Cooking & Recipes - August 2006

I want to make some Double Chocolate Chip Cookies but I don't have any brown sugar. All I have is light and dark brown sugar. I can't go out and buy some because I don't have any money. Any advice?

2006-08-04 08:40:15 · 5 answers · asked by SAR 1

and how do you prepare it? We're tired of the same old corn & green beans.

2006-08-04 08:37:39 · 16 answers · asked by Mrs. Kiedis 5

Iwould love to WOW my husband with great babyback ribs. like the kind they serve at Texas Road House YUM

2006-08-04 08:26:56 · 14 answers · asked by Anonymous

2006-08-04 08:25:17 · 8 answers · asked by traci m 1

2006-08-04 08:23:09 · 15 answers · asked by Anonymous

I grew it for the first time and I have plenty.

2006-08-04 08:19:09 · 5 answers · asked by Anonymous

2006-08-04 08:16:21 · 4 answers · asked by Anonymous

2006-08-04 08:11:03 · 11 answers · asked by boardr 1

This is an idea I've had for a while, but haven't gotten around to experimenting with my hypothosis yet. Not to mention, I'm in Texas where it's constantly 100 degrees and using an oven these days is a sign of insanity.

Joel Robuchon used to make an eggplant caviar that was very well recieved (like everything he did). In his book, L'Atelier of Joel Robuchon, he makes a Grilled Mild Mushrooms with Thyme and Eggplant Caviar. A unique preparation for the eggplant, however, is to put them on a wire rack while roasting.

By placing veg on a rack instead of directly on the sheet pan, this allows the hot air in the oven to circulate ENTIRELY around the veg. When it's directly on the sheet, steam will develop in places from the small space between the veg and the hot sheet.

SO HERE'S MY QUESTION (yeah, long intro!) - Has anyone else noticed a difference between roasting vegetables on a rack rather than scattering them about on a pan? Maybe eggplant is one of the few exceptions to this?

2006-08-04 08:05:43 · 2 answers · asked by Ron 2

Does anyone know how to make Pechuga de Pollo con Mango?

2006-08-04 08:03:36 · 2 answers · asked by Anonymous

2006-08-04 08:03:20 · 2 answers · asked by cindy 2

I know I've had them for breakfast in the south and they tasted sort of like weird buttery rice sized potatoes or something.. but what exactly are they??

2006-08-04 07:58:55 · 11 answers · asked by Anonymous

Any recipes would be greatly appreciated!! Thanks.

2006-08-04 07:58:37 · 1 answers · asked by LADY74 3

I was told that the little dark things in the grits are actually bugs that are to be washed out. What is the best way to wash them, from you who do?

2006-08-04 07:54:54 · 9 answers · asked by Cutie 4

i'm in a foreign country and the food here is different they have very little american brands...i want to make something that requires half&half and i went looking for it at the local supermarket but they don't have it or may not even carry it....what is the another name for half&half? is whipping cream the same thing? i want to make fresh mash potatoes!

2006-08-04 07:51:27 · 10 answers · asked by felixbanks 2

I have a reciepe that calls for 1 cup of vegetable oil... I would like to use butter instead. Is it an even exchange? 1 cup oil = 1 cup butter? Help!

2006-08-04 07:23:37 · 7 answers · asked by iriboberie 1

2006-08-04 07:21:43 · 7 answers · asked by avecplaisir 1

center cut/top sirloin...etc which is usually the best?

2006-08-04 07:11:42 · 9 answers · asked by Luv_star 2

I went to Oxford last summer and I had this desserty thing in the cafe... Ill describe it best I can... it had a chocolate layer on top, a crumbly cookie thing on the bottom and a layer of caramel type thing in the middle... it was AMAZING and I really wanna know what its called... thanks!!!

2006-08-04 07:09:54 · 14 answers · asked by mervelash 3

2006-08-04 06:58:22 · 3 answers · asked by lisaandmax 2

I know most of the ingrediants but i'm sure there's a few i forgot.And how much of what.The things i remember are,corriander seeds(crushed)black pepper corns(crushed),brown sugar,soy sauce.Coat chops for a few hours then grill.If anyone has a recipe that resembles this one please let me know.Thanks

2006-08-04 06:57:48 · 4 answers · asked by HILEMAN L 1

2006-08-04 06:57:31 · 8 answers · asked by smitmeister_99 3

2006-08-04 06:47:08 · 18 answers · asked by Anonymous

Don't go too outragious, because I don't have too too many ingredience. but please be creative.

2006-08-04 06:42:39 · 8 answers · asked by I might know 2

How do I adapt a regular recipe from a cookbook to use in a crockpot?

2006-08-04 06:42:27 · 5 answers · asked by Nicole V 1

Ours is growing almost too fast...

2006-08-04 06:39:33 · 6 answers · asked by Grimm 4

2006-08-04 06:35:59 · 2 answers · asked by Carrot girl 2

To put with them we have:
tinned tomatoes, peppers, mushrooms, onions, a good selection of fresh & dried herbs & spices, rice, pasta and new potatoes, frozen peas, tinned sweetcorn, fresh spinach, mange tout or stir fry veg.
We have an oven, grill, hob or microwave and are competent cooks.
We like to experiment with flavours so more unusual recipies score high - it's got to be edible.
Suggestions please:

2006-08-04 06:34:24 · 10 answers · asked by FancyFace 2

I just need the ing. not how to make it.TY

2006-08-04 06:31:49 · 5 answers · asked by michelleiswithu 1

2006-08-04 06:26:24 · 6 answers · asked by Anonymous