Cooking & Recipes - January 2007

please give detail of help or harm

2007-01-22 20:02:09 · 1 answers · asked by Anonymous

2007-01-22 19:41:51 · 3 answers · asked by charney20 2

What kind of utensil do you need to cut veggies such as zuchinni and carrots with those little waves like Ruffles chips?

2007-01-22 18:55:37 · 6 answers · asked by Moon O 1

I'm 16 years old and I want to go to college for Culinary and Fashion Design. I want to be an Accessories Designer and have my own Cosmetic, Fragrance and Handbag Line. And I want to be a Pastry Chef also. I only know how to bake, Cakes, Pies, Cookies, Brownies and Bars and Puddings and different kinds of Fruit Deserts. Can I still become a Pastry Chef?

Since I have no clue where to start, which one should I do first? I'm so confused. Also, What are some good ideas or books to check out at the library since I'm kind of a Beginner in Culinary. How much money will I make doing these two(I'm just curious to know) These are two jobs that I would really like to do.

Thanks

2007-01-22 18:50:00 · 5 answers · asked by Anonymous

2007-01-22 18:43:36 · 7 answers · asked by angelique d 1

What does it mean when a recipe asks for hot sauce? And what is a good one to add to a recipe when the recipe is pork chops with green bean salad?

2007-01-22 18:37:29 · 9 answers · asked by V8 3

i dont want to use the mixture available in the market

2007-01-22 18:20:33 · 2 answers · asked by i m ur fren 1

2007-01-22 18:07:27 · 9 answers · asked by aubrie817 1

2007-01-22 18:05:30 · 11 answers · asked by Anonymous

I have thousands of yellow cherry tomatoes growing in my garden and I am wondering can you use them to make a tomatoe chutney or a relish that you can jar?Or would it not work out right?

2007-01-22 18:01:16 · 4 answers · asked by Anonymous

what foods did you have to go along with the fondue? like what are good foods to dip into the chocolate?

2007-01-22 17:52:40 · 10 answers · asked by naohmeechan 2

2007-01-22 17:37:31 · 9 answers · asked by aubrie817 1

Like for sandwiches and such? Thanks!

2007-01-22 17:09:08 · 6 answers · asked by cutesy76 6

2007-01-22 17:04:19 · 4 answers · asked by piki 2

2007-01-22 17:00:01 · 4 answers · asked by Anonymous

2007-01-22 16:56:28 · 21 answers · asked by piki 2

I'm gonna boil them. Pork with shanghai style wrappers. Any advice from your experience? Thanks!

2007-01-22 16:49:56 · 7 answers · asked by reba 1

Whenever i bake a cake..whenever its rising....it sorta rises too much from the centre instead of being flat....my cakes look like mountains!!! How can i stop this??

2007-01-22 16:39:32 · 12 answers · asked by cookies and cream 3

I bought a jar of pesto sauce that said I was supposed to use 2-4 tablespoons per pound of pasta. How am I supposed to make it stretch that far? Is jarred pesto sauce supposed to be added to a tomato sauce, or added to olive oil? The jar itself gives me no clue.

The sauce itself does seem rather concentrated. Anyone else make pesto from a jar who could assist?

2007-01-22 16:25:39 · 8 answers · asked by Pyai 2

2007-01-22 16:15:02 · 8 answers · asked by Snikks 1

Mine expired in 2004 ehe. I've read that expired leaveners can make baked good flat, however I'm wondering if it can adversely effect the body if ingested.

2007-01-22 16:07:52 · 14 answers · asked by Lynnix 3

What are good spices for it as well?

2007-01-22 15:53:18 · 3 answers · asked by pierceplatinum 2

Please help me prepare a special meal for my guy.

2007-01-22 15:16:21 · 4 answers · asked by iansbaby17 3

I have been making the Clabber Girl cornbread recipe (without the sugar) for years. Lately it has been crumbling in to pieces when it's cut. We don't like sweet cornbread - I haven't changed the recipe from the way I have always made it. Why does it do this? Does anyone have an easy recipe for non-sweet non-crumbly cornbread they would share? I cook it in an 8" skillet or make cornsticks - they're just as crumbly if not more so.

2007-01-22 15:14:54 · 3 answers · asked by karat4top 4

Does anyone have any ideas on wat i can make for my cooking class.
I have to use a small chicken the whole thing; except i have to cut it up into breats wings and drums....I need a nice recipe for that and i need a good side that can go with it something to WOW the teacher....

and i dessert that will earn me an A:)
Thanks everybody.....

2007-01-22 14:51:11 · 5 answers · asked by Jess 2

years ago I had marinated chicken..it was with milk and other stuff...dont know what the other stuff was, too many years ago..I think it is a korean recipe or chinese..please help..the main ingredient was MILK

2007-01-22 14:48:33 · 3 answers · asked by noeller96 2

2007-01-22 14:35:12 · 7 answers · asked by Winter Lv 1

A while back, I found a website that listed ingredients like meats, vegetables, condiments, etc. You could click on the ingredients that you have on hand, and when finished, it would produce a recipe based on those selected ingredients. I don't remember how I found it before, but my searches are coming up empty now.
10 points for the first person who can give me the link. Thanks.

2007-01-22 14:21:46 · 7 answers · asked by Anonymous

I have thousands of yellow cherry tomatoes growing in my garden and I am wondering can I use them to make a tomatoe relish,or would it not turn out right?

2007-01-22 14:10:14 · 8 answers · asked by Anonymous

2007-01-22 14:08:02 · 15 answers · asked by tubafreak911 2