Cooking & Recipes - November 2006

i have heard to season it 2 days prior to baking and to add white wine or a six pack of beer. is this true ? this really doesn't sound too appetizing. I am in a real dilema. i have baked turkey once before and it came out very dry. i really am a kitchen klutz please help. any advice would help

very confused in houston,
paulie

2006-11-21 08:40:29 · 11 answers · asked by Anonymous

2006-11-21 08:33:54 · 4 answers · asked by yanasohier 1

I need a tried and true (in your own household please) recipe for Pumpkin Bread. I have tried some, but have never had one that turns out nice and high and light, moist but not heavy.

2006-11-21 08:33:30 · 6 answers · asked by Pepper's Mommy 5

2006-11-21 08:32:57 · 12 answers · asked by PrimeTime 2

I'm looking for some RECIPES for Chex Mix. Do you have one that you love?

Please do not tell me to google it or go to www.chex.com - I'm looking for a recipe :)

Thank you!

2006-11-21 08:32:26 · 9 answers · asked by cutiewithabooooty 5

2006-11-21 08:30:24 · 9 answers · asked by Anonymous

2006-11-21 08:29:05 · 4 answers · asked by FavoredbyU 5

please help some people say 30 mins per pound on 350 degrees and some say 17 mins per pound on 350 degrees

2006-11-21 08:26:34 · 8 answers · asked by Cassey L 2

I waited tables at a family restaurant while in college and got spoiled by their awesome hamburgers, can anybody reccomend a really good store bought hamburger bun? Thanks

2006-11-21 08:18:56 · 9 answers · asked by BossHogg R 2

2006-11-21 08:18:14 · 3 answers · asked by linka 1

what the best way to make hard boiled eggs?

2006-11-21 08:15:55 · 31 answers · asked by kimmie 3

2006-11-21 08:12:43 · 4 answers · asked by lm999 1

i am having a fish stick for supper and I don't have a tartar sauce, is there any best way to make homemade tartar sauce?

2006-11-21 08:10:17 · 16 answers · asked by ceg2581 4

is used for certain foods, like stuffing.

2006-11-21 08:09:28 · 1 answers · asked by Josephine S 1

What to eat with?

2006-11-21 08:08:32 · 14 answers · asked by cucumis_sativus 5

2006-11-21 08:06:31 · 18 answers · asked by Kim 2

I never usually cover my meatloaf, however, the top gets a little burned and crusty. Any suggestions?

2006-11-21 08:05:41 · 24 answers · asked by ? 4

I made paula's mac and cheese recipe and i like it but there is a problem i can never get the eggs not to taste scrambled when they are done baking, itried slowlyadding them to the hot noodles. any other suggestions on how not to get scrambled mac and cheese?

2006-11-21 08:05:31 · 4 answers · asked by Anonymous

I need a recipie for turkey and its marinade by 5:00pm!! Please give the place u got it from!

2006-11-21 08:05:05 · 4 answers · asked by christinepedro@sbcglobal.net 1

Ok, I am doing a dinner for 10 people this year....I am going to do the normal turkey, stuffing and mashed potaotes, I am also doing deviled eggs(one of my favorites)....but I am interested in a couple more side dishes....I have done green bean cassaroles before and many different types of veggies. I am also not a fan of sweet potatoes so thats out.....I would like something new and different. Any suggestions?

2006-11-21 08:02:39 · 11 answers · asked by yetti 5

In the past, I haven't had any trouble with my gravy, but it seems the last two years, when the turkey is done cooking, what's left in the pan is basically grease. When I attempt to make gravy out of it, it is a disaster..separated and lumpy. What am I doing wrong?

2006-11-21 07:58:46 · 7 answers · asked by Geronimo5 3

Don't know what possessed me to buy a large (Costco) bag of bite-size broccoli crowns, but I have them now. Any ideas on what I should do with them? How can I incorporate them into a Thanksgiving meal? Any good broccoli recipes out there? Thanks

2006-11-21 07:56:00 · 16 answers · asked by curious1223 3

Does anyone have a good recipe for homemade cranberry sauce?

I have 2 from food.com, so I don't need theirs. I'm asking you guys. Thanks!

2006-11-21 07:53:52 · 9 answers · asked by lynn 5

also can i still use my pumpkins from halloween? none of them are molding.

2006-11-21 07:50:32 · 7 answers · asked by spicysaucylatina 4

My friend is slow-cooking pork ribs in the oven at 200 degrees F for about 4-6 hours. I am concerned because I thought that meats had to be cooked at a certain steady temperature for the bacteria to be killed. I don't want to eat any because I am about 8 weeks pregnant and I don't want to ingest anything that could harm my baby. Can someone enlighten me please.

2006-11-21 07:49:16 · 8 answers · asked by Anonymous

2006-11-21 07:48:58 · 9 answers · asked by Anonymous

Anyone know of a local store that sells phyllo/filo dough? I've called local markets (Vons, Albertsons etc.) and they seem to not know what it is. Any stores around the Long Beach area?

2006-11-21 07:34:34 · 7 answers · asked by pakyooh 2

Those little turkey pop-up timers that come two in a little package-Are they actually accurate? Do they work? Can I go ahead and use them instead of my meat thermometer?

2006-11-21 07:31:56 · 11 answers · asked by Anonymous

2006-11-21 07:29:42 · 11 answers · asked by nana#1 1

I need a recipe that has chicken in it.. does anyone have a good recipe... Thanks!!

2006-11-21 07:25:42 · 8 answers · asked by Anonymous