to locate the show from which the recipe came. On each show page you'll see the most recently aired recipes. You can also use our Episode Finder, available on all TV pages, to locate recipes found within a recent episode you've seen. Don't forget to scroll down on the results pages!

It is recommended that recipes developed especially for the oven-ready products be used to avoid recipe failure. If you would really like to use your own recipe then follow these guidelines: Use no more then 9 oven-ready lasagne noodles (if more noodles are used the likelihood of the texture becoming gummy increases).

Unless a recipe specifically calls for use of instant oats, don't use them as they contain additional flavorings.

Vegetable oil is not a recommended substitution for margarine/butter. It may cause the cookies to spread.

Hand-knead dough for 30 seconds to one minute. Cover dough with a dry towel and let rest 15 minutes before extruding it through pasta maker.

There are a variety of bulking agents, and what works best and at what ratio is very dependent on your formula. We have developed a formula for both white and red sauce systems that may work for you. Our R&D team would welcome the opportunity to work with you to develop a customized bulking solution for your application.

A : Splenda granular measures just like sugar and you use it 1:1. – cup for cup. When using SPLENDA-sugar blend be sure to use only ½ the amount you normally would use as each ½ cup has the sweetening power of a full cup of sugar.

The architecture of a wedding cake relies on many factors, so some cake recipes may not be appropriate. That said, I will do my absolute best to test and use any family recipes that are special to you. I am also happy to incorporate other traditions, heirlooms and meaningful items into the design of your cake. Back to top Some proportions can be adjusted and a style can be produced on a smaller scale, but not every design can be physically reduced with successful results.

To charge a portion of your trip fare to your credit card, you can use the online facilities on the website.