Cooking & Recipes - March 2007

and why???

2007-03-06 09:18:59 · 16 answers · asked by bigbaps 3

Does anyone have a mayonnaise cake recipe?My mother used to make it years ago and it was very moist.She also made a depression cake which came from the depression era that omitted eggs, believe it or not that was very good too.If any of you could find these recipes for me I would greatly appreciate it.Thanks

2007-03-06 09:11:39 · 8 answers · asked by Anonymous

I want to know what is a rounded teaspoon. There are also heaping teaspoons and levelled teaspoons. What the heck is the difference between the three?

2007-03-06 09:10:33 · 11 answers · asked by Ryan 2

mine would have to be a bacon and egg one.how about you?

2007-03-06 09:09:31 · 30 answers · asked by bigbaps 3

2007-03-06 08:51:05 · 5 answers · asked by Adam M 1

I bought a bottle of Mayonnaise and did not use it for a long time. There is no expiry date written on it. I had refrigerated it though. Can i use it still? since it has vinegar or lemon juice i think it can be used. any suggestions???

2007-03-06 08:47:12 · 12 answers · asked by grace 1

Tried Sam's club no luck

2007-03-06 08:34:59 · 5 answers · asked by lazy 2

I have raw chicken strips, chedder cheese and all different kinds of seasonings, cream soups,
can i make a main dish with any of these things?

2007-03-06 08:34:46 · 11 answers · asked by Falloutgirl 4

2007-03-06 08:09:07 · 12 answers · asked by Anonymous

^^ My problem is stated the title. :'-( I don't know what I'm doing wrong! I follow the recipe exactly as directed, and I'm a VERY good baker (no professional schooling though, just trial and error & finding my own little tricks along the way), which makes me think that it might be the recipe itself, and not my fault. Does anyone have any suggestions as to how to make things taste like FOOD and not raw flour? There'll be 10 points for best answer it in for ya! Thanks so much!!!

Love Always,

Errands

2007-03-06 08:07:17 · 13 answers · asked by Anonymous

to cold to grill

2007-03-06 08:02:40 · 21 answers · asked by ajc 2

i need to know for a recipe that i am working on but don't have a scale. thatnks

3 pounds = ? cups

2007-03-06 07:48:00 · 10 answers · asked by Meli 2

2007-03-06 07:42:24 · 7 answers · asked by COblonde 3

I am out of school for three weeks from yesterday, for the past few years all i have eaten is Ramen and microwaved foods. i'm sick of it. i need some easy, low ingredanced food to cook. something that is VERY GOOD but isn't like a tv dinner.

2007-03-06 07:28:14 · 14 answers · asked by xlalalalx 1

Does anybody know a good recipe for Butteryfly Buns i need to make some ASAP

2007-03-06 07:21:56 · 8 answers · asked by Tonny C 1

I want to make a dessert or something using the new spreadable cheese cake, I would love to hear some ideas ......

2007-03-06 07:18:55 · 6 answers · asked by whattheheck 4

2007-03-06 07:15:37 · 7 answers · asked by Lindseyerring 1

2007-03-06 07:12:05 · 33 answers · asked by Anonymous

I have a cookie sheet and a midium baking pan.

And how many minutes do I need to bake a smalI chicken breast ?

2007-03-06 07:07:30 · 6 answers · asked by Anonymous

2007-03-06 07:03:28 · 11 answers · asked by baxie g 1

how many servings are usually in a full sheet cake?

2007-03-06 07:01:11 · 7 answers · asked by urangel4life2006 1

can raw potatoes give you worms or anything else?

2007-03-06 06:58:15 · 13 answers · asked by airjamin8tor 2

2007-03-06 06:55:54 · 7 answers · asked by whattheheck 4

2007-03-06 06:46:27 · 9 answers · asked by Anonymous

stores but id like to make my own because it will probably be cheeper. does anyone have any idea how i can get started etc also do you think its healthy eating rice everyday?

2007-03-06 06:38:06 · 8 answers · asked by Anonymous

So it's my birthday next week and the tradition at work is that you bring in cake. I'm a pretty decent cook so that wouldn't normally be an issue but there's a catch - my oven's broken and has been reduced to on/off and when it's on it's very hot.

I tried a cake to see what would happen to it and the outside was black before the middle was cooked so i'm looking for ideas on how to protect my cakes so that they have time to cook fully before they get burned.

Any help will be greatly appreciated =)

2007-03-06 06:32:24 · 12 answers · asked by Anonymous

tell me what cullen skink is or are or whatever.

2007-03-06 06:24:56 · 10 answers · asked by terrano 4

2007-03-06 06:05:46 · 12 answers · asked by Direktor 5

2007-03-06 06:02:57 · 14 answers · asked by **** 1

This is a very old idea but it is very much fit for our lives today. With dual working families cooking food faster is very important. Why not have a pressure cooker to speed things up? I havn't seen one in years.

2007-03-06 06:02:56 · 11 answers · asked by goose1077 4