Cooking & Recipes - April 2007

Like...when you rap them in foil and all that....how long do you cook them for??? Aaaand do you put them on a baking sheet or do you just put them on the rack???

2007-04-24 15:10:45 · 22 answers · asked by PoochyCubbinsons 2

Im having a hard time finding good recipes and uses for bay scallops. Most of the recipes out there call for sea scallops. I feel comfortable in the kitchen, I just dont want to spend half my day in there. Maybe 30-60 min max. Thanks so much Ive been looking for a long time now.

2007-04-24 14:57:14 · 6 answers · asked by miss m 4

I am planning to cook Asian roll with rice leaves around it. The filling is a fresh salmon mixture. How in advance can I buy the fish and prepare the rolls? Can I prepare them a day in advance or only the same day I will be serving them?

2007-04-24 14:50:45 · 3 answers · asked by Anonymous

OK I am not interested in spending money every week and paying fees. This is the internet, there has to be some place to get a Diet plan AND shopping list for free!! My question has two parts: ONE does anyone know where to get a ABSOLOUTLY FREEEEE Diet Profile and SHOPPING LIST? And TWO: Does anyone have a Diet plan and shopping list for the HIGH FIBER DIET? I took several online tests and quizzes from places like ediets, diets, so on so on haha even celebrity fit club. But the most common answer for me since I am on the run, am a total fast food, microwave food, skip meals, only eat once or twice a day usually in the evening kinda gal WAS recommended to do the HIGH FIBER DIET. Any and all help on this would be so appreciated.

2007-04-24 14:48:01 · 5 answers · asked by Anonymous

what are some 40 minute easy recipes???? it would be best if they were easy and less than 40 minutes thank you:-))) its for a project

2007-04-24 14:45:08 · 12 answers · asked by Anonymous

I have a recipe that calls for 1 cup of fresh basil. Unfortunately I have moved and my plant didn't survive and I can't find it in any grocery stores in my area. I have heard that you can rehydrate dried basil and use it, just not as much. Does anyone know how much I should rehydrate and how you do that exactly?

Thank you!

2007-04-24 14:44:30 · 7 answers · asked by macberly m 3

Yeast-free recipe anyone?

2007-04-24 14:40:22 · 8 answers · asked by newmommie 1

Mine always turn out crunchy.

2007-04-24 14:34:14 · 11 answers · asked by Anonymous

Especially when the USDA says that it is PERFECTLY SAFE to eat steak that is 145 degrees (medium-rare).

Doesn't it lose all of the taste. Why not just buy cheap steak?

2007-04-24 14:30:48 · 20 answers · asked by Anonymous

My ma gave me this recipe for beef stew, I love stew but I want to add some more, healthful ingredients to it:
-1 lb beef
-3 carrots
-2 celery stalks
-5 potatoes
-Envelope of lipton onion soup mix
-Can of cream of mushroom soup
-Can of beef broth
-Salt & Pepper

So far, the only things I can think of adding to my ma's recipe is some sesame seed oil (good unsaturated fats), peas, maybe some type of bean? I dunno, what do you think?

2007-04-24 13:49:16 · 23 answers · asked by Anonymous

I grilled chicken the other day and wouldlike to know if anyone has any tips about reheating grilled poultry.

2007-04-24 13:25:26 · 4 answers · asked by GreenPlaid 1

2007-04-24 13:15:38 · 14 answers · asked by Anonymous

Like the Beef commercial says, most men believe they have mastered the art of the grill and can create the perfect burger. I'm interested in what you believe makes the best burger. What type of meat? Bun? What blend of spices and seasonings? How much time to cook? Gas, charcoal, wood? Which condiments, how much and in what order (if any of that matters)? Let me know how you build your ultimate home-made burger.

2007-04-24 13:13:03 · 11 answers · asked by Mangy Coyote 5

2007-04-24 13:04:14 · 6 answers · asked by Jazzy M 1

I know that meat continues to cook and will rise 5-10 degrees after you take it off of the grill. If I want medium-rare steak, should I take it off of the grill when the temperature is 135-145 degrees or should I take it off at the medium-rare threshhold of 145 degrees

2007-04-24 13:03:45 · 8 answers · asked by Anonymous

thank you and please serious questions and also for how long it can be in the freezer. thank you

2007-04-24 12:47:15 · 12 answers · asked by Melda R 3

im writing a magazine so i would like some answers plz!

2007-04-24 12:41:47 · 19 answers · asked by sami n 1

I am having a birthday party/mother's day BBQ for myself any good recipes for non alcholic punches or recipes for salad's desserts, bbq recipes whatever you have would be appreciated.

2007-04-24 12:06:06 · 12 answers · asked by nyliah1 2

What temperature is a 'slow' oven (in degrees)?

2007-04-24 12:05:30 · 8 answers · asked by bubba boo 2

Sandwichs are old.. what's something great to take ..yet can't have a microwave?

2007-04-24 11:35:45 · 18 answers · asked by Anonymous

The first time you cook for them?

2007-04-24 11:22:12 · 23 answers · asked by Anonymous

2007-04-24 10:19:13 · 8 answers · asked by misty_dream_dot 3

i'm making a strawberry cake. What kind of icing goes best on it? recipes will be good. thanks a bunch!!

2007-04-24 09:55:52 · 11 answers · asked by vanessa h 2

2007-04-24 09:37:50 · 17 answers · asked by Anonymous

Im having a house warming bbq/picnic, what do i need, I'm making a list, but it feels like im missing something.

2007-04-24 09:33:09 · 8 answers · asked by LadyCree93 2

2007-04-24 08:54:06 · 13 answers · asked by Carli G 1

I love the mixture of salty and sweet. Do you have any idea/recipe for good salty and sweet snacks/foods?

2007-04-24 08:13:18 · 28 answers · asked by jelana19 2

We have loads of eggs. do any of you know any sweet deserts, snacks or just anything really that use lots of eggs?

2007-04-24 08:10:50 · 30 answers · asked by KittyKat 3

My boyfriend is from the south and he loves fried chicken. I'd like to suprise him by making it for dinner one night.

2007-04-24 07:57:42 · 10 answers · asked by Anonymous

Dipping thin bonenless chicken breast halves into egg, then into breadcrumbs mixed with parmesean cheese. Fried to perfection. Along with some buttery pasta & cheese. A nice fresh garden salad on the side. What would you change or upgrade in this recipe? I'm open to all suggestions and ideas.

2007-04-24 07:47:15 · 10 answers · asked by Soldier'sWife 3