Cooking & Recipes - January 2007

ok, so basic cheese sauce consist of

margarine/oil/butter
foulr/cornstartch
cheese
papper n salt

anything you add for a kick? maybe herbs, alcohol, etc?

2007-01-01 03:22:24 · 7 answers · asked by facobasten1984 3

( i heard people say it is because of ' kan sui ' in cantonese )? may i know what is kan sui elsewell is the yellow colour because of egg ?

2007-01-01 03:14:38 · 5 answers · asked by ice i 1

2007-01-01 03:13:28 · 6 answers · asked by treefrog 4

I love eating vegetables, usually I have salad with thousand island or stir-fry broccoli or cauliflower. I'm kinda bored eating the same old, same old. I'm a student, so don't have much time to cook. Can anyone recommend simple ways of cooking veges?

2007-01-01 03:11:21 · 9 answers · asked by Natasha H 1

salsa and/or queso? im 100% irish but i love me some salsa and queso lol

2007-01-01 03:10:31 · 7 answers · asked by Anonymous

2007-01-01 03:07:31 · 49 answers · asked by Clare T 1

i usually buy the French brand in the jar ( like mayonaise etc). the mustard is like paste consisteny.

can they subs eachother? and why?

2007-01-01 02:44:53 · 5 answers · asked by facobasten1984 3

made it a long time ago,cant find recipe anywhere,tried there website
not there thanx

2007-01-01 02:40:50 · 6 answers · asked by hateraide55 1

I once messed up my choco-chip cookie recipe and ended up with really cakey cookies, but they were soo good. I just don't know what I did to the recipe and haven't been able to do it again. I use the basic toll house or nestle recipe plus I add a few spices.

2007-01-01 02:30:26 · 12 answers · asked by Van C 1

2007-01-01 01:44:14 · 5 answers · asked by ladyns1959 1

Ive got

Chillies
Peppers
Garlic
Shallots
Cheese
Eggs
Parsley

2007-01-01 01:36:39 · 33 answers · asked by Anonymous

2007-01-01 01:27:35 · 9 answers · asked by Iveta 1

2007-01-01 01:23:33 · 10 answers · asked by Anonymous

2007-01-01 01:20:46 · 13 answers · asked by Heather C 2

I cooked the turkey yesterday, and it is in the fridge now. There's a lot of it. How many more days can we safely eat the refrigerated food? Or would you suggest I just freeze it asap?

2007-01-01 01:20:04 · 11 answers · asked by Anonymous

what is it actually?

2007-01-01 01:19:50 · 5 answers · asked by Anonymous

I bought a very expensive Magimix 5100 thinking I was going to use it for making dough, it says the motor adjusts to the job on hand. However as far as I can see it just goes hell for leather until it makes a ball, not speeding up or slowing down whatsoever? I intended to use the dough blade and throw my flour etc in and that would be it. But the way it works is spins mad until a ball is formed and if there is too much dough (actually less than the specified amount it should be able to deal with) it jumps around my worktop and sometimes cuts out! Have I got a faulty machine or is this just another overpriced piece of french cooking aparatus?

2007-01-01 00:59:21 · 4 answers · asked by Anonymous

2007-01-01 00:33:06 · 8 answers · asked by Anonymous

I live in Australia and we can't buy Grits but can get Polenta. I have a tasty sounding recipe that requires Grits and wonder if Polenta would be the same?

2007-01-01 00:13:43 · 6 answers · asked by gedpatjay 1

i always use the microwave but its 2007 and im feeling frisky - please help

2007-01-01 00:09:09 · 23 answers · asked by ozzysheeplover 3