Cooking & Recipes - July 2006

2006-07-23 05:42:02 · 13 answers · asked by cong_ming_siao_zhi 1

Hi...I am trying to find a really good chocolate chip cookie recipe. One that is puffy and wrinkled, and one that is soft and chewy, not hard and crispy. Also one that will stay soft for more than a day. Any suggestions?? Thanks Tina

2006-07-23 05:37:56 · 7 answers · asked by kitchenwitch04 2

2006-07-23 05:36:40 · 6 answers · asked by sammi 6

i am entertaining family in a couple of weeks, i want to make a brisket...only i have a few restrictions. 1. one of them likes onion flavor but does not like onions, and 2. it has to be dairy free any suggestions for a good unique flavored brisket?

2006-07-23 05:35:14 · 6 answers · asked by Anonymous

I have tried several recipes w/o good results. Flat greasy or dried out cookies are not what I am looking for. Remember the big puffy cinnamons clouds from childhood?? Can anybody help me to recreate them?? thanks tina

2006-07-23 05:34:55 · 5 answers · asked by kitchenwitch04 2

2006-07-23 05:30:25 · 8 answers · asked by sammi 6

I've got some brandy left over from a dessert that I tried...I want to try something else (not too expensive). Any ideas?

2006-07-23 05:29:16 · 8 answers · asked by Anonymous

I want to make something really great for my boyfriend, but I don't have a ton of money to buy a lot of weird stuff.

2006-07-23 05:28:14 · 10 answers · asked by Anonymous

I've found quite a few Scottish Shortbread Cookie recipes. I want a recipe that is close to Lorna Doone's cookie. Thanks.

2006-07-23 05:01:24 · 7 answers · asked by Jennifer M 1

I have some pork loins and I am getting tired of cooking it the same ways as always. I want to sprits it up some and make it zing so does anyone here have a good marinade that the will share with me?

2006-07-23 04:43:46 · 8 answers · asked by winnie.pooh4u 1

2006-07-23 04:30:26 · 3 answers · asked by The Wright P 1

I am trying to make fried rice but everytime I make it the rice comes out kinda clumpy and sticky. Any ideas on how to avoid this or suggestions on making my rice better?

2006-07-23 04:28:04 · 9 answers · asked by xoil1321321432423 4

2006-07-23 04:22:54 · 1 answers · asked by Anonymous

do you like your mom`s cookies!

2006-07-23 04:10:34 · 15 answers · asked by InN0c3nT_G!12L 1

What do you endulge in???

2006-07-23 03:44:55 · 11 answers · asked by Anonymous

Looking for it to taste just like the restaruant! Thanks

2006-07-23 03:07:04 · 9 answers · asked by home4smtime 2

taste so damn good with cold applesauce?

2006-07-23 03:05:51 · 7 answers · asked by Anonymous

2006-07-23 02:53:09 · 15 answers · asked by anchan 4

I've got the egg part down but please share with me your secret to the filling. I'm always looking to improve my cooking skills, particularly breakfast.

2006-07-23 02:46:44 · 13 answers · asked by Anonymous

2006-07-23 02:43:43 · 3 answers · asked by s m 1

I have a recipe that calls for 4 egg whites but i would rather use whole eggs would i just use 3? what do you think??

2006-07-23 02:35:20 · 12 answers · asked by mistybawn589 1

2006-07-23 02:31:59 · 7 answers · asked by nvyas@rogers.com 1

2006-07-23 02:12:37 · 12 answers · asked by a7med_monib1988 1

2006-07-23 02:12:23 · 12 answers · asked by Anonymous

2006-07-23 01:59:19 · 10 answers · asked by Angie 1

dothat i wont to do this with let me know plz znd how to keep it freshes any one now how to make hot sauce i got a lot of peppers

2006-07-23 01:31:48 · 6 answers · asked by Anonymous

1 ounce of melted chocolate equals how many cups or tablespoons of melted chocolate

2006-07-23 00:22:57 · 14 answers · asked by Ana 1

This would mean no nitrates, nitrites but using celery juice, ascorbic acid and herbs. Not necessarily made with pork, but could also be beef, or chicken.

2006-07-23 00:12:56 · 2 answers · asked by Diane T 4

gotto be low cholestral, I know the basics, no fat, red meat ect, I 'm getting bored with chicken,chicken, chicken anyone got any good simple ideas, 10 points are waiting for you my friends

2006-07-22 23:08:14 · 23 answers · asked by Anonymous

it is recipe from 1940s. is 1 tsp "saccharin" the same as 1 tsp sweet-n-low, or what is the sugar equivalent? I know they used saccharin because of sugar rationing

2006-07-22 23:00:33 · 3 answers · asked by Anonymous