Cooking & Recipes - December 2006

The Turkey weighs 12lbs at 350 degrees how long should I fry it?

2006-12-25 02:07:01 · 8 answers · asked by ? 3

2006-12-25 01:59:04 · 7 answers · asked by BARRY H 1

okay I have a 12 lb ham and it says bake at 325 at 18 minutes per pound. How long is that suppose to be? This is my first time

2006-12-25 01:32:54 · 5 answers · asked by ? 3

Is there alchohol in vinegar? And is Red Wine vinegar something you would put on speghetti?

2006-12-25 01:24:50 · 5 answers · asked by Mirza Hakimi 1

2006-12-25 01:06:05 · 10 answers · asked by pastor_fuzz_1 3

2006-12-25 00:57:42 · 16 answers · asked by Anonymous

2006-12-25 00:46:29 · 5 answers · asked by Saya Otonashi 1

is it possible we just realized we dont have a roasting pan and no stores are open can it be done thanks

2006-12-25 00:43:16 · 5 answers · asked by melissa03835 2

2006-12-25 00:32:42 · 5 answers · asked by Anonymous

2006-12-25 00:04:11 · 10 answers · asked by pastor_fuzz_1 3

I consider myself a pretty good cook but have never attempted made from scratch, slow cooked pasta sauce in a crockpot. I just got a new crockpot for X-mas and am wondering if anyone has ever made this type of long/slow cooked pasta sauce in a crockpot. Thanks and Happy Holidays.

2006-12-24 23:57:49 · 7 answers · asked by diamondgoldsgirl 1

2006-12-24 23:57:40 · 2 answers · asked by Anonymous

I followed recipe exactly--put an egg in--but they don't cohere....could/should I use, for example, a bit of mashed potato just to help them bind?

2006-12-24 23:46:14 · 8 answers · asked by silentnonrev 7

2006-12-24 22:30:32 · 13 answers · asked by Xena_07 2

have a ham for christmas have no idea how long to cook for

2006-12-24 22:20:00 · 4 answers · asked by blue.lobster 1

The instructions say "Cover with foil" for the first 50 minutes. Does that mean wrap in foil, or cover the top and sides only?

2006-12-24 22:17:05 · 10 answers · asked by Anonymous

2006-12-24 22:16:09 · 15 answers · asked by andyc 1

2006-12-24 22:03:49 · 7 answers · asked by Okey Dokey 1

Ok so here it is we have a 10lb 8oz turkey breast and could any1 pls give advice on how not to f**** it up lol merry xmas to every1

2006-12-24 21:58:22 · 5 answers · asked by zerocool 3

Ok so here it is we have a 10lb 8oz turkey breast and could any1 pls give advice on how not to f**** it up lol merry xmas to every1

2006-12-24 21:43:18 · 2 answers · asked by zerocool 3

2006-12-24 21:42:05 · 5 answers · asked by Sally 1

Mr. GorgeousFluffpot left it out on the garden wall last night to defrost and this morning we found that the squirrels have had a good old nosh at it. We have scalded it with hot water to clean it, and stuffed the hole and tied it all with string. Actually it looks quite passable and as long as we say nothing, the eight people who are coming to lunch today won't be any the wiser.
(Mr. GF and I shall make sure to eat the non-squirrel-noshed bits)
What do you think about this?

2006-12-24 21:06:18 · 26 answers · asked by gorgeousfluffpot 5

2006-12-24 21:03:28 · 5 answers · asked by OC 7

Made from a cake mix, drizzeled with a glaze while still warm.

2006-12-24 19:12:59 · 2 answers · asked by kalikid64 2

I have the three listed and of course not exactly what I needed...

2006-12-24 18:46:39 · 11 answers · asked by THATgirl 6

I am a beef steak addict and have been spending way too much money at the restaurants. I am trying to solve my problem my making the beef steak myself, but the steaks would come out too well done and too dry. And the ingredients I put on them are simple so they taste blek! Can you please let me know a simple way to make a tender juicy beef steak:
- How to buy meat? Type, quality and thickness?
- Ingredients?
- Preparation?
- Cooking method?

I am a total novice in cooking, so please be very plain in your cook terminology and give me a simple direction. I cannot remember all the steps like a pro chef.

Tonight I opened my Christmas present and one of them is a small griller. Just what I needed.

Thank you so much for your advices.

2006-12-24 18:31:31 · 5 answers · asked by Anonymous

Would it really matter? I only have french Vanilla cake mix. The recipe includes cake mix, pudding mix, cooking sherry, oil, cinnamon, nutmeg and eggs. do you think it would taste any different?

2006-12-24 17:41:28 · 11 answers · asked by Peace 4

The last calls for 375 degrees. Is it possible to cook it at 350 as well, just for a longer time? If so, how much longer should I cook it?

2006-12-24 17:39:02 · 8 answers · asked by movielovingirl 3

It's for a wine cake, I'm making. Should I spray non stick spray on it, or something. Or should it come out easy after it's done baking? help!

2006-12-24 17:38:15 · 11 answers · asked by Peace 4

2006-12-24 17:13:51 · 4 answers · asked by Williams F 1