Cooking & Recipes - February 2007

I have never heard of this on the North East (until I saw it on a the movie Final Destination 3). Is it more common in other parts of the U.S?
Do you know a way to make it?

2007-02-18 14:04:13 · 11 answers · asked by rybo510 4

2007-02-18 13:52:54 · 10 answers · asked by Nikki E 1

I am baking a cake for a birthday tomorrow. I am just using what we have in the pantry, Devil's Food chocolate cake mix, unless I find something "healthier" while shopping. Are there any vanilla frosting mixes premade on the shelves that are low calorie and low fat? And if not, do you have a really good recipe for one? (if so, please list nutrition information along with it) Thanks!

2007-02-18 13:46:32 · 4 answers · asked by emmy 3

What can I do .?

2007-02-18 13:42:45 · 4 answers · asked by Matt S. 2

2007-02-18 13:32:27 · 15 answers · asked by Anonymous

2007-02-18 13:32:24 · 13 answers · asked by Anonymous

2007-02-18 13:19:54 · 7 answers · asked by Anonymous

I want to make candy RIGHT NOW and have no molds. What can I use around the house in place of molds?

2007-02-18 13:17:30 · 6 answers · asked by mastrobuono1029@verizon.net 1

what's ur favorite???

2007-02-18 13:06:29 · 12 answers · asked by yellowmellow 1

2007-02-18 12:52:32 · 4 answers · asked by tommy t 1

2007-02-18 12:45:20 · 3 answers · asked by Jerrod G 2

No Spaghetti recipes please!

2007-02-18 12:42:56 · 13 answers · asked by Candis B 2

2007-02-18 12:41:13 · 4 answers · asked by Anonymous

2007-02-18 12:40:56 · 12 answers · asked by Bad Influence On You 3

2007-02-18 12:36:59 · 14 answers · asked by Anonymous

Your chicken korma recipe looks delicious but there's an ingredient I never heard of "cassia bark". What's that and if I can't find it at the market Can I replace it with something else?

2007-02-18 12:36:55 · 6 answers · asked by Anonymous

I can't believe that a restaurant would use an enormous blender for the sauce. How do they get it so smooth?

2007-02-18 12:28:43 · 3 answers · asked by Anonymous

need timimg,seasoning,cooking instructions. want it tender,kind of rare and able to slice

2007-02-18 12:23:19 · 4 answers · asked by cordelia w 1

I want to make fresh mackrel fish cakes

2007-02-18 12:16:12 · 15 answers · asked by zarnticolz 2

I am doing a research paper on The Moroccan Curture, and I have to have a project to accompany it so I am building a model of the King Hassan the 2nd Mosque in Casablanca and making a traditional dish for my class to sample does anybody have any EASY recipes or ideas on the mosque???

2007-02-18 12:12:55 · 9 answers · asked by T Z 1

Does anyone have a recipe for the white mexican (not cheese) dip served in mexican restaurants? I've asked several times while dining out and they seem kinda tight lipped on the recipe.

2007-02-18 12:08:08 · 8 answers · asked by goodkarma60 1

2007-02-18 12:07:53 · 16 answers · asked by maddogs 1

2007-02-18 11:56:15 · 30 answers · asked by Anonymous

2007-02-18 11:51:26 · 10 answers · asked by shert 1

2007-02-18 11:32:32 · 8 answers · asked by Anonymous

I'm want to learn how to decorate cakes for different occasions e.g. kids parties i.e Bob the builder, Banana's in Pyjamas, Thomas the Tank Engine etc.
Cakes for Anniversaries, retirement, graduation etc, etc

2007-02-18 11:27:28 · 9 answers · asked by Anonymous

I can them in pint jars with one tablespoon of pickling salt.But they just dont seem to be right.I leave the lid loose so that they can work off.What am I doing wrong?I would appreciate any help I can get.Thanks ahead of time.

2007-02-18 11:25:15 · 2 answers · asked by khamm12001 2

And i'm not talking about the ones in big smorgasbord vats but the individual servings you order in top restaurants.

They are so very moist and soft.

How do they do that?

2007-02-18 11:24:20 · 14 answers · asked by that's the truth 3

and what's their receipe like???

2007-02-18 11:22:38 · 5 answers · asked by frank L L 2

Can you propose me a sauce for pasta?Which is your fave!

2007-02-18 11:00:49 · 16 answers · asked by girl 5