Cooking & Recipes - November 2006

I see a lot of ppl begin cooking on the stove with a skillet and then transfer it to the oven to finish cooking. Are there certain types of skillets you can do this with, or can you do it with any skillet that doesn't have a plastic handle?

2006-11-24 14:50:27 · 7 answers · asked by flionhi 2

how do i make crab legs?

2006-11-24 14:47:40 · 8 answers · asked by Anonymous

2006-11-24 14:41:30 · 12 answers · asked by nottelling123 1

So I love cinnamon/sugar tortillas and I wanted a great recepie. Anyone have one?

2006-11-24 14:36:14 · 6 answers · asked by Lax Angel 3

Partial to chocolate, but other ingredients can be used too :)

2006-11-24 14:34:34 · 3 answers · asked by Anonymous

Usually I use all-purpose flour for baking cookies. How different would they be if I used corn flour? What about potato flour or rice flour? What about for chocolate cookies? Or truffles? Or cakes? What would the differences be for those three types of flour from the regular all-purpose type?

2006-11-24 14:13:53 · 6 answers · asked by Anonymous

2006-11-24 14:11:04 · 20 answers · asked by jusme 1

2006-11-24 14:10:44 · 4 answers · asked by pulchritudinous 6

2006-11-24 14:07:55 · 10 answers · asked by ulr2fn 1

2006-11-24 14:04:51 · 6 answers · asked by Pinks 1

PIZZA HUT'S PAPER-THIN CRUST

FOR THE PIZZA DOUGH/CRUST:
2 cups water (105 degrees F) 40 degrees Celsius
1/2 teaspoon yeast
4 cups flour
1 1/2 cups cake flour (self raising)
3 tablespoons olive or vegetable oil plus more for pans (trays)
2 teaspoons salt
FOR THE PIZZA SAUCE:
1 (8 oz) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

TO PREPARE THE DOUGH:
Add the yeast to 1/4 cup of the warm water and set aside to proof. Combine the proofed yeast mixture and remaining ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

TO PREPARE THE PIZZA SAUCE:
Mix the ingredients for the pizza sauce together well and refrigerate for about 1 hour before use. If using with breadsticks, warm the sauce before serving.

2006-11-24 13:55:56 · 4 answers · asked by Anonymous

for some reason i am wanting to use it as a filling but i think its going to be bad if i bake it. is it going to get hard, too liquidy or something or will it be ok after it is cooked and cooled?

2006-11-24 13:44:30 · 4 answers · asked by Jaime 2

2006-11-24 13:31:56 · 7 answers · asked by junkranchr 1

this is what im thinking: microwave: just heat
microwave oven: heat and bake
is that right?

2006-11-24 13:31:56 · 10 answers · asked by why? 2

I am making an after-Thanksgving dinner for friends, and someone told me about a peas and baby onions dish, i dont know how to make it. Anyone ever heard of it? or have any suggestions? Thanx...

2006-11-24 13:22:54 · 6 answers · asked by Lenka 1

please, i wanna cook for christmas, and i cant cook! lol

2006-11-24 13:20:33 · 7 answers · asked by sk8er babe 2

I am looking what I could substitute for a spring form pan for making cheesecake. Any ideas? Suggestions?

Serious replys only please. I really want to make a cheese cake for my husband. Thanks

2006-11-24 13:09:58 · 4 answers · asked by Lucky Me 6

2006-11-24 13:09:08 · 6 answers · asked by Anonymous

I need to know a good ole fashion strawberry rhubarb pie recipe

2006-11-24 12:57:52 · 5 answers · asked by Headie Who 2

Taste Better Good Nutrition Can Buy Deli

2006-11-24 12:43:26 · 1 answers · asked by andypc14 2

help!

2006-11-24 12:25:58 · 17 answers · asked by aydee 3

how long too boil them? not to grill them out tonite, raining...

2006-11-24 12:21:28 · 5 answers · asked by Anonymous

is this ordinary sugar?

2006-11-24 12:17:15 · 8 answers · asked by Anonymous

hello there.
i am needing a recipe for venison summer sausage.i am unable to find a recipe online.does anyone know of a recipe or a link for this.
i had some good recipes for gumbo a while back,maybe i will get some for summer sausage also.
thank u.

2006-11-24 12:13:57 · 5 answers · asked by 'HUMVEE' 5

I've been cooking with brewers yeast in just about all of my meals for about a month now and I feel great. Has anyone had any good success with the continual use of brewers yeast? Thank you. I'll take any recipies too :-)

2006-11-24 12:13:45 · 6 answers · asked by farharringsingslia 4

I'm trying baking, but I'm allergic to wheat...what kinds of flour have other things instead of wheat?

2006-11-24 12:07:57 · 6 answers · asked by Anonymous

I just bought it fresh from the market so its not frozen or anything, just cold from sitting on ice.

2006-11-24 12:04:24 · 4 answers · asked by sjbchapman 2

What with all the cooking that went into last night, (if you celebrated Thanksgiving) who here was too tired/lazy to cook? I know I am one of those people since I have been eating nothing but leftovers today. :)

2006-11-24 12:03:23 · 19 answers · asked by Anonymous

I have to make a Lemon Bundt Cake. I would like to know if you have ever baked one and if you could give me your favorite recipe? Thank you!

2006-11-24 12:01:49 · 5 answers · asked by Zoester 2

2006-11-24 11:44:41 · 12 answers · asked by Sam's Club 1