Cooking & Recipes - November 2006

2006-11-29 06:38:58 · 25 answers · asked by charlemagne 1

All the recipies I see for Swiss Rolled steak or Braccialoni (Italian stuffed/rolled steak) call for Round Steak, but I am thinking that it may be more tender if I use Tri-Tip. Has anyone tried making Swiss Steak with Tri-Tip and how did it work out?

2006-11-29 06:34:35 · 4 answers · asked by hidden_1968 1

I am thinking...

White chocolate with peppermint bits? (fun)

White and dark swirl and almonds? (basic)

all dark with different nuts? (more adult)

I need some more "non-obvious ones"

i am going to make it for christmas gifts!!

2006-11-29 06:33:56 · 5 answers · asked by stephasoris 4

2006-11-29 06:28:57 · 18 answers · asked by jagruti shah 1

what is best way to cook turkey and what kind of dressing i should use.

2006-11-29 06:28:38 · 10 answers · asked by doc/salty dog 1

2006-11-29 06:15:20 · 6 answers · asked by BRENDA K 1

2006-11-29 06:13:12 · 5 answers · asked by Peggy F 1

2006-11-29 06:07:46 · 5 answers · asked by Skuya!!! 4

I am making beef fajitas for Gorditas. My fajitas always taste soooo tough.
Also my rice is always sticky and watery.
Anyone know some good mexican or salvadorean recipes?
thanks

2006-11-29 05:45:13 · 8 answers · asked by mistycaldwell2000 1

My grandmother would make a pot roast and the beef would just fall off. Almost looks like its shreaded. Can some one tell me what kind that is? I want to try to make one. Thanks!

2006-11-29 05:40:36 · 17 answers · asked by grni77 1

2006-11-29 05:28:11 · 5 answers · asked by Anonymous

Hi...can you please share your recipe for a good buttercream frosting. I have 1, but I've had better so I was hoping to find a new one. Thank you in advance!

2006-11-29 05:08:24 · 6 answers · asked by Monique 2

2006-11-29 05:07:53 · 26 answers · asked by Aspiring Cook 2

Or how do you make smoked tuna?

2006-11-29 05:01:55 · 5 answers · asked by James K 2

does anyone know a good easy enchilada recipe
i need to know because i need to decide whether i want to make them or chilli con carne at school

can anyone suggest which one is best as well to cook in about 1 and a half???

any help will be greatly appreciated!!

thanks in advance :)

2006-11-29 05:01:36 · 13 answers · asked by twinkle star 3

I need an easy quick meal that i can cook in atleast half anhour no any ??

2006-11-29 04:53:52 · 143 answers · asked by Hannahhhh 2

2006-11-29 04:52:39 · 6 answers · asked by Aspiring Cook 2

I made a double batch of Oatmeal Raisin Cookies the other day and although they tasted yummy, they were pretty runny and seemed too buttery to me. The single recipe called for 1 cup of butter but I think in doubling the recipe, four sticks of butter is simply too much. Thoughts?

2006-11-29 04:52:02 · 4 answers · asked by M85 1

I know dry measuring cups can be used to scoop, while liquid measuring cups can easily pour. Aside from that, are the "measurments" the same? Can I use a liquid measuring cup to measure dry foods? I would see for myself but I don't have any dry measuring cups.

2006-11-29 04:51:23 · 7 answers · asked by Anonymous

Ok.. I am looking for a recipe for Dominican Empanadas... I need the recipe for the outter crust AND the meat. The ones I am talking about have beef, eggs, raisins, and all sorts of seasonings. (no potatoes though)I have looked every where trying to find the taste I am looking for. I have found Cuban, Mexican, Argentine, ect BUT NOT DOMINICAN!! I believe sometimes the meat filling is called Picadillo. As far as the crust part goes I live in California and can't seem to find the ones we used to buy in tiny little Dominican store while living back in Massachusetts. Does anyone know a way to make them taste similar with items I can easily find? Thanks in advance for your help!!

2006-11-29 04:49:56 · 5 answers · asked by Just me 2

does anyone have a good chocolate truffle reciepe i have 6 sisters and 4 brothers and am broke so i throught for xmas i would make them a bag of mix truffles (white, plain, dark and milk chocolate). any good reciepes.??

2006-11-29 04:47:52 · 4 answers · asked by mandy and steve 1

Which is better?

2006-11-29 04:46:35 · 31 answers · asked by Aspiring Cook 2

I bought a box of Barefoot Contessa brownies recently and noticed nothing was written about high-altitude changes. Normally when baking from a boxed dessert, there are changes for high altitude. Does anyone know?

2006-11-29 04:45:56 · 1 answers · asked by Lisanne M 1

Any ideas?An Aspiring Cook needs to know.

2006-11-29 04:45:28 · 9 answers · asked by Aspiring Cook 2

2006-11-29 04:44:21 · 8 answers · asked by Anonymous

We're having a potluck for one of my classes and Im in serch of some help. I need to make something for about 20 people and also something that would be easy to carry since parking is hellish at the college. Your help is appreciated!

2006-11-29 04:40:33 · 14 answers · asked by BuNNY 2

thanks its for my coursework idea things

2006-11-29 04:28:42 · 4 answers · asked by bitter sweet 2

2006-11-29 04:28:08 · 33 answers · asked by Anonymous

2006-11-29 04:27:02 · 9 answers · asked by jeffrey m 2

Thanks.

2006-11-29 04:26:02 · 6 answers · asked by the boss [amj] 2