Cooking & Recipes - September 2006

2006-09-30 12:33:01 · 2 answers · asked by Sheila S 1

If so what type

2006-09-30 12:32:25 · 6 answers · asked by pink_birdp 2

2006-09-30 12:31:04 · 2 answers · asked by adodd8 2

I know I already asked this question but I need more food recipes!!!My halloween party is coming up in october and I need for halloween food recipes...so if you could please give me any sites please I need spooky but cool ideas!!!Or please tell me some ideas!!!I promis I will use them all unless it is gross or bad for you or beer and whoever give me the best answer I will give them 10 points!!!Thank you!

2006-09-30 12:28:20 · 11 answers · asked by ♥PolkaSpotPrincess♥ 3

2006-09-30 12:25:40 · 10 answers · asked by JustMe 2

2006-09-30 12:15:28 · 6 answers · asked by nygirl 1

Hi everyone when I was little my granddad used to make sponge toffee using molasses and baking soda wondering if anyone has the recipr thanks in advance

2006-09-30 12:06:53 · 7 answers · asked by freaky gardener 4

2006-09-30 11:52:33 · 8 answers · asked by Nicole 1

2006-09-30 11:44:18 · 21 answers · asked by Kwong po chef 2

do i do anything special? my boyfriend thinks you have to drain grease out of it while cooking it but im not sure.. how long do you cook it for?

2006-09-30 11:42:14 · 21 answers · asked by SparklyAbortionPanda 3

2006-09-30 11:40:09 · 11 answers · asked by pastor_fuzz_1 3

Most recipes call for the oil to be heated to 350-375 degress but my stove top dials number from 1-9. Does anyone know what I should set the dial at to get that temperature?

2006-09-30 11:38:47 · 8 answers · asked by Anonymous

2006-09-30 11:35:43 · 5 answers · asked by EvilFairies 5

2006-09-30 11:33:44 · 4 answers · asked by Nicole 1

How can the pizzza crust be soft? My crust becomes hard? Should I grill it or bake it?How long should I bake it ? Can any body tell me a video online?

2006-09-30 11:30:29 · 6 answers · asked by maryam 1

OK, so I know that stainless heats unevenly, cast iron traps old food junk in it, teflon coating is dangerous if it flakes or overheats, and aluminum transfers taste and something into food.

Soooo... I've seen that some fancy pans coat their cast iron or aluminum (better heat conduction) with a layer of stainless steel for the cleanliness steel provides. Just wondering what brands people are using that they are having success with - I know the better pans cost more, but health should be worth it!

Also, anyone know of any up/downsides to using a pan coated in tin?

Thanks!

2006-09-30 11:19:46 · 12 answers · asked by Chris K 2

2006-09-30 11:16:52 · 63 answers · asked by Anonymous

and is it sold wet in a little tub? and does it dry up in the oven?

2006-09-30 11:10:28 · 22 answers · asked by videogamer1979 2

I'm looking for a custard pie recipie that doesn't require an oven due to the fact that my oven has been broken for almost two years. I used to have a recipe that didn't call for the pie being baked, but I can't seem to find it again.

Any recipes are more than greatly appreciated.

2006-09-30 11:01:15 · 4 answers · asked by Kikyo 5

What can I cook with peanut butter?

2006-09-30 10:33:40 · 18 answers · asked by ♥.:ily:.♥ 1

I can't find the website or the print out. It had cognac in it and spicy mustard...any help?

2006-09-30 10:15:09 · 1 answers · asked by sargenus 2

please tell me how to make fried chicken, write it down by order, 10 pts.

2006-09-30 10:13:48 · 7 answers · asked by BIG D 2

i dont know if thats how u spell it but thats how it sounds.

2006-09-30 10:13:15 · 9 answers · asked by geminigodess 2

With a small amount of ingredients?

2006-09-30 10:11:09 · 10 answers · asked by Randy S 1

Please name what brands butter/sunflower/olive oil spreads are the healthiest and why?

2006-09-30 10:08:57 · 8 answers · asked by Anonymous

Hey,

I am cooking for 4 or 5 tonight. I figure if I get 2 - 2.5 lbs of meat, that should definitely be enough.

What type of steak do you suggest? I know flank steak is good, but 2.5 lbs of flank steak might be difficult to fit in the broiler?

Is there a good alternative? What cut of beef?

(We do not have access to a grill, we can either sear the steak, or broil it).

Thanks!

2006-09-30 10:07:15 · 10 answers · asked by Anonymous

I am a good cook but my grandma is a FANTASTIC cook. She used to always prepare huge holiday dinners every year but now she has gotten a little too old to do the cooking at gatherings. The problem is, for years we've come to expect certain dishes to taste a certain way and it's just not the same anymore. I have been trying for years to get recipes from my grand but she never uses recipes. She knows if something is not right "by eye". She never measures, just adds a pinch here or a dash there and it always comes out PERFECT!! I am afraid that when she passes on family get togethers will never be the same. Last year I had Thanksgiving at my house and my big brother made the comment, "The macaroni and cheese is good but it certainly doesn't taste like grands (grandma). Not that me and my sisters can't cook but it's not the same and it's kinda sad knowing that we will no longer be able to eat her sweet potato pies, buttermilk biscuits, collards etc. Anyone else having this problem?

2006-09-30 10:04:11 · 7 answers · asked by SmartyPants 5

I have just been told to watch my carbs due to my triglycerides being high. Does anyone have any recommendations on how to go on a low carb diet without "withdrawls". I love carbs. Do any of you have any good recipes that you love that would taste as good as a carb recipe? Thank you for your time and kindness.

2006-09-30 10:03:54 · 7 answers · asked by Stephanie F 7

why do you think juices are so much lower in fiber than their whole food counterparts?
what type of fiber is predominant in juice?( the main constituent of juice is water)?

Thank You

2006-09-30 10:03:43 · 3 answers · asked by Irina C 6

Sorry some people do not understand my question so i have to edit it again. when my wife is going on vacation she cooks different kind of foods specially nonveg. I put in plastic container and FROZEN it and use it later. It is normal cooking nothing (preservatives) is added in cooking to keep the cooked food in good condition. Maximum how long we can keep COOKED FOOD as FROZEN and use it later.

And once i DEFROZE it within how many hours we have to finish that food. After boiling it nicely can we keep the remainin food in refrigerator again and use it next day say for 24 hours.

Is there any need of adding something during cooking to keep the food in good condition. If so what is that.

What are the other things to take care to preserve the cooked food for a long period.

Thanks in advance for all of you who answers my question.

2006-09-30 09:58:01 · 4 answers · asked by wpasha 1