Cooking & Recipes - November 2006

or melting method or whisking method but it should take less than 1 hour what shalli make i need help some sort of cake or something else creamy but it should be one of those methods please help me out it can be biscuits souffles and something else but it should take less than 1 hour and it should be 1 of those methods i thank you all who help me out thanks bye xxxx

2006-11-30 23:39:27 · 11 answers · asked by Anonymous

I have last eaten this dish in IIT,Kharaghpur,in one of the campus eateries.

2006-11-30 23:09:12 · 6 answers · asked by madduris2000 2

where can i get some chop sticks for them 2 eat with? i was thinking about just giving them straws if i cant find any. bless they little yellow souls they probably dont know very much english either. i was gonna try make a 3 in 1. chips, curry sauce and fried rice with chicken balls and prawn crackers.

2006-11-30 22:26:28 · 14 answers · asked by Mary M 1

2006-11-30 22:20:25 · 15 answers · asked by just me.. 3

im making brownies, after heating the oven, should i turn off the oven then put in the mixture or just leave the oven on?

im using mini oven

2006-11-30 22:16:52 · 6 answers · asked by sensitivelyambiguous 1

I do not do cereals, and I am living in a hostel environment so it needs to be quick.

2006-11-30 21:30:18 · 11 answers · asked by zakiit 7

2006-11-30 21:19:43 · 11 answers · asked by CURIOUS 2

do u have any recipes for couscous please!!!!

2006-11-30 20:49:13 · 12 answers · asked by natashajack7 3

If I make this cake tonight (Friday) will it be okay for Sunday lunch time? Also how long does the packet marzipan take to harden? It doesnt say on the box!!
http://i132.photobucket.com/albums/q17/jdheiniger/Dog_Cake_0011.jpg

2006-11-30 20:34:32 · 2 answers · asked by blahblahblah 5

2006-11-30 20:21:08 · 7 answers · asked by Anonymous

2006-11-30 20:15:14 · 21 answers · asked by Anonymous

2006-11-30 19:48:25 · 3 answers · asked by yuki 1

2006-11-30 19:06:12 · 2 answers · asked by Anonymous

2006-11-30 18:37:34 · 1 answers · asked by Charles K 1

just basic ingredients

2006-11-30 18:02:26 · 11 answers · asked by deviatedheart 2

2006-11-30 18:00:31 · 6 answers · asked by Cathy 1

I am wondering if anyone knows how to remove the slightly bitter taste from a Saffron Cream Sauce recipe?

Background:
I am getting married and the Chef made a Seared Chicken Breast dish with Saffron Cream Sauce. It looked great, and I love saffron cream sauce, but the aftertaste was a bit bitter. We asked him what was in it, and he said just saffron threads, cream, thyme, and another herb (can't remember, but wasn't bitter).

I know I've had this dish at a restaurant before (Mantel Wine Bar in OK City) with similar sauce and it was amazing. What the Chef made was close, but the slight bitterness kind of ruins it. Anyone have any suggestions, either for an entire recipe that you know is not bitter, or for a specific ingredient that should be in the dish to remove the bitterness?

2006-11-30 17:17:04 · 5 answers · asked by melokia 2

Fabrigee egg salad
or
Wasabi infused rice crispy treats with a portabella glaze?

2006-11-30 17:07:10 · 8 answers · asked by PoohP 4

okedoke, if you have you know how yummy they are!...that rich buttery flavor and chewyness so it's not too crunchy...i call them the perfect sugar cookie...i have never tasted a better sugar cookie ever!, so my question to you is, does anyone know a recipe that makes cookies that taste like or simular to this cookie?
the problem with other sugar cookies is that they taste bland...and if they are the frozen kind, they either burn too easily or get undercooked..plus i don't like sugar cookies that tastes just like sugar..i want some buttery goodness in there too!

2006-11-30 16:37:40 · 5 answers · asked by Sydney 2

2006-11-30 16:22:27 · 5 answers · asked by Xu J 1

How do you get a cake to be soft and moist when making it from scratch? My sour cream, 7-up, and pound cakes always come out dry and hard. Any tips?

2006-11-30 16:20:15 · 7 answers · asked by amber j 1

You touch the chicken with the turning fork and it's contaminated. Do you keep on using the same fork to turn the chicken until it is done. Won't the bacteria off the raw chicken be on the fork and you use that fork to remove the chicken from the pan? Isn't this how we all do it at home and the same thing at restaurants? I just wanted to know if that is a safe food practice. What do you think?

2006-11-30 16:17:59 · 6 answers · asked by whrldpz 7

it's hamburger on bottom and mashed potatoes on top....can someone provide me with a link.

2006-11-30 16:06:19 · 7 answers · asked by smoochy 4

2006-11-30 15:53:38 · 9 answers · asked by Anonymous

i would like to make something that is cool, sweet, and not well known.

2006-11-30 15:48:48 · 10 answers · asked by kia 2

2006-11-30 15:46:33 · 5 answers · asked by who 2

Also, if anybody knows... is peppermint oil about the same thing as peppermint extract?

2006-11-30 15:41:23 · 18 answers · asked by like a fox 2

We made some in chemistry class, but the teacher never let us have any of it! I did kind of pay attention but not fullly, so I'm not quite sure of all the mesurements and ingredients (this is Lexxy's 13 year old daughter)

2006-11-30 15:32:53 · 4 answers · asked by lexxy l 2

I am looking for a good sloppy joe (also called hot tamales) recipe. I have one, but I would like to try something different, and I don't want to use Manwhich. Do you have any good suggestions? I would like something that is not too time consuming because this is for 25 people, so I would like to make it as easy as I can

2006-11-30 15:18:52 · 11 answers · asked by rabika97 3

I like oysters raw, with a dressing, but thought it might be different to cook them, but I have no good ideas. This is an URGENT enquiry - they need to be used FAST!!!!!

2006-11-30 15:16:25 · 14 answers · asked by Anonymous