Cooking & Recipes - November 2006

I have a baby shower potluck at work tomorrow and have no idea what to bring. I'm getting a little sick, though, so I'd rather not make something that requires much work (don't want to infect the food). It has be able to survive a 1.5 hour commute as well. I'm okay with buying something, but the desserts are already covered by other people. Any ideas?

2006-11-30 06:39:46 · 11 answers · asked by Pink Denial 6

what can i use beside shorting? is there something else i can use instead of that?

2006-11-30 06:34:24 · 8 answers · asked by tameka 2

Hi! I work full time and I'm a student at night. I have ZERO time to cook. Can you give me some recipes that I can make on the weekend (sunday night) that will still taste good when I re-heat it at work or school. Preferably low on fat!

2006-11-30 06:32:31 · 4 answers · asked by GK2006 3

There is a BBQ place in my town that has the best sauce in the world! It is a little sweet but mostly vinegar-y. Not sticky at all. Can anyone help??

2006-11-30 06:22:48 · 5 answers · asked by Anonymous

2006-11-30 06:16:52 · 5 answers · asked by Anonymous

am going 4 dinner and these two on menu ! not sure wot i ordering to eat can any one help?

2006-11-30 06:03:20 · 2 answers · asked by martynewen@btinternet.com 1

2006-11-30 06:03:11 · 7 answers · asked by shanzy02 1

i ate deep fried fish with thick tartar sauce with exta garlic..
needless to say..im about to throw up..
i tried taking a candy but it wont change the flavour and i feel sick and so heavy.. what should i do to make it better now?
next time i wont eat that greasy stuff i just had to because i dont know what to cook and ended up eating fish fillet on bed of oil..and lots of burnt crists yuck!

2006-11-30 06:02:50 · 7 answers · asked by Anonymous

My girlfriend is fixing vegetable soup, but has made it too tomatoey. I have heard that potatoes can be added to some things to absorb excess salt. Is there any such trick to absorb tomato flavor?

2006-11-30 05:55:01 · 8 answers · asked by Michael C. 2

i need the dinner to include 1 starch, 1 fruit, 1 milk, 1-2 vegetables, 3 meats, 2 fat.... those are all portions,

Any help would be great! :)

2006-11-30 05:49:24 · 16 answers · asked by Stephanie G 2

DOES ANYONE HAVE A RECIPE? IM JUST LOOKING FOR REGULAR POTATOES WITH BROCCOLI AND CHEDDAR CHEESE? NOT A CASSEROLE, OR STUFFED POTATOES ETC... CAN I JUST CUT UP PIECES OF CHEESE, OR WOULD THAT BE TOO CHEESEY? ? SHOULD I USE A "SAUCE" LIKE VELVEETA??

2006-11-30 05:42:47 · 12 answers · asked by Anonymous

2006-11-30 05:26:05 · 5 answers · asked by bundyal38 2

My friend has some lobster tails in the fridge, and got them Tues. It's now Thursday and she wants to cook them on Sat. Can she keep them in the fridge til then and they will keep fine? Or should she (and can she) freeze them and then unfreeze on Sat and cook them?

2006-11-30 05:24:54 · 12 answers · asked by mch 2

2006-11-30 05:20:12 · 13 answers · asked by ann.inspain 4

2006-11-30 05:19:15 · 7 answers · asked by billyandjane41 1

I am out of ideas.

2006-11-30 05:02:10 · 20 answers · asked by a_delphic_oracle 6

Something the kids can make in an art room, without a kitchen.

2006-11-30 04:54:45 · 9 answers · asked by risa_in_the_sun 1

2006-11-30 04:48:14 · 13 answers · asked by Anonymous

I'm looking for new treats, candies or cookies to make for Christmas this year. My sister and I make a bunch of different stuff and then take them to family members, but we would like to make something different. Thanks in advance!!!

2006-11-30 04:44:19 · 4 answers · asked by agentamber005 3

I mean I have this recipe , which calls for dried marjoram and sage powder or dried leaves but what I can I replace it with if I don't have it ?what could be nice alternatives which could be substituted with ?

2006-11-30 04:39:12 · 7 answers · asked by doc san 3

2006-11-30 04:32:02 · 4 answers · asked by Jim7368 3

I have the amount to substitute the sugar in chocolate chip cookies, what about the brown sugar

2006-11-30 04:27:36 · 6 answers · asked by Wonderer 1

I cook a lot of slow simmering sauces. Tomato sauces can be very acidic and ruin a pot or burn if not stirred frequently. I need to know what is the best pot to make these types of sauces without risking the finish on the pots or the pot interacting with the sauce.

2006-11-30 04:24:30 · 17 answers · asked by qhsdoitall 1

2006-11-30 04:17:56 · 17 answers · asked by Anonymous

If you make Christmas treats, what is your favorite? I'm looking to expand my collection this year for holiday parties and get-togethers; it seems like I always make the same thing.

2006-11-30 04:10:08 · 15 answers · asked by Anonymous

i can make the pastry but need to spice up the mince a little.

2006-11-30 04:05:52 · 8 answers · asked by vikki b 1

Will a non-dairy coffee creamer than says KEEP REFRIGERATED go bad if left out on the counter?

Will noodle soup (with no chicken) be okay to eat the next day if it was left out all night?

2006-11-30 04:03:35 · 7 answers · asked by sunrisesover12th 2

2006-11-30 03:45:46 · 2 answers · asked by nahina 1

I am making homemade apple turnovers. Once I make and fill the turnovers it requires one egg beaten with a pinch of salt to make an egg wash. I am supposed to use a pastry brush to brush the egg wash on the outside of the dough (once filled.) I don't have any eggs is there any other substitute that I could use instead of an egg? or is it a step I can skip?

Please help, I have to make this for a get together tonight.

2006-11-30 03:31:50 · 4 answers · asked by irmlsmith 2

Ok I feel really stupid asking this, but I found a recipe that calls for "1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce." I was wondering what this means? Is it some sort of canned pepper? Do most supermarkets have it?

2006-11-30 03:24:14 · 12 answers · asked by Lindsay P 2