Cooking & Recipes - December 2006

2006-12-08 06:56:31 · 19 answers · asked by decorumbak 1

2006-12-08 06:48:29 · 23 answers · asked by johnny m 1

I am in a cookie exchange competition with my friendsand I want to win this year!! We are judged on taste and presentation. Any suggestions on recipes and presentation ideas??

2006-12-08 06:24:16 · 18 answers · asked by alliwhite4477 2

i live in an apartment and don't have a grill. we used to buy green chilie already roasted in arizona, but i can't buy them here in texas:( how can i roast my own with just the oven?

2006-12-08 06:19:38 · 7 answers · asked by flip4urkandi 3

Like a big cake shaped as a tree, or something that looks pretty cute, maybe for a kids party type thing

2006-12-08 06:12:16 · 12 answers · asked by fingerseven11 1

I'm looking for a new chocolate chip recipe. I've gone to all of the recipe cites and tried the ones I thought I'd like. I'm looking for a copy of a recipe that you guys LOVE. I want to wow my family for christmas this year. Any help would be SO appreciated!!

2006-12-08 06:02:49 · 10 answers · asked by thelilred_whocould 1

2006-12-08 06:02:23 · 9 answers · asked by Mrs. Whitney 2

I know there are many different ways to make it, but what is the traditional way to make peanut butter fudge?

2006-12-08 05:58:22 · 7 answers · asked by Confused 2

2006-12-08 05:54:16 · 9 answers · asked by Nate K 1

2006-12-08 05:42:09 · 5 answers · asked by Anonymous

I have tried numerous times to make yeast rolls, but each time I can never get the dough to rise. What am I doing wrong???

2006-12-08 05:39:53 · 9 answers · asked by Slice 2

2006-12-08 05:38:18 · 7 answers · asked by Dave J 1

I just made some chocolate chip cookie dough from scratch, and I just noticed that I only have mint and chocolate chips. No just plain chocolate ones. Will it be good if I put those in?

2006-12-08 05:37:16 · 10 answers · asked by Liz P 2

2006-12-08 05:30:03 · 11 answers · asked by maD mOna 2

2006-12-08 05:15:14 · 24 answers · asked by mick f 1

How do I cook a medium pork or beef roast just right? Not too dried out but at the same time not too undercooked. Any advice?

2006-12-08 05:12:10 · 12 answers · asked by Justme 3

I want to make it in a large pot rather than individual bowls, as there will be several of us here with varying dietary issues.

There can be no alcohol/wine of any kind in the recipe. One person coming out tonight is Muslim and another is a recovering alcoholic. Another person is allergic to dairy. Not lactose intolerant - a real, anaphylactic shock inducing allergy. So no cheese/milk proteins allowed.

So far I'm looking at carmelized onions and beef stock. How would you jazz this up?

~Morg~

2006-12-08 05:10:12 · 6 answers · asked by morgorond 5

2006-12-08 05:08:07 · 12 answers · asked by chris t 1

The other day I was short on spagetti sauce, so I used a little bit of salsa instead. It doesn't sound very good, but it was. Any other ideas instead of salsa?

2006-12-08 05:05:24 · 6 answers · asked by Amy_S 3

2006-12-08 04:58:19 · 3 answers · asked by Shellabell 1

My daughter is comming home from school for Christmas and I thought it would be fun to make a gingerbread house with her. Is it hard to do? I hope not. Do you have any construction ideas?

2006-12-08 04:38:29 · 12 answers · asked by Anonymous

I read somewhere that royal icing sucks the moisture from cookies and doesn't taste good. I've never made it, but planned on for Christmas (rolled sugar) cookies this year. Is this true, and if so, got any alternative recipes for icing that's good for spreading on cookies?

2006-12-08 04:36:54 · 7 answers · asked by punchy333 6

When you bake a cak in two round pans that you would end up putting one on top of the other, how can you bake it to where both layers will be flat when you stack and ice them? Mine always come out with a kind of round point on top where I guess it realeases air during baking. Does anyone know a fix to this?

2006-12-08 04:35:44 · 16 answers · asked by #1 Buckeye Fan!!!! 4

2006-12-08 04:33:51 · 20 answers · asked by noone 6

I have used the exact same recipes for more than 15 years. The past two years, they have spread when I baked them. I've tried various things: checking the oven temp (lowering it); adding more flour, using butter instead of margarine, etc. I usually make all my dough and refrigerate and bake when I can. Is it because the dough is too cold possibly? But honestly, last year I did not chill my dough and had pretty much the same problem. I bake over a thousand cookies so I really need to figure out my problem. Maybe the cookie sheets? It happens with peanut butter, choc. chip, and other drop cookies. How can you use the same recipes for 15 plus years and all of a sudden they fail? I've got to be missing something! Any ideas?

2006-12-08 04:29:08 · 14 answers · asked by disneyfanatic60 1

I have had problems with my cookies spreading the past 2 years when I bake them. I know not to use a light margarine, etc. Last year I used mainly butter, but it sometimes didn't have the same taste. I read somewhere about what specific margarines to use (something about the % of something in them). Unfortunately, I can't find the article.

2006-12-08 04:23:06 · 14 answers · asked by disneyfanatic60 1

Is it because the shell is like a protection...

2006-12-08 04:12:07 · 21 answers · asked by Lana 1

i would be glad for any help on how to cook a roast dinner.
like i cannot seem to get the timing right and have everything all cooked together,
is there a time ratio i can use like for potatoes, and the joint. or chicken.
also when do i put the greens and carrots on

thanks
Joe

2006-12-08 04:08:43 · 16 answers · asked by joehorse 1

I want to go camping in the late summer of next year and I was wonder what types of food I should eat and how I should cook it.

2006-12-08 04:04:45 · 12 answers · asked by Anonymous

I have a recipe that calls for baking hershey's kisses onto a waffle pretzel. Can I then freeze it without losing the crunchiness of the pretzel?

2006-12-08 04:00:04 · 4 answers · asked by kristy 1