Cooking & Recipes - August 2006

2006-08-20 05:31:11 · 40 answers · asked by heir_flick1962 1

I'm looking for a tapenade recipe that deviates from the norm. Anyone out there have a "different" tapanade that they like and works structurally with the flavors?

2006-08-20 05:29:52 · 3 answers · asked by ? 6

I need to know everything even how to choose what chicken to buy...

2006-08-20 05:22:14 · 9 answers · asked by ransdoll90 4

coz i want make delicious food aside of what i make always new.please with recipe contents ingredients and procedure how to make it.please

2006-08-20 05:19:42 · 6 answers · asked by cute sam 4

2006-08-20 05:16:48 · 6 answers · asked by Sincere Questioner 4

My sons friends will be here soon and I have nothing sweet in the house. Also...your favorite fudge recipe for chocolate or penuche would work as well. Thanx.

2006-08-20 05:06:20 · 4 answers · asked by Anonymous

I was looking up some recipe in the answers -yahoo and this khoya is an ingredient and that too a primary ingredient.

2006-08-20 05:02:28 · 21 answers · asked by Anonymous

Brown rice tastes minging but Im trying to eat more wholegrain stuff. Anyone know any low fat recipes to make it taste a little better at least lol

2006-08-20 04:59:23 · 12 answers · asked by Anonymous

What are the 8 cooking methods? So far, I have the fat, electromagnetic and air. But what about the other 5? A link would be appreciated.

2006-08-20 04:54:57 · 16 answers · asked by Merlin 3

2006-08-20 04:50:01 · 6 answers · asked by red_duke_88 2

and i cant afford takeaway

2006-08-20 04:47:48 · 6 answers · asked by trudi w 2

Wasabi? What is it make from? Anybody know? From roots, stem or leave and the name of the plant? I like wasabi so much.

2006-08-20 04:40:43 · 10 answers · asked by Anonymous

I have some beef cubes..anyone have any recipes for them? Something ez and tasty - no chili pls (too hot here for that!).. Thanks and happy day 2 all!

2006-08-20 04:34:16 · 7 answers · asked by Quasi 5

It's my boyfriend's birthday next week and his favourite food ever is sausage and mash. I want to cook him a lovely dinner slightly more exciting but still using sausages. Any ideas?

2006-08-20 04:32:44 · 19 answers · asked by Hotpink555 4

I've tried like 3 different recipes, and I'm just having a hard time. They all come out fine, but the problem seems to be that when I cook them, they come out too thick or stiff, and will break if I try to wrap closed-ended burritos. Then when they go in the fridge, they wind up rock-hard. I mean, I can wrap them in a wet towel & microwave them, and they're soft, but I need something that will allow me to keep them thin and soft. Can I do that without a tortilla press?
If the dough feels too gummy, I'll put in more water, but if the recipe calls for so much that the balls squish back together when I put them down to rest for 10 or 15 or whatever it calls for, then I'll add flour. Then I always dust flour on the counter to keep them from sticking when I roll them out, and I'm starting to think this is part of the problem. I need advice from a Mexican grandma, I think.

2006-08-20 04:22:26 · 3 answers · asked by Anonymous

I'm deliberating the type of gas grill I should get. I've seen several different types. It seems like most of the places I've been to offer have the infared backburners for rotissery cooking. I went to one place that doesn't offer this feature & they said that the backburners dry the meat out since they're too hot. They indicated that indirect cooking (having one burner on) is the best way for rotissery. Does anyone have any suggestions/comments on this? I'm narrowing the options down to 2 grills. This one w/out the infared feature also has a self cleaning option where the others say the warranty would be voided if I use this feature.

2006-08-20 04:11:42 · 6 answers · asked by Anonymous

2006-08-20 04:10:56 · 8 answers · asked by jomo417 1

2006-08-20 03:58:46 · 12 answers · asked by Anonymous

2006-08-20 03:52:17 · 12 answers · asked by girlie00017 1

2006-08-20 03:51:41 · 12 answers · asked by Anonymous

2006-08-20 03:49:59 · 12 answers · asked by Anonymous

I am cooking Bangers, Mash and Mushy Peas for our Sunday lunch. We have normal Bisto in the cupboard, but I wanted to try and make my own gravy for this dish. I was thinking mushrooms, onions and red wine... but I have no idea how to start making the gravy... Any help?

2006-08-20 03:40:02 · 6 answers · asked by bud_weis_err69 2

2006-08-20 03:27:15 · 5 answers · asked by rosy 1

2006-08-20 03:25:58 · 5 answers · asked by cole_merryfield 1

2006-08-20 03:21:20 · 11 answers · asked by gardendoglavender 2

Ina pinch at supper time?Ran out of cooking oil? If your stove fits stuggly between the cabinets pull it out, its a wealth of old grease (With flavor I might add).you will need to pick out hairs, roaches, and what ever the hell that was.

2006-08-20 03:15:12 · 7 answers · asked by steve b 5

I have been using the packets or boxes bought which provides the crumbs and filling and one adds the butter for the crumbs and one adds milk for the filling. But I want the home made version of how to make the Cheescake with variants if there are.

2006-08-20 03:15:01 · 11 answers · asked by Zana 2

Something yummy...and quick with stuff I have around my kitchen. I don't like the store bought kind. Thanks :o)

2006-08-20 03:10:11 · 7 answers · asked by schnikey 4

this was the best recipe ever and it always turned out. Because of moving I lost it and no other recipe has tasted the same.

2006-08-20 03:10:02 · 8 answers · asked by md2003 1

2006-08-20 02:56:45 · 4 answers · asked by AIRY 1