Cooking & Recipes - February 2007

2007-02-07 10:02:59 · 16 answers · asked by animal_mother 4

Anyone have a good recipe for this or any kind of sauce.

2007-02-07 09:55:35 · 5 answers · asked by wym34 1

I have a recipe for fettucine alfredo that calls for:
8 onces uncooked pasta, but i have a box of 12 onces.
The rest of the ingrendients are
1/2 cup butter
1/2 whipping cream
3/4 cup grated Parmesian cheese
1/2 teaspoon salt

What are the ajustments i have to make for the12 once of fettucine i have?

2007-02-07 09:54:55 · 7 answers · asked by Anonymous

do i set it right up to high, or medium? should i keep the lid on? when ive tried boiling water in the past it just ends up bubbling and flowing all over the stove making a huge mess! its terrible i cant boil water, so can someone please explain how, or what i am doing wrong

2007-02-07 09:54:47 · 10 answers · asked by whoathisissocool 2

Okay, I really want some chocolate milk, but I can't drive yet and I'm all out, so I need a way to make it from semi scratch. I don't have chocolate syrup, but i do have co-co powder. Try using stuff all house-holds would have, but chance that I don't have the ingredient if you must.

If I don't get any answers I'll go try and make some myself, wonder how that will turn out...

2007-02-07 09:41:45 · 3 answers · asked by Anonymous

2007-02-07 09:38:22 · 5 answers · asked by Anonymous

My son just loves his school's and wants me to make some. I remember having them as a child too but I can't find a recipe that looks anything like what I remember. The ones that I remember had kind of a creamy sauce like maybe there was cream of mushroom soup or something similar in it. All I can find online have tomato sauce and I know these don't have anything tomato in them.

2007-02-07 09:36:00 · 1 answers · asked by happypenelope 2

2007-02-07 09:33:54 · 8 answers · asked by just me 2

The sides bake normaly, but the middle falls.

2007-02-07 09:21:19 · 3 answers · asked by robin r 1

2007-02-07 09:17:34 · 7 answers · asked by Anonymous

2007-02-07 09:14:23 · 5 answers · asked by bex920 3

for how much time after you cook it, do you have to keep it in the oven? i don't want it to fall down.

2007-02-07 09:11:49 · 6 answers · asked by Who knows ????????? 2

have you ever had them? Whats your recipe

2007-02-07 09:05:36 · 6 answers · asked by Simple1 6

why are they so chewy? and why are they so liked?

2007-02-07 09:04:34 · 7 answers · asked by oct41983 2

i recently tried salmon and liked it. I have a tin of it in the cupboard so thought i would have it lol

2007-02-07 09:03:33 · 17 answers · asked by wragster 3

i have just did a sponge, and i put in the oven it was like 5 cm high, and i preheated the oven, and put it there at temp 190 for 40min, and was still raw, now i increased it to 220 and has been thee for 10 min and still raw. pls help me what is the ideal temperature, and for how much time?

2007-02-07 08:54:01 · 7 answers · asked by Who knows ????????? 2

2007-02-07 08:52:10 · 3 answers · asked by mo 5

Ijust made a coffee sponge,and it didnt rise at all,i used a new electric mixer,but i am obiosly doing something wrong .help please?

2007-02-07 08:49:07 · 8 answers · asked by Linda 6

2007-02-07 08:46:27 · 12 answers · asked by Anonymous

has anybody tried it did it work?

2007-02-07 08:37:16 · 4 answers · asked by sugar 2

i did a sponge with 200g plain soft flour, and i added 2 teaspoons baking powedet. is that too much?

2007-02-07 08:36:23 · 9 answers · asked by Who knows ????????? 2

2007-02-07 08:23:49 · 9 answers · asked by Anonymous

love to make pastries, making cakes cookies

2007-02-07 08:21:45 · 16 answers · asked by Mary F 1

2007-02-07 08:21:09 · 14 answers · asked by Anonymous

My group at school has to show the class how to make an omelette, and I'm in charge of measuring the ingredients in a measuring cup. I don't even know how to do it. How much of what ingredient am I supposed to measure? We're using kayan peppers too, I think, so how much of hem am I supposed to use?

2007-02-07 08:19:34 · 6 answers · asked by Dan 5

I have a recipe that calls for 3 medium crooked neck squash, sliced. I have some frozen squash that I would like to substitute. Can anyone tell me how many ounces/cups I should use?

2007-02-07 08:15:47 · 2 answers · asked by TJ 4

2007-02-07 08:14:15 · 33 answers · asked by Star 1

2007-02-07 08:13:07 · 8 answers · asked by Star 1

from scratch please no cake mix -thanks

2007-02-07 08:12:48 · 6 answers · asked by princessbaby 1

2007-02-07 08:09:26 · 5 answers · asked by shiverz 4