Cooking & Recipes - November 2006

Not too hot though

2006-11-04 21:20:38 · 5 answers · asked by indicabud1uk 3

they are very cheap but taste bland.
do you know any interesting way to cook instant ramen?

2006-11-04 20:38:42 · 11 answers · asked by ♥ caramel_bonbon ♥ 4

there's one problem though - I have no fresh cherries, only pack of frozen... and I cannot even imagine how to use it - won't in melt and spoil the pie?

2006-11-04 20:11:15 · 7 answers · asked by Anonymous

2006-11-04 18:37:20 · 11 answers · asked by crazylacey1616 1

2006-11-04 18:18:24 · 9 answers · asked by Tipu M 1

2006-11-04 18:02:37 · 10 answers · asked by Anonymous

i can't make fried chicken i try, i need a good recipe cause i love fried chicken and i want some :)

2006-11-04 17:19:33 · 11 answers · asked by insane illusions 3

I now have to start packing a lunch again because my workplace isn't close to any cafeterias or restaurants. I'll have access to a microwave and dishes. I'm a vegetarian (not vegan). Can you suggest any super-cool packed lunch ideas? I'd prefer things that I can prepare in about twenty minutes (or less) the night before, and that doesn't have any ingredients that absolutely require freezing (as I live in a university residence and they didn't give us freezers this year!). My lunchtime staple is usually a sandwich with roasted peppers, cheese and pesto, but now I'd like to branch out and try some new (vegetarian) ideas!

Thanks!

2006-11-04 17:00:12 · 8 answers · asked by Anonymous

2006-11-04 16:43:32 · 3 answers · asked by chillpill 2

What is the name of that stuff that bakers put over their cakes to make it nice and smooth. It is like a dough and it starts with an F.
is it edible, and what is the recipe?!
Thankyou
Taylyn, 14

2006-11-04 16:40:41 · 8 answers · asked by dramaqueen4evur 1

If heard that copper pans are better to use for certain foods...which are they and why is this?

2006-11-04 16:01:28 · 9 answers · asked by tyrian&eustas(the puffin) 2

I have some recipies that call for mayonnaise but i really dont care for it and its really unhealthy. What can i substitue for it when im cooking?

2006-11-04 15:59:45 · 20 answers · asked by Anonymous

I don't want plain fried chicken, i know chicken parmesean, I know about chiken and stuffing and gravy, I want something new and interesting and not too difficult and something children might like thanx

2006-11-04 15:42:30 · 16 answers · asked by Mama of Cuties 1

should you use a rub AND an injected marinade? I just bought a turkey fryer and it comes with an injector... whats the BEST marinade/rub out there for frying a turkey??

2006-11-04 15:35:03 · 9 answers · asked by Rob 1

2006-11-04 15:27:05 · 8 answers · asked by Anonymous

Instead of buying a well known national brand square cheese, I bought some store brand cheese. I tried to make a grilled cheese sandwich with it, but the cheese didn't melt like the other cheese. Instead of becoming semi-liquid, the cheese just dried up and became hard, but not burned in any way. Why is one brand of cheese better for making grilled cheese sandwiches than the other? What's the secret ingredient that makes it more liquid-like? Is it my fault for buying a cheaper cheese?

2006-11-04 15:13:58 · 13 answers · asked by oskeewow13 3

I'm using a recipe for a cake that uses lemon-lime soda instead of water.

What is the best kind of soda for this? Sprite? 7 up? Sierra Mist? Please don't answer without experience unless you have some tips, thanks.

2006-11-04 15:07:20 · 9 answers · asked by Anonymous

A few weeks ago, I made a lemon bundt cake from a cake mix. I added about 1/2 cup of sour cream (it doesn't alter the taste, but makes the cake very moist). After I took it out of the pan, it started to slowly (but definitely surely!!) "fall", or sink into itself. (compressing the cake). IT was no longer a large fluffy cake, but a shorter, denser one. it was still ok, but I am making another lemon bundt cake tonight (from cake mix) and want to know how to prevent this.

2006-11-04 14:51:56 · 5 answers · asked by Anonymous

2006-11-04 14:44:36 · 9 answers · asked by ericpmoore 1

2006-11-04 14:41:11 · 8 answers · asked by rockhound 1

I have 2 bags of frozen artichokes in the freezer.

This is what I do already with them:
Pour marina and cheese on top for a "pizza" sometimes pepperoni, too.

Cook them with eggs

Eat the marinated can kind too plain

Make Cream cheese garlic artichoke dip.

That's all I can think of any more ideas????? recipes for artichoke hearts?

2006-11-04 14:38:00 · 10 answers · asked by Anonymous

Which do you like better? You have to pick one and say why no saying neither

2006-11-04 14:06:50 · 30 answers · asked by gerbil31603 5

What are some commonly used herbs and spices used in French Cuisine?

2006-11-04 14:06:10 · 6 answers · asked by yanks1mets2000 3

2006-11-04 13:57:00 · 10 answers · asked by Anonymous

2006-11-04 13:56:08 · 7 answers · asked by Meow324 2

2006-11-04 13:54:15 · 11 answers · asked by mary k 1

2006-11-04 13:44:46 · 4 answers · asked by gamya 3

2006-11-04 13:40:30 · 6 answers · asked by crazziy 1

I really like it, but find that it can be rather bland. Any good ways to liven it up?

2006-11-04 13:32:10 · 21 answers · asked by SittinPretty! 4

Can the difference be tasted between 25 year old Sherry Vinegar and 50 year old Sherry Vinegar? And if so, what is the difference?

2006-11-04 13:31:59 · 1 answers · asked by Ariel G 1