Cooking & Recipes - January 2007

2007-01-21 23:22:31 · 7 answers · asked by Anonymous

2007-01-21 23:11:43 · 11 answers · asked by Anonymous

2007-01-21 23:10:08 · 5 answers · asked by Anonymous

2007-01-21 23:02:51 · 3 answers · asked by Zexyana 3

2007-01-21 23:01:21 · 6 answers · asked by Zexyana 3

1 k,.g chicken clean it and drain water and keep a side, take half glass of coconut oil, fry 15 green chilli till its biols, take out and smatch it. To the remaining oil put half tea spoon of turmanic powder, half spoon jeera, had chicken and 1 full lemon juice and smash green chilly. solt for taste. stir well and let it boiled for 10 minutes. Andra Chilly read - Garnoish with Cordinole leaves

2007-01-21 22:42:54 · 4 answers · asked by William S 1

I love eating boiled eggs in eggcups with toast, how long should I boil the eggs so they are still runny inside.

2007-01-21 22:36:11 · 11 answers · asked by Ronnix1960 2

When you pan fry an egg do you use butter or oil?

(My husband fries in one and I fry in the other, I'm just trying to figure out what most people use)

2007-01-21 22:22:14 · 17 answers · asked by Anonymous

2007-01-21 22:21:00 · 15 answers · asked by brokenmotion1 1

i went to a resterant a few weeks ago, and had a beautiful cajun chicken pasta in the most tasty dause ever and want to know how to make it

2007-01-21 22:20:11 · 9 answers · asked by Anonymous

2007-01-21 22:02:48 · 7 answers · asked by Anonymous

A friend has just given me 200 tangerines and they have loads if pips in them. Do you know of a way I can use them before they go to waste. Please give method as well as use. Many thanks in advance !!!

2007-01-21 21:56:30 · 18 answers · asked by Steven W 3

I am cooking dinner tonite for the girlfriend. I can't boil an egg, never mind do a meal! Any ideas? i was thinking spaghetti bolognese. I also need wine suggestions.....

2007-01-21 21:53:33 · 16 answers · asked by tickTickTICK 3

What the traditional recipe.

You can tell me any secret ingreadients also

2007-01-21 21:51:54 · 13 answers · asked by Anonymous

2007-01-21 21:48:15 · 3 answers · asked by Speck Schnuck 5

I have bought a popcorn maker and want to make popcorn like they do at the cinema. Once it's cooked i sprinkled loads of sugar on them but the sugar just went to the bottom of the bowl ; (
So i tried putting melted margarine on the popcorn and then adding sugar, this made the sugar stick to the popcorn but tasted horrible and nothing like cinema popcorn.

Please help xx

2007-01-21 21:45:02 · 15 answers · asked by blondeglamourgirl86 1

2007-01-21 21:42:10 · 5 answers · asked by alpha_male4545 1

Just wanted to know if this was possible -- i know you can steam, grill, fry, bbq and put in the oven but not sure if it is safe to boil it.
Any help would be much appreciated xx

2007-01-21 21:41:26 · 20 answers · asked by blondeglamourgirl86 1

I've recently got into sweet potatoes but all I seem to do is mash them with coriander and spring onions. Does anybody know of any tasty, interesting things I can do with them. Inspire me people!

2007-01-21 21:23:03 · 33 answers · asked by Sam 3

2007-01-21 21:19:45 · 4 answers · asked by parrot 1

2007-01-21 21:09:20 · 16 answers · asked by Anonymous

Any Idea pls?

2007-01-21 21:06:24 · 3 answers · asked by shane_manila2001 2

2007-01-21 20:20:22 · 5 answers · asked by Fuzah 3

2007-01-21 20:02:52 · 30 answers · asked by Anonymous

does anyone no how to make ham n liferwish.
pie i been wanting to make that does anyone no how

help

2007-01-21 20:01:02 · 4 answers · asked by ♥Ccc Girl 1

What is the best temperature for or soft crust and how long should it be in the oven ?

What is the best temperature for crunchy crust and how long does it be in the oven ?

Thank you so much

2007-01-21 19:53:37 · 4 answers · asked by Lomus 2

I'm not big into football, but my husband likes to watch the Super Bowl. This year I want to make some healthy snakes for us to eat why we watch the big game. I want it to be cute football type snakes...

Go Colts...lol (at least that is what he told me to say...lol)

2007-01-21 19:28:59 · 11 answers · asked by dohm84 4

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19696,00.html

I've just finished my first loaf of bread and I love it. I'm confused as to how and when I will be able to make my next loaf.

This part confuses me:

Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.

I understand it , and I removed 1 1/2 cups starter for my bread and replaced just like it said above.

My main question is by reading that recipe I can't figure out if when I get ready to make my next loaf I need to let this starter set out at room temp or just take what I need to make my bread and replace with what I take

2007-01-21 19:02:48 · 2 answers · asked by Candy W 1

If it's a book tell me a website or shop where I can get it from. I want recipes like soup, scrambled eggs, nachos, etc
I live in Australia

2007-01-21 19:01:41 · 4 answers · asked by Shivi 1

2007-01-21 18:28:54 · 10 answers · asked by Mye A 1