Cooking & Recipes - February 2007

I will be using honey and orange marmalade. How much of each should I use? The chicken will probably be about 8lbs.

2007-02-01 03:27:33 · 4 answers · asked by Cori 3

2007-02-01 03:24:21 · 5 answers · asked by chels88yeah 1

I want to make veggieburgers for my vegetarian son but he doesn't like tofu or mushrooms. Anyone have any suggestions?

2007-02-01 03:18:23 · 8 answers · asked by rona w 2

Unsure of the best method to thaw, or could I just place in oven/broiler frozen? I would love to make at home but unsure safest, easiest methods. Fish such as halibut.

2007-02-01 03:14:07 · 10 answers · asked by virgo 2

2007-02-01 03:13:56 · 3 answers · asked by DJ C 4

The chicken is chicken breasts filled with pesto and rolled jelly roll style and baked. I'm going for a relatively healthy menu: will be using whole wheat pastas, avoiding creamy sauces, etc. Which pasta would accompany it best? (or suggest your own!)
a. Fettuccini pasta primavera
b. Bowtie pasta tossed with pesto sauce
c. Angel Hair tossed with basil, garlic and fresh tomatoes

The salad is artichoke caesar and the bread is a whole wheat baguette. FYI :) Thank you!

2007-02-01 03:03:18 · 12 answers · asked by Anonymous

I am looking to make a good beef roast in the crockpot. I like my meat to taste like it has been seasoned, but everytime I try to make a roast, it tastes like...well a big piece of beef. It seems no matter what I add, it tastes like I added nothing.

Does anyone have a recipe for a tasty crockpot roast? How much water do you use (I only put about 1/4 inch of water on the bottom).

Thanks

2007-02-01 02:57:36 · 12 answers · asked by Slider728 6

Also does anyone know a fool proof method for the gravy? I already browed the sauage but failed on getting the gravy to thicken. I was thinking bacongrease and flour is the key but I don't know the amouts?

2007-02-01 02:44:49 · 11 answers · asked by hoodwink 2

I am Filipino and typically we all have Rice Dispensers for our huge bags of rice we buy. I want to buy a new one for my dad who has had his for as long as I've been alive, and it's very worn out. Does anyone know of website or store that you can purchase a Rice Dispenser that can hold a 50 lb of rice? I've looked online myself but they only sell small 25 lb dispensers.

2007-02-01 02:42:36 · 8 answers · asked by knightrider235 2

I recently recieved food stamps and don't know my limits, what can i buy?? can i buy sugar ketchup, seasonings all groceries sour cream?? what else?

2007-02-01 02:39:34 · 14 answers · asked by dan_and_jeannie 1

SWEET CREAMY APPLE SALAD
-----------------------------------------
INGREDIANTS:

CREAM CHEESE SPREAD
APPLES
SWEETNERS ( LIKE SPLENDA)
RASIANS
GRAPES

-----------------------------------
CUT AN APPLE INTO SMALL CHUNKS
CUT GRAPES IN HALF ABOUT 15-20 OF THEM
MEASURE 1/2 OF CUP OF RASIANS
MIX THESE TOGETHER IN A BOWL
-----------------------------------------------------------------
TAKE 2-3 TABLESPOONS OF CREAM CHEESE SPREAD
MIX WITH ABOUT 3-4 PACKS OF SWEETNER
MIX WELL
---------------------------------------------------------------------
PUT BOTH TOGETHER AND MIX THEM WELL SERVE IN SMALL BOWLS.
------------------------------------------------------------------------
THIS MAKES 1-2 SERVINGS AND YOU CAN SERVE THEM WITH ANIMAL CRACKERS OR GRAM CRACKERS.
-------------------------------------------------------------------------

TELL ME WHAT YOU THINK. IM A COOK IN TRAINING AND GOING TO COLLEGE. IM TRYING TO MAKE MY OWN COOK BOOK TO PUBLISH. TELL ME WHAT YOU THINK!!!

2007-02-01 02:37:56 · 7 answers · asked by Jennifer 3

In a recipe, they said to put in a teacup of x indgridient. It wasn't a typo because they had it more than once in that recipe and in more than one of the recipes on that site. How do you measure a teacup?

2007-02-01 02:34:26 · 3 answers · asked by Anonymous

I always keep it seperate until I put it in the fridge for leftovers.

2007-02-01 02:31:40 · 21 answers · asked by Anonymous

2007-02-01 02:26:30 · 7 answers · asked by Christy H 1

I need some ideas for tea, this is what i have left as i didn't have time to get to the shops!

2007-02-01 02:19:52 · 13 answers · asked by smudge 2

2007-02-01 02:06:34 · 27 answers · asked by Piggy56 4

I can not find it in any supermarkets and its too expensive on ebay.

2007-02-01 02:03:57 · 4 answers · asked by stav_rock 2

Well, can you?

2007-02-01 01:57:16 · 15 answers · asked by Donkey 1

4 people going to eat how much dry spagetti do i need to cook? i have 500 grams is that enough? i have 1400 ml of sauce is that enough? the rest i can handle

2007-02-01 01:49:36 · 7 answers · asked by Anonymous

and which is better for you? I just see alot of cooking shows like Everday Italian where Giada cooks alot with olive oil, and just wondered which is better and why.

2007-02-01 01:39:19 · 17 answers · asked by sweetme35 5

2007-02-01 01:29:58 · 10 answers · asked by GoogleMeBiotCH 1

2007-02-01 01:27:09 · 21 answers · asked by Anonymous

2007-02-01 01:21:01 · 6 answers · asked by Anonymous

do you use half as much or twice as much? I can never remember which. To clarify, the recipe calls for 1/2 teaspoon fresh rosemary. I am using dried. Do I use 1 teaspoon or 1/4 teaspoon?

2007-02-01 01:18:25 · 10 answers · asked by Eowyn 5

an good ideas for doing something different with chicking ? to cook for tea

2007-02-01 01:15:14 · 13 answers · asked by marge s 2

2007-02-01 01:13:35 · 12 answers · asked by Anonymous

How do we remove the residue on the inside edges of the skillets?

2007-02-01 01:12:31 · 7 answers · asked by swduke3 1

2007-02-01 01:12:16 · 6 answers · asked by a p 4

I bought a $100+ professional stainless steel frying pan, because I was tired of oil beading up in my teflon one. I'm able to fry most things (like french toast, pancakes, etc.) without any sticking at all--just making sure the pan is hot enough and has enough oil in it. But when I cook eggs at a high temperature (i.e. I strongly feel the heat emanating from the pan when I hold my hand over it), they form a lot of bubbles on contact, almost as if they foam up, and I really need to scrape them off afterwards, leaving lots of residue that I have to take steel wool to. If I cook them at a lesser heat (using butter not oil, because at the higher heat the butter burns) the eggs become completely stuck to the pan. Does anybody have any advice please?

2007-02-01 01:10:02 · 10 answers · asked by M-Baldwin 2

onions, mustard, garlic, vinegar, salt, pepper, cream, eggs, red wine, worcester sauce, branston pickle, marmite, jam, pasta, raisins, ketchup, sugar, peanut butter, vinegar, soy sauce, whiskey, flour and gravy powder.

Obviously im not looking to use everything but does anyone know a good sauce with some of these.

At the moment im leaning towards red wine and worcestire sauce

2007-02-01 01:04:27 · 13 answers · asked by Anonymous