Cooking & Recipes - March 2007

My local grocery store didn't have turkey cutlets, so I need to substitute chicken. But I don't know how thick turkey cutlets usually are. Are they as thin as chicken cutlets?

2007-03-25 02:08:00 · 3 answers · asked by jennuinelove 2

I've been bringing the chocolate to 95 F and then dropping it down to 87 F to temper it. My chocolates were coming out perfect for a while. But now I follow the same steps and I get this weird white substance all over the chocolate.

2007-03-25 01:51:54 · 7 answers · asked by j t 1

Just brought a slow cooker and would love to know how to cook corned beef in it. Any tips would be great.

2007-03-25 01:48:57 · 5 answers · asked by alijandrew 1

I was making the stuffing and i put the chicken broth in it. After i made it, i ate some of it. Then, i starting paining. I went to the garbage can to see if the chicken broth was spoiled and one of them was. Now, i have sharp pains in my arms and in my legs. What should i do?

2007-03-25 01:41:59 · 5 answers · asked by Igobeg O 3

When I was a little girl, about 50 yrs. ago, a german neighbor lady made onion cake. It was fabulous. Our whole family loved it. Recently my sister and I spoke of it. I'd love to find the recipe and try to make it. It may not be exactly like hers but hopefully close.

2007-03-25 01:39:15 · 5 answers · asked by USAloyal 1

2007-03-25 00:45:55 · 4 answers · asked by deev.harris 1

2007-03-25 00:27:18 · 4 answers · asked by nightshadeblue 2

I have a 16 oz. block of cod in my freezer and I was wondering if anyone has a good recipe for me to try. Now I want to make it clear that I know about good online resources to use---like allrecipes.com, recipezaar.com, and foodnetwork.com. I just have never made cod before and I would like someone who has tried a good recipe for a cod block that they like.

10 points for someone who gives me a recipe I like instead of rattling off links to lists of recipe databases. Thanks!

2007-03-25 00:19:35 · 3 answers · asked by trishay79 4

2007-03-25 00:05:46 · 12 answers · asked by letim 2

how do they get all those little pieces of corn together to make a cob? it must take them forever!

2007-03-24 23:26:46 · 11 answers · asked by I'm blonde 1

I will be using store bought stew meat, white onion, carrots, celery, and potatoes. I have a seasoning packet for stew (I moved ((without moving my stuff)) recently and most of my spices are in another state), plus s&p, garlic powder, cayenne, poultry seasoning, and rosemary. And tabasco. I have flour. And beef broth. I can get red wine and already have beer.

I have a 1.5 quart casserole dish (this does not have to be a huge stew) and a fry pan and medium sized pot.

What would you do with these limited resources? I am craving stew but do not have a dutch oven....I will buy any extra ingredients (esp Leeks, red wine, bay leaves, basil/italian seasoning, guinness) if neccessary and should be getting a better pot for cooking from a friend tommorow.

I have never made stew before.

2007-03-24 23:21:20 · 6 answers · asked by teddy 2

Why is sunday food better than any other?!?

We have cooked breakfast on a Sunday then nothing untill sunday dinner, which is the best meal ever!
No other day has such good food for evey meal does it???

2007-03-24 22:18:11 · 21 answers · asked by mrssandii1982 4

Not just recipes which add them to green salads.

2007-03-24 22:02:34 · 9 answers · asked by grizzeybear1 2

2007-03-24 22:01:29 · 5 answers · asked by IAN Obrien38@btinternet.com 1

I would assume freezer paper, but I bought some freezer bags that were on sale. I didn't want to invest on freezer tape....though I imagine you could use masking tape if you had to. In the future though, what prevents freezer burn more efficiently?

2007-03-24 21:36:04 · 8 answers · asked by teddy 2

Got a good keer recipe you could share if you have the time? thanks in advance! happy eating!

2007-03-24 20:53:30 · 3 answers · asked by tamarah r 1

Thanks any answers!

2007-03-24 20:31:18 · 6 answers · asked by missjax72 4

I want to boil excess liquid off of some soup and don't want to just dip the liquid off, as it would take away flavor, seasoning, etc.
If I place a lid on the pot the temperature of the pot will be greater and more of the surface of the soup should be at boiling point, so it should produce more steam, which I want. But...the lid would keep some of that steam from escaping, even though there are slots in the lid to allow for ventilation. Lid off means nothing to inhibit the escape of steam, but a lower temperature/lower portion of surface area boiling. What do you think? Lid on or off?

2007-03-24 20:11:57 · 10 answers · asked by Charles1898 4

what are other foods that goes with pancakes for breakfast besides sausage and bacon??

sausage and egg goes with pancakes really well but i wanna try something different..


any suggestions???

PLEASE....

2007-03-24 19:55:56 · 16 answers · asked by aLeX 1

Does anyone know about pouring coke cola on raw pork and have the worms surfacing!!??...Please let me know right now!!!

2007-03-24 19:14:27 · 17 answers · asked by Ricky 2

2007-03-24 19:12:23 · 18 answers · asked by Troy & Aliya's Mommy 3

OK So I had a package of chicken tenderloins in the freezer... they weren't like gross or anything, a lil ice hair. So i rinsed them in cold water and tossed them in the skillet. They looked weird when they were cooking... like a salmon pink almost. I seasoned it up and now that its done... i'm leary. Should I eat it? Or save it for when my hubby gets home and pretend I made it just for him?? -evil grin-

2007-03-24 18:47:06 · 4 answers · asked by Betsy R 1

this is urgent for my food practical.

2007-03-24 18:43:02 · 8 answers · asked by Anonymous

spaghetti and meatballs?

meat loaf?

grilled turkey burgers?

cornish hens?


My kids are 17, 14, 12 and 9.

2007-03-24 17:32:32 · 8 answers · asked by Bingo's Mommy 5

2007-03-24 17:00:01 · 10 answers · asked by Anonymous

I've tried enchilada sauce...that's not it.
The sauce that's usually served over tamale's, like in a restaurant, is thicker and milder, (also not as red) as enchilada sauce.
None of the chain grocery stores in my town have anything called "tamale sauce or gravy". I've even gone to authentic mexican grocery stores and they think I'm nuts.
Go to any mexican restaurant chain like Chevy's and order the tamale's. THAT'S THE SAUCE I"M LOOKING FOR.
I bought two bags of homemade tamales. They're in my freezer just begging for gravy. Please help. I'll send you a pork and a chicken as a thankyou.

2007-03-24 16:48:00 · 5 answers · asked by drissy29 1

My favorite sweet is rice-krispie bars. I make them at least once a week, and am getting bored with the same-old, plain marshmallow and rice-krispie bars.... Does anyone know a spin-off of rice-krispie bars? Like, an interesting way to make them, or ingredient to add to them? HELP! :D

2007-03-24 16:45:05 · 18 answers · asked by sideshowsammy93 1

Hi, I just bought myself a new bender - yay!!!! Does anyone have any good recipes for blender food and drinks?

2007-03-24 16:18:01 · 7 answers · asked by PHOEBE 3

There might also have been cottage cheese in it to. It is really tasty. A friend's mom used to make up huge bowls of it and serve it at buffet dinners. Hope someone's grandma, maybe, can locate that for me. Thanks!

2007-03-24 16:12:52 · 4 answers · asked by Anonymous

minds is a hearty bowl of chili covered in cheddar cheese.

2007-03-24 16:02:37 · 53 answers · asked by Anonymous