Cooking & Recipes - October 2006

I'm looking for a recipe for a very light, fluffy frosting recipe. It's almost like whipped cream, but doesn't need to be refrigerated. The cupcakes in grocery stores often have them.

2006-10-13 18:58:55 · 5 answers · asked by ranethelp 2

if you know please explain in details...thnx.

2006-10-13 18:28:39 · 7 answers · asked by ThatGirl 1

It seems like it always tastes too starchy. Would adding butter make it more like pasta at restaurants?

2006-10-13 18:05:40 · 17 answers · asked by hippomaiden 3

2006-10-13 18:03:57 · 6 answers · asked by Happy Summer 6

2006-10-13 18:03:01 · 6 answers · asked by bassetluv 4

2006-10-13 17:31:11 · 15 answers · asked by Mussmania 2

2006-10-13 17:30:21 · 4 answers · asked by try n to smile 2

2006-10-13 17:29:52 · 6 answers · asked by Anonymous

I have fussy kids and limited time to cook. I need quick and easy meals that don't have a million ingredients or take 4 hours to prepare.

2006-10-13 17:28:00 · 13 answers · asked by mums_gone_mad 1

2006-10-13 17:23:52 · 40 answers · asked by lsisk 3

The glass jars with metal lids

2006-10-13 17:12:52 · 17 answers · asked by Alana G 1

I've got shelves full of cookbooks, and buy 1-2 more every year. I'm starting to wonder, why? I can just enter the kind of recipe I'm interested in on the internet and hit enter, and I've got more recipes to browse through than I've got time to read. Anyone else come to the same conclusion?

2006-10-13 17:11:53 · 15 answers · asked by davidepeden 5

okay i have to make 3 food recipies and i need some ideas that arent very hard and are tasty.

2006-10-13 17:05:51 · 7 answers · asked by Anonymous

My mom is searching for a sesame chicken recipe because she had it at this resturaunt it was her favorite and they dont have it anymore. I had some sort of coating along with the sesame seeds then deep fried if you have any suggestions let me know I would love to make this for my mom.

2006-10-13 16:39:09 · 4 answers · asked by ka_roe 1

2006-10-13 16:00:58 · 8 answers · asked by gardenia33_99 3

I want to cook a large kettle of beans over a camp fire.

2006-10-13 15:59:28 · 4 answers · asked by 1500chief 1

2006-10-13 15:50:47 · 10 answers · asked by als535 1

2006-10-13 15:45:41 · 11 answers · asked by ka_roe 1

I have 2 "spritz" cookies guns. I know if I mix food coloring in with cookie dough I get really cool looking cookies. But I lost my recipes book and with the holidays approaching, I need a really good sugar cookie and/or spritz cookie(I believe they are the same recipe, but I think one requires more butter), recipe. The last recipe I got from my mom wasn't "sweet" enough. The cookies ended up kinda blah. I'm looking for a recipe that the cookies will be irrestable(Not sure If I spelled that right....lol). Thanx ahead of time, much appreciated!

2006-10-13 15:42:22 · 6 answers · asked by SB's cafe 3

How long do you have to beat the meat to make it soft and tender? And do you have to rub it down with anything?

2006-10-13 15:40:46 · 6 answers · asked by sparky_butt 3

i use an eletric cook stove i also have potatoes carrots and onions to go with it

2006-10-13 15:40:17 · 12 answers · asked by Anonymous

I tried snapper last week and that has alot of bones.

2006-10-13 15:26:45 · 23 answers · asked by Anonymous

An acquaintance told me that he preheats his oven for one hour and got this tip from a professional chef. The only reasons I can think of such a long preheat is for industrial wood or clay ovens, but this acquaintance swears by it for home use. I suspect that he has commercial specialty baking and home baking confused. Any one know of a reason to preheat a home oven for a minimum of one hour before baking? (For the record, I have been baking for years and have always used a 15 min. preheat time at home).

2006-10-13 15:24:14 · 23 answers · asked by LFM 2

I let some chicken thaw out today as I was supposed to cook it for dinner. They are 3 chicken large chicken legs and breast attached together. Tomorrow and Sunday we are invited for dinner, so I don't know what to do with it - can I refreeze it, or should I boil and keep in fridge until Monday (its Friday today)?

Tips and recipes please. Thanks.

2006-10-13 15:19:00 · 8 answers · asked by Anonymous

2006-10-13 15:18:40 · 10 answers · asked by He is in control 4

My system can't handle the additives in packaged food.Dinner would be for two.I am so bored with my recipes. Thanks

2006-10-13 15:07:33 · 5 answers · asked by thirsty mind 6

Does anyone know the reason for this? She thought it made the eggs fluffier, but I can't tell any difference.

2006-10-13 15:00:28 · 24 answers · asked by nobadkids 3

I am going to make some brownies from scratch and want to know if there will be a difference if I use margerine or butter, and can you recommend a brand?

2006-10-13 14:44:07 · 36 answers · asked by GIG45TXFL 3

My friend is bringing the beer. I have stocked up on potato salad, knackwurst, Hungarian sausage, mustard, horseradish, bread and saurkraut. You wee where I'm going with this? Wish I was in Munchen! Does chorizo work? And if so, what's the best method of cooking it?

2006-10-13 14:36:24 · 7 answers · asked by beach chatta 2

I used to have one that had vanilla along with the marshallows, butter and rice krispies. I don't remember how much vanilla? Do you know?

2006-10-13 14:32:11 · 6 answers · asked by Babygirl 2