Cooking & Recipes - February 2007

do any of you know if there is a site where i can choose what ingredients i have and it can show me what i can make with them?

2007-02-15 18:03:14 · 5 answers · asked by Mark B 2

i have a cake recipe that calls for currants but wanted to know if i could use raisins instead? i haven't been to the store yet, but something tells me i'm gonna have a hard time finding currants. are they easily accessible or would i have to go to a specialty/gourmet food store? thanks for your help!

2007-02-15 17:09:03 · 10 answers · asked by lilmomo79m 1

I'm a college student, so I've learned how to be creative when it comes to eating since I don't cook like my mom or grandma. So, one night, I used the classic college food, ramen noodles. Cooked it, put the seasoning in, drained it, poured spaghetti in it, then put parmesan cheese all over. I stirred it up and had my spaghetti! What do you think of this recipe?

2007-02-15 17:02:23 · 17 answers · asked by water lily 3

I know when a blueberry muffin is done right it can almost taste like a chocolate chip. How is this done? Mine taste like dry biscuits.

Fresh blueberries a help over frozen?

Thanks,
David

2007-02-15 16:32:15 · 6 answers · asked by David T 3

I love flan and I want to learn to make it. Your recipes are appreciated.

2007-02-15 15:57:49 · 4 answers · asked by element_op 3

does anyone know what would be the best way to make a roast? and what would be the best seasonings to use?

2007-02-15 15:48:15 · 8 answers · asked by Jessb 1

i work in a bakery and no matter what i do, my bread gets these ugly cracks while it cools. i'm sure i proofed it properly, and i'm baking at regulated temperatures, so i don't know what i'm doing wrong... but i noticed that only my sourdough and french bread cracks, but most of the other breads are pre-mixed at the factory and i just bake them. the french and sourdough are prepared by my co-workers. what the phukk is up?

2007-02-15 15:46:01 · 3 answers · asked by tknnorris 1

or buy a ready made sauce like that in San Diego? Thanks for the answers.

2007-02-15 15:45:11 · 3 answers · asked by Kitty 2

2007-02-15 15:44:46 · 5 answers · asked by Cinnamon 6

I just can't wait to hear from those of you who wish to share your HM Granola Bar (or cereal or other similar) recipes with me! It seems that my family loves them and we would like to have some control over the quality of the ingredients that go into the ones that we eat.

Thank You and Bless You!!!

2007-02-15 15:39:05 · 6 answers · asked by c. l 3

I need a recipe for chocolate covered bananas. Does anyone have one where the chocolate is creamy and not so much like plastic?

2007-02-15 15:15:55 · 7 answers · asked by uuummk 5

I have read that you need to sift flour or other items. Why?

2007-02-15 15:08:26 · 7 answers · asked by Veronica M 1

does anybody have the recipe for pot pies using campbell's chunky turkey pot pie soup? it involves like a can of the soup and a can of pillsbury biscuits. please help!! i'm hungry!!!

2007-02-15 15:02:27 · 2 answers · asked by Alyssa J 2

I'm trying new recipes and I need a good suggestion for pinto beans. Hubby loves them and I told him I would cook some cause I never had. Was told to use my crock pot, but need some more suggestions. Can you give me some?

2007-02-15 15:00:24 · 15 answers · asked by Koozie 5

2007-02-15 14:41:57 · 4 answers · asked by Anonymous

2007-02-15 14:22:34 · 15 answers · asked by spanish 1

Need recemt cookbook sales trends, statistics of who buys. Had Internet research in file, now gone. Can't find again on Internet for some reason. Know it's there somewhere.

..

2007-02-15 14:16:14 · 1 answers · asked by brenda starr 2

I'm shallow frying if it makes a differance

2007-02-15 13:25:56 · 8 answers · asked by B 2

I've tried making with a mix using soy milk and egg substitutes, but that's not working. I think I need a recipe to make from scratch.

2007-02-15 13:21:17 · 7 answers · asked by heel75 3

It might call for tomatoe soup too, but the top you put cornbread and then bake it all.

2007-02-15 13:11:30 · 10 answers · asked by Anonymous

my husband and i have been having some problems and i want to make a nice dinner that is fast and easy any suggestions?

2007-02-15 12:58:47 · 19 answers · asked by surfer girl 1

is water in salt?
is fat in salt?
is protein in salt?
is sugar/starch in salt?

2007-02-15 12:52:40 · 4 answers · asked by Anonymous

all I have is Cream Of Mushroom soup, Small boz of frozen broccoli, Rice, and smallest box I could find of velveeta cheese (and if i run out of that cheese, i do have cheddar..)

Is there any way I can make it with just that?
please help

thanks

2007-02-15 12:49:03 · 8 answers · asked by Chef Mommy 2

2007-02-15 12:39:14 · 11 answers · asked by lil bill 7 2

2007-02-15 12:34:57 · 28 answers · asked by bigBERT 2

I have noodles, rice, beans, popcorn, corn meal, soup, chicken broth, spagetti sauce, rice a roni, chicken, ice cream hamburger, potatoes, peas, green beans, broccoli, stove top, chilli seasoning, sunflower seeds, tuna, butter, carrots, cheese, peperoni, eggs, milk, kechup, snow peas, jelly, cressant rolls, pickles, apple sauce, ranch dressing. and thats about it. thanks in advance.

2007-02-15 12:29:49 · 13 answers · asked by telerobster 1

Any good recipes please >???

2007-02-15 12:18:12 · 10 answers · asked by Anonymous

2007-02-15 12:09:47 · 7 answers · asked by Daniell 2

than guys,I dont get it!the stuff drives me nuts and girls seem to have no problem with the damn stuff?

2007-02-15 11:57:19 · 9 answers · asked by Anonymous

Well as you have read, I need to somehow use heavy cream in place of heavy whipping cream (not whipped cream!) for a cheesecake mix (made from scratch, not the boxes).

I asked one of the people at the local supermarket, and he said heavy whipping cream can be made from any of the creams on the shelves. Then I told him it was for a cheesecake and he said that cream is used to soften up the cream cheese but at the same time making it firm (I think that's what he said) so that when eaten it'd be nice and smooth and all ya know.

So... does anyone have a solution? The recipe calls for 32 oz. of cream cheese, 4 eggs, 2 egg yolks, sugar, flour, and a fourth a cup of heavy whipping cream. So... how much of the heavy cream should I use? And how should I add it in?

2007-02-15 11:50:04 · 7 answers · asked by cyn1c4l 3