Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

10past6

Hi r.mac

Yes, it's HM, I think there maybe to much liquid in, I've added loads of cheese, and cooked it longer than recommended trying to get it to set, it's very brown on the top :eek:

r.mac_2

I'm sure it'll taste delicious regardless!

10past6

r.mac wrote: »

I'm sure it'll taste delicious regardless!

Providing it's cooked :eek:

As it's a quiche, I made the mistake of just throwing everything into it, hence why it's still runny :rotfl:

vixster

hi,

can you reheat frozen prawns that have been defrosted which were cooked before bought if tht makes any sence??

Were making a curry, so can we/should we stirfry them first (its a jar of curry sauce mix lol)

thanks xxx

r.mac_2

ok - so to check - you bought cooked prawns, then froze them and now have defrosted them to use in a curry?

If so, then so long as they are cooked and hot all the way through they should be ok.

falady

hi everyone,

Does anybody have a recipe for treacle tart?

Thanks,

Ali xx

Savvy_Sue

treacle tart threads here on MoneySaving Old Style

But please don't ask me if any of them are any good!

Annie021063

Hi I have been forwrded to this thread via the 'leftovers' one. I have a chicken carcas, I would like to boli it up to make stock for some soup at a later date I will freeze the stock while I get veggies together to make soup. The original chicken was frozen, defrosted and cooked. My question is can I boil it up now it has been cooked once?? What do I do? Do I simply put it in water and simmer for an hour or so then strain? Any ideas?
Thanks

squeaky

Annie021063 wrote: »

Hi I have been forwrded to this thread via the 'leftovers' one. I have a chicken carcas, I would like to boli it up to make stock for some soup at a later date I will freeze the stock while I get veggies together to make soup. The original chicken was frozen, defrosted and cooked. My question is can I boil it up now it has been cooked once?? What do I do? Do I simply put it in water and simmer for an hour or so then strain? Any ideas?
Thanks

Yep, that will be fine.

I'm not sure how long you should simmer it for because I normally do mine in the slow cooker on low for about six hours. If you simmer in a pan (with the lid on) on the cooker's lowest heat setting for about three hours you should get a nice stock. Note that when cooled in the fridge your stock is likely to change into a jelly - and that's just spot on

pinklady1985

hiya sorry if this is the worng thread for it im still finding my way around lol ive seen a website mentioned where you enter what ingredients you have and it comes up with recipes ive searched but cant find it does anybody know what it is?

steph