Cooking & Recipes - April 2007

2007-04-20 08:06:39 · 22 answers · asked by Didgeridude 4

I'm highly allergic to lemons, so use lime as a substitute. I forgot I had already purchased some the other day when I bought all those avocados, so I bought even more! I know they'll keep quite a bit, but figured this would be a good time to try new lime recipes. Do you have any unusual or simply especially tasty lime recipes you'd like to recommend? It can be sweet or savory. My flatmates are easy when it comes to food!

Thanks much!

~Morg~

2007-04-20 08:01:43 · 15 answers · asked by morgorond 5

2007-04-20 07:55:02 · 17 answers · asked by Caroline 3

2007-04-20 07:53:01 · 10 answers · asked by NORMA C 1

2007-04-20 07:08:09 · 5 answers · asked by conicat 5

2007-04-20 07:06:35 · 20 answers · asked by Danny M 1

I like spicy food but not too hot. Also I found alot of chili recipes but they have so many ingredients in them it costs a fortune just to buy the ingredients. I need something simple but delicious

2007-04-20 06:47:09 · 17 answers · asked by Anonymous

2007-04-20 06:45:33 · 18 answers · asked by arran c 1

i am drooling while typing this lol..i've been looking for a recipe of a hot sauce (chili oil?) for siomai...i don't wanna go all the time to chow king or mandarin just so that i can satisfy my craving for that sauce..pretty pls. thanks:)

2007-04-20 05:59:32 · 6 answers · asked by printed_scarf 1

2007-04-20 05:56:54 · 7 answers · asked by Anonymous

I purchased some crab legs from the fish market that were already cooked...how long should it take to heat them up on 350?

2007-04-20 05:43:23 · 5 answers · asked by Chad P 2

What kind of cut? and any good recipes? I want to make this for dinner tonite but I have never made it from home. I am going to the butcher today after work and wondered what I should ask him to do.

2007-04-20 05:35:28 · 5 answers · asked by djzlyric 4

2007-04-20 05:33:18 · 7 answers · asked by Anonymous

Fresh enough to make sushi and ceviche, without ending up in the hospital! I'm in the Hollywood area.

2007-04-20 05:31:13 · 3 answers · asked by SuddenlySexy 1

14 people eating. I need amounts for the white sauce and how much tuna, from cans, drain tuna or not drain tuna. And directions on how to cook it. New cook.

2007-04-20 05:15:05 · 2 answers · asked by Anonymous

I have a large cod fillet. I have no clue what to do with it. I asked my wife and she just laughed warning me that she is a Religious cook."everthing is a burned offering or a sacrifice" her words not mine. I like to use mongolian fire oil but kids hate it hot.so hot is out and the only other way I know is basic bake. I wanted something with a little more flavor.

2007-04-20 04:32:52 · 7 answers · asked by xanadu2vallhalla 1

from USDA, 1 serving of fruit is equal to 1 cap,
1 cap of fruit is equal to how many grams?

2007-04-20 04:10:48 · 28 answers · asked by yaya 2

2007-04-20 03:23:44 · 15 answers · asked by NONAME 2

2007-04-20 03:04:13 · 3 answers · asked by jlily680 4

Any ideas on whats the best way to store onions, I've got more then I need for the next few days and would like to keep them fresh for as long as possible.

I could keep them in a dark cubouard, keep them on the worktop under sunlight, or put them in the fridge, but what would be best?

Thanks.

2007-04-20 02:47:44 · 20 answers · asked by Keiko 2

2007-04-20 02:45:03 · 4 answers · asked by dondon 1

2007-04-20 01:33:15 · 6 answers · asked by Anonymous

2007-04-20 01:20:04 · 6 answers · asked by Gengta Bitch 1

Is there such a thing,and does anyone have a recipe?

2007-04-19 22:48:13 · 9 answers · asked by Anonymous

2007-04-19 19:43:53 · 9 answers · asked by bongojd 2

We've all heard about French vanilla as in French Vanilla ice cream BUT is there actually a difference between the two. Vanilla beans come from all over but have your ever heard of Madagascar Vanilla ice cream? So, does anyone really know if there is a difference or is ALL vanilla ... just vanilla?

2007-04-19 19:38:49 · 7 answers · asked by Bandeeto Behr 2

I purchased chicken approx 48 hours ago. If I had not purchased that chicken or another that was packaged at the same time until the next night it would have just stayed on the refrigerated shelf in the store an extra day ...and then I would have brought it home and technically had 48 hours to use it or freeze it. So using this logic is it okay to not use the chicken I purchased until tomorrow night (72 hours from when I bought it?) I know those are just suggestions, but I am tired of this whole sell by, expiration date, and recommended storage stuff. I don't want to freeze the chicken and then microwave it...

2007-04-19 17:39:56 · 4 answers · asked by teddy 2

I have been asked to cook for the family i babysit for tonight and im outta ideas.
MOnday was spaghetti
Tuesday was apricot chicken
Wed was pasta bake
Thursday was stir fry
WHAT FOR TODAY?

2007-04-19 17:34:49 · 8 answers · asked by ce_ben1 5

I used to make grilled chicken all the time on the George Foreman grill...but I recently replaced that with a cast iron skillet, because it was a PAIN in the *** to clean. And steaks on a cast iron skillet are delicious.

So anyway, I try making the chicken the same way I do the steaks. I covered it in sesame seed oil, tossed it on the hot skillet for about a minute each side, then placed it in a 425 degree oven for 3 minutes on each side. It came out gross.

What am I doing wrong? The chicken was marinated in spiedie sauce (mostly soybean oil and vinegar with lots of herbs and spices), but it came out really bad compared to the Foreman grill.

2007-04-19 17:02:29 · 5 answers · asked by Anonymous

I just had a baby and need to drop that extra baby weight, and need help to keep it off. Thanks in advance!!

2007-04-19 17:02:11 · 6 answers · asked by Janet F 1