Cooking & Recipes - August 2006

Im tired of packing a boring lunch for myself.. Whats your favorite lunch?

2006-08-19 07:40:56 · 28 answers · asked by Kayla born 8/18/09 <3 4

This is mainly for gardeners and people outside of the US, no not a leak like one in your faucet, the vegetable. Does anyone has any reciepes for leeks/dishes using leeks?

2006-08-19 07:34:12 · 6 answers · asked by Anonymous

I'm having chicken with rice,
I've chopped up mushrooms very small,melted some butter,and mixed together in bowl with plenty of sage and then seasoned the mixture.
Then I boned chicken thighs and removed the skin, removed any excess fat, then layed out the thighs on slices of parma ham, put some of the mixture on and rolled up the parma ham around the chicken.
Placed in an oven tray, covered with the chicken skin, brushed with olive oil and sprinkled with chicken oxo. I then place them in the oven at 200 degrees for about 45 mins.
I'm serving on a bed of rice with a bit of chicken gravy.
They are in the oven cooking right now and I can't wait, they are absolutely delicious!!!

2006-08-19 07:26:22 · 30 answers · asked by Anonymous

2006-08-19 07:24:33 · 8 answers · asked by verykinkyfemale 1

2006-08-19 07:22:22 · 3 answers · asked by Wyominggal 1

how do you make gravy from a pork roast please help dinners almost done except gravy!!! haha

2006-08-19 07:17:09 · 11 answers · asked by Anonymous

2006-08-19 07:10:28 · 10 answers · asked by junmast61 1

2006-08-19 07:08:48 · 12 answers · asked by Joyce S 1

2006-08-19 07:08:30 · 15 answers · asked by lyndsey H 2

I've never done it before, what do I need to know?

2006-08-19 06:49:34 · 7 answers · asked by melonhead 2

2006-08-19 06:43:12 · 4 answers · asked by nonsense 1

I'm on a low carb diet , this is actually very good.

2006-08-19 06:36:23 · 10 answers · asked by ♥tk♦star♥ 2

(1) If all standard American brand butters are all 80 score and made according to USDA dictates at producers that buy cream produced at myriads of dairy farms why do some brands taste so much better than others?

(2) Why do all Canadian packaged butters sold in grocery stores, including the American brand Sealtest, taste as good or better than the best American brands. But, as a crazy contradiction, why do almost all the butters served at Canadian restaurants, delis and take-outs in the little packet packages taste worse than most American butters in little packet packages?

2006-08-19 06:20:00 · 10 answers · asked by Lisa 3

2006-08-19 06:10:00 · 26 answers · asked by ♥tk♦star♥ 2

how is it made? what kind of vegetable does it come from?

2006-08-19 05:59:43 · 10 answers · asked by cjone782000 2

2006-08-19 05:56:39 · 6 answers · asked by alfee 1

you know things that they love to take to college with them but i want to add calorie content. does anyone know how to do this?

2006-08-19 05:48:00 · 3 answers · asked by starla 3

2006-08-19 05:46:06 · 8 answers · asked by Taste the rainbow 5

A recipe calls for the use of cheesecloth. Where do I buy this or can I use something else?

2006-08-19 05:42:27 · 16 answers · asked by Dave 2

2006-08-19 05:42:01 · 13 answers · asked by Anonymous

2006-08-19 05:34:37 · 18 answers · asked by twinkle star 3

looking for anyone that nmight have the recipe for this heavenly dessert

2006-08-19 05:33:35 · 7 answers · asked by Mich b 1

I dont have a question,but for all of you who answered my "Crater Cake " question ,I want to say thanks and number three was lucky charm I took all of your advice and this time the cake didnt sink and Im so happy I feel generous and am giving away 2 points,so no one be an **** hole and report this as gaming okay! Thanks

2006-08-19 05:14:48 · 18 answers · asked by Sherry Baby ( Ethan's Mama ) 6

hi.
i am making spaghetti for lunch. and i have no meatball and yeah.
i only have pasta and spaghetti sauce.
how do you make spaghetti?
and do you ALWAYS need meatballs?
HELP ME MAKE GOOOOD SPAGHETTI.
and if there is any adding more things ill try to look for it,

2006-08-19 05:12:44 · 14 answers · asked by holla! 2

2006-08-19 05:03:00 · 12 answers · asked by photog13@sbcglobal.net 1

This was one of the options in a food section on no-bake, chiffon type pies using various liquours. Another one I remember was SHADY LADY pie. I think it offered a chart on how to create a number of options. It was probably a Craig Claiborne recipe. Would be ever so grateful!!!

2006-08-19 05:02:23 · 4 answers · asked by bonnie w 2

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2006-08-19 04:45:55 · 7 answers · asked by Anonymous

I want to make massive quantities of pickled eggs with fresh beets.
I want them to be good for a long time. I don't want them to get rubbery. Can you help me?

2006-08-19 04:34:10 · 3 answers · asked by braino 1

2006-08-19 04:27:40 · 8 answers · asked by duke 2

Am looking for a recipe for frozen beef roast. I've heard add coke or pepsi but how long to cook? Any suggestions?
Thank you

2006-08-19 04:27:02 · 16 answers · asked by Rae. B 4