Cooking & Recipes - March 2007

I need some ideas for a desert contest. here are the categories:
best name
presentation
creativity
taste
best overall

I need something very cheap to make, I know of "dirt desert", but I think others are planning it. Any ideas? (keep them simple as cheap as simple as you can.)

2007-03-20 09:08:26 · 4 answers · asked by Anonymous

I am trying to adapt to a healthier life style, and would appreciate any healthy recipes you have... Thank you very much.

2007-03-20 09:02:35 · 7 answers · asked by Anonymous

2007-03-20 08:59:20 · 12 answers · asked by Todd R 2

2007-03-20 08:55:46 · 27 answers · asked by Anonymous

i cooked porkchops last night and i smothered them in gravy before i put them in gravy they were brown on both side and the meat was tender.I don't know if it was the gravy but the meat seemed kind of soft after it had been sumerged in the gravy?is this normal?

2007-03-20 08:55:03 · 7 answers · asked by I love dooneys 6

i would also love suggestions on a sauce to go with it...would a creamy pesto sauce be gross? i love pesto!

2007-03-20 08:37:34 · 3 answers · asked by Anonymous

I love the spring rolls from ruby tuesdays!! or the egg rolls from Chili's! does anybody have the recipe?? or one close to it?

2007-03-20 08:35:45 · 8 answers · asked by dubby 1

The health inspector took threw away 3 weiners (hot dogs) 'cause they were on low? Was that the correct procedure for a bar that serves hot dogs and has a professional roller, sneeze guard and all the right requirements for serving hot dogs?

2007-03-20 08:32:19 · 22 answers · asked by basport_2000 5

My friend is opening up a small company of selling homemade soup to places like schools, care homes, cafeterias, as well as to individuals. Any good soup ideas/recipes you guys got? (I suggested jumbalya).

2007-03-20 08:27:08 · 15 answers · asked by Main 2

Does anyone like nuts? I don't. I hate them all. If you like them, what is your favorite kind of nut? Peanut, walnut, chestnut. . .etc

2007-03-20 08:25:56 · 14 answers · asked by ivory_plr 4

2007-03-20 08:15:39 · 9 answers · asked by Anonymous

as it cools would it harded up like a frosting?

2007-03-20 08:11:04 · 5 answers · asked by Anonymous

Box or from scratch, both plz!!!

2007-03-20 08:09:30 · 11 answers · asked by Anonymous

I got a honey mustard glazed salmon recipe from about.com, but in the preparation part it wants me to put the salmon on the grill. Um...I don't have a grill and was hoping to just do it in my oven. Does anyone know a good temperature and time for the salmon to cook? Also, do I need to flip the fillet over after a certain amount of time in the oven to glaze both sides? Thanks a head of time!

2007-03-20 08:03:49 · 8 answers · asked by hapigrl85 4

I used to have a recipe for chicken breasts that involved olive oil and then wrapping the chicken in aluminum foil and baking it. Any idea of baking times and what else to add to this??

2007-03-20 07:58:57 · 6 answers · asked by Anonymous

When you put dough on a lightly floured surface, does it always have to be on a floured pastry cloth? Or is that just with pie crusts? I have a silicone mat and most doughs i make stick to it.

2007-03-20 07:57:11 · 4 answers · asked by mickey 1

2007-03-20 07:57:05 · 15 answers · asked by CharlotteDenee 2

Hard Rock do buffalo wings with an amazing hot sauce (the heavy metal one).

Does anyone have the recipe for this?

Many a Saturday afternoon was spent by my Dad trying to imitate this with hot pepper sauces!

2007-03-20 07:56:42 · 2 answers · asked by dansolo2000uk 2

2007-03-20 07:54:42 · 2 answers · asked by pajing2005 1

and what vegetable should be served with it?

2007-03-20 07:54:17 · 4 answers · asked by Anonymous

If u were asked to decorate an egg for easter at school what would u do?

2007-03-20 07:49:13 · 12 answers · asked by LouLou 4

I'm cooking some food for a friend's parents' anniversary. Out of the two dishes they asked me to make, they asked me to make fish. I'm trying to honor their request, but is there anyway I can pre-cook the fish the night before or much earlier the day of? Maybe sear it slightly so I can leave it a heater or something? I know this will be a problem as fish tends to become overdone. There's no way I can cook it directly before the meal, as I'm supposed to be helping with several other things. In addition this is for about 40-50 people, so how can I cope with cooking this large amount in their average-size kitchen? I read I could rent heaters? Much help is appreciated, as this is happening this Friday.

2007-03-20 07:45:38 · 5 answers · asked by lilmissmiss 3

Have you got a recipe for nice soft gingerbread please? none of that stuff that breaks your teeth!!

2007-03-20 07:43:27 · 3 answers · asked by Anonymous

2007-03-20 07:42:27 · 26 answers · asked by Dom 2

Went to a "famous" hotel for Sunday brunch, and they had this most wonderful lemon poppyseed bread, and inside it was a cream cheese filliing - much like a filled-bundt cake. Searched the web, but can find nothing similar. Didn't want to embarrass myself by asking for the recipe. Anybody know of one? I'd love to have it if you do. Thanks, in advance.

2007-03-20 07:41:54 · 4 answers · asked by Janie T 1

Noticed in our stores today these items have gone away.

2007-03-20 07:37:55 · 5 answers · asked by ? 7

2007-03-20 07:30:46 · 4 answers · asked by Maria N 2

2007-03-20 07:25:23 · 3 answers · asked by Sarah R 1

2007-03-20 07:22:55 · 8 answers · asked by curious1 3

I'm going to make lamb chops tonight and I was going to do them on our George Foreman Grill. Does anybody have any good seasoning ideas for the chops?

2007-03-20 07:14:54 · 8 answers · asked by mbane86 1