Hum, the only thing that pops into my mind is a lower temp and longer in the oven. Mine used to come out burnt or too brown. When all else fails, order a care package from home.
Hum, the only thing that pops into my mind is a lower temp and longer in the oven. Mine used to come out burnt or too brown. When all else fails, order a care package from home.
I have the same problem... It was suggested that I fry them on a dry pan before baking them...But I found that made them to doughy...
Care packages are great... I usually ask for books
I have the same problem... It was suggested that I fry them on a dry pan before baking them...But I found that made them to doughy...
Care packages are great... I usually ask for books
If you try again, fry them in grease and dry them on paper towels, salt them when they are still hot and wet and don't bake them. With that, I'm out of ideas.
If you try again, fry them in grease and dry them on paper towels, salt them when they are still hot and wet and don't bake them. With that, I'm out of ideas.
Do they serve those dry chow mein noodles over there that they serve in a cellophane bag here in Chinese restaurants? Or are they an American thing, just for gwei lo?
If so, I'd guess that's the closest they'd come to nachos.
All you need is a can of Ro-Tel and a brick of Velveeta. Ok, you can also saute' some onion with Sausage and add it to the mix. If you don't have a slow-cooker to heat it all you can do it piece-meal in the microwave. Just stir it often.