Cooking & Recipes - June 2006

Im an absolute amature with cooking and have no clue as to what I am supposed to do here so could you please help me:

I have an instant noodle sort of packet that allows me to make udon soup but I have to add the veggies and meat. I have frozen shrimp (uncooked) and frozen scallops. How do I cook these two inredients to get them into my into my soup? (no instructions given on the packet other than how to make the noodles)

2006-06-11 10:06:16 · 4 answers · asked by Morkeleb 3

Restaurant or homemade if you don't mind sharing your secret ingredients with the rest of us.

2006-06-11 10:00:14 · 13 answers · asked by cave dude 3

2006-06-11 09:49:30 · 4 answers · asked by draftguy 2

I'm trying to find a recipe for imitation crab pasta salad. I know it had black olives, maybe ranch, cheddar cheese, and rainbow pasta. Any idea?

2006-06-11 09:48:02 · 2 answers · asked by farflemagoo 2

2006-06-11 09:38:16 · 48 answers · asked by Rick 3

2006-06-11 09:27:56 · 6 answers · asked by llmcdonal 1

2006-06-11 09:13:08 · 15 answers · asked by soar 3

2006-06-11 09:07:21 · 6 answers · asked by Anonymous

2006-06-11 08:14:55 · 4 answers · asked by Anonymous

2006-06-11 08:03:05 · 5 answers · asked by Anonymous

any sugestions?

2006-06-11 07:57:00 · 3 answers · asked by ღ 4

2006-06-11 07:46:38 · 19 answers · asked by foreverchanges 2

Our neighbor made blackberry jam for us, so we were wondering what the shelf life is?

2006-06-11 07:43:27 · 10 answers · asked by bauermt40 1

2006-06-11 07:30:53 · 5 answers · asked by colin h 1

how do you make it?

2006-06-11 07:10:33 · 11 answers · asked by Anonymous

it's not a tender cut, so I'm reluctant to try stir frying with it. Need to serve it in 3 hours so not enough time to tenderize by marinating.

2006-06-11 06:56:47 · 5 answers · asked by cass 3

2006-06-11 06:50:19 · 19 answers · asked by fuzzie876 2

2006-06-11 06:46:00 · 5 answers · asked by ? 4

The recipe calles for processing the cottage cheese until smooth to make the base of the dressing. I think this might be a Jeff Smith (Frugal Gourmet) recipe from about 15 years ago.

2006-06-11 06:42:15 · 3 answers · asked by richard3311 2

2006-06-11 06:42:10 · 5 answers · asked by Sue Chef 6

My brother used to catch river cooters and we sold the turtle meat. He always did the cleaning and I am curious as how you remove the shell, the other cleaning I paid attention to. I know it has to be a very sharp filet knife but I need to know where to cut to remove the shell.

2006-06-11 06:25:47 · 8 answers · asked by suemartin1836 1

Thanks, to those that helped with the roast meat question. Now, I want crispy spuds, any ideas?

2006-06-11 06:14:27 · 7 answers · asked by Kryptoph 4

2006-06-11 06:13:16 · 6 answers · asked by Anonymous

2006-06-11 05:49:47 · 23 answers · asked by shadow 1

Perferrably w/o exotic ingredients.

2006-06-11 05:46:17 · 3 answers · asked by Anonymous

2006-06-11 05:17:25 · 8 answers · asked by Cory 1

Do i need to let the oil heat up first or can I put the meat and oil/fat in at the same time. Does it matter?

2006-06-11 04:59:51 · 12 answers · asked by Kryptoph 4

2006-06-11 04:26:08 · 12 answers · asked by Dave 1

2006-06-11 04:03:57 · 12 answers · asked by kindacutelooking 1

does anyone have a recipe for breaded fried porkchops?

2006-06-11 03:59:20 · 6 answers · asked by dorieaj 2