Cooking & Recipes - September 2006

2006-09-02 23:15:09 · 7 answers · asked by Terry 1

I have a recipe..... what is 'All purpose Flour'?? plain or self raising?? and What is Dark corn syrup and what can i use instead if i cant find it?

2006-09-02 23:09:54 · 6 answers · asked by josie_jo 1

2006-09-02 23:05:23 · 2 answers · asked by queen r 1

2006-09-02 22:45:19 · 8 answers · asked by queen r 1

I'm in the market for a flat frying, pan -- a "griddle."

Recently I've been seeing these "cast-iron skillets" for sale. They're as heavy as a bowling ball, and slate gray.

I'm wondering what the advantages of cooking on one of these is. Why are they so expensive?

Are they just fashion statements? Do they heat up quicker? Retain heat longer? Does food come off easier, etc.

Why would I NOT buy your normal stick-free Teflon? Appearance's sake only?

2006-09-02 22:08:33 · 10 answers · asked by Zowzooma, the Angry Deity 2

2006-09-02 21:52:48 · 3 answers · asked by mathu 1

2006-09-02 21:45:59 · 5 answers · asked by mathu 1

2006-09-02 21:32:54 · 9 answers · asked by lisa s 2

does anyone have the recipe for keylime pie that you don't have to back and that doesn't have eggs

2006-09-02 21:26:03 · 7 answers · asked by p-nut butter princess 4

I can't find it in any stores. I sure would like to have some in my kitchen.

Thanks!

2006-09-02 21:13:21 · 5 answers · asked by Anonymous

Which steak do you personally like best?

2006-09-02 20:47:38 · 7 answers · asked by G♥♥G♥♥ღ 4

2006-09-02 20:40:02 · 8 answers · asked by jennifer 3

2006-09-02 20:06:16 · 15 answers · asked by Patrick R 2

Seems like it's there forever, but it must have a shelf life. Vinegars and stuff packed in oil can stay around for years... What about concentrated citrus juice?

2006-09-02 19:45:19 · 2 answers · asked by ArtemisRising 1

easy and safe for kids from 10-11

2006-09-02 19:14:29 · 1 answers · asked by Abdalla A 1

every friday in my avid class someone brings in a dessert. & this fri is my turn. what should i bring in.. nothing that will be to messy to take...(8th grade)

2006-09-02 18:53:30 · 12 answers · asked by hannah_srfdgf 1

Well it shows that you can pop in a frozen solid steak or whatever & turn it on & it cooks in about less than a hour - It cooks all around in this dome shaped cooker - It looks pretty neat & looks like it would really work - plus its dishwasher safe- I thought of getting one before - Does anyone own one - is it worth the money - Is it easier to cook on???? Just curious
https://www.nuwaveoven.com/index.php

2006-09-02 18:38:27 · 1 answers · asked by Photogra-mama 4

I see this all the time, but I have no idea what is the difference between the two.

2006-09-02 18:34:46 · 12 answers · asked by Anonymous

2006-09-02 18:29:06 · 10 answers · asked by dragonb0ne 1

Here is my recipe for Amaretto fruit salad
add peaches ,apricots,plums ,oranges ,bananas,grapes red and green,and watermelon.
Cube the water melon in bite sized pieces,and add about 1/4 cup of Bacardi white rum.

Cube or dice the rest if the fruit into a seperate bowl.
after about 1 hour you will have a nice water melon rum mix in you watermelon,add rest of fruit,and add 1-2 cups of Amaretto.refrigerate overnight.be sure to try to mix it frequently,to allow all fruit to coat evenly.in th emorning you have a nice thick amaretto fruit syrup,whick is also great on icecream.

2006-09-02 18:15:59 · 7 answers · asked by hobbychefbc 2

any ideas on what to use it for like maybe a recipe thats simple??

2006-09-02 18:15:06 · 24 answers · asked by steven m 1

I had an old recipe for sloppy joes that had dill pickles chopped, pickle juice, brown sugar and I think ketchup. I can't find the recipe and I wanted to use it for my wedding, which is THIS coming SATURDAY. Can someone please help....( I have looked on every recipe site out there)

2006-09-02 18:06:18 · 4 answers · asked by auntiefuzzzie 2

why does mexican foood make me almost sh-it my pants??

2006-09-02 18:02:46 · 7 answers · asked by *Due 8/28/09* Baby Boy!#1 2

thanks in advance

2006-09-02 18:01:31 · 3 answers · asked by Al the Killer 1

My job had given everyone a turkey for Thanksgiving, and I decided to oven-roast my first turkey with no experience or cookbooks. I had washed it, thoroughly, but it still seemed heavy as I was putting it in the pan to season it. Come to find out, the white cloth bag with the turkey neck, gibblets, liver & other odd pieces was still in the cavity! After taking the bag out and re-washing the turkey, I decided to put stuffing in there instead. What have YOU done?

2006-09-02 17:46:06 · 6 answers · asked by ? 6

2006-09-02 17:25:04 · 11 answers · asked by blkgoddess42 2

i want my pizza crust soft not crunchy...anybody know how?

2006-09-02 17:15:28 · 5 answers · asked by kiers 2

I'm not sure about the egg step. Once you whisk the whites do you add the yellows? If not what do you do with the yolks?

2006-09-02 17:06:55 · 6 answers · asked by Ms. Nita 3

2006-09-02 16:38:24 · 6 answers · asked by Mike1714 1

2006-09-02 16:29:48 · 7 answers · asked by bugmac 1