Cooking & Recipes - November 2006

Does anyone have a recipe for pie, mash and liquor, as sold in pie n' mash shops in and around London? I can get the mash and liquor similar, but don't know how to make pies like theirs! Even the pastry tastes different. Thanks in advance for any help.

2006-11-01 07:28:43 · 1 answers · asked by tiggerdnepr 1

I need to convert sheet gelatin to powder any one know the ratio

2006-11-01 07:25:59 · 1 answers · asked by kimmeyjean 2

It is tetrazini kind.

2006-11-01 07:16:27 · 7 answers · asked by Anonymous

I had chili last night and it was SO good, I know its inexpensive to make, but does anyone have a quick/easy and good recipe for some chili? I like chili not too soupy but not too chunky either, right in the middle! Thanks!!!

2006-11-01 07:11:54 · 16 answers · asked by valleygirl1828 2

I just have plain regular old cheap Aunt Jamima syrup to use for a reciepe but I thought adding a bit of maple flavor would give it a better flavor.

2006-11-01 07:04:07 · 10 answers · asked by southernby_choice 1

2006-11-01 06:55:08 · 4 answers · asked by subha_srig 1

2006-11-01 06:40:35 · 11 answers · asked by Anonymous

would like to make organic baked beans since they are loaded with protein-what kind of beans would I use and how would I cook them?

2006-11-01 06:36:18 · 5 answers · asked by mom is a freak 3

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients

For the pastry
175g/6oz plain flour, plus extra for dusting
salt
75g/2¾oz butter, plus extra for greasing
(alternatively use ready made pastry)
For the filling
250g/9oz English cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz bacon, chopped
5 eggs, beaten
100ml/3½fl oz milk
200ml/7fl oz double cream
salt
freshly ground black pepper
2 sprigs of fresh thyme

Method

1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fri

2006-11-01 06:33:47 · 1 answers · asked by misspurplesusi 2

Does anyone know how to prepare a goose to perfection or near perfection. This will be my first goose, and I want to make an old timey Christmas dinner. What kind of beverage/wine will go well with goose? Side dishes?

Thanks!

2006-11-01 06:30:19 · 9 answers · asked by newcovenant0 5

cherry, peach, apple, blueberry, etc...

2006-11-01 06:15:44 · 5 answers · asked by FunGal 1

My husband is allergic to poultry. Before I met him I mostly ate chicken and had TONS of recipes for chicken casseroles, etc. But now I am running out of ideas for dinner. I would love to see some of your favorite beef or pork recipes! And would appreciate any dinner ideas! Thanks so much!! Have a good day.

2006-11-01 06:14:37 · 8 answers · asked by Jess 2

All varieties and variations please!

2006-11-01 06:06:35 · 5 answers · asked by FunGal 1

only 7 more weeks

2006-11-01 05:50:49 · 23 answers · asked by porker animal 2

2006-11-01 05:48:47 · 9 answers · asked by nitabooj 3

2006-11-01 05:37:17 · 10 answers · asked by Anonymous

Can anyone recommend a recipe using fresh cranberries and orange rind incorporated w/ canned jellied cranberry sauce for Thanksgiving?

2006-11-01 05:35:33 · 8 answers · asked by HCC 4

If you are making typical baked lasagna, you know with the meat sauce and everything, do you boil the pasta first?
I think that you should boil the pasta al dente, and then align it in the baking pan.
My boyfriends swears that you put them in the oven uncooked. Who's right?

2006-11-01 05:27:15 · 24 answers · asked by Irouli 2

2006-11-01 05:12:45 · 66 answers · asked by Anonymous

Ok everyone this is not a dirty question, I seriously want to know what the name is for moose meat.

2006-11-01 05:06:10 · 9 answers · asked by Dark Sunshine 3

2006-11-01 04:47:36 · 4 answers · asked by kirstyere 1

2006-11-01 04:11:11 · 10 answers · asked by jeanheidrich@sbcglobal.net 1

I'm planning a girls nigh/"fun party" at my house. This will be the first time my girls are all together at my house! It's on a Thursday night, however, we have off the next day...veterans day. ;-) Being that I do have to work Thursday I'm having problems coming up with some quick and easy appetizers for us to enjoy before hand. Any help would be great!!! Thanks!

2006-11-01 04:08:14 · 14 answers · asked by sassybchgal 1

If I'm making egg salad I can peel them perfectly, but when I'm making deviled eggs, they look like crap - go figure. Is it best to peel them when they are still hot? Or should I wait till they get cold?

2006-11-01 04:06:11 · 9 answers · asked by shotqueen 2

2006-11-01 04:05:32 · 3 answers · asked by jeanheidrich@sbcglobal.net 1

...one that you have actually made and eaten, and which tastes good...

2006-11-01 04:02:18 · 5 answers · asked by _ehem_ 2

My mom used to make this wonderful fettucine with artichoke hearts and I can't find the recipe. Somebody help!

2006-11-01 04:00:40 · 3 answers · asked by veritastheliar 2

I love too cook but I am starting to get tired of the things I am cooking. Is there any good cooking books out there. If so where would I find one and a great price.

2006-11-01 03:59:37 · 10 answers · asked by Stunna 25 2

when your making this do u put the celery in with the chicken while its cooking?

2006-11-01 03:57:49 · 6 answers · asked by kahlien05 1

i want to make a roast chicken dinner and i can never seem to get the skin nice and crispy, any ideas please. thank you

2006-11-01 03:55:40 · 15 answers · asked by Anonymous