Cooking & Recipes - October 2006

Won't it catch on fire?


http://answers.yahoo.com/question/index?qid=20061027150308AA3NKnh&r=w

2006-10-27 11:14:35 · 5 answers · asked by a kinder, gentler me 7

I recently bought some and don't know how to cook it. Can you tell me?
it is oblong, shorter than summer squash, yellow with drk. green stripes.

2006-10-27 11:13:15 · 2 answers · asked by Ginger 2

I am making this bisquick recipe tonight.
It used to be on the back of the X-Large bisquick box but its not on my box.
It is not the impossible cheeseburger pie but its kind of like that
I know you use frozen mixed veggies and cream of mushroon soup and bisquick and cheese.....
does anyone have this recipe on their bisquick box? Or does anyone know what recipe I am talking about?
Thanks in advance!

2006-10-27 11:07:06 · 6 answers · asked by Anonymous

Can you make mashed potatoes with evaporated milk instead of regular milk? Or would it be gross?

2006-10-27 11:05:13 · 16 answers · asked by Silly ol Me 2

My cakes always turn out looking like a relief map or something...how do I bake a cake and have the top smooth, level, and flat?

I can do it with drywall mud and bodo, but not with a friggin' cake! Help me out here!

2006-10-27 11:03:08 · 14 answers · asked by a kinder, gentler me 7

Is it better to use Italian bread crumbs or regular crumbs?

2006-10-27 11:00:07 · 6 answers · asked by Anonymous

our kids love cheese and we'd love to know how to make a cheese sauce for pasta, for dipping stuff, or whatever. we have tons of cheese and seek a recipe from scratch. we don't want to buy straight cheese sauce.

2006-10-27 10:57:46 · 11 answers · asked by nicknbeccan 1

I can't seem to find any references in my cookbooks. All my recipes are for tiny little 2 pounders, but I need to feed a crowd. Thanks!

2006-10-27 10:57:12 · 8 answers · asked by zoopah 1

w/o baking chocolate

2006-10-27 10:56:45 · 8 answers · asked by Anonymous

2006-10-27 10:56:40 · 3 answers · asked by joy m 1

2006-10-27 10:51:10 · 13 answers · asked by guppy_cutie_5 2

I dont want a basic recipe, I have some questions about pickled eggs. my grandma used to make them and they were super hot with jalepenos. the stuff they soaked in was like a redish color so I'm assuming she didnt use regular vinegar and pickling mix. does anyone know what to use to pickle eggs that wouls turn them a purplish color? Any good recipes? How long do I let them soak for? what temp should they soak at.. in the fridge or room temp?? I need some advice, I have no clue how long to even boil the eggs. Please and thanks!

2006-10-27 10:47:57 · 8 answers · asked by ChrissyLicious 6

whoever is the first person to answer these questions right , will get 10 points.. GOOD luck!!!!!!!!

she likes to say "How bad could that be?", after describing some delicious combinations of food. who is she?

he likes to say "Bam!" when he throws in his spice. who is he?

she likes to describe extra virgin olive oil as EVOO. who is she?

she likes to say "There we go" when she cooks, or moves he ingredients around. who is she?

2006-10-27 10:40:37 · 8 answers · asked by bluepuddle 3

Just looking for something quick, hot and yummy to do with leftover smoked turkey. No sandwiches, please.

2006-10-27 10:29:25 · 16 answers · asked by kaydee 2

2006-10-27 10:16:59 · 5 answers · asked by Elizabeth P 1

2006-10-27 10:02:32 · 4 answers · asked by nasbas03 2

My son just took the top of the jack-o-lanturn and started eating it. We just carved it and I put it into the window and sure enough he garbed the lid and started eating it. "Yum this is good" I immedately grabbed it away from him. Will it harm him?

2006-10-27 09:58:42 · 13 answers · asked by alishia_2002 1

One has parboiled them then drained the lads. One has one's baking tray, in a pre-heated oven, say 200 degrees, with a little oil.

How long should one, subsequently, roast one's potatoes for, to ensure crispy on the outside and soft and fluffy on the inside?

2006-10-27 09:55:23 · 31 answers · asked by Anonymous

What is the ratio between 1 stick of butter and 1 stick of margerine and can you substitue it in a bread pudding?

2006-10-27 09:48:01 · 17 answers · asked by Carrie W 1

2006-10-27 09:46:57 · 7 answers · asked by Anonymous

I want to know a good recipe for soft, gooey truffle centers when making candy cups with candy melts. Does anyone know any and a few different fillings that I could use that are good?

2006-10-27 09:39:24 · 8 answers · asked by sexymom 2

2006-10-27 09:36:39 · 5 answers · asked by COblonde 3

2006-10-27 09:26:52 · 7 answers · asked by leprotecteur 1

2006-10-27 09:23:32 · 7 answers · asked by angella d 1

I'd would like a recipe other than cake recipes.

2006-10-27 09:19:49 · 9 answers · asked by marlene g 4

I have a recipe that calls for chopped green chile peppers. I have bought green chili peppers canned before. Buy am I suppose to buy them fresh and chop them up? I don't think I have ever seen them in the fresh vegetable section of the grocery store. Only jalapenos. Can I use them instead? What's the difference?

2006-10-27 09:14:10 · 8 answers · asked by Sugar_Mama 3

one that does not used condensed milk.

2006-10-27 08:57:59 · 7 answers · asked by daydream4ever 1

2006-10-27 08:55:21 · 6 answers · asked by sweet pea 1

2006-10-27 08:52:03 · 7 answers · asked by jack jack 7

I know Lydia (PBS cooking show) has a great one but the recipe is not posted on her site. I appreciate all answers. Thank you!

2006-10-27 08:45:47 · 6 answers · asked by R.E. 1