Cooking & Recipes - February 2007

I was cleaning out my kitchen cupboards (something I should do more often) and I found a keebler graham cracker crust that had an expiration date of Oct 2005. It looks ok..and tastes ok...is it ok to eat?

Thanks so much!

regards,
mari

2007-02-27 14:36:52 · 6 answers · asked by mari m 5

This recipe was in this months Womens day magazine. It was a 1-2-3 dessert. My copy got all wet. So please help.

2007-02-27 14:29:27 · 1 answers · asked by tootsie 5

2007-02-27 14:26:43 · 9 answers · asked by flyboy3579 2

2007-02-27 14:22:32 · 5 answers · asked by Bob F 1

I cook alot and have several metal muffin pans, brownie pans and some glass casserole dishes that I bake in. I ussually spray them with nonstick cooking spray before i bake in them but now there is a sticky residue on all my dishes. I've soaked them in hot soapy water, ran them through the dishwasher, EVERYTHING, but nothing works. I need to find a way to get the burned on grease off, these are not old dishes and i dont want to get rid of them, i just need to know how to take care of them...

2007-02-27 14:22:15 · 7 answers · asked by chicwitpurpose 2

2007-02-27 14:22:01 · 10 answers · asked by Tarryn C 1

Have you tryed it, it sounds grose mi friends love it im 2 scared 2 try

2007-02-27 14:21:01 · 15 answers · asked by Anonymous

Wont wesson vegetable oil (soybean oil) work to do french fries. i put in potato slices and oil foamed over the big daddy electric cooker. so what do i do next time.

2007-02-27 14:19:01 · 10 answers · asked by robert c 3

Is it just me, or did the center used to be so much more gooey? Maybe I just had different taste as a kid-or remember it differently/

2007-02-27 14:19:00 · 7 answers · asked by nunya 3

When I was a kid, I used to visit this Italian lady's home who used to make the most unusual dish. They were big green olives, stuffed with some kind of meat and seemed to be either dipped in egg and rolled in breadcrumbs or possibly battered and then fried. They were delicious!

Anybody have a clue as to what I am talking about? A recipe would be amazing!

2007-02-27 14:16:27 · 3 answers · asked by Kathleen G 3

Souce is a dish served in a cup that you eat with saltines. The ingrediants were described to be an "pig stuff" and included things like ear. The souce I had wasn't greasy but I understand that the classic resipe can be.

2007-02-27 14:11:53 · 2 answers · asked by artisan 1

What are the utinsels that cooks use to scoop and strain foods out of hot or boiling water. I thought they were called webs,but can't figure out what to ask for or where to find one. They are make of wood (frame) and wire and are about 6 inches in diameter.

2007-02-27 14:02:41 · 8 answers · asked by sandlapper 2

Easy Please!!

2007-02-27 14:01:15 · 4 answers · asked by Celi 2

2007-02-27 13:49:45 · 3 answers · asked by g/Rae 3

2007-02-27 13:43:07 · 6 answers · asked by julesivo 1

I love to make food. <3

2007-02-27 13:41:06 · 26 answers · asked by Miche 1

What's the best way to make croutons - garlicy if possible! - to make soups, stews and salads more intersting?

2007-02-27 13:40:23 · 10 answers · asked by Bart S 7

So as people that have read my Q's before, will know that I'm working on french food.
Can someone give me a french recipe for butternut squash soup (gourmet)? Thanks.

2007-02-27 13:36:41 · 2 answers · asked by Anonymous

So, I have a science project and it is on Splenda. I need a soda that can be made with Splenda and with regular sugar (it would be hard because Splenda is 600x sweeter than regular sugar). Like they have to have the same measurments. Also they can't be something that has to be refrigerated overnight because I must make it in front of the class. Please help! I will pick a best answer too.

2007-02-27 13:35:36 · 3 answers · asked by staccc. 4

I went to Vegas last week and tried Polenta for the first time and I decided to make it tonite... and the way I had it in Vegas, the chef melted a block of cheese within the mixture, and he gave me the name and I forgot, it was some italian cheese.... if I hear it, im sure ill remember it... the only block of cheese I had in my fridge tonite was colby, so i just used that for now...it tasted ok, but it was tooo strong in flavor...anyone know a good cheese that is normally used in polenta? i wish i could remember that italian name, it sounded funky... but it tastes wonderful....any ideas?
thank you! :)

2007-02-27 13:22:17 · 13 answers · asked by Anonymous

Personally, I like to use Fleur de Sel, and also Trapini sea salt.
I do use Sel Gris for some various things, but not as a main salt, of course. I've tasted various Hawaiian Sea Salts and found them to be quite nice, but not a favorite. What do you like, any suggestions?

2007-02-27 12:56:03 · 15 answers · asked by Anonymous

Either you don't like using sauces on your food at all and when you eat anything, you like to eat everything plain or just the sight of food disgusts you.

2007-02-27 12:51:01 · 8 answers · asked by jessica 2

I don't want to waste it, but I don't know what to do with it. What kind of creations can I make?

2007-02-27 12:48:18 · 16 answers · asked by Magzilla 2

blueberries, raspberries, and/or strawberries, etc

2007-02-27 12:42:46 · 5 answers · asked by Deco 2

2007-02-27 12:42:38 · 5 answers · asked by bccrofton 1

2007-02-27 12:41:52 · 3 answers · asked by lbisme66 1

2007-02-27 12:27:47 · 4 answers · asked by cristian 1

2007-02-27 12:24:02 · 20 answers · asked by thatgal 2

Custard is a VERY Popular sweet Yellow coloured food which is often poured over Apple pie's,christmas pudding Hot pudding's etc.

2007-02-27 12:18:03 · 8 answers · asked by ASHERS 1

is it safe to eating soup right out of the converter not to cook it? it is soup out of a can?

2007-02-27 12:16:48 · 9 answers · asked by jordanjudy 2