Cooking & Recipes - February 2007

2007-02-04 00:31:30 · 4 answers · asked by Anonymous

wen your making fried rice?can anyone give me step by step how to make this?how to boil,fry ingredients,ect

2007-02-04 00:18:27 · 13 answers · asked by Anonymous

2007-02-04 00:00:02 · 3 answers · asked by forrestviv 2

could I like, slice zuchinni and coat with olive oil and bake as a healthy crisp alternative to go with salsa?

2007-02-03 23:52:02 · 22 answers · asked by October Sky 2

we're vegetarians and I need to make something hot for dinner tomorrow.. my hubby doesn't want quiche with salad like i planned as he'll be cold from working. It can't be curry or pasta as we just had it.. Any ideas? Please??

2007-02-03 23:48:14 · 20 answers · asked by October Sky 2

2007-02-03 23:37:46 · 6 answers · asked by Anonymous

well, ive got a chocolate muffin 2days ago, but i liked them nice and fresh. if i put it in a microwave now, would it taste near as good as a freshly baked one?

2007-02-03 23:37:36 · 8 answers · asked by Made 2

After a really healthy chip option.

2007-02-03 23:29:48 · 12 answers · asked by lonely as a cloud 6

2007-02-03 23:24:26 · 6 answers · asked by BTH L 2

if yes, will it bake just like a regular oven?

2007-02-03 23:19:55 · 12 answers · asked by Made 2

i would the weight to be in grams and fork and knife must be made of metal

2007-02-03 23:03:27 · 3 answers · asked by Anonymous

2007-02-03 22:57:01 · 7 answers · asked by Anonymous

2007-02-03 22:51:05 · 29 answers · asked by Anonymous

can you help with a reciepe also

2007-02-03 22:48:18 · 12 answers · asked by meowser 2

2007-02-03 22:24:03 · 7 answers · asked by ? 5

How do I prepare Junket (dessert)?
I have just found some flavoured Junket tablets in my pantry. They must be about 3 or even 4 years old. Are they still good and safe to use and eat?
The flavours are raspberry, strawberry and also vanilla flavoured tablets.

How do I prepare junket? I have lost the instruction packet. I just have the back of the packaging and 10 junket tablets of different flavours (also fruit salad and cherry flavour). How do I make it up? I remember my mum making it up with milk a few years ago with the tablets and then putting it in a glass bowl and putting it in the fridge. How is it done (details please)? I am from Australia.

Also, the ingredients of the tablets are: lactose, arrowroot, calcium lactate (327), Enzymes. Talc, Colours (natural)(100, 120, 160(b), 163), Flavour

Are the tablets alright to consume once the junket is made up? Thankyou!
Also what is the consistency of junket (I haven't had it in a while). Is it nice?

2007-02-03 22:19:48 · 1 answers · asked by Anonymous

Im looking for a recipie for a large yorkshire pudding for dinner today and also the instructions of how to cook and which gas mark in the oven too. Thanks.

2007-02-03 22:17:33 · 2 answers · asked by rach_b_2003 1

Don't make it too tough!

2007-02-03 21:47:55 · 3 answers · asked by Anonymous

I would like to be able to make yoghurt at home - both for nutritional and money saving reasons.

2007-02-03 21:39:26 · 8 answers · asked by Red Robin 3

I have acquired loads of ebay wilton cake pans! only problem is I don't know how to cook a good cake.

I am looking for some nice moist tasting cake recipes.

Can anyone help me please?

2007-02-03 21:31:47 · 9 answers · asked by Jo 2

Just starting to cook properly (ie. not ready meals) for may family and need to know what sould I keep in my store cupboard.

2007-02-03 21:23:38 · 7 answers · asked by Hayley J 1

I want to make Chinese chicken & corn soup, and my recipe says 1 tin of creamed corn. I cant buy it where I live, any ideas on how to make it? (Just the corn part I mean!)
THANKS!

2007-02-03 19:06:20 · 8 answers · asked by stabra 3

2007-02-03 18:20:51 · 6 answers · asked by rick x 1

2007-02-03 18:17:11 · 9 answers · asked by sheree 2

2007-02-03 18:15:28 · 5 answers · asked by Natalie B 1

2007-02-03 17:17:42 · 9 answers · asked by michael f 2

2007-02-03 17:12:49 · 15 answers · asked by Anonymous

It would appear to make sense that reconstituted powdered milk would suffice in recipes calling for whole milk--but I've read from some sources that this is not the same, that you would have to add butter or something. So, if I didn't have any whole milk on hand, just powdered milk, would it still be possible for me to use this in recipes such as custard? How would this affect the custard recipe? Or if I used the reconstituted milk in cake or muffin recipes?

2007-02-03 17:07:51 · 6 answers · asked by Sugarbear 2

you know the kind with beans and guacamolie and sourcream and letucce and black olives

2007-02-03 16:57:52 · 4 answers · asked by Sammie 3

Recently, I began to want to up my fiber intake (high cholesterol). I decided to purchase a large container of coarse milled unflavored Metamucil (I didn't want artificial flavoring and coloring). It was only when I got home that I realized how awful the stuff was! I have since looked to high-fiber cereal to fulfill my fiber need. However, I still have this huge bottle of Metamucil sitting around collecting dust. Does anyone have some recipes (NOT drinks) for using Metamucil? I specifically am thinking, is it possible to make a flatbread kind of thing using Metamucil instead of a flour? Thanks!

2007-02-03 16:48:17 · 11 answers · asked by hopeinmusic 2