Cooking & Recipes - October 2006

Do you just buy what looks good and think of what to make with it later, or do you plan your meals and get what you need to fulfill your weekly menu?

2006-10-23 18:20:53 · 18 answers · asked by chickmomma5 4

Gluten = an ingredient from the wheat, that means NO flour, bread, cookies....and many more!

2006-10-23 18:09:21 · 7 answers · asked by ilyesszerena 1

I recently heard about the christmas cake and was wondering if anyone had a recipe for it. Thanks!

2006-10-23 17:51:34 · 6 answers · asked by kayla7siani2 2

plz I need easy one .........thanx :)

2006-10-23 17:33:44 · 12 answers · asked by HoZaN 1

Tater Tot Special: (KIDS LOVE THIS---even help make it is FUN). 1 pound ground round, crumbled raw in an oblong cake pan, sprinkle with 2 Tblspoons dry minced onions, spread 2 cans of mushroom soup over the meat, layer slices of fav.cheese to cover, add RAW frozen 'Tater-Tots' and push down into the soup. Cook uncovered at 375 oven for 35 minutes. Serve with salad, or sliced tomatos. EASY & YUMMY!--Tag your "it".

2006-10-23 17:27:00 · 7 answers · asked by Anonymous

2006-10-23 16:58:18 · 21 answers · asked by Zelda Hunter 7

2006-10-23 16:40:51 · 7 answers · asked by busterp 3

I'm on a 1200 calorie Diet and for Dinner Thursday Night, I'm going to make Stuffed Chicken Breast and something else with it. The calories for the Chicken Breast itself is 140. That still leaves me with 260 calories. Does anyone know some good side dishes in that calories range. Maybe just one that is 260 or two or three that equal up to 260?

Thanks

2006-10-23 16:28:45 · 11 answers · asked by Anonymous

I have been reading previous questions on the difference between baking soda and baking powder, the former is activated by an acid and the latter by water. I have an old family coffee cake recipe which calls for both but I don't know that any of the other ingredients are acidic (butter, sugar, cinnamon, sour cream, eggs, salt and flour). If indeed none of these ingredients are acidic, is there some other logic for using both baking soda and powder. One last piece of info...the recipe calls for 1/2 tsp of baking soda and 1-1/2 tsp baking powder. Any info would be appreciated.

2006-10-23 16:16:12 · 13 answers · asked by Anonymous

2006-10-23 16:13:01 · 25 answers · asked by Kimmie 3

2006-10-23 16:08:13 · 10 answers · asked by Anonymous

2006-10-23 16:05:05 · 9 answers · asked by JanieJ 1

i'm baking a pilsbury cake out of the box. it says to add water, oil, and one egg. i have no eggs right now, so is there something else i can put in there? or does it even need an egg? i lost my wallet along with my atm card yesturday so i can't go buy some eggs right now :(. also can i add milk instead of water without my cake comming out a total mess ? thanks!

2006-10-23 15:55:31 · 11 answers · asked by black_metal_mist 2

do you know any good ones

2006-10-23 15:51:38 · 11 answers · asked by Anonymous

2006-10-23 15:49:55 · 2 answers · asked by covertheif 2

2006-10-23 15:26:40 · 10 answers · asked by mrs_yhernandez 1

I've tried to make twice now, and its pretty gross. I followed a recipe from online, but I dont think it was for high altitude. Anyone familair w/ this baking, and have a real deal no fault recipe? THX a bunch, muah!

2006-10-23 15:25:09 · 4 answers · asked by Kum A 1

copywrite 2005

2006-10-23 15:17:28 · 3 answers · asked by Donna G 1

They were flat and hard as a rock! I even used a new box of soda! What could have happened?

2006-10-23 15:14:24 · 12 answers · asked by *~BETHY~* 6

2006-10-23 15:12:34 · 7 answers · asked by Patricia T 1

2006-10-23 15:12:10 · 5 answers · asked by Anonymous

to make brownies in a ceramic casserole? That's all I have right now...

2006-10-23 15:09:47 · 10 answers · asked by flaca 2

2006-10-23 15:04:09 · 6 answers · asked by Danielle I 1

I would love to make some!!!!!!!!!!!

2006-10-23 14:58:47 · 14 answers · asked by Anonymous

I will be fixing T'giving dinner for my son early this year (he has cancer and we want to have a family gathering). We are traveling to his home in our RV, so don't have lots of room. Don't want to mess up his house too much, so thought I'd cook it before we arrive. I have never fixed dressing in a crock pot - any tips? I use the Pepperidge Farm mix (not cornbread) with broth, etc. My own additions. How long should I cook it? High or low? Thanks.

2006-10-23 14:52:55 · 2 answers · asked by Anonymous

LIKE WHY IS THAT, I DON'T GET IT! LIKE WHY THE NAME! AND WHAT IS E.V.O.O I DON'T GET IT! AND WHY DOES RACHEL RAY USE IT ON HER COOKING SHOW, I DON'T GET IT! WHY DOESN'T BAREFOOT CUNTESA USE, OH MY GOD IS THAT HOW YOU SPELL CUNTESSA? I DON'T GET IT!

2006-10-23 14:45:11 · 6 answers · asked by HECTOR T 1

2006-10-23 14:41:04 · 15 answers · asked by Michelle M 2

2006-10-23 14:40:28 · 6 answers · asked by Anonymous

hi evry one i need ur help im working on my senor project and im doing a sevey can u plz anser these questions plzzz.....
1. which atracks u most european pastry(deserts) or american pastry?

2.do u eat pastry? if u do how much

3. do think that thers alot of competition for pastry?

4. do u think that pastry some how has a conection wiht culture? if so in what way?

5.do u belive that pastry has affected us?or changed us?

2006-10-23 14:09:40 · 5 answers · asked by Areli L 1

2006-10-23 14:02:15 · 6 answers · asked by dawnlee29 2