Cooking & Recipes - February 2007

2007-02-24 09:45:40 · 4 answers · asked by Rassassin 5

Mine is fried egg, tomato, grated cheese and lettuce on fresh rye bread. I'm going to make one right now!

2007-02-24 09:43:32 · 17 answers · asked by kittykins 6

2007-02-24 09:38:06 · 8 answers · asked by Anonymous

2007-02-24 09:33:03 · 4 answers · asked by sunshine_mynx 2

2007-02-24 09:14:42 · 8 answers · asked by heidi v 1

Or is the cake still a littlle intoxicating? Is it safe for children?
What about a fruitcake that is doused so often with spirits through the season before it is served ... is that intoxicating?

What temperature does it take to remove the alcohol?

Thank you in advance for your help!

2007-02-24 09:13:39 · 16 answers · asked by Anonymous

plese help me quick!

2007-02-24 09:12:36 · 22 answers · asked by ? 1

I love scampi but I'm trying to cut cholesterol. All the recipes I've found so far have butter or margerine in them.

2007-02-24 09:08:38 · 10 answers · asked by Anonymous

...skimp?

The reason I am asking is that I don't like the taste of either one
and when there is too much in a recipe, I can't take it. For a cake I skimp a little and
beat the yolks and whites of the eggs separately with some of the sugar like Austrian cooks.

Do you have any suggestions?
I think I have missed the technique of adding the soda to milk to let it froth up a little to get rid of the chemical taste. I have an idea that in the old days that is what they did.

If an old recipe calls for soda water, it is not referring to club soda, but to a little water from the faucet mixed with the soda measure?

I am confused about it because I keep thinking that soda is to be added with the other dry ingredients, but in an old date-nut recipe it says to put the soda with dates and warm water. It does not ruin the action of the soda. But baking powder is different, is that the reason there is double-acting baking powder? It can't be "delayed" like soda?

Ta!

2007-02-24 09:06:46 · 6 answers · asked by Anonymous

Im trying to make yeast dough and its not working... there are the ingredients
1 1/4 cups flour
1 teaspoon active dry yeast
1 tablespoon sugar
2 tablespoons butter
3 cups flour
and 1 1/4 teaspoons salt
you add water, sugar, yeast, and 1 teaspoon butter together
you put the flour and salt into the food processor
you pour in the liquid
and its suppost to form a ball
well it starts to form a ball as we are pouring the liquids in
then we pour the rest of the liquids in and it gets thin and not looking too much like dough anymore....
ps. I measured all the ingredients exactly both times I tryed it so that is not the problem?? Why is this happening and why isnt my dough comming out?? Do those ingreident sound right?? Thanks!!

2007-02-24 09:01:08 · 6 answers · asked by Anonymous

It can be several dishes or just one. I am only cooking for myslef, but I can always eat leftovers or share with my roommate

2007-02-24 08:50:29 · 9 answers · asked by heidi v 1

2007-02-24 08:50:21 · 2 answers · asked by Bruce K 1

I am cooking a new recipe and it says 2 minced shallots. What does it mean to mince?

2007-02-24 08:45:50 · 4 answers · asked by ? 2

I have always miro bake them but we are having pepole over for dinner, we are having strip steaks, with toss salad and steamed veggies.... Dinner will be at 6-630. so when so i put them in the oven and for how long? (about 4 med potatos)

2007-02-24 08:44:06 · 6 answers · asked by TIKI 2

I have the herb growing in my garden but i dont know what to use it for.

2007-02-24 08:42:12 · 5 answers · asked by Kellie M 3

2007-02-24 08:37:03 · 6 answers · asked by confused 2

2007-02-24 08:31:51 · 10 answers · asked by Gummybear 3

2007-02-24 08:27:53 · 5 answers · asked by STACY C 1

They are a little bit more than an inch high and they top them with chocolate and it becomes a shell on them,

Please if you have the recipe post it i used to have them in high school they used to sell them in the cafeteria i have been dying for them ever since

2007-02-24 08:21:48 · 7 answers · asked by Sal 2

2007-02-24 08:21:14 · 8 answers · asked by nina<3 1

2007-02-24 08:16:39 · 19 answers · asked by scooterdiamond 2

I'm grilling and I put both the raw chicken and the raw beef together before I cooked them. Is it okay still to eat?

2007-02-24 08:09:53 · 8 answers · asked by tln1991 1

2007-02-24 08:03:18 · 2 answers · asked by dekitty1 2

I've had it at a coupla restaurants & I'm really just winging it...

2007-02-24 08:03:07 · 12 answers · asked by Freakgirl 7

2007-02-24 08:01:21 · 9 answers · asked by vphone 2

What kind of muffin should I make tomorrow morning? I am getting bored of the muffins I always make (blueberry, banana, strawberry or apple). Those are ussually the types of fruits I have at home but I am going to the grocery store tonight...so someone tell me a FUN, UNIQUE and of course DELICIOUS muffin that I should make so I can buy the ingredients tonight! thanks. ( please only give me a recipe if you have used it before!!!)
I don't have any allergies or anything and I am not very picky so I am open to any of your suggestions.

2007-02-24 07:57:50 · 4 answers · asked by Jane A 3

2007-02-24 07:56:34 · 5 answers · asked by vphone 2

2007-02-24 07:55:42 · 4 answers · asked by vphone 2

Their fried wings are great also!

2007-02-24 07:48:15 · 3 answers · asked by mom of a boy and girl 5

/cooking process kill the alcohol? or is the dish still an alcoholic one?

2007-02-24 07:47:36 · 16 answers · asked by Dinah L 1