Cooking & Recipes - January 2007

if so what.thank you,

2007-01-28 07:13:17 · 11 answers · asked by bassetluv 4

2007-01-28 07:09:01 · 24 answers · asked by Bob L 1

2007-01-28 06:58:20 · 12 answers · asked by sooty 1

2007-01-28 06:55:05 · 8 answers · asked by ihatechristiansegyptiangoddess 2

what are the ingredients and the process of making the same or equally the same salad dressing

2007-01-28 06:49:00 · 3 answers · asked by tavis1977 1

2007-01-28 06:44:02 · 13 answers · asked by benrilly2001 1

I love to cook and bake, and I was wondering if they are any recipes out there that require a lot of fruit.

2007-01-28 06:43:39 · 6 answers · asked by hpotter4ever2000 4

i would like to know what cut of beef the restaurants use to make fajitas. it is always tender and not fatty or gristly.

also, do they marinate it (if so with what) and do they cook it in a
skillet or on a grill over an open flame.

can't wait to make some--yum.

2007-01-28 06:35:46 · 4 answers · asked by july 3

I made cranberry/white choc/oatmeal cookies and have a big bag (400 grams) of oatmeal left over. Has anyone got any recipes of what I could do with this? Cookies, puddings, main meals... I'd appreciate anything you have.

***only thing: can the recipe be in gram/kilograms please, I live in Belgium and don't know my ounce from my pound too well.***

2007-01-28 06:34:37 · 10 answers · asked by Elle Dee 3

sugjest things that r more original but not like peanut butter and jelly orignal

2007-01-28 06:32:56 · 11 answers · asked by ily[: 3

I'm looking for a good, fairly simple cake recipe to prepare for a birthday that is coming up this week. Preferably chocolate, but any kind of cake will do. Just no carrot cake or banana flavor cake or whatnot, please. Also, I'd like to avoid using shortening if possible. I only have a 9x13 pan, but I could possibly get an 8x8 if necessary. So a recipe that yields in one of those two, please! Thank you soo much!

2007-01-28 06:30:19 · 6 answers · asked by indiesky 3

2007-01-28 06:21:48 · 23 answers · asked by sadia k 1

The date was not expired, but since it is not rising well I am wondering if at this point I can add more yeast?? I am already at the "dough" stage. Do I need to just start over??

2007-01-28 06:20:16 · 11 answers · asked by ppartiesbymichelle 1

i need a recipe with tuna & shrimp..... can someone help me out please.... using it to dip crackers..... I do not want any antipasto casserole recipes please.
Just want to can it for when company comes.

2007-01-28 06:20:10 · 2 answers · asked by surfrat 2

2007-01-28 06:19:43 · 10 answers · asked by josie 1

2007-01-28 06:02:38 · 10 answers · asked by vance4rent 1

2007-01-28 06:01:34 · 7 answers · asked by natz0112 1

2007-01-28 05:58:52 · 11 answers · asked by heidi v 1

I have a Hamilton Beach 18 qt Roaster Oven. I am making a turkey for dinner tonight. I placed the Turkey in it with butter and salt pepper onion and garlic. I also placed about 4 cups of water in the bottom of the roaster we will not be making gravy we have jarred gravy because my father in law loves it. My question is: Do you think that its to much water? Is is not enough water? Did it even need water? My husband said no water was he right. Please let me know what you think I should do. Dinner is at 5pm thanks to everyone for the answers.

2007-01-28 05:54:32 · 6 answers · asked by Anonymous

Recipe coats chicken in egg and flour and then sautee it but I am making 5 times the recipe and just want to bake it in the oven. Will it be the same consistency and taste the same? How long should I cook the chicken for? They are the thin, boneless chicken breast - about 4 1/2 ounds worth, 3 trays.

2007-01-28 05:49:07 · 6 answers · asked by KC25 1

2007-01-28 05:47:31 · 7 answers · asked by Anonymous

2007-01-28 05:41:00 · 3 answers · asked by i love pizza 2

The date on the container is the 24th of this month.

2007-01-28 05:40:57 · 4 answers · asked by Cori 3

I've been delving into the world of vegan baking and I noticed that it calls for soy milk in alot of recipes. Problem is, I'm allergic to soy milk. I can have other soy products, just not soy milk at all.

Could I replace the soy milk in recipes with stuff like rice milk or almond milk? And would I use the same amount as it calls for in the recipe when using soy milk?

2007-01-28 05:40:45 · 4 answers · asked by Erinyes 1

I'm just trying to make a simple recipe.Is it alright if I use butter in replace of crisco?

2007-01-28 05:25:33 · 9 answers · asked by islandgoddess_08 1

I made some gluten free cookies yesterday and although they taste nice, they're quite dry and leave a kind of powdery taste in your mouth. What should I change about the recipe to give them a better texture? More butter? More egg???

2007-01-28 05:25:00 · 10 answers · asked by Jen 5

2007-01-28 05:23:11 · 3 answers · asked by momrth 2

2007-01-28 05:18:52 · 29 answers · asked by Chef Dumas 2

a friend at work was telling me about a recipe he had when he took his son to boy scout camp. it was made with an orange and some biquick, and you put the batter back in the hollowed out orange, wrap in foil, and bake in the camp fire. does anyone know the specifics of this recipe so i can have a written copy?

2007-01-28 05:16:43 · 9 answers · asked by aelizabethb24 2

Dirk benedict in the BB house was extolling the many virtues of Mezo (am I spelling that right?) How do you use it? Is it to put in soups etc.?

2007-01-28 05:14:52 · 4 answers · asked by Anonymous