Cooking & Recipes - October 2006

Mine looks like soup instead of chili.Should I drain some of the liquid off?Or add cornstarch mixed with the tomato juice in it?

2006-10-06 05:55:39 · 29 answers · asked by avecplaisir 1

What is it like? Do you like it?

2006-10-06 05:49:16 · 4 answers · asked by cucumis_sativus 5

I'm asking about beef steaks, ground beef & deer meat. Thanks!

2006-10-06 05:46:32 · 14 answers · asked by Jennifer 2

I like baked pumpkin seeds with butter and salt or candy corn and peanuts mixed together. How about you?

2006-10-06 05:45:35 · 14 answers · asked by OOO! I know! I know! 5

plz explain me abt the meaning of cuisines......

2006-10-06 05:43:49 · 5 answers · asked by Kabir 3

2006-10-06 05:39:58 · 14 answers · asked by peru 1

i made a pumpkin pie and had leftover pumpkin pie mix. any ideas on how to make some cookies with it?

2006-10-06 05:35:40 · 4 answers · asked by Miss Understood 2

2006-10-06 05:28:30 · 14 answers · asked by tafflad25 1

thinking about starting a gelato bar and wondering what the demand would be if there are frozen custard shops nearby

2006-10-06 05:12:54 · 3 answers · asked by llee0814@sbcglobal.net 1

2006-10-06 05:11:54 · 27 answers · asked by Hotpink555 4

should you freeze the pesto before adding cheese and oil, or is it best to complete receipe and then freeze. It is wonderful to have all year long. I have frozen the completed receipe in small batches but recently saw an article that stated it is better to freeze without the oil and cheese. Any comments???

2006-10-06 05:07:16 · 9 answers · asked by Grace P 1

I am having turnip for thanksgiving, we have always had it the same old way..mashed with brown sugar and butter...and I was looking for a new way to cook them for a side dish. Something that is not very complicated, more like a sidedish than a main course. Preferable something that doesn't require the oven because the turkey will be in there..

Thanks!

2006-10-06 05:03:20 · 7 answers · asked by Kelly + Eternal Universal Energy 7

I own a Mirro pressure canner, and have used it for 2-3 years. The pressure gauge is a weighted one and has worked fine. This year when canning I noticed that weight didn't "rock" the way it was supposed to when it reached the proper pressure (with the 10 lb. weight on it) so I'm not sure if it is reaching the proper pressure, even though It's been on the stove for a long time. As far as I can tell, the lid still locks well, the vent is clear and not plugged, and the safety plug is fine. I still get steam out of the vent, but without the "rocking"motion, I wonder if the canner is attaining the temperatures needed for cooking low acid foods. Is there a way to tell? I haven't been able to find any thermometers that would be able to tell me the internal temperature while the canner is heating.

2006-10-06 05:02:34 · 4 answers · asked by Yiddy 2

I like the layed kind with cheese, sour cream etc.

2006-10-06 05:02:06 · 6 answers · asked by BigMomma 2

I am looking for a cold tuna appetizer. I have only 1 hour of time to prepare it.

2006-10-06 04:53:58 · 12 answers · asked by direstraith 2

Is there a difference?

2006-10-06 04:52:15 · 9 answers · asked by allaboutthewords 4

if anyone has any good recipe's for pickling using tomatoes they would be much appreciated

2006-10-06 04:41:34 · 21 answers · asked by cozz 2

2006-10-06 04:37:27 · 6 answers · asked by michael w 1

2006-10-06 04:33:55 · 17 answers · asked by Anonymous

2006-10-06 04:32:33 · 20 answers · asked by Anonymous

I'm making molded chocolate music notes, but need them to be black in color? Can I use black color paste to tint the chocolate and it still harden?

2006-10-06 04:31:36 · 7 answers · asked by cakegirl 2

ii knOw dat when u bake a cake u can replace apple sauce.. but what dOes da apple sause replace? eggs? oil? ii 4gOt..

2006-10-06 04:31:06 · 10 answers · asked by Anonymous

French cooking

2006-10-06 04:28:30 · 11 answers · asked by Elena 1

2006-10-06 04:17:33 · 4 answers · asked by redgremlin26 1

I want to make some flapjacks but i have run out of demerera/brown sugar- will it be ok if I just use caster sugar or granulated sugar?? answers will be much appreciated as I am hungry for flapjack!!

2006-10-06 04:09:25 · 9 answers · asked by Raindrops 2

I love poached eggs, whats the best way to make it.

2006-10-06 04:01:15 · 6 answers · asked by chuckleburry 2

2006-10-06 04:01:12 · 17 answers · asked by icu2 1

I started my meal almost 2 hours ago and it just dawned on me that maybe I should have put the veggies down first.

2006-10-06 03:52:52 · 19 answers · asked by ea1825 2

Having friends round for dinner. They are vegetarian (not vegan, so dairy ok). Food needs to be suitable for kids too. From 1 year to 6 years old...
Would like 2 courses, ideally that I can make the night before - as kids only "slightly" helpful with the cooking...

2006-10-06 03:47:54 · 18 answers · asked by Anonymous

How long should coddled eggs be left to reduce the risk of salmonella poisoning. I loved them as a kid and I know it won't be the same if the egg's all boiled, but a reference time'd be good.

2006-10-06 03:46:53 · 11 answers · asked by tyrian&eustas(the puffin) 2