Cooking & Recipes - November 2006

is the weight of the egg going to differ once it is boiled? or is it gonna be the same? since the contents in the egg evaporate (liquid).

2006-11-19 07:31:15 · 4 answers · asked by hwzlife 1

does anyone have a great stuffing recipe that is made from scratch? i cant find one anywhere!!!

2006-11-19 07:17:52 · 7 answers · asked by katiepoo 2

Any low cal recipes for Thanksgiving that are good? I have a great pumpkin cake recipe so far.

One large can of pumpkin pie mix & one angel food cake. Stir them together really well and bake according to the directions of the angel food cake. Put in a regular square or rectangular cake pan and bake. It kinds of reminds me of carrot cake but very moist and really really good. For those of you following WW program it's 3 points a piece. Pumpkin pie is 9 points for an 1/8 of a piece!

2006-11-19 07:16:14 · 8 answers · asked by SheRa 3

2006-11-19 07:14:27 · 19 answers · asked by Italia Grl 2

I really need a recipe for Italian potato dumplings... except I can't remember what they're really called... can someone gelp me!?

2006-11-19 07:09:37 · 4 answers · asked by Anonymous

2006-11-19 07:09:17 · 11 answers · asked by deepaksuri367 1

I mistakenly bought heavy cream instead of whipping cream to make homemade whipped cream.Can I make whipped cream with heavy cream,and what is the method.Thanks!

2006-11-19 07:01:31 · 13 answers · asked by Cheese 5

2006-11-19 07:01:21 · 12 answers · asked by patti r 2

Want to make a good side item for dinner. Already have my meat and desert ready. Any ideas.

2006-11-19 06:58:35 · 5 answers · asked by julieg_68 3

I love southern cooking and it seems no one I know ever cooks greens with either bacon or oxtails in them. I love them and am searching for a great recipe that so that I can make big pots of greens to eat with ribs or chicken, please tell me your secrets!!!! Plus I have never cooked them as I am a beginner.

2006-11-19 06:46:44 · 4 answers · asked by l'il mama 5

I'm not talking about the approx. 3" diameter ones. These should be cupcake size.

Also wondering, is the refrigerated roll-out pie crusts the kind typically used for pumpkin pie?n I've resigned myself to the fact that I'll probably have to make them the size I need them, but I'm wondering if I'll have to make them myself, or if the refrigerated kind is the right kind.

2006-11-19 06:42:08 · 6 answers · asked by CrazyChick 7

I want to make homemade gravy to take to Thanksgiving. Recipes say to use the drippings from the turkey (I will not be making the turkey, so I won't have the drippings) or it says to use Turkey Stock. What is that, and if it's in the grocery..what isle would I find it in??

2006-11-19 06:37:09 · 9 answers · asked by animal_mother 4

2006-11-19 06:31:46 · 8 answers · asked by thick_and_mixed_honey 1

What's your favorite recipe for chicken strips?


I'm not talking about KFC either.

Just some homemade chicken!

Please list all ingredients needed =) Thanks!

2006-11-19 06:28:44 · 5 answers · asked by Anonymous

I had to buy this jar of nutmeg to make an apple pie and now I dont know how else I can use it. What is nutmeg really for...like what types of foods can you use it on? Does anyone know any good recipes that involve nutmeg so maybe I can use this up?


Thanks :)

2006-11-19 06:27:56 · 10 answers · asked by Anonymous

I'm thinking about cooking my turkey in one of these this year. I've never used one. Is this a good idea? Will the turkey taste good? Any suggestions? Thank you, and have a great holiday!

2006-11-19 06:23:16 · 13 answers · asked by Anonymous

i would like to learn how to cook buttor chicken. plz help me with recipe.................

2006-11-19 06:23:03 · 2 answers · asked by Anonymous

I've never eaten a good drumstick in my life. Now I have a bag of them. What's the tastiest way to cook it?

2006-11-19 06:15:01 · 5 answers · asked by Bluejay 1

how do u make cinnammon croutons??????

2006-11-19 06:09:30 · 1 answers · asked by JACQUELINE M 1

2006-11-19 06:08:26 · 6 answers · asked by MazdaMatt 5

recipes

2006-11-19 06:07:13 · 4 answers · asked by teency5 1

What's your favorite recipe for chicken strips?

Please list all ingredients needed =) Thanks!

2006-11-19 06:05:27 · 4 answers · asked by Anonymous

2006-11-19 06:03:20 · 3 answers · asked by duggan_lynn 1

2006-11-19 06:01:02 · 4 answers · asked by beachbum26 2

I tried a couple of cheeses with pasta but it didn't work out I need one that would melt nicely

2006-11-19 05:55:58 · 7 answers · asked by Bander 1

Here's mine, from the Silver Palate cookbook. I can't count the raves I've gotten for this!

Nutted Wild Rice
1 C golden raisins
1/2 C dry sherry
1 C wild rice
4 2/3 C boiling chicken stock
6 T butter
1 C brown rice
1 C silvered almonds
1/2 C chopped fresh parsley

Heat raisins and sherry in sm pan to boiling. Reduce ht & simmer 5 in. Set aside.

Place wild rice, 2 C of boiling ch stock, & 2 T of butter in top of a dbl boiler over simmering water. Cook covered until stock is gone.

At the same time, place the br rice, remaining 2 2/3 C of boiling stock, and 2 T of the butter in a med pan. Heat to boiling. Reduce heat to low and cook until all liquid is absorbed.

Saute almonds in the remaining 2 T of butter in a sm skillet over low heat until lightly toasted.

Combine wild rice, brown rice, raisins, almonds, and parsley in a lg mixing bowl. Season to taste with s & p! Remove to a serving bowl and serve immediately.

Also terrific the next day, reheated!!!

2006-11-19 05:54:48 · 2 answers · asked by BreadCollision 1

2006-11-19 05:52:05 · 18 answers · asked by http://hogshead.pokerknave.com/ 6

I'm making a chicken dish that calls for 3 threads of saffron and 1 1/2 cup of heavy cream (as well as other ingredients, of course :)). My questions are: 1. Can I substitute half and half for the heavy cream, or will it make a huge difference as far as the thickness of the sauce?; and 2. I don't have any saffron. If I leave it out, will the change in flavor be really noticable?

2006-11-19 05:50:55 · 9 answers · asked by brevejunkie 7

2006-11-19 05:48:30 · 7 answers · asked by Anonymous

recipe for 7 layer bean dip

2006-11-19 05:45:30 · 6 answers · asked by Laurene D 1