Cooking & Recipes - March 2007

I have a total chef yogurt maker, i lost the how 2 book, i have 6 lil cups to fill that takes 4 cups of milk then i think it was 2 tablepoons plain yogurt, well its ben cooking for 9 hours and still seems thin, what am i doing wrong?

2007-03-03 14:40:50 · 2 answers · asked by SPIRTCHILD 1

2007-03-03 14:40:37 · 8 answers · asked by dandv 1

2007-03-03 14:40:28 · 7 answers · asked by mark 1

Ministrone soup

2007-03-03 14:35:35 · 9 answers · asked by Jasper 2

got no butter or sour cream

2007-03-03 14:28:51 · 25 answers · asked by littleheadcat 6

2007-03-03 14:19:10 · 8 answers · asked by vjgb 1

Since cream cheese is so expensive in India what alternative can i use, without truly comprising taste??? HELP PLEASE !!!

2007-03-03 14:04:09 · 13 answers · asked by Curious 1

2007-03-03 14:02:58 · 6 answers · asked by Kiwi Juice 3

In any food, if something has even the tiniest hint of bitterness to it, that bitterness explodes across my tongue and I nearly gag. That's why I can't stand dark chocolate or sharp cheese--it's so bitter! When I bake something, I have to cut the cocoa powder by more than half so I can tolerate the bitterness when it's done.

How can you negate that bitter flavor?

2007-03-03 13:59:20 · 5 answers · asked by Bastet's kitten 6

this is on a 9X13 pan and the directions for baking a cake.

2007-03-03 13:56:58 · 6 answers · asked by hippychick39 1

2007-03-03 13:56:16 · 19 answers · asked by Tom 2

I despise asparagus, spinach, raspberries, exotic cheeses, mushrooms, dark chocolate, and meat that's not well-done. I have tried each of these things, prepared numerous ways, and I still don't like them. I nearly gag when I see people on TV eating these things and going "YUM!"

Does all gourmet food involve stuff like this?

2007-03-03 13:55:25 · 6 answers · asked by Bastet's kitten 6

Is Heinz 57 sauce the 57th sauce from Heinz?. Meaning is there such thing as a Heinz 1 thru 56th?

2007-03-03 13:26:24 · 17 answers · asked by JabberingNIC 6

2007-03-03 13:23:26 · 11 answers · asked by lisa 2

2007-03-03 13:20:54 · 20 answers · asked by Angie 1

This morning I was quite surprised to see an extra large pot of snow and icicles inside my refridgerator,.normally i make this nice egg omelett with rice and onions and mushrooms,.salt ,.pepper,.ketchup,.potatoe chunks,.,im confused why my wife would do such a crazy thing,.?

2007-03-03 13:18:47 · 11 answers · asked by Anonymous

When I was a little girl, my mom made a dish on the stove, I think the fish she used was sole and she made a white sauce with the fish in it and she put in fresh parsley. I'm trying to find out what kind of sauce it was, I know she put milk to help make the sauce but that's about all I know. Help! Thanks.

2007-03-03 13:18:14 · 4 answers · asked by carol555mag 2

2007-03-03 13:12:03 · 16 answers · asked by Jeff W 2

I was given a cup of batter and a recipe. Do I use the batter to bake the bread or start from day one of the recipe and follow the instructions?

2007-03-03 13:07:48 · 3 answers · asked by barbara ann 2

2007-03-03 13:07:30 · 4 answers · asked by Anonymous

I want to be able to sale my recipe book to the public, how can I get it copyrighted?

2007-03-03 13:04:23 · 4 answers · asked by iceez81 2

2007-03-03 12:56:22 · 11 answers · asked by Anonymous

2007-03-03 12:54:37 · 8 answers · asked by ink360 2

2007-03-03 12:53:28 · 3 answers · asked by Abdo A 1

I see cooks on TV tie strings to their Pot Roast before putting it in the oven. Why do they do this?

2007-03-03 12:51:40 · 5 answers · asked by sugarBear 6

2007-03-03 12:51:31 · 14 answers · asked by curious 2

2007-03-03 12:51:14 · 2 answers · asked by Abdo A 1

2007-03-03 12:47:04 · 3 answers · asked by nwrednose 1

Do you have any sites or info, I need something sort of natural, all natural stuff like that (it doesn't have to be though), and with no chocolate or stuff like that

2007-03-03 12:42:57 · 15 answers · asked by surfergirl77@verizon.net 1

see what versions you guys use. Thanks

2007-03-03 12:37:53 · 5 answers · asked by bikergal34 3