Cooking & Recipes (Food & Drink) - June 2006

No venison or buffalo recipes. The local place has for purchase: pheasant, rabbit, goose and lamb. Slow cooker recipes are especially welcome! Also, any other non-traditional items (not chicken, pork or beef) are welcome - but remember, I would have to be able to find them for purchase, so nothing *really* out there. Thanks!

2006-06-27 06:53:32 · 4 answers · asked by tagi_65 5

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Need recipes for hamburger?

I just got a 1/4 side of beef and never ordering one before I did not know how much hamburger I would get. I bet I got 75# of hamburger and am looking for different recipes. Other than hamburger patties, chili, spaghetti, and tacos does anyone have any good ideas so I can have a variety?
We're not real picky eaters but I do try to stay away from the same thing over and over.
Thanks for your help!

2006-06-27 06:53:08 · 14 answers · asked by kimmer 3

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Chocolate covered fruit.?

What other fuits besides strawberries, are good to cover with chocolate. I want them to harden and not ooze.

2006-06-27 06:41:51 · 21 answers · asked by cakegirl 2

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which country invented spaghetti?

2006-06-27 06:41:47 · 35 answers · asked by Anonymous

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Would you eat this or am I crazy?

So it's three days before payday, and I have no groceries, so I'm stick hunting through what I have to make some lunch.

I have peanut butter, but no bread.
Waffles, but no syrup.
A host of other varied condiments.
Ramen.

If I eat Ramen one more time I'm gonna puke.

So I cooked 2 Apple Cinnamon Waffles, put peanut butter and a bit of hot fudge ice cream topping, and made a sadwich out of it. Kinda tasted like Reeses cups on waffles-sammich. lol.

Would you eat this?

2006-06-27 06:24:56 · 37 answers · asked by Spooky - Gender Anarchist 6

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i have mango and i have store bought ice cream?

what can i do w/ the 2

know any recipes-thankx

2006-06-27 06:18:55 · 10 answers · asked by ruthvon11 2

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just cooked same meal for my 6 kids need new ideas?

2006-06-27 06:13:08 · 32 answers · asked by ALAN B 2

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How long does home-made guacamole stay fresh, and nicely colored - meaning green as opposed to brownish?

2006-06-27 06:09:55 · 25 answers · asked by paulasharp14 1

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what is the perfect ingredient for a peanutbutter & jelly sandwich?

from bannanas to slices of coconut ther aremillions of ways to make a pb&j sandwich! tink of the most interesting combanation and you win-it has to be eatable though XD

2006-06-27 06:06:34 · 17 answers · asked by Anonymous

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Does anyone have a quick easy and good recipe for chicken breasts?

2006-06-27 06:05:48 · 24 answers · asked by Traveler 1

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Macaroni and cheese recipe?

It's my dads birthday and i wanted to make macaroni and cheese for him. I need a basic recipe. Nothing to complex, i'm still a kid. And what kind of pasta and cheese should i use?

2006-06-27 05:35:24 · 10 answers · asked by ¸.•*´`*♥Shooting Star♥*´`*•.¸ 2

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How do I make great fried chicken?

Please include all instruction from begining to end. Thanks :)

2006-06-27 05:33:14 · 7 answers · asked by mini_may04 2

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Recipe for Ethiopian bread, injera, that doesn't require fermenting? Don't have one, don't answer please.

2006-06-27 05:32:20 · 1 answers · asked by tagi_65 5

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Recipes with portobello mushrooms?

i eat them at restaurants and i would like to know different ways to cook them

2006-06-27 05:30:34 · 7 answers · asked by Dulcinea 5

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What's your favorite slow cooker recipe (no "chicken with a bottle of barbecue sauce" answers please)

I mean "real" recipes, with more than 2 ingredients!

2006-06-27 05:30:21 · 8 answers · asked by tagi_65 5

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please... can anyone teach me how to make yang chow fried rice?

how can you make fried rice taste like that as opposed to darker fried rice? how can you achieve the perfect yellow color like in chinese restaurants?

2006-06-27 05:29:33 · 2 answers · asked by dodong scarface 2

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Homemade macaroni and cheese without sticky pots (we don't have teflon type pots)?

I like to make homemade mac and cheese to avoid all the preservatives and sodium in the yummy Kraft brand, but everytime I make it I end up with a *miserable* scrubbing task on the pot I make it in. Does anyone have a secret way to make a) mac and cheese that has the same consistency as the packaged stuff and b) more importantly, doesn't stick SO badly to the pot? Thanks!

2006-06-27 05:25:44 · 6 answers · asked by tagi_65 5

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